Category Archives: Kosher spirits

Angel’s Envy Kentucky Bourbon – the OU Kosher certified version!

Kentucky Bourbon finished in OU Kosher certified Port casks from the Kedem Winery – $48

Well, after what was a fine celebration of Rosh Hashanah 5773 (for you gentle Gentile readers out there, Rosh Hashanah is the Jewish new year and according to how the rabbis count the years, it’s year 5773), I decided to take a look at what I should review and I personally thought that the OU (Orthodox Union) certified version of Angel’s Envy would be a good candidate.  Truthfully, I reviewed this a a short time ago but am just now posting my thoughts to you, the whisk(e)y hungry public.

As I write this, I decided to revisit this whiskey and am so happy that i did!  It truly is a fine one and one that is quite different from what you might come to know as a bourbon. The port cask finishing makes for such a difference!

This version of Angel’s Envy is different from the Angel’s Evny I previously reviewed, the initial launch of the product.  What’s different?  Well, the good folks from Angel’s Envy decided to use OU certified port casks to finish this version.  Also, being that this whiskey is from different stock/different casks, one should expect it to taste a slightly different anyway.

Let’s have a taste, shall we?

On the nose — Intensely sweet.  It actually almost noses like some 1st fill/fresh bourbon casks of single malt Scotch whiskies I’ve had (thinking Arran or Aberlour here – both distilleries seems to use some very active casks, at least in my experience).

Loads of butterscotch combined with a rock candy sweetness.

Sweet pepper relish.

Some wood spice and pencil shavings as well as unsalted corn nuts (this was a difficult one to pull out based on the sweetness of this whisky).

This is whacky, just whacky whiskey.  (Whacky good, that is!)

On the mouth — Much softer and shy than expected (given the somewhat aggressive and flamboyant qualities on the nose).

Still quite sweet with a focus on creamed corn topped with Rainier cherries.

Now some of the more bourbon-standard notes kick in. (nutmeg, vanilla, pencil shavings, etc…).

A soft cereal influence here, too.  All the flavors are playing quite nicely together.

Finish — A medium butterscotched finish.

In sum —  The nose showed amazing promise mainly as, for a bourbon, it revealed true character and individuality in the bourbon category.

While still interesting and highly enjoyable to taste, I wonder if a slightly higher ABV would have given it the kick I was expecting/hoping for; it ended up being a bit more shy and soft than expected.

While I do prefer the initial launch of Angel’s Envy, I enjoyed this greatly and find it just amazing that a bourbon bottler that cares enough to pay attention to the kosher keepers out there that they made a special bottling just for them.  Kudos and thank you!!

Special thanks to WH for the ample sample!

A couple of Armagnacs by Marquis de Montesquiou – VSOP & XO

France – both bottled at 40% ABV

WARNING & DISCLAIMER – For those who keep, these Armagnacs are not certified as “Kosher” or “Kosher for Passover” (For my kosher keeping friends, imbibe at your own discretion.)

Being that Pesach (Passover) is right around the corner I thought it’d be a good idea to review some non-grain alternative distilled spirits.

I’ve reviewed some Armagnacs in the past and, in general, I find Armagnac to be quite a pleasant and complex spirit.  I would not go out of my way to drink some but I’d never turn it down and I’d surely drink Armagnac over most whisky blends (sorry to sound like a whisky snob.  I actually really like blends – especially Compass Box which is in a league of its own.  When it comes to Compass Box, I think the operative word is *love*).

What is Armagnac?  Wikipedia tells us:

Armagnac (French pronunciation: [aʁmaˈɲak]) is a distinctive kind of brandy produced in the Armagnac region in Gascony, southwest France. It is distilled from wine usually made from a blend of Armagnac grapes, including Baco 22A, Colombard, and Ugni Blanc, using column stills rather than the pot stills used in the production of Cognac. The resulting spirit is then aged in oak barrels before release. Production is overseen by INAO and the Bureau National Interprofessionel de l’Armagnac (BNIA).

Armagnac was one of the first areas in France to begin distilling spirits, but the brandies produced have a lower profile than those from Cognac and the overall volume of production is far smaller. In addition they are for the most part made and sold by small producers, whereas in Cognac production is dominated by big-name brands.”

For more information from Wikipedia on Armagnac, click here.

To find out more about Marquis de Montesquiou, click here.

To find out how these Armagnacs fare in a nosing glass, read below:

Marquis de Montesquiou – VSOP$49.99

On the nose –  Lots of oak influence on this one with waves of vanilla and citrus zest (think Minneola Orange).

Not unlike prunes (boozy ones at that) mixed with red currant.

Some coconut off in the distance with dried mango to the fore.

More dried fruits – like a mixed bag of dried fruits.

On the mouth – Cinnamon ribbon candy followed by white flesh peaches, dried apricots and oodles of vanilla spiced chai.

Middle of the road mouthfeel.  This is quite delicious.

The spice really comes through and there’s a touch of a floral freshness to it that reminds me of a blossoming apple orchard (yet without tasting floral – it’s just a feel).

Finish – Spiced rum cakes, decent length.

In sum – I’m happy to have had this Armagnac.  Fine, refined, balanced.  Perfect as an after dinner drink in place of a Port or Madeira.

Marquis de Montesquiou – XO$129.99 (suggested retail – could not find an online retail source.  It’s imported by Impex – tell this to your local bottle shop and they should be able to help out)

On the nose –  Full of fresh berries – blue, red an incredibly ripe and juicy.

Spiced berry compote and vanilla bean ice cream – being melted by said compote.

Cantaloupe (?) with anise seed powder sprinkled about.

On the mouth – Much more present in mouthfeel than the VSOP however, the flavors are a bit more reluctant to rear their heads.

Trying another sip…  A much more subtle Armagnac than the VSOP.  The fruits are not here but the vanilla remains.

Touches of brown sugar and waxy, candied orange peel.

Finish – Warming and long.  Burnt potpourri.

In sum – A different animal compared to the VSOP.  If I had to choose (based on flavor, overall experience and price point),  I’d go with the VSOP.

However, this XO does offer you a drink that’ll warm your bones as well as any peaty whisky.

Special thanks to the good people at Impex Beverages, Inc for the samples!

Del Maguey Single Village “Tobala” Mezcal

Oaxaca, Mexico – 45%ABV – $113

WARNING & DISCLAIMER – For those who keep, this mezcal is not certified as “Kosher” or “Kosher for Passover” – I am no rabbi but I think, based on their meticulous process and the fact that this Del Maguey Mezcal is made of 100% Wild Mountain Maguey, a type of agave, that this may be “Kosher by Nature”.

Crystal clear Mexican goodness.  That is what I am about to review here.

I’ve been a tequila drinker for a good long time now.  I never suffered the college-tequila-shot-binging that turns most people off to one of Mexico’s national drinks.

We are, however, not discussing tequila today.  We’re discussing Mezcal.

What are the differences?

Spoken in broad terms, most tequilas are made from blue agave (at least the better ones).  Sometimes 100% blue agave, sometimes a mix of different agave varietals.  Tequila is also twice distilled.

Mezcal is made from Maguey Agave (of which there are many different types) and is usually distilled only once.

Maguey Tobala (Wild Mountain Variety)
Maguey Espadin, what with the sword-shaped leaves. Do not fall on one of these plants people!

The Maguey Tobala (or wild mountain agave) is different than the Maguey Espadin (which has leaves shaped like long swords). It is smaller and broader leafed. It takes about eight Tobala hearts (the part of the plant that gets mashed, liquified and distilled) to equal one heart from the more commonly propagated and cultivated Maguey.

“Yeah but, how does it differ in taste?”

Tequila is known to be sweet and fruity.  Mezcal is similar but has an intense smokiness that one might equate to the smokiness of an Islay Scotch whisky like an Ardbeg or Laphroaig.  Yeah, they can be that smoky!

On the nose A tire shop after a recent shipment, burning rubber bouncy balls and smog.

Interesting that the label shows a line of traffic… this sort of smells like that.

Butter and rye seed.

Pulling my nose back a bit from the glass and I’m getting really nice notes of vanilla.

Lying ‘neath those heavy-heavy traffic and rubbery/smoky scents I’m finding mint sprigs, fresh mango (heavily sugared mango, that is) and dandelion flowers.

On the mouth Fruity and juicy tropical melons, a plastic fire and marjoram (?).

Such a smoky sweet tang to it… amazing really.  Cinnamon ribbon candy.

So oily, chewy & ooey…  I really can not stress how delicious this stuff is.

Finish Cinnamon finish, long and really lovely.

In sum This mezcal is made for those of us who love the peaty/smoky whiskies.  Smokiness aside, I find this mezcal to be a true treat.

I drink this on Passover because I can’t drink a grains based spirit but I also drink this on Passover because Passover is a time to celebrate and tonight, I’m celebrating.

To life, to family, to freedom.

Special thanks to Andrew of Liberty Bar in Seattle for introducing me to this gem.

Passover booze 2011 – Chateau du Tariquet Bas Armagnac – “Classique” 40%ABV

France – 40%ABV – $35 | £22 | €25

WARNING & DISCLAIMER – For those who keep, this armagnac is not certified as “Kosher” or “Kosher for Passover” (I am no rabbi but I think, being that this is nothing more than distilled wine matured in European oak casks, that this may be “Kosher by Nature”, not to be confused with “Naughty by Nature“)

It’s that Passover time of year where I (and millions of Jews around the world) abstain from any food or drink that is grain-based.  That means, you guessed it: No whisky (in any form be it Scotch, Japanese, Irish, Bourbon, Rye, corn… nothing!).

So, what are my options?

Wine? Yes.  Tequila? Yes!  Calvados? Yes.  Beer? No.  Rum/Rhum?  I think so…  Cognac? Yes!!  Armagnac? YES!!!

My first choice for Armagnac this Passover is Chateau du Tariquet “Classique” which is an Armagnac aged at least three years but is also a blend of different vintages and made up of two grape varietals: Baco 40% Ugni-blanc 60%.  For more information on what Armagnac is, check out this wiki-page.

On the nose Vanilla and honey right up front like they’re the teacher’s pet.  Simmer down guys, I’m a student here too…

Spicy here too and, get this, corn tortilla (let’s hope they didn’t slip any corn in the one or I’d have done messed up Passover right here and now).

White chocolate and crushed dried fruits (dates & raisins).

It actually noses like a lightly sherried whisky…

On the mouth Oh, good G-d!  Delicious!  Truth be told, I don’t know what to expect from an armagnac so what I’m tasting may not what people look for in one.  But I’ll tell you this, what I look for in Scotch whisky is what Im tasting here and now: Warm and slightly toasted flavors of  vanilla and honeyed almonds.

A thread of smokiness, wood and a fruity compote.

The mouthfeel is not too thick, not too thin.

Finish Dessert-like, scrumptious (think french vanilla bean ice cream and caramel topping).

In sum I could easily sip on this in place of your every day whisky.  Very easy going, full-flavored, sweet and perfect for an after dinner treat.

To all of those who celebrate and observe Passover, Chag Sameach (Happy Holiday)!

Loch Chaim Aberlour 16yo Single Cask

Speyside region – 43%ABV – $65

It’s been a while since I’ve done a kosher certified whisky and being that the one year anniversary of the Jewish Single Malt Whisky Society blog is getting ever nearer (it’s tomorrow, by the way), I thought it was about time I review another whisky that’s targeted toward the Jewish consumer.

The Loch Chaim line of single cask whiskies has so far proven itself to be a line that’s good for Jew and Gentile alike.

So, what make this kosher?  Well, put simply, whisky is kosher by nature as long at it’s matured in anything other than an ex-sherry/wine/port/madeira cask.  All whiskies in the Loch Chaim line are matured in barrels which previously held bourbon.  Bourbon, by US law, needs to be matured in new charred oak barrels; therefore, there is no sherry/wine/port/madeira influence on the whisky whatsoever.

If you want to know more about the ins-and-outs of why a whisky can be considered kosher or not kosher – you can read this great article by Alan L.

Click here to see all of the Loch Chaim whiskies I’ve reviewed

On the nose Scented candle shop filled with Christmas wreaths and holly berry scented candles.

Yeah right, like you see a lot of Jewish Latke scented candles at those shops…

A bag of assorted Halloween candies (or Purim candies I suppose).

Soy sauce and some potted house flowers (big begonias).

On the mouth Very similar to the nose and a thick mouth feel to boot!

Beyond what’s listed in the Nose section is an interesting note of fresh vidallia onion.

White pepper and a bit of bay leaf (like a nice autumn stew).

Increasingly peppery.

Hints of black licorice.

Finish Ends on a big red peppery note, perhaps a little bit of 9-volt bite.

In sum Fresh and light like an early summer’s day however very much an Autumn malt.  I liked this.  I think Aberlour shines with their sherried product but take the name Aberlour out of the picture and this is a solid dram.