Tag Archives: Butter

SCOTCH WHISKY ADVENT CALENDAR DRAM # 21 – A.D Rattray’s 1992 Glentauchers, Cask # 6042

 

Region – Speyside – ABV – 48.7%

The day that I’m writing this review is the day after I saw the new Star Wars film. I plan on seeing it again tomorrow, and then again a day or two after that. Yes, people, it was that good. JJ Abrams done right by Star Wars and helped me to forget the atrocities that are Episodes 1, 2 & 3.

Wait, this is a whisky blog and not a Space movie blog, right? Right.

Scotch Whisky Advent Calendar 2015This is the very first Glentauchers that I am publicly reviewing. I’ve had a few in my day but never did get around to reviewing one on this here bloggy blog.

Raise your hand if you’ve had much Glentauchers in your life? My guess is few hands went up.

I’ve had some great ones. Let’s see what this one is like.

Scotch Whisky Advent Calendar 2015On the nose — Somehow I smell a perfect mix of Kellogg’s™ Frosted Flakes and Post™ Fruity Pebbles. (Time for a supermarket run!)

Grapefruit marmalade on buttery biscuits. A mere hint of peat sits right in the middle, becoming the centerpiece to a peat sandwich with lightly toasted sprouted malt bread.

Finally, we’ve got a little bit of lemon pinwheel here.

In the mouth  — Fizzy-fizzy mouthfeel, quite prickly indeed.  A bit quieter in the mouth. Let’s try a little harder though:

Briny and spicy upfront with some Asian pears, and Jicama (I seem to recall the Jicama note in a previous review).

FNK_Ramos-Gin-Fizz_s4x3A bit botanical now. Almost gin-like with the lack of intense Juniper. Oh! Gin Fizz!

Not too much else going on here.

Finish — Lasting gin-y-ness and fizz on the tongue.

In sum — While very promising on the nose, it seems to fall apart a bit on the palate. It’s saving grace, however, is the wild mouthfeel. Perhaps one of the fizziest feeling whiskies I’ve had in a while.

Scotch Whisky Advent Calendar dram # 6 – Malt Whisky Co’s “Tullibardine Bourbon”

 

Region – Highlands – 60.9% ABV

While this is my very first Advent Calendar countdown I know that the tradition of following an Advent Calendar goes back quite some time.  And year after year young boys and girls around the world would get their little chocolate Advent Calendars, and get a new sweet each day until Christmas.  Fun!

This year, however, I think , may be different for nearly everyone between the ages of 5 and 75.  I think many (myself FIRMLY included) fall into this camp:

Star Wars Scotch Whisky Advent Calendar

Doing all I can to NOT think about the upcoming Star Wars film, I will get “into the spirit.” Not the Christmas spirit (that wouldn’t be very Jewish of me now would it?), rather, I will get into the WHISKY spirit!

Today is another interesting one from The Malt Whisky Company.  This is not a single cask but a cask strength (60.9% ABV) NAS release of Tullibardine matured in bourbon casks.

Scotch Whisky Advent Calendar
This is from the orchard which is just a few miles from my house!

On the nose — A bit quiet at first but if you give it a minute you’ll be rewarded with quite present notes of an apple orchard on a warm late September afternoon.  Crisp apples and groundlings swell the air with sweetness.
Scotch Whisky Advent CalendarToffee, and honey, and cooked rhubarb all in buttery pie crust.

Some of the more bourbon-y characteristics come to the fore now: pencil shavings, coconut flesh, and is that a hint of mint my nose doth detect a glint?

In the mouth — In a word: Bright.

In two words: Bright, peppery.

In a set of words that is complete in itself (also known as a sentence): While the whisky starts off with a very bright pop of apple sweet-tartness, there is a growth of pepper that moves from the tip of the tongue to the back of the palate.  However, this is whisky is in no way hot. (yay!)

Let’s take another sip…

vanilla_mochi_ice_cream_by_meri64-d596kt4The notes in the mid palate are much heavier when you focus on them: warmed honey with a hint of sea salt, white chocolate, Celery salt and shredded celery root, and Vanilla mocha. Also revealed is a note of yellow cake with white frosting.

The mouth feel is slightly oily with a touch of an effervescent feel on the tongue which is quite nice.

Finish — The pepper that grew to the back of the palate sticks around, yet the  flavors are medium in length.

In sum — I will not lie here, this whisky seems a bit all over the place. However, I am an adventurous person and found it’s scatteredbrainedness to be quite fun.

I could find myself with a bunch of friends finishing a bottle of this in a couple of days and having a really good weekend doing it!

Barrell Bourbon single cask release for Gordon’s Fine Wines – an 8yo “Tennessee whisky” *not* produced by Jack Daniels (so, it’s a big Dickel then, right?)

 

Region – Tennessee – 62.35% ABV (multiply by 2 to get “proof”, if you feel you need to. Or just keep it simple and use the more logical ABV system) – $89/bottle and only available at Gordon’s Fine Wines in Watham, MA.

Last night I did a seminar at Gordon’s Fine Wines in Watham (you know you’re pronouncing the town name right as when you say it, it sounds like you’re clearing your throat), Massachusetts.

I only recently (recent being this past March) found out about Gordon’s because of my new job with ImpEx Beverages.  Gordon’s is an account of mine.   In working with Gordon’s, I found that both Nick and Kenny (my contacts there) seemed to know and care more about whisk(e)y than most people I know. As a whisky geek myself, that was exciting.

Actually, I recently reviewed one of their single cask selections. A Russell’s Reserve single cask bourbon.  Their bottling and the one from Warehouse Liquors in Chicago selected by one of my favorite people, Gene Charness, helped me to appreciate these cask selections.

Anyway, after the seminar, Nick broke out bottles of “this and that” and we all had a good time tasting “this and that.”

As I was leaving, I asked Nick if there was anything else he felt I needed to taste of.

“Have you had our Barrell Bourbon selection?” asked Nick. “No,” I replied, “I’ve not had that one yet. I didn’t know that they were doing single cask bottlings.” Proudly, Nick said “actually, we were the first to do a Barrell Bourbon single cask selection.” “Well,” I exclaimed “let’s have a pour!”

Ladies and gents. this bourbon was the best bourbon I had this year hands down.  Gordon’s being my account or no, I speak truths here.  In fact, I’d go so far as to say this is in the top 5 whiskies I’ve had all year.  I had to buy a bottle, and buy a bottle I did.

I love bourbon, I really do.  My issue with bourbon, however, is that it all tastes like bourbon.  It’s all (for the most part) very samey with some fun nuances.  This bourbon, however, presented flavors to me that made it stand apart from the rest.

Barrell Bourbon George Dickel Gordon's Fine WinesPerhaps because it’s a Tennessee whisky (Yes, “whisky.” That’s how George Dickel spells it and we’re making an assumption here that this is a Dickel whisky) with their charcoal filtration process it’s different? Not sure. All I can say is — sweet fancy moses, this is good hooch!
So, what are the full details?  8yo & 6mos, new charred oak, cask # 013, bottle # 101, 62.35% ABV

Details on taste? Here you go:

Barrell Bourbon George Dickel Gordon's Fine WinesOn the nose — Corn (obviously, I mean this is a corn based spirit…).  Fried treats such as apple fritters (heavy in oil) and funnel cakes with powdered sugar.

Candied nuts such as cashew, filbert and pecans.  Sweet tomato sauce over fried dough on a paper bag with the oil soaking through the bag. I feel like they’ve bottled the smells from a fall country fair.  Salted butterscotch caramels, too.

Everything in its right place here. Amazing.

Barrell Bourbon George Dickel Gordon's Fine WinesIn the mouth — F#ck and Yes. A powerful entry (62.35% ABV after all) but the whisky is so viscous, the juice wraps your tongue in Phyllo dough, honey and walnuts (and walnut oil). It’s like drinking baklava.

If you feel like you need to add water, go ahead. Me? I think it’s at the perfect strength.

Honey cooked coconut flesh over vanilla ice cream with Kahlua poured over it all. This is such an indulgent whisky.

Finish — Interminable. The nuttiness takes over but there’s a salty element here to balance it out.

In sum — Drop dead gorgeous. I’m in love. This is one of those rare moments where I wish I had enough $$ to buy a whole case. I will need a 2nd bottle for sure. This is as celebratory a dram as it gets.  My hat’s off to you Nick and Kenny — a well selected cask of whisky!

 

Lost Spirits Cuban Style Rum – 75.5% ABV (151 proof)

 

Region – California – price – $40

Lost Spirits Cuban Style Rum 151Today’s review is of Lost Spirit’s Cuban Style rum. This one is bottled at the over-proof ABV of 75.5%, or, 151 proof.

There are a few 151 rums out there. Most of these bottlings are ones I stay away from as they just tend to be bottles of pure unadulterated hellfire.

If I do have any 151 rum, I’ll most likely find it sitting on top of a Mai Tai.

I never though I’d see myself pouring and analyzing a 151 rum but given that the Lost Spirits Navy Style rum (bottled at 68% ABV) was down right wonderful, I am going to give this one a go.

So, here we go.

On the nose — This does not nose like you’d expect something that’s 75.5% ABV would (meaning that, you’re face does not explode upon getting within 6 inches of the glass). Actually, it’s quite approachable and there is little, if any, stinging alcohol vapor shooting up your nostrils.

Lost Spirits Cuban Style Rum 151I am immediately taken by the scent of melting caramel and nutty toffee.  There’s a hint of wintergreen or menthol in the background and sassafras tea.

Whoppers malted milk balls with a side of high-milk hot cocoa with a candy cane (purely for stirring purposes, mind you).

Crackling’ oat bran cereal.

On the mouth — Ok, here is where the heat kicks in.  Yes, it’s a hot Fother Mucker but, like George T Stagg, it’s bursting with flavor.

Lost Spirits Cuban Style Rum 151Crushed winterberries, sugar cookies and pine needles (slight).  Cellophane wrapped brown sugar with hints of pecan syrup flowing into a Bailey’s ice luge.

keep-calm-butterbeer1I’m getting echoes of smoke and good notes of cooked & browning butter, butter scotch and if Harry Potter and the gang were sipping, I’m sure they’d say they detected Butter Beer.

Finish — Quite creamy, nutty with dashes of both milk and white chocolate and it’s a long, really long finish.

In sum — You know, Lost Spirits makes some nice and unusual American single malt whiskey (really nice, actually). But when they put their minds to rum, pure magic happens.

I’ve had some fine rums/rhums, aged both young and old and I’d have to say that Lost Spirits rums are up there with the best of the best with regards to flavor, balance and complexity.  And, $40 for a bottle?! Holy Crap. Deals *do* still exist in this crazy world of brown spirits!

Many thanks to Bryan D for the sample!

Karuizawa Cask #3603 from 1964 – a massive 48yo bottled at 57.7% ABV

 

Karuizawa Cask 3603 1964Japan — 57.7% ABV — 70cl — £8995 | $13929

I spent about a week in Mexico City.  You know, work stuff as per usual.

Boy, was it hot down there!  About 85 degrees; a nice dry heat.  Quite a change from the mid 20 something degrees Fahrenheit and the 30+ inches of snow I had waiting for me at home.

While I was sad to say good-bye to Mexico, I was happy to come home again to the wife and chillins.  Also waiting for me at home were three samples.  One was a Bruichladdich from a Mr. LZ.  Karuizawa cask 3603 1964Another sample was the new Balvenie 12yo Single Barrel from Mr. AW and, finally, a sample of this here Karuizawa from 1964 (cask 3603).

While I was excited to receive all three, ¡Holy frijoles, was I a happy boy to have received this historical Karuizawa sample!  Very much an unexpected package!

At the time of bottling, this was the oldest Karuizawa to ever have been bottled and now I was going to get to taste and review it!

Before I go further, I must thank everyone from Master of Malt for thinking of me (again — remember the sample of 1953 Glenfarclas they sent to me?  I do!).  Also, a big thanks to Michal Kowalski of Wealth Solutions!

So last night I had made a Facebook status update telling people: “I’m going to have a 48 year old in my mouth tonight.  Get your minds out of the gutter, I’m talking about whisky!

The snark factor on Facebook seemed unusually high as an old school mate of mine (known as “the other Josh”) returned with this image:

frankwhiskey

After a few comments, David Hartogs (friend, member of Single Cask Nation and occasional guest poster.  Note here and here) chimed in with: “What’s the verdict?

That same old school mate, the other Josh, came back with:

frankwhiskey_vedict

Ah, the Facebook…

Funny schtuff aside, let’s taste some history (not Frank, the Karuizawa):

Karuizawa-3603-1964-1On the nose — Initially hot to the nostrils but from the go (after the heat) is bitter Mexican chocolate and clementines.

Heated butter, not burnt but heated with bits of dill weed swirling in the near butter boil.

Cracklin’ Oat Bran cereal and burnt sugar.  Rotting stone fruits (peach juice turned bad… but in a good way).

Rubber soles on sneakers.  Black Pu’er tea (like with the Glenmorangie Ealanta).

Karuizawa-3603-1964-2Apple sauce (slight note) and boiling berries.  Noticeably fragrant mahogany furniture.  Cherry cola.

With water the heat is nearly gone.   Chocolate covered Werther’s and good, old-fashioned belt leather.  Loose leaf paper (like a 5 subject notebook, not copy paper).

More mahogany and apple fritter grizzle.  This has become a joy to nose.

Karuizawa-3603-1964-3On the mouth — Intensely hot on first sip.  Almost absurdly hot; like a $2 pistol.  Burning rubber, wooden window sills (with fresh, hot lacquer).

I better add a drop of water before my head catches fire.

Karuizawa-3603-1964-4With water she’s still hot, but fresh with mangoes and mango skin, tinned fruits, window sills (again) lacquer (again), lots of tropical fruits popping about — sort of crazy and not what I expected at all.

Sweet papaya (not the earthy/footy papaya), hints of guanabana and guava paste (??).  Aerosol paint and paint caps.  Beeswax across the front of the palate, too.

Not oily or viscous in any way.

Finish —  Like the fast decay at the end of a song, bitter chocolates leave their echo upon the tongue.  Slight touch of dill as well.

WW — Very waxy finish, flat cola, drying and lasting longer now with the water.

Karuizawa-3603-1964-5In sum — An intensely hot whisky that loves water more than I love whisky.  Once given the water she desires, she simmers right down and opens up to tell you her life story.

A whisky experience unlike any other I’ve had to date.  If you have the casheesh to buy a bottle, open said bottle and try it without the water.   Then, add 3 drops or so to your dram.

The transformation from The Hulk into Dr. Robert Bruce Banner is astonishing.

 

You might also enjoy Oli’s review on dramming.com

Also, check out the review at guidscotchdrink.com

Serge’s reviews are always a joy to read, too!