Tag Archives: Cherries

Region – Speyside – ABV – 53.4% ABV – Cask 1962 – First Fill Sherry Puncheon – This was around $150

It wasn’t long ago that I had a chance to sit down with my good friend Jonathan Bray to review this Balblair.

Actually, yes, it was quite some time ago…. back in May/June based on my tasting notes and the published date of Jonathan’s review. Ugh.

♬ Ti-i-i-ime is not on my side, no it isn’t! ♬ Where does the time go?!

My apologies to you, dear reader, and my apologies to Jonathan, for not getting this review up sooner.

On the nose — A host of notes you’d come to expect from a heavily sherried whisky: pickled walnuts, cherry pits, German brown bread, cola syrup, and dark bitter chocolate.

What you’d not expect (or maybe you would) is a quite present phenolic component giving off notes of a fireworks finale, burning cardboard, and what I can only assume is the scent of the Heaven’s Gate cult compound living quarters. They kept quite clean, as I understand. You know, before the end…

Gordon MacPhail 1993 Balblair first fill sherry puncheon cask 1962 A-a-a-a-a-nyway, I’m also detecting sulphured figs and dried papaya, too.

In the mouth — Chewy, unctuous, moreish, dare I say massive.

Tasting notes aside, my initial reaction is “damn, this is good tasting juice!”

Gordon MacPhail 1993 Balblair first fill sherry puncheon cask 1962 Deep and dark fruits (insert Landry list here) which is countered by Balblair’s natural tropical fruit notes but they’re dried (more papaya, candied medjool dates, black currant, and interestingly some raw coconut flesh).

This is near flawless on the palate.

Finish — Perfectly timed tannins, sweet Thai chili sauce, decent length

In sum — While the nose presented some slightly off/sulphuric notes, the palate delivered in a way that few heavily sherried whiskies do. Stunning delivery of flavors and a finish that makes you want to sip more. Without getting into too much detail, the addition of water turns this into a vorpal +4 whisky of drinking. You basically roll a natural 20 on a d20 when adding water and the fruits just multiply.

Oy, Oi, Oy, this is a cracking good dram and if you can still find a bottle, you could consider yourself *very* lucky. Not convinced? Be sure to check out Jonathan’s review of this gem.

Cold Winter, High West, Need To Bundle Up

High West’s Yippee Ki-Yay (motherf#cker), batch no. 1

January 23, 2016 Jewmalt

Region – Distilled in Indiana, matured and extra matured in Utah – ABV – 46%

High West and her various sourced ryes were the first ryes I got into when I started getting serious about American spirits.

Back then, High West had some 16 & 21yo ryes which were all over store shelves and at pretty decent prices. A bit later on I discovered their Rendezvous Rye (which is a staple here at Chez Hatton), and then even further on I found a truly ballsy one: Double Rye!

David Perkins of High West is quite open about sourcing whiskey and blending it in house. In today’s day and age where stories of “grandpa’s famous recipe has been discovered” are built around sourced hooch, it’s good to know there are people like David Perkins who will not use smoke and mirrors. Rather, he ensures High West is transparent and focuses on the blending techniques and extra maturation processes to make his whiskeys stand out amongst the rest.

High West Yippee Ki-Yay Batch 1 Today we’ve got a distillery only bottling called “Yippee Ki-Yay” in glass. The details (taken from highwest.com) are as follows:

• TTB designation: A Blend of Straight Whiskies
• Proof: Bottled at 46 %ABV
• Ratio of component whiskeys: top secret!
• Not chill filtered
•Marriage of two straight rye whiskies
•The 2-year-old
•95% rye
•5% barley malt mashbill (LDI now MGP)
•The older rye has a “barely legal” rye mashbill of:
•53% rye
•37% corn (Barton Distillery)
•Barrel type: Oak barrel that previously held Vermouth Barrel (Vya, Madera, CA), Oak barrel that previously held Qupé Syrah (Qupé Santa maria, CA)

The extra maturation in Vermouth and Qupé Syrah casks is unique and sounds amazing to me.

Color — Somewhere between Rainwater Madeira and a 10+ yr Madeira

On the nose — The backbone is pure LDI/MGP Rye. Think pine cones and pickles.

High West Yippee Ki-Yay Batch 1 Surrounding this are layers of cinnamon buns, strawberry sauce, melted butter on spelt bread toast, hints of dry vermouth and dill infused apple cider vinegar (if there were such a thing), dark chocolate, licorice all-sorts. Very herbaceous as well.

This is both very rye-like and very un-rye-like at the same time. A bit of a conundrum, if you will.

In the mouth — Massive spice and dark fruits such as prunes, blackberries, black maraschino cherries, and fresh red plums. Salted, chocolate covered caramels.

All this is sitting on a foundation of pickling spices (mustard seed, caraway, dill weed). The mouthfeel is lush and satisfying.

Finish — A long, vermouthy finish with hints of cracked black pepper.

In sum — This is like a port that used rye whiskey for fortification rather than brandy. This is the ultimate dessert dram. Not a rye for everyone as it’s a departure from the category, but if you have an open mind, you will LOVE this.

I know I did. It’s gorgeous stuff.

BenRiach, BenRiach, Samaroli, Scotch Whisky Advent Calendar 2015

Scotch Whisky Advent Calendar dram # 16 – Samaroli BenRiach 19yo, Cask 45763

December 16, 2015 Jewmalt

Region – Speyside – ABV – 43%

When I started writing this post it was 1 day, 14 hours, 57 minutes, 33 seconds until Star Wars.

On the nose — Red wax cherry lips, grape soda (even getting a sting in the nose like you would if you were to sniff a fizzy soda pop), fruity soaps (focus on the fruity and less on the soap), lipstick. Hints of stone fruits but they’re all a bit too overripe/overly sweet.

Normally I like perfumey, floral whisky but I’m not sure about this one. Time to taste.

In the mouth –Heavy malt character, decent mouthfeel, all followed with notes of cherry chews, lipstick (again), grandma’s perfume, a little cedar wood, more grape soda.

A little jalapeño jam on white bread.

Finish — Long and floral.

In sum — I’ve not met a BenRiach I haven’t loved until now. This one was not up my alley, I have to say. I hope that this whisky does not reflect what my experience of Star Wars Episode VII will be.

Glen Moray, Glen Moray, Scotch Whisky Advent Calendar 2015

Scotch Whisky Advent Calendar dram # 9 – A.D. Rattray Glen Moray 8yo, Cask # 900029

December 9, 2015 Jewmalt

Region – Speyside – 64.8% ABV (holy moly!)

Glen Moray is one of my favorite Glens. It is too oft overlooked. Here in the US distribution seems to a bit sporadic so therefore few really know about the brand on this side of the pond (when compared to the Glenfiddichs and Glenmorangies of the world).

One thing I did not expect with this particular Glen Moray was the strength that it was bottled at. Normally, Glen Moray fills their casks at 63.5% (like the majority of distilleries out there). However, if this was casked at 63.5% how could the bottling strength be 64.8% at 8 years of age? They must’ve filled this cask at a higher ABV.

Both Tamdhu and Glenfarclas fill at around 70/71% (and Kilchoman does the same on occasion). Perhaps Glen Moray fills at a higher ABV on occasion, too? Looks like I have some investigation in front of me!

Anyway, all that aside, I have a whisky to review. Here we go:

On the nose — Thick yet stinging sherry presence. Huge peppery note on this which tells me it’s a sherry butt rather than a hogshead. Look at that! It IS a butt. I like big butts. I can not speak untruths.

Back to the scents (and my senses): potpourri, picked walnuts, cola syrup, New Chuck Taylors, tart plum, wood charr, apple tarts.

Man, I can go on and on here. This is a very expressive and impressive nose!

In the mouth — Requires. Water. I’m. Dying. Here.

Screw it, let’s give another sip: I guess that first sip killed the complaining taste buds because sip # 2 was not a death sentence!

I will add water but, before I do I find a sweet yet herbaceous quality to this whisky and notes of party balloons and sweet rub spices.

With the addition of water: Raspberry fruit leather, actual leather, watermelon covered in smoked salt, Raspberry jolly ranchers or, better yet, Red Hot Dollars (which are raspberry in flavor and not hit at all). Cherry pits and apple skin (granny smith).

Finish — Long and peppery at the back of the throat.

In sum — This whisky needs, nay, loves water. It’s a bit of a water rat. Without it, you’ll likely burn to a crisp. With it, maybe bringing it down to 58% or so, it a raspberry charmer. A bit red fruit focused but very tasty.

An everyday dram, Takin' It Easy, Wild Turkey - Kentucky Spirit

Wild Turkey “Kentucky Spirit” cask # 98, pick by Julio’s

October 24, 2015 Jewmalt

Region – Kentucky – 50.5% ABV

I’m not a bourbon guy (generally speaking). Really, I’m just not huge on American spirits in general.

Don’t get me wrong, I quite enjoy bourbon, rye, and other American whiskeys. It’s just that, well, my heart and passion is in malt whisky.

You can look at all of my posts over the past 6 or so years, and see that I focus on malt whisky. Malt whisky is mine, my precious. I wants it. I needs it. The others, they’re all tricksie!!

Gollum! Gollum!

Still, I need to give credit to a whisk(e)y where credit is due. There are some good bourbons, great bourbons, and amazing bourbonsout there. Today, I’m reviewing a great bourbon. A well selected cask.

I think this cask may be all sold out at this point (I’m glad I purchased my bottle when I did) as this was a bottling that Whisky Advocate quite liked. It’s in the top 10 of 2015’s releases. Not too shabby.

On to the tasting!

On the nose — Spoiler alert! It smells like bourbon! Cloves, cinnamon, allspice, pencil shavings, coconut, cooked vanilla pods. The standard stuff you’d expect to smell (thank you new charred oak – we know you all too well).

Let’s get beyond this though… buttered popcorn, wet leather, salted bread dough (huh…), Cherry tarts. All of these notes are well integrated.

In the mouth — Big and spicy stuff with notes of salted licorice, vanilla ice cream, buttered baguette, cream of corn soup (if it could be a very sweet soup). Pear skins, and a hint of mint. Decent mouthfeel with a fair amount of oiliness.

Finish — Cherry tootsie pops, all the way. Medium finish

In sum — This can be picked apart (a la the above) or treated like bourbon should be treated – simply fine-fine sippin’ juice! Really yummy stuff here. Nicely chosen, Julio’s!! Well met.

Jewmalt Whisky Reviews