Tag Archives: Sweet

Autumn, High West, Summertime

High West Silver Whiskey – Western Oat

 

Utah – 40%ABV – $25 – $42 (now THAT’s a spread!)

Oat whiskey?  Yeah, oat whiskey.

Actually, the mash bill is comprised of 85% oat and 15% malted barley.

People seem to love the stuff, too:

  • 92 Points “Very Stylish…Will Make Great Cocktails” Beverage Testing Institute
  • GOLD MEDAL – International Review Of Spirits 
  • “A” Rating — “One of the most enjoyable silver whiskeys I’ve ever had” Christopher Null – Drinkhacker.com 

Me, I’m usually more of a malt whisk(e)y, bourbon or rye whiskey sort of a guy.  However, more so than my preferred tastes, I am an adventurous soul and when it comes to whisk(e)y, there’s isn’t anything I wouldn’t try.  Well, except for pissky maybe.

So let’s give this one a go, shall we?

On the nose –  Sweet, soft and pillowy.  Much like Steve Martin’s lower cheeks in Planes, Train’s & Automobiles.

Better yet, more like marshmallows.

Speaking of…  There is a distinct marshmallow note to this whiskey.

Very light/clear olive oil.  (Not in color but in scent.  To clarify, more like olive oil from an economy brand bottle where the olive scents are very, very subtle.)

Soapy – and this is a good thing here as it lends a very clean quality to the stuff.

Not overly complex but quite enjoyable.

On the mouth – Here’s where it gets good!  That marshmallow note is quite pronounced and the mouthfeel could not be better.  Oily verging on ooey.

Lot’s of dairy going on here as well – sweet cream, powdered creamer, evaporated milk… Dulce de leche?

Again, not super complex but the spirit is so nice.

Finish – Somewhat short but those milk & marshmallow notes leave an impression.

In sum – A surprisingly good, easy sippin’, whiskey.  I actually had a small sip of this at WhiskyLive NYC back in 2011 but, admittedly, I was a few whisk(e)y samples in by then so I can’t say as I remembered it.

I know that there are some folks out there that dig their cocktails and I’d imagine that this would go well in one.  However, I really enjoyed this ‘as is’ and you may too.  Kudos to micro distillers that try new stuff.  Kudos to David Perkins and the rest of the people at High West for releasing such an interesting whiskey.

(Maybe you can do a 100% quinoa mash bill and make a whiskey from that so I can imbibe during Passover??)

Special thanks to High West for the sample!

A World of Discovery, Amrut

Amrut Kadhambam

 

India – 50%ABV – $80

I actually do not know a lot about this whisky.  I know that it was matured in three different types of wood:

  • Oloroso Sherry Casks
  • Indian Brandy Casks
  • Rum Casks

That’s about where my knowledge ends and, to be honest, I didn’t want to know much more.  I wanted to the whisky to speak for itself a bit.

Wait, I do know one more thing – this was bottled at 50% ABV which is such an odd ABV… it’s so exact that I want to say that it was reduced to 50%.  Especially given some of their cask strength whiskies have been at 60%ABV+

This is quite a limited release – I only found two stores that still have some (note the link above, or click on the picture of the bottle, for the lowest cost source).

Special thanks goes out to Raj and Purple Valley Imports for the sample!

On the nose –  Peppery, yet sweet.

There’s something that is very “Amrut” about this Amrut.  My point is that the style and character of the spirit is unique unto itself.

Quite fruity – a mix of apples and persimmon come to mind.

There’s a deeper sweetness in here as well – some of the rum cask influence, mayhaps?

On the mouth – A good and oily mouthfeel and very peppery toward the back of the mouth.

Light in flavor in the front of the mouth yet it seems as if this might be a peated whisky (I am reminded of Amrut’s peated offering).

An odd and interesting experience here… the flavors are massive toward the back of the mouth (Jack fruit and green peppercorns) but it’s so light in flavor in the front of the mouth.

I’ll need another sip here.

A good amount of spice and wood in the front of the mouth including floral teas.

Finish – Quite a long and spicy finish.

In sum – An enjoyable experience and perhaps that is the best way to explain this whisky – it’s an experience; one that requires the drinker to have time to his or herself and a friend or two to share and discuss.  Lovely, lovely stuff.

A World of Discovery, Autumn, Bruichladdich, Let's celebrate!, Octomore, Springtime

Bruichladdich’s Octomore “Comus” – Ummm, wow.

Islay Region – 61%ABV – £95 | $150

Sad fact of life – there is a lot of ugliness in the world.

From Hitler’s Nazi Germany to 9/11 and Bin Laden to that girl I met online all of those years ago that had a hump on her back, bad breath and broccoli in her teeth, the world can be an ugly place.

However, there is a lot of beauty as well.

From a young boy helping an elderly woman across the road to the wonders of new life and happy parents to One Day at a Time’s Valerie Bertinelli (she’s the young one in the middle, if you’ve never seen the show):

Boy, did I have a crush on her back in the day!!

Yes, the world can be beautiful and have gorgeous things in it.  Today’s pageant winner is the new Octomore Comus 4.2.

Bottled at 61%ABV, this 5yo was matured in French Oak/Sauternes casks and apparently peated to 167ppm.  Sweet Yoheved, mother of Moshe!  That is a heavy peating level!

Let’s see what happens when you take *heavily* peated spirit and mature it in French Oak/Sauternes casks for five years:

On the nose –  The canister and bottle say so.  Bruichladdich’s website and marketing materials echo it.  Various webshops concur.  The barley for this here Octomore was peated to 167ppm prior to distilling.

Well, heck if I can smell 167ppm worth of peating here.

It’s no doubt a peaty/smoky beast but, my face did not catch fire when sniffing at this whisky…

There’s smoke in here for sure but I’m also taken by crushed almonds and buttered biscuits.

A very briny nose as well – salted porridge.

Hard red plum minus the tartness.

Wow, the toasted biscuits with slightly darker edges really captures my attention.

There’s a spiciness here that flirts with cigarette smoke and a touch of salted black licorice in the background…

On the mouth – Like drinking one of Marc Bolan’s powder blue velvet suits – the mouth is incredibly soft and silky.  Almost honey like.  I’m reminded a bit of the mouthfeel on Glenmorangie’s Pride (another Sauternes casked whisky).  Remarkable mouthfeel.

A good deal of smoke upfront however this relents to waves of golden raisin, coconut, chocolate…. hermit bars.

Pears and apple are here too but not the tell tale pear and apple from a young whisky – this seems cask driven as it’s not spirity, if you catch my meaning.

Slightly buttery (maybe it’s just a mouthfeel thing…)

A bit spicy, more nutty notes (walnuts this time) and cooked and candied lemons.

Finish – Shortish with fruity & smoky notes.  There is brine and spice that stays on the back of the tongue.

In sum – This Octomore offers up balance and beauty like none before it.  Yes, the other Octomores I’ve had are/were very nice and well constructed but the Comus is above and beyond… a cut above, the big cheese, the head honcho, numero uno (sorry, I let my inner love for Airplane come out there).

One would never know this is 61%ABV.  Wonderful at cask strength.  Celebrate with this.

If you have nothing to celebrate – make something up…  It could be national “That’s what she said” day for all I care.

This whisky is so worth your time.

Truthfully, one of the best whiskies I’ve had year to date.

Special thanks to PJ, DF & EC of Bruichladdich for their tremendous hard work to get me the sample!!

*Special-Special* thanks goes out to ParcelForce for getting me the package in record time!  The sample was sent from the UK on Friday afternoon and arrive at my house on Monday afternoon.  THAT’S service!!

High West, Summertime

High West Rocky Mountain Rye 16yo vs 21yo

Park City, Utah – Both bottled at 46%ABV (or 92 proof)

What do you think of when you hear “Utah?”

Some people think of the beautiful landscape.

 

 

 

 

Some think of Mormons.

 

 

 

 
Some, Polygymists.

 

 

 

 

Me, I always thought of Crispin Glover’s character in Rubin and Ed.

(I effing LOVE that movie!)

 

 

 

 
I think it’s time to get a new image in our heads – WHISKEY!
Today I’m putting up two really nice Rye Whiskeys from Utah’s High West up against one another.  A 16yo vs a 21yo.

Who will be the victor?  Generally, I’ve always found that Victor remains the victor so let’s try to find a winner instead:

High West Rocky Mountain Rye – 16yo, 46%ABV – $80

Details on this whiskey from the High West Folks:

“This is one of the most intensely ryed rye whiskeys we’ve ever had the chance to taste. That’s because of its very unusual mash bill, which boasts 80% rye, 10% corn, and 10% barley malt. Almost all rye whiskeys on the market today contain just over 51% rye because that’s the minimum the U.S. government requires for the label to say “rye whiskey”. Distilleries today tend to use more corn because corn costs less and they think consumers don’t like rye’s spiciness. We disagree. With its high rye content, this 16-Year-Old gem is one of the most intensely flavored sipping whiskies out there.”

On the nose –  First impression? A wonderful mixture of blueberry tarts, dill weed and funyuns.

Quite the spicy drop yet honied nonetheless.

Model glue is in here too (along with the burn you get from huffing it. (Hey, I was young and impressionable.  Don’t judge me.)

Cinnamon and other, yet spices — anise seed, fennel seed & licorice.

On the mouth – Nice & satisfying mouthfeel.

Spicy… similar to what we get on the nose.

Lots of dill, honey and now some vanilla helping to balance it all out a bit.

Orange slices & clove powder.

There’s something a bit plastic & artificial feeling about this… in a good way. (Reminds me of old action figures.)

Warming and very easy going down.

Finish – Long & with orange spice toward the back of the tongue.

High West Rocky Mountain Rye – 21yo, 46%ABV – $118

Details on this whiskey from the High West Folks:

“The Federal Government term for this is “Whiskey Distilled from Rye Mash Stored 21 Years in Re-Used Cooperage.” Translation: This is very rare whiskey aged in — USED barrels. All were aged on the lower three tiers of the rickhouse. Mash bill is 53% rye, 37% corn, 10% barley malt.”

On the nose –  Much more of a shy guy as compared to the 16yo.  Lighter in color too. (Less active, refill casks here.)

After spending a bit more time with this whisky, I’m finding that the notes are similar to the 16yo.

Just a bit more subdued.

On the mouth – Some fresh yet dusty here, lively yet timid…

Fresh blueberries dance around the palate doing a two-step tinned fruits (heavy one the orange slices and pear).

After a few minutes, this one quite right up.

You know?  This is quite fantastic.

Fruits are massive and there’s a delicious underlying spice to this 21yo.

Finish – Wonderfully long & fruity with vanilla & cinnamon ribbon candies

In sum – Ding ding ding!!!  We have a winner!  The 21yo is glorious, through & through.  The 16yo is no schlub and it has retained its youthful spunk.  Both are great examples of great rye whiskey but dang, that 21yo is a cracker!!

**As a note: these older whiskeys from High West have not been distilled at their location. Rather, they have purchased this whiskey and, as you can see, are making some amazing blends from that stock. The good news for you is two fold: 1) They have a good deal of this older, purchased stock and 2) High West is also now a true distillery and has been for a few years so we should be seeing some younger stuff come from them very shortly!!**

Special thanks goes out to David Perkins and Erik Fitchett for the samples!!

Let's celebrate!, Strathlsia

Strathisla 1957 (bottled in 2007), Gordon and MacPhail 43%ABV

Speyside region – 43%ABV – £194

Now ain’t this something here?!  My first 50yo reviewed on the blog…  Big thanks goes out to Red for the sample swap.  A few CL of my precious Glenmorangie Margaux Cask for some of his 1957 Strathisla – seemed fair enough.

Not only is this my first reviewed 50yo whisky (though I have had other 50+yo whiskies before), this is my first Strathisla.  Some of these Strathislas are legendary (or so they say).  I’ve had a few friends that could say nothing more than that they could not fully understand what what going on in their mouth as they sipped it – just odd, great stuff.  Hearing this, I could not wait to taste some.

I’m going to move straight into the tasting notes but, as a bit of a spoiler alert, I loved this stuff!!

On the nose — It’s all about crazy right here.  What stops me in my path is a strong sense of dill weed and chives.  I’ve gotten that note one other time in Master of Malt’s 50yo release…  Wacky.

There’s a sharp, bright and lemony quality here as well.  So far, it doesn’t seem like a crotchety old whisky.

Oak influence is here, no doubt but either it (so far) is not over oaked or the addition of water to bring this whisky to its bottled strength of 43% helped to subdue the uber-dryness that is often associated with old whiskies.

A new (now old) box of M.U.S.C.L.E. men figure type plastic-y notes.

Pouring water over stones in a Swedish sauna with a hint or two of smoke in the background.

On the mouth — Lovely high sweetness here (astro-pops, wax lips… tons of penny store candies).

Quite herbal as well (tough to place all of the various herb type notes but, wow.  really nice).

A fantastic mouthfeel – oily yet a bit fizzy-feeling on the sides of the tongue.  Incredibly fresh.

Part of me doesn’t even want to dissect – I just want to enjoy.  But for you, dear reader, I shall forge on!

Fresh fruit platter with sprigs of parsley thrown about it.

Great notes of light red wines, plum wines and fine armagnac (with just a touch of a petrol quality to it.  A quality I often fine in armagnacs).

Finish — Fruity and a tad salty (just a tad), slight smoke, bright and long!

In sum —  Can not consider myself lucky enough to have tasted a whisky such as this.  The quality is amazing – a delicious and well balanced whisky through and through!  If you can get a bottle, I suggest you enjoy and share and do what these guys suggest:

Serge Valentin of WhiskyFun seemed to love this one too.