As long-time readers will know, I do a lot of thinking (and whining) about the price of whisky. Every decision I make at the store and every review I write is influenced by the dollar amount on the bottle’s price tag. … So, when reader Tony sent me the following graphic, it resonated.
In essence it’s a mixture of 60% Clynelish, 20% Dailuaine, and 20% Teaninich, the majority of which is then finished for two years in various toast (heat-treated) grades of the aforementioned French Oak-topped barrels. This is intended to bring out the “spice” notes inherent in French Oak, as well as to contribute to the sweet, oaky flavor available when using new oak…
My first VIP ticket experience at WhiskyFest, and my fourth major whisky convention. I tasted around 40 whiskies, attended two excellent seminars, and managed to get home without a drunk-and-disorderly arrest. That’a s win, right there.
So what DO we know? Not much. … Michter’s releases have come from a variety of distilleries, by rumor, including old stocks of Stitzel-Weller (not anymore, I guarantee it), KBD (the logical choice), and possibly Brown-Forman. … The bottle claims the whiskey inside was distilled and bottled in Kentucky, and as a Straight Bourbon with no age statement, must be at least four years of age and aged in new charred oak barrels.
Bottled at a cask strength of 58% ABV, but without any age information, The Ileach Cask Strength is a single malt whisky from one of the distilleries on the island of Islay that makes fully-peated malt. “The Ileach” means “the man from Islay” and you could try pronouncing it as “ee-luck”, but you’d still sound like a tourist. Just don’t say “Eye Leech”. Ew.
The annual tasting of an Angel’s Envy Cask Strength bourbon (2017), which is as close to an annual tradition as we get around here. This time, I’m able to do a side-by-side comparison against the 2016 edition. Wait until you see the price increase over 2015, however…
Here we have something new. Whisky is (sort of) distilled beer, right? And most (almost all) beer contains hops to some degree. So why not age whisky in casks that previously held heavily-hopped India Pale Ale style beer? … a specially-brewed IPA ale using Challenger hops was aged for 4 weeks in used Glenfiddich American Oak barrels, and then emptied and used to finish Glenfiddich single malt for 12 weeks.
Part two of a primer on the word “smooth” in whisky tasting. What it means, why people use it, and why you should stop.
Part one of a primer on the word “smooth” in whisky tasting. What it means, why people use it, and why you should stop.
…a Hiram Walker brand previously known as Wiser’s Very Old. It is a blended Canadian whisky, meaning a blend of grain whiskies (rye optional). The components are mashed, distilled, and aged separately, and then blended together in batches for bottling. The 18 is bottled at an anemic 40% ABV.