Dad’s Hat is a craft Pennsylvania rye made by Mountain Laurel Spirits, LLC, at the Grundy Mill Distillery in Bristol, PA. A locally-sourced mashbill of 80% rye, 15% malted barley, and 5% malted rye is distilled and aged for six months in new, charred oak quarter casks. … Dad’s Hat uses a combination of malted and unmalted rye, which is one of the traditions that marked the Monongahela rye style.
Green Label, unlike all of the other Walkers, is actually a blended malt composed of (unsubstantiated) 27 different single malts, all at least 15 years (or, more likely, exactly 15 years) of age. ,,, The blended (or “vatted”) malt is bottled at 43% ABV and retails for around $45 to $55. My bottle was purchased in 2017, after the renaissance of the label.
What makes this unique is that the unmalted Canadian rye (about 80% of the mashbill) and unmalted Canadian wheat (the distillery is working towards sourcing local grains) is distilled with a portion of malted barley from Wyoming that has been smoked with California cherry wood. This is a concerted effort by the distiller to create the effect of a barrel-aged Manhattan without using any additives (wine, bitters, etc.). The distillery uses alembic copper pot stills, and double-distills its whiskies.
Now, the new ownership is celebrating the “re-awakening” of the distillery by releasing this 13 year-old limited edition run of 6000 bottles, 3000 for the US market. This is comprised of whisky run from the stills in 2003 after the distillery sale, following a brief 3-year period of non-operation.
Produced by the same bottler (NOT distiller) who sells The Irishman blend, Walsh Whiskey Distillery Ltd., Writers’ Tears is a novel vatting of 40% triple-distilled Irish single-malt whiskey “probably” from Cooley (but the source is unknown), and 60% triple-distilled Irish single pot-still whiskey from Midleton, the only distiller of mature single pot-still whiskey — for now!. The vatting is aged for an undisclosed amount of time in ex-bourbon American oak casks and bottled without chill-filtration at 40% ABV.
The Glenrothes Vintage Reserve is an oddball vatting of what appears to be the leftover casks from the last public vintage releases plus a bunch of younger barrels that have not (yet) seen release: 1989, 1992, 1997, 1998, 2000, 2001, 2004, 2005, 2006, and 2007. Of those years, the 1998 vintage makes up (according to marketing) 25% or more of the volume.
There will be no post this week, as it’s my birthday and I’m going to spend it drinking whisky instead of analyzing it. I’m not going to go off on a riff about how sometimes you need to forget the scores and drama and what’s on the label and just enjoy your whisky, because I …
Elijah Craig is a small-batch bourbon made by prolific distiller Heaven Hill in Bardstown, Kentucky, and is named after Reverend Elijah Craig who is apocryphally credited with the invention of oak aging of corn whisky to create bourbon. This version replaces the old 12 year-old bottling, and is instead comprised of whiskey aged between 8 and 12 years.
…Bacalta, for instance, is aged in standard ex-bourbon casks and then finished in Malmsey Madeira wine casks. Apparently “Bacalta” is Scots Gaelic for “Baked”, and these casks were, at one point, “baked under the sun” or some nonsense. Personally, I think that means someone forgot the shipment from Madeira had arrived in the parking lot and left the barrels there for a few weeks before someone brought them inside, but maybe I’m a skeptic.
Anchor Distillers (which is a distillery in California, but also does business importing and bottling sourced spirits) has loaded down the Hirsch label with every whisky marketing adjective in the book. This is – no, really – Small-Batch Reserve Selected Straight Bourbon Whiskey, which is “Crafted” in the USA. It also says “artisanally produced” on the back. I don’t think I’ve ever heard of anyone accusing MGP of being a “craft” distillery, but there’s the word on the bottle none-the-less.