The 10-year flagship bottling was aged for 9 years in a combination of 80% ex-bourbon and 20% ex-sherry casks (all first-fill), and then married for 1 additional year in first-fill European oak oloroso sherry casks. … The distillery uses malt peated to a delicate 12 – 14 ppm using Highland peat. The result is bottled at 43% ABV with no added color.
The same bourbon that goes into 1792 Small-Batch is aged for an additional 2 years in port wine barrels, and then bottled at the odd choice of 44.45% ABV. The extra aging means a price premium, so expect to shell out an additional $10 or so. That turns the very budget-friendly 1792 into a bit of a splurge, for a bourbon.
The first in the new Select Casks line, Rye Cask Finish is a blended scotch with a heart of Cardhu single malt, aged in first-fill American oak casks for at least 10 years, and then finished in ex-rye whiskey casks. The result is bottled at 46% ABV. Striking a triumphant balance between massive-scale industrial whisky and small-scale craft mentality, Rye Cask Finish is available for only $45 retail.
As usual, Angel’s Envy cask strength brings a wealth of intense flavor at a tongue-searing proof. You pay for the robust, dense flavors of berries and complex caramelized sugars in dead taste buds and the inability to smell for a few hours after. By all means, proof it down, but you might as well experience the full force of the 124.6 proof that you paid for. And paid well, I should add, at around $180.
This is the kind of dram that you show to your friends who think “whisky” means something you add to Coke. Then you tell them it’s only $30. A gentle introduction to the world of malted whisky, with a very welcoming profile and a gentle effect on the palate, all with a nice array of grains and sweets that showcase what good middle-of-the-road ex-bourbon Scotch malt whisky is like.
Tom’s Foolery is actually made by an Ohio man named Tom (take that, modern whisky marketing!). He does this on a pair of pot-stills and ages his bottled-in-bond Ohio Straight Bourbon in an honest-to-goodness US bonded warehouse for four years in new charred American oak barrels.
…now they’ve added a permanent port-finished NAS expression with the double-entendre of a name, “Port Ruighe”. … Suffice it to say this is NAS Talisker aged in a combination of casks including ex-bourbon, refill European oak, and casks with a “heavy char”. The whisky is then finished in port casks and bottled at Talisker’s standard 45.8% ABV.
Maker’s 46 is basically Maker’s Mark with an additional 10 weeks of aging with 10 “seared” French Oak barrel staves inserted into the casks, and bottled at an extra 2% ABV (at 47%). The process is done during the winter in the coolest parts of the warehouse, to minimize the movement of whiskey through the wood. This treatment (the 46th attempt, hence the name) is supposed to intensify the vanilla and caramel notes of the bourbon without adding additional bitterness from barrel tannin.
I think of Glenkinchie, one of the few remaining Lowland single malts, as “the lemon malt”, although its actual nickname is “The Edinburgh Malt” for its location some 15 miles from the capital of Scotland. Glenkinchie was relatively obscure (used mostly in blends) before it became one of the jewels in Diageo’s Classic Malts crown, representing the Lowlands.
Japanese whisky, to me, is all about art and subtlety. It’s aromatic, floral, subtle, and complex. … Japanese drinks giant Suntory has blended “selected” barrels from Hakushu and Yamazaki distilleries (both malts), and Chita distillery (heavy-type grain whisky). Unlike previous Suntory blends, this one relies on Hakushu as primary malt, not Yamazaki.