I tasted a sample of Verso rye whisky from the Kyrö Distillery Company in Finland that was collected from bottle in April of 2015. This is a 100% malted rye whisky aged for only four months in very small new American white oak casks and bottled at 46.5% ABV. The distillery, which makes several products all from rye grain, began distilling in 2014 in a refurbished cheese factory.
Superstition is Jura’s house malt but heavily peated (although the bottle says “lightly” peated, I would lump it in with fully peated malts like Laphroaig and Talisker) and aged in ex-bourbon casks. It’s quite reasonably priced, at $50 – $60, which is the new $40, didn’t you know?
The Wyoming Whiskey small batch wheated bourbon is distilled from a mashbill of corn, wheat, and barley and is aged in new charred white oak barrels for five years (or so – there’s no age statement on the bottle). Then it’s bottled at 44% ABV and retails for around $40. They source all of their grain from Wyoming farms growing Non-GMO corn, wheat, and barley.
The entry-level product from the upstart Canadian distillery, Forty Creek. As it’s positioned as a direct competitor to the entry-level Crown Royal, the flavor profile makes sense. It definitely tastes like a “higher end” Crown for not much more money. It’s also cheap enough to mix with. Forty Creek ages their copper pot-still components (rye, corn, and barley) in separate barrels and then carefully blends them together for the final product, an unusual approach.
The much more reasonably-priced 10 year bottling (also labelled “Jura Origin”) is aged exclusively in ex-bourbon casks and is not peated. As an entry-level, unpeated, and non-sherried malt, it showcases the “blank slate” that Jura’s house character is grown from. While there is a small amount of peat in the water used by Jura, I can’t discern it in the glass.
Bernheim Original, although it looks and tastes like bourbon, is not in fact bourbon. It is however a straight wheat whiskey and thus shares with bourbon an aging (of minimum 2 years) in new charred oak barrels and cannot contain flavoring or coloring agents. Bernheim Original, owned by Heaven Hill Distilleries, is made primarily from soft winter wheat, aged at least 7 years, and is bottled in batches containing no more than 100 barrels (thus the “small batch” designation).
Loch Lomond, unfortunately not available in the United States, offers an NAS entry-level malt for bottom dollar. … Loch Lomond is a small distillery that quietly churns out product, and that product goes by many names including Loch Lomond, Inchmurrin, and Old Rhosdhu (among others). While classified as a Highland (or West Highland) distillery based on its location in Alexdandria, near Dumbarton, it is literally just up the road from Glasgow. Its style is also in line with Lowland malts: simple, subtle, light, and crisp.
Prichard’s Rye is made at the first new distillery built in Tennessee since Prohibition. Built in 1997 and utilizing copper pot stills, Prichard’s is making traditional American rye, aged 3 to 5 years, from a mash of 70% rye, 15% white corn and 15% malted barley. The rye is bottled at 43% ABV.
This Travel Retail 700ml bottle, with no age statement, arrives with basically no information on its label about its make-up or provenance. The Internet has revealed that it is comprised of both ex-sherry (the majority) and ex-bourbon casks, and bottled at Distillery Manager Bob Dalgarno’s preferred strength of 42.8% ABV. … In an effort to harken back to traditional styles of single malt scotch, Bob sourced some barrels of Macallan distilled from the now-defunct Golden Promise strain of barley. While the bottle does not state an age, it is (according to Bob) comprised of Macallan aged 12 years and up, with “some much older”.
It has everything on paper that whisky buffs have been asking for: 46% “craft presentation” bottling strength, non chill-filtration, and no added coloring. It’s made more-or-less by hand and with traditional methods. … Does the 12-year redeem the Deanston name for me, and let me buy the “Craft” hype?