April 14, 2014
This certainly has the hallmarks of Bryan Davis’s work – funky and offbeat, its flavor pairings are just as unlikely (and just as successful) as salt with caramel and bacon with maple syrup.
November 4, 2013
Auchentoshan 18 is a clean, light, elegant malt. That said, it doesn’t show a great deal of improvement over younger Auchentoshan, and seems to be aged in a way that picks up minimal wood.
August 19, 2013
If this was once Auchentoshan, the sherry monster murdered it and stuffed it in a closet. While Auchentoshan Classic is understated, vanilla, and crisp, this is resinous, sticky-sweet, and overripe. That’s not to say it’s bad.
July 1, 2013
I wanted to see what happens when an already individualistic whiskey is singled out as a single-cask bottling for being even more individualistic! Either way, if you’re looking for variety and excitement in your whiskey, this place is a gold mine. Lost Spirits continues to create otherworldly spirit with truly alien characteristics.
June 10, 2013
My visit to Lost Spirits distillery in Salinas, CA, and my first taste of their unusual peated American single malt whiskey.
This is not whiskey you sit on the back porch and relax with. This is thinking whiskey. This whiskey challenges, coerces, and redefines itself. It beckons you to examine it deeper and then smacks you in the face with a sweaty gym sock.
January 28, 2013
Thoughts on Tiers of Quality in manufacturing, and how the same concept can be applied to the whisky industry, and how it affects a consumer’s ability to effectively spend his or her money on quality products.
December 3, 2012
…that makes it my “desert island” whisky book, and the one I would recommend anchor any whisky lover’s library. If Dave Broom’s World Atlas of Whisky were a dram, I would definitely award it with a “Must Have” rating.
October 1, 2012
Some discussion of white dog / new make / moonshine, comparison to aged whisky, and a tasting of Buffalo Trace White Dog (wheated mash), and Onyx Moonshine.
August 30, 2012
Bourbon, although on the face of it a simple drink made only of corn, grains, water, yeast, oak, and time, it still has more capacity confuse than the ancient and (to some) arcane system of nomenclature used in Scotch distribution.