December 22, 2014
1792 Ridgemont Reserve is the highfalutin’ name (in a similarly highfalutin’ bottle) for the West-Coast US’s version of the acclaimed value brand Very Old Barton: Bottled-in-Bond, affectionately known as “VOB BIB” and only available on the vaguely Eastern half of the US.
December 15, 2014
Uigeadail (pronounced, believe it or not, “Oo-geh-doll”) is named after the loch from which Ardbeg sources its water. The whisky is a vatting of standard Ardbeg from ex-bourbon casks (supposedly the 10-year) with some quantity of sherry-aged Ardbeg. The result is bottled at cask strength.
December 1, 2014
Until then the company is selling sourced and finished whiskies such as this one, a rum-finished Irish whiskey of unknown origin. It is a blend, with 35% malt and 65% grain aged somewhere between 4 and 7 years. The vatted blend is then finished for 4 to 6 months in Flor de Caña rum casks, an unusual touch.
November 17, 2014
I’m particularly impressed with the interplay of sherry notes (which are fleeting) with peat notes (which are understated but dominant), without the two ever conflicting. I’ve had $80 peated malts finished in sherry casks that didn’t integrate half as well.
November 10, 2014
The clean, crisp notes of peach and white grapes carry through from nose to finish, never allowing the peat to dominate. Masterfully blended – a truly excellent example of skilled blending and what it can accomplish.
November 3, 2014
As a value malt, this has a few ticks in its favor over the Classic, which it is replacing in the permanent Auchentoshan portfolio. $35 is not an unfair price for this light, straightforward NAS malt.
October 27, 2014
While I could have done with a bit more robustness at 46% or so, I applaud both the craftsmanship of this whisky, and its sane price point. Clearly more well-rounded and well-integrated than the cheaper Legend, it trades peat intensity for sweetness and subtlety.
October 20, 2014
This is possibly an experimental cask that didn’t make it into one of the Glenmorangie special editions, and was sold on the independent market. It reminds me somewhat of Artein, but only as a single component.
September 22, 2014
For me, Knob Creek Rye sits squarely in the middle of the available (read: young) ryes currently available. It avoids the “spicy to a fault” armies of LDI/MGP rye clones with a nice balance of rye spiciness against warm, sweet cereal notes.
September 8, 2014
It pains me to write this review (see Overall, below), because I’m very much in favor of distilleries getting on the NCF bandwagon and bottling at reasonable proofs. I’d love to support Deanston in its efforts, and in its price point, but the whisky is just simply not good.