Official information is a little scarce, but it seems like the 12 year is aged in a combination of virgin oak, PX sherry casks, and oloroso sherry casks. I can’t tell if those are full-term sherry or if they are finishes, or what kind of virgin oak that is (American? European? Was a swallow involved?) or if there was ex-bourbon in the mix that they aren’t…
Kaiyō is a “negotiant” (independent bottler) from Hong Kong that purchases barrels of aged or unaged whisky from Japanese producers and matures and bottles them under the Kaiyō label… In this case, the barrels are single malt whisky from an unnamed Japanese distillery that have been “teaspooned” with whisky from…
The Bank Note Peated Reserve is a little pricier – I paid $25 for 750ml when I’m used to paying $20 for 1000ml (1 liter) for the regular Bank Note. It still has a 5-year age statement and is bottled at the same 43% ABV, which is a nice touch for a budget blend. The formulation, which is said to be a fairly standard 40% malt and 60% lowland grain whisky, is mostly…
Like the baseline rye, this is a blend of straight rye whiskies, all sourced from MGP (Midwest Grain Products, the artist formerly known as LDI). The website reveals the age to be 4-5 years (so, 4) but doesn’t specify the amount of time spent finishing in Calvados barrels. This bottling is a part of Sagamore Spirit’s “Reserve Series”, which includes Cognac, Port, and various wine finishes. This Calvados Finish is bottled at a robust 50.6% ABV.
This bottling is a “Double Cask” vatting of Tullibardine single malt, using both ex-bourbon casks as well as “Double Barrel Ale” beer casks from California brewery Firestone Walker. … The Tullibardine that was finished in the ale casks spent 1 year there, but we don’t know the full ages of the components. Interestingly, those ale casks – 60 of them – were shipped across the Pacific ocean the be filled with Tullibardine and matured in Scotland.
This is 5 year-old bourbon which was previously sourced and blended but is now all made with a four-grain mashbill distillate from OOLA’s own small distillery in Seattle. They’re using locally-grown Washington State soft white winter wheat and organic corn from Waitsburg, WA, along with locally-sourced barley and rye. The mashbill, which probably changes based on grain availability, is around…
This bottling is simply a 9 year-old expression of Lagavulin, which sounds young until you remember that peated single malt is usually quite good at younger ages, and between Octomore, Talisker 8 year, and… well… Lagavulin 8 year, no longer seems weird. The “House Lannister” bottling comes from only first-fill ex-bourbon casks (no sherry) and clocks in at 46% ABV.
For less than 40 bones you get 8 year-old Wild Turkey Kentucky Straight Bourbon, which has been mellowed using a similar process to Jack Daniel’s and other Tennessee Whiskies. Instead of filtering it through 10 feet or whatever of sugar maple charcoal, Longbranch is circulated first through American white oak charcoal (the same oak used for barrels) and then through Mesquite charcoal from McConaughey’s native state of Texas.
Oh, I’ve had Tomatin before. It’s bland, sweet, banana-y. I’m sure this will be just another ho-hum sample that gets suck in the back of my “tastings notes” folder and never sees the light of day. I’ve even tasted the 12-year. How much different can a batch of 11-year from That Boutique-y Whisky Company (TBWC) be? It’s not even sherried. At least, I don’t think it’s sherried…
Old Tub is what Jim Beam used to be called a century ago when it was first sold in bottled form. The name changed to “Jim Beam” in 1943 and the previous brand name was relegated to a Kentucky-only low-volume release. Now, in 2020, Beam has released a limited edition renewal of the Old Tub brand. It’s still bottled-in-bond, and in an effort to lend the release some authenticity the whiskey is not chill-filtered and also not charcoal filtered. Honestly, I don’t know why in 2020 any whisky company still…
