Whisky I've Drank: 3 Lobos

By OCãoEngarrafado
Quando nasci, meu pai tinha um Puma dourado. E desde minha mais tenra infância, eu adorava o carro. E, provavelmente, meu pai também. Porque ele ficou com o Puma por uns bons cinco anos depois de meu nascimento. O problema é que o carro tinha apenas dois lugares, e eu – como era uma criança – não podia andar no banco da frente. O que, claro, não impedia meu pai de me colocar sentado naquele tablado duro, atrás do banco do passageiro, para dar umas voltas comigo.
Nos anos oitenta, cadeirinha, cinto de segurança e bom senso eram opcionais. E as leis da física provavelmente também, porque à medida que crescia, deixava de caber naquele – tão fascinante quanto desconfortável – espaço. Com cinco anos de idade, minha coluna vertebral descrevia a angustiante curva do vidro traseiro, e minha cabeça acompanhava, em batidinhas surdas contra o teto do carro, o péssimo asfalto da cidade.
Para falar a verdade, não era só banco traseiro que faltava no Puma. Ele era um automóvel espartano, ainda que muito bem feito. O que, claro, o tornava ainda mais fascinante. Quando meu pai finalmente o trocou por um Monza – em que eu podia me esticar confortavelmente no assento traseiro – fiquei genuinamente decepcionado. O Puma não era apenas um carro. Ele era um orgulho. O mais bem sucedido esportivo nacional, ainda que não o primeiro. Uma promessa da indústria automobilística nacional que, apesar de algumas louváveis tentativas – como o Lobini e o Vorax – nunca se concretizou.
Talvez uma promessa parecida no mundo do whisky, tenha acabado de aparecer. A cervejaria Backer, de Minas Gerais, acaba de lançar um single malt. O Whiskey Três Lobos Single Malt – Também conhecido como Experience. Apesar da grafia com o “e”, o whisky é produzido de acordo com a tradição escocesa. Com cevada maltada – a mesma usada em algumas cervejas da Backer – em alambiques de cobre. Alambiques, aliás, que foram construídos especialmente para a destilaria, e que se assemelham muito a seus pares escoceses.
A cervejaria Backer foi fundada em 1999 pelos irmãos Lebbos, próximo à Serra do Curral, em Minas Gerais. Atualmente, a cervejaria conta com um bar próprio – denominado Templo Cervejeiro – em Belo Horizonte, e um extenso portfólio de cervejas. Dentre elas está a Bravo American Imperial Porter, maturada em barrica de Amburana, e querida deste canídeo. Além disso, a marca lançou, junto com seu whiskey, um gim, que leva um ingrediente bem cervejeiro: lúpulo.
“É uma ousadia; um novo momento para a Backer experimentar uma fatia de um setor que ainda não conhecíamos, e tenho certeza que dará muito certo. Não estamos simplesmente fazendo destilados. Estamos produzindo destilados que contêm matéria-prima cervejeira. Isso é o essencial. O nosso single malte possui características próprias, pois é destilado em pequenas panelas de cobre e feito com malte e fermento cervejeiro.“, explica Paula Lebbos, diretora da Backer.
A maturação do Três Lobos Single Malt aconteceu em barricas de carvalho americano de ex-bourbon Jim Beam, e levou cinco anos. Para o primeiro lote, foram produzidas pouco mais de cinco mil garrafas, à venda no site da Backer por R$ 180,00 (cento e oitenta reais). Ao visitar a destilaria – que fica no Templo Cervejeiro – pode-se também provar o new-make-spirit , que deu origem ao whisky.
Para este Cão, o Três Lobos Single Malt remonta um jovem single malt de speyside ou highlands. O aroma é frutado e adocicado, com baunilha. O sabor remete a compota de frutas, com caramelo, canela e um final de especiarias e cereais. O álcool está relativamente bem integrado para um whisky de sua idade, ainda que apareça um pouco, especialmente no aroma.
É fácil notar o esmero empregado por todos envolvidos na produção do whiskey Três Lobos Single Malt. Da embalagem ao líquido, passando pela bela identidade visual da garrafa. Sensorialmente, ele é um whisky jovem e equilibrado. Mas, acima de tudo, é um começo extraordinário para uma destilaria em um país sem muita tradição na produção de whisky. Ele é como nosso querido Puma – uma promessa.
Uma promessa que, na opinião deste Cão, já está quase concretizada.

BACKER TRÊS LOBOS SINGLE MALT:
Tipo: Single Malt
Destilaria: Backer
País: Brasil
ABV: 40%
Notas de prova:
Aroma: frutado, com baunilha e caramelo. Quase remonta um bourbon. Um pouco alcoólico.
Sabor: Inicio frutado, com pêra e compota de frutas. Um pouco de canela. Final adodicado, com baunilha. Alcool relativamente bem integrado.
Preço: R$ 180,00 (cento e oitenta reais) na Loja Oficial da Backer.

Whisky I've Drank: Oban Little Bay

By Masterofmalt 
Previously part of their travel retail offering, Oban's Little Bay has graduated to the core range as a 70cl bottling. Master Blenders Dr. Matthew Crow and Dr. Craig Wilson use whisky matured in refill American oak hogsheads, European oak Sherry casks and refill casks with new ends for this expression before allowing the resultant single malt whisky to marry in small oak casks.

Whisky I've Drank: Johnnie Walker Blue Label Ghost and Rare

By Karla Alindahao at Forbes
I may not see dead people, but I do believe in ghosts—particularly when it comes to my whiskies. And these days, the spirits in the spirit world have more to do with defunct distilleries than haunted rickhouses.
In 2017, Diageo introduced Johnnie Walker Blue Label Ghost and Rare, the inaugural expression in a limited-release series that intends to blend highly-valuable “ghost” whiskies with rare malts. (For the uninitiated, the informal term “ghost whiskies” refer to expressions extracted from barrels that hail from shuttered distilleries—a noteworthy detail that makes them much-sought-after commodities in the whisky world.)
So to say that Ghost and Rare, as an ongoing endeavor, is something that’s both incredibly exceptional and daring is a massive understatement. Considering that there’s a finite amount of remarkable “ghost” expressions out there, it really is quite the gamble—because once these reserves are gone, they’re gone forever. Vanished. Use too much of the resources on R&D and you’d be left with a shortage of the good stuff. But on the upside: We’re talking about master blender Dr. Jim Beveridge. And he most certainly knows what he’s doing (and always has).
So we Johnnie Walker Blue fans should rest easy—because we’re in good hands.
The first iteration of Ghost and Rare included a single malt from Brora, a grain whisky from Cambus, and another single malt from Pittyvaich. Those three “ghost” expressions were then blended with exceptional spirits from Clynelish, Royal Lochnagar, Glenkinchie, Glenlossie, and Cameronbridge. The final blend clocked in at 46% ABV with very rich notes—something to enjoy and collect.
Now, the second edition of Ghost and Rare is debuting this October. And it highlights one of the most vaunted shuttered distilleries on Islay—Port Ellen. Using Port Ellen as an anchor for this edition is a talking point itself because there’s such a demand for bottles from that distillery that the price, no matter what the age statement, is astronomical. Consider this: A 35 Year Port Ellen can be purchased for around $3,650. And we’re not even talking about secondary markets, which would set you back a lot more. If you were to purchase Port Ellen by the dram—in Paris’ Golden Promise Whisky Bar, for instance—you could be paying close to $200. (Adding to the allure of the new expression is the reopening of the Port Ellen and Brora distilleries, which no doubt has something to do with the prominence of Port Ellen in this blend.)
The two other “ghost whiskies” in this particular expression are Caledonian and Carsebridge, which balance out Port Ellen’s peaty and saline intensity. In addition to all that, five rare malts join the blend to round out the notes, flavors, mouthfeel, and finish: Mortlach, Dailuaine, Cragganmore, Blair Athol, and Oban—all of them at least 20 years old.
During my tasting (via a tasting kit), Ghost and Rare Port Ellen starts out closer to the traditional Blue Label, which is slightly smoky to begin with. It’s evident that the second expression is in keeping with the Blue Label DNA—just sweeter on the nose, reminiscent of vanilla. But as you progress a few sips further, you’ll begin to notice the distinct Port Ellen peatiness intensify (but not too much) on the palate. And the sweet roundness of vanilla bean highlighted by citrus notes will begin to emerge as well. Remember, though, that these flavors don’t show themselves until minutes after your first sip. It’s a Scotch that takes its time to unfold: Even its medium-light viscosity shows itself not during your first three sips, but a good while into the dram.
What makes it stand out, in my mind, is the ease with which one can drink it. The Port Ellen edition is 43.8% ABV—lower than Johnnie Walker Blue’s first Ghost and Rare—so it’s not altogether surprising. But its balance is extraordinary—so much so that even a novice whisky drinker would not have trouble appreciating it. (Think: zero whisky face.) The pleasurable salinity of Port Ellen is also one of the main highlights, even though it’s very much subdued by the other Scotches in the blend. The price ($350) is a pleasant surprise because it’s $50 less than the first Ghost and Rare.
All in all, it’s a solid expression and worth a spot in any serious Scotch collection. And I will say this: If you’re expecting a colossal dose of peat because of the Port Ellen name, I cannot reiterate enough that that’s not what you’re going to get. The whisky is fresh, balanced, and malty. But it is not screaming of Islay. Like any good ghost, it murmurs.

Whisky I've Drank: Nikka All Malt

By Ruben Luyten 
In general, blended whisky is created by mixing malt whisky (malted barley distilled in a pot still) with grain whisky (unmalted barley distilled in column stills, also known as Coffey stills).
For this Nikka All Malt, the Japanese group Nikka used only malted barley but distilled in both types of stills at their Yoichi and Miyagikyou distilleries. It’s quite unusual to distill malt whisky in a column still and the end result is a unique product.
In the Battle of the Stunners hosted in January, Nikka All Malt had a lot of fans and was even named the overall winner by some.
Nikka All Malt (40%, OB 2009)
Nose: a very candied profile with marshmallow and vanilla. Some lemon sweets. Ripe apples and cinnamon. Honey. A bit of creamy toffee as well (hints of Baileys). Some tobacco, leather and the lightest hint of smoke. Mouth: a shy attack, very mellow and again very creamy. Barley sugar. Notes of raisins. A bit too sweet maybe. Oily aftertaste. Finish: rather short with some honeysuckle, wood and coconut.
This Nikka All Malt is less simple than you would expect. It’s filled with flavour and highly drinkable. Check it out if you like sweeter malts or Irish whiskey. Around € 25 which means it’s definitely a stunner and a nice introduction to Japanese whisky.
Score: 83/100

Whisky I've Drank: The Glenturret Triple Wood

By The Whisky Exchange
Glenturret has long been known as the spiritual home of The Famous Grouse. 2015 saw a new range introduced, including this Triple Wood. This higher-strength UK release has been aged in a combination of three cask types: American oak sherry, European oak sherry and American oak bourbon; this is aromatic with notes of marzipan and coconut.

Whisky I've Drank: Bunnahabhain Cruach-Mhòna

By Master Of Malt
Cruach Mhóna is gaelic for a pile of drying peat bricks and follows on from Toiteach (gaelic for smoky) as a peaty offering from Bunnahabhain. Although Islay is famed for its peat, Bunnahabhain's spirit is unpeated (this being an exception that proves the rule).

Whisky I've Drank: John Medley's Bourbon

By Let's Talk Bourbon
Say hello to MEDLEY’S. Part of the larger Berentzen Group out of Germany, Medley’s made its way to Delhi last month. I had a chance to taste them straight up at the launch at the city’s favourite speakeasy PCO. And there were some lovely cocktails too. The recipes will follow in another post. But first, about the bourbon.
There are two variants available.
-Medley’s:
A straight Kentucky Bourbon, with a minimum ageing of 3 years. Golden brown in colour with hint of vanilla and spice matched with fumy notes and characteristic oak.
Available at approximately Rs. 1,685 in NCR
-John Medley’s:
This dark amber coloured bourbon is aged for 6 years. The nose conveys powerful scents of wood, combined with spicy notes and a hint of sweet vanilla. I like the duality of this whiskey. It goes down soft and mild, but it is certainly full bodied and powerful. A bourbon to take your time with. Sip and savour.
Available at Rs 3,250 in NCR
If you’ve had a chance to try Medley’s I’d love to know what you think. Leave a comment below and let me know. If you haven’t, you just may be able to get your hands on a bottle soon via Gigglewater. Stay tuned.

Whisky I've Drank: The Macallan - Edition No.3

By O Cão Engarrafado
Dama-da-noite tem cheiro de dente quebrado. Não para todo mundo, mas para mim. Sempre que sinto o aroma da flor, passo discretamente a língua sobre minha arcada, enquanto sinto um descompasso de alívio no coração. Ufa, é só a flor, nada caiu dessa vez. É que aos oito anos de idade, quebrei um dente. Corria no jardim da minha avó, ao entardecer, ao lado de alguns vasos de dama da noite. Lembro-me vividamente da luz crepuscular, do aroma de jasmim, e do desequilíbrio sucedido pelo apagão e o gosto de ferrugem na boca. Até hoje, se sinto o aroma de dama-da-noite, sou remetido, involuntária e automaticamente àquela lembrança.
A memória olfativa é algo poderoso. Essa clareza de reminiscência tem um nome. Fenômeno Proustiano. É uma homenagem ao escritor francês Marcel Proust, que descreveu em seu “Em Busca do Tempo Perdido” como o aroma de biscoitos molhados no chá remontava a casa de sua tia. A ciência, inclusive, já se debruçou sobre este fenômeno. De acordo com pesquisadores ingleses, a vividez de lembranças trazidas por odores ocorre por conta de nossa conformação cerebral. A região do cérebro que processa odores está situada no interior do sistema límbico, ligado às emoções.
E essas emoções são tão fortes que podem guiar vidas. Como a do perfumista Roja Dove “Num momento específico há muito perdido, uma molécula fragrante entrou em meu ser e me mudou completamente, meu destino foi forjado, a trilha galvanizada. Não há outro caminho a se trilhar senão aquele da perfumaria, e ao longo desta colorida estrada de tijolos, encontrei o trabalho de gênios poderosos, que permitem que sua criatividade façam parte de nosso núcleo, nosso ser, nosso ‘id’ – quando nos congela em nossos caminhos, traz lágrimas aos olhos ou sorrisos às faces. Como alguém pode não gostar de perfumaria?”
É inegável que o olfato também desempenha um papel crucial na apreciação do whisky. É por meio dele que podemos perceber a maioria de suas características sensoriais. Aliás, quase todas. O resto é doce-amargo-salgado-azedo-umami. Então, faria todo sentido convidar um famoso perfumista internacional – Roja, acima mencionado – para auxiliar no processo de criação de um whisky. E foi justamente isso que a prestigiada The Macallan fez, com seu Macallan Edition No. 3, que chega ao Brasil em quantidades bastante limitadas.
Nas palavras da The Macallan “Roja trouxe sua habilidade para a destilaria e o processo criativo, cheirando uma série de amostras de uísques para fornecer seus pensamentos e interpretação do caráter e dos aromas que encontrou. A articulação de aromas de Roja foi então usada na criação do whisky para selecionar notas dominantes que moldam o caráter final da Edição No.3.”
A variedade de barricas utilizadas para compor o Macallan Edition No. 3 demonstra o zelo do perfumista. São botas (isso é um tipo de barril) da tanoaria espanhola Hudosa, barricas de carvalho americano de primeiro uso, barricas de carvalho europeu e americano de refil, barricas de primeiro uso preparadas pela tanoaria Tevasa; barris de carvalho europeu, hogsheads de primeiro uso de carvalho americano que antes contiveram bourbon, e barris de primeiro uso de bourbon. Ou seja, sem nomes próprios, formatos e tamanhos: barricas de primeiro uso e refil, tanto de carvalho europeu quanto americano. Pronto.
Refletindo atentamente sobre as características sensoriais de cada barrica, a impressão é que o The Macallan Edition No. 3 é uma espécie de variação de nosso conhecido Fine Oak. Mas sensorialmente, são expressões relativamente diferentes. A começar pelo perfume. Como era de se esperar, um dos pontos altos do Macallan Edition No. 3 é seu aroma. Talvez, para este Cão, um dos mais interessantes dentre os recentes lançamentos da The Macallan. No nariz, o whisky traz o tradicional vinho jerez, com mais baunilha e caramelo. Seu sabor, por sua vez, é cítrico e floral, com laranja e mais baunilha e caramelo. O final é longo e adocicado.
As edições numeradas da The Macallan, conhecidas simplesmente como “The Edition Series”, são lançamentos anuais limitados, que exploram a visão da Macallan sobre a produção de whisky, e expões detalhes sobre sua criação. Muitos deles contam com participação de personalidades de outras áreas do conhecimento, como o Edition No. 2 e os irmãos e chefs por trás do mundialmente famoso restaurante El Celler de Can Roca. Segundo a própria destilaria “No coração das Edition Series está nosso desejo em inovar, em ultrapassar as barreiras e desafiar expectativas na criação, experiência e prazer de The Macallan.”
A The Macallan, em seu website internacional, diz “Em seguimento à história dos nossos barris de carvalho e a obsessão pela madeira que é fundamental na criação de todos os The Macallan, a Edição Series oferece a liberdade de olhar para além dos estilos tradicionais de barril usados ​​em outros The Macallan. (…) Colaborando com parceiros de diferentes áreas de especialização, cada lançamento da série é um indivíduo – um verdadeiro casamento entre a maestria da The Macallan e a influência única de diversas origens no processo de fabricação de whisky.“
Se você procura um whisky oleoso, vínico, mas ainda assim extremamente equilibrado e com um perfume fantástico, o The Macallan Edition No. 3 é seu achado. Mas corra, porque – de acordo com Maurício Leme, brand manager da marca no Brasil – apenas algumas poucas garrafas desembarcaram. E seria uma pena deixar de experimentá-lo. Afinal, este é um single malt que ficará em sua memória olfativa por muito, muito tempo.

THE MACALLAN EDITION NO. 3:
Tipo: Single Malt sem idade definida
Destilaria: Macallan
Região: Speyside
ABV: 48,3% (aqui está um easter egg para você. A edição no. 1 possuia 48,1%, a segunda, 48,2% . O que será que vai acontecer na 10?)
Notas de prova:
Aroma: jerez, baunilha, caramelo. Um pouquinho de coco. O equilíbrio é incrível – pode-se facilmente fragmentar o aroma apenas atentando para cada um.
Sabor: Caramelo, pimenta do reino. Vinho fortificado. Baunilha. O final é adocicado e longo, com certo apimentado.
Disponibilidade: Lojas brasileiras (média de R$ 600,00 – seiscentos reais)

Whisky I've Drank: Barton's 1792 Small Batch

By Bourbon Paddy
Established in 1879, the Barton 1792 Distillery is the oldest fully-operating Distillery in Bardstown Kentucky and now boasts 28 barrel ageing warehouses. Amongst a vast portfolio of spirits Barton makes bourbons such as 1792 bourbon, Very Old Barton bourbon, and Kentucky Tavern. The distillery itself was renamed to the Barton 1792 Distillery in 2009 after the operation was bought over by the Sazerac Co. who decided to capitalize on the names of the distillery’s two most popular products, 1792 bourbon, and Barton bourbon. The significance of the 1792 date in the name is that this was the year Kentucky became a state.
1792’s Small Batch is a premium high rye bourbon and the flagship whiskey of the 1792 range. Originally bottled as an 8 year old bourbon and bearing the names 1792 Ridgemont Reserve and Ridgewood reserve, swift legal action from Brown-Foreman in 2004 claiming consumer confusion with Woodford Reserve eventually resulted in the current name and an updated bottle design. In 2013 the age statement was permanently phased out but the range was expanded from only the Small Batch offering to include 1792 Sweet Wheat, Port Finish, Full Proof, Single Barrel, High Rye, Bottled in Bond, and a limited 225th Anniversary release.
Today I’ll be reviewing the Small Batch offering which is regularly available at a decent price. It comes in a decanter bottle with a gold stopper and golden screen printed label on the front of the bottle that looks flashy on any bar.
Vital Stats:
Name: 1792 Small Batch Bourbon
Age: NAS
Proof: 93.7 proof (46.85% ABV)
Type: Kentucky Straight Bourbon Whiskey
Mashbill: Not Disclosed but this bourbon is marketed as a high-rye bourbon so estimates place the amount of rye at around 15-20% with the remainder consisting of malt and corn (at least 51% corn)
Producer: Barton 1792 Distillery

Website: http://www.1792bourbon.com/our-bourbon

Review:
Nose: The nose opens with slight orange peel, dark cherries, deep caramel, white pepper and faint charred oak.
Palate: The palate has a nice viscosity with candied orange, deep sweet caramel, slight vanilla, dark fruit, slight roasted nuts, a wave of peppery rye spice and dry charred oak.
Finish: The finish is long with an opening wave of earthy spicy rye, followed by sweet burned caramel, and ending with dry oak tannins carrying into the aftertaste with a touch of barrel char.
Overall
This is a really smooth bourbon that’s packed full of classic bourbon flavours and has a great mouthfeel. It is really well balanced between the flavours, the spice, and the mouthfeel. The high rye content adds a decent kick of spice that makes this drink like a higher proof bourbon. As a flagship bourbon this brings a lot to the table for drinkers and sets the bar quite high for subsequent expressions. When Barton released this as a competitor for Knob Creek and Woodford Reserve it’s clear they released a bourbon that could easily take both the lower proof Woodford Reserve and the higher proof Knob Creek. Compared to both this bourbon has a more complex flavour profile and better balance in my opinion. Knob Creek, even with its few extra % abv, struggles to compete on flavour and Woodford Reserve, with younger whiskies in the blend, tastes much younger when put beside this bourbon. Overall I’m impressed with this as it easily beats it’s competitors at the same price level and offers drinkers a complex and flavourful bourbon at a great price.
With reference to Barton’s recent warehouse collapse I’m not naive enough to think this disaster will put them out of business. However, as the source of this brand and many other beloved bourbons, I have, and encourage, anyone who wants to show their support to go out and pick up a bottle of their bourbon.
Try or Buy?
Great price, easily outperforms its main two competitors, eye-catching bottle, and every purchase helps support their distillery after their warehouse collapse – what’s not to love? Buy buy buy!

For Irish fans, every purchase of 1792 or another Sazerac product from the Celtic Whiskey Shop gets you entry into their monthly Buffalo Trace Antique Collection and Pappy Van Winkle lottery!

Whisky I've Drank: Glenfiddich Cask Collection-Select Cask

By Josh Peters
Glenfiddich Select Cask hails from one of Glenfiddich’s four solera vats. If you’re not familiar with a solera it’s a way of making an evolving whisky that always retains some of the character of the previous release. They empty 1/2 of the solera for bottling and then fill it back up with mature barrels, let it mellow and marry for a while and then start the process all over again.
In Glenfiddich’s Words: Glenfiddich Select Cask

“With elegant layers of sweetness, spice and hints of citrus, Glenfiddich Select is a deliciously smooth expression made from casks married using our unique Solera vat process to create a single malt of unrivalled quality and consistency.
Each cask is hand-selected by our Malt Master, Brian Kinsman, and chosen for its unique taste profile. Individual casks are then married in our Solera Vat, a unique process where the flavours from each cask interact with each other to create a uniquely smooth and refined single malt.
A beautifully soft, sweet single malt, our Select expression combines the refined taste of oak with the signature orchard fruit of the Glenfiddich collection.”

And with that I leave you to the Glenfiddich Select Cask review below!
GLENFIDDICH SELECT CASK INFO
Region: Speyside, Scotland
Distiller: Glenfiddich
Mashbill: 100% Malted Barley
Cask: ex-Bourbon, Ex-Californian Red Wine & European Oak
Age: NAS
ABV: 40%
Price: $50 (Travel Retail)
GLENFIDDICH SELECT CASK REVIEW
EYE
Dark gold
NOSE
Dried apricots, honey, pears, malty sweetness, vanilla beans, yellow cake and a light bits of nutmeg and Smarties.
PALATE
Earthy malt, dried apricot, dark honey, grilled fruit, vanilla cake and light touches of cocoa, circus peanuts and char.
FINISH
Medium finish that’s a muddling of Circus Peanuts, char, earthy malt, honey, fruit and menthol.
BALANCE, BODY & FEEL
Ok balance, medium body and a feel that’s a few steps above watery in its delivery
OVERALL
Glenfiddich Select Cask is remarkably good given its neutered delivery. The honied aroma, palate and finish are quite nice and I find myself thinking a full bottle of this might be nice to have around the house; especially for when I have company over. I find myself enjoying it, but it’s not something I’d drink regularly. From time to time sure, but this would make an excellent game-day malt for sharing and sipping with friends.
In their original press release they say the Glenfiddich Select Cask utilizes some red wine casks, but that’s a character I definitely don’t get here. Maybe it’s just used to round the whisky out and soften it up a bit, but it’s not a well defined character. It’s a decent whisky and at $50 it’s not a bad price. If it wasn’t a travel retail only bottle I’d be considering one.
SCORE: 86/100 (B+)

Whisky I've Drank: Octomore Edition 07.2 - 5 years Old

By Master Of Malt
A Travel Retail bottling of Bruichladdich intensely-peated Octomore single malt Scotch whisky, which weighs in at a powerful 208 PPM. For the 07.2 release, this 5 year old whisky combines spirits which were matured in American oak casks as well as casks which previous held Syrah wine, then bottled at 58.5% ABV.

Whisky I've Drank: Jura Elixir Aged 12 Years

By Zack Braunstein 

For most of us, a solid single malt has something of a magical quality to it. Had a rough day? Kick up your feet with a good book and a great Scotch and your night’s on the road to redemption. Got the winter blues? A glass of something peaty in front of the fire will warm you right up. For the scotch distillery Jura, though, the magic of whisky (or, at the very least, their whisky) runs deeper.
Based on the Scottish island of Jura, which they describe as, “a magical haven where a sense of solitude pervades: one road, one pub, one community, one distillery,” Jura has incorporated the theme of magic into the very bones of their business narrative. We’ve written up reviews about a number of Jura’s whiskys, their main lineup having such names as “Prophecy,” and “Superstition.”
Adding to that theme – and playing upon the legend of Saint Columba’s 6th century blessing of the island’s water supply – today we review another of Jura’s offerings: Elixir.
The Jura distillery was first founded in 1810, but like so many Scotch distilleries, saw its own share of bad luck. After falling into disrepair and being dismantled in 1901, the distillery was rebuilt and reopened in 1963 and has been brewing ever since. Released at the end of 2011, the Jura Elixir has been aged for 12 years before bottling – a bit longer then Jura’s 10 year aged line, but quite a bit less than their 21 year or 30 year offerings. Finished in, “a mix of American white oak and sherry casks,” they advertise the flavor on the bottle as “fruity and spicy.”
Now I’ve no doubt that visiting the island of Jura would be a magical experience in itself (so much so, that George Orwell chose the island as his writing spot for his literary masterpiece 1984… though on second thought, considering the dystopia he created, one wonders at the island’s potential influences…), but just because the island is a magical place doesn’t necessarily mean the land’s sole distillery can lay ownership of that same wizardry. For that, the only true test is to open up a bottle and pour out a dram. Check below to see if this Elixir is truly the stuff of the gods, or just another bottle of snake oil.
Tasting Notes: Jura Elixir Single Malt Scotch Whisky
Vital Stats: 

The Jura Elixir Single Malt comes in at 80 proof, and is sold in a 700 ml bottle. Aged for 12 years, and distilled in Jura, Scotland, the Elixir is finished in American white oak and sherry casks. The bottle sells online for approximately $50.
Appearance: 

To start off with, I’ve got to say, I love the way the bottle looks. Jura found a great design balance that to me is both contemporary without falling down the slippery slope into tackiness. I particularly like the raised emblem placed on the front center of the bottle (a unique feature implemented in the design of many – though not all – of Jura’s offerings). As for the whisky itself, it’s a nice, rich amber in the glass, with thin, slow legs.
Nose: 

You can smell the sherry cask that the whisky was finished in… a sweet nose, with, yes, hints of sherry, as well as cherry and honeysuckle.
Palate: 

Really quite lovely. The palate starts sweet and fruity; a hint of overripe melon and a bit of blackberry. There’s a bit of spice there as well – cracked black pepper and clove – but neither the sweetness nor the spiciness becomes overbearing. It fades to the back of the mouth in a smooth transition, lingering briefly on the sweet end of the spectrum before leaving the palate with nearly no bitter aftertaste.
The Takeaway
Summary:
As far as I’m concerned, Jura lives up to its magical reputation! Is it the Saint Columba-blessed water? Is it Jura’s two-plus centuries of experience? Is it some straight-up witchcraft? I don’t know, and honestly, I don’t care! Jura’s made a fine single malt, sells it for a fair price, and I, for one, am happy to add it to my collection.

Whisky I've Drank: The Arran Aged 10 Years

By @markjedi1
The 10 Year Old is part of Arran’s standard range for many years now and I have been fortunate enough (yeah, well) to try it before. I found it to be okay-ish. Let’s see what this newer release from 2014 can do for me.
The nose is malty and sweet on mostly citrus and clear hints of fresh woodshavings. Quite sharp, in all honesty. After a few moments it settles down and offers hints of apple, melon and soft toffee and… errr… whipped cream.
The arrival is quite spicy. It even burns with the first sip. Immediately lots of spices from the wood and a prickle of the alcohol. Only with the second sip does the fruit shine through. Think banana, melon, coconut and some citrus. Green tea. Turns slightly bitter.
The finish is medium long, remains spicy and offers some fruit before fading on vanilla and some lime.
A young malt that suffers a bit from too active wood, I think. Too strong as an aperitif, but too light as an after-dinner dram. Okay, but not more than that.

Whisky I've Drank: The Arran Aged 18 Years

By Ruben Luyten 
I tried the Arran 16 Years and Arran 17 Years but I never came round publishing my review of the Arran 18 Years, the end product so to speak. This is the general release, not the limited edition that was presented in 2015.
Arran 18 yo
(46%, OB +/- 2017)
Nose: 

bright with plenty of orchard fruits. Orange peel, baked apples, peaches. Vanilla and cinnamon, with hints of toasted oak. Then some underlying mineral notes come to the fore. Wet limestone. Mouth: same feeling of tinned pineapple and peaches on syrup, with gingery oak and a coastal edge. Vanilla custard. Brioche. A little butterscotch. In the end more towards raisins. Finish: long, with milk chocolate, vanilla and some grassy notes.
A sweet, natural Arran with some nice coastal touches. Easy drinking whisky, really good for a core expression. Around € 90.
Score: 86/100

Whisky I've Drank: Machrie Moor Peated Cask Strength - Fourth Edition

By Master Of Malt
The fourth edition of Arran's Machrie Moor Cask Strength boasts a hefty ABV of 58.1% and a robust flavour profile with plenty of peaty goodness. Smashing stuff from Arran - these bottlings are always well-received...

Whisky I've Drank: Machrie Moor- 8th Edition

The Whisky Exchange
Once a year the Isle of Arran distillery releases a limited-edition peated whisky. Named after the ancient peat bog, Machrie Moor, these are an interesting twist on Arran's fragrant, fruity characteristics. This eighth edition features notes of vanilla, spice, peat smoke and tropical fruit.

Whisky I've Drank: The Arran The Bothy Quarter Cask - Batch 3

By Master Of Malt
Batch 3 sees the release of 13,800 bottles from Arran’s ‘The Bothy Quarter Cask’ line. Made in reference to a time when the smaller casks of the 18th and 19th centuries were favoured on the Isle of Arran for logistical reasons, they quickly earned regard for the flavour profile they delivered.
Matured, like its predecessors Batches 1 & 2, in first fill American oak ex-bourbon barrels of various vintages, Batch 3 was finished in American oak quarter casks for at least 18 months. This single malt Scotch whisky was bottled in September 2017, without chill filtration or artificial colouring at a natural cask strength 53.2%.

Whisky I've Drank: The Arran The Port Cask Finish

By MasterOfMalt
Rich and full bodied, Arran seems to suit red wine, and this Port Cask finish is testament to that. Great maturity and at 50% for additional complexity. This expression was released in 2010.

Whisky I've Drank: The Arran Lochranza Reserve

By Jan van den Ende
Country: Scotland
Region: Highlands - Islands
Brand: Arran Lochranza Reserve
Type: Single Malt Whisky
Age: NAS
ABV: 43%
Chill-Filtration: No
Whisky Review # 610
Buying Advice: 😃 Positive if you're starting to poke your Nose around Single Malt. Good Price/Quality Ratio. 😏 Too simple for Whisky vets.
Colour: 

Pale Straw/White Wine (Natural Colour)
Nose: 

Relatively Young but Fruity and Floral with both Sweet - and Sour Notes. I find Sweet Barley, Butter Kekse, Salted Butter, Vanilla, Toffee, Caramel, Straw, light Honey, Apple, Pear, Banana Ice Cream, Canned Pineapple, Orange, Lime, very light Sherry, light Oak, light Dusty Road, Cinnamon, Ginger and a nice Milk Chocolate note. The Alcohol is present of course but it doesn't spoil the party. On the Nose, the Lochranza Reserve is Light but Clean and Fruity. The Sherry cask influence is minimal.
Palate: 

Despite the good ABV, the Delivery is on the Thin side. On the Palate, the Lochranza Reserve has both Sweet - and Sour Notes. It's a little Edgy and Nervous and its Youth is telling by now. I find Sweet Toasted Cereals, Caramel, Toffee, Green Apple, Orange, Lemon, Gooseberries, slightly Bitter Oak, Pepper, Cinnamon, Ginger and a few Floral notes I can't quite pin down.
Finish: 

Light, Short and Bitter-Sweet with some Sour - and Mineral notes and a few Bitter Tannins towards the end. I find Soft Cereals, Vanilla, Caramel, Toffee, Milk Chocolate, light Honey, Sour Apples, Gooseberries, Citrus, Cinnamon, Oak, light Pepper, Nutmeg, Ginger, Menthol and a hint of Salted Licorice.
I added a little Water and on the Nose Creamy Cereals, Vanilla, Green Apples and Floral tones flourish. On the Palate and in the Finish it becomes too Thin. So better sip it neat.
Rating: 81.5
Nose: 21 - Taste: 20 - Finish: 20 - Overall: 20.5
General Remarks:
Arran Distillery was founded by Harold Currie in 1993 and started production in 1995. Business is going so well that the owners (Isle of Arran Distillers) are in the process of building another distillery (Lagg) on the Southern part of Arran. Production of this new distillery could start in 2018. Exciting times on the island that I will visit coming May 2017. The Arran core range now consists of the 10, 12 CS, 14 and 18 Years alongside the NAS Expressions Robert Burns and Lochranza Reserve that I'm reviewing today.
Lochranza Reserve was of course named after the village where the distillery is located. It was launched in 2014 to replace the Arran Original. The Spirit for the Lochranza Reserve matures in Ex-Bourbon casks. Around 6-9 months before bottling, around 15% of the batch is transferred to First Fill Ex-Sherry casks. Right before bottling the 15% from the Sherry casks is married with the 85% that remained in the Ex-Bourbon casks. The Lochranza is of course a NAS Single Malt but I would estimate that the Whisky is bottled somewhere between 5 and 7 years. The Lochranza Reserve is not expensive with prices usually in the 35 to 40 US Dollar range (April 2017).
Drinking Experience Neat: Okay/Good
Conclusion: 

The Short Finish of part of the Spirit in Ex-Sherry casks works out well in my opinion. It just gives an extra Fruity kick. Too much Sherry would almost certainly overwhelm the light and young Arran Spirit. As it stands, the Arran Lochranza is a light, Fruity and Floral Whisky, especially on the Nose. On the Palate and in the Finish however this Malt has a very young feel to it and it lacks Depth and Complexity. A good Whisky for beginning Single Malt drinkers but too young and not quite interesting enough for Whisky "veterans". The Price Vs. Quality ratio is good and will attract many consumers. Although even they might consider spending a few bucks more on the Arran 10 Years I reviewed earlier. I like the Arran concept and I'm a big fan of their Arran 18 Years. I just don't think the Lochranza is their finest hour!

Whisky I've Drank: Dewar's Aged 18 Years The Vintage

By Greg GreatDrams
One of the biggest names in the Scotch industry, Dewar’s have been in the game for decades, and with the Dewar’s 18 Year Old, you can see exactly why.
Humble Beginnings
The brand was first founded by John Dewar, in a little grocery store on Perth High Street.
This was not unheard of, as many blends started out life in the same way, and they soon boomed in popularity, and the name Dewar was known across Scotland. The brand passed on to John Dewar Jr. in 1880, and he brought his brother, a maverick and socialite, Tommy on board as partner.
Tommy transformed the brand, selling it up and down the UK as well as across the globe.
Growing the family name
Dewar’s have not remained as a single brand, but instead, they have come to incorporate several well known Scotch whisky brands.
These include Royal Brackla, Aultmore, Aberfeldy, The Deveron and Craigellachie.
Core ranges from each of these were all originally released as part of the “Last Great Malts” series, though now are characters, award-winners and brands in their own right. They did impressively well and were received with high praise.
Today Dewar’s is owned by Bacardi. Their Aberfeldy distillery is open to the public and has won many awards as a tourist attraction.
The Dewar’s core range is made up of Dewar’s White Label, Dewar’s 12 Year Old, Dewar’s 15 Year Old and Dewar’s 18 Year Old.
The Dewar’s 18 Year Old
This award winning malt has been double aged, meaning it was first aged for 18 years in oak casks, before being mixed together to be “married” for a time for extra smoothness.
It is a brilliant example of the quality and skill at Dewar’s, particularly Master Blender Stephanie MacLeod.
The nose opens with lots of honey and almonds. It is sweet and rich from the very beginning.
The almond is thick and sugary, with a nutty tone that adds a bit of depth. This ties in well with the oak notes of the barrel, which are chewy and soft.
There are delicate floral and herby notes coming through as well.
The palate is bountiful and brimming with orchard flavours. Oak wood, juicy apples, pears and dew covered grass all fill the mouth.
There is also a lovely, thick cereal note that comes through, with wheat and oats standing out. These are wonderfully subtle but flavoursome, especially against the tang of the fruit,
It has a gentle waft of peat smoke throughout that certainly does not overwhelm but gently warms and piques your interest ever so slightly.
The almonds become more like vanilla, with a smooth texture and sweetness to it.
The finish is bold, with lots of oak and a little hint of vanilla and malted cereals.
This is an excellent malt that simply cannot be ignored. If you’ve never tried Dewar’s before, then definitely reach for an 18 Year Old. You will not be disappointed.

Whisky I've Drank: Aberfeldy 18 Years Old

By Ruben Luyten
Aberfeldy 18 Year Old is a relatively new expression, launched mid 2014 as part of the ‘Last Great Malts’ rebranding of the whole Bacardi portfolio. It sits in between the generally available Aberfeldy 12 Years and Aberfeldy 21 Years, but this is (theoretically) only available in travel retail.
Later in 2015 we also saw the launch of Aberfeldy 16 Years and normally a 30 year-old expression should have followed, but I’ve had confirmation that it is on hold.
Aberfeldy 18 yo
(40%, OB 2016)
Nose: 

starts gentle, with shy citrus fruits, lots of yellow apples and some savoury notes. Limoncello. Ginger and nutmeg. Honey and some dark roasted cereals. Mouth: soft, quite thin, but rather oily. Some vanilla, malt and a slightly acrid oak influence. Soft sherry and leathery notes. Then back to burnt sugar and and autumn leafs. Nutmeg. Finish: medium long, with dark chocolate and some rough oak spices.
Not as smooth as I expected, and slightly underpowered. It’s reasonably priced and reasonably fine. Around € 70 (1 litre bottle).
Score: 81/100

Whisky I've Drank: Aberfeldy 16 Years Old

By Mark/ MaltReview
Aberfeldy distillery is the still-beating heart of John Dewar. It was the sole distillery built by the famous Dewar family in 1898, and stands a mere three-miles from his birthplace. You’ll know that name: Dewar’s. It’s a massive brand, a global blended Scotch, and now owned by Bacardi. The business was – and arguably still is – one of the most influential in the whisky trade throughout history. John Dewar, and his two sons – Tommy and John Jr – were whisky godfathers.
But Aberfeldy. That’s home. That’s the core of Dewar’s – the sparkling jewel in the cask-shaped crown of the brand. Built in 1898, today it creates over three million litres of spirit each year. It’s located in Perthshire, five miles east of Loch Tay, and uses water from the Pitilie Burn, which runs next to the distillery.
I have talked a ton about the Last Great Malts series from John Dewar & Sons, where they dusted down their portfolio of whisky distilleries and created some very good single malt ranges. The whisky’s generally tasty. Though some of the older whiskies were simply… well, very expensive. Perhaps it was thought by some greedy board-member that these Last Great Malts could be a way to squeeze the last copper coins from the shaking hands of weeping whisky drinkers. (The Aultmore 25 Years Old was about £300, for heaven’s sake, and I know of a very good indie 33-year-old Aultmore available for less than half the price.) Whisky drinkers clearly thought bugger to that, as we saw prices of the later releases being much cheaper comparatively.
The new Aberfeldy 16 Years Old is probably the best value of them all at £50 a bottle. It’s been finished (moved for a final year from – presumably bourbon/American White Oak) in Oloroso sherry casks, before being bottled at 40% ABV.
Tasting notes:
Colour: deep copper, burnished.
On the nose:

gorgeously honeyed, with exceptionally strong floral notes. Very nice indeed, and very close to the Wemyss Malts single cask I tried a little while ago. So yet again, old-fashioned roses – and intensely so, almost to the point of it being a wax candle interpretation of that scent. Beeswax table polish. Cider – mead, perhaps.
In the mouth: 

plenty of flavour for the ABV. Fresh fruit rather than dried fruits. Almost like a creamy fruit cocktail, from a tin and drenched in syrup. That battles with a strong malted quality – much like malted milk biscuits. Buttered toast. Apricots. Stewed apples. And honey again – a lot more now. Generally this is well-balanced, although there’s just a touch of light bitterness on the finish that stops it being wonderful. It reminds me of the bitterness you sometimes find in orange marmalade. Just a nice jammy, late-summer whisky.
Not as good as the nose would have you think, but still tasty – if a little restrained (something that others in this fine series have been guilty of). A solid whisky, from a good distillery. But – as we’re starting to see after the initial eye-watering price tags that presumably left bottles gathering dust – at £50 a bottle this represents (at last) good value. The Aberfeldy 16 Years Oldwould be a good everyday dram, especially at 40% ABV, for those who aren’t too keen on peated whiskies. It’d make a great gift for those getting into whisky, too. Can’t help but think that at 43% ABV it would have been more of a crowd pleaser.

Whisky I've Drank: Aberfeldy 12 Years Old

By Mauricio Porto-OCãoEngarrafado
Tem uns filmes que sempre paro para assistir, quando os encontro passando na televisão. É como se meu cérebro entrasse em modo avião, e confortavelmente se rendesse àquela sensação de familiaridade. Não há nada que eu possa fazer. Não importa quantas vezes já vi cada um, o mundo externo pode esperar. Alguns deles são Casino Royale, Clube da Luta, Orgulho e Preconceito, A Espera de Um Milagre, Gladiador, Melhor Impossível, Máquina Mortífera, Piratas do Caribe, A Supremacia Bourne, A Origem, Gattaca, Sr. e Sra. Smith e Missão Impossível 4. É estranho, porque não há qualquer traço comum entre eles. Exceto o fato de serem hipnóticos.
Mas o mais magnético de todos é Constantine. Constantine é, para mim, o correspondente à Galinha Pintadinha para o Cãozinho. Só que ao invés da Mariana contando até dez, há demônios. E no lugar do borboletão fazendo macarrão para seu irmão, está Lúcifer. Que, diga-se de passagem, merece aqui deferência. Estrelado pelo ator sueco Peter Stormare, o capeta rouba o filme completamente desde a primeira cena em que aparece. Aliás, talvez a graça seja justamente essa. Assistir o Keanu Reeves e esperar que o Cão apareça. Não, eu não. O tinhoso.
Algo semelhante ocorre com o Dewar’s 12 anos e seu principal componente de malte, o Aberfeldy 12 anos. Antes colocado em segundo plano e usado principalmente para blended whiskies – especialmente da linha Dewar’s – os Aberfeldy são comparáveis ao capiroto. O capiroto do Constantine.
É que eles passaram recentemente a obter posição de destaque. Graças à Bacardi, proprietária da Dewar’s e das destilarias Aberfeldy, MacDuff, Brackla, Aultmore e Craigellachie, que resolveu finalmente engarrafar seus single malts. O resultado foi o grupo batizado de Last Great Malts of Scotland.
A Bacardi não poderia ter feito decisão melhor. Tirando seus maltes do segundo plano, a marca pôde demonstrar a qualidade e personalidade de cada um dos principais componentes de seus blends. Antes pouquíssimo conhecidos mesmo do público interessado por single malts, estes whiskies então tiveram a oportunidade de brilhar. E alguns, como o Aberfeldy 12 anos, até mesmo roubaram a cena de seus protagonistas.
O Aberfeldy 12 anos é a expressão mais jovem do atual portfólio da Aberfeldy. Além dele, a destilaria possui também um 16, um 18 e um 21 anos, além de certas edições especiais bastante limitadas. O que é curioso na Aberfeldy – e aliás, em todas as destilarias pertencentes à Bacardi – é que não há qualquer engarrafamento sem idade declarada. Uma tendência do mercado, declaradamente rechaçada pela empresa. Quando indagado sobre o assunto, Fraser Campbell, embaixador da Dewar’s, jocosamente cita Tommy Dewar “nós respeitamos muito a idade avançada quando ela é engarrafada”
Aliás, vamos falar de Tommy Dewar. Ainda que a Aberfeldy tenha se revelado para o público apenas recentemente, a destilaria foi um personagem central na história da Dewar’s. Ela foi fundada em meados de 1890, quando Tommy e seu irmão John resolveram que entrariam para o ramo de produção – e não apenas blending- de whisky. O local escolhido por eles ficava a menos de quatro quilômetros de onde seu pai e fundador da companhia havia nascido. Mas ele não fora escolhido apenas por fins sentimentais. Água é um componente importantíssimo para o whisky, e naquela época, era importante que houvesse uma fonte próxima que pudesse ser utilizada pela destilaria. No caso da Aberfeldy, a fonte era a Pitilie Burn, também famosa por possuir ouro.
Uma das características mais alardeadas do processo produtivo do Aberfeldy 12 anos é a longa fermentação de seu mosto. Ela leva entre 72 e 88 horas. Um período bem superior à media das destilarias. Segundo a Aberfeldy, é esta fermentação longa que produz os aromas de mel e caramelo característicos do single malt. Os alambiques da Aberfeldy são aquecidos por vapor, e a segunda destilação é também relativamente longa – resultando em um single malt pouco oleoso.
O Aberfeldy 12 anos já recebeu diversas premiações desde seu relativamente recente lançamento. Entre elas está uma medalha de ouro em 2014 pela World Whisky Awards, na categoria de Single Malt das Highlands com idade igual ou inferior a 12 anos. Foi também nomeado “master” pela Scotch Whisky Masters, como whisky das Highlands e Ilhas com idade máxima de 12 anos, no ano de 2013.
Mesmo para aqueles que o experimentam pela primeira vez, o Aberfeldy 12 anos possui um sabor muito familiar. É um whisky herbal, com mel, baunilha e frutas. O final é médio, adocicado e muitíssimo agradável. Tomá-lo não exige qualquer esforço, e o próximo gole é quase automático. É quase como aquele filme, que você encontra passando na televisão. Mesmo que o tenha visto uma centena de vezes, em todas elas ele exercerá um fascínio imobilizador.
ABERFELDY 12 ANOS
Tipo: Single malt com idade declarada – 12 anos
Destilaria: Aberfeldy
Região: Highlands
ABV: 40%
Notas de prova:
Aroma: Mel, baunilha, floral e leve.
Sabor: Mel, balinha de caramelo com leite, compota de frutas. Final médio, adocicado e com bastante mel.
Preço: Em torno de R$ 230,00

Whisky I've Drank: Wild Turkey Rare Breed Barrel Proof

By Rick at BreakingBourbon

Classification: Straight Bourbon
Company: Campari Group
Distillery: Wild Turkey
Released: Ongoing
Proof: 112.8
Age: NAS (blend of 6, 8, and 12 year old bourbons)
Mashbill: 75% Corn, 13% Rye, 12% Malted Barley
Color: Copper-toned Amber
MSRP: $35
Official Website: www.wildturkey.com

Rare Breed was first released in 1991. Since then, there have been over 10 batches released. The batches were once denoted by a batch number, but more recently only by a unique proof. Rare Breed is a blend of 6, 8, and 12 year old bourbons, and though this blend of ages is not detailed on the label, it has been confirmed by Wild Turkey Brand Ambassador Matt Gandolfo in a Bourbon Pursuit podcast.
Wild Turkey uses a single mashbill for all of their bourbons and bottles Rare Breed at barrel proof. Wild Turkey’s barrel entry proof (the proof the distillate enters the barrel for aging) is relatively low at 107 to 115, up from 105 at one time, resulting in a low bottling proof by comparison to competitors’ barrel proof products.
Since its first release in 1991, the Rare Breed label design has changed three times, with a fourth label change registered on the TTB website. While the TTB label suggests the next batch will be 116.8 proof, this is subject to change.



Bold and spicy. Subtle hints of raw grains mingle with peppery seasoned wood. Rye spice is most prominent along with a healthy dose of alcohol that tingles my nostrils.



It has a big, spicy pop upfront. Bold rye, pepper, and a small amount of seasoned oak give way to a developing sweetness. From nose to palate it has a fairly singular focus on spicy elements. While not bad, it’s rather one-dimensional up to this point.



Spicy rye and seasoned oak carry over into the finish, however sweet cane sugar, light caramelized wood, and vanilla take over as the spice dissipates. The sweetness lingers for some time with only subtle hints of rye spice remaining in the background. It’s an enjoyable finish you can chew on and without question the highlight of each sip.


Rare Breed was first released in 1991 and along with Bookers, remains one of the longest running barrel proof bourbons on the market. Anecdotally speaking, I feel Rare Breed is not given as much attention as it deserves. This is possibly due to its proof being on the lower end of the spectrum for a barrel proof bourbon, along with other Wild Turkey brands that may cannibalize its own consumer base to some extent.
Ironically, the company’s flagship Wild Turkey 101 is considered high proof with respect to its competition at the price point. It’s said to be around 6-8 years old and only about 11 proof points lower than this batch of Rare Breed. The company also bottles Russell’s Reserve Single Barrel under their Russell’s Reserve line, a nearly identically proofed premium single barrel bourbon that’s typically around 8-10 years old. There are other Wild Turkey products in this age/proof range, but the point is I enjoy both of these products more than the current batch of Rare Breed and they provide boundaries for me with respect to the Wild Turkey family of bourbons. Wild Turkey 101 is a more flexible option at a slightly lower price point and Russell’s Reserve Single Barrel is a more premium option at a slightly higher price point. They both offer characteristic “Wild Turkey” flavor profiles and they’re both really good, so much so we included each of them on our “Best Of” bourbon lists within their respective price ranges. As a result it’s not immediately apparent why I would buy Rare Breed when both of these options are available. It’s only after further tasting that I’ve come to better appreciate some of the nuances of the Rare Breed brand and what it has to offer within Wild Turkey’s lineup.
Since Rare Breed is batched and each batch can be identified by batch number or proof, I took the opportunity to compare this to the only other batch I had on hand, a sample of the very first batch released in 1991 which we received courtesy of Josh from Red, White & Bourbon. Batch 1 is a standout, by comparison with the 112.8 proof batch in review, but also by comparison with other bourbons in general. I can fully appreciate why Josh describes it as “...one of the best bourbons ever bottled.” In my own comparison, I found Batch 1 to have a more complex and inviting nose, more depth and complexity in the palate, and an oakier, drier, and more mellow finish than the 112.8 proof batch.
By comparison to other non-Wild Turkey bourbons on the market however, the 112.8 proof batch of Rare Breed shines a little brighter. It’s Wild Turkey flavor profile in true barrel proof form offering big spice upfront and a long, complex, and enjoyable finish. As Wild Turkey’s barrel entry proof ranges from 107 to 115, it results in a relatively low barrel proof, which could be considered a positive attribute when compared with non-barrel proof offerings of a similar proof that are diluted with the addition of water after being dumped. While a higher barrel entry proof may yield a more flavorful barrel proof bourbon, some would argue the higher barrel entry proof is actually a cost savings measure taken by distilleries to push up to the maximum allowable 125 barrel entry proof to be considered bourbon. This ultimately yields a higher barrel proof and allows for more water to be cut into their final non-barrel proof products in order to increase the overall production volume per barrel. Considering what Rare Breed can be as evidenced by Batch 1 along with some of the other excellent Wild Turkey bourbons, I’m all in for getting behind the concept of a lower barrel entry proof. While I certainly enjoy the heavy hitters, not every barrel proof bourbon needs to be a mouth scorcher, after all.

​

While this batch of Rare Breed is not my favorite product currently available from Wild Turkey and I even prefer their lower priced Wild Turkey 101 to it, it’s still a barrel proof blend of various aged bourbons for just a few dollars more than mid-$20 range budget bourbons. It’s the lowest cost barrel proof bourbon offered by a major Kentucky distillery and by that measure it could even be considered a bargain at $35. As evidenced by my own comparison with Batch 1 as well as other comparison reviews with different batches however, this particular batch does not necessarily represent the best Wild Turkey has offered and I would guess Wild Turkey has skewed more heavily toward the 6 year old component in the batch. Regardless, Rare Breed is a staple that should be in every bourbon enthusiasts’ liquor cabinet. Now that I’ve spent more time getting to know it a little better, that includes my own.
​

While not the best Rare Breed Wild Turkey has produced, the 112.8 proof batch offers big spice upfront with a complex and chewy finish for a fair price.
It’s well known that Master Distiller Jimmy Russell prefers bourbon between 6 and 12 years old, once it’s had enough time to develop character, but before it becomes overly woody. Being a blend of 6, 8, and 12 year old barrels and bottled at barrel proof, Rare Breed offers a means to experience Wild Turkey bourbon in true form as Jimmy might want you to. Each batch will have distinguishing characteristics, though a bold, spicy kick upfront with a relatively complex and chewy finish is to be expected. While the 112.8 proof batch is not my favorite readily available product currently offered by Wild Turkey, it’s reasonably priced and some will find more to like than I do. With that in mind, the additional time I spent with this batch has me more intently looking forward to the next one.

Whisky I've Drank: Jura Turas-Mara

By Michel Hansen
Estima-se que o cervo vermelho da ilha hebridense de Jura supere a população humana na proporção de 30 para 1. De fato, o nome Jura significa “ilha do cervo” em nórdico. A atual destilaria foi estabelecida em 1810 e a população era, então, de cerca de mil habitantes. Hoje, é de cerca de um quarto disso.
Usando malte levemente turfoso, a destilaria produz um whisky leve, seco, que não é típico de outros maltes de ilha e é responsável pelo único setor produtivo de Jura depois da agricultura e da pesca. Após um período de fechamento, entre 1918 e 1960, foi reconstruída em 1960 e ampliada nos anos 1970 para 4 grandes alambiques que são mais como os de uma destilaria das Highland do que os de suas vizinhas em Islay.
Existem várias expressões do Jura e, recentemente, a destilaria anunciou a adoção de um novo portfólio para a marca. Já o Turas Mara é um whisky feito originalmente para ser exclusivo de varejo de viagem.
Turas Mara é gaélico escocês para “longa jornada” e homenageia os ilhéus que emigraram para a América do Norte durante os séculos XVIII e XIX. Para homenagear sua longa jornada, o Jura Turas-Mara foi lançado em 2013 exclusivamente em lojas duty-free selecionadas para aqueles que embarcam em sua própria jornada. A garrafa exibe uma bússola como simbologia.
Engarrafado com um ABV de 42% e amadurecido em uma mistura de barris de bourbon, barris de xerez, barris de carvalho francês e barris de Porto, este é um whisky frutado e complexo. A escolha de um grande número de barris diferentes reflete o sabor exótico e único que vem das madeiras provenientes de todo o mundo.
O que pude perceber:
Características: 

cor dourada, pouco corpo.
Aroma: 

frutado, picante, amêndoas, frutas secas, ameixas pretas em compota. Cítrico, baunilha, mel e frutas vermelhas. Além de um adocicado, há também um aroma herbal, de gramíneas. Percebe-se também que é um whisky seco. A adição de um pouco de água evidencia o herbal e a sensação de whisky seco. Baunilha, açúcar mascavo e mel. Aparece um aroma de uvas brancas e também um amadeirado. As ameixas pretas persistem.
Paladar: 

quente, seco, ameixas pretas, caramelo, açúcar mascavo, um pouco de baunilha, finalizando com uma sensação de frutas vermelhas suculentas. Aparece um frutado cítrico, uma mistura de abacaxi, pera e maçãs. Com um pouco de água continua quente e picante, com canela dando o tom. Frutado, com frutas suculentas presentes o tempo todo, ameixas pretas, uvas acentuadas, misturadas com um pouco de baunilha. Finaliza de forma quente e picante e, desta vez, deu para sentir uma leve fumaça, algo bem sutil. Na verdade, não há quase nada de fumaça.
É um whisky que tem uma profusão de aromas e sabores. Muito se deve à sua finalização em diferentes tipos de barril. São quatro tipos: barris de carvalho americano ex-bourbon, barris de carvalho espanhol ex-xerez, barris franceses ex-bordeaux e barris ex-porto Ruby.
O tempo todo o whisky apresenta uma sensação de frutas suculentas, doce, que preenche a boca. Com 42% ABV, o álcool não é sentido. Eu diria que não é necessário adicionar água, mas esta foi fundamental para deixar o whisky mais equilibrado. É uma versão um pouco diferente ao que se está acostumado dos Jura, mas é muito prazerosa de se apreciar.
A mistura de diversos barris ficou bem interessante, dando para perceber as notas que cada um entrega, com a curiosidade do Barril ex-bourdeaux, que não é muito visto, ao contrário dos demais. O que eu pude perceber e distinguir que era proveniente dele foram as notas de uva, que para mim eram brancas. Mas o que prevaleceu mesmo foram as notas provenientes do ex-xerez, inclusive dando um certo amargor ao whisky.
No geral, um bom whisky para conhecer e apreciar.

Jura Turas Mara
Single Malt Teor Alc 42%
No aroma, frutas frescas como ameixas, uvas pretas e cerejas com baunilha e notas de caramelo. No paladar, muita baunilha, mel e chocolate.

Whisky I've Drank: Virginia-Highland Whisky Port Cask Finished

By BourbonPaddy
Last Month was Bourbon Heritage Month, but unbeknownst to many it was also Virginia Spirits Month. So to celebrate this (albeit a week after it ended) I thought I’d review a bottle of Virginian whiskey called Port Finished Virginia Highland Malt Whisky by the Virginia Distilling Co. “What in the name of Odin’s beard is a Port Finished Virginia Highland Malt Whisky?!” I hear you whisper, as you probably squint at your screen to ensure you’ve read that right and quickly google the term (Here I saved you the time http://www.vadistillery.com/our-whisky/the-whisky/ ). Truth be told I wasn’t even sure myself when I first heard of it a few weeks ago! Thus with some further digging, it turns out it’s the product of a craft distillery called the Virginia Distillery Company located in the Blue Ridge Mountains of Nelson County, Virginia. Whilst waiting for their own American single malt whiskey to age, these guys are making a name for themselves by sourcing mature malt whisky from distilleries in the Highlands of Scotland and finishing this whiskey in wine barrels sourced from local Virginian wineries such as King Family Vineyards, Horton Vineyards and Virginia Wineworks. Also, to ensure their final product is of top quality they’ve recruited renowned spirits nosing expert Nancy Fraley to help put their whiskey together once the finishing is complete which greatly excites me to see how this product will turn out. The bottle being reviewed is from Batch #3.
Vital Stats:

Name: Port Finished Virginia Highland Malt Whisky


Age: NAS


Proof: 92 Proof (46% ABV)


Type: Malt Whisky


Mashbill: 100% malted Barley


Producer: Virginia Distillery Company


Source: Unknown (Scottish Highlands Distillery)


Website: http://www.vadistillery.com/


Glassware: Glencairn


Review:
Appearance: Red Copper
Nose: 

On the nose the wine cask finishing is very present but not overpowering and the whisky is instantly recognizable as a malt. Primarily there are notes of dark raisins, dried fruit medley, maltiness and a faint hint of oak spice in the back.
Palate: 

On the palate there’s a thin mouthfeel with notes of sweet sticky toffee with dark fruit, faint oak spice and a hint of cocoa that dances across the tongue.
Finish:

The finish opens with a slight kick of spice riding on a wave of deep dark and oak which fades to a mellow sweetness without losing the influence of port and wine finishing leaving a lovely, faintly tannic red-wine taste in mouth.
Overall:
Like many before me, my whiskey journey started with Scottish malt whiskey. I started ambitiously with a mix of blends and single malts, and in its prime my collection had about 6 or 7 bottles. This all changed one day when I tried my first bourbon, and to be honest, I haven’t looked back since. Therefore, this bottle is the first bottle of Scottish whiskey to enter my collection in almost 3 years, and I have to say I’m glad it did! Making my way through the bourbon rabbit-hole I’ve come across several bourbons finished in either port or wine barrels (1792 Port Finish, Angel’s Envy, Jefferson’s Groth Cask Finish) and have always found them quite enjoyable and this whisky is no different. The wine barrel finishing really adds a lot to this whisky in my opinion. Those dark fruits and the added depth of flavours really balance what would otherwise be a light fruity Highland Malt and add a definite layer of flavour complexity. The combination of flavours in this whisky straight away makes me think of dessert and warm Christmas cake which would make it perfect for an after dinner tipple. It’s well balanced, and the combination of flavours really sing together in harmony – almost makes me miss my Scotch days!
Despite this essentially being a uniquely produced Indy bottling of Scottish whisky I really enjoyed it and I’m delighted it survived its perilous journey from VA to me and is definitely a whisky I’ll seek out as subsequent batches and different barrel finishes get released. Of course whisky like this does have an end date as in a few years (as clearly stated on their website in several places) these guys will be releasing their own-made Virginia Single Malt which is currently being made on site using malted barley from the UK, water from Virginia’s Blue Ridge mountains and will be aged in a variety of casks including ex-bourbon, sherry and wine casks. Until then, I just hope I can stop myself from pouring dram after dram of this beauty!
Buy or try?

If exceptional Indie bottlings of Scotch are something you’re a fan of, or something you’re looking at trying, I would highly recommend this whisky! The VA Distillery Co. have truly outdone themselves with an outstanding product and have shown that they’re willing to bring anyone on board that they think can help them produce an exceptional product. I look forward to seeing what their own made whisky is like in the future but for now I’d be more than happy to buy a bottle of this when the opportunity presents itself again!

Whisky I've Drank: Talisker Aged 18 Years

By WhiskyNotes
Talisker introduced this 18 year-old expression in 2004. Of the standard malts, this is an all-time favourite for many malt lovers. It won the award for best single malt at the World Whiskies Awards in 2007. Lately the price has gone up and there are rumours that it would be discontinued soon.

Talisker 18 yo (45,8%, OB 2007)
Nose: 

sweet and fruity. Peat smoke in the background. Chocolate coated orange. Vanilla. Flowery honey. Some marshmallows. Nectarine? Quite feminine for a Talisker if you ask me. Mouth: soft arrival, still rather sweet but getting a powerful, smokey kick after a few moments. Peppery with subtle peat. Getting drier on spices, with a bit of sherry burried somewhere underneath the smoke. Finish: classy development, soft and balanced. Vanilla and wood. Still some pepper.
Flawless Talisker and surprisingly fresh whisky. Around € 65.
Score: 87/100

Whisky I've Drank: The Glenlivet Small Batch

By Scotchwhisky.com
NOSE

Mellow and more aromatic than the original MDR with dried pineapple, peach and some farmyard funkiness – rain-dampened hay, animal stalls – in the background. All this sits behind stewed rhubarb, light barley sugar and a predominant oloroso Sherry note in its pleasingly sweaty cheese rind/walnut/sultana guise. At the back palate there’s some After Eight mintiness.

PALATES

lightly dumb at the start. You have to hold this in the mouth, then it begins to move into bracken, then light dried fruits and a light balancing bitterness and, just before it slips away, some oiliness.FINISHLightly oily and long.

CONCLUSION

A smaller selection of individual casks are used here, but with the ex-Sherry having the upper hand. Better palate structure and a slight burliness. For me it’s at its best undiluted.

RIGHT PLACE, RIGHT TIME

Early evening tapas bar with a long night ahead.

Whisky I've Drank: Lismore Special Reserve 12 Years Old Blended Scotch Whisky

By Casa da Bebida
Whisky escocês Blended com 12 anos de idade, engarrafado como parte da seleção bastante extensa de Lismore.
Reserva Especial de Lismore.
Bom valor para o dinheiro, essas expressões ...
Características:
Importado da Escócia.
Graduação alcoólica: 40% vol.
Volume: 750 ml.

Whisky I've Drank: The Macallan Amber

By Eng. Milton Salgado Filho
Um excelente Single Malt da região de Highland, com ABV de 40% vendido em uma moderna garrafa de vidro transparente e imponente, com capacidade de 700ml.
Antes de entrar propriamente dito nas minhas impressões sobre esse Whisky, gostaria de fazer um esclarecimento acerca de um termo que correntemente vem sendo empregado e adotado por algumas destilarias. O termo NAS (No Age Statement), que no português claro significa: nenhuma declaração de idade. Algumas destilarias como a Macallan, preconizam a divulgação dos seus produtos pela qualidade bem como afirmam que, essa qualidade não estaria diretamente relacionada com a idade de envelhecimento e dessa forma, não declaram a idade no rótulo da garrafa. Alguns especialistas, entretanto, não pensam dessa maneira.
O fato é que a destilaria Macallan possui um processo produtivo com um rigoroso controle de qualidade, primando pela cevada utilizada, tipos de levedura e pelas madeiras com que são fabricados os seus barris de carvalho. Só pra se ter uma ideia, as árvores de carvalho utilizadas pela Macallan precisam ter no mínimo 80 anos para serem cortadas. Possuem alambiques muito baixos o que resulta um destilado mais oleoso e encorpado. Ela não usa corante e dessa forma afirma que, quanto mais escuro for o Whisky maior será o tempo de maturação, logo o nome dos rótulos refletem a cor real dos seus maltes.
Tentarei abaixo descrever minhas impressões ao degustá-lo sem a adição de água:

1 – É um Single Malt da série 1824, sem declaração de idade (NAS), porém considerado com maturação equivalente a um Whisky de 12 anos. Numa pequena pesquisa, entendi que esse Single Malt é maturado numa combinação de barris de carvalho americano e carvalho europeu que já haviam envelhecido exclusivamente vinho xerez (vinho espanhol da região de Jerez), em alguns poucos barris usados pela primeira vez e a maioria usados por uma segunda ou mais vezes. Ressalta-se que, os barris que são usados pela segunda vez (ou mais), são barris que já haviam maturado os próprios Whiskies da Macallan;

2 – Não é usado corante de caramelo. Na minha percepção visual apresenta um tom dourado médio, tipo âmbar, daí o nome no rótulo da garrafa (amber). As lágrimas escorreram lentamente nas laterais da taça Glencairn e de forma mais robusta, indicando ser um Whisky viscoso e bem encorpado;

3 – No olfato se percebe o cheiro de madeira, o doce predominante do vinho xerez e baunilha, sem nenhum indício da fumaça de turfa, tudo muito bem equilibrado e delicado;

4 – No paladar, incialmente se percebe o gosto de um apimentado de gengibre, um adocicado, madeira e finalmente aparece a cevada maltada com um delicado amargo, tudo muito bem equilibrado e complexo. Sem nenhum sinal de fumaça de turfa. Achei um Whisky rico e muito agradável;

5 – A finalização é média para longa, o gosto do malte fica na boca acompanhado do doce e do amadeirado e um delicado gosto amargo que praticamente desaparece, voltando novamente a cevada. Muito gostoso e complexo!

CONCLUSÃO:

É um excelente Single Malt frutado, encorpado, rico, balanceado e bastante complexo com várias notas que se intercalam e fazem um verdadeiro rodízio na boca. É o tipo de Whisky que prima pela alta qualidade. Vale a pena o investimento. Recomendo a todos os amigos!

Poderá também gostar de: Whisky Macallan Makers Edition.

Slàinte Mhath!

Whisky I've Drank: Loch Lomond Original Single Malt Scotch Whisky

By ScotchMaltWhisky.co.uk
Matured in American oak casks, the Loch Lomond Original is the entry level whisky in the Loch Lomond single malt range. It has no age statement and is bottled at 40% ABV.
The Loch Lomond Original is currently available from specialist whisky shops such as Master of Malt for around £26 and will soon be rolled out in travel retail.
William Morrison's Tasting Notes:
Nose: 

Leather, a little floral, a little honey sweetness, touch of oak.
Taste: 

Very mild oak spice, orange and lemon, a little sweet vanilla, malted cereal, a little nuttiness and just the very faintest hint of smoke in the background.
Finish: 

Short, a little barley sweetness and citrus fruit which fades quickly leaving a little nuttiness a touch of dry oak.
Comment: 

This is certainly a young single malt but not as young as what I recall the old Loch Lomond no age statement single malt being which was presented in a blue tube and I found feinty. This does have its rough edges, which probably adds to the pleasure, it is more refined than the NAS of old, still easy enough to drink and certainly a step up from a standard blend, let down a little by the short finish. Certainly worth a go at its price point.
SMW Score 79/100

Whisky I've Drank: Loch Lomond Signature Blended Scotch Whisky

By hs305
I just did a private tour of Loch Lomond distillery, one of the very last sites I have not been in the stillhouse so far. The tour was done very professionally by Ibon and clarified a lot of my questions about this fascinating distillery that produces so many different styles of whisky under one roof. So this is a good reason to do some reviews of their current product range.
This single blended whisky is composed of mainly 4-5 year old whiskies all produced by the different stills of Loch Lomond distillery. These are traditional grain whiskies made of around 90 per cent wheat and 10 per cent malted barley and distilled in large Coffey stills at a detached building + single grain whisky made from 100 per cent malted barley and distilled in a small pair of Coffey stills located in the same stillhouse as the pot stills + malt whisky produced in very special Lomond stills with 17 plates installed at different places in the stills neck to allow variable cut-off points + malt whisky produced in very traditional pot stills. These whiskies mature in both freshly re-charred and refilled bourbon casks before vatted and finished in an oloroso solera process.
The nose is quite light on grassy grainy and some sherry aromas. Not so much of the malt here, just some hints of barley sugars. The arrival on the palate is smooth with some peppers developing later. The taste is again very smooth and adds some more malty flavours to the mix, notably chocolate and nutty aromas. The finish is short and sweet, now the barley sugars are much more present. All in all a nice blend for all that love light and easy-going drams without spikes and "oompf". Not too bad...

Whisky I've Drank: The Famous Grouse Smoky Black

By Jason at Malt Review
There’s a new arrival on the whisky supermarket shelf and its an old friend in new clothing. The Famous Grouse has taken its Black variant and transformed the whisky and appearance into the Smoky Black.
Ididn’t actually mind the original Black Grouse and its limited premium spin-off the Black Grouse Alpha Edition. Priced at circa £20, Smoky Black is at the lower end of the market for whisky, but for a blend a little more lavish. Such blends remain a very popular option for those who enjoy whisky yet cannot splash out on single malts every week.
Seeing the bottle on special for just £15, I couldn’t resist picking it up and experiencing the change for myself.
What is interesting is that this blend features peated whisky from Glenturret distillery, which has become the modern day home for the Grouse family. In 2013 I took part in a blending session with the Grouse Master Blender, Gordon Motion, that also included the then current Grouse range. He talked about the Ginger Grouse and infamous Snow Grouse including what prompted these and the importance of quality casks over age. During the blending event it was also mentioned that Glenturret (which we toured that day) was also producing peated whisky for a new project. I guess, this project has come to life as the Smoky Black.
I do enjoy reviewing these blends, which form the backbone of the Scotch Whisky industry and the range of supermarket offerings. I have an ongoing supermarket review series here that now and again I’ll add another review to, as and when I stumble across a new release. It’s surprising just how rarely reviewed some of these mass produced blends are!
Here’s another addition to the assortment then, lets crack open this imposing and seductively shaped black bottle.
Distillery: a blend of grain whisky and ‘rare peated Glenturret and selected malts’
Strength: 40% vol
Price: expect to pay £15-£20
The Famous Grouse Smoky Black – review

Colour: 

that warming E150 glow
On the nose: tablet and caramel form the foundation of a very sweet and inoffensive aroma. It’s certainly not a peaty nose! Stewed oranges, a little cinnamon, apple and with water a touch of soap.
In the mouth: heavy on the grain, you can just taste it dominating the whole experience. As such its more alcohol than a layered journey. Bananas everywhere, I might as well be standing in the jungle. Even adding water doesn’t diminish their influence. Oh, it doesn’t really take water well whatsoever. There’s a noticeable detachment with water, it feels like the top is watery and beneath is just pure rancid alcohol. I’ve had 5 drams of this in an attempt to find some redeeming character and it’s an uphill struggle. With a little time there is a tinge of peat and waft of smoke in the background but a minuscule entry on the PPM chart.
Conclusions:
Hugely disappointed by this revamp. It feels like a cost-cutting exercise. With calls for whisky transparency currently filling the whisky void, I’d love to see the comparison between this and the previous Black Grouse in unit cost terms. The naming of Glenturret’s malt peated whisky as an inclusion in reality seems to be a feeble attempt at a smoke-screen. Except once tasted there isn’t that much smoke to warrant the name and a nagging feeling you’ve been had.
Bottom line here I paid £15 for this and I do feel cheated. £20 is far too much and even at a discounted £15, I know of several supermarket blends that give you a better whisky with change still in your pocket. Ok, not one wrapped up in a sleek redesign with a gorgeous bottle and alluring labelling. I guess you make your choice and mine is the contents within rather than the packaging. This grouse like the Scotland rugby team needs a good kick up the…
Score: 3/10

Whisky I've Drank: Logan Heritage Blend

By Jan van den Ende

“Never Judge a Whisky By the Cover”

Country: Scotland
Brand: Logan Heritage
Bottled by: White Horse Distillers, Edinburgh (Diageo)
Type: Blended Whisky
Age: NAS (Said To Be Around 8 Years)
ABV: 40%
Chill-Filtration: Yes
Whisky Review # 590
Buying Advice: 😐 Neutral. Not Good enough to sip neat. Okay over Ice.
Colour: 

Light Amber (Artificially Coloured)
Nose: 

Young, Light and mainly Sweet. The Alcohol is quite noticeable and so are the Refill Ex-Bourbon casks. The dark colour of this Blend suggests a decent portion of Caramel colouring. I also detect a very faint Peat Smoke but it's clear that the Lagavulin part in this Blend is very limited. In addition, I find Toasted Cereals, Buttered Toast, Toffee, Caramel, light Vanilla, light Heather-Honey, Salted Nuts, Dried Fruits, Cooked Vegetables, Green Apple and hints of Ginger, Cinnamon and Leather. There are no real off-notes but the Grain Alcohol tends to dominate the relatively weak Malt Aromas.
Palate: 

Young, Light and quite Sweet. The delivery is on the Thin side. I find Toasted Cereals, Caramel, Sugar, light Vanilla, Grain Alcohol, very Light Smoke, Refill Wood, Pepper, Cinnamon, Ginger, Licorice, Green Apples and Light Honey. On the Palate it's clear that the Heritage Blend does not have the same quality as the discontinued Logan 12 Years that I reviewed earlier.
Finish: 

Short and Sweet with Toasted Cereals, Refill Wood, Grain Alcohol, Sugar, Licorice, Nut Shells, Pepper, Ginger and slightly Sour Green Apples. A whiff of Smoke. Medium-Dry towards the end.
I added a little Water and on the Nose some Floral Soap Aromas develop. Palate and Finish become too Thin.
Rating: 78
Nose: 20 - Taste: 19.5 - Finish: 19 - Overall: 19.5
General Remarks:
The Logan Blend was first introduced in 1903 and was named after James Logan, a one time Scotch Whisky blender. The Logan Heritage was launched in 2014 in Portugal by Master Blender Caroline Martin to celebrate the 111th Birthday of the Brand Name. At the same time it replaced the Logan 12 Years Old Blend. Logan is said to use 24 Grain- and Malt Whiskies for this Blend including Lagavulin (Islay) and Glen Elgin and Craigellachie (Speyside). The Heritage Blend is not very expensive and usually sells in the 20-30 US Dollar range (January 2017).
Drinking Experience Neat: Below Average
Drinking Experience on the Rocks: Okay
Conclusion:

It's a real pity that Diageo discontinued the Logan 12 Years as it was a simple but quite enjoyable, highly drinkable and sufficiently matured Blend at a reasonable price. That's why it had to go of course. It has now been replaced by the Heritage, a NAS Blend that can't stand in the shadow of its former big brother. Despite the Classy, though Old-Fashioned presentation and bottle, the Heritage is in fact a relatively cheap Bottom Shelf Blend. There is nothing interesting going on and it's not suited to sip neat. Over Ice this Blend is okay though nothing special. The 12 Years will be sorely missed!

Whisky I've Drank: Hankey Bannister 12 Years Old Regency

By OlsBean - Aberdeenshire

Two Words "Absolutely Exceptional" - I'm a regular whisky drinker and I enjoy both Single Malts and Blends, I've modest collection of malts and I have a regular turnover of blends (much to my wife's dismay), Chivas 12 being my regular feet up in front of fire tipple, however if money was no option then hand on heart, Hankey Bannister 12 would have to replace it, it just has the edge when it comes to flavour.

I won't bore anyone with my amateurish interpretation of the flavours and notes but just to say - delightful. I shared a bottle at Christmas with family after purchasing it at a discount in a Lightning Deal and whisky drinkers and non whisky drinkers alike had nothing but good things to say about it! Sadly it did not last long and just the memory of it is making salivate as I sit here and write this little review.

Slàinte

By MasterOfMalt

Hankey Bannister & Co. was established by Beaumont Hankey and Hugh Bannister in 1757 and their blended whiskies would, in time, become favourites of the likes of Sir Winston Churchill. The brand is now owned by Inver House, owners of distilleries such as Balblair and Knockdhu, whose malts are used to create this 12 year old blend. In 2012 Regency won a Silver Medal at the International Spirits Challenge (ISC) in 2012.

Whisky I've Drank: Evan Williams 1783 Small Batch

By Josh Peters
Evan Williams 1783 is Heaven Hill’s “small batch” release that’s meant to elevate itself above the regular Evan Williams Black Label. According to Heaven Hill’s web site the “Evan Williams 1783 is a small batch extra aged line extension of Evan Williams Black Label that is named after the year in which Evan Williams first established his distillery”. Take the origin story with a grain of salt.q
Evan Williams 1783 Info
Region: Kentucky, USA
Distiller: Heaven Hill
Mashbill: 75% corn, 13% rye, 12% barley
Cask: new charred oak
Age: NAS
ABV: 43%
Price: $15
Evan Williams 1783 Review
EYE
Leather
NOSE
Remarkably fruity with notes of honey, cornmeal, caramel syrup, dried dark fruit, artificial sweetener and peanuts. The peanut isn’t incredibly strong, but definitely noticeable.
PALATE
Watery character with mild notes of caramel, imitation vanilla, grits, citric acid, sugar, peanut butter taffy, wood and mint. It’s an odd tasting whiskey for sure.
FINISH
Short and layered with notes of citric acid, cornmeal, vanilla, peanut butter taffy and wood.
BALANCE, BODY & FEEL
Off balanced, weak thin body and a watery feel. Not a fan of the experience that accompanies the notes.
OVERALL
Evan Williams 1783 is a let down for me. Because it’s the same whiskey it’s easy to see the similarities between this, the Evan Williams Black Label and the Evan Williams Bonded, but I like the EWBL and Bonded more, much more. Tasting them all side-by-side they’re both noticeably richer, tastier whiskeys – especially the bonded – with comparatively deeper characters.
The Evan Williams 1783 is too weak and peanutty for my tastes and with it being “extra aged” I would expect it to taste closer to the Evan Williams Single Barrel Vintages, but instead it comes across more like a water down version of the black label. It’s possible I got an off batch of this “small batch” offering, but at the moment I’m thinking I’d rather save $3 and pick up the EWBL or spend $3 more and pick up the excellent EWB instead. Either one is a better value in my mind.
SCORE: 78/100

Whisky I've Drank: Buffalo Trace

By Derek Sun
Buffalo Trace Distillery proudly proclaims itself to be the oldest continuously operating distillery in the United States, and traces its roots back to pioneers settling westward during the 18th century. Even during Prohibition, the distillery remained open through the creation of “medical” whiskey, and up through today has won a number of accolades for its products, including seven “Distillery of the Year” awards at various international whiskey competitions.
Buffalo Trace Kentucky Straight Bourbon, which is the distillery’s entry level American whiskey, is a masterful creation I found that particularly excels in bringing smoothness, subtle taste and crispness with each sip.
The name of the distillery and whiskey comes from the traces, or trails, left by people and bison walking across the plains. Aged for seven years in white oak barrels and arriving in a gorgeously curved round bottle, the whiskey pours out to give a moderately amber and orange color.
The aroma takes some effort to pick up, but it is immediately attractive and delicious, with full woody scents and sweeter and fruitier elements as well. The mash consists of corn, rye, and barley malt, and is responsible for the presence of flavors of fruits, nuts, and toffee. The vanillins released by the white oak during aging also deliver sweet vanilla flavors. Unlike many other basic whiskies, Buffalo Trace is unbelievably smooth and flows effortlessly through the mouth. A lot of whiskey possesses smoky and bitter flavors and may discourage some neophytes from consuming more whiskey, but there is very little of that in this bourbon. Smokiness is present in only a very small amount, which makes this bourbon a great choice for people who are new to whiskey and generally are not used to regularly enjoying whiskey. The feeling of drinking it is invigorating and inviting.
While the taste is consistently light and smooth, it’s a huge mistake to describe it as bland or boring. Not many other entry level bourbons can achieve the unique sort of soft yet memorable impression on the palate that Buffalo Trace generates. True craftsmanship is evident in the palate and finish. A robust flavor of woodiness and rich grains lingers for a long time.
Buffalo Trace is an incredibly affordable whiskey, available for only about 20 to 30 dollars for a 750 mL bottle. It offers a novel formula for bourbon, has some unconventional aspects and deserves all the praise and prizes it has received over the years. Some whiskey drinkers might crave a smokier and more intense flavor, but there is plenty to enjoy and admire about this bourbon.
I give the Buffalo Trace Kentucky Straight Bourbon a rating of 93.