Whisky I've Drank - Buchanan's De Luxe - Aged 12 Years

By Proof66.com
The Buchanan's 12yr blended scotch is their mid-tier scotch, aged 12 years at minimum.
James Buchanan Company is a scotch whisky "merchant"--a company that purchases and blends lots of scotch whisky to make their own signature blend labels. The company is named for James Buchanan (actually Canadian born returning back across the Atlantic and settling in London) who founded the company in 1884 and today markets a number of scotch labels. The company purchased a number of distilleries before itself becoming part of different conglomerates.The brand itself is owned by Diageo.

Whisky I've Drank - Chivas Regal - Aged 12 Years

By TheScotchNoob
Awhile back (May 19, 2011) I tasted a 50ml sample bottle (plastic) of Chivas Regal (12 year-old) blended scotch. I hated it. After a few conversations I’ve come to realize that one cannot rely upon plastic miniature (or even glass, sometimes) bottles to deliver a representation of the actual product. Whisky companies either need to bottle these more carefully, or find an alternative way to distribute samples. Some people make brand loyalty decisions based on these things.
Anyway, I had an opportunity to sample the same whisky from a full bottle this holiday season. It’s not as bad as I originally made out. Below find my new tasting notes, and, for the sake of completeness, my original article:
Nose: White chocolate and golden raisins. A small amount of berry jam and a great deal of unadorned cereal grain. The nose is quite muted, and the prickle very mild. I wouldn’t call it elegant, but I would call it light. A dash of water brings out more grain, provoking a vodka-like dryness that I’m not fond of. I originally identified it as ‘sharp alcohol fumes’.
Palate: Vanilla. Custard and sugar cookies. Very mild fruit – dried cherries? And some nuttiness… hazelnut and a hint of milk chocolate. Somewhat thin body, but eminently smooth. A bit of water creates a honeyed note.
Finish: Medium-long. Bit of a woody twist, with some bitterness showing through. Nut skins. Malty while fading, and golden raisins.
Overall: It’s a very mild, very inoffensive blend with middle-of-the-road flavors. It’s quite smooth, if that’s all you’re looking for, and the price is right… sub $25 or so. Great King Street: Artist’s Blend is “better” in that its grain is better-integrated, its body is heftier, and it has more than just standard scotch flavor. It’s also $20 more per bottle. On the other hand, Johnnie Walker built its empire on “standard scotch flavor,” so it’s not my right to dismiss it. If you want something you don’t have to pay attention to for less than $30, you can’t go too wrong with Chivas 12, but I urge regular Chivas drinkers to expand their horizons with an occasional bottle of sub-$40 single malt.
I’m leaving the “Not Recommended” mark, partially because the miniature was truly unappetizing, but also because I feel that there are better alternative for the money. Teacher’s, Johnnie Walker Black, and Glenlivet 12 all have something extra for the same money, and Great King Street Artist’s Blend is simply better all-around for an extra chunk of change.

Whisky I've Drank - Haig Gold Label

By TheWhiskyExchange
A truly historic brand of blended Scotch whisky. John Haig set up the Kilbagie distillery in the 18th century, although his family were noted distillers some time before that (his great-great-grandfather was busted in 1655 for distilling on the Sabbath). His grandson (also called John) founded the Cameronbridge grain distillery in 1824, while later noted members of the Haig clan include WWI Field Marshal Douglas Haig. Haig Gold Label is made with 40% malt whisky, including Glenkinchie and Linkwood.

Whisky I've Drank - Dimple De Luxe Scotch Whisky

This is Discontinued and unavailable

By CaskStrength
Produced by Wm Haig & Co. Ltd. Markinch, Scotland
Nose: The first impression is of spiced apricots. Almost Bombay Mix but with a tangy, fruity nature behind it. Over ripe banana notes then peek through, which grow over time. It seem to me that there is a decent slug of European Oak in here but there is also some energy from the grain whisky which certainly waves its flag from the medley of different aromas. As the nose dies off it leaves behind some fresh mint and a hint of strawberry travel sweet (the ones covered in dusty sugar).
Palate: Banana hits first with a range of different fruits, from pear drops to red cherry dancing about. But not real flavours, again the sort you find in boiled travel sweets. No bitterness, but a touch of sharp, zesty citrus notes which don’t sit brilliantly with the sweetie notes. However, it makes for a more developing and energetic palate, pulling it away from “too sweet, sickly” just at the right point.
Finish: Short, slightly spiced with the lime zest lingering and a hint of liquorice at the death.
Overall: It doesn’t matter when this blend was put together, it is still a No Age Statement Blended whisky and, without knowing how ‘exclusive’ it was when it came out, I didn’t hold much expectation. This more than delivered with a fantastic nose, a suitable palate which was well balanced if not a little unsubtle in moments and a finish that leaves you able to refill and go again pretty quickly. All-round, drinkable and enjoyable.
So if you’re stocking up on Dimple of any kind, in any country, for the finale of Breaking Bad, then have a go at seeing how close today’s offerings are from that in the tasting note above.

Whisky I've Drank - Johnnie Walker Red Label

By Curt at allthingswhisky.com
A blend can absolutely sparkle. Think about it. A good master blender is able to create his whisky much as a jeweller creates a ring. He is able, as his whim dictates, to position a selection of malts in a setting of soft or hard grains to create something truly magnificent. The sky is the limit really. Components are hand-picked from a multitude of distilleries and married in an attempt to bring to life the blender’s vision.
A case in point, Johnnie Walker Red Label is a blend comprised of about 35 malts and grains. Generally in a blend such as this the grains are used to prop up the malts, where most of the character comes from. Logically one would assume that, like diamonds in the center of the setting, the primary malts would stand out in beautiful relief. So, do the malts sparkle here?
Unfiortunately…not even a little. This whisky is drab, lifeless and uninspired. I hate to say it, but JW Red is the reason that blended whiskies get a bad name. Unfair, really, as there are some exceptional blends out there. Some of which are even in the Johnnie Walker line.
Surprisingly, the nose on the Red Label is actually agressive at first. It smells young and raw. I would strongly advise letting it rest for 15 minutes or so before touching it, and can guarantee you’ll be smelling an entirely different whisky at this point. The nose is chalk full of cereal notes and harsh grains. There is a pungent peatiness which I truly did not expect in here. It really doesn’t seem to fit. A few other notes dance among the grains. Notably, a burnt toffee or caramel and some rather tart fruits.
First sips reveal really brittle grains and cloying peat. There is a certain vegetal weediness tied to these earthy notes, which is only slightly softened by a bit of vanilla. It tastes a little better than the nose would lead you to believe, but by no means is it a stand alone drink. As a mixer…perhaps. I don’t really drink mixed whisky drinks though, so I really have no need for this in my cabinet.
The finish, though short enough is still too long for my liking here. The lingering flavors just aren’t pleasant enough to not wear out their welcome.
An absolutely unexceptional blend. Put the $30 you were thinking of spending on this towards a bottle of The Black Label instead.
One final note on blended whiskies…
They rely on the availability of their components for consistency. I will revisit this whisky in the future to see if I notice any of the changes a few other souls have mentioned both verbally and in print.

Whisky I've Drank - Dewar's White Label

By Lance Mayhew
Dewars White Label blended Scotch whisky is one of the top selling blended whiskies in the world. Once you taste Dewars, it is easy to see why. Not only is Dewars mild, sweet and easy drinking, without a big smoke component that drives many drinkers away from Scotch whisky, but it also mixes exceptionally well. From a Scotch and soda to an elegant Blood and Sand Cocktail, Dewars is versatile, attractively priced and a great introduction into the world of blended Scotch whisky.
Nose:
On the nose, Dewars White Label offers up a gentle bouquet of ripe pears, warm butterscotch, oak and just the slightest hint of smoke. A touch of Scottish heather looms in the background, but overall this is a light, fruity bouquet.
Body and Palate:
Dewars White Label is delicate on the tongue. It is not meant to be a mouthcoating monster of a Scotch whisky, instead, Dewars White Label dances nimbly across the palate, offering quick pinpricks of light malt sugar, pears, Madagascar vanilla, honey and a whisper of peat smoke.
Finish:
On the finish, Dewars White Label offers a relatively quick finish that is predominately vanilla and honey. A longer finish would make this a far less versatile blended Scotch. As it is, the quick finish offers just enough sweet notes to satisfy those who drink it neat or on the rocks, while the lack of a long, lingering finish means that it blends into cocktails exceptionally well without throwing the balance of a drink off.
As it is, Dewars White Label is one of the best selling blended Scotches in the world for a pretty simple reason. It is quite good and can be one of the most versatile whiskies in your liquor cabinet. If you are looking for just one Scotch to keep in your liquor cabinet, Dewars would be the perfect choice.  

Whisky I've Drank - Jim Beam White Label

By Derrick Schommer
I love doing whiskey reviews but I get so few whiskey’s in for review. This week I have the privilege of testing Jim Beam‘s 4-Year Old (white label) and seeing how it stacks up to my palate. It poured a very light amber/orange something close to polished copper in tone which I can clearly see-through.
For those that don’t already know, this Jim Beam is a Kentucky Straight Bourbon Whiskey and reads, “The World’s Finest Bourbon” on the label all arriving at a 40% ABV. There are other varieties to the bourbon so knowing some of the key elements and label color makes a big difference. You’ll also find the age on the back under the UPC, so you can tell it from the 7-year old white label which looks virtually the same (with a slightly golder liquid).
The nose is quite obvious to me: Sweet oak, light brown sugar, a bit of organic cherry notes with super subtle cinnamon. A second attempt at nosing the glass gives me the defined vanilla, something that usually comes along with the oak and some slightly burnt caramel.
The nose and taste have a lot in common, lots of creamy oaks with hints of black cherry, caramel, butter and a bright burn around the mid-palate with a finish that leaves behind a bit of wood and light burn. Unfortunately the finish begins with a slight sourness before it mellows out and end; it’s just not as “clean” as I was hoping from a Bourbon Whiskey. I’d not classify Jim Beam 4-Year as smooth, but it does hold a good weight if not a bit rougher around the edges.
It should also be noted that I start all my initial reviews of whiskey at room temperature without ice, and just a dash of water. I let the bourbon sit for about five minutes before beginning. I then dropped in two cubes of ice and swirled it around, let it sit for another five minutes and tried again.
On ice, you’re getting much more charred oak but the nose diminishes to almost nothing but caramel and sweet oak. I enjoyed the aroma prior to adding ice but the taste is much lighter, taking on a more smooth texture with a very light burn on the finish. Again, icing down Jim Beam 4-Year really kills off some of the flavors but does make it a bit better in texture.
I can see Jim Beam working well in a cocktail that needs to bring some caramel and oak to the party. Is this the best Bourbon in the world? No, not even close to the best bourbon but to it is probably one of the best bourbons for the price. You’ll find yourself spending between USD $10 and USD $15 for a bottle of Jim Beam 4-Year Old Kentucky Straight Bourbon and that’s a hugely desirable price tag.
I never expect to spend around $13 and get a superb sipping experience because, if the spirit is that good, they’ll raise the price to meet people’s expectations. What you’re getting in Jim Beam 4-Year Old is a versatile low-cost bourbon for mixing drinks and socializing with friends. Don’t forget, Jim Beam makes other products that will cost you a bit more and presumably bring a more complex tasting experience.

Whisky I've Drank - Dalwhinnie 15 Years Old

By AmazonUK
About Dalwhinnie:
The much-awarded and popular Dalwhinnie 15 Year Old is an exceptional Single Malt Whisky that is sure to satisfy even the most discerning whisky palate. One of the highest distilleries in Scotland, the clean, heather-honey flavours of Dalwhinnie single malt whisky reflect its Highland mountain environment. No other distillery may use the water from Lochan an Doire Uaine, (Gaelic for "Loch of the green thicket") which lies at 2,000 feet in the Drumochter Hills; neither may they enjoy Dalwhinnie’s unique combination of a clean, accessible, malty-sweet taste leading in to a smooth and smoky Highland warmth.
Dalwhinnie distillery is situated between the gentle, grassy style of the Lowlands and the austere, firm body of Speyside which begins some 25 miles to the north. The style is that of the Highlands; a resilient marriage of gentleness and spirit. Dalwhinnie is the perfect whisky for sharing with others for that special occasion or celebration.
The Mountain Malt:
Made in the highest working distillery in Scotland at an altitude of 1,173 feet (357.5m) with stream water that flows from mountain lochs. Dalwhinnie distillery is situated between the gentle, grassy style of the Lowlands and the austere, firm body of Speyside which begins some 25 miles to the north. The style is that of the Highlands; a resilient marriage of gentleness and spirit.
Extreme Conditions:
Made in one of the coldest inhabited places in Scotland, with a recorded average annual temperature of 6oC in 1994. Dalwhinnie means ‘Plain of Meetings’ in Gaelic. It lies at a junction of old drove roads, between two mountain ranges.
Palate:
Smooth, soft and lasting flavours of heather, honey sweetness and vanilla followed by deeper citrus-fruit flavours and hints of malted bread.
Suggested Serve and Food Match
Suggested Serve: The wild heather aromas, honeyed taste & spicy intensity of Dalwhinnie 15 Year Old Highland Single Malt Whisky is great neat or with still water in a tumbler, but for an exciting serve try it from a frozen rocks glass, or over ice, which releases the full honeyed sweetness of the malt, or even chill a bottle in the freezer.
Food Match: 

Dalwhinnie 15 Year Old is a delight with dessert! The character of Dalwhinnie makes it best served with sweet accompaniments. Fabulous with a chocolate fondant, chocolate mousse, or bread and butter pudding.
Other Products in the Range: Dalwhinnie Distillers Edition - Each Distillers Edition expression undergoes a second (or ‘double’) maturation in casks that have previously held a fortified wine. Lovers of Dalwhinnie will appreciate the way the fragrance of Oloroso sherry overlays, but does not mask, the heather honey distillery notes.
Product Description:
From the highest distillery in Scotland, set in the windswept Grampian mountians with their unlimited supply of fresh spring water, comes this delightfully gentle, delicatley smokey malt.
Dalwhinnie is one of the six 'Classic Malts' carefully selected to best represent each of the main whisky producing regions of Scotland. They embrace the the full diversity of regional tastes and styles.
Dalwhinnie is a gentle, delicate malt from the wild and windswept Highlands.
It is subtle, smooth and a delicately smokey malt with a honey finish.

Whisky I've Drank - Ballantine's Finest

By Richard Thomas

The square, brown glass bottle of Ballatine’s Finest, the entry-level scotch of the company, is a familiar sight around the world. Even in countries where you can’t find J&B or Jack Daniels, Ballantine’s is usually around. For many years, Ballantine’s was the top-selling scotch in Europe, and it continues to enjoy great popularity both there and in Asia. This has a lot to do with the modest virtues of Ballantine’s, as it’s a reasonably priced scotch that delivers just a little more than what the price tag promises. Ballantine’s is part of a trio of mass market scotch whiskeys, including J&B and Cutty Sark, that are almost always occupying the same pricing slot at the bar or on a supermarket shelf. Of the three, Ballantine’s is the best.

The Whiskey

Ballantine’s puts the “blended” into blended scotch, combining both malt and grain whiskeys made at a handful of different distilleries. Everything that goes into a bottle of Ballantine’s has been aged for at least three years, and the whiskey is bottled at 40% alcohol. The scotch has a light gold color, and has a lovely glint on ice. Most bottles come with an aerator, a feature which I don’t care for.

On the nose, Ballatine’s Finest is a soft, sweet whiskey with a touch of spice and a hint of peat. That musty peat comes forward on the palate, but overall the whiskey’s flavor is one of smooth, lightly sweetened vanilla. The finish is warm, sweet and even.

Price:

Ballantine’s Finest is usually available in the United States for $13 to $15, and in Europe for 8 to 10 euros.

Awards

For an entry-level, standard label, Ballantine’s is actually a well-decorated scotch. In 2006, the whiskey won a Gold at the International Spirits Challenge, and a Silver from the International Wine and Spirit Competition. That was quite an accomplishment for a whiskey from a category that usually manages a “seal of approval.”

Whisky I've Drank - White Horse

By Jason Debly
I like blended scotch whisky.
I keep good company because most of you reading this post also share my affection. Blended scotch whisky makes up about 85-90% of single malt sales. Comparatively, the market for single malts is much smaller. You wouldn't know it if you surf the web and search "scotch reviews."
Anyhow, I like blends because they like are an old pair of shoes: comfortable and familiar. Yeah, yeah single malts are typically more complex and therefore more impressive, but there are times when I just want to chill. I am not looking for challenge. I spent all day slaying dragons (albeit mostly paper ones) and now it's night time. I am mentally spent and I just wanna listen to my eclectic line-up of music like Iggy Pop's Search and Destroy, Urge Overkill's most excellent rendition of that Neil Diamond classic Girl You'll Be a Woman Soon followed by maybe Nancy Sinatra's Bang Bang and sip a familiar blend. Comfort scotch if you will.
Three Great Blended Scotch Whiskies
There are three truly great economy blends that you must become familiar with in this life of yours: (1) Teacher's Highland Cream; (2) Black Bottle; and (3) White Horse.
The first two, I have written about plenty, but the third, not so much. White Horse is a very old brand. Been around a real long time. Occupied space in many grandads, and dads liquor cabinets. And for good reason. It's cheap.
White Horse retails for $18 in North Carolina. Elsewhere in the US, it may be a couple of bucks more, but it is still very affordable. Amongst the cheapest blends on the market. The question that immediately comes to mind: "Is it any good?" The perpetual question eh? Okay, my budding Siddhartha, let's find out.
Nose (undiluted):
A touch of sherry, prunes and the citrus notes of over-ripe blood oranges. Maybe a hint of salt laden sea air too. Not the most impressive of aromas to ever float heavenward from a glass. Matter of fact, pretty bland. But, at this price point, the noteworthy attribute is that it is not offensive.
Palate (undiluted):
Smooth, viscous, mouth-coating, creamy body.
Blood oranges, buttery shortbread cookies, slight sherry, counter balanced by wild honey, lemon zest and very subtle peat and smoke. There is some see-saw action going on between the fruity orange/honey flavors of Speyside at the forefront and the very restrained Islay/Islands smoke/peat at mid-palate.
Finish (undiluted):
This is where Islay and the Islands (ie. Skye) come through. Lagavulin, Cao Ila, Talisker make an appearance. Nice smokey finish with great malt notes. Hmm! Ginger and salty pretzel too.
General Impressions:
White Horse delivers sweet, buttery soft flavors of oranges, honey, some limes and finally a nice puff of smoke from a menthol cigarette and a little peat.
It is the "finish" that is impressive. Breathe through your mouth after sipping this blend and you can taste the smoke much more clearly. It becomes far more pronounced.
Smooth, totally inoffensive with nice briar patch fire smoke and salty tang on the finish.
Complex? Ahh no. But, remember, this scotch retails for $18! Enjoyable? Ahh yes!
Claim to Fame?
White Horse is famous for having Lagavulin as one of the principal single malts composing this blend. It seems that every review I read makes mention of this fact.
In all honesty, I can't say that I taste Lagavulin in this blend. It is stated so on the back label, but again, I am not tasting much of it.
I taste Talisker on the mid-palate to finish. Caol Ila is another malt in this blend. The smokey finish tastes of that fine malt.
There are 40 whiskies making up this blend. Some grain and some malt. The grain whiskies are well integrated and taste crisp. Malt whiskies make up 40% of the blend, which may explain the lack of a grainy character.
Criticisms?
At $18 a bottle, it is hard to criticize this blend. If I had to make one, I guess I do find it extremely smooth and consequently very drinkable. I mean $18! Dude, can you have breakfast for two less than that?
Anyway, it is very smooth. I would, in a perfect world like it to be a little more vibrant, but this is just an observation and not really valid at this price point.
Sweetness is another concern. This blend like the vast majority of bottom shelf scotch tend to be very sweet. White Horse succeeds where others (ie. J&B, Ballantine's, etc.) fail. While White Horse is sweet, it is not cloyingly so, and more importantly, by the time of the finish, it is no longer sweet but rather smokey with some peat giving a drying affect. So, while I had many reservations upon initially sipping it, my concerns washed away, literally, by the time of the finish.
Highly quaffable and highly recommended when one is on a budget or just wants a friendly blend to keep them company and not make any pesky demands.
Special Thanks
A reader went to great lengths to have this bottle delivered to me. Thanks a lot Will!
Now, I must get back to that rather eclectic music collection of mine . . . Hole performing "Doll Parts."
Cheers!
Jason Debly

By Proof66.com

White Horse blended scotch is traditional scotch first produced in 1890 by Peter Mackie. It is a blend of 40 different scotches and recognized as one of the more intriguing and flavorful blends on the market. It is said to be named after an inn in Edinburgh, Scotland. Various whisky reviews note the presence of Lagavulin Islay single malt at the heart of the blend.

The label used to be owned by United Distillers and Vintners, which become involved in a series of merges that ultimately turned in to Diageo, who now owns the label.

Whisky I've Drank - Grand Macnish

By Jan van den Ende

Type: Blended Whisky

Age: NAS

Alcohol: 40%

Color: Bright Gold

Nose: 

Sweet Grain, Malt, Caramel, Light Peat, Oak, Straw, Leather, Floral Tones (Think of Lavender), Honey and Lemon. A light Vinegar off-note. There’s a hint of fruit but I can’t pin it down. Peach maybe or Pineapple. Some Sharp Alcohol makes it a bit difficult to get to the heart of this Blend. Give it time to open up a bit. It’s not bad but I can’t really get excited about this.

Taste: 

Sweet Grain, Caramel, Toffee, Honey, Malt and Light Spices. It’ s quite sweet and smooth. A tad salty.

Not earth-shocking but not bad either.

Finish: 

Short and Dry Speyside-type Finish with some Toffee, Oak and Floral notes. The Salt is still there as well.

I added a few drops of water that does nothing extra for the Nose but enhances the Honey on the Palate and in the Finish. Just try it out.

Rating: 82

Nose: 20 – Taste: 21,5– Finish: 20 – Overall: 20,5

General Remarks: 

This Blend was created in 1863 by Robert McNish. It consists of around 40 Malt and Grain-Whiskies from a.o. Highland and Speyside. The Brand is currently owned by MacDuff International, Glasgow. It’s not widely available around the world although it’s been produced constantly since 1863. It was a favorite of the well-known writer Ernest Hemingway. The bottle is quite old-fashioned.

Drinking Experience Neat: Good

Drinking Experience on the Rocks: Okay

Conclusion: 

This is one of those few occasions where I rate the Nose lower than the Palate. The Nose is really uneventful. Nothing to write home about. But on the Palate the Grand Macnish is very smooth and the Honey tone is very nice. The Finish is on the Short side. If you can get this Blend it will cost you around 35 Dollars, which is a good price for this Blend, especially when you like the combination of Speyside and Highland whiskies.

Whisky I've Drank - Johnnie Walker Gold Label Reserve

By Jan van den Ende
Country: Scotland
Brand: Johnnie Walker Gold Label Reserve
Type: Blended Scotch Whisky
Age: NAS
ABV: 40%
Date: 12/02/2014
Colour: Light Amber
Nose:

There's a young feeling to the Nose. I find Grains, Heather and Honey, Toffee and Caramel, Oak, a little Sherry, a touch of Sulphur of the Vegetative type, Floral, Vegetable and Earthy tones, Straw, Banana Cake, Apple Pie with Raisins, Malt, Citrus Peel, a little Perfume and a pinch of Nutmeg. It's a bit of everything but nothing is really convincing. The Alcohol is not fully integrated.
Taste: 

The Delivery is quite Thin and Watery. Nothing to get excited about. I find Honey, Toffee/Butterscotch, Wax, Citrus Peel, Dried Fruits, light Oak, Grain and light Spices.
Finish: 

Rather Short and Disappointing. Sweet at first, Dry later on. A bit of Toffee, Honey, Orange Peel, Pepper, Raisins, Wax and Oak.
The Johnnie Walker Gold Label Reserve does not accept Water very well. It's best enjoyed over a little Ice.
Rating: 79.5
Nose: 20.5 – Taste: 19.5 – Finish: 19.5 – Overall: 20
General Remarks: 

The Johnnie Walker Brand is owned since 1997 by the Diageo Group. The Gold Label Reserve was released in 2012/2013 and was crafted by the current JW Master Blender Jim Beveridge to celebrate almost 200 Years of the JW Blends. At the heart of this Blend lies Clynelish. This distillery uses Water from the Kildonan Hills were Gold was found in 1868. The new Gold Reserve is supposed to replace the old Gold Label 18 Years that has been discontinued. The Blend sells at between 65 and 90 US Dollars, quite expensive for a NAS Blend. Nice modern bottle though!
Drinking Experience Neat: Okay
Drinking Experience on the Rocks: Okay/Good
Conclusion: 

Quite disappointing. At this price level I would simply expect a better Blend. The Nose is okay but not really exciting. On the Palate and in the Finish, the Johnnie Walker Gold Reserve is easily drinkable but Thin, Boring and Bland. It's impossible to compare this NAS Gold Label Reserve to the old Gold Label 18 years although their prices are quite similar! The old Gold Label was meant to be appreciated, perhaps on a special occasion, like the Green and the Blue. The new Gold Reserve screams " Take Me, I'm Easy To Drink" and "It's Party Time" and clearly aims at a different and younger public. At a lower cost of production (younger whiskies) and with more or less the same sales price this means good business! At least in the short term. But many Whisky fans, including me, miss the Old Comfortable Gold and the Vatted Quality Green!

By Geoff Kleinman 

Johnnie Walker Gold Label Reserve vs. Johnnie Walker Gold Label 18 

By Geoff Kleinman 
We’ve been talking a lot about a massive change in the Scotch Whisky market lately with a clear move away from age stated whiskies. Johnnie Walker has made another major move in this direction by replacing its highly acclaimed Johnnie Walker Gold Label 18 year Blended whisky with the new Johnnie Walker Gold Label Reserve. For its “introduction” (the whisky was previously only available in travel retail internationally), Johnnie Walker has put the new Gold Label Reserve into a shiny gold bottle that looks a lot like the Ace of Spaces (aka Armand de Brignac champagne) packaging. The shiny gold bottle isn’t intended to be the permanent packaging for Gold Label Reserve as it’s billed as a “limited time offering.” This is probably a good thing as the packaging is one of the worst we’ve seen come out of Johnnie Walker.
Another major change for Johnnie Walker’s Gold offering is the dropping of the 18 year old age statement. The Scotch Whisky industry has seen some dramatic shortages of 18 year old malts, and while Gold Label has traditionally been an 18 year old product, Johnnie Walker Platinum Label has now taken over that space. Perhaps the most difficult change for Johnnie Walker fans is the price. Johnnie Walker Gold Label 18 year traditionally retailed for around $85, this new Johnnie Walker Gold Label Reserve was initially rumored to come in around the $65 price point (a fair adjustment for a much younger product), but unfortunately, much to our surprise, Johnnie Walker Gold Label Reserve comes in at the painfully high $87. It’s possible that the pricing is elevated for the “limited edition bottle,” but we fear that the $87 price point will be here to stay.
To be fair, we’ve decided to start with a review of the new Johnnie Walker Gold Label Reserve individually, before we start comparing it to Gold Label 18.
Johnnie Walker Gold Label Reserve (40% ABV / 80 proof, $87) – light amber in color, Johnnie Walker Gold Label Reserve has a very sweet and fruity nose with honey, apricot, and raisin. These fruit notes are monstrous and leap out of the glass. Underneath this fruit is a very subtle smoke, a little salinity, a touch of oak spice, and a little barnyard hay. The entry for Gold Label Reserve feels a little thin and watery, which is a disconnect from the extremely expressive nose. It takes a moment for the flavors to really arrive on the palate, but once they do they are a pale version of the notes in the nose with honeyed malt, apricot, and raisin. In the midpalate the slight smoke from the nose does emerge along with very slight black pepper, but it’s the oak that really jumps out and begins to take over the fruit, throwing whisky off balance. Towards the end of the midpalate the fruit notes begin to dry out and are replaced by light citrus. The finish on Johnnie Walker Gold Label Reserve is fairly short and dry, mostly dominated by citrus, light smoke, and strong oak.
Johnnie Walker Gold Label Reserve seems to be custom tailored for the premium crossover American Whiskey drinker: it’s much more oak heavy than the other Johnnie Walker offerings, it’s fairly sweet, and it has a very dry finish. Johnnie Walker Gold has the affability of a blend without anything that’s going to really challenge or offend anyone. It’s a complete mystery how this liquid found its way into a near $100 offering. That is until you listen to Brian Radics, Director of Scotch Whisky with Diageo frame the whisky, “Gold Label Reserve provides consumers with a unique flavor for high energy celebrations that may not have been traditionally looked at as a Scotch whisky occasion.” It’s unfortunate that Diageo decided to swap out what was considered one of their top connoisseur blends for a product aimed at nightclubs and traditionally non-whisky “occasions.”
So how does it compare with Johnnie Walker Gold Label 18 (aka The Centenary Blend)?
Johnnie Walker Gold Label 18 (40% ABV / 80 proof, $85 – discontinued) – while it’s the same light amber color as Johnnie Walker Gold Label Reserve, Gold Label 18 has an extraordinarily different nose. Instead of monster fruit, the nose on Gold Label 18 is a well integrated and complex blend of aromas including a nice soft smoke, malted barley, honey, varnished oak, dried apricot, and a little brininess. While the mouth feel of Johnnie Walker Gold Label 18 is light, it’s not nearly as watery as Johnnie Walker Gold Label Reserve and it is much more forthcoming with its flavor notes, which are more closely aligned with its nose. The entry leads immediately with some of the sweeter elements of the whisky with honey, dried apricot, and apple. These fruit notes are combined with a nice clear malt flavor. In the midpalate a pleasant smokiness emerges from the heart of this whisky which combines with a solid salinity that integrates wonderfully with the fruit notes. Towards the end of the midpalate the whisky takes on a little spice with oak, black pepper, and ginger. The finish is fairly long and is a superb blend of the sweet, smoky, and spice elements all coming to a slightly dry conclusion.
Johnnie Walker Gold Label 18 is a phenomenal example of a quality blended scotch. It brings together a wide variety of flavors and delivers a nice level of complexity and integration while still maintaing a lighter style of flavor experience and a high level of affability. Johnnie Walker Gold Label does a superb job of bringing together many of the different kinds of malts in the Johnnie Walker universe into a singular expression that demonstrates why blended scotch is so highly consumed.
With 18 year old malts in limited supply, it’s not a shock that Johnnie Walker pulled the age statement from their Gold Label release; what is a shock is how dramatically they’ve shifted the strategy for a product with almost the same name. Johnnie Walker fans looking to Gold Label Reserve as a replacement for their beloved Johnnie Walker Gold Label 18 will be severely disappointed, maybe even downright mad. These two Johnnie Walker Gold Label releases couldn’t be more different. The change, though, isn’t entirely out of context. Johnnie Walker has quickly become one of the world’s great aspirational brands. In many countries it has outpaced the indigenous spirit, a feat considered nearly impossible just a decade ago. Johnnie Walker’s premium line, including the now discontinued Johnnie Walker Green Label Malt Blend and Johnnie Walker Gold Label 18, along with the astronomically priced Johnnie Walker Blue, used to be much more focused on the blended whisky connoisseur. The line now with Johnnie Walker Platinum and Johnnie Walker Gold Label Reserve represents a dramatic shift away from the connoisseur and towards the aspirational consumer. Diageo is clearly banking on the fact that they can re-capture the connoisseur with one of their many single malt offerings (it’s no coincidence that Talisker Storm was released at the same time as Gold Label Reserve).
Our best advice is for connoisseurs of blended Scotch whisky to run out and stock up on some of the few remaining bottles of the Johnnie Walker Gold Label 18 Year still out there in liquor stores. Johnnie Walker Gold Label 18 represents the end of an era for Johnnie Walker blended scotch whisky, one that will be fondly remembered.

Whisky I've Drank - Johnnie Walker Platinum Label 18 Years Old

Johnnie Walker Platinum Label is a rich and contemporary blended Scotch Whisky inspired by the Walker family's tradition of crafting 'private blends' for directors of its company and for special occasions. The Master Blender has crafted a contemporary 18 year old Scotch Whisky for today's sophisticated consumer and is rich and refined - a symbol of style that rewards those who take the time to savour it. The trademark Johnnie Walker smokiness is entrenched in this whisky that strongly embodies the sweet and elegant Speyside style. Crafted from single malt and grain whiskies, Platinum is a complex blend with deep layers of balanced flavours of both whisky and wood in which it has rested for a minimum of 18 years.

By Geoff Kleinman

The past couple of years have seen a number of changes to the Johnnie Walker line, most notably the release of Johnnie Walker Double Black, and the discontinuation of both Johnnie Walker Green Label and Johnnie Walker Gold Label (an 18 year old blend). One of the major reasons for this big shift is a severe shortage in availability of older malt whiskies. Whisky as a category has seen explosive growth over the last few years, much stronger than any of the whisky producers expected. This high demand has taken its toll specifically with stocks of older whiskies and dramatically with malts eighteen years and up.
With Johnnie Walker Gold Label sunsetting (it’s been replaced globally by Johnnie Walker Gold Label Reserve without an age statement and removed from US markets), the door opened for Diageo to bring out a new 18 year old product, Johnnie Walker Platinum Label, at a higher price point ($110).  The move is a little bit of a sleight of hand, with the elimination of a popular expression of Johnnie Walker in the US, a reformulation of the Gold Label brand outside of the US, and a $30 increase in price for an 18 year old offering.  Why didn’t Diageo just raise the price of Johnnie Walker Gold? Our best guess is that they wanted to take advantage of the velocity of having a new product in a market that’s fixated on innovation and new things, while at the same time letting a reformulated Gold Label find some traction globally before re-introducing it in the US as a new mid-level price point for their premium offerings.
The big question is, how does Johnnie Walker Platinum Label 18 Year compare to the outgoing Johnnie Walker Gold Label 18 year?  The answer is pretty simple: they are dramatically different blends of whisky.  Johnnie Walker Gold Label is considerably rounder, sweeter, and a lot less spicy and smokey than Johnnie Walker Platinum Label.  Johnnie Walker Gold Label is very much an expression of Cardhu and Clynelish while Johnnie Walker Platinum has a lot more Caol Ila (whose 18 year old malt vanished from the marketplace earlier in the year). Both Johnnie Walker Gold and Platinum Label are clearly Johnnie Walker, but they are very different in their flavors and flavor delivery.
Johnnie Walker Platinum Label Blended Scotch Whisky (40% ABV / 80 proof, $110) is amber in color with a nose that is a nice mix of raisin, sherry, ginger, oak, light peat smoke, and apricot. There’s also a subtle citrusy floral note that’s faintly in the mix. A couple of drops of water helps open up the nose, which is a little more subdued without it, and also really amps up the apricot. The entry is fairly soft and lightly sweet with light honey, apricot, sherry, and raisin. The mouthfeel in the entry is a lot thinner, drier, and less lush than the Gold Label. The flavors transition in the midpalate from slightly sweet to spicy as oak, strong ginger, and peat begin to emerge. Towards the end of the midpalate the Platinum Label intensifies in its smokiness and spice. It’s here where the grain whisky really shows itself, much more pronounced than it was in the Gold Label. This grain whisky is partly responsible for the finish, which is quite dry and spicy with a light smoky peat. One of the things we really enjoy about a good malt whiskey is the taste of the malt, but here some of the complexity, richness, and depth of malt flavor are absent, taken over by the spice and heat of the grain whisky. There’s no question that there are a couple spectacular malts hiding in this blend – we get a sense of them in flashes digging through the nose and at the start of the midpalate – but ultimately they are squandered on a blend that overtakes them, rather than showcasing them.
Priced at $110, Johnnie Walker Platinum will surely re-ignite the fierce debate between premium blended whisky versus single malt whisky. While Gold Label could make the claim that it delivered a malt-like experience in a softer, sweeter, gentler way, Platinum is anything but soft. Also, when you consider that Highland Park 18, one of the definitive single malts in the world, is only $20-30 more, and the phenomenal Highland Park 12 is $50 LESS, you have to ask yourself if a $100+ blended malt is really worth it. Johnnie Walker Master Blender Jim Beverage is typically much better at delivering balance and flavor than what he does here, making us think that his toolkit was highly restrained by the shortage of good malt. Ultimately, the value proposition of Johnnie Walker Platinum is pretty thin. Johnnie Walker Black and Double Black Label are both wonderful stepping stones into the world of whisky, offering an affordable and less aggressive option for the casual imbiber, but it’s hard to see Johnnie Walker Platinum as any form of stepping stone. Diageo has done a superb job with some of their image-based premium offerings like Ketel One and Ciroc Vodka, and Johnnie Walker Platinum Label fits neatly within that strategy. For many Platinum drinkers, the fact that they could be getting better bang for their buck with younger single malts won’t matter.

Whisky I've Drank - Johnnie Walker Double Black

By Geoff Kleinman

It’s a pretty big deal for an iconic brand like Johnnie Walker to put out a new product, and it’s an even bigger deal when it’s a new expression of one of their best known brands. Johnnie Walker Double Black made its debut in the duty free shops in airports of Europe and Asia where it was a big hit, so Johnnie Walker elevated it to a formal release for the US market.

Johnnie Walker Double Black (40%, 80 Proof $40) – it’s hard to look at Johnnie Walker Double Black without comparing it directly to the spirit it’s based on: Johnnie Walker Black Label. The first most noticeable difference between the two is that Johnnie Walker Double Black does not have any form of age statement on the bottle (Johnnie Walker Black Label contains spirits which are at least 12 years old). This follows along with a recent trend of spirit manufactures stepping away from age statements with new products, like Laphroaig’s Quarter Cask and Ardbeg Alligator. The bottles are also distinctly different: Johnnie Walker Black Label comes in a clear bottle, while Double Black comes in slightly taller, smoked glass bottle.
In the glass, both Johnnie Walker Black Label and Double Black look almost identical, with Black Label perhaps just slightly more red.  Nosing Johnnie Walker Double Black next to Johnnie Walker Black, there are very clear and distinct differences.  The Johnnie Walker Black Label has a much sweeter nose than the Double Black. With Black Label you can clearly pick out the Cardhu, but with Double Black, the nose is more defined by its smokey and peaty quality which comes from Caol Ila. On both, the nose presents very well and balanced. Double Black doesn’t blow you away with its smokiness, and there’s still a nice bed of sweet cherry underneath with a slight suggestion of a floral note.
The entry for Double Black is really nice and smooth. The smoke from the nose is there but it’s perfectly balanced by nice round, sweet flavors including the cherry from the nose. This balance carries out perfectly through the midpalate, where both the smoke and sweet intensify.  At the end of the midpalate, Double Black picks up a little spice and the slightest bit of bite that carries through a nice medium-long finish which preserves the sweet, smoke, and spice notes.
Johnnie Walker Double Black manages to maintain the same kind of wonderful balance that we’ve come to know and love with Johnnie Walker Black Label, but it does so with a slightly different set of flavors. Whereas Black Label expresses the interplay between sweet and oak, Double Black expresses the interplay with smoke, sweet, and spice.  This is done at the same high level and with the same wonderful finesse that has made Black Label so successful. Johnnie Walker Double Black also makes the stronger and smokier notes typical of Islay scotches much more approachable to the blended scotch drinker.  Johnnie Walker has stated that Johnnie Walker Double Black is a limited release and when ‘stock runs out’, it’ll no longer be offered, but we expect Double Black to ultimately take its rightful place as a full fledged part of the Johnnie Walker line.

Whisky I've Drank - Grand Old Parr Aged 12 Years

By Richard Thomas 
Grand Old Parr is one of the key fixtures of the upper shelf in many a watering hole, supermarket, and liquor store in Europe, North America, South America, and Japan. My guess is that if a bar stocks 12 year old blended scotch, it will be one of two brands, if not both: Johnnie Walker Black and Grand Old Parr.
Yet for something so ubiquitous, hardly anyone knows anything about Grand Old Parr. Even people who drink it don’t actually seem to know much about who made it, what’s in it, or who it is named for. The brand doesn’t have a website, and other offerings, such as the 18 Year Old, are as rare and the main 12 Year Old is commonplace.
First, Grand Old Parr is named for Thomas Parr, a semi-legendary Englishman reputed to have lived for 152 years, from the late 15th to the mid-17th Centuries. “Old Parr” was certainly a real person, and undoubtedly lived for a very long time by the standards of the day, but stories of his century-and-a-half lifespan or fathering bastards at the age of 100 should be taken with a pinch of salt. His remains are in Westminster Abbey, so you can visit them on your next trip to London. The Grand Old Parr brand dates back to 1909.
Nowadays Grand Old Parr is owned by Diageo, the drinks conglomerate that owns the aforementioned Johnnie Walker, Cardhu, J&B, and a couple of dozen other blended and single malt brands. Little information is available on where the blend comes from, or how it might have changed over the years, but running down the Diageo list of distilleries will provide a good starting point for guessing what might be in it.
The Whiskey:
I usually don’t go for brown glass whiskey bottles, but Grand Old Parr’s is undeniably cool. It’s turtle-shell surface and squat, squared design come together with the labeling style to make it look like something straight out of a pirate flick. I can easily imagine Graham Chapman swinging into the rigging on the set of Yellowbeard guzzling from a bottle of Grand Old Parr… and if you believe the Parr legend, somehow that timing seems to fit. It is bottled at 43% abv.
In the glass, the scotch has a gold and slightly coppery appearance, suggestive of more body than the typical 12 year old blend. That point complements the 43% abv, which is also somewhat more than one expects from the typical blend of this type.
The nose is mellow and rich with musty oak, plus a generous helping of malty cereal, with notes of dried grass and sea breeze, and a little candied dried fruit. It’s rich and malty sweet on the palate, with some toffee and dried fruit flavoring, and a dash of spice. The finish is a long, lingering one, but only slightly warm and slightly peppery.
This stuff has a rich, full-bodied, but understated character to it. For a plainly mass market 12 year old blend, Grand Old Parr is actually a very pleasant and enjoyable scotch. If you haven’t tried it yet, do so. It’s easy to find, so there are no excuses.
The Price:
In the U.S., expect to pay around $30 to $35. Strangely, I’ve seen it priced more expensively in Europe, around €35, but that might be due to high local VATs.

Whisky I've Drank - Pinwinnie Royal Scotch Whisky 12 Years Old

This has been discontinued

By thescotchlife
Pinwinnie Royale is a blended whisky from Moffat and Towers Ltd. Once in a while, someone pulls out an old whisky that they got from a parent or friend that is so old no one is sure where it came from or what it is. Some time ago a family friend who knew of my interest in scotch offered me an old and odd bottle of whisky. The graphics were obviously dated and the bottle looks like it had aged more than the actual whisky. The name read Pinwinnie Royal Scotch Whisky and still had the advertising/marketing information with it. I was eager to try it and was very surprised to find it a very drinkable whisky.
This Easter I had it again at his house and googled it and promised him I’d find out some information about it. Turns out it’s a long discontinued whisky that was handed over from the original Pinwinnie distiller to Inverhouse and has since been discontinued. From the packaging and marketing, I think it is from the late 1960′s.
The whisky is surprisingly good, very soft and rounded. When I nosed it I thought it may be a Speyside product, I was happy to see I was somewhat correct in that. I actually enjoy drinking it and actually get a kick out of it being a bit odd. I love finds like this one, they are uncommon and for someone who is inquisitive its a fun pursuit to find out information about it. If you have any, enjoy, there isn’t any left! And yes, I do intend on getting the rest of the bottle from him, if not, I will just keep visiting.

Whisky I've Drank - Old Parr Silver

By Residenciais
Cowboy, porém gelado! É assim que OLD PARR SILVER®, o novo whisky que desembarca no Brasil em novembro, deve ser apreciado. Produzido na Escócia, OLD PARR SILVER é o mais novo integrante da família OLD PARR®, o segundo whisky Deluxe mais vendido no Nordeste. Só o Ceará consome 25% do volume da marca no País.
OLD PARR SILVER chega para agradar ao paladar de consumidores cada vez mais interessados em whisky de altíssima qualidade e é uma inovação da DIAGEO, multinacional detentora de marcas como JOHNNIE WALKER®, J&B®, OLD PARR®, BUCHANAN´S®, GUINNESS®, SMIRNOFF® e BAILEYS®.
O destilado chega para disputar os baldes de gelo nas mesas dos bares de Campinas, Ribeirão Preto e Fortaleza. A proposta inusitada está no DNA desse scotch. Diz a lenda que, durante um inverno intenso na Escócia, barris de um whisky raro e premium foram esquecidos na neve. Quando encontrados, o líquido ultra gelado que ficou esquecido maturou-se em um whisky suave. Inspirado nessa história, a master blender Caroline Martin desenvolveu OLD PARR SILVER.
OLD PARR SILVER é um whisky de sabor e aroma marcantes. De cor dourado intenso, no paladar é aveludado e cremoso com toques de baunilha e especiarias que trazem suavidade e doçura, finalizando com um toque defumado. No aroma, marcam presença frutas como passas, figo e pera. “OLD PARR SILVER passa por um processo de filtragem a -6ºC, o que lhe garante a suavidade. Os sabores de baunilha e especiarias, aliados ao equilíbrio de aromas cítricos e de pera, trazem suavidade ao paladar e se sobressaem quando o líquido é degustado puro e gelado”, convida Martin.
Além do sabor e aroma marcantes, OLD PARR SILVER tem a qualidade garantida pela tradição de OLD PARR, um scotch que já agrada ao paladar dos brasileiros. “OLD PARR SILVER é um whisky de alta qualidade e uma opção mais acessível em preço e sabor para quem busca degustar uma bebida premium na companhia dos amigos”, afirma Alessandra Liberman, gerente de Marketing de Inovação da Diageo no Brasil.
O novo scotch tem preço sugerido de R$ 99,90 e pode ser encontrado nas principais delicatessens e supermercados de Campinas, Ribeirão Preto e Fortaleza.

Whisky I've Drank - The Isle of Jura Aged 16 Years

By Connosr
First of all, I am reviewing the 75cl bottling at 43% abv, as opposed to the 70cl European bottling which is only available at 40% abv … and as a welcome surprise, the States finally gets a whisky break :-) Can anyone make any sense out of this … not that I am complaining ?
It was difficult to find much information about this 16-year bottling, online or anywhere else, other than, according to the bottle, it is of the Vintage Collection, and that it was distilled in paradise :) Jura 16 did however, win the Gold Best in Class at the 2010 IWSC Awards. And whether it has anything to do with the whisky or not, the Isle of Jura appears to be a facinating island; among the many other morsels of interest about the island, it was home to George Orwell, where his book 1984 is said to have been created.
Jura 16 is in the non-peated, non-wine-matured single malt category, which are characteristically light, and to many connoisseurs, usually uninteresting. But this one is different, and stands at least a shelf above … read on please.
Bottle Nose: Very lovely and enticing deep, caramel, toffee, totsie roll candy, fudge and dried fruit … quite a sensuous solicitation.
Glass Nose: Grassy, a little citrus and generic chemicals, with a hint of peach or orange … nobody home. Now add a drop of water, and we get a bit of a miracle of sweet, creamy aroma, maybe like bananas-foster with brown sugar butter syrup.
Palate: During the first sip, you are flooded with a burst of lucious sweet, creamy, honey, mild spice, and some peppercorn. No water needed here. It is really good to savor this for a while, before going on to the finish.
Finish: Pleasantly warm and satisfying medium and moderately spicy finish … ummmm.
Conclusion: This is a sweet, smooth, creamy, buttery malt, with a good bit of depth, character and complexity. This medium-bodied whisky is assertive and confident, and not a light or wimpy entry-level malt. I feel that when I approach Jura 16, I’m going to be wined, dined and pampered.
I had difficulty finding anything in my cabinet with which to compare. I adore my Glenmorangie Original 10, but Jura 16 is sweeter and creamier … same goes for Glenfiddich 15. Balvenie 15 Single Barrel is a very close contender in other ways, but not as buttery and luscious. And of course, Jura 16 is a shelf above all of my other 12-year malts. I have not tasted anything in this category that surpasses Jura 16 … but OTOH, I have not tasted all that many 16-year Speyside-type whiskies. Any recommendations ?
The final problem is that Jura 16 has become on of my favorite malts and is already half gone. Also from Jura, their Superstitution expression, has for some time, also been a favorite … in the luscious intriguing mild-peat-balanced category. It seems that, so far, the Isle of Jura seems to distill my kind of malts !
Score 88/100 in its non-peated, non-wine-finished category.