Whisky I've Drank: The Singleton Of Glendullan Double Matured

By MasterOfMalts
A single malt from Singleton of Glendullan, originally released for the Travel Retail market. Their Double Matured expression is made with whiskies aged in both European and American oak casks, then married together in casks before being bottled.

By ScotchWhisky.com
NOSE
The fattest of this trio, but also the least immediately expressive. Reminiscent of apricot jam with some spice, and with water, some dark fruits. Solid.

PALATE
A sweet and thick opening with a little orange zest, touches of oxidised wine, currant and that sloe note once more. Touches of old wine cellar. Water makes things more slick. Quite a bulky feel overall. 

FINISH
Short and slightly bitter.

CONCLUSION
Matured separately in American and European oak, then married in ‘a special cask’. 

RIGHT PLACE, RIGHT TIME
Rootling around in the cellar for the bottle of last year’s sloe gin.

Whisky I've Drank: Ole Smoky Moonshine Harley-Davidson Charred

By Thewhiskyexchange
Ole Smoky Harley Davidson Road House Customs Moonshine is the first release from the distillery that has been aged in wood. Matured in toasted ex-bourbon barrels for around three months, this is bottled at 51.5% – full bodied and rich style of white dog.

Superb served one part to two parts ginger beer.

By Ole Smoky
Ole Smoky® Tennessee Moonshine is now the official moonshine of Harley-Davidson! This multi-year partnership is punctuated by year-round events and limited edition co-branded Ole Smoky® Moonshine offerings. Both brands share common ideals of independence, adventure and a strong history of Americana, making the partnership a natural and exciting evolution.
Harley-Davidson and Ole Smoky have partnered up to release Harley-Davidson Road House Customs™ - Charred Moonshine®, available for limited time in select markets. Harley-Davidson Road House Customs™ - Charred Moonshine® pays homage to the bond amongst riders and their end of ride revelries at distant roadside destinations where bikes are parked and friends are gathered.
Stay tuned as more exciting things are on the horizon!

Whisky I've Drank: The Talisman

By Jan van den Ende
Country: Scotland
Brand: The Talisman
Type: Blended Scotch Whisky
Age: NAS
ABV: 40 % (My Guess: Around 5 Years)
Colour: Pale Amber/Straw
Nose: 

I'm going to be completely honest here at the risk of sounding like some spoiled snob which I ain't cause I still love my JW Black or Jim Beam Black on the Rocks. But after having tasted a couple of nice Single Malts lately it's not very rewarding to sniff at the Talisman Blend. Not because it's bad but because it simply lacks interesting aromas. It's very light with a bit of Malt, lots of Grain, some Oak, light Spice, Citrus and hints of Heather and Mango.
Palate: 

Thin Delivery. Sweet Grain, Caramel, Bitter Refill Wood, Lemon and hints of Heather, Peat and Honey.
Finish: 

Short and Sugary Sweet with a bit of Toffee, Pepper and Oak.
With a bit of Water the Nose becomes very thin but gains a bit more Fruit and Honey. Palate and Finish however disappear completely.
Rating: 72
Nose: 18.5 - Taste: 18 - Finish: 17.5 - Overall: 18
General Remarks:

The Talisman is produced by the Tomatin Distillery that was founded in 1897 and is located close to the A9 Motorway, halfway between Aviemore and Inverness. Over the years it grew very fast and today it is the second largest distillery in scale after Glenfiddich. It is owned by the Japanese Takara Shuzo and Okura Group. A large part of the production (80%) goes into blends like Talisman, Big T and the Antiquary. The Talisman contains around 20% of Malt Whisky and is quite affordable at around 20 US Dollars. Lately the distillery is making an effort to promote its Single Malts as well.
Drinking Experience Neat: Below Average
Drinking Experience on the Rocks: Below Average
Conclusion: 

There are better Blends at this price level. The Talisman is not interesting enough as a sipping Whisky and on the Rocks you can find better alternatives like the Famous Grouse, Cutty Sark, William Lawson's, JW Red and the cheaper Bourbons. If you want to mix, better use Bourbon!

Whisky I've Drank: Whyte & Mackay Special

By Mark at MaltReview
We do like a good blended whisky here on Malt.
Cheap blends are often looked down-upon, particularly if you’re just starting to explore single malts, but they do provide the backbone of the whisky industry. And that’s why I like to cover them here, too. It’s all right reviewing whiskies worth hundreds and, on occasion, thousands of pounds, but that’s not much good for the majority of whisky drinkers. Particularly after Christmas, when everyone is scratching around for spare change in the sofa in order to make it to payday.
Of cheap blended Scotch, so far I’ve looked at Bell’s Original, Teacher’s Highland Cream, and the Famous Grouse. They were all very mild an inoffensive.
And now it’s time to look at another of the UK’s major blends –

Whyte & Mackay Blended Scotch Whisky.
Whyte & Mackay:
The company, Whyte & Mackay, has been around a long time. Since 1844. Based in Glasgow, its brands make up around 3% of the UK whisky market. It’s very sought after by corporations, too, and has changed owners quite a few times in recent years. Now it’s owned by a Philippines firm, Emperador, who bought it for a cool £430m. Whyte & Mackay is also the 26th largest blended Scotch brand worldwide.
Their master blender is Richard Paterson, who knows a thing or two about putting good whiskies together. He’s released some astonishing The Dalmore whiskies, and some – in my opinion – not so good Jura whiskies (I just can’t get excited about that spirit). They also own Fettercairn and Tamnavulin, as well as the gargantuan Invergordon single grain distillery.
The Whyte & Mackay Special Blend – the core of their range – is ‘triple matured’. First is the standard maturation of individual single malts. They’re then brought together and married in sherry casks, where they’re matured for a further few months. Then aged grain whiskies are added, where the new blend of whisky matures a little longer. In total, 41 different whiskies are used to make up the blend.
You can pick bottles of this up very cheaply indeed. Small bottles for less than £10 in many places, such as your local supermarket. Although rather bizarrely I won this in a raffle, so it didn’t cost me anything.
Tasting notes
Colour: 

deep copper. I think we can forgive blends for adding caramel colouring, largely for consistency, but interesting to note that it is darker than Bell’s or Famous Grouse.
On the nose: 

quite confident, creamy, vanilla custard, flashes of dried fruits. Malty. Like a bowl of porridge with a lot of heather honey stirred into it.
In the mouth: 

flavour! Quite a bit actually. Sweet: dried fruits, molasses or maple syrup. A little bit of woodiness in there too. Malted Milk biscuits. The burnt sugar crust on a crème brûlée There’s something very dark rum-like about it, too. Yes, it’s not complex, not even close, but there’s plenty going on. Compared to Bell’s or Famous Grouse, it’s far more flavoursome. And as with many blends, there’s good texture to the spirit.
I think because this last year I’ve become more a fan of sherried style whiskies than peated whiskies, this one ticks my box. If you’re not a fan of that sweetness then it may not be for you. I can imagine this going one of two ways. If you’re totally new to whisky, perhaps Bell’s – being more mellow and dialling down the flavours – might be the better bet. Whyte & Mackay just has far more flavour, and isn’t shy about it either.
Anyway, of the cheapest UK blended whiskies, I think this is the tastiest. Just don’t go expecting your knees to quiver and your spine to tingle when you take a sip.

Whisky I've Drank: The Macallan 12 Years Old Sherry Oak Casks

By Joshua St. John / August 21, 2016
Every so often, it pays to return to the basics. Few in the spirit world can even dream of attempting to offer a portfolio as deep and varied as The Macallan. As of March, 2016, four out of the the top ten most expensive whiskies to sell at auction were Macallans. At the time of this writing, The Macallan has swept the top five spots for most expensive bottles currently available via the website

wine-searcher.com, in addition to nabbing a total of nine of the top 25 spots on that list. 

So, why could such a prestigious label be considered one of the basics?
Releases from The Macallan commonly serve as a solid examples of several core attributes contained within a host of arguably more complicated Scotch whiskies. Malt notes are typically clear, and the impact of wood in the aging process is readily apparent.
This 12-year-old non-peated single malt from the Speyside region of Scotland sips cleanly while also featuring additional maturation in sherry casks. This is the source of the name for the line of Macallans to which this dram belongs; Sherry Oak. Bottled at 40% ABV for most markets and 43% ABV for the US, the whisky is at least seemingly designed to be approachable first and foremost.
Tasting Notes: The Macallan 12 year old:
Vital Stats: 

40% ABV (80 proof), 43% ABV (86 proof in the American release), 12 years old, 100% malted barley, available around $65 per 750 ml bottle
Appearance: 

Deep amber with strong legs.
Nose: 

Oaky and hot right off the pour. Loads of oak and perfume reads as somewhat bitter at first, with notes reminiscent of an amaretto sour and a hint of spiced plums. The nose softens dramatically after a few minutes, settling into dark sherry and plum sweetness.
Palate: 

Sweet and full, but not overly complex. Lots of sherry, plums, powdered sugar, cinnamon and nutmeg give it a silky, round mouthfeel. The finish is quick, with a mild burn and a long, lingering presence of sweetness reminding me of iced cinnamon rolls.
Conclusion:
The official website for The Macallan flatly states that this incarnation is meant to be enjoyed with friends. This is precisely where this single malt finds its highest value. The dramatic fashion in which the nose changes over a short period of time serves to teach newcomers patience when forming opinions on any whisky they may encounter in the future. The flavors are well-balanced, and the dry sherry notes are easily identifiable within the clean palate. This affords the opportunity for the sipper to become acquainted with those characteristics in a friendly environment before venturing into what are arguably more challenging sherried drams.
There is not an abundance of mystery in picking apart the 12-year offering from The Macallan. Going in with that understanding lends a great deal of versatility to the bottle which might otherwise go unnoticed in more deeply-stocked Scotch collections. This is a great example of an ambassador to the world of single malts by which you can possibly make converts of your more trepidatious friends. In terms of my own sipping,
I don’t find myself reaching for The Macallan 12 often, but I am rarely disappointed when I do. With a price around the $65 mark, the truest test of value will likely be how often you may be introducing others to Scotch whisky.
FINAL SCORE: 85/100

Whisky I've Drank: Laphroaig QA Cask Double Matured

By Corinne Mossati
Laphroaig QA Cask has been around the travel retail market for some time but it is worth revisiting in light of the newer travel retail whisky additions.
Laphroaig QA Cask (QA stands for Quercus Alba, the latin name for American oak) is matured in ex-bourbon casks and then finished in new, uncharred American oak casks.
The whisky is bottled at 40% ABV, chill-filtered and bears no age statement.
The single malt is light amber in color, and on the nose, notes of vanilla, oak and some caramel are dominant. The peat is present but not as strong as other Laphroaig expressions. On the palate, light smoke, caramel and vanilla sweetness are on the entry then yield to hints of spice with black pepper notes. The finish is mellow, medium in length and doesn’t give hit the lingering salty and medicinal/iodine notes of Laphroaig 10 and Laphroaig Quarter Cask.
This is a softer Laphroaig with a sweeter and oaky character. It certainly lacks the punch and peat of Laphroaig PX Cask and Laphroaig An Cuan Mor. Die hard Laphroaig fans may find it a little underwhelming but it has its place for a newcomer wishing to try something a little different.

Whisky I've Drank: Monkey Shoulder

By TheScotchNoob
Despite the promise of the category, “blended malt whiskies” (the artist formerly known as “vatted malt” whiskies) have failed to take off as prophesied. Probably this is because the distinction (a blend involving several malt whiskies, but no grain whiskies, whereas a “blended scotch” like the ubiquitous Johnnie Walker contains several malt whiskies and one or more grain whiskies) is a little geeky for the average consumer. Compass Box has made a name for the category, although not all of CB’s whiskies are blended malts. Wemyss has done a niche business making middle- and high-end blended malts. Finally there is the stalwart of the category: William Grant & Sons’ own Monkey Shoulder.
I must admit that I’ve done my faithful readers and fellow value-seekers a disservice by taking this long to get around to mentioning Monkey Shoulder. At $25 – $30, if you haven’t tried Monkey Shoulder before you might as well stop reading here and go buy a bottle. It’s not the best whisky in the world, but such a solid whisky at such a great price deserves a spot on basically everybody’s home bar.
Monkey Shoulder is labelled “Batch 27″ as a reference to the original experimental batching of 27 casks. Now, runs of Monkey Shoulder are made 27 casks at a time, although the batches are not individually numbered. The vatting is a mix of William Grant & Sons’ three distilleries, all located in Dufftown, in Speyside: Glenfiddich, The Balvenie, and Kininvie. (Kininvie was built in 1990 on the grounds of The Balvenie and makes malt that is mostly used for blends.) All three are from “first-fill” ex-bourbon casks. Sometimes malts from other, undisclosed distilleries might be included in the vatting. The ages of the whiskies are unreleased, but you can basically assume they’re young.
For what it’s worth, “Monkey Shoulder” is the nickname for a shoulder injury experienced by maltsters after long hours of manually turning malt on a malting floor.
Nose: 

Crisp, clear malty grains, almost beery. A touch of lemon. No nose-tickle or heavy scents of oak, just lightly sweet and round. After a rest in the glass, there is a heavy layer of vanilla extract.
Palate: 

Initially a wave of lemon peel and caramel accompanied by slight tongue burn. This passes quickly, leaving nougat, mineral water (almost like tonic, with a touch of herbal-like quinine) and vanilla frosting.
Finish:

Short. Nougat all over, nutty and sweet, but quickly vanishing with a fading hint of dry oaky tannins and a bit of charcoal which leaves the mouth wishing for a little better balance.
With Water: 

A few drops of water amplify the citrus in the aroma which (when paired with the vanilla notes) remind me of lemon salt-water taffy. The palate has less burn, and tastes a little rounder – more “filled out”. I recommend a little water with this.
Overall: 

This is the kind of dram that you show to your friends who think “whisky” means something you add to Coke. Then you tell them it’s only $30. A gentle introduction to the world of malt whisky, with a very welcoming profile and a gentle effect on the palate, all with a nice array of grains and sweets that showcase what good middle-of-the-road ex-bourbon Scotch malt whisky is like. The finish could be better-balanced, and the aroma could use more lemony/fruity top notes, but that’s splitting hairs at this price. This also makes it a reliable staple for the “low end” section of your cabinet, something you can easily toss back on ice without guilt, or mull in a tulip glass after a meal. Or, hell, you could even make cocktails with it (a practice encouraged by the brand). A jack-of-all-trades, if you will, but master of none.
Monkey Shoulder
43% ABV
ScotchNoob™ Mark:
Price Range: $26 - $30

Whisky I've Drank: Jameson Caskmates Stout Edition

By Josh Peters

When I first heard about the Jameson Cask Mates Stout Finish I got excited. Not because I’m a huge stout fan, I’m not – though I do enjoy one from time to time, but because it was an innovative step from a major brand in a category that hasn’t really seen much innovation. On the whole Irish Whiskey is known for light, fruity, 80 proof, chill-filtered, high grain blends which ends up causing a lot of releases to taste very similar. Also, until fairly recently, there were only 3 working Irish distilleries so all Irish whiskey came from them and didn’t exactly help create a wide range of flavors either.
Over the last 9 years the number of Irish distilleries has nearly quadrupled and there are now 11 distilleries spread around the Emerald Isle; 7 of which have all been built in just the last 4 years. This is exciting because it will bring innovation and variety to the category and I honestly think that’s why we’re seeing established brands starting to innovate and experiment. If It was still just Cooley, Bushmills and Midleton (Jameson) on the island I don’t think the Jameson Cask Mates Stout Finish would have ever materialized, and that would have been a sad sad thing because it’ss quite tasty.
Jameson Cask Mates Stout Finish Info:
Region: Cork, Ireland
Distiller: Jameson (Midleton)
Mashbill: Blend of Irish Single Pot Still (Malted & Unmalted Barley) + Grain Whiskey
Cask: ex-Bourbon & ex-Stout
Age: NAS
ABV: 40%
Price: $37
Jameson Cask Mates Stout Finish Review
EYE
Caramel
NOSE
Aromas of coffee, malt, cocoa, candied citrus, toffee and a rye like spice accompanied by light notes of honey, dried fruit, oatmeal-like grain and brown sugar. All-in-all a nice nose indeed.
PALATE
Notes of hazelnut, cinnamon, citrus, roasted malt, cocoa, spice, honey waltz on through followed by lighter notes of fruit, brown sugar and coffee with cream. Amazing what cask finishes can bring out; I’m floored this is an 80 proof chill-filtered whiskey.
FINISH
A lasting dissolve of malt, cocoa, citrus, coffee and a bit of earthiness.
BALANCE, BODY & FEEL
Good balance, medium body and a slick, also most oily, feel.
OVERALL
Jameson Cask Mates Stout Finish has blown me away. I can’t believe how much the addition of the stout casks have enhanced and enriched the typical Jameson Irish Whiskey. I know it’s a common theme from me this month to talk about non-chill filtering and higher proof, but I can’t help thinking this would go from a good whiskey to an excellent whiskey if it was at least 92 proof and non-chill filtered – I truly think it would soar.
Well-trod quibble aside, this is indeed a good whiskey. It’s fun to drink and carries a compliment of unique and interesting flavors layered on top of the typical Jameson fare. It’s a dark breath of fresh air in a category that’s seen relatively little innovation and I can’t wait for the next release in this series!
SCORE: 86/100
Jameson Cask Mates Stout Finish Review - Score Breakdown
Nose - 87
Palate - 87
Finish - 87
Balance, Body & Feel - 85

Summary:

Jameson Cask Mates Stout Finish is a fun and interesting whisky that’s multifaceted and tasty. 

Not your everyday Irish. 86,5

Whisky I've Drank: Laphroaig PX Cask Triple Matured

By WhiskyMate
My 10th review focuses on the Laphroaig PX Cask, which is a whisky that I absolutely adore. Having enjoyed the 10 Years Old, Quarter Cask and Triple Wood in varying degrees, I wasn’t sure of what to expect from a Laphroaig that was matured in casks which once contained Pedro Ximenez (PX) sherry.
Based on the information at the back of the label, this particular whisky has undergone a triple maturation process somewhat similar to that of the Triple Wood (hence the name). The difference is that while the Triple Wood was “finished” in Oloroso sherry casks, the PX Cask was “finished” in the aforementioned Pedro Ximenez sherry casks, which impart a much more robust flavour profile overall.
Pedro Ximenez, or PX as it is commonly known as, is considered to be the king of sherries. It has a rich, sweet flavour which is rather heavy on the palate and is generally taken as a digestif. Whisky makers are therefore well aware that the PX has the ability to overpower a whisky if left in the cask for too long, especially if the whisky possesses a light and floral character which is prized by the Lowland distilleries.
While some distilleries have managed to produce phenomenal whiskies which have been aged for a long period of time in PX casks, the trend these days seems to be utilising these particular casks in order to provide another layer of character or sophistication to a whisky.
In the case of the PX Cask, the whisky that forms the bedrock of the spirit is basically the Laphroaig 10 Years Old. The core spirit is aged in American oak casks before being transferred to smaller quarter casks for a further maturation.
This secondary maturation in the quarter cask imparts a sweeter, more concentrated flavour to the whisky due to the increased interaction between cask and spirit. This secondary maturation is also the same one used when producing the Laphroaig Quarter Cask whisky, hence the name.
The final maturation is in the PX Cask, which is intended to round off the rough edges or “finish” the whisky. This process takes a few months and the final product is then bottled and sold as the PX Cask. While the PX Cask is an NAS (No Age Statement) whisky, the use of the 10 year old Laphroaig and the subsequent maturations in the quarter cask and PX cask leads me to believe that the whisky is approximately 11 years old.
Laphroaig PX Cask is bottled at a higher strength of 48% abv, which is much higher than that of the standard 10 Years Old expression which is bottled at 40% abv. Having enjoyed this whisky on many occasions, I believe that I am in a position to provide an honest review of it.
- Laphroaig PX Cask (48% abv, without water)
Colour: 

Reddish sunset
Nose: 

Peat smoke at the fore, with the phenolic elements intermingling nicely with the sweet sherry. Red fruits, christmas cake and just a hint of sea salt evident in the nose before spicier elements emerge. Nutmeg, cinnamon and just a hint of iodine tussle with one another before giving way to worn leather and tobacco pouch. Quite a complex nose.
Palate: 

Sherried sweetness and smoky peat are once again the stars of the show here. Sea salt and the nutmeg and cinnamon from the nose make an appearance. Aniseed then enters the fray, increasing the intensity of the spiciness of the palate. Coats the mouth well.
Finish: 

Long and lingering finish with a drying mouthfeel. Spicy, smoky, salty and sweet in equal measure with all four aspects taking turns to inundate the palate. Glorious.
Rating: 92/100
- Laphroaig PX Cask (48% abv, with water)
Colour: 

Same as above
Nose: 

More sherried sweetness with the addition of water, causing the peat to fall into the background although it is still very much present. Phenolic and iodine elements still present in the background but not as ferociously apparent as before. Cherries, raisins, aniseed, nutmeg and christmas cake all evident in the nose, with just a hint of sea salt at the back.
Palate: 

Sherried sweetness to the fore, not as smoky in comparison to drinking this without water, but still a veritable beast. Sea salt and warm spices from the nose take control of the proceedings before elements of iodine, tobacco and beach bonfire make an appearance.
Finish: 

Spicy, smoky and sweet on the finish, although not as long and lingering as it was when undiluted. Aniseed and sea salt towards the very end.
Rating: 88/100
Having tried this whisky both with and without water, I can definitely say that I prefer it undiluted. While the higher abv of 48% does mean that this is meant to be sipped slowly, it is still a very enjoyable whisky and I can see why I keep coming back for more.
The additional finish in the PX cask definitely takes this whisky to another level and it doesn’t look out of place being enjoyed in front of a roaring fire after a good dinner in the middle of winter.
I wish that this was available more readily as it is only a Travel Retail Exclusive and there are no plans to make it a part of the core range. I fear that it might be discontinued rather suddenly one day and so I always make sure that I have a reserve bottle in my collection just in case!
Slainte!
Brendan

Whisky I've Drank: Label 5 Classic Black

By Jan van den Ende

Country: Scotland
Brand: Label 5 Classic Black
Type: Blended Whisky
Produced By: Glen Turner Company, Bathgate, Scotland
Age: NAS
ABV: 40%
Colour: Light Gold (Artificially Coloured)
Nose: 

Light, Sweet and Young with Sugared Breakfast Cereals, Grain Alcohol, Toast and Margarine, Dough, Refill Oak, Straw, Forest Soil in Autumn, Toffee, slightly Sour Apples, Brown Sugar, Nut Shells, Cooked Vegetables/Potatoes, light Floral tones and a little Ginger. There is a very faint hint of Woodsmoke. The Alcohol is quite noticeable. There are no real Off-Notes but neither do I find interesting Aromas.
Taste: 

Thin and Sugary Sweet. The Young Grain Alcohol is all over the place. I find Sugared Breakfast Cereals, a little Malt, Straw, Toffee, light Vanilla, Dirty Earth, Tea, Green Apple, Lemon, Pepper and Ginger.
Finish: 

Short and Sugary Sweet. Slightly Bitter in the end. I find Grain Alcohol, Malted Cereals, Brown Sugar, Refill Oak, Pepper, Ginger, Lemon, Dirt, Rusty Iron and a distant hint of Factory Smoke.
With a little Water, the Label 5 becomes very Thin but also a little Cleaner and less Rough. You might consider adding a few drops in this case. Or better, serve it over Ice or use it in Cocktails.
Rating: 70
Nose: 18 - Taste: 17.5 - Finish: 17 - Overall: 17.5
General Remarks: 

La Martiniquaise, located in France, was founded in 1934 by Jean Cayard and developed into an importer and distributor of Spirits like Rum, Cognac, Kirsch, Calvados, Madeira, Port and, since 1969, whisky. Initially, the whisky was bought in Scotland from third parties and blended and bottled in France. But in 1981 a Scottish subsidiary (Glen Turner) was founded but only started operations in 2004 when a Maturation/Bottling facility was constructed in Bathgate (West Lothian). In 2008, the Group bought the Glen Moray distillery from Glenmorangie and a new Grain Distillery was developed in Bathgate with production starting in 2011. Label 5 Blended Whisky was launched in 1969 and is the world's 9th Best Selling Scotch Whisky (May 2016). The core range also includes the 12 Years Extra Premium, the 18 Years Extra Rare and the Gold Heritage. Glen Moray and other Speyside Malts form the heart of the Label 5 Blend while the Grain Whisky is of course produced at the Grain distillery Glen Turner. Label 5 is really cheap and sells at between 18 and 25 US Dollars (May 2016).
Drinking Experience Neat: Below Average
Drinking Experience on the Rocks: Okay
Conclusion: 

Label 5 is one of the best selling Whiskies in the world. This shows that many Whisky consumers are driven by price and use the product as a basis for their cocktails or sip it on the rocks. In that case Label 5 is indeed a good option as it's very cheap in most places and without real noticeable off-notes. If you're looking for interesting Aromas and Flavours however, you should look elsewhere. It's almost impossible to detect the Glen Moray that must be buried somewhere in this Young Grain Alcohol. And that was, as Lou Bega sang a while ago: "Ladies and Gentlemen, Label Number 5"!

Whisky I've Drank: Jim Beam Black Extra-Aged

By Father John Rayls
Average Rating: B
Another feature is a major move to on the part of the big distillers to NAS (No Age Statement) expressions. Jim Beam Black Extra Aged Bourbon, previously an eight year old, is one of those that has switched. Sometimes these transitions from age statement to NAS are made to grow a specific brand (i.e. move more bottles) and sometimes it’s more of a supply issue (i.e. not enough aged stock to maintain one or more existing age statement brands).If you’ve been living under a rock for the last 5 years, you might not have noticed that the world of whiskey has been undergoing some dramatic changes. The record demand for all-things whiskey has brought about an unprecedented explosion in new distillery startups, and there have been new innovations and experimentation from the old and somewhat staid distilleries as well.
NAS or 8 year old, Beam Black is popular because it tastes great and it’s quite inexpensive, and it’s also available just about anywhere. The NAS version was declared the world’s top bourbon after winning the 2016 International Wine and Spirit Competition (IWSC).
The Bourbon:
The bottle is very attractive with its beautiful black, gold and red label, and a pour of the bourbon has an attractive dark orange hue in the glass. As the sunlight reflects on and through the glass there are highlights of brightly polished brass. The legs are decidedly visible and slowly descend around the Glencairn glass.
The nose, however, is disappointing. It’s coy, although I noticeed some light oak on top of a very light caramel base with very light cinnamon.
This is a medium bodied whiskey with a light, but somewhat creamy, mouthfeel. It’s an easy drinking bourbon with most of the mouth action near the back. There are flavors of caramel, oak and very light charcoal. The real taste experience is very short and light as it leads quickly to the finish which is long and satisfying. The finish is almost entirely at the back of the mouth at the top. It’s primarily cinnamon and all-spice based. A little bit of heat is generated in the finish, but only enough to make it interesting. Some of the action in the finish creeps up the sides of the tongue and lingers for a significant period of time.
Jim Beam Black Extra Aged Bourbon was a real surprise for me. I recently did some work on the Jim Beam Double Oak and had heard that many people preferred the Jim Beam Black. I prefer the Black Label too. As I mentioned before, this is an easy drinking bourbon and would be appropriate as an inexpensive go-to, for cocktails or mixers.
Addendum by Debbie Shocair:
On the nose, this fine bourbon was heavy with sweet raisins and taffy. Breaking it with a ½ teaspoon of water brought the taffy notes forward, along with vanilla notes, loads of vanilla.
The mouthfeel of JB Black was at the tip of the tongue. A modest tingle for an 86 proof spirit. The medium finish on the spirit was sweet, woody and spicy. It was rife with oak, very oaky in fact, but not overpoweringly so.
Jim Beam Black Bourbon treads a fine line. It comes out of a longer maturation, but not so long that any note of high tannins come forth.
The Price
You can find Jim Beam Black Extra Aged Bourbon in the neighborhood of $20.00, and even find it as low as 18 bucks. At that price, how can you not give it a try?

Whisky I've Drank: Jim Beam's Choice

By Josh Peters
Jim Beam Green Label you devious bastard. You got me into this whole whiskey mess. I remember the moment the way most people remember things like first dates or the birth of a child. The details of that moment are permanently etched in my mind and one of the most surprising moments of pure epiphany that I’ve ever experienced.
I was sitting in a friend’s living room and we were talking about the AFI concert we were going to later that evening. COPS was on TV and the November sun was threatening to take cover behind the Wasatch mountains at any moment. My buddy asked if I wanted some bourbon and began pouring Jim Beam Green Label into glasses as if it was a foregone conclusion. He plunked down two glasses of three to four fingers. I stared at it incredulously before asking “How the hell am I going to shoot that?” to which he simply replied “You don’t. You sip it.”
Overall it’s one of those whiskeys that my palate doesn’t really think is that great, but my brain does. It’s rather unique because of the charcoal filtering process before bottling which gives it a character all it’s own despite being only about a year more matured than it’s white label brother. If I were rating this off of nostalgia it would get a perfect score, but I’m not and I still love it even if I not longer consider it a daily drinker.
Jim Beam Choice (Green Label) Review:
ABV: 40%
Price: $20
Distiller: Jim Beam
Age: 5 years
EYE
Caramel with hints of red
NOSE
Typical caramel and vanilla with that Jim Beam spice making itself known. Medicinal undertones mixed with candy corn and a light fruity citrus.
TASTE
Tart caramel and imitation vanilla pair up with Jim Beam spice and candy corn. A slight citrus rolls along with some corn, oak and just a bit of smoky char.
FEEL
Not as smooth as you’d expect but still drinkable.
FINISH
Corn and wood make a big show before fading to a watery caramel on a medium finish.
SCORE: 81/100

Whisky I've Drank: Highland Park Aged 16 Years

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Whisky I've Drank: Jim Beam Rye

By S.D. Peters
Rating: C+
“Beam or Overholt?” If you’re an old timey, back in the day Rye drinker, you probably know all about Jim Beam Straight Rye already. The Straight Rye with the yellow label is one of two whiskeys that were what you meant when you said “I’ll have a Rye.”
You preferred one to the other, but would settle for either. You were, after all, a Rye drinker in the days when respectable whiskey was Single Malt Scotch or Bourbon. Ask for Rye, and you were Ray Milland in The Lost Weekend.
But you knew an average Rye was superior to an above-average Bourbon, and also that although the cost was nearly a third less than a low-end Single Malt Scotch, the quality was two-thirds better than anything bottom shelf. You also knew that the early Scotch-Irish immigrants to Western Pennsylvania chose rye to reproduce their beloved juice of the barley in their new digs. If you drank Rye, you toasted a long tradition.
I preferred Old Overholt, but always kept a bottle of Jim Beam Straight Rye at hand. With the arrival of Wild Turkey 101 Straight Rye, and more recently the ever-expanding variety of craft Ryes, I’ve spent less time with Old Overholt, and almost none with Jim Beam Straight Rye. After returning to Old Overholt for a taste, I was prepared for a less than superlative experience when I cracked open the bottle of Jim Beam Straight Rye that was lingering in my pantry.
The Rye:
The Beam name is familiar to whiskey drinkers. No surprise, then, that its namesake Straight Rye Whiskey, which is aged 4 years in oak barrels, comes in a bottle that has the familiar style of its namesake Bourbon. It’s a practical design that looks good on the shelf, but will do just as well in your grasp if you’ve a mind for some no-nonsense drinking.
A light copper-infused amber in the glass says this is happens to be a no-nonsense Rye, too. A sniff confirms it: pepper and leather play the spice to a caramelized oak. There’s corn in the 51% rye mashbill, and as usual, it filters the floral notes that are more prevalent in a higher Rye content, with a hint of brown sugar. Anis and smoke linger around the edges, the former a common characteristic in the nose of higher-end and white Ryes. The dominant flavor is on the 72% end of the dark chocolate spectrum, infused with a teaspoon of allspice, a dash caramel, and sliver of leather. The finish has a mild bite, hints of strong shag scattered over new leather, with vanilla and the ubiquitous spice rounding out the experience.
Jim Beam Rye Straight Rye bills itself as “The World’s Finest Rye” on the bottle. In retrospect, I’m inclined to think that may have been true when Beam was one of the few contenders on the Rye market, competing mostly against another Beam brand, Old Overholt. These days, it’s not the finest Rye bar none, but if you’re looking for an affordable yet distinctive Rye, it’s among the finest of that now dwindling class.
The Price
If it weren’t so surprisingly appealing, the best thing about Jim Beam Straight Rye would be its price. On average, 750 ml. runs $12-$15. If you can find a better sipping Rye at that cost, don’t hesitate to buy it. Until then, get yourself a bottle of Jim Beam Straight Rye.
Editor’s Note: 

This review refers to the old 80-proof Jim Beam Rye, and not the new, stronger “Pre-Prohibition” style Jim Beam Rye.

Whisky I've Drank: Benromach Organic

By WhiskyFor Everyone
The Organic is from the small independently owned distillery of Benromach. When it was originally launched back in 2006, it was the first single malt on the market to be fully certified as organic by the UK Soil Association. The whisky continues to meet their rigorous standards regarding the growing of ingredients (organic barley, local spring water and yeast), the whisky making process and the maturation in untreated virgin American oak casks. Benromach is the real pioneer of organic Scotch whisky, having started production around the millenium.
Benromach is the smallest working distillery in the Speyside region and is located on the outskirts of the town of Forres. Only three people are employed there and the current annual production capacity is just 500,000 litres per year. It was founded in 1898 under the name of Forres Distillery and was designed by renowned distillery architect Charles Doig. It became known as Benromach in 1919 and the current owners are Gordon & MacPhail, the leading independent bottling company, who are based in nearby Elgin. They took control of Benromach in 1993 and fully renovated the distillery. It had been closed for the previous 10 years and was re-opened by Prince Charles in 1998.
This current batch of Benromach Organic was distilled in 2008 and bottled in 2014. It is released at 43% ABV and is available through selected specialist whisky retailers. A bottle should be in the £38-40 range.
Our tasting notes
The colour is golden yellow and the nose is vibrant and expressive. There are initial aromas of freshly sawn oak, wood spices (especially cinnamon), malty cereals and plenty of vanilla. Underneath are further aromas of green fruit (think of crisp apples), honey, butterscotch and candied peel - this is most reminiscent of lemon, with a hint of orange.
On the palate there is an intriguing mouth feel - this switches from soft and creamy to spiky and peppery (especially white pepper) and then back again. As everything settles it is easier to determine the characteristics. The soft creaminess is driven by notes of vanilla, honey and coconut. The vibrancy is led by the relatively intense woodiness, which adds a dryness and complexity. There is a pleasant further layer of sweetness that is very butterscotch-like with a hint of ripe tropical fruits (think of pineapple and banana in particular) and white chocolate. The tangy candied citrus evident on the nose develops later and is now 100% lemon.
This lemony note carries through to the finish and lingers longest next to the increasingly hefty wood spices. This gives a lovely warming, tangy and dry finish that grips the taste buds, especially once the sweeter characteristics have faded.
What's the verdict?
The Benromach Organic is a delicious whisky and one that is testament to those that pioneered its production so long ago when organic produce was looked upon more sceptically. The balance and complexity achieved is excellent and demonstrates a sympathetic use of virgin oak casks, which can be very active and quickly overpower a whisky. It also offers good value for money. A superb drink and well worth searching out.

Whisky I've Drank: Glenkinchie 10 Years Old

By Jason JJ
Fate is a myth I’m never sure about, but what with me due to visit the Glenkinchie distillery later this week, I stumbled upon a bottle of their 10 year old malt release. Now, for those unaware this is not the current staple release of the distillery. Around 5-6 years ago Diageo decided to switch from 10 to 12 year, a move that can only be described as beneficial in my eyes or tastebuds, I hope.
The giant distiller has owned several lowland distilleries over the years and sadly few are now left. The glorious Rosebank for instance, is no more and instead Glenkinchie ploughs onwards. It’s a puzzling choice for many, as this malt was never hugely thought of, nor particularly noteworthy. Which made the decision to elevate it to the ‘classic malts’ range all the more puzzling. However in the context of that marketing vision, a journey that takes you through the range of flavours, aromas and pitfalls. For the newbie to whisky (or Scotch as I’m reminded!), this would probably be your first stop on a remarkable journey. It’s location just outside of Edinburgh is a possible factor as well, visitors to the capital city can easily leave the confines of its beautiful landmarks and reach out nearby to a working distillery. An effort far more rewarding that cruising the whisky and tourist shops that dominate the Royal Mile.
Apologies firstly for the photos, as I’m still getting used to this iPad and I still prefer my N8 for such things. Normal service will be resumed shortly! Ok, lowland malts are traditionally light and this one has been dubbed ‘the Edinburgh malt’ or more descriptively ‘the breakfast malt’, which gives you an indication of what’s in store. Even the label suggests that this is ‘excellent as a pre-dinner drink’. Normally I like to keep my malts for post-dinner and a relaxing few drams by the open fire (I only have a fake one), as the rain lashes down outside (no problem with this commodity). There does seem to be a real debate about the value of matching malts against food, whereas wine buffs seem horrified, this is a growing area of discussion alongside beer drinkers. Anyway, that’s for another time.
Nose
A touch of faint spice and fruit, mainly dominated by the smell of cut grass.
Palate
Again faint residues here; a softness of spice, cream, honey – a dash of sweetness. Even after a few drams this chap won’t reveal a full character as I suspect there isn’t much to offer.
Finish
My initial impression was ‘yuck’ to be honest! Very hard to develop any flavour finish here, maybe vanilla but generally a sense of relief.
Now, don’t get me wrong here. I am really looking forward to the distillery visit and making the comparison with the 10 vs 12 year old. Working lowland distilleries are a rarity nowadays plus its another tick in my ongoing Classic Malts visitor book, which we started a couple of years ago. However as a malt, the Glenkinchie 10 year lacks character and a desire to stand out from the rest. More aged releases would be of interest, if only to see if the flavours developed greater emphasis.

Whisky I've Drank: Glenkinchie 12 Years Old

By The ScotchNoob
I think of Glenkinchie, one of the few remaining Lowland single malts, as “the lemon malt”, although its actual nickname is “The Edinburgh Malt” for its location some 15 miles from the capital of Scotland. Glenkinchie was relatively obscure (used mostly in blends) before it became one of the jewels in Diageo’s Classic Malts crown, representing the Lowlands. The standard 10 year-old expression was recently replaced by this 12 year-old. The only other official bottling is a Distiller’s Edition finished in Amontillado sherry casks.
Nose: 

Slightly smoky (earthy peat, but mild). Dirty honey, malty grains, but not particularly sweet. If I really dig into the glass, some lemon oil.
Palate: 

Thin body. Grain-forward with complex sooty smoke. Lemon hard candies.
Finish: 

Lemon (Pledge?). Slightly bitter; charcoal.
With Water: 

A few drops of water release a lot of bright, tangy lemon on the nose and palate. I recommend a few drops of water with this one.
Overall: 

Nothing outright bad, but all of the tasty-sounding lemons and honey and smoky malt all come across as sooty, bitter, or stale. Water does help, with a boost in the tart lemon/lemonade character, which provides better balance and more dynamism. Still, this isn’t something that everyone will be happy with after a blind purchase. If this were competing at entry-level tier of $30 to $40, it would be a solid choice. Instead, at regularly more than $50, it’s hard to recommend.

About The Distillery Glenkinchie, called “The Edinburgh Malt” for its proximity to that city, uses Oregon Pine washbacks and hard water, which previously flowed from the Kinchie burn. Now the water comes from Hopes Reservoir which is fed from springs in the Lammermuir hills. One of the few remaining Lowland distilleries, Glenkinchie represents the Lowlands in Diageo’s Classic Malts series.
Glenkinchie (12 year)
43% ABV

Whisky I've Drank: Glenmorangie Aged 18 Years

By Joshua St. John
Certain whiskies seem to imply their palates in their own names. Glenmorangie certainly evokes specific flavor memories for me, though that may be informed largely by experience. In any case, when I encounter a dram from this Highland distiller I tend to expect clean, crisp, fruity flavors. Just the sound of the name on the tongue gives me images of fresh, ripe oranges and honey.
The Glenmorangie 18-Year-Oldexpression marks entry into what Glenmorangie terms their Prestige Range. As the name would imply, releases in this category are a step above the Core Range in terms of age and pricing. While the Core Range focuses on 10- and 12-year-old single malts, the Prestige Range opens with an 18- and continues up to a 25-year-old bottling. Additionally, non-age statement Signet and extra-aged releases distilled in 1981 (Pride 1981) and 1978 (Pride 1978) round out the category.
For Glenmorangie 18-Year-Old single malt, the distillers set aside their signature dram for 15 years in American white oak casks. After this point, approximately 30% of the whisky intended for the finished product is separated out to spend the last three years maturing in Spanish Oloroso casks, while the remainder stays in American white oak. Once a total age of 18 years for all the whiskies involved has been achieved, the isolated parts are reunited and bottled at 43% alcohol by volume (86 proof).
It should also be noted that the presentation of this whisky is intended to make a certain impression. The box housing the bottle is large and sturdy. This theme is carried forward to the bottle itself. I find Glenmorangie’s shapely bottles to be attractive in general, and this one is a superb example of the aesthetic. The glass is far more substantial than what is used in bottles for the Core Range, particularly in the base. I swear you could just about pound a nail into a 2×4 with this thing. (Note: do not attempt to use this or any other whisky bottle as a carpentry tool.) The stopper capping it all off is nice and heavy. The entire package just communicates quality. Absolute top marks for presentation in this regard.
Tasting Notes: Glenmorangie 18 Year Old:
Vital Stats: 

43% ABV (86 proof), aged 18 years, 100% malted barley, available around $95-$116 per 750 ml bottle.
Appearance: 

Deep amber with strong legs.
Nose: 

Sweet and subtle. Not significant alcohol burn on the nose. Cinnamon, apricot, shortbread cookies.
Palate: 

Apricot from the nose transitions into the palate very nicely. Round, full, and silky mouthfeel. Rainier cherries, Lemonhead candies, light amount of malty cereal grain, chocolate-covered raisins, hint of oak. Continued apricot notes through the finish with a flash of cinnamon. Easy and light burn, though makes its presence felt. Balances well with the subtle qualities of the nose and palate.
Final Thoughts:
The 18-year-old single malt category can be a crowded one. This seems to be a nearly universally agreed-upon age to be considered somewhat prestigious, and thus many distillers charge a hefty sum to acquire their more mature spirits. Read: some whiskies are overpriced simply because they are old, regardless of quality.
The price point for Glenmorangie 18-Year-Old places it more in the company of Glenfidich 18 or Johnnie Walker Platinum than, say, The Macallan 18. In terms of quality, however, I would argue that Glenmorangie is more on par with the latter of the three. I am even tempted to suggest that Glenmorangie 18-Year-Old deserves a seat at the table with The Macallan 18-Year-Old and Johnnie Walker Blue Label when it comes to discussing somewhat approachable luxury whiskies. Simply put, this is a fantastic whisky available at what has become a steal of a price.
Score: 93/100. 

Whisky I've Drank: Wild Turkey 101 Proof

By Derek Sun
Editor’s Note: This whiskey was provided to us as a free sample to review by the party behind it. The Whiskey Wash, while appreciative of this, did keep full independent editorial control over this article.

Featured in countless movies, TV shows, and books, Wild Turkey is an institution among whiskey drinkers. The turkey logo, intricately detailed bottles and lengthy history have created a memorable image and have attracted many fans to the bourbon. Based in Lawrenceburg, Kentucky, the Wild Turkey brand has been operating since 1940.
Although a popular stereotype insists that Wild Turkey crafts a product that is more renowned for its low price rather than its high quality, Wild Turkey 101 does a good job of countering that fallacy. It has a distinctively spicy and exciting flavor, and contains an impressive range of tastes.
Named for its proof, Wild Turkey 101 approximates the color of dark amber, with a strong woody scent mixed in with caramel, toffee and cinnamon.
As soon as the bourbon contacts the palate, the redoubtable spicy tang is the first noticeable quality. It arrives hot and sharp, a consequence of mixing bourbon aged for an average of eight years. All the time spent aging has paid off in the form of the rich color and vibrant taste. The bourbon spice melds with cinnamon, nutmeg and vanilla. The mixture of corn, rye, and barley malt comes together to offer a wealth of flavors. What is less obvious later, however, is the current of wood flavor extracted from the oak barrels used to age the bourbon. Drinkers wishing to have more of the oak taste can release it by adding some water to the whiskey.
For those who dislike a lot of sharpness in their drinks, Wild Turkey may not be an ideal choice. However, most people will get used to and gradually enjoy the tanginess. There is a slight burn in the mouthfeel, but the overall impression is still relatively smooth. The taste lingers for a while after drinking, which is a good sign.
People who are skeptical of Wild Turkey’s ability to make good bourbon would do well to try this one out. At 101 proof, it packs something of a punch, and has more taste and vigor than a number of other whiskies. The price of one bottle ranges in the $20s, making it an affordable choice. It is very reasonable for a decent whiskey. For too long, many people have dismissed this brand as cheap and inferior. Checking out Wild Turkey 101 should help remedy that mistaken belief.
Overall I give this whiskey a rating of 85.

Whisky I've Drank: Compass Box Delilah's American Oak Aged Blended Scotch Whisky

By Tim F
So today we have three new Compass Box goodies to have a go at, which is great because, remarkably, this week marks the fifth year since The Whisky Exchange Whisky Blog (snappy title) first slithered onto your screens. Yes! Five years already!! Egad and Holy Crapola.
Yo, I’m back! Just because it’s the anniversary.
But no, in all actuality, it’s really five years and two days since I put up the obligatory ‘Hello world’ cringeworthy intro blog post that was required of all blogs at the time. The first proper post, which I’m still rather proud of as my first t’interweb essay, was the following day, when I dissected La Martiniquaise’s acquisition of Glen Moray in typically over-written fashion (start as you mean to go on, I say).
Obligatory reference to other stuff that happened on September 18th 2008: Er, sod all. Just some financial crisis stuff and Keeley Hazell’s birthday. Thanks for nothing, Wikipedia.
Anyway let’s crack on, time is short when you’re having fun (that’s right, isn’t it?). As I mentioned, we have some nice Compass Box goodies to have a go at. They include Delilah’s, a new blend created specifically to go with beer (presumably they couldn’t go with Boilermaker as someone else has already got there); and a pair of ‘experimental’ (it says here) blends, one of which will go on to be a permanent addition to the Great King Street range.
Delilah’s, then. Cool label, check. American oak, check. It really couldn’t be anything other than a Compass Box whisky. The story here is that Compass Box have created a new blend for a trendy nitespot of the same name‘s 20th anniversary and, presumably, they got their measurements wrong like in Spinal Tap’s Stonhenge (but the other way round) and ended up with far too much (I’m totally making this up, by the way, that’s definitely not what happened).
Anyway, it’s not confined solely to Delilah’s bar, which is a relief as that’s in Chicago (apparently they’re into their punk there) and otherwise we wouldn’t be able to sell it to you and this whole blog would be a complete and utter waste of your time. Eh? Oh.
Delilah’s is quite limited though – only 1200 bottles have made it intact from the US for the whole of everywhere else, so it’ll probably run out pretty quick. It’s bottled at 40%, which is pretty low for Compass Box, but that’s because Delilah’s is intended to be an easy-drinking sipper appealing to a broad range of folk. Incidentally, the bar itself was referred to as the most important bar in America by none other than Michael Jackson (the good one) and has won the title of the USA’s Best Whisky Bar on numerous occasions, so if you’re ever in Chicago it’s probably a good idea to go there.
“Mike[owner of Delilah’s] wanted a Scotch whisky that, in his words, ‘thinks it’s a Bourbon,’ so we sourced some single malts aged in new American oak hogsheads, something that’s very hard to find in Scotland. The result is a Scotch with a big, luscious vanilla-oak character that has echoes of Bourbon flavo[u]r. This makes it dangerously easy to drink neat and perfect served as a shot with a beer—the way a lot of whisky is enjoyed at Delilah’s!”- John Glaser”
Yes, that’s right – new American oak. Which could be said to be in vogue these days. For ye nerds, here’s the patented Compass Box coy cask lowdown: “Single malts from the towns of Alness and Longmorn (approx 50% of the recipe); single grain whisky from Fife (approx 50% of the recipe).”
COMPASS BOX DELILAH’S:
Nose: 

Very clean and fresh, with green apple and some lemon and grapefruit juice. Then restrained vanilla oak, with hot-buttered toast, roasted oats and coconut shell. A hint of spongecake develops.
Palate: 

 Follows on perfectly, with Compass Box’s trademark precision. Shows apples, vanilla, cream soda and some mildly sappy oak. Impressively hefty for 40%, bottling at 40% is by no means a disservice to this whisky. Characterful.
Finish: 

Very good length, drying.
Comment: 

Of course, it doesn’t taste like a bourbon, it’s not nearly sweet enough. But there’s no doubting it’s from American oak. In the interests of thoroughness, tenacity and self-sacrifice that TWE Blog has never really become a byword for, I also tried it on either side of a slug of light beer. I couldn’t bring myself to drink Budweiser, so I settled for a Reinheitsgebot German lager. They went together like toast and beans.
Delilah’s is a very pleasing whisky with attitude aplenty without taking itself too seriously and it goes down a treat.
The literature I have received explains that both of these blends have been bottled at 43%. The orange one is lightly sherried, while the blue one is a bit peaty. The orange one (00-V4) is “28% Lowland grain whisky, 72% Malt whisky from the regions of Speyside, the Highlands and islands and with a small percentage of peated malt from Islay. Mostly first-fill Sherry casks and refill ex-Bourbon barrels.”
The blue one, meanwhile, (TR-06, keep up), is “33% Lowland grain whisky, 67% Malt whisky from the regions of Islay, the Highlands and Speyside. A third of the recipe is from fruity single malt from the village of Brora. Mostly first-fill ex-bourbon casks and new French oak finish for additional complexity.”

Whisky I've Drank: Kavalan Solist Ex-Bourbon Cask

By @mystycreek
Cask no. B090916030A / Bottle no. 127/195 / ABV: 57.1%
Thanks to my brother, he purchased this bottle in a local market's clearance sale, and kindly left it to me. This bottle has been opened for about a month.
Nose: 

Hot and fruity. Coconuts, mango, honey, lemongrass and citrus.
Palate: 

Sweet and spicy, a bit harsh. Milk chocolate, vanilla, cinnamon, ginger, pineapple, honey and lemon candy.
Finish: 

Coffee bean, white pepper, vanilla and oak.
Balance: 

Full flavored, obviously young and hot. There's a lot of tropical fruits and spices, the oak is dominating, not bad but too many edges for my liking.
Overall: 

It's a solid single cask, but a bit expensive for this young whisky and what it delivers, in my opinion Kavalan Solist Sherry Cask is more rounded the enjoyable. If you want a special Taiwanese bourbon cask whisky, TTL(Taiwan Tabacco & Liquor Corperation) Nantou Distillery Bourbon Cask Cask Strength is a delicious treat that worth seeking out, but it's only available in Taiwan now.

Whisky I've Drank: Cutty Black

By Kevin McComber
I'm sitting in the open air on a balcony overlooking the beach at Isla Verde in San Juan, Puerto Rico. I bought this bottle of Cutty Black at the supermarket yesterday for $24, as I had never heard of it before (only the regular Cutty Sark, which is all over the mainland U.S.) but read online that it was supposed to be a peated version of the regular Cutty. I figured that, for this price, it was worth a try.
Cutty Sark is owned by Berry Brothers and Rudd and, though Cutty Sark is a popular brand with worldwide distribution, Cutty Black is not available in the continental United States.
Cutty Black, 40% ABV
Blended Scotch whisky
Appearance: Gold.
Nose: 

Brown sugar, raisins, tart plums, honey, dried apricots. A symphony of dark fruit and sugar-related scents, plus a hint of light wood.
Palate: 

Rock crystal sugar candy, apricots, very ripe red apples, and butterscotch. So smooth I almost didn't know it was in my mouth yet. Reminds me a bit of the Bunnahabhain 18 and Highland Park 12/18 (without the peat).
Finish: Some salt with lingering mellow and well-balanced sweetness.
Overall (of 100): 94. 

Damn. I think this is the best value whisky I have ever tried. Though it doesn't really come through with any peat for me, that's fine - there are a lot of great fruit and sugary notes that, even though I tend not to like the really sweet whiskies, do not seem cloying. This whisky just begs to be drunk all night. I believe I will have to oblige.

Whisky I've Drank: Lauder's Aged 12 Years

By MasterOfMalt
Presented in a four sided dimple bottle, a smooth blend established in 1834. Lauder's 12 is a very rounded, sweet blend.
The nose is light and smooth. There are some lovely barley notes with a touch of oak and spice, a little cereal sweetness and a hint of smoke. The palate is of medium-body and quite well-balanced. There are notes of barley and toffee, a hint of cream and mixed peels. The finish is quite long with increasing dryness.

MacDuff International
By Lauder's
LAUDER’S 12 YEAR OLD retains the smooth, roundness of the Original blend. Lauder’s 12 Year Old gives a more mature, fruity, malty intensity. The full, sweet nose and delicious, long finish are indicative of the quality and age of the malts used to create the blend and set it apart.
Our Master Blender selected the finest whiskies from the Highland and Speyside regions. Maturation in Bourbon and Sherry Casks gives this blend a perfectly balanced finish.

Whisky I've Drank: King Car Whisky Conductor Single Malt 46% ABV

By The Dramble
When your single-digit aged sherry expressions are commanding the same prices as mature Scottish stock from the 1960’s it’s fair to say that something spectacular has happened. So it is with King Car who, despite only being founded in 2005, have picked up a string of industry awards for their Kavalan Taiwanese single malt.
King Car Conductor is the only whisky in the King Car range to be named after the distiller itself and not carry the 'Kavalan' brand. It's made the same way though - single malt whisky produced in a country where the warm weather speeds up maturation rapidly and the angel's share is a cracking 10-12% annually.
Nose: Sweetness via honey and vanilla immediately upfront. Coconut and banana reinforce the tropical aroma often associated with King Car Distillery and their hot and rapid maturation. A certain degree of cinnamon, musk and incense which becomes more pronounced with the addition of water.
Taste: A somewhat hot attack (acetone) which contains tropical fruits (coconut and banana again) along with a smattering of greener fruit (apples and pears). Heavy and clinging taste of malts which is best decribed as 'gripy' in terms of mouthfeel. Winey notes come through with some vibrant wood spicing, in the form of cinnamon and pepper. Vanilla is ever present from what is clearly a heavy oak dosing.
Finish: Long, spicy (pepper) and fairly astringent.
Warm weather rapid ageing has allowed this whisky to develop and integrate some interesting tropical flavours and depth, but its youth is still fairly obvious. The usually spot on ABV of 46% feels pretty boozy here, and whilst a dash of water reduces the hostility, it also detracts away from the expansive fruit flavours. Perhaps I just didn't find the precise number of drops to add?!
Score: 83/100

Whisky I've Drank: Cutty Sark Aged 12 Years

Reviewed by @Rantavahti
Cutty Sark is probably more known as a cocktail whisky and one of the first light-coloured blended whiskys. The legendary name comes from the Cutty Sark ship, which had recently been retired to England for naval training.
Cutty Sark 12 yrs is surprisingly good for a blended whisky. Round and light, refreshing and as complex as a blend can be. This is no Titanic, except it sinks well down my throat.
Don't know much about this 12YO drams reputation but when it comes to price, I'd say it is very underrated. 30 euros even in Finland(!) for this stuff is like a heist.
Nose: 

Light but buttery, salty with fresh hay and pears.
Taste: 

Tropical fruits and vanilla are the main characters. Like perfume, everything is very light. Hints of citrus and honey.
Finish: 

Nice length. Oak and fruity, sweet notes.
Balance: 

Well in balance, an okay dram. And for blended whisky, very fine. Real "bang for the buck" whisky.

Whisky I've Drank: Cutty Sark Storm

By Ruben Luyten
We’re seeing a big push forward by Cutty Sark lately, with a new master blender, updated packaging and well-made limited editions like Cutty Sark Tam o’Shanter 25 years old.
They’ve now introduced a new member in their core range: Cutty Sark Storm. It’s an entry-level blend (under the 12yo and 18yo) based around North British grain whisky but with a higher malt content and considerably older malts than before.
Cutty Sark Storm (40%, OB 2012)
-Nose: 

fresh and vibrant, with many fruity notes. Think peach, pineapple, banana and gooseberries. Some oranges as well. A little vanilla. Hints of polished oak in the background. Indeed not very grainy. -Mouth: 

sweet, light, not too powerful but remember we’re dealing with a different kind of target customer here. Quite a nice, creamy texture anyway. Again peaches and pears on the foreground. Popcorn. Icing sugar and vanilla. Then some fresh oak and very light spices like pepper. Finish: okay length, still quite sweet and popcorn-like, with a softly drying oaky touch.
This was a preview sample, and I have no information about pricing yet. I suppose it will be sold for a very low price (the current Cutty Sark NAS is around € 15). If you take this into account, it’s a very good offering with decent complexity and a big step up from what our uncles and other blend drinkers are used to. An opponent for Bailie Nicol Jarvie when it comes to value for money.
Score: 80/100

Whisky I've Drank: Grant's Aged 12 Years

By Richard Thomas

Rating: B-

I like to think of Grant’s 12 Year Old as the label’s middle of the road entry. In terms of both quality and price, it is a full step above the mass market Grant’s Family Reserve, but not as expensive or as rarefied as the label’s more aged whiskeys. However, just because Grant’s 12 Year Old is very middle of the road does not make it easy to find. The scotch is not in general international distribution. I can find it here in Portugal readily enough, and the same is likely true if you live in Continental Europe or South America. Locating a bottle in North America or the UK will prove more of a challenge.

The Scotch:

Grant’s 12 Year Old is best identified by the blue-black label and the customary Grant’s triangular bottle. It is a half-and-half blend of grain and single malt whiskeys, individually aged for at least 12 years. After blending, the scotch is seasoned for another six months in first-fill American whiskey casks. It is then bottled at 40% alcohol.

The nose of Grant’s 12 Year Old scotch is something like a spicy Christmas fruitcake, with a full-bodied dose of vanilla. The vanilla and cinnamon come across very strongly on the palate, and the finish goes over warm, sweet and smoky.

The Price:

I often see Grant’s 12 Year Old scotch priced in the 25-euro range, making it a real bang for the buck choice in whiskey.

Awards:

Grant’s 12 Year Old won Best Scotch Blended Whisky (12 years and under) at the 2007 World Whisky Awards, and then landed gold at the International Spirits Challenge that same year. In 2008, the 12 Year Old went back to the World Whisky Awards and won Best Scotch Whisky, and then bagged the gold at the Scotch Whisky Masters. The 12 Year old then captured another gold medal in 2009, this time at the International Spirits Challenge.

Whisky I've Drank: The Macallan Fine Oak 12 Years Old

By Richard Thomas
Rating: B-
So it was when my wife and I went to Paris for a long weekend trip. After a nice dinner that was exactly I expected — good, but not excellent food in small portions that were therefore somewhat overpriced — we went out for drinks with a friend studying at the Sorbonne. Instead of ordering something I knew well, like Glenmorangie or Grant’s 12 Year Old, I asked for the (to me) unfamiliar Macallan Fine Oak 12 Year Old.In my experience, being a whiskey writer changes your drinking habits, making one more experimental. Writers in general are always looking for their next story, so a whiskey lover turned whiskey writer (such as myself) finds himself enjoying his familiar favorites less often in favor of trying something new, taking notes, and writing the thing up later.
-The Scotch:
Whiskeys from The Macallan’s Fine Oak Series are triple cask-aged, going through a series of maturations in Spanish oak sherry, American oak sherry, and American oak bourbon barrels. As the bottle statements indicate, all the scotch in the Fine Oak 12 Year Old is at least 12 years old and comes only from The Macallan, and is bottled at 40% abv.
The Fine Oak 12 Year Old has the color of pale straw, pale enough to have a slight, but noticeable translucence around the edges. The nose is mellow and restrained, but complex, showing a balance of floral sweetness, maltiness, and oak, with slight notes of vanilla and toffee. The whiskey’s flavor has no surprises vis-a-vis the smell, with all the same characteristics there and in the same relative balance, coming across with a silky texture. The finish is of middling-length, with a sweet and cool quality.
Overall, I think of this as a pleasant scotch in the restrained mold. Whiskey lovers looking for something bold won’t like it, but those who prefer their sipping whiskey to be from a cast that is mellow, sweet, floral and subtle ought to come away satisfied.
The Price
The Macallan Fine Oak 12 Year Old is listed on their website shop for £37.50 (about $60). Technically this scotch is discontinued, but at the time of writing it is still available through regular retail channels.

Whisky I've Drank: Haig Supreme

By Jan van den Ende
Country: Scotland
Brand: Haig Supreme
Type: Blended Scotch Whisky
Age: NAS
ABV: 40 %
Colour: Amber
Nose:
The Grain whiskies make themselves known. I do wonder if I ever really will appreciate their Aroma. A bit of Malt and slightly Sour Sherry and lots of Oak, Nuts and Dried Fruits (mainly Apricot). A touch of Honey and Smoke. It's not too much really although it isn't as aggressive as some of the lower shelf Blends.
Palate:
Sweet at first with Sugared Orange Peel, Honey and Caramel but more dry and slightly bitter towards the end with Oak, Nuts, Pepper and Straw.
Finish:
Short and Dry with Oak, Caramel, Straw, Pepper, Nuts and a puff of Smoke.
Haig Supreme does not accept Water very well. Everything just gets watered down. Except for the fact that on the Nose the Dried Apricot becomes more evident.
Rating: 76,5
Nose: 20 - Taste: 19 - Finish: 18.5 - Overall: 19
General Remarks:
The oldest family name in Scotch Whisky is Haig. Robert Haig began distilling on a farm in 1627. To honour this remarkable heritage, John Haig & Co. of Edinburgh, Scotland/Diageo Group launched the Haig Supreme, a blended Scotch whisky made of 20 different Grain- & Malt Whiskies that aged in European Oak casks. It's not expensive at around 30 US Dollars.
Drinking Experience Neat: Okay
Drinking Experience on the Rocks: Okay
Conclusion:
This is not a bad choice if you are looking for a relatively cheap Blended Scotch whisky. It beats various competitors that are offered at this price level. I'll have this over JW Red anytime, especially neat. The Haig Supreme is NAS but I suspect that most whiskies used are between 5 and 8 years with probably a touch of older whiskies as well. So why don't you score it higher than I hear you ask. Because drinking these Blends neat doesn't give me any pleasure. Nothing of any interest is happening on my Palate. Just the same old Nuts, Dried Fruits and Oak with a bit of Caramel. Honey and Orange Peel. And always that slight Bitterness just around the corner. So if you are looking for a pleasant taste experience, look somewhere else. If you want to drink, you could certainly consider this. Or try a nice Bourbon for a change!

Whisky I've Drank: George Dickel White Corn Whisky

By Geoff Kleinman
White Whiskey is an interesting category. It started small as a niche spirit category with only a handful of offerings, mostly from craft distillers who sold unaged versions of their aging whiskey as a way to help subsidize the immense expense of aging whiskey. The category probably would have stayed fairly niche were it not for the participation of a few major American whiskey producers, including early releases of Buffalo Trace’s white whiskey and Heaven Hill’s Try Box series including an unaged version of Rittenhouse Rye. As the category began to get some attention from consumer media, Maker’s Mark came very close to pushing out nationally Maker’s White, an unaged version of their popular whiskey. Maker’s pulled the plug at the 11th hour and what would have been a cornerstone event for the category didn’t happen.
Almost a year later, Jack Daniel’s took a stab at the white whiskey space with a fairly overpriced ($50) and limited Jack Daniel’s Unaged Rye. There was a lot of debate about this product (as there often is in this category) over whether to call Jack Daniel’s offering “unaged whiskey” or just simply non-neutral rye vodka (due to the proof it was off the still). Instead of fueling the category, the Jack Daniel’s entry seemed to take some of the wind out of its sails. It wasn’t until Jim Beam released their Jim Beam Jacob’s Ghost, a lightly aged and filtered version of their popular whiskey, that the category really began to take off. Not only did Jacob’s Ghost dramatically increase the case sales for white whiskey, it was a solid endorsement for the category from one of the biggest whiskey producers in America.
It was probably only a matter of time before we saw more major brands dip their toes in the white whiskey market, and so it’s no surprise to see Diageo’s George Dickel jump on the bandwagon with their George Dickel White Corn Whiskey No 1. Considered the “Foundation Recipe”, George Dickel No. 1 is the same mashbill that George Dickel uses for most of their aged whiskies (except for George Dickel Rye). George Dickel’s mashbill is high enough in corn (84% Corn, 8% Rye and 8% Barley) that the unaged version of their whiskey qualifies as a Corn Whiskey (which must have at least 80% corn in the mix). George Dickel No. 1 also goes through a similar Tennessee Whiskey “mellowing” process as their other offerings by filtering the spirit through sugar maple charcoal. With George Dickel No. 1 the spirit is chilled first before filtering which helps strips a greater amount of the heavier oils in the spirit
George Dickel White Corn Whiskey No. 1 Foundation Recipe (45.5% ABV / 91 proof, $21.99) – the nose Dickel White is quite pleasant with sweet corn bread, yeast, and a hint of black pepper spice. Corn whiskey has a tendency to be a little edgy in the nose and it’s clear that the charcoal filtering has helped smooth things out with a fairly sweet bread-y character with just a slight edge to it. The entry for George Dickel White is more corn pop cereal than cornbread, and the yeast note on the nose is dialed back in favor of a much stronger black pepper note. In the midpalate it’s the pepper note which comes to the forefront with the corn moving into the back. The finish is fairly spicy with black pepper and clove dominating a fairly long and slightly dry finish. While George Dickel White does have some nice flavor and character, its finish isn’t a major departure for vodka drinkers, and we suspect that Dickel released White at 91 proof to enhance this aspect of the spirit. The good news is because of the slightly higher proof, George Dickel White does really well with ice and water. Adding some ice helps draw out the corn notes on the palate and helps tame the spice, rounding out the finish.
George Dickel White is a solid entry in the white whiskey category, and the use of Dickel’s signature charcoal filtering has managed to eliminate some of the harsher elements which make white whiskey less palatable. George Dickel No. 1 carries the phrase “mellow as moonlight” on the label, which seems to be a blatant attempt to associate it with the bevy of popular “moonshine” releases like Ole Smoky Moonshine and Junior Johnson’s Midnight Moon. It’s an interesting move for such a major company like Diageo to tip their hat to relatively small players, but in many ways Dickel White is Diageo’s insurance policy to ensure they have a piece of the white whiskey pie if it every really grows.
Dickel White is an interesting gateway into the whiskey world for the vodka drinker and perhaps a viable alternative to the many honey and maple flavored whiskeys on the market. Both Jim Beam and George Dickel have shown that charcoal filtering of corn whiskey is a good way to create a product that’s flavorful but still quite approachable as well as mixable. While we quite like George Dickel White, we much prefer the aged expressions of George Dickel, including what we feel is the gold standard for Tennessee Whiskey, George Dickel Barrel Select.

Whisky I've Drank: Henry McKenna Aged 10 Years - Single Barrel

By Father John Rayls
In 1837, a young Irishman named Henry McKenna completed his immigration to America by settling near Fairfield, Kentucky. He brought with him the generations-old family whiskey recipe, and established his distillery about 10 miles from the current distillery site owned by Heaven Hill in Bardstown, Kentucky. McKenna put his personal knowledge of whiskey to work to make an outstanding example of barrel aged bourbon, long before the barrel was taken for granted as an expected part of the process.
Fighting Cock, Elijah Craig and Evan Williams share the same mash bill with Henry McKenna, which is to say it’s their rye rather than wheated mash bill, but there really is something special about this particular spin on their staple Kentucky Straight Bourbon recipe. This is a 100 proof, 10 year old, and Bottled in Bond to, in my opinion, a nearly perfect example of what most bourbon can be. It’s flavorful, aromatic, beautiful to look at and potent. Did I mention economical too? It really covers all the bases and does it very well.
The Bourbon
The looks begin with a beautiful bottle, including personally marked labels detailing the barrel number and the date barreled, filled with a brownish copper whiskey with brass highlights I always like those special, personal touches. The label has an old appearance to it, nodding to the distillery establishment in 1855.
It has the same inviting look in the glass. The legs are long and lasting. The bourbon creates the notion that it is a light syrup or some thin honey waiting to be consumed.
I have to say that this is a favored whiskey to nose. It’s a complex experience with multiple levels. The first level is moderate with oak and oatmeal, but the next levels bring the spice with some slight burn. The spice may actually be the source of the burn rather than the high alcohol content. A sweet cinnamon aroma seems to drive the nose, but the oak is always present with notes of fresh fruit, vanilla and butterscotch. There are multiple waves on the nose if you patiently wait for them.
The taste begins with a luxurious mouth-feel. It’s a beautiful light coating of the mouth and tongue. Most of the action stays directly on the tongue, but you get some significant action on the roof of the mouth as well, and it all stays in the mouth rather than moving to the throat or chest.
The taste is filled with oak, burnt sugar/toffee and vanilla, and it’s something you shouldn’t rush. It’s just too delicious. The cinnamon stays in the background initially and then leads directly to the finish in force. The finish is long and spicy. As good as the rest of this experience really is, the finish may be the best part. It only reluctantly eventually fades away after a long, long satisfying experience.
Make no mistake, this is a really good bourbon. More than that, McKenna 10 Year Old has become my new winner in the “bang for the buck” competition.
The Price
Expect to pay somewhere between $25.00 and $35.00 online for Henry McKenna Single Barrel Bourbon Whiskey.

Whisky I've Drank: Whyte & Mackay Aged 22 Years

By MrE 

Just a brief background, Whyte & Mackay owns many different distilleries including Dalmore, Jura and Fettercairn so they have a wide choice of single malts to chose from when they blend them together. Any Whisky with the Whyte & Mackay name on it is a blended scotch, meaning it is a mixture of single malts from a variety of distilleries and grain whisky. Generally speaking the older and more expensive Blended whiskies have a higher single malt to grain ratio than a standard bottle at 3 years old where the grain content can be as high as 80%.

I purchased this whisky before last Christmas as both my father and I do enjoy a few drams over the festive season and i decided to get another for this year too. At a minimum age statement of 22 years you are getting a very good mix and those extra few years over the "old luxury" 19 year old version certainly have helped. All the harshness from the young grain whiskies have long since gone and the whisky that is left in the cask really have blended together. It's very smooth and extremely easy to drink, the phrase "it smells and tastes like Christmas cake" is often banded around with middle to high end whiskies yet this one can certainly pin it's name to that very phrase. As a basic guide, older whiskies tend to take less water than their younger counterparts (a few drops of water act like rain on dry ground, it releases the aromas and unlocks those hidden flavors), which is why many people add water to their whisky, at the same time it reduces the alcohol content making it easier to drink. Even at 40% alcohol it can burn in the mouth so a few drops (and i do mean only a few drops) can dramatically improve the experience. Remember if you add too much water the whisky will be ruined so best to add a drop at a time till you find the right balance!

The following are my personal tasting notes:

Nose (straight): 

Very Malty and full of oak characteristics. Mellow yet warming on the nose with a small hint of spice in the background.

Taste (straight): 

Smooth yet rich. No alcoholic burn and there is a very good balance between dried fruits at the front of the mouth and the spice notes that you get at the back.

Nose (with water): 

The oak is more prominent yet it seems to bring the spice out too, definitely enhances it although the malty note has been suppressed

Taste (with water): 

The dried fruits really shine through with raisens, orange peel and chocolate in the front of the mouth, spice note is prolonged. Again no alcoholic nip

Finish (once swallowed): 

A mixture of spice and malt lingers in the mouth for around a minute, the spice persists for slightly longer. After-taste completely gone after 5 minutes.

Additional notes: 

Not oilly in the mouth, easy to drink neat but chill-filtering has clearly restricted the full experience, unknown if caramel colourant has been added.

---------------------------------------------------------

VERDICT:

It certainly isn't cheap but you are entering the age bracket where Whisky shows it's excellence and depth, keeping in mind this is a Blended Whisky you would expect it to take longer for the blends to fully integrate into each other, yet in this that process has finished. You would swear this was a single malt if given blind and given how smooth and easy to drink it is i am going to suggest there is older whisky in the bottle (the age statement on a bottle of whisky only tells you how old the youngest whisky they've used it). So don't go thinking that it is a set 22 years old. You can tell they have used a mixture of ex bourbon and Sherry barrels in maturation and that mix has worked extremely well.

I will be knocking a star off simply as it is expensive considering it's a blended scotch and it has been reduced down to 40% alcohol (less alcohol means less flavor). At the same time it has been chilfiltered so all the natural oils will have been removed.

If they gave this a "craft" presentation i.e. bottled it at 43% or 46% and didn't chilfilter the natural oils out it would be so much better. It's fantastic as it is but as a whisky drinker for a good few years now you respect the distillers more when they mess with it less.

RECOMMENDED as a bottle to enjoy over the Christmas/ New Year period, you won't be disappointed!

Whisky I've Drank: Chivas Regal Aged 18 Years Gold Signature

By Colleen Graham
Chivas is known for a series of fine blended Scotch whiskies ranging from a 12-year-old to an amazing 25-year-old bottling. It is the middle of the range, the 18-year-old Gold Signature, that is the most popular and reasonably-priced for a Scotch that will impress your taste buds and any friends you may have over for an evening sipper.
Beyond the normal tasting of the Chivas Regal 18 Year Old Gold Signature Scotch, I was asked to compare it to another considerably more expensive blended whisky, the Johnnie Walker Blue Label.
The Comparison:
The profiles of the two Scotches are completely different - with Chivas being "bolder, sweeter, and with notes of charcoal" and Johnnie Walker Blue being "oakier, softer, and with notes of hay". I think which is better is subjective to individual taste.
Personally, I enjoy a very bold Scotch most of the time so my preference would lean toward Chivas. Though I really enjoy Johnnie Walker Blue, it can be too light for me, especially when the ice melts. It would depend on what mood I'm in at the moment as to which I choose. I see Chivas being a year-round Scotch and Johnnie Walker Blue a summer Scotch.
I also did a comparison with Johnnie Walker Black and that is a closer match to Chivas 18 in terms of its bold side, but again, I'm leaning toward a preference for Chivas.
Yet another consideration is the price. Since the average person may well find the pricier Scotches something of a luxury, it seemed worthwhile to compare two beverages from either end of the premium spectrum as a way of discovering what you might be missing when you don't choose the more expensive option.
Beyond a subtle smoothness found in the Johnnie Walker and a completely different flavor profile, the money is well-spent either way. Again, Scotch and whisky in general are so subjective to taste that each person should follow their own preferences.
Tasting Notes on Chivas 18YO:
Chivas Regal 18 is a rich amber color, that of red wheat, and it opens with the aroma of sweet citrus, apple and a slight amount of oak.
The velvet palate is filled with caramel and peat with warm, burnt orange notes. It finishes very dry and slightly spicy with a satisfying smoke at the back.
About Chivas Regal 18 Year Old Gold Signature Scotch Whisky:
Distilled by Chivas Brothers in Aberdeen, Scotland
Master Blender Colin Scott
40% ABV (80 proof)

Whisky I've Drank: Johnnie Walker Red Rye Finish Blenders´ Batch

By WhiskyNotes

Back to basics. Johnnie Walker Red Rye Finish is the first expression in a new Blender’s Batch series. It is not usually the kind of whisky I write about, but in this festive season it is all over the place, here in Belgium you don’t have to wait long for a Red Rye commercial when you turn on the TV.

The Blender’s Batch range is all about variation and experimentation. For this first release they used whiskies matured in first-fill American oak which were blended and finished for six months in casks that previously held rye whiskey. It is a wide-scale evolution of a previous experiment, Johnnie Walker Select Casks Rye Finish, that was released in the US last year.

Later on new experiments will follow, not just finishes but also variations in malting, fermentation and distillation processes. Expect a Johnnie Walker Triple Grain American oak soon. I’ve also seen a Major Peat experiment, as well as The Bacchus (with Roseisle malt matured in wine casks) set for May 2017.

Johnnie Walker Red Rye Finish is made from four whiskies including malt from Cardhu and grain from Port Dundas. Most of all this is a cocktail whisky aimed at a Manhattan or Old Fashioned.

I asked myself whether it was a good move for Johnnie Walker to dive into this limited series concept, where a new marketing campaign is launched every few months and the whisky disappears after a while. It may not work for consumers who stick to the reliability of the ubiquitous Johnnie Walker Red. But we can only applaud the open spirit.

Johnnie Walker Red Rye Finish

(40%, OB 2016, Blender’s Batch #1)

Nose: 

sweet and spicy. There’s honey, toffee, oranges and baked apple. Warming wood spices, mainly cinnamon and ginger. Sugared cereals. Light bread crust. An ever so light hint of cedar oak. It’s in the same ballpark as a Red Label but with more spicy oak. A good thing, it gives it a little more depth. Mouth: same kind of spiciness at first. Pepper, ginger, oak shavings. Then the common blend character comes out, with caramel sweetness, vanilla and a slightly harsh, grainy tang.

Finish: 

not too long, with a vague sweetness and the lingering grainy notes.

Oak is usually what a cheap blend hasn’t been exposed too (at least not long enough) so in a way the spicy notes of this Red Rye Finish give it some depth and a sense of age. I wouldn’t sip this like a malt whisky, but given the price point, this is not bad and I agree it works well in cocktails. Around € 20.

Score: 71/100