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.