Wednesday, October 26, 2016
Loch Lomond Group is launching a new portfolio for the United States. The company owns two distilleries: Glen Scotia in Campletown and Loch Lomond in the Highlands as well as the stocks of the former Littlemill Distillery. The Loch Lomond Distillery is the only Scotch distillery that makes both malt and grain whiskeys, which they sell under the Loch Lomond and Inchmurrin labels.
The folks at Loch Lomond Group sent me three whiskeys to try.
Loch Lomond Blended Scotch Reserve, 40% ($18)
The nose has a light malt followed by vanilla and grassy notes. On the palate it's light and malty with some grainy notes. The finish is malty on the nose with citrus on the palate. This stuff isn't complex but there aren't any off notes. It's a solid workhorse blend with a light character. For $18 you could do a lot worse.
Loch Lomond Single Grain, 46% abv ($25)
The nose has intense notes of artificially flavored fruit candy or fruit stripe gum. The palate is very sweet with some of those same fruit notes. Mid-way through it develops a bitterness which grows into a fairly bitter finish. This stuff is pretty terrible.
Glen Scotia Double Cask, 46% abv ($54)
The Glen Scotia Double Cask is a vatting of American Oak and Pedro Ximenez casks. True to form, the nose has a strong, sweet sherry note. On the palate it's got a nice, sweet sherry with malt in the background which winds into a sweet sherry finish. It's Pedro Ximenez through and through, sherry with a sweet tooth. Again, not complex but an easy drinker.
Hey, two out of three ain't bad.
Monday, October 24, 2016
I read a lot of whiskey reviews and spend a lot of time evaluating whiskey with friends, and one thing I've noticed is that as a whiskey drinker gains experience, the nature of their tasting notes changes. Here's a general example of how whiskey tasting notes tend to change through the years.
Novice - One Year Experience
This is good whiskey.
Intermediate - Four Years Experience
Nose: Caramel and butterscotch.
Palate: Soft caramel notes, molasses, maple syrup.
Finish: A nice caramel note with some mint and spices.
Advanced - Eight Years Experience
The nose opens with Gaviota strawberries, green figs and a light alfalfa note in the background, after which it picks up soft tobacco, leather and Meyer lemon rind with the heft of a midnight fog that lifts gently off the ocean surface in a coastal town in Northern Maine. The palate shows seaweed, sponge cake, candied oranges and preserved lemons, with water bringing out allspice, Malaysian vanilla and spearmint. The mouthfeel is velvety with an oily residue akin to that of Ardbeg circa 1972-78. The finish is medium-long with traces of gooseberry, Blenheim apricot pit and anise.
Veteran - Over Ten Years Experience
This is good whiskey.
Friday, October 21, 2016
This week's most interesting new labels from the federal TTB database:
Edrington cleared a label for Macallan 1991, a cask strength, 25 year old whiskey aged in a sherry seasoned American oak cask.
Bacardi cleared a label for Craigellachie Double Cask, a 21 year old cask strength whiskey distilled in 1994.
Many whiskeys are blended from different types of casks, but why do that when you could just make one cask using many woods? Amrut Spectrum is a single malt finished in a custom made cask made from American oak, French oak, Spanish oak, Oloroso sherry cask, PX sherry cask
Note: The fact that a label appears on the TTB database does not necessarily mean it will be produced. In addition, some details on the label, such as proof, can change in the final product.
Wednesday, October 19, 2016
There was big news a few weeks ago when Constellation Brand purchased High West. Constellation Brand formerly owned the Barton Distillery, but since selling it in 2009, they haven't had any American whiskey in their profile. High West, located in Utah, has been one of the break-out companies of the new whiskey boom. While they do distill, most of what they have released, and the whiskeys that have made a name for them, are blends of sourced whiskey, some of which, ironically, was distilled at the Barton Distillery.
With all this news, I thought it would be a good time to try one of High West's more recent offerings. Yippee Ki-Yay is High West's Double Rye (a mix of Barton and MGP rye) finished in Syrah and Vermouth casks.
High West Yippee Ki-Yay, 46% abv
The nose has a strong rye profile with lots of spice. On the palate it starts with rye but then the wine comes in and gives a really nice balance to the rye. Soon after that, boom, it's all vermouth. Those botanical vermouth notes are big and stay with you through the finish, which pretty much tastes like you've been drinking a Manhattan.
This is a fun rye, but the vermouth notes are a bit overwhelming. I would have liked to taste the portion that was only finished in Syrah casks.
Thanks to Florin for the sample.
Monday, October 17, 2016
This is the tenth year of Heaven Hill's Parker's Heritage Collection (If you don't know the history, I recently recapped all of the Parker's Heritage Collection bottlings). This year's bottling is a 24 year old bottled in bond bourbon distilled at the pre-fire Heaven Hill distillery in Bardstown, Kentucky.
There are two releases of this year's bourbon: one was distilled in the Fall 1990 and the other in the Spring of 1991. I will be tasting the Fall 1990 release.
Parker's Heritage Collection 2016, 24 years old, 50% abv ($250)
The nose starts with light caramel and honey, Evan Williams like, and then develops nice oaky/leather notes. The palate comes on strong and oaky with a nice caramel in the back. The finish is strongly bitter.
The nose and palate on this bourbon are very strong and hearken back to the good old days of Parker's. The only flaw is in the finish which is too bitter. The good news is that even with the bitter finish, this is tasty stuff and the best Parker's Heritage release in years. The bad news is the price.
Thanks to Chris Dion for the sample.
Thursday, October 13, 2016
I'm wrapping up Apple Brandy Week with Arkansas Black, a sourced apple brandy bottled by a Northern California company. Their regular applejack is made from Arkansas Black apples and is distilled at Clear Creek in Oregon. Today, I'm tasting the 21 year old. I don't know if that also comes from Clear Creek or is from elsewhere. UPDATE: Drinkhacker reports that the source of this brandy was a "California brandy family."
Arkansas Black 21 yo Straight Applejack, 46% abv ($110)
The nose has apples, oak and light butterscotch bourbon notes. It smells sort of like Evan Williams. On the palate, it's got a strong canned pineapple note. The finish is dominated by bourbon notes. This is a curious one, fruity on the palate with a bourbon-like finish.
Thanks for joining me for Apple Brandy Week. If you've enjoyed all this brandy talk, check out the new Facebook Group Serious Brandy, for people interested in reviewing and discussing brandies of all types.
Wednesday, October 12, 2016
Did you know they make apple brandy in the UK? In fact, since 2011, there has been an AOC for Somerset Cider Brandy, even though there only appears to be one producer. The Somerset Cider Brandy Company bottles a wide range of expressions of their apple brandy, including 3, 5, 10, 15 and 20 year old expressions which are aged in a variety of oak casks. Today, I will try the 20 year old.
Somerset 20 Year Old Cider Brandy, Bottled 1/10/2015, 42% abv ($55 for 500ml)
This has a really beautiful nose with bold apple and oak notes. The palate is sweet and oaky. There's not much apple character on the palate; its tastes more like a Cognac or even a rum. It's quite sweet, making me wonder if there is added sugar. The finish is oaky, a bit bitter and it has a light sulfur like note, which may indicate some sherry cask aging.
This brandy reminds me of a standard Cognac. It's certainly sippable but not particularly interesting.
Somerset brandies are not currently available in the U.S.