Tuesday, March 6, 2012
Monday, March 5, 2012
Single Malt Report: Vegas 2012 edition (Part 3 of 4)
Happy Monday! Time for Part Three in the Vegas 2012 edition of the Single Malt report.
Here's The Whisky Attic drink list:
Part 1 - Dalmore Gran Reserva
Part 1 - Tyrconnell 10yr Irish Single Malt, Madeira Finish
Part 1 - Big Bottom Bourbon
Part 2 - Balvenie 14yr Caribbean Cask
Part 2 - Rowan's Creek Bourbon
Part 2 - Willett Straight Rye
Part 3 - Ledaig 15yr
Part 3 - Amrut Cask Strength Indian Single Malt
Part 3 - Laphroaig 10yr Cask Strength
Ardbeg Corryvrecken
Ballylarkin Irish Whiskey Liqueur
Tomintoul 27yr
Adam had told me, before the tasting had begun, that due to my palate preferences we would be heading towards the extremes of the whisky world.
Now we were at the midpoint of whiskies. There had been great finishes: madeira on Irish, rum on Scottish; and there had been a massive spicy rye. But what about the single malt's spirit itself, what journeys awaited?
LEDAIG 15 YEAR OLD SINGLE MALT
Distillery: Tobermory
Brand: Ledaig
Age: minimum 15 years
Maturation: likely bourbon casks
Region: Island (Mull)
Alcohol by Volume: 43%
The Island of Mull sits south of Syke and north of Islay. A single distillery has operated on this rocky island, on and off, since 1798. It's been known as Tobermory for the majority of its existence, but also went by the name Ledaig for twenty years.
Currently Tobermory produces its namesake unpeated malt as well as "Ledaig", a considerably peated malt modelled after the whisky that had been produced on the island many years before. Ledaig is a bit of a curio since it's not hot and peppery like Talisker to the north, nor is it medicinal like the distilleries to the south.
The good news is that Ledaig 15 is wonderful, strong in character and significantly different than any other malt that I've had...
Ledaig 15yr
Nose: Fresh peat: the mosses and grasses that later ended their days as the smoke that dried the Mull malted barley; a bit of soap, some citrus
Palate: That lovely fresh vegetal peat element, new cigar smoke, a little dusty, malty, a smidge of spice
Finish: Very extensive for its ABV, lovely in fact, a little dusty and vegetal
...The bad news? Ledaig 15 was produced in limited amounts for a limited time and no longer for sale anywhere, except at swollen auction prices. It was a great pleasure to have had this opportunity to taste it.
Pricing - Unbloodyknown :(
Rating - 92
AMRUT CASK STRENGTH INDIAN SINGLE MALT
Distillery: Amrut
Age: unknown but definitely young
Maturation: bourbon casks
Region: India (Bangalore)
Alcohol by Volume: 61.8%
LAPHROAIG 10 YEAR OLD CASK STRENGTH (Batch 002)
This may or may not be the right bottle pic. There are others with greener labels and the ABV stamped largely on the front.
Distillery: Laphroaig
Age: minimum 10 years
Maturation: seasoned oak
Region: Islay
Alcohol by Volume: 56.3%
Adam and I chatted about Laphroaig's malts after I'd sampled this one. He helped diagnose my issue with the 18 year -- it's designed with a subtler palate range in mind. He's also a fan of the Quarter Cask. "Best nose in the range, but this has the best finish by far." This being the 10yr Cask Strength.
Laphroaig 10yr Cask Strength
Nose: Coal and wood smoke, no bandaids, salty, and moderate peating
Palate: More of the coal and wood smoke, smoked fish, salty Atlantic, balanced by a mellow brown sugar sweetness, nice oily texture
Finish: One of the greatest ever. ENORMOUS. I swear there were three climbing tiers of finish. It was boom, then BOom, then boOM. Cigars, bonfires, woodstoves, coastal Irish evenings
I'll agree with him, this finish was unbelievable. It kept transforming as time went on. Looks like the Quarter Cask has a competitor here.
Here's The Whisky Attic drink list:
Part 1 - Dalmore Gran Reserva
Part 1 - Tyrconnell 10yr Irish Single Malt, Madeira Finish
Part 1 - Big Bottom Bourbon
Part 2 - Balvenie 14yr Caribbean Cask
Part 2 - Rowan's Creek Bourbon
Part 2 - Willett Straight Rye
Part 3 - Ledaig 15yr
Part 3 - Amrut Cask Strength Indian Single Malt
Part 3 - Laphroaig 10yr Cask Strength
Ardbeg Corryvrecken
Ballylarkin Irish Whiskey Liqueur
Tomintoul 27yr
Adam had told me, before the tasting had begun, that due to my palate preferences we would be heading towards the extremes of the whisky world.
Now we were at the midpoint of whiskies. There had been great finishes: madeira on Irish, rum on Scottish; and there had been a massive spicy rye. But what about the single malt's spirit itself, what journeys awaited?
LEDAIG 15 YEAR OLD SINGLE MALT
Brand: Ledaig
Age: minimum 15 years
Maturation: likely bourbon casks
Region: Island (Mull)
Alcohol by Volume: 43%
The Island of Mull sits south of Syke and north of Islay. A single distillery has operated on this rocky island, on and off, since 1798. It's been known as Tobermory for the majority of its existence, but also went by the name Ledaig for twenty years.
Currently Tobermory produces its namesake unpeated malt as well as "Ledaig", a considerably peated malt modelled after the whisky that had been produced on the island many years before. Ledaig is a bit of a curio since it's not hot and peppery like Talisker to the north, nor is it medicinal like the distilleries to the south.
The good news is that Ledaig 15 is wonderful, strong in character and significantly different than any other malt that I've had...
Ledaig 15yr
Nose: Fresh peat: the mosses and grasses that later ended their days as the smoke that dried the Mull malted barley; a bit of soap, some citrus
Palate: That lovely fresh vegetal peat element, new cigar smoke, a little dusty, malty, a smidge of spice
Finish: Very extensive for its ABV, lovely in fact, a little dusty and vegetal
...The bad news? Ledaig 15 was produced in limited amounts for a limited time and no longer for sale anywhere, except at swollen auction prices. It was a great pleasure to have had this opportunity to taste it.
Pricing - Unbloodyknown :(
Rating - 92
AMRUT CASK STRENGTH INDIAN SINGLE MALT
Distillery: Amrut
Age: unknown but definitely young
Maturation: bourbon casks
Region: India (Bangalore)
Alcohol by Volume: 61.8%
Then it was a quick gear shift into a hefty Cask Strength from...
India.
India? India. India has a massive whisky market, dominated by their own brands of blends. Much of what they bottle as "whisky" is actually an inexpensive distillation of molasses. BUT, Amrut Distilleries (est. 1948) now produces their malts according to the Scottish Whisky Association's standards.
Now, as you can imagine, the weather in India is slightly different than that of Scotland. So the whisky matures differently. For instance the heavy heat causes the spirit to shed alcohol much faster than its Scotch counterparts. Thus the bottlings must be much younger.
So, what we have here is a young cask-strengthed Amrut, with a big ABV:
India.
India? India. India has a massive whisky market, dominated by their own brands of blends. Much of what they bottle as "whisky" is actually an inexpensive distillation of molasses. BUT, Amrut Distilleries (est. 1948) now produces their malts according to the Scottish Whisky Association's standards.
Now, as you can imagine, the weather in India is slightly different than that of Scotland. So the whisky matures differently. For instance the heavy heat causes the spirit to shed alcohol much faster than its Scotch counterparts. Thus the bottlings must be much younger.
So, what we have here is a young cask-strengthed Amrut, with a big ABV:
Amrut Cask Strength Indian Single Malt
Nose: Malty and oaky, but surprisingly little ethyl for an ABV like this
Palate: Thick, oily, malty, a little bit of salt, very fatty, again relatively little of that ethyl
Finish: Here's the Heat, along with some spice.
Perhaps it was the new tasting method, but the alcohol (62% of the drink) was not as obtrusive as other lighter cask strength whiskies I've had. It was very good. Blindfolded I wouldn't have known that it wasn't Scottish.
ALSO, I have a my own mini bottle of this. So we'll explore this further, along with other world whiskies, next month.
Perhaps it was the new tasting method, but the alcohol (62% of the drink) was not as obtrusive as other lighter cask strength whiskies I've had. It was very good. Blindfolded I wouldn't have known that it wasn't Scottish.
ALSO, I have a my own mini bottle of this. So we'll explore this further, along with other world whiskies, next month.
(to be examined again in April...)
LAPHROAIG 10 YEAR OLD CASK STRENGTH (Batch 002)
Distillery: Laphroaig
Age: minimum 10 years
Maturation: seasoned oak
Region: Islay
Alcohol by Volume: 56.3%
Adam and I chatted about Laphroaig's malts after I'd sampled this one. He helped diagnose my issue with the 18 year -- it's designed with a subtler palate range in mind. He's also a fan of the Quarter Cask. "Best nose in the range, but this has the best finish by far." This being the 10yr Cask Strength.
Laphroaig 10yr Cask Strength
Nose: Coal and wood smoke, no bandaids, salty, and moderate peating
Palate: More of the coal and wood smoke, smoked fish, salty Atlantic, balanced by a mellow brown sugar sweetness, nice oily texture
Finish: One of the greatest ever. ENORMOUS. I swear there were three climbing tiers of finish. It was boom, then BOom, then boOM. Cigars, bonfires, woodstoves, coastal Irish evenings
I'll agree with him, this finish was unbelievable. It kept transforming as time went on. Looks like the Quarter Cask has a competitor here.
Pricing - Good at $60; Less Good at $75
Rating - 89
These were all big individualist whiskies adorned with clomping steel-toed boot-style characteristics.
Could we go any larger? What in the world would that be like?
Sunday, March 4, 2012
Alex Rodriguez responds to my blog post in acceptable fashion
The first pitch Alex sees this spring training, courtesy of Roy Halladay:
That's okay with me.
UPDATE: Because mlb.com can't get their video working correctly, I'll spoil the suspense.
He hits a homerun.
That's okay with me.
UPDATE: Because mlb.com can't get their video working correctly, I'll spoil the suspense.
He hits a homerun.
Friday, March 2, 2012
Alex Rodriguez, I'll bet you think this post is about you
Is there nothing that you do, publicly, that doesn't photograph weird?
I guess that's why I love you, man.
No, not that way.
In more of a straight male warrior centaur kind of way.
Yeah, that's what I'm talking about.
You need to be healthy this year, bro. Haters gon' hate, but a three year clean ARodaissance would be swell for beisbol, New York, and (even bigger!) you.
Afterwards, you'd be in around 7th place in Runs, 12th in Hits, 2nd in Total Bases, 3rd in RBI, 5th in Extra Base Hits, you'd pass Babe Ruth on the home run list, and (for the statheads) you'd be 8th in Offensive WAR. And you'd still be only 38 years old. Three years left on your contract to coast on into the top of the record books in almost every major offensive category.
I know you've said that you don't pay any attention to your own stats, but look at those pictures above. Dude. You do pay attention to your own stats.
So, if not for the fans, if not for the game, if not for the Yankees, do it for ARod.
Think about it for a sec...
The photo opportunities will be endless.
Thursday, March 1, 2012
Single Malt Report: Vegas 2012 edition (Part 2 of 4)
Time for Part Two in the Vegas 2012 edition of the Single Malt report. Part One can be found here.
Here's The Whisky Attic drink list:
Part 1 - Dalmore Gran Reserva
Part 1 - Tyrconnell 10yr Irish Single Malt, Madeira Finish
Part 1 - Big Bottom Bourbon
Part 2 - Balvenie 14yr Caribbean Cask
Part 2 - Rowan's Creek Bourbon
Part 2 - Willett Straight Rye
Ledaig 15yr
Amrut Cask Strength Indian Single Malt
Laphroaig 10yr Cask Strength
Ardbeg Corryvrecken
Ballylarkin Irish Whiskey Liqueur
Tomintoul 27yr
Adam was clearly aiming towards a massive nose/taste profile for this tasting. That wasn't just blind guessing on his part. Before beginning, he'd first asked me some questions on my whisky preferences and from there made these selections. He said that I had a "very expansive palate". Whether that was customer flattery or the truth, it worked for me!
I like massive Petite Sirahs, very dark chocolate, bitter beers, and bitter teas. I guess the flipside of that is my impatient response to older subtler whiskies. I'm working on that, but someone needs to supply me with some additional old whisky! Otherwise, I guess I've been currently saving money sampling lunatic youngin' drams.
I did tell him that I'd tired a bit of the super winey finishes and enjoyed more basic finishes, the malt, the many varieties of peat, and all things Campbeltown. He snuck a couple of finished whiskies in here, but he chose wisely since I really enjoyed them both. And, as noted in Part 1 (yesterday) and 2 (today), he entered three American whiskies into this world tour.
To the reports!
THE BALVENIE 14 YEAR OLD, CARIBBEAN CASK
ROWAN'S CREEK BOURBON
WILLETT STRAIGHT RYE
I'd been waiting for this opportunity for some time: An introduction to rye whiskey.
Perhaps, I'd over-romanticized rye, but there always seemed to be an edge to its oldschool-ness. For the longest time, most liquor stores never carried it. No one ever talked about it. Bourbon this, Scotch that, but no rye.
But within the last year or so, I started meeting people who'd just started drinking and enjoying rye. Rye was starting to pop up in liquor stores. A small resurgence perhaps? I wanted in, but I was never that crazy about other American whiskies. They were often too sweet, too much of a sadistic lumbering oaf, a total lack of grace -- very American, as it were. There needed to be a proper introduction.
And here it was. Three years old, a KBD bottling, 57.6% alcohol. The bottle label contained barrel and distilling information but was otherwise simple and restrained.
Yet without any frame of reference, I had no idea what this was going to taste like.
Willet Cask Strength Single Barrel Rye Whiskey
Nose: WOW. Holiness. I'm transported to my childhood, evening Havdalah services at the synagogue, the fragrant spice box. I may be having a moment here.
Palate: Very spicy. The zing and whoosh and prickle and hum, but no burn. Oh dear me.
Finisih: Epic. Toasty and peppery.
On February 23rd, 2012, I am sold on rye.
Pricing - Excellent at $35-$40
Rating - 91
Part Three to follow on Monday!
Here's The Whisky Attic drink list:
Part 1 - Dalmore Gran Reserva
Part 1 - Tyrconnell 10yr Irish Single Malt, Madeira Finish
Part 1 - Big Bottom Bourbon
Part 2 - Balvenie 14yr Caribbean Cask
Part 2 - Rowan's Creek Bourbon
Part 2 - Willett Straight Rye
Ledaig 15yr
Amrut Cask Strength Indian Single Malt
Laphroaig 10yr Cask Strength
Ardbeg Corryvrecken
Ballylarkin Irish Whiskey Liqueur
Tomintoul 27yr
Adam was clearly aiming towards a massive nose/taste profile for this tasting. That wasn't just blind guessing on his part. Before beginning, he'd first asked me some questions on my whisky preferences and from there made these selections. He said that I had a "very expansive palate". Whether that was customer flattery or the truth, it worked for me!
I like massive Petite Sirahs, very dark chocolate, bitter beers, and bitter teas. I guess the flipside of that is my impatient response to older subtler whiskies. I'm working on that, but someone needs to supply me with some additional old whisky! Otherwise, I guess I've been currently saving money sampling lunatic youngin' drams.
I did tell him that I'd tired a bit of the super winey finishes and enjoyed more basic finishes, the malt, the many varieties of peat, and all things Campbeltown. He snuck a couple of finished whiskies in here, but he chose wisely since I really enjoyed them both. And, as noted in Part 1 (yesterday) and 2 (today), he entered three American whiskies into this world tour.
To the reports!
THE BALVENIE 14 YEAR OLD, CARIBBEAN CASK
Distillery: The Balvenie
Age: minimum 14 years
Maturation: Traditional Oak
Finish: Guyanese and Venezuelan rum casks
Finish: Guyanese and Venezuelan rum casks
Region: Speyside (Dufftown)
Alcohol by Volume: 43%
Balvenie has a history of rummed whisky releases. There was the 17yr Rum Cask release from 2008, which was matured entirely in rum casks. It was a smash and sold out promptly. I was lucky enough to get a taste of it, courtesy of Bernardo (thank you, sir). It was very rummy and full of molasses, a great dessert whisky. Then there was the 14yr Golden Cask (47.5% ABV, non-chillfiltered) which was sold only via Duty Free shops in 2009. Then there was also a Rum Cask (47.1% ABV) which they'd done briefly in 2005. And a 14yr Cuban Selection (43% ABV) for the French market.
And now we have this 14yr Caribbean Cask bottling, exclusive to the US market. Bottled at 43% ABV, it's finished for a number of months in rum casks from, yes, the Caribbean.
The Balvenie 14 year old Caribbean Cask
Nose: MILK CHOCOLATE! Tons of it wrapped around a bit of cinnamon. Yum.
Palate: Thick and malty. More milky chocolate. Cinnamon and all of the sweet spices in the cabinet. Not as rummy as 17yr.
Finish: Moderate. Lingering cinnamon and Nestle's chocolate.
It's a different creature than the 17yr, partially due to the difference in maturation and partially due to, well, me. The tasting method helped hone my sensory experience. And in this case, the first imprint was milk chocolate. The rest of the blogosphere has found characteristics like vanilla, toffee, and nuts.
Like the 17yr though, this is not an aperitif. It's a sweet dense whisky to cap off dinner. Maybe a dram with some ice cream.
It's my favorite Balvenie at the moment.
Pricing - Bargain at $50, Good at $65
Rating - 87
Balvenie has a history of rummed whisky releases. There was the 17yr Rum Cask release from 2008, which was matured entirely in rum casks. It was a smash and sold out promptly. I was lucky enough to get a taste of it, courtesy of Bernardo (thank you, sir). It was very rummy and full of molasses, a great dessert whisky. Then there was the 14yr Golden Cask (47.5% ABV, non-chillfiltered) which was sold only via Duty Free shops in 2009. Then there was also a Rum Cask (47.1% ABV) which they'd done briefly in 2005. And a 14yr Cuban Selection (43% ABV) for the French market.
And now we have this 14yr Caribbean Cask bottling, exclusive to the US market. Bottled at 43% ABV, it's finished for a number of months in rum casks from, yes, the Caribbean.
The Balvenie 14 year old Caribbean Cask
Nose: MILK CHOCOLATE! Tons of it wrapped around a bit of cinnamon. Yum.
Palate: Thick and malty. More milky chocolate. Cinnamon and all of the sweet spices in the cabinet. Not as rummy as 17yr.
Finish: Moderate. Lingering cinnamon and Nestle's chocolate.
It's a different creature than the 17yr, partially due to the difference in maturation and partially due to, well, me. The tasting method helped hone my sensory experience. And in this case, the first imprint was milk chocolate. The rest of the blogosphere has found characteristics like vanilla, toffee, and nuts.
Like the 17yr though, this is not an aperitif. It's a sweet dense whisky to cap off dinner. Maybe a dram with some ice cream.
It's my favorite Balvenie at the moment.
Pricing - Bargain at $50, Good at $65
Rating - 87
ROWAN'S CREEK BOURBON
Bottler: Kentucky Bourbon Distillers (aka KBD or Willett Distilling Company)
Brand: Rowan's Creek
Brand: Rowan's Creek
Age: 5 to 15 years
Maturation: New Oak
Region: Bourbon County, Kentucky
Alcohol by Volume: 50.5%
Ah, he slipped another American whiskey into the tour. Adam's a big fan of bourbon, and of KBD as well. This one is Rowan's Creek Kentucky Bourbon, a small batch whiskey, bottled at 101 proof. KBD is an independent bottler, though a very productive one, as it bottles sixteen different brands. Rowan's Creek is their best selling brand.
Rowan's Creek Kentucky Bourbon
Nose: Lovely, expansive. Vanilla, cinnamon and peppery spices, toffee. Maybe even floral.
Palate: Vanilla and honey. Very easygoing considering the ABV.
Finish: Huge finish, I think I was still sensing this the next day. Bountiful sweet bourbon vanilla with a little zing.
I'm giving this one a half measure up on the Big Bottom Bourbon. The nose was delicious, I couldn't stop sniffing the glass. And the finish is enormous, which was a surprise since the palate was so smooth. Another bourbon that I would try again, happily.
Pricing - Good at $40
Rating - 79
Ah, he slipped another American whiskey into the tour. Adam's a big fan of bourbon, and of KBD as well. This one is Rowan's Creek Kentucky Bourbon, a small batch whiskey, bottled at 101 proof. KBD is an independent bottler, though a very productive one, as it bottles sixteen different brands. Rowan's Creek is their best selling brand.
Rowan's Creek Kentucky Bourbon
Nose: Lovely, expansive. Vanilla, cinnamon and peppery spices, toffee. Maybe even floral.
Palate: Vanilla and honey. Very easygoing considering the ABV.
Finish: Huge finish, I think I was still sensing this the next day. Bountiful sweet bourbon vanilla with a little zing.
I'm giving this one a half measure up on the Big Bottom Bourbon. The nose was delicious, I couldn't stop sniffing the glass. And the finish is enormous, which was a surprise since the palate was so smooth. Another bourbon that I would try again, happily.
Pricing - Good at $40
Rating - 79
WILLETT STRAIGHT RYE
Bottler: Kentucky Bourbon Distillers (aka KBD or Willett Distilling Company)
Brand: Willett
Brand: Willett
Age: 3 years
Maturation: New Oak
Region: Bourbon County, Kentucky
Alcohol by Volume: 57.6%
I'd been waiting for this opportunity for some time: An introduction to rye whiskey.
Perhaps, I'd over-romanticized rye, but there always seemed to be an edge to its oldschool-ness. For the longest time, most liquor stores never carried it. No one ever talked about it. Bourbon this, Scotch that, but no rye.
But within the last year or so, I started meeting people who'd just started drinking and enjoying rye. Rye was starting to pop up in liquor stores. A small resurgence perhaps? I wanted in, but I was never that crazy about other American whiskies. They were often too sweet, too much of a sadistic lumbering oaf, a total lack of grace -- very American, as it were. There needed to be a proper introduction.
And here it was. Three years old, a KBD bottling, 57.6% alcohol. The bottle label contained barrel and distilling information but was otherwise simple and restrained.
Yet without any frame of reference, I had no idea what this was going to taste like.
Willet Cask Strength Single Barrel Rye Whiskey
Nose: WOW. Holiness. I'm transported to my childhood, evening Havdalah services at the synagogue, the fragrant spice box. I may be having a moment here.
Palate: Very spicy. The zing and whoosh and prickle and hum, but no burn. Oh dear me.
Finisih: Epic. Toasty and peppery.
On February 23rd, 2012, I am sold on rye.
Pricing - Excellent at $35-$40
Rating - 91
Part Three to follow on Monday!
Wednesday, February 29, 2012
Single Malt Report: Vegas 2012 edition (Part 1 of 4)
I'm curled up in bed with a 101.4 degree fever. Sorry, more cowbell is not the prescription needed. Instead, I need some consistent sleep and at least a week to dry out.
In the meantime, I'm going to do a bunch of mini-reports on the whiskies sampled at The Whisky Attic. I posted about this experience last week, but would like to expand a little about the individual spirits.
But first...
I put away about a third of a bottle of Redbreast 12 over three nights. It's still a damned delicious whiskey, one of the greats. Everyone in the crew put it away without a single Whiskey Face. In fact, everyone had it neat and went back for seconds and thirds (and maybe more). There may even wind up being a bottle or two purchased as a result of the experience.
My brother scored a free drink ticket at the Sports Book and awesomely handed it over to me. The voucher said that it would only cover well drinks, but the GREAT bartender used Glenfiddich 12 when I politely inquired about it. If I knew he'd be so swell, I wouldn't have asked for a highball. But in fact, the club soda really brought out all of the sweets with the 'Fiddich. So I recommend that to those willing to bruise their booze with soda water.
Wolfgang Puck's Postrio at The Venetian has an exemplary whisky selection. It's all about quality not quantity in their case. They had Bunnahabhain, Scapa(!), Tobermory, Caol Ila, and a couple independents in addition to the very good usual suspects. I went with the Bunny 12 and happily discovered that I finally found the subtle peat note. It was a lean and peaceful peat, contributing to a great whisky. I've included an update at the bottom of my original post about Bunny 12.
Now, back to The Whisky Attic drink list:
Dalmore Gran Reserva
Tyrconnell 10yr Irish Single Malt, Madeira Finish
Big Bottom Bourbon
Balvenie 14yr Carribean Cask
Rowan's Creek Bourbon
Willett Straight Rye
Ledaig 15yr
Amrut Cask Strength Indian Single Malt
Laphroaig 10yr Cask Strength
Ardbeg Corryvrecken
Ballylarkin Irish Whiskey Liqueur
Tomintoul 27yr
I'm going to split this up into groups of three in order to make this easier to digest. These will be a little smaller than the usual reports.
THE DALMORE GRAN RESERVA
THE TYRCONNELL 10 YEAR MADEIRA FINISH (Irish Single Malt)
Yep, not a blend, not a single pot still, but a genuine Irish single malt. Other than Bushmills, Cooley is producing the only Irish single malts at the moment. They were also the last of the independent Irish distilleries, until they were purchased by Beam a few months ago.
Tyrconnell was very popular here in The States until Prohibition crushed their brand. Thankfully it was resurrected by Cooley, who have released four different bottlings.
Whisk(e)y trivia: The label has an illustration of a racehorse named "The Tyrconnell" once owned by the distillery. In 1876, they entered it in The National Produce Stakes Irish Classic and, at 100 to 1 odds, it won.
Now to its eponymous whiskey...
The Tyrconnell 10 year, Madeira Finish
Nose: floral but not perfumy, instead its an entire field of blooming flowers; fruit juices (cranberry and grape)
Palate: Fresh ripe fruit and lots of it, stone fruits and berries, all with a solid malt center that keeps it from being overly sweet
Finish: Medium, the fruits remain, and the flowers return
As I've only hinted with all the Redbreast mentions on this blog, I am an enormous Irish whiskey fan. It has a lightness that doesn't abandon verve and explosive flavor. And this single malt did not disappoint. It's probably the juiciest whisk(e)y that I've ever tried, yet it wasn't candied or sweet. Even the great Serge Valentin called it yummy. Agreed.
Pricing - Acceptable at $70-$80 (though if Beam could lower it $20......pretty please?)
Rating - 92 (adjusted down to 81 in a later review)
BIG BOTTOM STRAIGHT BOURBON
The international tour continues. From the Northern Highlands, to County Louth, to Bourbon County, Kentucky. This one had Adam, along with the Frog's bartender and I humming the tune to Spinal Tap's "Big Bottom".
Part 2 to follow soon...
In the meantime, I'm going to do a bunch of mini-reports on the whiskies sampled at The Whisky Attic. I posted about this experience last week, but would like to expand a little about the individual spirits.
But first...
I put away about a third of a bottle of Redbreast 12 over three nights. It's still a damned delicious whiskey, one of the greats. Everyone in the crew put it away without a single Whiskey Face. In fact, everyone had it neat and went back for seconds and thirds (and maybe more). There may even wind up being a bottle or two purchased as a result of the experience.
My brother scored a free drink ticket at the Sports Book and awesomely handed it over to me. The voucher said that it would only cover well drinks, but the GREAT bartender used Glenfiddich 12 when I politely inquired about it. If I knew he'd be so swell, I wouldn't have asked for a highball. But in fact, the club soda really brought out all of the sweets with the 'Fiddich. So I recommend that to those willing to bruise their booze with soda water.
Wolfgang Puck's Postrio at The Venetian has an exemplary whisky selection. It's all about quality not quantity in their case. They had Bunnahabhain, Scapa(!), Tobermory, Caol Ila, and a couple independents in addition to the very good usual suspects. I went with the Bunny 12 and happily discovered that I finally found the subtle peat note. It was a lean and peaceful peat, contributing to a great whisky. I've included an update at the bottom of my original post about Bunny 12.
Now, back to The Whisky Attic drink list:
Dalmore Gran Reserva
Tyrconnell 10yr Irish Single Malt, Madeira Finish
Big Bottom Bourbon
Balvenie 14yr Carribean Cask
Rowan's Creek Bourbon
Willett Straight Rye
Ledaig 15yr
Amrut Cask Strength Indian Single Malt
Laphroaig 10yr Cask Strength
Ardbeg Corryvrecken
Ballylarkin Irish Whiskey Liqueur
Tomintoul 27yr
I'm going to split this up into groups of three in order to make this easier to digest. These will be a little smaller than the usual reports.
THE DALMORE GRAN RESERVA
Age: 10 to 15 years
Maturation: Oloroso sherry butts and Bourbon barrels
Finish: Sherry butts
Finish: Sherry butts
Region: Northern Highlands
Alcohol by Volume: 40%
Gorgeous bottle. Stellar website too. The Dalmore products are known for their luxurious design. Their Master Blender (technically the Master for all of the White & Mackay products) is the boisterous Richard Patterson, who has dubbed himself "The Nose" for both physical and job-related reasons. He has a great online presence and is everywhere at all times, probably the most sociable of all Master Blenders.
The Dalmore whiskies are also very much known for being very darkly colored and very very sherried. They're also all 40% ABV which is as tamed as a whisky can legally be. I lust after their King Alexander III whisky, which is a combination of Port, Sherry, Bourbon, Marsala, Madeira, and French red wine finishes.
Their famous flavor characteristic is orange (marmalade, juice, peel, etc.) but I didn't pick up any of that when I'd tried Dalmore 12 some time ago. That was a little frustrating.
So now here's the Gran Reserva: matured in 40% bourbon barrels and 60% Oloroso sherry butts, then married together for six months in sherry butts. With the help of Adam Carmer's method could I find the Dalmore character....?
Gran Reserva
Nose: Yay!!! Success. Fresh oranges. Pulp and peel. A little bit of caramel.
Palate: The fresh oranges dominate again. Some milky chocolate hides behind. Silky texture.
Finish: Brief. Mostly vanilla.
It's very graceful. And by that I mean pleasant rather than boring and subdued. It's also not as exciting as most of the other whiskies I'd tasted at The Attic, and the finish is quite short. I can't imagine that raising the alcohol to 43 or 46 percent would be that bad of a thing.
Pricing - Acceptable at $70-$75
Rating - 79
Gorgeous bottle. Stellar website too. The Dalmore products are known for their luxurious design. Their Master Blender (technically the Master for all of the White & Mackay products) is the boisterous Richard Patterson, who has dubbed himself "The Nose" for both physical and job-related reasons. He has a great online presence and is everywhere at all times, probably the most sociable of all Master Blenders.
The Dalmore whiskies are also very much known for being very darkly colored and very very sherried. They're also all 40% ABV which is as tamed as a whisky can legally be. I lust after their King Alexander III whisky, which is a combination of Port, Sherry, Bourbon, Marsala, Madeira, and French red wine finishes.
Their famous flavor characteristic is orange (marmalade, juice, peel, etc.) but I didn't pick up any of that when I'd tried Dalmore 12 some time ago. That was a little frustrating.
So now here's the Gran Reserva: matured in 40% bourbon barrels and 60% Oloroso sherry butts, then married together for six months in sherry butts. With the help of Adam Carmer's method could I find the Dalmore character....?
Gran Reserva
Nose: Yay!!! Success. Fresh oranges. Pulp and peel. A little bit of caramel.
Palate: The fresh oranges dominate again. Some milky chocolate hides behind. Silky texture.
Finish: Brief. Mostly vanilla.
It's very graceful. And by that I mean pleasant rather than boring and subdued. It's also not as exciting as most of the other whiskies I'd tasted at The Attic, and the finish is quite short. I can't imagine that raising the alcohol to 43 or 46 percent would be that bad of a thing.
Pricing - Acceptable at $70-$75
Rating - 79
THE TYRCONNELL 10 YEAR MADEIRA FINISH (Irish Single Malt)
Age: minimum 10 years
Finish: Madeira casks
Region: Ireland (Louth)
Alcohol by Volume: 46%
Yep, not a blend, not a single pot still, but a genuine Irish single malt. Other than Bushmills, Cooley is producing the only Irish single malts at the moment. They were also the last of the independent Irish distilleries, until they were purchased by Beam a few months ago.
Tyrconnell was very popular here in The States until Prohibition crushed their brand. Thankfully it was resurrected by Cooley, who have released four different bottlings.
Whisk(e)y trivia: The label has an illustration of a racehorse named "The Tyrconnell" once owned by the distillery. In 1876, they entered it in The National Produce Stakes Irish Classic and, at 100 to 1 odds, it won.
Now to its eponymous whiskey...
The Tyrconnell 10 year, Madeira Finish
Nose: floral but not perfumy, instead its an entire field of blooming flowers; fruit juices (cranberry and grape)
Palate: Fresh ripe fruit and lots of it, stone fruits and berries, all with a solid malt center that keeps it from being overly sweet
Finish: Medium, the fruits remain, and the flowers return
As I've only hinted with all the Redbreast mentions on this blog, I am an enormous Irish whiskey fan. It has a lightness that doesn't abandon verve and explosive flavor. And this single malt did not disappoint. It's probably the juiciest whisk(e)y that I've ever tried, yet it wasn't candied or sweet. Even the great Serge Valentin called it yummy. Agreed.
Pricing - Acceptable at $70-$80 (though if Beam could lower it $20......pretty please?)
Rating - 92 (adjusted down to 81 in a later review)
BIG BOTTOM STRAIGHT BOURBON
The international tour continues. From the Northern Highlands, to County Louth, to Bourbon County, Kentucky. This one had Adam, along with the Frog's bartender and I humming the tune to Spinal Tap's "Big Bottom".
Bottler: Big Bottom Whiskey (multiple distilleries)
Age: minimum 3 years
Maturation: New white oak
Region: Bourbon County, Kentucky (spirit); Oregon (company)
Alcohol by Volume: 45.5%
Big Bottom's bottles indeed have big bottoms. And the flavor is big and bottomless. They take new make (or white dog) from different distilleries, then they do the wood finishing themselves to create the final product. This one is 36% rye while a combination of unmalted barley and corn likely makes up the rest.
As mentioned in previous posts, I'm still a little new to the bourbon palate, but it's gradually working its way in. American whiskey is something that I would love to love. And big bottoms are worth singing about.
Big Bottom American Straight Bourbon Whiskey
Nose: some nice spiciness (maybe from the rye?), okay "spiciness" is kind of a generic term, how about "zing!" and "whoosh!", followed by more corn sweets than vanilla
Palate: the "zing" is peppery, hot cinnamon and nutmeg, and lots and lots and lots of corn sweets, Frosted Flakes perhaps
Finish: Massive finish, outlasted many of the single malts
Not a bad one. I love the pricing (see below). Would be great in an old-fashioned, the spice mixing with the bitters. I would definitely order this neatly in a bar to give it a second run. Very different than Blanton's, so my bourbon world is quietly expanding...
Pricing - Good at $28 (same price at five different locations)
Rating - 74
Big Bottom's bottles indeed have big bottoms. And the flavor is big and bottomless. They take new make (or white dog) from different distilleries, then they do the wood finishing themselves to create the final product. This one is 36% rye while a combination of unmalted barley and corn likely makes up the rest.
As mentioned in previous posts, I'm still a little new to the bourbon palate, but it's gradually working its way in. American whiskey is something that I would love to love. And big bottoms are worth singing about.
Big Bottom American Straight Bourbon Whiskey
Nose: some nice spiciness (maybe from the rye?), okay "spiciness" is kind of a generic term, how about "zing!" and "whoosh!", followed by more corn sweets than vanilla
Palate: the "zing" is peppery, hot cinnamon and nutmeg, and lots and lots and lots of corn sweets, Frosted Flakes perhaps
Finish: Massive finish, outlasted many of the single malts
Not a bad one. I love the pricing (see below). Would be great in an old-fashioned, the spice mixing with the bitters. I would definitely order this neatly in a bar to give it a second run. Very different than Blanton's, so my bourbon world is quietly expanding...
Pricing - Good at $28 (same price at five different locations)
Rating - 74
Part 2 to follow soon...
Tuesday, February 28, 2012
Las Vegas, Days 4 & 5 - Fremont Street and departure
Final Tally:
Video Poker - UP $110. Hit four 7s while eating frozen yogurt on Day 4.
Slot Machines - DOWN $16. Had to tithe to the Vegas spirit.
Craps - DOWN $50. That was one cold-ass table.
Blackjack - DOWN $50. That was one cold-ass table.
TOTAL - DOWN $6. I live to see another day.
Our buddy Shayan arrived in Vegas on Day 3 to bring our crew to four strong. Then we all proceeded to destroy a bottle of Redbreast 12yr, neatly. I always recommend pre-partying with something delicious.
We hit tons of good restaurants over the whole trip: Postrio, BLT Burger, Carnegie Deli (okay, maybe not good), Sirrico's (yum), Noodle Asia......and I'm sure I'm leaving some out.
Thanks to the clubbin', Day 3 lasted until 4am on Day 4. Haven't done that since......my single days? I dunno. Day 4 was a recovery day until we headed out to beautiful Fremont Street.
Okay, that pic is from 1986, but -- aside from the bizarro Viva Vision overhead -- it hasn't changed much. And that's what I like about it.
The cheap glitz. Millions of strobing bulbs. Hot neon. Immersion in Crayola color vomit. Love it! There was even some dude wailing out tunes on his saxophone. I shouted, "I'm in the '80s!"
Unless you go to a classy joint like the Golden Nugget, $5 tables abound. Even on weekend evenings. You can sidle up to the craps table with your Michelob. Stand between the casino employees who hate each other's guts. Toss your crumpled 20s onto the table. And share dice with a dozen prostitutes, pimps, the mentally ill, the drugged desperate, and the incontinent insomniacs. It rules. Nowhere else in that town will you find such camaraderie, so much cheering!
And yeah, I lost some money at Fitzgeralds, but it lasted me awhile. Plus the four of us actually got to sit at the same blackjack table, and lose money together. By the way, you should totally go to their website. The photo gallery is clearly from the......you guessed it, the '80s!
On Day 5, we breakfast buffeted then went our separate ways. No last minute slot machines. No emergency trolling for cheap tables. We're wiser than we used to be, in this sense only.
That drive back to LA is never the best part of the trip. If you've done Vegas correctly, then you're bloated, benumbed, and directionally disoriented.
Barstow was almost 80 degrees, then, forty minutes later, I drove through a snowstorm. Thus the escapade continued until I got home and passed out on the couch.
Five days is a loooong time in Las Vegas, but I didn't feel like I'd overdone it that badly. Had there been more money at my disposal, I could foresee things getting wilder on the gambling floor. But getting out and about (especially with Claire, the Vegas rookie) makes for a much better experience. I've lost count of how many times I've been to LV (somewhere between 12 and 20), but I would venture to say that this, alongside my bachelor's party, may have been amongst my top two Vegas trips.
And yes, there was some significant entertainment that will remain unpublished here. Sorry folks, but it's Vegas.
Video Poker - UP $110. Hit four 7s while eating frozen yogurt on Day 4.
Slot Machines - DOWN $16. Had to tithe to the Vegas spirit.
Craps - DOWN $50. That was one cold-ass table.
Blackjack - DOWN $50. That was one cold-ass table.
TOTAL - DOWN $6. I live to see another day.
Our buddy Shayan arrived in Vegas on Day 3 to bring our crew to four strong. Then we all proceeded to destroy a bottle of Redbreast 12yr, neatly. I always recommend pre-partying with something delicious.
We hit tons of good restaurants over the whole trip: Postrio, BLT Burger, Carnegie Deli (okay, maybe not good), Sirrico's (yum), Noodle Asia......and I'm sure I'm leaving some out.
Thanks to the clubbin', Day 3 lasted until 4am on Day 4. Haven't done that since......my single days? I dunno. Day 4 was a recovery day until we headed out to beautiful Fremont Street.
Okay, that pic is from 1986, but -- aside from the bizarro Viva Vision overhead -- it hasn't changed much. And that's what I like about it.
The cheap glitz. Millions of strobing bulbs. Hot neon. Immersion in Crayola color vomit. Love it! There was even some dude wailing out tunes on his saxophone. I shouted, "I'm in the '80s!"
Unless you go to a classy joint like the Golden Nugget, $5 tables abound. Even on weekend evenings. You can sidle up to the craps table with your Michelob. Stand between the casino employees who hate each other's guts. Toss your crumpled 20s onto the table. And share dice with a dozen prostitutes, pimps, the mentally ill, the drugged desperate, and the incontinent insomniacs. It rules. Nowhere else in that town will you find such camaraderie, so much cheering!
And yeah, I lost some money at Fitzgeralds, but it lasted me awhile. Plus the four of us actually got to sit at the same blackjack table, and lose money together. By the way, you should totally go to their website. The photo gallery is clearly from the......you guessed it, the '80s!
On Day 5, we breakfast buffeted then went our separate ways. No last minute slot machines. No emergency trolling for cheap tables. We're wiser than we used to be, in this sense only.
That drive back to LA is never the best part of the trip. If you've done Vegas correctly, then you're bloated, benumbed, and directionally disoriented.
Barstow was almost 80 degrees, then, forty minutes later, I drove through a snowstorm. Thus the escapade continued until I got home and passed out on the couch.
Five days is a loooong time in Las Vegas, but I didn't feel like I'd overdone it that badly. Had there been more money at my disposal, I could foresee things getting wilder on the gambling floor. But getting out and about (especially with Claire, the Vegas rookie) makes for a much better experience. I've lost count of how many times I've been to LV (somewhere between 12 and 20), but I would venture to say that this, alongside my bachelor's party, may have been amongst my top two Vegas trips.
And yes, there was some significant entertainment that will remain unpublished here. Sorry folks, but it's Vegas.
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