Killing Whisky History, Episode 14 - Three Decades of Wild Turkey 101 Bourbon

Submitted for your approval or at least your analysis: The legacy of Austin, Nichols & Company, three ways.

--Wild Turkey 8 year old 101 bourbon, bottled in 1983

--Wild Turkey Old No. 8 Brand 101 bourbon, bottled in 1996

--Wild Turkey 101 bourbon, bottled in 2010


I wish that beard well. It went bye-bye after filming. *sniff* Oh sweet beard, I will never be able to grow you again. At least not until tomorrow.

Glenfiddich 14 year old Bourbon Barrel Reserve

If there's one philosophy that most Scotch distilleries currently follow, it's Add More American Oak. Whether it's through recharred/"rejuvenated" barrels or new/"virgin" oak casks, there appear to be three ideas for monetizing this ideology:

1.) Let's bottle younger, or NAS, whisky.
2.) Let's call a whisky "experimental" and charge more for it.
3.) Let's get bourbon drinkers to buy scotch.

Glenfiddich 14 year old Bourbon Barrel Reserve fulfills the third approach.

Exhibit A: It has an age statement of double digits, so that excludes reason #1.
Exhibit B: They already have their own "Experimental Series".
Exhibit C: The first paragraph on the official site: "Think a bourbon heart can't hold a single malt soul? Our 14 Year Old Bourbon Barrel Reserve uniquely delivers the smooth sophistication of Scotland with the sweet kick of Kentucky."

Glenfiddich already had a 14 year old oaky thing in Europe called, Rich Oak. But to be utterly clear about their American intentions with this one, they slap "Bourbon Barrel" right above the age statement.

Brand: Glenfiddich

Ownership: William Grant & Sons

Region: Speyside (Dufftown)

Maturation: Round 1: ex-bourbon barrels. Round 2: deep-charred new American oak barrels.

Age: ???

Alcohol by Volume: 43%

Colored? Probably

Chillfiltered? Probably

NEAT
Its color is much darker than of the older and partially sherry cask matured Snow Phoenix. Two things are going on in the nose, and they don't really play well together. First, there's the spirit side: hay, lime and cream of wheat. And then there's the oak side: Caramel, wood pulp, wood spice, almond extract and more caramel. It comes across as flat and blendy much of the time. The palate is very sweet. Vanilla, confectioner's sugar, taffy, caramel, simple syrup, corn syrup, more vanilla. Some smaller notes of limes and bitter oak show up here and there. It finishes sweet and warm, with lime, vanilla and corn syrup.

DILUTED TO 40%abv, or 0.5tsp water per 30mL whisky
The nose seems to improve at first, with new notes of apples and manure. But then oak happens. Lots of sawdust, lots of cardboard and vanilla. The palate would be an improvement if there wasn't so much bitter oak. Otherwise it's sweet and tangy, and lightly floral. Plenty of taffy and vanilla. The finish is all pepper, vanilla and bitter oak.

WORDS WORDS WORDS
I am probably not the target demographic for this whisky, even though I do enjoy bourbon. Will this appeal to bourbon lovers? I don't know because this isn't bourbon. Bourbon and single malt scotch whisky are two very different things. And this is just single malt scotch whisky with a lot of oak. This whisky makes one wonder if Glenfiddich Vanilla and/or Glenfiddich Caramel flavored whisky would have been a better idea. That way they'd leave less up to chance AND they could use younger whisky.

I don't recommend this to single malt enthusiasts. Heck, I don't even recommend this to Glenfiddich fans. It'll just leave one wishing for the 12 year old.

Availability - All over the USA
Pricing - $40-$70
Rating - 72

Glenfiddich Snow Phoenix

There was considerable excitement surrounding Glenfiddich Snow Phoenix's release in 2010 because gimmickry had yet to infest the world whisky market. Glenfiddich's branding, at the time, was all about delivering a reliable and unfussy (some may say boring) malt whisky. The zaniest thing on their range was the 51%abv Distillery Edition, which though it wasn't cask strength, did haul out much more oompf than the regular range.

Into this vanilla (pardon the word choice) range flew the Snow Phoenix. Allegedly, it was created from casks that were exposed to the elements when heavy snow collapsed a warehouse roof. Those casks were both ex-oloroso and ex-bourbon. The whisky was NAS, though bottled 47.6%abv.

There's also some pablum about the shape of a rising phoenix shining through the broken roof, but I won't expand upon that out of embarrassment for Glenfiddich's employees. The phoenix metaphor is clear enough for adults.

Drinkhacker says the whisky was "produced from casks aged 13 to 30 years old, representing 50% first-fill bourbon barrels, 30% second-fill bourbon barrels, and 20% sherry barrels." But they got the cask-strength part wrong, gave the whisky an A grade and said it was "every bit as delightful and intriguing as the story behind it." So I doubt the sobriety behind that entire post.

I remember first trying Snow Phoenix in 2012 and thinking it tasted remarkably like......Glenfiddich. And though I've always appreciated Glenfiddich's reliable style, it seemed to me like the Phoenix had no plumage (see: emperor, the).

Brand: Glenfiddich

Ownership: William Grant & Sons

Region: Speyside (Dufftown)

Maturation: see above

Age: see above

Alcohol by Volume: 47.6%

Colored? Very little if any

Chillfiltered? Probably not
(sample from a swap with Ryan, thanks Ryan!)

NEAT
It has a nice light non-orange color to it. The nose has its fruits: peaches, pears and green grapes. There's some wood stuff: toasted oak with hints of vanilla and wet cardboard. There's also some dark chocolate, rosemary and roses. There's more of a pepper and ethyl wallop to it than in the usual Glenfiddich palate. There are also tangy lemons and oranges. Dried fruit and nuts. Floral hints. Lots of salt, and a vanilla note that grows with time. The finish is mostly heat, pepper and salt. Smaller notes of apples, bananas and vanilla.

DILUTED TO 40%abv, or >1tsp water per 30mL whisky
That cardboard note grows in the nose. Otherwise, it's all pears and banana candy. The palate is fruitier, with melons, apples and pineapples. Less vanilla. More mint. Pepper and salt. It finishes with vanilla, mint, sugar, limes and barley.

WORDS WORDS WORDS
Though the alcohol punches in heavier than one would expect from the abv, the whisky does not feel immature. I preferred the palate over the nose, probably because it felt less woody. This is especially true when the whisky is diluted. The finish keeps this whisky from really singing, as it limps in and fades out.

While it does taste like Glenfiddich (as I noted in the extended intro), Snow Phoenix is different enough to separate it from the regular range. Yet, I don't think it's that much better than the standard 15yo. Just consider that before chasing a bottle on the secondary market. I'll those prices speak for themselves.

Availability - European auctions and the occasional viper retailer
Pricing - $300-$400 at auction, $800+ at retailers
Rating - 84

Randy Brandy drinks......Two Cognacs by Jean Fillioux

Well, Happy Christmas, it's time for me, one Randy Brandy, to ruin your Friday with TWO brandies. And one even comes from a full bottle.

At least it was full when Diving for Perks gave it to me this morning.

The other cognac is from a sample, which is a joke, like the French.

The French are great. They gave us Cognac, Armagnac and Calvados. They also helped American colonists kill the British, which in turn devastated the French economy which in turn led to the beheading of the French king. Wins all around.

Here, to prove I don't hate the French, I'm going to list Five Great Things About The French:

1. French Women - My wife, Brandy, is 5/7s French Huguenot. Which means her father is 7/5s asshole. That's Mendelian law. Look it up.
2. "How can you govern a country which has 246 varieties of cheese?"
3. They're not British.
4. Um.
5. Nope, can't think of anything else.

I make fun of the French because no one ever has before. It's new. You should try it!

Appellation my ass. Cognac is made from grapes, you idiots.

Jean Fillioux cognac is imported into this fine country by my friends at Heavenly Spirits. Part of that sentence was a joke, like the French. (Again, see my authoritative list above, I love the French, blah blah blah.) The Fillioux family — with five generations of men with the Frenchest names: Honoré, Jean, Michel, Pascal and Christophe — caress the tears of grapes into cognac. Et cetera. I'm already pouring the cognac.

Here are my notes.

Jean Fillioux's COQ, 40%abv

Color: Radioactive Metamucil, which is the natural color of cognac.
Nose: It has a raw eau de vie edge, which is great if you're me. Paint, rope, hazelnuts and dandelions. Calvados? Calvados. Your father's cologne. Actually this probably is my father-in-law's cologne, the drunk.
Palate: Apricots, amaretto, honey, cloves. More of the raw stuff.
Finish: Lemons and dried apricots. Sweet and tart.

Jean Fillioux 1992 Millésimé Grande Champagne, 42%abv

Color: Dark stuff
Nose: Black licorice, pipe tobacco, cherry syrup, orange peels, butterscotch. A tart full of baked apples, cinnamon and figs, with a glass of madeira.
Palate: Berries, oranges, bubblegum. Salty toffee pudding. Oak spice and German apple wine.
Finish: Ginger, tart blackberries and bubblegum. Tangy and sweet.

There were my notes.

COQ has the balls to let the raw spirit flop out here and there. The palate has less thrust than the nose and then finishes prematurely. You love this paragraph. It's really quite pleasant overall though. The paragraph and the cognac.

All 42%abv single malt whiskies wished they smelled like the 1992 Fillioux. Turns me into Randy Romantic. The palate is less of a parade than the nose, but it would be great with dessert, for dessert. Breakfast. I'm so glad Kravitz held onto this sample until the 1992 was almost impossible to find.

Jean Fillioux COQ Grande Champagne
NOT WHISKY RATING: B-

Jean Fillioux 1992 Millésimé Grande Champagne
NOT WHISKY RATING: B+

Ben Nevis 19 year old 1997 Montgomerie's, cask 186

Another 1997 Ben Nevis today. This time it's from Angus Dundee's Montgomerie's range. I was saving this sample for another month-long Ben Nevis run, but I gave in to peer pressure. Or rather, I will never again have enough Ben Nevis samples for a full month's worth of reviews.

This sample was part of a bottle split I did with Mr. MAO, who reviewed his portion promptly. To get some additional perspective on this whisky, I did a side-by-side tasting with Monday's 1997 Ben Nevis.

Distillery: Ben Nevis
Region: Highlands (Western)

Independent Bottler: Montgomerie's (via Angus Dundee)

Age: 19 years old (1997-2016)

Maturation: probably an ex-bourbon cask
Cask: 186

Alcohol by Volume: 46%
Chill-filtered? No
Caramel colored? No
(from a bottle split)

NEAT
The simple nose starts with lemon zest, barley and a hint of roses. With time, notes of salty ocean air and underripe peaches arise. The palate starts with peppercorns, minerals and oregano. Some fruity sweetness meets a tart buzz. It's a little grassy. Minimalist, again. More stone fruit than citrus in the finish. A dry mineral white wine. More grass.

DILUTED to ~40%abv, or <1tsp of water to 30mL whisky
The nose brightens up. Some good apples, musky melon and honey. Toasted grains. Something dusty. More herbs and zippier pepper in the palate. A tiny bit of tropical fruit sweetness, maybe coconuts and papaya? Hints of flowers and vanilla. It has the same fruit in the finish with a mild bitter pulse. Moderately sweet. Is it subtle or just vacant?

WORDS WORDS WORDS
Another lean Ben Nevis. The oak shows a tiny bit more than Maltbarn's '97, but it's also three years older. There's nothing wrong with it, quality-wise, but it's tough to really cheer it on. It does perk up with water, as the fruits seem to awaken. But then the finish nearly vanishes, which may have to do with the reduced strength. Though I think I like it slightly better than the Maltbarn, it's not enough to give them different ratings. They're both moderate (and lean) Ben Nevii that really could be from a number of other Highland/Speyside distilleries.

Availability - Total Wine y Mas
Pricing - $99.99
Rating - 84 (preferable with water)

Ben Nevis 16 year old 1997 Maltbarn, cask 22

20% of 2018's whisky reviews have been Ben Nevis. AND THAT'S NOT ENOUGH.

So there shall be two Ben Nevis reviews this week.

First off, is a 1997 Nevis sent to me by Sir Florin-A-Lot. I'm pretty sure I still have more unopened spirits samples from Florin than our POTUS has orange hairs on his orange scalp. (I'm allowed to make fun of Trump's hair because my hair is just as sad.) In any case, today's Ben Nevis is a from an ex-bourbon barrel 👍. And it was bottled by Maltbarn, so if it's not farmy I will be very disappointed.

Distillery: Ben Nevis
Region: Highlands (Western)
Independent Bottler: Maltbarn
Age: 16 years old (1997-2013)
Maturation: ex-bourbon barrel
Cask #: 22
Outturn: 91  ← a shared barrel perhaps?
Alcohol by Volume: 53.2%

NEAT
The nose needs a few moments before it reveals itself. At first it's mineral and slightly floral. Then come fresh apricots and urine (also fresh). Then chalk, barley, raw cocoa and confectioner's sugar. As far as barn goes, maybe there's some clean hay. The palate is more expressive than the nose. It's sweet and malty, with lots of pepper and lemony citrus. Not much heat. It get sugarier with time, while holding onto the pepperiness. Peach candy and flower kiss candy in the background. Darker rumblings beneath, like something metallic. Lemons and rock candy in the finish. Minerals and pepper.

DILUTED TO ~46%abv, or <1tsp water per 30mL whisky
Soft, ripe stone fruits in the nose. Then orange peel and roses. Hints of the hay and chalk. The palate is peachy and sugary with the industrial/metallic thing still in play. Milder pepper. Orange candy. It finishes with peaches, orange candy and a peppery zip.

WORDS WORDS WORDS
Serge was rough on this one, going as far as referencing Cornelius Jansen for chrissakes. I have a difficult time believing he doesn't sip a more severe & uncompromising whisky than this one, every other day. Sure, it's not the most cuddly thing, but it's not brutal or raw or even austere (crap, I used that word and it's only Monday).

The barrel was certainly taking a nap during those 16 years, but the bursts of fruit show off some decent slow maturation. There's neither peat, nor Nevis funk, which would have lent it some complexity. It takes water pretty well, in fact I might like it better at 46%abv. There are better bourbon cask Ben Nevises out there, but this ain't no slouch. Anyway, with an outturn of 91 bottles this is loooooong gone.

Availability - Sold out
Pricing - was €95ish
Rating - 84

Highland Park 15 year old 1999 Signatory, cask 800198 (Chicago Cask)

We always have a good evening at our monthly Columbus Scotch Club gatherings. It's very casual, folks bring in fun bottles and only one person acts like snobby asshole about whisky (and he looks something like me).

At the end of May's event, Andrew S. told me he'd found a Signatory Highland Park while recently visiting Chicago. Though I no longer follow the vast majority of current releases, I do keep an ear out for non-"Viking" Highland Parks and Signatory things. But I'd never heard of this one. Apparently it's been sitting on Binny's's's's shelves for two and a half years. It was chosen by "Vintage Wines" and B's's site calls it a "Chicago Cask" (while listing the wrong age). What that means exactly, I don't know. But it's a full strength HP ex-bourbon barrel, so count me in for a taste. Thanks, Andrew, for the pour!

Distillery: Highland Park
Ownership: The Edrington Group
Region: Isle of Orkney
Independent Bottler: Signatory Vintage
Age: 15 years (October 15, 1999 - September 1, 2015)
Maturation: ex-bourbon barrel
Cask #: 800198
Bottle: 13 of 201
Alcohol by Volume: 57.6%
Chillfiltered? No
Caramel Colorant? No

NEAT
The nose needs a moment before it opens up. Then it's apricots, yellow peaches and orange peel. It's lightly floral and sugary. Hints of grass, citronella candles and chalk. A little bit of corn syrup and vanilla from the barrel sneak out after 30 minutes. Peach candy and lychee candy on the palate. Lemon, honey and roses. Toasty oak, sweet tobacco and malt. The tingly finish has lemons, honey and cayenne pepper.

DILUTED TO ~46%abv, or 1.5tsp of water to 30mL whisky
The nose becomes slightly nuttier. The flowers and fruit are quieter. Some more oak slips in. Grassier and sharper. Smarties candies. The palate gets bitterer. More pepper. Granulated sugar rather than honey. Pine and grain. It finishes bitterer, as well. Tangy. Vanilla and malt.

WORDS WORDS WORDS
A very pretty HP. Easy to sip. No peat, no smoke. Just fruit, flowers and fun. Keep it neat, you won't regret it. Adding water simultaneously silences and clutters this one up. I don't have much else to say other than, here's another great bourbon-cask Highland Park. Now how do we get a "Columbus Cask"?

Availability - Several left amongst the Binnies
Pricing - $129.99, such much?
Rating - 88