For those of you not yet riding the Carn Mor train I suggest you go find yourself a ticket as quickly as possible. I’d recommend starting with an offering from their Strictly Limited range since new batches from various regions are released fairly regularly. Many notable and pungent weirdos come from their line and they carry some soft and more elegant little lovelies too, all with a common trait, quality. Consistent prices and reliable picks are pretty much guaranteed and based on their consistent track record of delicious and rare drams, there’s a chance they’ll have an expression that may fit your taste and budget..Enter stage left: a lovely expression from MacDuff (affectionately known as Glen Devron or The Deveron in some circles).
This particular MacDuff was distilled in 2011 and matured in a bourbon barrel for 10 years before being bottled at a monstrous cask strength of 57.4%. According to legends, the importers, RareDrams will be picking individual expressions from other distilleries and releasing them as a mini series of sort, set to promote the core range of and individual characteristics of each distillery contained within. Lucky for us here in Alberta our portion of the cask (picked by Bob Kyle) has been released to the western market at cask strength while the rest of the cask will go elsewhere and to other markets, with no gaurentee they will be bottled at cask strength..I could go on for another six months talking about the history of MacDuff, the post war whisky boom and the additional stills that were added in the 1990’s but that’s a topic more suited for Bearded Dave, the history professor.
What we know for sure is that at 57.4% this lovely MacDuff isn’t too sharp at all, quite the opposite. On the nose are notes of dried tropical fruits and wet wood. The palate is juicy and sweet with tons of butter on the finish..A touch of water should help spare this one along for a little while longer. You may find the nose is tamed quite a bit as notes of sweet bourbon vanillas and burned butter sauce comes to the tip of the tongue with a touch of zesty tanginess in the background. The alcohol bite has been almost completely removed as hints of fresh almond comes through with a touch of musty wood on the finish.
Glen Grant is a Speyside distillery located near Rothes and the river Spey. It was established in 1840 by two brothers, John and James Grant. It was taken over in 1872 by James ‘The Major’ Grant, who was a legendary innovator. James Grant was the first man in the Highlands region to own a car, and under his management the distillery was the first to use electric lights and the tall slender stills that continue to define Glen Grant today. The distillery remained a family-run business until 2006, when they were purchased by the Campari group. Glen Grant continues to be one of the best selling single malts across the globe. The 15 year batch strength Glen Grant is aged in first fill ex-bourbon barrels and bottled at 50% abv.
In the glass: Light yellow-gold, appears thin. Doesn’t coat the glass, moves easily.
Nose: Sweet vanilla and stone fruits, like peaches and cream. Soft and reminiscent of summer. Maybe a touch of lemony citrus.
Palate: Surprisingly creamy mouthfeel. Honey and oak. Orchard fruits again, but more pear than peach. Something slightly bitter too, but not unpleasant.
Finish: Oak and pear. Slightly drying, with an interesting pepper finish.
This whisky, on its own merit, is an enjoyable dram with some nice flavours. When you take into consideration the price of the bottle (~$85), it is almost a must-have. It is also bottled at 50%, which sets it apart from other 15 year old choices. This is an easy decision. The Glen Grant 15 deserves a spot on your shelf. It will have a spot on mine.
Few distilleries have a more devoted following than Springbank, Kilkerran’s sister distillery. Fans will tell you that there is no other scotch that has a flavor profile quite like the “Springbank funk”. It’s that marriage of malt (a portion of which is peated), distillation, maturation and maritime air. To me, that funk has a slight gasoline note. I know that sounds gross, but then so are many other notes in scotch tasting. Whatever that funk is to each individual, it helps stir a devotion that few distilleries can rival.
With Springbank in such high demand these days, it’s hard for this small distillery to supply enough to make everyone happy. If you can find them, the 10 and 15 year expressions, in Alberta at least, are actually quite reasonable in terms of price. Beyond these age statements, prices quickly become very unreasonable. $500 for the 21 year old and $1000 for the 25 year old, no matter what the fanboys/girls say, is simply out of whack compared to the competition. That’s my opinion, but I’m sure I am not alone. The one thing I do commend Springbank for, as well as reputable retailers, is that their unicorn-like 12 year cask strength bottlings are a real bargain at about $130 CAD (in Alberta). That’s despite their low availability.
When we’re talking about value malts in Campbelltown, Glen Scotia and Springbank’s sister distillery, Kilkerran, also fits the bill. Kilkerran’s 12 year is pretty reasonable and is widely available. Their non-age stated “Peat in Progress” releases are an insane bargain. Let’s hope that this trend continues in Campbelltown.
In 2019, Kilkerran released what many argued was the best whisky of the year. The 8 year cask strength was matured in re-charred ex-Oloroso sherry casks and became an instant unicorn. It had all of the characteristics of a massive sherry bomb and could be found for as low as $100 CAD, if you were quick enough. This years release offers a similar value, if you could grab one.
The word on the street is that this 2021 edition of the Kilkerran 8 year does not measure up to the 2019 release, but for those of you who don’t know what that tasted like, what does it matter? The 2021 release, like the 2019, is matured in ex-Oloroso sherry casks, only this time they are not re-charred. It’s bottled straight from the cask at 56.9% abv. Joining me for today’s review is Sean Kinkaid (@seankincaid) from Park Whiskey Society.
Sean Kincaid’s review
Two years ago, Kilkerran shocked the world with what was then a lot of people’s favourite whisky of that year. An 8 year old heavy sherried, peated malt. This year they released another 8 year old and word spread quickly about it. Funny though that nobody who was talking about it could tell me how it tasted…cause no one opened it. Well, I stumbled across a store that still had it on the shelf a few days after it’s release so I said why not. Man am I glad I did.
Nose: This is a wallop up side the head. Reminds me of smoked pork ribs I did with a coffee grind/brown sugar rub. There’s earthiness like moist loamy potting soil or raked leaves in a cool autumn misty morning. Sweet smouldering tobacco leaves but also a bit of the lovely countryside village peat smell that escapes every chimney. This is complex and layered and young yet mature. This is wonderful.
Palate: On the sip, This is dank, deep Oloroso and paired with the Kilkerran spirit comes out swinging with notes of creosote, diesel, marine soot, and deep dark fruits. Like figs drenched in oily tobacco left out on the rocks beside the ocean on a summers day. A slightly sweeter berry…like blackberry or those Swedish berry candies. This is beautiful. This is dank. This is abrasive. This is my jam. I love those vegetal, dunnage notes with a fruity nutty nasty Oloroso.
With water added…
Both on the nose and palate the peatiness softens and the sherry comes to the fore. The nose gets more on the nutty side of Oloroso sherry notes mixed with some savoury almost roasted nut mix. On the palate, the nutty sherry shows too, but there is a bit more fruit showing and a slight hint of the S word. Yes a touch of sulphur but this is so inviting and not off putting in any way.
This instantly became a contender for whisky of the year for me and it still resides near the top even months later. Damn that’s good!!!!
Paul Bovis’ review
Nose: Before my bottle was drained past the shoulder, it had a very strong burnt match, sulphurous smell, but that has faded into the background now. That funky gasoline note is definitely there for me. It’s like being on the car deck of a ferry. There’s a bit a dirt note, like turning over your garden with a spade. Lingering in the background are some BBQ smoke aromas and grilled meat slathered with a sweet sauce. I’m expecting more of the the cask influence on the palate, but for now I get cooked down dark stone fruits, lots of clove, ginger and a touch of nutmeg. Maybe a tiny bit of dark chocolate as well.
Palate: OK. Now we’re in sherry bomb territory. The entry is super oily and sweet. Liquid sultana raisins, a little bit of orange peel, rich honey. The transition into the development is nice and smooth. No falling off a cliff into waves of heat here. At the beginning of the development, those Springbank funk notes start to rear their head heads a little. A little bit of dirt. A little bit of ferry car deck again. I don’t lick the car decks of ferries, although if I did, it would explain a lot. Towards the back end of the development, it’s all booze soaked Christmas pudding to me. It’s just been steamed, soaked in brandy and then set alight. All the requisite baking spices, raisins, candied fruit, the lot.
Finish: It took a while, but I’m finally getting some European oak. It brings a bit of a spice and dryness to the finish. There’s a bit of bitter dark chocolate in there too. Mostly though, it’s that Christmas pudding, the outside slightly caramelized from being set on fire that takes ages to fully fade away.
With water added…
As expected, I’m getting a little more oak on the nose now. It’s more sherry bomb than Springbank although that gasoline smell does linger. Much more clove is present. The nutmeg and ginger have faded significantly. The entry remains unchanged, but the development is a little spicier and has quite a bit more oak. The Christmas pudding has faded away significantly, with only portions of it remaining such as sultanas and baking spices. The flavours aren’t as dark this time round. There’s a lot more dark chocolate bitterness as well, but it’s not overwhelming. The finish follows from the end of the development. It’s a little more bitter and a little less sweet.
Being a fan of Christmas cake and pudding, I rather prefer this without water. If you crave that classic sherry bomb feeling, adding a few drops of water should set you right. Either way, this is phenomenal stuff. Although I do love my sherry bombs, there is something to be said about a whisky in that genre that doesn’t bop you over the bed with a polo mallet with all that heat and spice.
This is a whisky whose flavour defies its age. I would have loved to have been a fly on the wall when they were vatting this one. I might have witnessed some casks greater than 8 years being poured into the tub. Either way, this is an amazing whisky and a definite contender for my top 5 for this year.
The whisky community, like many communities, has their share of people who are not just enthusiasts, but are geeks and all-out nerds. And they are proud of it. They help to drum up enthusiasm, always have time for you and are respectful towards the entire community, regardless of your experience level.
Although he no longer works for Distel, Mike Brisebois (@thewhiskyexplorer), more than anyone else, helped to put their products on the map. Now Tobermory (Ledaig), Deanston, Bunnahabhain and Black Bottle are household names from coast to coast. As Canada’s unofficial official whisky ambassador, his enthusiasm has helped to introduce countless numbers of people to the water of life. Now striking it out on his own, his Whisky Explorer Society will continue to spread his passion for whisky within Canada.
Since we are talking about Ledaig, I would be remiss if I didn’t mention Josh Ward (@knowyourwhisky) of The Whisky Heathens. From his home in Ft. McMurray, Alberta, he has probably tried all the Ledaig available out there and is the most vocal supporter of both Tobermory and Ledaig on social media.
With these two acting as major cheerleaders for the whisky under review today, it’s no wonder Ledaig (and Tobermory for that matter) does a brisk trade in this country.
And so to the whisky in question. This Ledaig has been matured in a re-fill sherry butt for over 12 years and was bottled by Signatory Whisky as part of their Vintage Cask Strength Collection lineup at 60.1%.
Nose: Since I popped this bottle back in late April of this year, it has mellowed significantly. Make no mistake, this is still a bold dram, but it is far less “burnt rubber” forward than it used to be. Usually, Ledaig is far more maritime than it is medicinal and that is the case here. In that regard, there’s a hefty dose of sea spray, seashells and weathered driftwood. Moving inland a little, there are some lovely BBQ notes of sweet smoke and meat on the grill. This bottle, coming from a re-fill sherry butt, is more distillate than cask forward but there is a little bit of fresh plum and earthy spices such as clove and nutmeg. There’s only a hint of dark chocolate so I’m guessing this is Oloroso rather than PX. Finally, there is a whiff of mint toothpaste to round this all out. This does not nose like a cask strength whisky, but I have a feeling that this will not be the case on the palate!
Palate: My prediction was correct. This is mellow for about two seconds before the heat takes over in a big way. On the entry, brief though it is, it’s sweet, a little bit tart and much more oily than creamy. Lots of rich honey, sponge toffee and orange and lemon peel initially. Then the proof, spice and oak kick in along with a strong mint toothpaste and mouthwash vibe. The initial sweetness is not entirely drowned out however, and it’s joined by a rich dark chocolate note that builds through the development. Bobbing along the surface are those salty and mineral maritime notes. Towards the end of the development clove and nutmeg are joined by ginger.
Finish: The oak is present, but by no means is it dominant or drying. The baking spices slowly fade, but do not disappear. The saltiness remains and does a hint of dark chocolate. All of this combines to give me a sort of spice cake note that I get off of a lot of whiskies like this. The citrus helps to cut through the dryness of the oak. It goes without saying that the finish is insanely long.
With water added…
I let try this sit with seven drops of water in my remaining ounce of whisky for at least 30 minutes while my taste buds recovered. It’s quite a bit more cask forward now with stewed stone fruits, but the mint toothpaste is still there. The spices are a bit less earthy now. Allspice rather than clove and nutmeg. It’s also not quite as maritime either. The role reversal between distillate and cask continues on the palate. More stewed fruits, baking spices and dark chocolate. It’s also more orange marmalade than citrus peel. The finish is more citrus forward this time round and has a little bit more oak.
I like the contrast here between sipping this neat and with water. Although there is a reversal between distillate and cask dominance, one isn’t hugely victorious over the other in either case. Signatory had a Ledaig in the out turn previous to this one that was the same age and strength, but in a first fill sherry butt as opposed to a refilled one. It would be interesting to try a Ledaig along those lines someday, just to see what the contrast is.
Although special releases of Ledaig and anything besides their official 10 year expression are fiendishly difficult to find in Canada, it seems to be very popular with independent bottlers these days. It’s thanks to them that there will always be a Ledaig available on a shelf nearby.
When it comes to whisky, peated expressions, to most people, seem to be the biggest barrier to overcome. Some never do. And that’s totally fine. Everyone’s palate and preferences are different. That’s what makes this community so special.
I would argue that sulfured, sherry bomb-type scotch is another genre where people have a very black and white preference, both for and against. The burnt match notes you get off the strongest whiskies in this category are similar to the medicinal characteristics of some peated scotches. It’s something you either like or hate.
As for the whisky we’ll be reviewing today, I was making love-y eyes at this bottle for months before I pulled the trigger and spent almost $180 to get it into my greedy little hands. I did no research. It was from Berry Bros. & Rudd, it was matured in a single ex-sherry butt and was a store exclusive to Sierra Springs in Red Deer, Alberta. Many boxes checked there.
Then I did the research after I clicked on the “Pay now” button and my jaw dropped. This bottle elicited so much rage that the three reviews on Whisky Base averaged below 50/100. The reviews talked of notes of rotten eggs and multiple dead bodies (people, if this is what you want to write about a whisky, please just remove your fingers from the keyboard. It makes you look really silly).
Later, I heard that there were such vocal complaints about this whisky that the Berry Bros. rep had to get involved. Instead of backing away from my purchase, I decided to go ahead and take my chances. I was not disappointed. Yes, there a bit of a burnt match smell to it, but the bold flavours instantly melted away my regret.
In short order, a member of the local whisky community offered me his bottle for free, which I passed on to a friend of mine who loved it. Then another friend got hold of it and bought at least two bottles. A revival was in the offing. The moral of the story here is that sometimes whisky just needs to make it into the right hands before it is truly appreciated.
The bottle in question was distilled in 2000 at an unnamed Speyside distillery and was matured for over 17 years in an ex-Sherry cask of unknown type (assumed to be Oloroso). It was bottled in 2018 at 58.9% abv and was sold exclusively at Sierra Springs Liquor in Airdrie, Alberta. Josh Ward (@knowyourwhisky and one half of @thewhiskyheathens) and Sean Kinkaid (@seankincaid) of Park Whiskey Society are collaborating with this review.
Josh Ward’s review
I first caught wind of this gorgous secret Speyside from Sierra Springs when Paul and Sean directed me to some absolutely insane reviews, which posted notes of “ichorous discharge from the underbelly of an African wildebeast” and “bile, wildebeast, dead bodies (many of them), black eggs, snot, decay and rot”. Seems they were of the notion that this whisky was to be dumped and discarded because it was SO nasty that it couldn’t be consumed by any self-respecting individual. Much different for me, I’m looking for that nastiness and I fully embrace those oloroso style sulphur bombs. Much to my excitement a sample showed up on my doorstep and I was on the phone to order a bottle before I finished the glass.
Nose: The first note that hit my nostrils was of wood decay, beautiful and nasty with thick and pungent waves of sulphur and a distinct note of dry, abrasive sherry. Tucked away behind the powerful cask influence was a hint of sweetness, both sultry and alluring.
Palate: The taste exceeds anticipation with all the expected notes from the nose coming at you immediately. Sherry city was built in a sulphur spring and it’s a place I really love to visit. It’s brash and it’s heavy and it’s perfect for anyone who loves it raw and unapologetic.
Finish: The finish is slightly sour with meaty notes of BBQ and charred sherry wood that lasts and lasts and lasts and lasts.
With water added…
I finished the dram and poured a second but this time I added a healthy dose of water. Water certainly doesn’t hurt this one, especially at 58.9%. I’d say there were 15 drops in my 2 ounce pour. What’s the worst that could happen? Maybe I’d have to add another drop or two of whisky, quite frankly the devil in my moustache encourages such blasphemy.
Once the water settled the sulphur did too. It’s tame now but still present with sherry sweetness shining through. A touch of burnt caramels swirling around the nose and mouth are wonderfully pleasant with beautifully moist and righteously magnificent notes of sweet and sulphuric sherry, it’s everywhere, just toned down and mellowed appropriately.
Something this unique only comes around every once and a while, I’ll definitely be grabbing another bottle.
Sean Kincaid’s review
This bottle has had an adventure already around these parts. From some absolutely horrible reviews that were posted online to a few of us actually trying this and loving it. This is the perfect example of not judging a whisky by other people’s reviews. So I will now go ahead with a review of this whisky for you all to judge it by.
That super dank delicious deep Oloroso goodness. Woody and bomb levels of sherry. This is the greatness that an active fresh Oloroso cask can impart on a spirit.
Nose: Deep dark fruits, nuttiness, dunnage warehouse, a touch of rubbery sulphur. A true sherry bomb whisky that makes me want to dive right in. Almost a dusty note. Dusty and savoury combined. Like smoked spare ribs with a smokey, but fruity rub and then left for awhile. Then eaten.
Palate: Even more of that dank Oloroso, from all sides. Spices, dark fruits, figs, plums, maybe a touch of cherry and chocolate. Leather, dunnage floor. Hefty sherry and at cask strength doesn’t need much water at all. This is what a dank sherry bomb can and should be.
Finish: Decent length. That Oloroso sticks in your gums and I just want to pour another and another. That dank sherry sticks around and leaves your mouth feeling coated long after you swallow.
What a whisky this is. I hope those that hated this learned their lesson and leave the glorious dank sherry bombs for those of us that love it.
Paul Bovis’ review
Nose: When I first poured this into the glass it was like a match where the wood was a sliver of a sherry cask stave, lit on fire and then doused in Oloroso sherry. More than anything, this is probably the smell that the people who hate this bottle found so off-putting. Like this year’s Kilkerran 8 year, there is a whiff of gasoline as well. Like peated scotch, this has some notes that might knock you sideways, but as you spend time with bottles like this, you learn to both appreciate what this adds to an experience while at the same time nosing past it to get at the other notes. The European oak that I get off this is musty and wet. Ever since I opened this bottle I got a good amount of dried cranberries. It’s still there, but dark chocolate has overtaken it now. Stewed plumbs lurk behind the cranberries. It’s also a bit nutty. Almond perhaps. Nailing down the spices is a bit of a challenge. After nosing around my spice bottles, I’m settling on allspice and a touch of ground cloves.
Palate: The entry is tart and sweet and extremely short-lived. Dark caramel, medium dark chocolate, dried cranberry, half and half creamer and a bit of orange peel. Then the oak and spice kicks in. Big time. The front end of the development is a little bit overwhelming with the oak, chili flakes, cracked black pepper and earthy nutmeg. A touch of sweetness from the dark chocolate and that tart cranberry and citrus help to cut through the intensity of it all. By the time you get to the back end of the development, your tongue acclimatizes to the heat and the dark chocolate really starts to shine through.
Finish: This is insanely long and is presented in three acts. The first is the fading spice and oak. It’s a little bit drying. The retreat of spice reveals the second act: rich dark chocolate. The third act takes a while to kick in. As the chocolate fades, that tart cranberry note is revealed, making my mouth water uncontrollably. No, not to the point of drooling because, you know,…gross.
With water added…
That burnt match smell is starting to come back on the nose, but the dark chocolate is rising up to meet it in equal measure. The cranberry note has faded significantly and I’m getting a decent amount of caramel now. Water hasn’t done much to tamp down the speedy onset of the development, the heat or the oak, but there is just enough sweetness to keep this ship from keeling over. The dark chocolate is much stronger here than without water. The first half of the finish remains unchanged, but the third act of cranberry is not as strong. Instead, this is a dark chocolate lovers dream. It’s lovely and bittersweet.
This is probably one of the strongest sherry bombs out in the wild today. If you love this kind of stuff, this is the bottle for you.
I personally would like to doff my cap and thank Sierra Springs for going out on a limb to bring in bottles like this as well as defend their decision, regardless of the people who hated on this whisky so intensely. Here’s to hoping more people discover this bottle.
Today, we’re reviewing the first in a series of Single Cask Clan bottles that are available to members only. Up to bat in this review is the first of two bottles from Roger’s Whisky. The Single Cask Clan is based in Canada, is free to join and gives you access to exclusive bottles from all over the world. DM @singlecaskclan on Instagram for more information.
Rodger’s Whisky is a friendly reminder that not all players in the scotch independent bottling space are based in Scotland. Roger Tan was born and raised in the Netherlands and has been in the world of whisky as a fan, investor and photographer for over 25 years. In 2020, he added independent bottling to his resume. His first release included two 12 year Caol Ila casks. The first was finished in first fill PX sherry octaves and other in first fill Oloroso.
This second set of releases includes the bottle we have poured today. This single cask six year, heavily peated Ben Nevis was exclusively matured in ex-sherry casks and bottled at a healthy 58.4%. Both Sean Kincaid and I are reviewing this bottle. See our thoughts below.
Nose: Sadly, my bottle is about 3/4 empty already, but as it was quickly drained, it has gone through a few phases. First, there was the bacon, then it got real sea-brine forward (Nicole, aka @blackcatwhisky suggested Oysters Rockefeller). Now it’s a glorious mashup of the two with a few extras thrown in. The brine note now, to me at least, is very much a low tide in an ocean marina kind of smell. The bacon starts to shine through as you let it sit in the glass. It’s a rich, smoked bacon that’s super crispy. There’s a little bit of a medicinal note that has started to crop up now. It’s not Laphroaig-like, but it is present. The European oak is rearing its head now as well. I’m expecting more of that with water when I get there. Getting back to the saltiness of this whisky, there’s some sea salt milk chocolate. The fruitiness is some cooked down plums. Finally there’s just a little bit of the Ledaig kind of burnt rubber, but not as much as I got when I cracked the bottle.
Palate: This is actually quite sweet and tart on the entry as well as very oily. This coats your whole mouth in a hurry. It’s honey, plum compote and orange zest. This lasts for about a second and a half and then it’s just a mountain of brine, peat, oak and sherry. The brine is like the juice from fresh cooked shellfish. Then the smoke and salt from the bacon overtakes that. Next in line is the peat. Citrusy with lemon and orange peel. Finally comes the European oak, coming in much hotter than when I first opened this bottle. Overlying all of that are the sweeter notes that I got from the entry as well as a healthy dose of earthy baking spices (cinnamon ad clove). Nothing wins out here. The balance is near perfect.
Finish: Long. The tongue tingles for a good, long while. Mostly a sourness from the peat, oak and dark chocolate at first. Particularly when I smack my lips and suck in some air during the development, the finish is dry at first, but the citrus zing that lingers helps to make my mouth water again. There’s just a touch of the sweetness that I got on the entry that helps to balance this all out. I should be getting a stopwatch out to time how long this finish is.
With water added…
The nose is now much more oak forward, as I was expecting. The medicinal note has faded and the bacon and sea brine are using a microphone to make themselves heard. The notes aren’t as varied with water, but the ones that remain are bolder. The arrival is much more measured and the transition to the development isn’t as sharp. The sweetness is more prominent during the first half of the development until the oak and baking spices kick in big time. As I swallow this, the spicing has some red chilli flakes and black pepper. It’s almost a little too hot for me. Still, this transition to spice is slow and builds gradually. The finish is just as long and the dark chocolate is very much at the forefront here.
It will depend what kind of preference for spice you have regarding adding water or not. If you want a dram with a lot of spice, add water. Otherwise, stay put. Either way, it’s delicious.
Nose: The very initial breath immediately picks up the peat notes. It’s also not nosing like a cask strength whisky at all. This is savoury peat. Meaty peat. The peat immediately reveals that sweet, syrupy Sherry note that I swear is PX but is simply stated as Sherry on the bottle. As the label suggests this is campfire style smoke and there’s something else in there. A touch of sourness (in the most appealing way possible), almost like a handful of copper pennies, or freshly sewn copper tubing. All I know is this nose makes me immediately want to sip and I found it really hard to nose it without sipping long enough to get proper notes.
Palate: This is opposite of the nose where I get the PX sweetness up front and then it welcomes in the peat and smoke notes. This is savoury in the best way. Let me set the scene. Breakfast is served. All on one big plate where you have cinnamon french toast (cinnamon and malty notes) dabbed with a dark red fruit compote (PX sherry notes), which is then drizzled with heavy, thick maple syrup. Also on the plate is a helping of Maplewood smoked bacon, fresh out of the oven (big savoury notes) and the syrup is running on to them. Lastly there are a couple fried eggs glistening and waiting to be devoured (touch of sulphur and that copper note). Now eat (drink) up and enjoy as this is one of the best young whiskies I have had in a really long time. Does not show it’s youth at all. In fact there’s almost a dusty, leathery note I find as well which on a 6 year old whisky isn’t usual. Damn that’s good!!
Darn it. I should have bought two of these. For those that have not drained their bottle their bottle quite as quickly as I have, I assure you that the best is yet to come. There is an almost perfect balance between sweet, salty, sour and spicy.
It’s hard to believe that this whisky is only six years old. There’s a depth of flavour and balance that is usually reserved for bottles that are twice this age or more. Roger’s next couple of releases sound pretty tempting already and it’s hoped that Canada will be able to see some bottles of this as well.
This was the one Taconic release I was most excited about when the initial announcement was made by PWS Imports that they were going to be bringing the Taconic core range to us in Alberta.
I’m always wanting to try different rye whiskeys released from different areas to see if there is a difference. I have foundthat there is definitely a difference between southern and northern rye .This bottle, which is being produced in upstate New York could fall somewhere in the middle. Only one way to know, so let’s dive in.
First thing I noticed is the beautiful colour of this whiskey. It falls more to the reddish side of the spectrum than the yellow which was a surprise. Maybe not being proofed down with water keeps it way darker. Either way, it’s impressive and stands out in the glass but more so in the bottle.
A quick swirl to check viscosity and I was almost about to type that it has no legs at all…oh they are there. It just took a while for them to even start to drop. A nice, thin, long steady drop down the glass shows promise. You can almost tell just with a swirl how oily this whiskey is.
Nose: Immediately the rye grain note is noticeable as it should be. A bit of rye spice warms up the nose hairs, but surprisingly for a barrel proof this doesn’t nose hot. The spice gives way to a beautiful floral sweetness. Fruit orchards in the spring in BC during an unseasonably hot day. Apples and pears just starting to fill out after fruiting from their blossoms. There’s another floral note I can’t quit pin down. Like fresh tulips or marigolds basking in the sun. I absolutely love this nose and my mouth is watering already.
Palate: Oh baby! This coated my entire mouth instantly. That rye spice comes out large on the entry. Baking spices with cinnamon, but almost as if it’s cinnamon and sugar mixed and sprinkled across a warm buttered rye bread slice. The sugar sweetness fades back into rich fresh fruit notes. Couple that with the nutmeg, a touch of black pepper and some vanilla and honey and this is beautiful. There’s a touch of a wood note, a slight touch of butter tannin just before the finish begins.
Finish: Medium in length, but heavy on flavour. An almost maltiness shows up in the finish with more vanilla and a sort of apple skin note. There is a little flare up of pepper/spice midway through the finish and it just seems to prolong the finish a bit longer.
With water added…
With 5 drops of water into an ounce pour.
Nose: Ooooh this is all rye reminiscent of some of the heavy hitters now. But still unique. The spice has disappeared but the full flavour rye notes are more powerful. Almost a dusty grain note, like a farm on a hot day with a warm wind swirling the air around the grain bins. I find an almost fake banana flavouring note now. And the sweetness is a lot more butterscotch or even a touch nutty like cracking open a fresh bag of peanut brittle and inhaling deep.
Palate: Pow. That beautiful rye character just again wakes you up. The sweetness immediately feels cranked up with water. Still coats the mouth well and the banana note is there again. Like overripe bananas used in baking before they go full off. And wow, the spice and cinnamon return much later with water and stick around longer in the finish too. There’s still a nice flavour spot on the very back of my tongue that won’t fade completely away. Almost like I have a tiny spot of chewy caramel candy stuck to my tongue that won’t go down no matter how hard I try.
Overall this whiskey surpassed even my expectations. It’s mature beyond its years and tastes better than a lot of ryes double or triple its age. The rye spices mixed with the fresh fruit and wood influence all compliment each other amazingly and never try to out do one another. This is a must have for any rye lovers out there. Oh and that spot on my tongue is still giving off flavour.
When I was asked to review a couple of samples from Penelope,I was excited. I had been seeing these bottles all over social media and the first thing I was noticing was the eye-catchingdesign. The bottle is a beautiful elongated design that is reflected in the simple and elegant foiled letter ‘P’ on the label.
Just a quick foreword, I take a bit of a different approach when tasting a new whiskey and writing notes. I do this as blind as possible. I do not read up on the whiskey until I have captured my notes and had two different occasions to sit down and explore the whiskey in front of me.
Penelope Bourbon Four Grain 40%
This whiskey has a soft golden syrup color as I swirl the glass around. It is intriguing how golden the color is.
On the nose, there are those immediate soft hints of vanilla, straw, lemon, powdered sugar, and wax candy wrappers. When I let this sit and come back an hour later, some faint oak notes had developed.
The palate is very surprising, having a hot and light spice to it with a dry snap. Not as sweet as you would expect with the nose. There are hints of warm strawberries in straw with a gentle citrus note. There is a lovely dry leather and dusty finish to the whiskey. Very unexpected and intriguing.
I tried this whiskey also in a rocks glass and found that there were additional cereal notes and tart green apples. There was more of that corn sweetness when water was added to the whiskey. The finish retains that dry snap on the finish.
Now the facts about this whiskey. This is a blend of 3 bourbon mash bills comprised of 4 grains – corn (75%), wheat (15%), rye(7%), and malted barley (3%). This whiskey has been aged 2-3yrs with #4 char on the staves, #2 char on the heads.
Penelope Bourbon Barrel Strength 58.3%
The color on this whiskey has a burnt orange quality, which has me thinking I will be greeted by some strong bourbon flavours.
On the nose, there is that immediate push of caramel, butter, and an interesting underlying mustiness that makes me think oak barrels and leather – that worn leather of horse bridle. At the edge of the nose, there is a faint hint of menthol. With some time, I get additional sweet notes of caramel popcorn and honey glazed nuts.
The palate for this whiskey I do find to be hot and with a dry note to it. There are some sweet notes of candied fruit peels, citrus notes and some of that bitter of the pith from an orange. On the finish, the orange notes becomes more pronounced with a medium-dry finish.
When I tried this whiskey in a rocks glass, I found that the nose did indeed go sweeter, with tones of Roger’s syrup and warm toast. With a bit of water, there are some beautiful chewy leather notes and dark chocolate (92%) notes – that dry and bitter bite from the cacao.
Now the facts about this whiskey. This is a blend of 3 bourbon mash bills comprised of 4 grains – corn (76%), wheat (15%), rye (6%), and malted barley (3%). This whiskey has been aged 3-4yrs with #4 char on the staves, #2 char on the heads.
To catch-up on the idea behind these whiskies.
The back-story to this whiskey is rather interesting. Two friends who had a passion for drinking bourbon and taking that passionand translating their knowledge of the restaurant industry, supply chain management, tech, and e-commerce into a brand. Rather than building a distillery, they took the approach of working with established businesses to produce their product. This includes sourcing their distillate from MGP Inc. and working with Castle & Key on the bottling and blending of their end product. If you don’t know about MGP – do yourself a favor and go read up on them!
Seeing the craft distillery explosion happening in Canada currently, we are seeing this start with the building of distilleries,so having a company develop a brand and sourcing each stage of their product from other producers is intriguing. Without a doubt, it will be worth watching how this bourbon develops further.
The Two Brewers Cask Strength Single Malt was the first up in our tasting last Friday and representing our Canadian choice for the evening. At first sip it was received rather controversially across the room but as everyone dove into their second and third tries, this northern charmer started to win over some hearts. From expressions of perplexity turning to eyes assentingly looking to one another bringing a collective sigh of relive. It is unspoken but you can tell the prideful Canadian inside us all really wants our home country picks to succeed and stand up against the greats from around the world so its always nice when it comes to fruition like it had.
Two Brewers Whisky , distilled by a couple gentleman up in Whitehorse, Yukon who began their path brewing beer have now managed to put themselves on the map within the world of whisky. Although the climate up north there is not ideal for aging whisky Bob and Alan continue to maintain enough innovative forethought and unique fermentation techniques to consistently produce a good quality juice.
This particular release like the all their others is a limited one and Two Brewer’s first Cask Strength expression.
ABV – 58% / Age – 7-8 years / Mash – 100% Malted Barley / Region – Canada (Yukon) / Cask – New Oak
NOSE – A little rough and tumble on the nose which kind of stood in front of the sweetness which I would of liked more of. Trailing that initial youthfulness though was some nice hints of vanilla, malt and oily leather similar to the inside of a ball glove.
PALATE – Like I mentioned earlier, the palate for most of us really started to open up on the second and third sip. Very viscous on the tongue but displaying a nice salty sweetness once it rested the palate. As it hits the roof of your mouth, a peppery spiciness and more leather finishes it off. On the third go around most of us added a couple drops of water which really brought those sweet qualities to the top of the taste buds with notes of apple, toffee and vanilla while lessening the pepperiness.
Finish – A subtle sweetness slightly lingers before the peppery spice completely takes over. Medium in length but sits more at the roof of your mouth versus the back of your throat.
Adolescent in nature, this whisky was just less polished than those single malt scotches in its price range. Overall a decent pour though which has me rather excited to try some of Two Brewer’s other stuff.
Nestled in the cold Alberta plains where rye is born, the next bottle to make our tasting line up is a Canadian masterpiece, Lot 40 Cask Strength, aged 11 years. This limited release cask strength is quintessentially Canadian and has become the country’s darling within the whiskey community. The 100% Rye, aged in new oak is once again receiving the highest of praise across the country and internationally. It’s 2017 predecessor is almost impossible to find only a year later and I can only assume this bottle will follow suit. Snag one while you can before its too late. I can’t stress enough how important it is to have a few home grown beauties like this on the shelf to demonstrate some nationalistic pride. Canada still occasionally punches in a high weight class but never seems to get the attention it deserves in the whisky community.
ABV – 58.4% / Age -11 years / Mash – 100% Rye / Region – Canada / Cask – New Oak
With Scotch and Bourbon as kings, Rye whisky seems to patiently sit in the back seat waiting for its opportunity to shine. Problem is though, there is a lot of rye out there that’s kind of flat and boring outside of their typical spiciness. This particular release by Lot 40 though is so full of flavour and wonderfully well crafted that once you have warmed up your palate with a couple sips and ease past the cask strength rye spice, your tongue will roll with pleasure.
NOSE – A big bold portrayal of its flavour bursting with overwhelming rye spices with hints of apple, butterscotch, and a slight smokiness.
PALATE – The spicy boldness increases as the aromas transition to a savory blend of cinnamon, vanilla, pepper and a strong oak influence emphasizing the strength of this expression.
FINISH – Leaving a lasting impression, the high proof is quite evident. The palate carries itself through the finish with less spice and a very slight trace of menthol as it dries out before finally fading out.
This whisky will not be for everyone and will impress the connoisseur more than the casual carouser. Cask Strength whiskies can be a lot to endure and this rye is one of the more boldest I have tried. Spicier and stronger than it’s 12 year predecessor that was bottled in 2016, the 2018 release is still something pretty special so I am looking forward to the continuation on this series. My personal rating was 8.5/10.
Ratings varied across the group for this one which was kind of expected. With a heavy scotch influence among the boys, not many of them frequent a bottle of good rye. Collective rating for the bottle is 7.3/10.