Boulder Spirits American Single Malt Whiskey – Peated Malt – YEGWhiskynights Barrel Pick review

The production of any whisky is invariably the life’s work of multiple individuals. Being in the position to review these whiskies, particularly if you don’t enjoy them, can be an uncomfortable situation. So when PWS asked me to give my thoughts on the @YegWhiskyNights cask selection of the Boulder Peated Malt, it came with some apprehension. Sean is a friend, and an unsavoury bottle could make for some awkward interactions in the future. Thankfully, the @YegWhiskyNights cask is a fantastic example of how extra time in a cask and a higher abv can improve an already enjoyable whisky!

Boulder Spirits was founded by a Scottish-born former Air Force veteran named Alastair Broganwho’s biggest claim to fame was a stint on Survivor: Panama. He always wanted to make whiskey in his homeland, but instead relocated to Boulder, and the rest is part of Colorado whiskey history.

The regular peated malt mash, which is 100% malted barley, is blended with the Eldorado Springs water. It is then placed into 53-gallon, virgin #3 charred American oak barrels for three years. The @YegWhiskyNights release spent an extra 12 months in the cask, and was chosen from several samples for its unique character and flavour profile. 

Appearance: Orange-amber in colour. Moves easily in the glass, doesn’t really coat the sides in any noticeable way. 

Nose: First thing I notice is a rich, earthy mustiness. No smoke, but almost a hint of Japanese umami. There is a clear undertone of stone fruit like ripe peaches or apricots. There is also some heat on the nose, which can be expected based on the 58.8% abv. 

Palate: Surprisingly, there’s a slightly creamy mouth feel for a whisky with low viscosity. The first flavour that hits is reminiscent of flavoured cola, lots of caramel and sweet cherry. This is replaced by a oaky/nuttiness that reveals the character of this particular virgin oak barrel. Delicious. 

Finish: The finish of this whisky starts to show the char of the barrel. There is a wisp of smoke now, not overpowering but clearly evident. This is followed by a spicy pepper that lingers on the tongue for a long time. Slightly drying when the pepper fades. 

With water: A few drops of water in this cask strength whisky adds some subtlety. Light smoke and caramel replace the mustiness, and eases the spiciness of the pepper. I still prefer it without water. 

Conclusion

I wrote this review over 2 nights, including a side by side comparison with the regular peated malt release. Was I supposed to drink a third of the bottle in that time? Maybe. Maybe not. But what that tells me is this whisky is an amazingly easy drinker, especially at 58.8%. It is a significant improvement over the original release, offering a greater depth of flavour and a satisfying spicy finish. I will be adding another bottle of the @YegWhiskyNights selection to my shelf before they disappear forever. Definitely backup bottle worthy. Slainte!

Instagram: @woodley_dr

@yegwhiskynights – Sean McCalder

Woody Creek Colorado Rye Whiskey review

45% Abv
100% Colorado rye grain
Aged 4 years in Deep Charred New American Oak

The next review in the series of Woody Creek releases fresh into Alberta is the Straight Colorado Rye Whiskey. This is made with 100% rye grain grown in Colorado and distilled in the Woody Creek custom CARL stills. It is then matured in new American Oak for a minimum of 4 years. As an industry standard you will know it’s the rye bottle you are looking at by the green coloured label. Why green was chosen as the universal colour for rye whiskies is still unknown to me but it seems to be the consensus to use green labels on bottles of rye whiskey.

In the glass: A beautiful golden amber colour while resting in the glass. A slight swirl in the glass and I wait….and wait…..and wait for the legs to start. I almost gave up on them when they start to droop. Very long to move and thin when they finally do fall down the glass. A beautiful colour and legs that make you eager to dip in and try the whiskey ASAP.

Nose: Okay, this did not at all start how I initially thought it would. I find a very nice citrus note right off the hop. Orange zest and lemon peel to a slight, almost fresh cut kiwi note. I can easily say one of the most fruit forward Rye whiskey noses I can remember. Getting my giant schnoz right into the glass I find a more grassy note coming through. Like the smell from a golf course in the summer heat drying the grass after a morning shower. God I love that nosing note. It takes me back to chipping in for birdie from about 80 yards out…..oh yeah. The whiskey…..there is a bit of that rye baking spice but it leans more towards the cinnamon and almost toffee thats been melted down and worked on in the front window of an old timey candy shop. A very bright and inviting nose on this one. I wasn’t expecting the fruit forwardness but am very intrigued and pleased by it. There is zero heat on the nostrils and my mouth is very saliva heavy wanting to sip it right now!

Palate: Is this a juice? Did someone switch out my whiskey with some fruit juice? I kid, but the fruit forwardness is still there upon the first burst of flavour in the mouth. A sweet fruit blend of raisins and apples. It turns slightly after holding it in the mouth for a touch into a vanilla orange slice and a bit of the rye spice begins to show up for the first time. A pinch of pepper brings the mouth to attention while the vanilla note continues to evolve into a sweeter, butter toffee creaminess. That orange peel note comes back from the nose and lingers in the back of the mouth right as you swallow. I do notice that the apparent oiliness from the legs are there as this coats the entire mouth very nicely. The finish isn’t long by any means but it is beautiful. The bit of pepper mixed with a mandarin orange oil note sticks around the longest. As in the nose there is barely any notice of the ABV at all and definitely not any heat other than the slight pepper note on the palate.

Conclusion

This again, as I have stated, was a surprise for me. A very pleasant and welcome surprise. I do tend to enjoy a lot of rye whiskey I get to try, and this one may be one of the most unique and sippable rye bottles I have tried. The initial high fruit content and lack of any heat makes me want to get into the Cask Strength version as soon as these bottles are available. It will be a nice pour to sit with and watch the game, or to keep you going through the ever earlier Canadian winter nights. You can’t go wrong with including this bottle on your shelf. I have a feeling it will be reached for far more than others currently sitting there.

Instagram: @seankincaid

Woody Creek Cask Strength Colorado Bourbon Whiskey review

59.5% Abv
Aged 4 years in Deep Charred New American Oak

After a few of the Woody Creek lower ABV sippers, I am proud to introduce one of the “Big Boys” in the form of the cask strength version of their bourbon. This is one I was very excited to have the opportunity to review as I loved the 90 proof version expression. Again the mashbill used is 70% corn, 15% rye and 15% malted barley. I found that the malt really showed well in the lower abv version and am eager to see how the extra proof on this will play out with the maltiness.

In the glass: A deep orange oil colour. Medium oiliness in the legs. Some fall quicker than others but
none disappear at all. Just swirling the glass to check colour and legs and so I can catch a whiff
on the nose.

Nose: This nose was much heavier than any of the lower abv bottles that were previously reviewed. Although there are some similarities to the 90 proof expression, there are some subtle differences as well. The initial nosing is one of oranges and sweet toffee and vanilla. Getting further into it, more classic bourbon notes appear. Cinnamon and clove along with honeyed vanilla and a slight, dark cherry. What I pick up next I was not expecting at all…a bit of nuttiness but sweeter. There it is…peanut brittle. This for me has always been more of a Christmas treat than any other time of the year and I just recently saw freshly made peanut brittle on sale in a small shop. A touch of apple skin appears upon the deepest inhales. This nose is inviting while also showing there may be a slight bite behind it. Its not overwhelming in any way but it does hold your attention.

Palate: There it is! A bit of a bite from the unadulterated proof of this whiskey hits straight away. It brings with it a nice punch of flavour as well. I like that the heaviness of the first sip is countered with sweetness from the get go. A nice honeyed toffee sweetness. A little bit of fruit shows up next. Orange cloves and apple cinnamon all together. Fruity spices lend some weight in the mouth. That maltiness that I found and loved from the 90 proof version is still there but maybe not as prominent. The chocolate note doesn’t show up with it either. Just a nice weighty malt note that holds with it a bit of the spice. Upon the first swallow that cinnamon spice kicks up a notch but all it does is make my mouth water even more. Oak tannins from the new American oak come through on the finish with black pepper and more vanilla. This holds on for a decently long time and is quite nice. The hint of peanut from the nose only starts to show a bit after swallowing and letting the finish brood for a bit. It’s a nice added touch that again I didn’t find much of at all at the lower abv.

Conclusion

What’s exceptional about this bottle is that while the higher proof brings with it more spice and heat, it doesn’t take away from the fact that this will be a sippable bourbon that can please any fan of the genre. It will stand up to ice or water drops and will be amazing in a rocks glass. Its classic enough to hold onto bourbon fans and unique enough that it won’t be boring to anyone. I can’t wait for these to be unleashed on the public and start hearing the way people take to it.

Instagram: @seankinkaid

Woody Creek Wheated Colorado Bourbon review

Let’s take a break from the core range today and take a look at a Woody Creek special release. Wheated bourbons, aside from the Weller releases (if you can find them in your state/province) and Makers Mark, were a rare sight up until a few years ago. That has now begun to change. Alongside four grain bourbons (some with oats instead of wheat), craft distilleries are leading the charge here and the expressions offer something different from the mainstream bottlings…like this one!

This Woody Creek Wheated Colorado Bourbon has a mashbill of 70% corn, 15% wheat and 15% and has been aged for six years in new American oak. It is bottled at a healthy 47% abv.

Nose: The first thing that hit me straight away was the lack of a dusty grain note that I get on most wheated bourbons. It’s not that it isn’t there, but it’s just lurking in the background. What I do get is the sweetness that I normally find in this type bourbon. Werthers original candies for sure, but also a little bit of the sponge toffee filling in a Cadbury’s Crunchie bar. In that way, it’s sort of like a bourbon matured single grain scotch. Again, this being a bourbon, I would expect to see a cherry fruitiness, but instead I’m getting strawberries and a hint of blackberries as well. In terms of the spicing, I get the traditional cinnamon and a little bit of allspice. I’m expecting nutmeg and/or cloves to show up on the palate. I’m really not getting an awful lot of oak here. As I nose this over time, I am getting more of that grain note, like sweet feed that horses love, but should not really get too much of.

Palate: With all of that sweetness on the nose, coupled with the lack of rye in the mash, I was expecting this to be overly sweet the whole way through the experience. That is initially the case, but this whiskey has some surprises in store for me. The entry is quite sweet for starters. The vanilla custard note alone really coats the front of my mouth right from the get go and that continues through the development as well. Between the entry and the development, I get that Crunchie bar toffee note again mixed with red berries and peaches, this time slightly cooked down. What really surprises me is how spicy this bourbon is on the palate. It’s not super spicy, but certainly more so than any other wheated bourbon I have had. It’s almost effervescent on the tongue. Underneath that spice is more of that grain forward note that I usually see in wheaters. The back end of the development sees some nutmeg start to creep in as well as a touch of clove. I am getting some oak, but again, not a lot. I love the balance all the way through.

Finish: The early part of the finish has quite a bit of character. The oak and dark baking spices carry over from the development and are joined by a heavy hint of dark chocolate. That Crunchie bar vibe sticks around as well. It’s slightly drying, but not overly so. As the finish progresses to a medium/long length, it becomes more oak forward, but there is enough chocolate and toffee to prevent it from acquiring that wet oak feeling that can be a bit of a put off for me.

With water added…

I’m getting much more of the dusty grain bin note as well as some faint vanilla, which I was missing entirely on the nose without water added. I’m getting some light sponge toffee, but this is lacking that Crunchie bar vibe that I was digging earlier. Definitely more oak here as well. That subtle fruitiness has also faded. The entry still has that vanilla custard, but it is tinged with orange now and slightly sour. The development is just as spicy, if not more so than without water, and more oak forward. It’s not quite as sweet either. When I smack my lips to let in some air, I get a bit of roasted peanut now. The baking spices stick around for a lot longer on the finish and the dark chocolate has morphed into a cocoa powder note that I really love. This note actually pairs better with the oak at the backend of the finish than the notes I get without water being added.

Conclusion

As Sean Kincaid has noted in the first three Woody Creek reviews, this is a surprising set of whiskies thus far. They take what you might be expecting from a traditional bourbon and American rye and throw you a couple of curveballs to keep you interested. To me, this is the definition of the craft distillery ethos. Take what you already know from drinking “mainstream” whiskey and give you something familiar, but also slightly new. Still to come is the cask strength rye. You definitely will want to tune in for that.

Instagram: @paul.bovis

Boulder Spirits American Single Malt – Peated Malt review

When whisky drinkers think of peated single malt whisky, they immediately think of the Isle of Islay. Although the most iconic peated single malt brands call that island their home, there is a whole world of peated whisky out there to explore. And not just in Scotland. Almost every whisky producing nation has it’s take on peat, it seems.

For those who are newer to the world of whisky, the basic difference between peated and un-peated malt is the burning of peat bricks (literally chunks of dried peat from bogs) when the malted barley is being dried. The smoke from the burning peat gets introduced into the barley. The phenols infused into the barley from the peat smoke gives peated malt it’s distinct smell and taste. Typical notes introduced as a result of this process include iodine, tar, ash and smoke.

The strength of this peated signature in the malt is directly related to the amount of time the malt is exposed to peat smoke. For example, Laphroaig exposes their malted barley to 15-30 hours of peat smoke. Some go higher. The standard measure of how “peated” the barley has become is its phenol parts per million, or ppm.

Different distilleries have different takes on peated single malt. Some distilleries take a great deal of pride in making the most peated single malt possible such as Bruichladdich and their Octomore series. Many of their releases are 150+ ppm. Most of the major Islay distilleries are in the 30-50 ppm range.

Boulder Spirits has taken a different approach. Rather than creating a heavily peated whisky, they keep their peated level quite low by mixing low ppm peated malt (35 ppm or so) with non-peated malt. The result is a whisky that has an earthy, rather than medicinal flavour. For those who have shied away from peated single malt in the last, this serves as a gentle introduction to what the genre has to offer.

The Boulder Spirits American Single Malt – Peated Malt was matured for at least three years in a #3 char virgin American oak barrel before being bottled at 46%.

Nose: This is a lovely intersection between peat and virgin oak. If I was forced to make a comparison between this and an Islay distillery, I would say it’s closest to Ardbeg. Much less peated of course! A faint whiff of Montreal smoked meat and campfire ash from the previous night. It’s ever so slightly briney. From my recent trip to Salt Spring Island, BC, we took several walks through cedar-rich forests. I’m getting that smell here too. As this sits in the glass for longer, some fresh herbal notes come up. Mostly Italian parsley and a bit of cilantro. There’s enough sweetness and spice to balance things out. A surprising hint of dark cherry lurks in the background. Some sponge toffee and a little bit of vanilla is in there too. For spices, I’m getting cinnamon and a little bit of allspice. Before I take a sip, some orange zest presents itself. The more time you give this in the glass, the more the notes of the virgin oak come to the fore. If you want the peat, drink it sooner! Otherwise, give it time! Speaking of time, it’s time to take a sip!

Pallet: The entry is rich and creamy. Dark toffee, dark chocolate, slices of lemon peel. It’s just a tad ashy. Some grilled cherries and rich vanilla. That cherry note becomes a little more sour as the entry transitions into the development. The volume on the orange and lemon zest gets turned up during the development along with the spices from the oak, but the sweet notes from the entry tame them just enough. Towards the back end of the development, this gets a little drier, but not overly so. After several sips, a peppercorn steak sauce note tingles the tongue along with a little bit of crushed red chilies. I’m getting something different with each sip.

Finish: Quite a long finish. It’s slightly drying and bitter from the oak and near-burnt sponge toffee. Some of the dryness is counterbalanced by the citrus which is fading from the development. Some old leather, a bit of ash and that cedar forest note come on at the end.

With water added…

I’m not so fond of the nose with a few drops of water. It’s a little too oak forward and swamps all of those other notes that make this whisky so unique. This sentiment carries forward through to the entry and, particularly, the development. It’s just too heavily oaked for my taste. For the first time, the youthfulness of this whisky is starting to rear it head. The finish is much the same.

Conclusion

This is definitely a better whisky without water added. Sipped neat and given some time, this is another reminder for the “age is everything” cohort that that adage simply does not ring true. For lovers of scotch, the addition of exclusive virgin oak barrel maturation introduces notes that come both from the single malt and bourbon worlds, creating a hybrid that can be found nowhere else at the moment.

If you have always been shy of peat, this is the perfect whisky to finally take that plunge. It’s not going to slap you across the face and even has some notes commonly associated with bourbons, if that’s the realm you’re coming from.

Instagram: @paul.bovis