Kavalan Single Malt – Solist, ex – Bourbon Cask


I remember the weekend of September 28th and 29th, 2018 like it was yesterday.  I had the absolute pleasure of attending the very first Banff Whisky Experience in Banff, AB . The days were filled with amazing master classes and the evenings each hosted a grand tasting with 77 distilleries and a plethora or drams represented.  After an amazing Friday evening and night out in Banff with some of the grandest whisky personalities,  soon came a late Saturday morning rise for myself.  I am sure we can all relate to those nights when the morning had somehow slipped away, and well… waking at 11 AM, freaked out and realizing my first master class for the day was about to start at noon!!  I did what I do best and that’s pulling myself together, looking like I had all the beauty sleep in the world, haha.  Might have learned a trick or two about that over the years (yay for concealer !) .  
My first class that day was called “KAVALAN – The Single Malt from the other side of the world –  being presented by the late and great J. Wheelock.  God bless his soul!  As I settled into my seat and started gazing over a beautiful tasting mat of 8 whiskies, I quickly noticed the majority of them were Kavalan single malts from Taiwan.  The theme of the class was essentially de bunking non age statements whisky (N.A.S.) and to say the least, I was all ears!

 
Sitting before me along side the Kavalan spread was a large bar of dark chocolate bar and seeing that I kind of slept though breakfast, I was salivating at the idea of hammering it back. As noon swept across the clock though, and Jay’s introduction commenced the tasting, my eyes were quickly focused on the whisky in front of me. And then it happened… upon my first sip of this rich, deluxe, beautiful, viscous, and tropical whisky, I was sold!  It was love at first sip.

Kavalan is known to have one of the most comprehensive lines and offering of Sherry Whiskies , however there are a few that were matured in alternate ways. Kavalan “Solist” Ex Bourbon Oak is a cask strength whisky that was fully matured in fresh hand picked ex-bourbon oak Barrels by Kavalan’s master distiller, Ian Chang at the time.


Whisky romance 101: I am not sure about you, but when I am drinking a high end Whisky such as Kavalan – you better believe I am taking my time with it.  I am not afraid to say I love drinking whisky alone because it gives me some real one on one time to enjoy and unpack all it has to offer. A whisky date!, as I like to refer to it.

Tasting and Reviewing the Whisky

Upon pouring this whisky into a proper whisky drinking glass (in my case a copita), I see a bright shiny, viscous, and oily whisky that has legs for days, coating the glass and presenting a color that’s described by the distillery as “Cattle Egret” which is a Melanesian bird that dawns a beautiful golden colouring downs its neck and wings. The oily residue on the glass reminds moves around reflecting the light reminding me of a kaleidoscope… I am now extremely intrigued.

Nose

Lush tropical fruits, floral frangipani, blooming Jasmine mist and young coconut cream . One the second nosing I get kiwi, melon, green apple, with oak and vanilla.

Palate

The texture is rich, smooth and silky. I get lots of notes of vanilla and oak as well as the Kavalan signature tropical notes I mentioned above and also mango and pineapple. On my second sip the whisky tasted sweeter and I got a full essence of a vanilla ice cream cone with hints of ginger, nutmeg,  and woody notes.
With a couple of drops of water I got notes of white chocolate, raspberry and cream soda .  What a delight!

Finish

The finish is sweet and spicy like white pepper sprinkled on biscuits that lingers on the palate.

Conclusion 
For such a high cask strength whisky (58.6%) it is very luxurious , smooth and elegant, drinking well below it’s ABV.
This Taiwanese single malt cask strength whisky has won a ton of accolades – most recently including double gold at the international spirits challenge 2019 and gold at the San Francisco Spirits competition in 2019.

  • Review written by Zahara Amiri

The Black Bottle Showdown!

Black bottle Blended Scotch Whisky (NAS new bottle) – 40% ABV


This is the Black Bottle you will typically find on shelf at your local liquor store(and one you should definitely have on your bar at all times) It is simply a fine bottom shelf whisky that holds its own, neat in a glencairn, or even cooked up in your whisky cocktail of choice as well. Its been a bartender favourite for decades in the industry.

Nose

This one starts off sweet. Like burnt caramel or brown sugar on freshly made porridge. There is a slight maltiness. Some citrus notes are found but they are almost hidden behind the brown sugar notes. It reminds me of a young sherried highland malt.

Palate

Again starts off with caramel/brown sugar sweetness. It then ups the spice a bit, with some fresh baking like spices. Vanilla spread over a slice of wheat bread. There is a familiar aspect to this.

Finish

The finish makes me think of Bunnahabhain with that hint of smoke mixed with a nutty, and lightly spiced fruit. Like I mentioned, this is something everyone should have. It’s head and shoulders above most blends and for the price it is really hard to beat.

Black Bottle Blended Scotch Whisky (NAS Old bottling – green bottle) – 40% ABV


This is the fabled old bottle of black bottle. All but a ghost now. Said to be a blend of islay malts and mainland grains.

Nose

Anyone familiar with Islay blends will know this nose. The usual ashy smoke and brine hints are welcomed and prevalent. Followed by a beautiful sweet vanilla and honey note. A little further nosing finds light pear and green apple notes.

Palate

Starts with that ashy Islay smoke but lighter than most Islay malts. This quickly hands the torch off to orange peel and a lemon fruit note. A little bit of honeyed sweetness comes through just before the spice and heat from the peat comes back.

Finish

The finish is rather short but full of smoke and a nice lingering and pleasant peatiness. It was much lamented when the black bottle recipe changed from this blend to the current one which I can clearly understand why. This is a beautifully Islay influenced blend that is as balanced and good as most I have tried from the region but always at half the price. It sad to see these older bottlings work their way into extinction.

Black bottle 10 year Blended Scotch Whisky (2019/20 limited edition release) – 40% ABV

This was a surprise release when it came out, but for lovers of the cult classic, Black Bottle, it became a must have. Unfortunately for most, it was only released in the UK and a couple select countries.

Nose

The first element separating itself from the others is it’s age. There is oak in the nose that you didn’t get with the NAS releases, but not fresh oak, a rich soggy oakwood that been sitting next to a firepit all summer. Accompanying the oak, is a reduced brown sugar sweetness and floral honey.  A little bit of peat and smoke are evident as well.

Palate

This one has both the sweet and smoke, standing side by side. On the sweet side you have honey, vanilla, apple and sweet bready like notes. Like hot cross buns dripped with honey. On the other side you have some baking spices, fragrant peat smoke, and an almost gingerbread spice/sweet mix.

Finish

This one has that balance of sweet and smoke, peat and fruit. It’s a shame the stock was so limited and they couldn’t do a wider release. This shows just what a blend can do if left to age properly instead of being bottled as soon as it legally is allowed to be. A great dram if you can get your hands on it!

Conclusion
All three of these bottles are fairly different from one another. I wish it was possible for everyone to try all three but I know sadly, that is almost impossible. If you come across any of these bottles, do yourself a favour and pick it up. You will be hard pressed to find a better bang for your buck whisky on the market.

  • Review written by Sean Kincaid

The Whiskey Silk

The ‘Whiskey Silk’ is my first personal creation, using a Sweet Lemon Ginger shrub that is the key ingredient to this cocktail. Shrubs are typically created with equal parts fruit/spices – vinegar – sugar but that is merely just as suggestion because the possibilities are endless. They can be used to flavour your cocktail, mocktail, smoothie, soda water or any beverage for that matter.

Sweet Lemon Ginger Shrub

Ingredients

  • 1 1/4 cups water
  • Chamomile tea bag
  • 1 cup raw sugar (or white sugar)
  • 2 lemons – cut in half inch cubes (approx 1 1/2 cups)
  • 1/4 cup fresh lemon juice
  • 1/3 cup of fresh grated ginger
  • 1/2 cup honey
  • 1 cup Apple Cider Vinegar

Instructions

1. Heat up the water in a pot / sauce pan on medium heat and steep chamomile tea for 4-5 minutes.

2. After the tea is steeped, remove the tar bag and combine the remainder of the ingredients into the pot / sauce pan.

3. Bring the mixture up to a light boil for 1 minute, stir well and then turn the heat down to a low simmer.

4. Let the mixture stew and simmer for 20-30 minutes, stirring occasionally.

5. Let cool for 15 min and then add the Apple Cider Vinegar.

6. Place the mixture into a container (mason jar) and then in the fridge for a minimum of 2 – 4 days, up to 7 days.

7. After that, use a fine strainer or cheese cloth and filter the contents so all you have left is the juice with no solids.

8. Ready to use for cocktails or mocktails!

Now, let’s make the cocktail!

Ingredients

  • 2 1/2 ounces Whisk(e)y
  • 1 ounce Sweet Lemon Ginger Shrub
  • Token Lavender Bitters and/or Aromatic Bitters
  • 1 egg (whites)

Instructions

  1. Crack the egg and separate the whites into the shaker.
  2. when a cocktail includes egg whites, always shake them on their own for about 10 – 15 seconds to get them nice and silky and frothy before adding the other ingredients.
  3. After that add the bourbon or any whiskey you desire, the shrub and the bitters.
  4. Shake all the ingredients together for 20-30 seconds, making sure the shaker is nice and cold on your hands by the end of it.
  5. Grab your Hawthorne strainer and pour into a low volume glass. I chose to use a coupe glass because they are a person favorite of mine.
  6. Enjoy like I know you will!
  • Cocktail created by Steven Shaw

Bardstown Bourbon Fusion Series 1

The Bardstown Bourbon Company is a compelling one to me. Mostly because of their willingness to be innovative and creative, and to explore and push the boundaries. In a vast world made up of numerous methodologies and inventive capabilities when it comes to distillation, blending and finishing, it is clear, Bardstown’s goal and passion is to light up the world and create a product that can effectively stand out in a saturated whiskey climate. I respect tradition but I am not a traditionalist when it comes to whisky. I am a huge advocate of being bold and daring when it comes to the creation of whiskey and love to see those who are willing to experiment and risk being criticized for their efforts. Its important for Craft distilleries maintain modern approaches and be the visionaries in order to keep the house hold names humble and in check. Needless to say, Bardstown is well on their way to effectively doing so and being recognized as a distillery people can rely on for a quality product.

A great example of the innovative minds behind the Bardstown brand is, they have become the first distillery to develop and offer a full Napa Valley style destination and experience providing an all-inclusive look into their genius on the Kentucky Bourbon Trail. A place that sits firmly atop my list to visit when go!

Okay, on to the bourbon itself. The Fusion series as I am aware, would qualify as their entry level expression. It composition is made up of 60% of their own bourbon and 40% of a sourced bourbon from a fellow Kentucky distiller. Combined in the 60% are two bourbons; one of which is aged 2 years and 3 months, carries a mash bill of 68% corn / 20% wheat / 12% malted barley, and makes up 18% of the blend; the second is aged 2 years and 1 month, carries a mash bill of 60% corn / 36% rye / 4% malted barley, and makes up 42% of the blend. The remaining 40% which is a sourced bourbon is 11 years and 7 months old and carries a mash bill of 74% corn / 18% rye / 8% malted barley.

As I destruct everything Bardstown has blended here, it looks like they are combining some youthful bourbons to add some liveliness and edginess with an elder bourbon that can act as a back board, providing stability to the pour. The two different Bardstown mash bills are interesting as they have taken a decently high rye – bourbon which should bring a lot of spiciness to the table and a high wheat – bourbon to potentially tame it and provide some softness especially considering the 11 year bourbon is also a rye – bourbon. In my opinion, I might have gone a little higher with the Wheat – bourbon to increase the potential for softening the back of the palate where the pepper like spiciness usually lies the heaviest and adding a nice creamy sweetness to the fore palate. That being said… I am no expert so who am I to tell the experts what to do!

ABV – 49.45% / Age – 2 – 11 years / Mash – See above / Region – Kentucky Bourbon / Cask – New American Charred Oak

Time to taste the Bourbon!

Nose

A very soft nose with subtle notes of vanilla sweetness, wet leather and very light fruitiness. Honestly, very pleasant but not a ton there to unpack.

Palate

On entry, there isn’t a lot of present but quickly uncovers a little vanilla, brown sugar and tart cherry similar to that of a cherry simple syrup made with a demerara sugar. Now brace yourself because the palate drastically changes toward the back and into the finish with a punch of pure pepper which is what that 38% rye – bourbon is bringing to the table.

Finish

The finish is dry, oaky with pepper for days with a bit of bitter black tea. It is fairly lengthy but mainly because of the peppery spice.

Overall, its a perplexing pour. Youthful with a mix of distinguished behaviors coming from the elder bourbon. Not very complex but not a lot of Distiller’s entry bourbons are. I am curious to see how it performs in cocktails because I think that spiciness will provide some interesting character to classics like a Manhattan or Sour. The price is a little up there but what everyone needs to consider is that this is a craft distillery still in the infancy stages, and it is not cheap to build and run a world class facility so just like we support local boutiques, we pay a bit more to support the passion and potential Bardstown Bourbon Company represents.

This bourbon isn’t going to please everyone, but what does? I would recommend it because I believe in the brand. I have been closely watching Bardstown release all kinds of interesting expressions over the last while and to date, have only tried a couple different expressions myself, thanks to some samples from good friends. Its unfortunately not available in Canada which I really hopes changes in the future because I would really love to dive further into their products. Until then, samples will have to do!

  • Review by Steven Shaw

Old Forester Prohibition 1920

This Old Forster 1920 is easily in my top 5 bourbons and checks off a lot of the boxes I love most when it comes to this category of whiskey. Old Forester has created this bourbon to best resemble the product they sold during prohibition as they were one of only ten distilleries legally still capable of producing whiskey for “medicinal purposes”. I can promise you though, it doesn’t taste anything like cough syrup, but… I bet it will sooth your scratchy throat over the course of the evening.

Until recently, Old Forester products have never been sold in Canada and it wasn’t until September 2019 that, friends of the club, Wine and Beyond made some room on the shelves for a singe barrel they selected the spring prior. A month following that, they stocked this 1920 expression. Although, the space it occupied the morning it was released, was once again vacant by the time the store closed that same day. Needless to say, we are pretty starved for new and exciting bourbons so I was not surprised at all to see that happen. Luckily for me, I frequent the liquor store enough that the Cheers theme song plays when the doors open, so needless to say, I was able to snag a hand full of bottles before it disappeared.

Here is the info from Old Forester’s website.

The Volstead Act of 1920 which initiated Prohibition in the USA granted permits to six distillers in Kentucky to continue to bottle bourbon for medicinal purposes. Through one of these permits, Old Forester continued to be produced as medicinal whiskey on Louisville’s famed Whiskey Row. It is the only bourbon continuously sold by the same company that has been available for sale before, during and after Prohibition.

During this time, all whiskies had to be bottled at 100 Proof. With a barrel entry proof of 100, the “angel’s share” would have created a 115 proof whiskey after maturation. To pay homage to this era, Old Forester presents 1920 Prohibition Style Bourbon at 115 proof to represent the rich flavor profile this bourbon had nearly 100 years ago.

Please check out the Old Forester Website for more info on this and the rest of their line up. Their product is truly quality through and through. Even their entry level bourbon, the 86 proof, is one of my favourite whiskeys to use for cocktails as it’s versatility shines with any flavour it meets.

ABV – 57.5% / Age – N/A / Mash – 72% Corn / 18% Rye / 10% Malted Barley Region – Kentucky Bourbon / Cask – New American Charred Oak

Nose

Not typically sweet like bourbon tends to be. Powerful aromas of charred oak and burnt sugar followed by some dark fruits, cocoa, and banana. It is a higher ABV so naturally the nose will present some ethanol as well.

Palate

Bold, rich, chewy and delicious! More of the char, caramel and burnt sugar along with some rich dark chocolate and heavily roasted coffee. Following that, some vanilla and nuttiness comes in to round it off and send it to the finish. I love how the char presents itself as a real smokiness and adds a nice edge to the rest of the flavours.

Finish

The transition from the palate to the finish is accompanied by some nice peppery spiciness. From there, it carries on and lingers for a while with burnt sugars and an aftertaste similar to a earthy dark roast coffee.

All and all, my kind of dram! I want a pour that humbles me and forces me to appreciate its brashness with edgy, smokey, and rich bourbon characteristics, and this 1920 delivers exactly that. If you live in a region it is readily available, I suggest you get it now. If you live in Canada, keep your ears to the ground and eyes open because it won’t sit waiting for long on the shelves after it arrives. Be prepared to snag yours up quick!

  • Review by Steven Shaw

Eau Claire Single Malt Batch 003

This is the 3rd single malt release from Alberta’s own Eau Claire Distillery. A distillery operating since 2014, located the foothills of the Rocky Mountains in Turner Valley, Alberta. This single malt comes from 100% Alberta grown Barley and is aged in New European oak and American ex-bourbon casks. Non-chill filtered, natural colour and weighing in at 43% ABV.

Nose


A fairly subtle nose with nothing immediately jumping out. Digging a bit deeper though, there is some sweetness shining through. Red fruits and caramel sweets. Following that comes a rich, almost earthy note mixed with some woodiness. Almost like sawdust covering a fruit basket sitting on a warehouse floor. The youthfulness of this malt may be why none of the flavours immediately jump, but once you get your schnoz deep into the glass, you can pull out some wonderful notes from each cask types used in the aging of this whisky.

Palate


Surprisingly nothing too sweet right up front. Youthfulness again shows up but this time as a bit of heat. When the heat subsides an oaty semi-sweet note comes through followed by a hint of the caramel from the nose. Maybe even a bit of vanilla or possibly very light banana. That slight earthy note again comes up way in the back with some bitterness. A sweeter note shows towards the finish like a chalky sweet candy, similar to those rockets that come lined up in the transparent wrapper. As the finish goes on (medium to long) more of that caramel lingers with a bit of non-citrus fruit.

Impression.

After sourcing out a sample of Batch 001 and a bottle Of Batch 002, this Batch 003 offering is noticeably different. In a good way. It leaves me waiting impatiently to see what Batch 004 and 005 and 010 and 020 will herald. If the quality keeps increasing from Eau Claire and the kindness and hospitality from their people behind the scenes doesn’t disappear they are quickly going to ascend to the top of the Canadian spirits landscape.

– Reviewed by Sean Kincaid

Check out their website for more information on their distillery and all the quality spirits they have to offer.

Hansen – Northern Eyes Whisky

Something special and historic took place here on February 11th, 2020. Hansen, a home grown, blue collar distillery, has inspired an entire city by releasing the first Whisky ever distilled, bottled and labeled in Edmonton, Alberta. Prior to the doors opening, they held a VIP event to which we were humbly invited to take part in. Attendees of the event included family, friends, Mayor – Don Iveson, Media, local business owners, and members of the local whisky community which in retrospect, didn’t really matter. We were all just Edmontonians, anxiously nosing their whisky, soaking in the moment and admiring all the hard work and genuine passion present on Kris and Shayna Hansen’s faces. After a great presentation which included, honouring the City of Edmonton and Don Iveson with a couple of the first bottles filled, it was time to taste the goods but as everyone proudly held up their Hansen inscribed glencairn in an inaugurating cheers, you couldn’t help but notice a common look of trepidation across the room while everyone lowered their glasses from the air and slowly to their lips for that first sip. It didn’t take long to turn the anxiousness into excitement though because simply put… it was delicious.

Honestly though, I was already fairly confident the juice was going to be good as Kris seriously didn’t show a glance of nervousness during the entire presentation leading up to that point. If it was at all a question in his mind, I am confident he would have shown it. Now, I should have prefaced this though, it’s a 3 year old whisky, 100% rye, aged in new American charred oak barrels so it’s important to always judge according to its weight class. Because of this, I purposefully didn’t set my expectations too high. In fact, I kind of expected an edgy, unpolished young rye smelling like shoe polish and tasting of dry cereals, banana, unbalance spice and tannic oaky bitterness. Okay so, I probably set my expectations a little too low and should have given them a bit more credit than that but truth be told, I didn’t want it to disappoint considering the significance and what it represented.

Anyways, back to the first sip. It was surprisingly clean and carried a nice body for a young rye. It’s youthfulness didn’t present itself rigidly but rather in a spry and energetic way. I was very pleasantly surprised.

Nose

The nose is soft and youthful accompanied by some light fruity and caramel characteristics. After nosing off and on for like 20 minutes, a slight hint of the leather came through which is part of the profile Kris is going for.

Palate

Upfront, savoury rye spiciness, banana forward (typical of a young whisky), burnt sugar and a decent amount of sweet vanilla coming through which is a nice surprise as it usually takes a few more years of aging to really infuse the whisky with the oak’s vanillins.

Finish

A little sharp at the height of the finish but it calms down nicely with a fruity and peppery notes. Once the whisky is completely down, the char from the barrel and some very subtle tobacco slightly lingers. The finish is medium in length.

Overall, I enjoyed it. Not overly complex, but can you really expect that of a young, proofed down whisky? No, you can’t. The important thing here is, the profile Kris is aiming for is evident and the foundation is built. His vision is create “a real cowboy-style whisky” which I believe his on the path to creating. That hearty, spicy rye with the boldness to add some hair to your chest and the complexity to keep you continually appreciating its layers. It’s going to be an exciting ride for them and I am stoked to follow along.

Lastly, if you live in the area or ever visiting Edmonton, please go check out their distillery and take the tour to hear all about their heritage which ultimately led them to this destiny. Their family history is quintessentially Albertan and full of distilling tradition dating back before prohibition.

  • Review by Steven Shaw

Check out their website for their story and a ton of other great products.

https://hansendistillery.com/

Bunnahabhain 12 Year

A regular release from Bunnahabhain, this 12 year comes at us aged primarily in ex-bourbon casks but composed with 30% ex-sherry which elegantly lends some beautiful colour and fruit sweetness to the expression. This whisky is somewhat of a darling in my circle as I am sure it is in every circle, mostly because it comes at a price of $60ish CAD and is one of the most drinkable whiskies on the shelf.

Whenever I am introducing the land of Islay to a new whisky drinker, there is not a better choice than Bunna 12. With all the fresh sea like characteristics quintessential to the region but with less of the peat punch you’ll get in the Laphies and Laggies, makes it a perfectly palatable introduction to the genre.

ABV – 46.3% / Age – 12 Years / Mash – 100% Malted Barley / Region – Scotland (Islay) / Cask – ex-Bourbon (70%) & ex- Sherry (30%) 

Mike Brisebois (Distell Brand Ambassador) happens to be a good friend of the society which makes a lot of people around here pretty happy. The perk of this friendship is that Bunna 12 tends to flow around our tasting like water. Along with our other faithful pre-dram – Deanston 12 year, Bunna 12 is a perfect way to wet your palate and get those buds ready for the evening or even turn your buzz into a night ending fizzle. Like I said, water is sometimes the second most beverage consumed at these tastings…

It’s funny, I have been drinking this whisky for so long that when someone asked me what my tasting notes were… I kind of froze. I then thought to myself, I have been drinking and enjoying it for so long that I never really stopped to actually appreciate it. So… in the realization of my complacency, I figured I would pull myself together to complete a review and tasting notes. Here we go…

NOSE – A waft of sherry along with some fresh briny citrus from the get go. After nosing past the citrusy sting, the Islay character very subtly shines through with earthy smoke.

PALATE – A significant richness you do not normally find in a 12 year. Full of earthy, nutty, sherried fruitiness and spice with a slight botanical character reminiscent of an unripe mango or a lemon peel. Intermittently throughout is a very light peat and smokiness, but not a crude peat like we are used to but vegetal like you’re burning the fresh branches and leaves from the vineyard, grapes and all.

FINISH – The finish is light and pleasant but carries nicely with all the lingering qualities of the palate. Short to medium in length which is perfect for this dram because the drink-ability of it makes sure the next sip is never far behind.

I should really come up with a measuring basis for these reviews to provide some context but until then you will just have to read my mind. Based on value alone, Bunna 12 scores high for me. Its no secret that I have a soft spot for this whisky and highly recommend it to all drinkers alike. My rating is 8.6/10.

  • Review by Steven Shaw

Blackadder – 2001 Ledaig 17 Year Old

Raw cask…. One of the best bottling styles there is. This is as close to straight outta the cask as you can get. Non-chill filtered? This is barely even filtered, period. There are damn “floaties” in this bottle! Lots of them!! Char bits, fatty oil deposits, you know… all that stuff flavour comes from. This bottling literally has it all.

Nose

The first thing I noticed in this dram, this is not the huge funk bomb style of Ledaig we are all used to. Don’t get me wrong, there is funk, it’s just not smacking you across the face as much as it typically is. There is a peculiar sweetness to the nose. A kind of fruit sweetness. Like opening a can of fruit salad, you know the ones with those little red fruit pieces that everyone tries to get but there’s only about 3% of the entire fruit salad made up of these red fruits. With the Ledaig-ness added in, it noses just like that fruit salad with some pepper added in all while sitting down next to a simmering fire, ready to eat it.

Palate

Woah. Sweetness immediate on the tongue. Like a thick oatmeal with brown sugar spread over. Quickly followed by all kinds of brash flavours. Maritime influence shines through. Briney, peaty and heavy. Almost an ashy or smoked vanilla note slips out from the back. The Ledaig shows itself here. That musk and funk comes through but slightly different than in most Ledaig.

Finish

The finish is like fireworks in your mouth. A ton of noise being made all over but trails off fairly quickly. That spicy peat and musky maritime note holds on and a menthol note shines. Like smoking a menthol cigarette after eating a spicy peppered chicken wing….while sitting on a beach beside a fishing boat and a fire flickering away.

  • Review by Sean Kincaid
Look at those FLOATIES!!

Glenmorangie – Signet

Truthfully speaking, factoring in all the variables, Glenmorangie Signet is my favorite single malt. It is a uniquely crafted masterpiece with a rich distinctive profile that is unrivaled among whisky’s of its ilk and cost class. When Signet is brought up in conversation, you can expect to hear “chocolate in a glass” from anyone who has tried it and anyone who knows me, knows I love my chocolate!

Glenmorangie markets this release to perfection, with a sleek regal bottle design combined with dramatizing the secrecy surrounding the recipe and ages of the casks they use to blend this magic juice but… when you create such a consistent expression like this, then you can have a little fun things and people will play along. Plus, it’s that visage that makes this bottle so intriguing and why its always proudly placed on the top shelves of whisky collections around the world displayed in a way it will always remain an interesting conversation piece and an even more impressive pour.

Created by Glenmorangie’s Director of Distilling, Bill Lumsden, this creation was the first single malt to use a method that involves roasting ‘chocolate malt’ barley at high temperatures which evidently brings out that chocolate taste we are all so familiar with. In combination with this process, some of the distillery’s rarest and finest of their collection, aging for as long as 30+ years in bespoke designer casks which are blended together meticulously to create this chef-d’oeuvre. The Glenmorangie Distillery actually shuts down for a full week each year, known as Signet week, to focus solely on the production of the ‘chocolate malt’ which is roasted in much smaller quantities in order to persuade out those rich flavors of chocolate and espresso. The rest of the profile is created by the assortment of casks selected for maturation including ex-Bourbon, sherry butts and even new charred oak.

ABV – 46% / Age – unknown / Mash – 100% Malted Barley / Region – Scotland (Highlands) / Cask – ex-Bourbon & ex- Sherry butts & new charred oak

NOSE – Terry’s chocolate orange combined with malt, raisins and an array of spices like cinnamon, nutmeg, cloves, pepper, etc. Honestly reminds me of walking into my moms house after baking her signature coffee cake.

PALATE – This is where the chocolate and espresso flavours come in droves along with a beautiful sweetness of dark fruits like blackberries, plums, and BC cherries and a perfect accompaniment of oak cask influences of bourbon and sherry.

FINISH – Classic highland like finish with some subtleties of chocolate and espresso remaining. Slightly dry and spicy down the throat.

Magnificence in every aspect and a perfect low calorie substitute for desert after a nice dinner. I strongly advise everyone to own it.

Rating – 9.6/10   

  • Review by Steven Shaw