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 Brogan, who’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.
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!
There was a time, not so long ago, when pretty much everybody associated single malt whisky with Scotland. No longer. In America specifically, single malt whisky production is among the fastest growing spirit categories today.
This fast growth comes at a price, however. Any product that grows so rapidly and is being produced by so many companies with little agreement regarding standardization runs the risk of fracturing in one way or another. Back in 2016, a group of single malt distilleries such as Westland (Seattle), Balcones (Waco, TX) and FEW (Evanston, IL) were concerned by the lack of transparency and standards in their fast-growing category and wanted to do something about it. The American Single Malt Whiskey Commission (ASMWC) was born.
The ASMWC has two major mandates. The first is to act as a lobby group that is trying to get an official Standard of Identity, like bourbon and rye, written into law that establishes a specific category of American Single Malt Whiskey. Given how government works, this will be no easy task.
In the meantime, the ASMWC’s second major mandate is to establish an interim set of standards for American single malt. These include the stipulation that the whisky is made from 100% malted barley which is distilled at one distillery. In addition, the whisky must be mashed, distilled and matured in the United States with a barrel entry proof of no more than 160 in oak casks not exceeding 700 litres. Finally, the minimum bottling strength must be the usual 80 proof.
This is definitely a very basic set of standards, but over the years, the eight founding members of the ASMWC have been joined by over 100 other distilleries who have agreed to abide by them and to help lobby for the Standard of Identity.
Amongst the ASMWC members, the biggest variation in their production revolves around the casks that they use to mature their whisky. Boulder Spirits, who is a member of the ASMWC and whose single malt is in the glass today, have chosen to mature their whisky in virgin American oak casks treated with a #3 char. This introduces notes that will be familiar to bourbon and rye drinkers, but with a single malt twist.
Boulder Spirits American Single Malt Whiskey is matured for at least three years in these virgin oak casks before being bottled at 46%.
Nose: Most of the notes that I am picking up in the foreground are associated with the virgin oak this was matured in. Sponge toffee, rich vanilla, a hint of cherry bubblegum and cinnamon. I’ve got my spice bottles out for this one as there’s some other stuff in here I want to identify. It’s not earthy like nutmeg or clove or citrusy like ground coriander. I’ve settled on allspice and just a touch of ginger. Yes, I’m talking to myself. Over time, I notice a brown sugar note. As for the actual single malt, I’m getting malted cereal and some barley sugar (aside: if you haven’t had barley sugar before, go to your local English sweet shop and discover what you have been missing!). Just before I take a sip, I get a little bit of fresh cut grass and wintergreen. As I said earlier, this is very virgin oak forward, but there are enough notes to remind you that there is, in fact, single malt in here!
Pallet: On the entry, I’m getting a very strong spice cake vibe that carries all the way through the rest of the experience. This has opened up hugely since I popped the cork a few months back. Back then it smelled and tasted young. Now it’s a different and tastier animal all together. Let this be a lesson to never do an in-depth review until your bottle has been drained past the shoulder. OK, back to the matter at hand! The entry is creamy and has a bit of a malted cereal note to it as well. That spice cake is now more a ginger cake (like, heavy on the ginger) on the development the longer I sip this. The youthful malted cereal note rears it’s head up here, but, rather than detract from the experience, it adds to it as it gets mixed into the ginger cake notes and the oak spice. When I smack my lips to let in air, I get a little bit of citrus and some walnuts.
Finish: Pretty darn long. Ginger cake and ginger snap cookies carry right on through. The bitterness from the oak was there on the first couple of sips, but is barely detectable now. There is enough of it along with some sponge toffee on the edge of burning to counterbalance the sweetness though.
With water added…
How interesting. On the nose I’m getting a bit of a rich, sweet BBQ sauce note. The sort of sauce that you would cook up at home. As I give this more time in the glass, that fades and I get more cinnamon and more fresh cherries than cherry bubblegum. The spicing gets a little earthier so I’m leaning more towards clove than allspice now. Over time, the baking spices increase on the nose. That ginger cake note is tamped down on the entry and finish and the oak becomes more prominent, but it’s not over oaked like the peated malt was. If anything, I like this balance with water better. Towards the end of the development into the finish, I get a definite dark liquorice note. Not the cheap Twizzlers candy. I’m talking the real stuff now. I don’t like liquorice, but here, it just adds on to everything I am liking about this experience. Over time, the development is more spicy ginger snaps cookie than ginger cake.
I’ll be very honest with you. I came into this review expecting to not like this whisky and was thinking of ways to word this in a diplomatic way that I didn’t like it. From my first few drams, I just thought it tasted too young. What a difference time has done to this bottle. I actually see my Boulder Spirits Sherry Cask bourbon shaking in the corner of my cabinet, afraid that I had found a new distillery favourite.
It’s strange how their straight up single malt didn’t collapse with water added in the way that their peated malt did. Having not tried this with water, I was really expecting the same to happen here. Once again, thankfully, I was wrong.
I would love to try their bottled in bond and, if available, cask strength expressions sometime just to see what time and a bit more (or a lot more!) abv does to the signature of this whisky. I bet I won’t be disappointed!
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.
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.
Nestled just east of the Rocky Mountains and a short drive northwest from Denver, Colorado lies the city of Boulder, where I was born. The backdrop is breathtaking and actually served as the opening scene for The Shining. It’s a hiking and nature lover’s paradise, home to Colorado University, is a burgeoning tech hub and has a thriving research community, particularly in the field of meteorology, my profession.
My parents came to Boulder by way of Libya, where they were working as ex-pats at the time. My dad as a teacher at Benghazi University and my mom as a secretary. They met on the tennis court and got married shortly after. In 1969, Gaddafi came to power and my parents fled to the USA, settling in Boulder shortly after.
Just as my parents came to Boulder seeking a new life, so did Boulder Spirit’s owner Alastair Brogan. After wearing a few career hats, he took the plunge and came to Boulder, along with his family and a copper pot still. Over the last few years, his distillery has been making waves both in the media and among bourbon and single malt enthusiasts alike.
In their bourbon expressions, they have been turning heads with their unique mashbill of 51% corn, 5% rye and a whopping 44% malted barley. This mashbill has led to their whisky’s unique flavour profile and sits between a traditional bourbon and a single malt. It’s really unlike anything out there and is a terrific gateway for single malt drinkers who want to dip their toes into the world of bourbon.
Sitting in the glass today is the Boulder Spirits Sherry Cask finished bourbon. This was aged for 2-3 years in #3 char virgin American oak barrels before being finished for at least six months in ex-Oloroso sherry European oak casks. This is bottled at a very healthy 47% or 94 proof.
Nose: This has such a unique nose. The high barley content gives me those malted cereal notes that I love in young Scotch and Irish whiskey. On the traditional bourbon/virgin oak side of things, I get lots of sponge toffee and a hint of cherry. The sherry cask finish has definitely pushed that to the background. The combination of European and American oak gives me a very Christmas cake vibe. Cinnamon and allspice predominately, but also a touch of nutmeg, ground clove and even ginger. After some time in the glass, a very rich vanilla bubbles to the surface. Plums and raisins from the sherry cask finish round this off. The nose is promising a lot of what the pallet will hopefully offer.
Pallet: The entry can only be described as a gooey cinnamon bun with raisins and a generous slathering of icing. Counterbalancing all this rich sweetness is the virgin oak, which makes it’s presence felt straight away. The oak influence usually doesn’t make itself known until the development, but that’s not the case here. This is mostly dark toffee and deeply toasted peanuts. For it’s age, this is very oily and mouth coating right from the start. The oak spice from both casks again helps to cut through the sweetness during the development. Smacking my lips to let in air gives me more toasted peanuts and a little bit of orange zest. As the development progresses , I get cooked down plums and even some dark chocolate.
Finish: This is surprisingly long for it’s age. Fading oak spice and dark chocolate predominantly, but that orange zest introduced during the development carries through the finish and counteracts the drying sensation of the oak.
With water added…
The nose becomes spicier with quite a bit of citrus mixed in. It’s drowning out quite a few notes that I got without water though. More than anything it’s transformed the nose into a slightly more traditional bourbon. The entry and development are much more oak forward. The increased oak influence from the ex-Oloroso casks makes for a spicier and drier development and reminds me far more of a sherry cask finished scotch than a bourbon. The finish is longer and a little more bitter with water.
If you are a fan of sherry matured or finished Scotch, you’ll be a big fan of this with water. If you love bourbon, I would probably recommend that you sip this neat. But, by all means, do try both. They deliver quite different experiences.
Let’s talk value. In Alberta, which is the only place in Canada this can be found at the moment, you’re looking at a price point of about $85 CAD. This may sound expensive, but you should consider two things. First, Boulder Spirits, like most craft distilleries, are not a high volume operation. Costs are higher. Also, good quality ex-sherry casks don’t come cheap these days.
Ultimately, if you decide to purchase this, you’re buying into an experience that really can’t be found anywhere else in bourbon today, which is a fascinating intersection between an ex-sherry cask finish and a unique high barley mashbill. Trust me, it’s worth the plunge!
Today I review a local product from a spirits company located just down the highway from me, in Calgary, Alberta, Canada. This product interested me a lot when I first came across it, because Great Plains Craft Spirits is doing something that I have always wondered why it hasn’t been done more often, especially considering the mature whisky stock that exists in this country. That is… source that well aged stock and use it for blending and finishing to create your own profiles. Why build a distillery when there is an apparent plethora of whisky amongst the distillers here already sitting in casks waiting to be transformed into something more interesting. In this case, Victor Mah, Vice President of Great Plains has done just that and acquired himself some 17+ year old Canadian corn whisky distilled in 2000 at the defunct Potter’s Distillery in Kelowna, British Columbia prior to being purchased by Highwood Distillers and moved to their Distillery in 2006 which is located in High River, Alberta. From there, they transferred this whisky from ex-bourbon barrels where it spent its entire maturation up to this point, into Brandy casks from Bodegas Osborne in Jerez, Spain and finished it for 12+ months. The reason I added the plus sign is because they experienced some delays in the labeling process that in turn extended the finishing time a few extra months. Oops… I don’t think it hurt any.
As excited and grateful to receive this whisky from Victor, some apprehension existed because no matter how patriotic I wanted to be, it still is Canadian corn based whisky. A northern grain that typically lacks depth unless it is really well aged and similar to Highwood’s brands, typically becomes a rather uninspiring product that falls rather flat. That being said, they typically proof everything down to 40% ABV, so seeing that Great Plains has bottled it at cask strength, this reinstilled some anxious anticipation. Don’t get me wrong here, there are some fantastic corn based Canadian Whiskies out there, especially those created by the Whisky Doc – Don Livermore out in Southern Ontario from Hiram Walker. Along side the Doc’s bottlings though, Great Plains found their whisky winning a Gold Metal at the 2020 Canadian Whisky Awards including the accolade of ‘Best New Whisky’. Some very high praise on the biggest stage here in Canada.
Before I get rambling too far on a tangent, lets get back to the whisky I came here to review.
ABV – 54.5% / Age – 18+ years / Mash – 100% Corn / Region – Western Canada / Cask – 17+ Years – Ex-Bourbon & 12+ Months – Brandy Casks
My first impression of the this bottle was that the label is far too busy and I am afraid that someone who isn’t an enthusiast and is less knowledgeable or confident in what they are looking for might actually get intimidated at first glance. I quickly received affirmation on this theory when I set it out on the table at our last club tasting. It sat there as a pre-dram for the evening along with a few household names but was completely passed over because no one identified with it. It wasn’t until I was able to announce to everyone exactly what it was before it started to fill their glasses. I think a more inviting and simplistic label would help correct that.
Lucky for Great Plains though, the golden spirit inside is fantastic, and as soon as it was opened, I am not sure it was put down until it was killed that same evening. This tells me that those casks that once held Brandy for 15 – 20 years did their job nicely. Although, personally I would like to see it finished for an additional year, but that’s just me ;).
Right off the bat, it is very approachable for its proof and I get a bit of dustiness and old whisky qualities that I am not even sure what to attribute to. As I go back to it repeatedly, I enjoy it more and more, getting lots of wonderful oak and grain notes, sweet butterscotch, mandarin, and a creamy nuttiness. Long story short – very appetizing, nothing astringent, and ready to drink!
Remember before you take a sip, this is a cask strength whisky so if you don’t have a seasoned palate maybe have some water available. Just a couple drops can make a world of difference. For me, the stronger the better! At first sip, I get a tone of spicy oak and grain like qualities which most will identify as a ‘Rye’ characteristic. This is because our Canadian whisky brains have been brain washed over the years thinking we were drinking ‘Rye Whisky’ when in fact it was most likely a corn whisky. That’s a history lesson for another day though. After I swished this spirit around my mouth and went to my second sip, that’s where the qualities of the nose started to transcend nicely to the palate. Beyond that, subtle rancio and dried fruit notes show up as it rests in your mouth. With a couple drops of water, the sweetness was lost a little and the spice sharpens a bit, so I preferred it without.
The finish was really quite simple for me, basically going from dry spicy oak and grain to a light lingering sweetness from the brandy. Medium in length in the throat but unfortunately doesn’t hang around very long on the tongue.
This is very satisfying pour and one I will recommend to everyone looking to try something new. Even more so since its price point is only just north of $100 CAD. A great value.
Great Plains Spirits should be proud of themselves. They hit the mark nicely on their first release which has me really excited for the next one. As far as I know, they have even older whisky aging in both Cognac and Armagnac casks just waiting to be dumped and put on the shelf along side this one. Exciting stuff and I highly recommend!