Knappoghue Castle 12 and 14 Irish Whiskey

Knappogue is well known among the so called whiskey intelligentsia.  Which is a euphemism for wino.  The 14 "twin wood" just showed up at my local shop.  The 12 retails in the $40 range, the 14 is around $60.

Knappogue 12:  Viscous, and everyone on the internets states that it has vanilla and toasted marshmallow. I don't disagree.  Thank you bourbon barrels.

Grade: B+

Knappogue 14:  This blends whiskey aged in bourbon barrels with whiskey aged in sherry casks.  It is also 92 proof as opposed to the 12, which is 80 proof.  Tasting it neat, it is good, but the wood dominates.  A little water opens it up revealing apple, pear and citrus notes.  Grade: B++

My cousin David (wife's dad's mom's sister's son) introduced me to Knappogue.  Needless to say, I had to buy two bottles of the 14.

Bastille 1789 Whisky

Web site hype:  I hope you enjoy my very special whisky,
which took me many years to perfect.
BASTILLE is hand-crafted in the South-West of France, 
the region where I was born and live.
I use a combination of traditional and cutting edge techniques
to bring out the natural characteristics of the different varieties
of wood cask, water and "terroir".
Here are a few highlights of my unique method
for hand-crafting whisky
(leaving out some of the secrets)
After the initial maturation, BASTILLE is finished 
in different styles of wooden cask which provide my whisky 
its delicate, harmonious and unique flavors.
BASTILLE uses pure Gensac spring water, filtered naturally
for centuries through Grande Champagne limestone.

Wow, that's a lot of hype: I do have to say that at first taste, I came away very impressed.  It has a lot of dried fruit and I know that cherry and Limousin oak are two of the woods used for aging.  They both come across in the finish.

Sadly, familiarity breeds contempt.  After a few sips, it becomes sickeningly sweet; the wood finish just becomes an aftertaste that won't go away.  For $30, I still recommend it.  It is different, which you don't see much of these days.

James E Pepper 1776 Rye: That's the old Pepper?

I couldn't find an image of Bugs playing catcher.

It is pretty good, but a tad too sweet.  It is sourced from LDI for those who care.  I liked it when I first tasted it and my opinion has gone downhill since and I won't be buying it again.  It costs around $30 and I'm too tired to say much else about it.  

Colonel E.H. Taylor Straight Rye

Buffalo Trace Distillery continues to produce so many good whiskeys, their motto should be "we always remember to cup the balls."  For the ladies that didn't get that reference, it's like "dialing the radio", except we actually like it.

I've been a big fan of the Colonel Taylor Series and the Rye does not disappoint.
It has been a while since I played the official press release tasting notes game.  Let's dust it off tonight.

The latest offering from Buffalo Trace Distillery pays tribute to the former Distillery owner with a small batch, Bottled-In-Bond, 100 proof, straight rye whiskey from days long past.
An altogether different recipe and profile than Sazerac Rye, this recipe contains just rye and malted barley, no corn.  Well I'll be damned.  The result is an aroma full of dried fruit agreed, black pepper if by pepper, you mean oak, then sure, and touch of fresh dill nope. A small sip brings an array of flavors both sweet and savory It's like I'm watching Mexico, One Plate at a Time.  Thank you Rick Bayless, I've learned so much from your show.  It's a shame that your brother Skip is the world's biggest ass-hat.  Guessing that only the fans of Mexican cooking shows will get that reference.  Fortunately PBS will survive and those of you who are curious should check it out. With a terrific balance of dark spices and subtle caramel overtones.  I guess I can give you that one.  The finish is especially pleasing with an oaky dryness that lingers just long enough.

I've refilled my glass and "proof-read" this post.  It's quite the train wreck, like Chuggington ... and Publish.

Jefferson's Straight Rye Whiskey

I really enjoy doing the Jefferson's reviews.  They taste good and thanks to my Jefferson's grading scale, I can put even less effort into the review than normal, which is saying something.

Thanks, but I feel like
you misrepresented  your services.

I have found out something disturbing.  I have known for quite some time that Jefferson's whiskey is sourced from other distilleries.  Doesn't matter to me, as long as it tastes good.  I am disturbed to find out that this rye tries to slip one past you by claiming that it 100% North American Rye, it's made in Canada.  For Shame.

I was wavering between a Tom Willis and a Weezie, now I have to demote it to a new rating.  A Ralph the Doorman.  Go ahead and give them your $30, it's worth it, but you may feel a little dirty afterwards.

Good info provided by :

• http://www.whiskyadvocateblog.com/2011/08/05/review-jeffersons-straight-rye-whiskey/
• http://cocktailenthusiast.com/2012/01/25/jeffersons-rye-whiskey-review/
• http://recenteats.blogspot.com/2012/10/jeffersons-rye.html

Tuthilltown Hudson Manhattan Rye

It's the second part of our 5 New Rye Whiskey series.  By new, I mean new to me.  I have to admit that I am quite happy that the Tuthilltown whiskey's have made their way to Ohio.  I have been wanting to try them for several years.

It's pretty good.  It has a leathery flavor to it that reminds me of something from Woodford Master Distiller's collection.  There is also some nice spiciness.  It works quite well in a Manhattan.  Shame that I just killed the bottle, but it is tiny.

That's the problem. $45 for a half bottle is too much.  I still try on planning their four grain bourbon in the near future because I'm a glutton for financial punishment.  Whiskey is still cheaper than a coke habit.  (or so I assume)  I recommend it for those who have to try everything, like me.  If you are looking for bang for the buck.  Pass.

A month or so ago, a fellow blogger, @skurecenteats heard back from a disgruntled distiller who didn't like his review because he called the product too young, which is frankly a common problem with craft spirits.  In the understandable need to get to market, they release it young, and often use small barrels to speed up the aging process.  The hipsters don't know better and gobble it up.

If you are going to make a GREAT whiskey, in addition to a great mash and quality control, you need evaporation to concentrate the spirit.  Finishing in used barrels is also a great and proven technique for coming up with something new.

Anyway, to paraphrase the argument.

Distiller: What if I told people that your writing sucks?
SKU:  That's ok, because I didn't charge you $50 to read it.

There's the rub folks.  And burn.

Does anyone know if it is pronounced tut-hill-town? or tuth-ill-town?  or tuttle-town?

13th Colony Southern Corn Whiskey

I'll start off by saying that this is really tasty.  The first thing that I wondered when I saw this is why it was called Corn Whiskey instead of Bourbon.  Bourbon Enthusiast speculated a couple of years ago that they aged the whiskey in used bourbon barrels.  I expect that they are correct.  It looks like white wine in the glass, but it has some welcomed roughness of flavor.  It is bottled at 95 proof, and I usually recommend cutting at that strength.  This one is perfect neat.  I've tried it in a julep and a Manhattan and feel that gets lost when mixed.  Love it as a sipper.

Lots and lots of corn with some rough oak edges and heat in the finish.  Recommended at $30.

Pendleton 1910 12 Year Rye

I really wanted to like this.  I like rye (duh), I think that Pendleton's normal whisky is one of the better Canadian whiskys on the market.  In the end, that's what this is, a Canadian whisky, not a rye whisky.  Sickeningly sweet butterscotch and vanilla.  I'm doing a side by side with Russel's rye and they couldn't be more different.  If you want a quality Canadian whiskey, save your money and get their normal product, or Forty Creek, which I'll get around to reviewing some day soon.

I don't know how a nation that came up with something so wonderful like poutine, could screw up whisky on such a consistent basis.

Michael Collins Single Malt Irish Whiskey

The real big fellow.  You'll hearing from his lawyer, Zorak.

If you were to take a taste of Michael Collins Single Malt without being told what it was you were drinking, you would think that you had been handed a pretty nice glass of scotch.  There whiskey is lightly peated giving you a somewhat sweet and spicy dram, with a hint of smoke.  I have had this bottle for quite a few years now, and the distillery now labels the single malt as being aged 10 years.  I expect that my bottle is a few years younger than that, in the 6 year range.

I mildly recommend it. Butt it is a tad pricey at the $40 range.

The Ginger Julep '68 Fastback

Ahhh, the summer of '68.  Boobs were sagging.  Gas was leaded.  And, I was still a few years from being born so I don't know what I'm talking about.

I featured this recipe right before the Kentucky Derby in exchange for a bottle of Bulleit for review.  I've reviewed Bulleit Bourbon way back in yee-olden days of 2009, and in summary.  Is it good?  Yes?   Is it my favorite?  No.

It's hot today and this cocktail works nice.  I've swapped out the muddling for 1/2 oz of ginger syrup and swapped the soda water and twist for some french lemonade.

If you can not see this recipe in IE, get Chrome.

The Ginger Julep ’68 Fastback

Ingredients:

o   1 ½ oz. Ginger Infused Bulleit Bourbon

o   ½ oz. Organic Brown Sugar

o   ¼ oz.  Peeled Minced Fresh Ginger

o   1 ½ oz. Soda Water

o   1 Lemon or Lime Twist

Directions: Muddle the ginger and brown sugar together until all of the sugar is moistened and nearly dissolved. Add a dash of soda to finish dissolving the sugar, stir in your Bourbon. Finish with ice, soda to taste and a lemon or lime twist.

Why we love it: The Ginger Julep ’68 Fastback brings a warm, gentle heat to the julep cocktail family with an invigorating ginger kick and splash of lime zest.

Knob Creek Rye

When I did my half-assed Basil Hayden's review last week, I was shocked, SHOCKED I tell you to find out that Knob Creek was one of the "Better Beams".  Its name doesn't start with a B, how is that possible?

So, I went to a wine tasting last night and came home with a bottle of Rye.  Why?  Because I'm cool.  The label tells me that it was patiently aged, because if you are impatient, those 9+ years just drag you down.  It has a very strong cherry-nutty-oaky flavor.  It's 100 proof and little bit of water helps to cool the burn.

Is it good?  Yes.
Is it $37 good?  Ummuhhmaybeishno.
Is it better than Russel's Rye?  Nope.

Basil Hayden's

Basil Hayden's is one of the Better Beam's: Baker, Basil, Booker and Knob Creek.

This is the easiest drinking of the Better Beams.  It has a nice corn, rye, mint and leather flavor.  It drinks quite nicely straight and works well in a Manhattan.  I only had one shot in the bottle at the time of writing this review and it is already gone.  Shit.  I'll have to break out the old grading scale to fill up some space.

Grade: B+
Cost: $40
Cost Adjusted Grade: B

Wild Turkey Kentucky Spirit Single Barrel Bourbon

I have to admit that the medallion declaring that this whiskey was hand chosen for the state of Ohio makes me a little nervous.  I pray that the master distiller is not a member of fight club.

This bad boy is 101 proof, so a splash of water is necessary.  I actually broke tradition and added whiskey to a splash of water instead of a splash of water to the whiskey.  I'm just that kind of rebel.

I taste a lot of brown sugar with some cinnamon, orange and a strong oak finish, with just a hint of burning couch.  Pretty good at $41.

Redbreast 12 Irish Whiskey

It's Saint Patrick's Day again, and while all of the amateurs are out drinking green beer and going to jail, I am sitting at home, watching March Madness and sipping on a fine Irish Whiskey.

This year's whiskey is Redbreast 12.  As my Great-Great-Grandma McFarland, whom I never met used to say: "It is the shit."  A little bit sweet.  A little bit spicy.  All of the meaningless adjectives that you get in a whiskey review on a dumb-ass site like this.  In other words. a fine whiskey. Sláinte!

The name Redbreast sounds odd to my ears.  But it is better than the distilleries original name Slap-Tit.

Glenfiddich 12. Glenfiddich 15. Glenfiddich 18.

Glenfiddich has a nice sampler pack containing three 200 ml bottles for around $50.  It doesn't quite add up to your standard 750 ml bottle, but the 12 year sells for around $40 on it's own, so it's not a bad deal.

I have been pretty anti-scotch on the blog, but I am finding that as I go back to whisky's that are not heavily peated, it can be quite tasty.  I think that the Islay style of scotch is similar to the big, smokey trend in dark beers these days.  It's an interesting flavor, but I don't want to drink a lot of it.  Actually, I don't want to drink any of it.

Anyway, back to the tiered flight.  I find the 12 year to be honey sweet, with some leather and a hint of mint and oak.  It is aged in new American and Spanish oak.

The 15 year has similar flavors, but they are more subtle.  It is aged in sherry, bourbon and new oak barrels and put together in an Oregon pine Solera vat.  I'm a huge fan of Solera aged spirits and this one does not disappoint.

The 18 is aged in Spanish Oloroso Sherry and American Oak.  It is slightly smokey and has more oak.  It is only 80 proof, but a little bit of water does open it up a bit giving a slight apple flavor.

This was a fun tasting (at least it was for me) in which you get to see the difference that age, and the types of barrels can make in a single malt.  The good and bad news is that I am back into Scotch.  Good for my taste buds, bad for my wallet.  I think that the 15 is my favorite, but the 12 is very drinkable and also highly recommended if you are budget conscious.  The 18 is not bad, but surprisingly less complex than the 15.

Gentleman Jack

You won't ever see a review for Jack Daniel's on this site.  Why is that you ask?  Because Jack is the one that sent me over the edge many years ago.  Just like many of you won't acknowledge that tequila is a fine spirit because of the 20 shooters you did that one time in college.  I have a similar tale with me and Jack.  Work retreat; bathtub full of beer.  Someone at the end of the night pours a glass to the rim with Jack and offers it to my friend.  "I won't drink it, but Jim will."  I chugged it.  I shouldn't have.  (And fuck you very much Anne for pouring it and Chad for setting me up)  For those of you who have never experienced it, thanks to Jack (and the beers prior to Jack) I can assure you that the dry heaves are not a myth.  They are oh-so-real.  I have to say that I did tough it out the next day and played 18.  I also shot 200.

All of this wonderful imagery brings me to Gentleman Jack, a premium version of Jack Daniel's.  It's actually pretty tasty.  Kind of a nutty flavored bourbon, or I guess I should say Tennessee Whiskey.  Pay close attention dear reader because I know the secret of Gentleman Jack's superior flavor.  My wife's-father's-mother's-sister's-son's-wife's-sister's-husband used to work for Jack Daniel's tells me that the secret ingredient is that they added sugar during bottling.  The best part of that little anecdote.  It's not bullshit.

Woodford Reserve 1838 Sweet Mash

In my review of Woodford's Rare Rye, I mentioned that I had noticed a trend in the flavor of the master's distiller's collection.  There is an unpleasant leather flavor to these whiskeys that I just don't like.

The Sweet Mash is an interesting concept.  If you look at your typical bottle of bourbon, it will say sour mash, that is because the yeast used to make that whiskey has some history.  They use yeast from the previous batch to make the next batch, creating an awesome bourbon family-tree-time-machine that has a somewhat acidic ph, hence sour mash.  This whiskey was made with a brand new culture, and is therefore a sweet mash.

All I know is that I bought this bourbon last year, check that, two years ago, in Clarksville just before the Steelers laid the wood on the Titans.  It cost $120 and tastes like leather with a touch of honey and basically sucks.

Woodford Reserve Rare Rye

This year's Woodford Reserve's Masters Collection brings you not one, but two Rye whiskeys.  One aged in a new barrel, and another aged in a used rye barrel.  (Technically the used barrel is not legally a rye whiskey, but who gives a shit.)  Both are loved by frakking cylons?

This is the second time that I've tried one of the masters collections.  The other was the sweet mash, which I was so annoyed with, due to price and suckiness, I have not taken the time to review it.  Yet.  You're times coming.  The point is, yes there is a point, these rye's has a bit of the same leathery flavor that comes through in that bourbon.  I'm not sure if the other collections share this trait.

These both must be pretty good.  When I took my first sips earlier this evening, I really liked the New Cask and thought that the Aged Cask tasted like a thin scotch. Now, I've flipped and find the aged to be quite nice.  The new cask has spice and citrus notes.  The aged cask is vanilla and dates.  All in all, good stuff.

John L Sullivan Whiskey

This is a nice entry level Irish whiskey that is not named Bushmill's or Jameson's.  It is aged in Bourbon Barrels, that are only used for their whiskey for once.  It is pretty tasty and some of the bourbon flavor comes through under the standard barley flavor of an Irish Whiskey.

The whiskey is named after an Irish-American ass-kicker.  He was the last bare knuckle boxing champion in history, and since he didn't retire, the first gloved champion.  His last fight bare-knuckled fight, which is on the label lasted 75 rounds, after 77, they go to the judges' score cards.

I really wanted to add a joke about him beating up on
Leonardo DiCaprio, but I couldn't find a good image.
You have to admit, that his hat and mustache must have
been reincarnated for Gangs of New York.

Wathen's Single Barrel

I picked up this nice sipper during our family vacation at Rohoboth Beach Delaware.  There are two things that that don't have in Delaware.  Sales tax and shade.

Wathen's is made with eight generations of blah, blah, blah.  I find this one to be very spicy with a lot of oak.  You'd think that a bold bourbon like this would make a nice Manhattan, but it can't stand up to even a splash of Noilly Pratt.  Weird.

Still, it's a nice sipper.