Day #11 - Whiskey Advent Calendar

A busier than expected weekend has put me further behind schedule with the Advent calendar. On the upside, if I were on schedule, tonight's sample would be #19 leaving only five samples left to enjoy. Instead, my tardiness has left a whopping thirteen samples yet to be discovered, who says procrastination doesn't pay??

 

Jumping into the sample, and my short-term absence from the calendar is not being rewarded with a remarkable nose. Subtle vanilla, subtle barley sugar, subtle alcohol, you get the idea. With a bit of time, there is a cocoa powder note. All in all, there is not a whole lot going on here with the nose, it smells as though it is muted.

The taste is slightly more interesting than the nose, but not by much. Plenty of barley, very light oak, gentle red pepper spice. There is an initial burst of sweetness with the sip that morphs into a spicy sensation. The alcohol is well controlled here (or low strength).

The finish is medium length. As with the taste, the finish begins sweet but concludes with the red pepper spice.

All in all this is a perfectly fine whiskey, but not overly memorable. I do believe this is a barley-based whiskey. Perhaps a blend, but I do not get a lot of grain whiskey influence. Eliminating the possibility of grain whiskey means I am working with a 100% barley based whiskey here - perhaps a blend of different single malts? Yeah, let's go with that, a Scottish blended malt. I do not believe this has been aged terribly long, 8-10 years tops. Lastly, the alcohol is low, no higher than 43%, but I think 40% ABV is more likely. Overall, I am not too impressed, this whiskey could use a bit more strength to help liven its experience up.

My Guess

Type/Style: Blended Malt Scotch Whisky

Region: Scotland

Age: 8 to 10 years old

Maturation: Ex-bourbon

Strength: 40% ABV

Producer: Compass Box

Sip, Mix, or Skip?: Skip

 

Reveal

Name: The Irishman - The Harvest

Type/Style: Irish Blended Whiskey (70% Single Malt, 30% Irish Single Pot Still)

Region: Ireland

Age: Non-age stated

Maturation: Ex-bourbon

Strength: 40% ABV

Producer: Walsh Whiskey

Price: $33

Official Tasting Notes

The Irishman The Harvest is the first blend created by Bernard Walsh, and it is still one of their best and one of the most unique coming out of the Irish craft distilling market. It is a blend of 70% Single Malt and 30% Single Pot Still Spirits aged in ex-Bourbon casks. This twist on a classic adds a very nice layered complexity and a bit of grain spice that makes this dram a stand-out. It is also a multi-award-winner with Gold Medals dripping off the bottle like honey.

Pedantic Corner:
"Single Malt" is a distillation of 100% malted barley from a single distillery, "Single Pot Still" also comes from a single distillery, but the mash consists of a combination of malted and un-malted barley.

Final Thoughts

Ohhhhh, a blended Irish whiskey but a blend of only barley-based whiskeys! Tricky tricky and well played Advent calendar. In the world of whiskey, Single Pot Still Irish is arguably my favorite type of whiskey (I do vacillate on this topic, hence the 'arguably'). Typically a Single Pot Still Irish Whisky delivers an unmistakable aroma of fresh cut green grass, yet I did not detect any such smell from this whiskey. Granted, the single pot still portion is only 30% of the blend, however I am a tad disappointed in myself for missing that note.

 

On paper, this particular whiskey should be a home run. Blending together the two great barley-based whiskey styles of Ireland is a match made in heaven yet the actual whiskey in the bottle is a disappointment to me. For starters, I think this whiskey's low ABV truly hinders the experience from start to finish. A lack of character also dampens this whiskey leading to an overall 'meh' impression. A bit more strength and a bit more maturation time would do wonders for this blend I suspect. The concept is stellar, the implementation needs a bit of work however. Close, but no cigar for me; this whiskey is a 'skip'.

Day #10 - 2022 Whiskey Advent Calendar

 

Sample #10 officially puts us in double-digit territory and approaching the halfway point of the calendar. I'm feeling a bit congested tonight, so I am not convinced my sniffer will be all that useful for tonight's pour, but let's see what we got.

Oh a very interesting nose - a gentle, but not timid whiskey. My first sniffs reveal a bit of barley. With subsequent smells, notes of vanilla and corn surface. There are very gentle notes of saw dust and cinnamon here. The alcohol is well controlled, nothing fiery or unpleasant. With enough time, I catch occasional aromas reminiscent of fresh cherries.

 

A very pleasant initial taste - corn sweetness, a nice strum of an ethanol chord, and a departing whisper of vanilla. The strength seems moderate to me, 43% to 45% ABV. The alcohol prickle is very well controlled making each sip a perfectly approachable and enjoyable experience. Interestingly the cherry note carries over from the smell.

 

The finish is moderate in length with oak leading the charge. This is not a drying finish however, no black tea sensations anywhere to be found. Accompanying the oak in the finish is a red pepper spice followed by a corn sweetness. Just as with the taste, there is a whisper of vanilla at the tail end of the finish.

Before wagering a guess as to what this is, let me say that I really do enjoy this whiskey. So much so that I feel safe in saying it is my favorite sample thus far. I do think this is a bourbon whiskey, produced somewhere in the United States of America. The oak is very well controlled such that there is near-zero oak char in the experience, but plenty of dry, toasted oak. The vanilla is consistent through each phase of the experience, as was the red pepper spice and cherry notes I experienced. This is, in the best way possible, a very gentle bourbon whiskey. Rather than being a sledgehammer of oak, vanilla, and brown sugar, this is a svelte finishing hammer gracefully finessing in the classic hallmark characteristics of bourbon. Because of this, my gut says this bourbon was produced outside of Kentucky, perhaps the Midwest or Pacific coast of the United States. Strength seems standard to me, 43% but possibly as high as 45%. Maturation barrels would be new oak with a remote chance of used, ex-wine barrels being used.

My Guess

Type/Style: Bourbon Whiskey

Region: North America (United States of America)

Age: 6 to 10 years old

Maturation: Oak, possible ex-wine influence

Strength: 43% ABV

Producer: No idea, but I'll bet it is a smaller 'craft' distiller

Sip, Mix, or Skip?: Sip

 

Reveal

Name: Breckenridge Bourbon Whiskey

Type/Style: Blend of Straight Bourbons

Region: North America (USA)

Age: Non-age stated

Maturation: New charred oak

Strength: 43% ABV

Producer: Breckenridge Distillery (along with sourced bourbons from Indiana, Kentucky, and Tennessee)

Price: $40

Official Tasting Notes 

 

One of their signature products — and arguably one of their best sellers — is Breckenridge Bourbon. The first thing that a Bourbon fan might notice is that this is a blend… but don’t let that throw you. They mash and distill a lot of Bourbon in house and blend it with other high-rye, straight Bourbons from Tennessee, Indiana, and Kentucky.

They are pursuing flavor, and they get it for sure in this deeply hued dram with a luscious mouth-feel. What's the secret of the superior texture? According to Bryan, it's all about the pure, mineralized, snow-melt water that they have in abundance and use for distillation and proofing.

Final Thoughts 

Most excellent, this was a very nice surprise indeed. I've long seen Breckenridge's bourbon on local store shelves, and while curious, I have never sampled until tonight. What a treat to finally get to experience this whiskey and I very much enjoyed the bourbon. What I like about this bourbon is its gentleness. All the classic bourbon notes are there, but none of them are pounding your senses. A fair counter-point/criticism of this gentleness is the notion that this bourbon is so gentle, it borders on unremarkable or 'simple'. Yes,  it is completely approachable, but truthfully there are nights where I do not want to analyze and sift through a whiskey. I just want to pour a measure, sit in a comfortable chair, shut my brain off, and sip the hooch in blissful silence. This Breckenridge Bourbon fits that bill perfectly. 

 

It is interesting that this is a blend of bourbons from all over the United States. While Breckenridge is blending in some of the bourbon they distilled in Colorado, my inner whiskey-geek would love to know the proportions, source, and age of each component of the blend. Alas, that appears to be a closely guarded trade secret, not even reputable scuttlebutt on the Interwebz can be found on the topic. Oh well, perhaps the acceptance that some questions are beyond our ability to answer fits perfectly for my desire to have a 'turn your brain off' whiskey to enjoy every now and again.

Day #9 - 2022 Whiskey Advent Calendar

Day #9 - knocking out the second sample of the day. While I don't think I'll be able to erase the entire schedule deficit I am currently running, every inch counts. Oh and hey, the Glencairn is back from its vacation as well, so let's get to sniffing and sipping.

 

Barley and grain jump out in the early going. Day #8 was a blended Irish whiskey and Day #9 smells reminiscent of a muted version of that. Gentle incense, vanilla, barley sugar, fresh peaches, very little alcohol prickle. A perfectly fine, albeit pedestrian, nose. Nothing jarring nor memorable.

Vanilla, grain, and a touch of bitter sharpness headline the taste. In keeping with the nose, the alcohol is quite low in this whiskey, I'd wager we are in the standard 40% to 43% ABV range. Completely anticlimactic compared to the 65% of Day #8's proof bomb, but it's understandable to let off the gas a bit after that bat out of hell rocket ship. There is very little oak here, almost zero oak in fact. Certainly no barrel char, so the barrels that were used were either well-worn or perhaps brand new and lightly toasted. A very gentle, almost thin whiskey.

 

The finish is short to non-existent. Easily the shortest finish of the samples thus far. Not a whole lot to comment on here - some grain, some oak, some barley sugar. Nothing noteworthy. 

Overall the nose is the best part of the experience. Nose > Taste > Finish. This is, almost to a fault, a very gentle whiskey. Dare I say most would describe this whiskey as 'smooth'. This in and of itself is not a bad thing. In fact, for someone brand new to whiskey, this would be an excellent introductory pour. This whiskey is so gentle, so mellow, that my mind is racing back to Japan again. Because there is a prominent sharpness, I feel that there is grain whiskey in play here, a fair amount as well which means we are dealing with a blended whiskey here. In my experience, the blended whiskeys from Ireland and Scotland have a bit more froth, a bit more shake, rattle, and roll to them. In contrast, this whiskey is like a whisper - gentle aromas, gentle taste, an almost vacant finish. Let's call it - this is a blended Japanese whisky. There is some malt in there, but it's mostly grain. I don't think the age is very high, under 10 years. The strength is no higher than 43%, but 40% is more likely. As for maturation, this whiskey did not use potent barrels for aging. Definitely oak, but nothing exotic like ex-wine barrels.

 

My Guess

Type/Style: Blended Japanese Whisky

Region: Japan

Age: 6 to 10 years old

Maturation: Oak, ex-bourbon, virgin oak

Strength: 43% ABV

Producer: No idea

Sip, Mix, or Skip?: Skip

 

Reveal

Name: The San-In Blended Japanese Whisky

Type/Style: Blend of malt whisky (from Matsui) and grain whisky (sourced)

Region: Japan

Age: Non-age stated

Maturation: Unknown white oak casks

Strength: 40% ABV

Producer: Matsui Whisky

Price: $30

Official Tasting Notes

The Matsui Shuzo Distillery keeps a low profile. It’s almost enigmatic with no visitor center or direct sales. But the line Whiskies that comes out of their warehouses are very highly regarded — including ten Single Malts under the Kurayoshi brand and five grain Whiskies under their Tottori nameplate. All of them very popular with the discriminating dram-lovers across the Land of the Rising Sun.

Kurayoshi The San – In Blended Whisky is proof of their endless mastery. A blend of Mitsui’s own Malt and carefully sourced Grain Whiskies, it was aged in white oak barrels. The pure soft spring water from under Mount Daisen makes the fruity flavors even smoother and more mellow, making this a super approachable yet very well-structured Whisky. A Gold medal at the 2020 San Francisco World Spirits Competition and Gold at the International Spirits Challenge are just proof of our thoughts on paper: that this light and refreshing Whisky is an outstanding example of what modern Japanese Whisky can be.

Final Thoughts

Alright, alright, alright, not too shabby on this one McConaughey. I do applaud Japanese whisky producers (the legitimate ones that is) for their dedication to producing well-balanced, subtle whiskies. At their best, Japanese whiskies gently unfold layers of ever-changing flavors throughout the experience of any given pour. This particular whisky is too gentle to accomplish that multifaceted experience, but it is remarkably approachable. Also, at $30, a person new to whisky will absolutely find value here to experience a basic representation of the Japanese approach to whisky.

 

One item I take exception to is the description of 'Long and lingering' in the 'Finish' portion of the official tasting notes. Absolutely the opposite of my opinion. While flavors and aromas are highly subjective and personal, the length of a finish tends to be a bit more concrete across the spectrum of tasters. Had the tasting notes said 'moderate' or the like, I would silently disagree, but not pursue my dissent beyond that. Overall I'd say this whisky is a worthy purchase for those curious about Japanese whisky and/or folks just starting out sampling whisky neat. For all others, there is not much on offer here and for many, this whisky will land squarely in 'meh' territory.

Day #8 - 2022 Whiskey Advent Calendar

Day #8 has been delayed by a number of days due to personal reasons, but we push onwards and upwards. I decided to shake up the glassware for this sample and give the Glencairn the night off.

The smell immediately reminds of the Scotch liqueur Drambuie. In my whiskey experience, there are only two whiskey-centric products that remind my nose of Drambuie: this is either Drambuie itself or a whiskey that has been exposed to mizunara oak. The alcohol, like a yippie dog in the park overwhelms all other sounds, is very peppy on the nose which makes discerning additional aromas challenging. Working past the alcohol, there are aromas of red apple, gentle vanilla, cinnamon, and a bit of orange marmalade. The following note on aroma might raise an eyebrow or two, but I do not mean it in a negative way, merely a way to convey a smell association - Scotch tape. This whiskey (along with Drambuie and mizunara-influenced whiskeys) has a Scotch tape smell to me.

The taste has a surge of alcohol and youthful grain. There is a prickly energy to the whiskey, like putting your tongue to a nearly drained 9-volt battery. The taste is less complex than the nose. Imagining what cedar and incense might taste like is how I feel this whiskey tastes. A bit of candied ginger. The sweetness is low, but this is not a tannin-rich drying whiskey either. Subsequent sips and the alcohol remains strong. I am betting this is a fairly high proof whiskey, above 50%, perhaps even flirting with 60%.

The finish is medium to long, almost certainly thanks to the strong alcohol. The spicy incense and Scotch tape vibe persists for quite some time and dominates the finish. I do not get much fruit or grain influence in the finish.

Wow, I am mildly perplexed by what we have today. My brain is shouting mizunara oak influence which takes me to Japan. Truthfully however, once mizunara's influence on malt whiskey became the stuff of legend, many producers rushed to include some semblance of mizunara oak in the maturation of their whiskey. For most, the inclusion of mizunara oak was at best inconsequential while for others it was nothing more than pure marketing trickery. All this to say, I have genuine pause in locking in my guess of a Japanese whiskey. I am going to gently back away from the Land of the Rising Sun and look more towards the United Kingdom. I definitely think there is grain as well as barley whiskey involved. I suspect this is quite a youthful blend, no more than 10 years old, but I strongly believe its age will be denoted as a single digit. There is definitely ex-bourbon used in the maturation, but virgin oak as well due to the lack of heavy vanilla/oak/char. As for strength, this is indeed a whopper of a whiskey. Higher than 50% ABV and possibly as high as 60%.

My Guess

Type/Style: Scotch Blended Whisky

Region: Scotland

Age: 6 to 10 years old

Maturation: Virgin Oak, ex-bourbon

Strength: 55% ABV

Producer: No idea, but not a major blender, more like a small, independent shop

Sip, Mix, or Skip?: Sip (with dilution)

 

Reveal

Name: The Blender's Cut, Cask Strength

Type/Style: Blended Irish Whiskey

Region: Ireland

Age: Non-age stated

Maturation: New charred oak, ex-bourbon, ex-Oloroso sherry

Strength: 65% ABV

Producer: Two Stacks

Price: $54

Official Tasting Notes

 

Their Killowen Distillery might be the smallest in Ireland, but size only matters to a point. This does mean that they work with other independent distilleries when blending their juice. The Blender's Cut is a cask-strength version of their Two Stacks Whiskey that comes from Dundalk's Great Northern Distillery. It's a blend of malt, grain, and pot-still Whiskey, 5 juices in total, aged in virgin oak, ex-Bourbon, as well as Sherry casks. Bottled at 130 proof, it's one beastly and rich blend with a complex balance of spice, fruit, and a touch of peat.

Final Thoughts

Getting to try these samples totally blind is genuinely fun. Normally when I sip whiskey blind, I place a few bottles on the counter and ask my much better half to pour each into identical (but anonymously marked) glasses such that she knows what's in each glass, but I do not. Sure, this is blind, but not totally blind, I still know precisely what's in the superset. This Advent calendar is truly blind and what a great exercise in perception and psychology it has been thus far. 

 

For this particular example, I detected a Scotch tape vibe which made me think Drambuie or a mizunara oak maturation. In watching the reveal video posted by this set's creator, their tasters identified smells of balsa wood and/or birch wood which provided a great jolt of clarity for me. I totally agree with that description but up to this point had never been able to verbalize in such a way; a new smell/tasting descriptor added to my stable. On paper this blend is quite complex - two different grain whiskeys (light and dark, whatever that means) as well as three types of barley whiskey (malted, unmalted, and peated). The final result is indeed interesting, but not proportionally complex to its ingredients list. In the end, the saving grace of this blend is its price - $54 for a 65% ABV blended Irish whiskey is not an awful price. Further if one were to sip this blended Irish whiskey alongside a standard blended Irish whiskey, the standard offering would wither away as forgettably as sipping tap water.

Day #7 - 2022 Whiskey Advent Calendar

 

Seven whiskeys in seven days. I don't think in the whole of my life I have ever consumed whiskey on seven consecutive days. Granted, I backed off the full pours by sample #3, but still, 3/4 of an ounce is 3/4 of an ounce! Let's get to it.

 

Oh this nose is unmistakable - well toasted sugar (that's American for brûlée), brown sugar, vanilla, oak. Ladies and gentlemen, I suspect our mystery guest tonight is a bourbon whiskey. The alcohol is noticeable but not overbearing. The oak influence is strong, but refined to the nose - zero solvent or wood astringency characteristics. Vanilla and brown sugar dominate the smell indicating this is going to be a sweet tasting whiskey. Every now and again I get a faint whiff of dark chocolate, not consistently, but it is there.

 

Very interesting - the taste is not as sweet as the smell would have you anticipate. Cooked corn (i.e. creamed corn) and charred oak are the stars of the taste relegating the brown sugar to third place. There is not too much other than the corn and oak happening on the taste. Perhaps a touch of spiciness, but nothing that strikes me as out of place in a bourbon. There is a consistent drying sensation at the end of each sip. Think taking a swig of unsweetened black tea; perhaps a touch of tannin from the aging process.

The finish is medium length. It's here in the finish that the mild spiciness from the taste is really amplified. In fact, the two most dominant aspects of the finish are oak and pepper spice. Curiously, the corn, while present, is not as pronounced in the finish as it is in the smell and taste.

Putting all this together, I believe we have a bourbon whiskey that was produced in the United States of America. It is not terribly old nor is it terribly young, I'm shooting for 6-years old. The strength is moderate, but not above 50%, somewhere in the 45% range. Picking a specific producer is tricky - I can't think of a single Kentucky bourbon that reminds of this whiskey. I'll wager a true guess and say this bourbon comes to us via New York. I do think this whiskey is a sipper, but that classification would change to 'Skip' if this whiskey's retail price is revealed to be greater than $50.

 

My Guess

Type/Style: Bourbon Whiskey

Region: United States of America (New York)

Age: 6 old

Maturation: New charred oak

Strength: 45% ABV

Producer: No idea

Sip, Mix, or Skip?: Sip

 

Reveal

Name: Kansas City Whiskey

Type/Style: Blended American Whiskey

Region: United States of America (Kansas City)

Age: Non-age stated (minimum of 4 years)

Maturation: New charred oak

Strength: 45% ABV

Producer: J. Rieger & Co.

Price: $40

Official Tasting Notes

A blend of Straight Bourbon Whiskey, light corn Whiskey, and Straight Rye Whiskey, Rieger's Kansas City Whiskey brings together different Whiskeys that were all aged for at least 4 years. Plus, a nice lil’ drop of 15 YO Oloroso Sherry from the Williams & Humbert Bodega in Jerez. This used to be an established practice back in the 1800s but when the Whiskeys got better, there was no need for adding Sherry anymore. A shame, really, since it can add a nice touch to excellent Whiskeys, too. So, these guys decided to bring this practice back. With the good Whiskeys, though. Naturally. Weighing in at 92 proof, you have before you a very well-balanced, smooth, and slightly sweet Whiskey blend.

Final Thoughts

Well well well, after a great showing last night, it's back to reality for me tonight. Amazing this is a blend of not two, but three different whiskeys with a splash of actual sherry added for good measure. Interwebz scuttlebutt tells me all three whiskeys used in this blend are sourced from unknown distilleries. I am amazed that I did not pick up on the sherry notes. I feel I have a pretty reliable nose when it comes to sherry influence and am a bit surprised I totally whiffed in that regard. With the benefit of hindsight, the blend of bourbon, corn, and rye whiskey does make sense. This whiskey smelled incredibly sweet, tasted savory, and finished spicy. Had I been paying greater attention, the clues were there that this was a bit more complex than a typical bourbon. This is a clear-cut case of confirmation bias, I feel I had my mind made up that this was a bourbon and structured all my observations accordingly. Lesson learned, always strive to keep an open mind when tasting whiskey blind. Regardless, I'd love to know the exact proportions of each whiskey in the blend, but alas that seems like a well guarded trade secret.

I will stick by my 'Sip' assessment. While this whiskey could use a bit more time in the barrel, it has spent sufficient time to smooth out most of the rough edges. To me, this sips much like a bourbon, but the overall experience is more complex than that single note. The whiskey morphs as you progress from smell to taste to finish. Combine this with a $40 asking price, and I have very little to complain about. Fans of American whiskey would be well served to at least try a pour of this blend.

Day #6 - 2022 Whiskey Advent Calendar

Day six and while I am feeling a bit tired and not quite in the mood for a glass of whiskey, let's pour a wee amount and see if inspiration strikes.

A very interesting initial sniff as I poured tonight's sample. Straight away a solid hit of vanilla and oak but then a rush of red fruit, specifically fresh cherries. Sitting here sniffing away for a few minutes, and honestly I have no real sense of what it is I am smelling here. How intriguing, the mystery has significantly perked me up. 

Digg...err sniffing deeper I am struggling to discern specific characteristics. This is a very soft spirit, understated in its aroma. There is a floral aspect to the smell, a sweet but not overly so attribute, reminiscent of how jasmine strikes me. Vanilla is also present, in equal proportions to the floral component. The alcohol is gentle; while detectable, it never exerts itself into dominating the smell. I am still flummoxed by what's in the glass...

The first tastes are notable - a larger than expected surge of ethanol. The nose had me guessing this was a lower proof whiskey, but the taste tells a different story entirely. Ignoring the alcohol, there is a strong vanilla note, a decent amount of oak, and a very light floral bitterness on the palate. The whiskey does not linger all that much throughout each sip, it arrives, it says hello, and then departs the stage shortly after. Each sip follows a pattern - arriving with a strong alcohol push, a good dollop of vanilla, a hearty swab of oak, a jolt of young grain, a dash of bitterness, and a departing pinch of black pepper.

The finish is short in length flirting with medium. Alcohol tingle dominates the finish, with a cream corn meets crème brûlée sweetness sitting in the middle.

Holy moly, I am still clueless as to what is in my glass tonight. I have no firm guesses to offer, so I will try to channel my inner-Sherlock and deduce an educated guess. I think this is predominately a corn based whiskey. I think it is quite young (4 years or less). I think it is flirting with a strength of 50% ABV. I think this has been matured in new and used oak (ex-bourbon only, no wine influence). I think there is a chance this is a blend of two (or more) varieties of whiskey. Lastly, I believe this whiskey was produced outside of the United States of America. The smell and taste are wholly unique to anything produced in the USA that I've tasted. Naming a specific country of origin is tough, but I'll go with someplace in either Europe or Asia. All in all, a very unique experience for me.

My Guess

Type/Style: Corn-based Whiskey (Possibly a blend)

Region: Europe or Asia

Age: 4 years old

Maturation: New and used oak (ex-bourbon)

Strength: 50% ABV

Producer: No idea

Sip, Mix, or Skip?: Skip

 

Reveal

Name: Iwai 45

Type/Style: Blended Japanese Whisky

Region: Japan (Nagano)

Age: Non-age stated (estimated 2-5 years)

Maturation: Ex-bourbon

Strength: 45% ABV

Producer: Mars Shinshu

Price: $35

Official Tasting Notes

These days we are used to solid Single and Blended Malt Spirits coming from Japan. But the Mars Shinshu Distillery came out with their Blue Label Whiskey a few years back which is an attempt at what they call "American style" Whiskey — which means Bourbon in any language. Mars Iwai 45 is a higher proof — 45% ABV — version of that same Spirit designed for making cocktails. The mash bill is decidedly high corn (75%) and relatively high malted barley (25%). And it’s aged in ex-Bourbon casks, so the flavor profile is decidedly American, but the uniqueness of the environment and distilling techniques in Japan yield a "stewed fruit" flavor profile.

Final Thoughts

Well I am going to give myself a pat on the back for this one. Without question, this sample was the most unique pour of the set (granted, we're only 25% through the calendar), but I took my time and was able to sift through the wackiness and construct a fairly accurate guess. Iwai 45 is indeed a blend of two whiskey types: 75% of the blend is a corn whiskey and the remaining 25% is a malted barley whiskey. Scuttlebutt on the Interwebz speculates that the malted barley whiskey was produced by Mars Shinshu at their Nagano distillery, but the grain whiskey is most likely sourced from outside of Japan. While I was off by 5% on the strength, my hunch on the whisky's youthfulness was spot-on. Coming in at 2-5 years old, I am betting a side effect of youth is the exaggerated alcohol presence that threw me off the trail.

 

While I marked this whisky as a 'Skip', its $35 price point has me second guessing that slight. Truthfully, I am shocked that a whisky that has some legitimate ties back to Japan is not priced an order of magnitude higher. Given the reasonable price point, it is not outrageous to suggest purchasing a bottle to keep on your shelf merely for the spectacle of bewildering whisky-loving friends and family. Granted, the actual whisky has plenty of rough edges, however the overall experience is so unique that it actually becomes, on the whole, enjoyable. That enjoyment is enough to justify its (relatively) meager price tag in my opinion. I am glad I pushed through my initial low enthusiasm for this sample, it was great fun working through the twists and turns and formulating my guess.

Day #5 - 2022 Whiskey Advent Calendar

Yesterday's backdrop was the World Cup and tonight's pour is accompanied by the other football as the Buccaneers of Tampa Bay host the Saints of New Orleans. Today's whiskey marks the very first example that I did not have an immediate thought as to what it is. Let's settle in, let young Thomas Brady entertain us, and see what this whiskey has to offer.

Initial sniffs have confused me: incense, sandalwood, and various exotic aromas with no distinct underlying grains to detect. There is a fairly potent ethanol punch on the nose, but pushing past the burn and I am starting to detect some vanilla and corn.

The alcohol punch carries over to the taste. The taste has an interesting evolution - alcohol punch, vanilla/caramel sweetness, toasted oak, and finishing with a sweetness reminiscent of cornbread.

The finish is medium length with the alcohol punch leading the way. As the alcohol fades, vanilla appears, but the alcohol prickle never fully subsides. 

With time, I am settling in and becoming comfortable with this sample. The perplexing nose initially threw me, but the more I sniff and sip, the more I feel I am dealing with a bourbon whiskey here. The most dominate note is the ethanol, but with time and a bit of water, some of bourbon's hallmark characteristics emerge - vanilla, toasted oak, corn pudding. 

 

I am pondering the proof of this whiskey - there is substantial prickle which could indicate a higher than standard proof or a whiskey that has not spent all that much time in a barrel. I am going to put my guess at 47% ABV, but part of me wants to bump that up to 50%. Because I don't think the proof is greater than 50% ABV, I will attribute the alcohol prickle to this being a youthful bourbon, no more than 8 years, but I'd wager we're talking 4-5 years old here. I do not have a great guess as to the producer. The bourbon is not overly sweet nor overly spicy, but it absolutely has a very unique, exotic incense aroma. My hunch is that this is a sourced bourbon from an entity like Jefferson's.

My Guess

Type/Style: Bourbon Whiskey

Region: United States of America

Age: 4 to 5 years old

Maturation: New Oak

Strength: 47% ABV

Producer: Wild guess: Jefferson's

Sip, Mix, or Skip?: Sip (leaning towards Skip however)

 

Reveal

Name: Redemption Wheated Bourbon

Type/Style: Bourbon Whiskey

Region: North America (USA)

Age: Non-age stated (estimated 4 years old)

Maturation: New charred oak

Strength: 48% ABV

Producer: Redemption (sourced from MGP)

Price: $45

Official Tasting Notes

Redemption Wheated Bourbon has a mash bill of 51% corn, 45% winter wheat, and 4% malted barley. It sits on the knife-edge between Bourbon and Wheat Whiskey. And this approach is definitely NOT typical. Most Wheated Bourbons have roughly equal parts wheat and rye. This 94 point award winner is aged four years in new oak and bottled at a very pleasant 48% ABV.

Final Thoughts

Whoa, what a fun tasting. It's no wonder this bourbon had an unusual smell, 51% corn, 45% wheat, and 4% malted barley is a very unique mashbill. My guesses were fairly accurate for this pour - bourbon whiskey (check), sourced whiskey (check), strength (check minus 1%), and age (check). Redemption sourced this whiskey from MGP and I was unaware that MGP made a whiskey with such a mashbill. Regardless, the end result is unique and enjoyable enough to merit at least a sample pour. 

 

It's not all sunshine and rainbows for Redemption's Wheated Bourbon however. I suspected this bourbon was quite youthful, and its meager four years is indeed this whiskey's weakest link. The alcohol prickle was so pronounced, it dominated each aspect of the experience. I found myself having to tolerate the alcohol punch to uncover this whiskey's character. Personally I would love to see how this whiskey would present itself after eight years, but alas, we'll have to make do with the four years that Redemption is giving us. I marked this whiskey down as a 'Sip' which implies I'd consider purchasing a bottle, but there are plenty of interesting bourbon offerings at the $45 price point. I do applaud Redemption and MGP for producing a whiskey with such a unique mashbill, the resulting aroma really was quite memorable. With a bit more TLC, the taste and finish of this bourbon could join the stellar nose in impressing the masses.

Day #4 - 2022 Whiskey Advent Calendar

A delightful Sunday afternoon is the backdrop for Day #4's sample. As with Day #3, I am opting for a partial pour as I watch England take on Senegal in the World Cup (England currently up three goals to none in the sixty-third minute).

Initial sniffs take me back to Scotland as this whiskey has plenty of malted barley aromas wafting up from the glass. Vanilla and caramel dominate at first, but with time there are some interesting aromas lingering beneath the surface - incense, sandalwood, jammy fruit, red pepper spice. The vanilla and caramel reek of ex-bourbon barrels in the mix, but what about these other more exotic aromas....

The first sips coincide with the smell, barley sugar, vanilla, and a faint coffee/mocha note. The alcohol feels fairly standard, smack dab in the 43% range. Much like the smell, right in the middle of the sip there is a jolt of a contrasting taste, an influence that is different than the initial vanilla/caramel/barley sweetness that opens the taste. It is difficult to place, but jammy red fruits and even dried fruits are present. At the end of the sip, there is a very slight bitterness; a grassy/herbal bitterness just as the finish begins. I am not convinced this whiskey is all that old, a maximum of 12-years, but I'm betting a single-digit age is more likely.

The finish is short flirting with medium in length and follows the smell and taste in terms of delivered impressions. Vanilla/barley first, then a bit of fruit, and completing with a red pepper spice.

All in all this is an interesting whiskey, a whiskey that morphs throughout the experience. It begins fairly predictably - plenty of vanilla and caramel making me think it's purely matured in ex-bourbon. A short time later, far more exotic characteristics emerge, sharper spices and fruit sweetness. The experience concludes with an enjoyable (but gentle) cayenne pepper spiciness. I am thinking we are either dealing with another blended malt containing numerous different cask types from various distilleries, or we are dealing with a single malt that utilized numerous different cask types. In either case, I'd say the ex-bourbon represents the largest percentage of casks used by a good margin. As for guesses, I'm going with a blended Scotch whisky, 43% ABV, and matured in a host of barrel types with ex-bourbon dominating.

My Guess

Type/Style: Blended Malt Whisky

Region: Scotland (Blend)

Age: 8 to 12 years old

Maturation: Ex-bourbon predominately but other wood types as well

Strength: 43% ABV

Producer: No Idea

Sip, Mix, or Skip?: Sip

 

Reveal

Name: Kamet Single Malt Whisky

Type/Style: Single Malt Whisky

Region: India

Age: Non-age stated

Maturation: Ex-Bourbon, Ex-Wine French oak, and Ex-Sherry Pedro Ximenez & Oloroso casks

Strength: 46% ABV

Producer: Kamet

Price: $55

Official Tasting Notes

The story of Kamet Single Malt Whisky unfolds at the base of Mt. Kamet, which is the third highest peak in the Himalayas. The soils are fertile there and the area has been providing water for the Indian people for thousands of years. The Kamet distillery holds Scottish style Whisky pot stills and even their own cooperage.

Made with local six-row barley, Kamet Single Malt Whisky is matured in a combo fo ex-Bourbon American oak, ex-Wine French oak, and ex-Sherry Pedro Ximenez & Oloroso casks. It’s non-chill filtered and has no added color, but we know what you want to know. The palate is lively with fruity, vibrant, and spicy notes of vanilla, dried fruit, and oaky flavors.

Final Thoughts

Oh my goodness...... Kamet! I actually own a bottle of this whisky but have yet to open it. Happily I very much enjoyed what I sipped today. My guess was close, but alas, we're dealing with a single malt that was matured in a gaggle of barrel types. More impressive, we're sipping on an Indian single malt, who says Scotland should have all the fun. Fascinating to read about the myriad of barrels used in maturation, including the use of French oak. I wonder if that French oak was responsible for that jolt of contrasting taste that surfaced halfway through each sip. One influence I did not detect was sherry and supposedly this malt utilizes two different types of sherry. Odd, perhaps the percentage of sherry barrels was dwarfed by ex-bourbon barrels. I undershot the proof, thinking it was 3% weaker than it really is; bravo to Kamet, I love when a whiskey drinks below its proof, typically a sign of a whiskey matured in quality barrels. 

 

Speaking of maturation, while I do feel this malt was attentively aged, it was just not aged long enough. There is a youthful aspect to the whiskey that proved to be the biggest negative of the experience. I also wonder if the shorter maturation is one of the culprits in the short finish? Regardless, all in all this was a very enjoyable pour. Initially quite reminiscent of a Scottish malt but then morphs into something enjoyably unique when compared to a Scottish malt. Ultimately, I think a Kamet with a few more years of maturation would be something quite special, but for now, I do appreciate the Kamet that is available for us to enjoy today.

Day #3 - 2022 Whiskey Advent Calendar

 

As the picture above shows, Day #3's tasting is going to be based off a partial pour as I'm just not feeling like a full pour this afternoon. An ounce of whiskey should be more than sufficient however, and straight away I am smelling aromas entirely unique to the first two pours of this set.

Because storming out of the gates with supreme confidence for the first two pours yielded me two embarrassing whiffs on the guesses as to the type of each whiskey, I should temper myself but alas, my brain raced to a conclusion before I could even make it to the living room. What the hell, I'll blurt it out and see if my opinion changes as I sniff and sip: I am dealing with a sherry-influenced malted barley whiskey here.

Smell: Vulcanized rubber (weird I know, but think tire store; a smell that I get with sherry matured whiskeys), syrupy sweet, red currants, barley sugar, lemon zest

 

Taste: Malted barley sugar, grain, heather. A jolt of alcohol and a flash of a wine influence. I think sherry, but other red wine variants could be in play here. I think we're dealing with a whiskey in the 46% ABV range. The whiskey starts with a bang, quickly fades, but then transitions to a gently lingering finish.

Finish: Moderate length finish with barley sugar, very gentle spice (ginger)

As time progresses, I am losing confidence in my sherry pick. Maybe it's the seeds of self-doubt planted in the first two days, but I feel the sherry influence I was so sure of in the beginning is no longer present. Further eroding my confidence is the color of the whiskey in the glass, nary a speck of maroon-reddish hue, a telltale sign of sherry maturation. What I am still fully confident of is that this whiskey is 100% malted barley. My mind keeps racing to the Scottish Highlands, specifically the Deanston distillery. I don't think this whiskey has too many years of maturation under its belt, let's go with 6-8 years. As far as proof, I'm sticking with my initial assessment of 46%, this whiskey is definitely peppier than the standard 40/43% ABV, but under 50%. Final answer.

 

My Guess

Type/Style: Malted Barley Whisky

Region: Scotland (Highlands)

Age: 6 to 8 years old

Maturation: Ex-bourbon, possibly some ex-wine barrels as well

Strength: 46% ABV

Producer: Deanston

Sip, Mix, or Skip?: Sip but would ultimately skip due to its youthfulness

 

Reveal

Name: Prologue Batch #2 Blended Malt Scotch Whisky

Type/Style: Blended Malt Whisky

Region: Scotland (Highlands & Speyside)

Age: Non-age stated (estimated 4-8 years)

Maturation: Ex-bourbon

Strength: 47% ABV

Producer: Chapter 7

Price: $40

Official Tasting Notes

The Prologue was introduced in 2021 and is the newest of their Whisky series. Chapter 7 Prologue Batch #2 is a small batch blend of Speyside and Highland Single Malts that were aged in ex-Bourbon barrels. The Whiskies are aged between 4 and 8 years and 6,000 bottles were yielded. As the perfect casual, everyday dram, this edition complements their Monologue and Anecdote collection, plus, it’s a tribute to the so-called dramming. In the mid 1970s, it was customary (if perhaps not completely legal) to distribute drams to distillery workers between their shifts. The days of dramming are long gone but this offering brings the concept back with its floral and fruity and approachable palate, packed with sweet spices.

Final Thoughts

Well now we are cooking with gas and hoo boy am I glad I paused and took the time to scrutinize my sherry influence hunch. This is turning into a bit of an exercise in human psychology, it is amazing how I felt I had to talk myself down due to being so wrong in the previous two samples. As before, there were clues staring me in the face, all I had to do was pay attention. The biggest clue was the pale golden color of this malt, a sherry malt would have some red to it (assuming it was not artificially colored).

While I have never heard of this producer or this blend, I am over the moon to try a blended malt. Most blended Scotch whisky contains malted barley whiskey and grain whiskey, but a blended malt contains only malted barley whiskey. Personally I feel blended malts have great potential and can take a roster of mediocre whiskies that when blended produces a product greater than the sum of its parts. Unfortunately I feel this blend is held back by the youthfulness of its components. A few more years, say a total of 10-ish years, would have helped mellow the sharp grain notes I noticed throughout the tasting. I don't think a blended malt requires extreme aging, but aging sufficiently long enough to soften the underlying grains is mandatory. Think of making a roux, even when making a sandy-blonde roux, one still needs to cook it sufficiently long enough to erase the raw flour taste. The youthful edge of this whisky is ultimately why I would pass on seeking out a bottle of my very own. It was however a fun sample that I very much appreciated tasting. There is quality whisky in here, it just needs a bit more time maturing.

Day #2 - 2022 Whiskey Advent Calendar

Day #2 starts just as Day #1 did - a confident opinion about what's in my glass upon the first sniff. Unlike yesterday's sample, I am getting oodles of charred oak, caramel, and vanilla. My nose is screaming bourbon for all to hear. There is a touch of solvent astringency on the nose, the alcohol is bold, but not eye watering. With time, brown sugar and a light cinnamon emerge. 

Tasting the whiskey has not changed my mind, first my nose and now my tongue are screaming bourbon. This is a dry, savory bourbon. Vanilla and oak are the most obvious initially, with the sweetness never really making an appearance. The alcohol feels prickly and strong here. I'd wager this is a youthful whiskey and bottled at a higher proof. The taste progresses from vanilla/oak to a gentle herbal/floral vibe and concludes with a black pepper spice. A splash of water does help calm down the alcohol prickle and smooths out the experience.

The finish is moderate in length with gentle cinnamon and lingering pepper and charred oak. Occasionally I get a wisp of peppermint, but this is not a consistent or dominant impression.

The more I sip this whiskey, the more I like it. The consistent lack of sweetness has planted a tinge of doubt in my mind regarding my bourbon guess, but not enough to change my opinion. There is an interesting complexity here that makes me think there is more going on in this whiskey than I'm aware of. A blend of some sort perhaps?

My Guess

Type/Style: Bourbon

Region: United States of America

Age: 4-6 years

Maturation: New charred oak

Strength: 50% ABV

Producer: No idea, but I'll offer up another WAG: Heaven Hill

Sip, Mix, or Skip?: Sip or Mix. If sipping, a splash of water is required to smooth the alcohol prickle.

 

Reveal

Name: Ron Colón Salvadoreño 100 Rye Whiskey

Type/Style: Blended Rye Whiskey (Blend of three MGP whiskeys: high malt whiskey, 51% rye whiskey, and 100% rye whiskey)

Region: North America (United States of America)

Age: 5 years old

Maturation: New charred oak

Strength: 50% ABV

Producer: Ron Colón Salvadoreño (MGP sourced whiskey)

Price: $50

Official Tasting Notes

Ron Colón Salvadoreño 100 Rye Whiskey is a special kind of Rye blend. The Whiskey distillate is based on MGP’s historic Whiskey parameters and proprietary yeast that dates back to 1933 when it was still owned by the Seagram’s. A touch of high malt rye mash was added for sweetness and the finishing flavors of chocolate and apple. It also increased viscosity of the mouth feel. The other two Rye Whiskey batches were hand-picked to bring the adored robust Rye character of mint, spice, and floral botanicals to the table. All Whiskeys in the blend were put to rest in 2017 and bottled in 2022.

Final Thoughts

Well the gobsmacking continues! Last night I was convinced I was sipping a rye, but it turned out to be a bourbon. Tonight I was convinced I was sipping a bourbon, but it turned out to be a rye. Hindsight is typically 20/20, but there were ignored clues throughout my tasting that this whiskey was not a bourbon. The genuine lack of corn sweetness was the biggest; I even mentioned my doubts, but was not convinced enough to change my opinion. Lesson learned - when doubts begin to creep in, take a moment to evaluate. On the upside, I totally nailed the strength again and my guess as to the whiskey's age was similarly spot-on.

 

Sadly, I did not get much of the fruit (fig and apple) mentioned in the official tasting notes. I did however pick up on the floral spiciness (another ignored clue). All in all, I very much enjoyed this whiskey. I thought it was far more complex than Day #1's sample which I suspect is due to the blend of whiskeys in play here. Three different whiskeys blended together has yielded a final product a good bit more interesting than any of the individual components on their own. Coincidentally, the vast majority of American whiskeys that I enjoy sipping neat tend to be 'modified' in some way. Be it finished in a wine barrel (Angel's Envy), exposed to secondary wood (Maker's 46), or a blend of all the above (Legent). As such, it makes a lot of sense that Day 2's blended whiskey resonated with me as much as it did. Also, kudos to MGP, while they are a gargantuan whiskey factory, they do churn out consistently excellent whiskey.

 

What will tomorrow bring? Hopefully a correct identification of the whiskey's type!

Day #1 - 2022 Whiskey Advent Calendar

 

A few housekeeping notes before we kick things off. The whiskey Advent calendar I am working through came with the spiffy Glencairn glass seen above and each whiskey sample is 50 ml (~1.7 ounces). I'll record my impressions in a stream of consciousness style, jotting down thoughts as they come to mind. Once satisfied with my impressions, I'll reveal the whiskey and conclude with some final thoughts on the dram. I am interested to see how attuned my Spidey-senses are in profiling and predicting what it is I am enjoying. Let's get to sipping!

Immediately upon pouring, my initial sniff took me to Scotland and a malted barley based whiskey. By the time I made it from the kitchen to the living room chair, my mind had shifted drastically however. Grassy spearmint aromas soon whisked me away from Scotland and towards North America; specifically rye whiskey. As time has passed, my mind further solidified on the rye whiskey guess. Unlike most American whiskies, this sample does not have a pronounced oak or corn influence. The classic hallmarks of an American whiskey are bold vanilla, oak, and lumber aisle aromas, none of which are present in this dram. There is zero astringency or solvent aspect to this whiskey. It smells like a moderate, but not high proof spirit.

The taste further convinces me this is indeed a rye - very low sweetness, grassy, mint, some herbal/floral savory notes, and definite pepper spice all waft over my tongue. There are no sharp edges to this whiskey, it feels aged sufficiently long enough to buff out the harshness. The barrel has been gentle here - very little oak influence to my tastes. There is a pleasant bitterness towards the end of the sip, further pushing me to the rye side of the spectrum. As for proof, I'm sticking with my initial 'moderate' assessment. Above 40% but below 50%, let's split the difference and go for 45% ABV.

The finish is moderate in length with spearmint and pepper spice lingering the longest. This is a dry whiskey, very little sweetness to my tastes but also not a drying whiskey, the tannin levels seem low.

The conundrum for me is virtually every United States produced rye I've had tends to have a significant percentage of corn (upwards of 39%) and that heavy corn influence produces a rye whiskey that is much sweeter than what I am tasting here. I'm thinking this whiskey has a very high rye percentage but because there is not a significant oak influence, it has not been matured in new oak barrels.

My Guess

Type/Style: Rye Whiskey

Region: North America (Canada)

Age: 6 to 10 years old

Maturation: Oak, no wine influence, not first fill

Strength: 45% ABV

Producer: No idea, but I'll go with a wild-ass guess of Alberta Premium

Sip, Mix, or Skip?: Mix. A bit too dry and herbal for me to want to sip, but those qualities will lend scads of character to a cocktail. A Black Manhattan comes to mind as a lovely destination for this whiskey.

 

Reveal

Name: Fistful of Bourbon

Type/Style: Blend of five Straight Bourbons

Region: North America (USA)

Age: Non-age stated (minimum of 2 years)

Maturation: New charred oak

Strength: 45% ABV

Producer: William Grant & Sons

Price: $25

 

Official Tasting Notes

 

Why Fistful of Bourbon, you ask? They're probably fans of spaghetti westerns over there, but the official version goes like this: Each finger represents a different Whiskey that went into the final blend. That's five fingers and five juices. One that's sweet & smooth, a green & floral one, a warm & spicy one, a creamy toffee one, and a cinnamon & licorice one, all of them proper Straight Bourbons. Take it neat or mix it up, you have William Grant & Sons' blessing each way. Here's hoping it turns into a trilogy ― we'd love to see a few Fistfuls more. 

Final Thoughts

Whoa. I am gobsmacked. I truly thought I was sipping on a rye here, but it is indeed a blend of straight bourbon whiskies. How amusing that my initial thoughts took me to Scotland when this is produced by the folks who own/operate the legendary Balvenie and Glenfiddich scotch distilleries. Sadly, nothing is officially known in regard to which bourbons make up this blend, nor how old they are. Given its price, I presume each whiskey is fairly young, but not so young that the whiskey reeks of immaturity. The lack of oak and vanilla steered me away from the United States, but bravo to the folks who blended this, they produced a very well (too well?) controlled whiskey in regard to its oak influence. I think this bourbon is a cracking good deal considering its $25 MSRP. I've consumed far less enjoyable/interesting bourbons that cost much more than this.

 

On the upside, I did manage to zero in on the floral, grassy, spicy nature of this whiskey and I did nail the strength of the whiskey perfectly. Back in my younger years I played a lot of golf. Now golf is a notoriously humbling game where the bulk of one's time on the links is often filled with frustration and disappointment. No matter how miserable one's round is however, the golfing fates will often inject a stroke or two of miraculous awesomeness that proves to be just the elixir to woo you back to a game you had earlier forsaken. So it shall be with nailing the strength for me tonight. Oh sure, I totally shanked on the vanilla and oak, but hey, I aced the proof like a guy with a Green Jacket or two hanging in the closet. Ha! Until tomorrow night.

Challenge Accepted - 2022 Whiskey Advent Calendar

 

Happy December y'all! After years of hemming and hawing, I succumbed to curiosity and procured a whiskey Advent calendar. Twenty four sequentially numbered whiskey samples intended to be consumed on consecutive days. As someone who does not drink whiskey daily, who does not remotely come close to drinking whiskey daily, the proposition sounds daunting.

 

While I cannot guarantee I’ll keep to the daily schedule, I can promise that I’ll work my way through all twenty four. Each shall be tasted blind and celebrated with its own post capturing my impressions in real time. At a minimum, I'll take a guess at the type of whiskey as well as its proof. If truly inspired, I'll try to name the distillery/producer of each, but at a minimum I'll be sure to relay exactly what each sample was after my tasting is complete. Let's get to sipping!

The Frisco Sour

 

One housekeeping note: Going forward, I am shaking up the layout of cocktail recipe posts. Lately, I've come to abhor the trend of cooking blogs wrapping a recipe in a detailed, verbose dissertation of personal discovery, often with a corresponding photo essay. Invariably the actual recipe, you know, the list of ingredients, their proportions, and preparation techniques becomes a footnote to a otherwise lengthy post. Adding insult to annoyance, countless dynamic inline advertisements are injected into the page as you scroll down which not only slows the whole scrolling process, but often interrupts attempts to instantly transport your view to the bottom of the page to get to the recipe. So, in the spirit of leading off every impressions post with a 'tl;dr summary' before delving into the nitty gritty, I shall lead off cocktail-centric posts with the recipe, then the commentary follows. Let's get to mixing!

Ingredients

• 2.0 ounces bourbon or rye whiskey (bourbon tilts to sweetness whereas rye tilts to herbal savoriness)
  
• 0.5 ounces Bénédictine
• 0.5 ounces lemon juice
• Lemon Twist
  

Composition

Place all ingredients in a cocktail shaker, add ice, and shake well until the drink is thoroughly chilled. Strain into your preferred glass and squeeze the lemon twist over the surface of the drink, optionally dropping the twist in for garnish.

 

Commentary

Oftentimes a cocktail's deliciousness is proportional to its ingredient list. Few and far between are the libations whose tastiness dwarfs its components, but today's concoction, the Frisco Sour, is just such a drink. I came across this recipe while researching a cocktail mentioned in a chapter of Lew Bryson's enjoyable 'Tasting Whiskey'. Lew's book mentions the Frisco cocktail and after a bit of Google research, I learned of the Frisco Sour variant. Both versions contain rye (or bourbon) and the herbal French liqueur Bénédictine. A Frisco contains only one additional ingredient, a lemon twist, whereas a Frisco Sour adds an equal measure of lemon juice matching the Bénédictine.

Personally, I opted for the Frisco Sour as I always gravitate towards cocktails containing fresh citrus. As for the primary spirit, many recipes call for a rye whiskey, but using a bourbon also works quite well. The bourbon version tends to be a bit sweeter and sips like a nicely spiked lemonade whereas the rye version tends to be a bit more savory and lessens the lemon's presence. While I've found this drink is fairly consistent regardless of which bourbon is used, it's a different story when using rye. By law, all rye whiskey produced in the United States is distilled from a mash containing a minimum of 51% rye grain. Many producers stick fairly close to that 51% requirement, but some opt for a mash containing upwards of 95% rye. The difference between a 51% rye and a 95% rye is noticeable. Both are delicious but know, as the rye percentage increases, the sweetness decreases and the grassy/herbal influence increases. Tailor your whiskey selection to your preferences but don't be afraid to experiment.

 

A half-ounce of Bénédictine may seem like a strong pour given Bénédictine's unique honey/herbal vibe, but it is amazing how seamlessly the French liqueur melds with the whiskey and the lemon juice. Keen readers will note that the Frisco Sour is really nothing more than a spin on a Whiskey Sour. While true, I've been reading about folks tinkering with further variations, including substituting Chartreuse for the Bénédictine. Also some use a combination of lemon and lime juice, though I would not recommend solely using lime juice as this drink definitely requires a bit of lemon in my opinion.

That's all for now, until next time, cheers!

 

“And I like large parties. They’re so intimate. At small parties there isn’t any privacy.” - F. Scott Fitzgerald, The Great Gatsby

The Royal Bermuda Yacht Club

 

First referenced in Trader Vic's 1947 Bartender's Guide, the Royal Bermuda Yacht Club is a delicious variation of a traditional Daiquiri. While there is indeed an actual namesake establishment, I am unsure how and why the drink came to be named. Perhaps a bit of field research is needed, meanwhile, what is totally devoid of uncertainty is the complimentary cohesiveness of this concoction. Like a spiked, spiced limeade, fans of the citrus world's green gem are sure to be delighted. While lime is the dominant flavor, the rum and falernum bring an interesting mix of spice and sweet. Tying the whole experience together is the curacao, which while never dominant, is always detectable.

 

Ingredients

• 2.0 ounces aged rum (see Rum Minutiae note below)
• 0.75 ounces lime juice
• 0.50 ounces falernum
• 0.25 ounces dry curacao
• Dash of simple syrup (optional, only if needed)
  

Composition 

Place all ingredients in a cocktail shaker, stir, and taste. If too bitter/citrus-heavy for your tastes, add a dash of simple syrup. Once satisfied, add ice to the shaker and shake, rattle and roll for a good 15 to 20 seconds. Strain into a glass, traditionally stemware, but you can use whatever tickles your fancy. Sit back, sip, and give a silent nod of thanks to the tiki enthusiasts around the globe that not only created but preserved these concoctions through the years.

Rum Minutiae

Most recipes call for a Barbados rum, which I too echo. I've also quite enjoyed using Guyana rums, particularly El Dorado. You will want a rum with 3-10 years of age under its belt. Unlike a traditional daiquiri, I'd avoid a rum younger than 3 years of age. 

 

Recently I've enjoyed a hybrid approach to the rum selection - using an ounce of 5-year El Dorado and an ounce of a finished Barbados rum, either Doorly's XO or Mount Gay XO. The Doorly's hails from the Foursquare distillery and spends 6 years in ex-bourbon before being finished for a short period of time in ex-sherry barrels. The Mount Gay XO is a blend of rums aged 5 to 17 years with components of the blend spending time in ex-American whiskey barrels (both bourbon and non-bourbon) and ex-Cognac barrels. These finished rums from Barbados inject a nice dash of added complexity to an already satisfying libation.

 

The final rum note is the recommendation to avoid using aged Jamaican rums in this drink. While I personally adore Jamaican rums, the funk they bring to cocktails clashes more than it compliments in this particular cocktail. Don't fret though, Jamaican rums have plenty of other concoctions where their presence is mandatory, simply store the funk for use another day. Cheers!