Shiver Me Sphincters!

 

My first 'original' concoction, a riff on Puka-Puka Punch that was born from a bout of boredom and leftover ingredients from the previous day's Painkiller exploits.

 

Ingredients

• 3 ounces rum (for this iteration, I used 1 ounce Wray & Nephew Overproof, 1 ounce Appleton Estate 12 year, and 1 ounce Mount Gay Eclipse Navy Proof)
• 1 ounce pineapple juice
• 1 ounce cream of coconut 
• 0.75 ounces falernum
• 0.75 ounces passion fruit syrup
• 0.75 ounces lime juice
• 1 dash Angostura bitters 

Composition

Place all ingredients in a cocktail shaker and either stir vigorously or shake without ice to ensure the cream of coconut is well incorporated. Pour into an ice-filled pilsner or highball glass. 

 

Commentary

Lightning struck one idle afternoon when I found myself with an opened can of Coco Lopez and a handful of hours to kill before dinner prep. The recipe for Don the Beachcomber's Puka-Puka punch served as inspiration, three ounces of rum, passion fruit syrup, lime, and falernum, all of which seemed compatible with cream of coconut and pineapple juice, so out came the jigger and tins.

 

I omitted Puka's simple syrup, but stuck with the three ounces of rum and equal pours of passion fruit, lime, and falernum. By default, I always pour equal amounts of pineapple juice and cream of coconut, which I bumped to a full ounce because I wanted a dominant coconut flavor. Things were promising after my initial stir and taste, the sweet and sour balance was to my liking, the ethanol oomph of the rum was perfect, but the drink seemed a tad shallow, missing the mythical 'it' factor. Instinctively I reached for Angostura Bitters, a tropical drink stalwart, and sure enough a single dash did the trick, expanding and enhancing the cocktail wonderfully. Tangentially, I must mention my eternal gratitude to the great New Orleans barman Chris McMillian, who in a series of now 18-year old videos that inspired and educated me all those years ago, preached the power of bitters in cocktails. In his Sazerac video, he tells the audience not to fear cocktail bitters, to think of bitters as seasoning for cocktails, like adding salt to a soup to enhance the flavor.

 

As for the selection of rums, after a few rounds of mixing, I have some thoughts: 

• This cocktail benefits by mixing different styles of rum, and at least one of those rums should be a higher-proof offering (though not necessarily a >75% ABV example)
• Funky Jamaican rums stand up well to the bold passion fruit and coconut, everything from Wray & Nephew White Overproof to Hampden Estate or Worthy Park will work well
• One of the rums should be an aged 'traditional' molasses rum, think of offerings from Guyana or Barbados
• If using a rhum agricole, I have found younger rhum agricoles work better than well-aged variants. Personally I would not use anything older than a VO rhum agricole

Now for the elephant in the post, the name. A long-time friend who shares my enthusiasm for food and drink helped inspire the name. Through the years of our gastronomic and imbibing adventures, my friend and I have come up with a seemingly endless repertoire of jokes, innuendos, and cliches centered around bodily functions and anatomy. We have (jokingly?) kicked around the names of cocktails if we were to create a bar menu of our very own, each referencing gaping, explosive, or inflamed orifices, organs, or fluids. As such, I originally named this libation 'Tickle My Sphincter' but felt the more tiki-esque 'Shiver Me Sphincters!' would be more fitting on a menu paying homage to mildly inappropriate swashbuckler adventures on the high seas. Cheers my friends, and keep the sanitary wipes handy.

 

 

Don the Beachcomber's Puka-Puka Punch

Another passion fruit inspiration from Jeff Berry's Potions of the Caribbean. Whereas yesterday's Siboney hailed from Trader Vic, today's offering is from Vic's legendary counterpart and chief competitor: Donn Beach, aka Don the Beachcomber.

 

Ingredients

• 1.5 ounces Pontalba rum (a Louisiana rum that is long extinct; I used a 4-year old rum from Australia which I'd wager tastes nothing like the Louisiana rum, but it does have similar 'exotic' origin vibes) 
• 1.5 ounces rhum agricole vieux
• 0.5 ounces falernum
• 0.5 ounces passion fruit syrup
• 0.5 ounces fresh lime juice
• 0.5 ounces simple syrup 

Composition

Place all ingredients in a cocktail shaker, fill with ice, and shake vigorously until the shaker is well chilled. Strain into your favorite glassware, stemware preferred. 

Commentary

My immediate thought upon the first few sips of this cocktail was 'too sweet'. I was suspicious that would be the case when the recipe called for equal pours of three fairly sweet ingredients. There are two independent tweaks that could dial this cocktail in to suit my tastes: reduce the sugar or increase the lime. The simplest tweak would be to eliminate the simple syrup all together, tasting the cocktail before shaking and only adding simple syrup if required. As for the lime juice, my gut-feel is that a full ounce would be appropriate, but the safer approach is to start with three-quarters of an ounce, taste, and assess.

 

Despite the initial offering being too sweet, this cocktail has great potential. I particularly like the interplay between a rhum agricole and a molasses based rum combined with a controlled passion fruit influence. Perhaps the greatest aspect however is the cocktail's name. How can you not love a name like Puka-Puka Punch? That name has worm-holed its way into my brain such that I find myself randomly blurting it out as I meander through my day. Cheers my friends, may you find your inner-Puka.

 

Sweet Potential

 

Trader Vic's Siboney

 

Passion fruit syrup. The answer my friends is always anything with passion fruit syrup. If orgeat is the Mickey Mantle of tiki cocktail mixers, then passion fruit syrup must be the Stan Musial. While I do occasionally feel overwhelmed when perusing large collections of tiki cocktail recipes, any recipe listing passion fruit instantly captures my attention and is dog-eared for future reference. From Beachbum Berry's Potions of the Caribbean comes today's libation - the Siboney.

 

Ingredients

• 1.0 ounce dark Jamaican rum (0.75 ounces Appleton 12 year and 0.25 ounces Wray & Nephew Overproof for this particular mixing session)
• 0.5 ounces fresh lemon juice
• 0.5 ounces unsweetened pineapple juice
• 0.5 ounces passion fruit syrup 

Composition

Place all ingredients in a cocktail shaker, fill with ice, and shake vigorously until the shaker is well chilled. Strain into your favorite glassware, stemware preferred.

 

Commentary

Ahhhh, this is a delicious concoction where the passion fruit syrup is the shining star. While I have complete respect for Appleton's 12 year offering, I feel it needs a boost in two areas: its ethanol punch and the funkiness associated with Jamaican rums. Wray & Nephew White Overproof Rum ticks both of those boxes. Other personal favorite Jamaican rum 'boosters' that I use interchangeably are Planteray Xaymaca Special Dry, Smith & Cross Traditional Jamaican Rum, and Two James Doctor Bird Jamaica Rum. Any of these 'funky' Jamaican rums can be used to supplant a portion of the Jamaican rum called for in a recipe. I have a few more passion fruit infused posts in the hopper, cheers until then folks.  

 

From Potions of the Caribbean by Jeff Berry

Stay passionate my friends

 

A Bourbon Cordial

 

Years ago I was gifted a bottle of Skrewball Peanut Butter Whiskey. At the time, Skrewball was all the rage, picking up where Fireball had left off ushering in a new wave of flavored whiskey mania into American whiskey culture. Unfortunately I was not entirely a fan when I first opened my bottle and sampled a wee dram. On the positive side, the smell from the glass was instantly recognizable as roasted peanuts. In fact, the smell happily reminded me of the old scratch & sniff stickers I used to fervently collect in my 1980s youth. Things took a turn for the worse however when I took a sip and the cordial's sweetness overwhelmed my senses; Skewball was simply too sweet to my preferences. I ended up only trying a handful of pours all those years ago and stashed the bottle away, out of sight, out of mind... That is until a recent clean out and survey of the archives uncovered this long-forgotten bottle. 

 

Determined to find a use rather than pour this bottle down the drain, I tinkered and stumbled into a rather simple solution that produces a rather tasty beverage - dilute the sweetness of Skrewball with actual whiskey! While still sweet and best used as a dessert or end-of-evening night cap, Skrewball actually plays quite nicely with bourbon. I'd recommend trying 1 part Skrewball to 2 parts bourbon whiskey. If the resulting mixture is still too sweet, then add an additional part of bourbon. Stay squirrelly my friends.

 

Obligatory

Yesterday, Today and Amaro

 

I think it is fitting to break the 18 months of dust between posts to resume where I left off, a cocktail that is an Amaro riff of a Manhattan. While Descent into Averna was a reverse engineered recreation of a libation I enjoyed at Bern's Steakhouse, today's libation is a recipe I stumbled across while perusing the Interwebz recently.

 

Ingredients

• 2.0 ounces Rye Whiskey, preferably a 50% ABV (or higher) variant
• 0.5 ounces Cynar
• 0.25 ounces Benedictine
• 0.25 ounces Amaro (Averna used here) 
• Lemon peel for oil spritz and garnish 

Composition

Place the rye whiskey, Cynar, Benedictine, and amaro in a mixing vessel of some sort, add plenty of ice, and stir until well chilled (approximately 30 seconds for me). Strain into a preferred glass (coupes or stemware work well here).

 

Squeeze the lemon peel over the top of the drink and plop the peel into your drink or discard depending on your personal preference. 

 

Commentary

This recipe was categorized as both strong and bitter by the folks at Punch, correct on both counts to my tastes though the bitterness is the enjoyable kind, not the painful kind. The lemon oil from the garnish dominates the smell wafting from the glass, upon tasting however, the lemon takes a back seat. The first wave of taste is quintessential rye whiskey, charred oak and pepper spice. This is quickly followed by the unmistakable herbal sweetness of Benedictine. Interestingly, as the sip fades, the charred oak of the rye whiskey reappears, but the final ovation of the sip belongs to the Cynar with its slightly herbal bitterness. 

 

This, to my tastes, is a thoroughly delicious cocktail. It is exactly what I want from any Manhattan variant, it is bold, it is boozy, it is moody and complex. It is the type of libation that forces you to sit back, take small sips, and contemplate the complexities of life. It is a cocktail that is as bold and vibrant when freshly poured and cold as it is in its final room temperature sips. Bravo Mr. Brad Kane of Philadelphia, very nicely done.

 

More to come, and all the best. Cheers!

Descent into Averna

Continuing my love of reverse-engineering libations that I have enjoyed while out and about, we return today with a cocktail currently featured on the Bern's Steakhouse menu. Thankfully, the good folks at Bern's graciously publish the key components in each of their cocktails and what caught my eye on a recent visit was this particular libation's hybrid approach to a Black Manhattan and a Sazerac. As served to me at Bern's, the libation was well-balanced, but I felt the rye whiskey was the most pronounced component. Quite remarkable considering the drink contains not one, not two, but three absolute sledgehammers of aroma and taste: allspice dram, amaro and absinthe.

 

As the cocktail appears on the Bern's Menu, note the missing 's' in allspice, tsk tsk

 

For my first attempt at recreating this libation, I decided to honor my tried-and-true Black Manhattan recipe and use a 2:1 ratio of rye whiskey to amaro.

 

Edit - I've been tinkering with various ratios of rye to amaro and I do believe a two ounces of rye to three-quarters of an ounce of amaro is the sweet spot for this particular libation. The recipe below has been updated to reflect this.

Ingredients

• 2 ounces well-aged Rye whiskey (here I used Pikesville Rye but can also vouch for Rittenhouse rye)
• 1 ounce 0.75 ounces Averna amaro
• 0.25 ounce St. Elizabeth Allspice Dram
• Six Four dashes of Black Walnut Bitters
• Absinthe rinsed stemware
  

Composition

Swirl absinthe into a chilled cocktail glass, set aside in the freezer while you mix the drink.

Place the rye whiskey, amaro, allspice dram, and black walnut bitters into a cocktail shaker, stir and taste. Adjust to personal preference and when happy, add ice to the shaker and stir until well chilled. Strain into the absinthe rinsed glass and garnish however you see fit.

 

Commentary

As I strained the cocktail into the glass and noticed its significantly dark color, I immediately suspected my version would be punchier than what I was served at Bern's. My suspicions were confirmed within a few sips; my version had a much stronger Averna (and allspice) vibe than the Bern's version. I'd wager that Bern's uses a half (ish) ounce of Averna, which is understandable considering they are making libations for a wide array of palates and amaro can be quite polarizing. To my tastes, I am sticking with the full ounce of Averna, but do recommend you tailor this component to your tastes. I will decrease the amount of walnut bitters I use in future versions however, somewhere in the two to four dashes range will work better than the six I used. Lastly, please do not omit the absinthe rinse. Just as in a Sazerac, the absinthe envelops the entire cocktail with an enchanting aura that is always present, yet never gratuitous in its presence. Delicious.

 

Cheers!

A Rum Old Fashioned

 

Inspired by Punch's Rum Old Fashioned contest, this concoction has cemented itself as my go-to favorite libation, particularly on a Friday night as I slide into a relaxing weekend. While an Old Fashioned is typically the playground of bourbon and rye, if you enjoy rum, I wholeheartedly recommend experimenting with this cocktail.

 

Ingredients

• 2 ounces well aged rum (see Rum note below)
• 0.25 ounces falernum
• 3 - 4 dashes orange bitters
• 1 teaspoon demerara syrup (optional and to taste) 
• Orange twist

Rum Note: Of paramount importance when it comes to selecting a rum for this libation is to ensure the bulk of the rum used is well aged - a minimum of five years, but the older the better in my opinion. You can use two (or more) different rums, just ensure the dominant rum has some maturity to it. I enjoy using two different rums when I am mixing this drink: an ounce and a half of an older, high proof 'sophisticated' rum (usually hailing from Barbados or Guyana) complemented by a half ounce of a wildly funky, but typically young Jamaican rum.

Composition

Place the rum, falernum, and orange bitters in a mixing vessel/cocktail shaker. Stir and taste, add demerara syrup as desired. Once satisfied with the libation's balance, add ice to the container and stir until well chilled. Strain into your favorite Old Fashioned glass over a large chunk of ice and garnish with an orange twist.

 

Commentary

This cocktail came into my life at just the right point in time. My interest in rum began about a decade ago and as the years passed, my knowledge and library of rums steadily increased. The lion's share of rum-based drinks in my repertoire have Tiki/Caribbean origins and I was curious to begin exploring the stirred rather than shaken world of rum drinks. I do recommend experimenting with various rums to find a combination that curls your toes. Speaking personally, I think heavy-bodied molasses based rums work best as the dominant rum with a smaller portion of a grassy rhum agricole or a high-ester Jamaican added to liven things up. A great rhythm section is always complimented by a vibrant horn section.

 

I do think the falernum is mandatory, but have found the need to add sweetness to be variable; be sure to adjust to your liking. Another mandatory component is the orange twist. Normally I'd say a drink's garnish can be skipped when mixing at home, but holy moly does an orange twist really boost the experience. It is because of this cocktail, and this cocktail alone, that I keep a orange in our refrigerator at all times so that should the mood strike, an orange twist is but a flick of the vegetable peeler away. 

 

Before closing, one word of caution regarding aged rum. Because whiskey is tightly regulated across the globe, age statements found on a whiskey bottle are completely trust worthy. The same cannot be said for rum. Sadly there are nefarious producers that market rums as being aged for a specific number of years when in fact they are no where near as aged as stated. When exploring specific rums for purchase consideration, please perform a bit of due diligence. A quick Internet search is indispensable in distinguishing the honest producers from the misleading producers. Happily over the past decade, I do feel producers are being more transparent and honest and the number of nefarious producers is decreasing. Cheers to that my friends.

 

 

Boulevardier goes to Starbucks

I recently had the great pleasure of spending a few indulgent days as a food and drink tourist in New York City. Many memorable bites and sips were enjoyed, but this post is dedicated to a moment that delivered genuine astonishment. I would have wagered the mortgage payment against the idea that a Starbucks would serve me the most memorable beverage of the trip, but that is precisely what happened. Just as with The Apriscot, below is my attempt to reverse engineer this wonderful cocktail.

The cocktail as listed on the Starbucks Reserve Arriviamo Bar Menu

Ingredients

• 2.0 ounces Bourbon whiskey
• 1.3 ounces Campari
• 1.3 ounces sweet vermouth
• Vanilla Syrup to taste (or simple syrup with vanilla extract added to taste)
  
• 2 dashes lavender bitters
• 3 tablespoons ground coffee (medium grind)
  

Composition

1. Place the coffee grinds in a cheesecloth-lined fine mesh strainer
2. In a cocktail shaker, combine the bourbon, Campari, and vermouth. Stir and taste, add vanilla syrup to your liking (usually one teaspoon for me). I like to ensure the drink is quite bold at this point, don't fret, we will be diluting a bit when we stir with ice just before serving.
3. Hold the the strainer/cheesecloth/coffee assembly with one hand over a clean glass large enough to hold everything in the cocktail shaker. Slowly pour the mixed cocktail over the coffee as evenly as possible.
4. Once fully strained through the coffee, toss the coffee grinds and transfer the cocktail from the glass back to the shaker and add the lavender bitters. Taste and adjust if needed.
5. When satisfied, add ice to the shaker and stir until the drink is well chilled and diluted to preference
6. Strain into your serving glass over a large cube of ice.
   

Commentary

A reminder that some of life's greatest surprises can indeed come from unexpected places. My friends and I were simply trying to kill thirty minutes or so in the early afternoon of our final day in New York when we decided to visit the bar we spotted earlier in the morning at the Chelsea Market Starbucks Reserve store. As we were walking from Little Island en route, I innocently blurted out my hope that the Starbucks bar had at least one coffee-infused cocktail. Oh how naive I was. The menu was filled with numerous creative coffee-infused drinks. Standard cocktails, while available, were relegated to the menu's dusty and less traveled back pages. There were two offerings on the menu that caught my eye - this Boulevardier and a Manhattan. Happily one of my friends ordered the Manhattan and I was able to sample the two cocktails that caught my eye, both equally enjoyable.

Two critical factors have emerged thus far as I've attempted to recreate this drink at home. First, the amount of coffee grinds. Too little coffee and the influence is nonexistent. Too much, and the cocktail is totally overwhelmed by the coffee. Currently I've settled on 3 tablespoons of coffee grinds to pass the cocktail through, but some further experimentation is needed. Second, the lavender bitters are fantastic, but be wary, too many dashes cloak the drink with an unmistakable floral/lavender/soap vibe. Less is more when it comes to the amount of lavender added to this drink.

 

My home setup

 

The drink as it was served to me at the Arriviamo Bar

The Apriscot

Inspired by a cocktail I enjoyed in New York City's Flatiron Room, below is my attempt to reverse engineer the libation's delicious savory smokiness.

 

The Apriscot as listed on the Flatiron Room's Menu

 

Ingredients

• 1.5 to 2.0 ounces peated Single Malt Whisky (see Whisky Note below)
• 1.0 ounce apricot liqueur
• 0.75 ounces fresh lemon juice
• 0.50 ounces orgeat
• Three dashes rhubarb bitters

Whisky Note: The quantity (and type) of peated single malt dictates the degree of smokiness delivered into the cocktail. 1.5 ounces injects a subtle smokiness whereas 2.0 ounces ushers in a hearty wallop of smoke. Adjust to your personal preferences.

Composition
Add all ingredients to a cocktail shaker. Stir, taste and adjust as you see fit. Note, I omitted the simple syrup as the orgeat I used is quite sweet, your mileage may vary. Once happy, add ice to the shaker and shake until well chilled. Strain into a cocktail coupe and serve up.

In the future I will experiment with stirring the cocktail rather than shaking. While shaking vs. stirring will produce a slightly different cocktail, I'm sure each version will be enjoyable.

 
Commentary

An absolutely delicious riff on a whiskey sour in my opinion. The smoke element is the most pronounced aspect of the drink, but the lemon and apricot do hold their own. Fascinatingly, the rhubarb bitters appear towards the end of each sip as the unmistakable taste of rhubarb danced across my tongue. While the Flatiron Room uses Ardbeg's 5-year old 'Wee Beastie', I am in the final third of a bottle of Lagavulin's 9-year old that I am trying to finish and as such used that. In truth, I think any peated Single Malt will work, but just recognize that the peat characteristic of the whisky you use will absolutely carryover to the cocktail. Lagavulin will produce a different cocktail than Ardbeg, Laphroaig or Caol Ila for example.

 

As an aside, a major thank you to the Flatiron Room for disclosing the specific spirits used in their various cocktails. I love when cocktail menus do this as it not only provides invaluable information to whiskey fans, it also greatly aids the home bartender's efforts to recreate the concoction in the comfort of their own home. Cheers!

 

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.