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!