Gary

Managing apostle and whiskey enthusiast

Ch-ch-ch-ch-changes

/ / Gary's Blog

Followers of Whisk(e)y Apostle (all 6 of you) may have wondered what the hell happened!

Don’t be alarmed – just some updating and refreshing that hopefully will help the site load more quickly, especially for those of you on mobile devices. Beyond the theme refresh, have been working to optimize images, as well as repairing broken links. How do links break? Well, not to pick on Old Forester, but to give you an example – we posted a review on their 1910 Old Fine Whisky on June 3rd 2019 – not 7 months back. At that time, the URL for that product on their site was: www.oldforester.com/whiskies/1910-old-fine-whisky/
Apparently someone didn’t like their site layout and changed it (see the irony?) so now the correct URL is: www.oldforester.com/products/old-forester-1910-old-fine-whisky/
Anywho – the holiday season affords me some time off to work on these types of items, so hence the changes!

Personally, I really liked the look/feel of the theme we had been running for many years – maybe because that’s how it looked when I first discovered the site myself. I remind myself that no one is visiting us for a lesson in graphic design (although our snazzy logo would be worthy, thanks Matt!) Folks are coming here to read reviews on whisk(e)y and some other scattered thoughts.

If you want to tell me what you think about the new format, drop me an email @ gary@whiskeyapostle.com.

Cheers!

Gary

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Recipes for the Holidays

/ / Gary's Blog, Recipes

Last year I shared some of my favorite recipes, so wanted to re-share those for new readers who missed them and may not be aware we’re not ‘just about whisk(e)y’.

Recipe for Drunken Oatmeal Raisin Cookies

Drunken Oatmeal Raisin Cookies
These are a party favorite; easy to handle and filling (which can be a plus if there’s a long night ahead which includes some drams).

Recipe for Bourbon Fudge

Bourbon Fudge
This has been my new ‘go to’ as it is fairly easy to make, and delicious (and not just for the holidays!). Only down side is that after sitting around at room temp, you really need toothpicks or some type of serving/eating utensils or you’ll wind up with sticky fingers. One new twist I tried this year – crushing some nuts and soaking them in bourbon, and stirring these in. Adds a bit more texture (and bourbon flavor) to the party!

Recipe for Bourbon Balls

Bourbon Balls
I really like these, but must admit I don’t make them nearly as often as they are a fairly involved process. They do make for a really nice presentation though!

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Glentauchers 18 Yr Cask Strength

/ / Review, Scottish Whisky, Speyside /

Glentauchers 18 Yr Cask Strength
Gordon & MacPhail Casks 5072 & 5073
Distilled 1995

58.3% ABV
$125-$145
Website
Glentauchers 1995 Cask Strength

What the Producer Says

A rare example of cask-strength Glentauchers, released by independent bottler Gordon & MacPhail. Distilled on 14 June 1995, it was aged in a pair of first-fill sherry butts for 18 years before being bottled on 27 January 2014.

Natural Colour; Not Chill Filtered

Packaging Notes:  Sweet, with apple, pear and eucalyptus notes developing. The palate has chili spice with ripe banana, orange peel and a creamy chocolate edge

What Gary Says

Nose:  Orchard fruit, stewed apples, an herbal/malty note with a hint of darker fruit and nutmeg.
Palate:  Sweet entry with a strong/sharp spiciness, subtle fruit notes underneath with pears, banana, orange creamsicle; some water seems to thicken the mouthfeel, subdues the spiciness a bit and brings out more of the dark fruit notes.
Finish:  Moderately long, drying with fruit and pepper spice.
Comments:  Often I find the tasting notes in a PR or on the bottle to be fairly imaginative but not particularly accurate. Everyone tastes differently, but these were damn close to my experience (in hindsight, I get the eucalyptus although couldn’t put my finger on it as THAT; same thing with the chili spice). Water improves this one quite a bit, and actually improves the mouthfeel which I don’t find very often.

Rating: Stands Out

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Jameson Black Barrel and Holiday Cocktails

/ / Cocktails, Irish Whiskey, Review /

Continuing to get into the holiday spirit (get it? Both the whiskey & . . . nevermind), here’s my thoughts on Jameson Black Barrel neat, as well as in two holiday cocktails. We would like to thank Jameson and Ketchum for sending us a sample to review, as well as the cocktail recipes!

Jameson Black Barrel

40% ABV
$35-$40
Website
Jameson Black Barrel Irish Whiskey

What the Distillery Says

Triple distilled, flame charred, for a rich smooth taste.
Charring is an age-old method for invigorating barrels to intensify the taste. Jameson Black Barrel is our tribute to our coopers, who painstakingly give their bourbon barrels an additional charring to reveal their untold richness and complexity. The select double charred barrels produce a whiskey with even richer flavor and intense smoothness.

Nose: Time spent maturing in these barrels leads to intensified aromas of butterscotch, fudge and creamy toffee.
Taste: Nutty notes are in abundance alongside the smooth sweetness of spice and vanilla.
Finish: Enjoy the richness and intensity of toasted wood and vanilla.

What Gary Says

Nose:  Rich with vanilla, honey, oak, notes of butterscotch and fudge toffee with an herbal grassy note underneath.
Palate:  Sweet with caramel, vanilla and honey before the spice kicks in with cinnamon, pepper, and charred oak.
Finish:  Moderately long, on the damp side with cinnamon, pepper and caramel trailing.
Comments:  Compared with Jameson’s standard bearer, this packs in more flavor, with more vanilla and spice notes and is a bit sharper (but by no means sharp).  This stays more aligned with Jameson than some of the recent cask finishes we’ve reviewed, and I personally prefer this over those (mainly because I’m not a beer drinker).

Rating: Stands Out

Now onto the cocktails! This first one required a bit of prep work, as I didn’t have cinnamon syrup laying around (and none of my local liquor stores or grocery stores carried it). I used this recipe to make some, cutting it in half (which yielded just over 100 mL of syrup) and using demerara sugar.

Jameson Black Barrel Crimson Cranberry Punch

Jameson Black Barrel makes any holiday party into a true event. Simple enough for any busy host to mix up, the Crimson Cranberry Punch is a bright crowd-pleaser with tastes of lemon, cinnamon, and cranberry.

  • 1.5 parts Jameson Black Barrel
  • 1 dash Angostura Bitters per serve
  • 1 part Cranberry Juice
  • 0.5 part Cinnamon Syrup
  • 0.5 part Lemon Juice
  • 0.5 part Club Soda
  1. Combine all ingredients together in a punch bowl (or a glass)
  2. Garnish with lemon wheels, orange wheels, cranberries
  3. Serve in rocks glasses chilled over ice

Jameson Black Barrel Crimson Cranberry Punch

What Gary Thought: I skipped the punch bowl and and just combined the ingredients in a rocks glass, stirred, and added ice.  Of the various cocktails I made this week, this had the strongest ‘holiday vibe’ for me with the cranberry & cinnamon.  The lemon helped cut the sweetness and really balance it out nicely.  This was also my wife’s favorite of the several I made that day (and no, not because we had each drank several prior!)

Jameson Black Barrel Ginger Sparkler

The holidays are here and it’s your time to shine with the Jameson Ginger Sparkler. We’re combining old favorites like ginger and lemon with sparkling wine and Black Barrel for a truly special sip.

  • 1.5 parts Jameson Black Barrel
  • 1.5 parts Lemon juice
  • 1.5 parts simple syrup
  • 1.5 parts Ginger Beer
  • 1.5 parts Sparkling Wine topper
  1. Build all ingredients except for sparkling wine in a shaking tin
  2. Add ice
  3. Shake
  4. Strain as you pour into a highball glass
  5. Top with Sparkling Wine
  6. Garnish with a lemon wheel and a rosemary sprig

Jameson Black Barrel Ginger Sparkler

What Gary Thought: I have to call this out, but if every ingredient in the recipe is in equal measure – you can just refer to them all as ‘1 part’.  And yes, I know that this isn’t a highball glass either (although I’m confident it didn’t impact the flavor).  All that aside, I really enjoyed this fresh take on a whiskey sour.  I did find that the rosemary sprig comes across a bit strong (but I did like the added aroma – I might just dunk a rosemary sprig in for a few seconds before serving instead of using as a garnish).  This had a fresh and refreshing quality that made me think more of summer than the holidays, although if someone was serving these at a holiday party – I wouldn’t turn it down.  I could do without the sparkling wine topper personally, but still enjoyed it as designed.  I used Idris Fiery Ginger Beer for those interested, which I find is nicely balanced.

Cheers!
Gary

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Martell Blue Swift and Holiday Cocktails

/ / Cocktails, Other Spirits, Review

Whiskey/whisky is our primary focus with nearly 750 whisk(e)y reviews, but the holidays are often a gathering of friends and family, some of whom may enjoy a drink but not particularly whisk(e)y. Even for us fans of the water of life, it is nice to change things up from time to time, and to give folks some thoughts as they consider holiday shopping.

I’ll examine Martell Blue Swift (a spirit drink made of cognac V.S.O.P. that is finished in bourbon barrels) neat and in our traditional review format. Then I’ll try it in some of their recommended cocktail recipes and share my thoughts.  We would like to thank Martell and Ketchum for sending us a sample to review, as well as the cocktail recipes!

Martell Blue Swift

40% ABV
$45-$50
Website
Martell Blue Swift

What the Producer Says

An audacious combination. Martell Blue Swift is made of cognac VSOP then finished in Bourbon Barrels.

The Color: Copper with golden highlights.
The Aroma: Gourmet notes of banana and caramelised pear introduce the subtle sweetness of vanilla, coconut and spices.
The Taste: A sensation of fullness and generosity with notes of ginger and candied fruit, followed by distinctive hints of toasted oak from the Kentucky bourbon casks.

In 1783, Martell was the first Maison to ship cognac to the United States. Today, Martell celebrates this history with another first: Martell Blue Swift, the first-ever spirit drink made of cognac VSOP and finished in bourbon casks.

Through Martell’s signature distillation process, the eaux-de-vie absorbs the rich aromatic tones of the bourbon cask. The result is Martell’s hallmark style – delicate notes of candied fruit and plum – complemented by the subtle sweetness of vanilla and toasted oak from the casks. Exceptionally smooth, with a rounded taste and unique character.

What Gary Says

Nose:  Grapey with raisins, oak, over-ripe bananas, vanilla flan, nutmeg, allspice, anise, and wisps of apple cider and toffee.
Palate:  Sweet and fruity with ginger and pear, vanilla with lovely baking spices of cinnamon, clove and a touch of pepper.
Finish:  Short to moderate in length, slightly drying with grapes, dried orchard fruit, and oak.
Comments:  I apologize to cognac conniseurs, as I am absolutely a cognac novice.  While that experience is quite limited, this definitely has more oomph with oak and spice notes than a typical V.S.O.P.  As a fan of bourbon, I appreciate the influence that finishing is bringing to this party.

Rating: Stands Out

Now onto the cocktails! This first one is for the holidays; the second is what was on the packaging of the provided sample of Martell Blue Swift Limited Edition by Ghetto Gastro, which includes a julep cup (so how can you not try a julep!)

Martell Blue Swift Ghetta Gastro gift box

Swift Cider Punch
  • 1 part Martell Blue Swift
  • 2 parts Apple cider
  • 2 dashes Angostura bitters
  • Apple slices and cinnamon sticks for garnish
  1. Place few ice cubes into the shakers
  2. Pour Blue Swift, apple cider, and bitters
  3. Shake ingredients together and pour into a wine tumbler
  4. Garnish with apple slices and cinnamon sticks

Swift Cider Punch

What Gary Thought: The apple cider definitely gives it a fall vibe, although I found that the apple cider overpowered the Martell Blue Swift.  This was very easy drinking.  My wife who isn’t a big cocktail fan enjoyed it (although thought maybe serving it warm would be better).  I get that cocktails aren’t designed to make the alcohol component the lead, but I tried this at more of an equal ratio of Martell Blue Swift to apple cider and enjoyed that much more.

Martell Julep
  • 2 parts Martell Blue Swift
  • 0.5 part sugar syrup (simple syrup)
  • 10-12 fresh mint leaves
  1. Press the mint leaves in a julep cup with a flat-end bar spoon or a muddler
  2. Add Martell Blue Swift and sugar syrup
  3. Fill with crushed ice
  4. Stir until the cup is well frosted
  5. Garnish with a grated nutmeg and a pine sprig

Martell Julep

What Gary Thought: I skipped the pine sprig and went with mint instead (although did have some whole nutmeg which to grate over the top).  The mint julep is a classic bourbon cocktail, so as a whisk(e)y enthusiast I was excited to try this.  I’ll confess that I took some liberties with the instructions (such as adding the simple syrup with the leaves before muddling, as this is what I’ve always done and seen done when I’ve ordered this drink), but kept the proportions the same.  Compared to a classic mint julep with bourbon, this is a tad sweeter.  I really like the touch of the freshly grated nutmeg (I did just two passes over my glass – image below).

Martell Julep with nutmeg dusting

The provided julep cup worked well, and frosted up nicely.  I think fans of mint juleps would enjoy this as a fresh take, and the nutmeg gives it a bit of a holiday feel.

Cheers!
Gary

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