Gary

Managing apostle and whiskey enthusiast

Sonoma Bourbon Whiskey

/ / Bourbon, Review /

Sonoma Bourbon Whiskey

46% ABV
$40 – $45
Website

We would like to thank Sonoma Distilling Co. and Verdant PR & Marketing for sending us a bottle to review.

What the Distiller Says

About Sonoma Distilling Co.
Owner/whiskeymaker Adam Spiegel, distilling since 2010
Non-GMO grains milled in-house
Direct-fire heated 250-gallon Copper Alembic pot stripping stills
Barrel size: 15, 30 and 53 gallons of new American Oak from Minnesota & Missouri
3rd degree charred, 12-24 month dry aged wood

WHISKEY TYPE: Wheated Bourbon

MASH BILL
70% Corn (Origin: California & Canada)
25% Wheat (Origin: California & Canada)
5% Malted Barley (Origin: Wyoming)

AGED: A minimum of fifteen months with majority of blends above two years

FLAVOR PROFILE: Toasted vanilla, almond, toffee brittle, and coffee

What Gary Says

Nose:  Young, freshly baked cornbread with a malty twang, vanilla, hint of sandalwood; a tad sharp.
Palate:  Sweet entry that sharpens with notes of vanilla, roasted (not quite burnt) popcorn, a hint of bitter dark chocolate with smokey oak.
Finish:  Short and drying with lingering pepper spice.
Comments:  I really like the bottle – as in, the container and label.  We’re big on transparency here, and they do a really nice job of providing a ton of information on the label (and I’m not a graphic designer, but I thought it was well organized and presented).  They give you the mashbill right there, including the origin of the ingredients. This is a redesigned label, and I think they’ve definitely improved it over the prior versions.
On to the whiskey itself – this is a young, aggressive bourbon. Most enthusiasts associate wheated bourbon with being less spicy and softer than rye mashbills. I think the sharpness and aggressive nature is a function of the smaller barrels. I get why a small whiskey company is drawn to use smaller barrels; whiskey picks up color and flavor “faster”. If you filled a 15 gallon and 53 gallon barrel with the same distillate on the same day and compared them in 6 months, 12 months, 18 months – the smaller barrel will be darker and picking up flavor from the wood faster. But you can’t leave it in a smaller barrel for very long before (in my opinion) it gets just too oaky. To be clear – this isn’t too oaky, but I am left wishing they would scrap the smaller barrels and let some whiskey age a bit longer in the 53 gallon barrels. I think this is the primary reason I don’t care for a lot of “craft” whiskey.
All that said, I didn’t find the palate or nose off-putting; just about what one would expect from a young bourbon.

Rating: Average

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Kilbeggan Irish Whiskey Small Batch Rye

/ / Irish Whiskey, Review, Rye Whiskey /

Kilbeggan Irish Whiskey Small Batch Rye
43% ABV
$35
Website

What the Distiller Says

KILBEGGAN DISTILLING COMPANY INTRODUCES A NEW STYLE OF IRISH WHISKEY DATING NEARLY 100 YEARS IN KILBEGGAN® SMALL BATCH RYE

Double distilled and matured in Ireland’s oldest continually licensed distillery, Kilbeggan® Small Batch Rye is an innovation that pays tribute to the golden age of Irish whiskey

Chicago, IL (October 18, 2018) – Today, the Kilbeggan Distilling Company celebrates the limited-edition release of Kilbeggan® Small Batch Rye, the only modern Irish whiskey of record to feature such a high quantity of rye within its mash. It is the first whiskey 100% distilled and matured at the Kilbeggan Distillery to be released since its restoration was completed in 2010. Each bottle is a testament to the spirit of the Kilbeggan community, whose unwavering dedication and perseverance have kept the distillery alive for more than 260 years.

“Following the restoration of the Kilbeggan Distillery, the oldest licensed distillery in Ireland, our team was inspired to create this remarkable whiskey rooted in Irish distilling heritage,” says John Cashman, Beam Suntory Global Brand Ambassador, Irish Whiskey. “It is a truly unique spirit, featuring a rare mash that has produced a flavor unlike anything available today.”

Featuring a mash of malt, barley, and approximately 30% rye, this whiskey hearkens back to the late-1800s, when many large Irish distillers used rye in their mashes. However, this spicy grain virtually disappeared from the Irish Whiskey category around the time of Prohibition and the Irish War of Independence.

Double distilled to 86 proof in Kilbeggan’s copper pot stills – one of which is the oldest working whiskey pot still in the world today – Kilbeggan® Small Batch Rye is the first of its kind in today’s market. Due to the nature of its mash, the flavor profile of Kilbeggan Small Batch Rye is notably softer than familiar American rye whiskies. The combination of rye, malt and barley produces an oily, viscous, creamy whiskey, bristling with rye and barley spice. As both Irish whiskey and rye whiskey enjoy a resurgence, Kilbeggan Small Batch Rye is a true innovation within both categories, with a smooth, spicy flavor profile sure to excite whiskey drinkers and cocktail enthusiasts alike.

Due to its mellow and spicy character, Kilbeggan® Small Batch Rye is best enjoyed neat. If using this whiskey in a cocktail, we recommend an Old Fashioned: 2 parts Kilbeggan® Rye, 2 dashes aromatic bitters, and a bar spoon of simple syrup or cinnamon syrup. Combine ingredients in a mixing glass, add ice, and stir briefly. Serve over a large ice cube and garnish with a sprig of rosemary.

This limited-edition Irish whiskey will be available in the United States in mid-November 2018 with a suggested retail price of $34.99 (750ml). It joins the U.S. portfolio alongside permanent expressions Kilbeggan® Blended Irish Whiskey (40% ABV) and Kilbeggan® Single Grain Irish Whiskey (43% ABV).

AROMA: Soft green fruits combine with a rich creamy aroma and give way to white pepper, citrus, and soft ginger spices
TASTE: Beautiful warming mouthfeel of textured vanilla cream, floral spice, clove, and forest sorrel, building to a crescendo of warm spice and biscuit dryness
FINISH: Immensely long and nuanced, thick buttery coating with a return to the vanilla and a spicy, oily coating that remains long after the finish

What Gary Says
Nose:  Bright, young malt with notes of pine, dill, ginger and sour apple candy.
Palate:  Creamy to oily mouthfeel, sweet vanilla custard with pears, allspice and a hint of ginger; builds to a spicy edge with a bit of clove.
Finish:  Short to moderate in length, on the wet side with pepper spice building as it trails.
Comments:  This is non-age stated, but I’d guess it is a young rye – which isn’t a bad thing. Some folks tend to read “young” as a negative descriptor, but rye whiskey is one category that I think shines pretty well at a young age – better than bourbon for sure (can’t say about young Irish whiskey though). This has a really nice viscous body thanks to the pot still distillation – as well as skipping the traditional third distillation (I know that’s a hallmark of Irish whiskey, but I for one am glad to see someone challenging that notion!) I really like this, and am excited to see some rye mashbills coming from Ireland. For fans of rye whiskey who find Irish to be “too smooth”, this might be the gateway that gets them interested in exploring another category (and if you’re really a whiskey geek, the price point on this probably pushes it into “Must Try” range).
Rating: Stands Out

We would like to thank Kilbeggan and Savona Communications for sending us a sample to review.

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Old Forester 1870 Original Batch

/ / Bourbon, Review /

Old Forester 1870 Original Batch
45% ABV
$45
Website

What the Distiller Says
In 1870 George Garvin Brown created Old Forester on Louisville, KY’s famous whiskey row. In honor of that milestone year in bourbon history, we have crafted a tribute – Old Forester 1870 Original Batch – the first craft expression in the Old Forester Whiskey Row Series.

Old Forester 1870 Original Batch echoes George Garvin Brown’s original 1870 batching process. Back then, Brown batched barrels obtained from three distilleries to create a consistent flavor profile. To emulate that process today, we also select barrels from three warehouses, each barrel originating from a different day of production, with a different entry proof and a different age profile.

The three expressions of Old Forester are then batched together to craft Old Forester 1870 Original Batch. This 90-proof bourbon will be minimally filtered, to honor the processes available to George Garvin Brown at that time.

TASTING NOTES
NOSE: Clove notes spice up a medley of citrus fruits (orange, grapefruit, blood orange), all softened with a delicate, sweet, floral honeysuckle character.
TASTE: Baking spices (clove, cinnamon, nutmeg) flow into a citrus-fruit mix and shortbread sweetness.
FINISH: Soft, with lingering fruit and spice character.

What Gary Says
Nose:  Soft, vanilla crème brûlée with pecan pralines, subtle musty oak and cherries.
Palate:  Creamy mouthfeel, sweet with pears, honey, and vanilla ice cream, sliced almonds and cinnamon.
Finish:  Short, wet with vanilla and cinnamon notes.
Comments:  Some of these Old Forester expressions left me quite underwhelmed. This doesn’t remind me of those at all, and is simply delicious! Less spicy and edgy than your typical Old Forester. While the finish is on the short side, there isn’t anything off putting here for me. Not tremendously complex, but a really nice summer sipper!
Rating: Stands Out

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Johnnie Walker Blenders’ Batch Triple Grain American Oak 10 Yr Old

/ / Review, Scottish Whisky /

Johnnie Walker Blenders’ Batch Triple Grain American Oak 10 Yr Old
41.3% ABV
$40
Website

What the Blender Says
A blend of 3 Grain Whiskies- Wheat, Barley, and Corn- and 2 Malts – from Cardhu and Mortlach. Aged for 10 years in American Oak Casks.

In the early 90’s Jim Beveridge, the master distiller, spent time in Louisville, Kentucky at the Stizel-Weller distillery. He took away a deep appreciation of the flavor possibilities of grain whiskies made from wheat, barley, and corn.

Enjoy this irresistibly mellow Scotch whisky – a blend of iconic malts from Mortlach and Cardhu and grain whiskies from storied distilleries including the now closed Port Dundas.

Each whisky is aged for at least 10 years in American oak casks resulting in a uniquely smooth, sweet Scotch whisky with notes of fresh fruit and gentle, spicy smoke.

Whiskey Advoc Notes: Orange grove before harvest, a rounded candied peel note, plenty of sweet grain, and creamy vanilla, all backed by gentle spice. Luscious and chewy caramel, taffy candy, lavishly rich orange, and glowing spice notes wrap around the tongue.

What Gary Says
Nose:  Sweet and malty, subtle notes of orange and vanilla ice cream, a hint of smoke and oak.
Palate:  Bright, sweet vanilla malt,  subtle citrus spice with a touch of oak.
Finish:  Short, drying with a pepper spice at the end.
Comments:  The American Oak influence is there with vanilla being prominent, although I hesitate to use that word.  This is a pleasant enough whisky to sip, but is fairly subdued and muted for my taste.  I was hoping the American oak might make it a bit more intense, and while it does make it more interesting, it isn’t any more intense.  Granted, Johnnie Walker isn’t known for “intensity” in that regard, so fans of the standard line-up might enjoy the subtle differences here.
Rating: Average

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Chicken Cock 10-Year-Old Double Barrel Bourbon

/ / Bourbon, Review /

Chicken Cock 10-Year-Old Double Barrel Bourbon
Batch #3 of 6
52% ABV
$250
Website

What the Producer Says
Charleston, SC (October 2018) Grain & Barrel Spirits (“G&B”), an innovation-driven craft spirits company, brought Chicken Cock Whiskey back to its rightful place as a heritage-driven American Whiskey in 2012, when CEO Matti Anttila discovered the “Famous Old Brand.” Since that time, G&B has fully returned the brand to its ancestral home in Kentucky and continues its quest to resurrect the historic pre-prohibition favorite with the introduction of a limited-edition release of 10-Year-Old Double Barrel Bourbon.

Originally established in 1856, in Paris, Kentucky, (ten years before Jack Daniels), Chicken Cock rose to fame as the house whiskey at the Cotton Club, one of the most legendary speakeasies, during Prohibition. Known as “The Famous Old Brand” and “The Whiskey in a Tin Can,” Chicken Cock was smuggled in sealed tin cans and ceremoniously opened tableside. After prohibition ended, the brand enjoyed a resurgent couple of decades before a distillery fire put it out of business for more than 40 years.

The brand’s latest limited-edition release arrives just in time for the holiday season. Chicken Cock 10-Year-Old Double Barrel Bourbon is the brand’s most unique and special limited release yet. Master Distiller and 40+ year veteran Gregg Snyder selected twelve barrels of 10-year-old bourbon, marrying two barrels at a time to create a perfectly balanced, extremely smooth, small batch bourbon (only 1,980 bottles were produced). Through countless samplings, he determined the “perfect proof” at 104-proof, with a slight amount of pure water to open up the flavors, and non-chill filtered to retain the rich amber colors and exquisite taste profile. Featuring the Pre-prohibition Era Style Bottle with sipping glass cap and a Mash Bill of 70% corn, 21% rye and 9% malted barley, the coveted expression was distilled in Lawrenceburg, Indiana, and aged and bottled in Owensboro, Kentucky.

Chicken Cock Whiskey is now being produced at the Bardstown Bourbon Company (BBCo) in the bourbon capital of the world. Through BBCo’s collaborative distilling program, G&B’s Gregg Snyder will collaborate with Bourbon Hall of Fame Master Distiller Steve Nally and BBCo’s first-class distilling team, to produce its high-quality, small-batch whiskey, bourbon, and rye for many years to come. BBCo and G&B concluded their first distillation of 616 barrels at the end of August.

“From the day I discovered Chicken Cock Whiskey, my goal was to eventually return the brand to its ancestral home,” said Matti Anttila, CEO of Grain & Barrel Spirits. ”The historic brand is now officially 100% back home in Kentucky, a mere 80 miles from Paris, where its story began 162 years ago. The legend of Chicken Cock never died. In fact, we believe that the brand’s best years are still ahead of it.”

Only 330 cases of the 10-Year-Old Double Barrel Bourbon limited-edition release will be available beginning this month in select markets including CO, GA, FL, KY, NY, SC and TN, and online at https://chickencock.passionspirits.com/chicken-cock.html. The suggested retail price for a 750ml bottle is $250, which may vary by market.

Tasting Notes
Appearance: Beautiful, Warm Rich Amber Color
Aroma: Robust Sweetness, with distinctive Caramel and Vanilla aromas, nicely complimented with the perfect amount of Oak Lactones.
Taste: Simply stated: “AWESOME”, full bodied bourbon at the Perfect 104 Proof that highlights a beautiful balance of Sweet Caramel, Vanilla and Toasted Oak, with a hint of Dark Chocolate.
Finish: Wonderful, long Rich and Flavorful Finish with a lingering of Sweetness

What Gary Says
Nose:  Sharp, vanilla crème brûlée with oak, fall leaves and a hint of cocoa.
Palate:  Biting salted caramel with vanilla, toasted honey, cinnamon, cracked pepper with subtle bitter chocolate.
Finish:  Moderate in length, drying with a pepper bite.
Comments:  On the nose this felt higher proof than 104, so this definitely has some bite to it. A fair amount of oak, more than I get in most other 10 yr bourbons. If you’re a fan of sharp/spicy bourbon with a good deal of oak, this might be right in your wheelhouse. The packaging looks well done, and if you’re a fan of collecting for the bottles, or the rarity of a limited release – more power to you. I think this is priced mainly for that market. If you’re just looking for a bourbon to sip and enjoy, and couldn’t care less about the packaging or bottle count, I think you’re likely to find it cost prohibitive.
Rating: Average

We would like to thank Grain & Barrel Spirits and Ro-Bro Marketing & PR for sending us a sample to review.

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