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: Rye Whiskey MASH BILL 80% Rye (Origin: California & Canada) 20% Malted Rye (Origin: United Kingdom)
AGED: A minimum of fifteen months with majority of blends above two years
FLAVOR PROFILE: Vanilla, allspice, white pepper, dried apricot, and walnut
What Gary Says
Nose: Bright, sweet minty evergreen with lime zest and a hint of dill. Palate: Creamy mouthfeel, sweet vanilla ice cream with a spoonful of orange sherbet with subtle baking spices, freshly cracked pepper and some citrus zip. Finish: Short and damp with a fading pepper spice and a subtle tannic oak note. Comments: I believe Sonoma Distilling’s first whiskey release was a rye (to be clear, that was several years back; this is NOT that initial batch or anything), so rye isn’t a new expression for them. On the nose this is definitely a young rye, but rye whiskey is one of those spirits that I think starts to shine at a young age (which isn’t to say I don’t enjoy an older rye). If I could only drink whiskey from any category that was 3 yrs old or lower, I’d pick rye every single time (thankfully, we live in a world without such idiotic conundrums, eh!) The palate is smoother than the nose advertises, but then picks up with some edge. I really like this mashbill – with 100% rye (none of that “barely legal rye” stuff here), and the 20% being malted makes it unique as well. Not to belabor the point, but again it leaves me wishing they would scrap the smaller barrels, and maybe let it get to 3 or 4 yrs old. As it stands, I think this is very drinkable, and has a lot of potential in cocktails.
Sonoma Distiller’s Edition: Cherrywood Smoked Bourbon Whiskey 47.8% ABV $50 Website 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
Seasonal Release: Fall
MASH BILL 67% Corn (Origin: California & Canada) 20% Rye (Origin: California & Canada) 13% Cherrywood Smoked Barley (Origin: Wyoming; Smoked in Petaluma, CA)
AGED: A minimum of fifteen months with majority of blends above two years
FLAVOR PROFILE: Maraschino cherry, smoke, allspice, and vanilla
What Gary Says Nose: Young, vanilla, corn and cherry with a fresh oak note; a hint of clove. Palate: Sweet and creamy to start, rich cherry pie with currants, allspice, nutmeg and a hint of root beer – with subtle smoke underneath throughout. Finish: Short to moderate in length with a bit of root beer and subtle pepper spice. Comments: The cherrywood smoking is a mild influence, although clearly present. Compared to Sonoma Bourbon, this has more flavor, and I like how the higher barley content plays here. I do find it a little odd that their bourbon is a wheated mashbill, but for this they went with rye (as that certainly also makes it different). A very unique pour and enjoyable pour, although it leaves me wondering how this would be if the smaller barrels weren’t part of the mix. Rating: Stands Out
We would like to thank Sonoma Distilling Co. and Verdant PR & Marketing for sending us a bottle to review.
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.
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.
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
