Matt

Founding Apostle

Wild Turkey 81

/ / Bourbon, Review /

Wild Turkey 81 Straight Bourbon Whiskey
40.5% ABV
$20
Available: Throughout the US
Wild Turkey 81

What the distillery says (Matt’s interpretation of the press release):
Wild Turkey 81 is Eddie Russell’s first solo project for the distillery. After cutting his teeth working with his father on the Russell’s Reserve bottlings (and one could assume the rest of the Wild Turkey portfolio), Eddie comes out of the gate with a whiskey specifically designed for cocktails. With WT 81, Eddie hopes to hit the niche that finds Wild Turkey 101 a bit too harsh and other whiskeys too wimpy for mixed drinks. He uses the classic Wild Turkey high-rye mash with heavily charred barrels and blends whiskeys ranging from 6-8 years of age. The press release has this to say about the WT 81:

The result is a whiskey with a deep, rich amber color, and a nose full of fruit, butterscotch, toffee and toasted oak. On the tongue, you discover cigar-box sweetness, caramel, vanilla and pear, with a long finish of rich spice notes and hints of toast.

What Matt says:
Nose: Citrus, mint, caramel, oak, and shellac
Palate: A little sharp, acidic and warm, mint and caramel, rye spice and a little char
Finish: Clean and malty with a lingering sweetness
Comments: A little water mellows the sharpness on the palate, but (as expected) this whiskey really shines in a cocktail. With all the natural mint flavors, I decided to throw together a quick Mint Julep. To my palate, Eddie Russell reached his goal here. I’m not a big fan of Wild Turkey in general (with the exceptions of Kentucky Spirit and certain bottlings of Russell’s Reserve), but there is a good balance of rye spice, caramel sweetness, proof and char to the 81. Plus, it retails for $19.99. You can’t really beat that.

Special thanks to Brian Roundy at The Thomas Collective for the generous sample.

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Is that peat smoke wafting from the Isle of Arran?

/ / Matt's Blog, Scottish Whisky

Yes it is!

We received a press release announcing the launch of Machrie Moor, the “first peated Arran Single Malt.”  Very exciting folks.  So far the Arran Malts have won high praise, we’ll see how this one does once the whiskirati gets a hold of it.  Maybe they’ll send us a sample to try?  No word yet on the US price point.

FIRST PEATED WHISKY FROM ISLE OF ARRAN ON ALLOCATION
Award-winning Scotch whisky producer Isle of Arran Distillers is launching its first peated Arran Single Malt under the brand name Machrie Moor.
Such is the expected demand, that retailers will only receive a limited allocation when the whisky, named after a peat moor on the west coast of Arran, is launched worldwide. The distiller expects to sell all available stocks quickly.
Master Distiller James MacTaggart has skillfully combined all of the elements available to create a harmonious combination of malt, peat and cask.
MacTaggart said: “With the distillery’s first peated malt, I wanted to create a whisky where the character and taste of Arran that our followers love remained but add a something different with the peat flourish.
“This first peated whisky has a hint of fudge, coconut and spice with notes of orchard fruits and cardamom spice. This is complimented by the peat -reek smoky finish which we are sure will go down well with single malts fans.”
To celebrate the first peated whisky and give it more stand-out, the distillery have given the bottle a different look than the usual Arran style. Only 9,000 bottles will be available from the first edition of what is set to become a limited annual release.
Isle of Arran Distillery Managing Director Euan Mitchell says: “We’re very proud of our first peated whisky and thought it merited a new look to separate it from the regular un-peated Arran malt.
“The barren Machrie Moor is strewn with Bronze Age stone circles. It is said that on one of these stones, the legendary warrior giant Fingal tethered his favourite dog, Bran.
“This peated expression of the Arran Single Malt perfectly captures the rugged beauty and lore of the landscape and Bran was the perfect pin-up for the bottle.”
Machrie Moor is packaged in a dark green bottle with an image of ‘Bran’ in copper and the words ‘Machrie Moor’ in bold to further add standout on shelves/back bars (change accordingly for on/off trade.)

The first release will be available to all Arran key markets worldwide including UK, France, Germany, USA, Russia and Japan.

Machrie Moor (46% abv) has an RRP of £39.99 available from www.arranwhisky.com

Machrie Moor tasting notes –
Aroma: Subtle and elusive initially. Hints of fudge, coconut & spice with a teasing touch of the glorious peat reek to follow.
Palate: Classic Arran at first with notes of citrus, orchard fruits and cardamom spice mingling in a rich melting pot. At the back of the palate peat smoke finally emerges to whip up a storm.
Finish: The peat reek takes centre stage leaving a rich, warming glow like the burning embers of a bonfire.

Is that peat smoke wafting from the Isle of Arran? Read More »

Connemara Turf Mor

/ / Irish Whiskey, Review /

Connemara Turf Mor Peated Single Malt Irish Whiskey
58.2% ABV/116.4 Proof
50+ Euros
Currently available in the UK, Germany, Benelux, and Ireland

What the Distillery Says:

Turf Mor is the latest and 2nd edition to the Small Batch Collection series of Connemara. The first was the highly successful Connemara Sherry Finish, of which sales are now deplete and the product is retired. By bottling it at cask strength with no chill filtration we get a truly phenolic taste experience while still managing to retain Connemara’s distinctive smooth taste. Turf Mor is the Peatiest expression of Connemara with over 50 ppm phenol level. It is a limited edition bottling with less than 20,000 bottle available.

What Richard Says:
Nose: Peat and smoked meat. It reminds me of my buddy Sam’s smoked beef brisket. (I’ll have to ask him what wood he uses) There is also a good bit of fresh apple and a hint of freshly grated ginger.
Palate: Very smokey on the palate but in a different way. It’s more actual wood smoke rather than peaty like an Islay. I’m thinking that is because it’s less briny. Surprisely dry with hints of sweetness.
Finish: Sip it slow and the heat mellows to a smooth warmth that sticks with you. It leave that wood smoke lingering behind.
Comments: I really liked this much more than prior experiences with Connemara. I think it’s a mildly complex dram that offers a different take on smokey whiskey. A very nice warm you up dram on a cold night.
Rating: Stands Out

What Matt Says:
Nose: First hit with a caramel sweetness, then overpowered by peat that swirls around more floral notes (rose petals) and notes of green grain and grasses.
Palate: Peat and tall grasses that coat the mouth.  It seems trite, but it’s very “Irishy” with a boat load of peat.
Finish: Peat and a little bitter with touches of oak around the edges.
Comments: I’ve never been as enthralled with Cooley as the rest of the whiskey writers.  I think everyone is just excited to have another player in the game.  I can sympathize.  I’m a huge supporter of independents and micros as a concept even if I’m not thrilled by the product.  Cooley brought us the first peated Irish whiskey in quite some time and now they are going after the super peat market with Turf Mor.  In some ways this is a success.  I tried it next to the standard Connemara Peated and I have to say that its miles ahead.  Even at cask strength, it is very drinkable.  The nose is intoxicating.  With water, there is a caramel roundness that helps to tame the peat and other vegetation.  However, I find a rawness to this whiskey that I often find from Cooley.  It says to me, “let me sleep a little longer.  A few more years in oak and I’ll be less cranky.”  I’m going to rate this a “Stands Out,” but with a caveat.  It’s not my style.  Turf Mor stands out because there is little to compare it to in it’s category.  How does it rate against the peat monsters from Scotland?  It depends on if you are talking about one of the complex and amazing ones or one of the one trick ponies.  Ultimately, it is distinctly Irish and cannot be directly compared to a Scottish whiskey.
Rating: Stands Out

Overall Rating: Stands Out

We’d also like to thank Rachel Quinn at Cooley and Megan Hurtuk with Gemini for providing us with samples for review.

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Stillhouse “The Original Moonshine Clear Corn Whiskey”

/ / Matt's Blog, Other Whisk(e)ys

Recently, I attended a press event for “The Original Moonshine Clear Corn Whiskey”  from Stillhouse distillery in Virginia.  This is not your typical whiskey company.  Founded by a brand developer and an internationally renowned chef (Brad Beckerman & Adam Perry Lang respectively).  Original Moonshine is a brand of style and purpose.  Notice, I say “brand” and not “whiskey.”  While the whiskey itself is important, you never forget that you are being sold on something.  To me, its refreshing when a brand chooses to talk about markets and strategy instead of pretending that brand image and marketing are irrelevant.  That’s not to say that the product should not take precedent; it’s just nice when everyone in the room knows what’s going on and is not afraid to talk about it.

The whiskey itself was developed for a purpose (a premium mixer good enough to drink neat).  To do this, they use a 100% corn mash and distill it four (FOUR!) times to insure a clean and mellow spirit.  Just in case it wasn’t mellow enough, they float charcoal in the mash and filter the spirit through more charcoal as well.

The verdict?  It’s very clean and smooth with just the barest flavor of sweet corn.  This raises the question:  Why go through all this trouble to create a whiskey that basically tastes like vodka?  Their answer:  “The vodka market is saturated.  We wanted a product that was different.”  Different, but the same from my eye.

Is it good neat?  Yes, but its better with ice and a twist of lime.  Does it make for a good mixer?  Most certainly.  Will it be embraced by the Whiskirati?  Most certainly not.  However, if someone is having a hard time getting into brown liquor, this could be a gateway to new worlds of flavor.

The product is good for what it was designed to do and the packaging is great.  I have a feeling this one will catch on in some of the hipper bars.  It’s already in a few places in NYC and should be on the shelves sometime in January.

Drink well, drink responsibly.

Matt

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New Woodford Master’s Collection

/ / Bourbon, Matt's Blog

The new Woodford Reserve Master’s Collection hits stores this week.  It’s finished in Maple wood.  Some folks out there are questioning whether or not it can still be called “bourbon” after spending time in maple casks.  From what I know, it just has to spend the first two years of it’s life in new, charred oak.  After that, things get sketchy.  If the government says it can say “bourbon” on the label, that’s good enough for me.  Richard and I are always eager to try the Master’s Collection bourbons (mostly in the hopes that one will approach the awesomeness of the Four Grain),  For more info, check out this press release:

Woodford Reserve Releases Limited Edition Maple Wood Finished Bourbon
Industry’s First Bourbon Finish Aged in Maple Wood Barrels Available November 1

November 1, 2010, Louisville, Ky. – Woodford Reserve announces the latest extension of its acclaimed Master’s Collection which will be released on November 1. Called ‘Maple Wood Finish,’ it is the fifth in the series of limited edition bottlings and continues Woodford Reserve’s tradition of crafting rare whiskeys that extend the category in bold new directions.

This whiskey is one of the most unique Master’s Collection’s to date as it is the industry’s first bourbon to be finish aged in barrels made from sugar maple wood. Barrels play a key role in producing bourbon, with approximately 70 percent of the spirit’s flavor and aroma and all of its color provided by the barrel. Woodford Reserve’s new offering features bourbon finish-aged in uniquely crafted barrels made of maple wood, something never before done in the industry.

“Sugar maple trees have a complex natural chemistry, rich in calcium, potassium and other minerals, but they are best known for their flavorful sap which contains as much as 3% sugar,” said Woodford Reserve Master Distiller Chris Morris. “Though it was thought that whiskey barrels could not be crafted from sugar maple wood, our Brown-Forman Cooperage has done just that. Of all the distillers in our industry, we are the only bourbon company that crafts its own barrels, giving us unique knowledge and control of the process. The Master’s Collection Maple Wood Finish uniquely finish-ages Woodford Reserve in a toasted, not charred, maple wood barrel, resulting in a whiskey enhanced with hints of maple, honey and cinnamon.”

Ever year, one of the five sources of flavor is changed for the Master’s Collection expressions. These five sources – grain, water, fermentation, distillation, and wood-aging – are unique to bourbon whiskey, and altering just one of them creates a totally new flavor profile.

“Bourbon must be matured in new, charred oak barrels, and in our quest to fully understand the contribution oak wood makes to bourbon, we have studied other Kentucky hardwoods as well,” said Wayne Rose, brand director for Woodford Reserve. “This has led to some exciting discoveries and innovative barrel finish concepts. One of these – Maple Wood Finish – is a first for the spirits industry and has resulted in an amazing, elegant whiskey.”

Maple Wood Finish is the fifth in the Woodford Reserve Master’s Collection series following the Four Grain, Sonoma-Cutrer Finish, Sweet Mash and Seasoned Oak offerings. Released periodically at the master distiller’s discretion, the Master’s Collection whiskeys are extremely limited in quantity and bottled only once, in a proprietary package inspired by the copper pot stills of The Woodford Reserve Distillery.

The inspiration for the Master’s Collection is rooted in the rich history and tradition of what is today known as The Woodford Reserve Distillery. In the mid-1800s distillery owner Oscar Pepper and Master Distiller James Crow studied and recommended use of key processes like sour mashing and charred barrel maturation at the historic Woodford County distillery. These practices are still maintained in the bourbon industry, and today the distillery receives more than 100,000 visitors annually and is the only one in America to use bourbon triple distilled in traditional copper pot stills.”

Woodford Reserve Maple Wood Finish will be sold in 45 U.S. markets, and a limited quantity will be available in Canada, the United Kingdom, Belgium, France, Germany, New Zealand and Australia. Each bottle is individually hand-numbered and presented at 94.4 proof. Available in major metro markets, only 1,676 cases are available with a suggested retail price of $89.99 for a 750ml bottle.

Tasting Notes for Woodford Reserve Maple Wood Finish

Color:            Golden brown.

Aroma:         Rich and sweet with hints of brown sugar glazed baked apricots, milk chocolate and fresh toasted oak.

Taste:            Warm with cinnamon spice, faint hints of maple syrup, berry fruit and a touch of nuttiness.

Finish:          Crisp with delicate maple syrup notes lingering on with a touch of warm fruit.

-# # #-

Woodford Reserve is a product of the Brown-Forman Corporation, a producer and marketer of fine quality beverage alcohol brands such as Jack Daniel’s, Southern Comfort, Finlandia, Fetzer, Korbel, Tequila Herradura, Sonoma-Cutrer, Chambord, Tuaca, and Bonterra. Please enjoy your bourbon responsibly. For more information on Woodford Reserve, visit www.woodfordreserve.com.

Woodford Reserve Distiller’s Select Kentucky Straight Bourbon Whiskey, 45.2% Alc. by Vol., The Woodford Reserve Distillery, Versailles, KY ©2010.

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