Archive for the ‘American Whiskey’ Category
Posted by Arctic Wolf on June 27, 2015
The Michter’s brand can trace its heritage to the Pennsylvania’s historic Bomberger’s Distillery, which in 1980 was declared a National Historic Landmark and is thought to have been up until the time of its closing, one of the oldest distilleries in the United States. In fact, the still house, the warehouse, and the jug house all date back to the 1840s.
The Mitcher’s brand itself was first distilled at the Bomberger facility in 1951 when it was owned by Louis Forman. Forman and his Master Distiller, Charles Everett Beam, apparently created the original whiskey that was named Michter’s Original Sour Mash Whiskey. The name was apparently a play on the names of Forman’s sons Michael and Peter. Over time the Bomberger distillery became associated with the Michter’s Whiskey and became known as the Michter’s Distillery. It was unfortunately closed in 1989 due to bankrupcy.
Since 2004, the Michter’s brand has been produced in Bardstown, Kentucky by Kentucky Bourbon Distillers with the brand currently owned by Chatham Imports, Inc. The company has apparently built a new Michter’s Distillery in Louisville, Kentucky and has begun to produce their own spirit. This new production has not yet made its way into Michter’s US *1 Bourbon.
1878 Whiskey Cocktail over Ice
Here is a link to my full review:
“… The immediate nose is assertive with alcohol (from the high bottling proof), as well as spicy oak and sap, grassy tobacco and sweet butterscotch all reaching up and grabbing at me. There is a lot of fruit including both orange and banana peel, some yellow apple and even a few apricot brandy-like aromas …”
I hope you enjoy my review which includes a nice suggested recipe, the 1878 Whiskey Cocktail over Ice.
Posted in American Whiskey, Whisk(e)y, Whisk(e)y Review | Tagged: 1878 Whiskey Cocktail, American Whiskey, Bourbon, Cocktail, Kentucky Bourbon Distillers, Michter's, Review, Whiskey | Leave a Comment »
Posted by Arctic Wolf on June 17, 2015
Monument Valley Distillers call themselves artisan distillers who craft small batches of bourbon, whiskey and brandy. The genesis for the company was a conversation over dinner between founders Ethan Wayne, (son of the epic movie actor, John Wayne) and Jayson Woodbridge and Chris Radomski (vintners of Hundred Acre Wines) in Calistoga, California. The company they created as a result of that conversation (Monument Valley Distillers) is based in California, and it spawned DUKE Spirits which is now tasked with preserving the legacy of Ethan’s father, John Wayne, by creating authentic products bearing his name.
DUKE* Kentucky Straight Bourbon is distilled in Lawrenceburg Kentucky, and (again according to the website information) is blended from small batches of hand crafted five to ten year old whiskeys which have been aged in new heavily charred American Oak barrels. The resulting bourbon whiskey is bottled at 44 % alcohol by volume.
You may read my full review here:
“… When I returned to the glass, light butterscotch aromas and bits of vanilla had revealed themselves; however, a sort of peppery grassy aroma of green tobacco was still dominating the breezes. There was also some spicy orange citrus peel and a few almond scents …”
Please enjoy the review!
Posted in American Whiskey, Whisk(e)y, Whisk(e)y Review | Tagged: Bourbon, Duke, DUKE Spirits, DUKE* Kentucky Straight Bourbon, John Wayne, Monument Valley Distillers, Review, Whiskey | Leave a Comment »
Posted by Arctic Wolf on May 1, 2015
Bulleit traces its heritage back to 1830 when tavern keeper Augustus Bulleit (after a few experimental trials) created his Bulleit Bourbon and began to market his whiskey both locally and then later to areas outside of Kentucky. As misfortune would have it, Augustus Bulleit disappeared while transporting some barrels of his bourbon to New Orleans, and the brand disappeared for over 100 years. In 1987, Tom Bulleit revived the brand which bears his great-great grandfather’s name. (Today the brand is owned by the Diageo Conglomerate who market the product throughout North America and into Europe.)
Bulleit Rye Frontier Whiskey is bottled at 45% alcohol by volume and (according to the Bulleit website) the spirit is a straight whiskey produced from a heavy rye mashbill (95 % rye) which also contains a small amount of malted barley (5 %). The whiskey carries no age statement, however based upon my tastings I would estimate the age of the spirit to be in the range of 5 years old with some of the whiskey possibly older, and some of the whiskey possibly younger.
Here is a link to my full review:
“… full of sappy new wood smells of both oak and cedar with accents of fresh rye bread. Dusty dry grain and honeycomb are is evident as well. There is a sense of fresh tobacco and some light baking spices (vanilla, ginger and cinnamon) and maple syrup as well. As the glass sits, the woody oak builds, some bittersweet chocolate reaches up and more rye and rye spice well up into the breezes …”
Please enjoy my review!
Posted in American Whiskey, Whisk(e)y, Whisk(e)y Review | Tagged: Bulleit, Diageo, Frontier, Review, Rye, Whiskey | 2 Comments »
Posted by Arctic Wolf on August 1, 2014
Angel’s Envy was founded by Lincoln Henderson (a former Brown-Forman Master Distiller) and his son Wesley in 2010. Although the company now has the facilities in place to produce their own whiskey, Lincoln and Wesley have (since opening in 2010) sourced their whiskey from another (undisclosed) distillery such that they would have finished whiskey to sell immediately.
According to Wes, when the company began to contemplate their Rum Finished Whiskey, they began by sampling over one hundred rums to find the right flavour complement for their bold style of rye whiskey. They also compared six different blends of rye which were eventually narrowed down to just one, a 95 % Rye Whiskey which (according to my emails with the distillery) was aged for 7 to 8 years in new charred American oak barrels. They chose to finish this Rye Whiskey for 18 months in ex-Plantation XO Rum Barrels.
In case you did not know, these Plantation barrels began their life as French Cognac barrels which were then were used as the finishing barrels for Plantation’s fantastic XO Anniversary Rum (See my review for Plantation XO 20th Anniversary Rum here). Thus these finishing barrels contained not only the compliment of a fantastic rum within their oak fibres, they also may have contained hints of cognac as well. The finished whiskey is bottled at 50 % alcohol by volume.
Note: Angel’s Envy is a craft producer who blends their whiskey in small batches. The Whisky is not available in Canada; however, fortunately for me, I was given a sample bottle by the good folks at UNWINED – Fine Wine, Spirits and Ales in St. Albert a few weeks ago when I served as the guest host for their El Dorado Rum Tasting (thanks for your hospitality guys).
You may read my full review of this wonderful whiskey by clicking on the following excerpt link:
“… The whiskey is a maple and spice delight with a full flavour that rocks the palate with layers of rye and wood spice coupled with the candied sweetness of maple and brown sugar. Hot wood spices full of cinnamon and clove heat the palate while sweet maple and dark brown sugar have their way with my taste buds. Vanilla and oodles rye spice crash the party joined by port dipped cigars and old-fashioned home-made cinnamon buns stuffed with walnuts and pecans …”
Please enjoy this review of a spectacular new Rye Whiskey!
Posted in American Whiskey, Whisk(e)y, Whisk(e)y Review | Tagged: American Whiskey, Angel's Envy, Rum Finished, Whisk(e)y Review, Whiskey | Comments Off on Review: Angel’s Envy (Rum) Finished Rye Whiskey
Posted by Arctic Wolf on July 11, 2014
Marshall’s Bourbon Whiskey is produced in Bardstown, Kentucky for the Beveland Liquor Company. In case you did not know, Beveland is located in northern Spain, near the French border, and they are (as far as I can reasonably tell from their website) a small to medium-sized wine and spirits company which sells a variety of distilled spirits into the European market.
Northern Mint Julep
I am not really sure how I came upon this particular sample bottle. It seems to have appeared unannounced upon my review shelf in my tasting room. I tried to locate its source; however, I could not even locate a local distributor for the brand. I suspect a friend or relative came upon the bottle in their travels, and slipped it upon my review shelf with the other bourbon whiskeys as an unexpected treat for me. This should be a fun review as I have no idea what to expect from a Bourbon which I could find hardly a trace of on the internet.
You may read my full review here:
“… The initial aroma from the glass revealed spicy oak sap and woody cedar scents pushed forward by a rather firm alcohol astringency. Light butterscotch aromas and bits of vanilla pushed through this astringency as did a sort of tobacco-like grassiness. There is some spicy citrus peel in the air as well us some nutty almond …”
I hope you enjoy this review which includes a nice summertime deck drink, the Northern Mint Julep.
Posted in American Whiskey, Whisk(e)y, Whisk(e)y Review | Tagged: American Whiskey, Bourbon, Bourbon Review, Cocktails, Marshall's, Northern Mint Julep, Whisk(e)y Review, Whiskey | Comments Off on Review: Marshall’s Bourbon Whiskey
Posted by Arctic Wolf on July 6, 2014
A Brass Bonanza served with Blanton’s Gold Edition
Blanton’s is a bourbon whiskey brand created by Sazerac and launched in 1984. The brand is named for Albert B. Blanton who worked at the Buffalo Trace Distillery for more than 50 years, and who apparently spent much of his time at the distillery promoting the traditions of handcrafted bourbon. Blanton’s claims to be the first modern whiskey designed and sold as a single barrel bourbon, and indeed the original brand name for the brand was “Blanton’s Single Barrel Bourbon”.
Blanton’s Gold Edition is produced from a mash bill of corn, rye, and malted barley which is distilled to 140 proof and barreled at 125 proof. Each bottle of Blanton’s Gold Edition is bottled from a single barrel (brought to 103 proof) after the whiskey has been chill filtered. Because even barrels which lie side by side in an aging warehouse (even though they may have exactly the same batch of distillate) will almost certainly age differently, there will be much potential for flavour variation between particular bottles of this Blanton’s bourbon. However, the general character of the whiskey should remain the same between bottlings as the master blender is selecting only those barrels which meet the particular flavour profile he is aiming for.
You may read my full review by clicking the following link excerpt:
“… The nose is very nice with honey, sap and wood spice rising into the breezes alongside subtle notes of Christmas cake (chocolate, raisins, dates and walnuts). There is a bit of an alcohol push along with a few grassy notes and some youthful astringency. As I let the glass sit I notice baking spices building (vanilla, dark brown sugar, cinnamon and nutmeg) in the air along with some baked apples and canned pears. There are also some nice sweet and spicy notes of pipe tobacco …”
Included in the review is a nice bar drink which mixed the Blanton’s Gold Edition with a few drops of bitters and a splash of ginger-ale. I called the resulting cocktail, the Brass Bonanza.
Please enjoy the review and the provided mixed drink recipe!
Posted in American Whiskey, Whisk(e)y, Whisk(e)y Review | Tagged: Blanton's Gold Edition, Bourbon, Brass Bonanza, Cocktails, Review, Sazerac, Whisk(e)y Review, Whiskey | Comments Off on Review: Blanton’s Gold Edition Bourbon
Posted by Arctic Wolf on June 20, 2014
1878 Whiskey Cocktail with Maker’s Mark
Maker’s Mark is a Kentucky Straight Bourbon Whisky brand distilled in Loretto, Kentucky, and owned by Beam Global. Bill Samuels Sr. is credited with creating the first version of Maker’s Mark in 1954, and the folks at the Maker’s Mark Distillery have been producing the whiskey since 1958.
The process of producing the bourbon begins with pure limestone fed spring-water, yellow corn, red winter wheat, and natural malted barley (note the absence of rye grain which was replaced by red winter wheat in the mash bill). It continues with a unique milling, cooking, fermentation and small batch distillation process; and it ends with the spirit being aged in new oak barrels. Of course the final whisky is tested and tasted to make sure it is just right before being bottled at 45 % alcohol by volume.
You may read my full review by clicking on the following excerpt link:
“… As I nose the glass, I find the breezes are filled with dry oak and cedar scents with a bit of the ‘sappiness’ which I have come to expect from straight American whisky. The firm scents of wood grain and fresh sap are soon joined by orange peel, honeycomb and bits of maple and caramel. There are also indications of baking spices (vanilla cinnamon and cloves), dry grassy cigarette tobacco, and bits of almond …”
The recipe I have decided to showcase at the conclusion of the review is an old whiskey cocktail I found in Leo Engels 1878 book, American and Other Drinks. In his book, Leo simply calls the recipe a Whiskey Cocktail (for simplicity I call it the 1878 Whiskey Cocktail), and I suspect his recipe is close to the original version of what we today call, the Old Fashioned Cocktail.
Please enjoy the review everybody, and enjoy my cocktail suggestion!
Posted in American Whiskey, Whisk(e)y, Whisk(e)y Review | Tagged: 1878 Whiskey Cocktail, American Whiskey, Beam Global, Cocktails, Maker's Mark, Whiskey, Whisky, Whisky Review | Comments Off on Review: Maker’s Mark Kentucky Straight Bourbon Whisky
Posted by Arctic Wolf on June 8, 2014
Four Roses is a Kentucky Bourbon Whiskey owned by the Japanese firm, Kirin Brewery Company. The brand traces its history back to 1884 when Paul Jones Jr. opened an office in Louisville, Kentucky on a section of Main Street called, “Whiskey Row.” In 1888 Jones acquired his trademark for the name ‘Four Roses’, and in 1922 he purchased the Frankfort Distilling Company. The Four Roses brand became well established, and in 1943 it caught the eye of Seagram, who purchased the Frankfort Distilling Co., and with it, the Four Roses Kentucky Straight Bourbon trademark.
The brand underwent a few changes in the 1950s as the whiskey was converted into a blend by Seagram for the US market, but remained a Straight bourbon overseas in Asian and European Markets. As a blended whiskey the brand lost some of its importance was eventually sold to Vivendi and subsequently to Diageo. Diageo sold the Four Roses trademark to Kirin in 2002, and Kirin made a decision to discontinue the sale of blended whiskey and returned the focus of the brand back to Bourbon Whiskey.
1878 Bourbon Smash
Four Roses is now produced at the Four Roses Distillery under the guidance of Master Blender, Jim Rutledge. The Distillery uses 5 proprietary yeast strains in combination with two different mashbills to produce 10 different Bourbons recipes. To produce Four Roses Small Batch Bourbon, Jim Rutledge chooses select bourbon barrels from four of these recipe Bourbons.
You may read my full review of Four Roses Small Batch Bourbon by clicking on the following excerpt link:
“… The aroma from the glass reveals spicy oak sap and woody cedar aromas surrounded by additional scents of vanilla and sweet butterscotch. There is a bit of spicy orange peel as well us some nice dollops of maple and honeycomb. I allowed the glass to breath and began to notice some spicy cinnamon and clove as well as some tobacco and hay-like grassiness …”
Please enjoy the review which includes a tweaked version of Leo Engels, 1878 Bourbon Smash as the feature recipe!
Have a great Sunday!
Posted in American Whiskey, Whisk(e)y, Whisk(e)y Review | Tagged: 1878, Bourbon, Bourbon Smash, Cocktails, Four Roses, Small Batch, Whiskey, Whsikey Review | Comments Off on Review: Four Roses Small Batch Bourbon
Posted by Arctic Wolf on May 4, 2014
Jack Daniel’s Old No. 7 is produced in Lynchburg, Tennessee, by the Jack Daniel Distillery (currently owned by the Brown-Forman Corporation). Interestingly enough, the Jack Daniel’s Distillery is located in Moore County which has remained dry dating back to the passing of the state’s prohibition laws in the early 20th century. Even though prohibition ended federally in 1933 when the Eighteenth Amendment was repealed, the Tennessee State prohibition laws have remained in effect; and hence, all counties in the state remained dry after prohibition ended. Counties may individually repeal the local state law by passing a “local option” referendum; however, Moore County has not done so. This has given rise to the curious situation in which the county which produces the best-selling American Whiskey in the world does not allow this whiskey to be sold in the stores or the restaurants within its own boundaries.
Jack Daniels Old No. 7 is produced in much the same manner as bourbon, from a corn heavy mash and aged in new charred white oak barrels. However, the Jack Daniel’s distillery has always resisted the use of the bourbon classification, and instead prefers to label their spirit as Tennessee Sour Mash Whiskey.
You may read my full review of the World’s best-selling American Whiskey by clicking on the following review excerpt:
“… The initial nose was full of corn syrup, the spiciness of wood sap, and a very apparent dankness which reminded me of damp autumn leaves. The wood sap reminded me of both fresh-cut oak and cedar logs, and some vanilla accents seemed to be wrapped up in the corn and the wood spices. There was also an indistinct a clay-like earthiness in the breezes above the glass with perhaps a touch of cigarette smoke as well …”
I included a nice recipe for your enjoyment at the conclusion of the review, the Lynchburg Slammer. Please enjoy the review and the suggested cocktail, Cheers!
Posted in American Whiskey, Whisk(e)y, Whisk(e)y Review | Tagged: American Whiskey, Cocktails, Jack Daniel's, Lynchburg Slammer, Old No. 7, Whisk(e)y Review, Whiskey | 2 Comments »
Posted by Arctic Wolf on April 20, 2014
Booker’s True Barrel Bourbon is part of Jim Beam’s Small Batch Bourbon Collection. This collection is composed of Booker’s, and the previously reviewed Baker’s, Knob Creek,and Basil Hayden’s. The whiskey collection is considered by Jim Beam Distillers to be a selection of ‘ultra-premium’ bourbon whiskeys created to establish a high-end category for bourbon, and thus to appeal to the serious whiskey aficionado. The Booker’s Bourbon was named for Booker Noe, who in 1992 began to produce the Booker’s whiskey bottled “straight-from-the-barrel, uncut and unfiltered”.
Apparently, the Booker’s whiskey was originally produced in extremely limited quantities and reserved as special holiday gifts for his friends and family. This high strength ‘holiday bourbon’ was so popular with those who received it that the Beam company decided to produce it as a special bottling beginning in 1992. Interestingly, Booker’s Bourbon does not carry a consistent age statement from batch to batch as barrels are chosen for character and flavour rather than for being a specific age. For that reason the age of a particular bottle can vary between 6 to 8 years old. Because the whiskey is bottled straight from the barrel the bottling strength can also vary (according to the website) between 59.5 % to 64.55 % per batch.
(The Beam Global team must be aware of my fondness for over-strength whiskey because my sample bottle checks in at the full 64.55%.)
You may read my full review by clicking on the following excerpt link:
“… As I enjoyed the scents and smells which the whiskey brought forward, I was treated to even more richness as indications of dry fruit revealed themselves above the glass along with hints of treacle and pan roasted walnuts. There were also delightful aromas of leather chairs and rich pipe tobacco meandering into the breezes with undertones of smoky charcoal and dabbles of licorice mixed in. What I sense only a little of, is any undo astringency from the whopping 64.55 % alcohol within the glass. Maybe I have a bottle from a particularly outstanding batch; but air above my glass represents a masterpiece of whiskey goodness …”
My cocktail suggestion at the end of my review, The Beastiary, combines the goodness and savagery of Booker’s True Barrel Bourbon with a whopping dose of bitters in the tradition of the Alabazam Cocktail.
Please enjoy my both review and my cocktail which is not for the meek of heart. Happy Easter!
Posted in American Whiskey, Whisk(e)y, Whisk(e)y Review | Tagged: American Whiskey, Beam Global, Beastiary, Booker's, Bourbon, Cocktail, Whisk(e)y Review, Whiskey | 7 Comments »