Posts Tagged ‘Whisk(e)y Review’
Posted by Arctic Wolf on October 17, 2013
According to the company website, Bernheim Original Wheat Whiskey is produced at the Bernheim Distillery in Louisville, Kentucky, and then aged in Rickhouse Y at Heaven Hill’s, Nelson County aging facilities. The primary grain in the mash bill is winter wheat, and as I have indicated in my previous review for Highwood’s Centennial 10 Year Old Canadian Whisky, the use of wheat (which is more easily digestible than other grains) gives the resulting whisky a softer smoother flavour profile than corn, barley or rye. The Bernheim Original contains no age statement. However, as a ‘straight whiskey’ it must be aged a minimum of two years in new, charred oak barrels, and distilled at less than 160 proof. (The website implies an aging regimen of about 5 to 6 years and specifies that the whiskey contains no coloring, flavoring or blending agents.)
You may read my full review by clicking on the following excerpt (link):
“… The aroma is a nice mixture of spicy oak sap and toffee with some nuances of maple rising into the breezes as well. Although the whisky is predominantly a wheat mash there appears to be enough corn in the blend to give the aroma a very bourbon-like nose with fresh corn scents and honeycomb building as the glass sits …”
For your enjoyment, I have included a classic cocktail recipe for this whiskey at the conclusion of the review, the Whiskey Sour.
Posted in American Whiskey, Cocktails & Recipes, Whisk(e)y, Whisk(e)y Review | Tagged: American Whiskey, Bernheim Distillers, Cocktails, Wheat Whiskey, Whisk(e)y Review, Whiskey, Whiskey Sour | Comments Off on Review: Bernheim Original (Kentucky Straight) Wheat Whiskey
Posted by Arctic Wolf on September 17, 2013
Knob Creek Kentucky Straight Bourbon Whiskey is part of Jim Beam’s Small Batch Bourbon Collection. This collection is composed of Knob Creek, Booker’s, Baker’s and the previously reviewed, 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. Knob Creek is the oldest of these small batch whiskeys, and is aged a full nine years in newly charred oak barrels, then bottled at 100 proof or 50 % alcohol by volume. The whiskey brand is owned by Beam Global and is produced at the Jim Beam Distillery in Clermont, Kentucky.
You may read the full review by clicking on the following excerpt (link):
“… The initial aroma is deep and rich with smells of freshly hewn oak timbers dripping with sap. I also sense loads of honeycomb, barbequed corn on the cob, baking spices (vanilla and cinnamon), brown sugar, and fresh maple toffee. As I take my time with the glass, indications of chocolate caramel and cola rise in the breezes along with rich pipe tobacco and crushed walnut shells …”
Please enjoy my review, slainte!
Posted in American Whiskey, Whisk(e)y, Whisk(e)y Review | Tagged: American Whiskey, Bourbon, Knob Creek, Whisk(e)y Review, Whiskey | Comments Off on Whiskey Review: Knob Creek Kentucky Straight Bourbon Whiskey
Posted by Arctic Wolf on July 13, 2013
Jim Beam Kentucky Straight Bourbon Whiskey is produced by the Jim Beam Distillery which was founded in 1795, and has operated as a family run business for seven generations. According to the company website, after bourbon whiskey ages (or any other straight whiskey for that matter), and it is emptied from the oak barrel, a certain amount of the spirit is left behind, trapped within the wood fiber of the empty barrel. This portion of trapped whiskey is called the “devil’s cut” and is usually lost to those who make bourbon. Recently however, the folks at Jim Beam have developed what they call a proprietary process which releases the devil’s cut from these empty barrels. What Jim Beam extracts from the barrel is held for a certain length of time (which apparently allows the flavour to develop), and then blended with a 6-year-old bourbon. The mixture is bottled at 90 proof (45 % ABV) and the result is a new style of bourbon which they call Jim Beam Devil’s Cut.
You may read my full review by clicking on the following excerpt.
“… Very briefly I taste sweet impressions of caramel, marmalade and maple syrup. However, very quickly the woody flavours and the spices within the whiskey build up and overwhelm the sweetness. The heart of the Devil’s Cut is a sort of whiskey extract which is literally pulled from the inside of the wood fibers of oak barrels …”
Please enjoy the review which includes a nice cooler style recipe of mine called Minted Brass.
Have a great day everyone!
Posted in American Whiskey, Cocktails & Recipes, Whisk(e)y, Whisk(e)y Review | Tagged: American Whiskey, Bourbon, Cocktails, Devil's Cut, Jim Beam, Minted Brass, Whisk(e)y Review, Whiskey | Comments Off on Review: Jim Beam Devil’s Cut Bourbon Whiskey
Posted by Arctic Wolf on March 17, 2013
A second review for the Day of St. Pat:
The practice of making whisky at the Old Bushmills Distillery can be traced back to 1608 when King James I granted Sir Thomas Phillips (landowner and Governor of County of Antrim, Ireland) a royal license to distill ‘uisce beatha’, the gaelic for ‘water of life’. Although this grant serves as the first documented evidence of whisky being distilled at the site which would become Old Bushmills, it was not as yet called Bushmills. By 1743 however, a distillery by this name was (according to Victorian whiskey journalist Alfred Barnard) was “in the hands of smugglers”‘. (However, it was not until 1784 that Hugh Anderson officially registered the Old Bushmills Distillery with the Pot Still as its trade mark.) Today, the Bushmills brand is owned by the Diageo conglomerate with all of the whiskey produced under the Bushmills name produced at the Old Bushmills Distillery in Bushmills, County Antrim, Northern Ireland.
The Bushmills Black Bush is composed of whiskey aged in Oloroso Sherry and American oak (bourbon) cask. All of this whiskey is aged for up to 7 years with 80 per cent of the blend being Premium Malt Whisky.
Please click on the following excerpt to read the review which contains two great St. Patrick’s Day cocktails, Fool’s Gold on the Rocks, and of course, Irish Coffee:
“… The initial breezes above the glass are warm and inviting. I sense some soft caramel toffee rising into the air with some sweet malty aromas, hints of dry fruit (raisins and apricots), a nice lightly spicy oak presence, and some light impressions of cocoa … “
Please enjoy my second St. Patrick’s Day Review!
(Note: Sample for this review provided by the Diageo Marketing team in Alberta.)
Posted in Cocktails & Recipes, Irish Whskey, Whisk(e)y, Whisk(e)y Review | Tagged: Black Bush, Bushmills Whiskey, Cocktails and Recipes, Irish Coffee, Irish Whiskey, Whisk(e)y Review, Whiskey | Comments Off on Review: Bushmills Black Bush Irish Whiskey
Posted by Arctic Wolf on March 17, 2013
St. Patrick’s Day has rolled around one more time. (Although with a temperature outside at minus seventeen degrees Centigrade and still 40 centimeters of snow still residing on my back lawn it seems more like January than March.) In many places throughout the world, this is a day to revel in the Irish heritage which we either share by birth, or we share by spirit (on St. Patrick’s Day at least). We wear green; we attend parades; and some of us even drink green beer in what has become more of a secular holiday which celebrates Irish culture, than a religious holiday which celebrates the Patron Saint after which the day was first named.
And celebrating Irish culture is not a bad thing; it was after all the Irish who first distilled “uisce beatha“, which translates from Irish into English as “the water of life“. I could go into a long and detailed etymology, but suffice it to say that “uisce beatha” is probably very close to the original form of the word which would later become “whiskey”. My blog is full of reviews of this wonderful spirit, but I must admit it is sorely lacking in content dedicated to the Irish variety.
Today, I will go a small way towards correcting this imbalance by reviewing a whiskey from the Emerald Isle which embodies the character and the class of spirits we call Irish Whiskey; a spirit which can trace its heritage back to 1757, and makes the claim that it is linked to the oldest distillery in Ireland, the Kilbeggan Distillery.
Please click on the following excerpt to read the full review:
“… The Kilbeggan is very pleasant in the glass with a nice warm mahogany colour and initial scents of vanilla, punky toffee, and light sandalwood. As I let the glass breathe, I notice some nice fruity notes (banana and orange peel in particular), a bit of pickle juice, some green grape, and a nice little dollop of almond …”
Of course I have include a nice cocktail for the Day of St. Pat, The Irish Mojito Swizzle.
Happy St. Patrick’s Day!
(Note: Sample for this review provided by the Alberta Beam Global team)
Posted in Cocktails & Recipes, Irish Whskey, Whisk(e)y, Whisk(e)y Review | Tagged: Cocktails and Recipes, Irish Whiskey, Kilbeggan, Kilbeggan Distillery, Whisk(e)y Review, Whiskey | Comments Off on Review: Kilbeggan Irish Whiskey
Posted by Arctic Wolf on February 11, 2013
Wild Turkey Bourbon is distilled and bottled by the Austin Nichols division of Campari Group. The distillery located near Lawrenceburg, Kentucky was built by the Riply brothers in 1869, In 1952 by the Gould Brothers purchased the facility which was later bought by Pernod Ricard in 1980 who in turn sold it to the Campari Group in 2009.
Wild Turkey American Honey is a bourbon based liqueur crafted from Kentucky Bourbon and wild honey. I received a bottle for review a few months ago, and after much delay finally got around to providing this review:
Your may click on the following excerpt to read the full review:
“… The entry onto the palate is relatively smooth with the sweet honey flavour melded nicely into the bourbon. This tastes much like the nose implies. Honey, butterscotch, and oak with some nice tobacco and vanilla accents. Some of the spiciness reminds me of rye, which is not surprising as Wild Turkey Bourbon is known to have a higher than average rye content …”
And because this is the week of Valentines I have added a great seasonal cocktail based upon the American Honey, called the Honey Passion Cocktail.
Please enjoy the review and the cocktail!
The spirit is bottled at 35.5 % alcohol by volume.
Posted in Cocktails & Recipes, Flavoured Whisky, Liqueur, Liqueur Review, Whisk(e)y Review, Whisky Liqueur | Tagged: American Honey, Austin Nichols, Cocktails and Recipes, Flavoured Whisky, Liqueuer Review, Liqueur, Whisk(e)y Review, Wild Turkey | Comments Off on Review: Wild Turkey American Honey
Posted by Arctic Wolf on January 31, 2013
Bulleit Bourbon is produced at the Four Roses Distillery in Lawrenceburg, Kentucky. The brand traces its heritage back to 1830 when tavern keeper Augustus Bulleit (after a few experimental trials) created the brand and began to market it locally and eventually to areas outside of Kentucky. As misfortune would have it, Augutus 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 grandfather’s name. Today the brand is owned by the Diageo Conglomerate who market the product throughout North America and into Europe.
The sample bottle of Bulleit Bourbon which I received was bottled at 45% alcohol by volume and is the standard bottle sold in North America. Here is an excerpt from my review:
“… There is a bit of a spicy swat that tickles the tonsils, but there is also a nice maple and caramel sweetness which accompanies that spicy swat and makes you want to take another sip. I can taste oak planks which are seeping just a little fresh sap from the wood pores, some delightful rye spices, and of course that rather sweet impression of maple and caramel …
Here is a link to my review which includes a recipe for the Old-Fashioned Cocktail:
Please enjoy the review!
Posted in American Whiskey, Cocktails & Recipes, Whisk(e)y, Whisk(e)y Review | Tagged: American Whiskey, Bourbon, Bulleit Bourbon, Cocktails and Recipes, Diageo, Whisk(e)y Review, Whiskey | Comments Off on Review: Bulleit Bourbon Frontier Whiskey
Posted by Arctic Wolf on October 19, 2012
According to the Wild Turkey website, Austin Nichols Wild Turkey Bourbon, is composed of a mash bill which includes three grains: corn from Kentucky and Indiana; barley from Montana; and rye grain from North Dakota. Apparently the yeast used in the fermentation has been cultured at the distillery and the actual strains used are kept a closely guarded secret. The whiskey is distilled to a low proof which results in less water needing to be added after maturation to bring the spirit to bottling strength. The belief is that this leads to a fuller more authentic ‘just from the barrel’ flavour.
Wild Turkey, like all American bourbon is aged solely in new white American oak barrels.
Here is an excerpt from my review:
“… The Wild Turkey is full of oak and rye spices in the initial delivery. Being a huge fan of rye, I am really liking what I am tasting. Along with the rye and the oak, I taste the sweetness of corn, some honeycomb and tobacco, a nice smattering of cloves, cinnamon and vanilla; and a light dry bitterness which actually works well with the overall flavour…”
You may read the full review here:
I included a nice Mint Julep recipe with the review, one which I call the Northern Julep.
Please enjoy my review and cocktail!
Posted in American Whiskey, Whisk(e)y | Tagged: Austin Nichols, Bourbon, Cocktails and Recipes, Mint Julep, Whisk(e)y Review, Whiskey, Wild Turkey | Comments Off on Review: Austin Nichols Wild Turkey Bourbon
Posted by Arctic Wolf on October 9, 2012
Pure Pot Still Irish Whiskey is traditionally made from a mash comprised of both malted and unmalted barley which is distilled in a pot still. This style of whiskey was apparently produced as a reaction to British taxes on malted whiskey which were introduced in 1802. To reduce the taxable amount on their whisky, Irish distillers began to add more unmalted barley into the distillation. The result was what we have come to know as Irish Pure Pot Still Whisky.
Writers Tears Pot Still Irish Whisky contains both Single Malt Whiskey and the aforementioned Pure Pot Still Whiskey in its construction. As is the tradition in Ireland, the whiskey is triple distilled and matured in American Oak (bourbon) barrels. I was sent a bottle of the Writers Tears to review here on my website and asked to coordinate the publication of the review to coincide roughly with the reintroduction of the whiskey to the Ontario market (on October 14) after an absence of about one year from the store shelves.
Here is an excerpt from my review:
“… The initial aroma from the glass has a bit of a bourbon flair complemented by honeyed butterscotch, punky Halloween toffee, oak spices, and obvious taints of vanilla and almond. There is a bit of citrus orange peel in the air and an underlying herbal element which to me has a resemblance to freshly cut lowland hay, willow thickets, and those lush ferns that grow near wetlands… “
You may read my full review here:
Please enjoy the review!
Posted in Irish Whskey, Whisk(e)y, Whisk(e)y Review | Tagged: Irish Whiskey, Whisk(e)y Review, Whiskey, WritersTears | 2 Comments »
Posted by Arctic Wolf on September 2, 2012
Masterson’s Straight Rye Whiskey is distilled and aged in Canada, for a company from Sonoma California called 35 Maple Street. As a straight rye whiskey, the spirit must be barreled and aged in new American Oak, but Masterson’s also holds the distinction of being one of the very few straight rye whiskeys which is distilled from a mash of 100 % rye grain. It is bottled at 45% alcohol by volume. The whiskey is apparently named for the famous frontier lawman, William “Bat” Masterson.The choice is appropriate because Bat Masterson, who became famous in the American wild west, was actually born in Canada. Just as is Masterson’s 10-Year-Old Straight Rye Whiskey.
This spirit is being brought into my home Province of Alberta by Purple Valley Imports, who provided the sample for review.
Here is an excerpt from my review:
“… When I nosed the glass, I found it was full of wood (oak and cedar) and rye spices. Some dusty dry grain is evident as well, and I sense a strong indication of sweet honeycomb in the breezes too. There is a little fresh tobacco smell, and some light baking spices (vanilla, ginger and cinnamon) and maple syrup as well.
Here is a link to the full review:
I have included my favourite Canadian whisky cocktail as part of this review, the Horses Neck.
Please enjoy the review, and the suggested cocktail! Cheers!
Posted in Canadian Whisky, Whisk(e)y, Whisk(e)y Review | Tagged: Canadian Whiskey, Masterson's Whiskey, Whisk(e)y Review, Whiskey | Comments Off on Review: Masterson’s 10-Year-Old Straight Rye Whiskey