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Posts Tagged ‘Whisk(e)y Review’

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Review: Jack Daniel’s (Old No. 7 Tennessee Whiskey)

Posted by Arctic Wolf on May 4, 2014

JD No 7Jack 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 Even though prohibition ended federally in 1933 when the Eighteenth Amendment was repealed, the Tennessee State prohibition laws have remained in effect; and hence, all counties in the state remained dry after prohibition ended.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.

Lynchburg Slammer

Lynchburg Slammer

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:

Review: Jack Daniel’s (Old No. 7 Tennessee Whiskey)

“… 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: , , , , , , | 2 Comments »

Review: Booker’s True Barrel Bourbon

Posted by Arctic Wolf on April 20, 2014

Booker's SAM_1112Booker’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.

sam_1118-the-bestiary

The Beastiary

(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:

Review: Booker’s True Barrel Bourbon

“… 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: , , , , , , , | 7 Comments »

Review: Baker’s Kentucky Straight Bourbon Whiskey

Posted by Arctic Wolf on March 27, 2014

BakersBaker’s Kentucky Straight Bourbon Whiskey is part of Jim Beam’s Small Batch Bourbon Collection. This collection is composed of Booker’s, Baker’s  and the previously reviewed 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 Baker’s Bourbon was named for Baker Beam, who was the grand-nephew of James Beauregard Beam (Jim Beam). It is bottled at 107 proof (53.5% alcohol by volume) and produced from bourbon whisky which was aged for a minimum of 7 years. Interestingly, the mash for this spirit was apparently fermented utilizing a  special strain of ‘jug yeast’ that has been in the Beam family for over 60 years.

Wisconsin Old Fashioned (Whiskey)

Wisconsin Old Fashioned (Whiskey)

Recently I was given a bottle of Baker’s by the Alberta Beam Global Team for the purpose of a review upon my website, and you may read that review by clicking on the following excerpt link:

Review: Baker’s Kentucky Straight Bourbon Whiskey

“… The spiciness is off the charts no doubt aided by the 53.5% alcohol by volume bottling strength of the Baker’s Whisky. Despite the full barrel of spice (and despite the obvious push of alcohol) the spirit is remarkable easy to sip. This is because all that spice is accompanied by an equally forceful explosion of flavour and sweetness …”

A recipe which has become fashionable to write about on the cocktail blogs lately is the Wisconsin Old Fashioned, which mixes a nice oaky brandy with an orange slice, brandied cherries, and Angostura Bitters. It is really quite delicious. When I was tasting the Baker’s Bourbon, I could not help but think to myself how well this particular spirit would work using the Wisconsin method. At the conclusion of my review you will find my recipe for the Wisconsin Old Fashioned modified slightly to accommodate the Baker’s Bourbon rather than a fine Brandy.

Take care everyone, and please enjoy Responsibly!

Posted in American Whiskey, Cocktails & Recipes, Whisk(e)y | Tagged: , , , , , , | Comments Off on Review: Baker’s Kentucky Straight Bourbon Whiskey

Review: Jameson Irish Whiskey

Posted by Arctic Wolf on March 17, 2014

Emerald Crusta SAM_1076Today is the day of St. Patrick, and in many places throughout the world, this is a day to revel in the Irish heritage which we either share by birth, or (on St. Patrick’s Day at least) we share by spirit. Some of us will wear green clothing; some of us will attend parades; and some of us will 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 in fact, 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 as I have admitted in the past, it is sorely lacking in content dedicated to the Irish form of the spirit.

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. And, one which bears a rather obscure link to St. Patrick’s Day.

Like St. Patrick, who was born (in 385 A.D.) of Scottish parentage, but found his calling (and fame) in Ireland where the holiday of St. Patrick first bore his name, so to John Jameson was also born a Scotsman (in 1740 A.D.), and he also found his calling (and established his fame) in Ireland with the Whiskey Company that still bears his name, Jameson Irish Whiskey.

And so in honour of the celebration of the Day of St. Patrick, I have chosen to review the flagship Whiskey of Jameson brand, Jameson Irish Whiskey. You may read my full review here:

Review: Jameson Irish Whiskey

“… The initial aroma in the breezes above glass represents a soft punky sweet butterscotch interlaced with clean oak spices. As the glass breathes, I notice a light woodiness of freshly sanded oak in the background with the wood spices beginning to resemble ginger, cilantro, cardamom, and freshly harvested grain. There is also a mild punky smell within the whiskey which is obviously a reflection of the Irish pot still influence …”

As is my custom, I have included a nice recipe suggestion as part of my review, a classy cocktail I have named, the Emerald Crusta.

Happy St. Patrick’s Day Everyone!

Posted in Irish Whskey, Whisk(e)y, Whisk(e)y Review | Tagged: , , , , , | Comments Off on Review: Jameson Irish Whiskey

Review: Woodford Reserve Distiller’s Select Whiskey (Batch 3)

Posted by Arctic Wolf on March 11, 2014

WoodfordWoodford Reserve Distiller’s Select is a Straight Kentucky Bourbon Whiskey, distilled and bottled at the Woodford Reserve Distillery in  Versailles Kentucky. The folks at Woodford Reserve pride themselves in the manufacture of what they call ‘craft bourbon’. The Kentucky distillery is apparently located over top of a deep limestone aquifer which contains mineral rich (iron free) limestone water. This is of course the aquifer from which the distillery draws the water required for fermentation of their rye rich grain mash. (This mash is composed of 72 % corn, 10 % barley, and 18 % rye grain.)

Buckeroo

Buckeroo

The fermentation tanks are constructed from cypress which (according to the folks at Woodford Reserve) helps to eliminate unwanted flavours which could arise in a stainless steel fermentation tank. The wash is distilled three times on copper pots stills to a full 158 proof, and the resulting new make is barreled in freshly charred new oak barrels prepared by the distillers own cooperage. The spirit is set down to mature in a temperature controlled warehouse where it is carefully monitored to be bottled when the right flavour characteristic has been achieved.

Here is a link to my latest review:

Review: Woodford Reserve Distiller’s Select Whiskey (Batch 3)

“… When I poured my first glass of the Woodford bourbon, the aroma was thick with oak and cedar almost to the point of overwhelming everything else. The effect was one of intimidation, as sappy fresh-cut cedar and oak spices dominated …”

Please enjoy this review which kicks off a series of bourbon whiskey visitations as we head into springtime. As well I hope you enjoy my cocktail suggestion which follows the review, the classic Buckeroo.

Cheers Everyone!

Posted in American Whiskey, Whisk(e)y, Whisk(e)y Review | Tagged: , , , , , , | Comments Off on Review: Woodford Reserve Distiller’s Select Whiskey (Batch 3)

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