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Posts Tagged ‘Whiskey’

Review: Writers Tears Copper Pot Irish Whiskey

Posted by Arctic Wolf on July 7, 2017

Bernard and Rosemary Walsh began producing their own independent Irish Whiskey brands in 2007 with the introduction of The Irishman 70 (aka The Irishman Original Clan in the USA) and The Irishman – Single Malt. In 2009 they expanded the portfolio with the introduction Writers Tears, a boutique brand which was created to bring additional nuance to the Irish Whiskey Category. Although these brands are distilled and aged by a third-party distillery, Bernard and Rosemary recently opened the Walsh Whiskey Distillery and began to produce their own new-make spirit in 2016.

The subject of this review, Writers Tears Copper Pot Irish Whisky, This Whiskey is a vatting of Single Malt and Single Pot Still whiskeys (60% Pot Still and 40% Single Malt), triple-distilled, and aged in American Oak ex-bourbon casks.

Here is a link to my full Review:

Review: Writers Tears Copper Pot Irish Whiskey

“… I really like the nose which seems very well-balanced with just the right amounts of spice and sweetness. Although the oak and barley-like scents dominate, they do not smother the lighter nuances which continue to wind their way into the breezes above the glass …”

Please enjoy my review which concludes with my latest mixed drink creation, the Munster Cocktail.

Chimo!

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Review: The Irishman Founder’s Reserve

Posted by Arctic Wolf on June 28, 2017

Bernard and Rosemary Walsh began producing their own independent Irish Whiskey brands in 2007 with the introduction of The Irishman 70 (aka The Irishman Original Clan in the USA) and The Irishman – Single Malt. In 2009 they expanded the portfolio with the introduction Writers Tears, a boutique brand which was created to bring additional nuance to the Irish Whiskey Category. Although these brands are distilled and aged by a third-party distillery, Bernard and Rosemary recently opened the Walsh Whiskey Distillery and began to produce their own new-make spirit in 2016.

The subject of this review is Walsh Whiskey’s flagship brand The Irishman Founder’s Reserve. This is a direct descendant of The Irishman 70, made to the same recipe of 70 % Single Malt Irish Whiskey and 30 % Single Pot Still Whiskey (with no column distilled whiskey in the blend at all).

Here is the link to my full Review:

Review: The Irishman Founder’s Reserve

“… The immediate nose brings a nice combination of fine oak and grain spices forward with hints of ginger and orange peel in the breezes. This is quickly followed by nutty barley grain with aromas of hazelnut, almond, burlap and leather. A light sweep of vanilla with hints of baking spice (cinnamon and nutmeg) works its way into the air above the glass as do light impression of poplar and willow …”

I hope you enjoy the review, please stay tuned as next week I will take a look at the Writer’s Tears Copper Pot Irish Whiskey.

Chimo!

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Review: Hell-Cat Maggie Irish Whisky

Posted by Arctic Wolf on June 10, 2017

Hell-Cat Maggie Irish Whiskey is produced and bottled by Ed Phillips and Sons located in Princeton, Minnesota. Examining the label, I determine that this Irish Whiskey is produced at the Cooley Distillery in Louth, Ireland. It is apparently distilled three times from a mash of un-malted and malted barley and aged for at least three years. The company’s website does not reveal a great deal more about the whisky. All I could find was this statement which spoke to the brand name and the copper pot distillation:

Hell-Cat Maggie was a member of the notorious Dead Rabbits gang that roamed the Five Points area of Manhattan in the 1840s. A feared streetfighter, Maggie wore razor sharp brass talons on her fingers and filed her teeth into points. Hell-Cat Maggie is an exceptionally smooth whiskey that is distilled in Ireland using the traditional single copper pot still method.

Here is a link to my full review:

Review: Hell-Cat Maggie Irish Whisky

“… A light astringency rises from the glass which seems to be associated with both alcohol and fine oak spice. Nutty barley aromas are at the forefront of the breezes. They combine with fine wood spice, impressions of willow and poplar bark, and some lightly sweet butterscotch. Cigarette tobacco, almond and very light vanillans round out the aroma …”

I hope you enjoy this review which kicks off a short series of Irish Whiskey postings.

Chimo!

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Review: Bulleit Bourbon 10 Year Old

Posted by Arctic Wolf on April 7, 2017

old-fashioned-bulleit-sam_3058Bulleit 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.

My sample bottle of Bulleit Bourbon 10 Year Old Frontier Whiskey was bottled at 45.6% alcohol by volume and is the standard bottle sold in North America. According to the Bulleit Bourbon website, the spirit is produced from a rye heavy mash with of course corn as well as malted barley (68% corn, 28% rye, 4% malted barley). The whiskey was blended from selected stocks which were aged for a minimum of 10 years in new white American oak barrels.

Here is a link to my full review:

Review: Bulleit Bourbon 10 Year Old

“… I taste rough burlap and leather, dry alfalfa hay, tobacco, and woody cedar and oak. There is light menthol-like coolness which helps the palate deal with the whiskey’s dryness but only a very light impression of caramel sweetness …”

Please enjoy my review. Chimo!

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Review: Redbreast 12 Year Old Cask Strength – Batch B1/16

Posted by Arctic Wolf on March 17, 2017

red-beast-cask-strength-sam_3021The town of Midleton (near Cork City) is home to the largest distillery in Ireland, aptly named the Midleton Distillery. This distillery is part of the Pernod-Ricard group of companies, and it is home to a variety of Irish Whiskey Brands. Powers, Paddy, Tullamore Dew, and Red Breast all are distilled at the Midleton Distillery, as is of course, the largest selling Irish Whiskey Brand in the world, Jameson.  (Incidentally, the Jameson Brand is also part of the Pernod-Ricard conglomerate of companies.)

The Redbreast 12 Year Old Cask Strength Irish Whiskey is made from a mash of Malted and unmalted barley which is triple distilled in copper pot stills and aged in first fill Olorosso sherry casks. The spirit is non-chill filtered and bottled at 57.2% alcohol by volume.

Here is a link to my full review:

Review: Redbreast 12 Year Old Cask Strength – Batch B1/16

“… Reviewers of whisky often talk about a long lingering finish. This one is the real deal as the combination of oily pot still whisky and concentrated cask strength flavours ensure that a full 20 minutes after swallowing the whiskey I can still taste its rich goodness. This is about as perfect as the exit can be …”

Please enjoy my St. Patrick’s Day review of this stunning Irish Whisky.

Chimo!

Posted in Irish Whskey, Whisk(e)y, Whisk(e)y Review | Tagged: , , , , , , | 2 Comments »

Review: Tullamore Dew Finest Old Irish Whiskey (12 Years Old)

Posted by Arctic Wolf on March 10, 2017

irish-splash-sam_3025Tullamore Dew Finest Old Irish Whisky has been replaced in the Tullamore lineup by the new 12 Year Old Special Reserve, however bottles of the 12 Year Old Finest are still available (at least in my locale).

Tullamore Dew Whisky is composed of three different mature Irish Whiskies: Irish Pot Still Whiskey, which is distilled three times in a giant copper ‘pot’ still from a mash of malted barley as well as other cereal grains; Irish Grain Whiskey which is distilled on a multiple (two or three) column continuously operating ‘patent’ still from a corn (or maize) based mash with small amounts of malted barley; and Irish Malt Whiskey which is distilled three times on a pot still using only malted barley.

The Tullamore Dew Finest Old Irish Whisky was matured for a minimum of 12 years in oak barrels and bottled at 40% alcohol by volume.

Here is a link to my full review:

Review: Tullamore Dew Finest Old Irish Whiskey

“… The initial breezes above the glass bring fine oak spice and punky caramel with light almond and vanilla accents. As I let the glass breathe the fine oak spices gained momentum, cereal grain joined in along with light baking spices (vanilla, ginger and cinnamon) and the almond aroma deepened somewhat towards marzipan …”

Please enjoy my review which begins a short series of Irish Whiskey reviews which I will publish on the run-up to St. Patrick’s Day.

Chimo!

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Review: New Holland Beer Barrel Bourbon

Posted by Arctic Wolf on January 18, 2017

beer-barrel-bourbonI first encountered Beer Barrel Bourbon (from Michigan’s New Holland Brewing company) when one of my buddies brought a bottle to one of my tastings and left it with me to review. The spirit is rather unique, a bourbon which is first aged in new American Oak for several years, then finished for 90 days in second use Dragon’s Milk Beer barrels. Dragon’s Milk is New Holland Brewing’s own stout beer which was in fact aged in a used Bourbon barrels.

Here is a link to my full review:

Review: New Holland Beer Barrel Bourbon

“… The initial breezes throw up light astringent notes of a young corn whisky (fine oak spices, corn, orange peel, almond and vanilla) as well as a few malty beer-like scents. The combination is strange to me, although at this point, it is hard to say whether this is a ‘good’ strange or ‘not so good’ strange …”

Please enjoy my review of this new bourbon from New Holland Brewing.

Chimo Everyone!

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2017 Rum Howler Awards For Whisky

Posted by Arctic Wolf on January 11, 2017

rh-winner2017I am a little late with this posting as bad luck (and the bad weather we have been having up north) is playing havoc with my publication schedule. My desktop computer (which I do most of my writing on) crashed after a major software update, and because my truck is in the shop (radiator leak) I can’t get my computer fixed. So I have been working with my old laptop trying to finish my Rum Howler Award Postings.

The 2017 Rum Howler Awards for Whisky should be particularly interesting to everyone as they feature a link to a previously unpublished review for Elijah Craig 12 Year Old Bourbon Whisky, and they also highlight the best scoring (and best tasting) whisky I have encountered (a stunning 30 Year Old Grain Whisky) to this point.

Elijah Craig Old Fashioned

Elijah Craig Old Fashioned

The major whisky trend of 2017 will be the continuation of the micro-distilling revolution. Ten years ago I could count all of the whisky distilleries in Canada on the fingers of my two hands. Now, if I use all of my fingers, and all of my toes, I am not even half way through the list, and the numbers of new Distilleries in the USA is much larger (and those numbers are growing as I write this). Time will tell where this is all leading; but at this point the major beneficiary is the whisky consumer who has more brands to choose from than ever before.

This expansion is of course not confined to North America. Many new distilleries are appearing in the United Kingdom, and throughout Europe. And it is probably true that in India, China, Japan, Australia, and in fact, everywhere that grain is grown, new distilleries are appearing. There is going to be an economic reckoning as at some point, the limit of consumption will be reached, and the world will be awash in excess whisky (and other spirits). I suspect that the economic fallout will catch many by surprise; hopefully those who are entering into this high stakes game (and those who are already there) have a solid game plan going forward.

And this brings me to my 2017 Rum Howler Whisky Awards. All of that great selection has brought us new award winners with whisky better than I have ever tasted before.

Here is a link to my 2017 Rum Howler Award Winners for excellence in the production of Whisky:

The 2017 Rum Howler Awards – The Year in Whisky

 

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Review: Buck 8 Year Old Bourbon

Posted by Arctic Wolf on September 29, 2016

BuckBuck 8 Year Old Bourbon is a Kentucky Straight Whiskey produced and bottled by Frank-Lin Distillers, Products Ltd. who have been a bottler and producer of distilled spirits since Frank Maestri founded the company in 1966. (Frank-Lin currently operates out of their new facility in Fairfield California with annual capacity of over 10 million cases of wines and spirits.)

Buck Bourbon is bottled at 90 % alcohol by volume.

Here is a link to my full review:

Review: Buck 8 Year Old Bourbon

“… the initial nose brought forward light grassy smells with an added light sweetness of caramel and butterscotch and a gentle sweep of vanilla. Somewhere in that mixture was a mild impression of graham wafers as well. I allowed the glass to sit, and aromas of corn syrup began to separate from the butterscotch, with wood spice and hints of rye grain. The grassiness which I noticed initially gave way to a more herbaceous quality which reminded me of heather with a light licorice scent melded into it …”

Please enjoy my review!

Chimo!

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Review: Cyrus Noble (Small Batch) Bourbon

Posted by Arctic Wolf on September 21, 2016

Cyrus Nobel SAM_2742Cyrus Noble (Small Batch) Bourbon Whiskey is a product of Haas Brothers who were established in 1851 and headquartered in San Francisco. According to their website, the Cyrus Noble brand was originally established in 1871 (in San Francisco), and is currently distilled (in Kentucky) according to the original family recipe.

The whiskey is bottled at 45 % alcohol by volume and carries no age statement; however, according to the little booklet which is attached to the neck of the bottle the spirit in the bottle is five years old.

Here is a link to my full review:

Review: Cyrus Noble (Small Batch) Bourbon

“… The breezes in the air above the glass give me impressions of oak sap and a woody spiciness which is coupled with mild indications of both vanilla and butterscotch. Tall grassy meadows wave in the breezes beside the oak spice with orange peel and scents of green apple and cinnamon …”

I hope you enjoy this review and stay tuned for a few more bourbon whiskey reviews in the coming weeks.

Chimo!

 

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