Posts Tagged ‘Whiskey’
Posted by Arctic Wolf on March 21, 2018
Wild Turkey produces their bourbon from a mash bill which includes three grains: corn, barley, and rye. This mash bill is said to have a relatively high proportion of rye which gives the whiskey brand its signature spicy kick. The flagbearer for the brand, Wild Turkey Kentucky Straight Bourbon has recently replaced Wild Turkey 81 across North America (I am told that two spirits are actually one and the same and when I tasted the two spirits side by side I confirmed this). This bourbon spirit, rather than being bottled at the regular 40 % alcohol by volume is instead bottled at a slightly higher proof, 40.5% alcohol by volume or 81 proof.
Although the spirit carries no age statement, the Wild Turkey Website informs us that this Kentucky Straight Bourbon is blended from whiskeys aged from five to eight years (minimum 5 years) in what the company refers to as their ‘famous #4 alligator char‘ American Oak barrels. The website also lets us know that they believe the Wild Turkey Bourbon should be served over ice, or with a suitable mixer.
Here is a link to my full review:
“… The initial breezes above the glass bring forward a sweetened butterscotch note wrapped in oak and cedar spice. Scents of vanilla and honeycomb come forward mingling in the air with the fine wood spices creating an impression of light toffee. The spices grow in intensity and begin to throw off dry rye-like scents of ginger …”
Please enjoy my review!
Chimo!
Posted in American Whiskey, Whisk(e)y, Whisk(e)y Review | Tagged: Bourbon, Review, Whiskey, Wild Turkey | 1 Comment »
Posted by Arctic Wolf on March 15, 2018
Whistle Pig 10 Year Old Rye Whiskey is an interesting whiskey. It is a 10 Year Old Rye Whiskey which began its life as part of the blending stocks at a distillery in Alberta Canada (almost certainly Alberta Distillers in Calgary Alberta).
This spirit was purchased by Whistle Pig Whiskey and transported to the Whistle Pig Farm in Shoreham Vermont where it was finished in once used bourbon barrels. According to my discussions with the local rep for Whistle Pig, because the whiskey was not aged for the entire maturation period in Canada, it is technically not a Canadian Whiskey (which must be aged only in Canada). It does though, meet the requirement in the USA to be bottled as a Straight Rye Whiskey.
Here is a link to my review:
“… The initial aroma from the glass is full of burly rye notes with accents of maple and wood spice. Both oak and cedar are present with firm vanillans and spicy wood sap. Some dusty dry grain is evident as well …”
Chimo!
Posted in Canadian Whisky, Whisk(e)y, Whisk(e)y Review | Tagged: Review, Straight Rye, Whiskey, Whistle Pig | Comments Off on Review: Whistle Pig 10 Year Rye 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:
“… 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!
Posted in Irish Whskey, Whisk(e)y, Whisk(e)y Review | Tagged: Copper Pot, Irish Whiskey, Munster Cocktail, Review, Whiskey, Writer's Tears | Comments Off on Review: Writers Tears Copper Pot Irish Whiskey
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:
“… 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!
Posted in Irish Whskey, Whisk(e)y, Whisk(e)y Review | Tagged: Founder's Reserve, Irish Whiskey, Review, The Irishman, Walsh Whiskey, Whiskey | Comments Off on Review: The Irishman Founder’s Reserve
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:
“… 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!
Posted in Irish Whskey, Whisk(e)y, Whisk(e)y Review | Tagged: Copper Pot Still, Ed Phillips and Sons., Hell-Cat Maggie, Irish Whiskey, Whiskey | Comments Off on Review: Hell-Cat Maggie Irish Whisky
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