Category: Whisky Tasting Notes


Circumstance: Single Grain Whisky 1:10:1:2:37 (English Single Grain Whisky: 3 Years: 44.5% ABV)

Visual: Light mossy greened off white spirit. Fast and thick streaks come from the spirit.

Nose: Cooked rice. Vanilla. White bread. Lightly peppery. Water brings out wheat flakes and more white bread.

Body: Lime jelly. Vanilla. Peppery. Light oak. Toffee. Present tingle of alcohol. Fatty butter. Water adds more vanilla. Makes it smooth in general with still an alcohol prickle. Strawberries and jelly babies.

Finish: Peppery. A light heat to it. Drying. Grain alcohol. Brown bread. Mild chilli seeds. Fatty butter. Water adds malt chocolate, and lightly nutty. Rustic style saison feel. Cooked rice.

Conclusion: I was a tad nervous with this one – young and single grain – both things that are not automatically bad but can lend to a less polished experience if not done well, and in combination I was worried it would act as a force multiplier.

So, how does it do?

Neat it is kind of bland. Not a good start.

So, yeah, neat it has a kind of cooked rice touch to the aroma, noticeable if not excessive prickle of alcohol along with fairly standard vanilla notes. The main character of note comes from a light peppery character and a fatty butter touch. It is a bit of character but still very simple – not smooth enough to be a easy drinking grain experience, and definitely not rewarding to examination.

Water does help a bit – more toffee like notes, less alcohol, if still a bit prickly. It does feel smoother in general though. The biggest change is in the finish which gains a nutty character and a yeastie feel that reminds me of the more rustic saisons (however I will admit that I am convinced I must be imagining that as I know they used saison yeast to make it – so hard to get over these mental influences – still imagined or not that is what I encountered)

Overall it isn’t that impressive – with water there are some interesting notes but not enough to warrant a purchase – especially as it seems to have a roughly 100% mark up when people resell it these days. Hopefully later releases will build on the interesting notes and make for a much better whisky, but right now not worth grabbing.

Background: This is the first whisky distillery to be made in Bristol for a long time, and their inaugural release of that as well so darn I was tempted. I was also worried, it is single grain and young, which can be a bad combination, but I figured it was worth a risk just to see how it goes. This lists saison yeast as the choice for making this, which seems an unusual choice and an interesting one. It is 37 months old, aged in first fill bourbon casks – first fill is probably a good call considering how young it is. At one of 518 bottles I was chuffed to be able to grab this from Independent Spirit before they ran out of their allocation. Music wise I went with Lesbian Bed Death: Born To Die On VHS. If you are wondering why THE BAND IS CALLED “LESBIAN BED DEATH” AND THE ALBUM IS CALLED “BORN TO DIE ON VHS”. Hopefully that answers the question.

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Bushmills: 2000 The Causeway Collection – Port Cask (Irish Single Malt Whiskey: 20 Years: 54.1% ABV)

Visual: A deep heavy gold with fast, thick streaks that come from the spirit.

Nose: Summer fruit gateaux. Raspberry and strawberry. Smooth but recognisable alcohol. Plums. Pencil shavings. Lightly citrus fresh behind that – jiff lemon. Honey cakes. Crunchy nut cornflakes. Water makes very smooth. Clearer honey. More wood notes.

Body: Slightly drying alcohol. Sticky, yet smooth in how it delivers the alcohol character. Plums. Honey. Treacle. Fig rolls. Strawberry. Clean feeling sheen. Red cherry and black cherry. Water makes super smooth. Toffee. Spotted dick. More strawberry. Light greenery.

Finish: Fig rolls. Sherry. Golden syrup sponge cake. Lightly peppery. Soft citrus sheen. Water adds much more red fruit, especially strawberry. Light butter note. Thin sulphur candles air. Light charring.

Conclusion: Ok this is so port dominated – shocking I know for something that has spent 20 years in port wood – but what is actually surprising is somehow that base Bushmills character is still just about there underneath it all. This is so very unusual for a Bushmills but you can still recognise it as one.

Neat it is especially unusual, the 20 years age and triple distillation keeps the alcohol smooth despite an over 50% abv, but it is drying and sticky in a way that I have never encountered in Bushmills or even Irish whiskey before. It is pleasant, somehow managing to not be harsh even it indulges in this very unusual mouthfeel.

Here it leans towards darker fruit, with figs and plums and such like, with some lighter red fruit notes darting around that. It is quite heavy flavour, yet there is still a clean, lightly citrus note that is a recognisably Bushmills feel and flavour. It isn’t super obvious, just a light sheen under the far heavier notes. There is honey sweetness to treacle under everything, holding it all together which makes for a very different and sticky dram.

Water adds a much more recognisable smooth Bushmills character and really helps the red fruit notes shine out. Even more water, as this can take a lot, brings out a light sulphur note in the finish. There is so much room to play with the water here, you can keep neat or just with a few drops and keep the dry stickiness, or go deep with water and get super smooth and still rewarding.

Genuinely a great example of a whiskey, great use of the cask strength for mouthfeel and range of flavour, great use of the unusual barrel ageing to unlock huge flavours and somehow still got notes that marks it as a Bushmills even if that part is not the most obvious, it is still impressive it has not been utterly overwhelmed by the port ageing.

I am so very impressed indeed.

Background: Ok, I have been a Bushmills fan for a long while, but the odder releases tend to be very hard to get. Then I saw this in the Whisky Shop in Bath – 20 years old (Well possibly 21, it says bottled 2021 so hypothetically it could have an extra year but as it is distilled right at the end of 2000 it seems unlikely), aged solely in Port wood – first fill at that – and at cask strength – all very unusual elements for a Bushmills. I was a tad nervous at first fill unusual casks for such a long time in case it utterly dominated the character, but after much thinking – as this was a pricey one – I succumbed and bought it and hoped. Like many Irish whiskeys this is triple distilled which tends to lean towards a lighter smoother character, again something that should be interesting to see how it interacts with the high abv and unusual wood. Music wise I went with Pure Hell: Noise Addiction – I had just been watching Wendell and Wild and noticed a Pure Hell sticker on a cassette player in it, so had the urge to listen to them again. Also that is a great movie with a great soundtrack.

Berry Bros & Rudd: Williamson (Laphroaig) 2014 (Scottish Single Cask Single Malt Whisky: 7 Year: 61.8% ABV)

Visual: Moderate brightness gold with slow thick streaks from the spirit.

Nose: Oily. Hot tar. Kippers. Peat. Cooked barbecued pork and barbecue sauce – ribs. Sticky. Medicinal jelly. Camomile. Charred touch. Peppercorn. Wholemeal bread with extra grains. Water adds ash and dry smoke. Hot car engines.

Body: Oily, then drying. Peaty boom. Malt chocolate. Brown bread. Dry raisins. Dry medicinal spirit. Water adds dry beef slices. Bitter red wine. Hints of red fruit. Cherries.

Finish: Brown bread. Malt chocolate drinks. Nutty to praline. Peppery. Tarry. Dry camp fire ash air. Water adds a rum spice touch.

Conclusion: Ok, this is a heavy, heavy, tarry, peaty beast of a whisky. The easiest comparison I can think of is with the Ardbeg Wee Beastie which has similar youth and massive peat, but this is a much stickier oily beast – less straight peat and yet still matching overall in intensity.

Neat it is sticky and tarry with heat and a very barbecue themed meatiness. There is that Laphroaig medicinal character, but surprisingly it is more at the back due to that weight that the kipper like oily smoke style brings. What medicinal feel there is comes across more as a medicinal salve oiliness rather than the cleaner medicinal image of standard Laphroaig. So, this is big is what I am saying.

Neat the oloroso barrel ageing is there but easily lost in the mix. A HEAVY dose of water lets it really come out, bringing red wine, red fruit and such – still not a dominant force, but adding very much appreciated sweeter notes to the brutal edged peat oiliness of the rest of it. Here there are even darker sweet notes going from chocolate to praline in a way that most Laphroaigs don’t have a way to express – again it barely offsets the weight but the darker sweetness complements rather than clashes.

Not a whisky for everyone, or even a whisky for any time – it is so thick and gripping with the intense flavours. However when you are in the mood for it, it is amazing. It doesn’t unseat the Douglas Lain XOP 18 Year single cask from its seat as favourite Laphroaig ever – that is a much more polished beast, this is the sticky unrestrained beast. However this is about a third of the price and still amazing and distinctive quality that you tend to only find in very special single casks.

Brutal and great.

Background: Ohh I had heard a lot about this. Williamson is the name used for these independent bottlings of Laphroaig spirit – and they have a very good reputation. Sometimes released as single malts, sometime teaspooned (a single teaspoon of another whisky added to a barrel so it is not technically a single malt) and released as a blended malt. This one especially had a huge reputation with some very good reviews coming in and recommendations from friends so I succumbed and grabbed a bottle. Cask strength, one of 449 bottles from cask 05057 – a Oloroso sherry cask. This was grabbed from Independent Spirit who managed to get a good chunk of bottles of it in, and was drunk while listening to Godspeed You! Black Emperor – G_d’s Pee AT STATE’S END! That album works so well with big drinks.

Midleton: Red Spot (Irish Single Pot Still Whiskey: 15 Year: 46% ABV)

Visual: Deep, rich gold. Fast thick streaks come from the spirit.

Nose: Smooth toffee and honey. Touch of cherries. Vanilla. Grain fields. Barley cakes. Light fish oil. Water adds fudge cakes and apples.

Body: Apricot. Smooth. Honey. Apples to apple pie fillings. Raisins and sultanas into Madeira notes. Cherries. Light oak. Slightly drying. Water adds more apples and makes very smooth. A touch of liquorice comes out along with shortbread and rice crackers.

Finish: Madeira. Light oak. Plums. A gin air. Slightly drying. Water adds apples, honey sponge and a light menthol touch.

Conclusion: This is so smooth and yet such a rewarding whisky. 46% abv so a tad above the norm and yet still even neat it is super smooth and just two drops of water brings out everything perfectly

It mixes between the smooth honey and toffee backbone and the other notes that then dance over that backbone. Initially light apple notes … dominate seems the wrong word considering how they are nicely subtle … are most prominent is probably the best way to put it. It is a refreshing, easy drinking dram but over time the red fruit and heavier dark fruit notes show their way through to make this a really rich and rewarding experience.

It is like you get the best bits from a fruity speyside, a rich highland and the smooth as silk Irish whiskey all in one glass, with a bit of unusual barrel ageing love on top. Water adds both a fresh menthol touch at the end, but also a more shortbread like slightly more robust middle which makes for a more substantial whiskey overall.

On the down side water also adds a slight rice to rice crackers like character mid body. Nothing too bad, a light not quite right touch, but that is the worst I can say about it. The rest of the whiskey is fantastic.

This is genuinely one of the greatest Irish whiskeys I have tried – all of the smoothness you would expect and with the extra age and barrel ageing bringing such depth of character an already great spirit.

I am so very impressed.

Background: During a short trip with the family around Ireland we ended up with some time in Arklow and not much to do so we poked our heads into a pub called The Old Ship. I asked what irish whiskeys that they had that tended not to leave Ireland and they showed me a delectable set that included this Red Spot and 21 year Red Breast. After much umming and ahhing I went for the Red Spot. It was close. The person pouring accidentally put ice in when I had asked for no ice, and so removed the ice and gave me extra Red Spot to make up for it. I have zero complaints about this at all. Top notch. I was not going to do notes on this as I had no paper, but my parents both supplied paper, and picked up the cost of the whisky. Far too kind. Many thanks. Anyway the whisky, this is single pot still whiskey that has been aged in a mix of the usual Bourbon and Oloroso sherry casks, but also Marsala fortified wine.

Waterford: Hook Head 1.1 (Irish Single Malt Whiskey: 50% ABV)

Visual: Slightly darkened grain to gold spirit with medium speed and thickness streaks coming from it.

Nose: Oily, slightly nutty. Clay. Lime touch. Peppery. Lightly earthy – turmeric. Water adds light grassy and menthol notes.

Body: Smooth. Honey. Oily nuttiness. Earthy – turmeric. Light lime touch. Light apricot. Moderate thickness body. Water makes even smoother, a more oily nut character. Touch of strawberry.

Finish: Grit air. Light smoke wisp. Peppery. Dry white wine. Water makes smoother oily character and adds a peach air.

Conclusion: As only the second Waterford whiskey I have had, it fell to this to really show how much difference a single farm origin, a terroir as they say, can have on a whiskey. I already knew that I very much enjoyed Waterford whiskey from my first encounter with it – it was so high quality, especially considering how youthful it is – but I had yet to work out if it could live up to its base conceit of showing how much difference an environment could make to a whiskey.

Anyway, short answer to that. Yes. Yes it does.

It has similarities to the Ballymorgan 1.1 which I first tried – For one it is still far smoother than a 50% abv 3-4 year old whiskey has any right to be. It also still shows some nice fruity bright elements, though admittedly the fruit is more muted here so expresses itself differently.

So, with the similarities out of the way, how is it different? How does this show the influence of the barley? Well it is pretty darn striking. It is more oily, with a savoury oily nuttiness, and in general it has a more grounded, less bright character. There is a light earthy, peppery character than came across in a way I can’t help but think of as “clay” like after I read up on the soil where the barley was grown. Darn my easily influenced mind.

On a personal level I prefer the brighter character of Ballymorgan but this is very high quality with such a different style to play with, even a wisp of non peat related smoke there. So lovely to examine.

Waterford again proves itself as one the THE distilleries to watch at the moment.

Background: Been meaning to do notes on this for a while. I had my first Waterford a while back, and grabbed this a few months back as well. Waterford’s raison d’etre is that each release is made with barley from a single named farm, to explore the terroir of whiskey. Awesome idea and awesome whisky – the quality is so high, especially considering the age is no more than 4 years odd for each release. Initially each bottling was aged, etc the same way to keep them as similar in production as possible, but now each is aged and blended to best show off the influence of the barley. If you go to the website using the code on the bottle you can get the full detail on exactly how it was aged and mixed and details on the farm – up to an including the sounds of the farms in some cases. Anyway, I settled on this as my second bottle of Waterford as it had won ISW Gold, which seems a good start. I finally got around to doing notes on this after Independent Spirit did a horizontal tasting of six of their whiskies – and trust me, it gave me a new appreciation of exactly how different each bottle could be – it helped that several members o the Waterford team where there to answer many many questions. So, with new energy from that I finally sat down and did these notes.

Glenfiddich: Orchard Experiment (Experimental Series 5) (Scottish Speyside Single Malt Whisky: 43% ABV)

Visual: Pale yellow gold. Slow thick puckering comes from the spirit.

Nose: Apples. Viscous. Cider. Peppery. Vanilla. Honey. Tinned tropical fruit syrup. Water adds menthol and peppermint and some oak.

Body: Apricot syrup. Apple brandy. Oily – a nutty oils style. Alcohol tingle. Oak. Slight drying tannins. Water makes smoother mouthfeel, but still an alcohol tingle. Vanilla custard and toffee comes out along with apples.

Finish: Nutty. Peppery. Tannins. Water adds nettles, oily apple and oily nuts.

Conclusion: Back when I first started drinking whiskey, I was not a fan of Glenfiddich – however I will admit it has massively grown on me over the years. It is a subtle thing with green fruit notes over a restrained spirit and gains well from time in the oak. Something that my more brash whisky enjoying youth did not experience. However, now with a few years in my life I find this, an apple spirit led and finished whisky – that sounds like something that would enhance a green fruit led subtle whisky, right?

So… does it?

Kind of. I feel that either they used comparatively young spirit for this, or the cask finish really layered a rougher spirit touch to the character as this is nowhere near as smooth or polished as the similarly priced and sometime cheaper Glenfiddich 12.

So, if you haven’t guessed yet, this has a fairly rough spirity note- the texture get smoother with water but it still keeps a quite tingly, slightly rough character despite that,

So what does it do right? Lots of apple and apple brandy notes, done in a far less subtle manner than the traditional green fruit of the more standard Glenfiddich but I really can’t claim it doesn’t deliver exactly what is promised on the tin.

However due to that strong influence from the finish a lot of the more subtle green fruit notes are lost, you don’t really get the base Glenfiddich spirit realised much here – instead it feels like the apple brandy influence is layered over a more standard, peppery,tannins touched and nut oils led whisky base. Not bad, but it means that the barrel finish feels less a compliment to Glenfiddich spirit that as a completely separate thing.

Background: So, a whisky finished in Somerset Pomona (A mix of apple juice and cider brandy) Casks. That caught my eye. So far I have had good experiences with the rare apple spirit aged whisky – including an excellent Calvados Highland Park bottling which was one of my earlier set of notes on this site. Anyway, yes, I saw this an Sainsbury‘s and decided to give it a go. With the heat wave recently, I drank this quite late at night when it was faintly cooler – darn the evil day star, Music wise I went with Beast In Black: Dark Connection – My mate Andy recommended them to me (thanks mate) and they are a very over the top, oft sci-fi referencing metal band and a lot of fun so far).

Lochlea: First Release (Scottish Lowland Single Malt Whisky: 46% ABV)

Visual: Pale yellow gold. Fast, thick streaks come from the spirit.

Nose: Thick, stewed fruit. Toffee apple to apple crumble. Plums. Pencil shavings. Sherry trifle. Custard slices. Water adds green grapes, chocolate dust and crushed walnuts.

Body: Thick. Booming oak. Vanilla. Fudge. Raisins. Tannins. Water makes very smooth with a slightly nutty oiliness. Fruitcake. Tinned tropical fruit.

Finish: Light charring. Light bitter chocolate. Peppery. Dry and bitter red wine. Water adds fruitcake and glacier cherries. Milk chocolate, a touch of white chocolate and a nutty character. Some tinned topical fruit.

Conclusion: Ok, I know this must be fairly young spirit – the distillery hasn’t been around that long, only being licensed in 2018, and this was the first release, as the name indicates. Despite knowing all that this has some nice polish to it for its age.

Neat it is slightly closed in the main body, but utterly booming in the aroma, with very little harshness despite its youth and a slightly higher abv that the default.

I am guessing the PX barrel ageing may be doing some of the heavy lifting here, especially in the aroma, but when you hit the body there is a surprising amount of weight from the bourbon as well. There are plenty of vanilla and tinned tropical fruit notes, especially if you use a touch of water to open it up.

However, as mentioned before,the PX brings a lot to the game here – Lots of stewed fruit notes as the thicker aroma of a young whisky meets the dark fruit from the barrel, and yet is smooth enough to make an enjoyable and viscous peak.

Water really helps the slightly closed body start to match that joy of the aroma though. It brings a savoury, oily nuttiness which I’m guessing hints more at the character of the base spirit – I could be wrong, we will see as other expressions come out. Any which way it blends nicely with the shiny, fruity high notes.

Overall it is a very good first release and introduction to the distillery. Lots of promise here and generally worth enjoying just for the whisky it is. Not a must have, especially as this release is starting to get a tad expensive with rarity, but a very nice and polished first release.

Background: Ok, Independent Spirit were bigging this up before it came out, and so I had to grab a bottle. The first release from Lochlea, who kept very quiet up until just before they were ready to release a whisky. As well as coming from the land of Robert Burns, a fact they make a big deal about, they have picked up quite a range of talented people in the whisky industry to work there. I would give names and where from but I lost my notes on that. So, erm, important people. The best. I remember John Campbell was previously at Laphroaig as Distillery manager so that is a heck of a good start. This release was aged in first fill Bourbon cask and Pedro Ximenez casks, natural colour and no chill filtration. Went with some X-Rey Spexs as background music while drinking. No reason, just wanted to listen to again.

Clonakilty: Single Batch (Irish Blended Whiskey: 43.6% ABV)

Visual: Pale grain colour, with fairly slow puckering coming from the spirit.

Nose: Vanilla. Crumpets and butter. Light wholemeal bread. Lime in a zesty fashion. Light menthol. Water makes a tad more neutral and a touch of grain spirit style.

Body: Smooth and light. Strawberry. Vanilla fudge. Orange crème sheen. Lightly oily. Toasted teacakes. Toasted marshmallows. Light cooked grains. Light lime. Water makes cleaner, more citrus notes and more buttery.

Finish: Vanilla. Cream. Cooked rice. Toasted marshmallow. Water makes for a similar experience, with a touch more gentle menthol.

Conclusion: This is a very easy going, very smooth, take as is and don’t add water whiskey. Trust me, there is no need for water here, all it does is make the flavours kind of lighter. I mean even with water it isn’t bad, it is still very drinkable, but it is a better whiskey neat.

Neat it is just thick enough, it is smooth, very smooth and quite light and easy going but managing to avoid coming across as empty feeling.

It has got a gentle sweetness of toffee and vanilla, with some citrus notes laid over, but they are matched with a kind of toasted bready and toasted marshmallow character that managed to make it feel, well not heavy, but more substantial that the deliciously smooth character would otherwise.

Nicely complementing the bready notes is a light buttery character, subtle neat and works well – but it becomes more evident with water to a degree that I feel it hurts it slightly. I much prefer the subtle character it adds neat.

Overall this is a lovely, easy drinking, Irish whisky. Nothing quite makes it a top end must have, but it is very satisfying to drink as is and a nice one to relax with.

Background: Independent Spirit did a Clonakilty tasting a while back, and very nice it was too. I was a bit burnt out at the time so didn’t do any notes at the event, but they did also give us a mini to take home. Which is what this is for me. So I decided to do notes on it, so I had a least some record of the event. So here it is. I have to admit I can’t remember much of the info picked up at the tasting, mainly that is was tasty, so not much to put here. This is listed as double oak so most likely aged in both bourbon and sherry casks. Was still listening to the same UK Subs album as in the last tasting – there were a lot of tracks to appreciate on that album so I had to give it a good few spins.

Cooper’s Choice: Inchdairnie Distillery – Finglassie Lowland Smoke Madeira Finish (Scottish Single Cask Lowland Whisky: 53% abv)

Visual: Pale, slightly greened grain colour. Very slow puckering comes from the spirit.

Nose: Tarry. Oily. Peat smoke. Cinder toffee. Salty. Fudge. Water adds moss. More salt. Slight crushed rocks.

Body: Thick and oily. Slightly tarry. Sweet red dessert wine. Sweet raspberry yogurt. Slightly drying. Vanilla toffee. Strawberry jelly. Water makes smooth. Sherry trifle touched. Chocolate toffee and chocolate liqueur.

Finish: Tannins. Shortbread. Cake sponge. Peat smoke. Dried beef slices. Madeira soaked raisins to fruitcake. Strawberry jam. Water adds melted toffee to chocolate and vanilla toffee. Oily peat. Tarry.

Conclusion: Ok, after encountering some dead distilleries’ take on a peated lowland and absolutely loving it, I’ve been searching for a modern day, more easily available, peated lowland.

This may not be super easy to get, being from a new distillery with, so far, very few releases, but it is both from the lowland area and fairly heavily peated. So, does it fit the bill?

Well it isn’t a traditional lowland. Instead of that smooth triple distilled light style it is slightly salty and with a thickness that calls more towards Island or Highland than to Lowland, so it didn’t fit that niche I was hunting out. However …

This is still great.

It’s oily, almost tarry in a way that reminds me of some of the heavier Mortlach expressions I have encountered, mixed with those slightly salty, rocky Islay like notes. It is still smooth though, which calls to the lowland origins – and is impressive considering the over 50% abv.

So, I’m guessing even without the unusual cask finishing this would still be a solid whisky, but boy does that Madeira finish make it stand out. There is a vanilla sweetness at the start, but as you get deeper into the whisky it mutates into a sweet raspberry, almost jelly or jam like notes which somehow work so well with that oily peat. The sweetness is understated and yet so rounded and well developed in the character it delivers. It makes for an odd, peaty, oily, trifle like feel – which works better than that sounds.

Neat it is still slightly alcohol touched, which again, this is 50% abv and up that is not a surprise, but water turns that into a very slick drink. It is still peaty and oily, don’t worry on that note, but now the red fruit notes are clearer and the base becomes sweeter and smoother, with choc toffee notes that make it more peaty dessert feel, a heavier sweet note that again works brilliantly with the peat.

It’s genuinely good, the base oily peat spirit is very well expressed and matches well with the almost dessert wine feeling Madeira influence to make an enthralling experience. Not the peated lowland I was looking for, but one I’m glad I encountered instead.

Background: As referenced in the notes, I deeply enjoyed some peated lowland whisky I had tried, that are not defunct, so when I saw this – a new distillery, doing a peated lowland it caught my eye. Looking on their website they seem to be doing a wide range of experimental whisky so it may be one to watch in the future. Doesn’t seem to be many official bottlings yet so was happy to get my hands on this Cooper’s Choice independent bottling. Finglassie or also KinGlassie seems to be the distilleries name for their heavily peated expressions. They also seem to have a rye release which is very unusual for a Scottish distillery. This is cask 409, one of 270 bottles, and was finished in a Madeira cask. Bought from the always great Independent Spirit, this was drunk while listening to Cancer Bats: Psychotic Jailbreak – I’d seen them live a few times and really enjoyed the energy of their live performances but had not bought an actual album of their until now.

Barton Distillery: 1792 Small Batch (USA: Bourbon Whiskey: 46.85% ABV)

Visual: Darkened, slightly browned gold. Mainly slow puckering comes from the spirit.

Nose: Cereals. Wisp of smoke. Shreddies. Quite dry. Slight butter. Peppery. Vanilla. Slightly dusty.

Body: Slick. Honey. Vanilla. Slight peach. Lightly waxy. Vanilla yogurt. Flower petals. Light strawberry. Toffee. Water lightens and makes more generic.

Finish: Butter. Peppery to rye crackers. Dried apricot touch. Brown bread. Slight chives. Vanilla yogurt. Water adds slight sulphur and general cereals quality.

Conclusion: This reminds me a bit of Maker’s Mark, just bigger. That is a good thing though, Makers Mark was my go to bourbon for many a year and bigger is generally welcome.

It has the same slightly rustic, peppery and cereal led character but here with extra touches that really pushes it up a notch. The mouthfeel is slick, but a bit waxy, a bit buttery, which makes everything a bit more interesting behind the more traditional vanilla and toffee flavours. There is even a wisp of sulphur adding a touch of weight. Not peat smoke, just a slightly sulphur touched dry air to the whole thing.

There are hints at fruit notes at the edge which is unusual for a bourbon. Nothing showing through strongly, just calls to rounding apricot or strawberry that adds a faint sweetness to what is a dry, cereal led whiskey.

A lot of those flavours are enhanced by the bigger mouthfeel. The slightly waxy, touch really gives grip to a slick bourbon. Despite the touch higher abv it only shows in grip and flavour, no real extra harshness. In fact, on that note, don’t add water to this, it only mutes what is an already good bourbon. In my opinion obviously, I’m not going to slap the whiskey out of your hands if you think differently.

It isn’t a must have bourbon, but feels like a posh Makers Mark and that is no bad thing. Definitely better, but still an easy drinking bourbon and worth the extra pounds it costs. I enjoy it very much.

Background: Fairly simple story for this one. I had a bourbon shaped gap in my whisky selection at the time, was perusing the whiskey selection in Waitrose and noticed this one. Was not silly money, seemed to have a good reputation, and so I grabbed a bottle. Simple. Didn’t know much about it at the time so not much else to add. Had seen IDLES live recently, my first gig for years due to the darn plague going around, so went with IDLES: Crawler as backing music. Enjoyed the gig but was a tad worried that I was pretty much the only darn person masked up. Sigh.

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