Category: Whisky Tasting Notes


Elements Of Islay: LP9 (Scottish Islay Single Malt Whisky: 54.3% ABV)

Visual: Very dark bronzed cherry.

Nose: Smoke. Charred dry grass. Gunpowder tea. Moss. Black pepper. Spicy. Tar. Sherry. Light menthol. Water adds dried tea leaves, tannins and sulphur. Smoked bacon.

Body: Cherry. Intense peat. Thai 7 spice. Black cherry. Thick. Water adds orange crème touch. Mulled wine. Cloves and turmeric. Smoked bacon.

Finish: Thai 7 spice. Tarry. Smoke. Intense. Bitter red wine. Plums. Oily charring. Bitter cocoa. Water adds cloves. Mulled wine. Spiced orange skins. Lots of smoke.

Conclusion: Ok, this is intense. I have been spoiled with intense, aged smooth but peaty Laphroaigs recently of which this is the latest wonder.

This one has lost some of the medicinal Laphroaig character , but more than makes up for it by pushing a) A smokey peaty thing – very burnt greenery, burnt moss and general just smoke intensity. It shows a drier, more herbal smoke than is usual with Laphroaig – giving it a peppery and intense kick.

Against that is super spicy mulled wine and bitter red wine character that takes that pepper note and throws handfuls and handfuls of spice in after it. Holding these two heavy sides apart is a thin red line of sweet cherry and black-cherry which just about keeps everything in control.

Water brings out even more smoke, if that can be believed, smoked bacon notes come out as a rewarding extra to the main body in addition to subtle variance in the existing flavours.

Unlike the also awesome Laphroaig XOP 18 year I tried recently, this does not feel like a traditional Laphroaig in all things, just with extra boost from barrel ageing character. This feels like it keeps all the soot, smoke and peat from from Laphroaig – that is true – however the more medicinal elements seem to be lost under the spicy red wine like character. It is equally amazing, but different in how it expresses it. XOP is more traditional, this is more experimental. Both are great.

Another top notch, immense Laphroaig.

Background: Ok, wow, this was not one I expected to get to try. Independent Spirit had it on at a tasting I couldn’t make it to, and all the bottles sold out very rapidly. However they very kindly let me have a small sample to try and holy shit this is one that sounds awesome. Very many thanks! Distilled in 1998 this must be around 19 ish years old Laphroaig , aged in a single Pedro Ximénez Sherry Butt and bottled at cask strength. I tried this after getting back from seeing Progress Wrestling in Manchester for one of the best shows I have ever seen from them, so was on a high already. Put on some IDLES to listen to as Jim Smallman from Progress got me into listening to them due to tweeting about them, so they were on my mind. Awesome band.

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Bushmills: Steamship Collection: #3 Char Bourbon Cask (Irish Single Malt Whiskey: 40% ABV)

Visual: Yellow to grain. Clear. Fast thick streaks come from the spirit.

Nose: Quite strong alcohol. Lime. Pumpkin. Toasted teacakes. White chocolate. Crumpets. Burnt sugar. Butter. Light charring. Water adds an aniseed touch.

Body: Creamy. Alcohol warmth. Vanilla toffee. White chocolate. Buttery. Toasted teacakes. Water adds fudge. Light pepper. Very smooth. Creamy lime.

Finish: Toasted teacakes. Butterscotch. Buttery. Creamy lemon. Creamy lime. Water adds more creamy lime. Slight caramel. Aniseed.

Conclusion: This a very gentle Bushmills’ flavour-wise compared to the huge cask ageing influence of the previous two steamship expressions I have tried. That is something that seems somewhat of a mixed blessing here, for as much as a gentle, easy drinking Bushmills can be a cool thing it feels like there is some quite young spirit in this which makes it feel a tad alcohol rough up front and runs roughshod over the lighter flavours.

Neat, and on first pour, it is a bit alcohol rough and empty behind that. It is creamy in feel and taste, but it is hard to dig into the whiskey and get any depth from it. Time helps, clearing the rough fumes and gets this one going. The gentle Bushmills’ spirit character is there now, and showing very clearly the bourbon cask influence. Lots of creamy, buttery character with white chocolate and bready toasted teacakes flavours.

It is very much about the Bourbon influence though – the base spirit seems to give only gentle lime notes and a smooth but solid character to work at as the base.

Water helps bring out the creaminess and adds a touch of peppery spice that gives a bit of pep the whiskey needs. This is where it is at its best – creamy and easy drinking with more of the creamy lemon and lime notes coming out, against the bourbon influence of soft fudge and caramel sweet notes, but with just a few spicier notes. Now, at 40% abv and gentle you need to be careful not to add too much water, and what you get is not unexpected for Bourbon ageing, but here you do get a very clear expression of what that charred bourbon oak can do. It feels for the most part that the base spirit is just a delivery system for that experience.

Not the greatest Bushmills – lacking the range or vibrancy of their best expressions – It seems that pure ageing in charred oak isn’t the best use of their spirit to accentuate its strengths, but it is still an easy drinking and creamy whiskey that really shows the cask. Ok, but not a must have.

Background: Back in the day I loved the more unusual barrel aged expressions of Bushmills that popped up every now and then and I was sad to see them vanish. Thus when they started doing these Steamship expressions, aged in odd cask, they jumped onto my must grab list – though they are only available through travel retail which has made hunting them bloody difficult. This one was grabbed by my parents for me while they were on holiday – many thanks! It is a more standard expression that the past two (Port and sherry casks) being aged as it is, in charred bourbon barrels. Still, it was one I was happy to grab. Went with Arch Enemy – Will To Power while drinking, and went through a few measures as I contemplated my thoughts on it.

Kilchoman 2018 European Tour Bottling – Machir Bay Cask Strength (Islay Scottish Single Malt Whisky: 59.8% ABV)

Visual: Pale brackish grain. Slow thin streaks come from the spirit.

Nose: Thick. Peaty. Oily character. Light menthol and moss notes. Peppermint. Water adds dust balls and soot. Slight salt.

Body: Thick. Oily. Toffee and caramel. Thick peat. Oily charring. Oily chocolate. Oily peppermint cream. Water makes creamier. Salt touch. Honey. Sweet apricot. Sauternes wine. Sherry trifle.

Finish: Peppermint cream. Peat smoke. Light charring. Water adds dessert wine notes.

Conclusion: this is not what I expected, not at all. The extra abv seems to have utterly changed how the Machir Bay whisky expression comes across.

At normal abv strength this seemed slightly light back when I last tried it – very enjoyable and complex but gentle. This booms with oily thickness in feel, matched with huge honey to trifle sweetness. Everything feels like it is delivered in a oily fashion – oily peat, oily chocolate, oily charring, and now added to that is a completely new element -oily peppermint notes. This minty menthol to peppermint character is fresh yet creamy and adds both a sweetness and a slight natural mint leaves that I did not find in the standard expression. It makes it feel fresher, bigger and more greenery touched, adding to and massively changing the overall character.

This Islay character Kilchoman have become well known for is more subtle here than in a lot of their expressions. It is smokey, slightly salt touched, but the huge, thick oily and sweet character used here means that the sea breeze and peaty characteristics are less prominent that usual. Instead the apricot spirit note I have noticed at the back of Kilchomans before is now pushed to the forefront here in big dessert wine like flavours.

Oddly considering what makes this so different is what the extra abv brings to the game, this actually works better with water. Only a few drops are needed to bring out the best, so it is still a lot higher abv than the base expression, but those few drops make it smoother and really bring out the sherry trifle complexity from below the oily character.

Again the distillery does brilliantly – a sweet dessert wine meets Islay whisky that is rewarding on every level. Highly recommended.

Background: Second of the samples I was given by Independent Spirit for doing notes on, many thanks! They had done a Kilchoman tasting night I had to miss, but kindly let me try this – an exclusive bottling for the 2018 tour. It is a cask strength take on the Machir Bay which I was already a fan of. This was tried directly after the prior Kilchoman tasting, so I was still listening to the new Spektrmodule podcast.

Kilchoman: Loch Gorm 2018 (Islay Single Malt Whisky: 46% ABV)

Visual: Moderate gold colour with fast thick streaks coming from the spirit.

Nose: Smokey. Lightly salty. Sea breeze. Raisin loaf. Charcoal dust. Spicy. Turmeric. Seaweed. Water adds greenery and moss, plus a mix of rocks and salt.

Body: Sherried raisins. Smoke. Dried smoked beef. Paprika. Light custard sweetness. Drying alcohol. Water adds cherries, makes very smooth. Peaty. Light apricot.

Finish: Soot. Salt touch. Dried smoked beef. Overcooked streak. Malt loaf. Water makes beefier in a broth style. Malt chocolate and a red fruit touch.

Conclusion: This is both distinctly forceful Islay in its style, and yet somewhat restrained with great subtly being showed in the openings this provides. The sherry use isn’t overpowering, but instead interwoven throughout the whisky to add light extra spice, and a little extra sweet dark and red fruit character. It adds a gentle sweetness that smooths the edges of a solid Islay core.

So, lets talk about that solid Islay core then. It is restrained but still evocative of the sea breeze and wet salted rocks of Islay, showing sooty smoke and dried beef to overcooked steak meaty roughness. So, distinctive as an Islay but not leaning into the punching medicinal or peat assault of the more intense ends of the scale, just weighing in with a character that brings imagery of a seaweed laden rock pool and wild island character that the region espouses. It is very well done, layered and expressive.

Water brings out more subtleties from the spirit – cheekier red fruit, but more tellingly an apricot sweetness that seems to belong to the spirit itself rather than the sherry ageing. An odd element but one I have seen in the background of a couple of Kilchoman now. The Islay character is still the core, but the more restrained expression lets a surprising amount of lighter notes through to play.

This is very good indeed – as mentioned in the background, I had the choice between buying a bottle of this, or the port aged cask, and I really feel I should have bought this expression instead back then as this is very impressive.

Subtly understated, rewardingly solid – this is a Kilchoman that brings weight and range from the sherry but is not lost to it. Very highly recommended and my respect from this distillery is rising with every expression I try.

Background: This is the first of two samples I was given by Independent Spirit for doing notes on, many thanks! They had done a Kilchoman tasting night I had to miss, but kindly let me try this, a sherry aged take on the spirit. This came out at the same time as the port cask, and back then I decided to go with that expression over this one. Time to find out if that was the right choice. Warren Ellis had put out a new Spektrmodule podcast – a collection of ambient and haunting music, so I put it on while doing the notes.

Tamnavulin: Double Cask (Scottish Speyside Single Malt Whisky: No age statement: 40% ABV)

Visual: Burnished bronzed gold. A few thick and fast streaks form from the spirit.

Nose: Thick. Alcohol touch. Mild Baileys cream. Pencil shavings. Brown sugar granules. Rock dust. Water adds cake sponge and cherry pocked digestives.

Body: Slick. Honey. Raisins. Vanilla toffee and vanilla custard. Rock dust. Light malt drinks. Smooth. Alcohol jellied feel to the middle. Figs and plums. Water adds more honey, golden syrup. Light menthol. Soft cherry. Sherry trifle and orange zest.

Finish: Malt drinks. Rock dust. Raisins. Heavier oily alcohol notes. Figs. Spotted dick. Vanilla toffee and vanilla yogurt. Dusty.

Conclusion: Hmm, I’m about to add water to this, but before I do that I’m going to get some thoughts down first. This seems decent so far, but I have a feeling that it is leaning very heavily into the barrel ageing to achieve that. The dark fruit notes from the cask are distinct and pleasant – figs, raisins and the like are laid over a smooth body with honey sweetness at its base. Similarly the vanilla toffee of bourbon ageing gives a sweet and simple backbone to this.

So when I say that it leans heavily on the barrel ageing it is because, under that there is something slightly heavier and rougher tasting in the alcohol notes, if not giving rough mouthfeel to match. Elements you would expect from a heavier, shorter still but here in this lighter and smoother whisky. This being my first Tamnavulin I’m unsure if this is due to young spirit being used in this, or if the heavier, more oily viscous rough notes are part of the house character. Either way these rougher and sometimes dusty notes are off notes that feel like they should not be present in the whisky.

Water brings a lot more out – zesty orange notes that are delightful, against softer cherry notes that give body. It uses both ageing barrels to shoot flavour out, but even now there is a kind of heavier, oily off note underneath everything.

At twenty quid for a bottle I’m not complaining too much, but for all its flavour range it feels like they are trying to paper over the cracks of the base spirit. I would be interested to see what they do with older expressions – if that cleans it up at all or if they still show there.

So, not super great, but packs in a lot at a lower price than most.

Background: Another first set of notes from a distillery. Though not my first time encountering this distillery, or even this whisky. I first tried this at a mates house as part of a whisky night at theirs. Later I saw in in Sainsbury‘s going for just over twenty quid a bottle, so decided to give it a proper try as well, at the whisky night I may have been a tad drunk. Looks like this was their first official bottling for a while, an expression aged in both bourbon and sherry barrels. Prior to that it think it was predominantly used in blends. Put on The Youngins – The Youngins Are Hardcore while drinking. Fairly short album of stripped down punk so I put it on loop so I didn’t feel the need to rush the whisky to match.

Douglas Laing: Provenance Single Cask: Bunnahabhain 10 Year (Scottish Islay Single Malt Single Cask Whisky: 10 year: 46% ABV)

Visual: Clear, slightly greened brackish hue. Very light coloured.

Nose: Thick, salty, slightly viscous oily notes. Brown bread. Fish oils. Light broth. Wet rocks. Greenery. Water makes more salty, smoother, more rock notes.

Body: Honey. Rocks. Salt. Alcohol warmth. Gentle peat. Slight dry medicinal to strong alcohol character. Mature cheese, peppery. Butter fat. Water makes smoother, saltier, drier and less sweet. Vanilla and vanilla toffee. Slight lime.

Finish: Brown bread. Dry. Dry vodka. Gentle peat smoke. Water adds slight lime, vanilla and white chocolate.

Conclusion: Ok, Bunnahabhain is generally an unpeated whisky, I know that. This still tastes lightly smokey, ok? I cant lie on that one! It isn’t a meaty smoke character. But there is still some. Anyway, got that out of the way.

Neat it is a thick, kind of fish skin oils touched, slightly alcohol warm thing with big honey sweetness against a salty, rocky Islay character. The higher alcohol feel makes it a tad drying, which doesn’t quite match the sweeter character but it makes a simple, comparatively gentle Islay flavour set with a nice oily, thick mouthfeel.

Water does a lot of good, removing the harsher alcohol notes and the accompanying dryness, but it also strip out the more interesting flavours. The sweetness becomes more gentle and the odd oily, butter fats and peppery notes are lost.

Water makes it the easy drinking Islay, still showing a light peat smoke (I have no idea how), gentle sweetness and light salt. Easy to drink but most of the fun is lost. Id say the more interesting texture and flavour of the neat whisky makes it worth the slighter harsher notes that come with it. Give it some time to air, to get rid of some of the rough fumes, but drink neat – it makes for a reasonable attempt at a balance.

It isn’t a standout of the Islay world, but it really shows the non chill filtered style with a very nuanced mouthfeel that would otherwise have been lost. The slight mature cheese notes seem to be one of those extra elements and one I find fascinating. Apart from that it is generic light side of Islay flavour, good mouthfeel and some rough notes.

Not bad, not must have, but a decent take on the light end of Islay.

Background: Been digging these hip flask sized Single Cask bottlings for a while, a chance to get to know a whisky reasonably without dedicating the cash to a full bottle. Though I have had so many now I needed to ask for help from the lot at Independent Spirit so I could look up online which ones I have already done notes on. Bunnahabhain is an interesting one, a generally unpeated Islay. Not one I have had a huge range of experience with so this was chance to try and sort that. I’d been watching Kaizo Trap tons recently so put on some Leslie Wai music while drinking. Mainly Paradigm, the track from Kaizo Trap. This was distilled Oct 2007 and bottled Dec 2017.

Teeling: Stout Cask (Irish Blended Whiskey: 46% ABV)

Visual: Clear golden touched grain colour with fast thick streaks from the spirit.

Nose: Honey. Strong alcohol. Lime touches. Thick chocolate. Crushed palma violets. Caramel. Raisins. Raspberry yogurt. Spicy rum. Coffee. Water adds slight menthol note.

Body: Smooth. Caramel. Port. Cherries. Honey. Smooth chocolate liqueure. Chocolate toffee. Water adds grapes, spiced orange and cake sponge. Smoother chocolate. Praline.

Finish: Chocolate. Fudge. Trifle. Sherry. Cherries. Light oak. Milk coffee. Water adds praline and nuts.

Conclusion: So, this is the second stout aged whiskey I have tried in recent weeks, and damn this is bloody lovely. I think that this has still had rum ageing, and that may be part of what makes it so great. I’m not sure if it is that, the slightly higher abv, or what, but this has much stronger whiskey style at the base that the stout has just added to rather than being dominated by the stout. That extra bit of character from the whiskey means this is far more complex that the already nice Jamerson’s stout aged expression I tried, and this all just comes together for something special.

Up front it is honey sweet, with raisins and spicy fortified wine notes that are very recognisable as Teelings. It is a tad strong in the alcohol neat. But that is very easily soothed over with a few drops of water.

Behind that is a very smooth chocolate liqueur character – very stout like, especially the sweeter of the imperial stout takes. I’ve seen chocolate notes in whisky before, but never so clearly used in counterpoint to the sweeter, lighter main whiskey,.

It’s wonderful – easy drinking despite the slightly higher alcohol strength, even with the slight rougher elements neat, and that is perfectly sorted with a drop of water. There is that wonderful Irish whiskey smoothness and honey sweetness, but the multiple unusual barrel ageings lets it run the range from light Irish citrus notes, spicy rum notes and the dark chocolate stout notes. The spicy rum works well, with the stout it create a real rum barrel aged imperial stout character, and definitely shows the spicy extra character to the main whiskey. It feels like those rum notes act as a stepping stone between the two sides of the whisky – making what could be separate quality Irish whiskey and stout elements become a smooth progression of flavours.

Sp. basically you get the smoothness of a good Irish whiskey, the complexity more associated with the Scottish whisky from the barrel ageing, and together it works so well.

Not stupidly expensive, very high quality, highly recommended.

Background: So, I’ve enjoyed past experience with the Teeling range of whiskeys – and this one caught my eye as something a bit different – from a quick google it starts with Teeling Small Batch as the base, Irish Whiskey that has been finished in rum casks. Some casks that had been used for ageing Teeling Small batch were given to Galway to age Galway Bay 200 Fathoms Imperial Stout beer in. These casks were then given back to Teeling and Teeling Small Batch whiskey was then put back in for a final finish to gain notes from the Imperial Stout. Whew. Think I got that right. Anyway, did notes on this after seeing Epic Beard Men live, so was listening to their new album “Season 1” which you can download free from – http://epicbeardmen.com/. I’m a big fan of B. Dolan, and his work with Sage Francis here makes for some tight tunes. This whiskey was another one grabbed at Independent Spirit.

Loch Fyne: The Living Cask Batch 4 (Scottish Blended Malt Whisky: 43.6% ABV)

Visual: Clear grain. Slow thick streaks.

Nose: Viscous. Sharp lime notes and alcohol. Floral and fresh grain fields. Water adds menthol and crushed rocks.

Body: Smooth. Toffee and vanilla. Creamy lime. Cardboard underneath. Bitter charring. Bitter almonds. Water adds more bitter almonds. More water adds softer lime and creamier notes. Chalk touch. White chocolate.

Finish: Menthol. Lime sorbet. Rocks. Cardboard. Bitter almond. Water adds fudge and crushed peanuts. More water adds marshmallow. Brown bread and chalk.

Conclusion: After the awesome 1745 Living Cask I was very much looking forwards to trying this, less Islay dedicated, Living Cask. I have to admit straight up that it is a bit of a disappointment.

At its heart it seems a softly sweet, floral yet lime touched, heavily Speyside influenced whisky. It is ok, with a soft vanilla fudge base, lime high notes and floral weight – but then this kind of cardboard to harsh bitter almond underlying character roils underneath, leaving an unpleasant aftertaste as everything heads out into the finish.

Now, me being a man of the (whisky) world I figured some water would deal with that nicely – and I wasn’t exactly 100% wrong. It just took much more water than I expected. A little water makes it rough as fuck – but a lot of water and the lime notes and softer sweet notes come out, but now against a general weak low end grain whisky like character that really is not showing the whole thing at its best.

So, it is sub optimal – slightly rough spirit notes with water, slightly rough bitter notes, used with Speyside like notes that while good don’t feel special. I guess a living cask will have its up and downs, and this one is on the down side for me.

Background: So, I tried Living Cask 1745 and it was bloody lovely. A peaty Islay take on the core concept of the living cask – a cask of blended whisky that was never allowed to empty, just topped up every time it reached half way so it was an ever changing expression. So I dropped back to The Whisky Shop in Bath to grab this, the fourth batch of their non Islay ever changing Living Cask, hoping it would hold up. Put on Frank Carter and The Rattlesnakes’ Modern Ruin while drinking- I’m still mixed on the album, it is nowhere near as intense as the first album, but feels like there is still more to tease out of it.

Douglas Laing’s XOP Laphroaig 18 Year (Scottish Islay Single Malt Single Cask Whisky: 18 year: 56.8% ABV)

Visual: Bronzed with slow thick streaks from the spirit.

Nose: Peat. Charcoal. Strong alcohol. Salt. Sultanas. Moss and seaweed. Medicinal. Dry cake sponge. Kippers. Brown sugar. Water adds smoke and oily notes.

Body: Sherry. Strong alcohol. Charring and soot. Medicinal. Salt. Charred nougat. Salt. Water adds cherries. Dry red wine. Huge peat. Tannins. Raisins. Slight peach. Grapes. Plums.

Finish: Soot. Dried beef. Numbing alcohol. Malt chocolate. Iodine. Water adds tannins. More malt chocolate. Nut oils. Tofu. Vanilla toffee and chocolate toffee.

Conclusion: Usually Laphroaig loses some of the peat and medicinal intensity as it ages, losing some of those elements that make the younger spirit so very identifiable. For what it loses there it however gains greater subtlety, smoothness and complexity.

This does not lose the intensity in any way, shape or form. It is sooty, peaty, dried beef, salt, seaweed and medicinal all in one, all punching out at the brutal cask strength. The sherry ageing, usually so dominant in whisky, tries to push to the fore. It brings, oddly enough, dry sherry notes as well as the more expected red wine notes, but they are backing the intense Laphroaig character, not leading it or controlling it.

Neat it is a brutally intense experience – there is sweetness coming like nougat that has been quickly charred somehow – harsh, with oiliness coming in from kippers to nut oils seeping under that. It feels as much as it tastes, with hard to place savoury notes weighing in heavily to ground it.

Now, if that kick is too much there is always water to play with, and the high abv gives a lot of room to do so. It still keeps the medicinal and sooty character, but brings out layers of dry red wine, sultanas, cherries and even odd fruit notes, before heading back into a dry and medicinal finish.

Now, I tend to wait a week or so after opening a bottle to do notes these days, seems to clear out some rough notes, so I’ve had this a few times now. Caught at the wrong moment this can be quite closed as a whisky. The intense alcohol, charring and smoke can close off access to everything else, and sometimes is seems even water play can’t open it up. Other times, caught at the right moment it has all the goodness of a young Laphroaig, some quarter cask notes, matched with rich red fruit and a mix of red wine notes that makes it utterly exceptional.

I love it – it is a super intense ride of Laphroaig and more. However, even loving it, it is a ride of high points and low points depending on how it is reacting today. For the high points I am happy with it, as when it is on it us bloody amazing and I have not seen such a mix of intensity, Laphroaig character and wood character work so well before. However at the cost, something that may be not super reliable on the high may not be worth it for you.

So, look at the cost, look at the info here, make up your mind. You call.

Background: Ok, this is very expensive even for an 18 year old Laphroaig, and those are not exactly common. I was allowed to try the tiniest of sips of a sample at Independent Spirit and it blew me away, but there was no way I could get it at the time. Then I received a cheque saying an audit had revealed I was owed money and well, so now I own a bottle. I don’t believe in fate, but if I did then it definitely wanted me to have this whisky. Anyway, cask strength, in a stupidly over the top box which is so wasteful, but I would be lying if I said I did not find cool. I am a hypocrite, grr, down with wasteful packaging! Anyway, I was nervous breaking this open, hoping it would hold up to my memory – especially after buying the darn thing! Anyway put on some old, more goth era Lacuna Coil while drinking. Still like their more metal newer stuff, but it seems to waste the vocal range that the singers have – old school is where it is at.

Jameson: Caskmates Stout Edition (Irish Blended Whiskey: 40% ABV)

Visual: Moderate gold colour with fast thick streaks from the spirit.

Nose: Creamy. Menthol. Noticeable alcohol. Soft lime. Coffee notes. Dried apricot. Brown sugar. Aniseed. Water adds dry honey.

Body: Creamy. Lime jelly. Milky chocolate. Alcohol tingle. Baileys. Aniseed. Water adds vanilla custard. Apricot. More chocolate and baileys. More creamy.

Finish: Milky chocolate and milky coffee. Lime jelly. Shortbread. Light oak. Water adds slight cardboard. Bitter cocoa. Chocolate bourbons. Menthol.

Conclusion: Stout aged whiskey? It had to happen eventually. Stout just makes sense for giving complementary flavours – much more sense in my opinion than the hoppier beers that have already been tried. So how well does it work in this case?

Not bad actually. It is pretty creamy, though with a few rougher alcohol elements, especially when taken neat. While the stout elements, especially chocolate, come through clearly, it dominates the whiskey less than you might expect. You get the chocolate, some small amount of coffee and a big dose of creamy Baileys like character. There is a tingle of fruity Jameson’s spirit character below, but the main kick of that is waiting for water to be added to it can come out better. Instead at this point it has a light aniseed like character that prickles around the edges in a spicy way.

Water changes things around quite a bit. It soothes the alcohol, though at the cost of bringing out some cardboard like grain spirit notes at the very back. However as a trade off for that it does bring up the notes from the base Jamesons. Now the cream chocolate notes come out around soft lime, vanilla custard and apricot that create a much more rewarding and complex experience. The apricot especially booms. Then soothes into a chocolate and shortbread finish.

So, stout ageing works well, very will in fact. The base spirit has some rough notes, even with water, and some of the more off notes of blended whisky comes through with water. But those are small elements and generally I was impressed by it. As time goes on a menthol freshness comes out around the whole thing, unexpected, mouth tingling and refreshes from the heavier chocolate notes.

Not super refined, but very good flavour for a very good price and definitely shows that stout ageing whiskey is something worth investing time in.

Background: This sample was a gift from a friend from work – thanks Matt! He also did the photo of his bottle so I had something to go here, so double thanks. Anyway, the naming is pretty self explanatory. Jameson’s gave whiskey casks to the Franciscan Well brewery which stored stout in it. This cask was then given back to Jamerson who aged whiskey in it. Makes sense right? I’ve run into IPA aged whiskey before but this is my first encounter with stout aged ones. Put on some Miracle Of Sound while drinking this. I would claim it is because both of them are from Ireland, but really I just love his music. It’s awesome.

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