Tag Archive: Whiskey


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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Heaven Hill : Rittenhouse: Straight Rye Whisky Bottled-In-Bond (USA: Rye Whisky: 50% ABV)

Visual: Bronze to amber. Fast thick streaks come from the spirit.

Nose: Vanilla. Peppery. Rye crackers. Honey. Orange zest. Light menthol and mint leaves. Orange fruit sugars. Water keeps similar but more water adds apples.

Body: Mead. Thick. Golden syrup. Pepper. Brown bread. Syrup cake. Slight cough syrup. Water makes more menthol. Pears. Soft apricot. Vanilla. Peppercorn.

Finish: Peppery. Vanilla. Brown bread. Vanilla yogurt. Light menthol. Water adds more menthol.

Conclusion: Right, I’m never sure if American whiskey – be it bourbon, rye, corn or whatever – should have water added to it. I know the stereotype is with ice but I’ve never taken to that. What I do know though is that for this one, with and without water is a heck of a different experience.

Neat it feels like the platonic ideal of a rye whiskey in my (admittedly comparatively limited) experience. It is peppery and spicy over a sweet, syrupy base that makes it heavy and thick. Even taking into account the 50% abv this can take a metric wodge of water and still feel thick and syrupy on the tongue. It is a heavy, rustic, thick, peppery and just plain rye biscuit tasting whiskey.

Water, well, first comes out the menthol notes. Initially this is a drawback as combined with the thickness of the texture you get a kind of sickly cough syrup taste. This is but a stepping stone though, keep adding water you get past that, warning, it takes more water than you would think.

With that huge amount of water you finally get green fruit added into the menthol – lighter notes, still against the pepper spice, but hear a more revealing and subtly fruity whiskey rather than the sheer rye assault.

Neat it is the rye beast, water makes slightly too menthol, but with enough water it does have a rewardingly fruity spirit to go with the peppery rye even if it doesn’t 100% work like that. Still, this is a whiskey about the rye and going for that I have to say it does that bloody well.

Background: Since my mind has been expanded recently on the breakdown of American whiskey styles, including exactly what constituents a bourbon and what doesn’t, which I find I have been getting wrong for a while, I wanted to dance back into the American whiskey again, and I decided to go with the rye. Grabbed at Independent Spirit after having sampled a few ryes, this was drunk while listening to Guns and Roses – Appetite for Destruction. It just felt right.

Bushmills: Steamship Collection: Port Cask (Ireland Single Malt Whiskey: 40% ABV)

Visual: Deep honeyed gold.

Nose: Brandy cream. Christmas pudding. Plums. Sweet red wine. Pencil shavings. Cake sponge. Water makes lighter and brings out almonds.

Body: Very smooth. Raisins and sultanas. Creamy toffee. Cake sponge. Malt chocolate. Dry port. Dry fudge. Light orange crème notes. Water adds sweet plums and slight grapes.

Finish: Creamy. Sultanas. Christmas pudding. Madeira cake. Vanilla toffee. Rye crackers. Malt chocolate. Light menthol touch. Orange crème notes. Slight coffee. Water adds plums.

Conclusion: This is very good indeed – it has that full, rich, port aged character, yet still manages to keep the smoothness of Bushmills, and even hints of the lighter Bushmills spirit character under the heavy dark fruit notes of the ageing. It makes for a dangerously drinkable, yet heavy flavoured mix.

Neat it is a tad closed in character, but it is still good – showing a range of raisins and sultanas character, leaning into heavy Christmas pudding notes. There is a light sponge backing and over time slight rye whisky like notes comes out with spice and light orange crème styling – these are however, just light backing notes.

Water is needed to really open it up – but only the slightest tough – this is a very easy whisky to flood and ruin. However, just a touch of water really opens it up into sweet plum notes and also lets the base Bushmills feel and light green fruit to come out to contrast the heavier flavours. More-so than neat it also becomes smoother and easier to drink.

What takes it from good, to great is the subtle heavier backing notes – starting at vanilla toffee and going into malt chocolate before ending with mild roasted coffee notes. It is a subtle weight that lets the dark fruit notes have hints of heavier backing without sacrificing the smooth and light core. The aroma also carries a lovely brandy cream note, but it doesn’t follow into the body so much.

My only disappointment with this is that it isn’t a touch higher abv – at 43-46% abv this would have has a bit more play and room to use water and that would have made it awesome – right now the water becomes too much, too quickly and doesn’t give you room to experiment. Some room to play would have made it so awesome. Still bloody good.

Background: Another hard effort trying to get hold of this one. I adored Bushmill’s 12 year Caribbean Rum cask finish many years ago and was sad to see it vanish – sadder still that Bushmills seemed to move away from unusual ageings completely for many years. Thus this Steamship collection was right up my alley – espeically since I loved their earlier Sherry edition. Both are travel exclusive so you can only find them in airport duty free areas. I saw this on the way out to China, but knew there was no way a bottle would survive my three week holiday and return home – so ever since then I have been trying to get it, to find that every duty free my mates and I hit was too small to have it in. In the end The Celtic Whiskey shop saved my hide as it looks like they got the chance to sell some of it. So I grabbed it. FINALLY! So, fully port aged Bushmills , that is a new one on me. Put on AFI, Burials while drinking this. Mainly because “I hope you suffer” is Jimmy Havoc’s entrance theme in wrestling. I am shallow.

Jefferson’s Wood Experiment: 1 (USA Bourbon/Whiskey: 46% ABV)

(Standard whiskey barrel with #3 char)

Visual: Very dark reddened bronze.

Viscosity: Very fast sheet of streaks.

Nose: Thick and full of alcohol. Rye crackers and brown bread. Honey. Aniseed. Treacle. Light prunes.

Body: Honey. Charring. Slightly dry back. Rye crackers. Water makes more honeyed and smooth. Slight dried apricot. Slight sulphur.

Finish: Alcohol. Rye crackers. Honey. Slightly rough. Charring. More honeyed with water. Light mocha. Slight cloying sour cream note. Slight sulphur air.

Conclusion: This is – well – the most pedestrian of the 5 experiments I would say. It matches the more simple description of the process it went through – a more charred standard barrel – by being a very stripped down whiskey/bourbon compared to the complex language and layers of the others. A baseline I guess – the base experience that the other experiments build off.

Neat it is very much rye crackers touched with honey backing – pretty much the base bourbon concept but with none of the frills. At this point it is also a tad alcohol touched which doesn’t help it.

Water does help to a degree – it takes out some of the alcohol and lets the honey notes seeps over the harsher charring; It still has a bit of sulphur and other harsh notes – stuff that work with bigger whiskeys or bourbons, but feel off notes here.

It is … sub optimal shall we say – feels a very basic bourbon, with a few off notes. Not one I would recommend – especially considering the equivalent price you are paying for the set of the experiment bourbons as a whole. There is hints of some good stuff, and some mocha notes in the finish which are nice – but generally it feels very generic, with a few points letting it down.

To give it a more positive spin – this is the base, it lets you see how the other experiments develop in relation to it. As itself, it is not much, especially for the cost, It is only really useful as a benchmark to see how the other experiments differ.

Background: Kind of copy pasted with small alterations from my first experience with the wood experiments – This is a bit interesting – Bourbon legally has to be aged in now oak casks that can only be used once. Yep, somewhere an oak producer has their fingerprints on that piece of legislation I’m sure. Anyway, this takes 4 year old bourbon, and finishes it in different environments- Best I can tell from the description above this one is put in a standard barrel, just more charred – so is probably the most normal of the experiments. Anyway, I only have my hands on a small amount – Independent Spirit did a tasting on the set of 5, and let me have what was left over for doing notes on – Many thanks. This is the largest one, so I could spend a bit more time with it.

Jefferson’s Wood Experiment: 11 (USA Bourbon/Whiskey: 46% ABV)

(Original Barrel: Inserts for used wine barrels. High mocha)

Visual: Bronzed gold.

Viscosity: Fast thick streaks.

Nose: Lightly milky coffee. Tiramisu. Some alcohol. Toffee. Salted lemons. Water adds menthol.

Body: Orange cream. Peppery. Peppermint. Some alcohol. Shredded wheat. Slight sour tang. Orange jelly sweets. Water adds honey and menthol.

Finish: Alcohol. Peppermint. Orange cream. Lime tang. Water adds menthol and mint. Slight milky coffee.

Conclusion: Ok, like the no 5 whiskey/bourbon I tried before this, this leans towards a more traditional bourbon but with one unusual element that comes out.

What you have here at the base is a sweeter, slightly orange cream touched bourbon – fairly normal, albeit with more alcohol feel than normal.

What comes out, especially with water, is a slightly peppermint to menthol character – a much fresher set of notes than usual. If you need a comparison I would say it comes in kind of similar to Johnnie Walker Green, to my hazy recollection of last time I tried that – however the menthol notes don’t seem to mesh quite as well to the bourbon style as they did to that blended whisky take.

It is odd that that peppermint style freshness is what stands out, as the aroma was quite coffee touched, which made me think that this was going to be similar to experiment 10 – while, admittedly the coffee does come out in the finish, for the most part the coffee really doesn’t seem to have much influence here. A pity.

It’s not terrible, but the twist and the main bourbon don’t mesh in a way that enhances either side. So, interesting, but one of the weaker experiments.

Background: Kind of copy pasted with small alterations from my first experience with the wood experiments – This is a bit interesting – Bourbon legally has to be aged in now oak casks that can only be used once. Yep, somewhere an oak producer has their fingerprints on that piece of legislation I’m sure. Anyway, this takes 4 year old bourbon, and finishes it in different environments- Best I can tell from the description above this one is put in a standard barrel, with wine barrel wood staves put in for extra oak influence, and charred for mocha styling. Again a practice that is not allowed for standard bourbon. Anyway, I only have my hands on a small amount – Independent Spirit did a tasting on the set of 5, and let me have what was left over for doing notes on – Many thanks. This is one of the larger ones, so I could spend a bit more time with it. Drunk while (still) listening to Scroobius Pip – No Commercial Breaks – yes, I did this one immediately after doing notes on experiment 5.

Jefferson’s Wood Experiment: 5 (USA Bourbon/Whiskey: 46% BV)

(Whiskey barrel 3: Standard whiskey barrel. #3 char with a cuvee cube tube.)

Visual: Deep bronzed to red.

Viscosity: Fast thick streaks.

Nose: Honey. Rye crackers and pepper. Caramel. Water adds more crackers and some brandy cream.

Body: Warming. Cherries. Oak. Honey. Vanilla. Slight alcohol dryness. Water makes much more cherries. Slight fudge. Aniseed.

Finish: Charring. Treacle. Dry. Oak. Slight menthol. Water adds cherries. Slight brandy cream. Peppery.

Conclusion: This is a more standard bourbon/Whiskey than the last two I tried, but still has a few twists in its tail. First impressions are a honeyed bourbon with charring, oak and similar peppery notes. Nothing bad but also nothing unusual.

A bit of time taken and the first oddity comes out – a slight cherry sweetness that isn’t something I see often in bourbon. It is nice, and gives a slight Irish Whiskey style call – especially the sherry aged examples of such. An easy going spirit meeting the more peppery spiced bourbon.

Water brings this side out much more – more sweet cherries matched with slight brandy cream – a quite rich experience and one I enjoyed very much. As time passes the more traditional bourbon notes rise again to take centre stage, with the sweeter elements pushed to the side.

So, overall it has a slight showing of a good twist to a fairly standard bourbon. Fairly solid quality in general. If it managed to balance the sweetness with the bourbon style over a longer time scale this would have been well worth recommending. As is, its a nice twist but not a must have.

Background: Kind of copy pasted with small alterations from my first experience with the wood experiments – This is a bit interesting – Bourbon legally has to be aged in now oak casks that can only be used once. Yep, somewhere an oak producer has their fingerprints on that piece of legislation I’m sure. Anyway, this takes 4 year old bourbon, and finishes it in different environments- Best I can tell from the description above this one is put in a standard barrel, with cuvee cube tube added for extra wood exposure, then given extra charring. Again a practice that is not allowed for standard bourbon. Anyway, I only have my hands on a small amount – Independent Spirit did a tasting on the set of 5, and let me have what was left over for doing notes on – Many thanks. This is one of the larger ones, so I could spend a bit more time with it. Drunk while listening to Scroobius Pip – No Commercial Breaks – still listening to the music Speech Development Records gave away for free digital download.

Jefferson’s Wood Experiment: 10 (USA Bourbon\Whiskey: 46% ABV)

(1 French/American hybrid wine barrel 225L. Traditional with #25 toast profile)

Visual: Deep bronzed colour.

Viscosity: Slow thick streaks.

Nose: Full. Treacle. Pencil shavings. White chocolate. Light wood smoke. Toasted teacakes. Water makes more toasted teacakes.

Body: Light front. Orange. Peppery. Slight alcohol weight. Tinned tropical fruit. Milky mocha coffee. Lightly nutty.

Finish Toasted teacakes. Milky coffee. Milky hot chocolate. Light nuts.

Conclusion: Even with the small amount I had of this, the split between two distinctly different sides was evident. So, yeah, take everything here as a small first impressions.

Up front in the aroma and on the first sip this seemed fairly booming, but not an unusual bourbon – peppery, slightly smokier than normal in a woody way, and as mentioned, quite booming. Sipping brought a familiarly bourbon orange note in kind of creamy style so, solidly big, but not unusual.

Then the finish comes around and this is where it changes to style two. Milky mocha coffee, gentle and soothing, comes out – plus it returns to some toasted teacake notes that were only hinted at in the aroma, but held off being full developed until the end.

This part is very nice, very easy going, very soothing while delivering well developed coffee flavour. Even better as my sample was coming to the end this part started backing up into the main body, indicating it was probably going to play a bigger part as the drink went on.

I can’t add much more to the notes than that as I added a drop of water to what was left and that returned it to the more standard bourbon that it seemed at the start. So, a mix of two tales, but that coffee part is lovely – hope it would have had more of that if I had spent longer with it.

Background: Kind of copy pasted with small alterations from my first experience with the wood experiments – This is a bit interesting – Bourbon legally has to be aged in now oak casks that can only be used once. Yep, somewhere an oak producer has their fingerprints on that piece of legislation I’m sure. Anyway, this takes 4 year old bourbon, and finishes it in different environments- Best I can tell from the description above this one is put in a barrel constructed from two smaller barrels, then given extra charring. Again a practice that is not allowed for standard bourbon. Anyway, I only have my hands on a small amount – Independent Spirit did a tasting on the set of 5, and let me have what was left over for doing notes on – Many thanks. This is one of the smaller ones, so I presume was one of their favourites – as of such its more a first impressions than a full tasting note. Hope that is ok with all of you – thought it was still worth sharing as it is a bit unusual. Drunk while listening to some Warrenpeace as he gave an album away free for digital download – pretty cool so far.

Jefferson’s Wood Experiment: No 4 (USA Bourbon Whiskey: 46% ABV)

(Experiment – Whiskey Barrel 3. Standard whiskey barrel #3 char with High Mocha Cube Tube)

Visual: Deep copper gold.

Viscosity: Fast thick streaks.

Nose: Honey. Sherry trifle. Sour mash. Vanilla.

Body: Sherry trifle. Treacle. Warming. A tiny drop of water adds fudge and sour mash style.

Finish: Treacle. Honey. Vanilla and white chocolate. Brandy cream. Sour mash. Tropical fruit. Slight sour grapes.

Conclusion: Just a short first impression for this one, but from what I have tried it looks to be a good one. While it keeps a sour mash feeling style that is one of the more well known bourbon styles it is a lot sweeter than most of those I have encountered. The base feels slight Jack Daniels like in the sour mash style, with lots of the oak influence, but everything else feels much closer to a sherry touched Irish whiskey to me. It has a very sherry trifle sweetness matched with white chocolate and vanilla you would expect from American oak.

Between the two it gives a very sweet dessert interpretation over a solid rustic feeling base. A mix of solid grounded weight and sweet high notes makes for what feels like like a very varied whiskey and bourbon mix of an experience.

After I finished it, the sweet air sunk into what felt like a remnant of brandy cream air hovering in my mouth, and then as that slipped away into charring and sour mash again before finally vanishing.

Ok, I think that’s all I can write about my brief encounter – first impressions – this one I could definitely spend more time with. Think it will have a lot of depth to dig out.

Background: This is a bit interesting – Bourbon legally has to be aged in now oak casks that can only be used once. Yep, somewhere an oak producer has their fingerprints on that piece of legislation I’m sure. Anyway, this takes 4 year old bourbon, and finishes it in different environments- Best I can tell from the description above this one is put in a standard barrel, but has had heavily charred American oak placed within it to make for quicker ageing. Again a practice that is not allowed for standard bourbon. Anyway, I only have my hands on a small amount – Independent Spirit did a tasting on the set of 5, and let me have what was left over for doing notes on – Many thanks. This is one of the smaller ones, so I presume was one of their favourites – as of such its more a first impressions than a full tasting note. Hope that is ok with all of you – thought it was still worth sharing as it is a bit unusual. Drunk while listening to Jonathan Young’s Disney rock covers playlist. Because of course.

Angel’s Envy (USA: Bourbon/ Whiskey: 43.3% ABV)

Visual: Quite deep gold.

Viscosity: Slow but thick streaks.

Nose: Minty. Peppery. Banana candy sweets. Rye crackers. Banana syrup. Spicy red wine. Light cherries. Vanilla. Topical fruit. Water adds pear drops.

Body: Big. Orange crème. Dry raisins. Madeira. Water adds banana and pear drops and light Blackpool rock.

Finish: Butterscotch. Peppery. Brown bread and rye crackers. Orange crème. Madeira. Dry raisins. Rum soaked fruitcake. Water adds pear drops and dried banana along with hints of malt chocolate.

Conclusion: Right – I really do like this one – it feels like a mix of traditional bourbon vanilla and rye characteristics matched with the unusual fruity raisins and dry spicy wine notes. At this point it feels like a sherry aged bourbon (Yes I know legally you can’t sherry barrel age bourbon, run with me on this one) – and like that I definitely enjoyed it.

However this is not just a good, but in fact an excellent whiskey and what makes it that is it feels like a whole host of traditional sweet shop notes have been mixed in with that – notes of pear drops on the light end, chewy banana sweets for thicker notes and a sparkle of Blackpool rock sweetness above that – lots of lighter and sweeter notes than adds a real easy going character into the bourbon style. It is a huge contrast but not in a way that creates any unpleasant dissonance of character.

This has so many subtle, interesting notes around the solid bourbon like base, and sherry aged whiskey highlights – and these are then subtly enhanced again by adding a drop of water. It calls to mind high quality bourbon, but playing with a range of complexity that normally it would not be allowed to handle.

An excellent whiskey/bourbon – one that I genuinely recommend you grab if you ever get the chance. It has been a few years between tries for me, and I hope it is not that long before I can try it again.

Background: OK, a quick explanation first on why I put both bourbon and whiskey up above. In most fashions this is a bourbon best I know, but, again as a far as I know, legally bourbon has to be aged entirely in fresh casks. This has been aged in port pipes for about 3-6 months after initial maturation, so I think it is technically not bourbon. Any which way – yep – an experimentation that I approve of. I first tried this years ago during the “Road Trip Of Awesome” in America, but did not do notes at the time. So, when I saw that it was in Independent Spirit’s “Mediocre Whisky Tasting” line-up I was a very happy bunny (Disclaimer – I am not actually a bunny). As before this was done in a more social environment, so my notes may be a tad more scattershot that normal – apologies.

Paddy Old Irish Whiskey

Paddy: Old Irish Whiskey (Irish Blended Whiskey: 40% ABV)

Visual: Grain to yellow.

Viscosity: Fast thick streaks.

Nose: Viscous. Strong alcohol jelly like fumes. Toffee. Grain. Hay fields. Fudge. Water smooths and makes nuttier. Light lemon comes out.

Body: Light. Sweet caramel. Lemon meringue. Very light alcohol character. Slightly nutty. Water adds nutty chocolate. Walnuts. Soft lemon. Banoffee pie.

Finish: Caramel. Orange crème. Light wood notes. Flour. Neat spirit air. Nutty. Water makes nuttier and mixed with chocolate. Coffee cake. Soft lemon. Banoffee.

Conclusion: Ok, from the aroma I was expecting something much worse. The aroma is very viscous and alcohol filled, while being pretty simple. Not a good start.

The main body then wasn’t actually to bad. A gentle sweetness, lemon and a small but gently rising nuttiness. In fact later on that nuttiness seemed to take more of a centre stage. There are notes that state the alcohol strength, but more in flavour than any harshness or fire. It isn’t the most complex whiskey I have encountered, nor the most smooth, but it definitely does the job.

Water enhances the nuttiness and brings out nice banoffee pie notes. It is very gentle like this – you can still feel the rougher edges at the centre (edges? At the centre? Ah, ya know what I mean. Hopefully). There are also some rough edges in the finish- not harsh – just a very raw spirit kind of air. This doesn’t stop it being a pretty gentle drinking and satisfying whiskey. A gentle lemon comes out and that keeps the nutty and banoffee notes from dominating and becoming too sweet, thus keeping the sipping character of a good Irish whiskey.

If I hadn’t known how inexpensive this is then, barring the aroma, I would never had guessed. It is not a special, take your time to examine, whiskey, but for the price it is great value. Frankly it is very easy to justify just keeping a bottle around for enjoying with mates. It is genuinely better that a bunch of more expensive whiskeys I have gad. A solid sweet whiskey with a nice range – there is a touch too many alcohol flavours there and a not so great aroma, but mid body it is rock solid. Definitely worth the asking price.

Background: Grabbed this one on a whim, I was already grabbing some whisky from The Whisky Exchange and this mini was under three quid, so seemed a fair thing to take a risk on. A full 70cl bottle is fairly cheap as well – a quick google shows prices between 20 and 25 pounds. The bottle is plastic rather than glass, but that is not too unexpected at this price point. Drunk while listening to Ihsahn: After – I hadn’t listened to that strange mix of guitar noise for awhile, so broke it out.

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