A Rarely Available, Must-Have Cult Bourbon at K&K California — Colonel E.H. Taylor, Jr. Small Batch B.I.B – American Whiskey News

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A Collector’s Favorite Bourbon from Buffalo Trace
Colonel E.H. Taylor, Jr. Small Batch Bottled in Bond Straight Kentucky Bourbon (750ml) ($39.99)
“If you’re a fan of Buffalo Trace bottlings and you’ve never been able to snag a bottle of their smaller production stuff, this is the perfect place to start.” —Andrew Whiteley, KL NorCal Spirits Buyer

Featured here is one of the most sought-after and collectible Bourbons in the market today. In the past few years, when we were lucky enough to get a minuscule allocation, it was parsimoniously doled out by the bottle. Everything we acquired would sell out on the site, often in minutes. This time around, however, we were able to secure a large enough parcel of the Colonel E.H. Taylor, Jr. Small Batch Bottled in Bond Straight Kentucky Bourbon that we are offering it with no limits on a one-time basis. Based on its cult status and its very affordable price of $39.99, we expect it to fly off our shelves. Easily among our favorite bottlings from Buffalo Trace’s impressive portfolio, the E.H. Taylor, Jr. Small Batch with its high corn mashbill and strong wood influence offers the perfect complement of sweet grain and spice. Despite what you might assume given its 100 proof designation, this Kentucky Bourbon has a surprisingly smooth approach that’s perfect for sipping. Considering the overall rarity and incredibly reasonable price, this is one to buy a few bottles for the near term and a few more to store away for a special occasion. Don’t delay, as once our allocation is gone, we likely won’t see another until next year.

Colonel E.H. Taylor, Jr. Small Batch Bottled in Bond Straight Kentucky Bourbon (750ml) ($39.99)

This bourbon, bottled in bond, was aged for seven years in the famous Colonel Taylor’s warehouse built in 1881. It is the latest from the sought-after E.H. Taylor line from Buffalo Trace Distillery. Soft and subtle, this is easily the most approachable and affordable of the recent Taylor releases. The Bottled-in-Bond Act of 1897 means that the bourbon come from barrels all produced at one distillery, in a single season, and then stored in a bonded warehouse for at least four years before being bottled at 100 proof.

Andrew Whiteley | KL Staff Member | Review Date: February 06, 2019

I never thought I’d see the day we could secure enough of this to shout it from the roof tops! Colonel Taylor Small Batch is finally here in more than six-bottle-at-a-time quantities! Hallelujah. If you’re a fan of Buffalo Trace bottlings, and you’ve never been able to snag a bottle of their smaller production stuff, this is the perfect place to start. The high corn mashbill in combination with a big woody profile gives an incredible combination of sweet and spicy without relying heavily on rye grain. The 100 proof required by the bottled-in-bond act is actually a perfect spot for sipping. It’s robust enough to stand up in cocktails and sexy enough to enjoy on its own. The flavors are sweet candied corn, mature floral notes, and tons of spicy wood and clove and burnt orange peel. It’s time to case up, ’cause we have no idea if or when this opportunity will come again.

David Othenin-Girard | KL Staff Member | Review Date: February 07, 2019

It’s been a little while since I’ve sat down and evaluated this product thoroughly. A standard in my back bar when I can get it, but I tend “to drink and not think” this one, if you know what I mean. The fact that it’s recently become slightly more available (for what will certainly be a short period of time) means I get to take some time to consider this one thoroughly. Supposedly the same mash bill as George T. Stagg, I actually get a strong similarity to another famously hard to get Buffalo Trace Bourbon, Rock Hill Farms. Maybe it’s a warehousing thing or the fact that they’re both 100 proof, but the mashbills on the two should be different. The nose still has tons of sweet dark oak spice, strong Tahitian vanilla, and caramel. There are also touches of barnyard and dried vegetation. Big sweet corn appears on the palate with a lovely kick thanks to the higher proof. This is the perfect whisky to go in between Eagle Rare and Blanton’s, and the shoe fits perfectly, figuratively speaking. Sad we don’t get to sell this on the regular, but hopefully more stocks will continue to open up on this excellent brand.

Shaun Green | KL Staff Member | Review Date: February 06, 2019

Wow! Great classic bourbon is so hard to find and E.H. Taylor (along with all the stable) is almost always in short supply. Wonderfully spicy and alluring, viscous, and showing the slightly sweet corn and oak qualities I love without being cloying or overly woody. Especially for a 100 proof whiskey, it is amazingly smooth on the palate and finishes super fine.

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Article source: http://www.whiskyintelligence.com/2019/02/a-rarely-available-must-have-cult-bourbon-at-kk-california-colonel-e-h-taylor-jr-small-batch-b-i-b-american-whiskey-news/

Buffalo Trace Distillery Releases Double Eagle Very Rare Bourbon – American Whisky News

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Buffalo Trace Distillery Releases

Double Eagle Very Rare Bourbon

New Release is a 20-Year-Old Bourbon in a Custom Crystal Decanter

FRANKFORT, Franklin County, Ky (Feb 6, 2019) – Fans of Eagle Rare Bourbon Whiskey are in for an unexpected treat, as Buffalo Trace Distillery announces the release of an ultra-rare, 20-year-old bourbon called Double Eagle Very Rare.

A luxurious crystal decanter and silver presentation box accompany this limited edition whiskey that has a name with double meaning. The 20-year-old bourbon matured twice as long as the standard Eagle Rare 10-year-old bourbon and the Double Eagle decanter features two beautifully sculptured crystal glass eagles, one inside the bottle, and one serving as the stopper.

The presentation box consists of two sliding doors, imprinted with a design reminiscent of eagle feathers. Sliding open the doors triggers spotlights above and below the bottle, to reveal the beautiful hand blown crystal decanter. Only 299 of these special bottles were produced. An individually numbered letter of authenticity is included with each.

“We’ve been waiting for this whiskey to mature for years. Even after two decades, these barrel are surprisingly balanced. Hints of vanilla, toasted oak and caramel lead to a gracefully aged oaky flavor,” said Kris Comstock, senior marketing director for Eagle Rare.   “We worked on the packaging for more than two years, and finally settled on what we think is a beautiful decanter inside an eye catching, yet tastefully decorated box.  Something that anyone would be proud to display on their bar. And it tastes even better than it looks.”

The suggested retail pricing for Double Eagle Very Rare is $1,999. The next release of this 90 proof whiskey will be spring 2020.

About Buffalo Trace Distillery

Buffalo Trace Distillery is an American family-owned company based in Frankfort, Franklin County, Kentucky. The Distillery’s rich tradition dates back to 1773 and includes such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee.  Buffalo Trace Distillery is a fully operational Distillery producing bourbon, rye and vodka on site and is a National Historic Landmark listed on the National Register of Historic Places. The Distillery has won 21 distillery titles since 2000 from such notable publications as Whisky Magazine, Whisky Advocate Magazine and Wine Enthusiast Magazine. Its Col. E. H. Taylor, Jr. Four Grain Bourbon was named World Whiskey of the Year by Jim Murray’s Whiskey Bible 2018.  Buffalo Trace Distillery has also garnered more than 500 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit www.buffalotracedistillery.com.

Article source: http://www.whiskyintelligence.com/2019/02/buffalo-trace-distillery-releases-double-eagle-very-rare-bourbon-american-whisky-news/

Braeckman 11 Year Old 2007 Single Grain Whisky

Trip to Taiwan – part 5/6

ReizenGeplaatst door Mark Dermul zo, februari 10, 2019 09:25:42

Van al dat lekkers in
het Kuva Hotel krijgt een mens wel honger, maar daar weten ze in Taiwan wel weg
mee. Ik heb zelden zo lekker gegeten als in deze week, moet ik bekennen. Het
enige nadeel is dat ik de Chinese keuken in België wellicht nooit meer zal
kunnen appreciëren…

Enfin. U weet
ondertussen hoe het er in Taiwan aan toe gaat, toch? Onze gastheer wilde van
geen wijken weten en toornde onze mee naar zijn eigen favoriete whisky bar. En ‘neen’
zeggen is geen optie, hoor (niet dat we dat zouden gewild hebben, maar dit
terzijde). Immers, Mr Wang had zijn medewerkers in de loop van de dag op pad
gestuurd om één en ander klaar te zetten…

Tot mijn spijt ben ik
de naam van de bar vergeten, maar ik weet nog wel (dankzij de foto’s die ik
maakte) wat we die avond allemaal geproefd hebben.

En als ik zeg
‘geproefd’ dan meen ik ook ‘geproefd’, hé. Dus telkens 0,5 of max 1cl per glas.
Gelukkig maar, want dit was het straatje dat we de lippen lieten passeren:


Box 2002 Private Bottling Cask
2015-799 for WhiskyClub.co


Glenrothes 1997 Private Bottling for
WhiskyClub.co (coming soon)


Suntory Special Blend


Mars Yokoso for Lamigo Monkeys


Mars Fubuki


Hibiki Blender’s Choice


Macallan Classic Cut 2018


Glenburgie-Genlivet 31 Year Old Cadenhead’s


Bruichladdich 20 Year Old Cadenheads
Special Individual Cask Bottling


Loch Lomond 2002 Single Bourbon Cask
for World One Whisky Society


Loch Lomond 2002 Single Sherry Cask
for World One Whisky Society


Inchmurrin 2001 Single Bourbon Cask
for World One Whisky Society


Inchmurrin 2007 Single Sherry Cask for
World One Whisky Society


Yoichi Single Malt


Kavalan Oloroso Sherry Cask


Highland Park 14 Year Old 2002
Single Cask for Hsiu Ming


BenRiach 19 Year Old 1999 Glen
Stuart Sherry Butt Finish


GlenDronach 23 Year Old 1993 PX
Sherry Puncheon #29


GlenDronach 19 Year Old 1995 PX
Sherry Puncheon #3319


GlenDronach 24 Year Old 1993 Sherry
Butt #668


GlenDronach 20 Year Old 1993 Oloroso
Sherry Butt #14


GlenDronach 22 Year Old 1995 PX
Sherry Puncheon #3044

Ikzelf had ook een fles meegebracht als geschenk voor onze gastheer: de
Allt-A-Bhainne voor Mark Manny’s Malts. Ik was maar wat blij dat Mr Wang
hem kon appreciëren. Ik weet ook dat hij het meende, want hij is er de man niet
naar om uit beleefdheid woorden te wikken en te wegen. Zijn studies in
Zwitserland en de Verenigde Staten hebben van hem een eerder atypische
Taiwanees gemaakt die het hart op de tong heeft. Een kerel naar mijn hart. En
de manier waarop hij ‘Whot da fack!’ om de twee minuten in de mond neemt, is
ronduit hilarisch.

Hoewel het ondertussen al middernacht werd, kreeg hij plots een
telefoontje. Enkel bekenden van hem stonden op het punt een nieuwe whisky-shop
te openen. Ze waren de laatste hand aan het leggen aan de inrichting en de
schappen met flessen aan het vullen. Of hij geen zin had om even te komen
kijken alvorens de grote opening daags nadien? Hopla, wij met z’n allen weer de
auto in om die nieuwe shop te gaan bezoeken.

Hoewel ik geen uithangbordje zag, meen ik uit het gesprek te hebben
kunnen opmaken dat de shop naar de naam Paddy zou gaan luisteren, hoewel ik
hoop dat ik me vergis. Want er stond niet één Ierse fles op het schap. Het
jonge koppel is namelijk gespecialiseerd in Macallan, Karuizawa, Yamazaki en
Chichibu.

Bij het zien van al dat moois sprongen de tranen mij wederom in de ogen.
Wat een geluk dat de kassa nog niet aangesloten was (‘yeah, right,’ mompelde de
credit card in mijn achterzak).

En terwijl we vol bewondering naar de flessen keken krijgen we nog een
drammetje aangeboden. Eerst de Chichibu 7 Year Old Travel Exclusive 2018 for Japan
Duty Free, gevolgd door de Hibiki 30th Anniversary botteling.

We drukten dit jonge, ondernemende koppel een visitekaartje in de hand
en wensten hen alvast erg veel succes toe.

De volgende dag hadden we enkele uren vrij om de omgeving te gaan
ontdekken. Je zou bijna vergeten dat Taiwan ook nog heel wat mooie tempels en
parken heeft. Die mochten we toch niet aan ons laten voorbijgaan?

De Tempel van Confucius en de Dalongdong Baoan Tempel lagen vlakbij
elkaar, dus dat was meteen twee vliegen in één klap.

En ik moet bekennen, in deze tempels, midden in de bijzonder drukke
hoofdstad, zijn een oase van rust, respect en sereniteit. Het was – voor mij
althans – een kippenvelmoment.

Na een blitzbezoek aan het warehouse van Mr Wang zelve – waarvan we ook
erg onder de indruk waren – trokken we naar de andere kant van de hoofdstad om
One Whisky World te gaan bezoeken, wederom een whiskyshop met een geweldig
assortiment. De eigenares van de winkel – Connie Lin – stond namelijk op het
punt om zelf een vat GlenDronach te bottelen. We proefden drie samples, één op
oloroso en twee op PX. De Oloroso was duidelijk de meer complexe, de PX vaten
waren dan weer veel toegankelijker.

Ik legde het als volgt uit aan Mrs Lin: ‘De PX zou ik met vrienden
delen, de Oloroso zou ik voor mezelf houden.’ Ze knikte begrijpend, maar
stiekem verdenk ik haar er van dat ze alle drie de vaten zal laten bottelen,
want het waren alle drie top whisky’s van deze Speysider.

Ondertussen was de zon al weer achter de horizon verdwenen, zakte we af
naar het Breeze Center in het business
district
van Taipei voor een gezellig diner in een ‘Hard Rock Café’-kloon
waar de sfeer er echt wel in zat.

Het gezelschap besloot nog een afzakkertje te nemen in een lounge-bar,
maar ik verontschuldigde me, want ik wist dat dit onze laatste avond in Taipei
was en wilde nog één monument bezoeken. Een korte metrorit later stond ik op
het Plein van de Democratie te genieten van het uitzicht op de Chiang Kai-Shek
Memorial Hall.

Hoe indrukwekkend, zeg. Zoveel details. Zo’n pracht en praal. Ik was
sprakeloos.

Wordt vervolgd!

  • Reacties(0)//blog.whivie.be/#post4448

Article source: http://iloapp.whivie.be/blog/blog?Home&post=4455

Old Perth 23 Year Old at The Whisky Barrel – Scotch Whisky News

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Old Perth 23 Year Old

Shop £151.88

 

1994 vintage blended malt Scotch whisky. Rare blended whisky consisting mainly of sherry cask matured Macallan. Bottled 2018 by Morrison MacKay. 515 bottles. Blended Scotch whiskies are produced by blending whiskies distilled at two or more different Scottish distilleries and the whiskies may be single malt whiskies, single grain whiskies, or single malt and single grain whiskies.

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Article source: http://www.whiskyintelligence.com/2019/02/old-perth-23-year-old-at-the-whisky-barrel-scotch-whisky-news/

1883 FERMENTER FILLED FOR THE FIRST TIME IN 100 YEARS AT BUFFALO TRACE – American Whiskey News

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1883 FERMENTER FILLED FOR THE FIRST TIME

IN 100 YEARS AT BUFFALO tRACE

Distillery recommissions one of Col. E.H. Taylor, Jr.’s original fermenters

Click here to watch a short video

FRANKFORT, Franklin County, Ky (Jan. 23, 2019) – Having long been buried and forgotten, one of Col. E.H. Taylor, Jr.’s original fermenters is getting a new lease on life. For the first time in 100 years, the fermenter, which dates back to 1883, has been recommissioned and once again filled with Old Fashioned Sour Mash.

            Buffalo Trace Distillery made a historic discovery in 2016 when it uncovered Col. E.H. Taylor, Jr.’s intact fermenting vats dating to 1883, the original foundation wall Taylor built in 1869 and a second foundation built by Taylor in 1873. The distillery remnants and fermenters had been decommissioned, covered with a cement floor and forgotten, until the Distillery began work on the O.F.C. Building to turn it into more meeting and event space. With this historic find, the Distillery altered its plans and immediately began working to excavate and preserve this piece of distilling history with the help of a bourbon archaeologist. The space is now famously referred to by the nickname “Bourbon Pompeii.”

            Once uncovered, the National Historic Landmark distillery set forth to bring one of the fermenters back online. The top of Fermenter No. 7 has been lined with some of the cleaned-up bricks that were uncovered during the excavation, and was relined with copper like it would have been during Taylor’s tenure. After adding piping to connect the fermenter with the Distillery’s microstill, the fermenter was tested earlier this month and then filled with mash for the first time in 100 years on the morning of Jan. 10th.

            As a testament to Taylor’s legacy at Buffalo Trace, the Distillery plans to use the fermenter to produce Old Fashioned Sour Mash, similar to how Taylor did nearly 150 years ago. The Distillery applied for a patent on this sour mash process and received patent pending status in 2017.

            The O.F.C. Building, including the recommissioned fermenter and other Distillery remnants can be seen on the Distillery’s complimentary E.H. Taylor Tour, which is offered Monday through Friday by reservation. The tour, which allows visitors to get up close with the now active fermenter, also makes stops at the Old Taylor House and Warehouse C.

            In the future, Buffalo Trace also plans to use the upper levels of the O.F.C. Building as event space as originally planned, offering another unique way to view the sour mash process and experience this unique discovery.

About Buffalo Trace Distillery

Buffalo Trace Distillery is an American family-owned company based in Frankfort, Franklin County, Kentucky. The Distillery’s rich tradition dates back to 1773 and includes such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee.  Buffalo Trace Distillery is a fully operational Distillery producing bourbon, rye and vodka on site and is a National Historic Landmark as well as is listed on the National Register of Historic Places. The Distillery has won 21 distillery titles since 2000 from such notable publications as Whisky Magazine, Whisky Advocate Magazine and Wine Enthusiast Magazine. Its Col. E. H. Taylor, Jr. Four Grain Bourbon was named World Whiskey of the Year by “Jim Murray’s Whiskey Bible 2018.”  Buffalo Trace Distillery has also garnered more than 500 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit www.buffalotracedistillery.com

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Article source: http://www.whiskyintelligence.com/2019/02/1883-fermenter-filled-for-the-first-time-in-100-years-at-buffalo-trace-american-whiskey-news/

Sonoma Co Distillery Tasting at the Whisky Shop #SFO Friday, February 15th, 5-7PM – American Whiskey News

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Friday, February 15th, 5-7PM 

Local Whiskey: 

Sonoma Co Distillery 

Founded in 2010 in the heart of Sonoma County, Sonoma Co Distillery is California’s premier whiskey distillery. Their ‘grain-to-glass’ approach to whiskey brings a hands on quality to every bottling, producing a delicious selection of bourbons and ryes. A variety of popular and upcoming releases will be sampled, with distillery representatives and whisky experts on hand to answer all your whiskey questions.

More Details RSVP 

Note: This tasting was previously scheduled for February 1st, 

but will be held on the 15th.

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Article source: http://www.whiskyintelligence.com/2019/02/sonoma-co-distillery-tasting-at-the-whisky-shop-sfo-friday-february-15th-5-7pm-american-whiskey-news/

The Whisky Exchange “Glenmorangie Allta – Private Edition No.10″ – Scotch Whisky News

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Glenmorangie Allta – Private Edition No.10

Modern Scotch whisky is at an interesting point. Whisky makers are torn between two poles of thought – tradition and innovation – with regulations governing both pushing them to choose their paths carefully. When it comes to carefully respecting the past while looking to the future, no one quite walks that fine line as well as Glenmorangie’s Dr Bill Lumsden with his yearly Private Edition bottling. This year sees the launch of the 10th release in the series, and it’s his geekiest experiment yet: Glenmorangie Allta.

The Glenmorangie Private Edition range

Each entry in the Private Edition range showcases the more experimental side of Glenmorangie. The distillery is best known for its straight-down-the-line core range, but it’s always had more left-field releases on the books. From early forays into the world of finishing, to buying forests in the Missouri Ozark mountains to make custom casks, Glenmorangie has, at least in recent memory, always had a love of playing with whisky.

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The first nine Glenmorangie Private Edition releases

The Private Edition range started out with the release of Sonnalta PX – a Pedro-Ximénez-sherry-finished version of the classic Glenmorangie Original – and quickly started heading into less-trodden territory. From there we had the lightly-peated Finealta, Sassicaia-finished Artein, new-oak-matured Ealanta (Jim Murray’s top dram in The Whisky Bible 2014), red-wine-finished Companta, floor-malted-Maris-Otter-barley-based Tüsail, sweet-shop-inspired Milsean, madeira-finished Bacalta and rye-matured Spios. Each very different and revealing one of the many experiments that Bill Lumsden has hidden in the Glenmorangie warehouses.

It’s all about the yeast

For the tenth birthday of the range, Bill has created a whisky that has been in the making for years. It was inspired by whisky-writer Michael Jackson’s insistence that Glenmorangie used its own strain of yeast when making whisky. While Bill Lumsden couldn’t find any evidence of that in the distillery’s recent history, he decided to make it so.

Yeast is everywhere. It’s a micro-organism that is almost ever-present, floating in the air and lying on almost every surface. Not every strain of yeast can be used for fermentation – the process of turning sugary liquid into alcohol that’s at the heart of the whisky-making process – and the ones that can don’t necessarily produce nice flavours, so choosing the right one was important.

Saccharomyces Diaemath

To find a strain with a connection to Glenmorangie, they took samples from around the distillery and sent them to yeast experts Lallemand for analysis. After a lot of research, they isolated three or four viable strains of yeast, all found living on barley from Cadboll, a nearby estate that supplies the distillery with top-quality malting grain.

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Dr Bill and padawan Brendan McCarron surrounded by barley, ready to launch Glenmorangie Allta

A single strain was selected and cultured, growing it from a single cell up to nine tonnes of yeast. The distillery named it Saccharomyces Diaemath. “Dia e math” is the Gaelic for “God is good”, a reference to the old name for yeast: goddesgood. Back before brewers and bakers knew how yeast worked, they assumed it was the work of God, and, as we know, the work is good1.

Making Allta

Glenmorangie Allta starts with two very specific ingredients: Saccharomyces Diaemath and malted barley from the Cadboll estate, a yeast and barley from the farm where it was originally found. The rest of the whisky-making process is almost identical to that of regular Glenmorangie, although the spirit was filled into second-fill- and refill-bourbon casks, to allow the underlying character to take centre stage, rather than the flavours from oak that you’d get with first-fill casks.

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An artist’s impression of the inside of Dr Bill Lumsden’s head – all it’s missing is a wine rack and a sharp suit

Originally the plan was to mature the whisky for about 15 years, but even with less-active casks, the woody flavours started to take hold quickly. Bill chose to release it this year, at under 10 years old, to make sure that there was a still a distinctive Diaemath character.

He also chose to bottle it at a higher strength than previous releases, giving it more intensity to better show off the flavours that Diaemath has produced – 51.2% ABV rather than the more usual 46%.

But all that aside, what does it taste like?

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Glenmorangie Allta Private Edition No.10

Nose: Thick toffee and caramel notes to start. Fruit, herbs and a touch of earthy spice develop in the glass – apples, sultanas and green leaves. Malty notes slowly appear, sweet and grainy – like standing in the middle of a malting floor just after the barley has been turned. Crunchier, more youthful notes fill in the gaps: green apples and slightly underripe pears. A drop of water reveals candied violet floral notes as well as more pears: fresh, poached and pear drops.

Palate: Barley sugar, fruity boiled sweets, honeysuckle and a touch of the candied violet from the nose lead. Vanilla cream (single cream) runs through the centre of the palate, accompanied by baked apple and a touch of sugar-crusted, slightly singed, flaky pastry – tarte tatin and cream. Water brings out more orchard fruit, as well as a touch of earthiness and even more cream.

Finish: The apples and cream fade away to leave cheek-tingling spice and orange zest.

Comment: A combination of crunchy fruit and softly spicy spirit with Glenmorangie’s trademark creaminess and American-oak vanilla notes, with apples and pears providing a bridge. A successful experiment.

The Future

While Allta is a one-off limited edition, Glenmorangie has continued to use the combination of Diaemath and Cadboll barley almost every year, with a week of production dedicated to it. While we probably won’t see an ongoing ‘wild yeast’ bottling, it will no doubt work its way into other whiskies in the future – another paint in Dr Bill’s flavour palette.

Glenmorangie Allta is now available to pre-order on The Whisky Exchange. Orders will be dispatched as soon as the whisky arrives.

1 Goddesgood means something more similar to ‘a gift from God’, but I’m not going to begrudge Glenmorangie for tweaking it slightly to make such a good name for its own special yeast.

Article source: http://www.whiskyintelligence.com/2019/02/the-whisky-exchange-glenmorangie-allta-private-edition-no-10-scotch-whisky-news/

BUFFALO TRACE DISTILLERY RELEASES SEASONED STAVE BOURBON EXPERIMENT – American Whiskey News

Seasoned Staves 36 and 48 mos aged high res (002)

BUFFALO TRACE DISTILLERY RELEASES

SEASONED STAVE BOURBON EXPERIMENT

FRANKFORT, Franklin County, Ky (Jan. 29, 2019) Buffalo Trace Distillery is releasing its latest round in its experimental whiskey collection, two bourbons aged for more than nine years in barrels made from oak staves seasoned for three and four years.

The bourbons, filled with Buffalo Trace’s mash recipe #1, were put away to age on October 27, 2009 in new barrels with staves that were seasoned for 36 months and 48 months. Most barrel staves air dry for six months, but these oak staves were allowed to season for much longer in hopes the barrels would offer a unique flavor, different than standard barrels.

“Although the taste difference is slight between the two experiments, these whiskeys taste different than our flagship Buffalo Trace bourbon. The 48 month seasoned stave barrels created a more mellow taste and holds less flavor from the wood. The 36 month seasoned stave bourbon is a little more flavorful with oak notes and caramel present,” stated Master Distiller Harlen Wheatley.

These bourbons will be sold in a two pack case, so consumers can evaluate the two and compare taste differences for themselves.  Each bourbon has been bottled at 90 proof.

This is the 22nd experimental release from Buffalo Trace Distillery, having started with its first experimental release in 2006. In total, there are more than 22,000 experimental barrels of whiskey aging in the warehouses of Buffalo Trace Distillery, the largest number of experimental barrels ever held in inventory at the National Historic Landmark Distillery, and most likely the world. Each experimental barrel has unique characteristics that differentiate them in distinct ways. Some examples of experiments include unique mash bills, types of wood, and different barrel toasts. In order to further increase the scope, flexibility, and range of the experimental program, an entire micro distillery, named The Colonel E.H. Taylor, Jr. “OFC” Micro Distillery, complete with cookers, fermenting tanks, and a state-of-the-art micro still has been constructed within Buffalo Trace Distillery. Buffalo Trace has increased its commitment to experimentation with the recent addition of its Warehouse X. Although small in size, Warehouse X is designed to explore the extent of environmental influences on the flavor profiles of whiskey.

The Experimental Collection is packaged in 375ml bottles, and each label includes all the pertinent information unique to that barrel of whiskey. These whiskeys retail for approximately $46.35 each and will be available in late February 2019.  Experimental Collection releases are generally quite small and have limited availability.

About Buffalo Trace Distillery

Buffalo Trace Distillery is an American family-owned company based in Frankfort, Franklin County, Kentucky. The Distillery’s rich tradition dates back to 1773 and includes such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee.  Buffalo Trace Distillery is a fully operational Distillery producing bourbon, rye and vodka on site and is a National Historic Landmark as well as is listed on the National Register of Historic Places. The Distillery has won 21 distillery titles since 2000 from such notable publications as Whisky Magazine, Whisky Advocate Magazine and Wine Enthusiast Magazine. Its Col. E. H. Taylor, Jr. Four Grain Bourbon was named World Whiskey of the Year by “Jim Murray’s Whiskey Bible 2018.”  Buffalo Trace Distillery has also garnered more than 500 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit www.buffalotracedistillery.com

Article source: http://www.whiskyintelligence.com/2019/02/buffalo-trace-distillery-releases-seasoned-stave-bourbon-experiment-american-whiskey-news/

Speyside Malt 1989 (Maltbarn)

No shortage of undisclosed Speyside malts these days (a squirrel, how appropriate), although this Speyside 1989 is not a blended malt but a single malt. We’ve seen similar 1989’s from other bottlers and they hint towards totally different distilleries, just like these 1970s siblings. It’s part of the latest batch of Maltbarn releases.

 

 

Speyside single malt 1989 - MaltbarnSpeyside single malt 1989 - MaltbarnSpeyside Malt 29 yo 1989 (49,1%, Maltbarn 2018, bourbon cask, 133 btl.)

Nose: starts malty, showing corn flakes, oranges, honey and nice hints of apricot. Some spiced tea, mint and liquorice wood. Dried flowers. Waxy notes, a light yeasty side and a whiff of vanilla. Classic. Mouth: quite minty now, joined by oak spices but rather thin in the middle. A malty, gingery side but not as rich as I hoped. Light zesty notes, grains and pepper. Seville oranges. I find this a bit restrained, like music playing through a broken equalizer. Finish: long, spicy, with orange peel and a hint of oak resin.

The nose was somewhat expected but nonetheless very pleasant. On the palate it feels like a certain register is missing. I’m not totally convinced, a little too neutral for my taste perhaps. Around € 180.

Score: 86/100

Article source: https://www.whiskynotes.be/2019/undisclosed/speyside-single-malt-1989-maltbarn/

Hand-Selected American Whiskey Gems at K&L California – American Whiskey News

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Hand-Selected American Whiskey Gems

Our spirits department continues to track down some of the most thrilling finds in American whiskey. Today’s set highlight finds from three of our favorite labels: Wathen’s, Old Forester, and Knob Creek (which snagged #2 “Best Whisky of 2018″ from Whisky Advocate). These carefully curated finds represent, dollar for dollar, some of the sharpest buys in the market. Craftsmanship, rarity, and unparalleled quality are the key drivers behind these must-have bottlings.

First off, we have two incredible and very limited casks of Wathen’s Bourbon. Wathen’s has allocated only 75 barrels for the entire country to be bottled at full cask strength. Because we’ve long been a supporter of the Medley family we were lucky enough to have access to not one, but two casks! It doesn’t hurt that we swim in two different ponds across the Golden State! Thus, we have a San Francisco barrel and a Los Angeles barrel. While the whiskey comes from an undisclosed distillery, Charles does all of the distillation himself, so despite the juice not being from its “own distillery” it is actually made by the producer. These two barrels give you a chance to taste some truly old-school style whiskey. If you’ve ever tried any of the old National Distillers’ stuff out of Owensboro, these barrel proofs are the closest modern parallel. We feel truly honored to be selected as one of the very few stores in the country that will be selling these wonderful casks.

Adding to our old-school bourbon lineup is a modern classic from Old Forester. Aged in Warehouse H on the seventh floor, this bourbon is pure hedonistic indulgence. It’s rich, round, spicy, and sweet. Nothing but love here in a full bodied, woody, and candy corn package. Brown Forman continues to produce some of the best and most affordable whisky in America. As long as they keep making whiskey of this quality and letting us purchase casks, we will have gems like this on the shelf.

If you weren’t quick on the draw in December, you may have missed out on some of 2018’s Top 20 Whiskies as rated by Whisky Advocate. While the #1 whisky has become damn near impossible to get a hold of, we have managed to secure a healthy allocation of the #2 spot. Knob Creek’s Cask Strength Rye is a limited whiskey of limitless power. It’s massive, chewy, and intense, clocking in at 59.8% ABV. The real feat here is that it is also one of the most approachable ryes of the year and laden with spice, sweet citrus, and caramel. It’s a glorious start to 2019 to be able to sink your teeth into such a lineup of American spirits.

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Wathen’s Barrel Proof “Barrel #69 San Francisco” KL Exclusive Cask Strength Single Barrel Straight Kentucky Bourbon (750ml) ($79.99)

The exceptional Wathen’s Barrel Proof is finally back, this time in a slightly stronger form. The 2017 offering was drawn from a small batch of just 25 barrels that had been filled at lower-than-normal proof. This year’s is filled at the Wathen’s traditional entry proof of 117 proof and was offered to just a handful of accounts across the country. We’re great fans and friends with the wonderful Medley family and we’re grateful to receive a barrel in each of the NorCal and SoCal markets. Last year’s barrels sold out instantly and the flavor profile on those was pretty darn wacky. The lower entry proof offers a completely different maturation experience. These two casks will provide a much more classic bourbon experience than last year’s offering, but still exhibits some very unique and exceptionally complexity. The Medley’s have one of the most interesting and unusual whisky productions in Kentucky. They’re contractually obligated to obfuscate the source of this bourbon, but since Charles takes over completely for their distillation period it doesn’t matter as much as most non-distiller producers. He’s had decades of experience distilling and has very strong opinions about what makes great bourbon. If you’ve ever tried any of the old National Distillers’ stuff out of Owensboro, these barrel proofs are the closest modern parallel. We feel truly honored to be selected as one of the very few stores in the country who will be selling these wonderful casks.

David Othenin-Girard | KL Staff Member | Review Date: December 29, 2018

Barrel 69 is much more traditional than Barrel #40. The nose has powerful aromas of roasted coffee, sweet tea, toffee, and crème brûlée. The dense sweet aromatics on the nose are completely translated to the palate, but with the addition of a powerful oak spice and strong grassy note. Gorgeous tannin structure and a richer texture than the other barrel—it doesn’t have the same linear earthy forest note, but the allusion to old-school whisky component is still there. I actually like this with the tiniest drop of water (not something I often prefer do with cask strength bourbon). This cleans the earthy note up and softens the tannin adding a great sweetness to the spicy palate. Of the two barrels, I’d definitely give this to people looking for a more bold and challenging experience..

Jeffrey Jones | KL Staff Member | Review Date: January 06, 2019

This is a wonderful single barrel selection because it is both delicious and it has some unique qualities. What is so unique about this bourbon is the mouthfeel that, after a splash of water, is round with a creamy or velvet feel to it. The nose is a sweet caramel invitation and the mouth is sweet with some spice undertones. There is a nice, long finish.

Jackson Lee | KL Staff Member | Review Date: January 05, 2019

After much anticipation, we have finally received a private cask from Wathen’s at barrel strength! As a fan of their other whiskies and lover of high-octane spirits, my excitement when this landed was almost fanatical. With that being said, I was a little disappointed with the nose after pouring it into the glass. It was hot but not too bad; it was the tightness that made it tough; I could faintly detect notes underneath the alcohol. Initially notes of wet wood and ume plum were pretty distinguishable, but there was another sweeter note hanging out underneath, something that reminded me of brown butter sugar cookies being baked in a neighbor’s kitchen. As time passed in the glass, the sweeter notes seemed to take more of a step forward.

The palate was an entirely different story. Soft, full, and lush were just some of the words that peppered my brain as I sipped the bourbon. Despite the high proof, it did not drink hot, on the contrary, it felt warm and soothing and I noticed that it got sweeter the longer I held it. Some of those grassy/wet wood notes came back, almost playing tug of war with the sweetness that was developing. The finish felt like the feelings I get in a nice relationship, it was long and warm and tingly.

I did add water for a second go-round and found that it did loosen up the nose a bit, but not much; but more than that, it killed the silky texture that I found so nice on the palate. Taking this home, I’d say to let the glass sit and give the dram a bit of time before you drink, but be careful because once settled, it’s very easy to drink.

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Wathen’s Barrel Proof “Barrel #40 Los Angeles” KL Exclusive Cask Strength Single Barrel Straight Kentucky Bourbon (750ml) ($79.99)

The exceptional Wathen’s Barrel Proof is finally back, this time in a slightly stronger form. The 2017 offering was drawn from a small batch of just 25 barrels that had been filled at lower-than-normal proof. This year’s is filled at the Wathen’s traditional entry proof of 117 proof and was offered to just a handful of accounts across the country. We’re great fans and friends with the wonderful Medley family and we’re grateful to receive a barrel in each of the NorCal and SoCal markets. Last year’s barrels sold out instantly and the flavor profile on those was pretty darn wacky. The lower entry proof offers a completely different maturation experience. These two casks will provide a much more classic bourbon experience than last year’s offering, but still exhibits some very unique and exceptionally complexity. The Medleys have one of the most interesting and unusual whisky productions in Kentucky. They’re contractually obligated to obfuscate the source of this bourbon, but since Charles takes over completely for their distillation period it doesn’t matter as much as most non-distiller producers. He’s had decades of experience distilling and has very strong opinions about what makes great bourbon.

David Othenin-Girard | KL Staff Member | Review Date: December 29, 2018

This absolutely stupendous cask strength bourbon offers so much complexity in such a small package. There’s something inherently old school about the Wathen’s products and these barrel proof offerings allude to an old style of whisky that might have existed 30 years ago. The nose is a powerful mixture of big sweet toasty oak, ultra ripe nectarines, Tahitian vanilla and old polished wood. The palate has this wonderful gravelly dark forest quality that balances the sweet caramel and ripe fruit in the perfect way. Medium bodied, but a long spicy nutty quality on the finish. These whiskies are so delicious and yet completely idiosyncratic. Not for lovers of super sweet sappy whiskies, but also not completely austere by any means. Overall a feeling of old schoolness that is almost non-existent in cask strength single barrels from any other producer. Easily one of the most exciting and interesting bourbons of 2018…and just in time.

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Old Forester KL Exclusive Single Barrel #0755 (Warehouse H, Floor 7) Straight Kentucky Bourbon Whisky (750ml) ($39.99)

Brown-Forman’s Old Forester brand has seen a tremendous increase in popularity over the last few years, and it’s casks like this that explain why. Aged in Warehouse H on the seventh floor, this barrel is one of the richest and most intense of any Old Forester we have bottled. It is sweet, full of barrel spice, and a perfect winter time bourbon. The soft and approachable style that has made bourbon one of the most popular drinks in the world is on full display.

Andrew Whiteley | KL Staff Member | Review Date: December 11, 2018

This is one of the richest barrels of Old Forester we have had the pleasure of selling. It’s sweet and full bodied and deeply spicy all at the same time. The brown sugar notes are off the charts. The nose and palate are both full of sweet wood spices, tobacco leaf, crème brûlée, and toffee. The tannins are super fine and bring in an earthy and savory component that keeps everything lined up. Vanilla and cream abound on the finish. All in all, this is a perfect classic bourbon. Rich and smooth, a delight to sip.

David Othenin-Girard | KL Staff Member | Review Date: December 12, 2018

Even after all we’ve done to open people up to the Old Forester brand, it still remains a bit of a second-tier offering. Their distillery bottlings offer excellent value and the new whisky row series has been well received, but its status as a stalwart value has not lit the bourbon world on fire. Where the distillery really shines is in these excellent single casks. This one is no exception. An impeccable nose of sweet candied corn, subtle spice, and tangy vanilla. The palate is so soft and smooth you don’t expect the exceptional length that it brings. Lower on the spice than many of our previous OFs and one of the cleanest we’ve ever had, no varnish, no funky, just sweet oak and caramel. Pure pleasure distilled and bottled at 90 proof.

Jeffrey Jones | KL Staff Member | Review Date: January 07, 2019

This single barrel should please many bourbon drinkers. It is pretty and easy to drink. The nose is a sweet vanilla invitation. In the mouth it is on the light side with burnt sugar flavors and a hint of vanilla. Pure and clean, it is made to sit back and enjoy.

Jackson Lee | KL Staff Member | Review Date: December 29, 2018

After coating the walls of my glass, I watched—mesmerized by the long, evenly spaced, oily legs slowly meandering down the glass. The aromatics began their run with heavy oak notes at first and then hurdled into cherry Italian syrup with just a hint of vanilla waiting at the finish. Sipping this was way too easy. A sweet note sprinted forward first, quickly passing the baton to a cherry cough drop (in a good way), and a hint of brown sugar balanced the slightly medicinal quality of the cherry. The finish left nothing to hide as I got a distinct lidocaine sensation and slowly came to my senses about where that faint medicinal quality was coming from. The red fruit note lingered a bit, as if I had a Gushers gummy stuck in the recesses of my molars, giving a bit more dimension at the end.

Shaun Green | KL Staff Member | Review Date: December 11, 2018

Fantastic old-school bourbon, the kind we remember drinking in the past! Dry and creamy with wonderful smoky wood, notes of spice, a nice smooth mid palate, and a fine finish. This is how bourbon used to be and I love it!

William Beare | KL Staff Member | Review Date: November 30, 2018

Aromatic, spicy, with an awesome dry finish lacquered with delicious cedar richness and piney freshness. I want to put shoes on this whiskey and take it for a mountain hike. It drinks like a dream—winter spice (clove and anise) on the nose, excellent texture on the palate, and a third act that cuts the sweetness in half and replaces it with dusty, earthy tones that bring this well-priced bourbon firmly into the big leagues.

Neal Fischer | KL Staff Member | Review Date: November 30, 2018

This is a solid, wood-centric whiskey, with notes of oak spice, cedar, and good char melting into dark caramel and cinnamon. Banana, cherry, and coconut come in for support, but the wood does the talking here. The coconut shows itself more on the palate before moving back towards toasted barrel flavors and a bit of spice on a dry finish.

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Knob Creek Cask Strength Rye Whiskey (750ml) ($59.99)

93 points Whisky Advocate: “Dripping with caramel and tingling with spice, this is a blockbuster whiskey that delivers across a spectrum of flavors. Maple syrup, sugar in the raw, and caramel-drizzled flan highlight the aroma, while the palate turns fruity and tropical with the sweet drive of peach nectar, grilled fruits, and pineapple upside-down cake. At the same time, its lemony bright, warmly spiced, tremendously rich, and oh-so-good! Pour on the water and enjoy the ride! (JL, fall 2018)”

KL Notes: Coming in at #2 on Whisky Advocate’s Top 20 whiskies of 2018, Knob Creek’s cask strength rye is an incredible array of pepper and spice. It’s massive, intense, jaw dropping and just generally over the top. It’s 9 years old, uncut, unfiltered, and unapologetically powerful. The most incredible part about it is though is not all of the acolades and superlatives, it’s that with all of that power and spice, there is substantial fruit and sweetness to make it a complete whisky. It is indeed most worthy of the #2 spot for best whiskies of 2018, and because it’s actually available to purchase, it’s #1 in our book!

Jackson Lee | KL Staff Member | Review Date: January 05, 2019

Smelling this rye brought me back to the days of working in a bakery and smelling the rye dough as the bakers were kneading it. The grain on the nose is unmistakable, but past that you get wonderful baking spices like nutmeg and mild clove mixing with stewed cherries and a green banana note at the end. The palate reminded me of the opening to the Power Puff Girls, Sugar, spice, and everything nice. These were the ingredients chosen to create the perfect whiskey dram. Ok, maybe not perfect, and in this case, I would liken Chemical X (the extra ingredient Professor Ultonium added) to a cherry jolly rancher. The finish was mighty powerful too, long and daring me to take another sip, the rye grain made sure to say goodbye as it slowly sauntered away.

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Article source: http://www.whiskyintelligence.com/2019/02/hand-selected-american-whiskey-gems-at-kl-california-american-whiskey-news/