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Displaying 55 through 72
Single Malt Scotch | $97
This is non-chill filtered and carries no age statement. The nose is earthy, with damp herbaceous borders, quite acrid smoke, and spicy cranberries. Fresh, juicy red berries on the palate, with background peat smoke becoming ashy, with rich red wine notes. The red wine persists in the finish, accompanied by prickly black pepper. £70; Not available in the U.S.
Reviewed by: Gavin Smith (Spring 2018)
Japanese Whisky | $90
Spicy rice crackers, plum sauce, bramble jelly, fragrant oriental spices, and the polished leather of new shoes from this single cask, sherry-matured rice whisky. The syrupy texture bursts with juicy red fruits, plum, red currant, pomegranate, and cooked peach, all bolstered by peppercorns and ground ginger. An enchanting harmony is struck between the fruits and the spice, though the finish is short, with sherry notes and spicy remnants. (660 bottles)
Reviewed by: Jonny McCormick (Spring 2018)
Bourbon/Tennessee | $90
Quince, coconut, raspberry, and chocolate walk into an array of breads—sourdough, cornbread, Lebanese pita, and pumpernickel rye. Soon a sweetness develops over earthiness. Think hazelnut latte paired with rich lentil soup, followed by jalapeño cornbread and honey. Its strength never shows, but that promise in the taste is not followed in the finish, which is shorter than expected. If the finish held up, it would be a much stronger whiskey.
Reviewed by: Fred Minnick (Spring 2018)
Single Malt English Whisky | $75
Malt barns, cornflakes, some sparse vanilla, redskin peanuts, citrus peel, and a dash of white pepper on the nose. The overall impression on the olfactory system is gentle and mild. A tasty prospect, with poached pear, vanilla ice cream, honeydew, peppery spices, ground almond, custard tarts, lemon zest, malt, and peanut brittle. A little tangy citrus, deep warmth, and vanilla to finish. Rather moreish. (480 bottles)
Reviewed by: Jonny McCormick (Spring 2018)
Irish Single Malt | $45
Irish bog oak can lie preserved under the turf for thousands of years. The whiskey’s nose is cool and clean, the smoke refined and rather elegant, with aromas of Brazil nut shells, fine Madagascan chocolate, and dark, unlacquered walking canes. Rich and sweet with chocolate orange, fiery spice, ginger cake, menthol, and root ginger, crumbling into bitter orange peel, bark, molasses, and coffee grounds. Finish of bitter roots and ginger. (4,800 bottles)
Reviewed by: Jonny McCormick (Spring 2018)
Rye Whiskey | $42
A beguiling nose, replete with cinnamon crumble, blueberry bubble gum, and cardamom. This whiskey bakes you a blackberry pie with a flaky crust and vanilla whipped cream, rounded out with cinnamon, dill, and oregano. The finish has clove-spiced orange peel, lingering sweet marshmallow, and a surprising minerality. This is at least a year older than some of the other Empire ryes, and it shows. Craft skeptics, seek this out. Empire rye
Reviewed by: Adam Polonski (Spring 2018)
Blended Scotch Whisky | $30
A straightforward proposition of honey, vanilla sponge cake, barley notes, hints of apple, fresh banana, melon, and bundles of dry straw. It’s a sweetheart: soft vanilla fudge, heather honey, banana-topped banoffee pie, fudge, vanilla sandwich cookies, barley sugar, and lemon peel, with hardly any spice in the early phase. The finish has a snag of pepper at the end, but this is gorgeously tasty, with smooth vanilla fudge all the way.
Reviewed by: Jonny McCormick (Spring 2018)
Irish Single Malt | $28
One of the most striking-looking new releases around, this bone-jangling, sepulchral, triple-distilled whiskey was once entombed in oloroso sherry butts. A nose of baked apple and sultana, rolled marzipan, sesame seeds, and roasted spices. Smooth tasting, with dark fleshy fruits, mixed peel, chocolate, walnut; the taut spicy middle section dies back to baked oranges. A dignified finish, with chocolate and nutmeg at the death. Ingest in peace.
Reviewed by: Jonny McCormick (Spring 2018)
Single Malt Scotch | $174
BenRiach’s latest release was matured in a combination of four diverse cask types: bourbon, virgin oak, Pedro Ximénez sherry, and red wine. The nose offers tangerines, milk chocolate, and spicy vanilla. Peaches, Brazil nuts, raisins, dates, and more chocolate on the palate, with red berries in the background. The finish is medium in length, with cocoa powder and ginger. £125; Not available in the U.S.
Reviewed by: Gavin Smith (Spring 2018)
Single Malt Scotch | $165
Distilled in 2008 from 100 percent Scottish barley peated to 167 ppm. It spent 8 years in first-fill American oak casks. Peaches dipped in hot plain chocolate and tarry peat on the fragrant nose. The palate offers sweet, creamy orchard fruits and honey, backed by citrus-laden peat. Drying in the finish to quite a bitter, tannic smokiness. (42,000 bottles)
Reviewed by: Gavin Smith (Spring 2018)
Single Malt Scotch | $165
This was distilled in February 1996, matured in a second-fill bourbon barrel, and bottled in April 2017. The nose yields nectarines, vanilla ice cream, fudge, and milk chocolate. Smooth and rounded on the palate, with ripe apples, toffee, walnuts, and ultimately, a hint of lemon, plus black pepper. Nutty and subtly spicy in the lengthy finish. (156 bottles)
Reviewed by: Gavin Smith (Spring 2018)
Single Malt Swedish Whisky | $145
This rufescent whisky evokes aromas of cherry blossom, kirsch, white pepper, and wood spices. Light cherry syrup, caramel, and toffee, with a strident eruption of black pepper and clove that sets the underside of your tongue alight. Körsbär is Swedish for cherry and the fat red berry flavors leave a lovely warm glow inside. Despite its color, the sweet cherry wine finish has been judged to perfection. (SEK1198; Not available in the U.S.)
Reviewed by: Jonny McCormick (Spring 2018)
Single Malt Scotch | $140
The initial nose is herbaceous, with green apples, then brittle toffee. Developing Juicy Fruit gum flavors. The palate is straightforward, but full and pleasing, featuring pineapple, fudge, vanilla, and almonds. The finish is medium in length, nutty, with a hint of black pepper. (Cask no. 263; 176 bottles)
Reviewed by: Gavin Smith (Spring 2018)
Japanese Whisky | $100
This is airily fruity, with a greater emphasis on red fruits: strawberry jam, red apple, and red currant. With greater age, the five-spice and ground ginger are dialed up a couple of notches. A thick, jammy texture with flavors of red apple, malt, peppercorn, and chili flakes, glimpses of chocolate and cocoa, though the spices slacken with dilution. Finish of ground coffee, cooking chocolate, and fading spice. (2,160 bottles)
Reviewed by: Jonny McCormick (Spring 2018)
Single Malt Scotch | $99
This was matured in second-fill sherry casks and then spent 3 years in first-fill Pedro Ximénez butts. The nose features fruit and nutty milk chocolate, fudge, sultanas, and mixed candied peel. Lush, sweet sherry on the palate, with a carryover of fudge and sultanas from the nose. Long in the nutty, spicy finish, which offers nutmeg and peppery oak. (5,000 bottles)
Reviewed by: Gavin Smith (Spring 2018)
Austrian Whisky | $90
The youngest offering has an attractive fruity nose with red apple, menthol, and wax candles, all nicely backed with spicy oak. Honey-dipped apple slices, citrus, chocolate-covered raisins, and very gentle spice make this a most agreeable sipping whisky. The finish has coffee grounds with a pinch of spice. Perfectly delicious, it’s just a little meek and light bodied, with a shorter flavor trajectory.
Reviewed by: Jonny McCormick (Spring 2018)
Japanese Whisky | $80
Nutty dried fruits, pear and apple, light pepper, and an old knob of dried ginger. The sherry notes are more reminiscent of amontillado or palo cortado. The sherry works well with the whisky, bringing dried peels, nuts, golden caramels, and spicy pepper, the latter surging forth to dominate the last remnants of fudge-like sweetness. Attractively tasty, this has a finish of juicy peel, clove, and pepper. (720 bottles)
Reviewed by: Jonny McCormick (Spring 2018)
Blended Scotch Whisky | $80
A futuristic bottle design released for Ridley Scott’s replicant sequel set in 2049, hence the punchy bottling strength. Peat smoke, toffee caramels, fresh banana, and sliced red apple. Promising layers of fruit salad, grape, apple, citrus, and apricot are swept aside by an aggressive peppery attack, emerging to notes of bitter fruit, burnt rubber, and smoke. If this is a glimpse of the future, I’m stockpiling regular Black Label now. (39,000 bottles)
Reviewed by: Jonny McCormick (Spring 2018)
