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Displaying 73 through 90
Blended Malt Scotch Whisky | $63
Gentle peat smoke mixed with smoldering wood shavings, fresh maritime characteristics, and milk chocolate, but leave the glass a while, and when you return, the smoky intensity gets really pumped. Light melon flavors become engulfed by smoke, then the pepper, ginger, and chili kick in, leaving the soft fruit and vanilla cowering lamb-like in a corner. If you have peat smoke running in your veins, you will love this.
Reviewed by: Jonny McCormick (Summer 2018)
Single Malt Scotch | $600
This 2017 release spent 22 years in bourbon casks before a final 3 years in oloroso sherry Spanish oak butts. Bright fruits on the nose: orange, lemon, and lime, with vanilla, soft toffee, and plain chocolate. Supple and silky on the palate, with sweet orange notes, more vanilla, and cocoa powder. Cocoa, nutmeg, dry sherry, and wood spices in the lengthy finish. (450 bottles)
Reviewed by: Gavin Smith (Summer 2018)
Bourbon/Tennessee | $25
Effervescent, tingly mouthfeel, but the flavor begins after the initial warmth, with hints of caramel apple, pumpkin pie, apricot, and a slight hint of caramel popcorn. Then it’s pumice, apricot, and marmalade, followed by salt water taffy, cinnamon, and a big burst of nutmeg. A long finish offers a hint of peach pie.
Reviewed by: Fred Minnick (Summer 2018)
Single Malt Scotch | $220
Lemon and lime zest, stewed fruits drizzled in caramel, granola, butterscotch, and refined oak tones on the nose. The meatiness in Cragganmore’s new make spirit has long since mellowed in the cask. Light orange, vanilla, honey, and those nuggets of hard sherbet that spark up on the tongue. The second phase opens up toffee notes, wood spice, flapjacks, and ends with nougat and orange peel. (Batch 2; 130 bottles)
Reviewed by: Jonny McCormick (Summer 2018)
Blended Scotch Whisky | $150
Lighter in character than the 50 year old, batch 4 offers aromas of caramel, artisanal chocolate, red fruits, polished brogues, and a fluttering of Asian spices. It has plenty of personality, with molasses, chocolate treacle cake, date, fig, bramble, and black currant, though those spices return, and then it gets rather woody. A sprightly older blend, but beginning to show its age. (1,428 bottles)
Reviewed by: Jonny McCormick (Summer 2018)
Single Malt Scotch | $115
Part of Glenmorangie’s Legends collection, this was finished in casks that previously held sweet French white wines. Sweet red berries on the somewhat shy nose, with developing low-key honey and vanilla. Nicely textured, with a palate of honey, caramel, milk chocolate, shortbread, and lots of lively spice. Lengthy in the finish, with more caramel and milk chocolate, plus strawberry and ginger. (Travel Retail exclusive) £85
Reviewed by: Gavin Smith (Summer 2018)
Blended Grain Scotch Whisky | $115
Oat flapjacks, golden syrup, beautiful dry-roasted spice notes, vanilla essence, cornbread, creamed coconut, and flashes of mango and apple. A luxuriant feast of sweet vanilla, soft warm bread, whipped cream, caramel, a little tug of spice, with a late ripple of grain flavors. Caramel, spice, and grain notes mark the finish.
Reviewed by: Jonny McCormick (Summer 2018)
Single Malt Scotch | $105
Distilled in 2006 and aged 11 years in an oloroso hogshead (#101751). The nose offers butterscotch, sultanas, and developing caramel notes. Smooth and sweet on the palate, with banana, figs, malt, and a hint of sherry in the background. Medium to long in the finish, with a suggestion of lemon and insistent fruity spices. (224 bottles)
Reviewed by: Gavin Smith (Summer 2018)
Canadian | $66
Distillery owner Patrick Evans grows much of the distillery’s barley on his 380-acre farm on the shores of British Columbia’s Straits of Georgia. In 2011 Evans and distiller James Marinus fired up the distillery’s two Forsyths copper pot stills. The resulting single malt is creamy, malty, and slightly minty. Citrus fruits, peach pits, and stimulating white pepper slowly fade into gentle barrel notes. (Canada only) $85 CAD
Reviewed by: Davin de Kergommeaux (Summer 2018)
Irish Single Malt | $60
Pearse Lyons Distillery opened in 2017, becoming Dublin’s second working distillery this century. This single malt has a nose of honey, apple pie with cream, light pepper, dried grasses, and green herbal notes. The orchard fruits of apple and pear are silenced by a fury of pepper, root ginger, and clove, with only grapefruit peel proffered in response. The dry, banana chip finish fades in a melee of squabbling spices. (KY, GA, and FL, with expansion planned)
Reviewed by: Jonny McCormick (Summer 2018)
American Whiskey | $60
An intriguing nose of campfire smoke drapes the distinctive aroma of mesquite charcoal, dark toast with honey, and pretty floral notes. On the palate, the blast of initial sweetness gets swept up in burnt matchsticks, peppery heat, and wood tannins. A bit hot on the finish. This is a big, in-your-face, meaty whiskey that any barbecue brisket fan will relish.
Reviewed by: Jeffery Lindenmuth (Summer 2018)
Single Malt Scotch | $60
Introduced in 2004, Curiositas was the first peated expression to be marketed by BenRiach. It has been peated to 55ppm and matured in bourbon casks. Mildly medicinal earthy peat on the nose, hot road tar, honey, and light tropical fruit aromas. Iodine and smoky peat on the palate, with mineral notes, dried fruits, allspice, and oak. More oak in the medium-length finish, with peanut and peppery peat.
Reviewed by: Gavin Smith (Summer 2018)
Single Malt Scotch | $55
Matured in a mix of bourbon and sherry casks. It offers a nose redolent of Christmas pudding: figs, sultanas, orange, honey, and cream. Smooth on the palate with sweet spicy sherry, orchard fruits, and caramel. Raisins and plain chocolate in the lingering finish, with Jaffa orange notes to the end.
Reviewed by: Gavin Smith (Summer 2018)
Canadian | $47
Single malt whisky from British Columbia-grown and malted barley, matured in bourbon barrels, then finished in wine barrels from Black Sage Vineyard in B.C.’s Okanagan Valley. Malted barley leaps from the glass along with a vague earthiness and mild fruits. Malty cereal on the palate, with vanilla, hot spices, milk chocolate, and purple grapes. The port-style wine influence is tastefully subtle. Finishes on dark fruits and milk chocolate. (Canada only) $60 CAD
Reviewed by: Davin de Kergommeaux (Summer 2018)
Japanese Whisky | $465/set
This gentler, naturally fruity whisky seems to benefit less from the rum than the peated Yoichi, the effect particularly heightened on the palate. A nose of warm muffins, fruit salad, faint citrus, the spiciness of fennel and pepper, with botanicals in a tropical palm house. Quite spicy, it evokes pepper and ginger, with pineapple, lemon wedges, lime, ripe melon, and some late maltiness. Cinnamon and peppery spice to finish. (3,500 bottles; sold as a set with Yoichi Rum Wood Finish 2017) €395/set
Reviewed by: Jonny McCormick (Summer 2018)
Blended American Whiskey | $45
A blend of 11, 5, and 4 year old bourbons blended with 2 and 3 year old ryes. Pine, cedar, and cigar box offer a pleasant botanical and masculine nose that has slight hints of dill and roasted corn. It’s bright and extremely interesting, with notes of Mexican chocolate, strawberry and orange Marmajam, rye toast, and peanut butter. The medium finish offers a hint of wintergreen
Reviewed by: Fred Minnick (Summer 2018)
Canadian | $34
The warehouses at Brown-Forman’s Canadian Mist Distillery in Collingwood, Ontario hold some rare beauties, including this one, the result of an experiment using a mashbill rather than processing the individual grains separately. Malty on the nose, with hard candies, Jujubes, and vague sour-mash bread notes. Palate is floral, gently perfumed, with sweet vanilla, mild peppers, barrel tones, and mildly pulling tannins. Long, pleasantly hot, cereal-rich finish. (Canada only) $44 CAD
Reviewed by: Davin de Kergommeaux (Summer 2018)
Bourbon/Tennessee | $29
Sweet and smoke open this interesting whiskey that bounces from sweet to savory throughout. Vanilla and caramel meet burnt oak and charcoal smoke, followed by cinnamon, nutmeg, and a lot of coffee. Hazelnut and salt water taffy jump in for a quick note just before a medium finish with a hint of smoke.
Reviewed by: Fred Minnick (Summer 2018)
