October 14th, 2009

WhiskyFest San Francisco is this Friday!

John Hansell

I’m heading to San Francisco today to host WhiskyFest San Francisco, which takes place on Friday night. It’s going to be a great event with an incredible selection of whiskies, great whisky seminars, and a wonderful buffet dinner. The event is sold out too!

I’ll be bringing my Blackberry with me during WhiskyFest.  If you are following me on Twitter, you’ll be able to catch my tweets during the event  (and on the right column here at WDJK.)

One of the cool things is the six unique charity whiskies, which I talked about here earlier. One unique creation by some of the best whiskymakers in the industry. This is very special!

If you’re coming to the event, be sure to say “hello.”

Category: Twitter,WhiskyFest 7 Comments

October 13th, 2009

Review: Buffalo Trace Antique Collection (2009 release)

John Hansell

Once again, the Antique Collection is really impressive. Compared to last year’s release, I’m seeing improvements across the board, with the exception of Eagle Rare.

(I previously reviewed the Eagle Rare and Sazerac Rye live on Twitter over the past two weeks and also posted up those reviews on WDJK. I’m including them here again, along with the three new reviews, so you have my reviews of the entire collection in one location.)

96 William Larue Weller, 67.4%, $65
This whiskey has improved greatly over the past two years. (I thought that the 2007 release was almost too easy-going, as some wheated bourbons can be.) A little more oak spice has added balance, complexity and depth. Very clean on the palate. Layered sweetness (toffee, caramel, maples syrup, elegant rum) provide a foundation for warming cinnamon, bramble, blueberry tart, sultana, light candy corn, herbal tea and subtle marzipan. A soft, dry, polished oak finish ropes in all the sweetness, keeping me wanting more. Excellent!

95 George T. Stagg, 70.7%, $65
Like the William Larue Weller releases a couple years back, I felt like the Stagg releases (after you brought them down in strength) were almost too easy-going. And like the new Weller release, this bourbon is had improved greatly to classic status. Clean, balanced notes of toffee, molasses, nougat, polished leather, dates, roasted nuts, cinnamon, subtle summer fruits, teasing mint, ground coffee, nutmeg, and a hint of tobacco. Long, balanced finish. An outstanding bourbon!

92 Thomas H. Handy, 64.5%, $65
Distilled in 2002, this is the youngest of the Antique collection, allowing the vibrancy and boldness of the rye grain to shine through (and an interesting comparison to the Sazerac 18 year old). Lush fruit, Seville orange, gin botanicals, fresh mint, golden raisin, dried pineapple, coconut, and honeydew melon, tamed by soothing caramel and vanilla. Lingering dried fruit and spice finish. Not excessively aggressive like some young ryes I’ve tasted. I really like the dark sugar notes and lushness in this year’s release that provide balance. One of the best Handys.

91 Sazerac Rye 18 year old, 45%, $65
This whisky has been getting intermittently softer, less vibrant since the 2005 release. Additionally, this new release is slightly sweeter on the palate too, when compared to last year’s release. Is this good or bad? That depends on how you like your rye whiskeys. Personally, I’d like to see more rye zing, but the pleasing, soothing nature (for a rye) in this new release makes up for it. Notes of toffee, cinnamon, creamy vanilla, date, mocha, bramble, glazed citrus and soft mint, and dusty spice (nutmeg, cocoa), with a dry, polished leather finish.  I like it slightly better than last year’s release, which I rated an “87.” That was my least favorite vintage over the past five years. This new vintage is still not in the class of those classic Sazerac 18’s bottled in the first half of this decade (which I consistently rated 95 and higher).

84 Eagle Rare 17 year old, 45%, $65
Dry, spicy, and leathery on the nose, with candied fruit and toffee. Similar on the palate, but the dryness takes a more demonstrable role, especially towards the finish—leather, dried vanilla, warming cinnamon, brittle mint, with some candied fruit, toffee and molasses struggling to prop it all up. Bottom line here: this year’s offering has less of the richness, fullness, lush fruitiness and sweetness that balanced all the dried spice and leather notes the past two years (which I rated both a 94). Still a nice bourbon, but a slight setback for Eagle Rare 17 yr. old.

Category: Bourbon,New Releases,Reviews,Rye whiskey Tags: 24 Comments

October 13th, 2009

New “Chieftain’s limited edition collection” release

John Hansell

This came in late last week, but I was waiting for an image and an answer to whether these whiskies will be coming to the U.S. (Sadly, they aren’t.) Details below.

Chieftans BOTTLE BOX CLOSE UP07 October 2009, Broxburn: Independent bottler and distiller Ian Macleod, is to launch a range of new releases from their exclusive Chieftain’s limited edition collection.

The rare casks include new bottlings from some of Scotland’s finest distilleries, and showcases a complete redesign of the bottle and packaging of the Chieftain’s range.

The new releases include a Glenrothes 14 Years Old, an Aultmore 12 Years Old,  three Caol Ila’s aged 9, 11 and 13 Years Old, an Ardbeg 11 Years Old, a Benriach 12 Years Old, a Bladnoch 16 Years Old and a Tomatin 16 Years Old.

Designed by Ron Burnett Design the new packaging emphasises its limited edition status with more details appealing to the connoisseur, collector and enthusiast. The new two-part labels, personally signed by Antony McCallum-Caron, Chieftain’s Rare Malt Manager, include individual cask numbers and the number of bottles produced, as well as distillation, bottling date and wood type.

The new labels also have a refined ‘Chieftain’ illustration and elegant calligraphic script brand namestyle, tapered to reflect the new elegant antique bottle shape. They also feature subtle watermark landscapes and are colour coded to represent the region of production.

The new more individual rigid presentation box, in ribbed matt black with old gold lining, replaces the traditional tube-style packaging of previous Chieftain’s bottlings and includes details of regional taste characteristics. The box opens and hinges from the middle to add further premium presentation value.

Designer Ron Burnett said of the new design: “Our brief was to create new premium packaging representative of the superiority and rarity of the new bottlings. The box displays the bottles in a way befitting the exceptional quality and worth of the whisky.”

Iain Weir, Marketing Director for Ian Macleod Distillers commented: “This new release of rare casks is the ideal platform to showcase the new-look Chieftain’s range. The new, more elegant, antique look bottles and premium boxes are the ideal representation of the age, rarity and exceptional quality of the new bottlings.”

Since 1936, Ian Macleod Distillers, through its dedication to tradition and quality, has amassed an unrivalled cask stock from Scotland’s many distilleries. The enviable collection includes extremely rare malts, some from closed or mothballed distilleries. The Chieftain’s collection’s hallmark is that each bottling must be fit for a King, a Leader or in the Celtic world, a Chieftain.

Further rare cask releases from the Chieftain’s range are planned for later in the year.

Established in 1933, Ian Macleod Distillers is one of the largest and most widely respected independent family companies within the spirits industry. The award winning Ian Macleod portfolio, which includes Glengoyne, King Robert II, Langs and Smokehead, as well as gin, rum, and vodka, currently has combined total sales of more than one million cases, with 85% being exported to over 65 markets worldwide. 

Category: New Releases,Scotch whisky Tags: 12 Comments

October 12th, 2009

Review: Kilchoman “Inaugural Release” whisky

John Hansell

The distillery sent me a review sample which I received on Friday. I wasted no time tasting it. I first wrote about this whisky here in July. This whisky was released in September and sold out very quickly, but maybe if you look a little harder, and twist a few arms, you still might find a bottle somewhere? (I’m still looking for one myself! My 50 ml sample did not last very long.)

KilchomanKilchoman, “Inaugural Release”, 46%, £37.00
Aged 2.5-3 years on bourbon casks and then finished in sherry casks for 6 months. Wow, this is quite stunning! Old-fashioned in many respects: oily texture, with rooty, layered peat smoke, coal tar, shoe polish, and hints of wet sheep as the foundation for a complex array of additional flavors: toffee apple, caramel fudge, blackberry jam, golden raisin, grist, bourbon barrel char, and licorice root. Long, smoldering ember, dried herb, light toffee finish. It’s all balanced perfectly, and very mature for its age. If you like smoky whiskies, track one down. (Not available in the U.S.)

Advanced Malt Advocate magazine rating: 92

Category: Reviews,Scotch whisky,Uncategorized Tags: 19 Comments

October 12th, 2009

Bourbon, Tennessee whiskey market looking up, thanks to overseas sales

John Hansell

Here’s an interesting article published by Reuters over the weekend. Positive signs for American whiskey, thanks to demand overseas.

Category: Bourbon,Media,Tennessee whiskey Tags: , , , 1 Comment

October 12th, 2009

Diageo’s Special Release whiskies for 2009

John Hansell

I first wrote about some of them them here. Today, I received the formal press release. The link is here. It includes pictures, tasting notes, etc.

Looks like a great list, including three 30 year old gems (Talisker, Brora, and Port Ellen).

Category: New Releases,Scotch whisky Tags: 8 Comments

October 10th, 2009

Review: Benromach 10 year old

John Hansell

Benromach 10 compressedBenromach, 10 year old, 43%, $50
The first 10 year old release containing whisky produced entirely by the new owners. I love the interplay here between the malt, sherry and smoke, with all getting a chance to shine. A rich vanilla-tinged malty foundation, deep caramel, rhum agricole, an array of lush fruit, dark chocolate, along with grassy/hay note, honeysuckle, subtle spice (cinnamon, anise) and lingering earthy smoke. A vast improvement from the “Origins” release last year. I would only make two changes to make this whisky even better (and elevate to 90+ status): a couple more years on oak, and bottling at 46% and not chill-filtered. Still, this one of the best efforts from this distillery. Well done!

Advanced Malt Advocate magazine rating: 88

Category: Reviews,Scotch whisky Tags: 9 Comments

October 9th, 2009

New Buffalo Trace Experimenatal Whiskeys: “Double Barreled”

John Hansell

I gave you a preview of these whiskeys here during my visit to the distillery back in September. The releases are now official. I was just sent this press release. I’ll post up my formal review shortly after I get my review samples.

Buffalo Trace releases new round
of Experimental Whiskeys

FRANKLIN COUNTY, KY— It’s time for the next round! After more than twenty years of experimentation, Buffalo Trace Distillery is rolling out more of their sought after Experimental Collection. The release explores what effect “double barreling” has on bourbon whiskey. In these two experiments the bourbon was aged in new, charred oak barrels and then removed after several years, only to fill more new, charred oak barrels.  The full flavor from each of these new barrels was extracted by the whiskey, creating a very powerful result.

Here are some of this experiment’s details:

1. 1993 Double Barreled: These barrels were filled April 4, 1993 and bottled September 15, 2009. Buffalo Trace Rye Bourbon Mash Bill #2 was used and the product entered the barrel at 125 proof. The bourbon was removed from its original barrel and re-barreled December 12, 2001. At 16 years and five months of age the finished product has a deep, rich flavor that fully expresses the oak character. The re-barreling has taken it far beyond its 16 years. It has a very strong, powerful finish.

2. 1997 Double Barreled: These barrels were filled November 18, 1997 and bottled September 16, 2009. Buffalo Trace Rye Bourbon Mash Bill #2 was used and the product entered the barrel at 125 proof. The bourbon was removed from its original barrel and re-barreled December 12, 2001. At 11 years and ten months of age the finished product has a complex barrel flavor. It possesses a deep caramel color making it pleasing to the eye as well as the palette. It has a very robust start and finishes smooth.

 “I really love the variety in these experimental releases,” commented Harlen Wheatley, master distiller. “The end product is so different from one release to the next. I look forward to the new information we garner from each round.”

There are more than 1,500 experimental barrels of whiskey now aging in the warehouses of Buffalo Trace. Each of the barrels has unique characteristics making it different from all others. Some examples of these experiments include unique mash bills, types of wood and barrel toasts.  In order to further increase the scope, flexibility and range of the experimental program an entire micro distillery, complete with cookers, fermenting tanks and a state of the art micro still has been constructed within the Buffalo Trace Distillery.

The Experimental Collection will be packaged in 375ml bottles. Each label will include all the pertinent information unique to that barrel of whiskey. These whiskies will be released in late October of 2009 and retail for approximately $46.35 each. Each experiment is rare and very limited. For more information on the Experimental Collection or the other products of Buffalo Trace Distillery, please contact Kris Comstock at kcomstock@buffalotrace.com.

Category: Bourbon,New Releases Tags: 7 Comments

October 9th, 2009

Guest blog: John Hall from Forty Creek Canadian Whisky

John Hansell

Our guest blogger for October is John Hall, whisky-maker of Forty Creek Canadian whisky. John is doing some really cool, innovative things in Ontario. Here he talks about his latest creations–some available in the U.S., some (sadly) not. But I have been getting inquiries about his new releases, so I invited him to say a word or two. Thanks, John, for taking time out of your busy schedule to let us know what you’re up to.

John Hall 2Well folks, John Hansell graciously invited me to talk about my latest adventure in Forty Creek Whisky Taste Expressions. I am a bit reluctant as you will soon find out, because I feel I am all dressed up with no where to go! But John mentioned to me that he has received inquiries about my latest release and recommended I speak directly to you through his medium.  So here we go.

My latest release began its journey 16 years ago in 1993. My whisky distillery and winery had only been operating for a year. As many of you know, I am a wine maker by trade, so to keep myself occupied while my whiskies aged, I continued to make wine. This obviously helped with the cash flow as well. Many whisky makers are jealous of winemakers. Wine can be made, aged, bottled and on the shelf within a year or two, but fine whisky takes much more time.

The roots of this new whisky release dates back 16 years. While whisky is my passion, I am also very fond of vintage ports. So in 1993 I bought some new American white oak barrels and began making vintage aged ports out of grapes grown by my growers in Niagara. This not only provided me with some very tasty ports but also port wood that I could use to round off some of my whiskies. I intuitively knew the rounding in port barrels would be good, but I even surprised myself.

I believe it is one of the best whiskies I have ever tasted. I only wish I had made more of it. Only 3000 bottles available and I fear none of it will pass the provincial boarders of Ontario, Canada. What a pity. Although, some people believe it is worth the drive to “The Forty”. But hope reigns eternal, a year and a half ago when I realized the direction the Port Wood Whisky was taking, I immediately decanted more vintage port and filled the barrels with more aged whisky. So my next batch could be ready, within a year or two.

 In the meantime, I have made my second lot of Forty Creek Double Barrel Reserve which was rounded off in bourbon barrels (Lot # 241). This lot spent an extra year for a total of 3 years rounding off in bourbon barrels. It is even deeper and richer than the first lot, which John Hansell rated at 90 points. It’s on its way to you having been shipped to distributor’s warehouses in the USA. The retail price is still being held at $59.95 a bottle.

But friends, the best news is yet to come.

As you may know, I am a first generation whisky maker, but my daughter just gave birth to my first grandson, John David Scott on Sept. 2, 2009 (299)! I know it sounds like a new batch number!

Well we are still trying to figure out what to call him. Scott sounds a little like whisky. JD sounds a little like whisky and Johnnie sounds a little like whisky. I think he will be Johnny! The thing is the first letter is right. All the great whisky men’s names started with “J”; Jack Daniel, Jim Beam, Joseph Seagram, Johnnie Walker, John Jameson, James & John Chivas, and John Dewar.

So here’s a toast to all the great whisky men, past, present, and future!
Cheers
John K. Hall

Portwood_bottle_RGB_clipFORTY CREEK JOHN K. HALL PORT WOOD RESERVE
Forty Creek Port Wood Reserve is the third limited release in the Forty Creek Family, and is the smallest, with only 3,000 bottles produced.

Notes on Forty Creek Port Wood Reserve from John K. Hall, Whisky Maker:

My Port Wood Reserve is made in the same style as Forty Creek Barrel Select and Double Barrel, in that I do not use a mash bill.  My varietal whiskies (rye, barley & corn) are pot distilled and aged separately, and once completed brought together as a meritage.  In this whisky, the Forty Creek meritage was  re-barreled in vintage Port Wood for an additional two years prior to bottling. Little did I know the profound effect that Vintage Port barrels would have on the final finishing of this whisky.

Appearance:  Mahogany gold with red flashes.  Huge legs that never leave the sides of the glass.

Nose:  A constant evolution of concentrated, complex aromas. Intense yet delicate aromas of deep vanilla, orange marmalade, ginger, dried fruits, black cherry, fig, dates, cereal malt spice, clove, cinnamon, chocolate, tobacco, toffee, honey and smoke.

Palate: Huge, full, rich, satin-like, very smooth, same dried fruit is nicely framed by oak, black licorice, hickory, almond and walnut.

Finish: Lingering long finish with spice, cinnamon, licorice and smoke in the back. A very pleasant sweet heat (spicy heat) hits the upper pallet and lingers on and on.

Category: Canadian whisky,Guest Blogger,New Releases Tags: 11 Comments

October 9th, 2009

Big whisky retailer news: Binny’s buys Sam’s

John Hansell

The two big Chicago retailers where enthusiasts have been buying whisky are Binny’s and Sam’s. Rumors have been floating around for a while that Binny’s was going to buy Sam’s. It’s now a done deal. The Chicago Tribune has the details here.

I remember shopping for whisky back in the early 1990s, and Sam’s was the place to buy whisky. That was  back when “Joe C.” was in charge of buying and selling the whiskies. Sam’s had the SELECTION and GOOD PRICES–and Joe C.’s friendly and knowledgeable guidance.

But Binny’s gradually gained the momentum. Joe C. left Sam’s and began working for Binny’s. It was like Sam’s didn’t even care anymore about being a place for specialty whiskies. This past decade, it was clear that Binny’s was now the new leader. If you wanted a rare whisky–at a good price–Binny’s was now the place to shop. Brett Pontoni was (and still is) the man carrying the whisky torch at Binny’s.

Why is this buy-out so important to you if you don’t live in Chicago? Well, these days you can order whisky just anywhere via the internet. Competition keeps prices in check. Binny’s and Sam’s have been in competition for a long time, and the prices and selection of whiskies in Chicago have always been great, largely because of this competition.

I would like to offer my congratulations to Binny’s. Well deserved! I just hope that this buy-out doesn’t affect whisky prices at Binny’s in the coming years.

Category: Specialty retailers Tags: , 8 Comments

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