July 28th, 2011

Have a dram for me, please!

John Hansell

The bad news: a root canal procedure I had done last year has become infected.

The good news: my dentists thinks 10 days of antibiotics will get rid of the infection.

The bad news: He told me “no alcohol while you’re on the antibiotics.”

The good news: I just might lose (what I jokingly refer to as) those “five pounds of fun” around my waistline.

The bad news: I’m going to miss drinking my whisky (and beer, and wine, and cocktails) for the next ten days.

The good news: I can still enjoy whisky over the next ten days (until August 6th) vicariously through you!

So, please feel free to post what you’re drinking here for the next ten days or so. I would appreciate it!

John

P.S. Fortunately, I reviewed a bunch of whiskies last week and will still be posting more reviews while I’m “on the wagon.”

Category: Health-related issues,Opinions,Ramblings 83 Comments

July 26th, 2011

Review: Kilchoman (Spring 2011 release)

John Hansell

And still more Islay reviews. I put this side-by-side with Laphroaig Cairdeas, and this particular Kilchoman tastes as mature as the Cairdeas (if not more) and, at what? Half the age? Plenty of flavors too! Great stuff coming out of Kilchoman. (Of course, some of you will naturally disagree. What is it with Islay whiskies and people being so opinionated? Must be the passion for the whisky.)

Kilchoman (Spring 2011 release), 46%, $65

A marriage of three and four year old whisky aged in first-fill bourbon barrels, with the four year old portion being finished in oloroso sherry casks. Among the best of the Kilchoman releases to date. The first-fill bourbon packs a flavor punch, while the sherry softens, rounds, and adds complexity. Barrel char, burnt raisin, boat dock, and tarry rope, softened by caramel and enhanced with notes of tropical fruit. Surprisingly mature for its age and very distinctive. — John Hansell

Advanced Malt Advocate magazine rating: 89

Category: New Releases,Reviews,Scotch whisky Tags: 18 Comments

July 22nd, 2011

My #1 Rule to keep my whiskies from oxidizing

John Hansell

When a bottle of whisky in my bar gets down to only 1/4 full, I invite a friend or two over and we finish the bottle. No more worries about oxidation, and it guarantees a good stable of friends.

That’s what happened this past Saturday night when I noticed this bottle of 1974 Longrow getting that low. As you can see, our mission was accomplished!

My #2 Rule is to use an inert gas spray to displace the oxygen in my open bottles. (I use a a product called Private Preserve.) It’s probably more important than my #1 Rule, but it’s not nearly as much fun. That’s why it’s #2. :)

These two practices combined work really well for me. I have not encountered any problems at all.

How about you?

Category: Opinions 48 Comments

July 19th, 2011

Review: Lagavulin, 16 year old

John Hansell

Continuing with the Islay-themed reviews…

Lagavulin, 16 year old, 43%, $75

An old classic, but how do the newest bottlings fare? Rich, chewy, slightly oily texture. Deep peat, thick smoke, iodine, brine, charcoal, seaweed, Earl Grey tea, and the aromas of a summer barbeque. Vanilla and light caramel soften the intensity, while subtle citrus fruit teases. Powerful, yet polished and seamless. After all these years, this whisky is still one of the finest standard issue peaty, smoky whiskies! — John Hansell

Advanced Malt Advocate magazine rating: 94

Category: New Releases,Reviews,Scotch whisky Tags: 53 Comments

July 14th, 2011

The 100 point scale: maintaining some perspective

John Hansell

Let me start by saying that I like the 100 point system. I use it. It’s the most commonly used system by the most highly regarded wine and spirits reviewers, and it’s the scale that most people are familiar with.

But, looking at some of the comments over the past dozen or so whisky reviews (by me and the other Malt Advocate reviewers) here on this blog, I noticed something I felt I need to bring up and discuss.

Some of you seem to be making a big deal over a whisky review that is, say, 3 or 4 points higher or lower than what you feel you would rate it. You’re acting like you and the reviewer are so divided in how you both feel about a whisky.

In reality, you have more in common with the reviewer than you think. For example, if a reviewer rates a whisky an 83 and you think it should be an 87, they would both get an 8 on a ten point scale. And if it were a five point scale (or five diamonds or five stars or whatever), which is used by some reviewers, a whisky rated by one person as a 91 and an 80 by another person on the 100 point scale might both get 4 points. Instead of discussing how much we disagree with each other, we would probably be talking about how much we agree with each other.

I guess what I am trying to say is that, while I really enjoy using the 100 point system and am glad we can discuss and debate about whisky based on the 100 point system, let’s keep the proper perspective when when you and I (or one of the other MA reviewers) are four or five points apart in our rating of a whisky.

In fact, I think someone mentioned in my Ardbeg Alligator review, that ratings of 88-89 and 92 are effectively the same. (I’m not a statistician, so I don’t know for certain, but I think you get my point.)

I’d rather we discuss what we like (or dislike) about a whisky, and why. That’s when we all learn, grow, and mature as whisky enthusiasts.

Category: Opinions,Reviews 108 Comments

July 13th, 2011

Review: Laphroaig Cairdeas

John Hansell

Here’s another new Islay whisky release. It’s also a NAS whisky (No Age Statement.) This one tastes younger than Ardbeg Alligator, which I reviewed on Monday.

Laphroaig Cairdeas, 50.5%, $60

Distinctively pale in color. (A hint of its age?) This annual limited-edition release is finally available in the U.S. Youthful, vibrant, and thumping, with the sea flowing through its veins. Coal tar, peat smoke, brine, seaweed, bright fruit (pear, tangerine) and soft vanilla all compete for attention. The only thing holding me back from scoring it higher is that it comes across as a bit too youthful. — John Hansell

Advanced Malt Advocate magazine rating: 84

Category: New Releases,Reviews,Scotch whisky Tags: 45 Comments

July 11th, 2011

Review: Ardbeg Alligator

John Hansell

This is a review of the Ardbeg Committee’s Alligator release, but I’m being told that it’s the same whisky as the general public release slated for later this year.

Ardbeg Alligator, 51.2%, $95

Similar to standard Ardbeg 10 year old, except that a portion of the whisky was aged in heavily charred barrels (referred to as an “Alligator” char). An aggressive whisky—even for Ardbeg—with a leathery texture throughout. Dynamic too, with coal tar soot, bourbon barrel char, espresso, cocoa, licorice root, smoked fish, and hint of ginger. There’s a nice creamy vanilla underbelly to balance the aggressiveness and (at least partially) muzzle the Alligator. — John Hansell

Advanced Malt Advocate magazine rating: 92

Category: New Releases,Reviews,Scotch whisky Tags: 30 Comments

July 7th, 2011

Michter’s makes a move

John Hansell

I grew up in Lebanon County, Pennsylvania, in the same area of the original–and now defunct–Michter’s distillery. As many of you know, the last remaining bottles of Michter’s whiskey from this distillery was sold as Hirsch. The Michter’s name was sold to a company who has been selling both bourbon and rye whiskey under the Michter’s name, but the whiskey comes from an undisclosed source.

Well, the same company that has been selling whiskey under the Michter’s name made an announcement yesterday that they are actually going to build a distillery and call it Michter’s. Eventually, what is being sold as Michter’s will actually, once again, come from a distillery called Michter’s.

According to a press release I received last night, Michter’s plans to open a small production distillery in Louisville, KY. The new distillery will operate out of the historic Fort Nelson Building in downtown Louisville. The site is located on Louisville’s Museum Row across the street from the Louisville Slugger Museum & Factory. The Nelson Building is rich in history and architecture.

The press release, which I will paraphrase from, goes on to tell a little of the history of the original distillery:  Established in Pennsylvania in the 1700s by farmer John Shenk, Michter’s Distillery was born for the purpose of converting excess grain into whiskey. Michter’s had its part in the Revolutionary War with General George Washington’s forces.

The operations in the new Louisville facility will be overseen by Willie Pratt, Michter’s Master Distiller. Willie has 40 years on the whiskey industry and, according to the press release, is said to be known as “Dr. No” because he will refuse to release whiskey for bottling until he feels it is just right (not because of his fondness for the James Bond character of the same name…); even if the whiskey is older than the label’s age statement. Read more about Willie Pratt here

The new Michter’s Distillery will eventually be open to the public for tours and tastings. (No timetable was given in the press release.)

This is all great news. It’s always a treat to see a new distillery open up, and it will be comforting to know that the whiskey named Michter’s will actually be distilled at a distillery called Michter’s.

Category: American whiskey,Breaking news,Distillery news Tags: 52 Comments



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