In a normal year, any one of the six Irish whiskeys released in 2011 could have staked a claim as Irish whiskey of the year. But 2011 wasn’t normal, not least because in a normal year it’s not likely there would have been six releases in total, let alone six potential award-winning contenders. Unsurprisingly, given the last decade or so, Cooley was never far from the headlines, and the company bookended the year with Kilbeggan 18 year old and Greenore 18 year old at the beginning of it, and Connemara Bog Oak toward the end.

But it was the stunning triple whammy of single pot still whiskeys from Irish Distillers in between that provided the greatest surprise in a generation for the Irish whiskey category. All three were wonderful, but it was the last of them, the cask strength version of the much-loved 12 year old Redbreast, that carried off the honors.

A rich, bittersweet plummy, red berry, oaky-spiced delight, the increased strength gives an already great whiskey a richer, fuller, fruitier dimension, and makes an already complex whiskey…even more complex. For me that makes it not just the best Irish whiskey of this year, but of any. An utter joy. —Dominic Roskrow

The recipient of Whisky Advocate’s Japanese Whisky of the Year will be announced here, tomorrow.

Elijah Craig Barrel No. 3,735 20 year old, 45%, $150

From one barrel, and only sold in one location, but well worth the effort to procure a bottle. Nutty toffee, pecan pie, apricot, berried jam, and nougat, peppered with cinnamon, mint, cocoa, and tobacco. Warming, with polished leather and dried spice on the finish.  Seamless, richly textured, and impeccably balanced. (Exclusive to the Bourbon Heritage Center at the Heaven Hill distillery in Bardstown, KY.) —John Hansell

Advanced Whisky Advocate magazine rating: 96

Redbreast 12 Year Old Cask Strength, 57.7%, €75

Irish Distillers has already released two 90+ pot still whiskeys this year, but this is the knockout blow, an immense take on the wonderful Redbreast. The nose gives little away, all damp autumn leaves and fermenting forest fruit, but on the palate it’s a fireworks display, a colorful mix of apple and pear, berries, vine fruits, chocolate liqueur, and oily pureed fruit. It’s coming to the States soon, and rumor has it there’s more to follow. But this will do. I can’t think if I’ve ever tasted a better Irish whiskey.  —Dominic Roskrow

Advanced Whisky Advocate magazine rating: 96

Sazerac Rye 18 year old, 45%, $70

Very similar to last year’s release. Well rounded, with a gently sweet foundation (toffee, vanilla taffy), pleasant spice (cinnamon, mocha, soft evergreen), date, glazed citrus, bramble, and a gentle finish for a rye. A classic ultra-aged rye whiskey. —John Hansell

Advanced Whisky Advocate magazine rating: 96

William Larue Weller, 66.75%, $70

No age statement, but distilled in 1998. The only wheated recipe bourbon in the Buffalo Trace Antique Collection, and a very good one at that. Higher in strength than last year’s offering (which was 63.3%), but very similar (and equally as impressive). The most elegant and smoothest of this collection, with layered sweetness (honey, caramel, marzipan, maple syrup), fig, blackberry preserve, hint of green tea, and just the right amount of spice for balance (nutmeg, cinnamon, cocoa). —John Hansell

Advanced Whisky Advocate magazine rating: 95

George T. Stagg, 71.3%, $70

At this strength, it’s almost like getting two whiskeys for the price of one. A great value, considering its age. (It’s not identified on the label, but was distilled in 1993.) Try to find a great 18 year old, cask-strength single malt scotch for this price. Very mature — with a good dose of oak — but not excessively so. Notes of toffee, tobacco, dark molasses, roasted nuts, dried vanilla, leather, and a hint of dusty corn. Dry on the finish, with lingering leather and tobacco. —John Hansell

Advanced Whisky Advocate magazine rating: 95

Aberfeldy 14 year old Single Cask, 58.1%, £115

Single cask Aberfeldy bottlings are very few and far between, and this is a stunner! After hogshead maturation the whisky ultimately underwent a period of finishing in an ex-sherry cask prior to bottling. The nose offers sultanas, raisins, and hot chocolate. Developing vanilla and a hint of over-ripe bananas. Finally, burnt sugar and caramel. Insinuating and syrupy on the palate, with apricots, dried fruits, honey, and sherry. Gently spicy and warming, with licorice in the notably long finish. —Gavin Smith

Advanced Whisky Advocate magazine rating: 94

The Dalmore 1978, 46%, $750

This 1978 vintage release from The Dalmore has been ‘finished’ for two years in Matusalem sherry casks from Gonzalez Byass, following 29 years in American white oak. Just 477 bottles are available. Freshly-ground coffee, marzipan, dark berries, and rich sherry on the smooth nose, with milk chocolate and Jaffa oranges. Smokier with water. Citrus fruits and more milk chocolate on the rich, full palate, plus roasted almonds. Long and juicy in the finish, with aniseed and fruit pastilles. —Gavin Smith

Advanced Whisky Advocate magazine rating: 93

Thomas H. Handy Sazerac, 64.3%, $70

The youngster in the Buffalo Trace Antique Collection. One taste and its relative youth is confirmed. (But no worries; it’s mature enough to enjoy neat or with some water (and would be killer in cocktails). This is rye whiskey in its most vibrant, masculine, and purest form. Bold spice (fresh evergreen, warming cinnamon), honey-coated orchard fruit, golden raisin, caramel, and brandy with a crisp, clean finish. The American equivalent to a young, cask-strength, smoky Islay whisky. —John Hansell

Advanced Whisky Advocate magazine rating: 93

Eagle Rare 17 year old, 45%, $70

The most underrated of the five in the Buffalo Trace Antique Collection, but this year’s release (like last year’s) is very lovely bourbon. Perhaps just a bit softer than last year, but with a similar profile: very even keeled and nicely balanced, with sweet notes (vanilla, toffee, añejo rum) peppered with soft orchard fruit and spice (cocoa, cinnamon, nutmeg, hint of mint), polished oak, and subtle tobacco. —John Hansell

Advanced Whisky Advocate magazine rating: 93

Adelphi (distilled at Linkwood) 1984 26 year old, 57.6%, £94

There are light oaked notes to start, along with Oolong tea and very subtle smoke. These then shift into a mix of cedar and scented blossom. Classic, layered elegance with the cask offering support, not dominance. The fruits have that slightly eerie quality of decay, while the palate is deep and juicy. This is an exemplary, subtle, old whisky with delicate rancio (it’s a little cognac-like), which is given a boost of extra life with a small drop of water.— Dave Broom

Advanced Whisky Advocate magazine rating: 92

Starting with Ireland, it looks like Jameson is introducing a new whiskey in their “Reserve” line. I received an invitation to attend an event in New York this Sunday where they will be uncorking the first bottle of Jameson Select Reserve Black Barrel. Black must be the new cool these days, because we’ve recently seen the introduction of Crown Royal Black, Johnnie Walker Double Black, Canadian Mist Black Diamond, Bruichladdich Black Art, and now this whiskey. I guess Black Bush  and Black Bottle were way ahead of their time…

Also, from Ireland, I got my hands on a review sample of the new Redbreast 12 year old Cask Strength, which is supposed to arrive here in the U.S. sometime early next year. Amazing stuff!

You recently saw my review of the new Bruichladdich 10 year old. Well, I also received a review sample of the new Kilchoman 100% Islay release. It’s bottled at 50% ABV (slightly higher than the standard releases), and priced higher too at $100. It’s called 100% Islay because, according to my press release, it’s produced from barley grown, malted, distilled matured, and bottled at the distillery. Only 780 bottle are coming to the U.S.

I’ve tried it and must admit that–as cool as this bottling is with the “all Islay” theme–it’s my least favorite of the Kilchoman releases here in the U.S. It just taste too young and immature to me, which is atypical for Kilchoman. Their 3-4 year old whiskies usually tastes a few years older than they really are. My advice: go and get a bottle of the Spring 2011 bottling if you can find one. That’s my favorite of the releases so far.

Turning to the U.S., Buffalo Trace just announced the third release of their Single Oak project. I’ve tasted all the whiskeys from the first two releases. I must say that, as a whole, I liked the second release more than the first release, which had a lot of whiskeys in the 12 bottle lot with an aggressive amount of oak influence. Round two was tamer and more to my liking. (In fact, I actually thought a couple from the second round to be too tame…!)

The news on the Woodford Reserve Master’s Collection release for 2011 is out. This time it’s actually two releases: both 100% rye whiskeys. One is aged in new charred oak barrels, while the other is aged in first fill Woodford barrels. Details to follow.

The 2011 allocation of Van Winkle whiskeys are coming out. Again, they will be in very limited supply. The collection consists of Old Rip Van Winkle 10 years, available in 90 proof and 107 proof; Van Winkle Special Reserve Bourbon, aged 12 years; Pappy Van Winkle’s Family Reserve Bourbons, aged 15 years, 20 years and 23 years; and Van Winkle Family Reserve Rye Whiskey, aged 13 years.

Feeling a bit overwhelmed and not sure which one to buy? I tasted my way through the 10, 15, 20, and 23 year olds recently at WhiskyFest San Francisco. My favorite was the 15 year old. That’s the sweet spot in the range. Save yourself some money and get this one instead of the 20 or 23 year old.

Finally, I wanted to mention again that Suntory’s Hakushu whisky is finally being distributed here in the U.S. Unlike Suntory’s Yamazaki whisky, which has been available for quite some time here, the Hakushu is slightly smoky. (If you like whiskies like Ardmore or Oban, then you might want to give this one a try.)  I really enjoy the entire line of whiskies from Hakushu and have been asking Suntory to bring this whisky to the U.S. ever since I toured the distillery several years ago. For now, we’re only getting the 12 year old (43%, $60). Hopefully, the 18 year old will follow shortly.

Midleton invited us to come taste some new single pot still Irish whiskeys they’re coming out with, and given how much we like Redbreast and Green Spot, well, I got right on the plane.

There were some 60 journalists, bloggers, and retailers on the trip, and we all trouped down to Midleton in the rain. After a tour of the distillery — during which master of whiskey chemistry Dave Quinn attempted to explain the entire path of their triple distillation process and lost us in a maze of low feints, low wines, high feints, and reintroduced low feints; suffice to say it’s a very complex and beautifully flexible process — we wound up in the master distiller’s cottage for a tasting of single pot still Irish whiskeys.

There are, Quinn said to begin, pot still whiskeys currently aging in their warehouses that are of such configurations of distillation and wood that they don’t currently have a destination; brand-wise. They don’t fit. Some may be new releases in the future; some may well not make the cut. But here are two new whiskeys that contain spirits like that: Powers John’s Lane and Midleton Barry Crockett Legacy. Fascinating to see extensions of these two brands.

We started by tasting Green Spot and Redbreast 12. Green Spot has a light, fresh character that echoed the raw barley we’d smelled mashing in the brewhouse. (Quinn noted that the Mitchells also had a Blue, Yellow, and Red Spot whiskey in the past, and that they were likely candidates for future releases.) Redbreast took that and upped the ante with a good dose of sherry wood, a much bigger cask contribution.

Then we moved up to the new whiskeys. The Powers was first, and it was clearly, distinctly different. First, it was 46% ABV. More importantly, it was fuller in the nose, with more wood, bitter chocolate, and old leather. The bigness continued in the mouth with a real punch, more of the cocoa and wood, and a wowing finish. This is a whiskey with real verve, “like strong candy,” my notes say. It is made up of 12 to 14 year old whiskeys, non-chill filtered and natural color, in “a sizeable percentage of second fill and refill casks.” Quinn said it was a best efforts attempt to re-create the older, earthier Powers style. It was impressive.

The Midleton was also impressive, in a more elegant way. The idea was to take the pot still component of Midleton Very Rare and refine it. It is a mix of three distillates: light pot still, moderate pot still, and one they call “Mod 4,” a heavier distillate. This is aged in almost all first fill bourbon wood, with a small amount of what Midleton calls “B-Naughts,” bourbon-type barrels that have never had spirit in them. There will only be about 2,500 bottles of this each year. It was light, sweet, and indeed quite elegant; creamy, a touch of mineral dryness, and a citric note of lime. Quite nice whiskey.

After a fascinating demonstration of hand-shaping staves by master cooper Ger Buckley, we were loaded up and ferried to Warehouse A-3, where the itinerary promised “Blas Spesialta.” Ah, Dave Broom said, the only Irish I know: “Special Tasting.” It was: we were sampled on three other single pot still whiskeys, right from the casks, which will probably be components of future releases. A great surprise!

The first was a mod pot distillate aged in a Madeira drum, distilled in 1994. It was light, fresh, with wood spice and sweet fruit in the nose. Tasting revealed a big melting sweetness, with some of that fresh green barley at the end. Very well-mannered for cask strength, quite fine and elegant.

Second was a light pot distillate aged in a “B-Naught,” distilled in 1992. There was an unsurprising pile of oak spice and vanilla in the nose, and the whiskey itself was bursting with the raw barley character and fruit you find in Redbreast, very light and floating over my palate to a fantastic finish. I finished this one.

Third was a mod pot 4 distilled in 1995, aged in a second fill sherry butt. This one was disappointing: a big nose of toffee, butterscotch, and dried fruit had a puffy note of sulfur in it that was also in the mouth; meaty, oily, and big. Hard to get past the sulfur.

Still, it was an excellent day, and as the sun finally came out when we left the warehouse, it was quite a capper. It’s great to see Midleton bringing back single pot still like this, expanding the range and definition of Irish whiskey.

As you know, I was in Chicago last week hosting WhiskyFest. It was a great event, and I even managed to find time to taste some whiskies and get the scoop on a few items. I thought I would pass them on to you.

I tasted the new Spring 2011 release of Kilchoman. This one has some sherry aging, unlike the previous two releases here in the U.S. I must say that I think this is the best Kilchoman whisky yet. It’s well rounded, surprisingly mature for its age, and 100% Islay!

This was the first time independent bottler Samaroli was at WhiskyFest. Indeed, they are only now being imported to the U.S. I tasted a few of their offerings and really enjoyed them. (Really cool bottles, too, as you can see pictured on the left!) I look forward to tasting more of their whiskies in the future.

The importers of Springbank for the U.S. hand selected several casks 14 year old Springbanks, each one matured in a different type of sherry, and what will be offered at cask-strength. It’s an interesting essay in the impact of different sherry wines on a whisky. You might want to check those out.

I was able to taste a prototype of what will be a new barrel-proof expression of Angel’s Envy bourbon which will be released later this year. It was delicious!

The folks behind the Jefferson’s line of bourbons, including the outstanding Jefferson’s Presidential Select releases, told me they will be releasing a 10 year old 100% rye whiskey later this year at 94 proof. I tasted a pre-release. It reminded me of WhistlePig. I mean, it really reminded me of WhistlePig (hint!), but at a slightly lower proof (and what will be offered at the significantly lower price of about $35).

Do you remember my review of Redemption Rye? Well, they recently came out with a high-rye bourbon. Which was also pretty good. Now I’m told they will be introducing a more standard, easy-going bourbon (which the brand manager referred to as a “breakfast bourbon”) in July. They will also be releasing a barrel-proof version of their high-rye bourbon around August.

This isn’t WhiskyFest related, but there’s a big press event going on at the Midleton distillery in Ireland in a couple weeks. A little while back I was informed that Pernod has repackaged Redbreast and Green Spot single pot still whiskeys. (Note that I used the word “single” and not “pure.”) Rumor has it that they will also be introducing a new line of single pot still whiskeys at this press event. Malt Advocate will be present at this event and we will report back here with our findings.

Finally, some of you were also at WhiskyFest Chicago. For those that were, please feel free to share what you learned at the event–new releases, whiskies the really stood out, etc.

However, pot still whiskey — the process of making whiskey in copper pot stills from both malted and unmalted barley — is unique to Irish whiskey, and we think it is what gives many Irish whiskeys their character. Jameson, Tullamore Dew, Power’s, Paddy, Redbreast, Midleton Very Rare, and many other Irish whiskey brands contain a portion of pot still whiskey.

Only two whiskeys currently on the market, Redbreast and Green Spot, are 100% pure pot still Irish whiskeys and only Redbreast is available in the States. Redbreast has, for many years, been sold only as a 12 year old.  This past year, a 15 year old was introduced to the U.S. for the first time. Knowing how great Redbreast 12 year old is, we eagerly awaited the arrival of its older sibling. Could it actually be better than the 12 year old? That’s a pretty high hurdle to jump.

Well, in our opinion, it isn’t. It’s not that the Redbreast 15 year old isn’t a great whiskey. It is. It’s just that we still like the 12 year old better. In fact, we like this most recent bottling so much, it’s our “Irish Whiskey of the Year!”

Redbreast 12 year old is deftly balanced, very elegant, complex, and stylish. It’s honeyed and silky in texture, with toffee, toasted marshmallow, nougat, maple syrup, banana bread, and a hint of toasted coconut. The bright fruit and golden raisin blend in nicely with the layers of sweetness. Classic Irish whiskey, and affordable too!

Next to be announced is our “Scotch Whisky Blend of the Year”. See you back here tomorrow.

I used the old term during a recent issue of WhiskyNotes and Brendan Buckley, Category Development Director for Irish Distillers, was kind enough to remind me in an email he sent me. I’m posting it below because he explains why the change was made.

Hi John,

Just perusing the latest newsletter and I noticed that you described the latest Midleton releases as ‘pure pot still’ in your byline.

While the term ‘pure pot still’ has been the custom and practice of the Irish whiskey industry for, oh let me see, 200 odd years, it would appear that the TTB has taken umbrage with usage of the term ‘pure’ as it pertains to food and beverages.

This came to a head a few years back when we introduced Redbreast 15 to the US at which time we were obliged by the TTB to drop the prefix ‘pure’.

Arising from this, we opted to use the more industry (and arguably consumer) friendly prefix, ‘single’ to designate that the whiskey was a pot still whiskey from a single distillery.  Therefore, if you pick up a bottle of Redbreast 15 you will notice that the label reads ‘single’ rather than ‘pure’.

As a consequence, all of our new pot still releases are now described as ‘Single Pot Still Irish Whiskey’.

Redbreast 12 is still marketed in the US as a ‘pure pot still’ but this has been permitted under a grandfather ruling.  I should note that as part of a packaging upgrade project currently underway on Redbreast 12, we will in time transition all labels over to the new descriptor ‘single pot still’.

In truth, the TTB may have done us a favour by encouraging us to adopt a more widely recognised frame of reference and indeed this will be enshrined in new industry regulation which in underway under the auspices of the Irish Spirits Association.

Slainte
Brendan Buckley

Thanks Brendan for the update and clarification!

96 Redbreast, 12 year old, 40%, $43
Very elegant, complex, and stylish. Honeyed and silky in texture, with toffee, toasted marshmallow, nougat, maple syrup, banana bread, and a hint of toasted coconut. Bright fruit and golden raisin blend in nicely with the layers of sweetness. Impeccable balance and very approachable. Classic Irish whiskey!

95 Compass Box Flaming Heart (10th Anniversary bottling), 48.9%, $105
A marriage of three different single malts, aged in American and French oak. This whisky shows the advantage of marrying whiskies from more than one distillery (when properly done). Vibrant, with a complex array of fruit (orchard fruit, sultana), sweetness (light toffee, marzipan, honeyed malt), spice (creamy vanilla, mocha, warming pepper), smoke (tar, smoked olive, coal), and lesser notes of toasted almond and beach pebbles. More smoke and tar on the palate than the nose, yet always in balance. Well played!

95 Buffalo Trace Experimental Collection, 1995 Vintage, “American Oak Chips Seasoned,” 45%, $47/375ml
Surprisingly light and fresh for a 15 year old whiskey. Crisply spiced, with cinnamon, evergreen, vanilla, anise, and teaberry. Hints of dried fruit, kissed with light honey and a wisp of smoke. Balanced and clean throughout, and very drinkable. An excellent whiskey!

95 Forty Creek Confederation Oak Reserve, 40%, $70
Perhaps the finest Canadian whisky I have ever tasted. Creamy and seamless from beginning to end. Gently sweet, with orange creamsicle, marzipan, sultana, praline, maple syrup, and a hint of coconut macaroon. Forty Creek whiskies have always been very good, but none have ever had the right stuff to reach classic status. Until now, that is. An outstanding, very distinctive whisky!

94 Highland Park, 1970 vintage, 48%, £2,250
This limited edition bottling consists of a marriage of both European and American oak. Still lively for its age, and beautifully balanced. Bountiful golden fruit (sultana, pineapple upside down cake, tangerine, overripe nectarine) balanced by soothing, creamy vanilla. A peppering of dried spice, chamomile tea, toasted oak, cigar box, and subtle smoke round out the palate. Soft and seductive. (Not available in the U.S.)

94 Knob Creek Single Barrel, 9 year old, 60%, $40
This new single barrel expression of Knob Creek tastes very similar to the original “small batch” Knob Creek (when brought down to the same alcohol level). If anything, it’s slightly drier, more elegant, not as heavy on the palate, and more sophisticated — but I am reaching here. The similarity is a good thing, because I really enjoy the original expression. Keeping in mind that no two barrels are exactly alike, your decision to purchase the single barrel might just come down to whether you want to pay a little more for a higher strength version, and whether knowing that it might taste a little different than the standard small batch bottling excites you. This is a stylish, big, broad-shouldered bourbon with a thick, sweet foundation (nutty toffee, pot still rum, maple syrup) peppered with spice (cinnamon, but also vanilla and evergreen) and dried fruit. Dry, warming, resinous finish. (Incidentally, I would rate the small batch within a point or two, and the tasting notes would be very similar.)

93 Parker’s Heritage Collection (2010 release), 10 year old, 63.9%, $80
Soft, sweet, and very smooth. Richly textured layers of caramel, toffee, vanilla fudge, nougat, maple syrup, and rhum agricole. Blackberry, date nut bread, cinnamon, subtle cocoa, and nutmeg add complexity. Clean, polished, and perilously drinkable. A delicious wheated bourbon! (Not quite the complexity of the 2009 William Larue Weller (a benchmark wheated bourbon which I rated a 96), but getting close.

93 High West Straight Rye Whiskey, 12 year old, 46%, $50/375ml
A bottling from only five barrels of 95% rye whiskey produced at the former Seagram’s distillery in Indiana. It’s the American whiskey equivalent of drinking Ardbeg Supernova. Powerful and invigorating are words that come to mind. Crisp mint, warming cinnamon, dried citrus, cocoa, roasted nuts, and subtle botanicals are soothed by caramel, molasses, and honeyed orchard fruit. Brisk, bracing, spicy finish. The notes are clean, and the whiskey’s not just a one-trick “rye” pony. The sweetness balances the rye spice quite nicely. If you just can’t get enough rye in your whiskey, then this one’s for you. (Available only at the High West Distillery in Park City, Utah.)

93 Caribou Crossing, Single Barrel, 40%, $50
Those of you who think Canadian whiskies are thin and bland should give this one a try. No, it’s not a new concept, like Forty Creek. It’s still very much a “traditional” Canadian. But when compared to most Canadian whiskies, it’s richer, creamier, and velvety smooth. The flavors are straightforward — primarily vanilla, with some crème brûlée, toasted marshmallow, tangerine, peaches and cream, and gentle rye spice — but they are clean and well-balanced. A delicious, lighter-style whisky.

92 Duncan Taylor “NC2” (distilled at Aberlour), 16 year old, 46%, $80
This whisky packs a lot of clean, complex, and well-balanced flavors. It features a creamy, layered, malty-sweet foundation (vanilla, caramel, toffee) chock full of bright fruit (golden raisin, honeyed orchard fruit, currant), rounded out by firm, dried spice (cinnamon, nutmeg, mint) that dances on the palate. Long, warming, spicy finish. Nicely done!

Redbreast, 12 year old, 40%, $40
Very elegant, complex and stylish. Honeyed and silky in texture, with toffee, toasted marshmallow, nougat, maple syrup, banana bread and a hint of toasted coconut. Bright fruit and golden raisin blend in nicely with the layers of sweetness.  Impeccable balance and very approachable. Classic Irish whiskey!

Advanced Malt Advocate magazine rating: 96

Redbreast, 15 year old, 46%, $75
Redbreast 12 year old is a classic pure pot still Irish whiskey, so where can one go from here? This new 15 year old expression is more muscular (bottling at 46% and not chill-filtered certainly helps.), but there are trade-offs. It’s a bit closed on the nose (like a great Bordeaux wine that’s too young). I do enjoy the silky/oily texture, the bold resinous oak spice grip on the finish, and the rich nutty toffee, fig, black raspberry, chocolaty, chewy nougat throughout the palate. Still, it’s not as eminently drinkable, refined or balanced as the 12 year old. (Imagine the 12 year old on steroids.)

Advanced Malt Advocate magazine rating: 92

Jameson Rarest Vintage Reserve

There have been three releases now of the Jameson Rarest Vintage Reserve (2007, 2008, and 2009). The 2009 is now getting into circulation. What are the differences between the three? Well, I haven’t (yet) had the privilege to taste all three vintages side-by-side, but I did get the scoop on the differences between the vintages from the U.S. Senior Brand Manager for Jameson. Here’s what she had to say:

The first 3 editions of JRVR (’07,’08,’09) were based on Port cask inclusion and are essentially the same. However, they are not all from one vatting. Each year, the product is bottled from a new vatting. Therefore, in some cases, some barrels included may vary slightly from the previous year.

The initial bottling in 2007 was a vatting taken from three individual parcels of casks.

The 2008 offering came from the same three parcels, therefore the final product was similar in style but effectively matured one year longer.

The 2009 offering used casks from two of the original parcels plus some casks which were one year younger than the original.

It is the case that each year’s vintage will be slightly different although based on a consistent JRVR style.

So, I think her concluding sentence is the most important one.

Powers

Power’s 12 year old–a whiskey which I have been enjoying now for nearly a decade–is FINALLY coming to the United States in February. I love the pot still character of Powers, and the 12 year old expression is quite stunning.

Paddy

A very small amount of Paddy will be imported to the United States to celebrate St. Patrick’s Day for 2010.

Redbreast

Some more cool news. Redbreast 15 year old, which was only released once (and in very limited quantities) in Europe, will be imported to the United States in the fall of 2010!

I’ll tell you the ones on my list. I’d like to see Redbreast 15 year old more widely available. The same goes for that lovely Power’s 12 year old I picked up in Travel Retail a few years back.

I’d also like to see Green Spot available here in the U.S. And maybe even some line extensions of Green Spot, like the limited edition 10 and 12 year old expressions offered a few years back.

I could go for a higher strength Midleton Very Rare  too! (I know that there was one single cask done for a retailer in Europe.)  Hey, I’m even willing to compromise here. It doesn’t have to be single cask and cask strength. I’ll be happy with 46% ABV and not chill-filtered.

Finally, how about a single malt from Midleton? I know Irish Distillers make it occasionally for one (some?) of their brands. And I know that one slipped out about a decade ago without their endorsement called Erin Go Bragh which I bought. I understand that Irish Distillers wants to separate themselves from Bushmills and Cooley (who produce single malts) by making traditional pot still whiskey, but I still can’t help but be curious about what one would taste like if they really put their heart into it.

Anyone else out there agree with me? Anything else you would like to see?