I was not a big fan of the last Glenburgie I reviewed. That one, a 21 yo and also bottled by Signatory, was part of K&L’s uninspiring lot of single casks from late 2016. This one was bottled for Binny’s in Chicago—in 2014, I believe—and is in fact a sibling of another K&L cask, also 19 years old and from 1995 (K&L got cask 6449 and Binny’s got 6450). Well, I always say that when it comes to bourbon cask whisky I trust the Binny’s selection process far more than that of any other store in the US, and when first opened this bottle bore that out in spades: it was a perfect mix of oak and big fruit with tropical accents. I’d opened it for one of my local group’s tastings and it handily thumped the competition that night. Alas, with time and air in the bottle the fruit seems to have subsided somewhat on the palate—my last couple of small pours did not feature that explosion of fruit. Well, who knows, maybe it will come back again as the bottle sits [foreshadowing]. Continue reading
As I made clear in my review of the Hampden 6 yo, I know nothing about Jamaican rum. I know even less about Demerara rum. And so I have nothing to say by way of introduction to this 25 yo rum from the Enmore distillery in Guyana except that it was bottled by K&L in California for their Faultline label and is long sold out. If you know more, please write in below.
Enmore 25, 1989, Demerara Rum (51.3%; Faultline; from a sample from a friend)
Nose: Overripe bananas with brown sugar and caramel. Spicier on the second sniff with cinnamon and clove. Gets a little varnishy as it sits and there’s some dried paint in there too. Caramel is the top note with time and there’s a mildly smoky/leafy note too now. A little sweeter with water. Continue reading
Here is the fourth and last review of what has turned out to be a pretty mediocre run of Signatory exclusive casks for K&L. Will this be the one to go past 80 points? I wasn’t terribly impressed with the last two Signatory Imperial 1995s for K&L that I reviewed: those were this 19 yo from last year and this 17 yo from their 2013 run of exclusive casks: I recorded 85 points for the 19 yo and 84 points for the 17 yo. Frankly, after the lackluster Linkwood, Glenburgie and Dufftown from this go-around I’d be very happy if this were a 84 point malt! At any rate, I am very glad indeed that I was able to taste all of these through bottle splits instead of buying full bottles of what seemed like “good values” that I would have completely regretted—as I have on many occasions in the past.
Let’s see how it goes. Continue reading
K&L’s annual winter parcel of Signatory cask exclusives arrived a few weeks ago. As I did last year, I split these with a bunch of other whisky geeks—the idea being to try before buying. Given David Driscoll’s skill with hype—and the apparent endless market out there for hype—there’s always the risk of things selling out before you get around to tasting a sample, but that’s far better than the risk of spending $80 or more on what seemed like a great deal only to discover that it wasn’t. That was certainly true in spades with the Linkwood 19 that I reviewed last week. It was not terrible but it had absolutely nothing to recommend it. I’m hoping this Glenburgie will be better. Bourbon cask Glenburgie can be very good indeed (see, for example, this official release) and, as it happens, a couple of years ago K&L had another Glenburgie from Signatory that I quite liked. Well, let’s hope this one is closer to that than to this year’s Linkwood. Continue reading
Just about a year ago I posted reviews of four exclusive Signatory casks for K&L in California. I split those bottles with a bunch of other people. I liked a couple of them a lot (the Blair Athol 26 and the Benrinnes 20) and while the other two didn’t get me very excited, they were solid malts as well (a Glen Elgin 24 and an Imperial 19). Here I am now with the winter 2016 edition of K&L’s Signatory casks. In addition to this Linkwood 19, there is an Imperial 20, a Dufftown 18 and a Glenburgie 21. Three are priced quite reasonably (<$100); I guess we’re being asked to pay a closed distillery premium for the Imperial ($120). In my review of last year’s Glen Elgin 24 I closed by saying that that bottle only seemed like a good deal for the age if you fetishized a high age statement, not so much for the actual whisky, which was just a middle of the road malt of its type. Still, I did like all of last year’s casks. Will these be at least at that level? Continue reading
After a week of bourbon reviews (all Four Roses single barrels: here, here and here) let’s close out the month with single malt whisky. This Laphroaig was bottled by the Whisky Exchange for their annual Whisky Show in October and was apparently a huge hit there. Remaining bottles made it to the website with a single bottle limit per customer. I snagged one before it sold out. Why the fuss? Well, it’s a 20 year old Laphroaig from a sherry cask, and a PX sherry cask at that. (I should say that I have no idea if this was matured full-term in a PX cask or if it finished its life in one—these days in the Scotch industry it’s best not to take anything for granted.) Between the Islay premium, the Laphroaig premium and the sherry bomb premium this was not a bargain bottle—but as a Laphroaig fan it was hard for me to look past it. As I’ve said before, the successful marriage of peat and sherry is one of the greatest things in the whisky universe and Laphroaig in particular stands up to heavy sherry really well. Anyway, let’s get to it. Continue reading
I have not reviewed very many Aberlours on the blog and I certainly have reviewed any in a while—the last one was Batch 45 of their ever popular A’bunadh series, which I wasn’t too excited about. Among whisky geeks the A’bunadh is really where the interest in Aberlour seems to lie. The market for big sherry bombs at high strengths is seemingly endless. Those, of course, have no age statements on them and most are likely quite young (<10 yo). I’ve liked a number of the ones I’ve had over the years but have often found others to be either too hot or too woody or both. Accordingly, I was very interested to see this 17 yo bottled especially for the Whisky Exchange, which seems to essentially be a grown-up A’bunadh. Still from first-fill sherry, at cask strength but at a reasonable abv, and all of 17 years old. This should hopefully give some sense of how this distillate does with heavy sherry over a longer period of time.
Incidentally, even though this is a single cask, and the cask number is specified, the Whisky Exchange don’t specify the year of distillation. Since this was bottled in early 2016, however, it’s probably from 1998. Continue reading
Last week I had a review of a 20 yo Chateau de la Grangerie distilled in 1994 and bottled for K&L in California. I was not a fan. This 50 yo from 1964 was bottled at the same time, also for K&L. Is it much better? It’s certainly the oldest Armagnac I’ve yet had
Chateau de la Grangerie 50, 1964 (43%; bottled for K&L; from a bottle split)
Nose: Rich fruit (plum, orange peel, a bit of apricot) and oak and spice (cinnamon mostly, some clove too). Gets more leathery as it sits and the orange peel expands and there’s some black tea as well. Gets thinner with a lot of time and there’s a slight note of talcum powder as well.
As per the interwebs, Michel Couvreur was a Belgian involved originally in the wine trade who at some point turned his attention to Scotch whisky. Unlike the average independent bottler, however, Couvreur was not interested in purchasing and bottling matured casks under his own name. Instead he apparently would purchase casks of new make, fill them into his own barrels and set them out to age in his own cellars in Burgundy and usually (if not always) vat/blend the results. If you’ve familiarized yourself with the laws governing the production of Scotch whisky you know that to be called Scotch, the whisky has to be both distilled and matured in Scotland. Therefore, even though Couvreur’s whiskies all originate (presumably) in Scotland they cannot be called Scotch. And the scale of production takes this far beyond the level of a hobbyist’s noodling. Couvreur passed away in 2013 but his methods and brand have been kept alive by his apprentices. Continue reading
Here is my fourth Armagnac review and the third review of a K&L exclusive Armagnac. I thought their Domaine de Baraillon 30 was quite good and that the Chateau de Pellehaut 17 was excellent and so my hopes are up for this one as well. Like Pellehaut, Chateau de la Grangerie is located in the Ténarèze appellation; unlike it, this is made entirely from the Ugni Blanc grape. K&L has brought in a number of other Armagnacs as well from this producer—indeed next week I will have a review of a much older one. And that more or less exhausts my opening patter…and so let’s get right to it.
Chateau de la Grangerie 20, 1994 (45.5%; bottled for K&L; from a sample from a friend)
Chateau de Pellehaut is in the Armagnac-Ténarèze appellation/region (Bas-Armagnac is the dominant one of the three; Haut-Armagnac is the third). Not knowing very much about the regions or their characteristic styles, I can only parrot what I have gleaned from other sources: brandies produced in Armagnac-Ténarèze are said to be more rustic and robust than those produced in Bas-Armagnac. This was made entirely from the Folle Blanche grape, which is historically the most important grape in Cognac and Armagnac production. I’m afraid I don’t know enough to be able to tell you how Folle Blanche Armagnac might differ from that made from other grapes—perhaps someone with more experience can fill us in on this in the comments.
This was bottled by K&L in California a few years ago. They’ve really done a remarkable job of promoting Armagnac in recent years. Continue reading
After two weeks of Armagnac let’s go back to Calvados Wednesdays for a bit. You may recall that my first Calvados review was of the new release of Domaine Hubert from K&L. You may also recall that I expressed some skepticism about the claim that this was essentially the same as their original release of Domaine Hubert, which had a vintage stated and was 6-7 years old. It certainly didn’t taste like it was very much more than four years old. Well, Florin, winner of the second season of Celebrity Apprentice, is a big fan of that 2006 Hubert and insisted that I try that one as well. (By the way, I’d sent him a sample of the new Hubert and he shared my reservations about it, though he did like it more.) He gave me a sample and here I am now with a review. I tasted it alongside a pour of the recent version. It couldn’t be done blind because the difference is obvious before you even taste them: the 2006 vintage is much darker—make of that what you will…
Okay, let’s stay in the brandy family for Wednesday reviews but let’s mix in some Armagnac with the Calvados. I know even less about Armagnac than about Calvados, if such a thing is possible. I blame Charles Neal for this: unlike his great book on Calvados, his book on Armagnac is out of print (and the reviews for it are not as strong). I know it is a grape brandy like Cognac: I know that unlike Cognac, and like a lot of Calvados, it is single-distilled; I know that it hails from Gascony; and I know that it has three sub-appellations, of which bas-Armagnac has the status that Pays d’Auge has in Calvados. That is more or less where my knowledge ends. I know very little about the producers and about which have stronger reputations than others. This is a bit of a shame as the variety of Armagnac available in the US is greater than that of Calvados and the prices are much better. If you know of a good guide to Armagnac producers please point me in its direction. Continue reading
This is the oldest Clynelish I’ve yet had and the second from a sherry cask. I quite liked that SMWSA 29 yo from a refill sherry butt, but not as much as the Single Malts of Scotland 28 yo from a bourbon cask I’d reviewed last year. This is not because of the sherry influence per se. In fact, the sherry influence in the SMWSA 29 yo was quite muted—what held that one back was a lack of complexity, on the whole. This one is also from a refill cask but it is a hogshead and so there’s a good chance that the prized Clynelish characteristics of honey and wax might get drowned out by stronger notes of sherry and oak (from the smaller cask). That didn’t happen with the excellent Manager’s Dram release, but at 17 years old that was less than half the age of this one. But if it’s good, I don’t really care too much one way or the other. And given its antecedents there is a pretty good chance this will be good. It was bottled by Gordon & MacPhail for the reputed French store, La Maison du Whisky. Continue reading