To me, this tastes like the Van Winkle bourbon, but with the heavier (and sweeter) syrupy notes replaced with orange peel, cherry bitters, and a more apparent conversation with oak. Thankfully, the thirteen years of aging stops short of being over-oaked.
Until then the company is selling sourced and finished whiskies such as this one, a rum-finished Irish whiskey of unknown origin. It is a blend, with 35% malt and 65% grain aged somewhere between 4 and 7 years. The vatted blend is then finished for 4 to 6 months in Flor de Caña rum casks, an unusual touch.
Now, I have a particular fondness for young rye that actually tastes like rye. I want big eucalyptus, wintergreen, or pine, and I want spicy ‘sharp’ notes of cinnamon, cardamom, and anise. Occasionally, some caraway (think rye bread) is nice too.
I’m particularly impressed with the interplay of sherry notes (which are fleeting) with peat notes (which are understated but dominant), without the two ever conflicting. I’ve had $80 peated malts finished in sherry casks that didn’t integrate half as well.
The clean, crisp notes of peach and white grapes carry through from nose to finish, never allowing the peat to dominate. Masterfully blended – a truly excellent example of skilled blending and what it can accomplish.
As a value malt, this has a few ticks in its favor over the Classic, which it is replacing in the permanent Auchentoshan portfolio. $35 is not an unfair price for this light, straightforward NAS malt.
While I could have done with a bit more robustness at 46% or so, I applaud both the craftsmanship of this whisky, and its sane price point. Clearly more well-rounded and well-integrated than the cheaper Legend, it trades peat intensity for sweetness and subtlety.
This is possibly an experimental cask that didn’t make it into one of the Glenmorangie special editions, and was sold on the independent market. It reminds me somewhat of Artein, but only as a single component.
I think it’s an excellent whisky, and really shows what Angel’s Envy is capable of. I can’t love the price point, however, no matter how carefully hand-picked the casks are.
Baker’s is a bit of an oddball. One expects from bourbon a big, sweet ball of corn syrup, alcohol, and oak. Here the sweetness is merely background, letting nuances (including bitter and tannic ones) from the wood and, perhaps, the rye component play out.