A very different and enjoyable alternative to distillery-released Macallan. It clearly deviates from the distillery profile of sweetness, bright red fruit, and elegant old sherry. Here there are wilder notes and sharper edges. Almost savory at times, and eclectic.
A mediocre dram when compared with similar young Islays. There is some nice dark musty peat, but it’s not as intense as most Islay fans would like. My best guess is that this is a 6 year-old Ardbeg from a heavily charred ex-bourbon barrel, but not an excellent one.
Although overshadowed by its mighty (both in flavor and in following) neighbors to the south, Laphroaig, Lagavulin, and Ardbeg, Bowmore’s whisky displays a restraint that provides grateful relief to the bog-soddened palates of peat lovers.
We’re looking at a craft presentation (46% ABV, unchilfiltered, and no color added) peated malt from a working farm. This shows a LOT of promise, but it’s only really promise at this point.
A cinnamon bomb that never lets up. The nose is suggestive and deep, but it’s the palate that explodes with fruit and spice. Truly eyebrow-raising, this shows what quality can do to elevate the standard flavors of straight rye.
Elegant and pure. Not too young, and not particularly old. A very straightforward picture of Speyside style. If you’ll excuse the hyperbole, this tastes like sunshine on a cool spring day. Yum.
Far more dynanic than similarly-priced bourbons. St. George shows an adept hand with blending, and a clever choice of source material which yields a big, bold, multi-layered blended bourbon. A pleasure to drink, and a fabulous value.
Wemyss Malts has a line of romantically-named blended malts in ages 5, 8, and 12 years old. Each includes a ‘key ingredient’ to define its character and justify its name, as well as up to 16 other malts. I tried The Smooth Gentleman (primarily Aultmore) at a K&L Wednesday spirits tasting in Redwood City, CA.
Wemyss Malts has a line of romantically-named blended malts in ages 5, 8, and 12 years old. Each includes a ‘key ingredient’ to define its character and justify its name, as well as up to 16 other malts. I tried The Peat Chimney (primarily Caol Ila) at a K&L Wednesday spirits tasting in Redwood City, CA.
On the tongue, this dram blooms into a medium-complex whisky with no apparent flaws. A few tropical notes give it an exotic style, which might appeal to those tired of Scotch standards.