In March, The Wynn Casino in Las Vegas will hold the second annual Universal Whisky Experience show. Last year’s show made a big splash in the media for its over-the-top budget, ridiculously pricy pours, and matching ticket price. This year is no different.
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.
A very weighty dram, with big fruit-bomb sherry, a thick mouthfeel, and a barrage of cooked fruit flavors. It feels like a 50%-plus ABV whisky on the tongue, and even has some of the elements of good cask-strength sherry bombs.
Compass Box releases the “Last Vatted Malt” before UK law changes the name of the category to “Blended Malt Scotch Whisky”. Also, Connosr releases a new online magazine which focuses on whisky production worldwide, edited by Dominic Roskrow.
Like Willy Wonka’s Three-Course-Dinner Gum you get a salty, nutty appetizer, a main course of roasted barbecue pork, a dessert of roasted peaches, a cup of chocolatey coffee and an after-dinner mint! Amazing. I suggest keeping an eye out for a lonely bottle at a bar or a sample to bum off a friend. It’s an experience.
Very different from sherry-finished Scotches I’ve had – the fruitiness is subdued and suggests dried rather than jammed dark fruits. This leaves a difficult-to-describe combination of wood extracts, dried herb flavors, and rancio. There is certainly more here to discover, and I think the play off of standard Amrut flavors is successful. Definitely a whisky to ponder.