Archive for November, 2017
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LATEST ARTICLES
 
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Booker’s Bourbon Batch 2016-06 “Noe Hard Times”

by Andrew Owenon November 22, 2017
Created by the late great Master Distiller at Jim Beam, Booker Noe, Booker’s bourbon is a quarterly release small batch bourbon that is uncut and unfiltered.  In other words, besides vatting the barrels selected for the batch, nothing is done from barrel to bottle.  No filtration, no cutting the proof with water.  If you want […]

My Experience with Everyone’s Favorite Hyped Up Rye

by Greg Kevorkianon November 22, 2017
My Experience with Everyone’s Favorite Hyped Up Rye Let me preface this with “I am not a huge rye fan”. That being said, I’ve had multiple opportunities to buy Kentucky Owl rye at retail this year, and I’ve done so each and every time. Every bottle I’ve purchased has been passed on at cost to […]

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Ancient Ancient Age 10 Star

by Bobby Longon November 22, 2017
Even if this bourbon sounds unfamiliar to you, you’ve probably seen it on the shelf at many liquor stores (if you look low enough).  This bourbon has a long history dating back to the 1940’s, and is currently contract distilled by Buffalo Trace for Age International, the former owners of the Buffalo Trace Distillery who […]
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1792 225th Anniversary Bourbon

by Bobby Longon November 22, 2017
The folks at the Barton 1792 Distillery sure love their Kentucky history.  1792, which is displayed in large gold numbers on all their bottlings, is the year Kentucky officially became a recognized Commonwealth (fancy word for “State” for us non-Kentuckians or Virginians).  And hey, this obsession with Kentucky has paid off, as 1792 bourbon is […]

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Glendronach 12 Year “Original”

by Andrew Owenon November 22, 2017
The GlenDronach Distillery, aptly named after the Dronach Burn (In Scotland, freshwater streams are called “burns”), sits within the Speyside region and has become well known for its heavily sherry-influenced whiskies.  The distillery was founded in the early 19th century, and has changed ownership several times.  The distillery was also mothballed (meaning all production ceased) […]
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Jameson Caskmates: Stout Cask

by Andrew Owenon November 22, 2017
Finally forced to innovate and experiment a bit due to the whiskey resurgence that is ongoing in the Emerald Isle, Midleton has started releasing new variations of its most well known label, Jameson.  (For more information on Midleton, the Irish whiskey scene, and types of Irish whiskey, click here).  The concept behind Jameson Caskmates is […]

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Glenmorangie Nectar D’Or 12 Year

by Andrew Owenon November 21, 2017
The Glenmorangie distillery sits on the east coast of the Scottish highlands north of the north shore of Speyside.  Despite its proximity to the coast, Glenmorangie produces a gentle and unassuming malt with very little peat or maritime influence.  Glenmorangie malt’s signature mildness has much to do with the shape of the stills used, which […]

The Price Trap: Venturing into Scotch on a Budget

by Brett Mullinson November 21, 2017
The Price Trap:  Venturing into Scotch on a Budget Every whisky drinker had a first dram, a first bottle, a first bottle over $100, and so on.  We all started somewhere, and it is unfortunate when someone gets turned away from scotch because of one negative experience.  Also, as we progress in our whisky journey, […]

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Col. EH Taylor Small Batch Bourbon

by Andrew Owenon November 21, 2017
Colonel Edmund Haynes Taylor Jr. was one of the pioneers of the bourbon industry in the late 19th and 20th century.  In the 1870’s, Taylor purchased a distillery which he called Old Fire Copper (or O.F.C) in Frankfort, KY.  He was an innovator in the industry, and was also the driving force behind the Bottled-in-Bond […]
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1792 Sweet Wheat

by Bobby Longon November 21, 2017
Produced in Bardstown, Kentucky by the Barton 1792 Distillery, which is owned by Sazerac Company (i.e. Buffalo Trace), this is the first and only wheated whiskey in the 1792 lineup. Most bourbons have rye as the second largest contributing grain (bourbon must be 51% corn) but wheaters opt instead to use wheat. Wheaters have been […]