This new Black Maple Hill is no longer produced from Kentucky. The current BMH is produced from a company called the Stein Distillery out of Joseph, Oregon. We’re still looking for a bottle of the Kentucky variety to compare, but until then, on with the review!!
C: An old brown couch color, with an alarming amount of sediment in the bottle. Looks a lot like lint floating around a brown pool of water.
N: I like the nose. A mixture of amaretto, dried dates from a fruit cake, slight red licorice and sweet cocoa/nutmeg powder. The oak is gentle but looming in the background. There aren’t any rye bread flavors really coming to the forefront yet though.
P: The palate has a nice bit of baking spices coming through, followed by wafts of heat from the alcohol, which is actually enjoyable. The spice waves that you get from a really spicy chili. You love the spice now, but you’ll hate it later. Though the whiskey feels thin on the tongue, the spices are rich and full and add to the enjoyment of this dram. Sweet dates and almond skin flavors are dancing around my mouth, all seasoned with freshly grated cinnamon and dry cocoa. A slight oak spice carries all of these flavors right down into my belly. The palate is far more appealing than the nose. Upon second sip, a resinous, sappy flavor masks some of the more enjoyable characteristics of the first sip but fade into the background and it’s tasty again.
F: The finish is a bit oaky and lengthens with every exhale. The sides of my mouth feel like they have cinnamon caught in all the nooks and crannies. It’s a good finish and one that would work excellently in a cocktail.
You could drink this one neat and really enjoy it, but I feel like the finish of this rye and the punchy baking spice entrance could be used in an awesome cocktail as a supporting character. I’ve said it once and I’ll say it again, my go to rye, for now, would have to be Michters Barrel Strength Rye, it’s just awesome in comparison.
Today on our youtube channel we’re taking a look at the Dalmore line and asking a few questions about their magical hooch! Watch it ’til the end and let us know what you think about it!
Rock Creek Rye, named after one of the first federally managed parks, was created by DC’s very own One Eight Distillery. It is the very first grain to glass whisky, distilled, aged and bottled in the district since prohibition. Distilled in copper pot stills, aged in new oak and then bottled at 47% abv, this should prove to be a delicious, local staple.
C: It’s a nice russet color, not sure if colorant is added but it looks nice.
N: Vanilla and salt water taffy are the first things that pop into my mind with the initial nosing. Sticking my nose further into the glass brings forth a raw rye characteristic. A very light half sour pickle pushes out from the glass. If you’ve ever made rye bread from scratch, you know that the dough is very sticky and elastic. That feeling carries through the nose, bringing sweet stickiness and an almost gummy nose. The licorice qualities of caraway seed and more raw rye bread dough wrap up this nosing.
P: Initial taste, the alcohol is well managed and not hot feeling or full of burn at all. The spice is initially very light, almost non-existent until the alcohol seems to awaken it on your tongue. It doesn’t taste as young as it is, which is a good thing, but it doesn’t taste like a conventional rye, which is not such a good thing. Second sip has a little more “burn” associated with it but similar spice characteristics. Light dusty cocoa, stale McCormick cinnamon (aka pencil shavings). My mouth has a sticky feeling and the need for loxs and cream cheese to accompany this rye bagel in my mouth.
F: The finish is very light, after the burn of the alcohol assuages. Actual rye bread flavors are left coating the inside of my mouth, but the spices have all but faded.
If you’re looking for a traditional rye with warming spice notes of cinnamon, nutmeg and other baking spices, this is not your bottle. This is definitely a different whiskey. Almost as smooth as a vodka but artificially flavored as a rye, like rye flavored vodka. I’m not huge fan, but every whisk(e)y has it’s place. I feel like this rye is for the bartender mixing a drink for someone, trying to convince them they like rye. My go to rye out of all ryes, for now, is still Michters barrel strength rye. KAPOW!
The current Black Maple Hill is produced from a company called the Stein Distillery out of Joseph, Oregon. It’s a craft whisky aged a minimum of 4 years with some older varieties mixed in. Does it live up to the standard of the Kentucky made variety of bourbon? We’re not sure, but we’re looking to source some bottles to compare. But until then, on with the review!
C: A reddish chocolate brown color almost exactly the same as the Black Maple Hill Rye. Coincidence? Colorant?
N: There’s a very aggressive oak char on the nose, veiled in a tea house aroma, like pouring earl grey for hundreds. Dr. Pepper notes comes through as fresh ground pepper as well as generic cola syrup. There’s a medicinal note that calls to memory the often many trips to
the emergency room as a rambunctious kid. The nose isn’t pleasant, plain and simple. it’s not a bourbon that I want to continue to smell. Let’s see if the palate isn’t any better.
P: The palate is rich with oak and spice but nothing that easily calls itself out. There’s a lack of vanilla, caramel and honestly deliciousness in the palate. My mouth is full of dusty spices that aren’t soothed with a caramel sweetness that you often find in more delicious bourbons. This feels like Icy Hot, without the Icy. Peanut butter and Jelly, without the Jelly. Ice cream, without the sunday. Ok, I think you get the point.
F: The Finish is full of spice, tongue tingling spice. Like opening your spice cabinet and pouring a few dry spices on your tongue, then rubbing your tongue on the roof of your mouth and wishing you hadn’t done so. You had a chance to back out, but you were already committed, you weren’t ready, he wasn’t readyyyyy. The oak and spice continue for a rather long time.
If you read my review about the Black Maple Hill Rye, this one also seems to be a good supporting actor. If your cocktail needs spice and oak, add this, you’ll get those notes. But make sure to add it to an equally fruity cocktail to match it’s equally oaky spice. I don’t think I have to say it, but there are a variety of other bourbons out there that need your attention.
Well, as live as it’s going to get without using the YouTube live function 😛
We have a written review of this that is much more in depth but we wanted to do a short video review of it for folks who don’t enjoy reading or just want to see our ridiculous personalities at work! Slainté!
I’m pretty sure beer is gross. 🙂
Yes, it’s [Sniff] here and though [Scotch] is a big fan of hearty beers, I personally have enjoyed less than half a dozen in my lifetime. I was born for whisky! So before I jumped into a review of the Glenfiddich IPA experimental cask, I tried one. I tried the “Goose Island IPA” and you know what? I actually liked it! [Scotch] says the bitter units in it are low for an IPA but I can’t tell the difference lol.
Lacking any bitterness at all, it’s odd that Glenfiddich would decide to age some of its distillate in IPA barrels. Well, whisky barrels that they threw the locally sourced IPA into before they poured out the IPA and filled more properly with whisky! (What happened to that IPA?) It seems Brian Kinsman’s goal was to add some citrusy-hopsy flavors to the mix of Glenfiddich’s typical tree fruit house of flavor.
On to the review!
Can we just call this beer brown tainted gold?
A mash up of tart apple and a few twists of citrus zest, it’s a nose that any whisky lover could love.
On the palate the whisky is light and quite spicy to start, like the sherry spice of Glenfarclas without the sherry flavors. Instead the flavors are replaced by, get this… zesty citrus and enjoyable hops! It’s almost like Glenfiddich wrote the story of this whisky AFTER the experiment was done! 🙂 On a less snarky sounding note, the apple and pear notes you may be accustomed to enjoying from the triangle shaped bottle maker are a bit more subdued to make way for this new meld of flavors. A few of the flavors are a bit doughy, also. This is definitely unique and an instantly recognizable whisky.
Not being a regular beer drinker, I know that holding beer in your mouth for half a minute causes it to fizz up like a mouthful of bubble-bath bubbles. The finish on this IPA concoction reminds me a lot of that fizz without any actual fizz which is very interesting. Almost like the flavors of that fizz (hops, is that you?!) are very present here too. But not in a typical off-putting beer type of way.
Admittedly not being a beer drinker, this bottle of whisky got me to drink three bottles of Goose Island IPA. Now THAT is saying something. I guess I just needed a familiar format to deliver the taste of beer. So if you’re not a beer drinker and you’re looking for your “in” into beer, you may have found your bridge. And if you’re a beer drinker and you’re looking for a whisky to love, you’re welcome. 🙂
It takes a village to make some whiskey!
There’s a new local distillery in Maryland that’s now open to the public! Introducing Lost Ark Distillery in Montgomery county! Who’s not excited about a new source for local hooch??
Lost Ark was started by and is run by Brad and Andy. They’re two local guys who work in IT that got the crazy idea in their head to start a distillery. To get started they took a class offered by a small distillery in Idaho that walks you through the process of creating whiskey from grain to bottle. Thank goodness Brad’s mother-in-law works for a major airline and was able to get them tickets to fly out there for free! One business plan and loan later and voila, here we are.
I showed up at their release party for the Lady Anne white rum that they’ve created and had fun with their mini-tour and Q&A. They also had bottles for sale and samples of the rum on site but no cocktails as a different type of alcohol related license is required for that, they said. I asked them about their future offerings plan and they hope to have some spiced rum out before Christmas, a one year bourbon, and a two year straight bourbon.
Another interesting tidbit is their drive to source their ingredients locally. From the corn and wheat they’ve purchased from local farms to the sugar that they purchased from Domino sugar up the road, they’re trying their best to keep it craft. They’re running all of these ingredients through their single four plate column still making batches one thousand gallons at a time. Thanks to the small size of these batches, it should be interesting to see what they churn out.
All of that said, I still haven’t written up a formal review on the bottle of Lady Ann white rum that I purchased. I’m not sure if it was aged in plain oak casks or their stainless tanks but it had those “young” distillate notes along with a bit of that molasses they sourced from Domino sugar. I think it’d be fine for mixing but I imagine it’ll be better with age in a charred barrel. I guess we’ll soon see.
We’ll try to keep on top of the local distilleries and their offerings!