This single barrel bourbon isn’t like the normal blends from multiple barrels that other bourbons are usually created from. Tagged as “Super Premium”, this whisky is aged in a single barrel for the full 18 years and then bottled when deemed ready by Master Distillers Parker and Craig Beam. First introduced in 1994, they discontinued the 18 year in 2012 after the demand for whiskey grew too great and there weren’t enough 18 year old barrels to meet it. They did however bring it back in 2015. Back for good? Not too sure, but we snagged a couple bottles to taste and see what all the hubbub is about.
C: Sunset orange with glints of reddish orange around the rim.
N: The smell you get from peeling an orange is the first thing that I get on the nose. That spritz of orange essential oils spraying into the air and perfuming everything, even your fingers and everything you touch afterwards. That is immediately followed by old oak, a little stale and musty saturated oak. Like under-ripe plum skins and over ripe apples sitting on your kitchen countertop that should have been eaten last week. It definitely smells rich and powerful, just not too sure yet if that’s a good thing or not. Oh, and a very faint ripe banana smell.
P: It is rich. And I’m immediately slapped in the face with oak, followed by that random banana. 90 proof plays the slow roll and gently singes the outer ends of your tongue. It’s spicy though, not to be mistaken with alcohol burn. The oak is extremely present but dark cocoa and stale cinnamon spice are layering up a defense to add something to the playing field. Smyrna Figs come through in a layer followed with raisins and black strap molasses. This is far better than the 23 year, you can actually taste things. Yeah, the figs are strong in this one.
F: The finish is full flavored. Full of spice, dry cocoa, nutmeg, dusty old cinnamon that you should have used 5 years ago, white pepper, a toothpick you should have stopped chewing on 10 minutes ago and vanilla extract. The oak is ever present in this expression, slightly dominating every aspect of the tasting, but somehow it does work. This bottle is a niche type of bourbon that a certain super premium bourbon buyer will want to have in there collection. There are definitely better values out there and I truly believe you’re not missing out on anything not buying this. But it is unique and always fun to explore.
This is something we’ve thought about doing for a long while now and thanks to a friend who lives in the video world, it’s become a reality. We’re hoping to bring a different perspective to the scotch and whisk(e)y world that might be a bit more relaxed than most people are used too. Then again, we think that everyone should be able to enjoy whisk(e)y without the pretensions that have been left at the quality spirit table.
Are there certain topics in the whisk(e)y world you’d like to hear about? Certain bottles you’d like to see reviewed? Leave us a comment here or on our new youtube channel and we’ll do our best to help you in your whisky journey 😀
From two power houses with two very different offerings, we bring you one of the best tasting ScotchVSScotch tastings to date. The idea of comparing two chocolatey scotches had crossed my mind a few times but I was really craving some chocolate recently and decided to enjoy that cocoa-y sugar the best way we I know how.
The Signet is made with a blend of some of Glenmorangie’s older whisky (30+ years according to their website) and some younger whisky made from roasted “chocolate” barley malt. It’s called chocolate malt but it gets its nickname from the flavors brought out of the barley not so much the method by which its roasted and dried (which is the real defining factor for making chocolate malt).
Not to be a bore but the the Macallan 18 is made in typical Macallan fashion. Pour a spirit into some magically delicious Spanish oak and voila! Er, something like that. 🙂
The colors are an extremely similar shade of medium roasted caramel but the Mac 18 is ever so slightly darker. It’s almost like comparing two oranges in a bunch. They might differ slightly but they’re both orange! Let’s move onto the nose…
Wow. This is just another reason I’ve fallen in love with comparison tasting and really a reason I think tasting events are more enjoyable (sometimes) than just sitting down with a single glass at home. Both of these pours are rich with velvety chocolate when enjoyed alone but side by side the subtle nuances of flavor really rise to the top. The Macallan reeks of espresso and sherry. No surprise there! The Signet changes from its normally-chocolate-self to a refreshing orange and fruit medley with a mint and ginger overlay.
On the palate, the Signet is spice laden and packs a flavorful punch. Cinnamon and black pepper take the stage with fruit sugar waiting in the wing but never getting the spotlight. It finishes just as fresh as the nose. Minty, light,and refreshing.
The Mac 18 is velvet on the tongue and almost the polar opposite of the Signet on the tongue. Sherry spices usher almost-mandarin-sweet oranges to the front of your attention. The spices that commonly accompany sherry aged scotches are extremely well balanced against splashes of milk chocolate, apples, and just a bit of oak. The 18 finish seems to last and last. Fantastic!
So there you have it!! Have you tried either of these or both of these wonderful offerings? Which is your favorite? Let us know in the comments below!
COLOR: orange gold NOSE: sweet oak, cinnamon sugar, hints of common fruits, the cinnamon sugar owns the front of this nose PALATE: initially very smooth, smells like it will be twice as spicy as it actually is, just a twinge of oakiness, FINISH: light apples, more fruits, fantastic finish, something…. Spices, I can’t identify which ones but very pleasant like baking spices
NOSE: more of the same but a smidge softer, more sugary PALATE: what little bite the smidge of alcohol had is gone FINISH: same flavored finished
Very pleasant 🙂
With our recent reviews on the Glenlivet 40 and our upcoming review of the Glenlivet 21 archive, we’re really trying our best to make comparisons of bottle that originate from the same distillery and how they might share some common tasting notes and themes among them. We’ll also be implementing our “Sweet to Peat” meter soon to help beginning tasters to really get an idea of what scotches are more appropriate for gifts and developing the palate. 🙂