Are you looking for some new whiskies? I sat down with The Whiskey Library DC to talk about the bottles that were released this year. Have a quick listen to our thoughts and let me know if you’ve found any of these and what you think of them!
Hakushu 12 was the second Japanese whisky that I ,[Scotch], had purchased after the Hibiki 12 year. Without knowing anything about Hakushu, I jumped right in head first thinking that it was going to be the sweet floral symphony that the Hibiki was. Boy was I wrong, but boy were my eyes opened to the Japanese way of handling peat.
C: A golden pale honey, syrupy and coating as I swirl the glass.
N: Very soft lemony, piney peat. A pine sap being reduced down over a fire to create a resinous pitch. The nose is like walking into a Japanese tea shop, amongst all the bamboo accessories, and lifting each of the tea jars to sample a smell. across the street someone is starting a fire using the wood that they chopped from a neighboring forest, covered in moss, still green. Pear skins, and a mixture of plums and raspberries that are very unripe, very green. It’s hard to explain but the peat, as subtle as it is, is powerful and similar to that of an older peated whisky. Very light vanilla sweetness in the background. Fresh, green and like stepping out of a spearmint gum commercial.
P: The peat is apparent but quickly takes a back seat to green pear and crisp green apple notes. Smoked barley and spices dance around the peat, weaving a delicate strand. Wood sour and vegetal notes. Malted barley similar to The Balvenie style of being very subtle, while still being very pronounced. A slight spice develops around the outer portions of my tongues. The smoke intensifies, not like a billowing flame though, more like a blown out candle.
F: The finish is mainly smoke and soft edged spices. This is a very mature whisky for the 12 years the label presents. Slightly tannic and mouth puckering near the back of my mouth, reminding me of dried lemon rind. The peat presents itself again but only as a remnant of what was initially present. Waving at you, as you leave, reminding you of the good time you just had.
Hakushu reminds me of the restraint and the perfect execution that the Japanese command over things. Just google Japanese Woodworking and you’ll know what I’m talking about. Like a perfectly carved puzzle box, form one piece of wood. Sometimes it’s not about blowing people away with the high PPM of peat you have in your whisky. Sometimes it’s about how it all comes together.
Balcones Distillery is unapologetically real. They want you to know that from the very start. Very Texan if you know what I mean. Their pledge of authenticity lets you know that they never use other companies distillate, they never use aged whisky from other sources to blend and that they mash, ferment and distill 100% of what they sell. With well over 50 medals from different competitions, mostly gold, let’s see if the liquid in the bottle lives up to its massive hype!
C: Toasted oak with a light yellow rim.
N: An undeniable butterscotch smell emanates from the glass as my nose approaches. The kind of butterscotch you find at a grandma’s house. Not the good Brach’s variety, more the off brand that uses imitation everything but it still tastes good. Included within that smell is of course vanilla, a little peppery sawdust (like you just stepped into Home Depot’s lumber department), and Hungarian paprika (slightly dried and smoked red pepper). The oak on the nose is more similar to pressed wood beams than it is oak staves. Slight notes of wood sour and freshness, not burnt or charred oak. The last couple sniffs reveal caramel and sweet toffee notes, telling my tongue to be prepared for what’s next.
P: First sip reveals the sweetness that I was looking for in the nose. Vanilla and light oak are the dominating flavors. It’s very lightweight on the tongue and at 106 proof you would expect some kind of burn, but it’s very drinkable. The sweetness of this bourbon goes really well with the high alcohol, they both work together to make it very enjoyable. After each sip, an enjoyable dryness coats my tongue inviting another sip. Thankfully the oak isn’t sour as expected from the nose and it’s an enjoyable toasted taste. Tasting again, there’s a fair bit of nutmeg spice and pepper. The description on the bottle talks about “mellow notes of baked pears and apples” but I never get that. The fruit to me is very subdued, overpowered mostly by the spice and sweet vanilla note. Which is definitely not a bad thing. When I think of Texas, I think big, bold flavor with the authentic spice of the South and this is what I get with this whisky. Big bold delicious whisky flavor.
F: The finish is perfumed with spice, vanilla sweetness and a slight drying in the back of the mouth. Toasted malt and oak are left lingering for a short while with a light smoke coming out right at the end.
The Balcones Texas Single Malt Whisky is a solid American whisky. A great thing to bring along with you to a camping trip or just enjoyed in front of a fire amongst friends.
This new expression was released to celebrate the 200th anniversary of the Lagavulin Distillery. The story goes, that an 1880’s whisky writer Englishman, by the name of Alfred Barnard, tasted an 8 year old Lagavulin and said that it was “exceptionally fine” and that it should be “held in high repute.” Let’s give this “exceptionally fine” whisky a review and see how it holds up to those claims.
C: slightly lime green tinted, very faint yellow, clear. Sauvignon blanc.
N: When you open a bag of chocolate chips, there’s a cornstarch coated chocolate chip smell. Sweet chicory and mocha. Deep within the nose I smell lemon rind, with the wax covering it, muted, but lemon. This is of course, after moving past the wall of smoke, bonfire smoke, with a slight salinity in the air, as if you’re in a salt mine. But you should probably never make a bonfire in a mine, short supply of oxygen in small spaces seems dangerous. A lightly sweet malt hits you as soon as your nose enters the glass. You could literally nose the glass for a very long while, picking out new smells. For an 8 year old single malt, the depth within the nose is pretty incredible.
P: At 48% it’s pretty easy to drink. It’s a sweet, smoky arrival, that seems to build and increase in smoke as it sits in your mouth. As you swallow, it tastes as though a bonfire gets started in your mouth while you’re near the ocean, dried twigs, leaves and all. Taking another sip, the sweetness ends relatively abruptly, but the smoke continues and billows.
F: The finish is smoke, for days. As I’m drinking this, my wife says,”That’s a smoky one”. Very very big understatement. There is a sweet, malty finish and very light smoked spice, like smoked paprika and charred mesquite charcoal. I just rummaged through my spices cabinet and it’s a mix of smoked paprika and 1 year old ground coriander. The finish has now lasted over 15min and I’m still breathing fire and spices.
I have to say that my favorite of the Lagavulin bunch is the 12 year old, specifically the one released in 2014. I enjoyed the sweeter, herbal and more salty sea air of the 12 year to the 8 year. And I enjoy both the 12 year and the 8 year over the 16 year. The Distillers Edition is a completely different beast that combines sweet with smoke and peat, and if you know me, you know I hate sweet and salty foods so it easily translates to my whisky drinking as well.
If you like bonfire smoke, ocean spray and not kissing your spouse until after you brush your teeth, you’ll love this and you’ll definitely consider this “exceptionally fine.” This is the kind of scotch you sit by a fire with and tell stories, Nay!, telling tales of forgotten riches, valiant knights and journeying hobbits’s.
Let us know in the comments if this whisky is your style or a pass, we’d love to hear from you. Slainte!
I stayed up last night thinking a lot about this topic and how we’re kind of fooling ourselves. If you’re trying to find the worlds best whisky, sorry for the deceiving title, but you won’t find it here. What you will find, is the truth behind what will guide you, to find
the best whiskies of the world.
The three topics that kept me up last night were; Rating systems, Personal preference and Hype. I’ll soap box on each one of these separately.
Rating Systems: Rating systems are great aids for those who don’t know what they want and to potentially find the best versions of a certain whisky in a certain category. For example, using the 100 point scale that many reviews use, you could safely assume that a 95 point Islay whisky, like an Ardbeg Uigeadail, would be an exceptional example of a peated northern Islay whisky. What some may call a “Classic”. Without having tasted it, you can trust that the reviewers have or should have determined that the flavors present in the whisky should showcase that of an Islay whisky, to be at least 95% of the best of that style.
This may take into account the many factors of being a classic Islay whisky, BUT, what if you don’t like Islay whiskies?? What if peat makes you cringe? And even though this is one of the best peated Islay whiskies, you hate it. Then that 95 points means nothing to you.
One way to get a better idea of if your taste buds are on par with a reviewers, is to drink a lot of the same whisky that they have reviewed, to see if you agree with them. But the thing about drinking a lot of whisky is; 1. You could develop a serious drinking problem, 2. A serious loss of money problem or even more seriously, 3. Be able to determine your own personal preference. The industry would like it if they could continue to think for you, aka “Influence” you.
The best thing I’ve learned about tasting and reviewing a lot of whisky, is that you become better at tasting and reviewing whisky. Just like anything else, practice makes perfect. Or a better saying in this situation would be, practice makes you more educated. But it doesn’t roll of the tongue as easily. The more whisky you taste, the better ability you have to determine what you like and dislike. After gaining the knowledge of knowing what you like and dislike, e.g. Personal Preference, then you can determine for yourself what is the best, for you!
Many people have this idea that they know what’s best for you. Not just random people, but companies. “Our soap is the best for your shower”, “these crackers will cure indigestion” and “our toilet paper will wipe better for you than any other”. When companies do this, it’s called marketing. When randos do this, it’s called hype.
Both marketing and hype are used to increase the perception of the value for things, often to ridiculous heights. Case in point, the 2013 Yamazaki Sherry cask which was named Best Whiskey in the World by Jim Murray (a whisky reviewer). This rocketed the Japanese whiskey scene, calling for thousands of dollars for the 2013 Yamazaki Sherry Cask and even raising the rest of the Yamazaki expressions to crazy inflated prices. The 12 year expression used to cost $65, now if you can find it, will run you $125. The 18 year expression used to cost around $200 and is now hovering between $399 – $450. Is the whisky good? Sure! But is it $400 good for the 18 year or $125 good for the 12 year? Maybe. It really depends upon how much you’re willing to spend for something that is hard to get and if you enjoy it. I love the Hibiki 21 year. I started purchasing bottles at $199 when I first saw it and I continue to purchase bottles when I find it for $350. When is my stopping point? My wife says, now.
Bottom line, use resources like this blog, other blogs and other reviewers to form a general idea of what it is you want to try. We try to use very easy to understand descriptions in order to appeal to the vast majority. Then, use online sites that sell samples of various bottles of whisky, or go to different bars to try different pours without committing to a full bottle. Determine whether you like sweet, peat, salty, medicinal or any other types of whisky and then continue down those lanes until you find your grail. That is the only way to determine what the best whisky in the world is, for you. And that’s why we love this whisky journey that we’re on.
the regard that something is held to deserve; the importance, worth, or usefulness of something.
No matter how many reviews we write, I can never get the idea out of my head that the worth that anyone has for a bottle of whisk(e)y is always subjective. We try to give an idea of the value of a bottle based on its flavors divided by its price tag and it seems to be a solid way to give the most objective review that we can. There’s nothing worse than spending $200 (or more!) on a lack luster bottle that you purchased for a special event! And there are few better things that spending $60 on a bottle that brings joy to you and your friends.
All of that said, today’s Scotch versus Scotch is a three way battle between some 18 year old offerings. In one corner we have a bottle from Costco, the Kirkland Highland 18 Sherry. In the second corner we have a bottle of Glenfiddich 18. And in the third corner of our triangle shaped ring, we have the Macallan 18. Two of these offerings are finished in sherry and the Macallan is aged in sherry alone so this should be an interesting comparison. The price differential between these three bottles is also extreme so we’ll get a great idea of the value of each of these bottles.
The Kirkland (bottled by Alexander Murray and Co) and the Macallan are almost identical in their slightly reddish golden hue. The Glenfiddich is noticeably a few shades lighter in color.
The Kirkland 18 Sherry cask smells like barley! Sherry barrels generally impart a nutty and spice filled flavor into the distillate they cradle and the barrels that AM&Co happened to pick for Costco are a pleasant deviation from the norm. There are also toffee notes strewn about the barley but they’re quite a bit more subtle than any typical whisky. The Glenfiddich has the fruitiest nose of the three… but that should come as not surprise to any Glenfiddich fans. Freshly sliced apples are drowning in sherry (sherry apple pie O.O) and soft baked tree fruits are sprinkled in small dashes of sugar! This is heaven! Ahhh, the Macallan 18. World famous for scotch lovers, it reeks of Sherry with bits of toasted oak. I know this bottle far too well. [Scotch] gifted me my first bottle last Christmas and I’ve already got a second replacement bottle for the inevitable demise of this liquid gold. In case you’ve never tasted this sherry and chocolate concoction, I’ll just leave a link to its previous review here.
The Kirkland is light on the tongue with Sherry and barley! If you’ve ever had Korean barley water (보리차), you’ll find yourself right at home! There’s a bit of light fruit which is no surprise considering the distillery chosen to source the 18 year old hooch. There may be some grapes that are also present in the mix. Water brings up some unpleasant oak notes so if you’d like to enjoy this, like the Pappy Van Winkle 23, skip the water! As I bring the Glenfiddich towards my face to sip it, I’m immediately greeted by a bowl of fruit sugar! This pour is the most classy rendition of an apple pie in liquid form. From the soft, luscious baked apples to the cinnamon spices, it does not disappoint. I’d like to pair this with Thanksgiving this year. 🙂 Whichever casks they chose for batch 3454 all deserve a medal! The richness of the Macallan 18s sherry and spices blast to the forefront of your tongue. It’s a small aria in Macallan’s opera of sherry (compared to the NAS cask strength) but along with sherry comes chocolate and oranges and even a touch of oak. Decadent.
The Kirkland finish is sherry spicy with fruity notes. It’s definitely enjoyable as a sipper. The Glenfiddich finishes with oloroso spices and pepper… another solid offering from the valley of the deer. The Macallan lingers like an old friend just in from out of town. A best friend.
The Kirkland was $60 for the bottle, the Glenfiddich $80, and the Macallan $200. Not really a fair comparison when there’s more than a 300% difference in price between two of these bottles. That said, each of these bottles holds value for their respective audiences. The Macallan is something people can brag to their friends about trying. The Glenfiddich is something that can be shared with friends at home. And the Kirkland? Obviously a value at its price point and that’s more than admirable.
Which is your favorite? Which have you tried? Let us know. 🙂
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!