This standard bottling is the former label, which underwent a change in 2019, this bottling came from being aged in ex-bourbon barrels in Jamaica for a minimum of 12 years. ABV: 43% Nose: Light tropical fruits, mango, melon, brown sugar, cinnamon and caramel. Palate: Light mouthfeel, a bit thin. Caramel, heavy brown sugar, nutmeg, melon, mango, and orange
Review #447; Rum #45: Appleton 12yr (Old Label) Read More »
This South African rum is a High Ester, unaged, wild yeast rum that used dunder during its long 22 days fermentation process. This one was harvested in November of 2018 using 30% dunder, and was bottled 16/88. This is from Batch 2019HE1 ABV: 65% Nose: Briney, light vanilla, cream cheese funk, olive oil, light pineapple, black tea.
Review #446; Rum #44: Mhoba High Ester Rum (Batch 2019HE1) Read More »
This bottling comes to us by way of American Independent bottler Single Cask Nation. They bottled a 2-year-old whisky aged in a First-Fill Jamaican rum barrel from producer Milk and Honey based out of Israel. This was bottled at cask strength with no color added and was non-chill filtered. ABV: 61.3% Nose: Honey, fresh baked bread, light
Review #445; Israeli Whisky #1: Single Cask Nation Milk and Honey 2yr (2017) Read More »
Jack Daniels Heritage Barrel is a limited release from 2019. These barrels were heated and toasted before being charred, put into the barrel at 100 proof, then aged in the highest part of the barrelhouse. This release was a limited number of barrels, with each bottle coming from a single barrel. This comes to us
Review #444; Bourbon #107: Jack Daniel’s Heritage Barrel (2018) Read More »
This is a sourced pear brandy from Copper and Kings. This brandy was copper pot distilled, aged in a new oak barrel, and non-chill filtered. Off Premise in Chicago selected this cask for their store. ABV: 49% Nose: Fresh cut pear skin, light acidity, oak spice, maple syrup. Palate: Medium mouthfeel, tart dry pear, acidity, maple syrup, light
Review #443; Brandy #15: Copper and Kings Pear Brandy “Off Premise Selection” Read More »
This is a 6 year old teaspooned Laphroaig from A.D. Rattray. It is teaspooned with Ardbeg, was aged in a Sherry But from 4/27/2011-11/10/2017. This is bottled at cask strength, with no color added and was non-chill filtered. ABV: 61.1% Nose: Tame light vegetal peat, bbq meat, honey, allspice, pepper, lemon zest, campfire smoke. Palate: Medium oily mouthfeel.
Review #442; Scotch #152: Laphroaig 6yr 2011 “AD Rattray” Read More »
This comes to us from Mezcal Club Maguey Melate. This was a Pechuga made by Edgar Ramirez from San Cristobal. The agave was cultivated for 10 years, cooked in an earthen oven for 6 days, grinded with a Tahona, fermented in a pine wood fermenter for 1 day naturally, 5 vatted using spring water, then
Review #441; Mezcal #54: Maguey Melate Espadin Pechuga by Edgar Ramirez Read More »
This bottling of the funky Haitian rum spirit comes to us from Pignon. Using sugar cane syrup they add 30% dunder from previous batches in a method similar to how Jamaican rum is made that adds the popular funk. The other Clairins don’t do this step but this one follows the others, wild yeast, pot
Review #440; Rum #43: Clairin Le Rocher Read More »
This mezcal comes to us from Origen Raiz. I got this sample in my Maguey Melate box last month. This is a 100% Cenzio Maguey, that was distilled in Copper, harvested at 10-14 years of age. Let’s see how it holds up Mezcalero: Ignacio Grijalva Santiago (Don Nacho) Batch:14ACDI60118 ABV: 48% Nose: Green vegetalness, slight lactic acid, salt,
Review #439; Mezcal #53: Origen Raiz Durango Read More »
This is a 16 year old Arran from IB The Rest & BE Thankful Whisky Company. This came from a bourbon barrel distilled June 29th 1998 and bottled Feburary 23rd, 2015. This was bottled at cask strength with no color added and was non-chill filtered. ABV: 56.8% Nose: Vanilla Cream, Cereals, Malty, Black Pepper, light honey, nice
Review #438; Scotch #151: Arran 16yr 1998 Rest and Be Thankful Read More »
