This comes to us from Belgium, and is a Genever aged for 5 years in American Oak and then bottled at very low proof. I had this blind so keep that in mind when reading these notes. ABV: 38% Nose: Sawdust, peppery, fresh green wood, Palate: Light mouthfeel. Slight vanilla, floral hint, then fades quickly. Finish: Short length, light […]
Review #449; Gin #8: Fillier’s 38 5yr Oude Graanjenever Read More »
This bottling of Tepextate comes to us from bottler Maguey Melate. This agave was 15 years old, wild harvested, cooked in an earthen oven for 3 days, fermented in plastic and clay, distilled with well water on a copper still, and crushed by a tahona. Mezcalero: Luis Enrique Juarez Batch: 1 ABV: 48.6% Nose: Green Vegetals, cream cheese, clay,
Review #448; Mezcal #55: Maguey Melate Tepextate “Luis Enrique Juraez” Read More »
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 »
