This is a blend from Bardstown Bourbon company. The breakdown of this blend is 55% 13 year old 74 Corn/18 Rye /8 Malted Barley Mashbill (Barton), 37% 15 Year 78.5/13/8.5 (Beam?) and 8% 10 Year 75/13/12 (Beam?) that has been blended together. Let’s see how it is. ABV: 57.5% Nose: Fruity, orange peel, caramel, Cherry, black pepper,
Review #601; Bourbon #140: Bardstown Bourbon Company Discovery 4 Read More »
This was selected by the Aficionados with the help of Fine Drams. This rum comes from the Le Galion distillery, a producer on Martinique that uses molasses as the base for its rum. This expression clocks in at 481.7 g/hLAA esters which is packing quite a punch compared to most distilleries offerings. ABV: 58.32% Nose: Pungent, heavy
Review #600; Rum #104: Le Galion Grand Arome Aficionados x Fine Drams Batch Read More »
This Mezcal comes from bottler Cinco Sentidos. It is from the Tobala agave, which was distilled in two clay pots and was proofed down using Puntas and Colas. Mezcalero: Alberto Martinez Batch: TB06-19 ABV: 46.7% Nose: Red Berries, Earthy, Minerality, Vanilla, light grassiness. Palate: Medium oily mouthfeel. Earthiness, minerality, red berries, slight wood smoke, garlic. Finish: Medium length finish, Red berries,
Review #599; Mezcal #68: Cinco Sentidos Tobala Aficionados Batch Read More »
This is the 2021 release of the fairly new line from Woodford, their batch proof series. It comes with the same mashbill as their standard offering but at the highest proof offered yet and straight from the barrel of the batch. ABV: 64.15% Nose: Caramel, Dark Chocolate, Vanilla Frosting, tobacco leaf, metallic tinge, Palate: Medium oily mouthfeel, warm.
Review #598; Bourbon #139: Woodford Batch Proof (2021) Read More »
This is pot still rum from Rum distiller Privateer located in Ipswich Massachusetts. This 100% Molasses rum is made from sugar cane from Guatemala and clocks in with a congeners content of 375.1 gr/hlpa. Let’s see how it is. ABV: 62% Nose: Pear, allspice, nutmeg, orange peel, lemon zest, slight minerality, slight grassiness, floralness. Palate: Thick oily mouthfeel.
Review #597; Rum #103: Habitation Velier Privateer 2020 (Unaged) Read More »
This Ensamble combines Espadin, Cuishe, and Tepeztate distilled on a copper still. It was cooked for 5 days in a conical oven, milled by a horse drawn tahona, and has 76 liters of it bottled in Feburary of 2020. Mezcalero: Berta Vasquez Batch:Aficionados/Seelbachs ABV: 49.5% Nose: Brine, wood smoke, minerality, slight earth, metallic ting. Palate: Mediumish mouthfeel, minerality, brine,
This is a 9 year old Tennessee bourbon and finished in ex-apple brandy liqueur casks from Copper and Kings for 18 months. Let’s see how it turned out. ABV: 50% Nose: Caramel, orange peel, allspice, nutmeg, slight apple, honey, lavender. Palate: Medium mouthfeel, orange peel, allspice, black pepper, lavender. Finish: Medium length finish. Warm, orange peel, black pepper, honey,
Review #595; Bourbon #138: Bardstown Destilae Orange Curacao Read More »
These 2 reviews are a side by side of two rums from American Independent bottler Holmes Cay. Holmes Cay Barbados 2005 This is a 14 year rum, aged in ex-bourbon casks for 11 years in Barbados and 3 years in the UK. A blend of Pot and Column distillate, this comes from Barbados distillery Foursquare.
Watershed is a distillery located in Columbus, Ohio. This past year, they worked with the State of Ohio to release three single barrels that the state liquor entity picked. These barrels were the first time Watershed released anything at cask strength. The bourbon was aged for a minimum of four years in char five barrels,
Review #592; Bourbon #137: Watershed Single Barrel OHLQ “Honeycomb” Read More »
This is a Pechuga made in Santa Catarina Minas in Oaxaca. It is distilled on a clay pot, cooked with Encino wood in an underground pit, mashed with mallets by hand, and fermented in cypress tanks using wild yeasts before being distilled on clay pots with raw chicken breast and seasonal fruits and spices. This
Review #591; Mezcal #66: Lalocura Rainy Season Pechuga Read More »
