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 »
This bottling comes from Maguey Melate, a 12 year wild grown Mexicano which was harvest and cooked for 5 days, crushed by a Tahona, fermented in a Sabino and Pine Wood vat for 11 days with well water, then distilled using a copper still. Mezcalero: Berta Vasquez Batch: BER-MEX-001 ABV: 45.5% Nose: Briny, Raspberries, Vanilla Frosting, slight earth, campfire
Review #437; Mezcal #52: Maguey Melate Mexicano Berta Vasquez Read More »
This is a single barrel rye from Driftless Glen selected by t8ke for Seelbachs. This comes from Wisconsin craft distiller Driftless Glen. With a mashbill of 75% Rye, 12.5% distillers Malt, and 12.5% Caramel Malt it stands out with a different take on its mashbill. This was aged for 3 years and 11 months in a 30
Review #436; Rye #44: Driftless Glen Rye 3yr (T8ke / Seelbach’s Select) Read More »
This is a selection from Chairmans Reserve selected by Lei Low Rum & Tiki Bar. This was distilled in 2006 and bottled on 8/16/2019. It’s 50% John Dore 1 and 50% Vendome ABV: 56.3% Nose: Brown Sugar, Vanilla Bean, Raspberry, light oil, toffee, fresh baked bread, oak spice, peppery. Lemon zest Palate: Medium mouthfeel. Brown Sugar, light industrial
Review #435; Rum #42: Chairman’s Reserve Master Select 13yr 2006 “Lei Low Selection” Read More »
