logo

My Handcrafted Opinions on Whiskies, Distilleries and Other Related Stuff

Most Recent Whisky

Most Recent Whisky Review

Maker's Mark Private Select

This was picked by Mike Raymond of Houston's Reserve 101 as their 10th anniversary bottling. As the regular readers (both of them) know by now I love Maker's Mark, I love Houston, I love Reserve101 and I have very strong feelings for Mike.  But for some reason this one did not quite work for me, but give it a try as it might for you.   The nose is oaky with some fruity wine notes as well.  Sopem heat from the 55.65% ABV along with calssic vanilla, corn and cola notes.  The taste is hot and a little sharp at first with some black cherry, dark chocolate, jalepeno, burnt caramel and oak char.  The finish is pepper and even a little sour.  With water it gets creamier with some brown sugar and more vanilla. It definately needs a little water (or ice or time) to open it up.

Read More
  • Thursday, 03 August 2017 01:14

    I learned I am not alone.... (although my occasional reader probably is)

    Written by

    I don't need to introduce Martine Nouet to anyone who reads this obscure and occasional blog.  But I am going to.   Martine is a well respected French whisky writer with a penchant for whisky and food pariings and to best of my knowledge she makes her home on Islay (unless some Beexiteers have chased her off by now).  However after reading the attached article (link below) I might worry about the pitchforks and burning torches of the "Cask Strength Brigade" who may upon march upon her cottage chanting their mantra "you can put water in but you can't take it out" and demanding she be burnt in a wicker whisky bottle (a whisker bottle perhaps?) for her herecy.  Why I hear you ask?  What crime against high ABV whisky did she commit?  Well she actually wrote the words "Why I dislike cask strength whisky" on the scotchwhisky.com blog earlier this year. 

    And of course she is 100% proof right.

    https://scotchwhisky.com/magazine/the-way-i-see-it/12917/why-i-dislike-cask-strength-whisky/

    I wish I could write (indeed spell) as well her but I did express almost all the same feelings in my blog in March 2013 .... and I have pasted relevent extract below.

    "Occasionally I have 'humbly' suggested that bottling whiskies at 60%+ ABV doesn’t help the product and I end up having to dilute anyway. Someone will often try and argue that is a good thing because I can “dilute to my personal taste”. I can hear them now chanting the mantra of the ABV obsessed “you can put water in but you can’t take it out, you can put water in but you can’t take it out”. But it is a silly argument. This is whisky, usually expensive whisky, not orange squash. I don’t want to buy concentrate of whisky that I can easily screw up. I want to buy the product presented to me by the people who created it at the ABV they feel best showcases their product. Many chefs don’t have salt on their restaurant tables because they want the diner to enjoy the food as they think it is best seasoned. They want the food to be judged that way and I feel whisky should be the same. I am not saying a few drops of water to open up a dram aren’t necessary, they often are, but presenting me with 60% ABV spirit (often at cost of $100 or more a bottle) and then expecting me to guess the right water content to add to their whisky is a little asinine.  I dont care what the ABV of a whisky is.... I just want it to taste good.  if it does, then I am happy."

    Leave a comment

    Make sure you enter all the required information, indicated by an asterisk (*). HTML code is not allowed.

    Whiskies Tried...

    Total to Date: 654

    Distilleries

    Visited to Date: 58

    Follow Me on Twitter!

    Random Whisky

    Forty Creek Port Wood Reserve

    Perhaps my favorite whisky (so far) from my favorite Canadian distillery.  This special edition comes at 45% and won an award or two in 2013.  The nose is port led, fruity and sweet.  The taste has lots going on with tawny port, ripe banana, dried fruit, cocoa, vanilla and perhaps toasted oak.  The finish finally sees some cinnamon spice push past the sweet and complex palate.  For me, at some point, we cross a line from a port finished whisky to a port flavored whisky and if this one does not cross the line it certainly gets right up close to it.  I happen to love port influenced whiskies so it bother me not, but I could understand someone telling me it was too much with this one.