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My Handcrafted Opinions on Whiskies, Distilleries and Other Related Stuff

Most Recent Whisky

Most Recent Whisky Review

Mt. Logan 20 year old

I don't recall seeing very many 15 - 20 year old Canadian whiskies so I was intrigued when I saw the 20 and 15 year old expressions of Mt Logan in the Liquor Depot in Alberta on a recent business trip.  The Mt. Logan brand is exclusive to the Liquor Depot retailer and the juice is made at the Highwood Distillery in Alberta and bottled as Canadian Rye whisky at 40% ABV.  The nose is sweet with vanilla, Werthers Candy and lemon peel.  The taste is very smooth and creamy with coffee, cocoa powder, butterscotch, vanilla toffee and Scottish tablet.  The finish shows some sign of 20 years in a cask with pepper and oak notes and black tea.  A little water thins out the creamy mouthfeel and the sweetness goes down (which some might find more balanced) but overall I would avoid water with this as it doesn't handle it very well, for my palate anyway, and would be easy to over dilute.  Of the two expressions of Mt. Logan Canadian Rye that I tried (15 year old and 20 year old) I preferred the 20 years old (neat) but both were good.

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  • Simon Seaton

    Simon Seaton

    Thursday, 03 August 2017 02:54

    Whistlepig Straight Rye

    This is a 50% ABV rye distilled in Vermont.   The nose is fruity with popcorn and very clean and fresh. The taste has mint, green grass, toffee, flat cola and milk chocolate. The finish is minty fresh and chocolate. An utterly classic rye whiskey!

    Thursday, 03 August 2017 02:53

    Sweet Lucy

    This is a 35% ABV bourbon based liqueur from the Prichard’s Distillery in Kelso, Tennessee. The nose has sweet caramel, popcorn and freshly sawn wood. The taste has boiled sweets, caramel apple and vanilla with a thick and creamy mouthfeel. The finish has a hint of wood but basically brown sugar with hint of black pepper and some herbal notes. Not terrible but very sweet and it was suggested that it would be good over vanilla ice cream which I would like to try or I thought about adding to some bourbon over ice to make a US version of a Rusty Nail (Scotch and Drambuie)….

    Thursday, 03 August 2017 02:46

    Manhattan Project: Experiment #35

    Location: Kenai Princess Wilderness Lodge, Alaska, USA

    Date: July 2017

    Price: $10.00

    Recipe: As per menu "High West Double Rye, Sweet Vermouth and a dash of bitters"

    Garnish: Maraschino cherry

    Served: Up

    Comments: It was fine and a reasonable price.  Good but not memorable.

    What is this about? Check out  http://www.somanywhiskies.com/item/749-the-manhattan-project-ii

    Thursday, 03 August 2017 02:38

    Manhattan Project: Experiment #34

    Location: Fred Meyer, Soldotna, USA

    Date: July 2017

    Price: $2.97 (yes $2.97)

    Recipe: Came in a can called "Club Manhattan" which described it as a premium blended whiskey and sweet vermouth.

    Garnish: None

    Served: Rocks

    Comments: Fairly bad example of the genre from a range of Club cocktails in a can, but the price is right....

    What is this about? Check out  http://www.somanywhiskies.com/item/749-the-manhattan-project-ii

    Thursday, 03 August 2017 01:44

    Balcones True Blue Cask Strength

    What better way could there be to celebrate my blog posting in August 2017 regarding cask strength whisky than to review one. So I did and regular readers (if such an animal exists) will know I have some strong opinions on Balcones and their products ranging from “great” to “get over yourself” and pretty much everything in between. I found this 61.4% ABV bottling of a 100% blue corn recipe to have a nose of caramel, sawdust, banana, vanilla and of course alcohol but in the nose at least the alcohol, while clearly present, did not overpower the elements. The taste was sharp and stringent, sweet with buttery corn but quickly lost in the heat. The finish was pure Johnny Cash whisky, because it just “burns burns burns”. With water it gets a little smoother drinkable and develops some oak and black tea notes. I noted that I may have added too much water but that is my problem with cask strength whisky; I don’t like to “guess” the right amount of water to make something more drinkable and after stripping the inside of my mouth of all living skin cells my palate was beaten into submission anyway.  As I have said Balcomes has the ability to produce great products but this is average at best and once again goes to show that classic recipes and grains (and ABVs) become classics for a reason, and that is they work.  This is average at best.

    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."

    Monday, 03 July 2017 12:48

    Manhattan Project: Experiment #33

    Location: Quinto la Huella, EAST Hotel, Miami, USA

    Date: June 2017

    Price: $19.05 (Listed at $15.00 then came tax, service charge etc)

    Recipe: Did not see but they asked which Bourbon.... I chose Makers Mark

    Garnish: Maraschino cherry

    Served: Up

    Comments: Did not stand out for such an expensive version.  Maybe not the best choice of bourbon for a Manhattan (no rye content).

    What is this about? Check out  http://www.somanywhiskies.com/item/749-the-manhattan-project-ii

    Thursday, 15 June 2017 08:30

    Wild Turkey Rare Breed Barrel Proof

    Wild Turkey Rare Breed was one of the best bourbons I discovered while trying all the 101 Whiskies to Try Before You Die so iIwas very interested when I saw this 112 proof (or 56% ABV) expression in a Texas liquor store.  The nose was dominated by alcohol with sweet grainy notes of corn and rye and some butter.  The taste was oaky at first with caramel, vanilla and sweet brown sugar.  The finish was a little hot and spicy with grassy rye notes.  With a little water it became sweeter and mellow with some black pepper notes.

    Wednesday, 14 June 2017 06:42

    Manhattan Project: Experiment #32

    Location: The Club at Sea Lounge,  Seattle Airport, USA

    Date: June 2017

    Price: Free ($0.00 USD)

    Recipe: Jack Daniels, sweet vermouth, orange, blood orange bitters

    Garnish: Maraschino cherry

    Served: Up

    Comments: Not sure what the "orange" listed in the recipe was but it was a solid cocktail and the price was right!

    What is this about? Check out  http://www.somanywhiskies.com/item/749-the-manhattan-project-ii

    Monday, 24 April 2017 12:21

    Manhattan Project: Experiment #31

    Location: Skyview, La Cigale Hotel, Doha, Qatar

    Date: April 2017

    Price: 65 QAR ($17.85 USD)

    Recipe: Np recipe

    Garnish: None

    Served: Rocks

    Comments: Not bad. Well balanced with the biiters coming through to balance out the sweetness.

    What is this about? Check out  http://www.somanywhiskies.com/item/749-the-manhattan-project-ii

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    Random Whisky

    Beam's Eight Star

    I had never seen this before it was offered to me as a free drink at hotel happy hour in early 2018. It may still have been a little over priced. It is a 40% ABV blend of neutral grain spirit and straight whiskey. The nose is quite light and woody with some hints of vanilla.   The taste – if you want to call it that – is thin and lacking in sweetness with a slightly spicy, woody finish. This one is more about what you don’t taste than what you do.  If it is an “eight star” whisky then I can only assume it is 8 / 100.