Evan Williams Single Barrel

Evan Williams Single Barrel Vintage Kentucky Straight Bourbon WhiskeyEvan Williams Single Barrel Vintage Bourbon is the first and only vintage-dated Single Barrel Bourbon. Like a fine wine, each bottle of Evan Williams Single Barrel Vintage Bourbon contains a vintage date telling the exact day it was put in an oak barrel to age. Every year, a new vintage of Evan Williams Single Barrel Vintage is released to critical acclaim. The 1990 Vintage was the first Bourbon to be awarded "Whiskey of the Year" by The Spirit Journal. The 1991 Vintage was awarded "Domestic Whiskey of the Year" by The Malt Advocate and "Spirit of the Year" by Wine & Spirits. Most recently, the 1992 Vintage was named "Spirit of the Year" by Food & Wine and "Best Bottling of 2001" by Wine Enthusiast.

Penderyn Scotch (Welsh)...Long Time Coming

The distillery is located in the village of Penderyn, in the southern reaches of the Brecon Beacons National Park. The water used for the whisky is pumped from a spring under the distillery. The barley-wash mash that gets distilled comes from Brains Brewery in nearby Cardiff.It's a delightful comeback story, but the whisky still has to be good. And it is. It goes through three to four years of aging in barrels that once stored bourbon and six months of finishing in Madeira casks. Penderyn's taste is cleaner and slightly more mineral than its competitors to the north and west. The undertones, no doubt helped by the Madeira finishing, are closer to toffee, dried fruit, and light wood, with a hint of spice. Its lightness makes it ideal for drinking straight up.Single-malt sales have been climbing for the past decade, and established distillers of both single-malt and blended whiskies have been creating a dizzying number of versions to justify higher prices and satisfy more demanding palates. Penderyn, available in 16 states for about $70 per bottle, has an advantage: It's truly one of a kind, complete with a history lesson only a Welshman could properly teach.

CHOPIN vodka 'Another of the 10 Best Vodkas'

Country of origin: Poland Distilled from: Potatoes Distillation: Distilled four times Flavor profile: Odorless with a very subdued flavor profile. Round and full in the mouth Cool bottle rating: 8/10 Most overblown promotional puffery: "Chopin is an authentic experience in the Polish tradition." Price: $32

BORU Vodka 'Another of the 10 Best Vodkas'

Country of origin: Ireland Distilled from: A variety of grain Distillation: Quadruple distilled, charcoal filtered Flavor profile: Subtle, very smooth with a round, full mouth feel Cool bottle rating: 6/10 Most overblown promotional puffery: Mercifully free of flowery rhetoric though what an 11th-century Irish king, after whom it is named, has to do with vodka I don't know. Price: $18

Belvedere Vodka One of the Best 10

Country of origin: PolandDistilled from: Rye Distillation: 4 times, charcoal filteredFlavor profile: Smooth, subtle and refined with a hint of botanicals Cool bottle rating: 8/10 Most overblown promotional puffery: "Following traditions dating back over 600 years, Belvedere is handcrafted in small batches." That's 4.5 million handcrafted liters. Web: http://www.belvederevodka.com/ Price: $32

Geyser Peak Winery

Geyser Peak Winery's image is of a friendly, good-value place. Some of the wines, particularly Sauvignon Blanc are good value. The tasting room is not.
Because multiple tastings are available, you could pay $25 and still not taste all the wines that you want. The staff is intermittently friendly but not particularly helpful.
That's a shame because Geyser Peak is an interesting place.
Geyser Peak Winery was founded in 1880. It's now owned by Illinois-based Fortune Brands, which also makes Titleist golf balls and Jim Beam whiskey, but its ownership history reflects the booms and busts of the wine industry -- the winery went bankrupt in 1908 and again in 1945.
In 1982, the winery, then owned by Stroh Brewery Co., was making gross amounts of 4-liter wine boxes when it was bought by Santa Rosa entrepreneur Henry Trione. Trione changed the focus to quality wines and sold a share of the company to Australian wine giant Penfolds in 1989. Penfolds imported Australian winemaker Daryl Groom to shape up the wines.
But Penfolds itself was sold the following year, and the company that bought it sold its share in Geyser Peak back to Trione. Fortune Brands bought the company from Trione in 1998; Trione now sells grapes from his vineyards to Geyser Peak.
Perhaps corporate changeovers have removed the personal connection. Groom and winemaker Mick Schroeter still make good wines, but the company could do a much better job of presenting them.

Veuve Clicquot Champagne

The wineries of Champagne have spent centuries building a reputation for fine sparkling chardonnay wines, and Veuve Clicquot is among the rare French wineries that have mastered the art of branding recently. Unfortunately, few wineries control their distribution -- Veuve Clicquot is indeed somewhat of an exception -- resulting in marketing budgets and brand positioning strategies that often shoot off

in an unfocused cacophony. Even Veuve Clicquot displays several independent pages on the web, which must negatively affect its brand image rather than reinforce it.
Despite this online problem, the Veuve Clicquot brand is performing remarkably well in the US, and many aspects of its site reflect that bill of health.


First, in a world of dull, undifferentiated labels that owe more to 19th-century traditions than to sound 21st-century marketing, Veuve Clicquot displays a uniquely differentiated dark orange label. This showy color helps it stand out, and strikes the minds of the most absent-minded customers.

Best Whites Under $15

Best Whites Under $15.00

2005 Ferrari-Carano Winery Fume Blanc Sonoma County Sauvignon Blanc; Sonoma;
$13.99

"Appealing for its richness and complex layers of ripe pear, lemon-lime, citrus and subtle herb and grass notes. Lively acidity, but not too tart, finishing with a complex array of flavors. Drink now. 50,000 cases made. " -- Wine Spectator (89 points)

NV Domaine Ste. Michelle Blanc de Blanc Columbia Valley Chardonnay; Washington;
$9.99

"Distinctively spicy, this Washington bubbly is jazzy on on the palate, delivering pear, black pepper and yeast notes that persist on the creamy finish. A great value at this price and score. " -- Wine Spectator (89 points)

2005 Dashwood Sauvignon Blanc Marlborough Sauvignon Blanc; New Zealand;
$12.99

"Lively, juicy style has tangy lime and passion fruit aromas and flavors that persist on the clean finish. Drink now. 12,000 cases imported. " -- Wine Spectator (89 points)

2003 Beringer Vineyards Alluvium Blanc Knights Valley Sauvignon Blanc; Sonoma;
$13.79

"($16; a blend of 47% semillon, 41% sauvignon blanc, 10% chardonnay and 2% viognier) Aromas of apricot, honey and butterscotch. Big, rich, spicy and dry, with slightly leesy flavors of stone fruits, honey and spice and a palate-dusting finish. The wine's chardonnay component contributes fat." (88 points)

NV Cristalino Cava Brut other white varietal; Spain;
$5.99

" Subtle, leesy aromas of apple, spices, flowers and nuts. Dry, racy and perfumed, with intense ginger and apple flavors complicated by nutty and floral nuances. Finishes quite dry and restrained. Unusually subtle, fresh, clean Cava." (87 points)

A Bittersweet Affair

With Valentine's Day approaching, restaurants and wineries are eager to set up dark chocolate and macho red wines, the sexy sirens of the epicurean world. Decadent dinners promise truffles, rich cakes and other chocolate delights. In Wine Country and Copia's annual Death by Chocolate Festival are just a few of the opportunities for tasting California's signature reds and equally elegant artisan chocolate together. But whether these two indulgences are soul mates or just a one-night stand depends on how they're paired. Hints for pairing wine and chocolate

Wine should generally be as sweet or sweeter than the dessert.
Match elements in the wine and dessert, such as nuttiness or fruitiness. Pair infused herbal flavors with wines that also have these notes.
Complex dark chocolate needs an equally complex wine. Look for chocolate that's 60 percent cacao or higher.
Experiment. Try sparkling red and white wines.
Remember the wines you taste and like -- or don't like.
At a restaurant, if you don't like the wine you're served, tell the sommelier so he or she can help select another you will like.
Expose your palate to new tastes.

Basil Hayden Bourbon

History The recipe of this remarkable bourbon dates back to 1796, when Basil Hayden himself was a master distiller. Hayden was born and raised in Maryland, where he learned to make whiskey from rye. When he came to Kentucky, Hayden began making whiskey from a base of corn, but added a higher percentage of rye than other distillers, resulting in a smooth, mild bourbon that was distinctly his own.
Distinctions Basil Hayden’s is unique in that it utilizes twice as much rye in it as the other bourbons in the Collection. This abundance of rye gives it a slightly peppery taste and aroma, perfect for sipping on the rocks. Aged eight years at a relatively mild 80 proof, Basil Hayden's has a broad appeal and is delicious in mixed cocktails.
Tasting Notes Age: 8 yearsProof: 80 Color: Golden amberAroma: Spice, tea, hint of peppermint Taste: Spicy, peppery, honey, light-bodied, gentle biteFinish: Dry, clean, brief Award: Silver Medal Bourbon- Wine Enthusiast Comments: "Basil Hayden’s is one of the best ultra-premium bourbons that you can find. It’s a good example of what a classic bourbon is like. It’s absolutely brilliant."The Small Batch Bourbon Collection represents the very best in bourbon, each handcrafted in limited quantities using time-honored recipes. These special recipes allow each Small Batch Bourbon to be distinctively different. As Booker Noe, Jim Beam's grandson and master distiller emeritus says: "This is bourbon the way it used to be, the way it was meant to be."

Stages Leap Wine

Cincinnati International Wine Festival March 23-24, 200720 West 9th Street Cincinatti, OH 45202Friday Evening 6:30 - 9:00 PM$65.00 prior to event, $70.00 at the doorSaturday Afternoon 2:30 - 4:30 PM$50.00 prior to event, $55.00 at the doorSaturday Evening 6:30 - 9:00 PM$65.00 prior to event, $70.00 at the door(513) 723-9463 for more information SLWC Represntative Tim Clark

Shiraz/Syrah Wine

Shiraz and Syrah are both names for the same red wine grape. This grape is most definitely NOT the same as petit syrah, a different red wine grape grown mostly in California.
The Shiraz / Syrah grape is called Syrah in the US, France and many countries. In Australia it is called Shiraz, where it is considered the finest red wine grown there. Shiraz is certainly the most widely planted red grape in Australia. Now that Shiraz has become well known and popular, some wineries in the US who are making an "Austrlian style wine" with this grape are calling their wines Shiraz as well.

Shiraz is known for its spicy blackberry, plum, and peppery flavors. Often there are additional notes of licorice, bitter chocolate and mocha. Shiraz is even affected by growing temperature - warmer climates bring out the mellower flavors of plum, while cooler temperatures spice up the wine. Five selected Shiraz wines 2003 Red Bicyclette Syrah (France), $9.99 A French syrah done in the French style. We found hints of plum in this wine, but in general found it on the bitter side.
2002 Fat Bastard Shiraz (France), $9.99 The exact same grape grown in the same location (Vin de Pays d'oc, France), But Fat Bastard is done in the Aussie style. This was a fuller flavor, with a light peppery, plum flavor. The mouth feel was on the thin side, as if it was watered down. It was fine on its own, but didn't stand up well to food.
2001 Blackstone Syrah (California), $10.99 This French-style Syrah is rich and subtle, with medium body, medium tannins. There are lovely flavors of blackberry, plum, pepper, and gentle oak. Nice garnet color, nice finish.
2002 Rosemount Shiraz (Australia), $12.99 Nice aroma, full body with plum, blackberry, pepper flavors. Great mouth feel, lighting up the entire inside of our mouths. Nice rich color as well.
2002 Rosemount Hill of Gold Shiraz (Australia), $17.99 Very full aroma, very full flavor. Tingles the inside of your mouth. The typical plum, pepper, blackberry flavors plus cinnamon and clove hints as well. Lovely finish.

Rye's Big Come-Back

Rye tasting notes:
I chose the following ryes because of their versatility. Whether sipped neat, over ice or in a cocktail, any of these will fill the bill nicely.
Michter's 10-year-old Straight Rye Whiskey This is one of the most versatile ryes out there. It's nutty, chocolaty, fruity and spicy. If Maker's Mark is the best all-rounder of bourbons, and Highland Park fits the same bill for single-malt Scotches, then Michter's 10-year-old takes the title for the ryes.
Sazerac 6-year-old Straight Rye Whiskey Perhaps the quintessential cocktail rye, this whiskey has enough bite and punch to shine right through a Sazerac cocktail, but it's intricate and marvelously spicy enough to be a rye that stands tall on its own two feet.
Rittenhouse 100-Proof Straight Rye Whiskey This is a gutsy bottling. Since there's no age statement on the label, it's a minimum of 4 years old. It jumps out of the glass and gets right in your face. You gotta fight through the spices to get to that incredible buttery mouthfeel, but it's there all the same. A bartender's dream rye.
Van Winkle Family Reserve 13-year-old Straight Rye Here's a dram that's full of flowers and toffee and spices that never bows down to the vermouth in a Manhattan. It's full of character, and seems to offer something you never noticed before every time you go back to it.
Wild Turkey Straight Rye Whiskey I have a hard time finding anything wrong with any whiskey that this Kentucky distillery puts on the market, and this is no exception. There's an old-leather quality to this rye that can be found in Wild Turkey bourbon, too, but its rye has that perfumed quality that's hard to find in any other style of whiskey.

Boston Wine Fest Close 4/06/2007

Event Description: The 2007 festival concludes with a celebration of some of the year’s favorite wines as well as a preview of wineries you can look forward to in 2008 at the 19th annual Boston Wine Festival. While enjoying this stellar selection of wines, you will savor a signature buffet by Chef Daniel Bruce.
Price (US): $100

Opus One wine fest 3/20/2007

Event Description: This elite winery from Napa Valley truly needs no introduction. Join winemaker Michael Silacci for dinner and a discussion about one of the most popular and desired wineries in California, as you have the rare opportunity to taste three decades of the one special wine produced at Opus One.
Price (US): $210

Frog's Leap Wine Event 3/14/2007

Event Description: Founded more than 25 years ago in the heart of Rutherford, Frog’s Leap has become a leader in the Napa Valley wine community. Owner and winemaker John Williams uses the best of the Valley’s organically grown grapes and the most traditional winemaking techniques to produce some of the finest wines including Frog’s Leap Sauvignon Blanc, Merlot and Cabernet Sauvignon that Chef Daniel Bruce has paired with this four-course dinner.
Price (US): $145

Maker's Mark

I've been hooked on Maker's Mark since I first tried it. I'd always heard how good it was. I just got back from a tour of the distillery. I joined as an Ambassador about six months ago but haven't received any of the freebies yet. After going on the distillery tour I got to dip my own bottle in wax. Wound up buying a mouse pad, baseball hat, and a jigger glass too. They really do put a lot of effort into making a first class product. Do you know about the Maker's Mark Ambassador program?? I've already got my name on a barrel. To access the program : www.makersmark.com/Ambassador/

$833.33 Napa Cabernet Sauvignon Bottle!

That was the top price tag at Premiere Napa Valley midwinter barrel auction.
This year's fundraiser brought in a record $2.16 million for 1,215 cases of wine, the highest figure in its 11-year history and a jump of 15.5 percent over 2006. The biggest single bid came from V.J. Jazirvar, executive vice president of the Petroleum Club of Oklahoma City, who ponied up $50,000 for five 12-bottle cases of 2005 Rombauer Vineyards Stice Lane Block D Cabernet Sauvignon, which will go to members and will be added to the club's 600-bottle wine list at a modest $15 markup.
Unless you get an invite to Oklahoma, don't expect to taste it. Like most wines at Premiere, it was made specifically for the event. Don't expect to find the 2004 either, which was last year's top lot. Jazirvar bought that one too -- for an even steeper $85,000. At more than $1,400 a bottle, every drop was claimed by club members.
"I bought a bargain this year," he says.

Montes Alpha Syrah 2004(Chile)

Montes Alpha 2004 Syrah, Colchagua Valley
Deep purple color, creamy vanilla, browns spices, blackberry jam, nuts, and earthy aromas. A round supple entry leads to a dry yet fruity medium to full bodied taste with sweet blackberry and cherry skins, mocha, and peppery spice flavors. Finishes with a tasty, tang of berry pulp, moderate tannins, and cocoa, and spice. WORLD WINE CHAMPIONSHIPS AWARD: Gold Medal
RATED: 90 points (Exceptional)CATEGORY: Syrah ALCOHOL BY VOLUME: 14%

Jim Beam Black label (Aged 8 years, 86 proof)

( Label Shown of White)

In a recent independent study, the Beverage Testing Institute rated Jim Beam Black® highest among leading North American whiskeys for its overall nose, depth of flavor and finish. Every barrel is aged 8 years to achieve a full 86 proof and distinctive character that anyone can respect. 2005 Wine Enthusiast Magazine rated Jim Beam Black Superb (90-95) Highly recommended in the American Whiskey category of the Top 60 Spirits for 2003. Jim Beam meets the requirements for being bourbon: its mash is over 51% corn, and it is stored in new charred oak barrels for longer than the national requirement of 2 years (the required maturation time to be called "straight bourbon"; "bourbon" has no required maturation time). Jim Beam uses rye and barley to fill out its grains.
Like many bourbons, Jim Beam uses a portion of a prior run to create a better environment for the yeast in the new run. This is known as "sour mash", as this process is much like how sourdough bread is made. The standard white label Jim Beam whiskey pours a light amber color.
A detailed history of Jim Beam can be found in F. Paul Pacult's book American Still Life: The Jim Beam Story and the Making of the World's #1 Bourbon.
The Jim Beam distillery is part of the American Whiskey Trail.
Kid Rock references: Jim Beam in I Am The Bullgod: "I never was cool with James Dean / But I be hangin' tough with my man Jim Beam."
Recently the company has come out with Beam Soaked Sunflower seeds and jerkey. They come in 3 flavors; Original, Barbeque, and Jalapeno.
Robby Gordon drives the number 7 Jim Beam in the NASCAR Nextel Cup.

Jack Daniels Tennessee Whiskey

"Sour Mash" is not the designation of a special type of whiskey. Instead, the name refers to the similarities between making whiskey and making sourdough bread. In both processes, a portion of the previous batch is used to start the next batch to promote consistency. Every Bourbon and Tennessee Whiskey is made using the sour mash process. Charcoal mellowing refers to a process used to make Tennessee whiskey. Angels' Share as the whiskey ages, the whiskey barrels "breathe." Because of this , between eight to ten percent of the alcohol volume will be lost to evaporation in the first year. Evaporation continues over the years at four to five percent per barrel. A good whiskey will lose approximately thirty percent of its original volume by the time it is bottled.

Diamond Sake

Sake is brewed like beer, using a mash of rice instead of barley or other grains. The rice is “polished” and the better the quality of sake the more polishing the rice has had. The polishing of rice is done to remove the layers of oil and protein in the rice grain. The core of the rice is mostly starch and produces the best sake. The cheaper varieties have less polishing and more protein and oils that add off flavours to the sake. This may explain why sake does not produce much, if any, head when poured. The oils and proteins in the beer brewing process account for head formation in beer.

You can serve sake in a number of ways, including cold, warm or room temperature. The serving temperature generally follows seasonal time lines. For regular beer and wine drinkers, sake may have some alcohol burn, but if you drink whisky or vodka straight, then the sake will be smooth and mellow. I find it smooth, but other reviewers noticed the alcohol (14.8% for Momokawa Diamond sake). On the nose there is a slight rice maltiness. There isn’t much acid associated with this spirit, but it does have hints of sweetness like honey or fruit. The start is light in flavor with the alcohol pleasantly hitting the back of your throat. The sake has a subtle wine like taste and then develops flavors of straw, rice and subtle fruit. The finish is more flavorful than the start and the subtle fruit flavors linger for a while. The finish is more sweet than dry.

Alberta Premiun Whiskey

Alberta Premium Whisky is made in the standard Canadian way, via blending. The blending process consists of using a base whisky that is double distilled to about ~190 proof. The second whisky, or flavouring whisky, is single distilled to only 130 proof. Both distillates are aged in either new oak, or bourbon barrels, which held bourbon for no more than four years. They are then blended together and bottled. For Alberta Premium rye, the minimum age of the whisky is 5 years, however older whiskies may be also used to ensure that the product remains consistent. The Alberta Springs rye whisky uses the same process, but the minimum age of the whisky is 10 years Appearance: GoldenNose: The nose early on is dry with hints of rye. There isn’t a lot going on and the alcohol is even subdued. Aside from the rye, there are some very subtle floral notes. After a minute the rye become more apparent and some of the sweetness starts to come out. After 3 minutes the nose doesn’t change much. Unlike other Canadian whiskies, there isn’t that characteristic toffee aroma. Palate: On the tongue the rye is apparent and provides a good bite. A lot of the flavour happens on the back half of your tongue. There isn’t an exceptional amount of flavour in this whisky, but it does have rye characteristic and a slight sweetness that is pleasing. It is a very clean whisky. Over all the Alberta Premium is smooth with a good clean finish, with some warmth. With Water: with a little water the nose becomes a little sweeter and the rye less pronounced. Upon tasting the whisky, it becomes very smooth, but also dilutes out some of that rye bite. With the water a little more of the oak comes out. It still tastes like rye, but because it is a very smooth whisky to start, the water only makes it smoother. Which can be a good thing or a bad thing depending on what you are looking for in a whisky.

Forty Creek Barrel Select

Forty Creek Barrel Select Whisky
There are very few independent Canadian whisky distillers left, but Forty Creek is one of them, and a good one at that. The Forty Creek distillery is located between Toronto and Niagra Falls, Ontario. It is operated by John Hall who has been a wine producer for over 20 years, and to scratch an itch, he began making whisky in the early 1990's. When he started to think about making a whisky, he looked at it from the knowledge he already had and that was making wine. Mr. Hall likes to state that he follows tradition, but is not bound to it, which is great because it makes for a quality product. Tasting Notes:Nose: Quite to start with subtle floral hints and a slight sweetness. After a few minutes this whisky really opens up. Nose of dark fruits like plums and a sweetness that’s hard to place. Very nice though. Very smooth.Palette: Smooth start, with a fruitiness and a subtle attack from the wood and spice. Nice clean finish with a slight bite. Great balance between sweetness. With Water: A splash of water opens up the nose and showcases the Canadian vanilla and toffee nose. The floral hints are still present, but only in the background. The addition of water makes for an exceptionally smooth drink. The attack from the wood and spicy notes disappears, but the finish is still present and lingers gently for a few minutes

Shiraz...Under $20

FOUR SUPER 91+ SHIRAZ ALL UNDER $20!!!
With wine prices constantly escalating, finding that great bottle for under $20 is becoming more and more difficult. Well in the land down under this is not always the case. This is due to an influx of some of Europe's best winemakers combined with reducing yields so the quality is better.
The wines coming out of Australia today are far better than they were even just five years ago. As the mercury continues to stay low, these four bottlings (one a WS TOP 100!), will warm you up and keep your pockets filled.
Domaine Terlato & Chapoutier Shiraz-Viognier 2004 (750ML) (WS91) Langmeil Three Gardens Barossa 2004 (750ML) (WS91/WA90)
Marquis Philips Shiraz 2005 Australia (750ML) (WA91)
Thorn Clarke Shotfire Ridge Shiraz 2005 (750ML) (WA92) Just tried these at a recent tasting and what can I say...but...I'll Drink to That! Enjoy, The Booze Hound

Bookster Sonoma Pinot Noir 2005

2005
Bookster Sonoma Pinot Noir 2005 (750ML)

Varietal: Pinot Noir
When first tasting this extremely exuberant 2005 someone said...”Now that’s what great Vosne Romanee smells like!,That's what I'm talking about!” With a fruit profile in the nose of wild raspberries and crushed flowers it draws you straight in to the glass. A dark and rich palate of juicy bing cherry and red plum flavors will make you an INSTANT fan of this Pinot, leaving you craving more due to the intense flavor profile!!

Australian Chardonnay 2005

2005
Trevor Jones Virgin Chardonnay 2005 (750ML)

Varietal: Chardonnay
Also we tried this wine the same evening and was extremely impressed with the consistency of one of the world’s best non-oaked, or “Virgin” Chardonnays, Trevor Jones’s offerings attain a laser-like precision without sacrificing any of their rich, white peach, pear, and honeyed citrus fruit. The medium to full-bodied, beautifully pure, charming, tasty 2005 Virgin Chardonnay will be very flexible with a variety of cuisines if drunk during its first several years of life...90" WA 11

California Chardonnay Foxglove 2005

2005
Foxglove

Varietal: Chardonnay
We had the chance during a wine tasting this past saturday to sample this new offering, the 2005 Foxglove is basically a second label. It is a combination of estate grown fruit blended with Edna Valley grapes. About 15% is barrel fermented in old oak. The result is an outstanding white wine possessing attractive aromas of lemon oil, white corn, crushed rocks, and white currants as well as a steely crispness reminiscent of a top-notch Chablis. Drink it over the next 1-3 years...90." WA 12/06

Talisker 10yr Single Malt Scotch

The nose was very richly sherried with plenty of wonderful organics. Dry roasted almonds. More like a Macallan 18yo than a Talisker 10yo . A fabulous experience. The taste was very sherried as well, with plenty of excellent wood. A real sherry monster that goes on and on and on. This is the battery bunny of single malts. I'd have to say this beats any Macallan 18yo or 25yo I've had so far. That's especially impressive when you consider that the bottle was freshly opened. I gave it 92 points

Some Select Gins

Value Brands:
Aristocrat- United States, 80 proof, $9
Barton London Extra Dry- United States, 80 proof, $9
Taaka Dry- United States, 80 proof, $9
Booth's London Dry- England, 90 proof, $10
Glenmore London Dry- United States, $10
McCormick Dry- United States, 80 proof, $10
Fleischmann Extra Dry- United States, $11
Gordon's London Dry- United States, 80 proof. $11
Seagram's Extra Dry- United States, 80 proof, $12
Burnett's London Dry- United States, 80 proof, $13
Premium Brands:
Broker's London Dry- England, 94 proof, $20
Boodles London Dry- England, 90.4 proof, $21
Beefeater- England, 94 proof, $22
Bombay Dry- England, 80 proof, $22
Tanqueray London Dry- England, 94.6 proof, $22
Beefeater Wet- England, 70 proof, $24
Tower of London- England, 80 proof, $26
Bombay Sapphire- England, 94 proof, $27
Hendrick's- Scotland, 88 proof, $28
Super-Premium Brands:
Bafferts- England, 80 proof, $27
Junipero- United States, 97 proof, $27
Tanqueray No. Ten- England, 94.6 proof, $28
Cascade Mountain- United States, 95 proof, $35
Mercury London Dry- England, 94 proof, $37
Van Gogh- Holland, 94 proof, $37
Zuidam- Holland, 89 proof, $38
Kensington London Dry- Scotland, 94.4 proof, $40
Magellan- France, 80 proof, $40
Old Raj- England, 110 proof, $60
The prices listed in this article are based on the average price of 750mL bottles found at various online retailers.

Gin Classifications ' Why don't you slip out of those wet clothes and into a dry martini? ' - Robert Benchley

London Dry Gin is the dominant English style of Gin. As a style it lends itself particularly well to mixing. London Dry Gin is the dominant Gin style in the United Kingdom, former British colonies, the United States, and Spain.
Plymouth Gin is relatively full-bodied (when compared to London Dry Gin). It is clear, slightly fruity, and very aromatic. Originally the local Gin style of the English Channel port of Plymouth, modern Plymouth Gin is nowadays made only by one distillery in Plymouth, Coates & Co., which also controls the right to the term Plymouth Gin.
Old Tom Gin is the last remaining example of the original lightly sweetened gins that were so popular in 18th-century England. The name comes from what may be the first example of a beverage vending machine. In the 1700s some pubs in England would have a wooden plaque shaped like a black cat (an "Old Tom") mounted on the outside wall. Thirsty passersby would deposit a penny in the cats mouth and place their lips around a small tube between the cats paws. The bartender inside would then pour a shot of Gin through the tube and into the customers waiting mouth. Until fairly recently limited quantities of Old Tom-style Gin were still being made by a few British distillers, but they were, at best, curiosity items.
Genever or Hollands is the Dutch style of Gin. Genever is distilled from a malted grain mash similar to that used for whisky. Oude ("old") Genever is the original style. It is straw-hued, relatively sweet and aromatic. Jonge ("young") Genever has a drier palate and lighter body. Some genevers are aged for one to three years in oak casks. Genevers tend to be lower proof than English gins (72-80 proof or 36-40% ABV is typical). They are usually served straight up and chilled. The classic accompaniment to a shot of Genever is a dried green herring. Genever is traditionally sold in a cylindrical stoneware crock. Genever-style gins are produced in Holland, Belgium, and Germany

Iceberg Vodka So Pure

Pollack first thought of extracting water from 12,000-year-old icebergs in 1990 but it wasn't until 1995 that the dangerous job of harvesting icebergs commenced. Pollack's Canadian Iceberg Vodka Corp. harvests masses of ice that are so pure pesticides, herbicides and other organic pollutants can't be detected even when measured by parts per billion.
This pure water is combined with triple-distilled, neutral-grain spirits produced from the highest-grade Ontario sweet corn. The vodka is then blended and bottled by the Newfoundland Liquor Corporation, which maintains the highest standard of product quality control.
A check with a local liquor store found that Iceberg Vodka is mid-priced at $16 for 750 ml, compared to Smirnoff, which retails at $11.99, and Grey Goose, distilled and bottled in France, at $29.99.
The average size of an iceberg is 100,000-200,000 tons — around the size of a 15-story building.
Icebergs are so pure that pesticides, herbicides and other organic pollutants can't be detected even when measured by parts per billion.
Sweet corn grain is shipped from Ontario, Canada and blended with the iceberg water.
A good vodka should taste soft, creamy and smooth. It shouldn't be bitter or burn your palate.
To enhance your vodka experience:
Put the vodka it in the freezer overnight, and pop your glass in the freezer for an hour.
Pour a healthy shot of frozen vodka.
Let the vodka warm up slightly by holding the glass in your hand, which will take off a bit of the freeze. If vodka is too cold, it will freeze your taste buds and you won't get a good tasting. If it is too warm, the flavor mix becomes too complex and the dominant flavor less discernible.
Taste the shot a couple of times, first just a sip that sits on your palate as you exhale through your nose.
Cleanse your palate with lukewarm water, and then take a shot straight down.
Compare the two experiences and the aftertaste--you'll be surprised at how complex vodka really is!

Small Batch Bourbons a Taste of Heaven

The common practice when tasting whiskey (whisky) is to cut the spirit with water. In my opinion, these Bourbons were distilled to drink neat, thus water was not used to dilute any of the whiskeys.

Baker's / Kentucky Straight Bourbon / 7 Years Old / 107 Proof
Medium-tawny amber color; grainy/oatmeal aroma with floral and spice notes; creamy caramel flavors, smooth, vanilla accents; long finish with some heat. [Jim Beam Brands]
Booker's / Unfiltered Cask Strength Kentucky Straight Bourbon / 6-8 Years Old / 125.3 Proof
Deep, tawny amber color; deeply set vanilla, caramel and charred smoky oak aroma; woody flavors, some wood tannins over a pleasant and inviting honeyed flavor; long, powerful finish; not for the weak of heart or constitution. [Jim Beam Brands]
Elijah Craig / Kentucky Straight Bourbon / 12 Years Old / 94 Proof
Medium, nut brown color; spicy aroma, low-intensity, roasted nut and floral accents; creamy texture, nut and caramel notes; some bite in the finish. [Heaven Hill Distillers, Inc.]
Basil Hayden's / Kentucky Straight Bourbon / 80 Proof
Pale, golden amber color; delicate, brown sugar and honey aroma with roasted nut and spice accents; soft and smooth entry, brown sugar notes, spice and tea; medium-smooth finish. [Jim Beam Brands]
Knob Creek / Kentucky Straight Bourbon / 9 Years Old / 100 Proof
Medium-tawny amber color; fruity aroma with spice, vanilla and nutmeg notes; soft entry, creamy caramel, slight sweetness; long, persistent, easy-drinking finish. [Jim Beam Brands]

Lochside 20YR Single Malt

The Lochside 20yo 1965 (40%, G&M CC, 5cl) was another 'golden oldie'.
It came from a silent distillery (Highlands) and was released in the 1980's.
I couldn't find the '20yo' age statement mentioned on the label, but
it does state the vintage (1965) and this label is seems a lot older than the
oldest ones I've ever seen on a few bottlings from the early 90's at De Still.
Anyway,this was bottled around 1985. A blast from the past.
Nose: Oooaah. Sherry and furniture polish. Much more sherry with time.
This is far more extreme than many 'identikit' CC bottlings from the 1990's.
Not a hint of the oil I found so disturbing in the 10yo MacNab bottling.
It's not the most extreme or most complex sherry monster I've ever tried,
but it's very approachable, especially when it sweetens out after a while.
Is that rubber? Oh, boy - this just keeps getting better and better.
This is a malt that calls for a lit fireplace and a good book.
Taste: Oy, that's too bad. A little bit flat and woody at first. No body.
Fortunately, it develops into a mellow, fruity centre. Easy on the tongue.
Menthol freshness with maybe a hint of coconut. Sweeter with time.
Definite improvement over time, gaining more gravitas and complexity.
But then it falls apart again in the finish, losing one or two points.
Score: 89 points. It's no olympic athlete on the palate - it has a false
start and some weak moments before it reaches a fairly exhausted finish.
But the nose redeems the Lochside and earns the distillery an extra star .

Old Potrero- Single Malt

Malt whisky doesn’t have to be distilled from barley. Rye will do very nicely as well. Proof of this can be found in San Francisco, just a few miles south of the Expo. At Anchor, using a small pot still and a mash of 100% rye malt, Fritz Maytag aims to recreate the Mohongahela-style rye whiskeys of past centuries. Since the establishment of the distillery as part of Anchor brewery in 1993, several versions have been bottled and released, including a 1 y.o. ‘single malt spirit’. Nowadays the focus is very much on two expressions.

The “18th Century Style” version of Old Potrero is matured for 2 years in barrels which have not undergone any charring, but only light toasting. The idea behind this version is that in the 18th century extensive maturation nor charring of barrels would have been a common phenomenon. In contrast, Old Potrero “19th Century Style” is matured for 3 years in charred barrels. Both are bottled at cask strength, which is about 62% abv.

The differences in maturation give rise to two very different whiskeys. The “18th Century Style” Old Potrero (sub-labelled ‘single malt whiskey’), from toasted wood, is pale gold in colour and has mint and spices (especially on the nose), subtle whiffs of fruits covered in icing sugar, and clear woody notes. The slightly oily mouth-feel is followed by a dry finish.

In contrast, the “19th Century Style” 3 y.o. Old Potrero ‘single malt straight rye whiskey’) is a dark red-copper. Same kind of minty nose, but the body is richer, almost luscious but also quite oily. The palate is peppery, with vague hints of vanilla and a touch of citrus-like acidity. It’s sweeter, has less woody notes and the finish is not as dry.

As you might expect, both Old Potreros are pretty flavour-intense when tasted at cask strength. For my taste, and to fully appreciate their flavour, neither of them really need addition of water. Feel free to disagree with me on this, but do make sure you get a chance to sample this pair of really unique malt whiskeys.

Non-Celtic Whiskey

When you think malt whisky, you may think Scotland, you may think Ireland, you may even think Wales, Brittany or Cornwall. But almost surely you will think Celtic. Still, malt whisky is distilled on every continent bar Antarctica nowadays. Some of these malt whiskies are interesting because of their production methods, some have just come on the market and show a lot of promise, and some are simply as good as the best Celtic malts. Dismissing malt whiskies from non-traditional whisky countries is something you do at your own loss ….

This new series on the booze hound will travel around the globe in search of these ‘other’ malt whiskies. Every month we will introduce a distillery and its malt whisky (or whiskies, as many have different expressions). We will keep going around the world, year after year, until we’ve covered every non-Celtic malt distillery (tough job, but,I'll Drink to That!). So fasten your seatbelts, keep an open mind and enjoy the ride on The Booze Hound!

Single Malt Scotch

The Macallan 25yo 'Fine Oak' (43%, OB, 2004) was the first in this range of new Macs that really made my heart beat faster. Wonderful complexity - even thought it's definitely not a sherry monster.Nose: Sweet and polished with a good deal of sherry, it seems. Smoke and organics.Ah, now I get some fruits in the background. More 'bakery aroma's and 'good grain' later.A lovely rich fruit cake sweetness fills the room. Next: leather and meat. Quite spectacular.Then the organics reappear in full force - a nice surprise. Spices. That means extra points.Taste: Not quite as big and sweet as I expected. Light, dry and ever so slightly fruity.The palate doesn't really match the nose and I'm afraid it loses one or two points here.Score: 85 points - I had it in de lower eighties until the nose caught a second wind.Phew, finally a 'Fine Oak' expression that's sort of up to the 'old' quality standards.
Technorati Profile

Small Scale Bourbon

An approach to producing and bottling high quality Bourbon is to make sure that all the Bourbon you take from the barrel and bottle is of the highest quality. Such uniformity of product and consistently high quality can be difficult to attain on a large scale. This philosophy of Bourbon is exemplified by Maker's Mark Distillery, which at around 54 barrels of Bourbon a day undoubtedly ranks as the smallest Bourbon distillery in operation -- well, at least the smallest legal Bourbon distillery. You could think of Maker's Mark as the "micro-distiller" of the Bourbon industry.

Small Batch Bourbons...Oh So Good !

By using two different grain formulas (the regular Jim Beam formula and the 'high rye' Old Grand-Dad formula), different ages, different bottling proofs, and different filtering techniques, Jim Beam has come up with four distinctive small batch Bourbons: Basil Hayden is from the high-rye formula, bottled at a fairly standard alcoholic content of 40%. Knob Creek shares the high-rye formula, but is well-aged and then bottled at a higher proof -- 50%. Baker's uses the standard Jim Beam formula, but is aged for seven years and bottled at 53.5% Finally, there is Booker's Bourbon. Booker's Bourbon uses the standard Jim Beam formula and is aged for six-eight years, but what makes Booker's unique is that it is the only Bourbon on the market that is then bottled unfiltered and without any added water at whatever the barrel strength happens to be -- usually around 125° proof. It goes straight from the barrel into the bottle. As Booker himself puts it, "this is the way it was a hundred years ago, the way my grandfather, Jim Beam, made Bourbon before Prohibition. Back then they didn't go through all this chilling and filtering. So Booker's Bourbon is different, it's got more natural barrel flavor in it." I'll Drink to That! http://media.jimbeam.com/video/jimbeamheritagealt56k.wmv

2005 BORDEAUX The Perfect Vintage

Here are my final thoughts after an intensive week of tasting over 200 wines:
2005 is, across the board, an exceptional vintage. One very rarely seen in Bordeaux. The best two regions were Margaux and Pomerol but all of the Medoc did exceptionally well. Both St. Emilion and Graves also made some extraordinary wines but I found less consistency in these two regions. Sauternes were quite impressive and so were many of the .Click here to read more about the 2005 vintage!
Click here to see our Bordeaux Samplers! -->
Click here to download our COMPLETE 2005 Bordeaux Offer!
2005 Bordeaux is NOT a vintage that you want to be late on. Check back periodically for updated information on the 2005 vintage!

New Found Taste

I admit, in the past I was one for the shot and a cold beer. The shot, well it was something that basically burned on the way down. The beer, cool refreshment, a chaser so to speak, or was the beer the height of the experience? Times have certainly changed, not with-standing myself alone. The industry has made a dramatic shift towards the distilled beverages and the brews are becoming the lagards. In the past the taste of choice was that of Seagrams 7 or Winsor as of now the cutting edge is that of a Small Batch Bourbon, the times have changed or is it the fact that we have acquired a more refined taste for these distilled beverages. Time will only tell, in the mean time I'll be drinking to That! see ya'll

At The Start

This is the beginning of what I would hope to be an open forum on the various forms of alcohol delights on the market. Maybe the answer to the question of which is better a single malt or a top-shelf blended scotch. We hopefully all will find the answers to this and much, much more as the days go by and the stories unfold, on the Booze Hound. For we will all Drink to That.