So, what are you drinking now?

Didn't post for yesterday (Saturday), but my wife and I had a couple of Black Manhattan's as pre-dinner cocktails.

Just now (Sunday afternoon), I attended a virtual Kilchoman tasting with the local chapter of Women Who Whiskey. James Wills (son of Kilchoman founder Anthony Wills) joined us live from Islay which is why the tasting started at 2pm local time (10pm on Islay).

First up, Machir Bay (46% ABV). This is classic Islay in a bottle. Made up of 90% ex-bourbon casks from Buffalo Trace and 10% ex-Oloroso sherry casks. 50ppm and averaging 5 - 6 years of age. Nose is floral, citrus, sweet and salty. Palate is smoke upfront followed by caramel, vanilla and butterscotch. This was my 3rd favorite out of the 5 that we tasted today (but I enjoyed them all and they were all really good)!!!

Next up was 100% Islay 9th (2019) edition at 50% ABV. This is made up of only ex-bourbon barrels (43 bourbon barrels to be exact). This edition was from their 2007 and 2009 barley harvests. Compared to Machir Bay, I didn't care for the nose of this one as much, but the palate is much bigger. Nose is grass, wet hay, apricot and very little peat smoke. The palate has lighter citrus flavors than Machir Bay, but the smoke explodes on the finish. While this was my least favorite of the 5, I would happily drink this all day long.

Next was an ex-Fino cask matured, one-off experimental bottling. This is not a finish. It is fully matured in ex-Fino sherry casks. 12 ex-Fino casks were filled (some in 2014, the others in 2016) producing approximately 10,000 bottles. The nose in dry, salty and minerally. This continues on the palate with the smoke becoming the predominant note in the finish. With water, the nose had a slight rubbery note appear, but not enough to be off putting. However, I would not add water to this one again. This was my 2nd favorite of the tasting. I'm working with the local account rep to see if I can find a bottle of this one to purchase. It is very unique (in a good way) and I would love to have a bottle in my cabinet!

Speaking of unique (and experimental), the 4th sample is called Small Batch #3. There were only 1,260 bottles produced and only 24 made it to Washington state where I live. It is 48.9% ABV. It is made up of 50% port cask matured with the balance of the casks being ex-bourbon and Oloroso sherry. The color has a lovely pink hue reminiscent of a darker Rose wine. Absolutely beautiful color and the whisky is absolutely beautiful as well. The nose has a tobacco leaf sweetness along with port influenced wine notes. The palate is tobacco, leather, dry wine and smoke; a lot of smoke in the finish. The balance between the wine and smoke is perfect! This was my favorite on the 5 and I just ordered a bottle of it. I'm awaiting confirmation that I actually got it because I'm sure a lot of people on the tasting are interested in purchasing this one.

We finished with Loch Gorm. This fully Oloroso sherry matured bottling at 46% ABV is made up of butt casks that were filled in 2007, 2008, 2009 and 2011 making it between 9 and 13 years old. The color is dark mahogany. It has juicy fruit flavors of raisins, sultanas, dark chocolate and BBQ meat. As much as I love sherry matured whisky, I've never been a huge fan of Loch Gorm. To me, it is a little over the top. The sherry influence comes across as industrial or rubbery. I liked it well enough to make it my 4th favorite, but one dram is enough. Not sure I would want a bottle of it.

Overall, this was an excellent tasting. James Wills and our local brand ambassador for Kilchoman both did a great job walking us through the whiskies. I really enjoyed them all, just some more than others. Not a bad way to spend an hour on a sunny, cool and crisp fall afternoon.

Happy St. Andrew's Day. Kilchoman Am Burach in the glass tonight

@bwmccoy Gotta love the Machir Bay as a great bang for the buck. I just missed getting a bottle of the Fino. Sounds good.

Behind in my posting; After the Kilchoman tasting on Sunday afternoon, the only other thing that I had to drink was a couple of Jerry Thomas Manhattan's with my wife prior to dinner.

On Monday night, Kaiyo Whisky Japanese Mizunara Oak - 43% ABV, followed by Westland Distillery Cask # 2542 Single cask release, cask strength (6 year-Distilled 2012) 27 months in Coopers Reserve New American Oak followed by 45 months in an ex-Pedro Ximénez Hogshead - 50.8% ABV.

Last night (Tuesday), lightly peated Allt-A-Bhainne SMWS 108.14 (7 year - Nov 2011) "An enjoyable curiosity" - 2nd-fill ex-bourbon barrel - 66.2% ABV. I needed to rate this recently open bottle. I gave it an 89.

A Carra-Ryed Away, made with the last of my Norwegian Blended Whisky instead of high proof rye, and a Danish Akvavit...I actually enjoyed this more than the rye version I made in April.

Tonight, in order to rate this recently opened bottle; Caol Ila SMWS 53.325 (7 year - Mar. 2012) "When two powerful pearls meet". After six years in an ex-bourbon hogshead, finished in a refill ex-Madeira hogshead - 61.2% ABV. I rated it a 92. This is so good. The marriage of sweet and peat is a match made in heaven.

Tonight I attended a Copperworks Distilling Company (Seattle, WA) tasting with the Seattle Whiskey Collective. One of the owners (and head distiller), Jason Parker, presented 5 special releases. None of these were in their standard range.

Before starting Copperworks, Jason was a brewer at several Seattle area breweries including Pike Place. Copperworks has two recipes that all of their whiskey is made from; one of which is the recipe for Pike Place's Kilt Lifter Scotch Ale. Copperworks approach to distilling is unique and different from most distilleries. Even though all wort is often referred to as a beer, it is brewed to drank as a beer. It is brewed to be distilled. Copperworks brews beer, then distills it. Even their equipment is more geared toward a brewery with the exception of their stills. They use standard brewing fermenters, not ones that a standard distillery uses. Because of this, their beers can have a resin quality to them. Unlike a lot of American distilleries, Copperworks uses Forsythe Scottish stills. Copperworks' stills were made to their specifications. Their wash still is an exact replica of Aberlour's wash still and their spirit still is exact replica of Balvenie's spirit stills. Because they have Scottish stills, Copperworks will never be able to make Bourbon, Rye or use wheat. One final comment that Jason made, which I have never heard before; A distilleries house character comes from their feints (the combination of the heads and the tails) being re-distilled.

The first whisky we tasted is Release 31. It was created by combining six casks of whiskey distilled from their Five Malt recipe (the Scotch Ale beer recipe) with one cask of whiskey distilled from a Single Variety Malt called “Full Pint” that was grown and malted in Washington State’s Skagit Valley. The Full Pint cask provides distinctive fruit flavors. All seven casks used in this release were aged for at least 32 months in charred, new American Oak, but the first 6 casks had a #2 char and the Full Pint cask had a #1 char. All 7 casks were from Kelvin Cooperage in Louisville, KY. 50% ABV. Nose: browned butter, orange cream, and grapefruit peel followed by ripe blackberry and spice. Palate; honeydew, cut hay, Thai basil, and melon rind lead to a finish of blackberry, tomato vine, fruit, and a slight, sweet brininess. 1,800 bottles.

Next up; Release 32. This is a single cask release also from the 5 malt (Scotch Ale) recipe which uses 25% caramelized malts. Matured for 41 months in a new American Oak barrel with a #3 char. 59.7% ABV. Nose: maraschino cherry, orange oil, peach skin, clove and wildflowers. Palate: Demerara sugar, orange pith, an Old-Fashioned cocktail, coffee cake, and malted milk candy, with a finish including toasted nuts and baking spices.

Next up; Release 33. To create this whiskey, they poured 45 gallons of new make whiskey into a sherry butt from Jerez, Spain that had previously aged Fino sherry for over 80 years. They then added 85 gallons of their Pale Malt recipe whiskey that had been aged for more than two years in an ex-cognac cask. This combination matured for 30 months in the sherry butt. 50% ABV. Nose: almond, fruitcake, rum raisins, and linseed oil. Palate: fig, browned butter and apple skin with a finish of tobacco, citrus rind, balsamic vinegar, and tomato vine.

Next up; Release 34. This is made from locally grown barley that was malted with peat from a bog in Washington State. The malt is the first peated malted barley produced entirely from ingredients sourced in Washington State. The peat / smoky flavor is very subtle. This release comes from eight casks of whiskey that were brewed and distilled from 100% Copeland variety of barley grown in Washington’s Skagit Valley. The whiskey was matured for just over four years in new American Oak casks. Nose: campfire, roasted tomatoes, and exotic spices. Palate: roasted almonds, toast, and orange zest with a finish of hickory, cedar, wet earth, brine and wood notes.

Finished the night with a bottling that won't be released until early next year (Jan. 14th, 2021). It is called First Cut 2021 and was the 61st cast that they filled back in February 2015. Unlike most of their casks, this one is from the Independent Stave Company (profile #11) which was made for wine in order to increase sweetness without increasing tannins. The whiskey was made with their 5 malt recipe. 59.5% ABV. Reminds me of an IPA beer with notes of resin and citrus peel, but also notes of cinnamon and clove.

A great tasting with a lot of details and transparency. My favorites were release 33 and 34. I've already ordered a bottle of each.

Last night, I made Black Manhattan’s for my wife and I using Maker’s Mark 46.

After dinner, High West A Midwinter Nights Dram; Act 7 Scene 6 - 49.3% ABV.

Last night - yet more 80's JWB. This is so easy to drink, if there's any left by 2021 I'll be surprised. Then a large Flaming Heart 2018. Perfect follow on from the JW - rich, waxy, oily and malty with more fresh fruit and a more refined, mossy peat note. The mouthfeel is so much thicker with this one but I still prefer the flavour and nose of the JW. I'd be more than happy with these two bottles on a desert island.

Today a Bulleit 10 Old Fashioned after lunch (and why not, it's nearly xmas!) and some farclas 25 while making a roast chicken dinner. I'm feeling a bit fat now, post dinner, but more JW and FH may follow ...

Not whisky. Not bourbon. Not even whiskey. I’m currently having some Amontillado Sherry from Lustau. It’s affordable and quite tasty. I was hoping to score a bottle of Hidalgo Faraon Oloroso sherry, but it’s not available online and all the bottles are in the GTA or in Ottawa.

Rye whisk(e)ys, all bottles opened 7 to 11 years ago:

1) Rittenhouse Rye, 40% ABV, opened 11 years ago

2) Willett Family Estate Rye, 2 yo, 54.05% ABV, opened 7 years ago; this one definitively gives the lie to the idea that fully mature whisk(e)y requires 3 years of aging in a barrel

3) Willett Family Estate Rye, 4 yo, 55% ABV, opened 8 years ago

4) WhistlePig 10 yo Rye, 50% ABV, opened 9 years ago

5) Alberta Premium Rye, 30 years old, 40% ABV, opened 9 years ago

6) Abraham Bowman Rye, 10 years old, 69.4% ABV, opened 9 years ago

A bit of a trip around the Atlantic tonight. After my pre-dinner sherry, I followed the meal with:

• Heaven Hill 6 Year Green Label, 45 % abv: a nice, if somewhat simple bourbon. Kind of like the AC/DC of bourbon....it’s good at what it does, but it isn’t all that complex.
• Elijah Craig Small Batch 47% abv: definitely an upgrade on the HH, but nowhere near as interesting as the old 12 Year version. Much better than the last bottle of the NAS I had which smelled and tasted like ethanol and wood...and not in a good way.
• Tamdhu 15 Year 46% abv: this might be my favourite whisky discovery of the year. Maybe it’s recency bias, maybe it’s the fact that I don’t know Tamdhu that well, but this is exactly what I want in an unpeated, sherried malt. Enough clean wine cask influence to let you know it means business, but retaining some intrinsic distillate quality.
• St Lucia Chairman’s Reserve The Forgotten Casks 40% abv: the back story to this one might make you think the rum industry is poaching marketing people from the scotch and bourbon worlds, but this rum delivers. Despite its low abv, Forgotten Casks is rich, deep, complex, balanced and it’s unadulterated which is not a requirement for me, but it’s nice nonetheless.

Tonight the bottle didn't let someone down. He really enjoyed the Ardbeg wee beastie 5 yo. He is fond of Talisker Skye as well. I sipped some Millstone rye whiskey from the Netherlands. It is sheer fun. Folks, buy Dutch rye. Millstone rye is the Vincent van Gogh among the rye whiskies. Don't miss the opportunity to get a bottle.

@NamBeist - I just looked to see if that rye is available here (UK) and it's £80+ a bottle! A bit rich for my blood, blind, but I'll keep an eye out for it. Cheers!

Try his weekend I am on a trip with a friend in my “bubble” down to Kiawah Island, SC. This is a bourbon trip as we visited High Wire but we did open a very nice Glengoyne 15.

I’m currently having my bastardized version of a Ti-Punch made with Longueteau Rhum Agricole from Guadeloupe. This is very tasty and just the thing for the almost winter blues.

Last night (Saturday), all I had to drink were a couple of Jerry Thomas Manhattan’s (made with Rittenhouse BiB) with my wife before dinner.

Tonight, my wife and I are starting off with a Dawn of the Nutcracker cocktail; 3/4oz Woodford Reserve Bourbon, 1/2oz Old Forester Rye, 1/2oz Amontillado sherry, 1/2oz Cochi Torino, 1/4oz Luxardo Maraschino liqueur and 1/4oz cold brew coffee. Tastes like coffee with nutmeg. It’s good, but not great. It does remind me of Christmas, winter, etc. Perfect cocktail for this time of the year.

Had a super fun online tasting with the little whisky geek group I'm in with 4 others. They've been taking turns sending out a few samples to the group for trying together online. 2 of the samples last night completely stumped us. Because we tend to like and try similar stuff the sender asked a local shop for something different. It came across like a Lowland - grassy, apricot, a bit of cedar. Turned out to be a Cotswolds that drank very well for 3-4 years. Next up we were convinced was a refill sherry cask - chocolate, orange, a bit of struck match, earthy leaf mulch. It was Benriach 12 y Rum Cask bottled in 2020 specifically for an NZ liquor chain at 60.6%. Never heard of it or seen it before! It was a cracker and coming back to it I got some sweeter rum notes. Last one I picked right off the bat - the rubbery peat gave away the Ledaig. A SMOS 13 y single cask that was fantastic. I need to get hold of some IB Ledaig but it's getting more pricey now. So a good fun night. I'm going to have to get strategic when it's my turn!

OK so I can't upload the video of me awkwardly opening this bottle - believe me the glug glug sounds delicious

After the Dawn of the Nutcracker cocktail did not hit the spot for either my wife or I, we went with a Black Manhattan. Much better.

After dinner, finishing the night with a glass Allt-A-Bhainne SMWS 108.14 (7 year - Nov 2011) "An enjoyable curiosity" - 2nd-fill ex-bourbon barrel - 66.2% ABV.

@Hewie Wow, you waited so long to open that!

@Hewie - I've had two IB Ledaigs and they were both excellent. Prices are going up though which has put me off getting more.

Just received my bottle of Tamdhu 15. Have to agree with @OdysseusUnbound; it might be the sherry bomb of the year. Outstanding.

My wife and I attended a virtual Woodford Reserve tasting with the Seattle chapter of the Women Who Whiskey tonight. Overall, it was a pretty limited tasting with only 3 of their standard expressions, but since I have little to no experience with Woodford Reserve, I'm glad we attended it. If you aren't already aware, a couple of unique items at Woodford; they use Scottish pot stills and they heat their warehouses in the winter (supposedly to help speed up maturation time). Woodford does not rotate the casks in their warehouses.

First up, Bourbon at 45.2% ABV. A mashbill of 72% corn, 18% rye and 10% malted barley. Maturation is 5 - 7 years. Notes of citrus, toffee, caramel, spice and floral. I thought this was pretty good. It was my 2nd favorite of the three.

Next up, Double Oaked. Same ABV, mashbill and maturation as the Bourbon, but spends a year in a 2nd new oak cask that is deeply toasted then lightly charred. Notes of vanilla, caramel, fruit and spice. It seemed to be sweeter than the bourbon. I liked this, but it was my least favorite of the three.

Finished with the Rye. Same ABV and maturation, but the mashbill is 53% rye, 33% corn and 14% malted barley. Per Woodford, this mashbill is supposedly a pre-prohibition style; low rye. While I prefer a high rye mashbill, I really liked this and found it to be very balanced. Notes of tobacco, molasses, honey, fruit and floral. This was my favorite.

Finished the night with Caol Ila SMWS 53.325 (7 year - Mar. 2012) "When two powerful pearls meet". After six years in an ex-bourbon hogshead, finished in a refill ex-Madeira hogshead - 61.2% ABV.

@bwmccoy I’m guessing that Caol Ila is a good one. I have a SMOS bottling of an 8 year old Caol Ila at 61.5% that goes down very nicely, no water required.

Was about to review a Nikka WFTB but the site seems to be having glitches. Hmmm, slight spoiler then but the quality is definitely lesser than my last bottle four years ago. More grainy and raw which is a shame as there are some good flavours in there.

@RianC yeah I’m having issues loading pages as well

@RianC I thought my bottle started a little grainy but was excellent by the end a couple of years later. Now that was a bottle purchased about 5 years ago, so I don't know if there has been a change. Luckily my second bottle was bought the same time so I expect that when I eventually open it it will be enjoyable.

@Nozinan I think your bottle will be OK. This is definitely young, raw juice in a way it wasn't before.

Last night a head to head between Glendronach Cask Strength batch IV & Aberlour A'bunadh batch 50, I'll try and post a review soon.

Tonight after a bastard of a week and we're only wednesday (I've surpassed November's sales numbers in 9 days, what's the rest of the month going to be like!). I'm starting off with some Carn Mor Benrinnes 1996, fruity & esthery, a little raw still for 18yrs but I'm digging it.