So, what are you drinking now?

Spirit of Toronto Warehouse Series: Michter's... Toasted Barrel Finish over the 10 year-old single Barrel (both bourbon and rye, although the rye had a really nice dill and pumpernickel nose), but the Bomberger's and 20 year-old were fantastic.

Nothing for me tonight. Getting ready to head to Sagamore Spirit Distillery to wait in line for the third, and I believe final release of Penny's Proof. Will also hopefully score a bottle of their Maryland distilled Bottled in Bond 4-year old Rye.

Tomorrow night (Saturday), I will be co-leading a whisky masterclass at the Whiskies of the World event in Seattle with a good friend of mine. Last night (Thursday), I went over to her and her husband's house for dinner, drams and to make final preparations for the class. We drank numerous whiskies (detailed below), but none of them were ones that we will be pouring at the event. :-)

We started with a cherrywood smoked Manhattan made with a local rye. Bunker Rye (45% ABV) from Whidbey Island, WA.

Next, I poured from a 2oz sample that I had of a 30 year (May 1989) Macallan SMWS 24.139 "Beauty beyond skin deep" that spent all 30 years in a refill Sherry butt. At $2,395 per 750ml bottle, a sample that was given to me is the only way that I would have access to this. My friend and her husband are in the whisky industry and have been very generous to my wife and I with some amazing whiskies, so I'm glad that I could finally share something with them that they haven't had the chance to try. This is unbelievably amazing whisky!

Next was a 25 year Benriach (distillery release) four cask matured (Bourbon, Sherry, virgin oak and Madeira). 46% ABV. This was beautiful whisky as well, but the pleasantly surprising part was the smoke both on the nose and the palate. It was present, but didn't overwhelm. Absolutely lovely!

Next was a single cask 2006 (distilled March 27th) GlenAllachie aged 15 years (bottled April 2021) from an ex-Oloroso puncheon cask. 59.1% ABV. The color was VERY dark, even with a small pour in the glass. No sulphur, just absolute sherry perfection. This cask was specially selected by the Sherrybomb Whisky Appreciation Society. Never heard of them, but they sure know how to pick a killer cask!

Next was the latest Westland (Seattle, WA) Garryana (Oregon oak) release from their Outpost range. 50% ABV. This release (#6) is much better than release 5 that I tasted at the distillery last year, but not as good as the single cask Garryana bottle that I purchased from Westland a few years ago.

Next, was a Kilchoman special release for 2021; PX Sherry Cask Matured. 12,000 total bottles in the release. 47.3% ABV. We tasted this head to head with the next whisky.

Laphroaig Cairdeas Pedro Ximenez Casks Cask Strength; 58.9% ABV. Initially, the nose on the Kilchoman was better, but I preferred the palate on the Laphroaig. After a few minutes in the glass, the nose on the Laphroaig opened up and over took the Kilchoman. As much as I like both of these, the Laphroaig was the clear winner for me.

Next was a bottle that my friends opened up for me. They had this beautiful black bottle with a white label with some amazing art work on it. It stood out on the shelf from across the room. I asked what it was and it is a UK only release from Penderyn called Rhiannon (Icons of Wales No.7) Sherrywood Grand Cru Finish. The Sherrywood finish did not cover up the standard Penderyn notes. Those came through loud and clear. I think the Sherrywood finish added a bit of finesse and refinement to an already nice whisky. 46% ABV.

Next, Compass Box No Name #2. I've had this one before, but with 75% Caol Ila from sherry casks in the blend, there is no way I was going turn down another dram of it. Stunning!

Next, the 2019 Diageo special release Talisker 15 year old. 57.3% ABV. I want to hate Diageo, but with whisky like this, they are making it really hard to do. :-)

Next, a distillery only (2016) release of Talisker. No age statement. 48% ABV. One of 6,000 bottles. Both the Talisker's were good, but I preferred this one due to more sherry influence than in the 15 year old.

Next, Octomore 11.3 Islay Barley (Travel retail exclusive). 5 year old. 194 ppm. Limited edition 2014 release. Irene's field on Octomore farm. Quintessential Octomore. Love it.

We finished the night with a sherry cask finished, cask strength gin. Fords Gin Officers' Reserve No. 01 Dry Gin. 54.5% ABV. We sipped it neat, but I can only imagine what this would be like in a G&T. Heavenly.

Pretty nice line up for a Thursday night. :-)

I had to crack up at the description for the Masterclass. Apparently, I'm a local whisky expert. It's on the internet, so it must be true. :-) What does that even mean? An expert on local whisky?

@bwmccoy fabulous stuff you're drinking, as usual, Bryan!

(In reference to your comment about the phrasing of the article, the word "local" would likely have been better either before "Seattle" or probably best simply omitted altogether)

@bwmccoy “Pretty nice lineup for a Thursday night.” No shit!

In line. Thank goodness it’s a nice evening!

@TracerBullet good luck!

I’m not sure if I should put this here or in the Boilermaker thread…either way, I couldn’t wait to open this Benromach.

@OdysseusUnbound how does it compare to the one you reviewed?

@Nozinan its character is a bit different. This new one is less fruity; fewer sherry casks maybe. That’s a good thing for me. It’s very malty and “bready” (is that a word?). There’s some fruitiness but it’s subdued. The peat becomes more pronounced with time in the glass. There is a touch of “industrial diesel” but this isn’t in Springbank territory yet…..

@OdysseusUnbound @Nozinan, I would agree with that @OdysseusUnbound. A bit different is a good description. Still has enough to be a good dram like the older versions and that slight industrial I liked is still there. It’s the same for the 15 which I purchased another bottle of the other day. Both good value still too. Cheers..

Well, it was a long night but there was a lot of rye being passed around! Made the night go a bit faster and kept everyone a little warmer. Still waiting to get my bottles but it’s a sure thing now.

@bwmccoy, please continue to work on your Seattle out of town whisky expertness, in order to achieve full whisky expertness status

Great lineup, thanks for sharing.

@bwmccoy yes, if you can, there is no one better than the @paddockjudge to give you the creme de la creme tour of Canadian whisky. Two thumbs up on both the @paddockjudge's collection and on his knowledge, WAY up!

After a prime rib supper with some excellent red wines, I offered my friends a dram. I opened my newly purchased Glendronach 12. They loved it and I found it quite good, too. I never tasted the Billy Walker era version so I can’t compare. Please don’t tell Ralfy!

@Victor - I would love to expand my knowledge of Canadian whisky and can’t think of anyone that I would rather learn from and experience the whisky with than @paddockjudge! Hopefully, you and others from the “Canadian crew” could be there as well. That would be awesome!

Last night, my wife and I had our standard Friday night happy hour staple; a couple of Black Manhattan’s made with Maker’s Mark 46.

@paddockjudge - Tonight's masterclass is part of a larger whisky event. There are 27 tables pouring at least 100 different expressions. The pour list shows only one "Canadian whisky", but it's from a distillery in Everett, WA. It's called Galloping Goose Canadian Whisky. In looking at their website, it states "88-proof Canadian whisky, made to a bourbon recipe for us then aged 3 years in charred oak barrels. Opens with caramel and vanilla flavors, then moves to light chocolate notes, with a persistent honey finish". Not sure this would be the best whisky to expand my Canadian whisky knowledge with. :-)

@Victor - There are 4 Virginia Rye whiskies listed; Catoctin Creek Roundstone Rye 80 Proof, Roundstone Rye Distiller's Edition, Roundstone Rye Cask Proof and Rabble Rouser. Are you familiar with any of these? Are any of them worth trying?

@bwmccoy oh yes! Scott and Becky Harris at Catoctin Creek Distillery are some of the archetypal hustlers of the western world. Good folks. I've written about them several times over the years on Connosr. A mom and pop operation, about 75 minutes up the road from me and 90 minutes up the road from DC. She is the distiller, he the business manager. They hustle dinners at their distillery, musical performances, on and on. They make wonderful brandies and gin, etc in addition to 100% rye 'whisky' (their preferred spelling for whiski). I like all of their whiskies, though not every batch, especially of the 80 Proof Rye. If I had to pick only one to recommend it would be Rabble Rouser. I hope that you enjoy their products. They win a lot of awards, and are now getting a much wider distribution, e.g. to the UK. .

Ten years ago my wife, sister, and I were doing volunteer bottling exercises at their distillery. In those days when you put the label on the whisky you were allowed to write a personal note on the label as well. Current corporate influence doesn't let them do that any more. They brought in outside money, so the operation is not as down-home-in-the-kitchen as it once was.

@Victor Catoctin Creek Rye is all over Alberta, will probably grab their cask strength Rye

Having a pour of the Whistlepig 6 year Piggyback. Considering the age, proof and price point, it is much better than expected.

@Astroke I have never raved about WhistlePig being a top favourite of mine because it never has been a top favourite for me, but I have liked every single WhistlePig I have ever tasted. Down here in my locality I've always respected their quality, but considered them to be relatively expensive, e.g. Rittenhouse BIB at $ 25 vs WhistlePig 100 Proof at $ 80.

I've been very blessed to have tasted about 6 of their very expensive special releases without having to pay for the samples. Very nice whiskeys to be sure, but I'd pay no more than maybe $ 150 for those $ 600 bottles. Yes, I consider WhistlePig to be a relatively expensive brand. The quality is there, but you PAY for it. . .

I was doing grocery shopping today. Then the liquor texting started. My significant other picked up a Harris Gin. I ended up with five Canadian Rye bottles for others. I'm keeping one for myself. Tonight, i'm savouring the bottom bottle end of a Kavalan Solist Oloroso Sherry Cask. Dark medicinal herb and rich mature oak note. Ripe plum, nutty roasted almond, cola cubes. Astringent then bellowing warm finish - earthy. This is comfort whisky.

@Victor The one AlbertaPig I’ve tried so far left me unimpressed. I couldn’t get past the very “green” vegetal note. I don’t imagine chewing on corn husks would be pleasant and that’s the image that was conjured when sipping the WP 100 Proof.

@OdysseusUnbound interesting. I know the note to which you are referring, though it never struck me just the same way. Of course, WhistlePig doesn't have any corn in it at all, just 100% rye grain. If you tasted just a sample and not tried an entire bottle you might get a different impression with more exposure.

For most of its history WhitslePig Rye has been from ADL distillate, and in the earliest years it was also aged in Alberta. To the best of my information the WhistlePig that's being produced now is actually distilled in Vermont, as well as aged in Vermont. . .

Thanks to @fiddich1980’s same day delivery policy, I got to try this little gem today. Rye finished in peated quarter cask, served up at cask strength. I wasn’t sure if I was drinking islay whisky or Canadian rye, but I sure liked it. I need to explore this a little more before deciding if I will have FORO….

I’d better decide soon though. After @talexander’s review, it’s likely to sell out quickly…

@Nozinan do you have any idea how old this bottling is? It sounds very interesting.

@TracerBullet well that's good to hear that after years and years of drinking MGPI Rye called Sagamore Spirit Rye, we will now get to evaluate how good or not good Sagamore Distillery actually is at distilling and aging rye whiskiey. How long has this hype and promotion been going on now?

Here is a May 15, 2017 interview with their 'brand developer' Rachel Cook in which she dates the beginning of the brand to "about 4 years" earlier. So, 8.5 years is how long we've been hearing about a Maryland-produced rye whiskey that we can just now taste for the very first time.

thewhiskeywash.com/distillery-profiles/…

So, @TracerBullet how does actual Maryland distilled and Maryland-aged Sagamore Spirit Rye actually taste? I am eager to know. And, although I intensely dislike all of this misleading propaganda they've been putting out for all of these years I very much hope that we have a first rate rye whiskey producer now in our state.

@Victor I admit I am caught up a bit in the propaganda surrounding Sagamore. But damn! I’m just so tickled that we have a whiskey distillery making a good product close to me! I have been lucky enough to get all three of the Penny’s Proof releases (named after Sagamore’s copper column still, Penny), and it has been neat tasting how the juice has improved every subsequent year in the barrel.

So we pulled an all-nighter in line for the final release. Got to Sagamore at about 9:30 Friday night and there were already people in line. Around 10:30, a couple showed up with a case (or more) of Sagamore rye and started sharing with all in line. He had releases I had never seen. It was quite fun.

At 8:00 on Saturday morning, we got to go into the tasting room 15 at a time. Staff talked about the final Penney’s Proof release, then we got to try a sample, get our bottles and go into the visitors center where we could purchase a bottle of their just announced Maryland distilled Bottled in Bond.

How was the rye? Well, I want to sit down again once I haven’t been up for over 24 hours and do another tasting when I can take my time but I thought it was a good rye. The spice is there but there is a bit more sweetness than most other ryes. I can definitely taste the additional oak from the extra year in the barrel and that isn’t a bad thing IMO.

Since my wife was good enough to wait overnight with me, I have two bottles of the limited Bottled in Bond release. I have not popped the cork on one of those yet but I will be. There were 1200 bottles of that one released and it contains some of the first distillate to come off Penny. I’ll post what I think once I have a chance to try that one.

The picture is in the tasting room at Sagamore.

Here is the Bottled in Bond label.

@Victor sorry, I didn’t answer one of your questions.

The Penny’s Proof promotion has been going on for the last three years. In 2019 I went figuring it would be a zoo but even getting there at 6:00 AM on the release date I was number 2 of 297 in line. After that year it did become a bit nuts.

2020, there was no in-person. You had to stay in your car. We got there earlier and were met with a mess; cars everywhere with no place to go. That year I was sure we had gotten there in time but I was number 129 of 594. It was difficult to tell how many people were ahead of you because you didn’t know how many people were in each car.

This year we figured it would be a total zoo so we pulled the all-nighter. After getting the fist two releases, I didn’t want to miss the final one! This year I was number 4 of 597.

Here is a nighttime picture of Penny taken while in line.