Annual Whiskey Tasting: 2007 edition

In December 2007, I held my annual whiskey tasting - and that's right, that's whiskey with an "e" - since, for the first time, I served all non-Scotch whiskies.

This party is an annual event to which I invite friends - many of whom are NOT whisky geeks, but have over the years, developed an appreciation for, or at the very least expressed an interest in, whisky.

Some, like my friends Jeff, Neil and Edward, are big fans of whisk(e)y; some come for the camaraderie,  while others just come for the abuse.

In another switch from tradition - because I have so much to choose from - and because all attendees had designated drivers or rides, I had an extended tasting flight - consisting of a flight of core six expressions, as well as a secondary flight of four whiskies.

Our Primary flight

Preludium:05 Single Malt Whisky

Brand Web site
Parent Company: Mackmyra Svensk Whiskey
Sweden
48.4% alcohol
The Scotch Blog story

At first, on the nose, this stuff is light and elegant. Nothing more than a hint of smoke, but the tantalizing smell of dried berries. The alcohol is a little dominant on the palate, and definitely affects the nose once you've tried it - as the spirity notes are highlighted.

Reacts well to water - and a sweetness falls into place. The finish is a little harsh. Coming along nicely.

Tullamore Dew Blended Whiskey

Brand Web site
Production site: Midleton Distillery (Pernod Ricard)
Brand Ownership: Cantrell & Cochrane
Ireland
40% alcohol

I get a lot of corn on the nose, but in a pleasant and unassuming way. The taste is quick and clean and unoffensive in every way - but also doesn't bring a lot of complexity to bear. Finish is light pear/diluted apples. Again - unoffensive.

Don't bother adding water - the whiskey may disappear completely.

Regardless, this is my official Irish easy-drinker. A great introduction to the world of whisky - primarily due to that inability to offend.

Michael Collins Single Malt Whiskey

Brand Web site
Production site: Cooley Distillery
Brand Ownership: Sidney Frank Importing Company
Ireland
40% alcohol
The Scotch Blog story

The nose is soft malt and light citrus - but it doesn't give you a clue that the taste is deep and rich maltiness with a very slight peat taste and a hint of smoke in the finish - which is malty, long and presents hints of caramel and chocolate.

Maker's Mark Bourbon Whisky

Brand Web site
Production site: Maker's Mark Distillery
Parent Company: Beam Global Wine & Spirits
Kentucky, USA
45% alcohol

ALL Bourbons are made with Corn and malted barley. Most Bourbons have Rye in them. Maker's Mark uses no Rye - instead opting  for Winter Wheat.

The result is a sweeter, arguably smoother Bourbon. Maker's Mark is (and always has been) one of my favorite Bourbons - and is consistently on hand here at the homestead.

Rich and delicious, oak and nuttiness combine with that Maker's Mark sweetness to create a flavor that Jim Murray pegs, as "Fruitcake".

Bulleit Bourbon Whiskey

Brand Web site
Parent Company: Diageo
Kentucky, USA
45% alcohol

The first time I tried Bulleit Bourbon, Tom Bulleit himself was pouring it for me. Since then it's joined Maker's Mark as a house Bourbon. Despite the Rye (which kept me away from most Bourbons for some time) Bulleit is as smooth as Maker's - but with a distinctly different flavor.

That Rye hits you in the nose, but it gives way to a lemony leather. Sweet, but with the characteristic Rye zing. This Bourbon and Russell Reserve literally changed how I think about Bourbons - especially those with high Rye content in the mash bill.

If only I had some Ginger Ale right now...

Sazerac Rye (6 year old)

Production site: Buffalo Trace Distillery
Parent Company: Sazerac
Kentucky, USA
45% alcohol

In the U.S., before Bourbon, there was Rye whiskey (A whiskey comprised of at least 51% Rye). And most of those whisky cocktails (Manhattan, Old Fashioned) were created using Rye whiskey.

If you've had the aforementioned cocktails using a whiskey OTHER than Rye, you really need to revisit them using a Rye whiskey - as the differences between Rye whiskey and all other whiskies are remarkable.

This is flat out good shit. It's among the best Rye whiskies that I have tried (not surprising, based on the other fantastic things I've had from Buffalo Trace).

The nose is hard to describe. It's spicy. But unlike any spice you'll get from a Scotch - and brings to mind some non-whiskey liquors like good aged Rum. But the Rye is omnipresent. The taste also highlights that interesting spice, but brings in some rich - decidedly non-whiskey flavors, like coconut - and is surprisingly dry.

And the taste reminds me, in some indirect way, of a lightly sweetened and lightly minted tea beverage I once had.

The Favorites

All of the whiskey in the first flight was thoroughly enjoyed - but as with everything, people have preferences.

Preludium was a huge hit. My guests enjoyed the lightness - and the interesting flavors which many had never been subjected to.

The Tullamore Dew was also a surprising hit - selected because of its exemplary Irish Blend softness, many of the attendees enjoyed the light taste.

You'll notice that my Bourbon selections were very common and easy to get. They also had great price points. I purposefully stayed away from Small Batch, and lesser known Bourbons.

I think that Bulleit and Maker's are fantastic Bourbons - not only for the price, but for the quality of the liquid. I number them right up there with my favorites: Old Forrester/Labrot & Graham; Booker's; Russell Reserve and Buffalo Trace.

Of the Bourbons, my token Canadian friends, Brendan and Mike, were drawn to the taste of the Bulleit - perhaps based on the fact that it gets a great deal of it's taste from its fairly highly Rye component - giving it that characteristic spice one finds in most Bourbons and Canadian whiskies - and reminding them of their misspent youth,

The rest of the room was split between the Maker's Mark and the Bulleit. The beauty is, you don't have to pick one.

People had interesting reactions to the the Sazerac. Most of the attendees had never tried anything like it. It surprised a lot of people by it's disimilarity to anything else being served.

Food

Of course you don't serve alcohol or have a party without food. Here is what I served:

• Pork Loin glazed with Virginia Gentleman Bourbon Maple Glaze
• Cheeses: Cranberry Wensleydale; Goat Cheese; Smoked Gouda; Farmer; & Manchego
• Shortbread
• and of course, Chocolate Chip cookies.

Edward brought a selection of his home-town foods, some traditional Louisiana favorites - which were eaten with great glee.

That Second Flight

After the first, "tutored tasting" I offered the secondary flight:

Our Secondary flight:
Virginia Lightning Corn Whiskey

Basically, this is legal moonshine. The only reason to try this is because you want to try something that is representative of new make spirit OR you are having a Frat party and can't find grain alcohol.

Stranahan's Colorado Whisky
The Scotch Blog story

The more I drink it, the more I like it.

St. George Single Malt Whiskey
The Scotch Blog story 

The most peculiar (in a good way) single malt I've ever had.

Hellyer's Road Tasmanian Single Malt
The Scotch Blog story

Those crazy Aussies don't mess around with alcohol. When this gets to your market, you're going to like it...

Wrapping It Up

After that, I just opened the bar and it was like kids in a candy store...

Comments

[AlanLaz]

What is that you say? You let your kids have full access to your bar - WHAT? Haha...joking...

[Kevin Erskine]

Actually, now that you ask, I DO let my kids near my bar.

I don't want to make the mistake that many parents do - make alcohol something to be desired because it is forbidden.

Even though they've never taken me up on it, they are welcome to try anything they want (with my supervision - in a VERY small quantity.

They have NO Desire to drink it, but they love smelling it.

They HAVE nosed numerous bottles - and have proven that they are born nosers. They detect smells in the alcohol that seasoned vets have missed.

Amanda has smelled dozens of samples of Scotch from the time she was 12 and has an appreciation for the differences between them all. Amanda is now 14.

And it's not just Scotch. Emily, my little one (just turned 11) has made extensive nosing notes on over 30 different vodkas, and can tell a potato vodka from a grain based one on nose alone.

[smsmmns]

Their father's daughters.
But for how long will nosing be enough!?

Emily MUST publish her book of underage nosing notes. Hilarious and amazing. There is DEFINITELY nothing else like that out there.

"This is flat out good shit." One of the best tasting notes I have read this year.

[lawschooldrunk]

"I don't want to make the mistake that many parents do - make alcohol something to be desired because it is forbidden." - Kevin Erskine

I totally agree. growing up, my parents didn't say their children couldn't drink. They said, "If you take it, you are going to finish it." let me tell you, when you take and can't finish it, and your parents make you finish it no matter how long it takes, you'll think twice the next time (and probably not take!). needless to say, none of my siblings have ever had the urge to "raid the cabinet."

[Jennifer]

Can anyone recommend a couple of good, moderately priced, Scotchs for a brand new Scotch drinker to try?