Now that Five months and a summer performance contract has passed I am finally finding time to update this little journal.
(I am also planning on posting more evaluations of everything that has found its way into my cabinet in the past months)For now I will be Putting up my evaluations from four whisk(e)y tasting that I’ve hosted. (please forgive any lack of consistency) I will also put what the group favorite and my favorites were next to the whisk(e)ys. (me, and G for group)
Also, for reference I am using Whisky magazine’s color chart.
March- Irish Whiskey Tasting (Redbreast 15, Bushmills 16, Jameson 18)
Redbreast 15 (me=2, G=2/3)
Deep copper color with slow forming thin streams when swirled. Aroma is mellow, buttery, and slightly prickly with vanilla, honey and toffee. The whiskey feels tingly and smooth with a rich body and flavors of mellon, honey, and plum(or prune?). The finish was warm and long with a brief period of calm after swallowing.
With water the aroma got a bit waxy, and the flavor got much sweeter with a more prominent vanilla flavor.
Bushmills 16 (me=3, G=3/1 two people said this was their favorite)
Tawny (color) with fast forming thick legs. The aroma is sour, dry, and grainy with citrus, malt, barley, and wood resin. Starting with a really puckering dryness the whiskey feels thin with flavors of resin and grape skin (very tannic) with some spice underneath. The finish is hot and fast.
With water the aroma looses some of the sour in exchange for more of an oily, waxy smell and tobacco. The only flavor note I put here was french fries. (I don’t remember caring for this whiskey at all)
Jameson 18 (me=1, G=1/2)
Deep gold with very slow forming droplets. The aroma here is mellow and full of honey, apricot, and fig. The entry is soft, clean, and very slightly drying with honey and vanilla and an overall sweetness that was of note. The finish was slow and long, but started hot with a sting.
This was one of the first whisk(e)ys that I liked more with a tiny(small espresso spoon) bit of water. The aroma had more apple and pear, the dryness in the mouthfeel went away for a soft creaminess, and the flavor became all mellon, apple, and pear, with some honey and citrus. Also, the hot start to the finish went away. Basically everything that I thought brought this whisky down a bit was fixed with just the tinniest bit of water.
April- Rye Whiskey Tasting (Whistle Pig 10, Redemption Rye Cask Strength batch 2, E.H. Taylor Rye)
I had a lot of fun with this tasting! Mostly because I got to talk about what is going on in the “craft” whisky industry a bit and also even more then that talk about what is currently the majority of american rye whisky.
Whistle Pig 10 (me=2, G=2/3)
Old Gold with slow forming thin legs that turn into droplets. The aroma is grainy and peppery with apple and old paper. Starts sharp, tingling and dry and is leafy, waxy, resinous, and citrusy. The finish is try and chalky.
With Water the flavor gets a little more fruity with some pear but it is mostly the same.
More then everything else everyone loved the nose on this was amazing and complex, but the flavor of the whiskey didn’t live up which is why it didn’t get first.
Redemption CS Batch 2?(me=1, G=1) everyone loved it
Tawny with very slow forming thin droplets. The aroma is dusty and mellow with honey, caramel and fruit(ripe mellon?). Super rich and mellow mouthfeel with leather, roots and corn. The finish is salty, spicy, and briny(pickle?)
EH Taylor (me=3, G=2/3)
Russetmuscat with medium fast forming droplets turning into thin legs. The aroma was earthy, with moss, pear, honey, plum, raisin, vanilla, and dry noodle. The whiskey was mellow with a juicy and creamy mouthfeel and flavors of oak, honey, moss, and grape skin. The finish was soft with a slowly growing burn.
I would also like to say props to all of the amazing bloggers who sit down and write every week. I’m sure this is going to get easier as I do it more, but it really felt like pulling teeth just to get these first two months written down and posted.
Until next time,