Del Maguey’s Pechuga Mezcal is legendary in the mezcal world, and justifiably so. For those not in the know, in Spanish, a pechuga is a poultry breast, commonly a chicken breast. Why would you call your mezcal Pechuga? Because it has a chicken breast in it.
How’s that? Del Maguey mezcel is distilled three times, and during the third distillation of Pechuga, a whole chicken breast (bones and all) is suspended in the air within the still. As the distillation progresses (a 24-hour process), the vapors interact with the chicken meat in a strange and incredibly compelling way. How anyone came up with this idea is beyond me, but the proof is in the bottle — Pechuga is easily my favorite of Del Maguey’s increasingly vast lineup of single village mezcals.
What then is Iberico? If you’re up on your gourmet foodstuffs, you’ll recognize the name Jamon Iberico, a ham made of free-range, acorn-fed, black-footed Ibérico pigs from Spain. Using your deduction skills you’ve probably figured out what Iberico Mezcal is by now: In lieu of a chicken breast, it’s made with an Iberico ham hanging in the still. A collaboration between Cooper and chef Jose Andres, it’s an equally bizarre and decidedly non-kosher approach to spirits production.
So, how’s it taste?
As with all mezcals, the nose is smoky, but here that pungent aroma takes on a curious scent of cigar smoke with fleeting undertones of mint chocolate. The body is beautiful. Racy with notes of cracked black pepper, the spicy body is tempered by a melange of flavors that include orange peel, grapefruit, nougat, and vanilla. That smokiness rushes back up on the finish, along with notes of camphor and incense. Complex with a load of flavors, yet extremely easy to sip on for hours, Iberico is nearly the same masterwork that Pechuga is — even though it doesn’t exactly remind you of Iberico ham at all.
Maybe I just need to enjoy a glass or two alongside some pata negra and see if that makes a difference…
100% agave espadin from Santa Catarina Minas, Oaxaca. 98 proof.
A / $250 / mezcal.com
Isle of Arran-based Arran keeps pumping out special releases, with these two new offerings now hitting the market. Thoughts on both follow.
The Arran Malt 17 Years Old – A limited edition bottling, fully matured in ex-sherry casks, this is the second release in a trilogy of single malts leading up to what will be Arran’s first ever official 18 year old expression. Enchanting from the start, with a nose that offers a rich nougat character and ample aged/burnt orange notes. The body folds together those nicely roasted grains with the sherry core in a beautiful way. At 46% abv it’s a touch on the hot side, and a few scant drops of water really helps to open things up and settle down some of the whisky’s more fiery notes. As the spirit opens up, some nice chocolate notes begin to develop, particularly on the finish, alongside notes of cola, sea salt, and marshmallow. A really fun whisky that I easily recommend. 9,000 bottles produced. 92 proof. A / $95
The Arran Malt Premium Sherry Cask 1997 – Arran had a version of this whisky from the 1996 vintage, now it’s “back in stock” with another one: Again, it’s a cask-strength single cask release, only this time it’s 17 years old, fully matured in a sherry cask (much like the 17 year old reviewed above). This whisky initially presents a lot like the 17 Year Old, but the extra alcohol pumps up the orange character even further, sending the more cereal characteristics into the background. Pure, tart tangerine and orange oil invades the nose and the tongue, with notes of black pepper, cardamom, incense, and toasted marshmallow coming up behind. This is an interesting foil to the 17 Year, offering a lot of similarities but just enough differences to make for a fun side-by-side comparison. Reviewed: Cask #217 (562 bottles produced from this cask). 106.4 proof. A / $125
A lighter style of Cab arrives from Chateau Montelena this year, a rare, fresh Cabernet that you can actually enjoy with warm weather, fresh and lively at just 13.4% abv.
Fresh strawberry and light vanilla cookie notes dominate — altogether unusual for a Napa Cabernet. As the body develops, some mild tannins emerge, but it keeps things focused on the fruit. Increasing notes of strawberry and cherry, touched with wispy smoke, emerge, and given some time, you’ll find notes of balsamic and gentle tobacco notes. More than ready to drink now; not one to hold.
91.5% Cabernet Sauvignon, 8% Merlot, .5% Cabernet Franc.
A- / $50 / montelena.com
Arteis is a small French producer of Champagne “micro-cuvees.” The company made its big introduction to the U.S. market in New York last year. Now it’s making more inroads to the U.S., mainly in restaurant markets. We sampled two of the four Arteis vintages now on the market; both are well-aged Champagnes that have just recently been bottled. Thoughts follow.
Oh: Arteis asked us to let you know that on-premise pricing for these wines is considerably higher: $105-150 and $300-350 for the two, respectively.
1999 Arteis Brut Champagne – 40% Chardonnay Couilly, 40% Chardonnay Vertus, 10% Pinot Noir Vertus, 10% Meunier Congy. Disgorged in May 2013, this bright vintage Champagne is a winner. Spicy and floral on the nose (with a healthy but not overpowering yeastiness), it offers rich fig and pear fruit notes on the palate, with notes of both crisp red bell pepper and brown sugar on the finish. Complex and intriguing, but just a touch on the sweet side for a vintage brut. A- / $50
2002 Arteis Extra Brut Blanc de Blancs Champagne – 100% Chardonnay from Cuis (Côte des Blancs). Disgorged in August 2013, this is another refined champagne, though quite different from the 1999 due to its bone-dry palate. The nose is light with biscuit notes and light apple fruit. On the tongue, again it recalls the fields more than the fruit — heather and amber waves of grain. Notes of grapefruit and blood orange come along as the finish develops, which is palate cleansing and lightly bittersweet. A- / $129
Donner-Peltier Distillers, the Louisiana-based company behind the Rougaroux line of rums, has a little bit of everything in its stable including, of course, two white spirits: Oryza Vodka and Oryza Gin.
Oryza Vodka is distilled from local rice, 17 times, they say, in a copper (column) still. The vodka has a rustic quality to the nose — a touch earthy and vegetal, but with a frosting-like sweetness atop it. The body largely follows suit, exhibiting some forest floor notes that ultimately turn a little salty and sweaty as the vodka opens up in the glass. Sweetness builds alongside the finish, but it has a somewhat saccharine character to it, something that just doesn’t play well with that funky saltiness up front. 80 proof. B- / $30
Oryza Gin is made from the same base as Oryza Vodka, and is flavored with an exotic blend of botanicals that includes juniper, satsuma, lavender, orris root, cantaloupe, coriander, pink peppercorn, angelica root, paradise seed, orange peel, and lemon peel. Yes, cantaloupe! The tagline of this gin includes the phrase “Distinctively Citrus,” and that’s easily the strongest element here. I couldn’t peg the oranginess as satsuma by any stretch, but it’s got an indistinct citrus fruit character that’s definitive on the tongue (more so than on the somewhat muddy nose). What’s lacking here is just about everything else. I don’t catch any juniper at all, and aside from a touch of spice and just a hint of melon, none of the other components in the botanical bill make an impact. If I’d tasted this blind I’d have told you it was a workable orange-flavored vodka, and discriminating drinkers should probably approach it as such. (My rating considers it on that scale, not as a true gin.) 96 proof. B / $30
William Wolf Bourbon is made in Holland of all places, and it’s the only product under this curious brand so far. It’s made from American bourbon and infused with natural flavors — but otherwise we know almost nothing about the product except that there’s a cartoon wolf playing a banjo on the label. Presumably this is William.
There’s a really big nutty/sweet nose here, almost like a praline. The body starts off mildly sweet then quickly builds. What arises is a curious blend of dissolved sugar, pecan extract, and modest vanilla notes. It’s pleasant and fun, but a bit overwhelming after awhile. The initially modest sweetness quickly builds… and builds… to the point where the whiskey develops a candylike character. After half a glass the finish has gotten so sweet that it coats the palate with a nutty sweet unctuousness that’s tough to shake.
On the whole it’s a uniquely fun product that’s worth tasting — but my hunch is that it will work better as a (minor) cocktail ingredient.
B / $26 / thinklikeawolf.com
September is here, which means the second of Four Roses’ annual limited releases have arrived. The 2014 Limited Edition Small Batch release from 4R is a vatting of four different bourbon recipes: 13 year old OBSV, 12 year old OESV, 11 year old OBSF, and 9 year old OBSK. Three of those four, the OB bottlings, are from Four Roses’ “high rye” recipe. While 13 years sounds old, this is actually fairly young stock for this release. Unlike most prior Small Batch releases, the stock here doesn’t reach into the upper teens, and the Small Batch series has never had a whiskey younger than 10 years old in it before now. (That youth may also explain why this cask strength release is so racy, at an estimated 120 proof.)
That said, 9 years is plenty old for a Kentucky Bourbon, and the 2014 Small Batch doesn’t disappoint. It is an exceedingly fruity expression of Four Roses, bursting with notes of cherry, strawberry, orange, and lemon. Compared to the 2013 (which is now drinking as surprisingly austere), the 2012 (burly but increasingly approachable), and the 2011 (balanced but full of spice), it’s positively doused with an almost candylike character to it. I think it’s the cherry notes that ultimately come across the strongest — almost presenting like a Starburst fruit chew. Over time, the nose develops more of a woodsy character that melds with the cherry notes in a fun and enjoyable way — after spending some hours with the whiskey, I found myself thinking of Baker’s. Fans of that Bourbon may find lots to like in the 2014 Small Batch as well.
This isn’t my favorite whiskey in the Small Batch series, but damn if I didn’t enjoy it as much as those that have preceded it. Four Roses and Jim Rutledge love to tout how those 10 vaunted recipes can generate all kinds of different Bourbons when blended with an expert hand. This 2014 release continues to show that they know what they’re talking about.
11,200 bottles made. That’s 40% more than last year, so hopefully there’s more to go around.
A- / $90 / fourroses.us
Never mind the double negative in the name, that’s a lot of superlatives to put on the label before you ever tell anyone what the product is. “Intensely Smooth Premium Gin?” That’s a little like saying you have the “Absolutely Tastiest Expensivest Whiskey.” Maybe this bottle is working a little too hard and it ought to let the gin do some of the heavy lifting.
While it’s made in London, this is as far from a London Dry Gin you will find. The botanicals include (wait for it) juniper, blueberries, blackberries, cassia bark, licorice, lemon peel, coriander, angelica, orange peel, almonds, and orris. The resulting potion is distilled in a copper pot still before being bottled in a unique, black glass decanter.
The berries in the botanical list above probably stood out when you read it, and they more than stand out when you experience the gin. The nose is full of fruit notes, but here they come off as more like strawberry, with notes of rose petals and violets underpinning them. Nosing it blind, you’ll swear this is a fruit-flavored vodka, and not a gin. There’s more going on on the body, though again those berries hit you first. Juniper is here, along with more bark-and-root driven notes from the angelica, orris, and coriander. The berries push back hard on the finish, however, taking things out on a sweet and tart note… and perhaps earning Brockmans its “intensely smooth” moniker.
It’s definitely one to consider if you want an exotic Cosmo mixer, but martini fans will cringe.
B / $40 / brockmansgin.com
Following on its Elijah Craig Single Barrel 21 Year Old expression, Heaven Hill is jumping straight to 23 years old for this increasingly improbable yet clearly popular series. I guess 22 was an unlucky number.
Old bourbon, living in the shadow of Pappy Van Winkle, remains a dominating force in the whiskey business. But with so many bourbons drinking beautifully at 7 or 8 years of age, how does one approach a whiskey that’s three times as old?
The Elijah Craig Single Barrel offerings are really starting to show that Bourbon really does have a lifespan, and with this expression Elijah shows us what his golden years look like.
All that wood is really having its way with this whiskey, but there’s still a bit of life left in it. The nose now borders on hoary: lumberyard and old rowboat planks, dusted with cinnamon, vanilla, and notes of Madeira and Port wine. The body is more lively, a bit of applesauce and salted caramel, but hardly a fruit bomb. The woodier notes dig their fingers in deep well before the finish really gets going, the end result being almost astringently mouth-puckering in the way it completely dominates your palate.
Fans of “old bourbon” who prise those intense wood characteristics will thrill to Elijah Craig 23. Those looking for more refinement and nuance from a whiskey that dwells outside the lumberyard may find this round of Elijah more than a little overbearing.
Reviewed: Barrel #26. Barreled on 2/26/90. 90 proof.
B+ / $200 / heavenhill.com
I recently encountered this Cognac for the first time on a trip. I wasn’t familiar with the brand at all, but was pleasantly surprised by what I found inside the bottle of its XO release. No age statement is provided.
Perfectly fruity nose, with notes of cherry, apricot, and a bit of ruby Port. Some woody notes give it an incense character, too. On the palate, again the fruit dominates, offering pretty citrus, touches of plum, vanilla, and more of that woodsy incense character. A touch of heat makes the finish a bit racy, just enough to give this Cognac some curiosity, keeping it from devolving into an an utter fruit bomb. An all-around excellent effort at a very affordable price level.
A- / $50 / claudechateliercognac.com
Who says you can’t teach an old spirit category new tricks? Denizen, which released a white rum a couple of years ago, is back at it with an exotic amber. This spirit is a blend of two styles of aged rums: a Jamaican, Plummer-style pot still rum and a “rhum grande arome” from Martinique — a low-grade version of rhum agricole, which you’ve likely heard of. Both of these types of rums are known for their power and hogo funkiness — particularly, the Martinique rum. Blended together at 8 years of age, there’s no question that sparks are going to fly — by specific design.
Here’s my experience with Denizen’s Merchant’s Reserve.
The agricole DNA is strong with this one. The nose combines butterscotch and vanilla with frankly eye-watering, rustic petrol notes, the hallmark of funk-filled agricole. The body boosts up the fuel character, but it’s somewhat balanced with notes of tree bark, wet earth, coconut (husks and all), and caramel syrup. There’s dried fruit here, but it’s pushed into the background as those funkier elements dominate. Though it’s decidedly complex, unlike many agricoles on the market it’s just not much of a sipper due to its dearth of fruit and dialed-back sweetness. Try it with more elegant rum-based cocktails, however.
B / $30 / denizenrum.com
Torani’s line of coffeehouse syrups now spans some 120-plus flavors, and it shows no signs of slowing down any time soon. The latest concoction is Sweet Heat, which has particular eyes on the world of mixology.
Sweet Heat is a concoction of pure cane sugar and … wait for it… ghost peppers, the now well-known “hottest chili pepper in the world.” Crystal clear, it gives up few hints based on the nose. Surprisingly fruity, it comes across more as an apple, grape, pineapple syrup — or some blend of the three.
On the palate, it starts off sweet (and similarly fruity as the nose would indicate), but the heat makes its presence known after five or ten seconds. Fiery throughout the mouth, it’s a big rush of spice that burns heavily, but which manages to stay on this side of overwhelming. The heat builds then fades of the course of about half a minute. The more you sip on it — or the cocktail you’ve built with it — the more you get used to it. I really like spicy cocktails and can appreciate how using this syrup in place of regular simple syrup could get you a nifty spin on any number of drinks, but I’m not in love with that fruity element, which I worry is more likely to mess up your cocktail than the spice element does.
B+ / $4 / torani.com [BUY IT HERE]
Two new releases from Flora Springs in Napa.
2013 Flora Springs Sauvignon Blanc Sololiquy Vineyard Oakville – Crisp, with mild lemon and orange notes. Very clean, with minimal mineral notes and light acidity. Extremely pale in color, this wine is the very definition of a “summery white” — light as a feather and elusive when it comes to character, but hard not to like. B+ / $17
2012 Flora Springs Merlot Napa Valley – Chocolate notes come across first on the nose, with a touch of root beer essence in back of that. Woodsy/root notes continue to dominate on the palate, but that chalky bittersweet chocolate character makes a powerful appearance on the finish. Worth a look. B / $18
Fort Worth-based Firestone & Robertson makes a craft bourbon in-house, but it also mixes up this product, a mystery blend of various whiskeys from who-knows-where that’s bottled with a big “TX” on the front. I don’t know much more about this blended whiskey, but I did sample it for review. Thoughts follow.
A very sweet nose offers touches of butterscotch and vanilla candies, with hints of cherries jubilee and a touch of sawdust. The body is equally sweet to the point where it’s almost candylike, that butterscotch taking a turn toward one of those yellow, cellophane-wrapped lozenges your grandpa used to give out. Depending on your state of mind, this can be pleasantly nostalgic or a tad overwhelming. The back end is a bit woody but not overly so. It just doesn’t stand a chance against the sugary attack it undertakes against your palate.
B / $40 / frdistilling.com
Years ago I wrote about Aberlour’s beloved cask strength a’bunadh bottling, but I have long overlooked some charming offerings from this Speyside-based distillery. (Never mind the “Highland” on the label.) Aberlour’s standard age-statemented, more typical proof whiskies rely on some uncommon barrel aging techniques to create some unusual and easy-drinking single malts. Thoughts follow on the 12, 16, and 18 year old expressions.
Aberlour Highland Single Malt 12 Years Old Double Cask Matured – Not a sherry-finished whiskey. Rather, whiskies are either fully aged in a traditional oak cask or a sherry cask, then these two whiskies are married after each age for 12 years or more to create this expression. Just coming out of its youth, the nose offers fruit and a touch of heather and cereal. The body features lots of dried fruit notes — apricots, golden raisins/sultanas, and a healthy dose of woodiness. Really on fire at this blend of sherry and bourbon oak — proof that whisky needn’t be aged to the hilt in order to be masterful and delicious. 80 proof. A- / $43
Aberlour Highland Single Malt 16 Years Old Double Cask Matured – Made using the same dual-aging method as the 12 year old expression, just 4 years older. Considerably darker in color, almost ruddy in complexion. While the 12 year old is relatively light and carefree, the 16 shows off a much more powerful depth of flavor, heightening just about every aspect of the whisky. The dried fruit is punchier here, and so is the wood. Overall it’s the sherry character that gets the most notice with the 16 year old, a pungent orange peel and citrus oil note that endures throughout a lengthy session with this spirit. 80 proof. B+ / $75
Aberlour Highland Single Malt 18 Years Old – The label doesn’t say it’s double cask matured like the above, but this malt undergoes the same production treatment as its younger siblings. It is however bottled at 43% abv, a bit hotter than the rest. Similar notes here, but the 18 takes on a dark chocolate note, with hints of cinnamon and root beer. Some hospital notes tend to endure, driven mainly by the higher alcohol level. 86 proof. B+ / $92 [BUY IT NOW FROM CASKERS]
Blue Nectar is a new brand producing three varieties of tequila from the Lowlands of Mexico. The three expressions are not the traditional trio you might be familiar with in the tequilaverse, but let’s not spoil the surprise.
All expressions are 80 proof. Thoughts follow.
Blue Nectar Tequila Silver – Intense bell pepper, jalapeno, and red chilis on the nose lead to a racy and spicy initial rush. This manages to settle down quickly to reveal some surprising layers of sweetness — light butterscotch and a bit of vanilla. You can’t keep that vegetal/pepper character down for long. It makes an overwhelming encore on this enigmatic — and slightly off-putting — spirit. B / $37
Blue Nectar Tequila Reposado – Claimed to be “a unique blend of reposado and limited production extra anejo” tequilas, which puts this into a category of bizarre tequila recursion. Is Blue Nectar Reposado somehow blended with itself? No matter. The addition of some three-year anejo aside, this is a well-made reposado, offering a pleasing mix of rich agave, silky caramel, and gummy vanilla notes. Both the savory and sweet sides of this spirit are in balance here, giving it a punchy, peppery counterbalance to its sweeter side. Lots to like. A- / $40
Blue Nectar Tequila Special Reserve – You might presume this is a fancy name for Blue Nectar’s Anejo. You’d be wrong. It is actually reposado “tequila infused with natural spice flavor.” Said spices are not revealed, but they do include “vanilla, nutmeg, and orange peel, plus a hint of agave nectar.” The overall impact is a bit weird and hard to pin down. It’s a very light, almost fruity spirit, with notes of orange juice, banana, vanilla ice cream, and a dusting of agave spice on the back. Don’t get me wrong, this isn’t a bad product. In fact, it’s pleasant enough, but it’s harmless to the point of being nearly inconsequential. I’m not sure what Blue Nectar did to this spirit, but it ultimately did a bit of a disservice to the raw material. B- / $45
We’ve covered a few of the spirits of Evanston, Ill.-based Few Spirits in the past. Today we turn our attention to some of Few’s more exotic offerings. As with the previously-reviewed offerings, these are true craft products made with local grains (all within 100 miles of the distillery) and no bulk or sourced alcohol in the mix.
Few Spirits Standard Issue Gin – Not to be confused with Few’s American Gin, this is a high-test Navy strength spirit that’s intended to be more juniper forward, and features the addition of fennel to the infusion list. (The remainder of said list is not public.) The addition is immediately noticeable. After the initial rush of heat from all that alcohol fades, some intense licorice notes are left behind, alongside a smattering of very light herbal/almost root beer notes. Bone dry, the gin is almost completely lacking in citrus character, letting the one-two punch of juniper and fennel do the heavy lifting. If that relatively simple combination sounds like a winner to you, this overproof spirit will be right up your alley, otherwise it can come across as decidedly, well, “standard.” 114 proof. B / $40
Few Spirits Barrel Aged Gin – Aka Few Barrel Gin, this gin, a relatively standard infusion of juniper, coriander, and other botanicals, is aged in a mix of new oak barrels, ex-Bourbon barrels, and ex-rye barrels for an unstated amount of time. The results are pretty tasty. Here the racy herbal notes — juniper, citrus peel, coriander, and licorice — find an interesting balance with the woody notes of vanilla and dark chocolate. The finish is bitter and almost quinine-like, with hints of sweetness if you sip on it long enough — it’s altogether a solid example of a burlier style of aged gin — with the emphasis on “aged.” It’s pretty easy to enjoy alone, and it also mixes well with simple mixers. 93 proof. B+ / $50
Few Spirits Bourbon Whiskey – A high rye mash is used for this home-grown bourbon, fermented with a “special, peppery yeast.” No word on the aging regimen, but Few Bourbon drinks at a moderate age. The initial rush is sweet vanilla and racy red pepper mixed with ample baking spices, but corny cereal notes come to the forefront as the palate progresses. This pairs well with a nose that presents the best of both of those worlds — popcorn and vanilla syrup in a sort of Cracker Jack conflagration. It’s not a complex take on bourbon, but for a younger craft spirit, it’s drinking remarkably well. I’d love to try a version of this again after 2 more years of barrel time just to see how those popcorn notes settle down. 93 proof. B+ / $50
The newest addition to Auchentoshan’s Lowland whisky collection is this expression, matured exclusively in ex-Bourbon American Oak, without finishing. Famed for its triple distillation process, Auchentoshan bottles this expression without an age statement.
The nose is indistinct and a bit on the grainy side, touched with light sawdust/wood notes. On the palate, I’m immediately reminded of Bourbon, with vanilla and chewy wood up front. This settles down quickly as the malt notes rapidly emerge: breakfast cereal, sesame seed, seaweed and salt, a touch of chicory, and — curiously — a bit of orange peel, which is weird considering this is not a sherried whisky.
Overall it drinks like the clearly young whisky that it is. But I can’t fault Auchentoshan for the move, and considering the budget pricing the distillery has set for it, it’s hard to fault its marketing either.
B / $35 / auchentoshan.com
Thibodaux, Louisiana is home to Donner-Peltier Distillers, which is in turn home to the Rougaroux collection, as well as a number of other spirits (all of which we’ll be reviewing in due course). Up first is this trio of rums, which offer a distinctly Cajun perspective on this venerable spirit. Plastic beads not included. Read on for more.
Rougaroux Sugarshine Rum – A “rum moonshine,” this overproof, white spirit is made from local sugar cane. The nose is funky and fuel-like, more white whiskey than any white rum you’re likely to be familiar with. Things settle down on the tongue, fortunately, revealing some simple sugar notes. At this proof level, though, that sweetness is laced with an overpowering level of raw alcohol, providing a flood of hospital notes that the “sugarshine” can barely hold a candle to. 101 proof. B- / $21
Rougaroux Full Moon Dark Rum – Blackstrap molasses and raw sugar cane are used to make a white rum, which is aged in white oak barrels for an unstated amount of time. No caramel color or other agent is added. The results are curious. Rougaroux’s petrol character doesn’t slip away here. It’s big on the nose, pushing all but the faintest hint of molasses out of the picture. The body has plenty more of those fuel notes to go around, though they’re rounded out by some brown sugar character, vanilla, and sugary breakfast cereal notes. Tough on the back end — my hunch is that this has seen some time in new oak barrels (not used whiskey barrels), which would explain the very dark color, and that raw lumber has simply had its way with this spirit. 80 proof. B / $21
Rougaroux 13 Pennies Praline Rum – I love pralines. (I’m Texan, so it’s long A.) It would be un-American not to enjoy a good pecan-and-sugar confection from time to time. What then to make of 13 Pennies “Praline” rum? The NOLA staple isn’t at all detectable here. Though it is made with local pecans and Louisiana’s famous cane syrup, the nose is more akin to almonds or Amaretto. Presumably that’s due to the rum base interfering with the flavoring ingredients. The attack is a bit vague and, again, grainy, with a nuttiness — again, more almond than pecan — coming to bear as the finish starts to build. Said finish is only moderate in its sweetness, that nutty character building to head before fading into a vague astringency. 80 proof. B- / $21
Located on the outskirts of San Luis Obispo, California, Edna Valley Vineyard (not “Vineyards”) is a budget producer of California’s most popular varietals. With its 2014 releases now hitting the market — 2012 vintage reds, 2013 vintage whites — here’s a look at three of the winery’s Central Coast-designated bottlings. All drink at levels considerably above their incredibly affordable price points.
2013 Edna Valley Vineyard Sauvignon Blanc Central Coast – Brisk pineapple quickly fades into intense acidity, with notes of intense lemon juice and pepe du chat. Stylistically basic, but made with competence. B / $15
2012 Edna Valley Vineyard Pinot Noir Central Coast – Gentle and quiet, as expected from a value Pinot. Light notes of blackberry, tea, and black pepper create a surprisingly balanced finished product, with a quite dry finish. B+ / $16
2012 Edna Valley Vineyard Cabernet Sauvignon Central Coast – As with the Pinot, this affordable Cab is gentle and dialed back, offering notes of blueberry, balsamic, currants, and more black tea. Very simple, lightly sweet finish, it’s jammier and juicier than the Pinot, but just as easygoing. B+ / $20