Review: Redemption Aged Barrel Proof Straight Rye 8 Years Old (2016), High-Rye 9 Years Old, and Bourbon 9 Years Old

redemption bourbon aged barrel proof 9 years old

In late 2015/early 2016, Redemption Rye took the unexpected move of releasing three well-aged straight rye whiskies, all “honey barrels” representing the brand at 7, 8, and 10 years of age.

Now Redemption is back again with three more entries into its Aged Barrel Proof line. The twist: Only one is a straight rye; the other two are bourbons, one from a high-rye mashbill and one from a lower-rye mash.

We got the entire trio to review, and without further ado, let’s hop right into it. Technical specs on each whiskey can be found in its respective writeup.

Redemption Aged Barrel Proof Straight Rye 8 Years Old (2016) – Note: This is a newly batched rye with a slightly higher proof than the 2015 version of the 8 Year Old Straight Rye. It is still however made from a mash of 95% rye, 5% barley. Bigger butterscotch notes lead things off on the nose, with aromas of black and cayenne pepper. Considering the age, there’s a surprising level of granary character on the palate here, with an almost pungent level of savory, dried herbs bringing up the rear. The finish is spicy and heavy with notes of leather and fresh asphalt. A serious letdown over last year’s rendition. 122.2 proof. B-

Redemption Aged Barrel Proof High-Rye Bourbon 9 Years Old – This whiskey is made from a mash of 60% corn, 36% rye, and 4% barley. Nice color here, a pretty, heavy amber. On the nose, the rye is evident, with clear granary notes, red pepper, and licorice. The palate is a bit more subtle, still laden with brooding spices but less pushy with its heavy grain notes, offering a fruitiness that the straight rye doesn’t feature. The finish takes things back in the direction of tar and grain, though it’s tempered by some interesting notes of baking spice and gingerbread. 109.2 proof. B+

Redemption Aged Barrel Proof Bourbon 9 Years Old – And now, to contrast, this is a bourbon made from a mash of 75% corn, 21% rye, and 4% barley. Though the proof level isn’t much different than the High-Rye, it initally comes across as a much hotter spirit, scorching the palate while pushing aromas of well-roasted grains, baking spice, and coffee bean. Ample wood leads the way on the palate, again showcasing crackling grain, caramel corn, and some savory herbal character. While it’s burly with lumberyard overtones, the wood isn’t overdone, and the various elements gel into a fairly cohesive whole. The finish is warming but not as hot as the initial attack, ultimately making for a fine, though fairly orthodox bourbon. 110.6 proof. B+

each $100 /

Review: Laphroaig Cairdeas Madeira Edition 2016

laphroaig cairdeas madeira cask

Laphroaig’s latest annual Cairdeas release is finally here: Cairdeas Madeira. As the name suggests, this is Laphroaig finished in Madeira-seasoned hogsheads. Unlike some Cairdeas releases, there’s no information on how old the spirit is before it goes into the finishing cask. Traditionally it is an 8 year old whisky, but this year Laphroaig has been mute on the matter of age. This is Laphroaig’s first ever Madeira-finished release, so for novelty factor alone it’s worth a look.

The nose offers classic Laphroaig notes of peaty smoke, iodine, and coal ash — an altogether easy Islay with modest maturity. On the palate, the Madeira at least starts to creep through, offering a slight, wine-laden sweetness that evokes red fruit, macerated dates, and spiced nuts. This of course all comes atop that smoky, briny base that every Laphroaig offers as a given, but that Madeira influence is ultimately very restrained. Unlike some other recent Cairdeas expressions — notably 2014’s comparably lackluster Amontillado — the Madeira seems to be elevating the base spirit, but that impact is subtle, almost to an extreme. The good news is that what’s underneath is solid enough and doesn’t need much doctoring. The Madeira-driven additions don’t add much in the end, but they do give it a little something special to remember… and at the very least they don’t detract at all.

103.2 proof.

B+ / $128 /

Review: Stone Citrusy Wit, Go To IPA, Mocha IPA, and Scru Wit

stone scru wit

Four new beers have arrived from SoCal’s Stone Brewing — all ready to be sampled and sussed out. Let’s dig right in!

Stone Citrusy Wit – What’s the first thing most people do with a wheat beer? Squeeze an orange into it. Stone does that heavy lifting for you with this beer, which adds tangerine and kaffir lime leaf to the mix. That sounds better on paper than it is in the glass, where some big and funky mushroom notes blend with pungent herbs driven by the kaffir lime leaf. There’s a bare essence of a witbier somewhere in here, but it comes off as quite a bit too hoppy for a wit. 5.3% abv. C+ / $11 per six-pack

Stone Go To IPA – A sessionable, hop-heavy IPA, this is is a fruity rendition of IPA, loaded with lemons and oranges and liberally infused with a sizable amount of piney hops. You’d be hard-pressed to ID this blind as “session” anything, given its dense body, chewy palate, and the loads of authentic IPA flavor it packs. 4.8% abv. A- / $10 per six-pack of 16 oz. cans

Stone Mocha IPA – “Style-defying” is no lie: This is a double IPA with cacao and coffee added. What? Surprisingly, this isn’t a complete and utter failure. The beer offers both bracing bitterness and the classic flavors of a chocolate-spiked coffee, the former more up front, the latter more evident in the rear. How these two go together eventually starts to make sense, if you think about the bitterness of coffee, or its sometimes herbal notes (evident in a big IPA). Sure, the big piney character of a classic double gets a bit confusing in a beer meant to taste like coffee and chocolate, but as experiments go, it’s hard not to dig what Stone has come up with, at least for a pint. 9% abv. B+ / $16 per six-pack

Stone Scru Wit – This is one of Stone’s spotlight ales/pet projects, a melding of styles which probably aren’t too common in your corner store. Specifically, a Finnish sahti, a medieval European gruit, and a Belgian imperial wit, made with a recipe that includes mugwort, wormwood, and juniper berries. They call it “SahGruWit,” hence the name. The results are about what I thought they’d be: A crazy bunch of styles that probably went over better in medieval Germany than it does today. The beer finds notes of smoked grains (rauchbier-like at times), freshly turned earth, sweet malts, and a variety of canned green vegetables. It’s long on the finish, and a bit syrupy at times… but you can barely even taste the mugwort, God! 8.5% abv. B- / $8 per 22 oz. bottle

Review: Louis Jadot 2014 Macon-Villages and Beaujolais-Villages


louis jadot

I can’t remember the last time I had Louis Jadot’s iconic French wines — clearly I’m long overdue to take a quick trip through the Maconnais and Beaujolais regions with good old Louis. Here’s a look at two new low-cost releases, both easy summer sippers.

2014 Louis Jadot Macon-Villages Chardonnay – This is classic, unoaked French Chardonnay, lush with fruit and unfiltered through the lens of woody vanilla notes. Gently floral, the wine offers solid notes of fresh apple, lemon, and honeysuckle on the back end. Fine on its own, but it shines more brightly when those floral notes can find a companion with food. B+ / $13

2014 Louis Jadot Beaujolais-Villages – Beaujolais Nouveau gives this region a bad name, but bottlings like this prove there’s plenty of nuance in the gamay grape. This wine offers lots of young fruit, but tempers that with notes of fresh rosemary and hints of black pepper. The finish has some earthiness to it, along with clear vanilla notes, but the conclusion ends on straight-up fresh red berries that any Beaujolais drinker will instantly find familiar. Drink slightly chilled. B / $14

Review: Kin White Whiskey

kin white whiskey

The goal of Kin White Whiskey, “born in the South” but made in Los Angeles, is to offer a moonshine without the burn, without the traditional solvent character so common in unaged whiskey. As far as that job goes, it’s mission accomplished: Kin is indeed “smooth” and decidedly unfiery, as innocuous a white spirit can be this side of vodka.

On the nose, Kin offers, well, very little: a touch of lemon and some chamomile tea. There’s a touch of rubbing alcohol — it’s impossible to get rid of completely — but nothing that any drinker will have a problem with. On the palate, there’s ample sugar — Kin is clearly doctored and sugared up more than a bit — with little more than a few citrus undertones. The finish is clean and sweet and, if I didn’t know better, I’d say it’s a fair enough example of a new world vodka.

80 proof.

B+ / $42 /

Review: The Glenrothes Bourbon Cask Reserve, Sherry Cask Reserve, Vintage Reserve, and Peated Cask Reserve

glenrothes peated

It’s a quartet of Glenrothes single malts today… all part of the new Reserve Collection that Glenrothes formally launched in 2015. These all arrive as new Malt Master Gordon Motion takes over from the venerable John Ramsay.

The first three whiskies reviewed here — Bourbon Cask Reserve, Sherry Cask Reserve, and Vintage Reserve — are each available separately as regular 750ml bottles, or as part of a “tri-set” of three 100ml bottles ($40). The newcomer, Peated Cask Reserve, is available on its own for now. Details on what’s inside each of these bottlings follow, along with a review, of course.

All four are bottled at 80 proof.

The Glenrothes Bourbon Cask Reserve – As the name implies, this whisky is exclusively drawn from bourbon cask-matured spirits from a range of years, though no specific age information is offered. The whisky drinks a lot like you’d expect from a bourbon casked single malt, with fresh grain up front followed by notes of caramel, coconut, chocolate malt balls, and a heavy nut character, both on the nose and the palate. There’s quite a bit of charcoal, tobacco, and scorched hazelnut on the back end, followed by notes of menthol. Again, it’s a classic bourbon-matured spirit, a fine example of the “base” style of single malts — those made without a finishing cask — but nothing that will feel at all unfamiliar to Scotch regulars. B / $50

The Glenrothes Sherry Cask Reserve – The first all first-fill sherry cask expression from The Glenrothes, matured predominantly in European oak instead of American oak. Again, no age statement; this is a blend of sherry casks of different vintages. It’s not a completely iconic example of sherry cask malt, its orange peel aromas overpowered by notes of almonds and a small touch of mint. On the palate, the citrus finds a natural companion in notes of ginger and baking spice — particularly cloves. The finish is warming and considerably longer than the Bourbon Cask Reserve, quite satisfying as lingering caramel and gentle orange notes are the last to fade. A- / $50

The Glenrothes Vintage Reserve – This expression is a mutt of a whisky, representing a vatting of a variety of vintages and cask types that includes whisky from each of the following years: 1989, 1992, 1997, 1998, 2000, 2001, 2004, 2005, 2006, and 2007. The greatest proportion of whisky comes from the 1998 vintage. (How refreshingly transparent, eh?) The malt shows off a range of styles, coming together in a nicely balanced fashion. The nose is classic Speyside, as is the attack. Chewy, malty cereals kick things off on the palate before a wave of flavors driven by gentle citrus notes and some cinnamon bun-heavy baking spice arrive on the back end. The body feels a little thin, the finish a bit rushed, but on the whole it presents a balanced, if unsurprising, vision of Speyside. B+ / $50

The Glenrothes Peated Cask Reserve – Like any good Speyside operation, Glenrothes doesn’t peat its whisky, but with this semi-experimental release, the distillery took the Vintage 1992 single malt and gave it a temporary finishing in a used Islay cask. The idea: “to reflect a time in the distillery’s history when it formed an association with the Islay Distillery Co Ltd. in 1887.” The gentle peat on this whisky’s nose is about as innocuous as smoke can get in a peated malt. Here the lick of iodine and coal fire smoke meld quite well with an otherwise lightly sweet body, which offers notes of heather, nougat, and a light lacing of herbs. The finish brings both worlds together with aplomb — it’s got just the right mix of smoky to go with the sweet and smoky — although the whisky’s body is so light on the whole that it ultimately doesn’t leave that much of an impression. See also The Balvenie, which previously released a peated cask expression to high acclaim. B+ / $55

Review: 2013 Resonance Pinot Noir Resonance Vineyard


Resonance Vineyard is a sleepy property in the Yamhill-Carlton AVA in Oregon’s Willamette Valley, where it’s been selling fruit to various local vintners for decades. That changed in 2013, when the property was sold to famed French wine operation Maison Louis Jadot with the intent of making an estate pinot out of it — the company’s first project outside of France. And now it’s here: the first Oregon pinot noir produced by French winemaker Jacques Lardière, appropriately named Resonance.

The results are quite good, if a bit short of what one would expect from a wine of this pedigree and price. The nose is initially a bit closed off, but time and air help the wine’s aromas evolve. There’s ample herbaceousness here, notes of fresh herbs mingling with fresh licorice and a significant amount of oak, particularly heavy for a pinot.

On the palate, notes of spearmint come immediately to the fore, backed up by gentle cherry and mixed red berry fruits, some orange peel, and more herbal notes, particularly thyme. The finish is tart, heavy with raspberry notes but also fresh, a little sweet, and, again, minty. The modest body and curious structure are both a departure from the typical profile of Oregon pinot noir, and that’s both a good and a bad thing. Good in the sense that it showcases what Oregon fruit can do; bad in the sense that it ultimately doesn’t fit in well with the regional style.

That said, this is clearly a wine that will evolve with time in bottle — I’d like to see where it goes in the next 3 to 4 years.

B+ / $65 /