Category Archives: Rated B+

Review: Widow Jane “Heirloom Varietal” Bourbon Whiskeys

widow jane heirloom bourbons Review: Widow Jane Heirloom Varietal Bourbon Whiskeys

The Scots have messed around with single-varietal barley expressions of Scotch for years — so why not Bourbon? Does the type of corn used to make Bourbon make a difference, too?

You’d think this kind of experiment would be performed by the brain trust at Buffalo Trace, which never stops experimenting and releasing the results of those experiments for you and I to tipple on. But this experiment is being done, oddly enough, in the state of New York, by the good folks who make the impressive Widow Jane craft Bourbon.

This is not sourced whiskey, like Widow Jane’s 7 Year Old expression, but rather whiskey distilled right in Widow Jane’s Brooklyn-based stills. Three expressions are offered, one using Wapsie Valley corn, a hybrid of American Indian corn that was farmed in Iowa. The other varietal is Bloody Butcher corn, “bred by crossing Native American seeds with settlers’ white seeds around 1800, in the Appalachian mountains.” One of the Bloody Butcher varieties is a “high rye” expression, using the same corn. (More appropriately: the other variety is a “no rye” expression.)

All three of these are young spirits. No age statements are offered, but the mashbills are detailed exactly. All three are bottled at 91.8 proof. Thoughts, as always, follow.

Prices reflect 375ml bottles (gulp).

Widow Jane Wapsie Valley Single Expression Bourbon - 60% organic Wapsie Valley corn (mixed yellow and red endosperm corn), 15% heirloom barley, 25% rye. Nutty, almost smoky, with exuberant corn notes. The body starts off a bit brash and overpowering with popcorn notes, but these settle down a bit to reveal some notes of maple syrup and honey. That intense, smoky corn character lingers. B / $115

Widow Jane Bloody Butcher Single Expression Bourbon - 85% organic Bloody Butcher corn (dark red endosperm corn), 15% heirloom barley. How to put this? Even cornier, and smokier — with a touch of that maple syrup character. While the nose is a bit rougher (85% corn will do that), the body brings on ample sweetness, like a cola syrup, up front. Racy with spice, big cinnamon notes that do a good job at massaging some of the cornier notes and the rougher edges. A- / $125

Widow Jane Bloody Butcher High Rye Bourbon - 58% organic Bloody Butcher corn (dark red endosperm corn), 15% heirloom barley, 27% rye. Similar nose as the above, perhaps a bit gentler, with graham cracker and Bit-O-Honey notes. Cleaner on the body, too, which turns toward mint in the mid-palate, but finishes on the hot and indistinct side. B+ / $135

widowjane.com/heirloom/

Review: 2012 FEL Chardonnay and Pinot Noir

FEL CH AndersonValley 12 198x300 Review: 2012 FEL Chardonnay and Pinot NoirFormerly known as Breggo, FEL is a new label for this winery, but little else has changed. Perhaps the biggest name, aside from a name switcheroo which now honors owner Cliff Lede‘s mother, is the discontinuation of Breggo’s old Riesling and Gewurztraminer bottlings. Thoughts on the remaining wines (the Pinot Gris wasn’t tasted) follow.

2012 FEL Chardonnay Anderson Valley – Unoaked, brisk with notes of vanilla and lemon up front, then fading to butterscotch, light caramel, and slightly tart lemon custard on the finish. Extremely food friendly and fun. A big win for Chardonnay haters. A- / $28

2012 FEL Pinot Noir Anderson Valley - Simple Pinot that doesn’t reinvent the wheel. The mild cherry also offers some sweet vanilla, and a slightly sweet finish gives this wine a pretty, pre-dinner feel to it, though it stands up well against foods like barbecue, where the fruit-forward character helps cut the spice. Nothing fancy, but worthwhile. B+ / $38

felwines.com

Review: Hawaiian Ola Noni Energy and Immunity

Hawaiian Ola Noni Energy Open Display  53466.1367463494.1280.1280 224x300 Review: Hawaiian Ola Noni Energy and Immunity Ola! Yerba Mate! Green tea! Hawaiian Ola’s Noni energy and immunity shots sure do sound like they’re going to be good for you. Packed with organic, GMO-free juices from a bunch of crazy looking Hawaiian fruits, these now-familiar shots are a way to get your morning jolt and at least feel a little better about what you’re drinking. Brief thoughts on the two varieties follow.

Hawaiian Ola Noni Energy – A nose of canned peaches and over-ripe apples. Much of both on the palate, with an incredibly bittersweet aftertaste, likely caused by the addition of 150mg of caffeine. Better than most “energy shots.” Try it chilled. Made me jumpy, but I don’t drink anywhere near that much caffeine on a typical day. B-

Hawaiian Ola Noni Immunity – Essentially a caffeine-free version of the above, with double the sugar and some added vitamins in the mix. Much more palatable without the gritty bitterness in it, but this time it’s a bit too sweet on the finish. Again, best chilled. B+

each about $3 per 2.5 oz. bottle / website non-functional

Review: 4 Beers from Base Camp Brewing

base camp Smore Stout Bottle small Review: 4 Beers from Base Camp BrewingLike any good craft brewer, Portland, Oregon-based Base Camp makes a dozen-plus different beers, some with very exotic compositions. Unlike most craft brewers, it then puts these beers into oversized 22 oz. aluminum bottles, which are “made for adventure.”

We tested four of the company’s brews. Thoughts follow. 

Base Camp Brewing In-Tents IPL – An unusual copper-colored India Pale Lager. Deep forest notes and cedar closet on the nose. The body is equal parts IPA and malty lager, but the earthy, almost musty finish that develops (thanks to the beer being aged in oak barrels) is a bit too much, overpowering some of the delicate pine notes up front. 6.8% abv. B

Base Camp Brewing Ripstop Rye Pils – A German pilsner with the addition of rye malt. This is a beautiful combination, the pilsner lush and rounded, and the rye giving it a bit of extra zip. Straightforward with fresh baked bread notes, moderate bitterness, and with just a touch of orange peel on the finish. Lovely balance. Easy, summery brew. 5.7% abv. A-

Base Camp Brewing Northwest Fest – An Oktoberfest-style brew, moderately gold in color and quite malt-forward. Quite a good one, it’s been lagered on toasted oak to give it a touch of vanilla sweetness, but the mildly dry hoppiness and fresh baked bread notes overpower everything else in the end. Straigthtforward, it’s a richer, more mouth-filling choice than both of the above. 5.6% abv. B+

Base Camp Brewing S’More Stout – An American stout with all the trimmings: Chocolate, coffee, and intense malt extract on the nose and the body, leading into a thick, bittersweet finish (emphasis on the bitter). Not enough nuance in this one for me… just a punishing blackness punctuated by hints of dessert. 7.7% abv. B-

basecampbrewingco.com

Book Review: Savory Cocktails

savory cocktails 180x300 Book Review: Savory CocktailsSometimes you don’t want “something sweet.” Sometimes you want something, well, savory.

Greg Henry’s book, Savory Cocktails, offers 100 recipes were sugar (in all its forms) is not the focus. Separated into various chapters such as Sour, Spicy, Smoky, and Strong, Henry walks you through some basic nonsweet stuff (Martini, Bloody Mary, Pickleback) but focuses on originals (most from third-party barmen around the country) that you aren’t likely to find anywhere else. And yeah, a lot of them have a little sweetness, usually in the form of a flavored syrup.

The book is straightforward, the pictures numerous (if not quite A-grade in quality), and the searchability is strong. If you’re looking for a drink and your sweet tooth is out of commission, you’ll be able to find something here. If you can’t, well, maybe try some beef jerky.

B+ / $12 / [BUY IT AT AMAZON]

Review: 2008 Inniskillin Vidal Ice Wine and 2008 Cabernet Franc Ice Wine

inniskillin gold vial 113x300 Review: 2008 Inniskillin Vidal Ice Wine and 2008 Cabernet Franc Ice WineYears have passed since we last encountered Inniskillin and its masterful Canadian ice wines. We recently had the good fortune to sample two new vintages from Inniskillin, both sweet yet low-alcohol dessert wines made from frozen grapes from way up north. Thoughts follow.

2008 Inniskillin Vidal Ice Wine – Gorgeous, with a rush of honey, applesauce, and vanilla. On the body, it’s beautifully sweet with more apple, apricots, ripe bananas, and tropical notes…  all layered with that rich honey character. Lovely complexity with a long, long finish. Be careful with this one. 9.5% abv. A- / $50 (375ml)

2008 Inniskillin Cabernet Franc Ice Wine – Red ice wines are always a little strange — sweet, ice cold… and red like tawny port. The nose offers all the honey and jammy fruit notes of white ice wines, and at first the body keeps that rolling, with notes of strawberry, vanilla, and fresh cream. The finish is where things change, that sweetness veering toward sour cherry notes, with add complexity, but leave things on a funky, oxidized note. 9.5% abv. B+ / $100 (375ml)

on.inniskillin.com

Review: Buffalo Trace Experimental Collection – Rye Bourbon Entry Proof Experiments

Buffalo Trace Rye Mash Entry Proof Family 300x159 Review: Buffalo Trace Experimental Collection   Rye Bourbon Entry Proof ExperimentsLast year, Buffalo Trace released a line of Experimental Collection bourbons put into barrel at various entry proofs.

As I explained back then: Entry proof describes the alcohol level of a whiskey when it goes into the barrel for the first time. Generally whiskey is watered down a bit before barreling, often to between 105 and 125 proof, before it’s wheeled into the warehouse.

This release differs from the last one in two ways. First, the white dog came off the still at 140 proof, not 130. Second, this recipe is BT’s rye bourbon mashbill (aka mash #1), not the wheated one from last year. Same as last time, though, this white dog was split into four batches, one barreled at 90 proof, one at 105, one at 115, and finally one at 125 proof. All four spent 11 years, 9 months in barrel, and when bottled, they were all brought down to 90 proof. (These barrels were distilled, barreled, and bottled all around the same time as the wheated ones.)

Thoughts follow…

Buffalo Trace Experimental Collection – Rye Bourbon 90 Entry Proof – Light and airy, a candy bar of a whiskey with notes of cherry, nougat, and caramel. Finishes smoothly sweet and easy. Not a lot of complexity, but it makes up for it in delightful simplicity. This is one you could drink all day. A-

Buffalo Trace Experimental Collection – Rye Bourbon 105 Entry Proof - Much different on the nose, with wood-forward aromas and hints of baking spice and menthol. The body is generous and considerably more balanced than the nose would indicate. Caramel and orange are the major notes, with the burly woodiness coming on stronger on the end. A straightforward if unremarkable rendition of an older bourbon. B

Buffalo Trace Experimental Collection – Rye Bourbon 115 Entry Proof - Racy on the nose, with Madeira and Port-like notes. Bold on the palate, with notes of sherry, clove-studded orange, and vanilla caramel on the finish. Great balance here, with a rich, well-rounded body. A-

Buffalo Trace Experimental Collection – Rye Bourbon 125 Entry Proof - This is BT’s standard entry proof, so should be closest to a typical Buffalo Trace mash #1 whiskey at this age. It’s a blazer on the nose, masking leather and wood notes with somewhat raw heat. It settles down with time, however, revealing a fairly traditional profile of vanilla, caramel, and milk chocolate, with some sawdust edges licking up on the back end. A fine effort but one that doesn’t really distinguish itself especially. B+

As with the rye experiments, this is again a fun exercise — and curiously I liked both the 90 proof and 115 proof expressions the best the last time out. Still, my hunch is that barrel variability probably has a bigger ultimate impact than entry proof does.

each $46 per 375ml bottle / buffalotrace.com

Review: GlenDronach Tawny Port Wood Finish 15 Years Old and Cask Strength Batch 2

GlenDronach 15yo Tawny Port 191x300 Review: GlenDronach Tawny Port Wood Finish 15 Years Old and Cask Strength Batch 2GlenDronach, “the sleeping giant,” is a storied Highlands distillery that dates back to 1826. As is often the case with these companies, the distillery changed hands a few time and was shut down in 1996. Five years later it was acquired by BenRiach and is now producing again. It’s also releasing aged, old stock, including a core range — all sherry-finished — and a number of special, limited releases, including the two reviewed below, which are both new to the U.S. market.

GlenDronach Tawny Port Wood Finish 15 Years Old – Fiery, roasted grains dominate the nose, like hot bread fresh from the oven. Citrus and red pepper notes follow. On the palate, lots of flavors emerge, rapid-fire, lingering for awhile: Big malt, leather, coconut, and more of that mammoth cereal character are the most prominent. The body is big, the finish lasting. The overall effect: Interesting, but muddy and lacking focus. What’s really missing here? Any semblance of tawny port. If I didn’t know better, I’d have guessed this was a sherry-finished spirit. 92 proof. B / $80

GlenDronach Cask Strength Batch 2 – No age statement on this, but it’s finished in both Pedro Ximenez and Oloroso sherry casks. Punchy on the nose, with notes of cigar box and tar. The body brings forward more of these notes, backed with stronger sherry character, gentle smokiness, and ample malt, the lattermost of which builds considerably on the finish. Hot, but not overpowering, the big, citrus-meets-malt finale recalls a simple breakfast on a sunny day. 110.4 proof. 16,500 bottles made. B+ / $150

glendronachdistillery.com

Review: The Glenrothes 2001 Single Malt Whisky

glenrothes 2001 525x756 Review: The Glenrothes 2001 Single Malt Whisky

It’s been three years since the last Glenrothes Vintage release (the 1998 vintage), and finally the Speyside distillery with the barrel-shaped bottle is out with a new one, 2001, another limited release that sticks closely to the Glenrothes house style. Bottled in mid-2012, it’s an 11 year old single malt whisky.

The nose is surprisingly malty on first blush, with a healthy slug of vanilla and some citrus underpinnings. The palate is at first quite bready, but this fades as the spirit opens up, and as the next wave of flavors start to develop. As the body grows, it shows notes of sherry, creme brulee, and even touches of red berry and chocolate in the finish. Over time, lemon rind and menthol notes develop, too, but the nose brings things back to the bready, malty character that started the whole thing off.

86 proof.

B+ / $70 / theglenrothes.com

Review: Wines of Italy’s Stemmari, 2014 Releases

stemmari pinot noir 94x300 Review: Wines of Italys Stemmari, 2014 ReleasesStemmari is a major winemaker of Sicily, where it produces wines from both native and international varietals, with a ruthless focus on keeping costs down. Most of its wines are available for under $10 a bottle, and some of these are quite good.

The naming system may be a little tricky. The less-expensive, single varietal wines all have Stemmari on the label, and some list Feudo Arancio, an older/alternate name for the company, on the label as well. The blends — which are more expensive — do not use Stemmari on the label but only say Feudo Arancio. Confusing, sure, but either way, they all come from the same company, and the same island… Sicily.

Thoughts follow.

2011 Stemmari Pinot Grigio Sicilia IGT – Crisp. Light peach and pineapple on the nose. The body veers more toward lemon, with a touch of grapefruit. Almost candylike, it’s dangerously easy to drink. A- / $7

2012 Stemmari Feudo Arancio Nero D’Avola Terre Siciliane IGT – Tough and tannic at first, this wine settles down eventually and reveals a quite jammy, strawberry-laden core. Subtle tea and milk chocolate notes add nuance, but the somewhat sweet finish becomes tiresome after awhile. B / $8

2011 Stemmari Pinot Noir Sicilia IGT – Serviceable Pinot, but on the earthy/pruny side of things. Notes of cola and black cherry are also prominent, but the finish is on the tight side. B / $8

2012 Stemmari Feudo Arancio Moscato Sicilia IGT - Super-sweet moscato (just 8.5% alcohol), loaded with peaches, pineapple, and bananas foster. Simple, but it’s what sweet moscato should be. B+ / $9

2010 Feudo Arancio Cantodoro Sicilia IGT - 80% nero d’avola, 20% cabernet sauvignon. Easily the best wine in Stemmari’s lineup, a rich and balanced collection of currants, plums, tobacco, leather, and dark chocolate. It all comes together rather seamlessly, making for a seductive and luscious experience. A- / $18

2010 Feudo Arancio Dalila Sicilia IGT - A blend of 80% grillo (stainless steel fermented) and 20% viognier (aged 8 months in oak barrels). Weird and chardonnay-like up front, with big butter and vanilla notes up front. The body brings out meatlike characteristics that can be a bit at odds with the mild peach and lemon notes that come along on the finish. B / $20

feudoarancio.it

Book Review: The Home Distiller’s Workbook

home distillers workbook 199x300 Book Review: The Home Distillers WorkbookFirst things first: This stuff is totally illegal. You can’t distill moonshine, whiskey, vodka, rum, gin, or anything else at home. It is quite dangerous in many ways. If the still doesn’t explode, you could always poison yourself with methanol. Or you could get killed in prison. (Unlicensed still raids are a real thing.)

Still determined? Jeff King is your friendly pal who can guide you through the process of setting up a still and making just about anything. Through 85 pages of Arial-font writing he’ll guide you through the basics and walk you through the difference between your thumper box and your slobber box. I’ve never made my own spirits, but I get the sense from the book that I could handle the basics after a couple of close reads (and given the right equipment). But even equipment may not be essential. King takes things to simpler and simpler levels, even including designs for a still built out of a teapot.

King’s book is far from refined or sophisticated, and it looks like it was printed in bulk at the local copy shop, not unlike The Anarchist’s Cookbook. But considering the quasi-illegal nature of the subject matter, the scrappy look sort of fits. You’ll find worse ways to spend your nine bucks if you want to get in on the game. God help you.

B+ / $9 / [BUY IT AT AMAZON]

Review: Slovenia Vodka

slovenia vodka 525x700 Review: Slovenia Vodka

Yes, it’s from Slovenia. No, it’s not weird to ask. In this day and age, names mean nothing.

Made from 99.9% winter wheat and 0.1% non-pearled buckwheat (“for smoothness”), pot-distilled, and brought to proof with Slovenian Alps water, Slovenia Vodka has a curious pedigree. The money behind this new brand comes from, in part, chef Peter X. Kelly, dancer Mikhail Baryshnikov, and actor Bill Murray.

So that’s the story. How about the spirit?

The nose starts off classically, with medicinal character backed with a bit of smoke — or smoked meat — character. Pungent and powerful, it leads into a body that is surprisingly quite different than what you might expect. Here you’ll find much bigger sweetness, vanilla and butterscotch notes, with the hospital notes coming along in the finish. It’s a curious, but not unlikable, experience, careening from savory to sweet and back again. That said, the lack of focus is a bit strange, though some could argue this just adds complexity to an oftentimes simplistic spirit.

80 proof.

B+ / $30 / sloveniavodka.com

Review: Spring44 Straight Bourbon and Single Barrel Bourbon

SPRING44 WHISKEY TRANS 2 233x1200 Review: Spring44 Straight Bourbon and Single Barrel BourbonArguably known best for its honey-flavored vodka, Colorado-based Spring44 is jumping onto the whiskey bandwagon, with two new expressions of straight bourbon whiskey. As you might expect by their sudden appearance on the market, both are sourced whiskey from Kentucky (not Indiana), brought down to proof with Colorado water, and bottled in individually numbered bottles. The whiskey inside has aged for six-plus years, but mashbill information is not offered. Based on the cloudiness readily visible in the bottles, they are not chill-filtered, either. Thoughts follow.

Spring44 Straight Bourbon Whiskey – Maybe it’s my mind playing tricks on me since I know Spring44′s prior products, but I swear I get notes of honey on the nose just from cracking open the bottle. The nose offers classic bourbon notes — vanilla infused with deep wood character — but playing the game otherwise close to the vest. The body explodes with a melange of flavors: honey (I swear), butterscotch, cinnamon, and a sweet-tinged apple and pear character that builds on the finish. The finale is a bit too drying, but otherwise Spring44 has done a great job of finding some solid barrels to showcase. 90 proof. Reviewed: Bottle #3933. B+/ $40

Spring44 Single Barrel Straight Bourbon Whiskey – Presumably the same whiskey as the above, but drawn from a single cask and bottled at a higher alcohol level. Curiously different from the standard bottling right from the start, with a fruitier nose that keeps the wood components in check. Here you’ll find touches of tea leaf, cinnamon, mint, and even incense. The body is something else — a silky sweet delight, full of lush apple pie notes, deep honey, lots of vanilla, hot buttered rum, and even some unexpected red berry notes. Well balanced and drinking perfectly despite its high alcohol content, this is a bourbon that can stand up to about anything on the market in this age category. A real standout. 100 proof. Reviewed: Bottle #208. A / $60  [BUY IT NOW FROM CASKERS]

spring44.com

Review: Jack Daniel’s Tennessee Fire

Jack Daniels Tennessee Fire Bottle 408x1200 Review: Jack Daniels Tennessee Fire

JD jumped into the honey-flavored whiskey market and made massive waves. Why not try it again with cinnamon?

Tennessee Fire is a classic cinnamon-infused spirit, with a nose that’s immediately redolent of Red Hots, but not overpowering. The body is more quiet and candylike than, well, fiery. The palate starts off sweet, with vanilla caramel notes, essentially classic JD, with the attention of some apple cider character in the mid-palate. The cinnamon comes along later, well tempered with plenty of sugar to keep the cinnamon candy notes from searing the roof of your mouth. This is fine — no one is drinking these whiskeys because they enjoy pain — but Jack’s rendition ends up a little over-sweetened, the way too much Equal leaves a funky taste on your tongue.

The bottom line: JD may have mastered honey, and Tennessee Fire is mostly harmless, but I think other cinnamon whiskeys do this style better.

The test launch of “Jack Fire” (as you are invited to call it) begins in April in Oregon, Pennsylvania, and Tennessee.

70 proof.

B+ / $22 / jackdaniels.com

Review: Kuemmerling Liqueur

kuemmerling 87x300 Review: Kuemmerling LiqueurKuemmerling is a classic Krauter Likor, and one that’s almost exclusively available in mini format (pictured).

A bittersweet herbal liqueur that dates back to 1921, it’s an easily drinkable digestif that’s hugely popular in its homeland of Germany. The nose offers sweet raspberry paired with licorice and cloves. On the palate, the herbal character — cloves, cinnamon, ample licorice and other root flavors — tends to dominate. The finish includes enough sweetness to keep your mouth from sealing shut… at least until the bitterness takes hold in the end, requiring another sip.

It’s shockingly easy to polish one of these off without thinking much about it… and also quite soothing to the stomach without being terribly complicated.

70 proof.

B+ / $15 per 12-pack of 20ml bottles / ourniche.com

Review: Fresh Origins Hibiscus and Cilantro Crystals Cocktail Rimmers

Herb Crystals Cilantro 136x300 Review: Fresh Origins Hibiscus and Cilantro Crystals Cocktail RimmersFresh Origins, the maker of a unique set of herb-flavored cocktail rimmer crystals, is back at it, with two new “MicroGreens” flavors that are on the rise in the cocktailverse: Hibiscus and Cilantro. As with its original four flavors, these are natural flowers and herbs mixed with cane sugar crystals, creating crunchy, edible garnishes for your cocktail glass rims. We put these two new versions to the tongue to see how they measure up as ingredients of your next cocktail creation.

Fresh Origins MicroGreens Hibiscus Crystals – Quite sweet, with the hibiscus notes understated. The flavor comes across as more of a cherry/strawberry mix than a floral one, though hibiscus is always a tricky flavor to work with. This would be exemplary on a Cosmo or other fruit-focused cocktail. A-

Fresh Origins MicroGreens Cilantro Crystals - Appropriately bittersweet, but the addition of sugar makes cilantro tough to pick out. The attack is more akin to celery or perhaps even artichoke, but even that is quite muted compared to the sugar component. The company suggests pairing this with a margarita, but rimming a shot of Cynar with it is also interesting. B+

each $10 per 4 oz. jar / freshorigins.com

Review: Avua Cachaca – Prata and Amburana

AvuaCachaca AmburanaPrata 194x300 Review: Avua Cachaca   Prata and AmburanaIs the world ready for single-estate cachaca? Avua, made from single-estate sugarcane grown near Rio de Janeiro in Brazil, is now available in two expressions, an unaged prata version, and an aged amburana cachaca matured for up to two years in casks made of local Amburana wood. While cachaca has a long (and largely deserved) reputation as a difficult spirit that’s often made on the cheap and for the cheap, Avua is trying to raise the bar. How well does it succeed? Thoughts, as always, follow.

Avua Cachaca Prata – Rested for six months in stainless steel tanks, but otherwise unaged. Classic cachaca character of rubber and fuel notes are tempered here. The nose is more vegetal than most cachacas, with a yeasty character that the company’s tasting notes describe, dead on, as “bready.” The body is also fairly characteristic of the spirit, with notes of lemongrass and lime zest balancing a lightly earthy, rubbery body. 84 proof. B+ / $35

Avua Cachaca Amburana  – Two years in cask have given this cachaca just the lightest touch of yellow gold color — and a brighter nose that offers some tropical pineapple character and clearer lemon notes. The body is considerably different, taking on a spicy creaminess that creates a kind of horchata character, complete with a cinnamon/clove dusting on top. The balance is a little off, winding into notes of licorice and flinty earth toward the back end, which is somewhat at odds with the earlier character. 80 proof. B+ / $50

avuacachaca.com.br

Review: The BenRiach Horizons, Septendecim, Solstice 2ed, and Authenticus

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It’s been over 5 years since our last serious look at BenRiach’s distillery bottlings, and things have been afoot. This Speyside distillery has recently launched four new expressions, retiring a few and updating a couple with older versions.

Let’s not delay. Thoughts follow.

The BenRiach Horizons 12 Years Old Triple Distilled – Most Scotch whisky is distilled twice, but Horizons was born in the ’90s of an experimental run that toyed with triple distilling. Afterward, the finished product was aged in standard ex-bourbon barrels for 12 years. The results are delightful. Though the overproof entry is racy, offering notes of honey, brown sugar, fresh-baked bread, and modest vanilla. All in all, the nose of a classic Scotch whisky. The body offers more of the same, with an orange peel note on the finish. It’s hard to tell if that third distillation has done any magic here, but the finished product is crisp, clean, and satisfying beyond its 12 years of age. 100 proof. A- / $80

The BenRiach Septendecim Peated 17 Years Old – A new addition to BenRiach’s peated range, 17 years old and aged in ex-bourbon barrels. Heavy peat and barbecue smoke on the nose, with modest apple notes. The body is unique, starting with that smoky peat before quickly building distinct cantaloupe notes, something that’s quite rare for malt whisky. Spiced nuts and a melange of raisins, cloves, and Madeira wine notes bring up the rear. 92 proof. B+ / $80

The BenRiach Solstice 2nd Edition 17 Years Old – This 17 year old bottling is heavily peated, then aged in bourbon barrels before finishing in Tawny Port casks. It succeeds a 15 year version of the spirit that used the same overall technique. The nose brings peat at first, though less pungent than in Septendecim. On the tongue, things are considerably different: Smoked meats play with plums, ripe raisins, applesauce, and touches of caramel and toffee. This whisky is a true delight, and it improves as you sip it, opening up to reveal more and more fruit, while leaving the smoke to play in the background like a roaring fire in the living room on Christmas Eve. A winner. 100 proof. A / $100

The BenRiach Authenticus Peated 25 Years Old – Formerly available as a 21 year old, Authenticus is back at a full 25 years of age. Peated and bourbon barrel aged. Unique nose, with more fruit and less peat than all of the above (including Horizons) — with a chocolate-covered apple slice, orange peel, and currant character to it. On the palate the spirit builds to offer distinct raisin and chocolate notes, burnt caramel, and a touch of mint. The finish is a bit woodier than expected, which leaves a bit of tannin on the back of the throat. Hardly a deal-killer, though. This is amazing stuff on the whole. 92 proof. A / $250

benriachdistillery.co.uk

Review: 2012 Flora Springs Barrel Fermented Chardonnay and 2011 Trilogy

flora springs trilogy 70x300 Review: 2012 Flora Springs Barrel Fermented Chardonnay and 2011 TrilogyMore new releases from our friends at Napa Valley’s Flora Springs, including the 2011 vintage of its flagship wine, Trilogy, a Bordeaux style blend.

2012 Flora Springs Barrel Fermented Chardonnay - Initially quite oaky, this barrel-fermented Chardonnay opens up with notes of figs, peaches, vanilla, and creme brulee. Time in glass is the friend of this wine, which starts out quite dense — you might even decant it! — as the brooding body eventually reveals more of its fruit over an hour or so. B+ / $35

2011 Flora Springs Trilogy Napa Valley - 75% Cabernet Sauvignon, 10% Merlot, 10% Petite Verdot, 5% Malbec. A pretty and restrained Trilogy this year offers modest currants and dried cherry notes, plus tobacco, tea leaf, and cocoa bean notes. Quite a bit of tannin is hanging out on the back end, where a bit of touch of blackberry jam awaits. Good stuff. A- / $75

florasprings.com

Review: 2006 Charbay Still House Port and Distillers’ Port

charbay Distillers Port 56x300 Review: 2006 Charbay Still House Port and Distillers PortCalifornia-based Charbay doesn’t just make some amazing spirits. It has also released this impressive collection of vintage ports, both made from 2006 vintage grapes and aged 7 years before bottling. Both are 20.9% abv and bottled in 375ml bottles. Thoughts follow.

2006 Charbay Still House Port – 75% Cabernet Sauvignon, 20% Zinfandel, 10% Syrah. That adds up to 105%, but that’s what Charbay told us. Close enough, I guess. The wine is fortified with 4 year old Charbay Syrah Brandy, then aged in used French oak for 7 years. The nose features the expected raisin and dark chocolate notes, but also menthol character to back it up. The body isn’t as rounded and lush as you might expect, but the interesting touches of hazelnut, licorice, and cloves add curiosity. The finish unfortunately is on the heavy, almost sour side. B+ / $50 (375ml)

2006 Charbay Distillers’ Port – A blend of late-harvest Cabernet Franc and Cabernet Sauvignon, blended with 6 year old Cabernet Franc brandy and aged for 7 years in old French oak barrels. This wine is a revelation that can stand up next to anything coming out of Portugal. Rich chocolate and coffee notes play with a sedate (and expected) raisin character on the nose, then work their way into the body. Some cinnamon pops up here, with a kind of nutty character coming along on the finish. Easy to enjoy, but layered with complexity. A / $75 (375ml)

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