Review: Green Spot Chateau Leoville Barton


Green Spot Whiskey 2015

Available in the U.S. for about a year and a half, Green Spot has deservedly taken earned its reputation as one of the best Irish whiskeys on the market. And now for something completely different: Green Spot… finished in used Bordeaux wine casks.

Green Spot Chateau Leoville Barton takes the original Green Spot — matured in a mix of sherry, new bourbon, and refill bourbon casks — then transfers the liquid into Bordeaux casks from Chateau Leoville Barton, where it finishes for 12 to 24 months.

This expression immediately cuts a spicier, more pungent figure. The nose showcases honey, vanilla, and banana notes, but it’s undercut by subtle and tannic red wine notes. You might initially find this confluence off-putting, but give it some time and things start to gel. On the palate, the wine influence is stronger, the tannin hitting first alongside some austere wood notes, the wine cask then adding a raisin note atop the more expected notes of marshmallow, toffee, and vanilla. The finish is huge, again bringing out more winey elements, chewy and powerful and punchy with some Christmas spice notes to polish things off. (Also of note is that this expression is considerably higher in alcohol than standard Green Spot, which is bottled at 80 proof.)

All told, this is a fun expression and an exciting spin on a whiskey that never had anything to prove. It isn’t quite as cohesive as the original, but it’s wholly worthwhile in its own right.

92 proof.

A- / $65 /

Review: Jameson Caskmates Stout Edition Irish Whiskey

caskmates_smallIreland pretty much has two national beverages — Irish whiskey and stout (and no, I’m not counting poitin). Why not combine the two, you say? Say hello to Jameson Caskmates Stout Edition. (Perhaps implying that other editions are in the works.)

It’s a simple idea at work here: Take Jameson Original whiskey and finish it in casks of Franciscan Well, an Irish microbrew stout. (No, it’s not Guinness, but that really isn’t barrel aged any more, anyway.) Actually, the barrels start at Jameson, then they go to the brewery, then they go back to Jameson for reuse as finishing barrels. There’s no word on how long the whiskey spends in the barrels in this final step.

The results are interesting if nothing else. Slightly darker in color, Caskmates immediately showcases a sharper nose with notes of oatmeal, nuts, and cocoa powder, a contrast to malty, fruity notes on the Original bottling. On the palate Caskmates is a more intense whiskey with flecks of coffee, chocolate malt balls, and apple cider. Standard Jameson: simple and sweet, with a mix of fruit and nuts and a backing of gentle grains. I don’t get a distinctly stout character in Caskmates — maybe a touch of hops on the finish — but on its own merits it’s a whiskey worth picking up, particularly if you’re an Irish fan.

80 proof.


Review: Teeling Whiskey Company Single Cask, Rum Barrel Aged, 16 Years Old

teeling single cask

Our friends at Dublin’s Teeling Whiskey Company already make a single malt release, but now they’re taking things a step further with a series of Single Cask releases of their single malt stock.

Some seven casks of Irish single malt — each release under 200 or so bottles — are being released, including whiskey aged and/or finished for a varying amount of time in white burgundy barrels, white port pipes, and other exotic woods. You’ll need to check the hand-written find print to see which one you’re getting, so pay close attention. All are bottled at cask strength. This one’s a 16 year old barrel, matured fully in rum casks. Distilled March 1999 and bottled June 2015, making it a 16 year old.

It’s hot stuff, a bit scorching on the throat at first owing to the hefty alcohol level — particularly hot for Irish. Very malty up front (on the nose and the palate), the earthy grain notes are a big surprise considering how long this has spent maturing. Lots of lumberyard on the nose, too — and it’s a bit on the sweaty side.

Again, the body is blazing hot and can stand up to a healthy amount of water to bring it down to a more workable alcohol level. I had it watered down to a very pale gold before I could really analyze the nuances of this whiskey. Grain remains the focus; toasty barley notes with a back-end of golden syrup, cloves, and some raisin notes. Time is a friend of the Single Cask, which helps some of the more rugged elements mellow. What I don’t really get is much of a rum influence. This is the essence of pure, unadulterated single malt through and through.

119.4 proof.

B+ / $130 /

Review: Glory Irish Poitin

IrishGloryPoitin-0This poitin — Ireland’s answer to moonshine — comes from West Cork Distillers, whose aged whiskeys we reviewed a few months back. Pot-distilled from barley and beet sugar, it is bottled without aging.

The nose of Glory is incredibly pungent. Strong notes of fuel hit first, touched with just a bit of sweet vanilla. The body arrives with a rush of heat, more petrol notes, and some earthier notes — tree bark, forest floor, and a bit of mushroom. Some sweetness creeps in, but it’s hard to place specifically. Burnt sugar? Clove-dusted doughnuts? Who can say?

Poitin is rarely an elevated drinking experience, and Glory comes across largely as expected — on par with the white whiskey experience but dusted with a touch of sweet stuff.

80 proof.

C+ / $25 /

Drinking in Dublin: Guinness Storehouse and Teeling Whiskey

Howdy, everyone. Just back from the British Isles, where I spent nearly two weeks exploring Ireland and Scotland, two of the lands whose names are inexorably linked with the world of whiskey. This is the second of two travel pieces on major drinking attractions across the pond — this one focusing specifically on the city of Dublin.

Ireland boasts a handful of distilleries, but they are spread all around the island and visiting them takes quite a bit of doing. We devoted our time in Ireland largely to Dublin (with one day trip to the countryside by bus), but you can do a lot of boozy exploration without having to venture far from the city center.

In addition to a wealth of pubs and whiskey bars, Dublin boasts at least three attractions dedicated to drink. I skipped one of them, the “Old Jameson Distillery,” which is really just a museum and not a working still. Locals regard it as a tourist trap, so I focused on these two spots, both of which I heartily recommend visiting.

Guinness Storehouse

Dublin is the home of Guinness, and the Guinness Storehouse is the mecca for all fans of this archetypal stout. Yes it is chock full of tourists. Yes it is still well worth visiting.

The Storehouse is part museum, part experience, located adjacent to the brewery itself, which is a massive sprawling area that spans a couple of city blocks. Inside the Storehouse you’ll access a multi-story tour about how Guinness is made, and your ticket will also get you at least a pint or two of Guinness to enjoy while you’re making the rounds. The top floor, called the Gravity Bar, boasts panoramic views of all of Dublin. It’s extremely crowded, though; better to spend your time in the bar two stories below, where you are taught how to pour the perfect pint — and get to pull one for yourself to test your skills.

True enthusiasts will want to upgrade to the Connoisseur VIP experience, which comprises a 90-minute tasting of all of Guinness’s major versions worldwide, including a history lesson and a deep dive into the company that you won’t get from the standard tour. After the tasting, you’re set loose behind the bar — and when it’s all over you get to pick your favorite bottling to take with you on the road. Feel free to take it up to one of the three restaurants and enjoy it with your lunch — the Beef and Guinness Stew was one of the best I had during my time there.

Bottom line: Whether you like Guinness or not, don’t miss this experience.

Teeling Whiskey Company

Jack Teeling is an official Friend of Drinkhacker, and his distillery — the first to operate in Dublin since 1976 — just opened for visitors in May. Teeling Whiskey Company is still building out its tourist experience, but visitors are welcome to take a brief tour and taste some of the company’s products. At present, everything Teeling is bottling is sourced from other distilleries, but you can watch new-make spirit being produced now. Eventually this juice running from these stills will comprise the core of the Teeling product line.

We had a private tour with Jack and master distiller Alex Chasko, where we tasted Teeling’s standard lineup — widely available in every bar in Dublin — and some of its very rare limited edition releases. My hands-down favorite: The 26 Year Old Single Malt, which is finished in white burgundy casks for three years, an elegant whiskey that showcases the delicacy of Irish by infusing it with florals, gentle heather, and light citrus fruit notes. The fragrant, white flower finish almost makes you forget about the €450 price tag.

Also on hand at the tasting was one of the first bottlings of Teeling’s new Single Malt Single Cask offering. Seven different casks are being bottled — with different wood types and different age statements — and I managed to bring one home for a formal review. Stay tuned — and make sure you tell Teeling I sent you if you drop by.

Don’t miss the first part of this travelogue… Scotland!

Review: The Exclusive Malts Batch #8 – Speyside 1991, Invergordon 1984, Balmenach 2007, North Highland 1995, Irish 2002, and Laphroaig 2005

exclusive malts

It’s quite a mixed bag in The Exclusive Malts’ latest batch, which includes a single grain release, two unnamed distillery releases and — a first for The Exclusive — an Irish whiskey release. With this batch I’m excited to announce that received the entire lineup to review, 6 whiskeys in total. Quality is all over the map. Thoughts follow.

The Exclusive Malts Speyside 1991 23 Years Old – This mystery Speyside whisky was distilled in 1991, but no other production information is offered. It appears to be bourbon-cask-aged all the way, starting off with almost pungent boozy/grainy notes on the nose. Lightly medicinal on the tongue, the palate ventures into dense wood, a touch of coal dust, and some pastoral notes. Perfectly drinkable, but surprisingly simplistic. 102.6 proof. B / $160

The Exclusive Malts Invergordon 1984 30 Years Old – This is a single grain whisky, distilled in the Highlands near Dornoch Firth and aged in a refill oak hogshead. There’s lots of granary character on the nose with this one, then notes of orange peel, clove, and some occasionally intense lumberyard notes. The key component though, is the grain — racy, chewy, and full of cloves and allspice. It’s a hot whisky that takes some time to settle down, but once it does it reveals some charm. Whether that merits the supports the price tag is another question. 104.6 proof. B+ / $200

The Exclusive Malts Balmenach 2007 8 Years Old – Slightly pink, a clear sign that this is a Port-matured whisky. The Speyside-based Balmenach is primarily used for blending, so this is a real rarity. Unfortunately that doesn’t amount to a particularly special spirit; youth is still having its way with this bottling, which is heavy with granary notes and an almost musty, funky edge. Hospital notes mingle with raw wood notes, coffee grounds, and mushroom… a bit of a mess, ultimately. 105.2 proof. C+ / $79

The Exclusive Malts North Highland 1995 20 Years Old – Another mystery malt, sherry matured from somewhere in the north Highlands. (Note that labels may just read “Highland,” not “North Highland.”) Rich with citrusy sherry notes on the nose, the nose here also showcases notes of walnut, coffee, and a not insignificant amount of tar. No slouch in the body department, the palate is pushy with notes of menthol, burnt orange, matchstick heads, and ash. There’s fruit up front — figs, plums, and citrus — but the fade in to this melange of more savory notes is quick and a bit unforgiving. 109.2 proof. B- / $135

The Exclusive Malts Irish Whiskey 2002 13 Years Old – Distilled near the northern border of Ireland at an unnamed distillery (which sounds like Locke’s/Kilbeggan based on the description). It’s quite a lovely expression of Irish, beginning with rich honey and caramel notes before delving headlong into butter toffee, butterscotch, and milk chocolate. There’s just a touch of grain on the back end, a nod toward the rolling hills of Ireland. Supple and sweet, this whiskey isn’t overcomplicated but it offers an intensity and richness that is rare in the typically light-bodied world of Irish. Cask strength certainly helps with that. Gorgeous. 108.4 proof. A / $106

The Exclusive Malts Laphroaig 2005 10 Years Old – Last but not least, we close with young, peaty, cask strength Laphroaig. No surprises here, with gentle peat smoke and barbecue notes kicking things off on the nose, and a body that blends smoke with citrus, petrol, licorice, and dried herbs. Lots of character from the Laphroaig playbook here, but fans will find the high proof expression worth exploring. 108.4 proof. B+ / $146

Tasting Report: Whiskies of the World Expo San Francisco 2015


This year marked my sixth consecutive in attendance at Whiskies of the World, a fantastic event that’s typically held on the San Francisco Belle paddleboat, docked in San Francisco Bay. I asked organizer Douglas Stone why it seemed so empty this year, and he told me it was an optical illusion: He pushed the distilleries’ tables closer to the wall, making much more room for attendees. Ultimately, Stone sold more tickets this year but created a show that felt much less overwhelmingly crowded. Good move!

As always, there were lots of old favorites alongside new bottlings to try at this event — and I tried to seek out some as many lesser-known brands as I could this go-round. The hands-down favorite? Speyburn’s very limited edition Clan Cask, a 37 year old single malt that was just sitting there on the table unnoticed — not even part of the VIP hour. I’m tempted to buy a bottle, even though it’s $400 at retail. Whiskey festival-goers: Pay attention to what’s out there!

Thoughts on everything sampled follow.


Arran 14 Years Old / A- / powerful, long finish; punchy spice lasts
Arran Port Cask Finish / B / a but musty today; not seeing the port character
Auchentoshan 18 Years Old / B+ / some smoky lumberyard notes; dried fruit on the finish
BenRiach Sauternes Finish 16 Years Old / A- / light as a feather; gentle apple and honey notes
BenRiach Solstice 17 Years Old / A- / modest peat notes, some citrus; a combo that works well
Benromach 10 Years Old / B+ / easy peat notes, crosote, lingers without being too pushy
Cutty Sark Prohibition / B- / too pushy in the wood department
Duncan Taylor Black Bull 21 Years Old / A- / surprisingly good, malty notes and cocoa; very gentle and lovely
Duncan Taylor Glen Grant 1995 18 Years Old Single Cask / A- / pretty, floral, with sweet caramel notes
Duncan Taylor Glentauchers 2008 6 Years Old Sherry Single Cask / B / very young and very hot; grain with a citrus explosion
Exclusive Malts Blended Whisky 1991 21 Years Old / A- / candy apple, lots of malt, chewy nougat
Exclusive Malts Bowmore 2002 12 Years Old / A- / gentle and modestly peated; lingering finish
Haig Club / B+ / citrus and grain in nice balance; I’m still a modest fan
Gordon & MacPhail Glen Grant 10 Years Old / B / very young, tough grain notes
Gordon & MacPhail Mortlach 25 Years Old / A / a highlight of the night; classic structure both gentle and rich with well-rounded sweetness and spice
Gordon & MacPhail Spey Malt Macallan 19 Years Old / B / distilled in 1994; pushy and developing a bitter edge
Johnnie Walker Blue Label / A- / lush, drinking quite easily
Laphroaig 18 Years Old / A- / gentle smoke with a menthol kick
Macallan 12 Years Old / B / super woody and tannic; less enjoyable than I remembered
Macallan Fine Oak 15 Years Old / A- / silkier, with more pronounced sherry notes
Macallan Rare Cask / A- / rich, nougat notes, big sherry finish – I’m still a fan
Mortlach Rare Old / A- / chewy, some smoke, lush and rounded”
Muirheads 1992 Silver Seal 20 Years Old Bourbon Cask / B+ / classic structure, toasted, easy grains
Muirheads 1993 Silver Seal 20 Years Old Sherry Cask / A- / gentle, then a flood of citrus
Speyburn 25 Years Old / A- / racy, lots of wood and sherry, spice; a bit of barnyard
Speyburn Clan Cask 37 Years Old / A+ / rich, with notes of coffee, dark chocolate; lush, malty, and epic in its length; I couldn’t get enough of this one… alas, it’s extremely limited

American Whiskey

Bird Dog Blackberry Bourbon / C- / sugar and fruit syrup
Bird Dog Chocolate Bourbon / B / they ain’t lyin’
Black Saddle 12 Years Old Bourbon / A- / lumber and campfire notes; licorice and root beer
Buck Bourbon / A- / an 8 year old bottling; I wouldn’t have expected so much fruit (cherry), but the grainy edge brings it back to bourbon country
Defiant American Single Malt / C- / sweaty, wet mule notes; very young and weedy
George Dickel Barrel Select / B / almond notes, very nutty and chewy
Healthy Spirits Four Roses Single Barrel / A- / an SF retailer’s single-barrel OBSF from Four Roses, 11 years 5 months old; fruity with a spice kick and red pepper finish
Healthy Spirits Smooth Ambler 8 Years Old Single Barrel Rye / A- / wow! fruit tea, baking spice, and ginger all wrapped up in a whiskey
Hirsch Small Batch Reserve Bourbon / B- / “inspired by the quality of AH Hirsch,” hmmm… this bourbon has nothing to do with the classic Hirsch; it’s big and wheaty, with lengthy grain notes
I.W. Harper 15 Years Old Bourbon / A- / deep, lengthy vanilla notes
Koval Bourbon / C- / sweaty with raw grain notes
Old Forester Birthday Bourbon 2014 / A- / punch, fresh, lush vanilla
Old Forester Signature / A- / chewy with a touch of granary notes; very big finish
Wathen’s Single Barrel / B+ / I’d only ever had this one in Kentucky; grainier than I remember, with some spice to it
Woodford Reserve Master’s Collection 2014 Sonoma-Cutrer Pinot Noir Finish / A / still loving this; big fruit, Cocoa Pebbles, and a touch of corn
Woodford Reserve Rye / A- / pretty and lovely barley notes with a long finish

World Whiskeys

Alberta Dark Batch Rye / C / exotic nose, but funky as hell on the body with big oak and grain galore; I’m always wary of spirits like this marketed as a “mixologist whiskey”; full review is in the works… we’ll see if this grade stands
Connemara Peated Single Malt 12 Years Old / A- / so gentle; light peat atop honey and heather
Crown Royal XR LaSalle / B+ / lots of apple notes; sweet, almost syrupy
Hakushu 18 Years Old / A- / malty, big finish
Kavalan Vinho Barrique Single Malt Whisky / B+ / fiery, some sour fruit
Kavalan King Car / B+ / nice sherry notes, a bit salty
Nikka Whisky Taketsuru Pure Malt 12 Years Old / A- / well rounded, nice caramel notes
Nikka Whiksy Taktesuru Pure Malt 17 Years Old / B+ / surprisingly heavy cereal character
Yamazaki 18 Years Old / A / spry nose; glorious on the body

Review: Greenore Single Grain Irish Whiskey 8 Years Old


This single-grain whiskey is distilled at Cooley from a mash of 95% corn and 5% malted barley. Sound familiar? It’s the same whiskey as Teeling Single Grain, only Teeling is aged in wine barrels, while Greenore spends its eight years in bourbon casks.

The difference is striking. The richness and sweet vanilla of Teeling is harder to peg in the Greenore, which lets the grain do more of the talking here. Ripe banana starts things off, then more intense oatmeal/cereal notes rise to the top. The nose is especially redolent of corn meal and tortillas, with a dusting of marshmallow sweetness. Frosted Flakes? The finish is warm but soothing, with some peppery notes to balance out an echo of grain character.

Bottom line: This is the starting point for Irish single grain… or probably any single grain for that matter. Compare and contrast.

80 proof.

B+ / $45 /

Review: West Cork Irish Whiskey Classic Blend and Single Malt 10 Years Old


West Cork is an Irish whiskey brand that’s now making its way to the U.S.. It’s actually made in West Cork (by West Cork Distillers), where Kennedy and a variety of other products are also produced. Unlike Kennedy, these are legit whiskeys, one blended and one a single malt. We tried them both. Thoughts follow.

West Cork Original Irish Whiskey Classic Blend – A standard blend of grain and malt whiskeys, aged in Bourbon barrels. It’s a light and breezy blend, largely in keeping with the gentle “house style” of Irish whiskey. There’s a citrus edge on the nose, but the body features plenty of malt, with solid nougat, vanilla, and a mild echo of citrus — lemon meringue, perhaps — as the finish takes hold. It’s a whiskey that initially comes across as simple but which grows on you quite a bit as you work through that first glass. Irish fans, give it a spin. 80 proof. B+ / $27

West Cork Single Malt Irish Whiskey 10 Years Old – Big (and surprising) green apple notes on the nose, drowning out everything else. The body is very malty, rich with notes of sweetened breakfast cereal, with lingering notes of toffee and molasses — and perhaps some coconut on the back end. The palate cuts a traditional Irish malt character, but it’s ultimately hard to reconcile with the fruity nose — those apple characteristics growing in strength as the whiskey gets some air in the glass. 80 proof. B / $40

Review: Yellow Spot 12 Years Old Single Pot Still Irish Whiskey

Yellow Spot Whiskey

It’s hard to fathom that some of the most anticipated whiskey releases in recent years are named after, well, colored spots. Yellow Spot originated in the late 1800s — there were a whole host of “Spot” whiskies made by the Mitchell family back in the day, including the beloved Green Spot, which were made at Jameson and placed into a variety of empty barrels provided by the Mitchells then aged back at the Mitchell cellars. This practice was known as whiskey bonding and was quite popular in the first half of 20th century Ireland.

By the 1960s nearly all the Spots had vanished (along with much of the rest of the Irish whiskey industry), and eventually Green Spot was handed over to Irish Distillers in the 1970s. Green Spot — finally — came to the U.S. last year, and now Yellow Spot, formally relaunched in Ireland in 2012, has arrived on our shores, too.

Green Spot is said to be 7 to 8 years old (though it carries no age statement), 25% aged in sherry casks. Yellow Spot is a much different animal. 12 years old, stated on the label, this single pot still whiskey is aged in a combination of American bourbon, Spanish sherry, and Spanish Malaga casks. (Malaga is another Spanish fortified wine in the vein of sherry.)

But you maybe knew all that. Here’s what the experience of this newly available dram is like.

The nose is fresh cinnamon rolls, dense honey, raisins, and lots of mixed, fresh fruits. Notes of crushed red pepper emerge over time, lending heat to the aroma. The palate is grainy and full of notes of fresh biscuits, crushed cookies, and, later, vanilla custard and butterscotch. The finish is lightly nutty, warming, and loaded with more granary notes. Some sea spray and iodine sneaks in there, before a marshmallow sweetness takes hold to finish things off.

Happy St. Patrick’s Day!

92 proof.