Drinkhacker Reads – 07.28.2014 – Whiskey Cats Rule Edition

It’s a commonly known fact that cats are the glue which keeps the internet together and running in ship-shape. What’s lesser known is that cats are also responsible for keeping bourbon distilleries safe, making sure at night that mice/unsavory folk never help themselves in the warehouses (fact: cats can also call 911). So it was with great sadness when we learned of the passing of Elijah, the 19 year old guardian cat of Woodford Reserve. Named after one of the founding fathers of bourbon, Elijah was often a presence on the Woodford Reserve tours, and we can recall many a time when we’d see him basking in the sun, eyeballing suspicious tourists, or barking orders at an employee to get the barrels inside faster. Our hearts go out to the Woodford Reserve crew. [Lexington Herald-Leader]

Congrats to Han Shan, whose catchy name will no doubt be one that trips off the tongue as Hudson Whiskey’s new brand ambassador. Chosen from thousands of applicants, Han Shan (whose name literally means “Cold Mountain” in Chinese) won a nationwide competition and will be traveling the world spreading the gospel of Hudson in short order. Here’s hoping he makes the transition to hooch after being a noted environmental activist and advocate of several social justice causes. [Hudson Whiskey]

In science/technology news: Researchers have determined that moderate alcohol use can actually sharpen one’s sense of smell; Omega-3 may protect the brain during alcohol binges; sake has its own microbial terrior; a new app arrives on the market to help with wine decisions; Gizmodo tries an electricity flavored vodka; and climate change may be ruining wine corks.

And finally today, the Smithsonian publishes an article putting your favorite drinks under the microscope, providing some beautiful and fantastically abstract results. [Smithsonian]

Review: Buffalo Trace Distillery Single Oak Project Bourbon Round Thirteen

Round 13 of Buffalo Trace’s “Single Oak Project” experiment is here, putting us into the final few stretches of whiskey flights in this bold, 192-bottle Bourbon experiment.

Previous rounds can be found here:

Round One (including all the basics of the approach to this series)
Round Two
Round Three
Round Four
Round Five
Round Six
Round Seven
Round Eight
Round Nine
Round Ten
Round Eleven
Round Twelve

This slightly oddball release features Bourbons which were all aged in barrels made from the top half of the tree, while keeping the other variables such as entry proof (at 125 proof), and stave seasoning (12 months) the same. The remaining variables, recipe (wheat or rye), grain size, warehouse type, and char level vary. As always, all are bottled at 90 proof.

Overall, this round shows lots of variability with a number of standouts — barrel #109 being one of the best whiskeys in the entire series to date. Lots of good wheat whiskeys here (though there are a few bums in the batch, too), but overall there’s plenty of variety in this round to keep things interesting. If nothing else, I think this round alone shows that barrels from the top of the tree have pretty much no impact on the finished spirit.

Complete thoughts on round 13 follow.

Buffalo Trace Distillery Single Oak Project Barrel #11 – Muted nose, with straightforward wood elements the clearest component of this whiskey. The body is wood all the way, very drying on the finish, and with only some dried herbal elements to give it much life or interest. Not a “bad” whiskey, but it’s one of the most boring of the entire Project to date. B- (rye, 125 entry proof, level 12 seasoning, tight grain, 17 rings/inch, wooden ricks, #4 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #13 – Very heavy on the wood, this is big oak in a glass, tempered a touch by some winey notes on the mid-palate. The finish is as woody as the attack, with hints of licorice. A bit plain, but if you’re a fan of heavily wooded whiskeys, you may find more to like. B- (rye, 125 entry proof, level 12 seasoning, tight grain, 18 rings/inch, concrete ricks, #3 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #43 – Clear orange character on the nose, with woody, smoky overtones. On the body, it’s not 100% harmonious, the fruit and wood elements doing a bit of battle on the palate. But with a little time in the glass, things settle down and it develops some spicy, dark chocolate notes that give it a curious uniqueness. A- (wheat, 125 entry proof, level 12 seasoning, tight grain, 21 rings/inch, wooden ricks, #4 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #45 – Indistinct nose, but a little salty and sweaty. Some chocolate note emerges after a time, giving the overall spirit a salted caramel/candy bar character to it. Overall the body is modest to restrained, and the finish is short and fleeting. B (wheat, 125 entry proof, level 12 seasoning, tight grain, 17 rings/inch, wooden ricks, #4 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #75 – The nose brings out notes of tobacco, lumberyard, and slight hospital notes. The body is much softer and sweeter, with silky caramel, some citrus peel, and fresh cinnamon character. Hot on the tongue and fiery on the finish, which tends to dull any nuance here. B (rye, 125 entry proof, level 12 seasoning, average grain, 14 rings/inch, wooden ricks, #4 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #77 – Heavy on cherry notes, this is a fruitier Bourbon with plenty of charm. The fresh fruit character is pretty and almost intense, finishing sweet so that it almost comes across like a strawberry ice cream or sorbet. Quite pleasant, if not wholly nuanced. A- (rye, 125 entry proof, level 12 seasoning, average grain, 13 rings/inch, concrete ricks, #3 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #107 – Ample wood, but just on this side of being too hoary for easy drinkin’. This whiskey develops some curious notes — licorice, dark cherries, chocolate — but wood remains the most dominant component. Very good, but not the wild curiosity of #109… A- (wheat, 125 entry proof, level 12 seasoning, average grain, 14 rings/inch, wooden ricks, #4 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #109 – A solid, well-balanced, yet unexpected spirit. The nose is both spicy and woody, with some really unusual overtones of racy incense. The body is silky sweet and lush, balanced with notes of raisins, mincemeat, sugar, wood, and some intriguing savory notes. This is a unique bourbon not just for the Single Oak Project, but for bourbons altogether. You may not like it as much as me, but it’s so much fun to explore you’d be a fool to pass it up. A (wheat, 125 entry proof, level 12 seasoning, average grain, 12 rings/inch, concrete ricks, #3 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #139 – Classic but hot on the nose, with big notes of vanilla and hefty lumberyard character. Similar on the palate, but it’s those wood elements that begin to overwhelmingly dominate as the whiskey aerates. Finishes very dry, almost dusty. C+ (rye, 125 entry proof, level 12 seasoning, coarse grain, 10 rings/inch, wooden ricks, #4 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #141 – Notes of petrol and gas fires and burnt wood up front, particularly on the nose, leading this whiskey into a more savory funnel than the others in the Project. More sweetness develops on the body — a brown sugar and caramel character — which creates balance with the more savory, and somewhat jarring, early encounter. B+ (rye, 125 entry proof, level 12 seasoning, coarse grain, 8 rings/inch, concrete ricks, #3 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #171 – The indistinct nose offers vague cherry syrup notes alongside lots of raw alcohol character. The body is a bit gentler, but its charms are fleeting. Lots of tobacco smoke and leather here, with touches of motor oil creeping up on you on the astringent finish. C (wheat, 125 entry proof, level 12 seasoning, coarse grain, 9 rings/inch, wooden ricks, #4 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #173 – Initially racy, this spicebox of a whiskey settles into a nice little groove, offering well-rounded tones of applesauce, citrus oil, cinnamon, and mellow wood notes, particularly on the finish. This is a whiskey that invites exploration and revisiting, a lush spirit that balances sweet and savory with aplomb. A striking difference to #171. A (wheat, 125 entry proof, level 12 seasoning, coarse grain, 9 rings/inch, concrete ricks, #3 char, top half of tree)

$46 each (375ml bottle) / singleoakproject.com

Review: Bear Republic Cafe Racer 15

racer 15 96x300 Review: Bear Republic Cafe Racer 15Bear Republic’s Racer 5 is one of the west coast’s most iconic IPAs. Cafe Racer 15 is its bigger, burlier, limited-edition brother, a monstrous Double IPA that fans of Racer 5 will definitely want to check out.

Named after a type of motorcycle (and not speedy coffee), Cafe Racer 15 uses Citra, Amarillo, Cascade, and Chinook hops to create a bruising hop regimen that hits over 100 IBUs. Up front watch for lots of ultraripe fruit and those trademark piney notes. This fades into a rather malty, mouth-coating character, ripe with notes of orange sherbet and applesauce. The finish is fruity and brings out more of the base barley’s cereal character. While the attack is brisk, the finish is less mouth cleansing than your typical IPA. That malty character positively demands the next sip be taken to clear things out and get you ready for the next pull… and the next… and the next…

9.75% abv.

A- / $8 per 22 oz. bottle / bearrepublic.com

Review: 2013 Merryvale Sauvignon Blanc Napa Valley

Merryvale 2013 Sauv Blanc NV 105x300 Review: 2013 Merryvale Sauvignon Blanc Napa ValleyThis is the way sauvignon blanc should be done. With this 2013 release Merryvale has perfectly balanced this simple but tricky grape. The nose and attack are floral and lightly sweet, hinting at white flowers and honeysuckle. As the body builds, there is more honey, tropical fruit, and a rich, creme brulee finish. Could use a touch more acid, but overall this is a hands-down winner that is exemplary on its own or with a light meal.

A / $28 / merryvale.com

Review: BridgePort Brewing Trilogy 2 and Hop Czar Topaz Copper IPA

bridgeport Topaz Czar Bottle 225x300 Review: BridgePort Brewing Trilogy 2 and Hop Czar Topaz Copper IPA“Oregon’s Oldest Craft Brewery” is back with two new installments in its Trilogy and Hop Czar series of beers. (Find reviews of the first edition of each one here.) Trilogy is a series of three beers celebrating BridgePort’s 30 years in business. Hop Czar is a series of single-hop IPAs.

Thoughts on both beers follow.

BridgePort Brewing Trilogy 2 Aussie Salute IPA – An American IPA made with Cenetennial and Chinook hops, which is then dry-hopped with Australian Galaxy and Ella hops. If you like your beer like you like your ex-wives — extremely bitter — you’ll thrill to BridgePort’s 2nd installment of its Trilogy series. What it lacks in fruit it makes up for with notes of cedar wood and fresh mushrooms. This IPA is nearly overpowering thanks to its bitter edginess; it’s a brooding and almost chewy brew that is at first daunting but which slides toward enjoyability as you finish the bottle. I’m a fan, I think. 5.8% abv. A-

BridgePort Brewing Hop Czar Topaz Copper IPA – IPA made with Topaz hops exclusively. This is a “copper IPA,”  offering a muddier experience than you might expect, but laced with notes of sherry, mulled wine, and darker fruits. The finish meanders toward the earth, with touches of muddy grass and cedar wood. Plenty bitter, but it’s easily manageable even by IPA standards. Lots of unusual character here for an IPA, but that does make it an intriguing, quaffable brew. 6.5% abv. B+

about $8 per six-pack / bridgeportbrew.com

Review: 2013 Hahn Winery Pinot Gris and 2012 Hahn Chardonnay

hahn pinot gris 13 bottle 98x300 Review: 2013 Hahn Winery Pinot Gris and 2012 Hahn ChardonnayHahn’s Pinot Noir has a good reputation, but it also produces some very affordable whites, both sourced from the Monterey area. Thoughts follow.

2013 Hahn Winery Pinot Gris Monterey – Quite tropical on the nose, but the body is restrained, coming off with buttery notes up front and reserving its mango-pineapple character for the finish. Hints of bacon fat and pine needles on the nose. Simple, but on the mark. B+ / $14

2012 Hahn Winery Chardonnay Monterey – Buttery and unctuous, a rather typical Californiafied version of this grape. Restrained pear and gentle lemon notes round out the palate, but otherwise it is a simple wine with a monstrous body and a somewhat short, slightly herbal finish. B / $14

hahnestates.com

Review: Whiskies of Lost Distillery – Auchnagie, Stratheden, and Gerston

lost distillery gerston 525x721 Review: Whiskies of Lost Distillery   Auchnagie, Stratheden, and Gerston

This is one of the niftiest ideas to come out of the whisky world in years. As the Lost Distillery Company reminds us, some 100 Scottish distilleries were shut down or destroyed in the last century, which means most of us will never know what their spirits tasted like. Until now, as they say.

What Lost Distillery does is concoct recreations of these “silent stills,” some of which have been nothing but ash for 100 years. By doing a lot of research about the stills used, the type of barley, the water, the wood, and more, the company sources malts and mixes up a spirit which — in their mind — is a faithful recreation of the original. (All are vattings of various single malt whiskies, technically “blended malts.”)

No, they don’t have stashes of whisky made in the 1800s to compare their version to (you can check out the Shackleton bottlings if you’re interested in a taste-alike approach to recreating old whisky), but are rather using history as a guide.

Lost Distillery launched with three recreations, and the company has copious historical information about all three of the whiskies on its well-researched website. What I can offer, however, is notes on how the spirits they’ve created taste.

Note: All three of these bottlings are available in “Deluxe” and “Vintage” editions, the Vintage versions being limited edition, one-off bottlings. We’re only looking at the Deluxe versions today — which, to make things even more confusing for you, don’t say “Deluxe” anywhere on the bottle.

Lost Distillery Auchnagie – Auchnagie was around from 1812-1911 in the southern Highlands. Here we have a whisky with a fairly typical Highlands construction: Lots of heather and grain, ample citrus, and a healthy backing of dense wood and smoky notes on the nose. The body plays up the orange and lemon notes, almost hinting at grapefruit on the finish. Sweet to start, the cereal character becomes stronger as the whisky develops on the palate, leading to a finish that is a bit on the hot side but which offers a bold afterimage rather than a gentle fade-away. Reviewed: Batch i. 92 proof. A-

Lost Distillery Stratheden – Stratheden existed from 1829-1926 in the Lowlands. This recreation offers a gentle experience, with nicely mellowed cereal notes, light chocolate and caramel, and a light squirt of orange oil. A mild peatiness emerges with time, lending a smoldering note to the spirit that is reminiscent of  toasted bread. It’s a straightforward and somewhat simple dram, but not nearly as rustic as I’d expected. Warming but a bit short, the finish vanishes just in time for you to reach for another sip. Reviewed: Batch ii. 92 proof. B+

Lost Distillery Gerston - Gerston existed in two incarnations, from 1796-1882 and 1886-1914, based in the far north of the Scottish mainland (part of the Highlands). Elusive nose, with more of a raw alcohol character than the Stratheden, but with much of its cereal character to offer. This is a bolder, pushier, and more forward whisky, punctuated with notes of bitter orange, roasted grains, licorice, and diesel fire. As the finish fades, watch for sea salt and seaweed notes to develop. This is a less refined and less purely enjoyable spirit on its own merits, but my hunch is its a more authentic recreation of the spirits of the era. Reviewed: Batch 1.1X. 92 proof. B

each $65 / lost-distillery.com  [BUY THEM NOW FROM CASKERS]

Review: Kilchoman Loch Gorm Second Release and 100% Islay Fourth Release

Islay-based Kilchoman may be one of the youngest distilleries in Scotland, but somehow it cranks out more different spirits than just about everyone else in the business. (Mainly because it’s presenting itself as a bit of a “work in progress,” so Kilchoman’s releases tend to be annual updates.)

Today we consider two of the main Kilchoman expressions, Loch Gorm and 100% Islay, in their 2014 editions.

Loch Gorm 2014 BC 249x300 Review: Kilchoman Loch Gorm Second Release and 100% Islay Fourth ReleaseKilchoman Loch Gorm Second Release – Distilled in 2008-09, bottled in March 2014. Fully matured in oloroso sherry butts (and five years old), this is the only all-sherry-matured release from Kilchoman. On the whole it’s a much more compelling whisky than the Loch Gorm First Release, which had a finishing round in a different type of sherry cask and which couldn’t find a balance between the peat and the sweet. With this second release, things have settled down nicely, with the overall impact being one of smoked, grilled citrus fruit. The nose is well-peated without being overpowering, while the body is packed with notes of tangerine and pears, singed with smoke. Miraculously it’s all exquisitely balanced, so harmonious that it’s hard to believe this is just another iteration of last year’s Loch Gorm, which boasted none of these qualities. I take back what I said about sherry being better as a finish for Kilchoman. Can’t wait for 2015′s expression. 92 proof. 17,100 bottles produced. A / $95  [BUY IT NOW FROM CASKERS]

Kilchoman 100 Islay 4th Edition 250x300 Review: Kilchoman Loch Gorm Second Release and 100% Islay Fourth ReleaseKilchoman 100% Islay Fourth Release – Distilled in 2009-10, bottled in May 2014. It’s round #4 for this all-Islay release (where everything from growing the barley to bottling is done on the distillery property). Lightly peated, this release is vatted from 32 five-year-old barrels and 8 four-year-old barrels, all of them first-fill Bourbon barrels. The combination of five-year and four-year whiskies is about on par with last year’s Third Release. Up front this whisky offers lots of smoke — creosote and coal fires and a bit of burnt paper. The fruit doesn’t arise until you’re will into your third sip, where some banana and pear notes start to emerge on the finish. Over time in the glass, it develops the character of orange marmalade, tinged through and through with those wisps of smoke. Mild fruitiness aside, it’s a slow burner. Not a palate-buster, but redolent with the character of a just-extinguished birthday candle. The lightly fruity finish adds complexity, but it never brings the whole package together in quite the way the prior installments of the 100% Islay expression have managed to do. 100 proof. B+ / $110

kilchomandistillery.com

Review: Innis & Gunn Original, Rum Aged, and Toasted Oak IPA

Rum Aged US 330ml lo 86x300 Review: Innis & Gunn Original, Rum Aged, and Toasted Oak IPAFounded in Scotland in 2002, Innis & Gunn has built a reputation around its Scottish Ale and a host of other beer expressions, all of which are aged in oak barrels. (It’s now the most popular British beer in Canada.)

As the story goes, the company’s barrel-aged beers came about almost as an accident, when the beers were aged simply to flavor casks that would then be used by William Grant to make an ale cask-aged whiskey. Turns out the beer itself tasted pretty good, so they decided to sell it too rather than dump it out.

Innis & Gunn recently added a third beer to its core range of U.S. products, all of which we consider today.

Innis & Gunn Original – Ex-bourbon barrel aged for 77 days. This light amber Scottish Ale starts off be showing its chewy maltiness before quickly leaping into a rabbit hole full of fruit. Pears, applesauce, and vanilla ice cream all come together as the long, malty finish develops. An unusual and lively beer that lacks the heaviness that so many barrel-aged beers have. 6.6% abv. B

Innis & Gunn Rum Aged – Aged with oak rum barrel chips for 57 days. A much darker, redder beer, technically a Wee Heavy, it nonetheless offers a similar character on the whole. Malty and sweet, with tons of fruit — including all of the characteristics of the Original plus some cherry and strawberry character, almost as an aftertaste. 6.8% abv. B

Innis & Gun Toasted Oak India Pale Ale – This newest addition to the lineup is a barrel-aged IPA, which spends 41 days in bourbon casks. Despite being an IPA, it’s got the lowest alcohol level of the bunch. Not as hoppy as you’d expect, it hangs on to that trademark fruitiness with all its life, eventually letting in a little something extra by way of a modest slug of hops. That gives this beer a little more balance and a slight herbal edge that works well with all the fruit. 5.6% abv. B+

$NA per 11.2 oz bottle / innisandgunn.com

Drinkhacker Reads – 07.23.2014 – Bourbon, Bad Banner Ads, Buyouts and Boston Beer

Bourbon production in the state of Kentucky has reached production levels not seen since the 1970s. More than 5 million barrels are currently aging in warehouses across the Commonwealth, with no signs of growth slowing down any time soon. Alltech, which recently took a bruising on the site for its Town Branch Bourbon, also announced plans to open a new distillery in eastern Kentucky. One of the poorest regions in the nation, it’s good to see companies bringing new jobs to the region. So in the interest of fairness to Alltech: Kudos. [Lane Report]

According to the Drinks Business, Diageo has been hit with another complaint, the second in 2014, by the UK Advertising Standards Authority for its recent Captain Morgan Facebook advertisements. In totally unrelated news, a Diageo marketing and advertising executive is leaving the company to go to Facebook. [Drinks Business]

For weeks there’s been talk of Drambuie getting snatched up on the market by a mega-company, with several names being thrown about as nominees. Now we’re getting a clearer picture and it looks like William Grant is in the lead, but not at the price tag Drambuie’s owner is asking. [Herald Scotland]

And finally today, Boston tech companies are now using beer as a way to lure in the best and brightest to startup companies. Clearly, foosball and table tennis tables, scooters, mud wrestling midgets, Rock Band consoles, private chefs, and masseurs were just not cutting it for this new generation. [Beta Boston]

Review: Wines of Pina Napa Valley, 2014 Releases

pina napa valley 142x300 Review: Wines of Pina Napa Valley, 2014 ReleasesEvery year we anticipate a shipment of wines from Pina Napa Valley for review, and every year that shipment seems to get larger. For 2014 the winery has offered a whopping six wines for review — five from different regions of Napa — upon which we’re happily ready to offer our commentary.

2012 Pina Napa Valley Chardonnay Low Vineyard Oak Knoll District – My first encounter with Pina’s Chardonnay. In fact, I didn’t even know they made a Chardonnay. This is a rather textbook Chardonnay, imbued with a big, meaty character, dense fig and pear notes, vanilla, and a touch of salted caramel. The body is missing the certain creaminess that you need with bold Chardonnays like this, and it fares better as it warms up a bit. B- / $34

2011 Pina Napa Valley Cabernet Sauvignon D’Adamo Vineyard Napa Valley – Bold, classic Napa Cab. The nose is full of currants, dark chocolate, and violets. On the body, sweeter than expected, with more of a blackberry jam character touched with black tea, gooseberries, and a bit of coffee bean, which adds just a hint of bitterness on the back end. A- / $80

2011 Pina Napa Valley Cabernet Sauvignon Wolff Vineyard Yountville – A milder, fatter-bodied Cab, this wine offers a juicy nose of blackberry jam, currants, and light black pepper notes. The body is ripe and lush — it’s as close to a summer-worthy Cabernet as you can get without putting an animal on the label — with a long, almost fruit-juice finish. One of Pina’s simpler wines, but highly enjoyable on its own merits. A- / $85

2011 Pina Napa Valley Cabernet Sauvignon Ames Vineyard Oakville – A simpler expression of Pina. Relatively tannic and on the green side, this wine dials down the jam in favor of notes from the earthier side of things, including mushroom, celery, cracked pepper, and saddle leather. Very dry and restrained, it offers only minimal fruit but packs in ample elegance. Drink now. B+ / $90

2011 Pina Napa Valley Cabernet Sauvignon Buckeye Vineyard Howell Mountain – Racy and dense, this is a classic mountain Cab, loaded with intense blackberry, currant, and plum notes, alongside touches of blueberry, black tea, licorice, and leather. Lots going on, but this is a wine firing on all cylinders, dark as could be but masking a brooding and authentic soul. A / $90

2011 Pina Napa Valley Cabernet Sauvignon Firehouse Vineyard Rutherford – The greenest and most vegetal of this vintage, the Firehouse Vineyard bottling comes off as almost astringent at first, offering plenty of tannin and oak notes but only a dusting of fruit. There’s just not much life in this wine, and without food it comes off as already past its prime. B- / $90

pinanapavalley.com

Review: Laphroaig 10 Years Old Original Cask Strength

laphroaig 10 year cask strength 525x969 Review: Laphroaig 10 Years Old Original Cask Strength

The only member of the Laphroaig core lineup that we haven’t reviewed — but stay tuned for two new expressions dropping in the next couple of weeks — Laphroaig 10 Years Old Original Cask Strength is exactly what it says on the label: A cask strength version of the classic Laphroaig 10 Years Old expression.

Now anything from the Islay-based Laphroaig is always hot stuff, but Laphroaig Cask Strength is a true blazer. Packed with peat smoke and the essence of red pepper, it takes some doing to get it to settle down in the glass. Lots of air works if you’re patient, or you can start adding drops of water to speed up the process. Actually, I recommend the latter no matter what. While you can catch the whiffs of citrus and grapefruit uncut, these are far stronger when you add a splash of water. Try adding more and more as you drain the glass (which will have the side effect of making the glass appear to never empty) and out come more tropical notes of banana, lychee, and pineapple, even a touch of coconut.

Think of it as a more complicated, layered, and — yeah — expensive version of the standard bearer, one that doesn’t let go of its secrets without a fight.

114.4 proof. Reviewed: Batch #005, bottled February 2013.

A- / $67 / laphroaig.com  [BUY IT NOW FROM CASKERS]

Drinkhacker Reads – 07.21.2014 – ID That Old Whiskey!

Rare is our chance to talk about the world of sports on the site, but this one is worth it: the New England Patriots (an NFL football team, for our international friends) are suing Bacardi after the mega-company walked away from a deal involving a new pavilion to be built on stadium grounds: Casa Bacardi. [Boston Globe]

In other comedy news: Diageo, the multi-billion dollar, internationally-based spirits empire with tens of thousands of employees globally, defends its right to be called a “craft distiller” over at the Spirits Business. Fittingly, this article comes during the latest release in its Orphan Barrel project: “Rhetoric.” Up next: Ford rebrands itself as “artisan,” the Koch brothers are “small businessmen,” and Apple reinvents itself as “a modest little startup”. [The Spirits Business]

In science news: researchers at The University of Texas have genetically engineered worms that can not get drunk no matter how much alcohol they ingest. This could prove promising for future sobriety technologies, such as pill to sober people up immediately. [Independent UK]

Finally today, a site which has been getting a lot of buzz lately is WhiskeyID, an incredible new resource where folks can try and figure out the origin of that old dusty bottle from their grandparent’s attic instead of emailing us about it. Lovingly culled together by some of the most passionate whiskey fans on the net, it’s limited in scope but insanely informative. Expect great things from this site in the near future. We’ll be checking in regularly! [WhiskeyID]

Recipe: National Tequila Day, 2014 Edition

July 24th brings us another mid-week holiday we can all get together and celebrate: the 2014 edition of National Tequila Day. We offered some great tequila recipes last year, but here’s a few more that have come across our inbox you might want to check out.

Tequila thing 225x300 Recipe: National Tequila Day, 2014 EditionThe Garden Fresh Skinny Summerita
Created by Travis London, celebrity chef
1 oz. X-Rated Fusion Liqueur
1 oz. Cabo Wabo Blanco
juice of half a lime
3 sprigs fresh cilantro
3 thin slices of fresh cucumber
3 thin slices of a fresh jalapeño pepper
cucumber wheel for garnish

(NOTE: We did not have any X-Rated Fusion Liqueur, nor did we have any of Sammy Hagar’s Cabo Wabo styled tequila around, but we did have some tequila and other stuff, and things worked out just fine)

Combine all ingredients in a cocktail shaker (except cucumber wheel) filled with ice and shake vigorously. Pour into a chilled glass and garnish with cucumber wheel.

summerzap 177x300 Recipe: National Tequila Day, 2014 EditionBitter Summer Zapatista
Created by Borys Saciuk of 15 Romolo in San Francisco
1.5 oz. Cabo Wabo Reposado Tequila
0.75 oz. Campari
0.75 oz. fresh grapefruit juice
0.25 oz. fresh lemon juice
1 tbsp. agave nectar
Fresh Egg White
Pinch of Indonesian Pepper

Beginning with agave nectar and pepper, combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain over fresh ice into a tall glass. Garnish with long grapefruit peel.

Cherry Valance
1 ½ parts Hornitos Black Barrel Tequila
½ part applejack
½ part fresh lemon juice
1/3 part pomegranate syrup
Egg white

Combine all ingredients into a mixing glass, add ice and shake extremely vigorously until egg whites are mixed well. Serve in a coupe glass.

Este Lado
Created by Mixologists Ben Scorah and Marshall Altier
1 1/2 ounces Don Julio Blanco
1/2 ounce fresh lime juice
1/2 ounce simple syrup
Slice of English Cucumber
Mint sprig
Additional mint and cucumber (for garnish)

Muddle English Cucumber and mint sprig in simple syrup in a cocktail shaker. Add Don Julio Blanco, fresh lime juice and ice. Shake well. Strain Contents over ice into a rocks glass. Garnish with mint sprig and cucumber wheel.

rosemary Recipe: National Tequila Day, 2014 EditionBlushing Rosemary Margarita
2 parts Milagro Silver Tequila
1 part fresh lime juice
¾ part agave nectar
4 watermelon chunks
1 rosemary sprig
1 lemon wheel
2 dashes Fee Brothers Lemon Bitters

In a cocktail shaker, muddle fruit and herbs. Add remaining ingredients. Shake and strain over fresh ice. Garnish with Rosemary Sprig and Lemon Wheel.

charro Recipe: National Tequila Day, 2014 EditionCharro Negro
2 oz. Trianon Blanco Tequila
1 ½ oz. cola
Fresh lime juice
Sea salt
Lime wheel for garnish

Rim a glass with salt and fill with ice. Add lime juice, cola and Trianon Blanco Tequila. Add a pinch of salt and stir. Garnish with a lime wheel and serve.

Review: Berentzen Bushel & Barrel Apple Whiskey and Icemint Schnapps

 Review: Berentzen Bushel & Barrel Apple Whiskey and Icemint Schnapps

Founded in 1758 in Haselünne, Germany, Berentzen is known for its eponymous apple liqueur, as well as some other fruit liqueurs. The company is expanding — hey, 250 years is long enough to wait — recently adding two new products to its lineup. We got ‘em both, and put them to the Drinkhacker test.

Berentzen Bushel & Barrel is “straight bourbon whiskey, neutral spirits, caramel coloring, and natural flavors.” Made with the apple juice-based Berentzen liqueur, this is a credible apple-pie-in-a-glass beverage, featuring silky-sweet apple juice notes balanced by a healthy slug of vanilla, cinnamon, and cloves. Sweet, but not overwhelmingly so, and with just hints of those “neutral spirits” that provide a bit of a chemical character by way of aftertaste. Perfectly serviceable for those in love with apple cocktails, but you can approximate the same thing by splashing some standard bourbon into a glass of Berentzen if you don’t need a short cut. 60 proof. B / $22

Berentzen Icemint Schnapps is a “supermint” schnapps according to the company, and I’d say that’s fairly on point. I’m hardly an aficionado of peppermint schnapps, but Berentzen’s offering is surprisingly intriguing. The nose offers a light eucalyptus menthol note, and it’s surprisingly gentle. I couldn’t detect any real alcohol burn in it at all. On the palate it’s equally easygoing. The body is icy cool and appropriately minty, with wispy hints of chocolate, altogether coming across much like an after-dinner mint. It doesn’t drink at all like it’s overproof, which makes it a bit dangerous. Try sipping on a half-shot as a digestif. No more. No shooters. 100 proof. A / $25

berentzenusa.com

Review: Eel River Brewing Emerald Triangle IPA

emerald ipa 104x300 Review: Eel River Brewing Emerald Triangle IPAEel River Brewing Company recently released this new American IPA, which will become a seasonal release. “Emerald Triangle” is sub-brand to Eel River (which you can find listed if you read the smaller text on the side of the label), but really it’s just the world Emerald that you’ll spot on the shelf. The Triangle portion of the brand name is implied in the form of a dark green triangle in center of the bottle. The name is a big ignominious, but makes sense considering Eel River’s Humboldt County-based location.

As for the beer, it’s a hop-forward brew without a lot of nuance. It’s quite earthy, with pungent bitterness and pine tree bark overtones, but it lacks the crisp, citrus finish of so many high-end West Coast IPAs. With the attack is brisk and bracing, the body soon develops the brooding character of the forest floor rather than the needles on the trees. The finish remains on the muddy side, almost mouth-coating rather than cleansing, the hallmark of great IPA.

All in all, it’s an enjoyable beer, but considering the flood of top-shelf IPAs that have hit the market of late, it’s not the best I’ve encountered.

6.7% abv.

B / $NA / eelriverbrewing.com

Review: Green Flash Road Warrior Imperial Rye IPA

green flash road warrior 74x300 Review: Green Flash Road Warrior Imperial Rye IPALet’s not mince words: This brewery may have a cult following, but Green Flash Brewing Company’s logo and labels are decidedly uninviting to the point where they look like they could be marketing a cleaning product. And this is the new label.

Pay no attention to what’s on the label. San Diego-based Green Flash’s just-released Rye IPA is an amazing little brew.

A summer beer designed intentionally not to be sessionable, Road Warrior uses crystal and rye malt along with a huge amount of Columbus and Mosiac hops to make a chewy, delicious red ale — and one that tips the alco-scales at 9% abv.

This beer is dense and bready from the start, like munching on a thick hunk of dark brown German rye. Notes of caraway seeds, sesame oil, tree bark, and dark chocolate complement the intense rye notes, giving Road Warrior ample complexity and intrigue. It’s not as piney or as fruity as many other IPAs, and I think this beer finds strength in that, drawing on more exotic flavors to complement its significant bitterness. I enjoyed drinking this beer from start to finish… which did not take long, I hasten to add.

Available through August.

A / $8 per four-pack / greenflashbrew.com

Review: Crown Royal Monarch 75th Anniversary Blend

Crown Royal Monarch 75th Anniv Blend Hi Res Bottle Shot e1404796063243 525x491 Review: Crown Royal Monarch 75th Anniversary BlendCrown Royal is one of the most popular whiskeys on the planet, and for deserved reason. It’s a straightforward, balanced, and dare-I-say-smooth spirit. It mixes well, and it’s an easy straight sipper. Who doesn’t like Crown?

Crown Royal’s history dates back to 1939, when a Canadian entrepreneur crafted a local whisky for the then-royal couple, King George VI and Queen Elizabeth, who were the first British monarchs to visit North America. Crown Royal was born (and named) and the world has followed its lead. Now, the brand is celebrating its 75th anniversary, with Crown Royal Monarch making its limited-edition debut.

Crown enthusiasts will likely enjoy this spirit the most, but for the rest of us it’s hit and miss. It’s delicate and straightforward, and it does offer just enough uniqueness to spark at least some level of interest, but it doesn’t raise the bar completely. The nose isn’t the highlight here: Basic, grain-forward, and a little bit plasticky. The body is a bit of a different animal, where you’ll find the classic silky body of Crown Royal imbued with notes that start with liquid caramel and head to mild blackberry, a touch of cigar, and a bit of green pepper. It’s not at all bad, simplistic and for the most part well-balanced, at least until the finish, which has a touch of astringency to it and a return to that bit-o-plastic character. (Air helps to burn this unfortunate character off.)

Crown Royal’s various special editions are well regarded, but Monarch’s presentation is a bit more interesting than once it’s the bottle.

80 proof.

B / $75 / crownroyal.com

The Drinkhacker Shopping List – 07.18.2014

Welcome to another edition of the Shopping List, our bi-weekly look back at the best and worst of what we’ve reviewed over the last few weeks, and we’ve certainly reviewed a generous amount of stuff. While we did review quite a bit of wine over the last two weeks, perhaps the biggest news was the marathon session of limited edition expressions from Diageo that we had the good fortune of trying, along with the Signature Craft bourbons from Jim Beam. Some of this stuff isn’t out on the shelves yet, but will be in short order. So keep your eyes peeled, and if you’re one of the lucky ones to score some of the Diageo scotches, drop us a line with your thoughts.

TheList0718141 525x1179 The Drinkhacker Shopping List   07.18.2014

Review: Tattle Tea Tea & Wine Infusion Kit

tea wine infusion kit wide 1 300x131 Review: Tattle Tea Tea & Wine Infusion Kit Tea drinkers and wine drinkers can finally come together, thanks to Tattle Tea’s straightforwardly named Tea & Wine Infusion Kit. In case there’s any mystery: You’re infusing the wine with tea. Tattle Tea provides the bags of tea (premeasured to work with a single bottle of wine), you provide the wine. You can get the three-bags-of-Rooibos-tea kit along with a nice pitcher that has a built-in strainer to get the tea leaves out ($30) or with just three bags of tea and no pitcher ($8).

Directions are easy: Dump the tea and a bottle of white wine into the pitcher and refrigerate overnight.

How’s it taste? Awful! OK, I’m being harsh, but this mix of tea and wine is just not for me. The nose is interesting — very tea forward and alluring — but the body messes with your senses in an off-putting way. Maybe it’s the wine I chose (a sauvignon blanc), but I just did not like the mix of earthy tea and tart fruit flavors. Compounding the issue, in the course of a day in the fridge, the wine had clearly oxidized quite a bit, giving the concoction some vinegary notes. Maybe if this is done with very high end wine and only for a short time (or in a sealed container), results will be better.

But why risk it?

no rating / $8 to $30 / tattletea.coffeebeandirect.com