Something’s immediately off with Maloney’s from the moment you sip it. First there’s the heavy butterscotch notes, then the lengthy brown sugar and creamy, light whiskey character. The butterscotch is a little odd, but the body is more or less on target.
Then comes the finish, and something ain’t right. It’s hard to place — a little bitter, slightly metallic, with a sour edge as it fades away. An aftertaste starts to build after a minute or so, and Maloney’s takes on the unmistakable funk of oxidized white wine. The kind of flavor of a bottle of white half-drank, then recorked and left for a few days. This is what my aunt would serve us with the warning, “Watch out, it’ll bite ya back!”
Maloney’s doesn’t quite bit you back, but I kind of wish it did. Instead that pungent finish wipes out most of what came before, ruining any goodwill it might have had.
Why does Maloney’s taste like old wine? Because it is made from wine! No joke: This is a grape wine flavored with Irish cream additives. That keeps the alcohol low — at 13.9% it’s lower than most table wines (Bailey’s is 17%) — so the bridge club can down a whole bottle with no ill effects. To the liver, anyway.
C- / $8 / terra.ie