Reviews

Booker’s Batch 2016-01 “Booker’s Bluegrass” Bourbon Review

Photo courtesy of Booker's.

Photo courtesy of Booker’s.

Since 2015, every batch of Booker’s bourbon from Jim Beam has been given a name in addition to a batch number.  From a marketing standpoint, it seems to be working.  The brand experienced double digit growth in 2015, according to Nielsen data.  This particular batch, the first of 2016, is named “Booker’s Bluegrass” after Booker Noe’s love of bluegrass music.

As stated right on the label, Booker’s is aged between six and eight years.  This one sits right in the middle at 6 years and 11 months old.  This batch comes to us at 127.9 proof, uncut and unfiltered.

The nose carries an overall profile that’s typical of Booker’s.  There’s robust caramel and vanilla, with a touch of oak and nuts.  I can pick out some sweet corn grain, but it’s not as prevalent as in past batches.  The high proof delivers big flavors.  On the entry is a little heat, followed by sweet corn grain, roasted nuts, and vanilla.  Caramel provides a bit of sweetness alongside the corn note, but it seems a bit thin.  Booker’s usually ends with a long finish.  This batch, however, features a shorter finish than expected.

This is a good, solid batch of Booker’s, but not a particularly memorable one.  As I wrote before, all batches of Booker’s carry an overall similar flavor profile.  Since they are all “small” batches, some variation will take place. Though a delicious and extremely sippable whiskey, this batch doesn’t quite stand up to last year’s excellent “Dot’s Batch”, but it’s close.  That said, if you’re a fan of the brand, you won’t be disappointed with “Booker’s Bluegrass.”

8/10
(Note: A review sample was provided by Booker’s.)

Michter’s 10-Year-Old Rye Whiskey Review (2016)

Michters 10yr RyeMichter’s 10-year-old single barrel rye whiskey is the company’s first release of 2016.  It was last seen on shelves in 2014, and was scheduled for a 2015 release.  According to press materials, Michter’s Master Distiller Willie Pratt held back the whiskey for further maturation.    This is the same story we heard for Michter’s 10-year-old bourbon release last year.  Cynics will claim this is pure marketing, but I think there’s truth to this.  If the whiskey’s not ready, the whiskey’s just not ready.

As mentioned above, this release is a single barrel release – something all of Michter’s rye whiskies share.  My sample is from barrel number 16A113.  This limited release rye whiskey is proofed down to 46.4% abv, or 92.8 proof.  As with all of Michter’s products, some filtration is employed.  The mashbill is also not disclosed.  The suggested retail price is $150, but I doubt you’ll find it for anywhere near that, thanks to the current American whiskey market.

The fragrant nose is full of dark brown sugar and baking spices.  It smells rich and sweet.  That sharp rye grain note usually found in rye whiskies is here, but is quite subdued.  Some vanilla and a small banana note round out the nose.  Think bananas foster.  I could smell this all day.  In the flavor department, the rye spice quickly becomes apparent.  Cinnamon, cardamom and nutmeg swirl around a rich foundation of bittersweet brown sugar and creamy vanilla.  Slightly astringent and spicy oak develop toward the back-palate and into the finish, which is  medium-long in length.   There’s some heat at first, followed by that lovely spiced brown sugar and just a touch of mint.

Wow.

To answer the burning question of whether or not this rye whiskey is worth at least $150, I say yes.  A thousand times yes.  This is another exemplary whiskey release by Michter’s.  It’s perfectly proofed to be sipped.  Though I wish the finish were longer, it’s a small nitpick of an otherwise fantastic rye whiskey.  Highly recommended.

9/10
(Note: A review sample was provided by Michter’s.)

And Then There Was Kilchoman
Cask No. 1 in the warehouse at Kilchoman Distillery. Photo courtesy of Kilchoman.

Cask No. 1 in the warehouse at Kilchoman Distillery. Photo courtesy of Kilchoman.

The Kilchoman distillery is the new kid on the Islay block.  Built in 2005, it’s the first distillery built on the Scottish island in over 120 years.  Their first distillate was barreled later that year.

One interesting thing about Kilchoman is that it’s built on a farm, and grows about a third of its own barley.  The rest comes from Islay’s Port Ellen Maltings.  Their website (see link at bottom of this post) lists so much information about the distillation process it will leave a smile on every whisky enthusiast.

Kilchoman whiskies feature no chill-filtering and natural color.  Since the distillery was founded in 2005, clearly none of their whisky is older than 10 years old.  In fact, most are between 3 (the minimum aging to be called Scotch whisky) and 7 years old.

Machir Bay

Photo courtesy of Kilchoman

Photo courtesy of Kilchoman

Named after a beach close to the distillery, Machir Bay is Kilchoman’s core expression.  It’s aged in a combination of bourbon and sherry casks, which is unusual as most of Kilchoman’s whiskies are aged in bourbon casks.  Machir Bay is bottled at 92 proof.

Right off the bat, there’s some fat peaty smoke.  But there’s much more to the nose.  Bold tropical fruit and honey add sweetness, while the bourbon barrel maturation give a bit of vanilla and spice.  All the aromas carry over to the palate.  Bright citrus, smoked fruit and a candy-sweet toffee are the big flavors here, and they work together beautifully.  The finish is a bit on the hot side, probably due to the whisky’s youngish age (there’s no age statement on this whisky).  That continuing theme of sweet smoky fruit continues through the long finish.

I have a soft spot for peated whiskies that are fully or partially matured in ex-sherry casks.  There’s something about that smoked fruit note I enjoy.  Machir Bay is a fantastically rich, sweet and smoky release from Kilchoman.  Recommended!

8/10

100% Islay 5th Edition

Photo courtesy of Kilchoman

Photo courtesy of Kilchoman

Everything about this whisky is Islay.  The barley is grown and malted on Islay.  The water is from Islay.  It’s distilled and aged in Islay.  You get the picture.  This Kilchoman expression is bottled at a hearty 100 proof.  The company’s website states the peat levels here are lower than their other expressions.

Kilchoman 100% Islay is sharper, crisper and overall lighter than Machir Bay.  The nose is all lemon peel and barley grain, with an undertone of smoke.  It’s not a heavy smoke.  Rather, it’s light and helps carry the bright citrus forward.  I also get just a little sweet fruit in the background.  The entry doesn’t have the initial hit of alcohol I expected for a 100 proof whisky.  Instead, the burn slowly develops as Lemonhead candy, grain and light peat in the form of grass quickly become the dominant flavors.  I detect some vanilla towards the end of the mid-palate.  The finish is a little hot, but leaves behind a sweet grain note.

I appreciate what Kilchoman was going for here, but I’m not a huge fan.  It feels a bit too young for my own taste.  That doesn’t mean it’s a bad whisky.  I think it’s the beginning of what could be an outstanding release in a few years.

7.5/10
(Note: Review samples were provided by Impex Beverages.)