Reviews

Review: Booker’s Bourbon 2018-01 (Kathleen’s Batch)

The first of four 2018 batches of Booker’s is hitting shelves now. Batch 2018-01, also known as “Kathleen’s Batch” is a Booker’s Roundtable selection, picked with the help of longtime Beam employee Kathleen DiBenedetto. She helped with the launch of the Jim Beam Small Batch Collection with Booker Noe and was also the collection’s first brand manager. This bourbon’s namesake took DiBenedetto under his wings and made her learn every step of the bourbon-making process. In 2015, she was inducted into the Kentucky Bourbon Hall of Fame. Clearly, DiBenedetto is no stranger to whiskey.

Now for this particulars of this batch. Kathleen’s Batch is six years, three months, and 14 days old. Those are the youngest barrels in the batch. Barrels come from five production dates and culled from three warehouses. As always, Booker’s is uncut and unfiltered.

Like every batch of Booker’s before it, the nose here is fantastic. Buttered sweet corn bread and maple syrup give way to vanilla and aromatic toasted oak. The palate is equally inviting. Brown sugar and pecan-topped coffee cake kick things off followed by waves of dried fruit, oak spice, and that Booker’s trademark vanilla. A touch of bittersweet barrel char hit the back palate along with medium roast coffee beans. The long, warming finish is sweet and slightly dry, with a lingering rich caramel and sweet oak note.

Damn, this is good. This batch of Booker’s comes across as richer and a bit sweeter than previous batches of late. The Booker’s Roundtable picked a wonderful batch that is still “Booker’s” in every sense while offering something extra. Booker’s is a batched product. BUT…here it’s like if all Booker’s was a single barrel product and this particular batch was a honey barrel. It’s that good. This one will be hard to beat. Wow. 9/10

Bookersbourbon.com

Thanks to Beam Suntory for the sample. As always, all thoughts and opinions are my own.

Book Review: Canadian Whisky: The New Portable Expert

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Until fairly recently, I didn’t know much about Canadian whisky.  Anything beyond Crown Royal or Canadian Club was pretty much foreign to me. But thankfully Davin de Kergommeaux is here to help.

In the second edition of his popular book, Canadian Whisky: The New Portable Expert, de Kergommeaux caters to a wide audience, ranging from whisky novices to whisky nerds. Many whisky books feature a section explaining grains, fermentation, distillation, and aging. De Kergommeaux’s writing style provides a very detailed, but not intimidating, look at the whisky-making process. Those just getting into whisky will appreciate the ease with which de Kergommeaux writes.

History buffs will relish the book’s journey into Canadian whisky’s past. Starting with Canada’s first distilleries, de Kergommeaux follows how the spirit evolved to what it is now, highlighting key figures along the way. Readers also get treated to in-depth and intimate profiles of Canada’s eight major distilleries as well as new upstarts.

In addition, Canadian Whisky: The New Portable Expert features tasting notes for more than 100 Canadian whiskies. It’s welcome addition to those looking to expand their Canadian whisky experience, as the majority of the whiskies featured will likely be unknown to American drinkers.

Word’s out: the world is embracing Canadian whisky. That is thanks in part to people like de Kergommeaux, who travels the world to spread Canadian whisky love. De Kergommeaux’s immense passion for his country’s whisky is only matched by his vast knowledge on the subject. It is evident on every page of this must read book. Canadian Whisky: The New Portable Expert is THE authoritative guide to understanding and enjoying Canadian whisky. Highly recommended!

Canadian Whisky: The New Portable Expert is available now.

Thanks to Appetite by Random House for the review copy. As always, all thought and opinions are my own.

Review: Copper Dog Blended Malt Whisky

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First thing’s first:  what’s a copper dog?  Back in the day, distillery workers needed a way to sneak some whisky.  One of the more popular methods was taking a piece of copper tubing and soldering a penny on one end.  When no one was around, they’d pop the bung on a cask and dip the “copper dog” into it.  Once filled with whisky, the copper dog was sealed with a cork, dropped down the worker’s pants.  Hey, people will always find a way to have their dram of whisky.  Ingenious!

Onto the whisky.  In 2014, Piers Adams purchased the Craigellachie Hotel in the Speyside region of Scotland.  As you’re aware, Speyside features the highest concentration of distillieries in that country.  Adams named the hotel pub “Copper Dog” and sought out the creation of a whisky.

Adams teamed up Stuart Morrison, master blender of Copper Dog, to come up with a new whisky blend.  The resultant blended malt features whiskies from at least eight Speyside distilleries of various ages and cask types.  It’s bottled at 40% ABV and priced at about $32.99.  And I’ve got to say, it’s quite good.

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Copper Dog’s nose features hints of spiced pears and crisp apples, alongside toffee and vanilla and some baking spice.   The palate features similar notes – orchard fruits, spice, and vanilla.  There’s also an element of dried fruit, which indicates some sherry casks.  It’s low proof still yields a slightly creamy whisky.  The finish has hints of dried fruit, spice, and just a touch of oak.

It’s Speyside in a glass, and damn easy to drink.  I found it flavorful enough to drink on its own, though the marketing and price seem to skew towards using Copper Dog in cocktails.  The Old Fashioned I made with it was nice enough, but I’ve quite enjoyed it neat ever other time.  Having spent a bit of time with Copper Dog, it has kind of become one of my ‘house whiskies’.  Now, if Copper Dog would only make it to Louisiana…    8.5/10

Thanks to Copper Dog for the sample.  As always, all thoughts and opinions are my own.