Reviews

Highland Park Full Volume Whisky Review

Just in time for the holidays, Highland Park has released their newest creation – Full Volume. The distillery compares the creation of Full Volume to that of producing music. How’s that? It’s about keeping balance while delivering full, big flavors. Same with music. You want the final mix to sound balanced and, even when played at full volume, without distortion.

The distillery is known for exclusively using ex-sherry casks for maturing whisky. This is where Full Volume makes a left turn. It is created using only ex-bourbon casks. Two hundred barrels and 250 hogsheads, to be exact. The casks were filled in 1999 and the whisky bottled in 2017. Eagle eyed readers will notice the lack of an actual age statement. If this whisky were 18 years old, I think Highland Park would proudly tout that. Just putting that out there for those who care. Age statements don’t mean as much to me as the quality of whisky in the bottle.

The nose on this pale golden whisky is incredible. Bourbon barrel influences of soft vanilla and coconut complement Highland Park’s signature floral and heathery peat character. A bit of light toffee and sweet oak relax in the background. Bottled at 47.2% abv, Full Volume has oily legs for days. Creamy vanilla, lemon tart, and cinnamon toast form most of the flavor profile. Touches of light smoke and leather appear in the background. The finish is medium in length and rather clean in nature, leaving behind lingering hints of lemon custard, light baking spice, and a wisp of smoke.

Full Volume is a delightful deviation from the distillery’s profile of sherry cask maturation. Kudos to Highland Park for bottling this release higher than 40% abv. The blender was after balance and that’s what he achieved here, especially for the $110 retail price. Wonderful stuff! 8.5/10

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

Cooper & Thief Red Wine Review

As America’s fascination with bourbon continues to thrive, companies look for ways to creatively and successfully incorporate America’s native spirit. We know of whiskies that age in wine barrels. One new trend in the wine world is resting wine in ex-whiskey barrels. Cooper & Thief does just that. Their red wine blend, comprised of 38% Merlot, 37% Syrah, 11% Zinfandel, 7% Petite Sirah, 4% Cabernet Sauvignon and 3% other varietals, rests in ex-bourbon barrels for three months and bottled at 17% abv. Maybe the bourbon barrel contributes slightly to this higher-than-average proof?

On the nose, hints of dark fruit jam, vanilla bean and sweet oak are most dominant. I pick up typical red wine hints of raspberries and burnt orange peel on the palate, as well as a healthy undercurrent of dark caramel with some light oak tannins on the backend. The velvety mouthfeel make this red wine a pleasure to sip.

I really like this one. The wine characteristics balance nicely with the bourbon barrel contributions. In other words, the wine is still the star here, while the caramel, vanilla and oak notes simply help elevate the fruit notes found in the wine. At about $25 a bottle, Cooper & Thief offers great value for what’s in the bottle. This is one to bring to that holiday dinner party this holiday season. Recommended!

Thanks to Cooper & Thief for the sample. As always, all thoughts and opinions are my own.

Son of a Peat Whisky Review

Online spirits club Flaviar has released their first ever private label whisky, Son of a Peat. The blended malt is comprised of eight malt whiskies from Islay, Island, and Speyside distilleries. Bottled at 48.3% abv, the NAS Son of a Peat is a 1,500 bottle run available only to Flaviar members for $60. Bonus points for no caramel coloring and non-chill filtering.

The nose is ripe with aromas of bonfire smoke, lemon zest, orchard fruits and cinnamon toast. The higher-than-standard proof provides a bold tasting experience featuring initial hints of toffee, lemon cake and crisp apples, as a meaty smoke note builds to a crescendo. A bit of spice ramps up on the backend towards the finish, which is long, smoky and slightly sweet.

I came in with no expectations and left pretty impressed. Son of a Peat is a relatively complex peated blended malt that would work equally as a sipper and a mixer. There is a slightly youngish quality about it, but that works in this whisky’s favor. More of those lovely peat notes we love are beefed up as a result. Bottom line: Son of a Peat is a steal at $60. If you’re not already a Flaviar member, you may want to quickly reconsider. 7.5/10

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