Wyoming Whiskey Single Barrel (2016) Review

Wyoming Whiskey is a craft whiskey brand that’s been picking up some steam lately.  I see the name come up more and more as I read through whiskey publications and social media.  Everything used to make this whiskey comes from Wyoming.  Based in Kirby, Wyoming, the distillery’s lineup includes a small batch bourbon, the occasional single barrel bourbon, and a just announced sherry cask finished bourbon.  

This single barrel bottling is their second, with 400 cases now available throughout Illinois, Minnesota, New Jersey, New York, Wisconsin and Wyoming. This 2016 bottling is more than double in size than the original November 2015 release, which the company said sold out before it hit shelves.  Wyoming Whiskey Single Barrel retails for $59.99.

The nose here is really nice, with hints of honeyed grain, vanilla cream, ground cinnamon and an elegant floral note.  It almost smells more like a light bodied, well aged single malt than it does a bourbon.  The palate says differently:  sweet buttered corn, Mexican chocolate, fresh basil leaf and vanilla bean.  The finish is long, with a small burst of spice, followed by some mint.

I am really digging Wyoming Whiskey’s Single Barrel Bourbon.  It’s aroma is completely different than any other bourbon I’ve tried.  On the palate it’s rich and has a creamy mouthfeel.  Too bad distribution is limited to six states.  If you see this one and want to try something different (and delicious), pick up a bottle.  8.5/10

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

Glenmorangie Bacalta Whisky Review

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Image courtesy: Glenmorangie

I love experimentation in the whisky world.  Sure, the end result may not necessarily please, but the the fact that whisky makers are playing around excites me.  For quite some time now, Glenmorangie has developed a reputation for bringing some fantastic wine cask-finished whiskies to market.  In my book, Dr. Bill Lumsden is a top innovator when it comes to cask management.  The man can do some magical things with different types of casks.  The distillery’s standard lineup alone feature whiskies finished in sherry casks, port casks, and Sauternes casks.  Then take a look at Glenmorangie’s annual Private Edition releases.  They usually (but not always) feature a secondary maturation in a wine cask.  The 2017 addition to the Private Edition lineup is Bacalta.

Bacalta (Gaelic for ‘baked’) starts life off in ex-bourbon casks.  It then matures for a short undisclosed period in custom ex-Malmsey Madeira wine casks.  Malmsey wine is considered to be the sweetest of Madeira wines.  These casks are seasoned with Malmsey wine and baked outdoors in the sun for two years.  The wine was emptied and the casks shipped to Scotland, where they were filled with already matured Glenmorangie whisky.  The resulting whisky is bottled at 46% abv and is non-chill filtered.

I had the pleasure of tasting Bacalta the week before its worldwide launch at a local Glenmorangie tasting.  Though my palate was a bit exhausted after trying the entire Glenmorangie lineup before, my first impressions of Bacalta were positive.  I found it richly sweet, but not cloying.  It was also very fruity.  I’ve since spent more time with the whisky.  My first impression was correct.

The nose has hints of ripe peaches, marzipan, vanilla and some spice.  Dried apricots and berries add a fruitiness to a creamy custard base.  Ginger liqueur, honey, and crisp lemon zest are showcased on the mid-palate.  The medium finish features caramel chews, light wine, and fresh mint.

To me, this is the definition of a dessert whisky.  It’s quite lovely.  The Madeira wine cask finish plays really well with the light style, bourbon cask-matured whisky that comes out of the Glenmorangie distillery.  Very well done, and very much recommended!  9/10

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

Aberlour A’Bunadh (Batch 54) Whisky Review

Oh glorious Aberlour A’Bunadh, where have you been all my whisky-drinking life? 

Okay.  Let me back up and tell you about the whisky, and why it is a new favorite of mine.

Located in the Speyside region of Scotland, Aberlour Distillery has been making whisky since 1879.  Their stills are onion shaped, which produce a dense spirit.  Aberlour’s core lineup includes a 12yo, 16yo, 18yo, and this cask strength A’Bunadh. The latter, and subject of this review, is bottled at cask strength and is non-chill filtered.  Batch 54 comes in at a hearty 60.7% abv.  A’Bunadh spends it’s entire life maturing in Oloroso sherry casks.  In other words, a cask strength sherry bomb!  Let’s dive into specifics.

The nose features a slightly waxy character, with hints of dry sherry, raisins, nuts, citrus and some ginger.  On the palate, a splash of water really opens this whisky up.  It’s dominated by notes of dried fruit, cocoa, dark toffee and oak spice.  A touch of orange peel shows up faintly, and oak tannins appear on the back of the palate.  The long finish features spiced fruit cake and bittersweet dark chocolate.  

What a rich, decadent whisky!  A’Bunadh is the only Aberlour whisky that matures exclusively in sherry casks.  All others spend some time in ex-bourbon casks.  That really sets this bottling apart.  As this whisky is batched, each release will be slightly different.  Just makes me want to try subsequent batches.  8.5/10

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