Review: The GlenDronach Port Wood
Photo courtesy of The GlenDronach

Readers of this blog know I’m a fan of The GlenDronach distillery, with its rich, luscious sherried profile. How can not be a fan? The distillery’s latest is Port Wood, which sees primary maturation in a combination of Pedro Ximénez and Oloroso sherry casks followed by a secondary maturation in Port pipes from Portugal’s Douro Valley. If this doesn’t read like Christmas in a bottle, I don’t know what does.

Bottled at 46%, the aromas pour out of the glass. The maturation in all those different casks gives the nose a touch more aromatic character. Lots of ripe dark fruit add a freshness to an undercurrent of sweeter blackberry jam. There’s also a bit of wood spice and toffee found here. Taste-wise, strawberry jam provides a fruity backbone. The dried fruit underneath are balanced by wood spice, toasted almonds, and a feint hint of orange peel. Port Wood has a nice mouthfeel – not too thin, not too syrupy. The finish is lifted by a sprinkling of baking spices and black cherry.

Master Blender Rachel Barrie has crafted a beautiful whisky here. It’s fruity but not too sweet, which can sometimes be difficult to pull off. Add the aromatic spices and GlenDronach Port Wood is a winner and an easy recommendation, especially at its SRP of $89.99.

Whatever’s left of this sample is going to be my Christmas pour. Hopefully I have enough to last until then. Jeff, I know you’re reading this – would you be so kind as to hold a bottle for me?

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

Review: Maker’s Mark 101

It’s not very often Maker’s Mark releases a new expression, so it’s pretty big news when they do. A few years ago, Maker’s put out a 101 proof version of their beloved bourbon on the travel retail market, and it seemed popular enough. Now, for a limited time, Maker’s Mark fans can find this 101 proof bourbon on their store shelves. That’s certainly a reason to jump for joy.

The ‘standard’ Maker’s Mark is bottled at 90 proof, so do 11 more proof points make that much of a difference, especially when there’s a cask strength version also available? Yes, it most certainly does.

The hike in proof adds a slightly darker, richer character, resulting in hints of vanilla, dark caramel, fruit, and lots of spice, though not as much as say Maker’s 46. On the palate, that standard Maker’s Mark profile – soft caramel, vanilla and fruit – see a boost in flavor, especially the fruit and spice side. The extra proof makes for a richer mouthfeel, perfect for sipping. The finish isn’t too long or too warming, though it carries lingering bittersweet caramel apple and spice notes.

Between this, the standard 90 proof expression, and the cask strength release, I sort of prefer this one. The former drinks a little too easy, while the latter, though most flavorful, requires me to add a splash of water. Honestly, sometimes I’m too lazy to add a splash of water to my whiskey. So in terms of proof and flavors, Maker’s Mark 101 does it for me. The price is especially eye-catching with an SRP of $39.99. This seems to be a limited release only during the holidays, but I have my fingers crossed that it make the lineup permanently.

Thanks to Maker’s Mark for the sample. As always, all thoughts and opinions are my own.

Review: Michter’s Toasted Barrel Finish Rye (2020)

For the last several years, Michter’s has knocked it out of the park with their toasted barrel finished whiskies. While they were all of outstanding quality, the one that stood out for me was their Toasted Barrel Finish Rye Whiskey. There was something special about it. Here’s what I wrote about their 2017 release:

The nose is ripe with dark brown sugar, vanilla and a cornucopia of baking spices.  The latter is more pronounced here than in Michter’s Barrel Proof Rye.  On the palate, this toasted barrel-finished rye comes across as rich and bittersweet.  Dark caramel and burnt sugar kick things off, followed by lovely toasted rye bread and a cabinet full of baking spices like allspice, cloves, nutmeg and cinnamon.  A layer of vanilla cream acts as a counterbalance against all the spice.  The medium-length finish features spiced caramel and a touch of smoke.

Sounds great, doesn’t it? Part of the reason is the quality of those custom toasted barrels, which were made from 24 month seasoned wood. The barrel finishing adds layers of baking spice and vanilla richness to an already bold rye whiskey. That rye whiskey also obtains its richness from a lower barrel entry proof. Michter’s new make spirit enters the barrel at 103 proof as opposed to the standard 125 proof used by a lot of other distillers.

Michter’s Toasted Barrel Finish Rye is bottled at cask strength, with the average bottling proof sitting around 109. My sample bottle came in at 110 proof, though it drinks more like a 95 or 100 proof whiskey. As far as tasting notes, I’m keen to ask you to refer to my notes for the 2017 release above. My 2020 sample shows very slight subtleties, such as a touch of burnt orange peel in the mid-palate. After all, these are single barrel releases so slight variance is to be expected. But this goes to show the strict tolerances in keeping their flavor profile intact between releases. Kudos to the Michter’s team. For a suggested retail price of $85, you can’t find a much tastier rye on the market.

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