Lagniappe Review – Expresiones Del Corazon Tequila
Photo courtesy of Sazerac Company.

Photo courtesy of Sazerac Company.

With Cinco de Mayo nearby, I decided to post a couple of tequila reviews.  Since this is a whiskey blog, a couple of these expressions have rested in either Buffalo Trace or Old Rip Van Winkle barrels.  Of course, I’m talking about Expresiones Del Corazon – Corazon Tequila’s premium lineup.  All are bottled at 40% abv.

Let’s start with Expresiones Blanco.  There is no aging on this one, and only about 5,100 bottles exist.  The nose here carries classic, earthy tequila notes while maintaining a light nature.  I pick up herbs, lemon juice, agave and stewed green fruit.  Taste-wise, there’s something refreshing here.  Waves of citrus and agave lend to a slight minty finish.  A lot of care and expertise was put into the distillation and production of this tequila, and it’s evident in every sip.  Nicely done.  8.5/10

Next up is Expresiones Reposado.  This expression is “rested” in ex-Buffalo Trace bourbon barrels for 10.5 months.  Even in that short amount time, the barrel has managed to shape the flavors of the tequila, mellowing them slightly.  The nose still leans towards tequila blanco, with dominant herbal and agave notes.  A touch of dill, spice and sweet toffee can also be found.  Those herbal flavors also show up on the palate, alongside cinnamon and caramel.  The finish is a bit spicier than the blanco expression.  This one’s a nice balance of mellow tequila blanco and bourbon barrel influence.  8/10

Finally is Expresiones Añejo, aged in Old Rip Van Winkle bourbon barrels for 23 months.  Two years in a bourbon barrel really spice up the tequila.  Ginger, Caramel and herbs rise out of the glass.  It has the most “bourbon” notes of the three expressions, and same goes for the palate.  Spicy caramel, cooked agave and spice (ginger and cinnamon) dominate the palate.  Some lime zest and oak hide in the background.  The long finish carries a nice spiced citrus and herbal note. 8.5/10

My favorite was the añejo, followed by the blanco and reposado.  I’m not generally a tequila fan, but wouldn’t mind sipping on any of these if given the chance again.  If you know me, that’s really saying something.

Thanks to Gemini Spirits & Wine for the samples.

 

Michter’s Barrel Strength Rye Whiskey (2016) Review

Michters Barrel Strength Rye 2016

Michter’s Distillery has released a year’s worth of limited production whiskies, and it’s only May.  So far, 2016 has seen both their limited production 10-year-old rye whiskey and 10-year-old bourbon hit shelves.  Now, add another limited production whiskey to the list, as we’re seeing the second release of their robust barrel strength rye whiskey.  The first bottling came last spring, and it was fantastic.  You can read my review here.

The standard rye expression from Michter’s is bottled at 84.8 proof.  I think it is tasty, but lacks some “oomph”.  That was all corrected with their barrel strength rye.  This single barrel rye whiskey ranges in proof from 110.2 to 114.8 proof.  My sample bottle, from barrel 16D432, comes in at 111.8 proof.  Retail for Michter’s Barrel Strength Rye Whiskey is $75.

Michter’s barrel entry proof is 103 proof, which is lower than a majority of the big producers.  Why does the mean for the flavor of the whiskey?  Bourbon historian Michael Veach explains barrel entry proof at length in a great article on his website.

Rich and mouthwatering is a good description for the nose.  Concentrated aromas of dark brown sugar, allspice, vanilla frosting, and creamy caramel hit your nose all at once.  In a strange way, it sort of reminds me of the nose from a 1980 bottling of Wild Turkey 101 I had a few months back.  That sort of makes sense, as high-rye mashbilled Wild Turkey’s barrel entry proof back then was pretty low.  Michter’s Barrel Strength Rye is full-bodied, coating your tongue in a melange of bold flavors.  What appeared on the nose is also found on the palate.  Think caramelized dark brown sugar and creamy butter on the entry.  Allspice, rye spice, cinnamon stick, and some vanilla extract soon develop mid-palate, as does a touch of oak and black cherry.  This almost comes across as a high-rye bourbon rather than a rye whiskey.  The rich, dark brown sugar/caramel/vanilla/spice flavor combination lacks the overt sharpness of most rye whiskies.  The rye grain shows up in the modest finish, which is a bit dry.

I find that this 2016 release is slightly more enjoyable than the 2015 release, which was a standout rye.  This year’s edition is dangerously drinkable.  No, seriously.  Michter’s Barrel Strength rye whiskey is one you will fall in love with instantly.  Spoil yourself and pick up a bottle.

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

A Few Derby-Inspired Cocktails

With the Kentucky Derby right around the corner, Diageo shared some bourbon cocktails I thought I’d pass on.  Cheers!

Harper’s Bet

Developed by Mark Corley, The Silver Dollar in Louisville, Kentucky

Photo courtesy of Diageo.

Photo courtesy of Diageo.

  • 1.5 oz. I.W. Harper Kentucky Straight Bourbon Whiskey
  • .5 oz. Grenadine
  • .5 oz. Lemon juice
  • .5 oz. Grapefruit juice
  • 3 Dashes Orange bitters

Shake and strain over fresh ice in an old fashioned glass.  Garnish with a lemon wheel.

Vinceremos Julep

Developed by Marie Zahn, Hawthorn Beverage Group

Photo courtesy of Diageo.

Photo courtesy of Diageo.

  • 1.25 oz. I.W. Harper Kentucky Straight Bourbon Whiskey
  • .75 oz. Amontillado Sherry
  • 1 tsp. Ginger syrup
  • 8 mint leaves and 3 fresh mint sprigs

Lightly muddle mint and ginger syrup, add other ingredients and top with pebble/crushed ice.  Swizzle briefly and top with more ice.  Garnish with three mint sprigs and straw.

Blade in the Bluegrass

Developed by Michael Harper, OBC Kitchen in Lexington, Kentucky

Photo courtesy of Diageo.

Photo courtesy of Diageo.

  • 1.3 oz. Blade and Bow Kentucky Straight Bourbon Whiskey
  • 1 oz. Roasted peach-infused simple syrup
  • 6-8 mint leaves
  • crushed ice

In shaker, add mint leaves and roasted peach-infused simple syrup.  Gently muddle ingredients to express essence of mint.  Add freshly cracked ice and Blade and Bow.  Shake well.  Crush fresh ice and pack into Julep Cup.  Fine strain drink over crushed ice in Julep Cup.  Garnish with fresh mint sprig and bruleed slice of peach.

Thoroughbred Special

Developed by Adam McCraith, OBC Kitchen in Lexington, Kentucky

Photo courtesy of Diageo.

Photo courtesy of Diageo.

  • 1.3 oz. Blade and Bow Kentucky Straight Bourbon Whiskey 22-year-old
  • .5 oz. Honey simple syrup
  • 5-7 Mint leaves
  • Sparkling brut to finish

In mixing glass, add mint leaves and honey simple syrup.  Gently muddle ingredients to express essence of mint.  Add freshly cracked ice and Blade and Bow 22-Year-Old.  Stir well.  Crush lavender infused ice, and pack into Julep Cup.  Fine strain spirit over crushed lavender ice in Julep Cup.  Top with sparkling brut.  Garnish with sprig of lavender and mint.

The Bulleit Mint Julep

Photo courtesy of Diageo.

Photo courtesy of Diageo.

  • 1.3 oz Bulleit Bourbon (or Bulleit Rye for a different twist)
  • 1 tsp. Sugar
  • 5-6 Mint leaves
  • Crushed ice
  • Julep cups or rocks glasses

Muddle mint leaves, sugar, and splash of water in a julep cup or rocks glass.  Add Bulleit bourbon, water, and fill cup with crushed ice (10-20% over rim of cup, like a snow cone) and stir.  Garnish with a sprig of fresh mint, add a small drinking straw, and serve with a napkin.

The Paddock

Developed by Destinee Almonte, No Vacancy LA

Photo courtesy of Diageo.

Photo courtesy of Diageo.

  • 1 oz. The Gifted Horse American Whiskey
  • .25 oz. Velvet Falernum
  • 1 Quarter roasted pear
  • 2 Bar spoons sugar
  • 1 Dash Cardamom bitters
  • Topped with soda

Garnish with a sugared pear.