Beam Suntory

Laphroaig Select Single Malt Review

Laphroaig Select

Laphroaig Select is an ode to the distillery’s history.  According to their website, Ian Hunter, the last family member owner of the Laphroaig, was one of the first distillers to select bourbon casks to age his whisky in.  He would then marry this whisky with Laphroaig traditionally matured in European casks.

This new expression of Laphroaig is a blend of whiskies matured in different types of casks: Oloroso sherry butts, American white oak (non-filled with bourbon), PX seasoned hogsheads, quarter casks and first fill bourbon casks.  They created six different blends.  Members of Friends of Laphroaig, the distillery’s whisky club, voted for their favorite, gave it a name and voila!  We have Laphroaig Select.

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Booker’s Bourbon “Center Cut Batch” (2015-03) Review
Photo courtesy Beam Suntory

Photo courtesy Beam Suntory

Uncut and unfiltered – a great way to experience bourbon at its rawest.  Booker’s was one of the first, if not the first, barrel-proof bourbons on the modern market.  The third batch (2015-03) of Booker’s bourbon is known as “The Center Cut”.  This refers to Booker Noe’s favorite part of the rickhouse, where Booker’s bourbon is aged.  Fred Noe, Booker’s son & current Master Distiller at Jim Beam, called upon a team of whiskey experts, enthusiasts, and writers to help him select this batch.  This batch is aged for 7 years, 2 months and 28 days, and bottled at 127.2 proof.

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2015 Tales of the Cocktail: Beam Suntory Jul(e)p Hour

Suntory whisky lineup

The entire Beam Suntory world whisky portfolio was on display at a special event deemed “Jul(e)p Hour”.  As I walked into an old house on Royal Street in the French Quarter, I was met with the familiar sounds of New Orleans coming from a piano player in the corner.  In this room, Beam Suntory’s Master Mixologist was mixing up a world whisky julep, featuring Auchentoshan Single Malt Scotch, Alberta Dark Rye Canadian Whisky, Jim Beam Bonded Bourbon, & Hibiki Harmony Japanese Blended Whisky.  You know what, it was pretty tasty.  This frankenstein concoction evolved nicely as the ice melted, bringing a level of complexity I don’t get in the standard bourbon mint julep.

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