Oh Taste & See: Wild Turkey 81 Bourbon

Wild Turkey, long known for its signature 101 proof bourbon, recently launched a new bourbon known as Wild Turkey 81. They've also launched a big ad campaign featuring the catchphrase "Give 'em the bird," and if you haven't seen the TV ads yet you should because they're kinda clever - I've linked to them at the bottom of this post. Wild Turkey 81 was crafted by Eddie Russell (son of long time Wild Turkey master distiller Jimmy Russell) to be a highly mixable bourbon that will appeal to more bartenders and mixed-drink drinkers than to the 'straight and on-the-rocks' crowds.

I tend to enjoy all the Wild Turkey products that I try, and I'm especially fond of the 10 year old Russell's Reserve. I wasn't disappointed by Wild Turkey 81 which turns out to be a perfectly acceptable bourbon for drinking straight or on the rocks, although I can see where its bright and poppy flavor profile would make it a good match for mixed drinks. The 81 proof also makes it less dangerous than the 'just for big boys' 101, that can quickly get you in trouble if you have more than one or two.

Color: Wild Turkey 81 has a classic, caramel to amber-brown bourbon color to it. It looks clean and light when compared to some older bourbons.

Nose: The nose is fruity and light, but still 100% classic bourbon with hints of vanilla, oak, sweet grains, and oranges.

Flavor: This is a smooth, crisp bourbon with sweet, fruity notes of bananas, apples, and oranges. There's also a decent spiciness with pepper, cinnamon, and black tea flavors that give a nod to the signature rye-heavy flavor profile of Wild Turkey's products. The most dominant flavor is a light, sweet honey taste that makes this a very easy sipper and would certainly lend that classic bourbon-sweetness to any cocktail.

Finish:The finish lingers for a long while and gets warmer and warmer before fading away. You're left with long-lingering caramel, honey, and spices.

Oh Taste & See: Wasmund's Single Malt Whisky

A few weeks ago I wrote about my recent visit to Copper Fox Distillery in Sperryville, VA, and today I'll taste their Wasmund's Single Malt Whisky as the third and final installment in my series of three American, craft, malt whisk(e)y's. The first two I reviewed were Edgefield Distillery's Hogshead Whiskey from Oregon and MB Roland's Malt Whiskey from Kentucky. Wasmund's is the outcast of this trio since it drops the 'e' from whiskey, but that's not the only thing that makes it different.

For one thing, this is a soup-to-nuts, produced-in-house whiskey. Copper Fox's Rick Wasmund malts his own barley in-house, sourced from nearby farms, and dries it in a kiln fired by apple and cherry wood. As far as I know he's the only distillery in the world doing that. He also brings some non-traditional wood into the aging process, and in only 14 months of barrel-time turns out a very classy and unique whisky.

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Oh Taste & See: MB Roland Malt Whiskey

This is the second of my three-part American craft-distilled malt whiskey tasting. My first was Edgefield Distillery's Hogshead Whiskey from Oregon, and today I'm tasting MB Roland's Malt Whiskey from Kentucky. The MB Roland distillery is just outside my hometown, and you can read about my visit there by clicking here. Their malt whiskey is a very small batch product, and is totally unique in that the mash bill is not 100% malted barley, but a blend of malt, rye, and corn with malt being the majority grain. It is also aged in new, charred oak barrels like a bourbon which is unusual for malt whiskeys.

This unique recipe leads to one of the most singular whiskeys that I have tasted. It is unlike anything else; charting its own little path down the whiskey road. This is precisely the type of innovation that small distillers like MB Roland can bring to market, and I applaud them for trying something so innovative.

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Oh Taste & See: Edgefield Distillery Hogshead Whiskey

I noticed recently that I had accumulated a few bottles of small-batch, craft-distilled malt whiskeys, so I thought I'd taste them all, three posts in a row, and offer you a comparison. First up is Hogshead Whiskey from Oregon's Edgefield Distillery. Edgefield Distillery is part of the McMenamins empire which operates hotels, pubs, breweries, wineries, and theaters throughout Oregon and Washington. Hogshead Whiskey is made in a small, dark, barn-like distillery at the Edgefield resort property that McMenamins operates in Troutdale, OR.

Hogshead Whiskey is a very small batch product distilled from the same barley malt used in some of McMenamins' beers, and aged 'to-taste' in used barrels. It is available at any of McMenamins' pubs or restaurants or at a couple of the hotel gift shops, but that's it...so don't get your hopes up about finding a bottle at your corner liquor shop. Here's what I think about it:

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Northern Virginia Distillery Double-Dip: Catoctin Creek & Copper Fox

A couple weeks ago I was in Northern Virginia and I had the chance to stop in for a visit at two very cool micro-distilleries that are turning out some very tasty and unique whiskies. While in the area I did some camping and hiking in Shenandoah National Park which felt like real 'mountain moonshiner' territory, so I think it's appropriate that good, legal whisky is being made in the hills just outside the nation's capital.

The first distillery I visited was Catoctin Creek Distillery in Purcellville, VA, a tiny town about twenty miles northwest of Dulles International Airport and a stone's throw from the West Virginia line. Catoctin Creek was founded in 2009 by a husband and wife team, and from what I could tell, she seems to be the head distiller, which is cool to see.They're located in a small warehouse space in an unassuming industrial park, a lot like Philadelphia Distilling Company which I visited last year. While the space might be small they make the most of it. Up front is a tasting room and gift shop, and in back there's a shiny, German-made copper still of about 100 gallon capacity, a corner full of aging 30 gallon barrels, and a temperature-controlled tent used for fermentation.

All of Catoctin Creek's currently-available products are made from organic rye from Kansas, but through some very creative distilling tricks they are able to make the most of this one simple ingredient. They produce both aged and unaged rye whiskies as well as a really crisp and tasty rye-based gin. They also make some fruit brandies and liquors which I heard great things about, but they didn't have any available when I visited. There was a big crowd in the tasting room on the Saturday that I stopped by, with folks visiting from as far away as Germany. Everyone got a taste of the Mosby's Spirit unaged rye, the signature Roundstone Rye (aged in 30 gallon white oak barrels), and the Watershed Gin. All three were very good, and I brought home a bottle of the Roundstone Rye which I will review for you soon. For more on Catoctin Creek check out there website, or just pop in for a visit like I did.

The second distillery I visited was a real treat for me since it was pretty much exactly how I would design a distillery given unlimited cash. Copper Fox Distillery is located a bit off-the-beaten-path in the small, artsy town of Sperryville, VA, but it's not difficult to find. It's not far from Shenandoah National Park, so it's a nice stop-off when heading to or from that area. Beyond making good whisky, Copper Fox is a cool place to visit. The distillery has been in operation for a little over five years, and occupies an old, barn-style building in a secluded compound of three or four similar buildings - one of which houses an antiques store. The tasting room is small, but very cute and not only sells whisky, but also miniature models of the Copper Fox delivery truck that sits outside the distillery. Outside the tasting room there's a really nice sitting area with a true man-cave vibe that makes you want to hang out for hours. Copper Fox is also one of the only distilleries in America (maybe the only?) where you can see a small-scale malting operation, just like you might see in Scotland.

Copper Fox takes a soup-to-nuts approach to making its distinctive whiskies, from malting it's own barley which is grown by a nearby farmer to aging its whiskeys in a unique process using apple and cherry wood alongside traditional oak. Copper Fox's products include both aged and unaged versions of Wasmund's Single Malt Whisky and Copper Fox Rye, and they have a bourbon coming soon which I can't wait to try. I encourage you to check their website for more info on tours and tastings, and check back here for a review of the bottle of Wasmund's Single Malt Whisky that I brought home.

I guess it's true what they say...Virginia is for (whisky) Lovers.

Whisk(e)y Event Season is Approaching

As fall approaches so do the annual series of whisk(e)y festivals, events, and celebrations. I'm not sure why they all seem to fall during the same few months every year - at least in the Northeast - but it makes for a fun time!

First up is the Whisky on the Hudson dinner cruise in New York City on September 8th. What could be better than whisky and dinner on a boat, and early September is usually perfect weather-wise or this type of thing. For more info go to http://www.whiskyguild.com/newyork.html

As November approaches, it gets cooler and the events move indoors. First up on November 1st is the big one, Malt Advocate's annual Whisky Fest New York. This year's Whisky Fest is the 14th annual, and if you can only make it to one of these events, this one is the biggest and baddest. More info can be had here: http://www.maltadvocate.com/whiskyfest.asp

Finally, on November 15th, right here in the City of Brotherly Love, is the 2011 Philadelphia Whisky Festival. You can read my rundown of last year's Philly festival here, and I'm sure this year's fest will be even bigger and better. For more info on this year's Philly festival go to http://www.phillymag.com/whiskeyfest/index.html.

Hope to see you out at the tasting tables this fall!

Oh Taste & See: Caol Ila 12 Year Old Single Malt Scotch

If you read this blog frequently you know that I drink a lot more American whiskey than I do Scotch whisky, but when the stars align there's nothing that compares to a big, peaty Islay single malt. On a cold night by a smoky campfire or in celebration of any major milestone serious Scotch like Caol Ila's 12 Year Old single malt is the natural way to go.

The original Caol Ila distillery was built in 1846, but the current distillery has only been around since the 1970's. It overlooks the sound between Islay and Jura, and is currently owned by global spirits-giant Diageo. Although not the most widely known Islay single malt, Caol Ila is highly regarded by critics and connoisseurs and is actually a decent value at around $60 per bottle.

Color: Caol Ila is a relatively light whisky in terms of flavor, proof (86), and color, and you're clued-in to this right away by the pale, yellow-straw hue as you pour it into the glass. Based on color you'd guess that it is younger than its 12 Year age statement, but nosing and tasting it will renew your faith in its age.

Nose: The nose on Caol Ila is very powerful, but not quite as dominating as some other Islay malts - it's still\ a serious Islay whisky, but turned down just one notch so that you can hear what's going on behind the peat. There are notes of damp, muddy grass, hints of honey, leather and springtime rain. The peat is out front, but plays well with the other aromas, especially as the drink sits for a bit.

Flavor: Caol Ila is a light, clean tasting single-malt. The flavors are mostly peaty and smoky, but I also taste buttered corn, honey, some oaky-tannins, and a bit of sweet malt. It's a relatively simple-tasting whiskey, but it's very well balanced and enjoyable, even a bit refreshing which isn't what you expect in an Islay whisky.

Finish: The peat flavors linger for a while along with cinnamon and spice later in the finish. Overall the finish is very long and this whisky is at its best towards the final fade-away, encouraging you to take that next sip and start the process all over again.

Oh Taste & See: Wathen's Single Barrel Bourbon

Wathen's Kentucky Bourbon is one of those whiskeys that is a bit hard to figure out, at least in terms of exactly where, how, and by whom it was made. The bottle says that it was distilled in Kentucky, but it also says "Bottled By Charles Medley Distillery, San Jose, CA". To add further confusion, Wathen's website claims that the Charles Medley Distillery is in Owensboro, KY. That distillery is definitely there, and is owned by the Angostura company (of bitters fame) but I can't find any evidence that it has actually produced Bourbon in the recent past.

To add to the confusion, the bottle gives no age statement, so there's no way to work backwards to when this bourbon was made. So, I'll assume that Wathen's, in its current form, is made by one of the major distilleries and that the California-based company is merely the owner of the brand. If I had to bet on which distillery it comes from I would go with Buffalo Trace in Frankfort, but I'd love to hear a more definitive answer to this question. For now check this out for more on this part of the story.

All that mystery aside, there's no mystery as to the quality of the bourbon inside my Wathen's bottle - it is excellent. In fact this is one of the best bourbon's I've tried in a long time, and I wouldn't hesitate to pick up another bottle the next time I see one since it's fairly priced for a single-barrel bourbon at $37.99.

Note: This is a single barrel bourbon, so it could vary greatly from one batch to another. My bottle is listed as being from Barrel Number 304, bottled on 3/7/11.

Color: Wathen's has a classic, deep orange color reminiscent of polished maple furniture. Not too dark or too light, but a just right middle-ground.

Nose: The nose is a classic essence of sweet bourbon. There are hints of citrus, orange marmalade, vanilla, and oak. It's a clean, fresh aroma.

Flavor: Wathen's has a rich flavor that starts out sweet with raisins, vanilla, cherries, and oranges and then opens up to nice hot peppers and spice. A very smooth and pleasant bourbon to sip, and all the flavors hold up well to a couple cubes of ice for a hot summer day. Overall it's sweet without feeling sticky or heavy.

Finish: There's a nice bit of spicy burn on the tongue as the taste fades. The finish is smooth with long-lingering spice and grape flavors.

Overall this bourbon reminds me of another of my favorites, 1792 Ridgemont Reserve, because it provides plenty of complexity in a very smooth, easy-drinking bourbon that still has some bite to it. Hopefully one day they'll tell us the full story on this delightful bourbon.

Whiskey Book Review: The Social History of Bourbon

Disclaimer: this book took me a long while to get through, so I apologize to the author if I forget anything from the first half. Given that The Social History of Bourbon by Gerald Carson was published in 1963, I thought it would be acceptable to take my time with it since nothing in there could be late-breaking news. Like many a well-aged bourbon, this book went down just fine as a slow and easy sipper.

The Social History of Bourbon attempts to tell the story of bourbon from its humble beginnings as unaged corn whiskey on the American frontier to its revered place in the society of the early 1960's (when the book was originally published). It's interesting to read about bourbon from the perspective of a time when it was not at the peak of its popularity. I would say that bourbon is much more popular today that it was when this book was written, making the book itself an interesting historical artifact.

Nothing in this book is new to a reader with a basic understanding of American whiskey history, but the author does use numerous detailed anecdotes and examples to make the general outline of history come to life. Some of these anecdotes veer into the overly mundane and boring, but some of the whiskey-fueled stories are downright hilarious, and paint a vivid picture of whiskey's role in early America. The author also does a good job of remaining neutral on such touchy questions as who invented bourbon, and how exactly bourbon is best defined. He tells all sides of the story fairly and does a good job of telling all of the stories that are tangentially related to bourbon without veering to far out of bounds.

My overall take-away is that this is an entertaining book if you're a whiskey history buff, and a must have reference if you're doing serious research on bourbon's place in history. It can also be fun if you're willing to jump around from one entertaining anecdote to the next. However, as a straight-through read it's a bit overly academic and quite lengthy, perhaps best enjoyed slowly, one sip at a time, just like a fine bourbon.

Whiskey Book Review: Boozehound

Over the course of a quick summer vacation I was able to breeze through a very entertaining and educational book called Boozehound by Jason Wilson. The subtitle of the book is On the Trail of the Rare, the Obscure, and the Overrated in Spirits, which sums things up very nicely and really reels you in if you're the type of person who reads blogs like mine. The author is the Spirits Columnist for the Washington Post, a great job title if ever there was one, and he also has some local Philadelphia connections - former Philadelphia Magazine writer, teacher at Drexel University, and resident of South Jersey, just over the river. The dry wit and snide humor that I've read in Wilson's columns comes through perfectly in book form, and makes for a breezy, fun read even for non-spirits-snobs.

In Boozehound the author weaves together historical and personal anecdotes centered on spirits ranging from obscure Italian bitters to politically charged Caribbean rums. He reminds his American readers that in many parts of the world spirits are consumed very differently than we are used to, and he tempts us to go out and buy-and-try all sorts of foreign elixirs. Thankfully, if you do end up making a trip to the liquor store after each chapter, the book also includes many excellent cocktail recipes so that you can recreate the drinking experiences it describes at home in your kitchen.

Since this is a whiskey blog I have to give the disclaimer that Boozehound is not particularly focused on whiskey. This doesn't make it any less interesting to the whiskey drinker though because many of the spirits that Boozehound discusses are currently in a state of obscurity, at least in the U.S., much as whiskey has been at different points in time. Tracing the ebbs and flows of different spirits' popularity and their relationships to popular culture is, to me, what this book does so well. Wilson gives praise where it is due - usually but not always to the rare and obscure - and he calls out the overrated whenever appropriate. His editorializing adds a big dash of fun to a very educational book which makes it perfect for summer beach reading.

My only complaint about this book is that it is too short. It's nine brief chapters only allow Wilson to scratch the surface of the world's rare, obscure, and overrated booze. I'm sure he has plenty more stories to tell, and I look forward to a sequel.