mickblueeyes

Bacardi 1873 Solera Reserve?

It is one of those pungent, smoky, boderline sulphur and rubber style rums--much like Kaniche. It is very unique, and I hated it the first time I tried it. After making my way through a bottle, I found it quite pleasing. It has its own unique time and place in my rum collection.

This beer is golden amber with a thin, white head and fine bubbles. The aroma is heavy with hints of honey, bread dough, barley and light hops. The palate is full with a rich, honeyed texture and nuances of dusty grain, golden raisin and yeast. The finish reinforces the palate, but shifts to a lighter honey/hops flavor reminiscent of honeysuckle. Aroma 8/10 Appearance 4/5 Flavor 8/10 Palate 4/5 Overall 17/20 4.1/5

I do use the appropriate chalice for Chimay and I have brewery glasses for almost every beer I drink (Corsendonk, Maudite, La Fin du Monde, Eau Benite, etc, etc). Of the three Chimays (red, white and blue or Premiere, Cinq Cents and Grand Reserve) the premiere has always been my least favorite. I would rather drink the grand reserve (which I have several vintage dated magnums of, aging) over the premiere anytime. The Premiere has always had that musty fruit taste that I find somewhat displeasurable. I am glad that someone likes it so that the national distributor keeps bringing it into the states, but for me, it is only above average, not superior, hence the rating of only slightly above average.

I gave the aroma a 5/10 because it was average and a bit musty the appearence a 3/5 as it had poor head and cloudy (which was to be expected, so I could have given it a 4, I suppose) the flavor a 6/10 for being above average, but not exceptional (simple, no real complexity, more mustiness) the palate a 4/5 for good mouthfeel and body. the overall impression was a 15/20 for being middle of the road, but well above average. That works out to a 3.3/5 I feel like Chimay does much better with the Cinq Cents and Bleu (one of my favorites) which are both very good. I will do a review on them as soon as my local shop is back in stock. Basically, if I was going to spent 10 bucks on a .750 mL of beer, I could find much better deals. Aventinus, Chimay Bleu, Traquair House Ale, Skull Splitter, etc, etc.

Traquair house was an active brewhouse in the 1700’s making beer only for those living near the estates and it fell into disuse shortly into the 1800’s. It was rediscovered in 1965 by Peter Maxwell Stuart and is now run by his widow Flora Maxwell Stuart. The house has significant history. Alexander I, the Scottish king, granted Traquair house a charter in 1107 and it assumed the role of “Royal Residence” throughout the Middle Ages. After the death of Alexander III in 1286, the English took up occupancy, despite the Scots attempts at fortification of Traquair house. With the ascension of Robert the Bruce to the throne in 1306, the house was restored to the Scottish Crown. Over the next many years, the home switched hands until it finally arrived in the hands of the second son of the Earl of Buchan for the price of a few pounds. It is from him, James Stuart, that the present family is descended. They utilize a simple process and use no preservatives or enzyme stabilization for their beers. They use spring water from their estate, East Kent Goldings hops, and malted barley from Hugh Baird and Sons of East Lothian. The beer is barrel fermented for 7 days for the initial fermentation and then aged in cold storage barrels for several weeks prior to bottling and shipping. This amazing beer has a nose of sherry, oak, chocolate and deep malty character. The palate continues the amazing nose with an overall bittersweet maltiness abounding with nuances of chocolate, coffee, grape-like fruit, and an overall nuttiness. The finish is one of the richest ever tasted and is full with big malty and chocolate/coffee flavors and slight hops. Traquair Jacobite Ale This beer was brewed to celebrate the anniversary of the 1745 Jacobite rebellion, but has been permanently added to the line. The color of this beer is black with ruby accents. On the nose there is a dark, chocolatey sweetness with rich, sweet malt and coriander. The palate echoes the nose with bittersweet chocolate, rich barley malt, clearly dark roast coffee and a subtle spiciness from the coriander. The finish is creamy, full, rich cocoa. Overall, this and its little brother, Traquair house Ale are two of the richest and fullest, as well as most complex beers, I have ever tasted. They are both very port-like in character—sweet, heavy, chocolatey and coffeeish. They are perfect for an end of day beverage or as an aperitif or dessert beer.

This Carolina Beer Company expression is brewed with pale malts, crystal malts, a "touch" of chocolate malt and hops from Mt. Hood. Clear, red amber hue with a thin, white head. The nose predominantly of green, leafy, hops, with a light nutty undertone. Hint of the chocolate malt as it warms to room temp. The palate is light to medium, rich and hoppy, but without complexity. Perhaps a hint of chocolatly, malty, sweetness, but it is immediately overshadowed by the short, hoppy, slightly astringent finish. Overall, this is a good beer for drinking in the yard or while busy with other things; it is not a beer for comtemplation. 2.8 out of 5 (around average)

This amazing expression from Dogfish head is 11% abv, double-fermented, once on ale yeast and a second time on Champagne yeast. The organic ingredients include juniper berry, vanilla and Massachusetts molasses. After fermentation, it is oak aged for 2 months. The color is a gorgeous ruby/amber with fine bubbles, yeilding a fizzy, white head. Strangely, I find it a beautiful beer to watch effervesce, as it reminds me of champagne. The aroma is outstanding with hints of molasses, pine, chocolate and nuts. The palate is remarkably well-balanced with loads of molasses, pine, milk chocolate and roasted nuts. The finish is long, rich and satisfying, echoing the palate very well. There is a touch of bitter oak on the finish (tannic?) that balances the beer perfectly. After dinner or stand alone beer without any hesitation. 4.6 out of 5

Also called Chimay Red, this is one of only 5 Trappist beers available from Belgium. Since 1862, the Trappist (Order of Cistercian of the Strict Observance) monks of the Abbye de Notre-Dame de Scourmont have supported themselves by the making of beer and cheese. This expression is 7% abv. The color is a dark amber hue and cloudy from the yeast in the bottle. It has a thin white head that disperses quickly. Light earthy fruit (musty cherries?) on the nose with a hint of yeastiness. Medium-bodied with continuation of the earthy fruit on the palate. Very light flash of malty sweetness on the medium-long finish and some light astringency. 3.3 out of 5

This new creation of Craig and Parker Beam was named after Willie Nelson’s song “Old Whiskey River”. A six-year-old bourbon, Old Whiskey River is made with corn, barley and rye all purchased from independently owned family farmers in keeping with the spirit of Willie’s beloved “Farm aid”. Admittedly, I wasn’t too excited about purchasing bourbon that claimed Willie Nelson as the official taste tester, but I decided to give it a chance. The color on this 86° bourbon is a flat, translucent brown. Nosing the bourbon, there are fragrances of light alcohol, brown pear and spice, surrounded by a seducing caramel backdrop. Initially, there was disappointment at the mouthfeel, which is thin, but then the sweet, smooth flavors caresses the palate. The fruit aspect of the whiskey is accentuated and is wrapped in the succulently sweet caramel that predominates this bourbon. It dries to a lightly spicy finish, emphasizing the rye component of this tasty treat. Overall, this is extremely drinkable bourbon, perfect for the novice and experienced alike. The mouthfeel contributes heavily to the drinkability, as the rye component is not so heavy on the tongue as many other rye bourbons often exhibit, leaving the perfect amount of spice on the finish. Enjoy this bourbon straight or on the rocks.

Posted: Thu Oct 31, 2002 7:32 am Post subject: Eagle Rare 101--A review by Brent -------------------------------------------------------------------------------- The Buffalo Trace Distillery is one of the most unique distilleries in Bourbon Country. Their finely selected Indiana and Kentucky corn, special ryes and barley, undergo rigorous visual inspections as well as laboratory analysis. The grains are then milled with a hammer mill down to 10/64 inch, which the millers believe is the perfect size. After mashing, the “mash” is fermented in 89,962 gallon fermenters—the largest in the industry. Though bourbon can leave distillation at 160°, the distillers at Buffalo Trace believe the raw spirit or “white dog” should be placed in the newly charred oak barrels at 125°. “Center ring” cuts of wood from 70-80 year old trees are used for the barrels that hold this precious spirit. These intricate processes lead to the creation of some of the finest whiskies in the industry. This 10-year-old rye expression has a deep, dark brown color that borders on black. The nose has a strong fruit component of peaches lightly bathed in spice and caramel. There is bold mouthfeel on the palate, which demonstrates the earthy components of rye. The earthiness is backed by more peach-style fruit and rich caramel, warming to a nice, spicy finish. Overall, this is a superb exhibition of rye component bourbons. It isn’t overpowering, even at 101 proof. However, this should be approached with a note of caution for the inexperienced—do not be afraid to use a little water. This whiskey is perfect for those that have been fans of Wild Turkey or Jim Beam Rye and want to try something unique and extraordinary.

Chopin Vodka: This Polish Luxury vodka is the recent winner of the Gold Medal from the International Review of Spirits garnishing an impressive 93 points from the Beverage Institute in Chicago. Produced by the Polmos distillery of Siedlce, Poland, this is unique vodka made from 100% Stobrawa potatoes. Potato distillation leads to much fuller bodied vodka and a heavier taste than most grain vodkas and, without a doubt, this is the potato vodka to try. Distilled four times, but not over-filtered; this vodka has established a good balance between purity and flavor. The nose of this vodka is slightly sweet with a definitive potato/starch character and hint of alcohol. The palate leans heavily toward the Eastern European styles of vodka and is robust, viscous, starchy and slightly vegetal, reinforcing the nose and having very solid mouthfeel. The finish is clean, but full. This is not vodka for the timid; it is very full and has definite Polish style (i.e. agressive on the palate). This vodka is not for mixing, but for quiet contemplation over a few cubes of ice or served at the proper -1°C (straight from the freezer or heavily shaken over ice). If you like fuller styles like Grey Goose or Stolichnaya or potato vodka, this is the vodka for you.

This 100% blue agave tequila was double distilled in copper pot stills obtained from cognac makers in France and then filtered twice and refined using a secret process known only to the master distiller. This producer uses age-old (and expensive) technique of roasting the agave hearts with wood burning ovens and using only gentle-pressed 100% Blue Agave juice, never any byproducts. Each process is carried out on the estate in Tequila from collecting their estate’s own spring water to bottling. The Gold Reserva is aged in Spanish Oak after distillation. This tequila garnished a bronze medal in the World Spirits Competition in 2001. The color is old gold and it has an expansive nose of agave, herbs and light nuances of brine and caramel. The body is light-to-medium, but the palate certainly isn’t lacking. It has lovely flavors of agave, papaya and caramel. The finish is medium-long with oak and black pepper. Overall, this is a fantastic tequila that outshines Cuervo and even Cuervo 1800 (I am not the only one that thinks so, the World Spirits Competition didn’t even place either of the Cuervos) Perfect for someone trying to get the best value for their money or move up to an intermediary between lower-grade tequilas and top-shelf tequilas.

The history of this distillery is interesting and can be found here http://www.ellenjaye.com/americanwhiskey/k...bourbondist.htm This is one of two bottles I managed to obtain, so let me advise you, if you love bourbon, to buy this if you ever find it. This bottle was distilled on 11-1-84 and bottled on 2-26-97 at 45% abv. Like all bourbons, it is charcoal filtered and sour mash, but the marketer has gone out of their way to put it on the label. The color is old gold with copper glints. The legs form slowly for bourbon, an indication of age. The nose hints at a light orangey/peachy sweetness with a touch of ethanol and evolves into rich caramel. The forepalate exhibits sweet butterscotch and toffee which then evolve into slightly acidic flavors (oranges?) and it finishes with a rich, charcoaly, smoky finish--quite unique for a bourbon. Overall, this is fantastic (especially at the 19.99 I picked it up for) and I highly recommend it.

For those of you that may not be up on what an independent bottling is, here is a little info from a post I made on another BBS. An independent bottler purchases casks from a distiller and then ages them under their own conditions. For instance, just about everything Macallan puts out is aged in sherry. Ever wonder what it would taste like without sherry aging? What about Glenlivet, which is one of the most watery scotches I have tasted? One of the best scotches I have ever had was a 25 yr old independent bottling of Glenlivet at cask strength aged in sherry, not just finished in sherry. The point is this: Independent bottling allows for different expressions to be created that aren't in the distillery's normal line up. Distillery's have budgets and don't do a great deal of experimentation. They do some experimentation, but not a lot. Have you ever tasted a whiskey and thought "this needs another 3-4 years in the barrel"? That is what independent bottlers do. Independent bottlers try different finishes, lengths of aging, type of barrels used for aging and the final benefit of most independent bottlings is that they are limited to 300-400 bottles, cask strength and not chill filtered. Some of the better independent bottlers: http://www.gordonandmacphail.com/ http://www.hartbrothers.co.uk/ http://www.murray-mcdavid.com/ http://www.smwsa.com/ http://www.thewhiskygalore.com/ http://www.scotchwhisky.net/ (general scotch info) Signatory (someone let me know if you can find their website) So, to reiterate: Benefits: 1. cask strength vs. distillery strength 2. various finishes 3. various barrels for aging 4. non filtered 5. varying ages 6. limited editions Disadvantages: 1. The experiment could turn out to be garbage (as is evident by some ratings) 2. Can be pretty expensive (the above listed scotches come to about 5K)

Here are some reviews for independent bottlings (non-distillery bottlings) of single malt scotch. Unless otherwise indicated, all reviews are for Hart Brothers bottlings. Glen Albyn 22yr 86° Nose: Flowers. Palate: Highland style, light peat, soft heather Finish: light toffee. Rating: 7 Braes of Glenlivet 1977, 20 yrs, 86° Nose: Light vanilla, Palate: honey fried bananas, toffee, oak Finish: gingery and spicy Rating: 6 Royal Brackla 18 yr, 1979, 86° Nose: Tarry Palate: oily, honey Finish: very hot Rating: 3 Highland Park 25 yr, 86° Nose: Carrot cake Palate: honey, oloroso sherry, brazil nuts, Finish: slightly spicy with orange zest and soft charcoal Rating: 9 Loch Lomond 10 yr, 86° Nose: Light peat, salty Palate: honey, oily, medicinal Finish: slightly hot, very fresh, short Rating: 5+ Mortlach 17 yr, 1980, 86° Nose: Light sherry, peat, smoke Palate: honey, estery sweet Finish: short Rating: 5 Balmenach 18 yr, 1979, 86° Nose: Herbal, flowers, peat, smoke Palate: malty, nutty, creamy Finish: short Rating: 4+ Linkwood Sherry cask, 11 yr Nose: buttered popcorn, roses, Palate: explosive, pears, plethora of ripe fruit, cooked veggies (avacado?) Finish: Expansive, lingering, hint of nutty sweetness. Rating: 8+ Glen Grant 31 yr, 1969, 90.2° Nose: Toffee and oranges, creamy, chocolate Palate: light sherry, buttery, creamy Finish: Cinnamon, balanced finish Rating: 8 Caledonian Selection Talisker 1979, 21 yr, 97.6° Nose: sea air, brine, gently pungent, smoke Palate: Hint of smoke, coffee and milk, distinct spice Finish: toffee and white pepper Rating: 7 Caledonian Selection Macallan 26 yr, 1974, 102.6° Nose: Sherry and oak Palate: silky, creamy, sherry, oak Finish: Hint of spice on the finish Rating: 8+ Caledonian Selection Caperdonach 31 yr, 1970, 104.6° Nose: creamy, dried fruit, honey, baked apples Palate: buttery, caramelized oranges, butterscotch Finish: touch of spice, very long and rich Rating: 8+ Glenturret 25 yr, 107.6° Nose: distinctly light, honey Palate: perfumy, floral Finish: long finish Rating: 6 Clynelish 15 yr, 1984, 108.2 Nose: toffee, charred oak Palate: restrained seaweed, creamy, soft brine, pepper Finish: continuance of black pepper, soft fruit and coffee (Irish coffee?) Rating: 8+ Mortlach 24 yr, 109.8° Nose: mixed grains Palate: oatmeal cookies, copper Finish: Spicy, buttery Rating: 5 Dalmore 12 yr, 110.0°, 1987 Nose: herbs and honey Palate: citrusy, herbal, honey Finish: spicy, hot Rating: 4 Caledonian Selection Laphroaig 20 yr, 1981, 110.6° Nose: Phenol, tar, sulfur Palate: Estery sweetness, seaweed, full mouthfeel Finish: big, peaty, subtly sweet Rating: 8 Highland Park 10 yr, 1988, 115.2° Nose: subtle peat and brine, honey Palate: creamy, full-bodied, tropical fruit Finish: slightly sweet and smoky Rating: 8+ Longmorn 25 yr (sherry and bourbon cask), 110.0° Nose: bourbon-esque, caramel, raisins, spice Palate: Subdued fruit, cooked raisins (almost pruny), molasses Finish: slight spice, reminiscent of cake Rating: 8

Patron’s distillery is located high in the mountains of Jalisco and is a family operation. The soil in the mountains is clay and has a his ferrous oxide content, which makes it perfect for growing Agave Weber Azul, or blue agave. The 8-9 yr old agave hearts are carefully cleaned before steam baking to ensure no “bitter sprouts” remain behind. After 36 hours of baking, the agave is macerated using large stone milling wheels. The juice and fibers are fermented for up to 72 hours. The “must”, or fermented brew, is then double distilled in copper pot stills, balanced with water and filtered. It is then aged in small white oak barrels. Though Patron does not carry an age statement, following industry standards, it is likely between 3 and 5 years old. The color of the Patron Anejo is a pale straw gold, indicating it may be closer to the 3-year mark than the five-year mark. The nose is immediately of pungent agave (cooked vegetal aroma) with very light pepper and hints of honeyed oak. The palate is semisweet with nice tropical fruit components and light oakiness. The finish is slightly peppery on a background of honeyed sweetness. Overall, this is a great introduction to premium tequila. The quality is superb, but experienced connoisseurs may find it a bit thin on the palate. However, it is not to be neglected, as it would be a fantastic afternoon or after-lunch tequila. Definitely a must try tequila and highly recommended for those new to premium tequilas.

Wild Turkey is a brand bottled under the auspicious hands of Jimmy Russell—a legend in the bourbon world. Wild Turkey’s mash bill is a secret, but there is no doubt that the spiciness of their whiskies includes a good deal of rye (from North Dakota) in addition to the corn (from Kentucky) and malted barley (from Montana). They take great pride in the limestone-filtered water that they use in their handcrafted bourbons. Though federal regulations allow distillation up to 160 proof, Jimmy Russell feels that distillation at lower proofs gives the bourbon more flavor. Rare breed is barrel proof bourbon weighing in at a whopping 54.2% abv—a directly reached proof; no water is added. It is a blend of 6-, 8-, and 12-year-old whiskies. The color is a rich honey gold and the aroma fills the room before the glass can even be picked up. The nose is very rich with hints of orange peel and freshly shaven nutmeg on a background of sweet corn. The palate is crisp and acidic with definite continuance of the fruit sensation, developing a caramelized orange sweetness enveloped in rich, rye spiciness. The whiskey dries to a firm, spicy finish with nuances of caramel and oak. Overall, this is not bourbon for the inexperienced. It is full, spicy and rich and it has its place. This is not a whiskey for everyday; it is a whiskey for special moments—a whiskey to be savored and sipped. A potent expression of Wild Turkey that is worthwhile for enthusiasts, but be prepared, the flavor is intense.

Picked up some new rum on vacation in Memphis that I couldn't find here in town. Anyone tell me about these? Bacardi Anejo Bacardi 1873 Solera Doorly's XO Plantation 7 yr

LOL! You aren't kidding it is pricey! That's why I asked if you wanted it I am not sure how it ended up in TN, but as far as I know, it isn't hard to get here. I can't imagine there being a whole lot of demand for an expensive rum like that. I admit it is one I haven't been able to bring myself to try at its pricetag. Mind posting a review of it?

Not all Eiswein is botrytis affected. Some may be, but it is more common in late harvest. I am not sure, but since botrytis is a fungus (and therefore plantlike, it has 70%+ water content in its cells) I don't think it could survive freezing temperatures. I might be wrong, but I don't think botrytis affected Eiswein is common.

Jason, Appleton 21 is imported into the US. I have a bottle sitting in the shop as we speak. Want it?

If it is anything like the extra old. . .wahoo! Please keep us aprised of any information you get on this!

The smoky flavor you got was from the charring of the agave hearts that is done when Mezcal is made. If good mezcal is what you are after, be prepared to pay for it. Unlike tequila, all good mezcal (that I have found) is expensive. One of the best I have had is the Del Maguey series. They are all single "quinta" (villiage) mezcals and are amazing. They run about 60 bucks a bottle. Check this website for more information on tequila. www.ianchadwick.com/tequila

Seldom can the words "revolutionary" and "cutting-edge" be used with respect to vodka, but here it applies. This is a product of legendary brandy maker Germain-Robin and is easily the most unique vodka I have ever tasted. First of all, the vodka is comprised of "neutral grape spirits" which give each of the Hangar one products a much heavier mouthfeel, viscosity and flavor. The grape distillate doesn't give off disturbing ethanol nuances like many other specialty vodkas. No alcohol traces on the nose whatsoever. Additionally, actual tinctures are made (mixtures of alcohol and another substance) with real fruit. The Buddha's hand lemons reportedly cost $1 apeice. A lot of care, money and time has gone into these vodkas, and it shows. IMO, easily my pick for the best new product of the year. Try them all, they are unequivocally the best flavored vodkas in the world.