Category — Whiskey

Pendleton Whisky (they drop the E) is a 10-year old blended Canadian whiskey.  It’s made with water from Mt. Hood in Oregon, and is bottled by Oregon’s Hood River Distillers, but since it’s distilled in Canada, Pendleton keeps its Canadian whiskey label.

On the nose, Pendleton Whisky is sweet, with notes of caramel and vanilla.  The first sip is very sweet, with lots of brown sugar and molasses, almost reminiscent of an aged rum.  A bit of rye spiciness and some smoke filters through to add more complexity to the spirit.  It goes down smoothly without any harshness, and finishes with that same sweetness.

Add a bit of water or an ice cube, and the sweetness is tempered a bit, but the flavors become very muted and give way to more pronounced alcohol notes.

Overall, Pendleton’s not bad, but it’s not for me. That said, those with a sweet tooth might have found their new favorite dram, and I imagine Pendleton appealing to some drinkers who don’t traditionally enjoy whiskey.

Stats:
- 40% Alcohol by Volume
- $25

Hood River Distillers also bottles and distributes Broker’s Gin.

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There are few things more comforting than sipping a dram of Scotch or a stout whiskey cocktail during the cold winter months.  But just like red wine, people often shove whiskey to the back of their liquor cabinets during the summer months, as they opt for refreshing white wines, beer and light, fruity cocktails.  While drinking habits may change to complement the season, there’s no reason to leave whiskey out of your summer cocktail rotation.  It too can provide plenty of protection from the summer heat.

The below cocktail recipes use Canadian Club, a blended whiskey that works well in cocktails and is specifically called for in several classics.  The standard six-year old bottling is smooth and mellow, and at a modest price point of about $15, it’s easy to come by.

Whiskey Sour

2 parts Canadian Club
Juice of half a lemon
½ teaspoon sugar

Strain over ice into a chilled sour glass, and garnish with a cherry and lemon wedge.

Summer Melon Thyme

1 ½ parts Canadian Club
¾ parts Triple Sec
2 parts Fresh Lemon Sour
3 cubes fresh watermelon
Sprig of Thyme

Muddle watermelon in a mixing glass. Add all remaining ingredients and shake with ice. Double strain into a chilled cocktail glass, and garnish with a watermelon spear or lemon twist.

Mango Smash

1 ½ parts Canadian Club Reserve 10 year
3 chunks fresh mango
1 orange slice
2 sugar cubes
2-3 dashes of Orange Bitters
Soda water

In an Old Fashioned glass muddle sugar cube with bitters, add fruit and muddle again to release oils from the orange peel. Fill glass with ice, add whiskey and stir. Spritz with soda water, stir once more and drop in a cherry for garnish.

Four Roses Single Barrel Bourbon is part of Four Roses’ core lineup of whiskeys that also includes the Small Batch and Yellow Label bourbons.  The “single barrel” designation means that the bourbon is pulled from single casks and bottled, rather than being a blended product from several barrels. Each bottle is hand-marked by the distiller to indicate the specific warehouse, cask and shelf where the bourbon was aged.

Four Roses Single Barrel Bourbon is golden amber with a nose of peppery spice, fruit, citrus and oaky vanilla.  On the palate, the citrus notes are more prominent, with some orange coming through, plus some cherry flavors, caramel and more wood.  At 50% ABV, the whiskey packs a punch, but much of the alcohol hides behind the spice and never overwhelms the palate.  It finishes long and warm, with more peppery spice and some burnt wood notes that add a bit of bitterness.

While I typically make my Manhattans and Old Fashioneds with rye, I mixed up a couple drinks with the Four Roses.  The Single Barrel held its own, creating a couple of spicy, complex cocktails worth tasting.

Overall, Four Roses Single Barrel Bourbon is quite good, and at about $35, it’s a pretty decent value.  The higher ABV may prove too intense for some—it’s nothing a bit of water can’t tame—but veteran bourbon drinkers will likely appreciate the punch.

Stats:
- 50% Alcohol by Volume
- $35

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In March, I spoke with Maker’s Mark Master Distiller Kevin Smith about the launch of the new Maker’s 46 bourbon.  Skip forward a few months, and Maker’s 46 has officially launched, hitting store shelves July 1st.  The release of Maker’s 46 marks two important points: 1) this is the first new Maker’s Mark product ever, and 2) I can finally stop nursing the sample I received in March.

Maker’s 46 starts out as regular Maker’s Mark bourbon, but at the point when the whiskey is typically bottled, it’s instead put into a holding tank while aged, seasoned oak staves are inserted into the original barrel.  The bourbon is then poured back into the barrel, now fitted with oak staves, and left to age for two to three more months until it reaches the flavor that Smith and President Bill Samuels set out to achieve when creating the Maker’s 46 flavor profile.

The profile they wanted was one of warmth and spiciness, but with the traditional bourbon sweetness and forward finish.  I’d say they hit what they aimed for, as Maker’s 46 is just that – spicy, with more of a bite than the original, but with all the characteristics of the original that Maker’s Mark fans expect.

Maker’s 46 is 94 proof, a slight increase from Maker’s Mark, which clocks in at 90 proof.  On the nose, it’s warm and toasty with some baking spices—like cinnamon and nutmeg—that remind me of the holidays.  Vanilla and caramel are also noticeable.  On the palate, Maker’s 46 is spicy and biting, in a good way, and still soft enough to hold on the tongue.  The toasted oak notes are very apparent, but they work within the whiskey, rather than dominate the flavor.  The signature Maker’s forward finish remains, but adds some spiciness as the flavor lingers on the tongue.

All in all, Maker’s 46 is quite good, and while it starts its life as original Maker’s Mark, it’s certainly different enough to warrant this new product.  The toasty spiciness will appeal to drinkers seeking a more aggressive bourbon, but the vanilla and caramel notes, along with that forward finish, should secure the allegiance of fans of the original.

Stats:
- 47% Alcohol by Volume
- $35

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Nearly all holidays call for a drink.  Take Christmas, July 4th and Arbor Day, for example.  But while these drinking occasions may hide behind Jesus, national independence and trees, respectively, one holiday in particular mans up and makes drinking the sole focus – National Scotch Day.

I’m not sure of National Scotch Day’s origin, but that doesn’t bother me much.  Any holiday that promotes the sweet ambrosia that is whisky is a day worth celebrating.  To commemorate the occasion, I’m uncorking my bottle of The Balvenie Madeira Cask, a limited edition 17-year-old offering from The Balvenie that’s finished in barrels that once held fortified Madeira wine.

With a deep nose of warm spices and dried fruit, plus the taste of sweet vanilla and raisin, it’s a nice way to spend the day.

According to some new research commissioned by Chivas Brothers, nine out of 10 consumers believe that a whisky’s age statement serves as an indicator of quality. But oddly enough, most of these same consumers don’t understand what an age statement actually means.  The research notes that 90 percent of drinkers don’t realize that an age statement refers to the youngest whisky in the bottle. Nearly half (48%) believe an age statement refers to the average age, while 35% believe it signifies the oldest whisky present.

To combat this lack of public knowledge, Chivas Brothers—whose portfolio includes Ballantine’s, Chivas Regal, The Glenlivet, and Royal Salute brands—launched a campaign called The Age Matters.  Started July 1, 2010, consumers are encouraged to look for age statements on their whisky bottles and to understand the significance of guaranteeing the product’s age.

By law, all Scotch whisky must be aged for at least three years. Age is important, as much of a whisky’s flavor is due to its time spent maturing in oak casks.  But with many Scotch brands producing expressions differentiated as cask strength, quarter cask, Sherry/Madeira/Rum casks and more, there’s a lot more to a bottle of Scotch than just its age. Plus, older whiskies aren’t necessarily better, a point neglected in the campaign. But that said, I’m all for education when it comes to demystifying spirits for consumers.

Here’s a video of the Age Matters campaign.

Jura Prophecy is one of the newer scotch whisky offerings from the Isle of Jura Distillery and a recent addition to the U.S. market.  Jura falls under the Glasgow-based distiller, Whyte and Mackay, which also produces the Dalmore lineup.

This heavily-peated single malt is bottled without chill filtration, which preserves more of the original spirit’s texture and character. Chill filtering removes some residue from whisky, mostly for cosmetic reasons, so Jura Prophecy retains some haze in its appearance.

On the nose, the rich amber whisky smells of subtle peat smoke, which gives way to soft fruit and sherry notes, plus some baking spices, like cinnamon and nutmeg.  Drink some down and you’ll taste sweet smoke, more spice notes and a bit of salt.  Jura Prophecy finishes long and dry, with some mouth-gripping bonfire smokiness.

Overall, Jura Prophecy is a quality whisky and a great introduction to peated single malts. It’s less intense than its Islay counterparts, but still bursting with flavor.  The contrast between sweet, smoke and spice creates a complexity worth exploring frequently.

Stats:
- 46% Alcohol by Volume
- $50 – $60

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After a call with Maker’s Mark President Bill Samuels in February, and receiving a sample in March, today I spoke with Master Distiller Kevin Smith about the new Maker’s Mark bourbon, called Maker’s 46, that will hit store shelves in July.

This is the first genuinely new product (Maker’s has experimented with different proofs and ages in the past) released by Maker’s since its first bottling in 1958.  According to Smith, he and Bill Samuels had a vision in mind when setting out to create their new bourbon, so rather than find a winner by trial and error, they put down a desired flavor profile on paper and got to work.

The new flavor profile is meant to appeal to drinkers who enjoy spicy ryes and aged bourbons, which typically boast a more aggressive bite than Maker’s.  Smith and Samuels envisioned a bourbon with a toasty warmth and spiciness, but they wanted the traditional bourbon sweetness and forward finish to remain.  So rather than starting from scratch, they started with a flavor they know well – Maker’s Mark.

Maker’s 46 begins its life as regular Maker’s Mark, but at the point when the bourbon is typically bottled, it’s instead placed into a holding tank, and 10 oak staves are inserted into the empty barrel.  Then, the bourbon is poured back into its original barrel, now fitted with oak staves, and left to age for two to three more months until it reaches the flavor that Smith and Samuels set out to achieve.

The oak staves were created by Brad Boswell, a self-proclaimed “wood chef.”  He started with aged, seasoned French white oak, and seared the staves at a high heat, trapping the vanilla and spice notes inside the wood.  Kevin Smith was quick to note that Boswell played a huge role in choosing and modifying the staves to give Maker’s 46 its desired flavor.

So how does it taste?  Quite good, actually.  On the nose, Maker’s 46 is warm and toasty with some holiday baking spices – cinnamon, allspice and nutmeg – as well as vanilla and caramel.  The bourbon is noticeably spicier, but still soft enough to hold on the palate, and the toasted oak notes are apparent without totally dominating the flavor.  The signature forward finish remains, and there’s a pleasant, lingering spiciness on the tongue.

Maker’s 46 clocks in at 94 proof and will retail for $10 more per bottle than regular Maker’s Mark.  Look for it on store shelves this July, and check out the video below for more on Maker’s 46.

The Bowmore Distillery is one of Scotland’s oldest distilleries, having stood on the shores of Islay since 1779.  It is one of the few distilleries that continues to hand turn its own floor malted barley, rather than outsourcing the chore.

Bowmore’s 12-Year-Old Scotch Whisky is the youngest of the age specified Bowmore lineup, which also includes 15- 18- and 25-year old expressions.

On the nose, the amber spirit is distinctively smoky, with hints of citrus and honeyed sweetness. The body is light, almost watery.  On the palate, the peat smoke is very noticeable, and there’s a warm, subtle chocolate undertone.  It finishes with more peat smoke, plus a hint of saltiness that’s more subdued than many Islay whiskies.

All in all, Bowmore 12 is a good whisky and a good introduction to Islay single malts.  Plus, at the $40 price point, it’s a better value for your money, in my estimation, than the $90 Bowmore 18.

Stats:
- Aged 12 Years
- Islay Region
- 40% Alcohol by Volume
- $45

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Recently 30 booze experts tasted 1,024 premium spirits for the San Francisco World Spirits Competition.  Entries represented 58 countries and six continents.  Some winners are noted below.

Premium Awards

Distillery of the Year – Glenmorangie Distillery
Importer of the Year – Moët Hennessy USA
Best in Show, White – Trago Silver Tequila ($40)
Best in Show, Whisky – Isle of Jura Prophecy ($70)
Best in Show, Brandy – Père Magloire 20 Year Old Calvados ($100)
Best in Show, Liqueur – Grand Marnier 100th Anniversary ($135)

“Best of” Awards

Vodka – Chase ($40)
Flavored Vodka – Rain Organics Cucumber Lime ($21)
Gin – Beefeater 24 ($30)
Rum – Vizcaya VXOP Solera  ($38)
Extra-Aged Rum – Pusser’s 15 Year Old ($55)
Cachaça – Leblon ($30)
Reposado Tequila – Trago Reposado ($45)
Añejo Tequila – El Jimador Añejo ($30) and Mujer Bonita Añejo ($25) – TIE
Mescal – El Zacatecano Añejo Mescal ($42)
Bourbon – Elijah Craig Single Barrel ($40)
Canadian Whiskey – Seagrams VO ($23)
Irish Whiskey – Bushmills 1608 ($100)
Blended Scotch – The Grand Bark Equinoxe ($55)
Single Malt Scotch – Ardbed Single Malt ($85)
Armagnac – Comte de Lauvia 21 Year Old ($35)
Pisco – Pisco O Torontel ($35)
Cream Liqueur – Godiva White Chocolate ($30)

More info here – www.sfspiritscomp.com