Whisky Reviews

Glass of whisky in front of bottle of Clynelish
Review #28: Clynelish 16 Signatory
Founded in 1819, Clynelish is one of Diageo’s workhorse distilleries, churning out malt that’s blended into their Johnnie Walker range.
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Whisky bottle next to pour of whisky
Review #27 – Signatory Cask Strength Port Dundas 22 Year
I drink this because I hate myself. Also to assure myself that I am definitely not an alcoholic. At least
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Whisky in glass next to bottle
Review #26: Aberlour 24 Cadenhead
It's weird, but effervescent is an apt description for this one. Must try for lovers of Abelour.
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Glass of whisky in front of whisky bottle next to water glass
Review #25: Amrut Naarangi
Indian single malt whisky with strong orange notes. 7/10, worth checking out.
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Review #24: EH Taylor Small Batch
Hot and peppery chocolate bourbon
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Review #23: Exclusive Regions Orkney
Butter cookies and sage
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Lagavulin Vertical Tasting: Which Lagavulin Bottling is the Best?
Vertical tasting of multiple Lagavulin bottles to determine our favorites
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Glencarins glass filled with Whisky next to tiny bottle with building behind
Review #22: Tamdhu 1980
A once in a lifetime chance. “Orange silk on a leather couch
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Review #21: Ardbeg Uigeadail
All hail peat
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SMWS - A Sunny Day in Late Summer 64.97
Review #20: SMWS – A Sunny Day in Late Summer
Fun and fruity hookah
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Scotch Whisky

Scotch whisky must be distilled in Scotland, aged for at least three years in oak, and subject to several other restrictions. The age on a label of scotch has to be the youngest year of whisky used in the final beverage. There are five main regions of Scotch production, Highland, Lowland, Islay, Campbeltown, and Speyside. Scotch whiskys run the gamut from sweeter, smoother varieties like Glenmorangie to heavy, peatier whiskys like Laphroaig and Lagavulin. Single Malt Scotch is Scotch is a further restriction, as it needs to be produced only from 100% malted barley, and it can only come from a single distillery.

Irish Whisky

Irish whiskeys have diversified in recent years. Traditional Irish whiskies have been from a mix of malted and unmalted barley, and are triple distilled in a pot still. Irish whiskeys tend to be smoother and sweeter than most of their Scottish and American counterparts, and are great for new whiskey drinkers.

Japanese Whisky

Though whiskys were first made in Japan in the 1870s, they weren’t commercially produced until Yamazaki opened its doors in 1924. Japanese whiskys tend to be based on single malt Scotches, and often have similar flavor profiles. Yamazaki, Hakushu, and Nikka are three of the most common Japanese whisky brands available around the world. In recent years Japanese whiskys have been attracting increasing attention, especially since Nikka and Suntory’s whiskys have started to beat some of the most highly regarded Scotches in head to head competitions.

Bourbon & Rye Whiskey

America’s gift to drinking culture, bourbon dates back to the mid 1800s. Technically a bourbon is any American whiskey that’s produced in the US from at least 51% grain, distilled to less than 80% ABV, barreled at no more than 125 proof, aged in new charred oak, and bottled at more than 80 proof. Most Bourbon is aged for at least 2 years, and made in Kentucky, but there are some interesting new bourbons cropping up at distilleries across the US in recent years.

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