Whisky Reviews

Image of whisky and wisky drinking glass
Review #92: Glenallechie 10 Cask Strength
GlenAllechie reopened in 1985, and went independent in 2017. The 2018 releases we tasted were the first released since their
Review #87: Virginia Distilling Brewers Batch
The whisky is 100% malt, and is a blend of sourced Scottish whisky and some distilled on site. It's finished
Review #86: Ardbeg Kelpie
Okay, I’ll be honest: I have been searching for a bottle of this for a while. Every time I have
Review #83: Eades Anticipation Double Malt Highland
The contrarian in me truly wanted to hate this whisky. The label pronounces “handcrafted for the American Connoisseur”. This ruffled
Review #81: Westland Peat Week 2019
“Wow, Balvenie really changed their branding,” is what I privately thought when I noticed the bright yellow and red circus
Review #84: Redwood Empire Pipe Dream Bourbon
It rained the other day in San Francisco. Which is actually a notable event. One person on a local bourbon
Springbank 18 bottle next to tasting glass with bottles of whisky behind
Review #80: Springbank 18
Campbeltown distillery matured in a mix of sherry and ex-bourbon casks. Nose: Gummy bear, white wine a little past its
Whisky bottle next to glass on top of marble bar.
Review #82: Peat’s Beast PX Cask Strength
We came across the Peat’s Beast whisky while travelling in Barcelona at the bar La Whiskeria. My wife is always
whisky in glass next to botle
Review #79: Dalmore King Alexander III
Dalmore King Alexander 3 is aged in 6 different types of barrels (this is getting a little silly), including bourbon,
Review #78: BenRiach 21 Temporis Peated
BenRiach, besides being a fun name to say, turns out some underrated excellent whiskies. They’re known mostly for their experimental

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.