Whisky Reviews

Review #35: Hepburn’s Choice John Maccrae 26 Year (Teaspooned Balvenie)
This was our first teaspooned cask purchase. Teaspooning is a common practice for many distilleries to change a single malt
Review #34: Bruichladdich Classic Laddie 2007
A great dram and really helps me understand why I love the peated Port Charlotte bottlings so much. 
Review #33: Bruichladdich Islay Barley 2007 from Wee Laddie Tasting Set
Good – but I prefer the Scottish barley (Classic Laddie), which has a lot more complexity and salinity. I also
Review #32: Mossburn Speyside
When Mossburn debuted their blended malt offerings (one Island one and one Speyside one), it took a lot of restraint
Whisky bottle with glass of whisky in front and stones behind
Review #31: Ardbeg Drum Committee
Review of Ardbeg's newest Drum Committee release from the 2019 Feis Islay festival. Delicious, albeit expensive, whisky.
Whisky bottle behind glass in front of backlit bar
Review #30: J.H. Cutter A. No 1 Whisky
American whisky made of a blend of Kentucky Bourbon and San Francisco distilled Rye. Lots of Rye and port influences
Bottle of Yamazaki 12 whisky with a glass containing whisky in front of it and stones behind
Review #29: Yamazaki 12
Well balanced, sherried whisky from the heart of Japan. Great combination of flavors with nothing out of balance.
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.
Whisky bottle next to pour of whisky
Review #27 – Signatory Cask Strength Port Dundas 22 Year
Signatory Port Dundas is an ancient grain whisky from a long closed distillery. Port Dundas used to be in Glasgow
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.

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.