The Wonderful World of Westland's Single Barley New Makes by Jason Hambrey

Westland Barleys.jpg

Single malts exist all over the world in various shapes and sizes, and few scottish malt producers talk much about the flavour of the grain they use. Instead, it’s a lot of focus on yeast and maturation - perhaps because mostly they all use the same barley!

One of my “wow” moments in my whisky journey was visiting Westland distillery during the past year. I was able to taste new make distillates produced by Westland which are made from different varieties of barley. Westland is involved at the front end not only of whisky production, but also barley breeding, working closely with the grain genius Dr. Steve Jones (of Washington State University). Westland partners with Dr. Jones to breed barley varietals for flavour in whisky production. Successfully breeding a new strain of barley takes about ten years, if the strain is a success. What whisky producer wants to add ten years on the front end of an already long process!? I’m sure glad they do. Let me describe a few new makes from different varieties:

Copeland Barley

Copeland is the most commonly grown species of barley in the USA. This new make is the most like their whisky, with strong fruity notes and a rich grain base and slight spice. Rich, fruity, and clean.

NZ151 (Ricard) Barley

Sharply fruity, with lots of dried fruit notes. It’s also more earthy and definitely more spicy. Very unique – this is my second favourite of the distillates.

Talisman Barley

More “simply” grain – the grain comes forward more at the centre here than in any of the other new makes, with candied fruit still playing around in the background. This is nice – I quite like the grain forward nature. However, it isn’t as complex as the other distillates, and it is ever so slightly astringent.

Purple Obsidian Barley

Incredible – rich barley, pine –evolving over time. It is abundant in flavour: rose, rich rice, jasmine tea, licorice, clove, Campbell’s tomato soup, and green tea. This is absolutely phenomenal – rich, complex, balanced, textured. Excellent.

You can’t taste these, but the other stuff Westland makes is fantastic: I recommend the Westland American Oak, Sherry Wood, Peated, and Garryana.

The Best Canadian Cream Whiskies by Jason Hambrey

Ceili’s photo courtesy of Highwood Distillers. Forty Creek Cream Photo courtesy of Forty Creek Distillery.

Part of my duty as a judge of the Canadian Whisky Awards is to judge flavored whiskies, which I don’t love - but I do genuinely enjoy the cream whiskies that come as a part of the group. Here are a few of my favourite Canadian cream whiskies. It didn’t take me long to realize that, as prominent (and delicious) as Bailey’s is – there are better options available in the Canadian market.

Ceili’s Signature Irish Cream

This is produced by highwood distillers, and is my favourite Canadian cream liquer. It is simple, but it does perfectly what it should – provide a thick, creamy product with a delicious centre that is enjoyable. It’s made with Canadian whisky and imported Irish cream, which is know for being floral and rich compared to other creams due to the diet of Irish dairy cows. Last year, it was the Canadian whisky of the year in the flavored category – it has won other awards as well. It is creamy, and nutty with pecans, praline, milk chocolate, brown sugar, and toffee. It has a wonderful creamy centre surrounded by caramel – a terrific sipper over ice or companion to hot chocolate or coffee. It entered 2 of the last 3 Canadian Whisky Awards, and each time was my favorite.

Forty Creek Cream

This was introduced a few years ago and is the most complex of the Canadian cream whiskies, and a very good sipper and mixer. It took home the 2017, 2015 and 2014 canadian flavoured whisky of the year. However, the complexity makes it a little less versatile because of the nutty, caramel, and coffee characteristics that can loom large. It is creamy and nutty, with Ferrero rocher, hazelnut skins, milk chocolate, and slight baking spice. It actually displays a flash of Forty Creek brilliance, which I quite like.

Gretzky cream

This is made with Gretzky No. 99 Whisky and fresh ontario cream. Nutty (hazlenuts), very creamy – with a rich rising cream coming through towards the finish. A clean, smooth finish full of cream and light wood spice.It has a terrific dairy characteristic at its core that you don’t always see in cream whiskies. The finish is smooth, sweet, creamy, and a bit spicy.

Review: Bearface Triple Oak Canadian Whisky by Jason Hambrey

Bearface 1.jpg
ABV
42.5%
Aging
7 Years; Ex-bourbon, French Red Wine, and Virgin Hungarian Oak
Recipe
N/A
Distiller Canadian Mist (Collingwood, Ontario)

I’m making a bit of an assumption that Canadian Mist is the distillery, given that it’s the only major distillery on the Georgian Bay, as the label states…

The whisky is made by a company from Mission Hill in BC, wine country - they sourced the whisky, matured it in wine casks and then virgin hungarian oak. It’s not the most innovative thing happening in Canada (Wiser’s holds that crown) but it’s impressive to see a small brand do some nice experimentation and give you a bit of information to hold on to - age, finishes, and a sense of place.

On an “interest” note, I’m a bit surprised the LCBO stocks the whisky- they are pretty bullish on not having any danger associated with alcohol (as a “bear” or scars might). I know a few brands who have had their label shot down as it “implied danger”. From my end, nothing against the branding, on my end - I think the bottle is great!


Review (2018)

  • Batch: N/A

  • Bottling Code: N/A

  • Bottling Date: 2018

First time I smelled this, I thought – nice corn whisky! And indeed – nice creaminess, light corn husks – but lots of oak: cinnamon, pencil shavings, clove, and charred oak. The wine influence might not be what you expect – it’s more on the line of blackcurrants, red pepper jelly, and currants. Lots of varied dried fruit. Despite all the oak, the distillate character is not lost…

The palate has a rich oily body, with some nice corn at the centre – both kernel and husk. The palate has a nice “zing” to it with oaky spice, dried fruit, and tannins playing off one another. There is a core of sweetness which works well. The finish has charred oak, cherries, cinnamon, even some gooseberry (without the tartness) and apple skin. It reminds me a bit of the oiliness in Forty Creek whiskies.

I quite like that despite all the oak, the distillate is not lost. Also, not too winey – which is easy to do – it comes out on the nose and on the finish – but not too much, but it adds quite well to the whisky with the spice, fruit, and lightly oxidized set of flavours.  Intriguing, moreish, and a great addition to the Canadian whisky landscape.

Score: 85/100

Value: 80/100 (based on $40)


Review: J.P. Wiser’s Alumni Series Guy Lafleur 100% Corn Canadian Whisky by Jason Hambrey

Guy Lafleur.jpg
ABV
40%
Aging
10 Years; Refill Casks, Ex-Rum, and First-Fill Ex-Bourbon Casks
Recipe
100% Corn
Distiller Hiram Walker (Windsor, Ontario)

An 10 year old 100% corn whisky, double distilled in a column still - but finished (smartly) in a few casks - first fill ex-bourbon, rum casks, and ex-speyside malt casks. I say “smartly” since it adds quite a depth to some corn whisky. I might add, it’s very easy to drink!

Exclusive to Quebec.


Review (2018)

  • Batch: Alumni Series

  • Bottling Code: N/A

  • Bottling Date: 2018

A complex nose for a light corn whisky – musty rum, orchard fruits, dried peaches, corn husks, maple – still very light. And very much a corn whisky on the nose – quite nice. The bourbon notes seem to grow with time – a fascinating interplay of finishes. Easy to drink! It’s actually incredibly moreish. The palate is nicely textured, with dry spices, sweet oak, and light corn nuances – like dried kernels. The rum comes out more in the finish, with light spices and a bit of saccharin. It’s somewhat in the style of typical Canadian whiskies, but it isn’t as spicy as some (to be expected, given that there is no rye in here!).

Score: 86/100

Value: 81/100 (based on $45)


Review: J.P. Wiser’s Alumni Series Lanny McDonald Canadian Whisky by Jason Hambrey

Lanny McDonald.jpg
ABV
40%
Aging
9 Years; Refill, First-Fill Ex-Bourbon, Virgin Charred Oak
Recipe
Blend of Corn, Rye, and Barley Whiskies
Distiller Hiram Walker (Windsor, Ontario)

This whisky is a blend of column distilled rye (matured in first fill ex-bourbon casks), double distilled corn whisky (matured in refill casks), and pot distilled wheat (matured in new oak). It’s blended around the wheat grain, to honour the prairies where Lanny McDonald comes from.

Exclusive to Alberta.


Review (2018)

  • Batch: Alumni Series

  • Bottling Code: N/A

  • Bottling Date: 2018

Very nutty, and spicy – yet still we have nice dried and candied fruit. Loads of spices – hazelnut skins, old baking spices, and nutmeg. The wheat comes through with time, growing slightly with time. It has a very nice light floral note to it, also – lilac – our good old rye comes in. The palate is nicely rich with grain notes, and there is a light cream of wheat characteristic in the middle. I wouldn’t say that it is “wheat forward” but the wheat is definitely integrated into the whisky. The finish brings in some nice dried fruit, and the column still rye with all its baking spices and floral notes comes in at the end, with light tannins and more nuttiness. Very well put together- the spiciness and nuttiness is very Canadian in style, and I like that – it’s a bit dusty, and I’ll never complain about that!

Score: 85/100

Value: 78/100 (based on $45)


Review: Wendel Clark 100% Rye Canadian Whisky (J.P. Wiser's) by Jason Hambrey

Wendel Clark 2.jpg
ABV
41.6%
Aging
11 Years; Ex-Bourbon and Charred Virgin Oak
Recipe
100% Rye (column + pot distilled)
Distiller Hiram Walker (Windsor, Ontario)

An 11 year old combination of column-distilled 100% rye whisky, matured in ex-bourbon casks, and column and then pot distilled 100% rye whisky aged in virgin charred oak casks - sounds like a recipe for success! I particularly like the column distilled rye from Hiram Walker, so I’m always eager to see more of it. Bottled at 41.6% to honour the telephone code of 416, one of the two phone area codes for Toronto, where Wendel Clark comes from. A 100% rye whisky was chosen for this bottle to honour Clark’s intense playing style.


Review (2018)

  • Batch: Alumni Series

  • Bottling Code: N/A

  • Bottling Date: 2018

A gorgeous nose, full of rich and deep rye notes. The ex-bourbon characteristic comes through on the nose, with apple seeds and a rich, corn-filled oakiness. Lilac, sunflower seeds, dried apricot, chocolate oranges, a light earthy molasses, banana, and sharp sweet oak all blend together brilliantly. The palate brings in rich dried fruit, spicy rye, more intense floral notes, and a rich grain character.

The lot no. 40 in comparison is oakier, more intense, and also a bit oiler/sour from its youth (in contrast, this wouldn’t be true of the cask strength lot no. 40). The differences are perhaps most notable on the finish, where an intense burst of flavour unfolds from the Lot no. 40 while the Wendell Clark is more measured. However, the biggest difference is the column still rye -  it brings in a broad grainy characteristic to the whisky which Lot no. 40 doesn’t have, while retaining all the intense rye notes – albeit in lesser quantity.

Terrific whisky for $45.

Score: 90/100

Value: 93/100 (based on $45)


J.P. Wiser's Alumni Series by Jason Hambrey

Alumni Series.jpg

It blows my mind (and delights my heart) the number of special releases that J.P. Wiser’s is releasing. They are all fantastic, and have perhaps done the best of any brand showcasing the diversity of flavour which comes from Canadian whisky production with the diverse mix of grains, stills, and aging techniques. Most big Canadian distilleries make a number of very different whiskies, from different grains and distilled and aged differently to create vastly different flavour profiles. But, we rarely get to see them. J.P. Wiser’s, however, has opened the floodgates! The brand has been very busy:

  • 2016: Lots of releases: J.P. Wiser’s Last Barrels; J.P. Wiser’s Double Still Rye; Pike Creek Rum Finish released to replace the Port Finish (a good move).

  • 2017: Even more releases: J.P. Wiser’s 15 YO; J.P. Wiser’s Dissertation; J.P. Wiser’s Union 52; J.P. Wiser’s Last Barrels; J.P. Wiser’s Canada 150; J.P. Wiser’s Double Still Rye re-branded as Triple Barrel; (sadly, we also lost J.P. Wiser’s Small Batch and the amazing Wiser’s Legacy…); Gooderham & Worts Little Trinity 17 YO; Pike Creek 21 YO Speyside finish; Lot no. 40 Cask Strength 12 YO; and J.P. Wiser’s 35 YO. (That’s a busy year!!)

  • 2018: More special releases: the Alumni series (3 whiskies); J.P. Wiser’s 2018 Commemorative Bottling; Wiser’s Seasoned Oak (awesome); Pike Creek 21 YO Three Oak; Gooderham & Worts Eleven Souls; Lot no. 40 Cask Strength 11 YO; and J.P. Wiser’s 35 YO again. They also released J.P. Wiser’s old fashioned, which is an easy route to a decent old fashioned.

That’s a busy few years - what other major whisky brand is doing anything like it?! Unquestionably, J.P. Wiser’s has jumped to the forefront of the connoisseur market for Canadian whisky. While other major brands are releasing 1-2 special bottlings a year, Wiser’s is flooding the market with multiple special releases, and - what is more - they are all selling out.

Now to the alumni series. This is something different for them: it is a partnership with the NHL almumni association (NHLAA) with some of the profits directed towards the NHLAA. All the whiskies have been selected to reflect a certain player style - J.P. Wiser’s has chosen to tell a story with a unique take on their whiskies, rather than just recycle their current brands. The first set of releases - bottles honouring Wendel Clark, Guy Lafleur, and Lanny McDonald - were based on the playing styles of each player. Wendel Clark’s whisky was chosen to be a big, 100% rye whisky to reflect the intensity of Clark’s playing style. Lafleur’s whisky is an easy corn whisky, finished in three casks, to reflect his smooth style. And Lanny McDonald’s whisky is centred around wheat whisky, reminiscent of the grain-growing-prairies where McDonald grew up.

On another note, whisky brands partnering with other companies or charities hoping to do good is worth championing. We’ve seen it before with Parker’s Heritage collection and even the Town Collection from Collingwood last year. It’s great to see J.P. Wiser’s doing the same.

I love the diversity Canadian whisky brings, and from a personal perspective, I’ll buy as many Wiser special releases as we get. Again, to my palate’s delight, the alumni series isn’t over - with more Wiser’s special releases coming in 2019.

Reviews are coming, of the first wave, in the upcoming days.

Review: Gibson's 18 Year Old Canadian Whisky by Jason Hambrey

ABV
40%
Aging
18 yrs
Recipe
N/A
Distiller Valleyfield (Salaberry-de-Valleyfield, Quebec)

Gibson’s 18 Year Old is a reliable and elegant Canadian whisky which originated in Pennsylvania in 1856. Eventually, it was sold to Schenley and produced at the Valleyfield distillery in Quebec, and in 2009 the brand has shifted to William Grant & Sons (who also own Glenfiddich and Balvenie Single Malts, among others) and is produced out of the Hiram Walker Distillery in Windsor, Ontario. Thus, eventually versions of Gibson's 12 Year Old and this 18 Year Old will be made from Hiram Walker liquid, but not for a few more years yet.


Review (2013)

  • Batch: N/A

  • Bottling Code: No. A 19463

  • Bottling Year: ~2013

Nose: Vanilla, honey, oak, caramel, creme brulee – it certainly develops as it sits.You can sense the sweetness of the whisky in the nose, and the oak combines with this to make me think of maple. There are some beautiful cedar notes, and intriguing notes of pickle. The nose has a slight floral element to it as well reminding me of the blossoming of a tree we had in our house growing up which grew big balls of white flowers. Most excellent!

Taste: Thick, slightly sweet, and creamy…lots of bourbon-like influence. There’s a good bit of oak and spice kicks in with some nice sweetness at the end along with some wheat-like graininess. There’s also a touch of cedar in the mix as well which pokes its head up here and there. The rye seems to be dusty, and the mouth dries out a bit as with other whiskies in the Gibson’s line. The cereals also come out for me in a way that reminds me of stale bread – which is not a bad quality. There are some fruit elements like grape juice. There’s a touch of acidity which seems to lift the whole experience up a bit and keep everything in check. Brilliant. Good mouthfeel to it as well.

Finish: Lots happens on the finish! There’s some nice honey, alongside some oak and tannin. It’s still wonderfully light even after all those years in oak. there are some really nice oaky and corn notes, similar to the smell of angel’s share if you ever have a chance to visit a distillery.

This is a fabulous offering by Gibson’s and this whisky is one that demands your attention – it is excellent. The wonderful honey, caramel and light fruitiness is balanced against the oak and cedar, and lifted up by just a touch of acidity.

Score: 92/100

Value: 93/100 (based on $75)


Review (2015)

  • Batch: N/A

  • Bottling Code: No. A 38116; L14179IW 54SL24

  • Bottling Year: ~2015

Nose: This whisky demonstrates the style of much Canadian whisky (even though it didn’t originate in Canada) that is typically mixed into cocktails – but this is refined, complex, and creamy – a clear class above most of those. There is fruit – dried and dark, yet still holding some lighter elements like white grape, some nuttiness, vanilla, some grassy freshness…some oaky earthiness too. Rich, in a way similar to sherried whiskies though this doesn’t smell particularly sherried – but has some of the rich nuttiness and dried fruit. Here, the earthy woody notes seem emphasized over the vanilla and coconut of the review above, and it’s not quite as sweet on the nose. A bit darker and not quite as stunning as my sample from 2013, but nonetheless brilliant.

Taste: Rich, with a mix of fruitiness and nuttiness – and a decent bit of rye amidst it all. A touch bitter on the end – but it doesn’t detract. The richness of the grain meets the richness of the fruit and the oak quite well. Sweetness is nicely balanced.

Finish: Nutty, oaky. Dries out as well – it still tastes so rich. Praline, a bit mossy oak, and a bit of a spicy edge too – more on the side of nutmeg than other things, I think.

Very nice, rich…certainly aged well with a very nice profile. This bottling is still very nice, but it’s a tad below the last one in terms of some subtle complexity – but it still is very nice. The rich, complex, and creamy nature of this gives Forty Creek Confederation Oak a sparring partner in terms of rich complexity and subtlety.

Score: 90/100

Value: 84/100 (based on $75)


Review (2017)

  • Batch: N/A

  • Bottling Code: N/A

  • Bottling Date: 2017

Playful– smoky wood, with some nice minerality and milk chocolate alongside green pear, clove, porridge, anise and a touch of banana. Great dried fruit, integrated with the vanilla. The milk chocolate is fascinating – and I don’t recall seeing it before in the Gibson’s 18. Nice drying tannins and spice on the finish. Grains tend to come out more as it sits. There is an old corn whisky aged note to it – and some remarkable light fruit, too. The finish is quite wonderful – lightly fruity and drying with everything from candied to herbal notes. Still, too candied for my taste here, relatively.

Score: 89/100

Value: 73/100 (based on $90)


Review: Gibson's 12 Year Old Canadian Whisky by Jason Hambrey

Gibson's 12.jpg
ABV
40%
Aging
12 yrs
Recipe
N/A
Distiller Valleyfield (Salaberry-de-Valleyfield, Quebec)

Gibson’s whiskies used to be produced in Pennsylvania starting from 1938 until prohibition, and then in 1972 Schenley purchased the brand and moved production to Valleyfield, Quebec. After some more ownership switches the brand was bought by William Grant & Sons who have moved production to the Hiram Walker plant in 2009 (for more look at Davin’s post here) – so eventually we will start to see Hiram Walker distillate rather than Valleyfield distillate going into the blend (in this case, about 2021 for the twelve year old). However, the whisky is now blended and bottled at Hiram Walker – and this is evidenced through the changed bottles, now with a cap which is more square. The whisky has also been re-labeled “rare”, like the old 18 year old used to be, and the new 18 year old has been relabeled "venerable”.


Review (2014)

  • Batch: N/A

  • Bottling Code: N/A

  • Bottling Date: 2012

This bottling was blended and botted at Valleyfield.

Nose: I get some caramel, vanilla, bourbon, and I pick up a fair bit of corn and some plum. There’s a light touch of bitterness and sourness detracting from the nose, but they are quite light – however upon multiple tastings I found that it dominated too much. Like the other Gibson whiskies, there’s lots of creaminess to this nose. Amidst all else going on I nearly missed the rye which is sitting obviously in the middle of it all lightly directing the show. I find the nose doesn’t improve with time but grows a bit stale and bitter, which is too bad.

Taste: Thick, creamy and slightly sour with a citrus backdrop and a good kick of oaky vanilla and a touch of maple-like woodiness. At the end some dusty rye and spices kick in – clove and even a bit of allspice. The sourness/acidity is intriguing as it is a bit different and doesn’t go too far in one direction. There is a bit of bitterness right on the end – it isn’t horrible and I can’t decide whether I like it or don’t.

Finish: At first the spices take hold for a reasonable length before there’s some light dryness and oakiness remaining in the mouth, along with a touch of rye. The length and weight of the finish is decent, but the flavour could be improved.

This is smooth, thick, and easy drinking other than the touch of bitterness here and there. However, the whisky is a bit of an enigma to me – the first tasting was very impressive (probably would have come out in the low eighties), but the second and third time there was a lot of bitterness , staleness and it was way out of balance – and even tasting beside Gibson’s Sterling I found this to be inferior upon two tastings. I’ve never had such a different tasting experience two days in a row, even after conditioning my palate the same way each time. However, I’m standing with the scores from my two later reviews.

Score: 75/100

Value: 69/100 (based on $30)


Review (2015)

  • Batch: N/A

  • Bottling Code: N/A

  • Bottling Date: 2015

This is bottling was blended and bottled at Hiram Walker.

Nose: Apple seeds and slightly dry, spicy, bitter grain – there is a richness to it as well. Dried ginger and oak comes out more as it sits. There is a thread of bitterness that detracts from the nose, especially as it is overall quite light with a bit of spicy sharpness. It is decent, but it’s really not fabulous – I find I tend to skip the nose for the palate here.

Taste: Maple – the wood comes in now out of nowhere with sweetness and light tannins – surprisingly rich after the nose, with a bit of a grain comeback to the end of it. There is some fruity richness to it as well which makes me wonder if this uses some refill casks pretty well – but maybe it’s just coming from some rich bourbon casks.

Finish: At first slight spice and tannins, with a sort of green/fresh wood feel and some light cinnamon and clove. A bit of a detrimental saccharin note at the end too, which really doesn’t help.

This is decent – I like this bottling more than the previous one I sampled in 2014 because of some new richness and vibrancy, though the style is a bit flat on the nose and finish and there seems to be less of a bourbon influence. I’m excited to see where this goes when they bottle some of the 18 year old out of Hiram Walker. Amazing to me, though, how much this whisky gains with age – all that’s best about this whisky is just enriched so much further. If they ever bottle any Gibson’s beyond 18 years, I’d bet that’d be good stuff, especially with the oak in quite good control even after 18 years! The dryness in this whisky lends itself very nicely to mixing as well.

Score: 78/100

Value: 70/100 (based on $30)


Review (2017)

  • Batch: N/A

  • Bottling Code: N/A

  • Bottling Date: 2017

A dry, broad nose with light fruit, dry orange peel, oak, and a light grainy body with a touch of matchsticks and baking spice. The palate is soft, with drying oak and spice with a splash of citrus. The oak is really nice. Depending on the flight you take this one in, it seems to bring out very different characteristics. Interesting.

Score: 81/100

Value: 72/100 (based on $33)


Review: Gibson's Finest Bold 8 Year Old Canadian Whisky by Jason Hambrey

ABV
46%
Aging
8 years
Recipe
N/A
Distiller Valleyfield (Salaberry-de-Valleyfield, Quebec)

This whisky is a new release of this year, with something you don't often see - a younger whisky coming in with an age statement, rather than just a non-age-statement. It's good to see - always nice to have a better sense of what you are drinking, and I am in high favour of knowing what the youngest part of the whisky is...this was released in 2016 to add to the lineup of Gibson's Sterling, 12 year old, and 18 year old - but it comes in at 46% compared to the other botttlings which are at 40%. Let's see how it does...


Review (2016)

  • Batch: N/A

  • Bottling Code: L16134HW 20:45

  • Bottling Date: 2016

The nose is dark and rich – molasses, dark and dense rye bread, orange peel, mossy oak, roasted grain, butter – but goes more creamy and buttery as it sits – rich maple butter, coconut cream, hazelnut toffee. Terrific. The palate has a load of rich grain – corn, rye – alongside some peppery spices, stewed pear, plum, orange, and a light coating of oaky vanilla. Seeing this at 46% makes me wish Gibson’s did this with all their whiskies – it is a phenomenal difference in amping up flavour, spice, and finish – diluted with water this whisky becomes much more ordinary (though still full of flavour). The finish has lots of buttery grain, cinnamon, and clove. Slightly tangy- and very nicely dry. Very full. Too bad, though, that it looks like someone dropped some ink into the bottle (well…) – I think even someone really new to whisky won’t even think that is natural colour…

Score: 84/100

Value: 81/100 (based on $30)


Review (2017)

  • Batch: N/A

  • Bottling Code: N/A

  • Bottling Date: 2017

Green grape, coconut, celery, pear, clove. A really interesting floral thread is present, integrated with candied fruit, grape juice, prunes, and butterscotch. Yet, the grain characteristic throughout the whisky is brilliant. It really does work nicely at the bit higher proof.

Score: 83/100

Value: 78/100 (based on $32)