Alberta

Review: Eau Claire Single Malt Whisky by Jason Hambrey

Eau+Claire+Whisky+1.jpg
ABV
43%
Aging
First fill ex-bourbon and sherry hogsheads; 3-4 years old
Recipe
100% Alberta Malted Barley
Distiller Eau Claire (Turner Valley, Alberta)

This whisky is the first release from Eau Claire, a distillery in Alberta which opened in 2014 and focuses hugely on Alberta Grain, specifically very local grains produced within 100 miles of the distillery. Moreover, the distillery itself has a stable of plough horses with a focus on the production of house-grown grain.


Review (2019)

  • Batch: 02

  • Bottling Date: 2019

  • Bottling Code: N/A

The nose is quite rich and grainy – pepper jelly, currants, roasted malts, white pepper, and mixed nuts all jump out of the glass. The spirit isn’t very heavy, and carries with it a very nice balance of fruit, spice, and grain. The palate has a rich set of caramels, milk chocolate, lightly roasted malt, toasted macadamias, spicy dry oak tannins, and clove. The finish is still full of dried fruit, toasted grain, and a touch of baking sweetbread. There is a real richness here, yet the spirit is quite clean and balanced. Very well done for a young single malt!

Recommended (81% of whiskies I’ve reviewed to date get this recommendation or higher). This is a very pleasant surprise. I haven’t seen many young single malts that have been so refined in Canada. It actually reminds me a touch of Westland’s single malt – which is much oakier, nuttier, and deeper – but they share some similarities.

Value: Average. Toward the low end of my “average” category, but it isn’t “low” value even at $102, and certainly not in the context of craft single malt - which shows the quality of this stuff.


Review: Canadian Club Chairman's Select 100% Rye Canadian Whisky by Jason Hambrey

This whisky, it seems, took most people by surprise. I don’t usually get surprised by a new whisky release, but this one I didn’t see until it just about hit the shelves. Though it is Canadian Club, it is not actually distilled at the Hiram Walker plant in Windsor (like the rest of the Canadian Club line) – it is actually distilled and bottled in Alberta, from Alberta Distillers. However, they’re both owned by Beam-Suntory so some stock-swapping isn’t as difficult as it otherwise might be, and it makes sense to sell Alberta rye from a marketing perspective because Canadian Club has a much bigger brand name.

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Review: Highwood Rye Canadian Whisky by Jason Hambrey

ABV
40%
Aging
N/A
Recipe
Rye and Wheat
Distiller Highwood (High River, Alberta)

This whisky is distilled from rye and wheat, and is the flagship whisky for Highwood - though it is not available in Ontario. The grains are distilled and aged separately, with wheat as the base, before being blended - in a typical Canadian style. According to Chip Dykstra, the whisky is about 5 years old.


Review (2015; Blind)

  • Batch: N/A

  • Bottling Code: 5114 07:26

  • Bottling Date: 2015

Sour, with some dry rye spice, flambeed bananas, orange peel, and some rich vanilla laden grain in the background with some mixed fruit drop notes. Grape and white raisin come in on the palate, slowly fading to light rye spice. The spice lingers for some time, with a bit of a cleansing and enduring, and lightly fruity finish with some canned peaches. Alongside being an enjoyable sipper, that rich grain in the background is the sort of thing that would turn this into a very nice mixer. The wheat, as often, brings in some quite bright candy fruit to the mix.

Score: 81/100

Value: 75/100 (based on $26)


Review (2017)

  • Batch: N/A

  • Bottling Code: N/A

  • Bottling Date: 2017

Coconut, peaches, orange peel, pine needles, vanilla, clove, and vanilla lead into a light palate with a bit of coconut, more pine needles, and dried orange peel. The whisky finishes with spices (clove and cumin), light oak, and orange peel. Young, but complex and quite enjoyable. Terrific mixer.

Value: Average. Not a fantastic whisky, but it’s simple and quite decent - and cheap (~25$).


Review: Lock, Stock, & Barrel 18 Year Old Straight Rye Whiskey by Jason Hambrey

Image copyright,  Cooper Spirits Company .

Image copyright, Cooper Spirits Company.

ABV
54.5%
Aging
18 Years; Virgin Charred Oak
Recipe
100% Unmalted Rye
Distiller Alberta (Calgary, Alberta)

I love Alberta rye. Pot distilled rye is my favorite style of whisky, I won’t deny it, and it can be an acquired style with all of the sharp spiciness and rich character. Alberta Distillers is widely acknowledged as likely the best rye distillery in the world, and it certainly distills a massive amount of it – perhaps the most in the world, but that is a conjecture without evidence.

Cooper spirits hand selected a number of barrels of 100% unmalted rye matured in new oak from Alberta years ago, releasing first a 13 year old, then a 16, and now this 18 – all favorites of mine, and right up my wheelhouse in terms of style.


Review (2017)

  • Batch: N/A

  • Bottling Code: N/A

  • Bottling Date: 2017

These Alberta ryes get a bit more restrained with age, but incredible spirit lies unfolds as you continue to nose. They start off sharp, spicy, and vegetal and soften, growing in fruit and oak integration with age. This has terrific, creamy fruit that sits on top – and underneath – black tea, arugula, iodine, rubber, pear, dense oak, cola, black licorice, ginger, dried peach, dark chocolate.

The palate is huge, with a load of arugula, tannic oak, cedar, and clove. It’s amazing how much the rubbery and medicinal notes carry through. Amazing aged notes – the oak both holds the grip in terms of flavor but also in terms of both maturity and reining in the powerful rye. The tannins are just about to the edge – but they are not quite too much. Huge finish, about as full of big, spicy rye as you can imagine, alongside tea. It has more creaminess and caramel than the 16 year old, but it’s not quite as vibrant, playful, and unique – and doesn’t have the incredible light fruit which makes it not only a good rye, but one of the best and most unique ryes I’ve tasted. Also, this is much oakier. So, now I’ve compared it to perhaps my favorite whisky of all time – this is still an unbelievable rye, indeed, an 18 year old new oak rye from the best rye producer in the world. It is pricy, but it is something....

Remarkable.

Exceptional (3% of whiskies I’ve reviewed to date receive this, my highest recommendation).

Value: Low. It’s a terrific whisky, but comes at a big price (about 230 USD).


Review: Masterson's 10 Year Old Straight Rye Whiskey (Barrel Finished) by Jason Hambrey

ABV
45%
Aging
10 yrs; Matured and Finished in Charred Virgin Oak
Recipe
100% Unmalted Rye
Distiller Alberta (Calgary, Alberta)

This is Masterson's standard 10 year old rye, but finished in new charred virgin oak of different types. Since the base rye of each finish is the same, it really showcasing the effect of different oaks for maturation.

Very broadly, the differences between the oaks is subtle. The American oak is more creamy and sweet, and the "smoothest". But, I think, the least complex, though still very complex. The Hungarian oak is the earthiest, and the most unique and hence interesting. The French is the most complex, and the most "old-world" reminding me of the oaky influences on old world wines and spirits. It is also the most tannic and has tons of dried fruit notes. Interestingly, for the side by side tastings I have done, the American has the best nose, the French the best palate, and the Hungarian the best finish. It's a fascinating side by side, if you ever get the chance....


Review (2017)

  • Batch: PSA3 / American Oak Barrel Finished batch 001

  • Bottling Code: N/A

  • Bottling Date: 2016

The winner of the 2017 Canadian Whisky Awards, a month-long blind judging competition by a jury of 10 judges. The staves for this finish were from Missouri and seasoned (air-dried) for over two years to develop flavor before being crafted into the finishing barrels for this whisky. The wood was largely (80%) tight grain oak. I have two batches above, since I tasted them side by side and the same tasting notes and rating applies to both batches. I thought they were quite consistent.

This whisky is finished in American oak, and, as such, it is a bit different than the regular Mastersons. More woody – broader, but not quite as sharp. We have the best of the creaminess of Masterson’s, but enhanced with a buttery, slightly oaky, and anise laden covering. Some really nice black tea notes too, which emerge beautifully over time. It is different – not as sharp as previous masterson’s, but everything is still there. The palate is woody, with oak, but such a terrific backbone of awe-inspiring rye. Arugula, cinnamon, oak, caramel, vanilla, butterscotch, anise, black tea, and a whole mixed bag of spices and vegetal notes and some sharp medicinal notes characteristic of Alberta rye. Lovely! The finish is full, oaky, creamy, and loaded with rye.

I love the sharpness in batch 1 and 3 of the non-finished whiskies. This isn’t quite there – but whether this is your favorite, or whether the unfinished batches are – will be more up to personal preference than quality. These are all so terrific.

Very Highly Recommended (18% of all whiskies I’ve reviewed to date get this recommendation or higher).

Value: Average.


Review (2017)

  • Batch: Hungarian Oak Finish, Batch 001

  • Bottling Code: N/A

  • Bottling Date: 2016

Hungarian oak is its own species, quercas petraea also known as Sessile Oak, much like American oak (quercas alba)  – one of the two prominent European oak species (alongside French oak, quercas robor). The trees are from a slow growing region of Hungary, air dired outdoors for two or more years. The folks at 3 Badge, who produce Masterson's, says it contributes a nutty profile to whisky. By the way, Hungary is a beautiful country (I lived there for a few months), so it's interesting to taste a bit of the land, so to speak.

Spicy, with prominent persimmon and earthy Armagnac notes. Oaky. Peach, plum, apricot, and some floral notes also come in on the heavy fruity nose – but still so oaky. Spiced candied citrus rinds, vanilla, earth, cashews, menthol, and sharp candied notes. The palate continues on with the big fruit before a big vanilla-laden oak and very dry finish. Currants, and wine tannins too. The finish is wonderful, with a mix of vegetable, wood, and spinach and arugula notes. Dried mushrooms (chanterelles) too. Once the oak fades, the arugula emerges. Brilliant. Perhaps the most interesting of the finished mastersons.

Amazing the difference between the oaks. Much more spicy, dried fruit, and dry than the American oak finish which is more creamy and light.

Very Highly Recommended (18% of all whiskies I’ve reviewed to date get this recommendation or higher).

Value: Average.


Review (2017)

  • Batch: French Oak Finish, Batch 001 (PSF3)

  • Bottling Code: N/A

  • Bottling Date: 2016

Finished in virgin French oak.  Air dried staves for at least 2 years.

Oak, oak, oak, but also currants, arugula, clove, and it still has a spicy, candied set of flavours not seen in the American oak finish (but seen in the Hungarian) – it reminds me very much of spicy cognacs. But, to the rye...Complex - oak, apple, light toffee, unripe pear, arugula, black tea, juniper, black pepper, creamy tropical fruit, fresh orange, and dried corn. The notes continue, more or less, on the palate, with slight astringency. A decent strength of finish - and a good bit of rye. The dried fruit notes fit in so brilliantly with the rye. Brilliant whisky.

Very Highly Recommended (18% of all whiskies I’ve reviewed to date get this recommendation or higher).

Value: Average.


Review: Mt. Logan 5 Year Old Canadian Whisky by Jason Hambrey

ABV
40%
Aging
5 Years; Ex-bourbon barrels
Recipe
100% Wheat
Distiller Highwood (High River, Alberta)

Mount Logan is a brand of sourced Highwood whisky, developed between Ryan Engen, the Director of Spirits at Liquor Depot and Wine and Beyond to create an exclusive, high quality brand of Canadian whisky. The lineup includes this 5 year old, a 100% Corn 15 Year Old, and a 100% Corn 20 Year Old - all sourced and developed alongside Highwood Distillery.


Review (2017)

  • Batch: N/A

  • Bottling Code: 6119

  • Bottling Date: ~2016

A soft, sweet, and spicy nose, with maple, candle wax, cedar, oak, licorice root, and cola – it favors time. Baking spice, and a bit dusty. The palate is clean, light, and sweet with cream of wheat and a nice edge of spicy, vegetal, rye – mint, licorice root, cola. As an entry level whisky, this is great – easy, yet with subtle complexity – seemingly growing in body as you drink it. The finish is mainly on dry oak, pepper, and some clove – but, eventually, full of wheat. Definitely Classical Canadian in style.

It has the body and profile to mix quite well. I do like the dry and spicy finish, and the rye really lifts this one up.

Recommended (81% of whiskies I’ve reviewed to date get this recommendation or higher).

Value: High. A good whisky, and cheap.


Review: Masterson's 10 Year Old Straight Rye Whiskey by Jason Hambrey

ABV
45%
Aging
10 yrs; Charred Virgin Oak
Recipe
100% Unmalted Rye
Distiller Alberta (Calgary, Alberta)

This whisky is distilled in Alberta, by Alberta distillers, and is a rarity among whiskies – 100% unmalted rye whisky. As a straight rye, it is matured in new charred oak, giving it a big bold profile. 100% rye is unusual as a full component of a released whisky, though some canadian distillers produce and age 100% rye, corn, barley, and wheat whiskies as components of their blends. One reason 100% unmalted rye is unusual is because enzymes have to be added to the whisky to turn starch into sugar before the fermentation – and these microbial enzymes are grown and produced by Alberta Distillers themselves.

There are a few other Canadian 100% rye whiskies, including Alberta Premium (unmalted rye), Lot no. 40 (malted rye), and others, from time to time, such as the limited edition Collingwood 21 Year old (malted rye) – but this is the best of the lot. It is bottled by 35 Maple Street, a Californian company which selects and bottles the casks of Masterson’s. They also have released a 100% unmalted barley whisky, and a 100% wheat whisky all produced and aged in Canada.


Review (2014)

  • Batch: 3

  • Bottling Code: B11 244 TK31 11-0795

  • Bottling Date: 2013

Lots of oak on the nose, with the brilliant floral rye and light medicinal character. You can live in this nose for a bit! A bit of a creamy texture to this nose…caramel, vanilla – it might come off as a bit sweet if not for the wonderful spices – coriander, cinnamon, cloves, mint, black pepper. And herbaceous rye – the arugula, spinach, tobacco…I could go on – and I haven’t even gotten to the lilacs and dried hibiscus. On the palate, it starts out slow, but it is big – and the arugula comes in force, with a spicy, oaky finish that lingers nicely as the spices fade to the vegetal aspects and back to the oak and some rosehip jam. Beautiful balance. The mint is interesting – almost menthol-like, but not minty in the same character as seen in many bourbons and ryes.

When I first had Masterson’s I didn’t love it – I only liked it. More and more, I find this style is ever more my favorite. I can’t get enough of this stuff as my palate has developed and my preferences have shifted. This has more character and flavor than batch 5, and it’s the woodiest release I’ve tasted – and competes on an even level with my beloved batch 1, which is ever so slightly more refined and complex – but also softer. I still like batch 1 the best, but the difference in rating isn’t enough to keep these a point apart.

Exceptional (3% of whiskies I’ve reviewed to date receive this, my highest recommendation).

Value: Very High. This is just an awesome whisky. And, while not cheap, the quality of this whisky completely offsets the price.


Review (2014)

  • Batch: 5

  • Bottling Code: N/A

  • Bottling Date: ~2014

Nose: Oak has no problem coming off this nose – it fits in well with the spicy and honeyed notes. Vanilla, and rye that smells almost candied to me with the influence of charred wood. Elements of it are also slightly floral, as if there were a vanilla flower. There are fruity elements to this too, with a touch of apricot and peaches and bananas, and dried apricot emerging after some time. And, with all the above, there’s some pretty wonderful mossiness and earthiness – but it’s still all balanced beautifully. There’s a very slight chemical spirit component, slightly like petroleum, in the nose (which is also slightly present in Alberta Premium) – it fits in really well. It’s rich, and deep. What a nose!

Taste: A nice spicy bite, this one. The oak comes in with some sweet and spicy rye, with an underlying graininess and earthiness. It is certainly mouth-filling. There are layers of vanilla, manuka honey, creamy caramel, oak, brown sugar, apple, and some nuttiness. There are some typical dried apricot notes I usually find in whiskies matured in new charred oak…

Finish: This is an enduring, complex, and full-bodied finish, as if the whisky hasn’t left the mouth at all after it has been swallowed. A peppery rye fades to oak, vanilla, dried apricots, apple seeds, brown sugar, a touch of menthol, and a good dose of earthiness. What is more, there is a good underlying sweetness well matched to the very long finish.

Conclusion: This is fabulous. Complex, deep, delicous…it’s quite bold for a Canadian whisky, but, then again, it is bottled by an American company where the taste is for straight American ryes – big, bold, and often oaky whiskies. This one is really, really good.

Very Highly Recommended (18% of all whiskies I’ve reviewed to date get this recommendation or higher).

Value: Average. A great whisky, but not that cheap (~110$).


Review (2015; Blind)

  • Batch: 1

  • Bottling Code: B14 232 TK-8 14-0814

  • Bottling Date: 2015

Bold and full of strength - jam-packed with rye, banana, cinnamon, black tea, rose hip jam, turnip, and some medicinal notes. A phenomenal nose. Rich and full on the palate, with oak, vanilla, apple jam, and arugula along with spice and tannins in balanced measure. This is fabulous stuff, and, despite being so bold, is exceptionally clean, well-integrated, deep, and complex.

Why batch 1 was released after 5 and 3 I don't know, but this is terrific stuff - they must have saved some stock so they could release it after they saw how the market responded. This is the batch that won gold at the Canadian Whisky Awards, and one of the best ryes I have ever tasted.

Exceptional (3% of whiskies I’ve reviewed to date receive this, my highest recommendation).

Value: Very High. This is just an awesome whisky. And, while not cheap, the quality of this whisky completely offsets the price.


Review (2016)

  • Batch: 15

  • Bottling Code: L4 069-161303

  • Bottling Date: 2016

Glorious stuff, once again! Since previous notes captured many of the details let’s focus on the broad differences and overall strokes here.  Rich oak, sweet dark cherries, coming against loads of rye spice with some creaminess holding the middle together as well. Sweet, yet it has a dry element to it as well, and there are lots of cloves here. The palate leads with oak and lots of clove, and some dry arugula and vanilla laden wood on the finish. Still quite creamy with lots of cherry. Waves of vanilla, oak, arugula, cinnamon, and clove on the tannic finish. Yet, the big bold rye doesn’t quite come through as beautifully as in previous batches – the oak seems to relatively hold a bit too much of its own here – to the point that it is actually slightly out of profile compared to the other batches (though generally in a very similar category, of course). More fruit, more oak, more confectionary, with less spice, grain, and complexity. The balance is still quite good but it is no longer as fascinating because of less complexity. However, we’re comparing to some legendary whisky – this is still terrific.

Highly Recommended (48% of all whiskies I’ve reviewed to date get this recommendation or higher).

Value: Average. A great whisky, but not that cheap (~110$).


Review: Whistlepig The Boss Hog Straight Rye Whiskey by Jason Hambrey

Whistlepig The Boss Hog.jpg
ABV
60.3%
Aging
14 Years; Virgin Charred Oak & Refill Scotch Casks
Recipe
100% Rye
Distiller Alberta (Calgary, Alberta)

Whistlpig has released three "Boss Hogs" - a collection of their best rye whiskies, released at cask strength. The first edition was released in 2013, a 12 year old, with a 13 year old to follow in 2014. This, now, is the third edition, a 14 year old which was finished in a 250 litre ex-scotch hogshead (holding Sherry before the Scotch). 30 barrels have been released, all at the barrel strength. If you want to discover the bracing power of 100% rye at cask strength, this is one of the only places you can find it (the only, in fact, to my knowledge not produced by a micro-distiller).


Review (2016)

  • Batch: "The Independent", Barrel 10

  • Bottling Code: N/A

  • Bottling Date: 2016

The nose is rich and dark at first, with lovely caramel, rich oak, and some brilliant oiliness. Sturdy oak here, too…lovely spices – dill, licorice root, clove, cinnamon, watercress, pepper, fenugreek seed – and our typical arugula. The palate is measured, full of rye, with oak in the background. Very vegetal – we have our arugula and fenugreek again, but with oaky vanilla transporting all of the flavors into a dry and spice-laden finish which even has a bit of jalapeno. Brilliant complexity!

Absolutely terrific at cask strength. Lots of cinnamon on the nose, our caramel continues, rich grain, dry caramel, grassy spiciness…the palate is full of rye, toasted spices, and loaded with arugula and watercress. A very peppery finish. At first I thought this was over-oaked with some of the bitterness, but actually it is just about right with the tannins providing brilliant structure for the spices and caramel. The oak has tempered the spirit nicely – this isn’t as hot as I would have expected given the proof. Terrific stuff.

Very Highly Recommended (18% of all whiskies I’ve reviewed to date get this recommendation or higher).

Value: Very Low. $400 is not cheap.


Review: Whistlepig 15 Year Old Straight Rye Whiskey by Jason Hambrey

Whistlepig 15.jpg
ABV
46%
Aging
15 Yrs; New Charred Oak & Bourbon Barrels & New Charred Vermont Oak
Recipe
100% Rye
Distiller Alberta (Calgary, Alberta)

Whistlepig is getting closer and closer to having their own grain to glass rye whiskey on the market, but, in the meantime, they've released a number of ryes from Alberta and MGP (in Indiana) stock. Generally, it's easy to tell which is which because the alberta is 100% rye (such as the 10 year old) and MGP is 95% rye (such as the Old World Series).

The 15 year old is Whistlepig's oldest product to date, being triple matured - first in a charred new oak cask, then in a refill bourbon barrel, and finally in a heavily charred Vermont oak barrel. Whistlepig's quest is for the "perfect rye" and experimentation with aging abounds - but this also adds to the list of whisky which has been matured in 2 different new charred oak barrels, showing the emphasis on oak coming from the US these days.


Review (2016)

  • Batch: N/A

  • Bottling Code: N/A

  • Bottling Date: 2016

Woody and sweet on the nose, with lots of vanilla-laden oak and apple. Some peppery vegetal notes like arugula and watercress are at the fore – lots in fact – with lots of caramel, wood, and marmelade. Some nice medicinal notes too, and lots of spices - even some fenugreek. At the core, though, there are three main elements which strive with one another on this nose: wood, rye, and sweet caramel or wood sugar. The palate is quite sweet, with very sharp rye both in terms of spice and in terms of vegetal notes – but it is lightly bitter with all that oak. Creamy wood notes come in mid-palate to smooth out the sharpness of the rye. It finishes nicely with strong oak, dark cacao, arugula, spinach, and dill pickle. Quite sweet, once again, with all of that oak.

This follows the recent trend of very highly oaked whiskies. If you like lots and lots of oak, here is your whisky, otherwise I think a lot of the complex distillate is masked with the all-consuming oak. Though rye is big enough to stand up to quite a bit of oak, this is slightly over the edge and brings in too much bitterness and sharpness for good balance. Still, though, very enjoyable.

Recommended (81% of whiskies I’ve reviewed to date get this recommendation or higher).

Value: Low. Pretty steep stuff (~250$ CAD).


Review: Lock, Stock, & Barrel 16 Year Old Straight Rye Whiskey by Jason Hambrey

LS&B 16.jpg
ABV
53.5%
Aging
16 Years; Virgin Charred Oak
Recipe
100% Unmalted Rye
Distiller Alberta (Calgary, Alberta)

This, a 3000 case release, was let loose in April 2016 - a 16 year old, 107 proof, 100% rye from the most renowned rye distiller on the planet - not something you see every day! It was double pot distilled, aged in new charred oak, and passed on to R.J. Cooper and Son (who also bring us St. Germaine elderflower liquer) who released a 13 year old 3 years ago. The press doesn't say it is from Canada but that it is“aged in cold weather” ! Ha! Terrifically presented, with a great string opener for the seal.


Review (2016)

  • Batch: N/A

  • Bottling Code: N/A

  • Bottling Date: 2016

The nose is terrifically spicy and fruity, with interesting and complex spice – brown cardamom, rancio – and lots of oak and caramel. Orange peel, toffee, dried apricot, cacao, nutmeg, clove, with a slightly medicinal character. Slightly creamy, blackberry, and with time – more grain notes – rye, oatmeal, soba noodles….just brilliant. It’s more open and a notch above the 13 year old (also terrific) with a lot more complexity immediately apparent on the nose.

The palate is, unsurprisingly, oaky and big, with tons of arugula but tempered by spice and dried fruit alongside caramel, custard, cumin, blackberry, blueberry, and dried peach. Incredible and developing finish full of vegetal and spicy notes, yet still holding onto some custard and creamy notes. The finish also has some amarula, spinach, clove, and canned peach. And we have our friend arugula. Wow. It’s a lot brighter and more fruity than it’s slightly more spice and grain-centric darker younger sibling, the 13 year old.

Exceptional (3% of whiskies I’ve reviewed to date receive this, my highest recommendation). This is my favourite Canadian whisky of all time, and in my top 2 favourite whiskies I’ve ever tasted alongside Compass Box Flaming Heart.

Value: High, but only if you like big, complex ryes as much as I do - this is the best of those that I’ve tasted. It’s an expensive bottle, so it has to be in your niche to value it as highly as I do, despite the high price (about $200 CAD).