Review: Kavalan Solist Port Cask Single Malt Taiwanese Whisky by Jason Hambrey

~7 years; Port Casks
100% Malted Barley
Distiller Kavalan (Yuanshan, Taiwan)

Here we have a Kavalan Solist, fully matured in Port wine barriques.

Review (2019)

  • Batch: Cask 0110112009A (58.6%)

  • Bottling Code: 2018.09.20 11:37 HK

  • Bottling Date: 2018

That is a spicy nose! Licorice, clove, fenugreek, cacao, wet oak, prunes, wine gums, fresh cherry, currants, vanilla, and lots of citrus peel. The nose is slightly sour, but it is fabulous! The palate is sharp and textured, with a rich undercurrant of sweet, rich oak. The oak is fascinating – it is huge, integrated, and it isn’t over-oaked. The finish is sweet and sour, with prunes, dried cherry, sultana raisins, and clove. And some more currants.

At cask strength, this is huge and muscular. It drinks really well with water, and opens up, but the palate is unbelievable at cask strength. The oak, fruitiness, and spiciness are balanced – and very warming as it does down! This one is very easy, and makes you want a second without any effort! Very balanced, and dangerously drinkable especially at a near 60%.

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

Value: Low to Average, depending on buying price. If you get this for around 100$ CAD (it is possible in places) then it has decent value, but if you are looking at $200+, there are better value options.

Review: Basil Hayden's Dark Rye by Jason Hambrey

Blend of Beam Rye, Alberta Rye, and Port
Distiller Jim Beam (Clermont, Kentucky) and Alberta (Calgary, Alberta)

The second bottle to be added to the Basil Hayden’s brand, one of Jim Beam’s core „small batch” brands. Beam Suntory started to leverage its Canadian distillery, the magnificent Alberta rye distillery, using it as a secondary component to blend in with Jim Beam’s rye whiskey. On top of this, port is added to the blend to round it out. In some respects, it’s similar to Alberta Dark Rye (Dark Horse in Canada) in that a fortified wine is added to a rye whiskey. The addition of wine to the whiskey is scientifically equivalent to a short (i.e. a few months) of a finish where wood impact doesn’t mature the whiskey but the wine is just dissolved into the spirit. So, it’s not much different than a port finish, depending on the amount of port actually added. The Alberta ryes taste nothing like Beam rye, so let’s test out the combo!

Review (2018)

  • Batch: N/A

  • Bottling Code: N/A

  • Bottling Date: 2018

The nose starts off with sweet oak, rich and shallow caramel (think of that super sweet caramel donut or straight cheap caramel ice cream sauce), green apple candy,  oaky earthiness, mint, bright and rich grain, clove, pepper, butter...hmmm....

The palate is sweet throughout, starting with a sharp kick of rye but with lots of sweet oak and a strong touch of nutty port rancio. Slightly rough around the edges, too. The finish is perhaps the best part of the whisky, with a combination of spicy rye, oak, and port. Lots of rich dried fruit, like prune, on the finish too. It’s rough underneath, and I suppose you could imagine balance, but barely, and there isn’t good integration.

I don’t even like to nose this one, all candy, and not in a good way. Ice marginally improves this, but not enough. One of the worst whiskies from a major producer in some time. For some who like sweet and flavoured whiskies, they may not mind this. But, for most of us, there’s better places to find „uniqueness”.

Value: Low. Not a whisky up my alley, which means it’s a lot to pay for it.