Unfortunately, Blogger won't allow me to post a video that's quite this large, it is only six minutes, but it is well worth watching, especially since it explains in great detail what's expected for this year's #30DaysofBourbon Challenge.
However, you can head over to Facebook, the direct link to this video is here.
Please comment if you have any questions, I'm happy to answer them. Thank you for participating. Cheers!
Back in the 1860s, Charles Nelson was distilling whiskey. Good whiskey. Perhaps one of the most popular whiskeys in Tennessee. It started with his contract distilling for his grocery store. He then purchased the distillery. Shortly thereafter, in 1885, it was distilling a then-unheard-of 380,000 gallons of whiskey each year! His whiskey was so in-demand, it was selling not just all over the united states, but Europe and Asia as well. Then, in 1891, Charles passed away, and his wife, Louisa, took over. Louisa was one of only a handful of women who ran a distillery at the time.
And then, Prohibition hit. But, before it hit the United States as a whole, Tennessee went dry, and it ended distillation for the Nelsons. The great distillery was soon forgotten.
In 2006, two brothers, Andy and Charles, arrived in Greenbrier with their father to visit a butcher. They came across the land once owned by the family and the warehouses built by their ancestors. When they sought more information at the Greenbrier Historical Society, they discovered there were, amongst other relics, two sealed bottles of Nelson's Green Brier Tennessee Whiskey.
From there, the Nelsons' fates were sealed. They were determined to resurrect the distillery. In 2014, the job was complete and the distillery was back in production.
About a month ago, I had an opportunity to meet Charles at an event at Buck & Honey's in Sun Prairie. Charles addressed the crowd, gave the family story, and then mingled with the guests. I took advantage of the opportunity and discussed things in more detail. He offered to send me a bottle of his Tennessee Whiskey in exchange for a no-strings-attached, honest review.
Before I get to the tasting notes, there's some background you should have. According to Charles, what's in the bottle is the same recipe from about 110 years ago. Obviously, I have no way to confirm it but I'll take what he said at face value. But, unlike the Belle Meade product line that comes from MGP, Nelson's Green Brier is its own distillate, aged between two and five years. The bottle carries a two-year age statement because, legally, it must. The Nelsons utilize the Lincoln County Process (LCP) of charcoal mellowing before being bottled and, according to everything I could learn, this meets the legal, accepted definition of Bourbon. The suggested retail price is about $29.99.
And, now, it is time to #DrinkCurious.
Appearance: Poured neat in my Glencairn glass, Nelson's Green Brier presented as something much darker than I'd expect from a younger whiskey. It was a deep amber. On the wall of my glass, it formed a thinner rim, and the legs were long and wavy.
Nose: Aromas of corn, vanilla, and raisin bread permeated my nostrils. When I inhaled through my mouth, I tasted spearmint.
Palate: I found the mouthfeel to be "mellow" and full-bodied. On the front, I first tasted coffee, then corn and caramel. It was an interesting combination. The middle featured nuts and toasted oak. Then, on the back, flavors of clove, tobacco leaf, and dark chocolate got things moving to the spicy side.
Finish: My first sip showed me a shorter finish. However, as I continued to sip, that finish got longer and longer, lasting several minutes before fading away. Dried cherry was the first quality I picked out, and it was joined by toasted oak, nuts, dark chocolate, and clove.
Bottle, Bar, or Bust: There was no mistaking the proof. It was warm enough to stay interesting yet soft enough to allow for casual sipping. The more I drank, the more I enjoyed it, and that's not the alcohol influence talking. Rather, it kept opening up further. Nelson's Green Brier is one I'd serve to folks who are beyond their whiskey initiation stage all the way to experienced drinkers. And, at only $29.99, this isn't breaking the bank and provides real value in the craft whiskey world. The math adds up to a Bottle rating. You'll like this one. Cheers!
My Simple, Easy to Understand Rating System
Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you do so responsibly.
2020 was a hell of a year. 2021 started with much hope, but we seem to be on a backslide. If you’re ready to turn things around for September, Bourbon & Banter has the means to help you concentrate on something fun.You see, if it is September, it must be Bourbon Heritage Month. That must mean it is time for the seventh annual 30 Days of Bourbon Challenge!Wait, what’s that? You’ve never heard of the 30 Days of Bourbon Challenge?No problem, I’ll tell you all about it...
"Our goal in recreating the Magnolia Spirits brand is to act in the Samuel Pike tradition by seeking out and blending special quality bourbon and whiskey. I think the secret to the smooth taste is we import Kentucky Springwater and do a very slow multi-day trickle-proofing." - Ed Carey
Nose: The floral notes were easy to pick out. Additional sniffs were required to discover nutmeg, caramel, and berry. When I breathed the aroma into my mouth, vanilla rolled across my tongue.
Palate: A silky, full-bodied mouthfeel greeted my palate. On the front, I tasted vanilla, cinnamon, and pecan. As it moved to the middle, flavors of vanilla and the softest of stone fruits were discernable. The back offered clove, rye spice, and smoked oak.
Finish: Medium in length, the finish featured smoked oak, caramel, cinnamon, and the longest-lasting element, clove.
Bottle, Bar, or Bust: I've had MGP's 95/5 rye mash aged in vintage cooperage before, and I've been a big fan. Dancing Goat does it with French oak and a solera system. Magnolia is not the same cooperage, that much is obvious, but that soft, easy-drinking aspect is still there, and I love it. Is $54.00 pricy? You're getting 4-year MGP 100° rye that is different in a good way, so no, it isn't. Magnolia has earned my Bottle rating and I'm thrilled to have this in my whiskey library. Cheers!
My Simple, Easy to Understand Rating System
Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you do so responsibly.
Two-and-a-half years ago, I was introduced to La Crosse Distilling Company with its High Rye Light Whiskey. It was interesting but left me somewhere between a Bar and Bottle rating. When that happens, I defer to the lower rating.
A few weeks ago, La Crosse Distilling reached out to me curious if I'd be interested in reviewing some of their straight rye whiskey. Of course, I was interested! As it turned out, there were multiple options. Part of those options came from then-defunct Death's Door Spirits, which has since been resurrected by Dancing Goat Distillery in Cambridge, Wisconsin. La Crosse picked up some barrels from inventory, brought them back to its own warehouse, and allowed them to age.
The result created two new labels: High Hawk and Robber's Straight Ryes. Both are three years old, both are barrel proof. Both run about $39.99 for 750ml bottles. What's the difference? I'll get to that in a moment. But, I'd like to thank La Crosse Distilling for providing me samples in exchange for no-strings-attached, honest reviews.
Up first is High Hawk, only because it of 100° which is slightly lower than the Robber's. High Hawk is a single-barrel whiskey, meant to celebrate the inaugural album of a band called, you guessed it, High Hawk.
Appearance: Served neat in my Glencairn glass, High Hawk was the color of copper. It formed a medium rim that generated thick legs that raced back to the pool of liquid sunshine.
Nose: Nuts, toasted oak, vanilla, and muted fruits took some effort to pull out, which was surprising considering the stated proof. When I inhaled through my open lips, I picked out vanilla.
Palate: A warm, oily mouthfeel greeted me as I took my first sip. The front tasted like caramel and old leather. On the middle, mint and rye spice morphed to tobacco leaf and lightly-toasted oak on the back.
Finish: Medium in length, mint dominated. Hidden underneath were caramel, tobacco, and coffee.
Bottle, Bar, or Bust: I would have preferred less muted flavors on the palate. This was a very soft whiskey, my guess is wheat was involved, and perhaps more significant than 5%. La Crosse says this is high-rye, and potentially anything over 51% rye would be "high rye" since there's no legal definition. But, this certainly didn't act like a "high rye" whiskey. The price is nice, the proof could be higher, but as this is barrel-proof, that's not possible. Like the Light Whiskey, I'm a bit on the fence here, and that means it takes a Bar rating.
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"Years ago we caught wind that a bunch of Wisconsin-made rye whiskey was being loaded onto a train and shipped out of state to age somewhere unknown for reasons too painful to share. We couldn't let that happen. We set out to find that train and recuse as many barrels of rye whiskey as we could. We devised a disguise and waited for the right moment to make our move. We can't tell you much more than that..."
Nose: The nose was lighter than I'd expect, especially considering the proof. But I did pick out toasted oak, caramel, and sawdust. This made me wonder if smaller barrels were used. As I drew the vapor into my mouth, rye spice was obvious.
Palate: I found the mouthfeel oily with a medium body. Toasted oak and vanilla bean were on the front. The middle presented tobacco leaf and clove. On the back, I tasted rye spice, thick caramel, and cinnamon.
Finish: Medium-long in length, the finish gave my hard palate a tingle. Toasted oak came through, along with black pepper and rye spice.
Bottle, Bar, or Bust: There's value here, especially considering the proof and price. Sure, it is only three years old, but Rye matures faster than Bourbon. This was flavorful and I enjoyed it. All of that adds up to a Bottle rating.
Final Thoughts: When I do multiple reviews in one post, I generally like to compare the two and see which one I like better. If I was interested in something light and easy to sip, I'd choose the High Hawk. If, on the other hand, I desired something closer to traditional rye, Robber's would be the winner. For me, I found Robber's more appealing. Cheers!
My Simple, Easy to Understand Rating System
Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you do so responsibly.
"We take traditions from Al’s homeland, along with American ingenuity to find a balance that creates award-winning whiskeys: distillers malted barley, a Scottish pot still, #3 char American White Oak barrels, aged in an arid, high elevation climate, and cut with the celebrated Eldorado Springs water. This is our American Single Malt." - Boulder Spirits
Nose: The peat was unmistakable, but it wasn't overwhelming. Light smoke was married with plum, strawberry, malt, and toasted oak. When I took the vapor into my mouth, the malt rolled across my tongue.
Palate: The mouthfeel was oily and full-bodied. I assumed my palate would be greeted with fruits based upon the aromas. Boy was I wrong. Instead, the front featured dark chocolate, pear, and, of course, the lightly-smoked peat. The middle offered coffee, cocoa, and thick, sweet caramel. Then, on the back, it became earthy with oak and clove.
Finish: Long but not eternal, the finish exhibited smoke, coffee, dark chocolate, slightly dry oak, and caramel.
Bottle, Bar, or Bust: This is a peated American Single Malt. There are so few of these out there that they're special just by existing. But, this one is also delightful. It is lightly smoked. It is sweet. It has flavors that naturally transition from one to another. Even if you don't like peat, this one is something you can work with. It reminded me of something out of the Talisker Distillery in Scotland, of which I've yet to taste something less than wonderful. While the cost of a bottle is about average, there's nothing average about this whiskey. If you see it, buy it. American Single Malt - Peated is a slam-dunk Bottle rating. Cheers!
My Simple, Easy to Understand Rating System
Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you do so responsibly.
Did you know that Colorado makes a lot of American Single Malts? It seems like nearly every Colorado distillery offers one. In my opinion, Colorado is the American Single Malt capital of the world.
That begs a big question: Whose single malt is worth drinking? That's not such an easy one to answer. I've tried several, some are excellent, others are mediocre at best (and some of those big names fall under that latter description).
About a week ago, I visited the Golden Moon Distillery in Golden, Colorado. Golden Moon is a small, artisan operation. Founded in 2008 by Stephen Gould and Dr. Karen Knight, you're not going to find massive stills or a lot of fancy equipment - unless you call reclaimed equipment found at salvage yards fancy. This isn't junk by any means. Stephen has done an amazing job restoring and retrofitting equipment. Old equipment. Equipment used by distillers from, pardon the pun, many moons ago. And, that's how he likes to do things.
"The heart of Golden Moon Distillery is Mr. Gould’s world-class research library containing hundreds of rare books on distillation and related products and processes, some dating back to the 1500s. Most of the collection dates from the late 1700s to the early 1900s, though there are a few titles that are much older, or newer." - Golden Moon Distillery
Nose: Absolutely malt-forward, the other aromas consisted of apple and pear. When I drew the vapor into my mouth, honey and apple caressed my tongue.
Palate: The mouthfeel was both oily and warming. Initial flavors of malt and honey led to a fruity middle of apple and pear. The back was nutty with a good punch of milk chocolate.
Finish: Long and building in warmth, the finish featured toasted oak, white pepper, and cocoa powder.
Bottle, Bar, or Bust: There aren't a lot of notes, but what's there is delightful and I really didn't want to stop at one pour. So, I didn't. The result was the same, I sipped it slowly and relished it. Golden Moon Triple is correctly proofed and there's really not a darned thing to complain about. When you look back at the four-month age statement, it seems low but it works well. That leaves us with that $59.99 price tag - I'd pay it. If you tasted this blind there would be no way in the world you'd suspect its young age, and I'm willing to bet you'd smile from ear to ear. Golden Moon Triple snags a Bottle rating from me. Cheers!
My Simple, Easy to Understand Rating System
Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you do so responsibly.
There exists a distillery in Powdersville, South Carolina called Six & Twenty named for a local love story.
"In the 1700s, there was this Choctaw maiden named Issaqueena who fell in love with an English trader, Alan Francis. Shortly after Issaqueena was captured by the Cherokee, she learned of a plan to raid, massacre and loot Francis' trading post.Wanting to warn him, Issaqueena escapes. On a swift pony she takes off down what we now know of as the Issaqueena Trail. Along the way, she names landmarks that we still use today based on the distance from the village. This is why we have the town of Six Mile, Mile Creek, Twelve Mile Creek, Eighteen Mile Creek, Three and Twenty River, Six and Twenty Creek. She does this for nearly 96 miles in order to warn her lover and so names the town of Ninety Six." - Six & Twenty Distillery
Appearance: Poured neat in my Glencairn glass, Old Money presented as a dull gold color. There was an amazingly fat rim that generated husky, wavy legs that dropped back to the pool.
Nose: The first aroma I picked out was melba toast. Beyond that, I discovered wheat, light citrus, sawdust, and a floral quality. When I took the vapor into my mouth, vanilla and banana rolled across my tongue.
Palate: The mouthfeel was thin and warm, which isn't so unusual for a wheat whiskey but is for something at 80°. The palate was uncomplicated with dark chocolate and oak on the front and maple at the middle. The back offered white pepper and oak.
Finish: Long, long, long. Like old money itself, this finish stuck around. Raisin, oak, and white pepper were evident.
Bottle, Bar, or Bust: Wheat whiskeys are a funky bunch with me. I don't dislike them, yet I also don't gravitate to them, either. I was admittedly surprised by the warm mouthfeel, especially for this low of a proof. Old Money was an easy sipper and something I could see myself enjoying on a hot summer's day. That by itself makes this a winner, and when you add in the price, that's just the cherry on top. Old Money takes a Bottle rating. Cheers!
My Simple, Easy to Understand Rating System
Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you do so responsibly.
Some months ago, I wrote about the Barrell Private Release program and had a chance to sample several options. They were very different from one another, but this was a much different experience compared to picking a barrel of whiskey.
I've just returned from a trip to Colorado. One of the stops I made was to Daveco, which is in the Guinness Book of World Records as being the largest liquor store in the world! I walked in there and it was just mind-blowingly vast.
I visit Denver at least once a year. Shortly after the last time I was there, Daveco's manager, Luke, invited me to swing by his store. I remember telling him I was just there, but that I'd be back. That was about a year ago, and when I scheduled my return trip, I was sure to touch base with Luke. For the record, he's an amazingly nice guy and easy to talk to. We chatted a bit while he stocked one of the whiskey aisles.
Luke told me he had a whiskey he picked from Barrell Craft Spirits that he would like me to try (and review). This was Blend CH21.
"CH21 is a blend of Kentucky Whiskeys, the largest component being 18-year-old Kentucky whiskey, finished in an Indiana Rye cask." - Barrell Craft Spirits
What can we take away from that? Well, we know that Barrell sources its Indiana whiskeys from MGP, so that would take care of the finishing cask. We don't know much else, we don't even know what kind of whiskeys were used other than the fact they're all from Kentucky. It could be a blend of Bourbon, Rye, Light Whiskey, Single Malt, new cooperage, old, whatever. It might involve two whiskeys, it could be twenty. And, you know what? It matters not. What matters is what the end product tastes like. It is packaged at 112.8°. For the unofficial record, I've been told by more than one person this is from Jim Beam.
CH21 is available exclusively from Daveco (you can get the direct link here) for $99.99. Before you order one for yourself, allow me to #DrinkCurious and tell you all about it. And, before I do that, I want to thank Luke for providing me a sample in exchange for a no-strings-attached, honest review.
Appearance: Served neat in my Glencairn glass, CH21 presents as bright gold. It created a medium rim that released very slow droplets that eventually found their way back to the pool.
Nose: Caramel was the first scent to hit my nose. That was followed by cinnamon powder, plum, cherry, and orange blossom. When I drew the vapor into my mouth, a duo of raw honey and cherry rolled across my tongue.
Palate: Oily and medium-bodied, CH21 starts with vanilla and cinnamon on the front. That cinnamon builds and carries through the entire experience, including the finish. The middle featured orange peel and butterscotch, while the back brought in rye spice and charred oak. One thing I did notice was the longer I allowed CH21 to oxidize, the stronger and longer the butterscotch notes came through.
Finish: The charred oak and rye spice didn't let up. It was joined by butterscotch, clove, and black pepper. It was long in length and then it just slammed on the brakes. There was a Wait... What? moment for me the first and second sips. But, then I got used to it. My hard palate did experience a slight tingle, but nothing that I'd describe as numbing.
Bottle, Bar, or Bust: Luke warned me that CH21 was polarizing, and I guess I can understand why. Not knowing what kind of whiskeys are used in the blend can be a frowning point for some. For me, that's just a blind tasting in a real-world setting. I didn't taste anything in terms of malted barley, so it is safe to assume a Single Malt is not a component (or if it is a minute one). I also didn't sense anything remotely close to a Wheat whiskey used - nothing about this was soft. Beyond that, the composition is anyone's guess. As previously stated, the only thing that really matters, in the end, is how it tasted and I must say that I enjoyed the hell out of CH21. This snags a Bottle rating for me, and if you tend to agree with my palate, you're going to find it fascinating, too. Cheers!
My Simple, Easy to Understand Rating System
Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you do so responsibly.
"From the rugged western shores of the Isle of Skye comes a richly flavored, maritime malt, with a warming afterglow. So easy to enjoy, yet like Skye itself, so hard to leave." - Talisker
Let's get something out of the way. Sazerac has the best marketing team in the Wonderful World of Whiskey, hands down. Nobody does a better job of creating excitement and hype than they do. People will pay 10x (and higher) retail on some of their offerings (Antique Collection, anything Van Winkle, Blanton's, etc.). Even their flagship offerings (Buffalo Trace) seem to fly off the shelves like it is something truly special.
Mind you, I'm not badmouthing Sazerac at all. I enjoy much of what Buffalo Trace and 1792 Barton put out there. I'm simply saying there are several where I'm left scratching my head wondering what folks are doing for average whiskeys and there's no other answer than they want to like it because of the hype.
Today's review is Sazerac Straight Rye Whiskey, lovingly called Baby Saz by its fans. They call it Baby Saz because part of the Antique Collection is Sazerac Rye, which I guess is Big Daddy Saz. It starts with Buffalo Trace's low-rye rye mashbill, rumored to be barely legal (meaning, at or about 51% rye content). As a straight whiskey, it is at least two years old. As a non-age-stated whiskey, it must be at least four years old. In the not too distant past, it carried a six-year age statement. Packaged at 90°, you can expect to pay about $29.00 for a 750ml bottle of Baby Saz unless you live in an area where it becomes more difficult to find. Then things, like anything else Buffalo Trace, get crazy.
I sampled a pour of Baby Saz at a local watering hole here called The Malt House. Time to #DrinkCurious and discover what this is all about.
It isn't often that I have to pony up full disclosure so soon in a review, but you need to absolutely know where I'm coming from on this one. A website I write regularly for is Bourbon & Banter. B&B does it all - reviews of every alcoholic beverage you can think of, advice, gear reviews, a podcast, and even my annual #30DaysofBourbon Challenge (hint, hint, be on the lookout at the end of August).
Today I'm reviewing a private bottling of Deerhammer Rough & Tumble Corn Whiskey, picked by the folks at ABV Network, and specifically Steve Akley, owner of ABV Network.
I do not write for, nor have I ever written for ABV Network. Oh, I've been on one or two of Stephanie McNew Burton's podcast episodes, but I have no real relationship with it otherwise. In fact, ABV Network is a competitor, at least from a Bourbon & Banter perspective. My point is, I have no incentive to be nice or complimentary in this review. If I wanted to be a jerk, I could easily sandbag it.
Fortunately, that's not what Whiskeyfellow is about. This is a place for no-strings-attached, honest reviews, no matter whose juice it is or who is behind it. If I've panned a whiskey in the past, I'm happy to take on another whiskey from the same distillery (or producer). Every whiskey is a new opportunity and each stands on its own.
Frankly, I had no idea ABV Network did private bottlings. It certainly makes sense they would, as Bourbon & Banter does barrel picks, too. Someone asked me if I've had a chance to try ABV's Rough & Tumble pick, and as the whiskey world is smaller than you'd ever guess, I reached out to Steve and asked if he'd be willing to send me a sample. He was amiable and, well, here we are.
What's Deerhammer? You've never heard of it? Yeah, that doesn't surprise me. It is a microdistillery located in Buena Vista, Colorado. I had lived in Colorado for over twenty years, I'm very familiar with "Be-You-Nee" as the locals call it. That's the capital of white water river rafting. I had no clue this tiny town housed a distillery! Founded in 2010 by Amy and Lenny Eckstein, Deerhammer is a grain-to-glass operation. Interestingly enough, Lenny built the distillery himself using old dairy equipment and repurposed machinery. He then had a Scottish-style direct-fire 140-gallon pot still that was built in Arkansas. Coincidentally, Buena Vista is on the Arkansas River, although I'll assume one has nothing to do with the other.
Rough & Tumble is a hickory-smoked corn whiskey distilled from a mash of 100% Colorado-grown corn sourced from the Four Corners area. It is initially exposed for one day to a cold-smoking process, then, using a sour mash, spends four days in an open fermentation tank before being sent through that pot still... twice.
ABV Network chose Batch 12, finished in ex-Bourbon barrels, and weighed in at 98.76°. A 750ml bottle will set you back $45.00. But, is this (or any) hickory-smoked whiskey worth the investment? The only way to know for sure is to #DrinkCurious.
Appearance: Served neat in my Glencairn glass, Rough & Tumble presented as the color of brass. It formed a medium ring that generated long, wavy legs that fell back to the pool.
Nose: As you'd suspect, the first thing that hit my nose was hickory smoke. There was also something floral about it. I found corn, mineral oil, and marshmallow fluff. When I brought the aroma into my mouth, hickory was joined with vanilla.
Palate: The mouthfeel was oilier than I expected. The palate was uncomplicated, with vanilla and marshmallow on the front, corn and hickory smoke on the middle, and oak, hickory smoke, and clove on the back.
Finish: I timed just over six minutes on this finish! It was almost chewy with hickory-smoked meat and oak. There was nothing difficult about it, however, for being only slightly under 99°, this had my hard palate tingling.
Bottle, Bar, or Bust: This is one unusual whiskey, and if you've followed me for any length of time, you know that's an attention-getter for me. I don't know that I'd purposefully seek out a hickory-smoked whiskey, it is far, far different from something that's peated. But, to be fair, prior to this, I've never even heard of a hickory-smoked whiskey. While drinking this, I felt like I was out with friends, hanging by the fire ring, munching on smoked brisket while sipping whiskey. Yeah, it was a good time despite the fact I was only drinking with my dog. This experience is worth a $45 admission fee, and I'm slapping a Bottle rating on it. Cheers!
My Simple, Easy to Understand Rating System
Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you do so responsibly.
