Riachi's Lebanese Whisky Reviews: Levant Heights Malt & Wheat, Levant Heights Dark Malt, and Athyr Cedarwood Finish

 

Sometimes, there are sipping opportunities that excite me. It may be a unique, rare bottle. It might be something on my bucket list. It could be a new whisky from one of my favorite distilleries. Then, there’s an opportunity for a whole new-to-me whisky category.

 

Today is one such day; I get to sample three Lebanese whiskies from Riachi Winery & Distillery. I didn’t even know Lebanon made whisky!

 

Founded in Khenchara, Lebanon, by Moses Riachi in 1839, the winery came from humble beginnings. Moses did not have much money, but he invited neighbors from his village to his tiny home for the annual Nahar Al Baraka (Day of the Blessing) celebration. He made wine, and the general consensus was it was good. Shortly beforehand, Moses could no longer afford to host the party; he lost nearly everything except his goat, house, and wine. At that point, he legally entered the wine business.  By the time Moses was ready to pass along his business to his children, he was selling his wine to over 30 villages!

 

One of Moses’s sons, Hanna, took the helm, and in the 1930s, Hanna introduced liqueur to the portfolio. One of his sons, Georges, showed interest in the business and eventually purchased the shares his brother owned, making him the sole proprietor. Georges expanded to include syrups.

 

In 1975, Lebanon experienced a 15-year civil war that nearly bankrupted the company. Georges’ sons were running things, and to survive, they began to export their products and entered into private label agreements. The Riachi name was diluted since their branded products were no longer being produced.

 

George’s grandson, Roy, took the reigns, and his mission was to revive the Riachi brand. The company remains 100% family-owned and is also the first in Lebanon to distill and age whisky.

 

I’ve been provided with three expressions:  Levant Heights Malt & Wheat, Levant Heights Dark Malt, and Athyr Cedarwood Finish. Important to note is that these whiskies have not yet been released to the American market. You can sign up on Riachi’s American website to reserve bottles. Pricing on all three has not been finalized. As such, the recommendations will be based solely on how each whisky performs and not consider a value statement.

EDIT: I was at Antioch Fine Wine & Liquors in Antioch, Illinois on Saturday and happened to see these on the shelf. As such, I will use those prices as a reference point. 

 

I’ll use my trusty Glencairn glass with each of these. Before I can #DrinkCurious, I must thank Keeper’s Quest, Inc., Riachi’s American importer, for providing me with these samples in exchange for my no-strings-attached, honest reviews. And now, let’s get to the show.

 

Levant Heights Malt & Wheat 

 

 

First is an Irish-influenced Single Pot Still whisky called Continental Malt & Wheat. The mash consists of malted barley and Lebanese durum wheat, which was double-distilled through an 1800-liter copper pot still. Entry proof was 58% ABV (116°) into new, white oak barrels with a light toast and light char. The whisky rested for three years while the angels stole between 1% and 2% annually. Naturally colored and non-chill filtered, it was packaged at 46% ABV (92°) in a 750ml bottle. At the Antioch liquor store, it was marked at $41.99.

 

Appearance: A neat pour revealed a brilliant gold liquid that formed a medium-thick rim on the wall of my glass. Big but very slow tears fell back into the pool.

 

Nose: Malt and lemon zest were first to my nostrils. Blanched almonds and freshly-baked bread were next, with lightly-smoked oak trailing. When I pulled that air in through my lips, roasted almond rolled over my tongue.

 

Palate: A thin but creamy mouthfeel started things off. I tasted nutmeg, baked apples, and poppy seed on the front of my palate. The middle included cardamom and chocolate, while the back featured anise, cooked banana, and smoked oak.

 

Finish: The long – make that very long finish was flooded with smoky oak, but anise, banana, cocoa powder, and cardamom were busy treading water.

 

Bottle, Bar, or Bust: Malt & Wheat is unlike any previous whisky I’ve explored. The spices, fruit, chocolate, and smoke complimented one another, and I kept returning for another sip. I don’t care for anise, but even that blended well with the other flavors. The mouthfeel, which typically isn’t a huge component, really tied things together, making for a truly lovely, utterly unique experience. Obviously, this one earns a Bottle rating.

 

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Levant Heights Dark Malt

 

 

The second whisky in line is the Dark Malt. It is a single malt whisky. Riachi indicates it is the “first 100% dark malted barley originally intended for dark ales and stouts.” Specifically, Riachi used espresso-roasted chocolate and Munich malts and sent the mash through its copper pot still.

 

Entry proof was 58% ABV (116°) into new, white oak barrels with a heavy toast and light char. The whisky rested for three years, is non-chill filtered, and naturally colored. Dark Malt is sold in a 750ml package at 43% ABV (86°). The Antioch store had a listed price of $43.99.

 

Appearance: While the whisky was clear, it possessed a rusty color. A brawny rim yielded thick legs that raced down the wall of the glass.

 

Nose: If you had any doubts that the malts were espresso roasted, those vanished once Dark Malt was smelled. It was as if I shoved my face into a pile of dark-roasted coffee beans and inhaled. Dark chocolate and fennel were buried beneath. As I drew the air into my mouth, all I could taste was vanilla.  

 

Palate: A silky texture glided across my tongue and down my throat. A mix of mocha and vanilla cream formed the front. It instantly transformed into maple syrup, English toffee, and dark chocolate once it crossed mid-palate. The coffee notes intensified into rich espresso while dark chocolate and peanut butter rounded things out on the back.

 

Finish: The chocolate, peanut butter, and espresso continued into the finish. It was rich, creamy, and lasted for a medium duration.

 

Bottle, Bar, or Bust: Dark Malt was more like a dessert liqueur than any whisky. This was 43% ABV? I would have guessed it was in the low thirties if I didn’t know any better. It is what I classify as a dangerous pour because it goes down a little too quickly. The whisky is simply delightful, even if you’re not a coffee drinker (I am not). I loved it; you will, too. It snags my Bottle rating.

 

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Athyr Cedarwood Finish

 

 

Athyr is a single malt whisky aged six years in terracotta clay pots cured with Lebanese oak. This is a traditional way to age spirits in Lebanon. Once those six years expired, the whisky was transferred to red cedarwood casks to rest for another year. Bottled at 56% ABV (112°), Athyr Cedarwood is a USA-exclusive whisky.  Packaging includes a 700ml bottle in a wood frame. I saw this priced at $129.99 at the Antioch store.

 

Appearance: Athyr is the darkest of the three whiskies, with a deep, reddish hue. It also had the most prominent rim, dropping a curtain of legs against the wall of my glass.

 

Nose: The first note I identified was anise, and it was bold. Molasses, chocolate, date, and leather were also evident. Inhaling the vapor through my mouth brought sweet fig and date.

 

Palate: The sticky, syrupy texture stuck to the roof of my mouth. Flavors of toffee, molasses, and saffron started the journey across my palate, with nutmeg, fennel, and cocoa midway through. The back featured tastes of coffee, caramel, and cedar.  

 

Finish: The finish had a medium-long duration, with lots of fennel, cedar, saffron, and coffee that confused my taste buds.

 

Bottle, Bar, or Bust: I felt Athyr drank way below its stated proof. The cedar finish contributed to much of this whisky’s character, and I guess that’s where the fennel and saffron originated. Neither are favorites of mine, and I found getting past those notes challenging. If these are your jam, then you’ll be a happy camper. If your desires are closer to mine, this is one of those whiskies you’ll want to sample at a Bar first.

 

Final Thoughts: The Dark Malt was the winner in this contest, closely followed by Malt & Wheat. The gap widened when it came to the Athyr Cedarwood Finish. Lebanese whiskies are far different from any other kind I’ve tried to date. This was a fascinating experience; I’m so happy I could take part in it. Cheers!

 

My Simple, Easy-to-Understand Rating System

• Bottle = Buy It
• Bar = Try It
• Bust = Leave It

 

Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you do so responsibly.