Talisker 2023 Distiller's Edition Single Malt Scotch Review

This is the third in a series of six reviews. For the previous installment, click here.  

 

The distilleries involved in the Distiller's Edition program are what Diageo refers to as The Six Classic Malts and are comprised of Cragganmore, Dalwhinnie, Glenkinchie, Lagavulin, Oban, and Talisker. Each takes part in the DE program. Today, we’ll explore the 2023 Talisker Distiller’s Edition.

 

"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." - Diageo 

 

Talisker was founded in 1830 by Hugh and Kenneth MacAskill on the Isle of Skye. Kenneth passed away in 1854, with his share passed to Hugh, who died in 1863. The distillery was inherited by son-in-law Donald MacLennan. Unfortunately, Donald became insolvent, and all his assets, including the distillery, were confiscated. 

 

But wait, there’s more. In 1968, J.R.W. Anderson assumed control. He was arrested and charged with fraud and subsequently had to declare bankruptcy and lost everything, including, you guessed it, the distillery. 

 

Talisker was acquired by a partnership of lawyer Alexander Grigor Allan, wine and spirit merchant Roderick Kemp, and the owners of the Glenlossie Distillery. Together, they retrofitted and upgraded the distillery. Then, in 1889 a fire destroyed Talisker’s grain stores. The partnership dissolved in 1892. 

 

In 1898, assets were purchased by Dailuaine-Talisker Distilleries Ltd., which, in turn, went to a partnership of John Dewar &  Sons  Ltd., James   Buchanan  & Company  Ltd., The   Distillers  Company Limited, and John Walker & Sons Ltd. In 1925, the partnership simply became The Distillers Company Limited. The distillery was then shut in 1941 due to World War II. 

 

Talisker reopened in 1945 and remained productive until a fire in 1960 destroyed it. The owners quickly rebuilt, going as far as to duplicate the original stills, and then resumed production in 1962. It has continued operations since.   

 

Talisker's flagship single malt Scotch is Talisker 10. The Distiller’s Edition utilizes Amoroso-seasoned American oak casks for the finishing process. Amoroso is created by blending Oloroso and Pedro Ximenez sherries. Packaged at 45.8% ABV (91.6°), the Distiller’s Edition has a suggested price of $85.00.

 

Before I #DrinkCurious, I must thank Diageo for providing me with a sample in exchange for my no-strings-attached, honest review. Let’s get to it.

 

Appearance: I poured this Scotch into my Glencairn glass to sip neat. The bronze whisky formed a thicker rim that produced quick, straight legs.

 

Nose: The smell of the ocean blended with peat that reminded me of a beach barbeque. Pineapple, orange citrus, raisin, and nuts followed. When I inhaled through my mouth, I found rich vanilla and a kiss of smoke.

 

Palate: The texture was thin and slightly oily. Initially, I tasted cocoa powder, vanilla cream, and bananas. I encountered salted pineapple, golden raisins, and green apples as the liquid moved to the middle of my palate. The back was typical Talisker with black pepper and smoky oak, joined by roasted almonds.  

 

Finish: Salted pineapple, smoky oak, and cocoa powder remained in my mouth, but out of nowhere came a heavy punch of caramel. The peat was somewhat muted. Overall, it was a longer duration.

 

Bottle, Bar, or Bust: I’m a fan of Talisker 10; I always have been. And, as much as I enjoy that, I believe the Distiller’s Edition eclipsed it. I love PX influences, and the nutty Oloroso added an exciting aspect to my tasting experience. The addition took a great whisky and made it even better. I’d buy this one all day long, and as such, it snags my Bottle rating.    

 

Now, just for fun (and because I have a bottle of it on hand), I wanted to experience how the DE differed from the standard 10-Year. Below is from my 2021 review, and I didn’t find anything I’d revise.

 

Appearance:  Poured neat in my Glencairn glass, Talisker 10 presented as brassy in color. It created a medium rim but heavy, thick legs that crashed back into the pool. 

 

Nose:  While I allowed the whisky to rest, its sweet, peaty aroma left the glass. Peat was joined with seaweed, brine, a faint astringent, raisin, citrus, nutmeg, and vanilla. As I inhaled the vapor into my mouth, it was malty.  

 

Palate:  The mouthfeel was oily and medium-bodied. On the front, the sweet peat married honey, vanilla, and milk chocolate. Mid-palate turned fruity with apples, pears, and green grapes. That was joined by malt.  The back consisted of charred oak, black pepper, and saline. 

 

Finish:  The long finish featured clove, black pepper, smoke, brine, and vanilla. There was no burning sensation to speak of, making it easy to pick out the notes. 

 

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.

 

 

Oban 2023 Distiller's Edition Single Malt Scotch Review

 

This is the second in a series of six reviews. For the previous installment, click here.  

 

The distilleries involved in the Distiller's Edition program are what Diageo refers to as The Six Classic Malts and are comprised of Cragganmore, Dalwhinnie, Glenkinchie, Lagavulin, Oban, and Talisker. Each takes part in the DE program. Today, we’ll explore the 2023 Oban Distiller’s Edition.

 

“Row just a few metres out to sea, and you can fit the entire town of Oban within the single frame of a camera. And the distillery is just a speck inside that image. 

Oban is one of the smallest whisky makers in Scotland. And that’s key to the character of our products. When expansion isn’t an option and the volume we’re able to produce is limited, we stand on quality, authenticity, and heritage.” - Diageo

 

The Oban Distillery was founded in Little Bay by brothers John and Hugh Stevenson in 1794. The duo built it at what is now the West Highland Scottish port city of Oban; however, the distillery preceded it. The Stevensons sold the distillery to Peter Curnstie in 1866, who, in turn, sold it to Walter Higgin in 1883. Higgin was upgrading the distillery when workers stumbled upon ten people's thousands of years old remains!

 

Then, in 1898, Alexander Edward purchased it from Higgin, adding it to his portfolio that included the Aultmore and Craigellachie distilleries. Serious financial complications occurred, and in 1925, John Dewar & Sons purchased the distillery, which then became part of Distillers Company Limited. In 1931, Oban was shut down, only to be resurrected in 1937. It happened again in 1969, reopening in 1972 with a new stillhouse and without its malting floors. In 1999, the distillery was acquired by United Distillers & Vintners, which became the spirits division of Diageo, fully converting in 2004.

 

Oban has only two pot stills and is the second-smallest distillery in the Diageo group. Almost 90% of what it produces winds up on the US market! It is also one of only 16 Scottish distilleries that use worm tubs. Oban’s is a one-of-a-kind that employs two worms nested within each other.

 

Its core expression is a 14-year-old single malt; everything the distillery releases is 43% ABV (86°). The DE adds the extra maturation in a former Montilla Fino cask, which is a fortified Spanish white wine. The suggested retail price is $95.00.

 

I’m about to #DrinkCurious, but before I do, I must thank Diageo for providing me with a sample in exchange for my no-strings-attached, honest review.

 

Appearance: I served this Scotch neat in a Glencairn glass. The deep, brassy liquid created a thin rim that shed a thick curtain of tears.

 

Nose: Oban 14 DE may have the most wine-forward aroma I’ve experienced in a single malt Scotch. I smelled white grapes, pineapple, orange peel, and honey. When I pulled the air into my mouth, it was salted vanilla.  

 

Palate: A creamy texture revealed a lightly smoky, salty taste on my palate's front. Midway through, I tasted vanilla and honey-roasted peanuts. The back consisted of rich caramel, chocolate, and a touch of mint.

 

Finish: Medium-to-long in duration, the finish consisted of salted caramel, muted mint, chocolate, and peanuts.

 

Bottle, Bar, or Bust: It has been a while since I’ve had a whisky with a good salty influence. The lightly-peated character meshed well with its fruitiness. Peanut is a flavor that I don’t often find in Scotch whiskies. It complimented the chocolate and caramel, giving it a dessert quality. I believe Oban has a winner with its 2023 Distiller’s Edition, and my Bottle rating should be no surprise. 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.

 

Cragganmore 2023 Distiller's Edition Single Malt Scotch Review

 

This is the first in a series of six reviews.

 

Since 1996, several of Diageo’s Scotch distilleries have offered limited Distiller’s Edition (DE) whiskies. The idea behind the DE program is to take a distillery’s fully-matured core expression and transfer it to a second, fortified wine cask for a month to impart additional characteristics.

 

Some purists dislike the idea of barrel finishing, believing the purpose is to hide defects of inferior whiskies. While that can happen, in the case of the annual DE program, the core expressions are already tried and true releases.

 

Another aspect is to keep these whiskies affordable, which many other brands often overlook with their limited editions, purposefully or not.

 

The distilleries involved are what Diageo refers to as The Six Classic Malts and are comprised of Cragganmore, Dalwhinnie, Glenkinchie, Lagavulin, Oban, and Talisker. Each takes part in the DE program. Today, we’ll explore the 2023 Cragganmore Distiller’s Edition.

 

“Cragganmore takes its rock face of a name from the mountain in whose shadow its distillery sits. And this is a whisky with many high approaches and hidden valleys of flavour. Known as the most complex aroma on Speyside, it must also be one of the most delightful because the distillery can’t keep up with demand.” - Diageo

 

Cragganmore was established in 1869 by John Smith, son of George Smith, who founded The Glenlivet. John had worked at his father’s distillery as well as at Macallan and Glenfarclas. Cragganmore has the distinction of being the first to transport its whiskies by railroad. The distillery draws water from the Craggan Burn by Ballindollach. It is a Speyside distillery and uses lightly-peated barley to create its distillate.

 

Cragganmore’s core expression is aged 12 years in former Bourbon barrels. The DE utilizes re-charred, Port-seasoned casks. It is bottled at 40% ABV (80°) and carries a suggested retail price of $85.00.

 

I’m about to #DrinkCurious, but before I do, I must thank Diageo for providing me with a sample in exchange for my no-strings-attached, honest review.

 

Appearance: I poured this Scotch into my Glencairn glass to sip neat. The copper-colored liquid formed a medium rim on the wall, releasing widely-spaced, thick, sticky tears.  

 

Nose: The aroma smelled of honeysuckle, rose petals, melon, green grapes, and pear. Drawing the air through my lips was reminiscent of honey and apple.

 

Palate: The medium-heavy texture coated every nook and cranny of my mouth. Brown sugar, vanilla, and sweet apple flavors were on the front of my palate, whereas the middle featured chocolate, plum, and caramel. The back revealed smoky oak, nutmeg, and cocoa.

 

Finish: Medium-to-long in duration, the ingredients of the finish included cocoa, nutmeg, smoked vanilla, and caramel.

 

Bottle, Bar, or Bust: Despite being 40% ABV, the 2023 Cragganmore DE is a potent pour. There’s nothing you’d mistake as “watered down” and, instead, is full of character. It even gave my hard palate a light sizzle. The peat is gentle and unmistakable but doesn’t even approach overwhelming. It would be a tremendous toe-dipping opportunity for those who are peat-curious. The more seasoned Scotch enthusiast will find this Speyside malt intriguing.

 

I found myself refilling my glass a few times, both in an attempt to dig deeper and because I was enjoying the heck out of it. I believe it is reasonably priced and am happy to have this in my whisky library. It earns every iota of my Bottle rating. 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.

 

Head-to-Head Tasting and Reviews of BLACKENED Flagship and Cask Strength Whiskeys

 

These days, brands develop a schtick as they enter the Wonderful World of Whiskey. The goal is to make enough noise and garner the attention of whiskey drinkers in an already very crowded marketplace.

 

On August 30, 2018, Dave Pickerell was on tour in Wisconsin, discussing his newest project, BLACKENED. I was there to meet with him. Little did I know that just two short months later, Dave would pass away. But we had a chance to chat about BLACKENED and whiskey stuff in general. He was a fountain of information and one of the friendliest guys I’ve met.

BLACKENED is unlike any project Dave spearheaded before. Firstly, it was a collaboration of spirits and music, namely, the infamous band Metallica. Secondly, Dave blended straight Bourbon and American Rye whiskeys and finished the concoction in black Brandy barrels. The schtick part involved blasting heavy metal music at the barrels while they aged. Whose music? If you didn’t guess Metallica, you’re wrong.

 

BLACKENED’s theory is that the sound vibrations cause more significant interaction with the wood, thus imparting additional flavor to the whiskey inside. I’m not a scientist, nor do I play one on television. Yet, in my mind, it makes sense: Toss a pebble in a still pool of water; you can easily see the water ripple and interact with its boundary. BLACKENED has dubbed this sonic-enhancement process BLACK NOISE^TM.  

 

With Dave’s passing, the torch was passed to Rob Dietrich, who became BLACKENDED’s Master Distiller and Blender.

 

Today I’m exploring two of BLACKENED’s expressions: the flagship and a cask strength called Volume 01. The flagship I picked up at a random liquor store (I say random because I don’t recall where I purchased it). Volume 01 was generously provided to me by its producer, Sweet Amber Distilling Co., in exchange for a no-strings-attached, honest review. I’ve opted to perform a side-by-side #DrinkCurious adventure and report their similarities and differences. For the record, I’ve poured both into Glencairn glasses and served them neat.

 

We’ll try the flagship whiskey first. It carries no age statement, no disclosure of a mashbill, and a 750ml package is sold at 45% ABV (90°) for around $49.00. I’ve seen it readily available at various liquor stores around the country.

Appearance: In my glass, the flagship expression was a brilliant golden liquid. The slim rim formed sticky droplets that soon became wide tears.

 

Nose: The first smell was powdered cinnamon, slowly followed by apples, honey, and mint. When I drew the air through my lips, I encountered stewed peaches. 

 

Palate: The mouthfeel was thin, and I first tasted vanilla, oak, and allspice. At the midpoint, I found cinnamon, maple syrup, and plums. The back featured flavors of rye spice, black pepper, and clove.

 

Finish: Long and peppery with oak tannins, the finish included flavors of cinnamon and rye spice. It was a building sensation, with a muted start that warmed almost exponentially. It didn’t get hot or present any burn. Instead, it just made itself known.

 

Bottle, Bar, or Bust: BLACKENED’s flagship drinks like whiskey that is geared toward non-whiskey drinkers. On the surface, I know that isn’t very clear. However, it takes qualities that newcomers may find offputting and makes them more palatable. A 90° whiskey could be too “hot” for some. BLACKENED cools that with sweeter flavors. The same could be said of the wood notes.

 

Whiskey enthusiasts can partake in this pour and get enough out of it to keep things interesting. Metallica fans, naturally drawn to anything the band does, may find this a pleasant introduction to whiskey. It is priced right, and I believe it deserves a Bottle rating.

 

Now it is time for the cask strength expression. A 750ml sells for about $70.00. Volume 01 weighs a hefty 61.4% ABV (122.8°). It has been released to both USA and Canadian retailers.

 

Appearance: The liquid inside my glass was a bronzish color. A medium rim released quick, thicker tears.

 

Nose: A heavy aroma of maple syrup and molasses permeated my nostrils. Vanilla, Fig Newtons, and cinnamon were next. Inside my mouth, the air consisted of mocha.

 

Palate: While the flagship had a thin texture, the cask strength was far heavier and not just in warmth. It carried a creamy weightiness. I tasted oak, cinnamon, and walnuts. Midway through, I found oatmeal cookies, caramel, and cherries. The back suggested rye spice, black pepper, and a kiss of vanilla.

 

Finish: Strangely, I didn’t find the finish to be longer or more potent than the flagship expression. So much for preconceived notions! It was long-lasting but more level as well. Oak, cinnamon powder, oatmeal, and molasses remained.

 

Bottle, Bar, or Bust: Whereas the flagship would appeal to whiskey-curious folks, the cask strength version is more of an aficionado's playground. The flavors were bolder yet lacked the punch many 120°+ whiskeys might provide. It was a pleasant sipping experience on a cold, rainy day. There’s nothing extraordinary about the price, and this pour has quite a bit of value. Would I spend $70.00 on it? Yes. And because of that, my Bottle rating is more than fair. 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.

 

Whiskey JYPSI Legacy Vol. 001 Review & Tasting Notes

 

There are craft distillers out there who have truly earned my respect. They aren’t afraid to do something unordinary. They take risks. They break rules.

 

One such person is a gentleman named Ari Sussman. Recently, I reviewed Three Chord Honey Toasted Whiskey. Ari was the man behind that. Last November, I reviewed Mammoth Distilling’s Northern Rye No. 1, which happened to take my 2022 American Rye of the Year. Ari was the man behind that.

 

When I learned that Eric Church – yes, that Eric Church, wanted to launch a whiskey, and he chose Ari as his distiller, all of my usual concerns about celebrity whiskeys vanished. That’s not to say that I’m giving it a free pass, but I’m also not going into this worried.

 

“The man in the red leather chair, whose career has included winemaking in France, bartending on multiple continents and working with seed banks to revive historic grain varietals for whiskey making, had been listening to a cross-section of music from Eric Church for nearly four hours with his headphones on. Based on the assignment, it seemed like a natural place to start. After all, the co-founders of the whiskey company were Eric Church and his friend and business partner, Raj Alva.

 

And that assignment? Break the rules. Don’t follow anyone else’s idea of how it should be done. Just make the finest quality whiskey possible, be creative, and have fun.” – Whiskey JYPSI

 

Church and Alva’s company is called Outsider Spirits, and its first release, Legacy Batch 001, launched only two weeks ago. The name, Whiskey JYPSI, commemorates those who aren’t mere followers; they’re adventure-seekers and do things their own way.

 

There are three components to this experiment:

• The majority, a full 70%, is Bourbon from MGP utilizing a 99% corn/1% malted barley mash aged 7 and 8 years.
• Next is Canadian whisky from (presumably) Alberta Distillers. The Rye comes from 91% rye and 9% malted barley, aged 20 years, and is 21% of the blend.
• The final 9% is again from MGP, an American Single Malt that rested four years in new, American oak.

 

The blend winds up weighing in at 57.5% ABV (115°). I’m excited to taste this, but before I do, I must thank Whiskey JYPSI for providing me with a sample in exchange for my no-strings-attached, honest review. On a side note, the presentation was cleverly disguised in a book. Now, let’s #DrinkCurious.

 

 

Appearance: I sipped this whiskey (I don’t even know how to classify it) neat in my Glencairn glass. It was a rich caramel amber that formed a syrupy curtain of tears.

 

Nose: I allowed this whiskey to sit for about 15 minutes before exploring further. As I did, I could smell the aroma, which immediately reminded me of Werther’s Originals candy. Floral rye and roasted almonds were hidden beneath. When I drew that air through my lips, butterscotch crossed my tongue.

 

Palate: The mouthfeel was oily, and the initial sip didn’t conceal its proof. The second one went down easier and allowed me to identify flavors. The front was nutty with corn, hazelnut, and almond, and the middle offered caramel, rye spice, and vanilla. The back featured clove, cinnamon, and deep, charred oak.

 

Finish: Whiskey JYPSI has one of those slow, rolling finishes that starts playfully, then continues to build into a massive crescendo of cinnamon Red Hots, charred oak, hazelnut, almond, and clove.

 

Bottle, Bar, or Bust:  You may have noticed that, until now, I’ve not mentioned the price or where it can be purchased. It is available in “limited quantities” on ReserveBar.com and in select Tennessee package shops for $199.99.

 

I found Whiskey JYPSI to be a delicious blend; it is another winner from Ari Sussman. I would buy this all day long… at about half its listed price. If you’ve got a couple of Benjamins burning a hole in your pocket, this would be a tasty way to spend them. But I’d instead grab a pour at a Bar first. 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.

 

Storywood Tequila Single Malt Scotch Matured Reposado and Anejo Reviews & Tasting Notes

 

Let’s get something out of the way. I am not a fan of tequila. I tolerate a few, but for the most part, I’d choose a cola over a tequila if that’s the available option. However, with the #DrinkCurious mindset added to the fact that Mrs. Whiskeyfellow loves tequila, I’m willing to explore it.

 

Typically, I decline opportunities to review tequila. There have been exceptions, but they’re very few and far between. When Storywood Tequila approached me, my gut reaction was, “Thanks but no thanks.” Then I noticed Storywood aged its tequila in former Scotch whisky casks. That, my friends, is what we call an attention-getter.

 

The story of Storywood began in 2016 when Michael Ballantyne was visiting his mother’s Mexican hometown of San Miguel de Allende in search of new inspiration for cooking. While he was there, he bumped into Luis Trejo, the master distiller of Distiller La Cofradia, and the conversation turned to distilled spirits and how agave was far different from grain-based whiskies. One notable difference Michael noticed was how agave-based spirits are typically aged in former Bourbon barrels. In contrast, whisky will use a variety of cooperages.

 

"Our mission is to bring new flavours to tequila through oak. We work with distilleries, wineries, and cooperages from around the world to hunt for the freshest casks that we can get our hands on. Our oak and flavours are what we love, but its the places we go and the people that we meet along the way that becomes our story. Storywood is our chapter one with many more to come." – Michael Ballantyne, Founder

 

Today I’m exploring two of Storywood’s expressions: a 7-month Reposado and a 14-month Anejo. Both were aged in former Speyside single malt Scotch casks from an undisclosed Dufftown distillery. My detective skills got me as far as eliminating four of the nine possibilities as to the source. From there, it is anyone’s guess. Even Michael says that information isn’t disclosed to him. It was revealed to me that these Speyside barrels were first-fill Bourbon that held single malt Scotch for at least a decade. The barrels were wet when Michael filled them with his tequila.

 

Both expressions were distilled from 100% Lowland blue agave that grew for about ten years in Jalisco, Mexico, utilized medium-charred casks for aging, and packaged at 40% ABV (80°). The Reposado has a suggested price of $50.00, and the Anejo is $85.00, unless you’re in Texas, in which case you’ll pay $39.99 for the Reposado and $64.99 for the Anejo. Shipping is available to 42 states and can be purchased at the Drinkhacker website.

 

I sipped each of these neat from a Glencairn glass. And, because I’m far from a tequila expert, I enlisted Mrs. Whiskeyfellow’s expertise to help me with the value statements. Aside from that value statement, the review is written from my perspective as a whiskey drinker.

 

Before I can get there, I must thank Storywood Tequila for providing me with this opportunity (and the samples) in exchange for my no-strings-attached, honest assessment.

First up is the Reposado.

Appearance: It had the look of pale straw. A medium-weighted rim generated thick, sticky droplets that clung to the wall.

 

Nose: I smelled what I’d describe as typical agave, along with mild oak, peach, and honey. When I inhaled through my mouth, I discovered vanilla that rolled across my tongue.

 

Palate: The mouthfeel was creamy and medium-bodied. At the front, I tasted an earthy funk mellowed by black pepper and oak. Midway through, I tasted honeysuckle, agave, and crisp apple, while the back offered caramel and vanilla cream.

 

Finish: Medium in duration, the finish featured smoky vanilla, peppercorn, apple, and that earthy funk.

 

Bottle, Bar, or Bust: I enjoyed Storywood’s Scotch-aged spirit. Mrs. Whiskeyfellow commented on how good the flavors were. She’s not big on Reposados. As a whiskey drinker who doesn’t care for tequila, I’m impressed and happily crowning it with a Bottle rating.   

 

Now, it is the Anejo’s turn.

 

Appearance: A thick curtain formed when I allowed the pale liquid to swish in my glass.

 

Nose: The Anejo was quite fragrant, holding notes of honey, vanilla, light oak, agave, and something floral. Thick honey teased my tastebuds as I drew that aroma into my mouth.

 

Palate: The texture was silky. I tasted what I could only describe as a Heath candy bar on the front. Flavors of almond, apple, and caramel formed the middle. The back consisted of citrus, oak, and vanilla cream.

 

Finish: I noticed a grassy quality that met a kiss of smoke. As that combination dissipated, citrus and apple flowed until the fruitiness was halted by chocolate and English toffee. Those, in turn, were conquered with an explosion of vanilla cream. The length was somewhere between medium and long.  

 

Bottle, Bar, or Bust: I found Storywood’s Anejo captivating, particularly the finish that stood out the most. Was it tequila-like? Yes. Was it whiskyish? Also, yes. Mrs. Whiskeyfellow commented on how well this tequila was constructed and didn’t shy away from its price tag. I believe a Bottle rating is well-earned based on how much I liked it and what she thought of its value. 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.