Lochlea Our Barley

Lowlands, Scotland

Lochlea is a new distillery found in the Lowlands of Scotland. Acquired in 2006 and commissioned in 2018, Lochlea released its first core single malt whisky "Our Barley" on the 18th of July 2022. Lochlea is said to be the masterpiece of ex-Laphroaig manager and master blender John Campbell, who joined Lochlea in 2021. Lochlea aims to produce whisky with full traceability - they use an on-site water source and barley that is grown on-site.

Lochlea

Smokehead Rum Rebel

Smokehead is a range of super peaty single malt whiskies produced by Ian Macleod distillers. Since their first release in 2006, Smokehead has released many expressions, often finished. Smokehead is rumoured by many to be young Caol Ila whisky, but its true source is unknown.

Smokehead

Glencadam 13 Year Old 2008 Réserve de Sauternes

Highlands, Scotland

Glencadam distillery, founded in the Eastern Scottish highlands in 1825, produces single malt scotch whisky predominantly for blends, but also their own single malt whisky range. Angus Dundee plc, the owners of Tomintoul distillery, purchased Glencadam distillery from the previous owners, Allied Domecq, in 2003.

Glencadam

Lindores Abbey Single Cask

Lindores Abbey distillery is named, unsurprisingly, after Lindores Abbey - a Tironensian abbey found on the outskirts of Fife. As early as 1494 people were distilling on the site the distillery is built, now, some 520~ years later, scotch whisky is being produced there once again. They released their first single malt whisky in 2021, made from Fife grown, malted, distilled and bottled barley.

Lindores Abbey

Nikka Coffey Malt Whisky

Nikka Whisky was founded by "the father of Japanese whisky", Masataka Taketsuru, in 1934. Nikka branded whisky was originally produced at the Yoichi distillery in Hokkaido, until 1969 when a second distillery, the Miyagikyo distillery, was founded. In 2001 the Miyagikyo distillery was extended to cope with rising demand. These days, Nikka whisky includes single malts, from both distilleries, as well as blends of the two.

Nikka


My notes are fairly short - I don't think 30ml is quite enough to yield an informed opinion. But anyway, here's what I thought:

### Nikka Coffey Malt Whisky

First up in the August tasting session was Nikka Coffey (not to be confused with coffee - very different things!) malt whisky. Even though Nikka Coffey malt whisky is made from 100% malted barley, technically it can't be called a single malt whisky, due to not being distilled using a pot still.

**Nose:** Crème brûlée and vanilla pods. Stracciatella ice cream. There's light lemon zest, buttery and cinnamon spice. \
**Palate:** Spicy but friendly. Vanilla cream. Charred oak, sweet popcorn and buttery oats. \
**Finish:** Lots of banana bread. The spice lingers. Zesty citrus fruits coat the mouth.

### Glencadam 13 Year Old 2008 Réserve de Sauternes

Next up was a dram from a distillery almost 200 years old, Glencadam. Interestingly, Glencadam's water source runs directly underneath the distillery and turns a waterwheel which powers a lot of the distillery. This dram is non-chill-filtered, has no added colouring and was finished in Sauternes casks for around 2.5 years.

**Nose:** Rich red fruit marmalade and honey.Poached pears and sugared macadamia nuts. A little medicinal. \
**Palate:** Chocolate-covered strawberries. Syrupy sweet. Citrus curds. A little white pepper and baked pineapple. \
**Finish:** Fairly drying but sweet. White pepper spice lingers. Quite a short finish. Very lush and desert-y.

### Lindores Abbey Single Cask

Lindores Abbey was next, with an exclusive bottling for Master of Malt! Only 246 bottles were produced, and the drams sent out to Pour & Sip members were drawn from cask 386. The whisky is a little over 4 years old; the ex Old Forester bourbon casks were filled on the 24th of May 2018 and dumped in June of 2022. The barley used for this dram is from Fife and is fermented for a massive 119 hours! Lindores Abbey uses a twin sister spirit still setup (which essentially means that they have two smaller stills set up to do the job of one big still), which means twice the amount of copper contact time. Interestingly, even though both stills are filled with the same low wines and the cuts are made at the same time, each still apparently adds its own character.

**Nose:** Fresh apples and pears with set honey. Milk bottle sweets and marshmallows. Buttery pastries and a little Liquorice at the back. \
**Palate:** Liquorice and blackjack sweets. Flapjack, sweet vanilla cream, toffee apples, buttered brown toast and baking spices. \
**Finish:** Baking spices linger. Waxy lemon and lime. Very mouth-filling but soft, luxurious, summery and fresh.

### Lochlea Our Barley

A brand new whisky was next - the first core release from Lochlea, a new distillery in the Scottish Lowlands managed by ex-Laphroaig manager John Campbell. "Our Barley" was matured in a combination of ex-bourbon, ex-sherry and STR casks, and is said to be John Campbell's masterpiece.

**Nose:** Very yeasty, savoury and vegetal. Charred pineapple, sweet nougat and cream soda. Interesting - very different. \
**Palate:** Set honey, toasted nuts and buttered sourdough toast. Peppery but light. \
**Finish:** Drying, savoury and a little spicy. Not very long, but fills the mouth. Warming. White chocolate cream right at the end.

### Smokehead Rum Rebel

The tasting session closed with Rum Rebel from Smokehead - a peated single malt scotch finished in Caribbean rum casks.

**Nose:** Dusty, candied bacon, soft smoke and golden syrup. Coastal. A little furniture polish, wet wood/foresty. Tiki-cocktail fruit. \
**Palate:** Burned brown sugar, black pepper, oak and salted caramel. Raisin sweetness, rich tea biscuits and lots of peat. Good balance of sweet and smoke. \
**Finish:** A long peated finish. The peppery spice remains - it has that sweet but drying rum funk. Oily and coats the mouth.


I've been a Pour & Sip member for a long time; since their second box, I think. I have a heap of tasting cards from previous tasting boxes sitting on my desk, collecting dust. As every tasting passes I think to myself "I really aught to do something with those". Well, this is that something!

Pour & Sip August 2022 review

FEW Rye

Illinois, USA

FEW Spirits are located just outside of Chicago, in Evanston, Illinois. The temperance movement which began in Evanston lead to the introduction of the American Prohibition in 1920. Even after the end of the prohibition, almost a century later, the city still maintained some restrictions regarding the sale of alcohol - something which FEW founder, Paul Hletko, was instrumental in overturning.

FEW Spirits


Let's clear up some potential confusion first - according to European regulation this isn't whiskey. Bottles produced for the US market bear the term "straight rye whiskey", and bottles produced for the European market bear the term "rye spirit drink". Because of this, we can assume that the spirit has been matured for somewhere between 2 and 3 years, hence "not being whiskey". But having said that, does it really matter?

FEW Spirits are a grain-to-glass distillery based just outside of Chicago, in Evanston, Illinois. They were founded in 2011 by master distiller Paul Hletko, in honour of his grandfather who owned a brewery in the Czech Republic. The temperance movement which began in Evanston lead to the introduction of the American Prohibition in 1920. Even after the end of the prohibition, almost a century later, the city still maintained some restrictions regarding the sale of alcohol - something which Paul was instrumental in overturning.

FEW Rye is made from 70% rye, 20% corn and 10% malted barley, which is a somewhat unusual mash bill. It's far more common to see much a higher percentage of rye (circa 95%), or much lower (circa 51%) - probably due to sourcing [MGP Rye](https://www.mgpingredients.com/distilled-spirits/beverage/product/rye) being so common. Interestingly, too, instead of using traditional distillers yeast for the fermentation, FEW chose to use wine yeast for this expression.

Being grain-to-glass is something that FEW are very proud of, and boast on their website; it allows them to control every step of the process, such as the above. Paul describes their spirit as "liquid art", which is quite the claim! Let's see what the fuss is about.

### Nose

White pepper and oak, leading into sweet maraschino cherries. Cinnamon and poached pears. Buttery. Some red berry sweetness, and a little mint chocolate.

### Palate

Malty hot chocolate and vanilla cream. Toffee and brown sugar, followed by lots of dark fruit. Orange zest and white pepper in tow. There's a fair amount of baking spices too. A surprising amount of sweetness on the palate, more so than the nose would suggest. Similarly, less spicy that you might expect for rye.

### Finish

A fairly short, crisp finish, and not much spice. The malty chocolate and oak stick around.

### Overall

There's not much to complain about here! FEW Rye is a very well balanced dram; rye enough to scratch anybody's rye itch, but still sweet, complex and fruity (probably due to the wine yeast). This is a friendly dram, one that I'd choose to introduce somebody to rye. [At ~£65][1] it's probably priced just outside of most peoples daily drinking budget, but I think it's definitely worth the money. Not only is this a great neat pour, but, thanks to it's sweet plate and velvety mouthfeel, it'd make one hell of an Old Fashioned!

[1]: https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=350712&merchantID=7042&programmeID=24815&mediaID=0&tracking=&afsource=60&url=https%3a%2f%2fwww.masterofmalt.com%2fspirit%2ffew-spirits%2ffew-rye-spirit%2f


Winner of Whisky Advocate's award for Craft Whiskey of the Year in 2013 and Double Gold in the Rye Whiskey category at the San Francisco World Spirits Competition in 2020, this bottling from FEW has made quite a name for itself!

FEW Rye spirit review

The Yamazaki Distiller’s Reserve

Japan

Founded by Shinjiro Torii in 1923, the Suntory Yamazaki whisky distillery is the oldest in Japan. The distillery is situated in the mountainous region of Shimamoto, Osaka and produces roughly 6 million litres per year.

Suntory Yamazaki


The Yamazaki Distiller’s Reserve joined it's 12, 18 and 25 year old siblings as part of the distillery's core range of single malts in 2014, replacing the 10 year old bottling. It's unlikely that you'll find many of the older bottles in the UK, given their massive popularity and price tag, unless whisky auctions and trading on the secondary market is your kind of thing.

This bottling is a blend of "young talent" matured in ex-Bordeaux wine casks, ~20 year old whisky matured in ex-sherry casks, and 12+ year old whisky matured in Japanese mizunara oak casks.

### Nose

Strawberries and cream followed by malty chocolate. Very floral. Dense oak and fresh sawdust. A strong nose for 43%, but still friendly. Lots of dark fruit. There's a savoury creaminess, too - like rice pudding with raspberries.

### Palate

Light and delicate. The darker fruits lead the way - plum, cherry and blackcurrant. Peach yoghurt. Fairly oily in the mouth, slightly drying. A little spice, a little wood, a little fruit - like burning an incense stick. A slight coppery "ding" from the younger stuff, but nothing off-putting.

### Finish

Lots of dark fruits, cream and vanilla. Medium-long finish. The subtle pepper lingers.

### Overall

[For circa £60][1], I don't think you can go wrong here - especially with the demand for Japanese whisky and the high prices that come with such. I can't help but wonder though; what would be the result of maturing the "young talent" for longer. Yes, there are all the delicate floral notes I'd expect from the mizunara oak here, and the fruit from the sherry cask, but they're all somewhat shadowed by the drying spice and "alcohol ding" from the younger stuff. Having said that, I don't think that this dram is unbalanced - but there might be potential to make an already good dram even better.

[1]: https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=350712&merchantID=7042&programmeID=24815&mediaID=0&tracking=&afsource=60&url=https%3a%2f%2fwww.masterofmalt.com%2fwhiskies%2fyamazaki%2fthe-yamazaki-single-malt-whisky-distillers-reserve-whisky%2f


To the average whisky drinker, Yamazaki whisky might be an unfamiliar sight. Although that isn't through any fault of the distillery, and it's certainly not a reflection on the quality of the whisky, in fact, it's quite the opposite!

The Yamazaki Distiller’s Reserve review


The ratio of scotch to Drambuie is often disputed, with some recipes suggesting a ratio as high as four-parts scotch to one-part Drambuie. Similarly, with the Rusty Nail only having two ingredients, many bars serve slight variations of the drink simply by changing the whisky - for example, using bourbon (known as a "Rusty Spike"). We think you can't go wrong with the classic two-to-one ratio and a good blended scotch.

### Ingredients

- 60ml blended scotch whisky (we like to use [Compass Box Hedonism][1]).
- 30ml [Drambuie scotch liquor][2].
- Lemon peel twist to garnish.

### Instructions

1. Add the Drambuie and the scotch to a mixing glass.
2. Fill the mixing glass with large ice cubes (using small cubes will cause too much dilution before the drink is chilled).
3. Stir until the drink is well-chilled - usually 30-60 seconds.
4. Add a large ice cube to a chilled lowball ("Old Fashioned") or rocks glass and strain in the drink using a julep strainer.
5. Rub the lemon peel around the rim of the glass and gently drop it into the drink.

[1]: https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=350712&merchantID=7042&programmeID=24815&mediaID=0&tracking=&afsource=60&url=https%3a%2f%2fwww.masterofmalt.com%2fwhiskies%2fcompass-box-hedonism-whisky%2f%3fsrh%3d1
[2]: https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=350712&merchantID=7042&programmeID=24815&mediaID=0&tracking=&afsource=60&url=https%3a%2f%2fwww.masterofmalt.com%2fliqueurs%2fdrambuie-liqueur%2f%3fsrh%3d1


The Rusty Nail is a classic two-ingredient scotch-based cocktail dating back to the 1930s, which was featured in Difford's Guide's Top 100 Cocktails.

Rusty Nail recipe

Lagavulin 2005 Pedro Ximénez Cask Finish

Islay, Scotland

Said to be one of Islay's oldest whisky distilleries, dating back to 1816, Lagavulin is known for its peated single malt whisky - particularly its 16-year-old spirit, which has won many gold and double gold awards at The San Francisco World Spirits Competition.

Lagavulin


The 2005 Distillers Edition is twice-matured; once in ex bourbon casks and then again in ex Pedro Ximénez sherry casks.

### Nose

A big savoury nose. Lots of sea salt and seaweed, followed by robust warming spices. The fruit from the sherry cask adds a sweet and softening quality to and otherwise bold dram. There's a waxy leather note, and drying raisin bitterness. All this amongst the very typical earthy smoke and vegetal Islay nose.

### Palate

Delicate, smokey, crisp, and spicy; not a combination of notes I'd usually expect to use when tasting an Islay dram! Lots of smoke, dark chocolate, and salty sea air. The smoke on the palate isn't as intense as the nose would suggest - it's light, like the smoke in the air on bonfire night. There's a little lemon zest towards the end. The oily and sticky texture from the Pedro Ximénez sherry stands out.

### Finish

A long smokey finish. Vegetal and earthy. Whilst the slightly peppery finish fills the mouth, the delicate fruit and sticky sherry notes linger. This is a dram you'll taste on your breath for a while after it's gone!

### Overall

There's not much else to say here, other than this is a great dram. I really enjoy the strong Pedro Ximénez notes I find in this bottling; I think they complement Lagavulin's soft smoke and delicate savoury notes well. My only real criticism is that the proof is low. Low for a special edition, anyway. [For only circa ~£10 above the price of the standard 16-year][1] the 2005 Distillers Edition is good value, too.

[1]: https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=350712&merchantID=7042&programmeID=24815&mediaID=0&tracking=&afsource=60&url=https%3a%2f%2fwww.masterofmalt.com%2fwhiskies%2flagavulin%2flagavulin-2005-bottled-2020-pedro-ximenez-cask-finish-distillers-edition-whisky%2f


Each year Diageo releases a limited run of Lagavulin Distillers Edition bottlings. Usually, Lagavulin uses their standard 16-year whisky as the base and finishes it in Pedro Ximénez sherry casks, however, this release uses a 15-year-old whisky as the base. Lagavulin says that these casks were selected to honour the flavour profile of that distilling year - meaning this expression isn't just Lagavulin 16 all dressed up.

Lagavulin 2005 Pedro Ximénez Cask Finish review

Jura Tide

Isle of Jura, Scotland

Described by George Orwell as "extreamly uget-at-able", the Isle of Jura has only one pub, one road and one distillery and is home to less than 200 people. The Jura distillery was founded in 1810 by the Laird of Jura, Archibald Campbell. Today is it owned by the Whyte & Mackay group.

Jura


Tide is a blend of two spirits; both begin life in American white oak ex-bourbon casks. The first component is an unpeated spirit finished in virgin American oak casks. The second is a peated spirit, which is much more rare as Jura only produces this for one month per year.

### Nose

Gingerbread and baking spices up front, followed by brown sugar and orange oil. Lots of oak. Toasted buttery brown bread followed by some menthol notes. Sweet creamy banana - like those foamy pick'n'mix sweets.

### Palate

Sugary almonds and digestive biscuits. A little pepper-like spice, but still friendly. Very light herbal peat smoke. Cinnamon and more orange oil. Some dark chocolate and sweet caramel notes.

### Finish

Peppery and mouth filling. The oak and peat linger on the tongue. There's a little dark chocolate bitterness.

### Overall

A very robust and "big" whisky from Jura. Tide strikes a good balance between the typical ex-bourbon cask flavour profile and those peated and savoury notes - although I do find the oak a little on the heavy side. All in all though, I think Tide is a great example of an older age statement "core range" whisky, at a [reasonable price][1].

[1]: https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=350712&merchantID=7042&programmeID=24815&mediaID=0&tracking=&afsource=60&url=https%3a%2f%2fwww.masterofmalt.com%2fwhiskies%2fjura%2fjura-21-year-old-tide-whisky%2f


In 2018 following the re-launch of their core range, Jura introduced two new 21 year old expressions - Tide and Time. While Tide is generally available, Time is exclusive to the travel market.

Jura Tide 21 Year review

The Cardrona Just Hatched

New Zealand

Found in the Cardrona Valley, New Zealand, is the The Cardrona distillery - the worlds most southern whisky distillery. Since opening their doors in 2015, The Cardrona has produced (award winning) whisky, vodka, gin and liqueurs.

The Cardrona


Just Hatched is a marriage of 6 Heaven Hill ex-bourbon casks and 1 Gonzalez-Byass ex-oloroso sherry butt, has no added colouring and is non-chill filtered. Kiwi whisky is a fairly uncommon category in the UK, so I'm excited to see what this is all about.

### Nose

Toffee apples and demerara sugar first, followed by some nutty malt notes. Buttered brown toast. Oaty flapjack. Some fruit - lemons, apricot and orange zest. The sweet but fruity combination of casks really shines here.

### Palate

Floral honey, cut with sharp citrus. Malty, nutty and oily. Orange marmalade and more buttered brown toast. Unsurprisingly, at only 3 years old and almost 65% ABV, there's a noticeable alcohol note.

### Finish

Medium length, oily and somewhat spicy finish. Lots of dark fruits emerge - notably, plums and red grapes. A little woody dryness towards the end.

### Overall

If we're talking about the liquid I have in my glass, that's one thing. If we're talking about the potential for the liquid still in the casks, then that's a whole other thing. Just Hatched truly is a celebration of The Cardrona's craftsmanship and skill. The flavours and texture on display in the bottling are plentiful. I'm excited to taste more of The Cardrona's whisky - particularly older age statements - to see if the sharp edges coming from the youth and ABV of this bottle can be rounded out. Having said this, we must consider the price. Over £70 for a half-size (37.5cl) bottle is pretty steep. Whilst I can appreciate that it's produced on the opposite side of the world, bottled at cask strength, and a small batch, it's definitely on the pricier side of the market. Though, if you get the opportunity, [I would still suggest trying a dram][1].

[1]: https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=350712&merchantID=7042&programmeID=24815&mediaID=0&tracking=&afsource=60&url=https%3a%2f%2fwww.masterofmalt.com%2fwhiskies%2fcardrona-distillery%2fthe-cardrona-just-hatched-whisky%2f


"Just Hatched" from New Zealand distillers The Cardrona was released in 2019 in celebration of their whisky turning 3 years old. Bottled at cask-strength, Just Hatched has already made it's mark on the whisky scene by winning the New Zealand’s Best Single Malt Whisky award in the 12 years and under category at the World Whiskies Awards in 2020.

The Cardrona Just Hatched review

Eagle Rare 10 Year Old

Kentucky, USA

In Frankfort, Kentucky, USA, stands the Buffalo Trace distillery. For over 200 years Buffalo Trace has produced brands such as Eagle Rare, Stagg Jr, Sazerac, Pappy Van Winkle, W. L. Weller, Blanton's, Rock Hill Farms and more.

Buffalo Trace


Eagle Rare is a 10 year old (although rumoured to be older) straight bourbon produced by the legendary Buffalo Trace distillery in Frankfort, Kentucky. It's made from their lower-rye (less than 10%) mash #1, which you may already be familiar with if you've had some of their other whiskies, such as EH Taylor, Stagg Jr, Buffalo Trace or Benchmark Bourbon.

Eagle Rare was previously labelled as a single barrel bourbon but the term was dropped when production switched from hand to machine bottling. Maybe this, combined with the 10 year age statement and remarkably low price, contributed towards the huge demand, and often inflated prices, that Eagle Rare has these days. [You should expect to pay anywhere between £30 and £40 for a 700ml bottle][1], and not, astonishingly, the 3x price I sometimes see on Instagram. Anyway, but is it worth the hype?

### Nose

Sweet buttery corn and vanilla. Orange zest and leather. Creamy vanilla and oak. I can't quite decide if it's a plum or dark cherry sweetness. There's nothing particularly surprising here. A light and friendly nose, but not boring.

### Palate

Balanced. Oily but not quite mouthfilling - still somehow subtle and inoffensive. Woody spice, burnt brown sugar and creamy vanilla are at the forefront. The sweetness turns into chocolate and finishes with tangy orange zest. The mystery fruit from the nose emerges as cherry.

### Finish

Nutty, minty and dry. There are tannins here that make your tongue tingle. A little peppery rye lingers amongst the caramel.

### Overall

For circa £35, you can't really go wrong. Is it the best bourbon under £50? Probably not - but, it is damn good. It's, in my opinion, the perfect bottle for the "I've tried all the supermarket bourbons and want to experiment a little" crowd, which makes it a perfect gift for someone entering the wider world of bourbon, or a great "go to" bottle for somebody a little more experienced. Regardless of your experience, and whether you buy into the hype or not, it's hard to turn down an age statement for less than £50.

[1]: https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=350712&merchantID=7042&programmeID=24815&mediaID=0&tracking=&afsource=60&url=https%3a%2f%2fwww.masterofmalt.com%2fwhiskies%2feagle-rare%2feagle-rare-10-year-old-whisky%2f


Most whiskey lovers have a special couple of bottles that they just can't walk past without buying. In a lot of cases Eagle Rare 10 Year Old is one such bottle. With a 10 year age statement and a ~£35 price tag, it's easy to understand why.

Eagle Rare 10 Year Old review


When it comes to categories of bourbon whiskey the terminology can be confusing. Often bottles bare one or more of these categories (a whiskey can be any number of categories) on their label, but they're seldom explained. Here's our handy guide to some of the most commonly found.

### Bourbon

Bourbon is a distilled spirit originating in the United States in the late 1700s. To be called "bourbon", the spirit must be made from at least 51% corn, distilled to no more than 80% ABV, produced in the United States and aged in new, charred oak containers (usually barrels). The spirit cannot enter the container at more than 62.5% ABV, or be bottled at less than 40% ABV.

Bourbon has no minimum aging requirements, unlike Scotch whisky. Although to be called "whiskey" in the EU, the spirit must be aged for at least 3 years.

### Straight Bourbon

A straight bourbon, or any other "straight" spirit ("straight rye whiskey" for example) must be aged for a minimum of two years. Batching (see "small batch" below), chill filtration and proofing-down are the only modifications allowed prior to bottling.

If a "straight" spirit is aged for less than 4 years, the age of the youngest spirit contained in the blend must be stated on the bottle. For example, if a whiskey contains a 2, 6 and 8 year old spirit, the bottles age statement is 2 years.

### Kentucky Straight Bourbon whiskey

For a bourbon to classify as Kentucky Straight Bourbon it must meet all the requirements of Straight Bourbon in addition to being distilled and aged for at least 1 year in Kentucky.

### Single Barrel

Single Barrel means the content of the bottle originated from one single barrel - no batching here!

### Small Batch

Although "Small Batch" unfortunately has no legal definition, usually it implies that a small number of barrels were combined to create a small batch of bottles with a uniform flavour.

### Bottled in Bond

Bottled in Bond, is an American legal act from 1897 which requires spirit producers to meet a specific set of requirements in order to bare the term on the label. "Bottled in Bond" is supposed to be a guarantee of a spirits production quality. You can read more about this in our [What is Bottled in Bond](/blog/what-is-bottled-in-bond#so-what-does-it-actually-mean) post.


Bourbon, Single Barrel, Kentucky Straight, Bottled in Bond - what's the difference? If you've ever wondered this, then this post is for you.

Bourbon Categories 101

Octomore 11.1

Bruichladdich is one of nine working distilleries on the island of Islay, Scotland. Located in the southwest of the island, Bruichladdich distill three single malts (and one gin - The Botanist); Bruichladdich, Port Charlotte and Octomore.

Bruichladdich


Octomore 11.1 was distilled in the winter of 2014 using the 2013 harvest of 100% Scottish grown Concerto and Propino barley. It was matured in a combination of first fill ex-American whiskey casks from Jim Beam, Jack Daniel's and Heaven Hill for 5 years, before being bottled in 2020. 11.1 is malted to a hefty 139.6 PPM - that's a lot when you consider Laphroaig 10, another Islay whisky known for it's peat, is usually malted to between 40 and 50 PPM - but not quite the monster that some other Octomore editions have been known to be (for example 8.3, weighing in at a massive 309 PPM!). 11.1 is bottled at cask strength, 59.4% ABV, limited to 30,000 bottles and, as with all Octomore releases, is non-chill filtered and contains no additional colouring.

The Octomore branding and labelling, in my opinion, is some of the most succinct, clear and elegant on the market. Transparency is something Bruichladdich really do well - particularly so on their website. They make it very clear just what goes into every edition - even detailing the percentage composition of the casks selection, barley source and maturation location.

### The 11th edition

Alongside Octomore 11.1, Bruichladdich (pronounced "brook-lad-ee"), the distillery which produces the Octomore range, also released an additional three variations as part of the 11th edition.

#### 11.2 (58.6%/139.6 PPM)

Matured in a combination of 25% ex-red wine casks from Pauillac, France and 75% ex-American whiskey casks, before being finished in ex-red wine casks from Julien, France for 18 months.

#### 11.3 (61.7%/194 PPM)

Matured very similarly to 11.1, but with the inclusion of casks from Buffalo Trace. The malt used in 11.3 is 100% Islay barley, grown on the Octomore farm, and is malted and distilled separately to other Bruichladdich releases, making this bottling a single field single malt.

#### 11.4 / "Ten Years" (54.3%/208 PPM)

Matured for an additional 5 years in a combination of ex-American whiskey (the same as 11.3) and virgin oak casks. A total of 77 casks are used to mature the spirit.

### Eye

Very light golden honey.

### Nose

The light and crisp malt is immediately present, followed by typical bourbon vanilla and brown sugar sweetness. There's a little heat here too - white pepper and chilli. Coming back to the glass revels lemon and lime. There's BBQ smoke and damp ash - like a freshly extinguised campfire, a hint of TCP and rubber.

Adding a few drops of water almost completely removes the hints of TCP and highlights the heavy bourbon influence.

### Palate

Crisp and light - just like the nose. The fruity sweetness become more prominent on the palate, notably the lime but I also found a little peach, too. Smokey bonfire toffee. Needless to say, at almost 60% ABV and 140 PPM, there's a big wave a earthy smoke and tongue tingling to navigate first.

Similarly to the nose, adding a few drops of water mutes some of the spicier notes and opens up the fruitiness.

### Finish

Long, peaty finish. Spicy oak dries the mouth. Vegetal and light herbal notes linger amongst the smoke.

### Overall

It's remarkable how drinkable Octomore is, given it's massive peat presence. The delicate balance of earthy savoury flavours combined with the sweetness from a relatively short (short for scotch, anyway) maturation period in ex-American whiskey casks makes for surprisingly gentle but still very fiery whisky experience - [one that I'd definitely recommend][1]. Similarly to many other high proof whiskies, this dram changes over time, so I'd recommend letting it sit in the glass for a little while and maybe experimenting with a drop or two of water.

[1]: https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=350712&merchantID=7042&programmeID=24815&mediaID=0&tracking=&afsource=60&url=https%3a%2f%2fwww.masterofmalt.com%2fwhiskies%2fbruichladdich%2foctomore-11-1-5-year-old-whisky%2f


Octomore! The name has become synonymous with peat, and to almost any peat lover this range will need no introduction. Octomore is a super-heavily peated cask strength Islay single malt scotch whisky which will very likely feature in a lot of peat lovers collections.

Octomore 11.1 5 Year Old review

Arran Port Cask Finish

Isle of Arran, Scotland

Arran is an award-winning whisky distillery founded in 1994 by former Chivas director, Harold Currie, in Lochranza on the Isle of Arran, Scotland.

Arran


Although the bottle bears no age statement, Arran's website states that the single malt in this release is matured for approximately 8 years in traditional oak casks, before being transferred to ex-Port casks for finishing. As with all Arron whiskies, this bottle is non-chill filtered and contains no added colouring.

The bottle I'll be reviewing bears a bottling date of the 15th of July 2020, at 18:45.

### Nose

Intense, very typical Port cask nose. Lots of sweet, almost jam like, forest fruit flavours. Somehow warming, though - like Glühwein/mulled wine. As it sits the impact of the Port cask subsides and an almond nutty sweetness develops. There's a little menthol and sugary sweetness here too. The nose finishes with malty biscuits.

### Palate

A very oily and almost velvety mouthfeel. Floral and fruity. There's a slight caramel/toffee-like sugariness - think like the burnt sugar you'd find on top of a crème brulee. Very subtle creamy hints too. Towards the end of the palate there's a dry fruitiness that I sometimes find in dry red wines.

### Finish

A medium-length dry, bitter finish - think red apple skins and lemon zest. The forest fruits and red berry tang lingers.

### Overall

If you like Port and you like a good single malt, this whisky is for you. The impact of the Port cask finish is deeply engrained in every aspect of this dram - even in the colour. With that said, although the spirit is great - very clean and light -  some could find the finish of this dram overpowering. At just under £45 ([the price we paid in the UK, February 2021][1]), we think it's worth a go!

[1]: https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=350712&merchantID=7042&programmeID=24815&mediaID=0&tracking=&afsource=60&url=https%3a%2f%2fwww.masterofmalt.com%2fwhiskies%2farran%2farran-port-cask-finish-whisky%2f


Released in 2010, Arran Port Cask Finish Single Malt Scotch was introduced as part of Arran’s ex-wine cask finish series, alongside an Amarone and a Sauternes cask finish.

Arran Port Cask Finish review

Wild Turkey Rare Breed (Bourbon)

Since 1869 the Wild Turkey distillery, found in Lawrenceburg, Kentucky, USA, has produced Wild Turkey and Russell's Reserve bourbon and rye whiskey. The distillery closed in 1919 with the introduction of the US Prohibition, and opened again in 1933 once the act was abolished. Wild Turkey was purchased by the Campari Group in 2009.

Wild Turkey


Originally released in 1991, Rare Breed has seen four label iterations but has stayed true to Wild Turkey's traditional mashbill of 75% Indiana corn, 13% North East German rye, and 12% Minnesotan malted barley (all non-GMO), which is used for all of their bourbons. Although the label bears no age statement, Wild Turkey brand ambassadors have previously confirmed the blend contains 6, 8 and 12 year old bourbons.

Since it's release, Rare Breed has won many awards including gold medals at both the San Francisco World Spirits Competition and the International Wine & Spirits Competition, and it's not hard to see why!

The bottle I'll be reviewing bears date code LL/HD072357, which [can be read](https://rarebird101.com/bottle-codes/) as bottled on the 7th of April 2019 at 23:57.

### Nose

Very dense, thick and spicy up front. There are subtle hints of black pepper, baking spices, cinnamon and seasoned oak (presumably from the 12 year old component of this blend). The nose opens up to a sweet burnt caramel and vanilla pods. Orange oil, runny honey and baked apples follow. You can definitely tell this a strong dram!

### Palate

A big, bold, spicy punch in the face (but don't let that put you off)! Rare Breed has strong herbal notes with hints of barrel char and lots of spicy rye. This whiskey will stand up to a drop of water, if that's your thing. Doing so opens up the sweetness, and reduces the intensity of the spice. Whist a little oily and very mouth filling, after the wave of spice passes a little sweetness develops - cherry and brown sugar/caramel.

### Finish

The rye spice and pepper remains, with a little caramel lingering. Whilst not the longest finish, the subtle smokiness from the barrel char fills the mouth.

### Overall

Rare Breed is very typical of what you might expect from Wild Turkey, just bigger and bolder, owing to it's high proof. An all-round accessible and enjoyable barrel-proof whiskey. If you're just beginning to explore stronger bourbons, this would make a great starting point - and at just over £50 ([the price we paid in the UK, September 2020][1]) you can't really go wrong!

[1]: https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=350712&merchantID=7042&programmeID=24815&mediaID=0&tracking=&afsource=60&url=https%3a%2f%2fwww.masterofmalt.com%2fwhiskies%2fwild-turkey%2fwild-turkey-rare-breed-bourbon-58-4-percent-whiskey%2f


Wild Turkey Rare Breed Bourbon is a barrel-proof Kentucky Straight Bourbon known for being an accessible, affordable and very good barrel-proof dram. A rare sight these days!

Wild Turkey Rare Breed (Bourbon) review


"Bottled in bond" is an American designation, more than a century old, for spirits which have been aged and bottled according to the US Government's Standards of Identity for Distilled Spirits. Although the regulations apply to all spirits, in practice most "bonded" spirits are whiskey.

### But, why?

The [Bottled in Bond Act of 1897](https://definitions.uslegal.com/b/bottled-in-bond-act/) was introduced to provide a guarantee of a spirit's quality, as well as helped to ensure the proper accounting and collection of taxes. 

At the time the act was introduced whiskies often contained additives and flavorings such as iodide or other spirits, or sometimes worse, in order to cut and expand the yield of whiskey. The federal government - the guarantor of the regulations - offered producers a tax incentive to participate in the Bottled in Bond Act.

### So what does it actually mean?

The Bottled in Bond Act requires that any spirit labelled with "bottled in bond" must meet the following standards:

- It must be a product of a single distiller, produced at a single distillery.
- It must be a product of a single distillation season (January to June or July to December).
- It must be aged in a federally bonded warehouse for at least four years.
- It must be bottled at 50% ABV (or 100 proof).
- The bottle label must state the distillery the spirit was distilled.
- The bottle label must state the distillery the spirit was bottled (if that's different from where it was distilled).

Bottled in Bond is often considered similar in concept to single malt whisky or single barrel whiskey, but regarded as a better indication of a distiller's skill, given that the spirit is made by a single distiller at a single distillery in a single distillation season. Jay Erisman, co-founder of New Riff Distilling says "It is a higher standard than single-malt Scotch, more protective than Cognac".


"Bottled in Bond"... You'll have almost certainly heard the term before, and maybe own a couple of bottles, but what does it actually mean?

What is "Bottled in Bond"?


### Ingredients

- 60ml bourbon whiskey.
- 30ml freshly squeezed lemon juice.
- 15ml 2:1 simple syrup.
- 15ml egg white.
- 1 dash orange bitters.
- 10ml dry red wine.
- Orange peel twist garnish.

### Instructions

1. Add all the ingredients except the wine and garnish to an empty shaker tin and shake without ice for 15 seconds.
2. Add ice to the tin and shake for another 15 seconds.
3. Double strain into a chilled lowball ("Old Fashioned") or rocks glass.
4. Use a bar spoon to delicately lay the wine on top of the foam.
5. Spritz orange zest over the drink by twisting the orange peel in one quick motion, rub the peel around the rim of the drink and gently drop it in.

Try swapping the 15ml of 2:1 simple syrup and 10ml dry red wine for 10ml of 1:1 simple syrup and 10ml of port for another interesting variation.


The New York Sour is a delicious riff on the traditional Whiskey Sour which includes a float of dry red wine - a subtle variation which adds an additional layer of complexity to a classic drink.

Articles by Mike Kaperys

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