Virgil Kaine was started by two chefs – David Szlam and Ryan Meany. The idea behind Virgil Kaine was to draw on culinary “know-how” to blend, infuse and tinker in order to craft whiskeys like a ginger-infused bourbon, a ‘high-rye’ bourbon blend and a ‘robber baron’ rye… and more recently their limited edition “Ashcat” which is what we sampled.
- Nose – Dusty, sawdust, cologne, spirit, dark honey, bitter, beeswax, caramelized honey, light raisin
- Palate – Bourbon with a sherry twist! Warms, direct, spice
- Finish – Finally a finish! Raisins, chocolatey hazel nuts
From practically the first sip, our birthday whisky lady gave an unequivocal announcement “I like this very much!”
This was no single malt, definitely a bourbon, yet we appreciated that it had other elements too.
In our Glencairn vs Norlan glass comparison, we found the Norlan brought out much more raisins, dark heavy honey on the nose and made it much more rounded on the palate, pumping up the slightly bitter quality.
Here is what the folks from Virgil Kaine have to say:
Virgil Kaine’s first detour from our three original whiskeys. A limited edition that strikes a balanced blend between the sweetness of a wheated bourbon, the spice of High-Rye bourbon and tannins derived from sherry casks. Which is all just a fancy way of saying we created a great tasting bourbon we hope you love as much as we loved making it. Savor this one. When it’s gone, it’s gone.
- Nose – Cane sugar & sherry
- Taste – Butterscotch, orange peel & dried figs
- Finish – Smooth, long finish
What else did we sample that “risky whisky” evening?
- Brenne Estate Cask 40%
- AWA (Authentique Whisky Alsacien) Pinot Noire 42%
- Auchentoshan 40 year 41.2%
- Willett Pot Still Reserve 47%
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