Kentucky Rye – Angel’s Envy Rum Finished Rye 50%

We all know about the angel’s share…. the portion of whisky that evaporates while quietly maturing in barrels – typically 5% a year in the case of Kentucky bourbon.

The brand “Angel’s Envy” is a multigenerational affair – Master Distiller Lincoln Henderson came out out retirement from a lifetime in the whiskey industry to collaborate with his son, Wes, on a bourbon finished in Port barrels. Wes’s son Kyle then also joined the family business.

The story goes that after tasting their inaugural whiskey, Lincoln joked that they’d “finally gotten a better deal than the angels.” Hence Angel’s Envy brand was created by Louisville Distilling Company, now a subsidiary of Bacardi Limited.

After Bourbon finished in Port, they turned to Rye finished in Rum casks and Cask strength series finished in Port. Our host selected the Rye finished Rum… and this is what we found…

Angel’s Envy Rum Barrel Finished Rye 50% Batch I0T, Bottle 291

  • Nose – A very strong unmistakable burnt caramel, treacle, maple syrup, bananas and cream, some salted caramel, coca cola, rich, sugary and creamy
  • Palate – Like a fine rum… it was one of those drams we can call “desert in a glass”, bread pudding, nutmeg, coconut cream
  • Finish – Sweet spice that lingers

There was zero question the rum had a strong influence here. And no ordinary rum – this was clearly quality stuff. We thought of rums like Criterion and others Lucas has introduced to the world such as Long Pond.

I have to admit this was unlike any rye I’ve ever tried. It was simply sinfully sweet… and yet when it came to the cigar, wasn’t happening. The very elements that made it so unique, were the same elements that prompted us to steer clear of pairing with a cigar. This Rye demands to fly solo, no accompaniment.

I stumbled across this insight from the folks at Flaviar:

Angel’s Envy Rye starts life as a quality, but rather traditional mix of 95% Rye and 5% malted barley. Bulleit, Dickle… a lot of the top guys use this mix because it works well. This is where Angel’s Envy works their magic. First, they age it a full six years in medium-char American oak. Then they finish it for an additional 18 months in Rum casks, but not just “any” Rum casks. These are “THE” Rum casks from Plantation Rum… the ones that started as Cognac casks from Maison Ferrand. So Angel’s Envy Rye is third in a line of super-premium awesomeness in those casks, emerging 7 1/2 years old. No more sales pitch, you just think about that for a minute and get back to us.

What the makers of Angel’s Envy share as their tasting notes?

  • Appearance – Crystal clear quality with a rich, reddish amber color
  • Nose – Aromas of citrus, caramel candy, maple sugar, vanilla, oak, hazelnut, spice, and sherry wood
  • Palate – Sweet rum, sherry wood, and soft oak
  • Finish – Both sweet and dry, as well as quick and easy

What else did we try in our Kentucky Rye evening?

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Kentucky Rye – Wilderness Trail Single Barrel 56.5%

Our host set himself a very clear goal – to bring together a quartet of Kentucky Rye that reflects the range of possibilities…

Next up was a single barrel from Wilderness Trail at full cask strength… Spoiler alert! This was simply exceedingly drinkable, pairing perfectly with a cigar!

In this case the magic lies in a few things these folks are doing a bit differently….  They talk of their unique yeast strains, proprietary Infusion Mashing Process, chemical free steam, largely locally sourced grains from nearby farms (except barley from the northern US)… but what is truly unique is the use of sweet rather than sour mash.

Sour mash uses spent mash from the previous batch in the new one, reducing bacterial infestations and the preferred method since the 1800s. Sweet mash is ‘fresh’ each time and considered ‘risky’ due to potential for contamination. Hence the guys at Wilderness Trail designed their whole approach around a highly sanitized process that enabled them produce spirit that is “softer” and “more flavorful”. You can read more about this in Fred Minnick’s Forbes’ article.

As always, what matters most is what we found in our tasting….

Wilderness Trail Single Barrel 15017 Kentucky Straight Rye 56.5%

  • Nose – What a nose! Toffee, caramel, juicy
  • Palate – Fabulous! Sweet desert, soft and sooo smooth, quite chewy… and while certainly was from the Rye family, there were other things going on that blended together rather well, some sweet spices, tobacco leaf and caramel
  • Finish – Long, sweet with a lovely spice

We quite enjoyed this one. You could hear appreciative words around the room “Fabulous” “Wow what a finish!” “Zero burn” In short, it went down rather well with the most balanced character – sweet but not too sweet, spice but not too much spice, quite delightful on the nose, substance on the palate with a terrific finish.

As usual, we set it aside to try the last one – Angel’s Envy – which was pure burnt caramel and treacle. When we returned to this one, what stood out was how everything simply worked together – each element adding its bit but none too much. It was no surprise when the Gurkha Seduction cigar was paired with the Wilderness Trail.

I was curious about this one as it clearly held its own… It was sweet, well rounded with a a lovely balance… again it was only when I sat down to write my tasting notes that I learned this combines corn and barley from a sweet rather than sour mash – clearly accounting for its character.

Definitely one to watch out for!

What did the folks at Wilderness Trail have to say?

Our Kentucky Straight Rye Whiskeys are offered as a Cask Strength release. We have the lowest entry proof we know of in Kentucky. We barrel at 100 proof to highlight the balance of the grains and alternate solubility expression from the barrel. Our three-grain recipe is 56 percent rye, 33 percent corn and 11 percent malted barley. Our rye mash bill is one we created for a broader balance of flavor to offset the typical high ryes commonly found. We use Kentucky-grown Heritage rye from our local KY Proud farm. We enter the new, air-dried #4 char, 53-gallon barrels at 100 proof for our Rye Whiskey and age until maturity in our barrelhouse. We age our Rye Whiskeys on the upper floors of our Rickhouses A & B, arguably one reason for their vibrant expression at 3 + years. We plan to age our Ryes as long as our Bourbons — in the 6-8 year age range — but we do plan to introduce some 3 and 4 year old Rye Whiskeys as Cask Strength releases. We just keep finding wonderful honey-barrels with great expressions that need to be explored.

What else was on our Kentucky Rye menu?

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Kentucky Rye – New Riff Kentucky Straight Rye 50%

Our host started our evening by asking if we were familiar with the quartet of Kentucky Rye we were about to try? Most of us had heard of Basil Hayden’s – more for their Bourbon than Rye – however I simply had to admit I had never heard of New Riff distillery before.

We can be forgiven for that living in India as this is a new entry into the Kentucky whiskey world – having started only in 2014 as a small, independent, family owned distillery. This bottle was picked up from the distillery and likely one of their initial batches from Spring 2019.

The idea of “New Riff” is to build on Kentucky bourbon and rye making traditions… They use 95% rye and 5% malted rye, aged for at least four years in 53 gallon toasted and charred new oak barrels, no chill filtration and “bottled in bond.”

Just in case you are curious, “bottled in bond” is a label for an American-made distilled beverage that has been aged and bottled according to a set of legal regulations contained in the United States government’s Standards of Identity for Distilled Spirits, as originally laid out in the Bottled-in-Bond Act of 1897.

So what did we find?

New Riff Kentucky Straight Rye (Spring 2019) 50%

  • Colour – Bright gold
  • Nose – Started a bit soft, hint of tobacco – perhaps charred oak? Fruits, tart and sweet candy, has a nice hint of spice, back to the candy…
  • Palate – Banana, that distinctive rye spice, then became sweet and syrupy
  • Finish – VERY dry, sour mash, dry dust rag…
  • Water – Rather than add water, we first took a good swig of cold water then sipped the rye… Ugh! No no no no no no! Very bitter, all that dry element accentuated further…. for us at least, having this neat is perfection!

Overall most found it quite nice though not complex. The nose and palate were the strongest with the finish almost a bit TOO dry.

There was something almost rustic about this one. There was no question this was a rye however it was not in the least bit harsh… even at 50%. Perhaps its age or other elements accounts for the happy absence of “kick” found in some rye that cry out for a mix! And I also had a sneaking suspicion this rye would easily hold its own in a quality cocktail.

We set it aside to continue our journey through Kentucky ryes… on the revisit we found the spice remained… again one that made me wonder, what would it be like in a cocktail?

What did the folks at New Riff have to say?

  • Appearance: Extra rich, unfiltered deep amber color.
  • Nose: Spicy and detailed, showing mint, black pepper, and vanilla with hints of orange and oak.
  • Taste: Cinnamon spice, vanilla and sweet toffee moving into a bold mouth feel with rich Rye spice, caramel and toasted oak. Complex flavors drink older than four-year-old.
  • Finish: Bold Rye spice with vanilla buttercream and lingering brown sugar, plus a mineral-grassy Rye tone that fades slowly.

What else did we try in our journey through Kentucky Rye?

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Kentucky Rye – Basil Hayden’s Dark Rye 40%

Our host shared he wanted to start with the Basil Hayden’s one as it was an ‘outlier’ in flavour profile and approach. He also shared the reason he wanted to focus on Rye is the ‘liberties’ that can be taken to explore a range of combinations without any major restrictions.

Hence this was not simply matured in a Port cask…. it actually had Port simply blended with the Kentucky Straight Rye and Alberta Rye!

Which I somehow hadn’t clued into until after our tasting… no wonder our notes keep coming back to cherries and port!

Here is what we thought…

Basil Hayden’s Dark Rye 40%

  • Colour – Such a vibrant ruby red it was unreal! (the photo does NOT do justice to the colour!)
  • Nose – Started off a bit peculiar – like it was whiskey at all! Then shifted into orange, cloves, a bit musty and metallic, old wood polish, then increasingly the black cherries of the port became more and more pronounced, peaking behind was some vanilla custard… after the 1st sip, it took a sour almost sharp quality, lots of wood, vanilla and above all cherries
  • Palate – Sour fruits, dark cherries, spice comes in from behind… better on the 2nd sip, oily, sweet… while quite linear had different dimensions, becoming sweeter and sweeter with each sip, the port element remains strong, wood and even a bit of whey
  • Finish – Definitely there

Fresh out of the bottle it was a good place to start – while the three elements were not melding together cohesively, it did make for an interesting interplay. Unlike most where port is an accent from being matured in ex-port pipes, this was full on port… which clearly is due to it literally being added to the mix!

We set it aside and when we returned? It was like coconut water that has gone a bit off… after the cask strength and diverse other ryes, this one at 40% seemed watered down… back to being slightly queer or different.

While it may not be for everyone, it was certainly interesting to try! After later reading the notes it might go well on the rocks, perhaps with a twist of orange or as a cocktail such a Sazerac of Whisky Sour.

What did the folks at Basil Hayden’s have to say?

Blending is an art form, and our Dark Rye is your chance to own what might very well be a masterpiece.

It all begins with Kentucky Rye, providing a firm foundation of spice, oak, dried fruit and subtle molasses undertones for this release to build upon. From there, Canadian Rye from our award-winning Alberta Distillery is skillfully layered in. A touch of California Port, and its complementary notes of ripe fruit, provides the third and final layer to a whiskey just as at home on the rocks as it is in a cocktail.

Full in flavor, yet delicately nuanced, you’d be wise to grab a bottle of our Dark Rye to experience this magical blend for yourself.

  • Color – Deep, rich amber with ruby undertones
  • Aroma – Oaky notes balanced with dark berries and molasses
  • Taste – Complex blend of caramel, dried fruit, and oak with back notes of spice and a rounded mouth feel
  • Finish – Lingering dried fruit with a hint of sweetness and rye spice.

What else was on our Kentucky Rye menu?

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Kentucky Rye – Basil Hayden’s, New Riff, Wilderness Trail, Angel’s Envy

Once upon a time, our Bombay Malt & Cigar lads stuck to their mature Scottish single malts. No more! If anything this Mumbai based tasting group’s quest to expand our horizons has taken on the world in style – Australia, Canada, EuropeIreland, Japan and USA!

With our globe trotting explorations, we have gone far beyond malts too… We’ve taken on grain, lots of different blends, bourbons (a few times!), even rums!

Yet with all this, not once has this group sat down together and cracked open Rye whiskies!

Our recent session rectified this gap and how! We meandered through a carefully curated quartet designed to introduce us to a distinctly different range of Rye – playing with various elements from a Kentucky Rye base.

  • Basil Hayden’s Dark Rye 40% – A blend of Kentucky straight rye, Canadian rye and California Port… not that’s not a finish! That is directly blending port with rye… and it shows with strong port influence with dark cherries
  • New Riff Kentucky Straight Rye 50% – New kid on the block with one of their early batches, aged at least 4 years, following the traditions of Bottled in Bond with a recipe of 95% rye and 5% malted rye
  • Wilderness Trail Single Barrel 56.5% – Not just from a single barrel but also a small batch that produced only 203 bottles at cask strength! This one uses a sweet rather than sour mash with a recipe of 53% rye, 33% corn and 11% malted barley… which likely accounts for the soft, smooth and flavourful experience with terrific  balance
  • Angel’s Envy Rum Finished Rye 50% – Clearly the ‘premium’ end of the spectrum finished in Plantation Caribbean rum barrels (which were earlier used for Cognac)… this was pure desert in a glass bursting with treacle

Our host was completely successful in bringing to us a range of styles with different dimensions…

As for the cigar for our evening? Gurkha’s Seduction… in a ridiculous box but quite enjoyable from start to finish… Medium bodied blend with Ecuadorian Habano wrapper, Columbian Corojo long-fillers, secured by a Dominican Olor binder.

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Whisky Tales – Sild “Crannog” 3 Year Single Malt 48%

On one of many trips to Munich, I wandered into Tara Whisky Shop on a mission to find something distinctive – preferably at least one whisky from Germany.

When the Sild “Crannog” edition single malt was suggested, it had the hallmark of a gimmick… new make spirit from Slyrs, matured in barrels stored on a clipper “Angel’s Share”, but would it actually be any good?

And that’s when I was given a sample and was surprised… not bad… not bad at all. And so impulsively I picked it up and have no regrets!

In this case, the story has a few layers…  According to their website, 60 years ago, Rainer Heiliger, a wine dealer, purchased the production site of the Holsten-Brewery in Westerland, Bötticher Street 7 on Sylt to store his fine wines. Then along came Alexander Sievers, son-in-law and current owner of the Heiliger wine shop, is a passionate whiskey connoisseur. An encounter with Floria Stetter, founder of the Slyrs distillery, joined by Anton Stetter, co-owner of Slyrs, and Hans Kemenater, a master distiller from Bavaria led to the creation of the SILD brand.

It turns out that storage space for the whiskey casks was expensive on the island. The solution? As Alexander Sievers shared If we can’t store it on land, we’ll just have to store them on the water. We need a ship where we can store our whiskey on”.
The historic cutter “The Angel’s Share” was acquired, restored and made seaworthy, anchored in List, with its cargo of whisky.

Stories aside, what did we think of the whisky?

Sild “Crannog” 3 year Single Malt 48%

  • Colour – Dark honey
  • Nose – Caramel sweet and salty popcorn, havan smoke, cherries, plums, simply delicious, a hint of tobacco leaves
  • Palate – Spice, initially sharp, some brine, a bit oily, sweet spice, had real substance and terrific character, growing more enjoyable sip by sip
  • Finish – Definitely there, smooth, sweet with the warmth remaining, ending with a bit of copper or metallic note
  • Water – We wouldn’t recommend… while it makes it fruitier, spicier it somehow loses something too

Overall we were rather impressed. For many, this was the favourite of the evening. It reminded us of settling into a comfortable leather chair… or a shipwreck whisky, washed ashore…

Another thought it channeled the spirit of “Ernest Hemingway” with his iceberg style, understated yet adventurous.

We set it aside and revisited to discover a delicious banana split parfait, loads of fruits… yum!

There was no doubt this was a whisky worth trying, kicking back to enjoy!

And what do the folks over at Sild have to say?

An absolute rarity, the CRANNOG edition from the SILD distillery is the only whiskey worldwide that is stored at sea on board of a ship – “The Angel’s Share”. 2700 entire bottles will be produced. It’s a sought-after collector’s item for international whiskey enthusiasts.

But why store it at sea? For the simple reason that it gives the whiskey a unique taste. SILD Crannog undergoes an incomparable ageing process like no other whiskey. The natural course of the tides, the continuous and gentle rocking of the waves, but also the brute force of the swell during storms, shape the taste of the SILD Crannog. Even inside the port, the sea can get so rough during strong east winds that not even experienced captains will head into port during a storm. Add to that the salty sea air and the varying temperature conditions over the course of three years. Such development gives the Crannog an enormous range in flavor: strong, peppery, and pleasantly salty with a full-bodied taste of malt. In the glass, it shines like dark amber and has a spicy, sweetish and slightly smoky aroma.

  • Appearance: deep amber
  • Aroma: smoky – leathery, light vanilla notes, malty, cool – salty, iodine, seaweed, white pepper, appears light in the nose and yet complex
  • Taste: creamy soft and round, salty in the mouth, iodine and a sea breeze, distinct malt character, interesting play of sweetness, saltiness and spicy
  • Finish: in the finish very long and complex

I purchased this whisky at Tara Whisky Store, Munich in December 2018 for EUR 90 plus tax, however can now only find it on auction sites for EUR 170.

What else did we sample in our evening of Whisky Tales?

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Irish Whiskies – Redbreast Lustau Edition 46%

We are no stranger to Midleton’s pot still Redbreast, however our host was determined to add a “twist” by tracking down a special edition – in this case one which features the influence of finishing in 1st fill Oloroso sherry butts for a year.

So what did we think?

Redbreast Lustau Edition 46%

  • Nose – A robust start then settled down, light greed wood, creamy, loads of dried prunes, brandy butter almond, sherry rich, even marshmallows, that old style home-made sweet syrupy orange cordial, very sweet, tobacco leaves, lemon barley squash, sugar cane citrus… then after sipping more of the woods and leaves came to the fore, still retaining a lovely sweet edge
  • Taste – Lots of fruits, wood and sweet tobacco
  • Finish – Spice that creeps up and gives a good wake-up, really quite good – long strong with a distinctive clove studded orange, in subsequent sips had a delightful lasting quality

It had a youthful ‘vigour’ about it, tempered by the sherry richness that made for a rather good counterpoint.

Even after setting aside and revisiting – this one remained interesting. Losing some of the extra saccharin sweetness replaced with nice fruity sweet spices, some oils, wet leaves with a solid sherry quality that remained.

The triple “prunes” quality paired fabulously well with cigars… which naturally meant the evening shifted to quaffing this dram above the others.

What do the folks behind Redbreast have to say?

The newest addition to the Redbreast family, Redbreast Sherry Finish Lustau Edition offers fans a new way to experience our signature sherry taste, thanks to an old friendship. Born of a unique collaboration between the Bodegas Lustau and the Midleton Distillery, Redbreast Sherry Finish Lustau Edition is initially matured in traditional bourbon and sherry casks for a period of 9-12 years. It is then finished for 1 additional year in first fill hand selected sherry butts that have been seasoned with the finest Oloroso sherry from the prestigious Bodegas Lustau in Jerez. We are confident Redbreast fans will enjoy this new angle on Redbreast’s beloved sherry character.

  • Nose: Rich infusion of dark fruits, prunes, dates and figs with liquorice, marzipan, toasted oak and Redbreast spices.
  • Taste: Creamy pot still with Redbreast spices balanced with richness of sherry finish and contribution of fresh Spanish oak.
  • Finish: Endless. Sweetness and pot-still spices endure while oloroso sherry and Spanish oak have the last word.

As for cost, a most reasonable £48 at The Whisky Exchange – pas mal.

Here is what else we played with during our latest greatest Irish whiskey evening:

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Irish Whiskies – Green Spot Bordeaux 46%

The “Spot” whiskies come from Mitchell & Son with the Bordeaux finish a new variation of Green Spot.

Now I will admit upfront I’ve had some mixed experiences lately with wine finishes… and while I’m happy to settle down with a Green Spot in sociable evening, I feared this friendly green orchard fruits and honeyed dram may not take well to being finished up to two years in  Bordeaux barriques from Château Léoville Barton.

I’m exceedingly pleased to share my fears were groundless and, if anything, this was a favourite of our Irish evening!

So what did we discover?

Green Spot Chateau Leoville Barton Bordeaux Finish 46%

  • Nose – From the bourbon we found vanilla and banana… then the sherry elements of dried fruits, nuts and prunes came to the fore… followed by the tannins, tart black cherries from the Bordeaux all with a lovely spice, pungent and almost a bit astringent… a few even caught a whiff of sulfur? As it settled in, a nice vanilla cake and custard with berries and a dash of sweet spices predominated
  • Taste – Dry, yet with sweetness. The 2nd sip revealed a clear influence of the wine, fruity, more of the sweet spices, overall pronounced most enjoyable
  • Finish – A lovely spice, juniper, sour cherries, long and easy

We found it was a mix of of the casks in which the pot still whiskey matured – bourbon, sherry and Bordeaux – and truly felt all three elements influenced the result, particularly in the aromas.

There was no doubt this was an easy one to return too, eminently friendly with enough going on to not get bored. The nose especially was delightful and kept its sweet honey and other elements quite nicely even after setting aside for some time.

What do the folks at Mitchell have to say?

Green Spot Château Léoville Barton has initially been matured in traditional sherry and bourbon casks, then finished in French oak wine casks from the renowned Château Léoville Barton, Bordeaux.

  • Nose – The French oak drives the initial aroma with crisp woodland notes added to the spicy Pot Still character. The wine seasoning brings a floral perfume and ripe berries to the archetypal orchard fruits.
  • Taste – The familiar mouth coating is a very satisfying balance of oak and spices. Some vanilla sweetness works in harmony with the dry orchard fruits and French oak, combining effortlessly with barley grains to complete the complexity.
  • Finish – For the finish, the rich French oak slowly fades leaving the wine & the spices of France & Ireland with the last word.

As for the price? We’d say for this quality, it is exceedingly reasonable at £58 if you find it, as this was,  at The Whisky Exchange in London.

Here is what else we explored during our latest greatest Irish whiskey evening:

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Irish Whiskies – Method and Madness 40%

I have to admit… I was rather curious about this one. It is fairly normal to find whiskies matured in bourbon and sherry casks, but Chestnut?

And what exactly is Method and Madness? The short answer is Midleton distillery. The longer one is this brand opens the doors to more experimentation. As they put it:

There will be trial, and error, and brilliant bottled breakthroughs that start with “What if?” Restless hearts making inspired spirits.

Now we love experimentation and can take a few ‘misses’ to discover those remarkable ‘hits’! So…. what did we discover?

Method and Madness Irish Single Pot Still Whiskey 40%

  • Nose – Sherry, varnish, nuts, bananas, red liquorice, a bit dusty, fruit, truth be told there was something a bit peculiar… almost headache inducing… which sounds awful yet wasn’t
  • Taste – Flat, thin body, a bit salty and a bit sour, green tea?
  • Finish – We began to think of particularly Indian flavours – chaat, churan and amchoor… with their distinctive tart sourness, dash of unripe mango fruit

This lead to amusing speculation that it could pair well with pani puri... or even make drunken version of it!

But did we like it? While it wasn’t a smashing success, it wasn’t a total disaster either.

And the revisit after sampling all other Irish whiskies that eve? Just reconfirmed our perception that it it has a distinctive sour chaat dimension

Let’s just say while interesting to try, we didn’t think it the best choice to pair with cigars.

What do the folks at Method & Madness have to say?

Single Pot Still whiskey aged in chestnut casks, a combination of what we’ve always done in Midleton and what we’ve never tried before. It’s not often we stray from the traditional oak, but one sip suggests it was well worth the deviation.

  • Nose – Red liquorice laces, fresh rosemary and mint, grated root ginger
  • Taste – Sweet fruit and spice, cinnamon toast, ripe banana
  • Finish – Aromatic green tea, dissipating fruit and spice, rich wood farewell

We read the tasting notes and could agree with red liquorice laces, herbs and definitely the green tea but not so much the balance. And guess those producing the tasting notes aren’t familiar with our desi flavours!

And the price point? At The Whisky Exchange, expect something around £65.

Here is what else we played with during our latest greatest Irish whiskey evening:

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Irish Whiskies – Dingle Triple Distilled 46.5%

By now its a known factor of Irish whiskies that while new brands may have sprouted up all over, the “juice” is likely from Cooleys (aka Tyrconnell, Kilbeggan, Greenore, Connemara), Bushmills or Midleton (aka Jameson and all its variants). And while many have the desire to start their own distillery, until they have the wherewithal to do so, buy and bottle.

The story is a bit different with Dingle. In this case, the distillery makes their own pot still whiskey – with this their 3rd batch. They also make a quintuple distilled vodka and a London Dry style gin with mostly Kerry county ingredients – a smart way to start earning from their distillery while waiting for the whiskey.

Dingle Triple Distilled Batch 3 46.5%, Bottle 12686

  • Nose – A spike of grapes, compost, quite vegetal, old banana, nuts, dry wood, leaves, then the sweetness started to creep in with boiled sweets, lemon zest, vanilla, even a sweet dusty powder…
  • Taste – For one taster it was an immediate “yummy!” For others, it was innocuous, flat, a bit of tart lemon then sweet… by the 2nd sip, no sweet –> straight to bitter and sour
  • Finish – This was an odd one… the finish began bitter with a light burn, then sour, even a bit of rancid walnut, wood… and overall what we would describe as “khatta!

In the aromas, initially the port influence was almost impossible to discern. However as it opened up, it became more apparent. Yet the palate didn’t reward… and the finish? Let’s just say if bitter and sour is your thing, then this one is for you… but for most of us? Nope, didn’t quite hit the mark.

So it was set aside to see if it gained any other elements or shifted after being open for an hour.

And what did we find? Not very different, still quite sour… just not happening for most of us. Gotta be honest, we had hoped for something more.

But like all things whisk(e)y, exploring and experimenting has its amazing rewards and a few disappointments too.

It could be said that Dingle was the first to open a new independent distillery in Ireland after 200 years… it definitely is not the last. Where Dingle is today could transform over the years… these are exceedingly early days given the first distillate was laid only in 2012 and the one we tried was the 3rd batch. So let’s see!

What do the folks at Dingle have to say?

Created by the marriage of meticulously selected casks, both Bourbon and Port, this single malt Irish whiskey is a small piece of history, unique and rare. Batch No. 3 is a limited release of 13,000 bottles at 46.5% and 500 bottles at Cask Strength. It is a marriage of Bourbon and Port casks.

A burst of blue/black fruits on the nose forms a tart almost jam like sweetness on the palate with some subtle notes of citrus peels, the liquid coats the mouth like warm honey, mixed berries and marmalade linger on the tongue.

As for what would it set you back? Well, if you picked it up at The Whisky Exchange like this one was, you could be looking at £75.

Here is what else we played with during our latest greatest Irish whiskey & cigars  evening:

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