All things being equal, the simplest solution tends to be the best one. - William of Ockham Murphy Quint had a simple vision in mind when he returned to his family's distillery in Iowa after leaving Stranahan's in 2014— to move the company away from treating all their spirits equally and focus on whiskey. Lucky for Murphy, a high-quality craft distillery in Iowa was well underway by the time he stepped back into the family's operations. With nine generations involved in the distillation of spirits under the Quint name, Jeff Quint, founder, business savant, and father to Murphy, has been at the helm at Cedar Ridge since 2005. On the Cedar Ridge website, Murphy Quint explains why the focus on bourbon made sense to him: When I originally came back to Cedar Ridge, the company was producing a little bit of everything—bourbon, rum, brandy, vodka, etc, with no real focal point to its product portfolio. Considering that I was exposed to a major whiskey boom while I was working in the state of Colorado, I pushed hard for Cedar Ridge to focus on whiskey production, specifically bourbon. We grow corn in the state of Iowa. Bourbon is made from corn. It just made sense. This small-scale operation in Swisher, Iowa, has gradually expanded while gaining national recognition over the years. This may not sound like a huge feat, but it really is when you consider the power of the goliaths like Jim Beam: Cedar Ridge bourbon has been the number one selling bottle of bourbon in Iowa for several years now. Apart from the standard bourbon and rye they produce, Cedar Ridge is also known for their award-winning American single malts. But Murphy didn't stop there. He wanted to diversify the portfolio with assets readily available at the distillery and winery. Yes, Cedar Ridge produces wine, too! A little tidbit I used as inspiration in the final chapter of my first novel, Time for Once . Yes, I'm a published author, too! While some long-time enthusiasts and bourbon purists may have mixed feelings about finished whiskeys, Cedar Ridge is leaning into the cask-finished craze that has strong demand with what's already on hand—specifically sherry, port, and estate red wine casks being used to finish bourbon, rye, and single malt. As these projects reach maturity, the Cedar Ridge team will likely release "several new iterations of finished whiskeys over the next two years." Experimenting with cask finishing allows us to explore the full range of flavor different casks can bring to our whiskey. We're excited to share out latest experiment! I want to thank Cedar Ridge for providing a bottle to sample prior to the release. While my adoration for Cedar Ridge has grown over the years, the opportunity to review their new products honestly with no strings attached is a lovely full-circle moment for this whiskey enthusiast. So, let's dive into their latest cask-finished experiment! Company on Label:  Cedar Ridge Distillery Whiskey Type:  Iowa Bourbon Whiskey Mash Bill Percentages:  74% local corn, 14% malted rye, 12% malted barley Proof:  115 ° Age:  4.5 years Further identification:  This release features Cedar Ridge's flagship Iowa bourbon, first aged in new white American oak before being finished in a first-fill Amontillado Sherry butt from Jerez, Spain, with availability at the distillery and online at an MSRP of $59.99 Nose: Oh, the smells wafting off my glass, my goodness. I'm engulfed in sweet caramels, chocolates, and fruits. It's a friendly, warm, and welcoming nose, generous with what it has to offer, like a straw gift basket left at your front door by a new neighbor. There are chocolate-covered fruits, cream-filled caramels, sticky raspberry jams, and freshly baked sweet bread. A few swirls usher in barrel funk, musty and damp, with a bit of heat prickling the nose hairs. Deeper inhales transport me to rolling hills, grapevines, a setting sun, a light breeze, and the sweet smells of vanilla and plums. It's safe to say I'm drooling, time to give this a sip! Returning to the nose after a sip amplifies the fruit and creaminess, with baked plums melting on top of vanilla ice cream. There's a lovely hint of grass, wet with evening dew and grains of salt, scattered across a dinner table, with a ginger spice that seems to grow with each lift to my nose. It's really quite lovely. The empty Glencairn smells like a paper bag once filled with black raspberry jelly donuts. Palate: Silky liquid covers my tongue and seems to absorb into my taste buds, acting like dry soil in need of steady rain. Caramel and vanilla jump the line as if they're aware the finish isn't meant for them because this is absolutely a sherry-finished whiskey. Deep, dark, brooding grape flavor, once swallowed, flashes into a warm, peppery spice that sticks to the back of my throat. With a second sip, the bourbon pops up again but quickly disappears in a game of hide and seek. There is no denying the leading fruit, and with each sip, it seems to sneak into and cover up the bourbon notes more and more. The finish is very sherry-forward with a slightly dry finish. This is undoubtedly a pour meant to be sipped easily, even at its proof, and one I can see enjoying outside in cooler temperatures with the hint of frost in the air. The last sip is a sweet and spicy delicacy that leaves a wistful smile on my face; I wish the Iowa bourbon had spent more time with me. TL;DR: a flavorful journey guided strictly by a sweet & spicy sherry influence Rating:  3/5 ( Decent. I can go either way on it. ) There is no doubt of the sherry in this pour and its influence on the flavors, but perhaps some doubt of where the bourbon fits in. The sherry imparted robust flavors that I can see pleasing many palates that prefer flavored whiskey. As someone who adores the unique characteristics of Cedar Ridge Iowa bourbon, I hope to see the crafty spirit shine more in future finishing casks. WRITTEN BY: JES SMYTH W ith what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes each sip with intention and purpose while expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com  and hopes her words will resonate with those ready to explore the beautiful world of whiskey.

What's this? Green River, a distillery once integral to the distribution of medicinal whiskey during prohibition getting revived for a new era of glory? Abso-freaking-lutely! Despite holding one of Kentucky's oldest DSP numbers, Green River Distilling Company only recently experienced its revival. Not long after releasing their first bourbon in 2022, Bardstown Bourbon Company purchased the distillery . To date, Green River distributes to 25 states with a portfolio that includes Rye, Wheated, Single Barrel, and, most recently, Full Proof expressions. So, what's the big deal? Just another distillery pushing whiskey into the market, right? Well, I'm glad you asked, dear reader— For curiosity is the way when the spirit of whiskey is our guide. Notably, Green River utilizes pot stills, a traditional method of distillation renowned for their ability to produce spirits with rich flavors, complex profiles, and a distinct mouthfeel when done right. Green River's craftsmanship of pot still distillation ensures that "each batch of whiskey reflects the heritage and expertise passed down through generations." By adhering to these traditional methods while embracing modern innovations, Green River's whiskey-making pushes boundaries while upholding Kentucky bourbon's time-honored traditions. I, for one, fully support the "movement" into pot still appreciation! So, to those distilleries breathing life back into brands that once thrived before or during prohibition, I am cheering you on! To those distributing vintage labels with a modern take , a round of applause goes to you! And to the brave few ushering in pot-still craft expressions that chip away at the column-still fortress, may the sky be your limit. Or the stars. Or the moon. The what-have-you's. I'm here for the abundance of passion and risk-taking if it is in the name of good whiskey. Now, you might wonder if Green River's intentional efforts in whiskey-making are worth exploring. From what I've tried, I certainly think so! Their whiskey has been consistently fairly priced for you to find out for yourself too. The standard bourbon is one I quite enjoy, and at the proof point that still embarks a range of flavors without burning the roof of my mouth down, it's easy-sipping, plain and simple. I also own and have opened a single barrel offering. At 119 proof, it's the epitome of a Kentucky hug. As we trend up in proof, I wonder will this full proof blend embark into a land of too much heat? Let's pour this bottle and find out! Company on Label:  Green River Distilling, Co. Whiskey Type:  Bourbon Whiskey Mash Bill Percentages:  70% Kentucky-grown corn, 21% rye, 9% malted barley Proof:  117.3 ° Age:  5 years Further identification:  A blend of 5, 6, and 7-year bourbon bottled at barrel strength; this is now available at an MSRP of $49.99 as of June 2024 Note: The first inhale makes it clear this is a proof-forward whiskey; hello, heat! Pushing past the proof, the nose moves into an abundantly sweet territory, oodles of gooey caramel covering freshly popped and buttered corn. The oiliness on this nose is incredible, and swirling the liquid in my Glencairn leaves swoon-worthy legs against the side of the glass. The swirl also brings out spices: cinnamon and clove, with stone fruit, perhaps a cooling cherry pie nearby, with a dollop of whipped cream melting on top. Goodness, though, the creamy characteristics are just lovely, and the unassuming richness is quite approachable, like hanging up a decadent overcoat and slipping into something more comfortable. Now that we're settled in, it's time for a sip! Returning to the nose after a taste ushers in much more spice, black pepper, and leather, with orange peel casually walking by. Muddled berries folded into soft rising dough, honey, and a whisper of tobacco enter later in the glass, and is that... a whiff of root beer? I think so. The empty glass smells of partially dried mud and hay. Palate:  Huh. Okay. That's one way to get noticed. Cardamom and licorice are front and center and not what I was expecting. Thankfully, those two make a quick exit. Cherries, graham crackers, caramel, and vanilla come in hot as if they knew the opening act was subpar. Speaking of hot, this sip is definitely that, perhaps a bit more than the proof suggests but wow, my mouth is coated in velvet. The oily nature of this sip cannot be understated. A few swirls release a bit of heat and allow softer notes to shine through: black tea, citrus, and honey. The finish brings in leather, slightly drying oak tannins, and a tobacco linger that lasts for quite some time. The flavors remain where they stand on this stage of sipping, even as I taste late in the glass. And while the journey of flavors is complimentary, the nose seems to have oversold the palate, unfortunately. TL;DR: a full proof filled with promising potential if balance can be restored Rating:  3/5 ( Decent. I can go either way on it. ) The creaminess on both the nose and palate captured my pot-still-loving heart. However, the proofy heat and drying finish kept this sip in the mid-range of appreciation. This blend was a promising first run, and I look forward to future releases from Green River. I believe there will come a day when pot-still whiskey will overtake column-still productions (a girl can dream, okay?) & Green River is clearly contributing to that renaissance effort. WRITTEN BY: JES SMYTH W ith what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes each sip with intention and purpose while expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com  and hopes her words will resonate with those ready to explore the beautiful world of whiskey.

Have you heard of this little-known concept called “The Manager’s Dram”? In 1987, a group of distillery managers from Scottish Malt Distillers (SMD) met for a tasting session, with each manager bringing a sample of their favorite cask from their respective distilleries. As there were nearly thirty of them, the session was undoubtedly quite a bit of fun, but the outcome was deemed worthy of repeat. In early 1988, the winner of the first ever session became the first Manager's Dram bottling—a 15-year-old Glen Elgin sherry cask that weighed in at a hefty 60.2%. The Manager’s Dram whiskies were never for sale to the general public - instead, they were a perk for the staff of SMD and its successors, United Distillers and Diageo. The bottles were sold to staff on condition that they could not be resold until after the employee had left the company. This is the only way that bottles exist today, some fetching monstrous price tags at auction for some of the renowned malts from the series. The success of the first Manager’s Dram edition was such that another cask was selected and bottled before the end of 1988. Thereafter, two bottles appeared each year until 1992 when the Manager’s Dram became a single annual release, perhaps due to the burden that organising a tasting for so many well-calibrated palates entailed. A great many all-time classic bottles have appeared in the Manager’s Dram range, particularly in the early pre-millennium period. The committee of distillery managers showed a particular fondness for sherry casks in these first few years, with the Caol Ila 15-year-old released in 1990, the 16-year-old Oban Bicentenary bottling released in 1994 at an enormous 64%, and 1998’s Clynelish 17-year-old all particularly highly prized among modern-day whisky fans. Other great sherry casks in the series include examples from Benrinnes, Cragganmore, Blair Athol and Aberfeldy, each of which rank among their distillery’s best ever official bottlings. Sadly, the legendary Manager’s Dram tasting sessions are now long-discontinued, but their spirit lives on with Gregory Cloyd and the Whisky Legends who participated in a grand tasting of 11 of the most revered Manager's Dram bottlings you see below. Attendees of this tasting likely felt much like the luminaries of SMD did back in 1988. Both contributing writers for AmongstTheWhiskey.com (Nick Anderson and Jes Smyth) were in attendance at this event, and as such, have the unique perspective of being able to offer two flash reviews in one for each of the bottles below. They are presented in descending order (the best bottling is down at the bottom) and links to deeper reviews are offered in each of the titles. Now let's dive in to find out which of the Manager's Dram bottlings were the top choice for the Amongst the Whiskey team! The Manager's Dram Top Bottlings of All Time: 11: 1995 Oban 19 Year Manager's Dram Single Malt Scotch Whisky Oban Distillery is one of the oldest in Scotland, having been established in 1794. It actually predates the town in which it is situated, with the town really forming around the distillery. With notes of sink water and melon husks, this bottling was a completely different experience to what we are used to. While it didn't quite land high marks for either Nick or Jes, we were engaged with the unique flavor profile from start to finish. 10: 1991 Aberfeldy 19 Year Manager's Dram Single Malt Scotch Whisky Relying on the freshwater stream Pitilie Burn, which runs alongside the distillery, Aberfeldy is the only distillery in Scotland to use these waters and is the notable workhorse of Dewar's blended whisky. Sipping this offered stewed apricots and plum pudding, ultimately a bit reserved. This was a good dram, but, again, like the Oban, leans out of a personal preference zone for both Nick and Jes. Your mileage may vary . 9: 2001 Teaninich 17 Year Manager's Dram Single Malt Scotch Whisky Known for mainly being a blending component for Johnnie Walker Red Label, this Manager’s Dram bottling is a rare opportunity to taste the unique character of Teaninich in peaceful solitude. One whisky enthusiast at the table, Jacob, who runs the Maryland chapter of Dead Malt Society, described this pour as the "punk rock younger sister to Clynelish." On this dram we found ginger, geranium, seaweed sushi wraps, and salted butter. It was a really fun opportunity to see one of the Johnnie Walker Red components stand on its own . 8: 2002 Mortlach 19 Year Manager's Dram Single Malt Scotch Sometimes called the Beast of Dufftown, Mortlach is well known as a key component in several Johnnie Walker bottlings. This whisky is creamy with a sticks-in-your-nose goodness and the equally creamy palate won over the tasting team. We're getting into the 4/5 territory now ! 7: 1991 Cragganmore 17 Year Manager's Dram Single Malt Scotch Whisky A unique short and flat-top still (the spirit still) used in second distillation, in addition to the use of sherry casks, is likely responsible for the fruitier character of the whisky, resulting in a lovely exploration of this single malt expression . Nick & Jes really liked this fruity side of things. 6: 1991 Ord 16 Year Manager's Dram Single Malt Scotch Whisky Also called Glen Ord, this is a whisky distillery in the Scottish Highlands, the only remaining single malt scotch whisky distillery on the Black Isle. Today, the distillery is part of Diageo, the same conglomerate we mentioned above, evolving from SMD to DCL to United Distillers. Glen Ord notably supports the Johnnie Walker blends. This beast of a dram commands your attention and makes you feel an array of emotions you were least expecting as waves of seawater crash overhead before a flash of shishito pepper dances in the finish. You're going to want to read this one all the way through . 5 : 1997 Mannochmore 18 Year Manager's Dram Single Malt Scotch Whisky This is a Speyside distillery, running 6 traditional Speyside pot stills at its location near Elgin in Thomshill, Scotland, which does not produce a great deal of official bottlings, Mannochmore is used as a major component in many of Diageo’s blends, including (unsurprisingly) Johnnie Walker. This one stood out well for both tasters as a single malt. Nick loved the uniqueness of the green pepper notes and Jes enjoyed the decadently "fonky" flavor profile. These manager's really knew what they were doing... 4: 1994 Oban 16 Year Manager's Dram Single Malt Scotch Whisky Oban's long history of using traditional methods, like the continued use of worm tubs and their relatively small size, ushers in a roaring sherry cask delight in 1994, their 200th anniversary of being an operating distillery. This pour was loud and proud . A blaring hit for Nick & Jes with notes of fig, jam, and other fruit reminiscent of Redbreast 27 year! 3: 1988 Glen Elgin 15 Year Manager's Dram Single Malt Scotch Whisky Nestled in a stunning location in the heart of Speyside’s rolling hills, Glen Elgin is a relatively small distillery that produces 'just' 1.8 million liters of pure alcohol a year and is notable as the first-ever bottling of the Manager's Dram Series. Take a drink of this whisky and you'll surely find something to love: red grape, pear, kiwi water, toasted bread, and a velvety mouth coating. This whisky got all the claps from us! 2: 1998 Clynelish 17 Year Manager's Dram Single Malt Scotch Whisky Known for producing malts with a distinctive oily and waxy textured marine character displaying citric notes, Clynelish malts are mainly used for blending, notably as a core part of several Johnnie Walker expressions. However, official special releases and independent single malt bottlings are highly sought after for good reason. Nick & Jes waxed poetic about this Manager's Dram offering by one of the greatest honey-buttered Highland distilleries they have ever tasted. Check out the full write up for more on this gem of a distillery. 1: 1990 Caol Ila 15 Year Manager's Dram Single Malt Scotch Whisky This distillery is known primarily for its blended whisky, which accounts for 95% of its production. Johnnie Walker lovers can thank Caol lla for much of its delicious taste. The Amongst the Whiskey team was honored to participate in such an epic lineup as we ventured into an age-old question in the final hours of this tasting: Is this kind of rarity worth chasing down? We certainly think so. This whisky is the screaming viking that comes in swinging an unwieldy, large axe at the end of the tasting; it towers over any whisky you put it next to and is well-deserving of the top spot in this tasting, and on your bar, if you can find it! In Summary: Best Overall:   The 1990 bottling of 15 year Caol Ila Most Refined: The 1998 Manager's Dram: 17 year Clynelish The Biggest Surprise:   1997's 18 year Mannochmore What a lovely tasting this was, highlighting the nuance of distillery character that varies from region to region. Having all of these powerhouse distilleries under one roof with Diageo is testament to the success of their blends. Explored here as single malts was nothing short of a divine experience. If you have the chance to pick up some of these Manager's Dram bottlings, we would certainly recommend doing so! Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

A single barrel of whiskey and the journey that unfolds. From the maturation process to climate changes to the luxury of time, the end product is a result of nature's elements. There is no blending, no fenagaling, just whiskey in a barrel aging until it is deemed ready for bottling. Barrel picks have become widely popular amongst distilleries and whiskey enthusiasts alike. The opportunity to dive deeply into a distillery by tasting a series of single barrels is often seen as the bees-knees of whiskey experiences. The private selection program at Four Roses Distillery allows enthusiasts and retailers to participate in this unique bourbon experience. Participants are guided through a meticulous tasting process where they select from ten of their signature bourbon recipes . Once chosen, barrels are bottled as a personalized batch. This program highlights Four Roses' commitment to "craftsmanship and diversity and offers aficionados the opportunity to experience a bespoke bourbon tailored to their preferences." Here at Amongst the Whiskey, our mission is simple: honest reviews, no matter how the whiskey has come into our possession—be it a media sample, a purchase of our own, or a sample from a fellow whiskey enthusiast. We are bound only by the truth on the nose and palate. I feel compelled to remind you, dear reader, of our approach to reviewing whiskey because I have a very serious task ahead of me: reviewing an Amongst the Whiskey barrel pick. In conjunction with Liquor Junction , my fellow ATW reviewer embarked on (yet another) Four Roses barrel pick, which he asked me to review, no strings attached. Pull my arm, Nick, why don't you? All kidding aside, I am honored to offer my honest opinion on this Four Roses Private Select OESQ barrel pick. For those who have no idea what OESQ means or for those who would enjoy a quick spritz refresher on one of the ten Four Roses bourbon recipes, read on! Four Roses Bourbon OESQ is a distinctive expression within the Four Roses lineup. Each letter in the designation OESQ signifies different aspects of the bourbon's recipe: O : Indicates that the bourbon was produced at the Four Roses Distillery in Lawrenceburg, Kentucky. E : Represents the mash bill used, which is high in corn content and contributes to the bourbon's sweetness. S : Denotes the straight whiskey distillation process, adhering to stringent aging and proofing regulations. Q : Specifies the yeast strain employed in fermentation, influencing the final flavor profile. According to the Four Roses Website, "OESQ is known for its balanced and complex character, often noted for its floral and fruity notes complemented by a hint of spiciness." While the mash bill and yeast strain absolutely influence taste, enthusiasts also pay attention to the tier (where the barrel is stored in the warehouse), which can affect how the wood and whiskey interact with one another. Simply put, the higher the barrel is stored in the warehouse, the more temperature swings from hot to cool in one given day, expanding and contracting the wood and whiskey aging inside. Repeating this process for nine years and two months can absolutely do wonders for the taste of whiskey. Or so is the hope of this single barrel, as this is a tier 6 (highest in the warehouse). I'm ready. Are you? Let's see if this sip leaves me in wonder! Company on Label:  Four Roses Distillery Whiskey Type:  Kentucky Straight Bourbon Whiskey Mash Bill Percentages:   75% Corn, 20% Rye, 5% Malted Barley Proof:  124 ° Age:  9 Years (2 Months) Further identification:   Warehouse FS, Barrel No. 13-6L. Recipe: OESQ. Bottled May 2024. Nose: Creamy and effervescent all at once, my eyebrows are raised, and all my attention is focused. Cream-filled caramels and a barrel funk spiced with cinnamon pop up, eager like a puppy at the front door. A hint of damp lavender and a gentle musty characteristic reminds me of potting soil after a summer's rain, subtle but humid somehow, as if a breeze is lifting the scent. Heat tickles my nose but in a way a loved one may tickle you, treasured and endearing. Deeper in the glass reveals melted butter in a cask iron skillet, oodles of vanilla cream, and sticky honey found on a varnished wood table. Time for a sip! Returning after a taste ushers in much more sweetness, thick raspberry syrup, and a flaky warm Danish. The buttered note is still there, a bit more developed and really quite welcoming. Deeper inhales later in the glass bring out a bit of nail polish for me, which is likely the ethanol making itself known. The baking spices and creamy caramel notes remain consistent and lovely throughout. The empty glass smells of notebook paper next to a warm bowl of cream of wheat cereal. Palate: Fluffy angels food cake dusted with confectioners sugar melts across my tongue, a light taste that comes and goes but is enjoyed for its momentary sweetness all the same. Mint and hints of lemon join in, and oh, okay. Hello. Black pepper and leather. I'm suddenly at my Grandparents' house, in their kitchen, while cinnamon, clove, and ginger waft through the air. Is this Christmas in July?! The finish is all the oooo's' pine trees and dirt, sweet honey , and a small potpourri dish. The last sip is butter ginger snap cookies and a wish for hot chocolate—by far the best sip out of the entire glass—suggesting this bottle will only get better with time. TL;DR: a timeless taste that evolved with every moment Rating:  4.5/5 ( Really good. I want one on my shelf. ) As someone who gravitates toward the higher rye mashbill from Four Roses (OB's), I am floored by this pick. My third tasting was by far the most enjoyable, suggesting this bottle will be a powerhouse of flavors with time. As a result, I did not rate it a 5 due to its long-term potential. But given the beautiful evolution I experienced in just three tastings, I wouldn't be surprised if this ends up as a 5 in a few months. Get yours while you still can! WRITTEN BY: JES SMYTH W ith what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes each sip with intention and purpose while expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com  and hopes her words will resonate with those ready to explore the beautiful world of whiskey.

Aberfeldy Distillery was founded by the John Dewar & Sons in 1896, and opened in 1898. Aberfeldy is a Highland distillery situated in the centre of Scotland, some five miles east of Loch Tay and the town of Kenmore, and about eight miles south of Loch Tummel. Aberfeldy relies on the fresh water stream Pitilie Burn, which runs alongside the distillery. Aberfeldy is the only distillery in Scotland to use these waters. The area contains historical landmarks, such as Kenmore Bridge. This was built by the 3rd Earl in 1774 and the view from it was the inspiration for Robert Burns’s poem on the chimney piece of the Kenmore Inn. It is notable as the workhorse, primary component of Dewars blended whisky. Kudos to Gregory Cloyd  for hosting such an awesome tasting of nuanced whisky . It tells a story, one I hope you’re enjoying with us. Company on Label:   Aberfeldy  Distillery Whiskey Type:  Single Malt Scotch Whisky Mash Bill Percentages:  100% malted barley Proof:  122.6 ° Age:  19 years (distilled in 1972 and bottled October 20th, 1991) Further identification:  On the front label: A 19 Year Old sherry cask specially selected and bottled at natural strength for malt distillery managers within United Distillers. Nick's Thoughts Nose:  Raisin and resinous cedar lead the way. It’s bright and proofy in the nose with a little bit of leather. Bite the strop; this has heat for days and makes the eyes water. It smells like spent sparklers (timely for the 4th here 🇺🇸), raisin, fig, and apricot jam. It’s consistently a bit sour and bitter to me. Palate:  Jammy and figgy-like the nose with stewed apricots and plum pudding layering in as well. It’s fun with no bite. Another sip hits the tongue like a heavy book cover that doesn’t want to open. This is a coffin for fruit. Run! Run! Jes's Thoughts Nose: Gooey syrup slightly burnt at the bottom of an overbaked pie crust. Someone forgot to set the timer! Or perhaps they stepped out of the hot kitchen because this sip is jammed with heat. Brown sugar, dates, and a strange souring fruit also rise up from the glass, making me raise an eyebrow in question: What is going on here? Palate: This is all saltine crackers with thick layers of gooey fruit jam on top. Wow, though, the wood spice is very prevalent. The finish of salt water soaked raisins is strange, too, but in an enticing way, I suppose. Rating:  3/5 ( Decent. I can go either way on it. ) This was a good dram, but, again, like the Oban, leans out of a personal preference zone for both Nick and Jes. Your mileage may vary. Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

Situated north of the East Sutherland village of Brora, in the northern Highlands region, is the site of not one but two distilleries: Clynelish (the distillery we are exploring today) and its adjoining predecessor, Brora. To those who have experienced and tasted whisky from either distillery, it should come as no surprise that both have attained cult status amongst whisky collectors and enthusiasts. Since the history of Clynelish is vast and less fit for a flash review, we've included snippets from Beth Squire's thorough examination of this wonderful distillery. We highly recommend checking out her entire write-up to truly understand the poetic shine of Clynelish and Brora. As of today, Clynelish Distillery, which began operating in 1967, is known for producing malts with a distinctive oily and waxy textured marine character displaying citric notes. These malts are mainly used for blending, notably as a core part of several Johnnie Walker expressions, although official special releases and independent single malt bottlings are highly sought after for good reason. A big thank you to Gregory Cloyd,  for organizing such an Illuminating tasting. It was a privilege to explore his beautiful garden (pictured above) and to taste such rare whisky. We are honored to share our tasting notes of the Manager's Dram lineup  we explored amongst some of the best people in the world. Company on Label:  Clynelish Distillery Whiskey Type:  Single Malt Scotch Whisky Mash Bill Percentages:  100% malted barley Proof:  123.6 ° Age:  17 years (distilled in 1981 and bottled November 23rd, 1998) Further identification:  On the front label: A 17 Year Old sherry cask whisky specially selected by Malt Distillery Managers within United Distillers & Vintners and bottled at natural strength Nick's Thoughts Nose:  Raspberry parfait, dusty oak, black pepper, heather, and tall grass all present perfectly on long inhales. It smells like I need to check for ticks… This is like poetry for your nose; I could wax poetic forever on this. Allspice and honey-buttered rolls dominate late in the glass. I smell my first ever unfiltered Lucky Strike cigarette I pulled out of a German vending machine. The empty glass is all burly barley. Palate:  The first sip is all heather, honey butter, and lavender. This is liquid perfection embodied through sweet honeysuckle and crème brûlée. My last sip tastes like sex and rock & roll. Jes's Thoughts Nose: Oh my honey butter goodness, this is Mariah Carey honey-worthy high-note perfection. The slightest hint of smoke laces between the layers of creamy, buttered sweetness while sweet fruit dances around my nose, surprising me with sea salt confetti. Palate: Creamy honey for days and days atop a pan of freshly baked sweet rolls; my word, I'm at a loss for them. This is a lean back in your chair, close your eyes, and forget about the world around you kind of sip, which is exactly what I did. Once I had my necessary moment with my glass, I heard someone at the table proclaim, "It's like a poem for your nose," and with that, I put down my pen and smiled widely as I fully took in the excitement before me. Rating:  5/5 ( Just wow. One of my favorites. ) This offering was not a first experience with Clynelish, but if Nick and Jes's notes above don't make it clear, the Amongst the Whiskey Team is crushing hard on this distillery. For those with two eyes and a tongue that are sufficiently curious now, modern Clynelish 14 years stands up fairly well to this experience . Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

We are now approaching the apex sherry drams of the Manager’s Dram tasting! Nestled in a stunning location in the heart of Speyside’s rolling hills, Glen Elgin is a relatively small distillery, with the capacity to produce 1.8 million litres of pure alcohol a year. The distillery draws the water used in its production from the springs of the beautiful Millbuies Loch, located to the southeast of the distillery. Glen Elgin has three wash stills, which each have a capacity of 7,000 litres, and three spirit stills, which have a capacity of 8,000 litres. Glen Elgin’s wash and spirit still set up is a unique part of the distillery’s identity. All six have an unusual “small tall” shape, although the spirit stills have a flatter pot than the wash stills. The lyne arms have a gentle incline, which leads outside to the worm tubs. Additionally, Glen Elgin has one of the highest ratios of washback size to still size of any distillery in Scotland, with the six larch washbacks having a 40,600 litre capacity compared to the 7000 litre capacity of the wash stills. Glen Elgin is one of the few remaining distilleries, that still use copper worms to cool the alcohol vapours. At the latest Whisky Legends tasting, hosted by Gregory Cloyd,  the Amongst the Whiskey Team (Nick Anderson & Jes Smyth, respectively) were fortunate enough to enjoy his beautiful garden during an evening of legendary tasting. We explored each distillery and its history as we tasted our way through an epic Manager's Dram lineup while sitting around a table with some of the best company in the world. It was a privilege to taste such rare whisky, and we are honored to share our tasting notes with you today. Company on Label:   Glen Elgin  Distillery Whiskey Type:  Single Malt Scotch Whisky Mash Bill Percentages:  100% malted barley Proof:  120.4 ° Age:  15 years (distilled in 1973 and bottled in January 28th, 1988) Further identification:  On the front label: A sherry cask specially selected and bottled at natural strength for the S.M.D. Staff Association by Ronnie L Grant. Nick's Thoughts Nose:  Huge, rich, thick, and complex. Balsamic vinegar character stands tall alongside salted graham cracker and rich, undulating sherry influence. Soft horse barn hay, lemon peel zest, and the edge of a cliff can be smell late in the glass. Palate:  Wow. A rich mouthfeel that sticks in the roof of the mouth with notes of raisin, sugary sweet red grapes, and lovely nectarine. The finish carries wonderful pear tones that are wet and juicy. Late in the glass some kiwi water tones crop up. A bit of dry cacao and warm pour over coffee are found at last sip. Jes's Thoughts Nose: Thick-cut bread dipped in rich syrup, sticky and decadent. The sherry is abundant but beautifully balanced and spurred a lively debate at the table: is this a PX or oloroso cask finish? Late in the glass, I'm taken to a peaceful brunch on a screened-in porch tucked cozily on a seaside cliff, the ocean spray salting the breeze. I could spend hours with this nose. Palate: YUM! This is a beautiful fruit basket on a sandy boardwalk. Grape skins, toasted bread, and whispers of white pepper lacing velvet on my tongue and coating every inch. It's just lovely and so yummy. Beautiful. Give me more! Rating:  4.5/5 ( Really good; I want one of these on my shelf. ) This is whisky that doesn’t suck. The ATW Team would definitely like to keep this amongst the whisk(e)y! Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

Oban Distillery is one of the oldest in Scotland, having been established in 1794. It actually predates the town in which it is situated, with the town really forming around the distillery. Two brothers, John and Hugh Stevenson, who were from the local area, founded it on the site of an old brewery. Oban forms a frontier between the Highlands and the Islands, both geographically and in terms of the character of their whisky. For scale, Oban is Diageo’s second smallest distillery in terms of production. Oban is also one of the few distilleries in Scotland that still uses the traditional worm tubs located outside the stillhouse. To get the desired mild and fruity flavor, the water temperature in which both the snake of the wash and the spirit still is located must be set precisely, just high enough so that it still condenses well, and there is also quite a lot of copper contact. Despite the expected hiccups along the way, Oban is a thriving small-production distillery still today. Diageo, who acquired the site through the UDV merger in 1989, is the present owner. Under them, the distillery has continued to release new expressions, which is lovely to see. We recommend visiting whisky.com for additional details on Oban's production, maltings, warehouses, and history. Seriously, there's a lot of good stuff in there! At the latest Whisky Legends tasting, hosted by Gregory Cloyd,  the Amongst the Whiskey Team (Nick Anderson & Jes Smyth, respectively) were fortunate enough to enjoy his beautiful garden during a weekend of legendary tastings. These droplets of rain transformed the garden in a way only nature can do. It was a privilege to taste such rare whisky in such a serene setting, and we are honored to share our tasting notes with you today. And tomorrow until the lineup  has been completed. Company on Label:   Oban  Distillery Whiskey Type:  Single Malt Scotch Whisky Mash Bill Percentages:  100% malted barley Proof:  119.6 ° Age:  19 years (distilled in 1976 and bottled December 1995) Further identification:  On the front label: A 19 Year Old refill cask specially selected and bottled at natural strength for malt distillery managers within United Distillers. Nick's Thoughts Nose:  White pepper and Dawn dish soap lead the way. It’s like hot plates coming fresh out of the dishwasher. I struggled to pick this one apart like one struggles with trying to fold a fitted sheet. The nose becomes more approachable with time, but I made funny faces all throughout this glass. Palate:  Oh my… What is this? Sink water and melon husks. It’s like noshing on all the parts of a fruit you’re not supposed to eat: rinds, pits, cores, husks, seeds—all the inedibles. Kind of a hot mess to my palate, though I understand this to be a diverging personal preference moment. Jes's Thoughts Nose: Immediately, I'm reminded of bath towels left crumpled on the bathroom floor, musty and in need of a fresh wash. Thankfully, honey drips in with subtle fruit and a random dash of table salt. This nose isn't super extroverted but more shy and awkward, like a kid attending their first school dance. Palate: Initially, I find fruit and honey, but the fruit is under-ripened, like the inside of a tough cantaloupe, and the honey favors body wash more so than a honey bear bottle. It's slightly drying, and the wood spice is odd, as is this flaky soap characteristic, like a partially disintegrated bath bomb. Rating:  3/5 ( Decent. I can go eitehr way on it. ) This was a completely different experience, and while it didn't quite land high marks for either Nick or Jes, they were engaged with the unique flavor profile from start to finish. Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

Scottish Malt Distillers founded Mannochmore Distillery in 1971. The site was managed by John Haig & Company Limited until 1985, at which point it was mothballed due to the Great British Recession. It has since reopened under the Diageo umbrella. This is a Speyside distillery running 6 traditional Speyside pot stills at its location near Elgin in Thomshill, Scotland. There hasn’t been a great deal of official bottlings from Mannochmore. The distillery did release a single malt called Loch Dhu , which did well in the market. ‘Loch Dhu’ means ‘black lake’ in Gaelic, which was an extremely appropriate title, as the spirit was basically black. Loch Dhu became known as the ‘Black Whisky’, and was incredibly popular due to its niche slot in the malt world. The distillery has since stopped producing Loch Dhu. The reason that Mannochmore is rarely seen as a single malt is that the distillery is one of Diageo’s workhouse distilleries. Mannochmore used to be a major component in the Haig blends, and today it is a major component in many of Diageo’s blends, including (unsurprisingly) Johnnie Walker. A big thank you to Gregory Cloyd,  for organizing such an illuminating tasting. It was a privilege to explore his beautiful garden and visit this fairy house in particular. While the fairies were likely asleep (or fluttering about his whisky library), their message of good fortune and interconnectedness was celebrated with a wonderful group of whisky enthusiasts as we tasted through an incredible Manager's Dram lineup . Company on Label:   Mannochmore Distillery Whiskey Type:  Single Malt Scotch Whisky Mash Bill Percentages:  100% malted barley Proof:  132 ° Age:  18 years (distilled in 1979 and bottled October 12th, 1997) Further identification:  On the front label: A 18 Year Old refill cask specially selected and bottled at natural strength for malt distillery managers within United Distillers by Harry Fox. Nick's Thoughts Nose:  Nilla wafers are hot and powerful in the nose. It’s like a cut up green pepper, juicy and ladened with olive oil, ready for the pan. At this point in the tasting, silliness began, with ‘funk’ becoming ‘fonk’ in a terrible British accent. After water, the nose became frothed milk, steamy and complete, ready for its addition to a cappuccino. It’s vanilla to the moon and fluffy like a pillow. Lemon frosting hangs in late. Palate:  Hot black tea meets nilla wafers. Sipping through quickly flashes the same green pepper from the nose onto the taste buds. More cohesive than I’m letting on, this is like a lovely cream puff pastry. Wonderful pour. Jes's Thoughts Nose: Old leather sandals wet with sand greet me as I take my first inhale. The "fonk" is undeniable and quite giggle-worthy when said in a terribly excellent British accent (mine more so terrible than Nick's). Thick baked shortbread biscuits saunter in next, suggesting an indulgently robust palate awaits. The lid of a travel coffee mug, slightly rubbery in nature, nudges me to lace up my shoes and get on with it. Palate: Oh, wow. A beastly flavorful sip. Thick, rich vanilla whipped cream and sweet fruits amongst a blooming vegetable garden. There's a beautiful wood spice with a surprising sweetness to it, reminding me of hard-to-find decadent treats I finally cave into and enjoy. Just lovely. Rating:  4.5/5 ( Really good; I want one of these on my shelf. ) This one stood out well for both Nick and Jes. Nick loved the uniqueness of the green pepper notes, and Jes enjoyed the decadently "fonky" flavor profile. Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

Since we’ve already covered one other Oban expression in the Manager’s Dram lineup , we will explore some interesting extra distillery information. If you recall, we discussed Oban's long history of using traditional methods like the continued use of worm tubs and their relatively small size. Let’s dive even deeper into this Highland distillery! The size I mentioned? That’s a point of pride for the brand, which believes that “out of this smallness comes a scrupulous attention to detail, reverence for tradition, and world-class whisky.” In order to produce their whisky, only seven people are involved: Ronald “Ronnie” Whiteford, Ricky Halcros, Norman Macfarlane, Patrick Steeman, Timothy Bowels, Scott Jordan, and Derek MacLean. MacLean marks the third generation of men in his family to work at Oban. Oban also uses a uniquely long fermentation time. If you’ve ever heard me mention “low and slow”, this is what I’m on about. Typically, whisky fermentation is complete around the 48 to 60 hour mark, at which point the wash has stopped producing alcohol. Oban allows fermentation to take place over 110 hours which allows the distillate to absorb more flavors from the yeast, perhaps galvanizing their unique character. A big thank you to Gregory Cloyd  for organizing such an illuminating tasting. It was a privilege to explore his beautiful garden with a wonderful group of whisky enthusiasts as we tasted through an incredible Manager's Dram lineup . Company on Label:   Oban  Distillery Whiskey Type:  Single Malt Scotch Whisky Mash Bill Percentages:  100% malted barley Proof:  128 ° Age:  16 years (distilled in 1978 and bottled July 1994) Further identification:  On the front label: A 16 Year Old sherry cask specially selected and bottled at natural strength for malt distillery managers within United Distillers by Ian Williams commemorating the 200th anniversary of the distillery Nick's Thoughts Nose:  Way different than the December 1995 Oban, Vanilla bean and dank sherry land well in the nose. Black pepper swings in strong before a touch of plastic develops. It smells like a coffee pot zooming by as though I’m sitting in a breakfast diner, one of my favorite places to be. The empty glass smells of dolls and doilies. Palate:  My first sip is cacophonous, like downing a whole box of raisins in one go. I find glue, rubber, and ash. Classier and creamier than expected with classic figgy and jammy notes. It reminds me distinctly of Redbreast 27 year. Really good! Jes's Thoughts Note: Upon lifting the glass to my nose, the proof makes itself known, and for me, that's the slightest hint of nail polish. Fallen down , wet sand castles and ocean waves rise up next. Is that mint? Maybe! The fruit weaving through is ripe for the picking, though, juicy and sweet. Palate: Oh my sweet goodness, this is a creamy dessert jammed with rich, sticky fruit, white pepper, and a big gob of stuck-together raisins. Just. Yum. The nose definitely did not prepare me for the loveliness of this palate. Rating:  4.5/5 ( Really good; I want one of these on my shelf. ) This pour was loud and proud. A blaring hit for Nick & Jes! Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

Cragganmore Distillery is a Speyside Scotch whisky distillery situated in the village of Ballindalloch in Banffshire, Scotland. The distillery was founded in 1869 by John Smith on land leased from Sir George Macpherson-Grant. The site was chosen by Smith, both for its proximity to the waters of the Craggan Burn and because it was close to the since-disused Strathspey Railway. Smith was an experienced distiller, having already been manager of the Macallan, Glenlivet, Glenfarclas, and Wishaw distilleries. The distillery is taken over by John’s brother, George, and then by John’s son, Gordon. In 1923, after Gordon's death, his widow Mary Jane took over and finally sold it to the Cragganmore-Glenlivet Distillery Co., which is owned equally by Peter Mackie from White Horse and Ballindalloch Estate. The stills used in the second distillation (the spirit still) of Cragganmore whisky are unique in having a flat top and being relatively short. This, in addition to the use of sherry casks, is likely responsible for the fruitier character of the whisky. A big thank you to Gregory Cloyd  for organizing such an illuminating tasting. It was a privilege to explore his beautiful garden while tasting through the Manager's Dram lineup with a wonderful group of whisky enthusiasts. Company on Label:   Mannochmore  Distillery Whiskey Type:  Single Malt Scotch Whisky Mash Bill Percentages:  100% malted barley Proof:  124 ° Age:  17 years (distilled in 1975 and bottled November 25th, 1992) Further identification:  On the front label: A sherry cask specially selected and bottled at natural strength for malt distillery managers within United Distillers. Nick's Thoughts Nose:  Sticky peach cobbler—the bottom bits. Rich raisin that reminds me of the 1994 GlenDronach, but a touch more dry. I find dates, chlorine, and the smell of white hotel pool towels at times. Water changed this into aged balsamic vinegar. The empty glass smells of salted caramel, almonds, and milk chocolate. Palate:  Wow. This is all sherry. Sweet & dry for days on end. Another sip is like bacon wrapped dates. Wow again. Raisin, plum, and another red fruit I cannot place impresses the tongue. I find a touch of nectarine in this wonderful fruit basket. With water, this whisky turns sandy, but still fruity. It’s like lugging a cooler through hot, deep sand to sit in the sun for way too long; where’s the fun in that? Jes's Thoughts Nose: Moist, sweet bread with a hint of almond extract. I like this. There's a retro dessert mood, too—sticky toffee pudding in a glass dish. Later in the glass, I'm taken to a sandy beach with gently lapping waves and a ripened peach in my hand. Palate: Full-bodied and rich, and that sherry, hello! Sea salt, soft cheeses, and red grapes—a Persian dessert plate done to the nines. Wowza. The bread note reminds me of a fruitcake with the best-picked fruit on the farm. Just. Yum. Rating:  4/5 ( Really good; I want one of these on my shelf. ) What a lovely malt exploration. Nick and Jes really liked this fruity side of things. Have you tried Cragganmore before? Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

Welcome to the first in a series of flash reviews featuring twelve Manager's Drams bottlings. Have you heard of "The Manager's Dram"? It's a little-known concept that has long since passed but is well worth exploring. While the legendary Manager’s Dram tasting sessions are now long discontinued, their spirit lives on within a group of passionate and wild whiskey misfits known as the Whisky Legends—more on this in a minute, up first: Mortlach Distillery. Sometimes called the Beast of Dufftown, Mortlach is a distiller of Scotch whisky in Dufftown, Moray, Scotland (Speyside). Founded in 1823, the distillery is currently owned by Diageo. The whisky is well known to be a key component in several Johnnie Walker bottlings, and Diageo also markets four Mortlach single malts. Established in 1823 by James Findlater in the wake of the Excise Act on the site of an older illicit distillery, Mortlach was the first legal distillery in Dufftown. It was the only distillery in town until Glenfiddich was founded in 1887. Glenfiddich founder William Grant worked at Mortlach Distillery and was even appointed the manager 20 years before this. For those who know or have tried, good luck trying to get a tour of this property… At the latest Whisky Legends tasting, hosted by Gregory Cloyd, the Amongst the Whiskey Team (Nick Anderson & Jes Smyth, respectively) were fortunate enough to enjoy his beautiful garden during an evening of legendary tasting. We explored each distillery and its history as we tasted our way through an epic Manager's Dram lineup while sitting around a table with some of the best company in the world. It was a privilege to taste such rare whisky, and we are honored to share our tasting notes with you today. And tomorrow. And the next day until the lineup has been completed. Company on Label:  Mortlach Distillery Whiskey Type:  Single Malt Scotch Whisky Mash Bill Percentages:  100% malted barley Proof:  111.6 ° Age:  19 years (distilled in 1983 and bottled December 6th, 2002) Further identification:  On the front label: A 19 Year Old Refill cask whisky specially selected by Malt Distillery Managers within Diageo Distilling Ltd. and bottled at natural strength by Gordon Donoghue Nick's Thoughts Nose:  Creamy sticks-in-your-nose goodness. Fatty wormtub whisky with a kiss of leather that pulls like a finger wrapped under a watch band, leading the observer to the thought of a comfortable bed. Warm barley and a touch of linen throughout. Palate:  Tea cakes, silky fresh cream, and caramel softies lead the way. Chantilly cream just sits in the mouth with a wonderful coating. It’s tingly in the gums with white pepper, but unmistakably creamy from start to finish. Jes's Thoughts Nose: Earthy and creamy with a slight hint of brightness, like sunlight filtering through a sky of leaves. Lemon drop candy and seaweed mix together with a whiff of warm and crusty sourdough bread. Pala te: So creamy with summer fruit and velvety caramel sauce. A deeper spice arrives later on the palate leaving tip of tongue tingles. The linger is toasted bread and hints of crushed red grapes. Rating:  4/5 ( Really good; I want one of these on my shelf. ) Nick & Jes agree; the creamy nose and palate won them over! Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH