Teaninich Distillery is a Highland distiller of scotch whisky in Alness, Scotland. 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. Before we dive further into Teaninich's intricate history, we wanted to thank Joshua Feldman , whisky enthusiast and writer of The Coopered Tot , for providing photos of the Teaninich Manager's Dram bottle and tasting lineup. It was a pleasure to sit with Josh, who offered a wide array of historical notes while we tasted through the Manager's Dram lineup . Speaking of, let's explore a bit more of that history now. Teaninich distillery was built in 1817 by Napoleonic war hero and estate owner ‘Blind’ Captain Hugh Munro. He and his brother, General John Munro, were notable as benign and caring landlords in a region brutally hit by the Highland Clearances, much like Clynelish, which will be covered next. Another local man, John Ross, took the lease in 1869 and ran the site until 1895 when it was transferred to Elgin-based blenders Munro & Cameron. It was the trustees of the late Innes Cameron who sold Teaninich to DCL in 1933. The distilling capacity has undergone regular expansion through the years. Larger stills were installed in 1946 before the pair were doubled in 1962. In 1970 a new distillery, Teaninch ‘A Side’, with six stills was built. The two parts ran simultaneously until 1984 when the original site (‘B Side’) was silenced. The distillery ownership transferred to United Distillers and then Diageo. 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. It was a privilege to taste such rare whisky, and we are honored to share our tasting notes of the Manager's Dram lineup  we explored. Company on Label:  Teaninich Distillery Whiskey Type:  Single Malt Scotch Whisky Mash Bill Percentages:  100% malted barley Proof:  116.6 ° Age:  17 years (distilled in 1984 and bottled September 3rd, 2001) Further identification:  On the front label: A 17 Year Old refill whisky specially selected by Malt Distillery Managers within GuinnessUDV and bottled at natural strength by K Gray Nick's Thoughts Nose:  Instantly I’m reminded of seaside swinging on a metal swing set in Seward, Alaska, the sea and metal pipe aromas are seared in my memory. Slowly it evolved into a baked Alaska dish, consisting of vanilla ice cream, white cake, and browned meringue. Palate:  My first sip is a tingly piece of ginger on the tongue. I also find wild geranium flower petals and a long linger of incredibly subtle smoke. Really the smoke is barely even noticeable, but the linger continues to dance like a seaweed sushi wrap. Jes's Thoughts Note: An immediate richness rises out of my glass with a sweetness that mimics creaming butter and sugar with an electric mixer. A distinct saltiness transforms the nose, rushing ocean waves, and wisps of smoky sea air. Pala te: Sweet toasted marshmallow and puffs of gentle smoke dance across my tongue. Salted butter and soft white pepper coat my mouth while wispy smoke lingers. I'm surprised by the little bit of smoke lacing throughout as this is an unpeated whisky. However, it was not off-putting in the least (and I'm sensitive to peat!). Rating:  3/5 ( Decent. I can go either way. ) While 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 Clynleish," Nick and Jes didn't feel like this was quite their jam. But it was a really fun opportunity to see one of the Johnnie Walker Red components stand on its own. Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

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. Harkening back to the mid-13th century, the MacKenzies of Ord were granted lands in the west of Scotland by King Alexander III. In 1820, Thomas MacKenzie of Ord inherited the estate embarked on rejuvenating the area. A large portion of MacKenzie's land was devoted to the cultivation of barley; as such, he decided to lease the land for a distillery to be built. This would also provide year-round employment for locals. Today the distillery is part of Diageo, the same conglomerate we've been talking about from evolving from DCL to United Distillers to present. Glen Ord notably supports the Johnnie Walker blends, an obvious recurring theme throughout this tasting . 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. 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:  Ord Distillery Whiskey Type:  Single Malt Scotch Whisky Mash Bill Percentages:  100% malted barley Proof:  132.4 ° Age:  16 years (distilled in 1975 and bottled June 20th, 1991) Further identification:  On the front label: A 16 Year Old refill cask specially selected and bottled at natural strength for malt distillery managers within United Distillers. Nick's Thoughts Nose:  Eyes widen at this change of pace in the tasting. Black pepper leads like punk rock wearing a choker, wood spice prevalent in classy layers. Milk duds, vegetable oil, and chantilly cream can all be found. This is an oily dram, but adding water flattens it into a piece of paper. Palate:  My first taste is like getting dunked unexpectedly underwater in the ocean. Bits of inhaled seawater are choked up as the lungs wiggle in fear. I get the feel of old, natural rope being tied up in a marina. There is perfumed raspberry and tons of effervescence. Raspberry parfait, raspberry tea, yep, raspberry all the way down. There is a pop of shishito pepper in the finish. The linger is infinitly long but I must admit I do enjoy the nose more than the palate. Jes's Thoughts Nose: What is this spice rushing into my nose? According to the host, it's none other than "Highland wood," oh my, this pepper is not shy. It's confident and well-balanced, like someone wearing "a paint suit and shoulder pads" —an ever-popular 90's fashion trend (thank you to Jacob for his colorful commentary throughout). Past the robust pepper is a land of soft serve vanilla & chocolate swirled ice cream covered in caramel sauce. It's a familiar landscape as this nose and its shoulder pads march toward bourbon notes. Palate: Smoke leads the way across my tongue. Like wisps of a bonfire from the night prior, the smoke is content to sit back now and let other tastes lead the way: white pepper, bursts of split-apart vanilla bean, and cracks of sea salt. The oiliness in my mouth reminds me of a ceramic glaze on a piece of cherished clay pottery; it's coating every inch. My goodness, the mouth tingles, though. Wow. This sip is intense! Rating:  4/5 ( Really good; I want one of these on my shelf. ) This got better and better with time, but didn’t stand up to water. A beast of a dram that commands your attention and makes you feel an array of emotions you were least expecting. Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

Located in DeKalb, Illinois, is an estate distillery quietly and passionately pursuing the art of craft whiskey growing. With transparency as their headwind and the first estate distillery in Illinois, Whiskey Acres is a true seed-to-spirit operation that is committed to not just making but growing authentic whiskey. From the spirits distilled on-site to the grain grown in the fields surrounding the distillery, Whiskey Acres ages and bottles everything themselves, and pride themselves on never using sourced whiskey for their products. Ever. What else sets Whiskey Acres apart from the other craft distilleries in Illinois? In an interview on whiskyglass.com, Nick Nagel, a fifth-generation farmer and co-founder of Whiskey Acres, believes the answer lies in agriculture. We grow all of our own wheat, corn & rye and soon all our own barley. We have total control of everything that ends up in the bottle. We may be the only folks who grow rye in Illinois for distilling. We are definitely the only distillery that has an awarded Master Farmer on the team. He believes that the more consumers who try "the little guys," the more they will trust the quality of the product. Releasing a 7-year bourbon produced by the hands of fifth-generation farmers working the surrounding land is a huge accomplishment, and one Whiskey Acres is eager to share. Again! I was generously offered a sample of Whiskey Acres' 7-year bourbon to review before its release on July 12th, 2024. This is their second release of what seems to be an annual release now. I chatted briefly with distiller Dan Davis, who was kind enough to share his excitement for this release and general happiness with the bourbon's overall taste as it's matured. Having bought, opened, and sipped the previous year's release, I am eager to see what Whiskey Acres has up their sleeve this year. So, let's find out, shall we? Company on Label: Whiskey Acres Distilling Co. Whiskey Type: Bourbon Whiskey Mash Bill Percentages: 75% yellow dent corn, 15% soft red winter wheat, 10% malted barley Proof: 107° Age: 7 years Further identification: A blend of 12 carefully selected barrels aged between 7 and 8 years of age distilled by Whiskey Acres from grains grown entirely by Whiskey Acres and aged and bottled by, you guessed it, Whiskey Acres. The MSRP is $74.99. Nose: So creamy and light, like a whipped strawberry parfait. It's noticeably sweet, with handfuls of nerds' candy and a fresh bag of caramel-covered popcorn at a local summer carnival. A deeper inhale brings in wood spice, sweet and chewy like hot tamale candy. Fields of hay rippling in the wind with the slightest hint of mint leaf quickly replaced the hot tamale candy that had tumbled from the glen earlier. A swirl and sniff bring out lush vanilla frosting and moist caramel yellow cake. It's a lovely development of balanced notes with a creaminess that cannot be understated. Time for a sip! Wow, the butterscotch coming off the nose after a sip is impossible to ignore. There's a rich chocolate tone now, too, like the perfect mirror glaze on a cake; it's lovely and elegant. Raising my nose after a few moments away ushers in lemon head candy and the memory of movie matinees during the height of sweltering summer afternoons. Late in the glass brings more pepper, a whisper of dried oregano, and a hint of sandalwood incense. The empty glass smells of cooled campfire embers and dewy fields late in the day. Palate: It takes a moment for the flavors to bloom, but the mouthfeel is chewy and creamy. Once the flavors get comfortable, they reveal fresh-cut strawberries sprinkled with sugar, honey sticks next to mint leaves, bits of melted chocolate from a chocolate pretzel, cracks of pepper, and a tingly ginger finish that coats my entire mouth. A bigger sip brings in clay, earth, and tobacco, as if the flavors entered without knocking first but everyone settles in eventually. Another sip amplifies the fruitiness: sliced apricot and a glass of fresh lemonade. The finish is long, with cocoa powdered puff pastry and lemon iced tea. And oh, the linger! It's all sweet grilled corn, warm in its husk from a summer fair food cart. TL;DR: a true seed-to-spirit pour that many ought to explore Rating: 4/5 (Really good; I want one of these on my shelf.) This release is a beautiful example of what authentic and transparent whiskey-making tastes like when done patiently and passionately. The grain in the glass is not shy or hidden and stands strong for what it is: a true seed-to-spirit sip. Clocking in at 107, a proof I consider my sweet spot, I think Whiskey Acres is onto something just as sweet, and their 7-year bourbon has hit the spot for me. Sipping through this in comparison to the inaugural release, I found last year's release held richer dessert notes: chocolate, brown sugar, and tobacco on the nose, with caramel, brown sugar, and baking spices on the palate and a slight minty pepper finish. As I am often drawn to dessert notes over fruit, I prefer the 2023 release slightly more. But the fruity notes on this year's release pair perfectly with summer sips, and the balance in both blends shines throughout. While the bottled-in-bond rye is why I adore Whiskey Acres, these 7-year bourbon releases reaffirm my affection for estate distilled spirits. JES SMYTH With 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.

When a new venture awaits and allows showcasing a single grain's full potential, what do you do? If you're James B. Beam Distilling Co., you release Clermont Steep, their first American Single Malt (ASM) expression. Beam is one of many distilleries jumping on the ASM bandwagon as the category gains popularity. With releases from big names like Jack Daniels and budding crafters like Redwood Empire, whiskey enthusiasts are paying close attention to this rather finicky category. While legal guidelines for the American Single Malt category are still undefined, a proposed definition has been circulating since the establishment of the American Single Malt Whiskey Commission in 2016, and efforts continue to be made to have the category formally recognized by the Alcohol and Tobacco Tax and Trade Bureau (TTB). With such leniency in the category and the subsequent grand exclamations from Beam's 8th generation master distiller Freddie Noe, purposely developing his own guidelines and defining factors, I was left wondering if this exploration into the full potential of American Malted Barley did in fact meet the proposed definition of ASM by the TTB, which is: Made from 100% malted barley Distilled entirely at one distillery Mashed, distilled, and matured in the United States of America Matured in oak casks of a capacity not exceeding 700 liters Distilled to no more than 160 (U.S.) proof (80% alcohol by volume) Bottled at 80 (U.S.) proof or more (40% alcohol by volume) In short, yes. Clermont Steep meets the requirements. Beam even offers a higher level of transparency on this offering, which I appreciate from a bigger distillery. The question now is, will the juice inside garner the same level of appreciation from this whiskey sipper who is slowly dipping her toes into the ASM category? Other reviews have been mixed, so I am quite curious where I'll land! I'd like to thank my fellow whiskey writer, Amongst The Whiskey, for a sample. His local distributor gifted him his bottle so that it be could reviewed it without strings attached. As such, I sipped one of three tastings with Amongst, and a few of his tasting notes are offered below. Company on Label: James B. Beam Distilling Co. (Jim Beam Distillery) Whiskey Type: American Single Malt Whiskey Mash Bill Percentages: 100% malted barley (20% being a golden pilsner malted barley) Proof: 94° Age: 5 years Further identification: First released in June of 2023, this category-grabbing spirit aims to meet what is currently being proposed, but is still not finalized, for the legal definition of American single malt; it is widely available at an MSRP of $60 Nose: Right away, it's hard to ignore the funky quality wafting out of this glass—Linen sheets, hay, grass, earth. It's weird but noticeably Beamy, perhaps due to the traditional Beam yeast. Pushing past the funk, there's root beer with a touch of vanilla, which suggests an impending rootbeer float. I'm okay with this. The nose is hotter than 94 proof, suggesting youngness. Unfortunately, there isn't a lot going on here. Woah, no, suddenly shampoo! A big poof of cilantro says this will be an interesting ride. The nose has enough intrigue now to inspire a sip. A kiss of cinnamon and parsley gives some odd, savory complexity. The shampoo aroma is now becoming a very plain but strong soap smell. Odd. Odd. Odd. Why is orange dial hand-cleaning soap playing with graham crackers and bananas? There is surprising development with patience but quite a bit of "what the heck is this?" going back and forth between Nick and me. Time for a sip. Returning to the nose after a sip amplifies the parsley and that odd soapy note. Hints of honey and a deep earthiness swing in near the end of the glass. The empty glass contains wisps of tobacco and basement-stored books. Palate: Immediately, I am taken by the creamy mouthfeel, which is quickly overrun by the confusion of tastes rushing across my tongue. A microsip first taste is all banana. Licorice, chalk, and lemon pledge cleaner. It's chemically, for sure, like Old English. Nick found the taste dusty, like inhaling the air inside a grandfather clock might taste like, or so he imagined. Jes found something similar in the finish—dried honey shards from a mason jar set in a dusty corner in a damp woodshed. Another sip and swish reveal subtle development in taste, congruent with the nose, but with the same "what the heck is this" confusion. A bigger sip and swish brings out day-old steeped tea and the dust from a chalkboard eraser. The linger is odd and off-putting and doesn't want to release its hold. I've reached for my water more than necessary while eyeing my emergency piece of chocolate. TL;DR: A young whiskey that doesn't know itself too well yet. Rating: 2/5 (Not good... Doesn't please my palate.) There is definitely far better whiskey than this out there and far better examples of American Single Malt that would encourage many bourbon lovers to turn malt curious. I'm glad to have had a few experiences with ASM before trying this, as this would have likely made my curiosity a bit cold on the category. Perhaps with time and patience, Clermont Steep will develop into a more self-knowing ASM built from a less myopic point of view. JES SMYTH With 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 does an independent bottler from Florida know about 'Wisconsin Waffles'? Apparently a lot. When James Estrada and Chad Civetti ventured out to create their own bottling company to bring exceptional spirits from the best craft distilleries in the US to the center stage, it's not likely that they had a cheeky little name like Wisconsin Waffles in mind. But that's the beauty of what can happen when a really well-made whiskey speaks to you. It's the call we all feel as whiskey enthusiasts to find what tastes the absolute best and the desire to share it with those we care about. It's really a noble mission, and one I find myself rallying behind lately as I see what Two Soul Spirits has built in the last few years. They have already managed to bring several really interesting distilleries to my attention that weren't even on my radar—and I would consider myself pretty in tune with the craft whiskey world. With a growing list of partners like Yahara Bay Distillers, Watershed Distillery, Finger Lakes Distilling Co, Sutherland Distilling Company, J. Henry & Sons, Rush Creek Distilling, Middle West Spirits, and now Wollersheim Distillery, I can certainly see more of the niche distillers that I know and love looking to Two Souls to solve their distribution woes. I recently caught their backstory in a September 16, 2022, blog post from James Estrada, who goes by the "Whiskey Doctor" thanks to his PhD in Agronomy. I'll save you the Google search, my dear reader... Agronomy is the study and science of soil management and crop production—a very relevant field of study for someone diving into an industry built on the proper growth of the flavorful grains that produce the whiskey we know and love. In his Doctor's Notes, he described the simple origin of the brand, saying: We came up with the concept for Two Souls Spirits over a couple drinks and an order of quiche. The basic idea centered on two observations we made about craft spirits a few weeks earlier. First, we both agreed that US craft distillers were making spirits that were every bit as good, and often more distinctive, than their larger, more established counterparts. Second, despite a boom in popularity, craft spirits were still not widely available to consumers. In fact, the best craft products on the market were largely inaccessible to all but a few lucky folks – i.e., those living in the immediate vicinity of the distillery (there are many reasons why this is the case, but that’s a LONG conversation for another blog entry). What we realized at that restaurant, with a face full of crusty, eggy goodness, was that we had stumbled upon a major flaw in the system. Craft distillers were creating great spirits, but the people who would appreciate those products the most couldn’t find them. We decided then and there that we wanted to play a role in solving this problem. With that, Two Souls Spirits was born. In short, the goal of Two Souls Spirits is to make the best craft spirits in the US available to consumers across the country. We travel to our distillery partners, hand-select their very best barrels, bottle them under our label (always with full transparency), and ship them directly to your door (we can deliver to 43 states!). We bring the distilleries to you. This means that you can try craft spirits from all over the country by just clicking the “Shop” button on our website. And if that isn’t enough to pique your spirit curiosity, each of our releases is a one-of-a-kind product that you will not find offered anywhere else – even at the source distillery. Simply put, finding premium, rare craft spirits has never been this easy. That’s it – that’s our origin story. Nothing fancy, just two friends with a passion and goal to change how people find, purchase, and enjoy craft spirits. We hope you find your journey through our spirits and partner distilleries as rewarding and enjoyable as we have. Cheers! From someone who also rips on how overrated and overhyped modern pappy is, I have to say I love this origin story. I have personally worked through the difficult logistics of bringing several craft distilleries from across the US to the state of Massachusetts, pairing them up with the right distributor that is going to work for them, setting up the right liquor stores to be able to accurately communicate the brand and what they are doing, and finally even selecting several single barrels to help the distillery make a splash in their new state. All that hard work, and guess what—I still only got those craft distilleries I love a tiny sliver of exposure in the grand scheme of things. Enter Two Souls Spirits: taking your little mom-and-pop distillery in the boonies of who knows what state and projecting them onto the national stage. I'm looking forward to seeing who is up next, but for now, let's dive in for a full review of Wollersheim Wisconsin straight rye whiskey. Company on Label: Wollersheim Distillery (Bottled by Two Souls Spirits) Whiskey Type: Straight Rye Whiskey Mash Bill Percentages: 66% rye, 22% corn, 12% malted barley Proof: 118.4° Age: 6 years Further identification: Barrel WW1 is a limited release single barrel that was bottled by Yahara Bay Distillers in Fitchburg, WI for Two Souls Spirits, an independent bottler bringing craft whiskey to new markets that wouldn't otherwise have access; this sold out release was available for a short while at an MSRP of $84.99; the barrel was filled at a low barrel entry proof of 114.1 on 1/22/2018, bottled 3/28/2024, and came from Wollersheim barrel 17-166, yielding 166 bottles Nose: The glass opens with a wow—huge waves of molasses, maple syrup, and black bread leap out of the glass. I can tell it all comes from a place of wild wood interactions, like this barrel has been aged hard and fast in some wicked weather systems. There is a distinct barrel funk that I know and love. It reminds me a lot of Starlight’s rye, and as it turns out, Borden, IN, and Prairie Du Sac, WI, are of similar elevations. Diving my nose back in, I find simple, sweet rock candy and just a whisper of silicone. Hints of old-fashioned lemon drops and a kiss of rye grain enter the mind on deep inhalations. Overall, this feels like a gateway whiskey, reminding me of the first one to really open my eye: Willett rye. Time for a sip for this guy. Returning from a sip, glass warming in hand, I find pine bark, beeswax, and a further depth of maple sweetness. The funk has settled down distinctly, and I find it far more comfortable—more like a bit of tobacco by the fireside now. Vanilla extract drizzled over freshly mixed cookie dough rounds out a wonderfully complex nose. The empty glass smells of warming candle wax and sweet perfume coming across from a nearby pew during Christmas service. I thoroughly enjoyed exploring this one! Palate: My first taste offers cinnamon, maple sugar, and a handful of runts. Some of the nose translates well, namely the rock candy, as new flashes of sweet cotton candy tingle the tip of the tongue. The linger is soft and creamy, like a lemon milkshake. This definitely screams craft rye whiskey in all the best ways. Pie crust and waffle cone round out the breadiness the nose was exhibiting early on. Sipping later in the glass offers some more tannic wood tones alongside honeysuckle and bread pudding drenched in blackberry coulis. The finish is distinctly citrus without ever really registering on the tongue—like a second-hand experience of key lime pie found through a kiss. My last sip is a tingly tango offering gingerbread and graham cracker. It’s a lovely dram with a finish that holds on just right, with clinging, sweet, bready notes holding pressure against the center of the tongue. In a fun surprise during the long linger, a flash of bubblegum cropped up, making me want to pour another glass. Overall? Endlessly satisfying. TL;DR: Share this with someone who needs to know just how good craft rye can be Rating: 4/5 (Really good; I want one of these on my shelf.) I found much more citrus character in this glass than waffle tones personally, and that is A-okay with me. At its heart, it's a well-crafted rye whiskey that could certainly serve as a gateway whiskey for anyone who might be afraid of either rye, craft whiskey, or both. It's a delicious pour, and I am glad to have savored it thoroughly thanks to a sample provided to me by my fellow whiskey writer, Jes Smyth. I'd love to see more of these 50mL samples make it into the whiskey community to help spread the word about just how good the whiskey in these bottles is. Fun fact: Michter's 25 year bourbon was recently rated in this same 4/5 category. I'll leave you with that. Cheers! NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com, and he hopes you find resonance in the patient conveyance of an honest whiskey review.

"Never believe that a few caring people can't change the world. For, indeed, that's all who ever have." -Margaret Mead I've always enjoyed the fact that Parker's Heritage Collection centers on some kind of experimentation. Whether it be a double barreled blend, a heavy char barrel, a unique mash bill, wild finishes like orange curacao, or ultra-aged experiments, the team behind the yearly Parker's release continues to honor the late Master Distiller Emeritus Parker Beam by innovating for all the right reasons. This bottle was first released in September of 2021. I have photographic evidence that my first experience with it was in December of that same year, a sip I owe thanks to a dear friend who won the rights to purchase a bottle in a local raffle. This friend and I have since sipped through two entire bottles of this through the years, so you're getting an incredibly well-triangulated experience in my write-up. I've written at length about Parker's battle with ALS when I covered the 2023 release of the 10 year rye, perhaps the least innovative release to date. In that same review, I also looked at the comparisons to the 13th edition which did feature that heavy char specialty barrel maturation. If you're wondering what we mean by heavy char, here is a helpful infographic from Heaven Hill: As for the mash bill, the defining characteristic that makes this a wheat whiskey as opposed to a bourbon is that we've got a majority grain that is not corn! As there is only 37% corn that was utilized in this mashing process, they can't call it a bourbon, which demands a minimum of 51% corn content to use that name. 51% wheat being utilized should give this a distinctly different character from what one would normally expect out of a Kentucky bourbon. Notably missing in the mash bill is the presence of rye, another traditional flavoring grain of bourbon. Bucking tradition in the name of producing a nuanced, special release whiskey is exactly why Parker's Heritage Collection stands out each year. I think I speak for most whiskey enthusiasts in saying, "If you're going to put out a special release, make something about it special!" Where will the 15th edition fit in to the wide world of whiskey? Let's dive in and find out! Company on Label: Heaven Hill Whiskey Type: Kentucky Straight Wheat Whiskey Mash Bill Percentages: 51% wheat, 37% corn, 12% malted barley Proof: 122° Age: 11 years Further identification: This is the 15th edition of Parker's Heritage Collection that released in September of 2021 at an MSRP of $140 Nose: Fresh citrus can be found on the newly uncorked bottle. Lifting the glass to the nose instantly turns one inquisitive, given its incredible uniqueness. A curious nose finds molasses and wet olive at the edge of the glass, a great balance between sweet and savory. I find bright woodshop aromas like teak and mahogany being worked at a distance. Beneath that is supple red fruit and a distinct creaminess like a well-prepared Rote Grütze. At times, I find some other Bardstown, Kentucky character. Soft brown sugar and sweet wheat dance in the nose. Deep inhales offer hints of leather and black pepper behind the more distinct red berries of the aforementioned German dessert. Raspberry, cherry, strawberry, and red currants are the dominant berries. Coming back from a sip amplifies the woodshop aromas and layers of bright, proofy rum cake on top. Late in the glass, a flourishing florality takes over like a white meadowsweet bush in spring bloom. It remains bright and lively all throughout, ultimately making the observer sneeze in proofy delight. Candied, sugary strawberry, much like an airhead, sits in the well-rested glass. The empty glass smells of butter cookies and brown bag summer field trip lunches. Palate: My first sip is both delicate and a powerhouse of flavor. Lemon tea, grenadine, raspberry tart, and elderflower tea lead the way. Another sip offers a creamy key lime pie profile. The linger is cool and sweet in the cheeks. There really is nothing else like this from the Heaven Hill portfolio... It’s weird in all the right ways. It leans dark, earthy, brooding, and savory-sweet. A long sip and swish is thoroughly enjoyable, but odd, sipping more like a raspberry mint julep. My last sip is consistent with the rest of the pour: enjoyable, utterly unique, but lacking the last bit of oomph to be exceptional. The finish is long, rolling, and smoldering with raspberry tea and light cinnamon. TL;DR: An absolute oddity from Heaven Hill, but exactly what one expects from a PHC release Rating: 4/5 (Really good; I want one of these on my shelf.) While wheat isn't a brand new concept to the whiskey world or Heaven Hill in general, its use here is absolutely exquisite in creating a differentiated whiskey. While I don't traditionally enjoy the Larceny or Bernheim lines, this manages to dance in a space all on its own. Well fit for consumption, I've shared several bottles of this release with one of my dearest friends. I'm always thankful to be able to taste and evaluate whiskey this nuanced, especially over many tastings to really triangulate my thoughts. I hope you enjoyed this longer-term perspective on an old release! This review has been a long time coming. Cheers! NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com, and he hopes you find resonance in the patient conveyance of an honest whiskey review.

The ever-humble Parker Beam, late Master Distiller Emeritus of Heaven Hill, was the inspiration for the Parker's Heritage Collection we continue to enjoy today. First introduced in 2007 as a simple way of honoring their most cherished employee and leader, this label leans in on the experimentation side of things. From straight malt whiskeys to curaçao finishes, wheat whiskeys to hyper-aged bourbons, and now another straight rye whiskey - this release has never been about consistency. Parker's Heritage quickly became much more than a nod to a self-effacing whiskey legend when Parker openly disclosed in 2013 that he had been fighting a battle with the neurodegenerative disease amyotrophic lateral sclerosis (ALS) since 2010. That year Parker went to his constituents at Heaven Hill and proposed using the already established whiskey brand that utilized his name to bring awareness towards ALS. He thought $5 or $10 on top of the sticker price could do some good in the world of ALS research, potentially resulting in the discovery of a cure that could help the roughly 5,000 people per year that are diagnosed. Thus launched Parker's Heritage "Promise of Hope", the first philanthropic release in the lineup, a tradition that has continued through to today under the Promise of Hope fund. That first release alone resulted in a $400,000 donation to the Kentucky chapter of the ALS Association. More than $1.2 million has been donated to date. The grandnephew of Jim Beam (yes that one) and son of Earl Beam (the prior Master Distiller for Heaven Hill), Parker had all the opportunities to be an honest whiskey scholar. He did not waste that opportunity. After taking the reins from his father, he propeled new bourbon brands like Elijah Craig and Evan Williams into the bourbon boom that we know today. Poking fun at some of the luck and responsibility he inherited, Parker said, If you are born with a name like Beam, it opens a few doors. Then, it’s up to you to produce a quality product that lives up to the tradition of the Beam family. The world lost a good one when Parker passed on January 8th, 2017 at the age of 75. He's been credited, alongside other whiskey legends like Elmer T Lee and Booker Noe, as being responsible for the reinvigorated whiskey industry we get to experience today. Now you might be wondering, my dear reader, how does the whiskey taste? You are here for a review after all. A 10 year cask strength Kentucky straight rye whiskey with no funny business. No extra finishes, no special chars listed for the barrels that held this whiskey... Just a 142 barrel blend of well-aged 51% rye whiskey stock. At 64.4% alcohol by volume, this is certainly no slouch in the proof department. Heaven Hill describes this years rendition on their website saying: The 17th edition of the Parker’s Heritage Collection consists of 10-year-old Kentucky Straight Rye Whiskey pulled from 142 barrels. For this release, we used our traditional rye mashbill of 51% rye, 35% corn and 14% malted barley. It was barreled in August, October or December of 2012 and aged on the first floor of Rickhouse H1 and H2, the fifth floor of Rickhouse FF, the third and seventh floors of Rickhouse BB, and the second floor of Rickhouse DD. At bottling, the liquid was non-chill filtered. This is only the second Rye in the collection and is the longest-aged Rye Whiskey in the Heaven Hill Distillery portfolio, making this a truly special edition. Now on its 17th installment, this release has oft been overlooked by a good proportion of the whiskey world. Perhaps due to its limited availability or wild inconsistencies in profile year to year, I really don't see Parker's getting talked about too much in most circles. I have enjoyed everything that I've tried including the 10 year heavy char bourbon and the double barreled bourbon. I've crushed an entire bottle of the 15th edition wheat whiskey and apparently never found the time to write about it. I also have the 13th Edition 8 year rye available to taste alongside the 17th Edition. Look for some comparisons between these releases at the bottom of the page. So don me your reading spectacles if they'll be so required, we have some new whiskey to review. Company on Label: Heaven Hill Whiskey Type: Kentucky Straight Rye Whiskey Mash Bill Percentages: 51% rye, 35% corn, 14% malted barley Proof: 128.8° Age: 10 years Further identification: This is the 2023 release of Parker's Heritage Collection, now on its 17th edition, first made available in September at an MSRP of $185 - of which a portion goes to supporting ALS research Nose: Wonderful classic Kentucky barrel funk jumps out of the glass first in an elegantly silky nose-feel. It leaves chocolate, soft nuttiness and bread tones that remind me of a traditional nougat bar. Returning my nose shows off more baked bread tones like biscotti alongside fragrant flares of creamy tiramisu. Caramel, black pepper and fried dough can be dug up with some effort. Everything about this is so soft and decadent, I would likely be fooled if you told me this was almost 130 proof. It noses closer to 100. Vanilla, soft earthy tones and rock sugar sit behind the more prominent notes in this generally quite subtle whiskey. Citrus tones swing in late in silky elegance. This is an exceptional nose. I'd say it's time for a taste. Coming back from sipping yields more barrel funk, this time also contributing crème brûlée and delicate nutmeg. Vanilla tones continue to be the main background component as things come together to form a cookie dough profile. I could leave my nostrils anywhere in this glass and breath to my hearts content with no heat in any corner of the glencairn showing up. The empty glass smells of cinnamon rolls covered in freshly glazed icing. Mmm. Palate: At first sip I find a powerhouse of flavor. The plain biscotti note from the nose is now delicious lemon biscotti with oodles of zest balanced by creamy confectioners sugar that sits fluffy on the tongue. One of my favorite parts of this pour is that the mouthfeel is incredibly creamy, if the confectioners sugar description didn't already make that abundantly clear. It coats the roof of the mouth with plenty of wood tones and leaves subtle Thanksgiving fixings on the tongue. Returning for another sip builds in plum, cranberry sauce and raisin tones. This drinks far closer to a bourbon than most ryes do. Sipping further I find that again things are quite creamy with vanilla bean ice cream adorning a supple pie crust. Praline, sugar cookie and buttercream frosting build upon this classic Heaven Hill profile. After a long rest, the glass begins to illustrate some of the drying characteristics of the prevalent oak while continuing to just scream Thanksgiving to me. Perhaps it's the bready tones, the cranberry vibes, or the many parallels to good red wine that is typically served after the meal in my house - but I'm feeling quite content and cozy with this whiskey. Like a strong familial bond, this pour is incredibly well integrated from start to finish. The flavor narrative tells me there's been no funny business with this release - it's just classic, well-made Kentucky straight rye whiskey. Late in the glass classic pirouline sticks build well. My last sip is thoroughly satisfying with limoncello, cherry juice, raisin, chocolate, and raspberry tones shimmering off slowly. The finish is a little on the shorter end, which stops this just shy of my highest level of whiskey admiration. TL;DR: Vintage, complex Heaven Hill vanilla bomb that bourbon fans will love Rating: 4/5 (Really good; I want one of these on my shelf.) This handily earns my "Keep Amongst the Whiskey" distinction, functionally elevating it into more of a 4.5/5 score. I have enjoyed several glasses of this release, sometimes in deeper adoration than others, but it has always been poised and well presented. This is one of my favorite whiskeys to nose right now. If you can find one of these limited edition releases, I highly recommend you buy it if it fits your budget. Bonus Comparison - Parker's Heritage Collection 13th Edition: 8 Year Heavy Char Rye Whiskey I love using samples as palate calibration whenever possible. I also adore the fact that the whiskey community is so committed to the concept of sharing, and this taste from @bourbon_and_the_bible is a prime example of that. I'm surely grateful to be able to try this. Let's see how the 13th edition stacks up against the 17th. The first differentiator that sets these ryes apart is the barrel char level. The 17th edition doesn't list any special barrel characteristics, so we can pretty safely assume they're all char 3 barrels. The heavy char distinction of the 13th edition rye tells us that a char level of 5 was used. Heaven Hill has a really great interactive graphic on their website that shows the difference between char levels: The second obvious contrast is the proof. The latest release is a full cask strength 128.8 proof while the 13th edition was watered down to a neat 105°. The 13th edition was also a smaller batch (75 vs 142 barrels) and aged exclusively on the 7th floor of Rickhouse Y, whereas the 17th edition makeup comes from a mix of locations. Both were non chill-filtered and blended with purpose. Let's dive in. On the nose I get light bubblegum, confectioners sugar and damp tobacco. It's significantly lighter than the cask strength 17th edition rye, but it's also more inherently rye too. Delicate florality and citrus undercurrents do well to highlight effect of the grains on this barely-legal rye. The empty glass smells of pine boughs, patchouli and wicker chairs. Sipping the 8 year heavy char rye shows off the effect the heavily charred staves has on the palate. Deep oak still ladened with tannins hits first before a wave of cardamom, cinnamon and buttercream frosting wash over the taste buds. The 8 year manages to drink slightly harsher than the 10 year despite being significantly lower in proof. My last sip shows off earthy tones with black pepper, allspice and leather finishing out a decent pour. Overall I like the new 10 year quite a bit more than the 8 year. Significantly more complexity abounds on the 17th edition, leading me on a winding rabbit hole of elegance and grace as I continue to sip through it. While the 8 year is nice - it doesn't really shine, but it helps to illustrate that this new release is just gorgeous whiskey. Ranking: 17th Edition > 13th Edition

I don't know about you, but I love the idea of starting as you intend to go. It's a powerful way to approach change in all aspects of life, and in my humble opinion, one important aspect of life is whiskey. I can think of one particular craft distillery where this mindset has been adopted almost seamlessly. By doing things in a different way in order to make a positive change, Chattanooga Whiskey pushed boundaries by challenging the laws in 2011, winning the right to distill whiskey in Chattanooga for the first time in over 100 years. With over 40,000 visitors per year to their Experimental Distillery, the only stand-alone experimental distillery to exist in the country since 2015, Chattanooga whiskey is making a strong case as the beating heart of spirits innovation as they continue to push boundaries in the craft whiskey category. Chattanooga released its first Founder's Blend in 2022 to commemorate their 10th anniversary. Featuring a solera-style expression blended from three one-of-a-kind charred oak solera barrels, the blend showcases their 1816 MGP barrel (the past), their 91 signature barrel (the present), and their INFINITY barrel (the future). Founder Tim Piersant and the talented distillery team evaluate the whiskey in each solera barrel and trial "each blend to highlight the best of each recipe." According to chattanoogawhiskey.com, After each year's blend is complete, the distilling team refills each tank with newly mature barrels, where they will quietly marry until the following year. It's an innovative example of different styles and whiskey sources from Chattanooga and Lawrenceburg, IN, coming together in a boundary-pushing way only Chattanooga is known best for, and we whiskey enthusiasts have the opportunity to taste this fun. What a privilege we hold to explore such dynamic creativity. And the very reason craft whiskey producers deserve all the accolades and attention (when done right, of course), which is why I'm here, dear reader, typing this review. With only ten barrels of this blend, this one may be more difficult to find than previous releases. By the way! I have also bought and tasted the 10th and 11th anniversary (more on that below), but for now, let's dive into the latest Founder's Anniversary Blend. Company on Label: Chattanooga Whiskey Whiskey Type: Straight Bourbon Whiskey Mash Bill Percentages: 12% 1816RES, 60% SB091, 28% INFINITY Proof: 100° Age: greater than 2 years Further identification: The batch size was between 9 and 11 barrels and finished in three separate charred oak solera barrels; MSRP is around $60 Nose: Hello, chocolate! The malt on this nose is impossible to miss, like messy fingers from melted chocolate sauce dripping over a blackberry and cherry tart with one of those dense, thick crusts. Clove and cinnamon tingle my nose before that classic Chattanooga barrel funk comes waltzing in, a mustiness that reminds me of an old movie theater with worn carpeting and popcorn memories. Upon deeper inhales, I get a whisper of mint and the slightest hint of sweet, buttered mushrooms sautéing in a cast iron skillet. On that note, it's time for a sip! Returning to the glass after a sip brings in graham crackers and an abundance of muddled cherry and blackberry. A subtle creaminess is present now, reminding me of a slightly warmed can of cream soda I would pack for a picnic lunch in a wavy field of summer grasses. Nearing the end of the glass, there is a slight astringency with a deep inhale, but nothing overtly off-putting. The empty glass smells of sourdough bread and damp barn hay. Palate: Bursts of juicy cherry and blackberry, wow! A lovely velvet mouthfeel that regrettably falls off rather quickly and transforms into powdered chocolate, like Ovaltine being scooped into a glass, where puffs of chocolate swirl inside like a dust storm. A swish around my tongue brings in mint with a spicy ginger and subtle oak conclusion. The linger is reminiscent of an empty pie tin dotted with pastry crumbs and sticky blackberry compote. Subsequent sips offer lukewarm hot chocolate and a forgotten dish of vanilla ice cream with hints of orange zest. The mint and spicy finish remain consistent throughout, but I desire to experience the first sip again. The burst of flavors that danced across my tongue seemed to have lost their energy rather quickly. As I take my last sip, I wonder how this one would rank amongst the other two releases as I adjust the socks that were not blown off my feet. TL;DR: A chatty sip full of flavor that falls quiet rather quickly Rating: 3/5 (Decent. I can go either way on it.) Chattanooga Whiskey continues to weave its funky thread into the craft whiskey market with precision and care. The Founder's Blend releases exemplify their commitment to pushing boundaries. While this sip started with flavor bursts, I wished they had stuck around for a longer visit. What did stick around was my curiosity about how the other two releases would stack up against this one. The ranking, for those who are equally as curious, is below: 10th Anniversary Blend—a coalesced nose & palate filled with chocolate-covered caramels. 12th Anniversary Blend—a spicy fruit forward nose and palate with a short finish. 11th Anniversary Blend—similar to the 12th blend, softer nose with more mint & cinnamon. Perhaps it's simply a matter of personal preference, as my palate prefers rich dessert notes to brighter, fruity ones, but the 10th anniversary was a distinct standout. I also should note that the 10th blend has over a year of oxidation under its cork, so perhaps time works in favor of these funky, malted expressions. Like most everything in life, I suppose time will tell. JES SMYTH With 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.

The new release of the 10 year rye is here! This is single barrel Kentucky straight rye whiskey that still carries the "bottled by Michter's" line on the back label, suggesting they're still using some well aged, sourced stock for this release today. In a recent tasting through of 2020, 2022, and this new 2023 release, I found a lot of similarities, but also some definitive nuance. If you're interested in checking out any of the previous vintages of this 10 year rye, I've posted on 2019, 2020, and 2021 individually as well. This is consistently one of my favorite releases, but I am willing to give myself a bit of a reset to prove if that's actually still true. I always go into a glass skeptical, and I rank primarily on palate, for those who might be new to the site here. You'll find no ads along your way here - so drop me a comment, at the least, to let me know if you appreciate the words I put together for you my dear reader! If you're here for in depth tasting notes, you've come to the right place. Let's get into a glass together, shall we? Company on Label: Michter's Distillery Whiskey Type: Kentucky Straight Rye Whiskey Mash Bill Percentages: Undisclosed (presumed sourced) Proof: 92.8° Age: 10 years (though rumored to often be older) Further identification: Barrel No 23E0603 Nose: On lifting the glass to my nose, wonderful waves of caramel and butterscotch permeate the senses. Delicate, creamy and cool tones fill the nose-feel. Tidbits of the flower displays at the garden store can be gleaned in passing before lemon zest tickles the nostrils. Bountiful oak presents sturdy yet distant. Lemongrass and an open field under the Summer sun makes this so comfortable to explore. I keep returning to an inherent creaminess that I'm really thoroughly enjoying on the nose here. Let's jump into a sip before we nose any further. Returning from a sip deeply amplifies the barrel funk present here; this reminds me of some of those first magical moments of experiencing American whiskey at its full well-aged potential. Molasses, pumpernickel bread and creamy, buttery oak all sit marvelously in the glass. This is a treat to explore. Late in the glass beautiful tones of clay, toffee and charred white oak melt into bliss. The empty glass shows off a subtle note of Earl Gray tea. Palate: My my, that drinks just as creamy as it smelled. Buttercream frosting, lemon sponge cake and silky Amarula fruit cream liqueur give this a wonderful elegance. Another sip builds in wonderful volume and complexity as cardamom, subtle white rum, and a touch of flavor that leans towards the profile of a sweet sauvignon blanc. With all these extraneous booze references, you can tell that I'm finding this feels rather boozy, and ultimately it does drink a touch above its proof. From 92.8 at bottling, I'm certainly okay with this. As I continue to sip through this glass, I find more notes of honeysuckle, toffee and dulce de leche. Late in the linger soft stone fruit begin to bubble up similar to the soft finish of a delicate port wine. White pepper balances well in between notes. A larger sip and swish elevates leather, lemon peel and cotton candy. Everything here is so delicate, yet proud. It's delicious, but tantalizing. My last sip is a bittersweet farewell as oily coffee bean, caramel, bergamot, and hard lemon candy tapers off swiftly. Rating: 5/5 (Just wow. One of my favorites.) I don't think I'll ever tire of this bottle. It's so fun to nose and sip through and it just gets better and better with time and oxygen. As such, it handily earns my top rating as an incredibly nuanced, spectacular whiskey. Kudos to the Michter's team for another exceptional release. Cheers!

While AmongstTheWhiskey.com is not primarily focused on reviewing single malt Scotch whisky, as should be apparent by my inclusion of the 'e' in my titular spelling of whiskey, I do find myself quite malt curious these days and have had a pretty impressive crash course in the category by some of the most knowledgeable folks in the industry. The word whiskey is traditionally employed by whiskey-producing countries whose names contain the aforementioned letter (Ireland or America), while Scotland prefers their Gaelic derivation of Uisce beatha, or the water of life, to be spelled whisky. Since we will be reviewing a single malt scotch here today, I'll be regularly running my spell check to be consistent with 'whisky'. For a little background on The Balvenie Distillery, you may be surprised to learn that this Speyside distillery in Dufftown, Scotland, is one of only seven distilleries with their own malting floor. Floor malting is a traditional method of malting grain that dates back thousands of years. It is part of the germination and fermentation process that occurs after the steeping and wetting process, where the grain is spread out and turned over on a concrete floor. Sugars are produced during this process as fuel for further fermentation that will result in the creation of alcohol that we are ultimately looking for in this whole process. As the natural grain transformation occurs, it's up to the maltsman to decide when enough of those catalysts (sugar and enzymes) are present to pull the grain for the next phase in the whisky-making process. In the old days before health codes and industrial automation equipment, these malting floors would be turned over with a big shovel, an arduous task for anyone, eventually resulting in strain injuries. These workers had a name for the ailment that came with shoveling malt for too long; just like athletes today may complain of tennis elbow or golfer's elbow, these malting floor workers would end up with an arm that would hang down a bit like a monkey's, so they called it Monkey's Shoulder. That same name is now used by a brand of blended malt Scotch, which consists of Glenfiddich, Balvenie, and Kininvie whisky. I remember drinking that and liking it a bit in my earliest days of whiskey exploration, believe it or not. The Balvenie Distillery is owned by William Grant & Sons, founded by the man himself, William Grant, who was born in 1839. He produced the first whisky in the 18th-century mansion called the 'Balvenie New House' in 1893 and never looked back. The rich history of the distillery was both carried on by and innovated through the masterful work of David Stewart, MBE, Balvenie's Malt Master. He was the first to create the process that would later be known as wood finishing, where whiskies are further matured in variations in cask type, much like the release we are reviewing today. To use this whisky as the primary example, it began its maturation in traditional whisky oak casks before being transferred into casks that previously held Caribbean rum for a final period of maturation. After 14 years, it is then finished in American oak casks that previously held a blend of West Indian (widely known to be Cuban) rums. The subtle influence that can come from a tasteful cask finishing program is something that can be slightly divisive in the American whiskey industry but is fairly common in Scotch and Irish whiskey, with port and sherry being common cask finishes adorning labels far and wide. Widely regarded as a great starting place for those who are malt-curious, The Balvenie Caribbean Cask carries a nice age statement, won't blow your socks off with the traditional 'too smoky' flavor profile that can scare off the more delicate palates, and is reasonably priced in the grand scheme of things. Ready to find out if this should be your next whisky purchase? Let's dive into a full review and find out! Company on Label: The Balvenie Distillery Whiskey Type: Single Malt Scotch Whisky Mash Bill Percentages: 100% Malted Barley Proof: 86° Age: 14 years Further identification: This regularly available shelf staple carries an MSRP of $88 Nose: Peach and cotton candy sweetness waft off the glass and can be picked up from several feet away. Oily cream frosting invades the nose upon first lifting the glass. Sugar cookie and candy peach ring notes present an approachable dessert. The nose presents waves of classic, funky toffee vibes that should serve as a welcome introduction for those new to barrel aged malt. Sweet honey is a dominant characteristic of the well-rested glass. Overall, the nose presents rather simple but quite enjoyable. Some characteristics of the American oak can be found. Let's have a sip. Returning to the glass offers a deeper wave of honey that the palate exudes in troves. Dried plum and raisin notes can be found on deep inhales; everything presents itself rather daintily to the senses. Delicate magnolia florality builds well with time. The empty glass smells of gear oil, suntan lotion, and an old blanket chest filled with dusty bed coverings. There's a nostalgic beauty to be found here. Palate: Oily, pot-still-induced caramel and sugar cookie tones shine on this dram from the start. The mouth coating is thick and pervasive, with honey, vanilla, and mango. Another sip multiplies the oily tones while adding soft layers of vanilla bean ice cream and hints of pear. The rum finish is barely perceptible here, a testament to the fact that the base whisky is what really was intended to shine. A tingle begins to form on subsequent tastes as nutmeg, allspice, and just a kiss of smoke imparted onto toasted wheat bread can be discovered. My last sip is quite sweet again, with honey prevailing atop bits of floral notes like heather and lavender. The finish is long with persistent oily, pot still crema and black tea. It's easy sipping whisky intended to be shared with friends and family at any time. I find this sips best on a hot day while staying refreshed and hydrated, where it shimmers across the tongue like bright sunlight being filtered through a verdant canopy of green leaf trees. Rating: 3/5 (Decent. I can go either way on it.) This is a whisky that was first recommended to me by the magnanimous Amanda Young, better known as @DuchessOfIslay on Instagram, and now I am here to recommend it to you, my dear reader. It serves as a wonderful introduction to Scotch if you don't know where to start. Because it's rather one-dimensional, if you're a veteran of malts, it likely won't do much for you outside of being incredibly approachable. It is at the very least a wonderful lesson in the effects of pot still distillation, as well as the perfect gateway to single malts if you're new to the category. NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com, and he hopes you find resonance in the patient conveyance of an honest whiskey review.

I've been given a great opportunity to both be introduced to and introduce you to Powerscourt Distillery, an Irish whiskey distillery that is producing its own spirits today in the heart of Ireland. I received two small samples of their single malt Irish whiskey from one of my local liquor stores to take home and explore on my own. A quick background from their website: The Powerscourt Distillery, set in the garden of Ireland in Enniskerry Co. Wicklow was designed and constructed by a Scottish engineering group called Forsyths, one of the world leaders in the supply of distillation equipment. It is a classic 3 pot still distillery, allowing Powerscourt to distill, malt and pot distill whiskey using both classic and traditional triple and double distillation methods. At full capacity the distillery has the potential to distil over 3 million of bottles of whiskey per year, or lay down the equivalent of 40 barrels of spirit per day. For the first time in over 100 years, single malt Irish whiskey is being distilled and produced right here in the heart of Wicklow and the team at Powerscourt are dedicated to creating and crafting some of the finest Irish whiskeys for future generations to enjoy. Single malt Irish whiskey shouldn't be a surprising category for anyone paying attention to the industry. If you read my Bushmills 16 year single malt Irish whiskey review, you'd be familiar with the category already. It is relatively unclear if what I tasted was distilled and aged by Powerscourt or if it was sourced from another distillery. For what it is worth, it does appear that they are trending towards bottling mostly their own distillate now and making a pretty big fanfare about it too. I'm glad to have a taste to see if it is something I am going to want to chase down, and I hope this review serves the same purpose for you, my dear reader. Let's jump in and find out what's inside the bottle! Company on Label: The Powerscourt Distillery Whiskey Type: Single Malt Irish Whiskey Mash Bill Percentages: 100% malted barley Proof: 92° Age: NAS Further identification: This single malt Irish whiskey (distilled on a pot still) notably says "bottled by" rather than distilled by, which might normally suggest it is sourced from another distillery, however the BBC Spirits distributor page describes it as "the first to be distilled entirely at Powerscourt"; it is generally available now at an MSRP of $50 Nose: At first nosing, I find subtle peach, pear, and apricot. Subtle cinnamon and distinct toffee develop well with time. This is not your typical single pot still Irish whiskey, which typically produces that sweet sugar cookie note; this is distinctly all about that 100% malted barley mash bill and letting the local terroir speak for itself. I find more parallels to single malt Scotch whisky than I do to historical norms for Irish whiskey here. Honey butter and wisps of bell heather sit decadently and delicately in the nostrils. Deep inhales show off more delicate florality as the intensity and complexity of this wispy, whimsical dram begins to fall flat. Time for a sip. Returning my nose to the glass after a few sips adds in graham cracker and light baker's chocolate. The well-rested glass reveals light toffee, nutmeg, and delicate breadiness. The empty glass smells of formica stone and concrete. Palate: My first taste of Fercullen reveals an unmatched softness; it lands on the tongue softer than the gentlest of summer breezes when you are wishing for cooler air. The mouthfeel is on the thinner side, with a watered-down honey sweetness like an under-steeped cup of tea. A late sizzle of cinnamon can be found on the tongue long after the departure of the liquid. Another sip amplifies the experience slightly, with more of that oily pot still character starting to come through with the same floral undertones as the nose brought around. I find just a hint of chocolate teddy grahams in the linger. Soft and tingly in the gums, I find this to be incredibly simple yet still elegant in its delivery. My last sip shows off fuzzy peach skin, grenadine, and orange marmalade. The finish is short but effervescent and vaguely tart-sweet; it's as light as if I hadn't had whiskey at all. TL;DR: Somewhat of a "session" whiskey with its impossibly delicate, floral honey sweetness Rating: 3/5 (Decent. I can go either way on it.) I'd argue that this is barely a whiskey. It is supremely drinkable for those who value smoothness. Like I mentioned in my 'Too Long; Didn't Read' blurb, I see this kind of like a crushable light beer, something you might have a few of on a hot day as more of a refreshment than a proper dram. NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com, and he hopes you find resonance in the patient conveyance of an honest whiskey review.

"Never regret thy fall, O Icarus of the fearless flight. For the greatest tragedy of them all, Is never to feel the burning light." - Oscar Wilde Like Icarus, Michter's dares to push the boundaries of what is possible. Taking a whiskey to 25 years and beyond is not only daring; some may even call it downright insane. I can only think of a few examples off the top of my head of distilleries pushing whiskey out to these kinds of age statements, given that most people in the American whiskey circles I travel in find 15–18 years about the top end of enjoyable oakiness. There are a few factors working in Michter's favor, however. For one, they are running a temperature-controlled warehouse in their Shively distillery location. They also have a team that consists of some of the best scientists, chemical engineers, and whiskey industry experts you could ask for. In my latest tour with Dan McKee, he highlighted the great work that Katherine O'Nan and Seth Robinson do behind the scenes to make sure the final product that consumers get to taste is their very best work. Utilizing some of the best lab equipment money can buy, I saw firsthand just how much passion and whiskey-nerding goes on under Michter's roof. It's really great to see a company investing in quality rather than quantity these days. Seeing a distillery utilize all the technology available to them and putting into action some of the best distillation practices (like low barrel entry proof) makes Michter's a brand that I think will stand the test of time. Having access to some of the rarest whiskey in the world is both a blessing and a curse. In argument for the former, I will say the breadth of knowledge that comes with regular palate calibration against what other well-respected palates consider pinnacle American whiskey puts me in a unique position to be highly qualified to accurately rate the gamut of releases we are being bombarded with today. The downside of tasting a 25 year bourbon? This kind of whiskey is nearly impossible for any craft distillery to reproduce at any reasonable scale; it took a quarter of a century to mature, for goodness' sake. Now Michter's hasn't been continuously distilling for 25 years, so this has to be sourced whiskey—meaning it was distilled by somebody else—and Michter's bought the stocks for further aging at their Shively facility. The same was true of the chart-topping 2022 release of their 20 year bourbon. Michter's only recently reintroduced their own production methods around 2015, which I covered in my review of the 2023 10 year bourbon release. Given that timeline, we may soon start to see 10 year releases featuring their own distillate. I am certainly excited to see this, as I've been quite impressed with their entire whiskey portfolio for years, though I do like to keep things honest when things don't quite land. Despite this being a whiskey that almost nobody other than the most ardent whiskey enthusiasts or deep-pocketed bar patrons are going to taste, let's dive in and review the December 2023 release of Michter's 25 year bourbon nonetheless. Who knows? Maybe this write-up will convince you to go out and seek it out for yourself, or maybe it will end up saving you a few bucks. Either way, buckle up! Company on Label: Bottled by Michter's Distillery (sourced from an undisclosed distillery) Whiskey Type: Kentucky Straight Bourbon Whiskey Mash Bill Percentages: Undisclosed bourbon mash bill (a minimum of 51% corn) Proof: 116.2° (58.1% alcohol by volume) Age: 25 years Further identification: This is the 2023 release of Michter's 25 year bourbon, which was first introduced as a bottle offering in 2020; I am reviewing batch number 23I3017, my bottle being one of the 415 bottles available; it carries an MSRP of $1,500—which is exactly what I paid for it out of my own pocket for the purposes of sharing this review as well as the whiskey within Nose: Upon first lifting the glass to the nose, a prevalent creaminess presents itself as a decadent, rich, and comfortable introduction. Other leading notes include graham cracker and leather as the depths of liquid gold begin to unfold. Milky, marshmallow-laden hot chocolate follows in reserved form. Nosing this is like falling into a fluffy bed with piles of liquid pillows surrounding the senses. An underlying dry fruitiness sneaks into the back of the mind on further inhalation. It's mainly targeted towards the skins of fruit like red grapes—sweet and slightly tannic, though the nougat tones do well to balance this aspect. Sweet vanilla swings in on a soft lakeside breeze. Dark walnut and soft Christmas peppermint puffs are interesting additions to a wildly different style of whiskey than most will be used to. Shellac wood finish sneaks into the glass, causing an eyebrow to be raised. After a long break, I return to the sweet serenity of a raspberry parfait as my nose pulls from the well-rested glass. Woodshop aromas are consistent throughout the experience, eventually evolving into coconut husks, leather, and tobacco that are typical of hyper-aged whiskey. Time for a taste. Palate: My first sip is surprisingly delicate, with a bloom of leather, graham cracker, brown sugar, and hyper-aged vintage oak that reminds me of some pre-prohibition whiskeys I've tried. Holy wood, Batman! Another sip is more potent, with cherry garcia, cinnamon, black pepper, and allspice shimmering across the tongue. The mouthfeel is slightly textured, like the creamy milk at the end of a bowl of cereal. Throughout the tasting experience, I discover mint, chalky vanilla powder, and the slightest hint of tobacco. After a long break, I return to find more earthiness with clove and allspice behind it. Sipping near the bottom of the glass is rather fickle. At times, it reveals some musty tones that taste like black bread, rattan, and varnish. On other tastes, it presents an exotic sweetness like the açai blueberry pomegranate flavor of XXX vitamin water. I find myself confused most times I taste this, rather than impressed with chills running up my spine like the reaction that really exceptional whiskey often imparts on me. My last sip reveals damp, earthy tones and prevalent wood. Deeper Aromas: My goodness, the nose improves after a taste, if you can believe it. I find that it has evolved into the interior smells of art eatables: modjeskas and rich caramel coffee bean aromas delight the senses. Cherry skins and raspberry purée undulate in soft undertones. Dulce de Leche cheesecake drizzled in gooey caramel continues to impress the nostrils. Hints of butterscotch and earthy clay are rather obfuscated, but do add to the overall complexity. The main takeaway from the experience thus far is a distinct, classy creaminess, which is quite lovely. Holding the nose too deep reveals some zesty nutmeg spice that tingles in the nostrils. A kiss of bubblegum and mint can be found in the glass that is beckoning towards finitude. The empty glass smells of movie theater popcorn, licorice, tea, and subtle floral tones. Linger & Finish: Strawberry blow pops can be found on the smoldering linger. The finish is medium to long at times, but notably lacking in some portions of the mouth, as only the tip of the tongue is impressed by flan and leather. TL;DR: A bit of a fickle dram; beautiful when shining, but too woody for most occasions Rating: 4/5 (Really good; I want one of these on my shelf.) This is undeniably good whiskey! Despite the fickle flip-flop that seems to occur every time I taste this, I can really appreciate the craftsmanship that goes into creating such a complex blend as this. With each barrel likely yielding very little whiskey at this kind of age statement, I imagine it takes a lot of care to blend enough barrels to make this a release that is accessible even to the lucky few I count myself amongst. What prevented this whiskey from reaching a higher score was the lack of a defining character, the mouthfeel that didn't envelop all the sensory regions of the tongue, and the slightly unsettling notes of funky earth, varnish, and rattan that occasionally said, "Too much oak!" Sipping through this in a comparison setting with contributing writer Jes Smyth, we discovered this had some distinct flavor parallels to Old Forester Birthday Bourbon, though it clearly outclassed that release in a head to head. We also explored an early 1990s Wild Turkey split label 12 year bourbon, Heaven Hill 17 year, and Redbreast Dream Cask (the 30 year double cask edition V). Put them all together, and the ranking shook out like this: Redbreast Dream Cask 30 year Irish whiskey edition V Heaven Hill Heritage Collection 17 year bourbon 2023 Michter's 25 year bourbon 1990s Wild Turkey 12 year bourbon 2022 Old Forester Birthday 11 year bourbon So, to answer the question, "Is older better?" Not always. NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com, and he hopes you find resonance in the patient conveyance of an honest whiskey review.