Batch 12: the long-lauded best-of-the-bunch Stagg Jr release by whiskey enthusiasts far and wide. Ask anyone who has been in the whiskey world a while what their favorite batch is, and you're going to hear the number 12 from a sure vocal majority. When I originally sat down with every batch from 12 to 18, there were some serious surprises after the blindfold came off. 12 was at the bottom of the barrel. That caveat? The batch 12 example I tasted that day came out of a sample jar. I've since written about the woes of certain polycone caps, so to give batch 12 a fair shake, I cracked open my only remaining bottle. As usual, I've tasted this at least three times before offering my full review here. So, I reiterate the titular question: is this the pinnacle Stagg? Let's get into the whiskey to find out. Company on Label: Buffalo Trace Whiskey Type: Kentucky Straight Bourbon Mash Bill Percentages: Buffalo Trace Mash Bill # 1 (Low Rye < 10%) Proof: 132.3° Age: NAS (~8 years) Further identification: Batch 12 was the Summer 2019 release of Stagg Jr that originally dropped at an MSRP of $60, though you surely won't find it for that these days Nose: The sweet cherry juice aromas emanating from the glass can be smelled from a distance. Wow, all the funk pours out when the glass reaches the nostrils. Caramel, coffee bean, nougat, and brown sugar just scream well-aged bourbon. Hints of big, bold buttery pancakes hit the nostrils on long inhales. At times, I find unmitigated ethanol and, at others, a balanced confection. Letting the glass rest a bit longer before revisiting makes maple syrup, bold cherry juice, and plum elevate in intensity. Woah, at what feels like the flick of a lightswitch, suddenly all the oak is here, and it feels quite old. Leather, tobacco, and a hint of linen scream "George T." to me now. I'd be surprised if this wasn't a 12+ year old blend, given the notes I'm finding on the nose. Pear closes out a nice introduction that warrants a taste. Returning to the nose offers those light vinegar, leather, and tobacco notes that come out on really old bourbons. More brown sugar dances in the nostrils. This is the perfect embodiment of the smell of the inside of a rickhouse, through and through. The empty glass gives off aromas of dense oak, damp earth, black coffee, and the lingering sweetness of cherry pipe tobacco. Palate: My first taste makes the head shake, perhaps in excitement but also in shock. There's some real heat here, but that first sip is also undeniably sweet, with plum, raspberry, raisin, and dark Michigan cherries just parading across the tongue. The cinnamon coffee cake marching band comes barreling in next as a steady drum beat of flavor thuds across the taste buds. Softly now, a strawberry nerds tang provides some intricate depth. It's bold, but far more balanced than I remember from previous experiences. The smoldering linger produces quintessential Kentucky bourbon notes of rich caramel, cherry, and cinnamon. With some seriously strong parallels to George T. Stagg, I have to tip my hat to an exceptional whiskey, as vanilla cream puffs are a wonderful late addition. Sipping near the bottom of the glass continues to be enjoyable as rich Werther's caramel chews coat the tongue. My last taste offers a nod-worthy appreciation of strawberry cereal, marshmallow, and a return to the sweet pancakes of the early nose. The finish is impossibly long, smoldering, and rich with cherry hots that splash and sizzle like pop rocks on the tongue. TL;DR: Undeniably good bourbon, full of boldness, balance, and ultra-age character Rating: 5/5 (Just wow. One of my favorites.) It's good—almost George T. Stagg-good—but not quite. The 2020 and 2022 releases of George T. Stagg outpace this in the quality department, but batch 12 is absolutely no slouch. It requires a trained palate to be able to really appreciate its depths, as I have had countless experiences with this bottle where I thought it was too hot for comfort. The fickle fires, once parted, reveal a gorgeous bourbon that punches well above its weight class when compared against its peers. In this pour, I find the most parallels in quality between batches 17 and 18, which I will compare briefly below. Batch to Batch Comparisons Comparing this to batch 18 shows a ton of similarities, namely the extra-age feeling that comes with notes of dusty oak, rich leather, and deep barrel funk. 18 comes the closest to 12, but I'd put 18 a touch behind in quality compared to 12. The nose of batch 17 is quite different, but I'm drawn to a repeat sip that offers vanilla, peach rings, and raspberry jam sweetness. My goodness, yes. I'm aware that I'm certainly spoiled to be sipping on any of these. Tasting batch 18 is far more dark and brooding; this is rainy day whiskey, deep winter sipping, only for the well-rested and not for the faint of heart. Batch 12 hits the tongue with a closer appearance to batch 18, but dark, leathery, oak-forward tones win over the taste buds in favor of batch 12. Well, there you have it: from worst to first, I'm glad to have confirmed that batch 12 is made up of some damn good whiskey. Ranking: Batch 12 > Batch 17 > Batch 18 In summary, Batch 12 is good. I was admittedly unfair to it in my previous ranking, which was reviewed in sample form, something I try not to do anymore. I am hereby committing to repeating that tasting now, with even more batches included. Please wish me luck on this insane endeavor!

"Attend to the dragonflies, newly arrived. Agate last week, emerald the week before. Turquoise creatures now, damsels I think one calls them, delicate as a grass blade and positively bold. Yesterday, a warm day, I was lying out after a swim and one landed on my knee, fluttered up to my thigh, sat for a while as if aware of the eros attendant in her trajectory, and then demurely took to the sky, only to change her mind and return to land low on my belly. Heart pounding then, my world reduced, incredibly, to that faint tickle, astounded at the ludicrousness of my arousal, and yet completely alive to her.” -Daniel Mason, North Woods Special moments are often committed clearly to memory. Layer in the inexorable passage of time, and these memories can often metamorph into something intoxicatingly nostalgic. Maybe it's a generational gift of familial knowledge, a passionate kiss that carries the power of phasing situational awareness, a windy day that stirred the heart in a way that cannot be reproduced, or your first time truly experiencing a once-in-a-lifetime whiskey. You can now imagine some of my excitement, when my dear friend Eric handed me this sizeable tome of Irish whiskey lore. Within the covers of this book lies a 500mL bottle of the fifth edition of Redbreast 'Dream Cask', a whiskey three decades in the making. For this release, master blender Billy Leighton and blender David McCabe decided to combine two casks: one matured in an oloroso sherry butt selected by Billy, and the other in a bourbon barrel selected by Dave. Combining these together after 30-plus years was very intentional, as the fresh sherry butt was filled with a lighter-style whiskey in May of 1990, while the first-fill bourbon barrel was laid down in November of 1991. Given the barrel sizes involved, I ran some quick calculations and came out at around 94 gallons yielded out of ~180 gallons filled, so about half of the original whiskey was lost to the 30 years of the angels stealing their share. Anyone who has been in the whiskey industry long enough knows that age isn't always everything, but when two blenders decide to put their signatures to work on the label, one can imagine they are willing to stand behind their product. I wonder, will this prove to be pinnacle Midleton whiskey, or were the angels the lucky ones with these casks? Let's pour up a glass and find out! Company on Label: Midleton Distillery Whiskey Type: Single Pot Still Irish Whiskey Mash Bill Percentages: 100% malted and unmalted barley Proof: 113.8° Age: 30 years Further identification: This is the fifth edition of the dream cask release that combined cask number 33794 and 48656; it was bottled in a smaller 500mL format in bottle number 271 of 714, first made available on World Whisky Day, the 31st of May, 2022 at an MSRP of €550 Nose: Holy leather. This glass can be smelled from a mile away—an obviously deep, inviting, redolent whiskey... Lifting the glass to my nose offers an instant parallel to some really old, vintage whiskey; I am reminded of a pour I had of an 18 summers old I.W. Harper bottled in bond whiskey that was distilled in 1916. The feeling in the nose during long, patient inhales is thick and syrupy, as if I held my nose above a cup of grenadine or a jar of pomegranate jelly. Rich plum, juicy pear, and profound peach tones invade the mind as the glass nears the nostrils again. Chasmic echoes of earth, wind, and wood capture attention and refuse to let go. Brown sugar, saffron, vetiver, and graham cracker notes offer wonderful depth for the inquisitive mind. A breeze blowing past carries the smell of a controlled burn of switchgrass, eliciting hints of smoke and baking bread that inspire a hint of hunger. While most Irish whiskeys offer the verdant promise of spring, I find this glass better aligns with the fall season. Aromas of tilth and rain-soaked mulch suggest it is time for entropy to take over at year's end—the great restitution required for future growth. The long, subtle degradation of oak that occurs with extended maturation times is on full display in this glass, with the wood tones that are ever prevalent here never crossing into tannic territory. Late, a hint of clay agglutinates with the sodden soil. Overall, this glass has been worldly, balanced, and well-integrated thus far, but let's venture into a sip before continuing. Returning to the glass after a few sips shows a reformed experience. One that has moved beyond the mossy bed that came before and is suddenly bright, lively, and sweet. After a long pause, the well-rested glass exudes butterscotch, maple syrup, and caramel tones quite reminiscent of an ultra-aged bourbon. Though the proof is significantly higher than most Irish whiskey bottlings, the aromas are not overt or profound but subtly undulating in demure beauty. My goodness, the butterscotch seduction that occurs in the nose cannot be understated. I could nose this forever. Respiratory exchanges with this glass are resplendent and full of yearning. Like a tendency towards the meeting of the eyes between lovers, I find the glass frequently lifted with fervor and with reverence too. I treat my final sips like liquid gold, for the repeat narrative of the notes above is awe-inspiring. Swirling the little remaining whiskey in the glass aggravates hints of black pepper, allspice, and charcoal before rich vanilla custard neatly restores balance. The empty glass smells of raisin, nougat, and walnut pie. What an incredible experience from start to finish. Palate: The moment this liquid hits your tongue, it spreads to every corner of the mouth with a sweet mixture of grenadine, maraschino cherry, and plum juice. It's a full-bodied experience well fortified by the sherry influence, carrying walnut and dried apricot. I find some wonderful parallels to a good Bordeaux as well, with earthy plum characteristics shining in the linger. Another sip draws from the nosing experience as strawberry syrup and pomegranate jelly provide an oily, rich mouthcoating. Sipping further feels gluttonous but is obviously worthwhile as the thick, viscous whiskey is once again pervasive in the mouth. Tingles of espresso and graham cracker hit the tongue before a delicate topping of confectioners sugar and nutmeg transform this into a wonderful afternoon delight. I can picture myself in a coffeehouse somewhere in Oregon as pale natural light filters through tall windows, landing with grace on the many glossy wood tones throughout. In the more delicate moments that dither between sips, I find a nostalgic light varnish note I loosely associate with wicker, reed, cane, or cord materials often used for woven chair seats. Tasting near the end of the glass offers candied walnut, almond extract, and praline. It's a bittersweet moment, as I know it will soon mean I will be done nosing this delectable dram. At the sad realization of that moment, I taste resinous cedar influence and sweet raisin. The finish is long but supple and soft, with balsamic sweetness, tobacco, and dulce de leche trickling across the tongue. TL;DR: A leathery, sweet, old, and bold concoction well fit for consumption Rating: 5/5 (Just wow. One of my favorites.) What an exceptional whiskey. Given that there were only 721 bottles of this dream cask release produced, I understand that most will not likely get the chance to taste it. It still serves as a wonderful example of what the blending team behind Redbreast is capable of. My only hope is that this score won't go to the heads of Pernod Ricard's marketing department, as their recent price hikes on some of my favorite Irish whiskeys have certainly curbed my buying habits. Have something to say about this whiskey? Drop me a comment below!

This is review comes as I’m enjoying some time away fishing. Always a fantastic time with a great group of guys, I enjoy every minute of this yearly trip. On these trips one thing I have always brought with me is @bushmillsusa Black Bush. I’ll try to review this without any nostalgia bias, but be aware I’ve probably had several liters of this prior to this review! Company on Label: Bushmills Whiskey Type: Sherry Cask Finished Irish Whiskey Mash Bill Percentages: Undisclosed Proof: 80° Age: 7 years Further identification: This is a 1.75L I likely purchased some time in 2018 or 2019 Nose: Sweet dusty sherry. It hints towards cherry more than anything else. Not the most complex casks in the world as expected for a highly produced whiskey offering, but this results in a really pleasant aroma that mixes with an oily cream. Hints of butterscotch and nilla wafers. Slight metallic profile, but it's again coated in a nice oily note. Overall very neat, easy and light. Late in the glass things start getting vegetal and show off nice earthiness. Very well put together. Palate: Oily mouth coating matches the nose very well. Copper, viscous citrus and molasses. Unique sweetness that definitely has a bit of the wine influence, but leans back on a nice balanced medley of caramel, butterscotch and toffee/cookies. Rating: 3/5

Single malt Irish whiskey may be a little different than what you would normally expect from the Irish whiskey category as a whole. This single malt distinction simply means it is made from a mash bill of 100% malted barley and has been produced by a single distillery. Though there will be parallels to your Jameson or Redbreast you likely know and love, the flavor profile of this type of whiskey might be more likened to that of the single malt Scotch whisky category. This new flavor wheel is one I have been exploring in depth lately, and as such, I'm glad to bring you a review of this 16 year Bushmills release. The laser code, assuming it follows the paradigm of Redbreast bottlings, seems to indicate this is a 2020 bottling. I suppose it could also be 2010, or 2000, given we only get the one digit after the "L" in the laser code. You will notice this is the old bottle style, which Bushmills has since rebranded into the labeling shown below. Bushmills is quite an old distillery. They dive into a little of their history on their website, saying: Along the north coast of Ireland, where arctic storms rage against the jagged cliffs and where the crisp waters of the River Bush cut through volcanic rock, generations have passed down an ancient distilling tradition. Bushmills is named for the mills that made the barley and the River Bush, which remains the water source to cut our whiskey to proof today. They have also stayed true to using only 100% malted barley. When the Crown imposed taxes on distillers in Ireland in the late 1700s and early 1800s, the broader Irish whiskey landscape began to use unmalted barley and other grains, thereby inventing the pot still whiskey nomenclature. Despite a tumultuous history through accidents, the passing of Prohibition in the States, and the destruction of war, Bushmills has pressed on. Between 1983 and 2001, they were ready to resurrect the single malt Irish whiskey bottling we have today. Alongside the 16 year, the distillery also put out a 10 year and 21 year, this trio going on to become some of the most awarded whiskeys of any type. As for the whiskey inside this bottle, we'll just have to taste it to find out if it's any good. That's likely why you're here, isn't it? Well, alright then, patient reader, let's get on with the show. Company on Label: "Old Bushmills" Distillery Company (Imported by Proximo Spirits) Whiskey Type: Single Malt Irish Whiskey Mash Bill Percentages: 100% malted barley Proof: 80° Age: 16 years Further identification: The more modern bottlings of this whiskey are available now at an MSRP of $120; hopefully there is not a big change in taste since the branding update Nose: Mmm, the sweet aromas of this glass could fill any room. I can smell the silky oloroso sherry influence from a mile away. Candied cherry, sweet walnut, plum, and grape skins greet my nose with intoxicating beauty. Digging past that sweetness is actually surprisingly easy, revealing light black pepper, leather, fried dough, and hints of dried summer grass. I'm shocked at the transition speed of this well-rested glass. The pool of sherry and port that was lying in wait quickly dissipates as I exchange the air in the glass with the breath from my lungs. A second, lighter-power act begins to bubble up with creamy vanilla frosting, anjou pear, and slightly drying oak. A lack of patience urges me towards a sip. Returning to the nose after a sip offers the brightest feeling yet as freshly laundered white linens hang on the clothesline. More walnut and rich, confectionary sweet praline are a nice addition later in the glass. Hints of more patisserie sweetness late in the glass form a comfortable groove to relax in. The empty glass smells of rich, well-worn leather, seashells, switchgrass, and trodden soil. Palate: At first sip, this whiskey speaks in whispers. Hurried glances and hushed secrets abound in the library of the Irish annals contained within this bottle. I picture a shy girl sitting at a table, momentarily looking up from her book to make quick eye contact before retreating to her pages. A couple is sitting in the corner, whispering sweet nothings far out of earshot. Subtle peach and a light sugar cookie are the only impressions that are registered on the palate. Sipping again incrementally improves the volume and impression; subtle grape skins join the quiet allure of introversion. My third taste reminds me that this is, in fact, whiskey. I find the delicate feeling of biting into fresh, sun-warmed bread pulled from the picnic basket on a warm summer's day. A larger sip and swish offers distinct clementine sweetness, with all the stringy pith never becoming a nuisance. Subtle, lingering milk chocolate fills the mind with snacking desires. My last sip is just as delicate as the rest of the glass, with an easy breeze of vanilla, plum, and peach slowly drifting across the tongue. The finish is medium but nearly imperceptible, as biscotti and sugar cookie tones provide a soothing sweetness. TL;DR: A subtle sip clearly designed to get lost in on a warm, comfortable day Rating: 4/5 (Really good. I want one of these on my shelf.) This is a beautifully versatile whiskey. I could see myself sharing it peacefully in good company as well as spending an introspective afternoon with it alone. From pithless peace to sensuous snacking, this whiskey proved to be an endless treat for me. I look forward to including it in this year's blind tasting of Irish whiskey to see how it fares against some other legendary likenesses. If you're really feeling the Irish spirit, pair this pour with the song "Silver Seed" by Lisa O'Neill.

We're back with another pocket-sized review, my new take on a short-form review. These should just be a flash of words, not my usual wax-poetic prose, but the heart of the liquid at hand should still be captured. What a special sample from my friend Laura! My heartfelt thanks go out to @lele_lele29_; this girl does not mess around with her whisk(e)y. A brief intro from Irish Spirit: Part of the highly lauded 1991 distillate produced at Cooley distillery by the Teeling family. If you liked the 21 and 24 Year Old, you’re going to love the 28. Matured in ex-bourbon for 20 years with the final 8 years in Sauternes French Oak barrels. Sauternes is made from Sémillon, Sauvignon blanc, and Muscadelle grapes, and is known for it’s distinct complexity and sweetness. Pair that with the small amount of peated malt in the original mash bill and you have a absolutely gorgeous liquid. Bottled at 46%, non-chill filtered, with only 4000 bottles released worldwide. Recently announced as the recipient of the World’s Best Irish Single Malt 2021 (21 years and older). Company on Label: Teeling (Cooley) Whiskey Type: Single Malt Irish Whiskey Mash Bill Percentages: 100% malted barley Proof: 92° Age: 28 years Further identification: This rare bottling (only 4,000 produced worldwide) is priced at an MSRP of around $550 Nose: Ooooh, what a healthy wave of kelp and brine splashes forth upon first lifting the glass. Hints of the same medical latex rubber hose that I found in the Brora 37 year bottling from 2015 that I tried last summer. From a distance, there is a good bit of nuanced yet nondescript sweetness that emanates from the glass. Cherry pits and grape skins are interesting additions to the canvas. Returning from a sip is where all the creamy tones proliferate... mmh. Suddenly a new wave of subtle spice builds as cardamom, anise, vanilla, ginger, and coriander all speckle themselves across the senses like a tapestry of stars. Rich, earthy oak bark, well-seasoned from several years outdoors, completes the array of aromas. The empty glass smells of springtime, sitting out in a lawn chair as the first warm rays of sun begin to thrust new life into the sod and soil. Palate: My first sip is much like the old Brora example from the nose; this whiskey comes across as burly and medicinal, commanding your attention at every step of the way. It crashes powerfully over the tongue as prickles of sea salt, hot black tea, allspice, and black pepper flash up in a cacophonous rage. Another taste offers the feeling of sipping around an ashy fire pit surrounded by moss-covered rocks. The mouthfeel is slightly viscous and offers a good coating that presents like the licked spoon from a maraschino cherry scoop. The balance and integration are exceptional here as honey-drenched pineapple and delicate peat meet in a swirling elixir, well fit for a pinnacle score. My last sip presents refined, but powerful again. Caramel, honeysuckle, butterscotch, and peach rings dance in the smoldering, long linger. TL;DR: A really interesting dram with parallels to some legendary whisky... Rating: 4.5/5 (Really good; I want one of these on my shelf.) Hints of Brora you say? Yes, that Brora, believe it or not. This is a gorgeous whiskey. Thank you again to Laura for sending along such an awesome sample! @lele_lele29_ told me this sample contains the very last drops of the bottle she had. What a thoughtful way to conclude an experience, with a dear friend she knew could appreciate it! I may be hunting this one down.

I am glad to have a new Irish whiskey I've not sampled before available for a quick review! This sample comes from the ever lovely Laura, better known as @lelelele29 from the whiskey community. Enjoy the photos she has included of her bottle below! Note that I only got to try this twice, instead of my usual preferred 3 that is laid out in my editorial policy. In true "pocket sized review" fashion, I aim to keep this short and sweet, so let's dive in! Company on Label: Tyrconnell (Kilbeggan Distilling Import Company) Whiskey Type: Single Malt Irish Whiskey Mash Bill Percentages: 100% malted barley Proof: 92° Age: 16 year Further identification: This release spends a lengthy time in used bourbon barrels before being bottled and released at an MSRP around $90-100 Nose: Cold coffee leads the way upon raising the glass to the nose. Delicate grapefruit sits atop a linen tablecloth in an old, wooden cabin. Hints of salinity suggest a proximity to the ocean and round, soft smoke emanates from a nearby fireplace. Subtle florality creeps into the glass late. The empty glass offers a mental transportation into the rocky outcrops of the higher reaches of tall ridges, where small patches of mountain laurel have endured the hardship of life at elevation. Palate: Well that's certainly a malt-forward Irish whiskey. My first sip is earthy and buttery, but quickly falls a bit flat. It's not overly sweet as bitter dark chocolate, salted caramel, and soft sugar cookie develop. In an interesting surprise late in the glass, I find something akin to greasy metal gears with some linen nearby, like chewing through the inner-workings of a sewing machine. The finish is shorter with dark chocolate, confectioners sugar, and a light, sugary cinnamon mix all fading off into a hint of smoke on the back end. TL;DR: Craggy flashes of interesting whiskey notes that lift to alpine heights before falling flat Rating: 3/5 (Decent. I can go either way on it.) This is a fun whiskey that does well on some days and doesn't quite shine on others. I found it to be overall quite muscular, husky, and deeply earthy. That profile did not ultimately really sing to me, but I am definitely glad to have been able to try it!

Company on Label: Rare Character Whiskey Type: Finished Rye Whiskey Mash Bill Percentages: 51% rye, 45% corn, 4% malted barley Proof: 110.9° Age: 7 years (7.4 years is listed on the front label) Further identification: This is barrel MAP-R-02 which was distilled 10-31-2016 and bottled in February of 2024; it is available now at Liquor Junction at an MSRP of $109.99 Nose: Dusty old woodshop aromas jump out of the glass first, with this whiskey clearly having spent sufficient time in the barrel. Caramel, nougat, praline, and cacao nibs are wonderfully creamy additions to deep inhales of this rich whiskey. Linen and level oak continue the story of maturation at every step of the journey. The nose is bold and bright, offering nuances of butterscotch and honey along the way. The empty glass smells of singed orange peel and a subtle smoked old-fashioned. Palate: At first sip, you'll find a savory, sweet treat. Raspberry, chocolate mousse, candied walnut, and chicory coffee dance in the mouth like that special dessert you only have on momentous occasions. It's a classy, elegant sip that has been refined by time without burying the original whiskey that was produced. The Kentucky aging of that Indiana rye (knowing the warehouse from whence it came) has cooled this considerably into a beautiful session sipper well fit for spring or summer. My last sip is most notably rye forward, as citrus zest squeezes past all those sweet tones and tickles the tongue with a long linger of delicate florality. Rating: Thumbs up This is a barrel I helped select for Liquor Junction. As such, I have not given it my usual numerical score that would accompany an unbiased review.

A fan favorite from Redwood Empire since the introduction of the cask strength releases, Pipe Dream is the 116.8 proof bourbon that whiskey enthusiasts have been begging for. Let's find out if this one is worth picking up, shall we? Company on Label: Redwood Empire Distilling Whiskey Type: Bourbon Mash Bill Percentages: 74% corn, 20% rye, 1.5% wheat, and 4.5% malted barley Proof: 116.8° Age: 4 years (a blend of 4-12 year old bourbons from California, Indiana and Kentucky) Further identification: The cask strength variants of Redwood Empire were first released in October 2022 as an expansion of their core offerings with batch 1 Cask Strength Pipe Dream being offered at an MSRP of ~$65; Pipe Dream owes its name to the 367 foot tall. 1,340 year old tree - the 14th tallest in the world Nose: Leathery, oak-forward notes jump out of the glass first, which is traditionally a welcome introduction to well-aged whiskey. Soft hints of cherry skins layer in on subsequent sniffs as the glass begins to warm in my hand. The aromas are reserved early, but the air passing into the nose is notably creamy & delicate, offering no qualms of sharpness or heat for the senses to scowl at. Deep inhales from a buried nose reveal hints of toffee, coffee, and chocolate. Oh! Lightswitch moment... Hello nutmeg, I'm pleased to see you've joined the coffee aromas. You've taken me into the comfort of a warm java house, a stark contrast to the frigid air of winter's chill. Deep barrel influence is starting to shine through in a great wave of warm aromas. Delicate wood spice begins to tickle the nostrils before venturing in for a sip. Coming back to the glass after a few sips shows a nose that has returned to a well-tempered, typical bourbon. Nuggets of caramel, barrel boogers, and Columbian coffee beans are fun to continue to find later in the pour. The empty glass smells of amaretto and hot chocolate, which pair wonderfully together if you've never tried them together. Palate: The first sip of Pipe Dream swirls in the mouth with delicate, creamy fruit. I find cherry prominently, before strawberry parfait tones pull me to attention with raised eyebrows. The linger is soft in its texture and flavor, but gargantuan in its volume. Another sip layers in more distinct fruit layers like pear, grapefruit, peach, and blood orange. I'm quite a fan of that level of sweet complexity. A longer sip and swish opens the mind to the wonderful balance between the delicate fruit basket and some Christmas spices that land in cozy comfort like Sunday dinner with a loving family around you. The linger stands tall like the redwood tree it is named after, showing off a whiskey that is well crafted from start to finish. Sipping late into the glass shows off layers upon layers, like counting the rings on an arborist's cross-section cut. I find hints of walnut, tiramisu, raspberry, and a distinct flash of tobacco on the back end. My last sip is perfectly balanced with stewed pears loaded with cinnamon and red grapes. The finish is long and tingling with nutmeg, soft espresso, and a satisfying sugary sweetness that sticks in the gums and teeth. TL;DR: A wonderfully layered bourbon with a funky nose and a complex delicious palate Rating: 4/5 (Really good; I want one of these on my shelf.) Oh this is lovely. I can easily say this is the best release that Redwood Empire puts out right now. It's classic, delicate, layered, creamy, and offers a long thought-provoking finish. It's everything I look for in a great whiskey. I will be hunting this one down to have in the whiskey study.

Today's pocketful is a sample that @gigglesnsips shared with me recently. It comes from Redwood Empire, a craft distillery that has been open since 2015. They distill their own whiskey and also source from other distilleries, blending under the prowess of master distiller Jeff Duckhorn. The cask-strength variants are an exciting new bottling that I have been looking forward to trying. Pull up a chair, and I'll pour out a glass. It's time to explore something new! Company on Label: Redwood Empire Distilling Whiskey Type: Rye Whiskey Mash Bill Percentages: 94% rye, 1% wheat, 5% malted barley Proof: 116.4° Age: 4 years (a blend of 4-6 year old ryes from California, Indiana and Kentucky) Further identification: The cask strength variants of Redwood Empire were first released in October 2022 as an expansion of their core offerings with cask strength Emerald Giant being offered at an MSRP of ~$70; this release owes its title to the 359 foot tall redwood by the same name Nose: On first lifting the glass to my nose I find resinous pine sap to be quite prevalent. There's a light perfume characteristic that is interesting, almost whimsical, as it mentally takes me to a delicately classy and casual 1920's dinner party in a New York apartment. Champagne flutes are in hand, the faint linger of stale cigarette smoke hangs in the air, and all sorts of fancy linens abound in unnecessary quantity. I feel underdressed, as if I should have a much more extravagant hat on for this pour. Reaching my nose back into the depths of the glass offers aromas of mossy forest floors, patchouli, camphoraceous cedar wood, and light caramel brittle. There are undertones of almond, spearmint, and cinnamon all throughout a fairly well-balanced rye. Let's take a sip before continuing on. Returning my nose to the glass exalts the virtue of oak. Hints of an old cigar box can be made out on long inhales when not singed by flashes of noticeable ethanol. Subtle sandalwood creeps in late in the glass. Leather, green peppers, and dill can be teased out for the patient observer. Overall, it's nice in the nose, offering a revolving lazy Susan of spice, earthiness, and interesting tea tones. The empty glass smells of bright lemon drop candies, green tea, summer grass, and a forest floor littered with pine needles. Palate: My first taste of cask strength Emerald Giant reveals a silky cup of tea that has been slowly stirred with a cinnamon stick. I find it to be quite warm and comforting after a day of hiking out in the cold. The mouthfeel is coating but not overly creamy—much like the linger of an Earl Gray tea. Another sip layers in tingling spice that carries tartness on the back end, much like a warm, mulled red wine. Overall, it is noticeably boozy with a medium linger of wood spice, tannic tones, and hints of expressed lemon peel. As I taste down through the bottom of the glass, I find a rye that transports me to a carnival, a whiskey laced with notes of fried dough, confectioners sugar, boozy limoncello, and a strong, savory finish of buttered bread. TL;DR: A sharp, fun glass - very much its own thing due to blending skill, but not wow-worthy Rating: 3/5 (Decent. I can go either way on it.) This is a really fun rye, and one that I think is worth exploring for yourself if you are into craft whiskey in general. For me, it proved a little too sharp, with boozy tones not letting the subtle nuance shine like other ryes might, but I'm glad to have been able to try it.

In an effort to get more tasting notes and ratings out to you, my dear reader, I have begun penning short-form reviews called "Pocket Sized Reviews". These are intended to be short, sweet and as digestible as the whiskey we fill our glasses with. In order to stick to that script, let's jump right in! Company on Label: Redwood Empire Distilling Whiskey Type: Blend of Straight Whiskeys (a combination of rye and bourbon) Mash Bill Percentages: A blend of rye and bourbon mash bills Rye: 94% rye, 1% wheat, 5% malted barley Bourbon: 74% corn, 20% rye, 1.5% wheat, and 4.5% malted barley Proof: 117.2° Age: 3 years (a blend of 3-12 year old bourbons from California, Indiana and Kentucky) Further identification: The cask strength variants of Redwood Empire were first released in October 2022 as an expansion of their core offerings with cask strength Lost Monarch being offered at an MSRP of $70; this release owes its title to the 321 foot tall coastal Redwood tree, Sulimo, also known as Lost Monarch Nose: Buzzing honey and floral tones jump out of the glass first. Right away it shows up a little young, with the rye grain being quite apparent. Honeysuckle, cardamom, grenadine, and a bit of wet campfire ash can be found upon diving further. Hints of plastic are a true oddity for something with as little malt content as the stated mash bills that went into this blend would typically offer. The nose is funky as can be with some really deep craft character coming across in a peculiar way. Peculiar, used in this instance, is a suggestion of some level of nasal disapproval that is currently occurring for me. Time for a sip. Returning my nose to the glass offers more simple charred oak tones that blind the nose a bit. It continues to be quite earthy throughout—not something I'm all that excited about. Bits of dark molasses can be teased out on long inhales. The empty glass smells of spring florals and cedar shakes. Palate: My first sip is quite citrus-forward. Anyone who has had MGP's 95/5 rye mash bill will recognize this mouthfeel and flavor immediately. The back end transitions into something more unique with cardamom translating from the nose well. It's vaguely spiced, but nothing notable is distinct. Another sip and swish amplifies red grape and oodles of more baking spice as the tingles on my tongue begin to become almost uncomfortable. Allspice, white pepper, clove, turmeric, and coriander sizzle long in the mouth. As I work through late in the glass, hints of pear can be found before the mint and spice tingle pervade the rest of the mouth in an overwhelming wave. Overall, this is quite unbalanced, sharp, and disjointed—the usual hallmarks of a half-hearted blend. My last sip is much of the same story as before with a touch of extra black tea, honey, and more mint shining through. The finish is long, but in an uncomfortably spicy way that I think would be better served watered down or mixed into a cocktail. TL;DR: Noticeably younger whiskey comes across unbalanced and overly spiced Rating: 2/5 (Not good... Doesn't please my palate.) How funny that my final thoughts on a special cask strength bottling would be a suggestion that this would be better served at a lower proof... While this isn't gag-worthy whiskey, I certainly would expect more out of a special re-labeling, higher price point, and more years of experience under the Redwood Empire team's belt. I remember enjoying the non-cask-strength version quite a bit more. I know Redwood Empire is capable of so much more than this as I think back through my review of the likes of their Haystack Needle 14 year double barrel release. I'd recommend checking out some of the other offerings from Redwood Empire before going for this one.

New York Distilling Company is a Brooklyn-based distillery that has been open since 2011. When Brooklyn Brewery co-founder Tom Potter, his son Bill (now chief blender & distiller), and Director of Spirits Education & Mixology Allen Katz got together to revive distilling in New York (a noble mission!), it was a no-brainer for them to do things the local way. Thankfully rye is a hardy grain and it grows pretty well in the Northeast, which is a large reason why New England has been a rye hub since as far back as the 1700s. Years ago New York Distilling Company chose to lay down huge swaths of Pedersen Field Race rye out in Seneca Falls to support their rye products. After 6 years and 7 months of aging, this particular barrel was ready for selection by none other than local spirits writer Aaron Goldfarb. Since this release, a lot has changed at New York Distilling Company. They've moved from their original Williamsburg location over to Bushwick, where they now have triple the space they used to operate out of. They've also added some new products, like Jaywalk Rye which highlights an heirloom grain called Horton rye. Since they've been crafting, growing, and mashing this grain over the last 8 years, Allen Katz envisions this as being their rye of the future. It seems that they plan to retire the Ragtime Rye recipe which is featured in Writers Rye. You heard that right; the mash bill featured here may be going away for good, so if you're interested in trying this craft concoction, you may want to act fast! Now, how about that name? Writers Rye? Where on earth did New York Distilling Company get a name like that? From two inspiring local writers, of course. Aaron Goldfarb and Robert Simonson both write for the New York Times and are also well-established spirits authors. They've been featured in countless other journalistic endeavors in their venerable writing careers. Goldfarb has just recently published another book called Dusty Booze that I'm looking forward to reading. In 2021 Brooklyn-based friends and fellow spirits journalists, Robert Simonson and Aaron Goldfarb crossed the borough to Williamsburg and picked their first two barrels of New York Distilling Co. rye whiskey, something that would eventually be dubbed "Writer's Rye." A year later, they would return to pick two further rye barrels, one of which you hold in your hands. With a local bond as strong as theirs, it's a heartwarming partnership to see in this day and age. And so it was, a barrel a piece for the neighborly gentlemen. A barrel of well-aged whiskey typically, and I'll use that loosely here, yields between 180-220 bottles when packaged in the 750mL format. That's a lot of whiskey for either of those spirits writers to consume on their own. I'm glad that they relinquished ownership beyond what was reasonable for personal consumption, as it has offered me a chance to try what each of them loved about these rye whiskeys. In addition to having the opportunity to have their faces adorn the typewriter-styled label, each writer also chose some copy to include on the final product. Aaron chose a snippet from his recent book "Brand Mysticism": This was a sort of antiadvertising aimed at twentysomethings who didn’t want to be advertised to. We sold them mostly in hip downtown nightclubs in New York, San Francisco, and Los Angeles. Soon people who didn’t live in those places were asking friends to ship them cartons. In a way, we had presaged how the whiskey business would eventually work, with collectors having friends search the globe to find limited releases for them. Am I being advertised to now? Dang, that Goldfarb is good. I have to admit, I'm not easily convinced to take a leap of faith on a $70 bottle anymore. Thankfully for New York Distilling Company and for my own whiskey knowledge, sharing samples is commonplace in the whiskey community. Thusly, I was introduced to this resplendent rye via a two-ounce taste from my dear friend Jes Smyth, and for that, I am grateful. I have to admit it was a sample from Simonson's barrel, though, so let's dive in and see if I'm as agreeable with Goldfarb's selection. Company on Label: New York Distilling Company Whiskey Type: New York Rye Whiskey Mash Bill Percentages: 72% Pedersen Field Race rye from Seneca Falls, 16% corn, 12% malted barley Proof: 112° Age: 6 years (& 7 months) Further identification: This is barrel #647 which was distilled & filled 9/9/2016 and bottled 4/21/2023, ultimately yielding 192 bottles; it is available now at an MSRP of $69.99 Nose: Hot chocolate and cooled coffee aromas greet the nose first. Deep molasses, caramel, nougat, and graham cracker tones deceive the senses away from the belief that this is a rye whiskey. Milk duds and confectioners sugar again lull the nostrils into a comfortable configuration, unaware of any evidence of proof. A swirl of the glass aggravates a sleeping spice that now rushes into the nostrils like the shock of entering a new, unfamiliar room. The greeting is vaguely metallic, as if some large steam-operated machinery were near at hand. In this newly invigorated glass, I smell slightly savory, slightly herbaceous tones. A delicate balance between the sweetness of the bakery and the barbecue joint sits in patient deliberation. The beef is on in the slow cooker, and a mix of parsley, rosemary, basil, and sage are all simmering in the drippings. The volume knob still seems to be turned fairly low, so I'll venture into a sip to see if we can give the pull cord a yank on this funky whiskey machine. Returning one's nose to the glencairn reveals orange peel, clear as day, much to the disbelief of the observer on how it could have possibly been missed before this moment. More of those subtle graham cracker tones offer a strong foundation for flashes of milk chocolate, almond extract, and a hint of geranium. Late in the pour, those well-integrated oak characteristics really start to shine with vanilla tones proliferating. The glass remains mostly reserved, introverted, and reticent all the way through, much like most writers I know, myself included. I wish it had a little more heft personally, but what it does really well is inspire thought; nostalgia, retrospection, and imagination all flourish in this glass. The empty glencairn smells of chocolate-covered caramels and whipped egg whites. Palate: My first taste offers what I would call a delicate explosion. Lemon peel zips across the tongue like a fast-burning fuse before a chocolate ball pops, filling the mouth with amaretto, nonino amaro, and slightly minty honey. This liquid silk splashes around the mouth in a cacophonous and semisweet rage. Another sip offers hints of Northern terroir with the malt characteristics offering a bit of a Hebridean feeling that vibrates across the tongue, well-met with an upturned brow and intrigue. The mouthfeel is slightly oily with the lingering feeling of a piece of melted chocolate in the mouth being the best descriptor I can conjure to make its impression into a decipherable parallel for one who has not experienced this whiskey before. It's very much its own thing, this whiskey. The New York rye, the effects of aging in the Northeast, and some local terroir effects have clearly imparted some unique characteristics you'll only find out of a New York Distilling Company barrel, and I love that. My last sip is well balanced with dark red cherries meeting in a warm pool between the crust of a freshly baked pie. The finish is quite long, but delicate once again with shy notes of mint tea, lemon zest, and rhubarb. TL;DR: A shy dram offering just hints of everything it carries, yet somehow never lacking complexity Rating: 4/5 (Really good; I want one of these on my shelf.) I'm a fan of this rye for sure. Craft rye in general has always had a place in my heart. It has to be made well though. It is clear that New York Distilling Company has gone into this project with good intention; I smell and taste all the hallmarks of a good whiskey where care has been given to cooperage choices, distillation, and maturation. Kudos to all involved in this release! If this whiskey sounds good, you should definitely also check out my review of Chapter 2.2 which I liked just a touch more than this single barrel.

This release follows the same story as the Chapter 2.1 edition of Writers Rye, which I previously wrote extensively about. This particular single barrel was the one that Robert Simonson preferred and selected to bear his name alongside a favorite quote from The Great Gatsby: The bar is in full swing and floating rounds of cocktails permeate the garden outside until the air is alive with chatter and laughter and casual innuendo and introductions forgotten on the spot and enthusiastic meetings between women who never knew each other's names. The lights grow brighter as the earth lurches away from the sun and now the orchestra is playing yellow cocktail music and the opera of voices pitches a key higher. Laughter is easier, minute by minute, spilled with prodigality, tipped out at a cheerful word. The groups change more swiftly, swell with new arrivals, dissolve and form in the same breath—already there are wanderers, confident girls who weave here and there among the stouter and more stable, become for a sharp, joyous moment the center of a group and then excited with triumph glide on through the sea-change of faces and voices and color under the constantly changing light. If you're interested in the history of New York Distilling Company, jump over to my previous write up of Goldfarb's barrel. Once you've studied up there, let's see what this craft rye is all about! Company on Label: New York Distilling Company Whiskey Type: New York Rye Whiskey Mash Bill Percentages: 72% Pedersen Field Race rye from Seneca Falls, 16% corn, 12% malted barley Proof: 112° Age: 8 years (& 6 months) Further identification: This is barrel #344 which was distilled & filled 10/17/2014 and bottled 4/21/2023, ultimately yielding 186 bottles; it is available now at an MSRP of $69.99 Nose: Ooooh - silky, creamy tones abound on raising this glass to my nose, like a sugar cookie with a buttercream frosting adorning the soft sweetness vessel. Deep inhales on my left nostril reveal subtle oak, soft raspberry tart, and confectioners sugar. My right nostril discovers delicate florality; I find myself in heather in early Spring, the air still crisp and the flowers just starting to selectively bloom. Digging further, I find hints of sunscreen are an oddity, but not unpleasant. Lavender culminates in coalescing both nostrils again. As the glass warms, rich caramel tones build upon what has thusly been an intoxicating trance of delicate whiskey beauty. Let's sip. Returning my nose to the glass, I find some old leather tones and dusty concrete, reminiscent of exploring an old mill building. Further study offers sweet buttered ciabatta bread, candied walnuts, and white pepper. Hints of mint give this exceptional depth and cohesiveness. I'm amazed by the perfect balance this rye has without sacrificing flavor volume. Overall, this is a bright and bubbly whiskey that inspires one to look ahead to the possibilities of new & exciting opportunities. The empty glass smells of smoky apple dump cobbler in a dutch oven and sweet strawberry cereal. Palate: My first sip is a lovely introduction of maraschino cherry, mulled wine, cardamom, and clove. These wonderful layers land gracefully on the tongue with no hints of heat or inadequacies, a testament to this distillate being aged to perfection. Another sip adds in earthy tones of verdant soil and patchouli. Exploring further, traces of pomegranate juice start to flourish. I find a distinct old paper smell coming up through my nose from the vapor that expands from my recent sip, like a whisper from a page you have yet to read. Sipping late into the glass reveals more cherry, now turning towards the skins, before delicate wood spice rolls over the tongue in little prickles of black pepper and allspice. The finish is long and rolling with traces of honey, kumquat, crème brûlée, and persimmon. At my sorrowful arrival at the end of the glass, I find a delicate chapeau of unique barrel funk I can only attribute to this specific mash bill interacting with the wood in a way that the local terroir in New York can exclusively deliver. TL;DR: This is delicate, balanced, nuanced, and flavorful whiskey that is thoroughly satisfying Rating: 4.5/5 (Really good; I want one of these on my shelf.) I always take note and give stock to any whiskey reviewer who tastes something and goes out and buys their own bottle. If you too value that kind of thing, know that is exactly the origin story of this bottle. I first tried a sample of it thanks to @gigglesnsips and shortly after the liquid first hit my lips, I went out and made sure I secured the bag before I let the good word out. Call me selfish if you need. I later compared this bottle against some other heavy hitters from this same 4.5 score (the first to be written in this way since the changes effective March 2nd, 2024 in my editorial policy) and I ended up coming to some interesting conclusions. The 2023 release of Michter's 10 Year Rye and Parker's Heritage Collection 10 Year Rye were both rye whiskeys that fell into this company... In an effort to give a little extra color to this review, I'll share the comparisons I made in a quick 3 glass flight below. Nose ranking: 1: Michter's 10 Year Rye 2: Writers Rye 3: Parker's 10 Year Rye Palate ranking: 1: Michter's 10 Year Rye Tie 2: Writers Rye // Parker's 10 Year Rye Note that the Parker's Rye is a barely legal rye at 51% and I think that ultimately makes it feel like a different class of spirit altogether, which made it hard to compare. The Michter's offered such ephemeral beauty with creamy, vintage tones intently perfected with time. The Writers Rye is so punchy yet balanced and wonderfully unique. Parker's Rye is just a different animal; it throws out the strangest Thanksgiving vibes, and I'm totally here for it, but it definitely is in stark contrast to these other two glasses. This was an eye-opening and deeply satisfying set of whiskeys to sip through together. I hope this article helps you in some way, my dear reader. Until next time!