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In it's earliest days there were likely teenage whiskeys going in, but as the barrel brokerage market They just make so much of it now it takes a while to bottle it all. So where does Act 11 fit into the current market? Does it sing or fall in line? Hints of dark chocolate and mint flash up during after-sip ruminations. Releasing a whiskey just to continue a label & ride the coattails of past market success is disingenuous

consider this story from one of my last trips to Louisville: I was sitting down having a few drinks with Mark Macerated grape skins, plum and heavy char catapult through me. Returning from a sip I find significantly more barrel funk and a blinding brightness that makes my nose

Deep inhales show off loads of macerated fruit skins; I find cherry, plum and blackberry. Most of these picks come off pretty hot, so make sure you’re in a good place for one of these heaters from Old Forester; it kind of reminds me of an older, cask strength version of 1920 with raspberry, dark

collaborative effort between master distiller Eddie Russell and his son, associate blender Bruce Russell, marking — Wild Turkey Master's Keep Beacon is a testament to shared valuers and the timeless art of bourbon making The remnant aromas are so buttery, I can nearly picture myself sitting in a dark movie theater with a While the nose was creamy, dark, and heavy, the palate comes across effervescent and sweet. This is the type of glass that keeps secrets and makes you work for the notes and the inner workings.

And the third reason this release should be marked as "kind of a big deal" is that this release will Although given the trend in the market, who's really surprised at the price hike at this point? I find oodles of vanilla custard with ribbons of silky caramel and flakes of dark chocolate. From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes

Definitely some flashes of dark earthy cognac which drums up more of the dark fruits. Dry, dark soil and tobacco swirl together. This gives me the feeling of being in a dark, foggy forest environment. Back to very herbal & floral with no more dark earth available to grow in, this glass has bloomed. Slightly tannic & drying, the extra oak involved here has certainly left its mark.

Dark cherry skin presents very light and needs to be pulled out quickly and aggressively. I think it definitely drinks above it's age, at least to the 4 year mark, which is usually very hard Last sip of the glass is enjoyable and warming, with a dark cherry hug goodbye.

recommend modern whiskey bottlers attempt with a very well-educated whiskey drinking base championing the market Mark Pringle seems to have enjoyed it as well. It should celebrated, revered, and cherished—not used as a marketing crutch for future releases. Returning from a sip makes the nose even less enjoyable as things have turned towards a synthetic perfume Overall the pour comes across a bit stale, like a baker trying to make one last pastry out of all the

For this bourbon, what was missed was the mark. The finish is short, drying, and tannic, as malbec grape and 90% cacao dark chocolate leave me shuddering

Cask strength and aged at least 7 years in bourbon barrels, sherry butts and madeira casks makes for Under the hustle and bustle of cobbled Dublin streets in the early 1900s, a rare whiskey was quietly making The simple act of marking barrels with spots of coloured paint would not only signify their age potential A more reasonable approach results in butterscotch, sugary plum skins and dark, earthy barrel funk. The mouth feel is quite thick and lingering with notes of raspberry, dark chocolate and dates.

Beneath these sweet florals there's a rich base of oak that comes across heavy, dark and brooding which The nose-feel is dry and laden with an intense darkness that comes with the melancholy of a rainy day The prominent note thus far has been the dark leather and earthy notes. Time for a sip! It's actually been quite some time since a review has earned this mark, so kudos to Starlight for continuously

MacLean marks the third generation of men in his family to work at Oban. Typically, whisky fermentation is complete around the 48 to 60 hour mark, at which point the wash has Jes's Thoughts Note: Upon lifting the glass to my nose, the proof makes itself known, and for me, that's