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Company on Label: Old Fitzgerald Distillery (Heaven Hill) Whiskey Type: Bourbon Mash Bill Percentages

Rye, 12% Barley Proof: 90° Age: 18 years Further identification: On the left of the picture is the "old right of the picture is the "new label"; the newer batch being bottled 9/14/2018 from Barrel 4502; the old label could not be identified further from the person who provided the sample Old label Flash Review Final Ranking: Old Label > New Label on grounds of impressive complexity and depth For some reason the palate on the "Old Label" felt very muted.

setting with contributing writer Jes Smyth, we discovered this had some distinct flavor parallels to Old Heritage Collection 17 year bourbon 2023 Michter's 25 year bourbon 1990s Wild Turkey 12 year bourbon 2022 Old

Company on Label: Old Forester Whiskey Type: Bourbon Mash Bill Percentages: 70% Corn, 18% Rye, 10% Barley Thumbs Way Up I really didn't expect to like this as much as I did, as I haven't historically been a big Old

“Old age and treachery will always overcome youth and exuberance. “This 19-year-old Kentucky Straight Wheat Whiskey is especially unique, as a product with this mashbill The Larceny and Old Fitzgerald lines are common examples of wheated bourbon you may have seen or tasted The yawning array of aromas that present while I continue to inhale are dominated by old rickhouse wood tones vanish behind a disturbed layer of allspice and dust, like running a horsehair brush over an old

Anecdotally, this is where I think Old Ezra shines.

Today we have a fun one for Amongst the Whiskey - a Japanese malt whisky! While I've primarily reviewed Irish whiskey, bourbon and rye previously, there has been a lot of buzz on malt lately. I have explored a few Japanese whiskies in my past, but none stood out to me as particularly convincing to enjoy on any consistent basis moving forward. I am however always open to new things, and even more eager to have my perceptions changed by new experiences, so I will be going in here with an open mind. This is a relatively new distillery, and from what I've gathered from some of my fine friends on the web, a vision of owner Kimio Yonezawa that's been a long time coming from a family rich in the history of brewing and distilling. If you're interested in learning more about the origin story here, I'd recommend reading this article from nomunication.jp. It's a great read on the history of the brand as well as some of the intricate details I know you whiskey nerds (like me) will love. I'd like to thank Hatozaki Whisky who were kind enough to send this along for a review with no strings attached. Now let's have a taste! Company on Label: Kaikyo Distillery (Akashi Sake Brewery) Whiskey Type: Japanese Blended Malt Whisky Mash Bill Percentages: 100% Malted Barley Proof: 92° Age: 12 years Further identification: This small batch product was primarily aged 12 years in American oak casks before spending 6 months in barrels that previously held Umeshu liqueur, which is produced from small plums called ume Nose: I smell soft grape soda from a distance as I move this glass closer towards me. Oily, bright, decadent plum presents powerfully from below my beard as the glass gets closer to nose height. Diving fully in I begin to find light milk chocolate, sugar cookie and coffee bean aromas. It's viscous and oily in the nose-feel like many well-aged Irish whiskies tend to have. Everything presents delicate, fruity and easy on the nose. A deep inhale builds in just a hint of slightly savory sea salt and olive oil. Returning my nose to the glass from a sip adds in light hints of amaretto, dragonfruit, and pomegranate. Overall this glass continues to be exquisitely delicate and fun to explore. Hints of anise, sweet tarts and bright florals can be found late in the glass. The now empty bulb of my glencairn smells like light charred oak, ambrosia perfume and raisin. Palate: On first sip I'm greeted with fig jam, funky earth and marsala wine - undoubtedly a parallel to the Umeshu liqueur which is unfortunately lost on me due to the lack of personal experience with the spirit. Like the nose, this once again reminds me of Irish whiskey, particularly ones that are sherry finished. I can tell already that I would probably be a fan of ume based on these comparative notes. Another sip shows off more zest now with expressed lemon peel and grapefruit coming through. Chewing a bit elicits a comfortable wave of earthiness amidst a creamy mouth coating of thin caramel sauce. The linger has a touch of sassafras and root beer that I dig. Further sips refine away complexity at this point, but approachability remains high. My last sip tastes of caraway seed, granola and earthy graham cracker. Rating: 4/5 (Really good; I want one of these on my shelf.) This is the perfect introduction to the Japanese whisky scene for an Irish whiskey lover to explore; the parallels to some of my favorite whiskeys from Midleton are prevalent all throughout. I am definitely also interested in trying Umeshu liqueur now, because there were a lot of similarities to sherry or madeira that I was finding. Ultimately this was a really fun whisky to sit with and explore; the whole experience is thoroughly interesting and enjoyable if you're good at dissecting low proof whiskies. While this might not be something I venture into regularly still, I'd definitely recommend trying this one for yourself. Between three tastings, I had two very positive experiences and one slightly lackluster tasting. This may not be one for a late night or a 2nd pour of the day, but it truly shines on a fresh palate. Let me know down in the comment section if these tasting notes sound up your alley or not!

Old Soul is out with another cool bottle! My last sip is a real treat with an orange peel dominating an old fashioned flavor profile I can't live

If you liked the 21 and 24 Year Old, you’re going to love the 28. Palate: My first sip is much like the old Brora example from the nose; this whiskey comes across as burly

This one was another fun one for me, as I'm a bit of a curmudgeon when it comes to Old Forester barrel Company on Label: Old Forester Whiskey Type: Kentucky Straight Bourbon Whiskey Mash Bill Percentages: off layers of fresh bakery bread, black pepper and quite a bit more complex oak than I’m used to from Old

Old Soul... Meet old floors. I don't know if I've ever found a more relatable label than Old Soul. I had previously tried one of Old Soul's recent blends in brief passing where I was impressed by a nice Mash Bill Percentages: 75% Corn, 21% Rye, 4% Malted Barley Proof: 109° Age: NAS, but assumed 4-5 years old

I've had many experiences with Elijah Craig Toasted barrel since its inception in September of 2020. Historical tastings have usually produced a bit of a coin-flip effect; on any given night with this release, I either love it or it doesn't land at all. What's up with this fickle beast? Are toasted barrel releases more susceptible to oxidation? Are the master blenders for the Elijah Craig brand getting lax in their skills with this one? I may not know the answer to any of these questions, but I do have a decent palate - so I'm going to stick to evaluating the whiskey I've got before me today and I'll try to make an honest assessment of a whiskey that I have stashed in surprising quantities because of how much I liked it from the start in late 2020. This is a fairly recent release as of the time of writing, which I'm hoping will be a little more consistent so you can be a more informed whiskey enthusiast going forward having read this review. Company on Label: Elijah Craig Distillery Co (Heaven Hill) Whiskey Type: Kentucky Straight Bourbon Whiskey Mash Bill Percentages: 78% Corn, 10% Rye, 12% Barley Proof: 94° Age: NAS Further identification: This is a standard product offering from Heaven Hill that is beginning to achieve wider availability as of 2023 (at least in my Massachusetts market) Nose: Even from a distance an intoxicating sweetness emanates from the glass. Diving in I find Mexican street corn that goes heavy on the crema, faint smoke and overbearing oak. As the glass slowly warms in my hand I begin to find hints of vanilla and black pepper. There are flashes of espresso that can sometimes be gleaned during a sip. As the glass nears empty I find a weird bubblegum note that pops up at times. The empty glass smells of prevalent oak. Palate: At first sip dry cherry skins, white linen, strawberry runts candy, and sugar coated raisins jump out at me. Another sip builds in creamy layers of vanilla and ladyfingers. The linger is short and thin with graham cracker and a tannic dry profile similar to a syrah wine. My last sip is an interesting sweet tart medley that goes down quite easy without any fuss or evolution. Rating: 3/5 (Decent. I can go either way on it.) Why is that big marshmallow note that I fell in love with on my first bottle gone forever? I am always chasing it on this release, and more often than not it's missing when I go to explore a glass. They say expectations are the thief of joy. My mourning aside, the overall profile on this pour is a little simple to be considered extraordinary. I think it is a solid regular sipper for those that can find it with relative ease.