The Best Malt We've Ever Tasted

December 29, 2015

The Best Malt We've Ever Tasted

We're just going to say it.  This is the best single malt we've ever had.  Over the years of drinking fine whisky we've developed our taste.  And since you are a reader of the blog, you know what that taste is: huge, smoky, rich whiskies. The type of stuff where the first sip stays with you all night and you wake up dreaming about it the next morning. That mystic combination of smoldering wet campfire rocks and salty sea air, the aromas of massive peat fires roasting barley and then taking their sweet time to age over a couple decades in a beautiful piece of oak. 

Now we're not talking about the smoke monsters here. Those are cool in their own right in a slap-your-ass-and-call-you-Sally kind of way. But the real winners, the true life-changing malts, are the ones that are big and smoky, yet so smooth they go down like silk. And personally, we think that 100% sherry cask Islay malt is the ultimate combination. The sweet raisin syrup that comes off these ex-sherry barrels, when it's done right, mixes in perfectly with the big smoke of a heavily peated malt to give you the most brilliant combination of flavor and smoothness. 




Apologies in advance, you're likely not going to find this bottle. It was a 2004 release of only 302 bottles that we found a few years ago. We paid what we thought was a little too much for it at the time. Now we'd probably scoop up a couple more at that price in a heartbeat. Truth is we took one look at the COLOR on this bottle and had to have it (and of course the gents at Douglas Laing would never commit the travesty of adding caramel coloring to this unicorn of a whisky, it says so right on the bottle). Just look at how friggin' dark this bad momma is!!!

Ladies and gentlemen, drum roll please, the best single malt we've ever tasted: 

Port Ellen 1982 Old Malt Cask
Douglas Laing  21-Year
Sherry Cask # 670



Tasting Notes

Nose: It comes at you straight out as if you took a big bag of raisins and plums and threw them into the coals of a beachfront bonfire. At first all you can smell is the deep phenolic, slightly antiseptic, "crawl-right-up-to-the-back-of-your-nose" peat. It's not acrid, doesn't singe the nose-hairs. It's just there, all-encompassing, a wave of old world beauty wrapped up into a single sniff. Just behind the smoke comes the amazingly complex fruits. Plums and prunes, grapes, and raisins, apricots, and orange zest. Do you hate when whisky reviewers use terms like "tyre rubber"? So do we, but it's there, and it's undeniable, and it's so so beautiful. 

Palate: On the tongue it's so rich, just glazing your mouth with sweet oils. The palate is all honey, molasses, and stewed peaches. And then as you hold it in your mouth, almost crying because you know you eventually have to swallow it and that sip will be gone forever, you discover the wood. Twenty-one years of oak that's so expertly hidden in the luscious layers of this malt, yet unmistakable.  

Nose: We had to nose it again before we get to the finish. Sorry, but so would you. Ever read a whisky review that used the term "band-aids"? And you're like "why on earth would I ever want to drink a band-aid??"  THIS IS WHY.  Seriously smell this and try not to conjure up bandages. It's impossible. And the strange thing is that it's like the best smell you've ever experienced in your life. You're just sticking your nose deeper and deeper into the glass, closing your eyes, grinning, raising your eyebrows, making little cooing sounds, and generally looking like a monstrous idiot. But you can't help it. There's so much going on here you want to keep smelling it all night.

Finish: Oh the smoke comes back like a long-lost lover after that super smooth and sweet palate. If you could roll up a box of cherry-flavored Luden's cough drops and smoke them like a big fat doobie, this is pretty much where you'd end up. It's so smooth you could drink a water glass of this stuff at breakfast, but so rich that one little sip ruins you for all other whisky forever. All the elements wrap themselves up together for the most integrated, balanced dram we've ever encountered. Fruity, sweet, super smoky, woody, never bitter, impossible to separate all the layers as they float off together in the finish. The 100 proof is just magic here, keeping the full flavor of the spirit but just so incredibly drinkable  (though wouldn't it have been cool to see how dark this lady was at cask strength??).  




 Conclusion

You know sometimes with these super exclusive (& nowadays ludicrously expensive) bottles, you can spend a lot of money and be very disappointed. We've been there. And sometimes you feel like people think they have to like them because of the brand or the label or the age or the price tag or whatever. But when you bump into a beauty like this, you remember what this whole whisky thing is all about. Just a superb malt that knocks it out of the park from the moment you open the bottle. The kind of stuff you could pick out blind from a dozen other drams without even having to work at it. A gorgeous end to an incredible year, this one is perfection. There's just no other word for it.

Finally, we just wanted to wish everyone a wonderful new year and to thank all the amazing folks who have reached out, supported the blog, shared their stories, whiskies, and time with us over the last year. Even something as simple leaving a comment on the blog, taking a second to hit "like" on Facebook or "follow" on twitter, these things really mean a lot to us. By far the greatest part for us in writing SmokyBeast is the people we've met along the way who have been incredibly generous, warm, and have welcomed us into their lives. We're far from the whisky experts many of these folks are, but their knowledge and friendship have taught us so much. There's nothing better than sharing a delicious dram with folks who appreciate great whisky and we hope to do so with even more of you next year.

Cheers and happy holidays!  /Mr. & Mrs. Beast

Vida San Luis Del Rio (Mezcal Vida) - La Bestia Ahumado

December 22, 2015

Vida San Luis Del Rio (Mezcal Vida) - La Bestia Ahumado


A few weeks ago we introduced Jake Cahill our new Mezcal reviewer.  Here's Jake's first post and our first official segue into reviewing a brand new type of smoky beast, La Bestia Ahumado if you will :_)...


The Ramble

Now this is where everyone’s mezcal life should start! Mezcal Vida is made by the incredible folks over at Del Maguey. This is where my mezcal journey started a couple years back and if you haven’t had the pleasure of mezcal entering your life yet, then you should certainly find a bottle of this and make it your first experience. This mezcal is a staple at any home bar. Well, really it’s a staple for anywhere mezcal here in the states is respected. Any bar with a great cocktail program just knows that Vida is the jam and if a retail store has only one mezcal, chances are, it’s Vida. And there is good reason for that. This is the most versatile bottle of mezcal I have come across to date. It is a beautiful showcase ingredient in any well crafted cocktail (Replace tequila with mezcal in your favorite margarita recipe to see just what I’m talkin' about) or the perfect little sipper for any time of year. Hell even any time of day. We won’t judge!

Vida has all the citrus and fruitiness you want in the summertime, but the smoke and oily texture to warm you on a chilly evening. All of this quality comes at no surprise given Del Maguey’s pedigree since hitting the states in 1995. But here is the best part! Mezcal Vida wasn’t introduced by Del Maguey until around 2010. For 15 years before its “Entry Level” label of mezcal was released, Del Maguey were specialists in importing Single Village mezcals. We are talking extremely limited and premium bottlings of mezcals made in tiny villages by extremely small distilleries (Palenque) the way they have been made for hundreds and hundreds of years. Then, after 15 years of providing us with some of the best mezcal around, they decided to mix up a mezcal that would be more accessible and readily available. Not to mention, much more affordable (most of their single village bottles start around $65 and can easily go for over $100 depending on the bottling). It’s like if Ferrari were to now, after years of building some of the most raw and masterful cars, decide to build an entry level sports car to sell at $40,000 so more of us could have a greater experience for our price restricted lifestyles. But that wont happen anytime soon, so VIDA it is! (Discloser, Do not drive your Ferrari after drinking mezcal. Unless it’s to go buy more mezcal. But even then probably don’t do it)



The Specs

Vida is made from the Espadin species of maguey that is all organic. In the traditional way, it is hand harvested (No easy task as the shaved Pinas alone can weigh around 150 pounds each when harvested for this species). The Pinas are split and roasted with hot stones in a pit dug into the ground. The Pinas and stones are covered with dirt and earth to roast for 2-4 days usually (This is where mezcal picks up its smoky characteristic), then stone ground by a giant wheel usually being pulled by a donkey(or distillers mother in law) to pulverize the pinas into a fermentable mash. After fermentation occurs (2-4 weeks), which is usually sparked using native yeasts in open top clay or wood fermentors, the wash is distilled twice on these extremely small and traditional clay or copper pot stills!

The Revelation

We are talking small operation here. You think American craft distilleries are small sometimes but comparatively; these mezcal guys are the truest of artisans in the spirits world. Not only do they have to wait a minimum of 8 years for the Maguey to mature, they then have to do everything by hand. Computers? Most of these guys don’t even have a landline let alone automated equipment. Plus they are truly dedicated to the preservation of traditions and techniques. They know that good things are worth waiting for and working hard at. 



Jake's Tasting Notes

Nose: Wonderfully aromatic with soft and inviting hints fresh cut stone fruit, spice and roasted agave. Honey and wildflowers. The smoke is subtle like a burnt out campfire from the night before.

Palate: Smoke and Fruit out of the gate. Extremely well balanced texture that coats your tongue with a coconut oil like feel. Fresh ginger and ripe peach with these great hints of chorizo wrapped melon. Graham cracker and slight hints of chocolate and orange zest.

Finish: Little hints of pipe tobacco and baking spice really shine as the fruitiness tapers off. The smoke lingers but in a soft sweet way. 

Steve's (Mr. Beast's) Tasting Notes

Nose:  At first pass you could have fooled me into thinking this was some super smoky Laphroaig moonshine.  It's definitely a beast-lover's dream.  But no, the smoke is different - way more in the fruity direction, like fermenting pineapples.  Given time to open up in the glass, the smoke fades into the background and the floral / vegetal notes come to the front.  Super heavy lavender nose with some olive oil, aloe, and honey. 

Palate:  Wow considering the strong smoky on the nose, it's a very delicate palate and finish.  Tastes very sweet, definitely getting the coconut and peach that Jake picked out.  Also some little hints of hot peppers mingling with the sweetness of the agave.  

Finish:  Considering what you get upfront, the finish is barely even there. A malt with this much smoke would linger in the throat for a few minutes, pleasantly smoldering up your hard palate and ending up in your nose.  This is a short and balanced finish of sweet fruit and flowers with only a hint of smoke remaining on the tongue.

Review
This is seriously some bang for your buck experience here. At an average of $36 this is the cheapest one way ticket to Oaxaca you will ever buy. It is so representative of the agave plant and true to the traditions of the wonderful people who create it. Unbelievably easy to sip and truly stands out in so many ways. I can’t stress enough how much I recommend this being your first experience with mezcal if you have never had the pleasure. Mezcal Vida will always have a spot on my shelf and I am sure it will be a standard for you as well.

Cheers and Dixeebe!!  /Jake
Four Roses Limited Edition Small Batch 2015

December 14, 2015

Four Roses Limited Edition Small Batch 2015

Our most requested review for this bourbon season is the new Four Roses Limited Edition Small Batch.  Loyal readers know that we're absolutely gaga for these annual releases.  Last year's 2014 batch was not quite as amazing as 2013's 125th Anniversary bottle. And the 2012 edition is still in our lifetime top ten bourbons.  The 2010 is pretty special in its own right.



The key to the success of these releases seems to be the inclusion of the old stocks of 15+ year old barrels. The first ingredient in 2012 was a 17-year OBSV (if you're not familiar with Four Roses' ten recipes, see our tasting of all 10). The first ingredient in the 2013 was presumably the same OBSV but one year older at 18 years.  The 2014 did not include any 15+ year casks and perhaps that's why it didn't shine quite so much as the other two.

With Jim Rutledge retiring this year, this is his last limited edition release, so we have very high expectations.  The rumors were that he was saving some final remaining stocks of old barrels especially for this bottling. Sure enough, as we excitedly unwrapped our fall score - our one bottle of SmB15, and turned it over, we were greeted with a very promising list of vintages!



Wow, 16, 15, and 14-year barrels!  That is pretty damn exciting.  The juice looks glorious as always with a deep color like halfway between iced tea and fruit punch (remember, try to ignore the color of single malts unless they specifically "uncoloured", whereas with bourbon they're not allowed to add coloring so enjoy!!).



Tasting Notes

Nose:  Yowza, that is *just* what we're looking for. It's like bread pudding with copious buttermilk frosting. All kinds of char in here. Big baking spices, cinnamon, nutmeg, vanilla, cocoa, cloves, little licorice/anise notes, brown sugar. Finally some big fresh herbs - taragon?  sage?  something along those lines.  The nose is a total 10!

Palate: Nice even palate moving more in the char and bbq smoke direction. It's bold and assertive for sure. You know what? We're going to do the unthinkable and add three eyedropper drops of water to this one. Wow that's nice.

Finish:  There's a tiny bitterness in the finish that wasn't there in the '12 and '13.  But overall we're looking at a top class whiskey here. Deep and rich and smooth, massive flavor, nice long finish for a bourbon. With the drop of water it is even a little better and the bitterness fades back.

For reference, the second glass is even better than the first. Really lovely drinker here, just the perfect special occasion glass for the holidays!

Cheers/SB




There's Nothing Like Some 1970's COK!

December 8, 2015

There's Nothing Like Some 1970's COK!

Oh jeez, get your filthy minds out of the gutter.  In this case of course we're talking about Cream of Kentucky bourbon.  We figured we'd continue our drool-worthy holiday run of reviews with a vintage dusty American classic.

Our boy Ari hooked up this bottle.  How to describe Ari???  Basically Ari is Jew you don't want to fuck with. He's got a basement full of dusty American whiskey, a custom made tomahawk with a Jewish star etched into the blade, and a certain set of skills. This dude will kill you, and then give you CPR and bring you back to life just so he can kill you again. He'll do all this with a crystal cut glass of COK in his hand. Yeah, that just about sums it up.

1970’s Cream of Kentucky (40%)


Cream of Kentucky was a label created by Colonel Albert Bacon Blanton, one of the pioneers of what's now the Buffalo Trace Distillery, and the namesake of Blanton's Single Barrel Bourbon. The tag-line "Double Rich" was the inspiration for a long run of awesome campy print ads.







Tasting Notes

Nose: Not a powerful nose, but what comes through is a dry spiciness with some kind of musty tones, palm oils, a little Pledge-like floor cleaner thing going on, and some cloves.

Palate: This is a nice straight ahead high-rye bourbon. Not a ton of complexity here, but a very nice drinker. While we still love our big monster ryes like willett/Rittenhouse/Handy, this is a treat. It’s smooth yet flavorful. Definitely surprising that this was the quality of the standard issue mid-shelf ryes they were putting out at the time.




Review

Well by today's standards this wouldn't really qualify as "Double Rich". At 40% it's definitely light. On the other hand, they really don't make 'em like this anymore. It's got a wonderful musty dry spice that lingers on the tongue. There's no mistaking this for a modern-day bottle. The rye notes are out front with a nice light spiciness going on, with a nice backdrop of sweet and (ok a little rich!) bourbon. We could see, before nut jobs like us were on the scene drinking 130 proof monsters straight out of the barrel, how this would have been exactly how most people liked their whiskey. Flavorful, light, extremely drinkable, and with a sort of antique-y elegance that makes it a real treat.

Thanks Ari.  Everyone out there should go get yourselves some COK!

Cheers/SB