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My Handcrafted Opinions on Whiskies, Distilleries and Other Related Stuff

Most Recent Whisky

Most Recent Whisky Review

London Distillery LV 1767 Edition

Note: This was first attempt to limit my increasingly rare tasting notes to 280 characters so I can also tweet full review rather than link for all my millenial readers....

London Distillery LV 1767 Edition

54.3% ABV, 100% Rye and aged for 1400 days

Nose: Black cherry, plum, Cadbury Fruit and Nut with biscuit

Taste: Sweet, chocolate, coffee and more fruit

Finish: Peppermint and oak bitterness. Slight grain note indicative of youth

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  • Am I the only person more than a little surprised by the recent Whisky Advocate article on summer cocktails?   I was really excited about finding new ways to drink whisky during the incredibly long and hot summers we "enjoy" in Texas because I was seriously considering taking my summer drinking business back to simple, cold beer.   Dave Broom did contribute a very nice piece on ice, water and soda with whisky and I will certainly try some of his recommendations, but the piece I was really anticipating on whisky summer cocktails was frustrating to put it mildly.  I am guessing the average whisky enthusiast has a well-stocked bar and could rustle up most common cocktail ingredients and even find a bottle of Angostura bitters in the back of cupboard somewhere.  However there was not one cocktail in the nine recipes offered I could make that did not require a visit to a specialty store to acquire a spirit, liqueur or mixer so obscure that when typed into Google would simply generate "?" as a reply.  In addition all the recipes required me to formulate some syrup or other "pre-drink" concoction (Rosemary-chamomile syrup or fresh peach juice anyone?) before I could even begin to assemble the actual cocktail.

     

    The list of ingredients included the following:

    Mathidle Peche liqueur

    Lapsang Souchong tea syrup

    Aperol

    Fruitlab Hibiscus liqueur

    Bitter Truth aromatic bitters

    Rocky Mountain peach whiskey

    Rosemary-chamomile syrup

    My whisky budget is strained to beyond its intended breaking point and I can't be alone in refusing to buy a bottle of hibiscus liqueur even if I could find it in Texas , which I doubt, and if I did I would probably become the target of an state government observation program.  The subscribers and readers of Whisky Advocate are, I suspect, like me.  They are whisky drinkers not mixologists  and  I am guessing the numbers of actual subscribers who have actually made one of recipes in the magazine would be far less than 1% on a good day.   Was that really your intent?

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    Random Whisky

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    This is a single cask Balblair, aged 22 years in a sherry butt bottled specifically for one of my favorite restaurants, Roast, which is in London’s Borough Market.    The color is quite pale, suggesting second fill sherry butt rather than a first fill as it spent 22 years in the cask. The nose has fruitcake and marzipan. The taste is quite hot neat (not sure of ABV but I am guessing high…), stringent and spicy. Needs a drop (or more) of water, then gets sweeter with toffee and candy floss and fruits from sherry start to come through. The finish is long, but fresh and minty.