logo

My Handcrafted Opinions on Whiskies, Distilleries and Other Related Stuff

Most Recent Whisky

Most Recent Whisky Review

Bellevoye Bleu

If you had not of heard of this French blended malt you are not alone, because it was new to me as well when I saw it in the Air France Lounge in Paris.  A little online research suggests this is a blend of 3 single malts of different regions of France and finished in new French oak casks.  It is bottled at 40% ABV but nosed like it was much stronger.  Very feisty and malty with barnyard, floral and even perfurmed notes in the nose.  Hot and sweet on the palate with some flashes of toffee which were quickly masked by pepper and even a slightly acrid smokey note.  The finish has some chilli heat with a hint of lemon peel marmalade.  A splash of water improves it greatly, smooths out the grainy mouth feel and brings out some more fruity and sweet flavours.  It is not bad but posseses little elegance or sophistication so in that respect it is not a very French French whisky.

Read More
  • Friday, 05 April 2013 06:12

    The Jack Daniel's Unaged Tennesee Rye Experiment

    Written by

    As I mentioned in a recent blog entry “Tennessee; The Perfect Birthday Gift” (http://www.somanywhiskies.com/blog/item/538-tennessee-the-perfect-birthday-gift) I recently picked up a bottle of Jack Daniels Unaged Tennessee rye. As I tried it and made some tasting notes I realized this was a bottle I was not going to dipping into frequently and while interesting there was high likelihood of it gathering a lot of dust in my already overcrowded whisky cabinet. As problems go, not having enough room for whisky, is very much a first world problem and not something any one reading this is likely to get concerned about, but nonetheless I found myself pondering what to do with it.

    One answer is of course mixing it and making cocktails. Afterall that is the main market for this product. Except that I don’t drink cocktails and it woudl require buying more bottles of sweet vermouth and angostura bitters that would take up similar amounts of whisky storage real estate and besides who can be bothered to make simple syrups and squeeze limes. One reason I enjoy whisky is its simplicity… open, pour, drink, repeat. No faffing. I am not big on faffing. However I do have a small oak cask I bought for home blending and it occurred to me to “age the unaged”.   So I updated my tasting notes (link below) to include reference to clear color (and took picture above which is perfectly dreadful I know but this is a whisky blog not a photo blog) and then on March 18th I poured a little of the unaged rye to “rinse” out any residue from previous blending experiment as best I could and then emptied it. Then I poured the rest of the crystal clear fluid into the cask. It filled about two thirds of the cask. I now have an alarm in my calendar for June17th (approximately 90 days) and at that time I will pour a sample and take a picture and compare tasting notes and color. Perhaps I will drink it then or decide to age it for a further 90 days. I will keep you posted.

    http://www.somanywhiskies.com/reviews/item/545-jack-daniels-unaged-tennessee-rye

    Leave a comment

    Make sure you enter all the required information, indicated by an asterisk (*). HTML code is not allowed.

    Whiskies Tried...

    Total to Date: 658

    Distilleries

    Visited to Date: 58

    Follow Me on Twitter!

    Random Whisky

    Fireball Cinnamon Whisky

    Lets start with the basics on this "thing".  Made in Canada (shame on you) and bottled in Kentucky (pretty embarrassing) at a modest (and anti-whisky) 33% ABV.  Before I get onto the "tasting notes" let me just say that my major issue is that this is branded and marketed as whisky.. so everything I am about to say is relative to this as a whisky.  I don't have any problem with this drink per say or the people who like it.  I can see the appeal, really I can.  The thing for me is the horrible term "cinnamon whisky" plastered on the bottle / ads / Facebook page etc.    This is not whisky.  It is not even close.  I find it staggering that this type of misdirection and branding was not explicity listed as an abomination unto God in Leviticus.  This is a liqueur by every reasonable, and most unreasonable, definitions as it has clearly been sweetened, flavored and diluted to 33% and yet Canada (and the US) seems to have no issue with it being branded as whisky.  People should be in jail over this.  I will stop short of demanding that they also be forced to drink it twice daily as part of their punishment, as they might like it, but the idea did cross my mind.  If you like Fireball (and I guess a great many do) that is great, keep drinking it, it means more "proper" whisky for me.  If you want to make and sell something called Fireball, good luck but don't waste any more marketing dollars on me.  But if you call it whisky.... then a pox on you and your house.   If this was a small craft product I might have pulled my punches a little, I would never want anything on this site to come across as personal attack, but as it comes from Sazerac, a huge company with a great many real whisky (and whiskey) products I love, I feel OK about typing my mind.  The nose is cinnamon and sweet.  The taste reminded me of the cinnamon hot tamale candy. Has a cough syrup sweetness and gloopy mouthfeel, probably works better with ice. It's really not even that spicy hot.... at least make it hot of you are calling it Fireball!  The finish hangs around like gum on your shoe and is only slightly less desirable.