I have said it before and I will say it again, I do regret never going to Jura when I had the chance because the more I try their whisky the more I like it.  The label describes this 46% ABV expression as "heavily peated" which might be a slight overstatement, but I did like it and my prophecy is I that will drink this again sometime.     The nose was more smoky than peaty, with lots of citrus peel and dried fruits that also came through in the taste, along with sweet, sugary marmalade - even jammy - notes and a oily, mouthcoating  richness.  Very approachable and morish (moorish?).  The oily, smokey and slightly bitter, burnt wood notes in the finish balance the sweetness well.  If I still rated whiskies with stars this would get some. 

If this was Whisky Facebook then my relationship with Macallan would probably be "It's complicated".   I love many of their products but they have also driven me crazy with some of their product and marketing decisions in recent years.  However at end of the day any of my attempts to compile a "Top 10" or even a shopping list usually feature something from Macallan.  After years of "so so" offerings this could well be their "Blood on the Tracks" (no apologies for the Bob Dylan reference) and it is a massive return to form by doing what they do best... sherry cask whisky and as an extra bonus they even upped the ABV to 52.9%.  My bottle was described as a 2019 Limited Edition.   The nose is classic dried fruits, citrus peels, ginger cake and orange marmalade.  The mouthfeel is creamy with sharp citrus notes, spike of alchohol (>50% ABV), cinnamon, almond marzipan and even the signature rubbery notes.  The finish has dark chocolate, black pepper and in my case, pure joy.    With a little water (it won't hurt at this level of ABV) the flavor gets more oaky and woody with milk chocolate. 

Location: Rainbow Lodge, Houston, Texas

Date: March 2021

Price: $11.00

Recipe: 1792 small batch bourbon and Carpano Antica aged in oak barrel with biutters and Luxardo cherry

Garnish: Orange peel (not as per menu?)

Served: Up

Comments: Very nice, and a good price, but lacked the cherry note I was expecting.  Not sure from menu if cherry was is in the barrel and part of aging process or bar replaced it with peel?

What is this about? Check out  http://www.somanywhiskies.com/item/749-the-manhattan-project-ii

Location: Squable, Houston, Texas

Date: March 2021

Price: $15.00

Recipe: Old Grand Dad 114 proof, Cocchi vermouth di Torino, Carpano Antica vermouth, Angosturo and Regan's Orange bitters

Garnish: Cherry

Served: One large rock

Comments: Nice all around Manhattan and like the kick of 114 proof bourbon but didn't get complexity the recipe ( 2 x vermouth, 2 x bitters) would suggest

What is this about? Check out  http://www.somanywhiskies.com/item/749-the-manhattan-project-ii

This is an 8 year old, port matured, 43% ABV single malt from The Great Southern Distilling Company, Western Australia.  Not my first Australian whisky but probably my first from WA. Havign been there a few times I have to say it is not an environment I would associate with whisky production.  The nose has grapefruit, white wine and a sweet, baked sugar note.  The mouthfeel is creamy, almost custard with more citrus, dried fruits, honey and ginger.  Not the smoothest or most integrated but robust, brash and flavorful.  The finish dries out quickly with some chilli heat, then black pepper and tea.  Water washes this one out a little, thin with a more ginger biscuit note in the finish.  Overall pretty good, but not great yet.

Location: Del Frisco's Grille, The Woodlands, Texas 

Date: November 2020

Price: $15.00

Recipe: Bulleit Bourbon, Luxardo Cherry Sangue Morlacco, Maple Syrup, Spiced Cherry Bitters 

Garnish: Peel and cherry

Served: Up

Comments: Some unique ingredients and overall pretty good, enjoyed the sweetness

What is this about? Check out  http://www.somanywhiskies.com/item/749-the-manhattan-project-ii

The name of this 40% expression comes from heavily charred oak barrels used in the process.   The nose is fruity and sweet, with toasted pineapple and vanilla.  The mouth feel is very smooth and sweet with notes of butterscotch, floral honey, vanilla custard and toasted nut notes.    The finish has some chilli peppers and bitter lemon peel and dries out.  With some water it thins out and mouthfeel gets a little less creamy.   Lots of classic bourbon and oak notes which is what they were going for.

This Glenmornagie 40% abv expression is finished in Hungarian wine casks and certainly lives up to name.  The nose has lots of fresh baked goods, matly, nutty with some vanilla.  A french bakery with a freshly polished floor.  The taste is sweet and a little tart, custard creme cookies, lemon squares and citrus oils.  The finish gets woody, peppers and spices and some more citrus oil.  With a little water it gets a little sharper and less sweet.

Location: Islamorada, Florida, USA

Date: November 2020

Price: $6.00

Recipe: Rye Whiskey, Sherry, Bitters

Garnish: None

Served: Rocks

Comments: Manhattan in a can.... made with Sherry?  Seemed to work however and a good price.

What is this about? Check out  http://www.somanywhiskies.com/item/749-the-manhattan-project-ii

Bravo!  Bra - Fucking - Vo!

Finally someone North of Hadrian's Wall has decided to "grow a pair" and just be honest and transparent about selling a young whisky.  Usual marketing tactic is to put no age statement, create a weak back story and slap on an unpronounceable Gaelic name for the younger stuff.  I am extra delighted that it is a distillery I happen like a lot.    In fact I am a little reluctant to post the review  because it is not my favorite Ardbeg... and I really don't want to say anything negative.  The nose is smoky bbq with orange peel and even floral notes.  The taste is creamy at first with barley sugar, black tea and more bitter, slightly burnt, orange peel.  The finish is peppery, smoky with more strong tea tannins and yes there are some grainy (ie young) spirit notes.  Not super complex but balanced, flavorful and pretty punchy.  Lives up to the name.