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The first time I tried Lagavulin 16, I almost spit it out in disgust, “how could anyone drink this? It tastes like burnt tire rubber and acid… and death…” I almost swore off Islay scotch for good. Looking back on my peat journey, I wish I had tried Lagavulin 8 Year before their 16 year, […]
I wasn’t sure about this one at first… it was extra hot and extra sour, with a more “bourbon rye” profile rather than straight rye. I almost wrote it off as a “bourbon bro rye,” but after about a week it opened up nicely. The heat and sour had more nuanced interplay, the rye flavor […]
I’m not the world’s foremost Bourbon lover. When it comes to whiskey, I generally prefer Ryes, Japanese offerings, and Sour Mashes over the sweeter and more corn-forward Bourbon. But this blend of Bourbons distilled from heirloom corn is just so unabashedly corn that I can’t help but respect it. As Maria Bamford once said, “CORN!”
The nose is very potent peat with minor hints of spice, citrus, and florals. Neat, the mouthfeel and taste are immediately more refreshing than the nose would imply. Oak is subtle early on and fades fast on exhale, but sticks around and is more pronounced if swished around a bit without exhaling.
