HISTORY
Irish whiskey has a long and distinguished history, dating back to around 500 AD. The first Irish whiskey predates all the other whiskeys by over seven hundred years. It is believed to have been started by Irish Monks in the sixth century. They learned about distilling during their mis-sionary work in the Far East, where it was used in making perfume. The monks found a differ-ent use for the process; they found that if a mash of barley and water was fermdiffer-ented with yeast, and then heated in a pot still, the alcohol could be separated and retained. The resulting drink, furthermore, had wondrous powers. They named it ‘Uisce Beatha’ or The Water of Life. The important thing to remember about Irish Whiskey is that there is never a wrong time or a wrong way to drink it and Rí Rá is certainly the right place, just enjoy an honest pour. Slainte!
THINGS YOU SHOULD KNOW ABOUT WHISKEY
Whiskey is only allowed to be called Whiskey when it is matured for a minimum of 3 YEARS in oak casks.
SINGLE MALT WHISKEY comes from a single distillery and a single grain but can be kept maturing in multiple casks.
Approximately 2% of whiskey maturing in casks evaporates each year. This evanescent gift is known as THE ANGELS’ SHARE. 90% of the Single Malt Whiskey’s comes from SCOTLAND.
A closed bottle of Whiskey can be kept for more than 100 YEARS and it’s still good to drink.
There are two ways to spell ‘whiskey’. One is ‘WHISKY’ as spelled by Scots and Canadians and the second is
‘WHISKEY’ - as spelled by the Irish and Americans.
WHAT IS EXACTLY?
Whiskey in the simplest of terms is comprised of water, a grain and yeast. Since wine was not easily obtained in Ireland and Scotland, barley beer was distilled into liquor which became whiskey. There are four major types:
IRISH WHISKEY
Distilled three times, it uses pure-malted barley as the grain and is aged at least three years in oak casks.
SCOTCH OR SCOTTISH WHISKY
Distilled twice, it also uses barley, which is dried
over peat fire, giving Scotch it’s characteristic smoky flavor. It is aged at least two years in oak.
AMERICAN WHISKEY
Made from a mash (mixture) of cereal grain, its aged at least two years in charred, unused oak.
CANADIAN WHISKY
Uses at least 51% malted rye as the grain
1608 - The Original “Grant to Distil”, King James I granted Sir Thomas Phillips a royal license to distil whiskey as we know it today, in ‘the
terri-tory of the Rowte’ in Co. Antrim. This is the first official recorded evidence of whiskey making in the area that was to become Bushmills.
1784 - Officially registered “The Old Bushmills Distillery” as a company and the pot becomes its trademark.
1850 - A new tax on malted barley means many Irish distillers change the recipe for their whiskey to use both malted and un-malted barley but
Bushmills stays true to the grain confident that using 100% malted barley makes for a superior whiskey.
1890 – The S.S. Bushmills, the distilleries own steamship, makes its maiden voyage across the Atlantic to deliver Bushmills whiskey to America. It
calls at Philadelphia and New York before heading on to Singapore, Hong Kong, Shanghai and Yokohama
1920 - With Prohibition enacted in the US, Bushmills is one of the few distilleries to continue production. Samuel Wilson Boyd buys the distillery
in 1923 and gears up for expansion. With the repeal of US Prohibition in 1933, Bushmills has ample whiskey ready and reportedly the biggest shipment ever to leave an Irish port sets sail for Chicago.
1942 - Distilling has to stop during World War II but Bushmills stays busy; the distillery is partly converted to accommodate American and other
Allied forces servicemen.
2008 - Bushmills toasts 400 years of local distilling heritage OLD BUSHMILLS - $7
With a nose of light fruit and spice, the notes form to vanilla, then to crème brulée and vanilla ice cream. On the palate the whiskey is gently warming with a mouth coating texture.
A touch of honey sweetness lingers. The finish is crisp and fresh with a touch of spice.
BLACK BUSH - $9
The nose on the Whiskey is big and full with notes of rich fruit cake and Sherry sweetness developing into a ripe raisin and dried fruit. On the palate it’s soft and silky with a nutty texture. The finish has a lingering sweetness.
There is remarkable balance between the Sherry from the casks and the overall smoothness of the Whiskey.
BUSHMILLS 10YR SINGLE MALT- $10
The nose starts fresh and zesty and turns to notes of honey and ripe fruit.
The palate is soft, giving notes of vanilla, milk chocolate and toasted wood. The Whiskey finishes crisp, clean and slightly dry.
BUSHMILLS 16 YEAR SINGLE MALT - $17
The nose starts big and robust with notes of toffee and spice.
The palate has a flavor of praline, honey, caramelized fruits and toasted nuts. The finish is deep with jammed berries and dark chocolate.
BUSHMILLS 21 YEAR SINGLE MALT - $25
The nose is full and sweet with notes of spice and orange peel.
On the palate there is interplay of elegant sweetness and dryness, finishing intense with oak and licorice notes.
BUSHMILLS 1608 - $27
On the nose, the crystal malt provides an immediate sweetness of dark chocolate and is accompanied by coffee & toffee (from the sherry casks), orange peel and the well known vanilla and honey that are so typical for Bushmills. You can smell the American oak in the background. On the palate you’ll get a real treat! It is like silk in the mouth with a slight pepper note.
The finish is long and intense (remember: 46% ABV!)
Jameson
On a bright Tuesday morning on October 5th 1740, John Jameson was born and the first chapter in a whiskey legend began. Now, it’s a fact that most people believe John Jameson was an Irishman through and through. You and I, of course, know they are wrong. He was born in Scotland but it’s an easy mistake to make and the Irish were quick to adopt him as one of their own. As the saying goes, he became more Irish than the Irish themselves. ‘Sine Metu’ meaning ‘Without Fear’ is the Jameson family motto, awarded for their bravery in battling pirates on the high seas back in the 1500s. This motto was the inspiration for John’s move to Dublin to make his mark (and his whiskey). Going to 1770’s Dublin to start a whiskey distillery was actually a bit like going to 1940’s LA to start a film studio. Ireland is reputed to be where whiskey was invented and whiskey from Dublin was regarded as the finest in the world. Then along came John Jameson, a complete outsider, who took the great Irish tradition and really put his own stamp on it. He did this all ‘Sine Metu’.
As John Jameson established his whiskey distillery in Dublin, he really began to make his mark. For a start he insisted on the finest ingredients (a tradition that naturally continues to the present day). He personally selected the barley and casks and wasn’t afraid to pay top dollar for the very best. Whilst this endeared him to his suppliers, it didn’t make him that popular amongst other less fastidious producers. In the late 18th century, most whiskeys were distilled twice, like it is in Scotland. He went that extra step and insisted on triple distillation as he found that it made his whiskey twice as smooth.
JAMESON IRISH WHISKEY - $7
A sweet fragrance of malted barley with butter tones and subtle oak. The palate is marked by the same, with the grain turning darker and more apparent and notes of spicy nut mixing in and out. It finishes with honey and spicy, smoky snaps of barley that work through the long fade.
JAMESON 12 YEAR OLD SINGLE MALT - $10
The nose is full of new leather and oranges from Seville. On the palate there is interplay of cardamom, cinnamon, and sherry from the casks. It finishes with a tickling pepper note.
JAMESON GOLD - $20
The nose is light, with fresh notes of wood and buttery vanilla. On the palate there is lingering vanilla, apple, and honey interplay finishing lightly with toasted cedar.
JAMESON 18 YEAR SINGLE MALT - $25
The nose is fresh and clean like new linens. However the palate is firm, with notes of oiled wood and tea. Finishing is intense with notes of gunpowder and tea.
JAMESON VINTAGE 1997 - $55
The nose is big with notes of wood and fruit. On the palate there is interplay of wine and wood, quite lovely. Finishes with an oak intensity.
Midleton
The Old Midleton Distillery was founded in the early seventeenth century. The distillery is located in the town of Midleton approximately 20 kilometers east of Cork City in the south of Ireland. The Irish whiskey industry was booming at the time and the distillery soon had an incred-ible 200 people employed and produced 1.5 million liters of whiskey a year. In 1975 production at the Old Midleton Distillery was moved to the New Midleton Distillery which was built right next to the original one. The new distillery was built by the newly formed Irish Distill-ers Group. The beautiful Old Midleton Distillery currently serves as a visitor center where the history of Irish whiskey may be studied. The New Midleton Distillery produces whiskey for four different brands; Jameson, Paddy, Powers Gold Label and Midleton. The distillery also produces a significant volume of grain whiskey (used in Scotch production).
PADDY’S IRISH WHISKEY - $10
The nose has a touch of linseed oil, flowers and is very appetizing.
On the palate it smooth’s out and becomes perfume-like, finishing intensely with mustard.
POWERS IRISH - $6.75
The nose is dry with notes of all spice and orange peel. The palate is full, rich and sweet, finishing with licorice notes.
MIDLETON VERY RARE - $30
The nose is of furniture polish and spice mix.
On the palate Midleton rolls from vanilla toffee to cream soda. The finish is bold and daring!
RED BREAST 12 YEAR - $10
Single aged pure pot-stilled whiskey that’s been triple distilled in traditional copper pot stills from malted and un-malted barley mashes. The aroma of Redbreast is woody, with mature fruits and cloves, while the palate exhibits layer of flavors, including creaminess and even a hint of ginger cake!
RED BREAST 15 YEAR - $20
Redbreast is a very special unblended whiskey, triple distilled and made with malted and un-malted barley. The Redbreast brand and specifically Redbreast 12 Year Old, was first launched in 1939 as the brand name given to the pot still whiskey supplied by Jameson to whiskey bonders before bottling at the distillery became the norm in 1968. Stocks of whiskey in bonders’ stores petered out, and thus Redbreast all but disappeared until Redbreast 12 Year Old was re-launched by the distillery in the 1990s as a single pot still whiskey. Redbreast 15 Year Old pure pot still whiskey, the latest addition to the family, is distilled from malted and un-malted barley in traditional copper pot stills and matured for a minimum of 15 years in a combination of old Spanish Oloroso sherry casks and fresh American bourbon whisky barrels.
Cooley
Cooley was established in 1987 with a clear vision to restore some of the ancient brands of Irish whiskey to their former glory.
At the same time Cooley’s goal was to establish more choices for consumers through innovation and revival of old distilling techniques. When Cooley was established it was the first new Whiskey distillery in Ireland in over 100 years. Its creation ended the monopoly in the production of Irish whiskey and brought much needed competition back to the industry. Although Cooley was established in 1987, the seeds from its first creation came from John Teeling in the 1970’s when he was studying in Cambridge, Massachusetts. As part of his studies he did a project on the demise of the once dominant Irish whiskey industry. At the same time he saw firsthand how poorly Irish whiskey was promoted interna-tionally. This opened his eyes to the potential for a more innovative newcomer to the industry. During the 1900’s Irish whiskey was the drink of choice around the world. Unfortunately three major setbacks had a dramatic effect on the success of the Irish whiskey industry:
-The Irish War of Independence -US prohibition -The introduction of blended Scotch Whiskey.
Against such a perfect storm, the industry battled to stay above water. Today, located on the Cooley peninsula, the Whiskey maker is distilling some of the finest labels in the market.
GREENORE 8 YEAR OLD GRAIN - $15
The nose is of sweet corn and delicious hints of Bourbon.
On the palate you find rich soft oils and melt in your mouth grain and barley. The finish is crisp as the oak lingers.
GREENORE 15 YEAR OLD GRAIN - $36
A limited edition aged grain whiskey with an elegant waft of leather and aniseed blowing through a floral woodland.
BRENNAN’S IRISH - $8
The nose at opening shows soft notes of wood and malt.
On the palate it has a fiery and grainy sweetness with finishing tastes of malt and wood.
KILBEGGAN BLENDED WHISKEY - $7
The nose has sweet caramel, vanilla, and toasted wood.
The taste is silky, with sweet raisin, caramel and peppery spice finishing creamy with toasted wood.
CLONTARF IRISH - $8
On the nose a hint of oak and a wisp of vanilla reminiscent of an incredibly soft and creamy toffee. Finishes with a lingering, subtle vanilla and the late arrival of an intriguing and pleasant spice.
MICHAEL COLLINS IRISH BLEND - $10
A refined blend of malt Irish whiskey and grain Irish whiskey, Michael Collins Blended Irish Whiskey is double distilled for proper balance of purity and character, then matured in bourbon seasoned casks from 4 to 12 years. With a full, clean taste delicately balanced between honey sweet, citrus and malt flavors, and a fresh oak finish
MICHAEL COLLINS 10YR SINGLE MALT - $11
Robust and complex, with a subtle peatiness, double distilled for proper balance of purity and character, then matured in small bourbon seasoned casks for a minimum of ten years. This whiskey has a slightly sweet nose that is rich and complex with hints of ripe fruit, meadow flowers and peat. Clean and smooth, the dry-to-medium finish has a lingering light smokiness that is made to savor.
TYRCONNELL SINGLE MALT - $6.75
The nose is like a bowl of ripe fruit. On the palate you find malty notes, with hints of citrus, then oily notes rising to the top. The finish has notes of dry fruit and chocolate.
CONNEMARA SINGLE CASK MALT - $17
The nose is filled with burned out campfire, peat and chocolate.
On the palate this whiskey can be hot, sweet and harsh, with lingering smoke and chocolate. The finish is not long at all, but leaves notes of sweet malt and some vanilla.
CONNEMARA 12 YEAR OLD - $12
On the nose it is an expressive aroma with a vibrant presence of malt and peaty smokiness. The palate has a smooth, melodious taste with a superb mix of fruit and peat.
Its finish has a strong spice bite that dominates but does not overwhelm the creamy peatiness.
SLANE CASTLE - $8
Slane Castle Whiskey is blend of Irish Single Malt and Grain whiskeys matured for at least
four years in first fill ex-bourbon American oak casks. It has a soft, subtle and delicately sweet flavour with a long malty finish.
Tullamore
The origins of Tullamore Dew’s legendary Irish whiskey can be traced back to 1829 when the Tullamore Distillery was founded in Tullamore, County Offaly by Michael Molloy. Daniel E Williams was a major influence on the development of the distillery. His initials, D-E-W, inspired the whiskey to be named ‘Tullamore Dew’ with the original slogan “Give every man his Dew” still in use today. In 1887, following the death of Mr. Molloy, the distillery passed into the hands of Captain Bernard Daly. Desmond Williams, grandson of Daniel, felt that the loyalty and courage of the Irish wolfhound was a good symbol for a great Irish whiskey. He felt they represented the many fine qualities of the Irish people – their steadfast loyalty, heritage, strength, tradition, and friendship.
TULLAMORE DEW - $7
The nose is edgy and slightly metallic. It seems young, with green walnuts and unripe fruit. On the palate there are notes of daffodils and light pear. The finish is dry and quick.
TULLAMORE DEW 12 YEAR OLD - $10
The nose is ripe and full of young spice and citrus. On the palate there are still notes of daffodils and light pear. The finish is longer and clean than its younger brother
Knappogue Distillery
In the 1960s, Mark Edwin Andrews, an American with strong ties to Ireland, began buying casks of fine pot still whiskey from the top distilleries in Ireland. He aged them and bottled them under the Knappogue Castle label, named after the castle in Ireland that he owned. Knappogue Castle 1951, the last of Mr. Andrews’ whiskey that remains available, is now the oldest and rarest Irish whiskey in the world. Knappogue 1951 is a traditional pot still whiskey which means it is made from both malted and unmalted barley. It was triple distilled in 1951 at the famous B. Daly Distillery in Tullamore and was aged to perfection in sherry casks for 36 years. Today, the Andrews family carries on the Knappogue Castle legacy with vintage dated Irish single malt whiskey.
KNAPPOGUE 12 YEAR - $9
Pale and golden in color, the aroma is very well balanced, with clean fresh citrus and floral notes, complex mellow aromas of malt, perfumy oils, honey/vanilla with medium intensity.
Mellow and with a well-rounded, sweetish complex taste incorporating the aromas above as well as definite toasted wood notes
KNAPPOGUE VINTAGE 1994 - $14
Much bolder than the other vintages, this Whiskey is full of spice, dried fruit and richness. The palate is warm and full and the finish is long, spicy and lasting.
KNAPPOGUE VINTAGE 1951 - $350
A big booming start, rich with notes of soft honey, ripe greengages, clean barley and oats.
ADDITIONAL WHISKEY CORDIALS
THE KNOT - $8
A premium 100 proof whiskey based liqueur with caramel, vanilla and citrus flavors
BAILEY’S IRISH CREAM - $6.75
The original whiskey and cream combination that started it all! Thick and creamy in body, with sweet vanilla, butter toffee and gentle cocoa and coffee notes. Perfect on the rocks or in your coffee!
BAILEY’S HINT OF CARAMEL- $6.75
A variation on the original released in 2006 with added caramel sweetness
CELTIC HONEY - $8
A blend of Irish whiskey, spices, honey and other natural flavors. Celtic legend has it that this mysterious drink has the power to bring luck to those who drink it.
COOLE SWAN - $9
Blended in the heart of County Cavan the initial impact of cold, fresh, creamy chocolate gently melts in the mouth to reveal a luscious, smooth, bittersweet balance of rich, dark cocoa and delicate vanilla. A clean finish allows the warmth of the whiskey to linger - a satisfying malt chocolate glow.
IRISH MIST - $8
A whiskey liqueur unlike any other, Irish Mist combines the distinctive character of Irish whiskey, honey and natural aromatic spices
FLIGHTS
(Served in three ½ oz Portions)
JEWEL FLIGHT - $110
Knappogue Vintage 1951, Greenore 15 Yr Grain, Jameson Rare Reserve
TOP SHELF FLIGHTS - $45
Bushmills 21 Year, Jameson Rare Reserve, Midleton
THE FINEST LINEAGE - $30
Bushmills 1608, Jameson 18Yr, Redbreast 15Yr
JAMESON FLIGHT - $16
Jameson, Jameson 12 Year, Jameson Gold
BUSHMILLS FLIGHT - $12
Bushmills, Black Bush, Bushmills 10 Year
TOUR OF IRELAND FLIGHT - $8
After the death of his father Alexander, Johnnie Walker found himself running the family grocery store at the age of 14 and became a successful business man selling his groceries and Whiskies in “Kilmarnock”. After the long awaited railway through his town was complete, John expanded his Whiskey trade and used the railway to transport Whiskey throughout Scotland and beyond. He created the iconic square bottle and slanted label and after numerous accolades throughout the world, the Johnnie Walker brand became the leader in the Blended Whiskey category.
JOHNNIE WALKER RED LABEL - $7
Firm and very aromatic on the nose, earthy, peaty, juniper and fruity. The palate is robust with malt and grain and a lot of spiciness and Ginger. The finish of Island smokiness and saltiness emerging is lingering and insistent.
JOHNNIE WALKER BLACK LABEL - $8
Soft rich and full on the nose, sweet with honey, malt and oranges, plus a hint of peat. Big and bold on the palate, the sweetness from the nose continues, with fruit, vanilla and well-mannered grains. Beautifully balanced, the finish is long and spicy, with sultanas, sherry, and a suggestion of smoke.
JOHNNIE WALKER GREEN LABEL - $20
A blended malt produced using single malts noted for their intense flavors. The four ‘signature malts’ in this vatting are Talisker, Linkwood, Cragganmore and Caol Ila. The result of all this blending is a whiskey with a sweet, vanilla and floral nose, vibrant and full-bodied in the mouth and with a lingering malty af-tertaste. Sophisticated and well-balanced, as befits a stablemate of Johnnie Walker Black, Blue and Gold.
JOHNNIE WALKER GOLD LABEL - $22
At first the nose is filled with fruit (unpeeled apricot). It becomes fragrant, with a hint of creamy pepper-mint. The palate is silky, followed by delicate, Scottish tablet, Kendal mint cake. It has very subtle fruitiness and the finish is more delicate minty dryness.
JOHNNIE WALKER BLUE LABEL - $50
The nose on this blend is perfume with notes of lime skins and juniper. There is a slightly sweet spiciness and a hint of tobacco. The palate is followed by juicy oak, beautifully rounded with voluptuous ginger cake, marzipan, nuts and pears in chocolate. The finish has a flowery dryness. It is long and lingering.
TEACHERS - $7
Teachers can trace its roots back to the 1850s, when a Victorian grocer named William Teacher began selling whisky in Glasgow, Scotland. Immensely rich amber color with deep and robust matiness, and hints of peat and sherry.
William Teacher started work in a cotton mill at aged seven; in 1830 he was employed by a small grocer in Glasgow. He married the owner’s daughter, persuaded the firm to take out a license to sell wines and spirits and expanded into ‘dram shops. These were basic public houses selling reliable spirits, with rules against buying rounds and having loud conversations - drunks and rowdies were quickly removed. Within twenty years he was the largest license holder in Glasgow. By this time he had been joined in the business by his sons, Adam and William. Fol-lowing the example of others, they moved into wholesaling providing special blends for specific customers. One of these became very popular so they concentrated their energies on producing and marketing it as Teacher’s Whisky (it was registered in 1884). Export growth was the next move: as early as 1903 the brand was being exported to America. During the First World War, the company voluntarily reduced sales of its whisky, by giving customers a ration card which entitled them to only five glasses a week or a bottle a fortnight. As a result, when peace returned the company had a great deal of whisky in store.
CHIVAS REGAL 12 YEAR OLD - $14
With a nose of Peach and orange blossoms, followed by lemon and hazelnuts the Whisky is welcoming. The palate is of pancakes with cream. The finish is tingly and has a slight dryness.
ROYAL SALUTE 21 YEAR OLD - $40
Smells of an expensive sweet shop, with parma violets, pralines and cream toffees. The palate is big and silky with juicy oak, and is very sherry-ish while developing notes of peat. The finish is big with drier oaky notes, more sherry, spicy esters and fragrant smokiness.
When James and John Chivas first opened the doors to their gourmet food emporium in Aberdeen they couldn’t have known the future they were preparing for. Principally concerned with supplying fine food and drink for Europe’s elite, James began to lay down casks of fine Scotch whisky in the shops cellar. Their fame spread quickly and in 1843 they were awarded the first of many royal warrants granted by Queen Vic-toria. At this point John came up with the idea to blend malt and grain whisky together to create and ultimate flavor. Thanks to this innova-tion, blended Scotch whisky is recognized in the official Spirit Act.
Teacher’s
DEWAR’S WHITE LABEL - $7
With a nose of new leather upholstery, polished oak and beeswax, there’s also a hint of pine. The palate has a firm body; it’s fresh, crisp, with toast and very spicy. The finish is of ginger-dusted melon, vanilla, oak, then slightly piney again.
DEWAR’S SIGNATURE - $50
The nose is softly fragrant with toasted marshmallows and chocolate. On the palate there is a spritzy freshness of Seville oranges and a light toast. The finish has a hearty interplay of heather, gentle peat and pine-log smoke.
The Dewar’s whisky brand was created by John Dewar Sr. in 1846. Under the control of his two sons, John A. Dewar Jr. (Lord Forteviot) and Thomas “Tommy” Dewar (Lord Dewar), the brand expanded to become a global market by 1896. Tommy became famous as the author of a travel journal, Ramble Round the Globe, which documented his travels while publicizing the Dewar name.
THE ANTIQUARY, 12 YEAR OLD - $8
A smooth, well-balanced deluxe blend with the mellowness expected from a top quality brand. Each whisky has a minimum age of 12 years, selected to combine all the strengths and subtleness of Scottish whisky at its best.
William Sanderson was born in Leith, Scotland, in 1839. He started an apprenticeship with a wine and spirituous liquors producer at the age of 13. In 1863, he already owned his own business and produced liqueurs and whisky blends. In 1880, his son William Mark joined the business. William Mark convinced his father to bottle various blends of whisky one of which is the blended scotch The Antiquary.
Dewar’s
REGION: HIGHLANDS, SPEYSIDE
SINGLE MALT SCOTCH WHISKY
ABERLOUR: “MOUTH OF THE CHATTERING BURN”
Founded in 1879 by James Fleming who built the distillery on the site of St Drostan’s well, securing a priceless source of pure spring water. When journalist Alfred Barnard visited Aberlour in the 1880’s as part of his survey of Scottish whisky distilleries, he described James Fleming’s new establishment as a “perfect modern distillery”. In 1898 a fire destroyed several of the distill-ery buildings and most of the whisky stocks. Under the supervision of Scotland’s foremost designer of whisky distilleries, Charles Doig, the distillery was largely rebuilt.
ABERLOUR, 12 YEAR OLD, DOUBLE CASK MATURED - $10
Firm body, spicy, toffee, robust, big and firm, long lasting flavor with a clean finish
ABERLOUR, 16 YEAR OLD, DOUBLE CASK MATURED - $13
Soft and spicy with a lightly toasted oak flavor, overlaid with sherry-sweet nuttiness mixed with ripe apri-cots, a mellow finish with a distinct spiciness and subtle hints of mint.
ABERLOUR, “A’BUNADH”, “THE ORIGIN” - $15
This blend consists of malts less than 10 to 15 years old vatted together. It is full and creamy with layers of flavors that are rich and luxurious, evoking ginger, pralines, faint smoke - powerful.
REGION: NORTHERN HIGHLANDS
GLENMORANGIE: “THE GLEN OF TRANQUILITY”
Historic records show illicit brewing and distilling in this region during the 1600’s, and the same at the Morangie farm in the early 1700’s. The brewery that was on the present site was converted into a legal distillery in 1843. The farm was bought by William Matheson who was unable to raise the capital and was unable to properly develop the distillery. His first stills were second-hand and originally Gin stills (they are also the highest in Scotland). Renovation took place by the new directors, and the new stills installed were modeled on the old ones were heated by internal steam coils rather than by direct firing (which was a pioneering move and to be followed by the industry generally). The company also pioneered the study of wood aging, buying its oak as standing timber in the Ozark Mountains of Missouri.
GLENMORANGIE, 10 YEAR OLD - $13
Delightfully smooth and exquisitely balanced with notes of fruit, honey, flowers, nuts and spices.
GLENMORANGIE, QUINTA RUBY PORT CASK - $15
Envelops the tongue in a warm, smooth coating then moves on to release notes of chocolate, caramel and even a touch of mint
GLENMORANGIE, LA SANTA SHERRY CASK - $15
Full-bodied, even and creamy. This malt has a subdued, sweet flavor at the outset and finishes light and dry. Sherry and nuts produce a pleasant, warm, long lasting after-taste
GLENMORANGIE, NECTAR D’OR, SAUTERNES FINISH - $20
Golden amber in color with hints of vanilla, butterscotch and pepper, substantial weight with subtle to-bacco and lemon on the finish.
GLENMORANGIE, 18 YEAR OLD - $25
REGION: SPEYSIDE
GLENLIVET: “VALLEY OF THE RIVER LIVET”
The original distillery founded by George Smith in 1824 is the only distillery allowed to call itself “The Glenlivet”. The pres-ent distillery was built in 1858. Like most of his neighbors, Mr. Smith was involved in illegal production and smuggling. Seizing the opportunity to become a legal distiller, he became the first in Speyside to take out a license. This became an issue with his neighbors as they were still committed smugglers and considered him a turncoat: George Smith wrote in his journal, “The outlook was an ugly one. I was warned that they meant to burn the distillery to the ground, and me in the heart of it. The Laird Aberlour presented me with a pair of hair-trigger pistols worth ten guineas, and they were never out of my belt for years...” Captain William Grant the officer in charge in command in guarding the distillery courted and married George Smith’s daughter.
THE GLENLIVET, 12 YEAR OLD - $8
Light to medium, some firmness, flowers and peaches, sweet malty balance with a long warm finish
THE GLENLIVET, NADURRA - $17
Crisp & fresh, mouth coating with an oily feel followed by a fizzy sensation
THE GLENLIVET, 21 YEAR OLD, ARCHIVE - $35
Medium body yet soft, sherry sweetness, barley, dried flowers, intense finish with more sherry notes
THE GLENLIVET, 25 YEAR OLD, XXV - $75
Silky, caressing, sweet at the start then releasing a full bunch of spices including ginger and cinnamon. The spicy screen then opens onto exotic fruit - well balanced with a dry, long finish.
MACALLAN: “FILLANS PLAIN”
Macallan has been made on the site on a small hill overlooking the Spey since the late 1700’s. A farmer first made whiskey on that hillside using his own barley. The first licensed distillation took place in the earliest days of legalized production in 1824. Having changed hands several times, it was bought by a local merchant, Roderick Kemp (who also owned Talisker) in 1892. The descendants of his two daughters formed the largest group of shareholders until it was sold in 1994. Modernizing and ex-pansion began in the 1950’s and new stills were added. Known for using Spanish grown oak casks that have been used for 1 to 2 seasons aging sherry, Macallan imports them as complete casks, not wanting to lose any of the sherry character in the barrels.
MACALLAN, 12 YEAR OLD - $10.50
Full and smooth, honey, flowers, currant and raisin notes, round and elegant finish
MACALLAN, 18 YEAR OLD - $40
Light amber in colour, the nose is heady, exotic and floral with a hint of jasmine, tropical fruit and peat. Soft and rich on the palate with slight hints of citrus, spice and smoke it has a long lingering finish with a hint of orange zest.
MACALLAN, 25 YEAR OLD - $150
Bright amber in colour, with a rich nose and robust aroma showing hints of peaches, blood orange and wood-spice. Rich palate, coconut and vanilla flavours, hints of sultanas, lemon and peat. Lingering finish, slightly spicy with sherried orange.
MACALLAN, FINE OAK 30 YEAR OLD - $180
This legendary Single Malt is Triple Cask matured for a *minimum of 30 years in a unique, complex combination of Exceptional Oak Casks; Spanish oak casks seasoned with sherry, American oak casks sea-soned with sherry and American oak casks seasea-soned with bourbon. This delivers an extraordinarily smooth, delicate yet complex Single Malt.
REGION: SPEYSIDE (ROTHES)
THE GLENROTHES (ROTHES, NAM E OF THE EARLS WHO OWNED THE LAND)
Started in 1878, the year in which the city bank collapsed, almost had severe consequences as the distillery had borrowed heavily to finance the venture, it is ranked as superior whisky and blenders buy as much as they can take. A key blend is Famous Grouse and is hard to find as a single malt.
THE GLENROTHES 1988 VINTAGE - $15
Bright lemon, caramelized pineapple and tangerine aromas; honeyed vanilla with a peppering of cinnamon and ginger on the palate. Slightly viscous and heavy in weight.
REGION: HIGHLANDS
DALWHINNIE
Situated high in the Grampian mountains, near the geographical centre of Scotland, Dalwhinnie has for centuries been a meeting place, principally for the cattle drovers travelling down from the North, or over from Kintail, Skye and the Hebrides, to the main markets at Crieff and Falkirk in the south. It is probable that there was, at that time, an illicit still at Dalwhinnie, to meet the drover’s needs, as the journey was long and arduous, and required frequent resting periods.
DALWHINNIE, 15 YEAR OLD - $18
Strikingly clean flavors. Salt and malt in the nose. Clear Highland malt character with subtle peatiness. Aromatic. Delicately spicy. Unshakeable grass- and grain-type vegetative associations: cut grass, wheat, fields of grain. Refreshing finish.
REGION: SPEYSIDE (DUFFTOWN)
GLENFIDDICH: “THE VALLEY OF THE DEER”
The distillery lies on a small river whose name it bears. The name Fiddich indicates the river runs through the valley of the deer (the companies emblem is a stag). It was founded in 1886 by William Grant, in the local town of Dufftown. He learned the art of distilling at the Mortlach Distillery and saved his wages until he had enough to establish his own business. He completed the distillery in 1887.
GLENFIDDICH SOLERA, 12 YEAR OLD - $8
Medium-weight mouth feel, nice layers of oloroso sherry and a touch of sweetness then malt and heather. Finish is buttery nuts, oak, spice, a little pepper
GLENFIDDICH 18 YEAR OLD - $20
Reddish gold in colour with light peat smoke, honey, heather, sherry and pepper aromas. Nice oily feel to the malt with layers of sherry and a touch of sweetness.
GLENFIDDICH GRAN RESERVA 21 YEAR OLD - $40
Very elegant on the nose with grassy notes and other perfumes. It has a well-integrated oak, pear, orange and almond palate which delivers a lot more than expected. Quite refreshing.
GLENFIDDICH, 30 YEAR OLD - $55
REGION: SPEYSIDE (DUFFTOWN) -
cont.
BALVENIE
Nowhere else would you find a distillery that after more than a century still grows its own barley, still malts in its own traditional floor maltings and still employs a team of coopers to tend all the casks and a coppersmith to maintain the stills.
BALVENIE SINGLE BARREL 15 YEAR OLD - $17
The Balvenie Single Barrel is a15 year old single malt which is drawn from a single traditional oak whiskey cask of a single distillation. The Balvenie Malt Master selects only those casks which have the essential characteristics of the Balvenie Single Barrel, particularly honey, vanilla and oaky notes. Each bottling forms a limited edition of no more than 350 hand-numbered bottles – so each bottle is unique and unre-peatable. Fragrant aroma of vanilla, honeyed sweetness, hints of heather and dry oaky notes.
BALVENIE PORTWOOD 21 YEAR OLD - $40
The Balvenie Portwood aged 21 years, a marriage of rare Balvenie, is transferred to port casks, or pipes, which have held fine port wines. Here is it sampled regularly by the Balvenie Malt Master to ensure that just the right amount of character is imparted by the casks, enhancing and developing the single malt whilst preserving its original characteristics. A perfume of fruity and ripe raisin notes, backed by a nutty dryness.
CRAGGANMORE - $12
It is an intense aroma with some pungency and nose (straight) prickle. Whiff of brimstone to start, ac-companied by a singed or charred note. Toffee in the background, Oloroso sherry, some turpentine or pine essence, with cider apples; some sandalwood and indeterminate floral scents. Leather and burnt matches just detectable. A full, sweet start, followed by some astringency and a short bitter finish. Some herbal flavours and dry sherry.
REGION: WESTERN HIGHLANDS
OBAN: “LITTLE BAY”
Oban was founded in 1794 by the Stevenson Brothers, making it one of the oldest distilleries in Scotland and pre-dates the town which grew up around the distillery. The first license was in 1797 but expired despite being one of the best equipped in the area. It was revived in 1818 and run by the brothers until the 1850’s. During a renovation by the new owner Walter Higgins, rock that was being blasted from the cliff, revealed a cave that contained human bones and tools that dated back to the Mesolithic period (4500-3000 BC). Silent from 1931-1937 and from1969-1972 when a new still house was built.
OBAN, 14 YEAR OLD - $10.50
REGION: LOWLANDS, WESTERN LOWLANDS
AUCHENTOSHAN: “CORNER OF THE FIELD”
The distillery was first licensed in 1823 at the foot of the Kilpatrick hills. The distillery has witnessed the great ships of the Clyde, from schooners such as the Cutty Sark, Queen Mary and the Queen Elizabeth II liners on their maiden voyages. It was rebuilt in 1875, bombed in World War II, repaired in 1949, re-equipped in 1974, and refurbished in the late 1980s. One of a few remaining Lowland single malts and unique in being created by “triple distillation” which makes for a lighter distillate and helps the spirit mature more quickly.
AUCHENTOSHAN, 12 YEAR OLD - $15
Light and fresh, floral, green apples and a hint of lime, soft blackcurrant, with a touch of aniseed and malty sweetness, short with a fresh finish
REGION: LOWLANDS, EASTERN LOWLANDS
GLENKINCHIE
Whisky production began here as a part time operation on a farm owned by the Rate Brothers. In 1825, the distillery was called Milton and the name changed to Glenkinchie in 1837. The next owner of the property did not distill whisky and the buildings became a sawmill. Whisky production began again in 1881 and the distillery was rebuilt in the 1890’s. There is a single pair of stills with sighting windows to check, if needed, what stage the boiling has reached.
GLENKINCHIE, 10 YEAR OLD - $13
Light sparkling amber in the glass with a buttery sweet nose. Light bodied with clean grains at the begin-ning with solid oak balancing out in the warm finish that has a subtle smoky maltiness.
GLENKINCHIE, 12 YEAR OLD - $15
Light and round, lemon grass, aromatic, melons, cinnamon, spicy, fragrant oaky finish
REGION: CAMPBELTOWN (ARGYLL)
SPRINGBANK
Established and built around 1828 by the Mitchell family who were direct descendants of smugglers who originally made illicit whisky on the same spot. Ledgers show that Archibal Mitchell had a still but never recorded or received a license. The depression and loss of reputation of the whisky in the 1920’s caused it to close in 1926 for seven years. The process of traditional produc-tion methods is carried on here with the barley malted with peat cut by distillery workers and dried on a kilning floor. All of the mature whisky is bottled here as well. The use of three stills and the way they are used causes some debate about whether the spirit is or isn’t triple-distilled. In reality, only a portion of the spirit is distilled three times and enhances the mellowness of the spirit.
SPRINGBANK, 10 YEAR OLD (FINISHED 3 YEARS IN RUM CASK) - $18
Light and smooth, toffee, mint, spice, citrus notes, warm, smoky, amazingly long
SPRINGBANK, 15 YEAR OLD - $24
REGION: ISLE OF SKYE
TALISKER: “SLOPING ROCK”
After a number of starts on other sites, the distillery was established in 1831. It is the only distillery on the Isle of Skye and takes its name from Talisker House, which is located some miles away. It was partially rebuilt in 1960 after a fire, but has retained its traditional cooling coils, called “worm-tubs”, which contribute to a fuller flavor. A unique feature are the stills, which have a kink in them (like an inverted “U”) and as a result only a small amount of vapor passes over to be condensed, the remainder returns to be re-distilled
TALISKER, 10 YEAR OLD - $10.50
Full, pungent nose, malty-sweet, toasty, big pepper flavors, lingering peat, huge long finish.
REGION: ISLAY, SOUTH SHORE
ARDBEG: “SMALL HEIGHT”
It was said that the distillery, located on the South coast of Islay, was once the hideout of a gang of smugglers. The MacDougall family, who were here from the year 1798, started the distillery in 1815 and was producing 500 gallons of whisky a year in 1835. Ardbeg produces a pungent style of whisky due to the fact that there are no fans in the famous pagoda malting house which traps the peat smoke permeating throughout the warehouse.
ARDBEG, 10 YEAR OLD - $13
Medium body, full and firm, smoky, briny, grains, big, light dryness, iodine on finish
ARDBEG, UIGEDAIL 108 PROOF - $20
The nose is clearly marked by peat smoke and some citrus fruit hints on the background with a touch of spice. In the mouth, a nice mix of peat, malt and citrus fruit, with a touch of bitterness. A pleasant finish, lingering and warm, which prolongs the happiness this whisky gives.
REGION: ISLAY, LOCH INDAAL
BOWMORE: “BIG HUT”
Situated on the shores of Loch Indaal, in the center of the lovely town of Bowmore, which means “Great Reef “or “Sea Rock”, the distillery founded in 1779 by John Simpson, is the oldest legal distillery on Islay. The company has its own maltings where the peat is crumbled to create more smoke than heat. The malt is peated a shorter time than that used for the more intense Islay whiskies. About 30% of the whisky is aged in sherry. The waste heat coming from the distillery is used to heat the village swim-ming pool which is located next door.
BOWMORE, 12 YEAR OLD - $13
A medium style, salty, seaweed on the nose, spicy, sherry notes, heather, complex, long finish
BOWMORE, 15 YEAR OLD - $20
Treacled gold in color the nose is warming, rich and complex. An initial whiff of peat smoke, but more subdued than the 12 year sibling. The palate is buttery and warm with tart fruit on the verge of being over-ripe - overall very complex for an Islay.
BOWMORE, 25 YEAR OLD - $55
A deep rich mahogany in colour there is an intense sherry and stewed fruits with a trace of Bowmore smo-kiness in the nose. After twenty five years, delicious toffee and hazelnut have mellowed together with just a hint of sweet peat smoke. The finish is mellow, gentle and incredibly complex. Savour every drop.
LAGAVULIN: “THE HOLLOW WHERE THE MILL IS”
Tracing it roots back to 1816, it is the classic Islay malt and has risen from being little known to stardom. It is reputed that there were many an illicit distillery on this bay in the 1700’s. By the 1830’s there were only two remaining distilleries in the bay and these fell into the fold in 1837 to form Lagavulin under the ownership of the Graham Brothers and partner James Logan Mackie. It contributes malt whisky to the White Horse Blend and is rationed to some markets due to availability.
LAGAVULIN, 16 YEAR OLD - $18
Full and powerful, dry, light sherry notes, medicinal, salty notes, tea flavor, gigantic amazing finish
REGION: ORKNEY ISLANDS
HIGHLAND PARK
The most northerly distillery in Scotland was founded in 1798. Production there was illegal until it was licensed in 1825. Some experts believe that the water used at the distillery falls as rain on the mainland and seeps under the sea and rises from Walliwal stone. It has its own floor maltings and the peat is dug locally. James Grant, whose father was the manager of The Glenlivet became managing partner in 1888 and later became the owner. He relinquished control to Highland Distilleries in 1937.
HIGHLAND PARK, 15 YEAR OLD - $20
Smooth and mellow, light dryness with strong apple and vanilla, with a sweet and long finish
HIGHLAND PARK, 18 YEAR OLD - $30
Excellent balance between smoke and sweet with lingering hints of light vanilla oak and toffee with a peaty finish
HIGHLAND PARK, 25 YEAR OLD - $70
Medium, oaky, nutty toffee, sweet honey, rose petals, peaty balance, and smooth finish
HIGHLAND PARK, 30 YEAR OLD - $100
Natural in colour ranging to dark red golden - Highland Park 30 Year Old merits time and attention. It has spent 30 years maturing so treat it with respect; you’ll discover the characteristic fudge sweetness together with complex aromatic spices and dark chocolate orange. It has a drying finish, leaving a gentle smoky flavour and a mildly salty aftertaste – the result of 30 years ageing in the Orkney sea spray.
For more than 55 years, Col. Blanton devoted his career to fine whiskey, preserving and enhancing the heritage of what today is known as Buffalo Trace Distillery. Born and raised on a nearby farm, Col. Blanton began working at the distillery in 1897 as an office boy when he was only 16. Over the years he worked in every department, and before he was 20, Col. Blanton was ap-pointed superintendent of the distillery. By 1921, he was president of the whiskey plant. Col. Blanton’s experience in all aspects of the distillery proved to be invaluable as he led the company through some of the most trying times of the 20th century. Under Col. Blanton’s guidance, the distillery was one of only four U.S. distilleries (and the only one in Kentucky) to continue making whiskey during Prohibition (1920-1933) with a special government permit. With his leadership, the distillery survived the lean times of the Depression. To compound those economic pressures, the rising waters of the Kentucky River engulfed the distillery during the Great Flood of 1937. Miraculously, after the floodwaters receded, Col. Blanton restored the distillery to normal operations within 24 hours. It was also Col. Blanton’s leadership that kept the distillery operating during World War II when it was required to suspend whiskey making and exclusively produce straight alcohol for military purposes. Undaunted, Col. Blanton emerged from these trials and challenges, distillery in tact and operating and proceeded to develop world-class bourbons whose labels were called for around the world, including “Old Quaker,” “Cream of Kentucky,” and “Buffalo Springs.”. A bourbon traditionalist at heart, he occasionally produced and bottled a single barrel bourbon, much the same way as Kentucky’s earli-est bourbon pioneers. Col. Blanton held these special bottles in reserve for himself and for sharing with a few select friends. In 1984, the world’s first single barrel bourbon to be marketed commercially was released under the label, “Blanton’s Single Barrel Bourbon.”, named in honor of Col. Albert B. Blanton.
BLANTON’S - $13
Moderately full-body, notes of flowers, sweet herbs, peach, smoke with a soft smooth texture. Lovely fra-grances are married with fruit and light spice. Complex, lingering finish, very elegant and refined.
BLANTON’S
The legend begins in New Orleans, where the Bulleit family emigrated from France in the 1700’s. Around 1830, Augustus Bulleit moved from New Orleans to Louisville Kentucky. As a tavern keeper in Louisville, he began producing small batches of bourbon. After experimenting with several different recipes, he found one that consistently met his expectations and the inspira-tion for Bulleit was born. During the migrainspira-tion to the west, his bourbon was sold throughout Kentucky and Indiana, gaining a reputation as a bourbon of choice for hardy adventurers- the Frontiersmen. In 1860, while transporting barrels of his bourbon from Kentucky back to his hometown of New Orleans, Agustus Bulleit died as did his bourbon. After more than a century later the family returned to bourbon making. In 1987, Tom Bulleit revived their distilling enterprise using the original recipe of his great-great grandfather. It is produced with a high rye content and other proprietary grains and yeasts. Rare among bourbon producers, they have their own grain division, which acquires distiller’s grade grain grown to their own specifications. The high rye content creates the dry clean flavor.
BULLEIT BOURBON - $9
Nicely balanced, char-grilled buttery corn notes, hint of dark chocolate, cocoa powder and creamy mocha flavors.
The brand is named for Rev. Elijah Craig, the man who discovered the method of making true Kentucky Bourbon when he stored his wares in barrels that had been charred by fire. Elijah Craig 18-year old Single Barrel Bourbon, the oldest Single Barrel Bourbon available in the world, is bottled solely from one barrel hand-selected by Master Distiller Parker Beam.
ELIJAH CRAIG 12 YEAR OLD - $8
Perfume and clover honey on the nose, spicy, butterscotch, rich structure with well integrated elements, a high alcohol feel. Best served neat.
ELIJAH CRAIG SINGLE BARREL 18 YEAR OLD - $10
Medium-body, caramel, nuts, touch of sweetness, maple, minerals, lush texture, hints of smoke, grainy, with a tight sensation on the palate. It opens up nicely with a complex range of flavors with good aromatics and an assertive finish.
ELIJAH CRAIG
1792 Ridgemont Reserve is a Kentucky Straight Bourbon Whiskey produced by the Barton Brands Distillery in Bardstown, Ken-tucky. The brand and distillery are owned by the Sazerac Company. It is aged for 8 years and is 93.7 proof (46.85% content of alcohol). The name of the bourbon is a reference to the year Kentucky became a state. 1792 is the Official Toasting Bourbon of the Kentucky Bourbon Festival.
1792 RIDGEMONT RESERVE - $8
Delicate custard-cream and apple nuances, big oaky finish that kicks in at the end with liquorice and cof-fee. Huge rye taste that creates a lot of spice and zing.
RIDGEMONT RESERVE
Wild Turkey’s history can be traced back to 1869, when the Ripy family opened their distillery, on what has come to be known as “Wild Turkey Hill”. Its famous name originated from a group of friends’ annual Wild Turkey hunting trip in 1940, when Ripy distillery executive Thomas McCarthy brought along some of his company’s wares. His hunting buddies enjoyed it so much, that the following year they asked him to bring more of that “Wild Turkey” bourbon, and the rest is history. With a distinct rye-heavy mashbill aged for 8 years, Wild Turkey 101 is unique bourbon with an easily recognizable taste. Its low price belies the quality of what you will find in the bottle. Contrary to popular belief, its name is not a nod to its educational value for those unfamiliar with Wild Turkey, but rather a reference to its alcohol content. At 101 proof (50.5% alcohol by volume), the “Dirty Bird” is one of the bolder mass-market bourbons you’ll find. Despite a trend toward lower proof whiskeys in the ’70s and ’80s, the Wild Turkey folks did not compromise on their flagship bourbon (instead, they released an 80-proof red-headed step-child version).
WILD TURKEY, 8 YEAR OLD - $8
A moderately full-body, notes of maple, dried peach, honey and walnuts.
Pungent and fiery on the palate, intense, with undertones of tart, ripe fruit, deep nutty finish.
WILD TURKEY RYE - $8
Molasses, herbs on the nose, spicy rye, honey, powerful mouth-feel, vanilla, black cherries, very distinct, long balanced finish.
WILD TURKEY RUSSELL’S RESERVE, 10 YEAR OLD - $10
Created by the Master Distiller Jimmy Russell this is deep amber in color with a nose rich in vanilla, oak, toffee and a touch of old leather. The body is huge and a the palate very spicy with notes of chili peppers, tamarind, almonds and cumin.
It began when Paul Jones, Jr., the founder of Four Roses Bourbon, became smitten by the beauty of a southern belle. It is said that he sent a proposal to her, and she replied that if her answer were “Yes,” she would wear a corsage of roses on her gown to the upcoming grand ball. Paul Jones waited for her answer excitedly on that night of the grand ball…when she arrived in her beauti-ful gown she wore a corsage of four red roses. He later named his Bourbon “Four Roses” as a symbol of his devout passion for the lovely belle, a passion he thereafter transferred to making his beloved Four Roses Bourbon. Paul Jr’s passion for his Bourbon exists today in the hearts of the Master Distiller and all Four Roses employees. Product quality is always the first concern, as you can see from the careful selection of grains, unique to the mashbill, to the careful nurturing and preservation of the multiple yeast strains, which give every Four Roses Bourbon its unique character and rich, fruity flavors. The gentle maturation of each barrel in one-of-a-kind single story rack warehouses is a Four Roses innovation that allows the Bourbon to age gently inside the barrels in uniform fashion while remaining undisturbed throughout the years.
FOUR ROSES YELLOW LABEL - $8
The nose is fruity, floral, gentle spice and honey. On the palate its crisp, yet soft & smooth, fresh fruit, hints of pear & apple. The finish is soft & smooth.
FOUR ROSES SINGLE BARREL - $11
On the nose you’ll find fruit, spice, floral, cocoa, maple syrup, and moderately woody. The palate has hints of ripe plum & cherries, robust, it’s full bodied, yet mellow. It finishes smooth & delicately long.
FOUR ROSES SMALL BATCH -$10
The nose has rich spice, mellow fruit, and hints of sweet oak & caramel.
The taste on the palate is creamy; mellow, with ripened red berries, rich, spicy, moderately sweet. The finish is soft, smooth & pleasantly long.
FOUR ROSES
As the mighty buffalo thundered across the land, they carved paths in the wilderness and a destiny for our ancestors. These paths, known as traces, were soon marked with the footprints of adventurers, explorers and pioneers as they made their journey to the west. One such trace, called the Great Buffalo Trace, led to the rugged banks of what is now called the Kentucky River. It was here in Franklin County, just a short distance from Kentucky’s state capitol of today that millions of buffalo found passage across the river in their move toward the Great Plains. The migration of these herds left a rough wide clearing that would become a gateway to a new frontier that invited renowned explorers and pioneers, such as George Rogers Clark and legendary Daniel Boone, and countless settlers who pushed America westward more than 220 years ago.
The McAfee brothers made the first survey of the crossing site and the surrounding area in 1773. A settlement came into existence at the crossing in 1775, when brothers Hancock and Willis Lee established their camp with a small company of men. The group fought for survival in the unforgiving conditions of a fierce wilderness, but by 1789 the area held a thriving population. The tradition of fine bourbon making has been a part of this site’s heritage for more than two centuries. In fact, there has been a working distillery on the grounds since 1787. The first modern distillery was built on this site in 1857 and was the first to incor-porate the use of steam power–a major advance in producing high quality bourbon. The distillery was later purchased by E.H. Taylor, Jr., one of Kentucky’s original Bourbon aristocrats. Astute and innovative, Taylor brought advancements to the facility as well as to the entire whiskey industry. By 1886, the distillery had introduced the nation’s first climate-controlled warehousing for aging whiskey and had earned a worldwide reputation for producing America’s finest bourbons.
BUFFALO TRACE BOURBON - $8
A moderately full-body, notes of maple, dried peach, honey and walnuts. Pungent and fiery on the palate, intense, with undertones of tart, ripe fruit, deep nutty finish.
From the famed Stitzel Weller Distillery in Lawrenceburg (mothballed in 1991) the Whiskey being bottled today is a culmination of decades of intense family heritage and profound distilling practices. In 1800 Daniel Weller opens and manages the founding distillery in Nelson County. He died in 1807. With many wars and family leaving for battle the distillery was left to sit and wait to be reinstated and re fired. For years now the Whiskeys from the distillery have been labeled under the WL WELLER label, some Whisky’s produced at Buffalo Trace and Bernheim have found their way to have the same lineage as the Whiskeys from Stitzel Weller house.
JEFFERSON’S BOURBON - $13
Copper color. Buttery praline, nutshell, delicate spice and mashed golden raisin aromas follow through on a soft, silky entry to a dryish medium body with honeyed grain and pepper notes. Finishes with a gingery, mineral accented finish. A nice, even sipper.
JEFFERSON’S AMERICAN DISTILLERY
Knob Creek started like most good things start, with a glass or two of bourbon. Booker Noe, late master distiller emeritus, started to wonder “What would happen if we made a bunch of special bourbons, in small batches, and made each one exceptionally different?” Not wanting to make “just another bourbon,” Booker started to think about what differences he could put into the crafting. Eventually he landed on several truths. Pre-Prohibition whiskies were made the way whiskey was always meant to be. They were strong and rich in flavor. They were made in extremely small batches. They were made with care and patience. This was exactly what Booker wanted to capture.
KNOB CREEK 9 YEAR OLD - $8
The color is a mixture of copper and medium amber. There is an aroma of toasted nuts, grain, and oak. The taste is rich, sweet, and woody. It’s a full bodied Whiskey that is almost fruity.
The finish is long, rich, and almost glowing.
KNOB CREEK
The eponymous Basil Hayden’s Bourbon dates back to 1796, when Master Distiller Bail Hayden Sr. created a recipe unlike any other. He used a traditional corn base, but mixed in small grains into his mash to capture the spicy flavor of the rye and compli-ment the sweet smoothness of the corn. More than 200 years later, Basil Hayden’s is a singular Bourbon that bridges the flavor of Rye Whiskies and small batch Bourbons together.
BASIL HAYDEN’S 8 YEAR OLD - $15
The color is a golden amber, with aromas of tea, spices, and a hint of peppermint. The taste is spicy with pepper, honey, and a gentle bite. The finish is dry, clean, but brief.
Named after Baker Beam, grand nephew of the legendary Jim Beam, Baker’s Bourbon is seven years old, and is hand bottled at 107 proof, embracing over six generations of distilling experience. Baker’s Bourbon utilizes a special strain of “jug yeast” that has been in the family for nearly sixty years. This time tested yeast provides Baker’s with silky smooth texture and consistent taste from batch to batch.
BAKER’S - $12
With colors of warm amber, tawny, and nut brown. The aroma has scents of fruit, vanilla, and caramel. The taste is rich with toasted nuts, fruit, vanilla, and silky texture. The finish is sweet and smooth.
BAKER’S
Distilling on the site began in 1797 and the distillery building itself was erected in 1838, making it the oldest of the nine bourbon distilleries in current operation in Kentucky. Originally established by Elijah Pepper, the distillery was passed on to his son and was known as the Oscar Pepper Distillery when Dr. James Crow worked there in the mid-19th century. During this time Dr. Crow went about a series of activities that improved and codified the understanding of, and quality of, key bourbon-making processes such as sour-mash fermentation, pot still distillation and barrel maturation. Ultimately, the Pepper family sold the property to Leopold Labrot and James Graham in 1878, who owned and operated it (except during Prohibition) until 1941 when it was sold to the Brown-Forman Corporation.
WOODFORDS RESERVE - $8
The nose is quite woody and has light notes charcoal and dark chocolate. On the palate, it is smooth with subtle spice. It has a delicate woody sweetness, but not quite as potent as the nose. The finish is long and dry with a flowery twist. A hint of wood still lingers.
WOODFORDS RESERVE MASTER COLLECTION - $25
The nose is quite woody and has light notes charcoal and dark chocolate. On the palate, it is smooth with subtle spice. It has a delicate woody sweetness, but not quite as potent as the nose. The finish is long and dry with a flowery twist. A hint of wood still lingers.
WOODFORD
Eagle Rare was originally a 101-proof ten-year old Kentucky straight bourbon whiskey (not single-barrel) from Seagram cre-ated by master distiller Charles L. Beam. Introduced in 1975, Eagle Rare was among the last new bourbon brands introduced prior to current era of ‘small-batch bourbons’.
EAGLE RARE SINGLE BARREL, 17 YEAR OLD - $17
Deep red/gold in color with light charcoal, toffee and some spiciness on the palate. A wonderful, delicate expression of a bourbon.
Maker’s Mark is a small batch bourbon whiskey that is distilled in Loretto, Kentucky by Beam Inc.. It is sold in distinctively squarish bottles, which are sealed with red wax. Production of Maker’s Mark started in 1954, after its originator, T. William “Bill” Samuels Sr., purchased the distillery known as “Burks’ Distillery” in Loretto, Kentucky for $35,000. The first bottle of Maker’s Mark was bottled in 1958 and featured the brand’s distinctive dipped red wax seal. Maker’s Mark holds a U.S. trade-mark (serial number 73526578) on the wax seal of their bottles.
MAKERS MARK - $8
A subtle, complex, clean nose, with vanilla and spice, a delicate floral note of roses, plus lime and cocoa beans. Medium in body, Maker’s Mark offers a palate of fresh fruit, spices, eucalyptus and ginger cake. The finish features more spices, fresh oak with a hint of smoke, and a final flash of peach cheesecake. A delicate and circumspect Bourbon compared to some of its more redneck cousins
MAKERS MARK 46 - $11
More yellow brown / amber in color than Maker’s Mark, Maker’s 46 looks different in the glass. The nose is infinitely more complex with notes of butterscotch, vanilla bean, baked apple, bran cereal and huge maple syrup. The entry is very smooth with a fantastic mouth feel. The taste is huge cinnamon with confectioner’s sugar, bran cereal, maple and undertones of caramel, cardboard, and sweet oak. The finish is longer and much sweeter than Maker’s Mark and cleans up leaving your mouth very cool.
MAKERS MARK
WhistlePig “100/100” is a 100 proof, 100 percent rye whiskey, aged for at least ten years in new American oak barrels. It was released in the summer of 2010 to great critical acclaim, receiving numerous distinctions such as the “highest ever” designation from Wine Enthusiast Magazine and “highest recommendation” from the Spirits Journal. These extraordinary honors “humble and set a high bar” for Master Distiller Dave Pickerell who spent over a year on an exhaustive search of North America for the best rye whiskey in the world. Dave feels that “100/100” embodies the perfect combination of proof, purity, and age -- hit-ting what he calls “the sweet spot” in all three categories. WhistlePig Straight Rye Whiskey is hand bottled at the WhistlePig Farm Distillery in Shoreham, Vermont and is available in a limited quantity.
WHISTLEPIG STRAIGHT RYE, 10 YEAR OLD - $8
Lots of toffee in the nose, rich round bourbony character, with sherry notes and chocolate.
Palate offers deep toffee, dried fruits and sherry again. Medium-sweet - rich but not overwhelming. Finish is really long and satisfying. Gets better and better the more time you spend with it,
stays very drinkable and very flavorful.
In 1857, a distillery was founded in Waterloo, Ontario. Joseph E. Seagram becam a partner in 1869 and sole owner in 1883, and the company became known as Joseph E. Seagram & Sons. Many decades later, Samuel Bronfman founded Distillers Cor-poration Limited, in Montreal, which enjoyed substantial growth in the 1920s, in part due to Prohibition in the United States. In 1928, a few years after the death of Joseph E. Seagram (1919), the Distillers Corporation acquired Joseph E. Seagram & Sons, and took over the Seagram name. The company was well prepared for the end of Prohibition in 1933 with an ample stock of aged whiskeys ready to sell to the newly opened American market, and it prospered accordingly. Thus despite its earlier Water-loo history, the Seagram name is most closely associated with the Bronfman family. However, it is not correct to say, as is often done, that Samuel Bronfman founded Seagram, since the Seagram name itself pre-dated the company he founded.
SEAGRAM’S CROWN ROYAL - $6.75
The aroma is soft, sweet, and toffeeish, and is rounded. The palate is oily, a bit drier and fudge-like. The finish has slight rye dryness, rounded out with a touch of bourbon.
SEAGRAM’S CROWN RESERVE - $19
On the nose there are “minty” rye notes. The palate is firm but smooth with a flavour of milk chocolate. The finish is more complex and lively than its younger brother.
SEAGRAM’S
After the “Man with no name” leaves Canada and explores the distilleries of Scotland, and Bourbon County, he comes back to Canada and produces what is known as the finest Whisky produced in its time. At the time of prohibition the distilleries in Canada were working overtime to support the southern nation that was currently dry. Canadian Club found itself sourcing Whisky for smugglers to travel across great lakes and run through Chicago. One of the largest customers to the Canadian Club label was Al Capone. Running large amounts of Whisky through the city of Chicago was the new gateway for Canadian Club to make its way into the Americas. Once the end of prohibition ended, the American Distillers attempted to eradicate the Whisky by having a law passed stating that the word “Canadian” must be placed on each bottle. By doing this, they hoped Americans would assume rather drink a product from America rather than Canada. However it was too late, Canadian Club had found its way into the hearts of Americans, thus the legend lives on.
CANADIAN CLUB 6 YEAR OLD - $7
The nose is sweet and sugary with cane syrup with a hint of liquorice and barley sugar. The sweetness reminds more of a liqueur than a whisky. The palate is sweet with a strong “Demerara” flavour. Is this a Rum in disguise? The finish is bittersweet, not holding long but leaves an astringent aftertaste.
