The Okinawa Japanese islands slinks down south from Japan toward Thailand. It’s a hot climate, and the home of Awamori, a traditional distilled rice spirit unique to the region. Awamori is thought to be the predecessor to Shochu, a more popular fermented and distilled product made in many parts of Japan.
The Irishman is produced by Walsh Whiskey, the same group that’s behind Writers’ Tears. The Founder’s Reserve Caribbean Cask Finish is a terrific addition to the line-up. From their website:
The Irishman Founder’s Reserve – Caribbean Cask Finish is the second expression in The Irishman Founder’s Reserve Cask Series. It is a limited edition finished in rum casks from the tiny tropical Caribbean island of Saint Lucia. A super-premium whiskey, it is a rare vatting of Single Pot Still and Single Malt whiskeys finished for 6 months in Chairman’s Reserve Rum casks. The release is limited to just 12 casks with 380 bottles per cask. Each bottle is individually numbered and signed by Bernard Walsh.
The brand of Writers’ Tears is affectionally enjoyed by writers, partially because of the name, and also partially because the whisky is just gentle enough to sip without distracting the writer from the task-at-hand. When writing The Whisky Cabinet I went through a few bottles of Writers’ Tears. Back then there was only one type of whisky, but today the brand has expanded, and this is a look at their sherry barrel matured whisky, Red Head.
Barrell Bourbon isn’t a distillery. They’re a bottler that purchases barrels from distilleries selling barrels. Because Barrell Bourbon gets to sample the barrels they purchase, and distilleries often sell barrels that don’t meet with their standard taste profile (which doesn’t make them bad, just not right for that distillery), this gives Barrell Bourbon the freedom to release interesting flavor profiles.
Bunnahabhain Distillery continues to produce some of my favourite single malt scotches. The regular Bunnahabhain single malt range is focused on European oak, and contains no obvious peat notes. Occasionally, though, Senior Blender Dr. Kristie McCallum sneaks out a peated single malt! They’re terrific.
The Gooderham & Worts brand is the most exciting brand owned by Corby’s, the company behind J.P. Wiser’s, Lot No. 40, and many other brands coming out of Hiram-Walker Distillery in Windsor. It’s getting the reputation of being a blender’s playhouse, and the blender with all the great barrels is Dr. Don Livermore. Winner of the 2019 Master Blender of the year, Dr. Don Livermore was tasked with choosing eleven barrels to blend for this year’s special release.
Canadian Club 41 Year Old is undoubtably the most celebrated whisky of the 2018 season. It’s also readily (as of this posting) available at the LCBO. This is, at least in part, a controversial whisky in price-point, the way it’s made, and value. Where you fall on this will largely depend on your philosophy as a consumer. Either way, this is a terrific compliment to last year’s 40 year old release.
Some years ago, Jamie and I went to a whisky festival in Toronto where all the whisky tasted terrible. It all tasted the same. The conspiracist in me suspected the big name brand bottles were refilled with junk whisky. Later, though, I realized it was because of the glassware. The festival organizers used thick rocks glasses intended for cocktails and whisky on ice, but not for whisky poured neat.
In the summer of 2017, Master Blender Dr. Don Livermore called the Hiram-Walker warehouse manager to ask that the six barrels intended for the that afternoon’s tasting be brought outdoors. This was unusual. Typically, when doing a tour through Hiram-Walker distillery, the much anticipated barrel tasting happens within the warehouse. That summer of August, though, was the day of the eclipse.
Barrel Bourbon seeks out unique barrels of whisky from various sources, batches them, and bottles them when they’re ready to go. Their mantra is “no two batches taste alike.” It’s a good mantra. It’s a fantastic idea. It’s a play on a weakness, since smaller producers buying barrels have a challenge of producing a consistent product.