Aug 17, 2017

Single Cask Nation The English Whisky Co. 9yo...

Single Cask Nation The English Whisky Co. 9yo (61.8%): Today I have one of the latest bottlings of Single Cask Nation on my desk. It is a nine year old English single malt whisky sourced from St. George's Distillery near Thetford in Norfolk. It is distilled in October 2007 and aged exclusively in a first fill Sauternes Barrique which yielded 218 bottles when bottled in April 2017.

Color: Dark amber, chestnut honey...

Nose: Baklava syrup with cinnamon and warm bourbon pecan pie. Struck matches, wet fallen leaves, moist forest floor and white wine vinegar. A little bit too close to the sulphury dark side, almost on the verge of being unpleasant... I will try to let it air for a while and come back later... Definitely better after five minutes. Still sulphury. but more manageable. Dark honey, sage leaves and cooked prunes and raisins. Dried figs and hand moisturizer. Walking by a Nuts 4 Nuts cart on a side walk: Burnt sugar, roasted nuts and frying oil. Adding water helps little more. Chalky now with raw honey, cookie dough and apricot paste. Still getting matchbooks and cheap vinegar, but...

Palate: Honey, hard boiled eggs and white wine vinegar. Quite hot obviously at this abv. A few drops of water later: Salted roasted nuts, unripe peaches and Nestle Crunch cereals. Yeasty and tart... Lambic beer, roasted almond ice cream and red pepper flakes. Didn't see the saltiness coming from the nose but it has a quite salty palate. Not like a sea spray but more like table salt.

Finish: Dry, spicy, tart and long... Vinegar and red pepper.

Overall: Well, honestly I don't remember any whisky I really fell in love coming out of a Sauternes cask and this bottle is not an exception. Yes, I still keep trying to find one because I like Sauternes wines quite a lot and there are many people who are absolutely in love with these whiskies but somehow it never quite works for me. On top of it I also developed a much lower threshold for sulphury whiskies in years. At the end it's not really my cup of tea but it is totally because of personal preferences. More like "It's not you, it's me..." kinda situation. You should definitely give it a try when you have the chance though and I would like to hear other opinions about this bottling. On the other hand I don't think that I will have a problem to sip this whisky once in a while but it sure will take a longer time then usual to kill it.

Price: $105

Aug 11, 2017

Do Good Distillery California Bourbon...

We lost Jim Harrelson this week... He was the head distiller, operations manager and the head of product development of Do Good Distillery. He was a generous, passionate, innovative and idealistic professional who was loved and respected in his community. Here is one for his memory: California Bourbon from Do Good Distillery...

Do Good Distillery California Bourbon (45.55%): California Bourbon is distilled from the crops of State of California only and labeled with Jim's favorite blue and yellow colors to echo the old California license plates he recalled from his childhood... It is a wheated bourbon distilled from a corn, red wheat and malted barley mash bill and aged for two years in barrels. The label indicates the batch number as #3 and the bottle number as #190.

Color: Medium amber, dark copper.

Nose: Spearmint leaves and vegetable broth. Stewed root vegetables, dandelion greens and bitter greens. Steamed asparagus, sourdough bread and fresh dill. A green, vegetal and tart nose which I didn't expect from a wheated bourbon at all but I am really digging it... A few drops of water improves the nose even more. Chalky and dusty now and less intense in terms of tartness: Clay soil, dried parsley and dill pickles.

Palate: Here is the sweetness... Brioche bread, vanilla ice cream and green malt. Fresh mint, dried apricots and toasted new oak. It still carries those wonderful green and tart notes I very much liked on the nose but more subtle and integrated with all the sweet notes the palate added. Ground ginger and Golden Oreos. Adding water didn't work quite that well on the palate like it did on the nose though. I lost the layering, a little flat now... I might pass the water business next time I sip it.

Finish: Medium with some green banana peppers, malt and oak staves.

Overall: This is a surprisingly good bourbon... It is way more balanced and mature than anybody would expect from a young craft distillery which is not even four years old... I loved the herbal and vegetal qualities and the tartness overall. Perfect to sip neat and would also work great with Manhattans or with any other whisky cocktail. Cannot wait to pop open and taste its sister expression the Nighthawk Bourbon next.

Now it's time to raise a glass to Jim Harrelson... He always loved the Ben Franklin quote saying "Do well by doing good..." and he did nothing but good in this world...

Price: $43


Jim Harrelson // July 2017

Aug 5, 2017

Visiting Do Good Distillery visit and Beechwood Smoked Whisky...

Do Good Distillery // July 2017

I still have no idea how we ended up climbing over the barrels with a valinch (or "the thief" as it is called in Do Good Distillery) in our hands pulling samples from the casks not even twenty minutes after we met Jim Harrelson but it happened... The whole visit was unbelievably fun, very spontaneous and casual but incredibly educational and informative at the same time... Ok, let me rewind the timeline a bit here: I first met Andrew Bennett, Do Good Distillery's sales manager and brand ambassador last year at Whisky Live Los Angeles. After sampling the entire line-up and chatting for a while he invited me to visit the distillery and to see the operation firsthand which I happily accepted. But unfortunately it took way longer than I thought to hop in our car and drive up to Modesto, CA. Nonetheless, almost nine months after this conversation this July we finally made it up there to meet Jim Harrelson. We quickly introduced ourselves to each other, shook hands and all of a sudden one of the best distillery visits I have ever had started right there...

Jim Harrelson and "the thief" // July 2017
Jim is coming from a home-brewer background and he is now the head distiller, operations manager and the head of product development in Do Good Distillery. He also is the current president of the California Artisanal Distiller's Guild (CADG). He is a sober minded and passionate individual, he is very idealistic about distilling and cares great deal about the industry and the community.

Like any other craft distillery doing well these days Do Good Distillery is in the middle of an expansion and trying to deal with the growing pains but the future looks pretty bright for them. New climate controlled warehouses located in the same compound are up and running already, they are waiting for the new stills to arrive and to be installed and they have a pretty sizeable inventory aging in barrels. In addition to their current line-up Jim and his team experiment with all kind of spirit types, with alternative cut points and different cask types. The warehouse is full with rye, bourbon and single malt whiskies as well as some sojus distilled from sweet potato, rums, rice whiskies and hopped whiskies aging in barrels. You name it...

Do Good Distillery // July 2017
Because we were very curious about the aging sojus we started from there. And I have to say I was way more impressed than I thought I will be. They definitely need more time in those casks but you can taste the potential. The spirit was sweet, earthy and floral. Another experiment they run in the distillery is aging foreshots and feints. They monitor closely how they age in casks and react with wood in long term. Jim thinks that they might add some interesting layers in his single malt blends if they age for a long time in barrels.

Do Good Distillery // July 2017

But the best was saved for the last: Two single malt whisky casks, one 66 gallon ex-Oloroso hogshead and one 53 gallon ex-bourbon barrel... The samples we pulled out of these two casks left me absolutely speechless. Very different from each other, one peaty, the other one not peaty, fully matured, not overly oaked, textured and almost ready to be bottled. Well, it turned out that it wasn't a simple happy coincidence of course. Jim knew exactly what he was going for. Apparently these two casks belong to a pack of six to eight casks he was keeping an eye on for quiet some time. They are already selected for a limited release planned to be bottled sometime late fall or early winter this year. If the rest of those casks are half as good as these two a hell of a release is waiting for us... Watch the space folks, and watch it closely. You really don't want to miss this one. We did a quick blending experiment with the samples we pulled from those two casks right there on the spot and it was good... Very good... Like I said, it will be something...

line-up in the tasting room // July 2017

After hours when finally we felt like it was the time to get out of there and leave Jim in peace we ended up picking the Nighthawk Bourbon, California Wheat Bourbon and Beechwood Smoked Whisky. Today I will start to write down the tasting notes for Beechwood Smoked Whisky and the other two will follow soon again here on tire-bouchon.

Do Good Distillery Beechwood Smoked Whisky (45.55%): This is one of the single malt whiskies from Do Good Distillery's current line-up. It is distilled from 100% beechwood smoked malted barley. It is aged for 18 months in new American Oak Barrels and my bottle indicates batch no. 4 and bottle no. 382 on its label.

Color: Solid medium amber, orange blossom honey.

Nose: It is a little pungent in the beginning. I'll put it aside to air for a while.... It is much better after a couple of minutes. Peach jam right after been cooked and left on the counter to cool down. Walking into a Chinese herbal medicine store, birch beer, ginseng roots and burnt soft wood. Roasted pine nuts and overripe Gala apples. Apple vinegar and chewable vitamin C tablets. A few tiny drops of water makes it more sour but also less woody... I like it better. Rice vinegar, actually more like vinegar based barbecue sauce and burnt chicken skin.

Palate: Barrel aged maple syrup, ground cloves and pine sap gum. Nice texture with sweet and tart notes at the same time: crystallized ginger and dried fruits: mango, plantains and apricots. Burnt soft wood, spruce logs and rosemary stalks. Again just a few drops of water help a lot to suppress the woody notes. Sweet and sour barbecue sauce and malt vinegar. 

Finish: Medium long with toasted wood, dry clay soil and almond skins. Sweet and sour barbecue sauce is still there and lingers longer than anything else.

Overall: Pretty fascinating to see how beechwood smoke works different than peat smoke on the grain. It adds that very distinctive sweet and sour barbecued meat character rather than the earthy campfire smoke. It might be the power of suggestion or maybe that's how our brain is wired but all I could think of throughout the whole tasting was a smoking barbecue pit. It definitely adds the American touch to the idea of smoking the grain. I only had a little trouble with the aggressive oak influence but like I mentioned above adding a little water helps with that. At the end it is not a whisky to replace your everyday bottle but I cannot wait to pour myself a hefty pour when I spend time in front of the barbecue next time. Nighthawk and California Wheat will be the next ones from Do Good Distillery on my desk very soon.

Price: $53