This is my favorite of the Swilled Dog whiskies I tried. Yes I do like a good finished bourbon. This cask strength finished bourbon is excellent. It reminded me of a cherry pie with a dab of vanilla bean ice cream and some moonshine cherries. The bourbon is sourced and finished in Oloroso sherry casks that Swilled Dog sourced from Spain. The bourbon was finished in North Carolina. I enjoyed this immensely.
Peat! This was my takeaway when I first nosed this whiskey. I’m not a fan of peat or whiskies with a lot of malt. My first impression was I am not going to like this. My wife, who is a huge Jameson fan, took one nose and wouldn’t taste it. And while in subsequent nosings a number of days later, the peat smell was not as strong the malt did come through. The interesting thing is the malt came through on the palate only slightly. It was there though and took a way a good bit of the sweetness I get in an Irish Whiskey like Jameson. In addition, the mouthfeel of The Dubliner Irish Whiskey was quite thin to me. I drink Irish Whiskey occasionally but tend to go more for Jameson, Red Breast 12 or Cask Strength or Powers John Lane 12.
Sugary sweet! Forget the wedge of cake after dinner and go with this Irish Whiskey Liqueur. A big taste of vanilla cream cheese icing with a hint of honey and some irish whiskey coming through. Less calories and a little buzz. If you are a fan of after dinner liqueurs, I would definitely put this on your list. It’s great neat, chilled or with a cube. I would say this is a bit sweeter than Irish Mist if I remember it correctly. My wife, Patti, who is a big Irish Mist fan gives The Dubliner Liqueur two thumbs up. Definitely worth checking out if this is up your alley.
Fire Dept. Coffee Vanilla Bean Bourbon Spirit Infused Coffee ReviewView Post
Right up front, I am a big fan of dark roast and typically don’t drink a medium roast. In addition, I am not a huge fan of flavored coffees. At home I brew my coffee with a Techniworm, Mocca Master Drip coffee Maker and use whole beans ground in a Brim Grinder. That is how I tried this Fire Dept Coffee (FDC). While the company suggests using a French Press, I have not found them to work any better than my daily setup. As I said I am not a big fan of flavored coffees, but this coffee was a little different. According to FDC the bourbon is infused into the green coffee beans and then roasted. They also stated that the flavor is also already in the bourbon, so we are talking about a black cherry flavored ‘bourbon” here. The company would not disclose what “bourbon” is used.
This was a pleasant surprise. I have had the opportunity to try a number of KO Distilling whiskies including their Cask Strength Offerings at 120 proof and at least 3 years in age. I found them very hot and a good bit of youth showing through. The Distiller’s Reserve is a different story however. The sample I tried was 52 months. A wheated bourbon that is Non Chill Filtered. I would get a slight hint of youth every now and again but overall, this was a very enjoyable bourbon. Soft and sweet going in with a good bit of spice at the end for a wheated bourbon. I have in my collection a 4-year-old Bottled in Bond wheated bourbon from a craft distillery in Kentucky that many people are raving about and I can say that I liked this KO bourbon a lot more.
It’s Not The Destination But The (#DrinkCurious) JourneyView Post
Now we’re talking! If you have been following my Black Button Bourbon reviews you know that their Signature Four Grain Bourbon and Double Oaked Bourbon didn’t quite do the trick for me at 84 proof. This cask strength version at 110.2 proof has something going for it. Yes, on the nose you still get that young bourbon note, however on the palate the richness of the bourbon starts go come through and has a very nice finish. Still a slight hint of young bourbon but more flavors as well. Note that Black Button bourbons are non-chill filtered.
This bourbon was started as the Black Button Four Grain expression aging in barrels of New York State White Oak, hand charred over open flames. After the first year, the wood was too tight and began to split. The bourbon was re-barreled into new, hand charred American White Oak from Missouri.