Here I am, once again, closing out the year with a bottle of Bain’s whisky. I ended 2022 on the Bain’s 15 yo whisky, my all time favourite, and this year, the last bottle I am opening is the Bains 15 yo Sonically Matured single grain whisky.
Category: Whisky of the Week Page 2 of 75
Whisky of the Week
A blog about whisky and the whisky tasting notes.
As the year speeds to its end, I was going through my bottles to find something different to try. A distinctive bourbon shaped like a pot still immediately caught my attention, and I couldn’t resist trying it. A reasonably unknown bourbon in South Africa, the Willett Pot Still Reserve bourbon whiskey bottle has a unique shape which drew my eye.
The Willett Pot Still Reserve bourbon is a creation from the Willett Distillery, owned by Kentucky Bourbon Distillers (KBD). Although the name indicates distillers, they only started focusing on distilling whiskey (again) in 2012.
Distilling ran in the Willet’s blood. John David Willett (born 1841) had been the master distiller for the Moore, Willett & Frenke Distillery. From there, the company moved through various generations of Willett’s until the early 1980s, when the distillery closed down. Subsequently, the company shifted its focus to independent bottling.
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In 2008, the company initially introduced the Willett Pot Still Reserve bourbon whiskey as a single-barrel release. The first batches were sourced from an undisclosed distillery, and bourbon enthusiasts have speculated that it likely originated from the nearby Heaven Hill Distillery, with the liquid ageing for approximately 8-10 years.
A significant turning point occurred in 2012 when the Willett Distillery underwent a revamp and started producing its own spirit. The description on the bottle changed from single barrel to small batch in 2015. According to Willett, each small batch of their bourbon incorporates around 12 barrels, ensuring a consistent and high-quality product.
While Willett’s journey into producing their bourbon is clear, some mysteries still surround their mash bill and the extent to which they’ve fully transitioned to their own product. Online sources suggest that the mash bill comprises a mix of 65% corn, 20% wheat, and 15% malted barley.
The Willett Pot Still Reserve bourbon whiskey is a non-age statement (NAS) release and is defined as a straight Kentucky bourbon, which means it must have aged for at least four years in new charred oak barrels. The distinctive pot-still-shaped bottle piqued my curiosity, and I was eager to see if it lived up to the hype.
Willett Pot Still Reserve Bourbon Whiskey Review
I have bottle 174 of 2101 from single barrel no. 4809. I assume that this is an older release and contain liquid from the unspecified distillery.
REGION: USA
ABV: 47%
COLOUR: Light amber
NOSE: The nose greets you with typical bourbon vanilla and cherry notes, accompanied by woody and spicy aromas. A delightful brown sugar sweetness intertwines with hints of dry orange blossoms, creating an inviting bouquet. While not the most complex, the nose is undeniably pleasant.
PALATE: As you take your first sip, the Willett bourbon reveals its spicy character with pepper, cinnamon, and cloves. Dark brown sugar mingles with creamy oak and a herby undertone. Vanilla hides behind the cloves, with subtle citrus peel notes and ripe red cherries.
A tobacco-like chewiness lurks in the background. Adding a few drops of water tempers the spice and alcohol heat, allowing the brown sugar sweetness to come to the front.
FINISH: The medium-length finish leaves you with notes of oak, vanilla, and a touch of lemon pepper.
RATING: VERY GOOD
While it may lean towards the spicier side, it’s essential to remember that individual taste preferences vary. I found the Willet Pot Still Reserve bourbon whiskey slightly too spicy for my sweeter palate, while John thoroughly enjoyed its unique character.
It may not be the most complex bourbon, but it offers a smooth and drinkable experience. The bottle’s elaborate design adds a distinctive touch to my whiskey collection.
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My 4th peated dram for this year; the Kilchoman Machir Bay Islay single malt Scotch whisky. The pretty blue of the label matches the blue Indian ocean here on the island of Mauritius.
Kilchoman is Scotland’s most westerly distillery and gets its water from a spring on Cnoc Dubh, just above the farm. Kilchoman was the first new distillery built on Islay in over 124 years. Anthony Wills, a former wine industry professional, founded the Kilchoman Distillery in 2005 at the Rochside farm.
Anthony’s idea was to establish a small-scale, traditional distillery with a farm-to-bottle focus. The barley is grown and malted at the distillery, and maturations and bottling occur onsite.
Most of the spirit is matured in ex-bourbon casks from Buffalo Trace in Kentucky, and the remaining spirit is matured in Oloroso sherry butts.
Kilchoman launched the Machir Bay single malt release in 2012 as the Kilchoman signature plated single malt, and it is named after the spectacular 2 km long beach on the west coast of Islay. Other releases in the core range include the Sanaig, Loch Gorm and the 100% Islay Edition.
Machir Bay is peated to 50 ppm. It is not chill-filtrated and has no added colour. It has no age statement.
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Kilchoman Machir Bay Whisky Review
ABV: 46%
REGION: Islay
COLOUR: Golden hay
NOSE: Soft peat with hints of ash, citrus notes and freshly baked vanilla sugar cookies. Something fruity and floral in the background with a lovely sugar sweetness. The sweetness reminds me of a madeleine dusted with icing sugar, warm from the oven.
PALATE: Ash and Islay peat with a burst of fruit and creamy vanilla. Bits of peach and pear with malt and cloves. Salted caramel and chocolate biscuits with a floral note. A few drops of water are perfect for toning down the slight alcohol burn and bring a chocolatey sweetness to the front. Hints of heather and honey. Elegant and well-balanced.
FINISH: Medium length with drying ash, peat, lemon pepper and fruit.
RATING: EXCELLENT
The Machir Bay is a lovely dram, subtle and well-balanced. The perfect peated whisky for here on the island. I prefer peated whisky in winter, but this release with the malt and vanilla notes worked wonderfully for our afternoon on the patio.
Peated enough to ensure the peat heads were happy but light enough to enjoy in our warm and humid climate. I need to pick up more from this distillery when we travel. In South Africa, Kilchoman Machir Bay whisky retails for around R940, and WhiskyShop has a few left.
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Today, I’m diving into the Aultmore 18 year old Foggie Moss single malt Scotch whisky, and what immediately captures my attention is the enchanting name of their single malt collection: Foggy Moss. Just mentioning it conjures a vivid image – a hauntingly beautiful scene of fog weaving through the corridors of a moss-draped, long-forgotten castle nestled on the misty moors.
I have not had a glass of Balvenie in ages. The last time I had any Balvenie in my glass was when we did the Balvenie Golden Cask vs Caribbean Cask comparison, and the bottles were empty after that tasting. I looked at my whisky collection for something new to drink and saw the Balvenie 17 year old DoubleWood single malt Scotch whisky, so I grabbed it and am glad I did.