I love to explore the artwork on bottles. Many of the wine producers have re-invented their old fashioned, standard labels into works of art to stand out in a crowded market place. Especially in the last couple of years, there has been an explosion of striking and fun labels.
Whiskey is slowly changing too, from the more traditional labels to fun and colourful labelling. Leading this change is the beautiful labels on the Douglas Laing Remarkable Malt releases including Timorous Beastie and Scallywag whisky and the beautiful labels coming out of Japan. Filled with flowers and soft colours, they stand out in between the dark traditional whisky labelling.
A few weeks ago, I found a bottle of whiskey from the USA with a colourful and striking label (and name). The Slaughter House American whiskey is a newish entrant to the SA whisky market, and I added a bottle to my collection. After reading a bit more about the Splinter Group (owner of Slaughter House), I noticed a wine connection.
A casual conversation between the Wilkinson family and renowned winemaker, Dave Phinney sparked an idea to mellow whiskey in seasoned wine barrels. Dave Phinney, the founder of Orin Swift Cellars in Napa Valley, California, is a very well known name in the USA’s wine and spirit industry. And so The Splinter Group started.
The Slaughter House label shows a butchers meat cleaver with a white backdrop. This image invokes a murderous intention similar to an old school slasher movie. Slaughter House American whiskey was released in 2015 and followed its first product, Straight Edge bourbon.
Also Read: Koval Bourbon
The Slaughter House mash bill comprises 85% corn, 8% wheat, 6% rye and 1% malted barley. The whiskey spends 9 years in American oak before being finished in Orin Swift Cellars’ Papillon barrels (French oak barrels). It gives it a distinct Bordeaux barrel finish.
COUNTRY: USA
ABV: 44%
COLOUR: Dark copper
NOSE: Vanilla, cinnamon and honey with hints of oak. The nose is rich and sweet and inviting and promises a sweet experience.
PALATE: The intense sweetness and vanilla do not translate into the palate. There are notes of hot pepper spices, stone fruit and oak with hints of honey. In the background, crumbs of buttered toast with marmalade. Medium body with lots of lemon pepper.
FINISH: Black lemon pepper with hints of sweetness.
RATING: GOOD
The nose was lovely and promised vanilla and sweetness, but left me with lemon black pepper overwhelming everything else in the end. It was so spicy that I did not finish my glass. I read quite a few reviews on this and was expecting a lot more. I don’t know if I have a defective bottle, but this bottle might be in my collection for quite a while.
Looking at my previous notes, I found another American whiskey that I have tried, the McCarthy’s single malt whiskey from Oregon. See my thoughts on this young release.
The range also includes Whip Saw rye whiskey and Partner Sweet Vermouth. Slaughter House American whiskey was awarded a Gold Medal and Best in Class at the 2015 Whiskies of the World competition.
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Thanks for the review - having had both, in my view the Slaughter House is closer to bourbon, while the McCarthy's is very clearly a single malt whisky (great distillery to visit too) which accounts for the spiciness in the SH. Probably the only reason I can see that the Slaughter House is not called a bourbon is due to the cask finish not being compliant with that required to call it a bourbon.