Tag Archives: whisky

What’s The Deal With Japanese Whisky?

Note: in Japan, as in Scotland, it’s ‘Whisky’, not ‘Whiskey.’

As a category, Japanese Whisky has grown over 200% in the last year alone, and it doesn’t show any signs of slowing. Japan’s major distilleries have won many prestigious awards and accolades over the last decade, often outshining their Scottish and American counterparts. So why haven’t you heard of them? And if you have heard of them, why can’t you find them?

When we opened Bottles more than 6 years ago, we had a slew of beautifully aged Japanese Whiskys on our shelves. 12-year-old expressions from Hakushu, 18- and 21- year-old bottlings from Yoichi, among a handful of others. There they sat, lonely on the shelf, gazing with envy at their Scottish single malt buddies who were out having fun.

As the current whisky boom amped up, more and more people began reading articles about different bourbons, ryes, and malt whiskies. Whisky writers and bloggers could explore new areas of the world that people had previously overlooked. Folks started to pay attention and take the leap of faith to try these ‘new’ whiskies from Japan, or Taiwan, or India, or Tasmania. They found a lot to like, and the bottles started moving off our shelves.

When any distillery makes whisky, it invests a tremendous amount of time and money into each release. The whisky must sit in a barrel for a good long time before it’s ready to be bottled, which means the distillers are also forced to sit and wait for years (and often decades) before they make a profit from that work. It’s easy to understand why, without knowing how successful their bottles would be at market, these distillers produced their whiskys in small quantities. Though some of the world’s oldest distilleries are experienced enough to forecast how much whisky they need to distill today so they can ensure that they have enough to meet demand in 8, 10 or 15 years, a lot of the ‘newer’ Japanese distilleries just didn’t have enough of a track-record to predict this massive growth decades ago. Hence the short supply today.

So now we wait. The master distillers of Japan are working harder than ever, but you can’t make more 18-year-old whisky without waiting 18 years! In the meantime, please try some of the Japanese whiskies that you can buy, now. They are soft, elegant whiskys, based on a Scottish foundation of whisky-making with a distinctly Japanese style of simple elegance & proficiency.

The Distilleries and Their Whiskys

Beam-Suntory operates three distilleries: Yamazaki, Hakushu, & Chita.

-Yamazaki (Japan’s oldest distillery) opened in 1923 at the convergence of the soft waters of the Katsura, Uji, and Kizu rivers. Nestled in this temperate, humid valley, Yamazaki is known as a soft & supple single malt with a unique house character.

-The Hakushu Distillery opened in 1973 in the forests of Mt. Kaikomagatake. Hakushu takes pride in its waters, clean and crisp from rain and snowmelt filtered through granite. These whiskys are notable for the spice flavors they impart in the finish, and an easy way with their oak aging.

-Chita is the workhorse of the Beam-Suntory stable, producing three distinctive world class grain whiskys (mainly used for blending) out of corn and grain. The Chita Single Grain whisky finds it’s voice in many of the blends that Beam-Suntory produces.

japanese_whiskey_suntory_group

Beam-Suntory Toki – $39.99
Toki is a brand-new expression from Beam-Suntory, comprised of the silky body of Chita single grain, Hakushu’s strength & oakiness, and select older malts from Yamazaki for spice and elegance. A light and approachable blend, equally suited to sipping over a large ice cube or mixing in cocktails. They suggest making a highball, we like it in a Whisky Sour.

Beam-Suntory Hibiki Japanese Harmony – $64.99
Another blend from the Chita, Yamazaki, and Hakushu distilleries, Japanese Harmony focuses on a more robust experience, with an emphasis on the flavors that different types of casks can impart. The malts are aged in American white oak, sherry butts, and Japanese Mizunara casks. The results drink very much like a fine Scottish single malt, but with less sherry influence. To be enjoyed neat, or slowly poured over a large ice ball.

Beam-Suntory Hakushu 12 Year – $99.99
This is it. Get it while you can. One of the last 12-year-old single malts from Japan we were able to get our hands on. A beautiful spirit, composed entirely of whisky distilled and aged at Hakushu. Subtly smoky, it has flavors & aromas of basil, pine, and green tea. A little water will coax our fruity flavors like green apple, mint, and kiwi.

Nikka operates two distilleries: Yoichi and Miyagikyo.

-The Yoichi distillery was founded on Hokkaido in 1934. To this day, they craft their whisky in copper pot stills, heated with a direct coal fire – an extremely rare and labor intensive practice that produces wonderful results.

-In 1969, Nikka opened a second distillery, Miyagikyo, on the island of Honshu. Known for its pristine water and myriad waterfalls and hot springs, Miyagikyo produces a single grain whisky of uncommon quality and body.

Nikka Coffey Grain – $64.99

Named for the Coffey stills they use to create the whisky (there is no coffee in this whisky!), the Coffey Grain is made primarily from corn, and has an impressively silky body, with a touch of vanilla and citrus. It’s best over the rocks, or in a variation of an old-fashioned or manhattan.

Nikka Coffey Malt – $64.99
The Coffey Malt is extremely unusual – a 100% malted barley spirit run off a continuous still. It has a rich and pleasant body, with a fresh grain quality akin to toasty grape nuts and freshly baked bread. It will stand up to most classic bourbon cocktails – we like it mixed with a splash of Italian Alessio Chinato vermouth.

Nikka Taketsuru Pure Malt – $64.99
The Pure Malt is a delightful blend of spirits from both distilleries. Utilizing a combination of new American, ex-bourbon, and sherry casks, the Pure Malt is much closer to a traditional Scottish malt, with flavors of honey & char, espresso & chocolate, & a final hint of smokiness.

Come by and talk to one of our team members for insight on their favorite bottles – we’re sure you’ll find you’re favorite, too.

Kanpai!
-Liam

###

Old Forester’s Enduring Appeal

By now, most of us know that Bourbon, as American as Jazz or Apple Pie (with a slice of melty Vermont Cheddar, thank you very much), has reached a new and unprecedented heyday.

Basically unsellable throughout the ‘80s and ‘90s, when bottles of Pappy Van Winkle gathered dust on store shelves, we now can’t seem to find (or drink) enough of our favorites. New brands show up every day, while stalwarts continue to grow almost unchecked in popularity each year.

Throughout Bourbon’s rocky history, through the boom times and the bust, through prohibition and the current craze for anything brown, there is one brand that has somehow weathered the storm intact: Old Forester.

old_forester_blog

The first Bourbon to be exclusively sold in bottles (as opposed to being dispensed from a barrel) to ensure authenticity and quality, Old Forester is also the oldest continuously produced brand in America. During prohibition, it was one of 10 brands allowed to produce whiskey for ‘medicinal’ purposes – probably due to its claims of superior quality from their sealed bottles, which were usually sold out of pharmacies. There aren’t many brands with that claim to fame, and it’s a testament to Old Forester’s flavor and broad appeal.

The best part is Old Forester remains an affordable option on our shelves. Each of its five offerings over-deliver for the price of admission, and all of them can be enjoyed equally neat, on the rocks, or in your favorite cocktails. If you’ve never tried one of their Bourbons, come by Bottles and pick one up. We’d love to chat and get you safely home with an affordable, approachable, delicious bottle of pure Americana.

Old Forester 86 Proof
The workhorse. Simple & dependable, Old Forester 86 is at home on a Tuesday night over a handful of ice. A little fruity, with a short and clean finish, it won’t get in the way of all the heady aroma in a classic Mint Julep.

Old Forester Signature 100 Proof
The stalwart. The difference, as the name would suggest, is in the proof – but what a difference. The extra oomph adds a layer of complexity and nuance to the whiskey, bringing out bright spicy rye notes and hints of brown butter and leather. That heat balances perfectly in a Manhattan, especially with floral Peychaud’s bitters and fruity Alessio vermouths.

Old Forester 1870 Original Batch
The throwback. A tribute to George Brown’s original recipe, sourced from three different distilleries and blended to his specifications. Today’s 90 proof release is comprised of whiskey from three distinct warehouses at three separate proofs. The result is a soft Bourbon, full of subtle clove, cinnamon and citrus flavors. This is the Bourbon for a night with good company and the lingering sunset of one of the season’s last grill sessions.

Old Forester 1897 Bottled in Bond
The powerhouse. Minimally filtered, and bottled at 100 proof, it’s a robust, intense, spicy kick to the palate. A splash of water, a big honkin’ orange peel, a giant ice cube, and you’re in heaven. Pairs best with Saturday nights and subsequent lazy Sunday mornings.

Old Forester 1920 Prohibition Style
The Bedeviler. Old Forester was one of only 10 brands allowed to distill and sell whiskey during prohibition for ‘medicinal purposes’. In a tribute to the style of the time, Old Forester 1920 is bottled at 115 proof (!), just as it would have come out of the barrel a hundred years ago. Bright and hot, with spicy rye flavors, this Bourbon wants a splash of water to temper the heat. Enjoy in small, lingering sips…

Old Forester Cocktails

By now everyone knows how to make a Manhattan, Old Fashioned, or Mint Julep, right? Here are a few fun, different, and interesting recipes to try with Old Forester:

The Old Forester Prospector:
2 oz. Old Forester 86 Proof
¾ Oz. Honey Syrup (mix 2 parts honey to 1 part hot water. Let it cool & use in cocktails, tea, water, coffee, glazes, sauces, etc…)
¾ Oz. Fresh Lemon Juice

Shake everything over ice & strain into a rocks glass filled with fresh ice. Garnish with a big lemon peel.

Modified Toronto
2 Oz. Old Forester 100 Proof
¼ Oz. Fernet Branca
¼ Oz. Simple Syrup (or the honey syrup you just made!)
2 Dash Angostura Bitters
(optional) – pinch of sea salt

Stir all ingredients over ice & strain into a cocktail glass. Garnish with orange slice.

Bourbon & Ginger
Make it as spicy or sweet as you want with your choice of Ginger Ale. For the daring, try this:
1 Oz. Old Forester 86 Proof
4 Oz. Farmer Willie’s Alcoholic Ginger Beer
2 Dash Fee Brothers Old Fashioned Bitters

Drop bitters, then Bourbon, & finally Ginger Beer over crushed ice in a big glass. Drink deeply, my friends.

-Liam

###

9 Great Irish Whiskeys, Part One

Last week we gave you the who, what, where, when and hows of Irish Whiskey, and presented our case for why we believe many can stand up to many of the best bourbons and single malts on the market today. Here’s further proof.

powers_gold
Powes Gold Label
A complex blended whiskey matured in American oak, full of spice and honeyed notes. Aromas of cinnamon, apples, pears and charred oak lead to flavors of pepper, nutmeg, orchard fruits and toasted wood.

Powers Single Pot Still “Signature Release”
This “Signature Release” is intense, rich and complex thanks to its aging in American oak and first-fill Oloroso sherry casks. It’s redolent of herbs, nutmeg, figs and black pepper, and is round with flavors of vanilla, black licorice, fresh melon and green apple.

wers_john
Powers John’s Lane
A special whiskey whose distillate is matured for no less than 12 years in American & Iberian oak. It’s earthy, with aromas of leather, tobacco, dark chocolate and toffee and is thick with full-bodied flavors of spice, vanilla, honey and dried apples.

Redbreast 12-year
A favorite of whiskey lovers everywhere, the 12-year is getting harder and harder to come by, unfortunately. It garners its trademark full-bodied fruitcake character and robust flavor from the distillate, which is matured in Oloroso casks.

redbreast_15
Redbreast 15-year
This full-bodied, mellow and succulent whiskey, aged in Oloroso sherry casks & bourbon barrels, has a rich, spiced flavor, with notes of toasted wood.

redbreast_21
Redbreast 21-year
A beautiful example of the signature sherry style of whiskey with aromas of fresh, lush tropical fruits, and notes of vanilla, toasted oak and licorice. Flavors of luscious fruit round out the creamy mouthfeel. One of a kind.

Stay tuned. Next week we’ll reveal the three remaining whiskeys we think are among Ireland’s best.

###

Bourbon 101

Whether we’re turning neophytes onto bourbon or introducing new finds to long-time aficionados, we at Bottles love talking about bourbon. We love talking about it, writing about it, sipping it, mixing it, discovering new distillers and re-discovering old distillers. We just flat out heart bourbon.

To spread the love to team members that are new to the store, we give them a crash course in the beloved brown spirit. A “Bourbon 101” to prime their palates for the joys ahead.

And given the sheer volume of questions we get in-store about bourbon we’re sharing our primer with you. What follows is meant to give you the basics on what it is and how it’s made. Once you’ve got that down, come in to the store or give us a call for the fun stuff: the flavor differences between styles and producers, which is sweetest, which is strongest, how best to enjoy bourbon and which makes the best Manhattan (just our opinion , of course).

Did we mention we love talking about bourbon?

Cheers!

Hillrock Estate Distillery: An Exclusive Whiskey Pairing for Father’s Day, Only at Bottles

Hillrock Estate Distillery. Grain to Glass. Barrel to Bottles.

Bottles is proud to announce the release of our private barrel of Hillrock Estate Double Cask Rye just in time for Father’s Day. Barrel No. 40—personally selected earlier this year at the Hudson Valley distillery, by our own Eric Taylor and Liam Maloney—was bottled last month. Each bottle is individually numbered and signed by Hillrock’s Master Distiller, Dave Pickerell, and bears a special label signifying it as a “Bottles Special Edition.”

On a beautiful winter day at Hillrock, Dave shared with us his philosophy of distilling (“Play with your whiskey. You can’t be lazy with it. You’ve got to get your glasses steamy.”) and his thoughts on what makes the estate so distinctive. And of course, we tasted. After sampling more than 8 single barrels, we settled on Barrel No. 40. We were charmed by its full, creamy and smooth mouthfeel, the Hillrock characteristic hints of clove and cinnamon, and its warm, long finish.

Limited quantities of The Hillrock Estate Double Cask Rye – Bottles Edition, are on sale now exclusively at Bottles. Make it the perfect Father’s Day gift this year by pairing it with an AVO No. 9, a mild-to-medium cigar with a smooth and slight spicy flavor. $100 for the pair, while supplies last.

Show your dad he’s one of a kind and give him this one-of-a-kind whiskey, available only at Bottles.

Cheers,
Katie

Montecristo Has Landed! Don’s Cigar Pick of the Week!

Introducing the Montecristo #2 Torpedo! Many consider the famous Montecristo cigar brand to be the finest cigar in the world. Montecristo is among the youngest (the most recent addition was the Cohiba in the 1960’s) of the traditional Cuban cigars. It was founded in 1935. The #2 is hand rolled in the Dominican Republic and finished with an elegant Connecticut shade wrapper. This refined cigar starts mild to medium and remains consistent throughout the entire smoke. Note the rich, creamy palate of wood, leather and a touch of spice.

At 6 x 50, the #2 has the same roll as the familiar Toro shape, but with a tapered head, hence the Torpedo designation. Before the advent of radio, it was common for the rollers to be informed and entertained by a reader of lector. Legend has it that the rollers’ favorite story was the Count of Monte Cristo. To this day, the Montecristo cigar brand emblem carries a pattern of swords and majestic fleur-dis-lis, a symbol of the period’s French monarchy.

With adventure and romance in mind, we’ve decided to pair this fine cigar with an even finer single malt, Ardmore Highland Single Malt Scotch Whisky. Since 1898, Ardmore has been creating smoky, traditional scotch that perfectly expresses aromas of the natural highland peat fires. They use handcrafted Oregon pine fermentation vessels for deeper, smoother flavors of creamy peat tang, ripe fruit, and soft vanilla. Take your time with this pairing to note the complexities in each…trust us, it’s worth it.

Don’s Cigar Pick of the Week! Romeo y Julietta 1875 Exhibicion #3 with ‘Oak Cross’ Scotch Whisky

Welcome to Don’s cigar pick of the week, just in time for The Masters golf tournament this weekend! Each week this spring we’ll be featuring a new cigar pick from Don Schmidt, our wine, scotch and cigar connoisseur. Don has been in the beverage industry for over forty-two years and is a Rhode Island living legend. One of his favorite pastimes is sipping a wonderful wine or scotch and smoking a fine cigar on a beautiful, breezy Saturday afternoon.

This week Don is smoking Romeo y Julietta 1875 Exhibicion #3 from the Dominican Republic. A great way to kick off cigar season, this is a medium bodied Toro-shape with rich, smooth flavor and a spicy finish.

Don is pairing it with Compass Box ‘Oak Cross’ Malt Scotch. The Oak Cross Whisky Co. is known for creating small batch Scotch whiskies in an approachable, but experimental way. Oak Cross is a vatted malt, combining French and American oak aging to create a lush vanilla aromas with a touch of clove spice on the palate.

Together, the Oak Cross and Exhibicion #3 (with maybe some aged cheese, or almonds!) create an excellent springtime digestif full of soft flavors and a slight twist of spice.

Get your ingredients in store – Cheers!

Romeo y Julietta 1875 Exhibicion #3 – $9.99
Compass Box ‘Oak Cross’ Malt Scotch – $49.99

The Dalmore

We are currently featuring The Dalmore Single Highland Malt Scotch Whisky. Bottles staff were lucky enough to taste through each expression with Ralph Rooke, brand ambassador for The Dalmore. Some favorites were King Alexander III, Cigar Malt Reserve, and the Shackleton reproduction of Mackinlay’s Rare Old Highland Malt. Watch the video to learn a little about The Dalmore’s long history and the different expressions available here at Bottles.

The 12

Matured for an initial nine years in American white oak ex-bourbon casks before being carefully divided. One half continues its maturation in bourbon barrels, the other half is transferred to 30 year old Matusalem oloroso sherry casks. Complex, yet balanced, The Dalmore 12 year old is the epitome of the Dalmore house style.

The 15

Twelve years maturing in American white oak ex-bourbon casks, then a three year finish in three different sherry woods – Amoroso, Apostoles and Matusalem oloroso. A robust, yet elegant spirit.

Cigar Malt Reserve

The Dalmore Cigar Malt Reserve benefits from a judicious selection of aged stocks drawn from casks of three types: American white oak ex-bourbon casks, 30 year old Matusalem oloroso sherry butts and premier cru Cabernet Sauvignon wine barriques. Bottled at 44% alcohol by volume, the body, structure and character of this extraordinary expression is the perfect complement to a fine cigar.

King Alexander III

Crafted to honour the act of saving Scotland’s King in 1263, this expression unites six specially selected casks housing spirit of perfect maturity. Whiskies matured in ex-bourbon casks, Matusalem oloroso sherry wood, Madeira barrels, Marsala casks, port pipes and Cabernet Sauvignon wine barriques are brought together in perfect harmony. Each cask gives its own flavour notes, delivering a unique complex single malt whisky revered by connoisseurs.

Castle Leod

This limited edition bottling celebrates the ancient and historic seat of Clan Mackenzie and is the second in a series crafted by Master Distiller Richard Paterson in homage to Clan Mackenzie.

Castle Leod has been home to the Caberfeidh, Chief of the Clan Mackenzie, since 1606 and is located just 14 miles from the The Dalmore Distillery. This classic Vintage 1995 expression was matured initially in American white oak and Spanish sherry wood, before being transferred for a final 18 months to barriques from a legendary 1st cru classe Bordeaux chateau.

Shackleton

In 1908, explorer Ernest Shackleton led his famed Nimrod expedition to the South Pole. Among his essential provisions was twenty-five cases of 1907 Mackinlay’s Rare Old Highland Malt. While the men failed to reach the South Pole, they did manage to make it back to base camp and safely home. Sadly the three cases of whiskey were left to fend for themselves. In 2007, New Zealand’s Antarctic Heritage Trust discovered the three cases and a long process respecting scientific protocols began. In 2010 a team of scientists opened the crates to discover eleven bottles, ten still in the wrapping! The pristine, untouched bottles were the first chance for scientists and distillers to study whiskey prior to the Industrial Revolution. The whiskey has been replicated with malts from Glen Mhor, Glenfarclas, Mannochmore, Tamnavulin, Glen Rothes, Pulteney, Ben Nevis and Jura – varying from eight to thirty years aged in the finest sherry barrels. Apple, pineapple with hints of smoke and creamy caramel are just a few of the multitude of flavors in every sip.

www.thedalmore.com

Pappy Van Winkle Bourbon Dinner

Bottles Fine Wine and Farmstead are excited to present A Pappy Van Winkle Bourbon Dinner with Julian Van Winkle III and Chef Matt Jennings. Sold Out!

Tickets sold out very fast for this evening of spectacular bourbons and dining with special guest Julian Van Winkle III.

Lucky attendees will be lead by Julian through a tasting of four Van Winkle expressions: the twelve, fifteen, twenty, and twenty-three year old bourbons. The evening begins with a cocktail reception, delectable treats and a chance to chat with Julian before sitting down to a four-course dinner and tasting. Julian and Matt will present each bourbon and course of the evening. We will also have a few additional surprises throughout the evening.

Julian Van Winkle III is a third generation producer of premium bourbon at Old Rip Van Winkle Distillery. He is the winner of the 2011 James Beard Foundation Award for Outstanding Wine and Spirits Professional.

Matt Jennings of Farmstead is a two-time finalist for the prestigious James Beard Foundation’s “Best Chef Northeast” award, has been named one of America’s “Most Sustainable Chefs” and was selected as one of Food & Wine Magazine’s “Big thinkers, changing the way Americans eat.”

Visit our website for full details about this event.

www.bottlesfinewine.com

Drink | A Wine, Beer & Spirit Blog by Bottles

A blog by Bottles in Providence with cocktail recipes, party ideas, and everything wine, craft beer, and spirits