Hello, fabulous denizens of the internet and real life! Can anyone else believe Christmas is next week? And then New Year’s. And then it’s 2021. Congratulations on making it. Seriously. It’s been a hell of a year, and I can only wonder what the next has in store. I thought I knew what that meant last December but uh, here we are.
The Northeast has just been pounded by a snowstorm, and it’s a good a time as any to have some whiskey! Bourbon and Scotch are the largest categories I own, but they are by no means the only bottles sitting in my collection. This week’s catchall category looks at the Irish, Japanese, and rye whiskies that grace my home bar. In almost every case, these are categories that deserve expansions, and I would be happy to hear recommendations to that end!
As always, drink responsibly!
· Jameson Irish Whiskey
o What is it? The one, the classic, the original. A blended Irish whiskey produced at the Middleton distillery.
o Why do I have it? Nostalgia and usefulness. This was my beginner whiskey, and there are still time it’s warranted.
o What is it like? Quintessential, in the best and the worst ways. A bit of a sharp nose, almost acetone-like. Once through mild aromas of biscuits, honey, banana, some vanilla, and faint brown sugar. Thin palate, with some fruit balanced by honey, that biscuity/bready note, and some grassiness. Quick finish.
o What do I use it for? Irish coffees, actually! It’s also nice to have when I have friends (remember having friends over?) who aren’t particular about whiskey.
· Teeling’s Small Batch Irish Whiskey
o What is it? Teeling’s flagship release, a small batch Irish Whiskey, a blend of malt and grain, aged first in ex-bourbon barrels and then finished in rum barrels.
o Why do I have it? I adore this whiskey, being upfront. It’s unique, flavorful, and not too dear a price.
o What is it like? The nose makes me think of rum-soaked shortbread. There’s that tropical fruit, especially coconut, some butter, brown sugar, but also noticeable aromas of alcohol, a little sharp. Creamy palate, playing off the flavors of the whiskey well with that rum finish. More shortbread, vanilla, brown sugar, and definitely coconut.. Decent finish.
o What do I use it for? I’ve had a lot of fun, and mixed success, mixing this. It’s also an okay sipper when I’m in the mood for “whiskey.” A little water helps it.
· Knappogue Castle 12
o What is it? 12-year-old Irish single malt! Aged in ex-bourbon casks.
o Why do I have it? I wanted to expand my Irish whiskey palate and this was the bottle I bought. Wish there was a cooler story there, but…
o What is it like? Delicate and delightful! Peppery, spicy nose that later reveals aromas of vanilla, blossoms, and a little earthiness. A little doughy here, too. Palate is pleasant, that delicacy reigning supreme, more floral character, with baking spices, nuttiness, and vanilla backing up the finish.
o What do I use it for? This is a pleasant, mild, sipper! I enjoy it especially in warmer weather when a stronger-flavored whiskey might be a bit much. Not bad as an introductory bottle for some, either.
· Nikka Taketsuru Pure Malt
o What is it? A bottling of Nikka’s Pure Malt whisky without an age statement, made in response to the explosion of interest in Japanese whisky recently. It’s a blended Japanese malt whisky.
o Why do I have it? My own interest in Japanese whisky resulted in this being the bottle currently on rotation at my home bar.
o What is it like? Soft and floral. Mild, malty nose. Some crème brûlée, honey, orange blossoms, and almost a kind of melon note. That floral quality continues on the palate, mixed with some more malt character, mild smoke, some spice, and some sweetness. Finish is not particularly long.
o What do I use it for? It makes an okay whisky soda. Apart from that, I’ll admit to not drinking this much.
· Sazerac Rye
o What is it? A rye whiskey made by the Sazerac company (at Buffalo Trace Distillery), without age statement.
o Why do I have it? This is my “house rye.” Used for everything rye is used for, in most situations.
o What is it like? Spicy and fun! Nose opens with some anise and peppermint, white pepper and vanilla, with some vanilla and cinnamon underneath. Palate is spicy and drying, noticeable wood, good herbal character backed by a healthy sweetness. Pleasant, dry, finish.
o What do I use it for? As mentioned, basically everything you’d need rye for. In the winter, makes an awesome spicier old-fashioned, too.
· Russell’s Reserve 6 Year Rye
o What is it? A 6-year-old rye produced as part of Wild Turkey’s Russell’s Reserve line.
o Why do I have it? A bit of a higher-end rye for sipping or fancier cocktails.
o What is it like? Intriguing, spiced, and complex. Nose starts a little musty, but soon reveals warm baking spices, especially nutmeg, some maple, and burnt sugar. Palate is full, but mildly spiced, more a vanilla-mint character, followed by nutmeg, cinnamon, and fresh black pepper. Fun, smoother finish.
o What do I use it for? Tasty Manhattans, when I want them. Sips decently, too. Not bad in a hot toddy, especially one with ginger added.