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Kitchen Chat and more…
Kitchen Chat and more…
November has come around, and the jingle bells are getting louder as we approach the end of the year. With December and Christmas just one month away, there is no better reason than the festive seasons to wind down and take a well-deserved break. We have found a great way to wind down – sampling alcohol from Whisky Butler’s monthly box!
The box in November is a special one because it showcases three of the most exceptional whiskies from America and one barrel-aged whisky cocktail! Well, that’s special, isn’t it? Do you remember our experiment from Manhattan Bar? We have shared information about the La Louisiana cocktail and the Sazerac Rye in our weekly updates, and now it has turned fruitful. All Whisky Butler’s members are going to taste it from the November box!
Here are some interesting facts of the four drams that members will get to taste.
Such offerings do not come often, and what’s more with such exotic whiskies to try! As WhiskyGeeks are part of the experiment for the November box, we are extending an invitation to all WhiskyGeeks’ members to sign up for the Whisky Butler’s membership. The first five members to sign up will also be invited to an exclusive pilot tasting session at the Manhattan Bar.
What are you waiting for? Send your contact details to WhiskyGeeks at slainte@whiskygeeks.sg or PM us via Facebook, and we will link you up with Whisky Butler for the membership application!
The port-washed Sazerac Rye is the experiment that Whisky Butler, WhiskyGeeks and Manhattan Bar had partnered to do. We detailed the analysis in three different posts that shared how the whisky has changed in 6 days, 13 days and 19 days in a barrel that was previously holding a Penfold’s Father 10 Years Tawny Port.
This is the final result of the experiment after 25 days.
Colour: Deep Gold
ABV: N.A
Nose: The first nose brings pronounced notes of sugar cane and floral overtones of a scented rose candle. Dark cherries and blueberries soon surface, and signs of Woods cough syrup begin to take over. After a few minutes, malty notes of Graham crackers appears! A very complex and yet elegant nose indeed! (18/20)
Palate: The first sip brings on crispy celery with hints of rose syrup. The oily and nutty mouthfeel soon set some lovely cinnamon and vanilla notes on the tongue. After a few minutes, herbaceous notes appear with slight tannic bitterness. (17/20)
Finish: The finish is long and tannic with notes of cherry drops. (17/20)
Body: An elegant, balanced dram that is well aged in the port barrel. The complexity on both the nose and palate sets the scene for a long and lovely finish. The experiment had yielded good results! (32/40)
Total Score: 84/100
Geek Flora: “Yummy! This is an experiment gone right. The finished product is a balanced, elegant drink that is set to please even the most discerning palate.”
This is another American blend – with a twist! The High West Campfire Blend is a mixed of peated blended Scotch (we are not lying), straight bourbon and straight rye. This blend comes about after High West founders, David and Jane Perkins visited the Bruichladdie distillery in Scotland. Drinking the peated whisky produced there made them visualise a blended whisky that transpires both geographic and stylistic borders. With that aim in mind, both of them set to work. The final formula produces a blend of whiskey that is perfect for a campfire or a road trip.
Interested to find out more? Let’s dive into the review.
Colour: Gold
ABV: 46%
Nose: The first nose brings notes of hay with high-end furniture lacquer. It is followed by sweet peaches and hints of peat smoke and herb spices. There is also some caramel sweetness hiding in the background. (17/20)
Palate: The first sip brings peat smoke and honey. The second mouthful brings some cinnamon and green grassy herbs. Hints of sultanas danish can be found floating in the background. (16/20)
Finish: Long finish that is tannic with some toffee sweetness. (17/20)
Body: This is perhaps not as well balanced as Michter’s bourbon, but its unique flavours of peated sweetness is an appeal. For whisky drinkers who are not sweet-tooth, this may be the solution to their choice in bourbon. (28/40)
Total Score: 78/100
Geek Choc: “I finally found a bourbon with peat! It is an interesting drink and one that I will go back to for my choice of bourbon. Great stuff!”
11311 Harry Hines Blvd
Dallas, TX, United States
(555) 389 976
dallas@enfold-restaurant.com