Whisky Review #55 – High West Campfire Blend

October 28, 2017/in Reviews/by Zerlina Zhuang

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.

Tasting Notes:

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

Comments:

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!”

Like what you have just read?

Whisky Review #54 – Michter 10-Year-Old Bourbon

October 28, 2017/in Reviews/by Zerlina Zhuang

What do we have here? The first bottle of American bourbon that WhiskyGeeks is sharing! It is momentous which is why we choose to share a bottle which we think is fantastic! This bottle of Michter’s 10-year-old bourbon is never far from our minds when we think about bourbon.

Let’s dive into the review.

Tasting Notes:

Colour: Golden Brown
ABV: 47.2%

Nose: The first nose is that of rich maple syrup followed by notes of potpourri with sugary notes. Dried fruits like figs and melon are also prominent. It gets a little rummy as time passes. After 10 minutes, vegetal notes surface as well. (16/20)

Palate: The mouthfeel is that of red dates candy with menthol. As the liquid stays in the mouth, it gets a little peppery before notes of dark chocolates with raisins surface prominently. As time passes, the palate gets drier and bitter, almost like chewing on toasted cacao beans. (17/20)

Finish: Long finish that is dry and minty with some fresh oak. (17/20)

Body: The whiskey may not be the most balanced of drams we have tasted so far, but it has a lot of potentials. The complexity of the bourbon is evident, which is good enough. (30/40)

Total Score: 80/100

Comments

Geek Choc: “First bourbon that I have drunk and I think it is a fantastic dram! While it may not be the Scotch that I am used to, but it is something that I do not mind as a daily drink.

Like what you have just read?

Whisky is brewing at Manhattan Bar!

October 24, 2017/in Events/by Zerlina Zhuang

We are back with Edition 3 of What’s brewing at Manhattan Bar and we are sure that most of you are excited to know how the whisky has evolved. After sharing our updates for the past two weeks, we are now ready to share Version 3!

Sazerac Rye Whisky

Before we move on to the tasting notes and changes on version 3, let’s recap the previous posts. When the experiment first started, we tried the Sazerac rye whisky as it is and after it was aged in the barrel for six days and we compared the difference in their characteristics. Then last week, we updated the changes in the whisky after 13 days in the barrel. Today, we are bringing you version no. 3. How has the whisky change after 19 days?

The whisky after 19 days

After ageing the whisky in the barrel for almost three weeks now, the whisky has changed its characteristics again. The cane sugar, floral and herbaceous notes come back to the whisky. It is now richer and more elegant as compared to version 2 at 13 days. The palate is fuller in flavours, with cinnamon cough syrup with sherry. It almost tastes like a sherry rye whisky now. Spice tingle at the corner of the mouth to complement the sweet and herbaceous notes perfectly. The finish is also fairly long now with sweet cinnamon forming the aftertaste.

Conclusion

The main difference between version 3 and version 2 is the richer, more intense and elegant flavours found in the whisky. Now it tastes like whisky again with its slightly more complex profile and the reasonably long finish.

Latest News

Whisky Review #55 – High West Campfire Blend

Tasting Notes:

Comments:

Like what you have just read?

Join WhiskyGeeks.sg as a member for FREE and receive our curated articles and videos in your mailbox every month!

Whisky Review #54 – Michter 10-Year-Old Bourbon

Tasting Notes:

Comments

Like what you have just read?

Join WhiskyGeeks.sg as a member for FREE and receive our curated articles and videos in your mailbox every month!

Whisky is brewing at Manhattan Bar!

Sazerac Rye Whisky

The whisky after 19 days

Conclusion

Categories

Enfold Dallas

Have a question about Whisky?

Lastest Posts