With the re-release of Blue Spot in 2020, one of Ireland’s most iconic whiskey brands is complete once again. Read on for my take on these remarkable whiskeys.

Whiskey-making is sometimes a collaborative process that expands beyond the walls of an individual distillery. In fact, there is a long history of non-distillery parties — independent bottlers, bonders — getting involved in the maturation, blending and finishing of whiskey. In many cases, these collaborations have led to remarkable products that have stood the test of time. This is especially true in the case of Ireland’s Spot Collection, a century’s old partnership between Mitchell & Son and Jameson Distillery. 

The presence of non-distillery producers can easily be traced back into the 1800s. Gordon & MacPhail, for instance, started as a grocery store in the Speyside region of Scotland in 1895. They are one of the world’s best known independent bottlers, that has sourced, matured and bottled whiskies from distilleries across Scotland for over 100 years. Compass Box, a newer example from this century, has become known as one of the world’s best whisky blenders; sourcing from distilleries across Scotland and maturing, blending and bottling up some truly creative inventions. 

Then there’s the aforementioned Spot Collection —  another successful collaboration between outside party and distillery, bringing great products to market that would have never been possible if the whiskey never left the original distillery.

The Spot Story
The story of the Spot whiskeys starts in Dublin in the early 1800s. Like Gordon & MacPhail, Mitchell & Son was begun as a local shop for grocery-type items — tea, confectioneries, cakes and the like. But, by the latter part of the 19th century Mitchell & Son had expanded into the wine importing business. With access to empty wine, Sherry and Port casks, the entrepreneurial Mitchell family discovered a secondary use for their wine barrels: aging whiskey. The Mitchells began sourcing new make spirit from their neighbor just down the road, Jameson distillery, and began maturing whiskey in their cellar warehouse under the streets of Dublin.

Each of the Mitchell family casks were marked with a spot of paint which identified how long the barrels would be matured for. The color-coded system — Blue for 7 years, Green for 10, Yellow for 12 and Red for 15 — gave rise to the monikers the brand still abides by today. 

Green Spot was first officially released in the early 1900s, according to the company, and has been available ever since, albeit not always with its current global reach. It is the only one of the Spot whiskeys that has been continually sold since launch, with the three other whiskeys going out of production in the 1950s and 1960s. However, as Irish whiskey began to regain popularity over the past decade, these whiskeys have slowly reemerged — Yellow Spot in 2012, Red Spot in 2018 and finally Blue Spot in 2020 (available in the US in early 2021).

The original Spot Collection has finally reunited. The labels still proudly read Mitchell & Son, but the whiskeys are now very much a collaboration between the Mitchell family and Irish Distillers (the company that owns the Jameson and Spot brands).

The Whiskeys
The Spot expressions are all single pot still whiskeys that are triple distilled and then aged in a combination of ex-Bourbon barrels and pre-seasoned Sherry butts. In addition to differing age statements, Blue, Red and Yellow Spot whiskeys also have an additional cask finish in their blends. Yellow is Malaga casks, Red is Sicilian Marsala casks and Blue is Portuguese Madeira casks. The latter is also bottled at cask strength, unlike the others in the series.

I had an opportunity to taste through the recently reunited foursome side by side and came away impressed. I had tasted Green and Yellow Spot many times prior (in fact, I think I had a bottle of Green Spot at one point), but I had never tried Red and Blue. I discovered that these final two are my favorites of the collection, with Yellow just slightly behind.

In fact, when taking into account price points, I may just have to give the Best Buy to the newcomer: Blue Spot. Don’t be deceived by its relatively modest 7-year age statement:  while it initially might appear that Blue is the youngest of the bunch, the reality is that Blue Spot is a blend of whiskeys that range between 7 and 20 years. In addition, you have the benefit of Madeira cask-aged whiskey and cask strength bottling which add layers of flavor and texture.

Here’s my take on the full lineup:

Green Spot is a NAS whiskey, aged 7-10 years and bottled at 40%. I’d also note that it’s the only chill-filtered whiskey of the lot, which in combination with the low proof point starts it off on a milder tone. I get a lot of fruit on the nose — green apple, orchard fruit, pear. The palate is soft yet textured, with underlying wood spice that builds into a spicy finish, a hint of sweetness and clove. A tasty whiskey, but given the more simple flavor profile, it’s my least favorite of the bunch. 87 points, $60.

Yellow Spot is a 12-year (min) whiskey, bottled at 46%. This is where the lineup starts to get exciting for me, with the addition of a third cask type in the blend, along with a higher proof point. Malaga is a fortified sweet wine made in Spain from Pedro Ximinez grapes. This additional cask brings in a sweet, nutty note to the nose. Much more complex than Green Spot, I get exotic fruit, peaches, orange peel, honey, and a heaping of creme brûlée. There’s a lot more depth to this whiskey, with a sharper edge and a much richer profile than Green Spot. 91 points, $100.

Red Spot is aged 15 years and is bottled at 46%. Here you get the addition of Sicilian Marsala wine casks which bring dark fruit flavors, even more richness and a healthy heaping of spice. There’s more layers of complexity with this whiskey, likely due to the extended maturation and selection of barrels. I get cooked fruit, black cherry, leather, earth, and lots of wood spice. Delicious. 93 points. $130-$150.

Blue Spot is a blend of 7-20 year whiskeys, and bottled at cask strength of 58.7%. This whiskey benefits from the addition of Madeira wine casks, which bring in nutty notes, toffee, and stewed fruit. Rich, spicy, nutty and sweet, Blue Spot is full-flavored, deeply textured and full of wonderful energy and edge. I get some tropical fruit on the nose, with a dash of cinnamon, nutmeg and a layer of toasted wood. The palate brings in notes of caramel, chocolate and leather. Even at nearly 60 proof, this whiskey feels just right without any water. Fantastic. 92 Points, $80.

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If you’re looking for a new whiskey to add to your whiskey-loving dad’s collection this Father’s Day, you’re in luck—there are a lot of new, worthy releases on the market that are reasonably priced. Here are a few of my top under $60 picks for Father’s Day 2020. Plus, scroll all the way down for a great, new Sweet Vermouth to take Dad’s Manhattan’s to the next level.

Four Roses Small Batch Select Bourbon
Fans of Four Roses, myself included, were excited last year when the distillery launched their first permanent product-line extension in more than a decade. For a distillery that has a relatively concise portfolio, this was a big deal. Small Batch Select slowly made its way out to a handful of markets initially, but has since expanded across the country. That’s good news for dad, because this is a great $60 Bourbon.

Non-chill filtered and bottled at 104 proof, Small Batch Select is a big step up from the regular Four Roses Small Batch Bourbon. It is richer, bolder, more balanced, more complex, and overall, extremely dialed into a very enjoyable flavor balance of sweet, hot, woody, spicy and savory. This one hits it out of the park… a guaranteed DAD-PLEASER. In fact, I’d put this whiskey up there with the best American whiskeys released in the past year.

Wheel Horse Rye Whiskey
In full transparency, Wheel Horse is my whiskey. I created it in partnership with O.Z. Tyler and released it with my company Latitude Beverage earlier this year. So I have skin in the game. But, as a whiskey lover and certified rye geek for many years, I can genuinely say that as far as under $30 rye goes, it’s hard to beat. But, don’t take my word for it–since its release in January, Wheel Horse has continually been named one of the best budget rye whiskeys in America by a long list of whiskey reviewers.

Wheel Horse is sourced from O.Z. Tyler, an historic distillery in Owensboro, Kentucky that has been in existence (under a variety of names) since the late 1800s. It is actually the first aged rye to come out of the distillery. Made from a mash bill of 95% rye and 5% malted barley, the sour mash whiskey is distilled in copper stills, aged 2-3 years in new, 53-gallon charred American oak barrels, and is bottled at 101 proof, non-chill filtered.

There is a really nice sweetness to Wheel Horse that makes it appealing to Bourbon lovers, but the rye spice is prominent and the 101 proof gives it a very palatable heat that coats the mouth. Collectively, you get a balanced sweet and spicy sip that’s great neat or perfect in dad’s favorite cocktail. Plus at under $30, it’s the most affordable whiskey on this list.

Chicken Cock Bourbon
When the Chicken Cock brand was brought back to life a few years ago, it turned a lot of heads. It’s hard to resist a historic brand, with a name like that, brought back to life in a cool, vintage-looking bottle. The brand was re-introduced with a limited edition 10 year Double Barrel Bourbon, which I thought was fantastic. But at a price of $250 it wasn’t readily accessible. Chicken Cock, however, introduced their first permanent, year-round release Bourbon late last year. It retails around $60 and is much easier to find.

Bottled at 90 proof, Chicken Cock Bourbon is produced in collaboration with Bardstown Bourbon Company in Bardstown, Kentucky. I’ve been really impressed with what BBC has been doing lately—both with their own branded releases and the contract distilling they’re doing for others. They actually do have their own $60 Bourbon that could be on this list (it’s called Fusion Series), but the whiskeys I’ve really loved from them are all over $100 (like Discovery Series and Phifer Pavitt Reserve).

As for Chicken Cock, it’s a dryer style Bourbon with a savory presence and a creamy yet spicy texture. Overall, it’s an enjoyable sipping whiskey, dressed up in a stellar package that would be absolutely perfect for a Dad that digs unique style and historic charm.

New Riff Single Barrel Bourbon
I recently wrote about Kentucky’s New Riff Distilling and how they have become one of the hottest new whiskey brands in America. I reviewed their regular Small Batch Bourbon and Rye, but the whiskey that came out on top for me was their Single Barrel Bourbon (Fall 2019 Release).

The single barrel release has the same high-rye mash bill that their small batch Bourbon has (65% Corn/30% Rye), but it is bottled at around 110 proof. Like all of their whiskeys, the Single Batch Bourbon is bottled-in-bond and non-chill filtered. It’s dry and spicy, like Chicken Cock, but it’s got more depth of flavor and richness than the later (although, not nearly as cool of a bottle).

New Riff has released a host of single barrel selections around the country for retail accounts, bars and even private whiskey groups in the past year. But, if their Fall 2019 Single Barrel release is representative of other single barrel New Riff bottlings that are out there, I’d highly recommend any of them. You should find these bottles in the $50-$60 price range.

Extra Credit: La Pivón Spanish Sweet Vermouth
While this isn’t a whiskey, it is an essential ingredient for the most classic whiskey cocktail: The Manhattan. So, if you have a dad that loves his whiskey in a Manhattan, I want to mention this relatively new Spanish sweet vermouth, La Pivón.

If your Dad, like me, has been using the same sweet vermouth for years (in my case: Carpano Antica), this might wind up being a mind blowing gift for him. Unlike Carpano which comes from Italy, or Dolin from France, La Pivón is from Spain. Taste wise, La Pivón is more pungent and herbaceous, with less sweet spice and more earthy spice than many of the other popular vermouths. There’s more floral, more medicinal; a real head-scratcher of flavors that reels you in sip by sip.

But, if you think your Dad is ready for a change, ready to throw a curve ball into his Manhattans, get him a bottle of La Pivón. It’s only $30, so you could get him a bottle of Wheel Horse Rye as well and still come up under $60. Manhattan’s for everyone!

Happy Father’s Day.

The post Four New, Under $60 American Whiskeys For Father’s Day (Plus One Sweet Vermouth) appeared first on Drink Insider.

Since launching their first whiskey in fall 2018, Kentucky’s New Riff Distilling has quickly become one of the hot up-and-coming whiskey producers in America. If you follow the whiskey world on Instagram, there’s no doubt you’ve seen their bottles popping up with increasing frequency.

New Riff was founded by Ken Lewis, the former owner of Kentucky’s largest independent liquor retailer, The Party Source. After selling the chain of stores to his employees in 2014 through an Employee Stock Ownership Plan, Lewis left the retail business to get into distilling. He launched New Riff shortly thereafter, with an eye towards creating a modern whiskey brand that honors longstanding Kentucky tradition.

The first New Riff products to be released were their Bottled-in-Bond Bourbon and Single Barrel Bourbon (Fall 2018), both aged 4 years in new 53 gallon, American oak barrels. These releases were followed by a Bottled-in-Bond Rye in early 2019.

All of New Riff’s whiskeys are made through the traditional Sour Mash process, are distilled in all-copper stills, and are bottled at a minimum of 100 proof. They do not use chill filtration.

In addition to their three standard releases, New Riff also has distributed a large volume of single barrel selections for a growing list of retailers, bars, restaurants and whiskey groups. This single barrel program is something that New Riff sees as a major part of their business model.

Collectively, between the standard releases and the dozens of single barrel selections in the market, New Riff has not only generated a lot of buzz among whiskey geeks and a broader consumer audience, but they have also earned the respect of many critics. The Fall 2019 Rye (reviewed below) was listed on Whisky Advocate’s Top 20 of 2019.

But, hype and WhiskyAdvocate ratings aside, I wanted to take a closer look at New Riff’s whiskeys for myself. They’re not yet distributed in my home state of Massachusetts, but they’re gradually expanding distribution throughout the country, having just gone into Michigan in February. So if you don’t have access to these whiskeys yet, hang tight. I’m sure they’ll be coming your way soon.

New Riff Rye, Fall 2015/2019
A 95% Rye, 5% Malted Rye mash bill, aged 4 years in 53 gallon, new American oak barrels. On the nose an aroma of fresh mint and spice gives way to vanilla, orange citrus and burnt sugar. The taste is full flavored, spicy and rich with caramel, black pepper, tobacco leaf and cinnamon hots. The finish is dry, spicy and bold. The oak is balanced, and not overly pronounced.

In Short: In a market that is craving more good rye options under $50, New Riff Rye is a strong contender. It’s not only a tasty sipper neat, but at only $45 it makes for a great, premium cocktail rye. With its dry, spicy profile, you might just find this your new go-to for the perfect Manhattan. Recommended. 90 points

New Riff Bourbon, Fall 2015/2019
This bottled-in-bond, high-rye Bourbon has a mash bill of 65% corn, 30% rye and 5% malted barley. The nose is subtle, but intriguing with notes of butterscotch, dry wood, spice and vanilla. The palate is rich, oily and round in texture, with an underlying sweetness of dark fruit, cocoa and clove. The sweetness, however, is balanced by a dry profile and fiery spice.

In Short: For those that like a dryer Bourbon with a nice dosing of rye spice, this will be right down your alley. At $45, it’s a solid buy… but as you’ll see just below, my recommendation is to splurge for the Single Barrel if you can get it. 89 points.

New Riff Single Barrel Bourbon, Fall 2015/2019
The single barrel release has the same high-rye mash bill as New Riff’s standard issue Bourbon, but the bottling proof comes in a bit higher at just under 110 proof. There are a lot of similarities between the two Bourbons in regards to tasting notes and profile, but I find the Single Barrel to be a hint dryer and a bit spicier than the BiB Bourbon, which is a plus for me.

In Short: I like the added heat and the slightly dialed-back sweetness of the Fall 2019 Single Barrel. While I found the BiB Bourbon just slightly missing the mark in a few areas, the Single Barrel hits it right on the bullseye for me. If this release is representative of other single barrel New Riff bottlings that are out there, I’d be very intrigued to dig in further to their extensive, and growing arsenal. Great stuff, especially considering how young this distillery is. $55. Highly Recommended. 92 points.

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It’s a common misconception that Bourbon has to come from Kentucky. It doesn’t. In fact, some of the best Bourbon on the market today is coming from outside the Bluegrass State.

The reality is that Bourbon can be made anywhere in the United States. And thanks to a booming craft spirits market, we’re seeing an influx of Bourbon producers from all over the country who are bringing new flavors and new styles to this once very traditional, Kentuckian spirit.

One such producer is Garrison Brothers, a fast-growing distillery based in Hye, Texas. Since 2006, Dan Garrison and his team have been carving out their own, very unique niche in the new American Bourbon landscape. As one of the first distilleries to bring whiskey production back to Texas in the post-prohibition era, Garrison Brothers has helped to define a Texas style of Bourbon that is brazenly full-throttled and jam-packed with wood-saturated flavor.

Garrison Brothers’ first product, Small Batch Texas Straight Bourbon, was initially released in 2010. That whiskey is now the flagship of the brand’s growing portfolio, and in my opinion is one of the best, standard-release craft Bourbons in America today (based on quality, taste, and uniqueness).

What makes Garrison Brothers Small Batch, and the rest of their lineup, so different? It comes down to a few key influences.

First: local grains. Garrison Brothers uses locally-grown corn, red winter wheat, and two-row barley in their mash. Second: the water source. The distillery uses water from a limestone-rich aquifer on the property grounds. But perhaps the greatest influence on the unique flavor of Garrison Brothers’ Bourbons is the hot climate of Hye in which the whiskeys mature.

Unlike Kentucky, which has a cool season, Garrison Brothers’ Texas whiskey ages pretty much non-stop, causing more barrel extraction and leading to more flavor. You get this with the whiskeys from Waco-based Balcones as well. But, in Hye specifically, the Garrison Brothers barrels are subjected to year-round heat; up to 12 months of 80+ degree weather with intense summer days and big temperature shifts between morning and afternoon.

The heat, along with these other factors of place leads to a final product that is 100% distinct when looking at the array of Bourbon in America today.

The Whiskeys

In addition to their flagship Small Batch release, Garrison Brothers has introduced a growing range of Bourbons in the past few years that all feature this intense, flavor-rich style. The expression that turned me into a Garrison Brothers fan is a whiskey called Balmorhea. This twice-barreled Bourbon was named the “America Micro Whiskey of the Year” in Jim Murray’s 2019 and 2020 Whisky Bibles, and is currently one of my favorite bottles in my home rotation.

Balmorhea is a Texas Straight Bourbon that was aged four years in new American white oak barrels, then transferred to a second new American white oak barrel for an additional year. Nose the whiskey and you’ll get intensely rich, robust aromas of cocoa, cinnamon and fresh oak. At 57.5%, the Bourbon is hot but impressively drinkable. Spice and wood, soaked in caramel, fudge, nuts and coffee give this whiskey a sweetness backed by raw horsepower and layers of texture. Add a few drops of water to ease the heat, this whiskey can take it. Highly Recommended, 93 points

If you’re looking for the perfect introduction to Garrison Brothers, however, look no further than the aforementioned Small Batch Texas Straight Bourbon. For their entry level whiskey, the 2019 edition of Small Batch knocks it out of the park… right out of the bottle. This whiskey has a lot of the same flavors and notes as Balmorhea, but is not quite as wood heavy and intense. I actually find the Small Batch to be the most balanced of Garrison’s entire lineup, and easily the best buy at around $90.

If you haven’t tried this whiskey in a while, I recommend that you try it again. It has definitely evolved over the years into something truly exceptional. The 2019 release has a sweet, wood-soaked aroma of honey, baking spices, and some mellow fruit and floral notes. On the palate, it has a phenomenal mouthfeel at the bottle strength of 47%, with rich spice, ripe citrus, sweet honey and leather. That Texas heat has really saturated this whiskey with rustic wood notes. Highly Recommended. 93 Points.

If you’ve already tried Small Batch and Balmorhea–my two most highly recommended releases–and want to dig deeper, Garrison Brothers has a few other Bourbons you can check out. While you may have a hard time getting your hands on their sought-after Cowboy Bourbon (another America Micro Whiskey of the Year winner), you should be able to find their Single Barrel (silver wax) release. The latter of which has a lot of similarities to the Small Batch, but is a bit spicier and more savory, with a heavier wood tannin. It’s not my favorite release from them, but still another strong showing. 90 points.

Are you a Garrison Brothers fan? What’s your favorite release?

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Over the past thirty years, Irish whiskey has made one of the greatest comebacks the world of spirits has ever seen. But now, with its place in the global whiskey order restored, Irish whiskey is beginning to pen a new chapter in its modern success story. And this chapter is not just being written by the traditional players that dominated the past few decades—like Jameson, the Irish Goliath. It is also being written by new, independent distilleries and forward-thinking producers with ideas that are challenging long-standing tradition.

Teeling Whiskey is one of these new distilleries that is pushing the category forward and helping to write the next chapter of the great, Irish Whiskey story.

In the roughly four years since building their Dublin-based distillery (and seven years since the company’s official launch), Teeling has painted an enticing picture of what’s next for Irish whiskey—a less restrained world that doesn’t always conform to previous norms. Unlike the vast majority of Irish whiskey distilleries and brands that are governed by large corporations and hard-rooted tradition, Teeling is independently-minded and unapologetically open to exploring new ideas.

This openness has allowed Teeling to set themselves apart from many of their Irish counterparts by doing things like highlighting lesser-used grains, using non-traditional barrel finishes and testing out unique blends. In fact, a quarter of Teeling’s annual production is specifically focused on experimentation.

Teeling also breaks with tradition by bottling all of their whiskeys non-chill filtered and at 46% (traditionally, Irish whiskey has been chill-filtering and bottled at 40%). While more Irish whiskey brands are starting to introduce products that are higher (than 80) proof and full-flavored, like the aforementioned Jameson, Teeling has set this standard from the beginning and across all of their products. This may seem like a small shift, but its one that many of today’s whiskey consumers (especially in America) are looking for.

Oh, right, and Teeling Whiskey Co. also has an American-born Master Distiller. Come again?

Don’t get me wrong, I’m not saying that the next chapter of Irish whiskey will be devoid of Irish whiskey’s heritage. I’m simply stating that forward-thinking distilleries, like Teeling, are finding a balance between tradition and what the modern whiskey consumer wants that is creating real excitement for the category and is bringing a new generation of drinkers into the fold.

Perhaps this balance between new and old is exactly why Teeling Whiskey has become one of Ireland’s hottest new whiskey brands. Despite the fact that they are only seven years old, the Teeling family has a multi-century-long history in the Irish whiskey industry, making them very qualified to tell this new Irish whiskey story that blends tradition with modern ideas.

Look back into their history and you’ll find that the Teeling’s whiskey journey dates back to 1782 when Walter Teeling established a small craft distillery in Dublin. The distillery’s location? Marrowbone Lane in the Liberties district–the same area that the new distillery resides. In 1987, Walter’s descendant John Teeling founded the Cooley Distillery, which he later sold to Beam (now, Beam Suntory) in 2011.

This heritage dating back to the 18th century combined with the recent success of Cooley laid the foundation for John’s sons, Jack and Stephen Teeling, to enter the family business. In 2015, they launched the new Teeling Whiskey Distillery, which became the first distillery to launch in Dublin in over 125 years.

Although Teeling is just starting to release whiskeys produced entirely at their own distillery, the family has leaned on their deep-rooted industry connections and access to build up an incredible arsenal of aged whiskey stocks that they are tapping into for almost all of their current releases. This gives Teeling a significant edge over other upstarts and craft distilleries in the country. Along with their American Master Distiller, Alex Chasko, they’re turning tradition into something entirely new. Something exciting.

The Whiskeys

The first whiskey released by Teeling Whiskey Co, now their flagship, is Teeling Small Batch. This unique blend of grain and malt whiskeys is initially aged separately in ex-Bourbon barrels for up to 6 years, and then married together and finished in ex-rum casks for an additional 6 months. At $40, Small Batch is a nice entry into the Teeling portfolio and immediately highlights the brand’s distinctive Irish perspective. The whiskey is dry and spicy with firm texture and a very noticeable sweetness from the rum casks.

BEST BUY: Teeling Single Malt, my favorite of the regular lineup, is made from a blend of 100% malted barley whiskeys that come from a variety of casks at a variety of ages, including malt whiskey that dates back to 1991. The whiskeys are finished in 5 different wine casks—Sherry, Port, Madeira, White Burgundy and Cabernet Sauvignon—before being married together to create a truly unique Irish whiskey of depth and complexity.

The nose is bright, with hints of lemon and fig, but the whiskey really takes off on the palate. The variety of casks and aged whiskeys produces a unique medley of dry fruit, citrus, vanilla and baking spices, that all come together for a fireworks finale of a finish. At around $60, this whiskey drinks well above its price point. 91 Points

The Teeling Single Grain whiskey is an oddity for Ireland, but just the kind of unique release you should expect from Teeling. Made with a grain bill consisting of over 95% corn, the whiskey has the sweet corn profile you might associate more with American whiskey. Teeling ages this whiskey exclusively in Napa Valley Cabernet Sauvignon barrels, which gives the finished product a hint of red berries and pronounced tannin alongside a lemon verbena and floral component, adding to the depth. You’ll find it on the shelf for around $50.

Teeling’s newest addition to the lineup is the Teeling Pot Still Whiskey which is the first whiskey made entirely at the new Dublin distillery (and the first whiskey made in the city of Dublin in over 40 years). In traditional Dublin fashion, the whiskey is crafted with a split mash of un-malted and malted barley, triple distilled and matured in a combination of new oak, ex-wine and ex-Bourbon barrels. But, in Teeling fashion, this whiskey is non-chill filtered and bottled at 46%, providing a depth of flavor that isn’t often found in many other Irish Pot Still whiskeys. Look out for this new release, just hitting the shelves now in the US for around $60.

These four whiskeys make up Teeling’s core portfolio. But, there are also some more limited releases that are worth looking out for. Most notably, I’d mention the Teeling 24-Year Single Malt, which I had the chance to try a few months ago in Boston with Teeling’s Master Distiller, Alex. This whiskey is about $500, but it’s worth every penny if you can find it. Intense, Sauternes-infused, clean and fruity yet super nutty, spicy, rich and explosive, the 24-year won the World’s Best Single Malt at the 2019 World Whiskies Awards. Fantastic whiskey.

In short, I’ve been not only impressed with the Teeling Whiskey portfolio, but I’m excited by this new chapter in the Irish whiskey story, and specifically, what Teeling is adding to it. Like the rising phoenix logo adorned on their bottles, Teeling is pushing boundaries, making good whiskey at a reasonable price and creating energy for the category. What else could you ask for?

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Some of the best wine in Sonoma County is being made by small-scale, innovative producers that don’t subscribe to the traditional California winery model. These producers—like Bedrock, Pax Wine, Ryme Cellars and Idlewild—are charting the path for “New California” wine and should be at the top of your list the next time you visit wine country. You may not get to lounge on a beautiful veranda overlooking picturesque vineyard views at these four tasting rooms, but what you will get is a great experience and incredible wine. And, let’s face it, that’s the important part.

Pax Wine Cellars
The first can’t-miss tasting room is in the town of Sebastopol where you’ll have the opportunity to get acquainted with one of the foremost leaders of the New California wine movement, Pax Mahle. Or, at the very least, you’ll get to taste his wines in this cool urban tasting room and winery in Sebastopol’s The Barlow.

Pax originally launched the Pax Mahle Wine label in 2000, and was one of the first winemakers to focus on cool climate California Syrah. Pax Wines is the latest iteration of Pax’s various wine labels over the years, which have included the old Pax Mahle Wines as well as Wind Gap and Agharta. In my opinion, the wines Pax is making now are his finest to date. Here is an article I wrote which digs into cool climate Syrah; I gave Pax’s Sonoma Hillsides Syrah the top score.

As far as winemaking is concerned, Pax subscribes to a philosophy of minimal intervention, which is common to all of the wineries on this list. As such, Pax Wines only uses grapes that are grown without the use of chemicals, ferments using only natural yeasts, and crushes grapes by foot. They also focus on cooler climate vineyards and lean towards picking grapes on the earlier side, resulting in wines that are fresh and filled with energy.

I recently visited Pax Wines just as harvest was getting underway. The winery was calm, but you could feel the energy in the air. Not only does this location act as the fully functioning urban winery for Pax, but it also serves as a winery for a few other exciting labels that are connected to the greater Pax Mahle community; namely Jolie Laide, Jaime Motley and Monte Rio.

The tasting room side of things is relaxed, with sunlight pouring in from the open windows and doors. Pull up a chair, a couch seat or a stool at the bar and taste through the current vintage of Pax wines, or perhaps even sample a few of the winery’s unique experimental releases on their tap system (like a sparkling Rosé of Trousseau). You can also taste through a flight of Syrah wines (often including an older vintage or two), the crowning achievement of the Pax Wines lineup.

When you go, don’t miss out on their Trousseau Gris, Carignan and Gamay Noir which are absurdly delicious wines made with carbonic or partial carbonic maceration. Talk about fresh and full of energy. I also love The Vicar, a beautiful Southern Rhône blend from California’s North Coast.

Ryme Cellars
Ryan Glaab, who coincidentally used to work with Pax Mahle, created Ryme Cellars with his wife, Megan, in 2007. The duo started with a handful of Italian varietal wines like Vermentino and Aglianico, and have since branched out to offer a wide variety of both lesser produced as well as more popular varietals such as Cabernet Franc, Ribolla Gialla, Pinot Noir and Chardonnay. 

The best way to describe Ryme’s wines are soulful, dynamically fresh, racy and laced with nervy energy. They are fantastic—some of my favorite wines in California today.

In fact, Ryan and Megan might just be one of the most talented winemaking duos I know of. In addition to Pax Wines, their collective resumes include impressive names such as Peay Vineyards, Sine Qua Non, and Marcassin. When you taste Ryme’s wines you’ll immediately recognize that not only do these two know what they’re doing, but they have a very specific perspective of what they’re trying to achieve.

Like Pax, Ryme’s grapes come from organically farmed and/or sustainable vineyards, and the wines are made with minimal intervention methods. They don’t use cultured yeast, temperature control, enzymes or other additives, nor do they fine, filter or use new oak. Many of their reds are fermented on the stems, and whites on the skins.

Ryme’s tasting room in Forestville, just a short ride from Sebastopol, is an intimate affair. Schedule an appointment and you’ll get treated to a one-on-one tasting of a wide variety of Ryme’s wines in a rural chic setting that could easily fit on the pages of a decor magazine.

Highlights include His Vermentino, an impossibly rich yet bright white wine that is fermented on the skins for nearly a year. The counterpoint to His, Hers Vermentino, is super fresh and crisp, whole cluster pressed and bottled early. All three of Ryme’s Aglianico offerings are brilliant, including one from Paso Robles, one from the Sierra Foothills and a super racy Rosé of Aglianico from Clarksburg that will knock you off your rocker.

And, don’t miss out on their Cabernet Franc from Russian River Valley; this was one of the wines that made me a true believer (in both Sonoma County Cabernet Franc and Ryme). 

Bedrock Wine Co.
Towards the southern end of Sonoma County, in the heart of Sonoma Plaza, you’ll find The General Joseph Hooker House. This historic location is home to one of California’s hottest wineries, Bedrock Wine Co.

Launched in 2007, Bedrock is the brainchild of Morgan Twain-Peterson; a rising star winemaker who has focused on seeking out old vines in California’s historic vineyards.

Morgan’s passion for wine originated with his father, Joel, who founded the iconic Ravenswood Winery back in the 1970s. Morgan began experimenting with winemaking at 5 years old and is now one of only two California winemakers to hold the title Master of Wine. To say that Morgan Twain-Peterson has wine running through his veins would be a vast understatement of his passion.

Bedrock’s portfolio is extensive, filled with delicious field blends, old vine Zinfandels, Rhone varietals, intoxicating Rieslings and more. Morgan has accumulated a vast network of vineyards throughout Northern California so his wines show a great diversity of terroirs. And, like the other wineries on this list, Bedrock embraces minimal intervention winemaking—uninoculated fermentations, native malolactic, the use of whole clusters and no additives.

While you may see Bedrock’s wines at the occasional boutique wine store or on a well-curated restaurant list, they do most wine sales through mailing list allocation. So, visiting the tasting room is a great way to taste these exclusive, sought-after wines.

Before Bedrock moved in, The General Joseph Hooker House was run by the local Preservation League. It was used as a museum to preserve the history of Joseph Hooker, a U.S. Army General who was stationed in Sonoma in the 1850s. Coincidentally, Hooker was also the founder of Bedrock Vineyard, the estate vineyard that Morgan and Joel Peterson now own.

When the building came up for lease in 2017, Morgan jumped at the opportunity to reunite the house with the wines from the historic vineyard.

Walk into the Joseph Hooker House and you’ll be greeted with an exhibit of mid-19th century photos, along with a refreshing glass of wine. On my visit, I was greeted with a glass of Under The Wire Sparkling wine, a side label managed by Morgan’s partner Chris Cottrell. You might, however, be invited in with a glass of Ode to Lulu, Bedrock’s delicious Rosé of Mourvedre that pays homage to Lucie “Lulu” Tempier of the famous Bandol winery Domaine Tempier.

From there, take a seat in the cozy 1850s home or out on the patio where you’ll be treated to a relaxed tasting of a wide spread of Bedrock’s wines, likely including a number of their impressive field blends and single varietal wines. If you’re lucky, you may even get to taste a wine from the historic Bedrock Vineyard itself, of which Joseph Hooker would most certainly be proud.

While you might be distracted by all of the great heritage blends this winery has to offer, don’t miss out on the opportunity to try one of their single varietal reds. Like, for instance, the Hudson Vineyard Syrah—a dark and meaty wine, co-fermented with Viognier and possessing the complexities of Cote Rotie with the bounty of ripe California fruit.

Idlewild
I first wrote about Idlewild founder Sam Bilbro in 2014. I met him at his winery just north of Alexander Valley; an old mushroom farm turned winery warehouse facility that is hidden among vineyards and dirt roads that wander off into seemingly nowhere. I was impressed by what he was doing with Italian varietals and have continued to be a fan of his wines ever since.

Coincidentally, Idlewild and Ryme both make wine out of the same facility, though they both have their own independent tasting rooms. Ryme’s in Forestville, as mentioned above, and Idlewild’s in the middle of Healdsburg Plaza (my favorite place to stay in Sonoma county).

While Ryme produces a handful of Italian varietals as part of its larger portfolio, Idlewild is entirely focused on showing what Northern Italian (Piedmont) varietals can do in California’s hillside vineyards, such as Mendocino County’s Fox Hill Vineyard.

Like Morgan Twain-Peterson, Sam grew up in a wine family. His dad, Chris Bilbro, founded Marietta Cellars. Sam’s brothers are also involved in the wine business—Scot now runs Marietta and Jake owns Limerick Lane, another great winery in Sonoma County.

Sam’s wines are a convergence of old world and new world. His winemaking style is minimalist, letting the vineyard sites and quality of fruit shine. His wines are high acid and high energy. Even his reds will electrify your senses.

Step into Idlewild’s Healdsburg tasting room and you will be greeted with a list of wines that reads something like this—Arneis, Cortese, Dolcetto, Nebbiolo, Barbera. The space itself is as unique and fresh as the wines, built around a charcuterie-filled meat case and decorated in crisp modern furnishings and cool tones.

If you wind up in Healdsburg with a few hours to kill between winery visits and dinner, this is the place to go.

If you visit, don’t miss out on Idlewild’s Nebbiolo from Fox Hill Vineyard. This wine offers a fresh, bold take on Piedmont’s most classic grape. I’m also a fan of Sam’s Arneis, a super bright and floral white wine that makes you ask the question: why aren’t more wineries in Northern California making wines with this grape?

Can’t decide which of these wineries to visit on your next trip to Sonoma County? Visit them all! My recommendation: start in Sonoma Plaza, then wind your way up through Sebastopol to Forestville and wrap it up in Healdsburg Plaza. The perfect day in wine country!

The post Tasting “New” Sonoma: 4 Can’t Miss Wine Tasting Rooms in Sonoma County appeared first on Drink Insider.

Scroll down for reviews of six recent Balcones releases.

For many years the idea of shelling out $60 for a minimally aged whiskey by a relatively new craft distillery was slightly absurd, especially when good 10 year Kentucky Bourbon and Scotch could still be found for less in many cases. Things have changed a lot since then—craft distilleries have gotten better and mature Bourbon and Scotch have gotten more expensive—but I can still remember the first American craft whiskey I spent $60 on and thought it was worth every penny. That whiskey was Balcones Single Malt.

Waco, Texas-based Balcones Distilling was one of the first American craft distilleries that really wowed me. And I still consider their single malt to be one of the classics of the American craft spirits explosion.

From the onset, the Balcones portfolio was bold and their flavors were original. From their blue corn whiskeys to the super smoky Brimstone—a whiskey smoked with Texas scrub oak—to the one-of-a-kind Rumble—a Texas spirit made with wildflower honey and mission figs—their craft spirits showcased a distinct personality and helped to define new categories.

Perhaps it’s the hot climate of Waco, and/or the makeup of the Balcones’ distilling operation that helps to create a truly unique product. But the result is a spirit full of rich, fully-saturated flavors, and an unapologetically bold presence. When you taste a Balcones spirit, you know you’re drinking Balcones.

That sentiment does not, unfortunately, hold true for many craft distilleries out there today.

The history of Balcones in the past decade hasn’t been without its trials, including some public displays of bitter business affairs and changings of the guard (i.e. Master Distiller). But, despite all of that, they continue to stand out in the crowded craft spirits market as one of the brightest. And, they’ve continued to innovate and evolve; which is absolutely essential to staying relevant on the cluttered retail shelves today.

The current Balcones portfolio has greatly expanded from the early days. In fact, before I took account of what they’ve been up to over the past few years, I didn’t even realize how much they had grown the portfolio. The current Balcones lineup includes over 20 products, including seven core spirits, a number of annual releases and several one-off special releases. They also recently launched a private barrel program.

The latest additions to the Balcones year-round lineup include a Texas Rye and a Pot Still Bourbon. These products are widely distributed and have a very accessible price point of $30-$40.

A price point, I may add, that not enough craft distilleries are able to achieve.

On the more limited release side of things, Balcones has introduced a number of unique offerings like FR.OAK Single Malt (a whiskey finished in French Oak casks), Texas Blue Corn Bourbon, and Hechiceros Single Malt (finished in port casks). Some of these are distillery-only releases and creep up closer to the $100+ mark. 

I had a chance to taste through a number of these new(ish) products and have included my thoughts below. But if one thing remains true of all of these releases it is that Balcones continues to push the boundaries of American craft spirits in exciting ways. I highly recommend diving into the their portfolio if you haven’t done so already. And if you have, do as I have, and dive in deeper.

My Take, Reviews:

Best Buy: Balcones Texas Pot Still Bourbon
The newest addition to the Balcones year-round lineup is their Pot Still Bourbon, and it’s a winner. This whiskey is made from a mash of blue corn, wheat, rye and malted barley, and is aged for at least 2 years in charred oak. It retails for around $30, making it one of the most affordable craft Bourbons on the market. Unlike many of the Balcones whiskeys that clock in at 50%-60%+ ABV, this Balcones Pot Still Bourbon is bottled at 46% which makes it the perfect sipper right out of the bottle with no water needed (although it can certainly take it).

On the nose, rich, spicy and charred wood aromas blend with baking spices and graham cracker. On the palate, honey and nuts rise above sweet corn and leather. For only 2 years in wood, it’s impressive how much flavor Balcones gets into this whiskey. It’s balanced, with a great mouthfeel. Considering the price point, this is an impressive release. 90 points

Highly Recommended: Balcones Texas Blue Corn Bourbon
Balcones was the first distillery in the US to produce a blue corn whiskey. Their flagship Baby Blue has been a Balcones staple since they launched in 2008, and is crafted with a roasted heirloom blue corn. The Blue Corn Bourbon is the latest in that line and is the result of a 2-3 year aging process in new charred oak barrels. The Bourbon is bottled at cask strength, 64.5%, and retails for about $70-$80.

I love the nose on this whiskey, the perfect blend of savory, sweet and spice. Underlying notes of tobacco and white pepper blend with sweet notes like cornbread, caramel and spicy red hots. At 65% this whiskey is a monster that needs to be tamed. But add a few drops of water (and then a few more) and it opens up without losing its fiery energy. I get a lot of worn leather, accented by sweet caramel and spicy pepper and even some salty notes. A full flavored beast of a whiskey, and my favorite of the Balcones Bourbons I tasted for this story. 91 points

Balcones Texas Rye
The other core release added to the year-round lineup is Texas Rye Whiskey made from a 100% Texas rye mash bill and bottled at 100 proof. This was initially released last year (2018) for the distillery’s 10th anniversary and is aged less than 2 years. You’ll find it on the shelf for about $40, again making it a very accessible craft whiskey, especially in the rye category.

On the nose, charred oak blends with a strong tea essence, along with pepper, cherry and cocoa for a spicy and savory aroma. The pepper spice is front and center on the palate, along with sweet and savory notes of coffee, toffee and nuts. For the price, this is another winner from Balcones, and another testament to the flavor they can build in just two years. 88 points

Balcones Mirador Single Malt Whisky
This is a unique release for Balcones, much lighter and softer than the rest of the portfolio. It is made up of whiskeys ranging in age from 2-5 years, but all in second fill barrels, so you get a more delicate profile than the rest of their line that comes from first fill charred barrels.

Nosed blind I’d probably guess Scotch or Japanese. Pear, florals, honey and leather all come out of the glass. At about 55% this whisky is sippable without water but a few drops helps it out. It has a great mouthfeel, with sweet notes of honey and tea, blended with rich spices, along with some nutty and herbal notes. I’m a big fan of Mirador, well done. 90 points

Balcones Texas Wheated Bourbon
The Balcones Wheated Bourbon is another whiskey introduced for the distillery’s 10th anniversary. The Bourbon is made from a mash of blue corn, Texas red winter wheat, and Golden Promise barley and is bottled at just over 60%.

On the nose, vanilla, nuts, cinnamon and maple syrup make for a sweet but nutty profile. A few drops of water opens this whiskey up on the palate. It has a sweet edge at first, but that’s accented by woody and leathery undertones, with burnt caramel and dark sugar. The finish is more savory than sweet, packing a hot spice punch. 89 points

Highly Recommended: Balcones Rumble Cask Reserve
Rumble was one of Balcones’ early releases, but the Cask Reserve (bottled at a higher proof point and pulled from select barrels) came later on. While this isn’t a whiskey, Rumble has the rich, burly Balcones taste profile present in their whiskeys. Don’t expect that you’re going to get a watered down, sweet spirit just because it’s made with wildflower honey and figs.

The nose is mouth-watering—wood spice, honey, cinnamon, Christmas cake. In the mouth, the spirit is sharp and spice-driven, with ginger snaps, toffee, more of that delicious Christmas cake, rum-soaked raisins, and oak spice.

This is a fantastic spirit, and a testament to the successful innovation taking place within the Balcones distillery. 93 points

The post Balcones, Then & Now: A Craft Spirits Pioneer appeared first on Drink Insider.

Scroll down for our hot list of Willamette Valley wineries and wines!

I first visited Willamette Valley about six years ago. I fell in love with the wines and wineries there (and yes, the amazing beer too). But, it wasn’t until recently that I realized what Oregon has become: the most exciting wine region in America.

Don’t get me wrong, I’m a huge advocate of the New California wine scene, and I look forward to seeing what’s to come from many of the burgeoning wine markets around the country. But, when you look at the overall quality of wine coming out of Oregon, paired with its rapid growth, amount of experimentation and the potential of still-to-be-discovered greatness, right now, Oregon is it.

And I’m not the only one saying this. Eric Asimov of The New York Times recently wrote that: “Oregon is right now the single most exciting winemaking area in the United States.”

The numbers tell a similar story. In the past five years, Oregon wine industry revenues have doubled, case sales have grown by a third and about 10,000 new vineyard acres have been planted. The total number of Oregon wineries has skyrocketed, and is quickly approaching 800 (compared to half that less than ten years ago).

This growth has occurred against a backdrop of very slow movement in volume for the United States wine industry as a whole (up a modest 1.2% in 2018).

And as far as accolades go, Oregon is rising to the top. Wine Spectator gave Oregon six spots in the 2018 Top 100 list, setting a new record. That’s 6% of a list that represents the entire world of wine for a region that is, relatively speaking, tiny.

And the Oregon wine industry is, indeed, tiny. Even despite its recent boom, Oregon is still responsible for only 1% of the fine wine produced in the US. Of that, 70% is being made by small wineries that produce fewer than 5,000 cases per year.

But that’s the charm of Oregon. That’s part of what makes it so exciting.

Unlike California, Oregon is still small scale. It is still primarily run by farmers and families (in fact, nearly every one of my recommendations below is a family owned and operated winery), and it is still in exploration mode—not only in regards to the discovery of vineyard sites and regions, but also in regards to experimentation with varietals, vineyard care and winemaking techniques.

That’s not to say that Oregon isn’t well established. Willamette Valley has been a well-known epicenter for world class Pinot Noir for years. But, more wine lovers are realizing that Pinot Noir is just the starting point. Oregon winemakers are showing that a growing diversity of varietals can thrive in the state, such as Riesling, Pinot Blanc, Gamay and Chardonnay.

Willamette Valley Chardonnay, in particular, is reaching a tipping point. Chardonnay has been grown since the inception of Oregon’s modern wine era in the 1960’s, but recently has blossomed due to factors like site and clonal selection as well as vine age and evolving winemaking methods. I have tasted many Willamette Chardonnays recently that have blown me away, including selections from Evening Land, Walter Scott, 00 Wines, Big Table Farm and Bethel Heights.

There is no better time to start exploring Oregon wine than right now. And there’s no better place to look than Willamette Valley, where over 70% of Oregon’s wines are made.

Here are some Willamette Valley wines and wineries I’d recommend checking out.

Evening Land
Raj Parr and Sashi Moorman are two of the most compelling winemakers in the new, New World. The two of them work on a number of projects together, including Domaine de la Cote and Sandhi in California and Evening Land in Oregon. Raj is also a well-known book author and Master Sommelier.

Evening Land’s wines come from the Seven Springs Vineyard in Eola-Amity Hills, one of the great historic vineyards in Oregon. The vineyard was first planted in 1984, but Raj and Sashi have been the sole stewards of the site since 2014.

Seven Springs is dry-farmed and biodynamic, and is planted mostly to Pinot Noir, but they also have Chardonnay and some of the oldest Gamay vines in America. Its ideal location benefits from the cool breezes that come in from the Pacific through the Van Duzer Corridor. I’m partial to their La Source Pinot Noir which comes from vines at the very top of Seven Springs Vineyard, planted with Dijon clones on rocky soils.

All of Evening Land’s wines are made to reflect the essence of the vineyard using old-world, minimal intervention methods, and you truly get a sense of place with their wines.

Big Table Farm
Brian Marcy and Clare Carver of Big Table Farm are a husband and wife team that is making waves in the Oregon wine scene. The two moved from California to Oregon in 2006, bought a large piece of land in the hills of northern Willamette Valley and gradually built a winery and farm.

Brian runs the winemaking operation (he has an impressive resume that includes names like Turley, Neyers and Marcassin). Clare is the artist behind the brand’s beautifully illustrated labels and she also manages the business along with raising the couple’s animals. Together, Brian and Clare have created one of the most authentic, down-to-earth, and inspiring wineries in Oregon.

I recently had an opportunity to try a few of their 2016 and 2017 releases, and enjoyed everything I tasted. Their Willamette Valley Chardonnay, in particular, stood out . The wine is nuanced and delicate, yet packed with flavor intensity and layers of mineral, honey, citrus and topical notes. Also of note, the Sunnyside Vineyard Pinot Noir, which showcases a beautiful texture and complex aromas of earth, cedar, spice, and bright red cherry.

The Big Table Farm wines are pulsing with energy and are an absolute delight to taste.

Walter Scott
I first learned about Walter Scott through Brian McClintic (of SOMM fame) and his wine club, Viticole (which I highly recommend). The winery was founded in 2008 by husband and wife team Erica Landon and Ken Pahlow. They work with select vineyards throughout Willamette Valley, but mostly in Eola-Amity Hills. Their wines are terroir-driven, accented by freshness and purity, and rely on a minimalist winemaking philosophy—using native yeasts, and minimal punch downs or extractive techniques.

The Walter Scott portfolio includes a growing list of Pinot Noir and Chardonnay wines, mostly single vineyard selections. I was recently wowed by their 2016 Bunker Hill Chardonnay (from Viticole), a Chablis-like wine grown in the South Salem Hills area of Willamette Valley. There, vineyards sit at 300-800 feet in elevation on intense volcanic soil. Tasted blind, you’d probably mistake this wine for white Burgundy with layers of intense minerality, bright citrus, and racy-but-balanced acid. It’s clean, laser-focused, and absolutely delicious.

Failla Oregon
Ehren Jordan launched Failla Wines in Northern California in the late 1990s and has been on the forefront of the New California wine movement for two decades. Jordan focuses on cool climate vineyards, like those found in Sonoma Coast, and produces some stand out minimal intervention Pinot Noir, Syrah and Chardonnay. As a devotee of cool climates and Burgundian varietals, Jordan looked to Willamette Valley for northern expansion and launched his first Oregon wines in 2016.

I’ve been a fan of Failla’s California wines for years, but I recently got a chance to try some of their new Oregon releases and feel confident saying that this is one of the Oregon producers you need to be watching. I was particularly impressed with their 2016 Gamay Noir, which erupts with nervy energy, and is incredibly textured with tart, juicy berries, bright acid, mineral and floral notes.

It’s worth noting that Failla’s initial Oregon releases were made at a partner winery, however, moving forward all Failla Oregon wines will be made at their own facility, which was recently completed. So these wines should only get better and better in the coming years.

Trisaetum
Trisaetum is another small family winery of note, especially when it comes to Riesling. The winery is located in Ribbon Ridge AVA, but the family also owns properties in Yamhill Carlton and Dundee Hills. With no formal education in winemaking, founder and head winemaker James Frey has gained national attention for his Rieslings which are among the best in the state.

Across the board, Trisaetum’s wines are loaded with energy and minerality — including their fantastic Pinots, Chardonnays and sparkling selections — but for a taste of what Oregon Riesling is all about, try the Coast Range Dry Riesling from their Yamhill-Carlton vineyard. This wine is laced with texture and is bursting with tang and layers of stone fruits and florals.

The Eyrie Vineyards
If you’re looking for a historical reference point in Willamette, look no further than The Eyrie Vineyards. Founder David Lett was the first to plant Pinot Noir in Willamette Valley and, subsequently, prove to the world that Oregon Pinot Noir could go up against Pinot Noir from Burgundy. Lett and his wines have been an important part of the evolution of Willamette over the last 50-60 years.

Now the next generation, Jason Lett, runs the winemaking operation at Eyrie. He continues to produce stand out Pinot Noir, Chardonnay, Pinot Gris and Pinot Blanc, and has also pushed the winery into new territory, like Trousseau.

Bethel Heights
While not quite as historic as Eyrie, Bethel Heights is no doubt considered another important pioneer in Willamette. Like almost every other winery on this list, winemaking at Bethel Heights is a family affair—first in the hands of brothers Ted and Terry Casteel, and now in the hands of Terry’s son, Ben Casteel.

Bethel Heights makes about a dozen Pinot Noir and Chardonnay wines from their vineyards in Eola-Amity Hills. Their estate vineyard, Bethel Heights, is one of the oldest vineyards in the AVA and their grape vines are some of the last own-rooted Pinot and Chardonnay vines surviving in Oregon.

I recently tried, and loved, their 2016 Casteel Pinot Noir and Chardonnay releases, wines that are selected from top barrels every vintage.

00 Wines
The last winery I want to mention is one more husband/wife duo. Double Zero Wines was founded in 2015 by Chris and Kathryn Hermann. While they’re only a few vintages in, 00 is already proving to be one of the most exciting new Chardonnay producers in Willamette Valley.

The Hermanns have assembled a superb winemaking team, lead by Wynne Peterson-Nedry who was previously the winemaker at Chehalem and has family roots in the Willamette wine industry. Her counterpart is French consultant Pierre Millemann, a professor of Oenology at the University of Burgundy, who comes with decades of impressive wine experience and knowledge.

00 makes a handful of Pinot Noir wines, but their primary intent is to craft world class, cool climate Chardonnay that blends Burgundian (Coche Dury) style with Oregon fruit. I tried their 2016 VGW (Very Good White) recently and was very impressed. It’s super bright and fresh with nervy energy, layers of minerals and florals and a reductive style that is dialed in.

I highly recommend all of the wineries and wines on this list, but most importantly, drink more Oregon wine!

The post Oregon’s Ascent: The World Class Wines of Willamette Valley appeared first on Drink Insider.

As much as I try every year to come up with creative gifts for the various dads in my life (father-in-law, buddies whose wives have conceived, the OG), I inevitably revert to alcohol. And, specifically, to whiskey.

Thankfully, for Father’s Day this year there are a number of great, new whiskey releases on the market that are perfect gifting choices. What makes the perfect gift, you ask? Well, the whiskey has got to be good, the price has got to be right, the package has got to be sharp, and the bottle has got to be somewhat accessible. Here are a few that are on the top of my list:

Top Selection: Garrison Brothers Balmorhea Twice-Barreled Bourbon
Balmorhea was first introduced as an experimental, distillery-only release in 2017 by Garrison Brothers. Then, in 2018, Garrison Brothers released the whiskey in a limited run of 375mL bottles which made it into limited distribution. Jim Murray named it the “America Micro Whiskey of the Year” in his 2019 Whisky Bible.

For Spring 2019, Garrison Brothers announced the second release of the whiskey, available as a regular 750mL bottle throughout the country (where Garrison Brothers whiskeys are sold). This second release is a 115 proof Texas Straight Bourbon that was aged for four years in new American white oak barrels, then transferred to a second new American white oak barrel for an additional year. 6,000 bottles were released, and it is available on the shelf for about $140.

If you’re wondering about the name of this whiskey, it is named after Balmorhea State Park in Texas. Dan Garrison has been involved in fundraising efforts to re-open the park over the past few years, and a portion of proceeds from the sale of this whiskey supports these efforts.

But more importantly, this is a delicious, authentically made craft Bourbon that will make dad swoon and put even more hair on his chest.

My Take:
Rich, robust aromas of cocoa, cinnamon and fresh oak flood the nose. At 57.5%, the whiskey is impressively smooth and drinkable. Spice and wood, soaked in caramel, fudge, nuts and coffee give this whiskey a sweetness backed by power and texture. Add a few drops of water to ease the heat, this whiskey can take it. Highly Recommended, 93 points

Heaven’s Door 10 year Tennessee Straight Bourbon
I recently had a chance to review the three standard releases in the Heaven’s Door portfolio and came away impressed—very impressed for a brand that’s heavily connected to a major celebrity (Bob Dylan). For those of you looking for an affordable Bourbon or gift for Dad, check out Heaven’s Door Tennessee Straight Bourbon. It’s a fantastic sipper for $50. You can read my review of that whiskey here.

The 10-year Tennessee Straight Bourbon is not part of Heaven’s Door’s regular lineup. It was originally released in the fall of 2018 as the brand’s first special release, however, it was re-released for spring 2019. The whiskey is a low-rye mashbill, bottled at 100 proof and available for around $130. If you have a Bob Dylan-loving dad (take note, future son/daughter), and want to get him something extra special, this certainly would fit the bill.

My Take:
An inviting, slightly tropical (almost rum-like) aroma full of decadent butterscotch and vanilla warms the senses. In the mouth this whiskey is full and round, chewy, smooth, rich, nutty, spicy yet elegant. Balanced from front to back. The perfect proof point to enjoy without water. If I was buying whiskey for myself, I’d probably choose the Heaven’s Door NAS Tennessee Bourbon for $50 over the 10 year for $130 (simply from a value standpoint), but it’s a very enjoyable whiskey. 90 points, Recommended.

Bardstown Bourbon Company Fusion Series #1
As far as new distilleries go, Bardstown Bourbon Company is one of the ones at the very top of my watch list. Launched in 2014, the company has been working on building an impressive operation. Set on 100 acres of farmland in the heart of Bardstown, Kentucky, BBCo has acquired some very high-level distilling talent, built a stunning facility that includes a distillery that can produce nearly 7 million gallons a year, and launched a restaurant (Bottle & Bond) inside the facility.

Their business has tentacles stretching in multiple directions, including the launch of their own whiskeys, but also including their “Collaborative Distilling Program,” which provides craft distillers and non-distilling brand owners a high-end facility and team that they can work with to produce whiskey. Think MGP, but more hand’s on. Right now BBCo is working with some pretty elite names like Jefferson’s, High West, and Belle Meade, and are producing nearly 40 mash bills across these brands.

My first introduction to BBCo was via Copper & Kings a few years ago. The two Kentucky distilleries launched a collaboration in 2017 which included a 10-year Bourbon finished in Copper & Kings brandy barrels and another released in Muscat barrels. It flew a bit under the radar, but the whiskeys were quite good. This spring, BBCo announced the launch of their first Kentucky Straight Bourbon Whiskey, called Fusion Series #1.

Fusion #1, now available, is a blend of BBCo’s estate-made 2 year old wheat and high-rye Bourbons (collectively making up 60%), and an 11-year-old sourced Kentucky Bourbon. The whiskey is bottled at just under 100 proof and retails for about $60. A very cool release, perfect for the dad that wants to stay on top of the new.

My Take:
Focused aromas of rich caramel, roasted nuts, baking spices, and leather lead into a sharp and textured mouthfeel with lots of spicy, earthy, weathered flavors, rich decadence and a graceful, peppery finish. A solid introduction from BBCo. 90 Points, Recommended

George Dickel Bottled in Bond
This spring, George Dickel announced the release of a 13-year Bottled-in-Bond Tennessee Whiskey… for $35. Given the price points of decade-plus aged American whiskey these days, the price alone was bound to turn heads. The whiskey is the first new innovation led by Cascade Hollow Distilling Co. General Manager and Distiller, Nicole Austin, since she came on board a year ago.

George Dickel Bottled-in-Bond is 100 proof (as it must be to be considered Bottled-in-Bond) and was made with a mash bill of 84% corn, 8% rye and 8% malted barley. It is chill charcoal mellowed like the rest of the George Dickel whiskey portfolio. And, again, at $35 for a 13-year whiskey it’s a great value, perfect for the value-appreciating dad.

My Take:
Smooth, spicy, dry and light on its feet, George Dickel BiB is a nice sipper with an easy-going demeanor and a spicy texture. It doesn’t come across overly woody for a 13-year whiskey, but has well developed aromas and flavors, including notes of burnt caramel, black pepper, licorice and clove. Recommended. 89 points

Happy Father’s Day.

The post Buy These: 4 New American Whiskeys, Just In Time For Father’s Day appeared first on Drink Insider.

I will be the first to admit that I was slightly obsessed with Bob Dylan for a significant portion of my life. What can I say, I was a budding singer-songwriter and he was my music idol. I owned every Dylan album on CD and vinyl. To call me a “Dylan enthusiast” at the time was probably a grave understatement.

Had Bob Dylan’s whiskey, Heaven’s Door, been released during that phase of my life, I would have been first in line to buy it. All four releases to date—the Double Barrel Whiskey, the Tennessee Straight Bourbon, the Straight Rye, and the limited edition 10 year Straight Bourbon. And I wasn’t even a whiskey drinker at the time!

But, Heaven’s Door did not come out during that phase of my life. It came out at least a decade and a half later, in a post aspiring musician phase where my collecting obsessions had turned from music firmly into whiskey and wine. And, because of that, when the Heaven’s Door collection was originally released in early 2018, I shrugged it off as just another celebrity spirit.

Yes, of course, that celebrity was still Bob Dylan—an individual I will always revere and have an immense amount of respect for. But, it was still a celebrity whiskey.

That said, I remained curious. And when Heaven’s Door Spirits recently announced the opening of the Heaven’s Door Distillery and Center for the Arts in downtown Nashville, I figured it was time to try this lineup. Releasing a celebrity whiskey one-off is one thing. But to release a full lineup followed by an actual distillery in Nashville, well that’s quite another. Seems to me that Mr. Dylan and his whiskey-making comrades are taking this endeavor seriously.

But, before we get into the whiskeys, a few notes on the soon-to-open Nashville venue:

Slated for opening in Fall 2020, the Heaven’s Door Spirits Distillery will be the newest addition to Nashville’s skyline, an appropriate announcement for Dylan’s 50th anniversary of his album “Nashville Skyline.” The company is renovating a 160-year-old church and, when complete, will include a restaurant and performance venue, a showcase of Dylan’s paintings and artwork, a whiskey “library” and, of course, a distillery operation.

If you’re both a Bob Dylan and American whiskey fan like myself, this is probably a great reason to plan that long overdue trip to Nashville.

As for the whiskeys, here’s my take:

Tennessee Straight Bourbon – aged 8 years, bottled at 90 proof and on the shelf for about $50.

It’s not a chest-pounder, it’s not super dry or overly oaked, it doesn’t have any flavors out of balance. It’s like a fast ball over the plate, right into the catcher’s mitt. It’s got all of the right notes: cocoa, cherry, tobacco, pepper, wood, caramel and vanilla, harmoniously living together in the glass. There’s nothing that’s going to blow your socks off here, it’s not Blood on the Tracks. But it’s a really good sipping whiskey for a very reasonable price that I think will have wide appeal. Call me impressed. 91 Points, Highly Recommended

Double Barrel Whiskey – comprised of three different whiskeys, two Tennessee whiskeys and one rye whiskey. Each spirit is aged independently in used bourbon barrels for six years before being combined and aged for an additional year in new American oak barrels. It’s bottled at 100 proof and it’s about the same price as the Straight Bourbon, $50.

This whiskey takes it up a notch from the last, on multiple fronts. There’s more wood, more heat, more spice, more tannin, more rawness. Dylan definitely plugged in the electric for this whiskey. It’s drier and oakier on the whole, and not quite as balanced and graceful. I’m more partial to the Tennessee Bourbon as a sipping whiskey, but this one has its merits for those who like a little more fire in their spirit. Especially nice in a Manhattan. 88 Points

Straight Rye – matured for a total of 7 years, with a final 6 months in toasted French oak cigar barrels. It’s bottled at 92 Proof and is the highest priced of the bunch at about $80.

On the nose, I get dry wood, tobacco, leather and rye spice mixed with caramel and dried fruits. The palate has pepper and tobacco essence with a long peppery finish, but dials it right down the center for a balanced and relatively mellow taste profile for a rye. The whiskey doesn’t hit you over the head like many ryes do, instead it slides in and soothes with a cool country twang. Call it the Nashville Skyline of the bunch. Another enjoyable sip to complete the trio. 89 Points, Recommended

In short… we all have high expectations when it comes to Bob Dylan. He is a genius, a living legend, one of the greatest songwriter’s the world has ever seen. While this set of whiskeys does not reach the heights of Dylan’s musical genius (duh), it’s a really good effort for a new whiskey brand. The whiskeys are focused, dialed in and really enjoyable. I particularly liked the Tennessee Bourbon and would highly recommend you add that whiskey to your collection. If you’re a Dylan fan, get all three. They’ll look great next to your album collection.

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