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2014 K&L Exclusive Scotland Whisky

SMWS 36.82 Benrinnes 17 Year Old "Rare Release" Single Barrel Cask Strength Single Malt Whisky IN STOCK NOW!

1988 Blair Athol 25 Year Old K&L Exclusive Signatory Refill Sherry Butt Cask Strength Single Malt Whisky SOLD OUT!

2001 Bowmore 12 Year Old K&L Exclusive Signatory Refill Sherry Butt Cask Strength Single Malt Whisky IN STOCK NOW!

1990 Bruichladdich 23 Year Old K&L Exclusive Signatory Refill Sherry Butt Cask Strength Single Malt Whisky IN STOCK NOW!

1997 Glen Ord 17 Year Old K&L Exclusive Signatory Hogshead Cask Strength Single Malt Whisky IN STOCK NOW!

1995 Glenburgie 19 Year Old K&L Exclusive Signatory Hogshead Cask Strength Single Malt Whisky IN STOCK NOW!

1997 Glenrothes 17 Year Old K&L Exclusive Signatory Refill Sherry Butt Cask Strength Single Malt Whisky IN STOCK NOW!

1998 Mortlach 16 Year Old K&L Exclusive Signatory Sherry Butt Finish Cask Strength Single Malt Whisky IN STOCK NOW!

1995 Imperial 18 Year Old K&L Exclusive Signatory Single Barrel Cask Strength Single Malt Whisky IN STOCK NOW!

Kilchoman K&L Exclusive 100% Islay Single Bourbon Barrel #344 Cask Strength Single Malt Whisky IN STOCK NOW!

Kilchoman K&L Exclusive 100% Islay Single Bourbon Barrel #345 Cask Strength Single Malt Whisky IN STOCK NOW!

1990 Glenfarclas K&L Exclusive Single Malt Whisky IN STOCK NOW!

Glenfarclas "The Faultline Casks" K&L Exclusive First Fill Oloroso Sherry Casks Single Malt Whisky IN STOCK NOW!

1997 Bunnahabhain Heavily Peated 16 Year Old K&L Exclusive Chieftain's Single Barrel Cask Strength Single Malt Whisky IN STOCK NOW!

1998 Laphroaig 15 Year Old Signatory K&L Exclusive Single Refill Sherry Butt Cask Strength Single Malt Whisky IN STOCK NOW!

1983 Caol Ila 30 Year Old Signatory K&L Exclusive Single Barrel Cask Strength Single Malt Whisky IN STOCK NOW!

2002 Bowmore 11 Year Old Signatory K&L Exclusive Single Refill Sherry Hogshead Single Malt Whisky SOLD OUT!

1992 Bruichladdich 21 Year Old Signatory K&L Exclusive Single Barrel Cask Strength Single Malt Whisky IN STOCK NOW!

1988 Balmenach 25 Year Old Signatory K&L Exclusive Single Barrel Cask Strength Single Malt Whisky SOLD OUT!

1997 Benrinnes 17 Year Old Signatory K&L Exclusive Single Barrel Cask Strength Single Malt Whisky SOLD OUT!

1997 Dailuaine 16 Year Old Signatory K&L Exclusive Single Barrel Cask Strength Single Malt Whisky IN STOCK NOW!

1995 Glen Elgin 18 Year Old Signatory K&L Exclusive Single Barrel Cask Strength Single Malt Whisky SOLD OUT!

1997 Glenlivet 16 Year Old Signatory K&L Exclusive Single Sherry Butt Single Malt Whisky SOLD OUT!!

1981 Glenlivet 32 Year Old Signatory K&L Exclusive Single Barrel Cask Strength Single Malt Whisky SOLD OUT!

Bladnoch "Young" K&L Exclusive Heavily Peated Single Barrel #57 Cask Strength Single Malt Whisky SOLD OUT!

1997 Glengoyne 16 Year Old K&L Exclusive "Sovereign" Single Barrel Cask Strength Single Malt Whisky SOLD OUT!

Kilchoman K&L Exclusive Single Bourbon Barrel #172 Cask Strength Single Malt Whisky IN STOCK NOW!

Kilchoman K&L Exclusive Single Bourbon Barrel #74 Cask Strength Single Malt Whisky IN STOCK NOW!


Motley Crown

Of course, no sooner do I post a story about me drinking Crown Royal with my buddy at the Motley Crue concert, when a picture of me drinking Crown Royal at the Motley Crue concert shows up in my inbox. Apparently, getting me to admit that Crown was delicious was an important enough event to save on this person's phone for months and months, if only to remind me later about that very moment.

I'm willing to concede, but only a little bit. I made an ugly face to show my sarcasm that I'm not quite willing to post. But I must let this man have his due, so I'll post an edited version. K&L is back in the Crown Royal business.

-David Driscoll


Crowning the King

I have a friend who works in the industry and is just nuts about Crown Royal. He's on the distribution side and has access to all the samples he wants—Ardbeg, Lagavulin, even Port Ellen—but all he ever truly wants is Crown Royal. He's always on my ass to bring it into K&L. We were at the Motley Crue farewell concert this past summer together and he offered to buy me a drink. He came back with two plastic cups filled with Crown Royal. "Jesus, really?" I asked, expecting a nice cold beer instead. But I did my due diligence and drank my cup of Crown. "This actually isn't all that bad," I yelled over to him, trying to cut through the scorching guitar riff of "Dr. Feelgood."

"Why would you think it was bad?" he screamed back. "It's Crown Royal, dude!"

Why did I think it was going to be bad? Because I was one of these guys that Davin de Kergommeaux was talking about in the interview the other day—I thought Crown was just sweetened grain neutral with a bit of young rye dashed in. By the time I had finished my glass, however, I was curious to know a bit more about Canada's most famous blended whisky. Unfortunately for me and my education, that curiosity would get sidetracked a few months. When I heard that Crown Royal's new Monarch was set to hit California, however, I knew I needed to get back on track with my Canadian whisky studies. I had read Davin's Whisky Advocate review from August (the one where he gave it 96 points and the magazine ranked it just ahead of the Four Rose's 2014 Single Barrel for that issue), but I wasn't sure when the whisky would arrive in the U.S.; and even when it did, I wasn't sure I'd have the proper context to understand what made it great. Would my basic whisky understanding be enough to help comprehend the flavors? Would I be able to see where the Monarch stood in comparison to other Canadian whiskies?

In addition to my own studies, I wanted to see what other people were thinking, so I asked around to both my customers and friends at K&L. I was surprised by how many people had tracked down a bottle of the Monarch after reading that same review. Everyone seemed to really like it. I also looked at another reviewer whose opinion I've come to respect over the last year: Geoff Kleinman, a Whisky Advocate contributor who started his own site called Drink Spirits. I discovered Geoff's reviews when they started showing up in my inbox each week (I'm assuming Geoff volunteered my email for his RSS feed, as many other booze-related companies do). At first I just deleted them as I do other unwanted spam; banishing them to the trash box. After a while, however, I noticed that he was reviewing products I was interested in, so I began taking a look at his writing just out of curiosity. A few summaries later, I realized that Geoff's taste was very much in line with my own, and I appreciated the fact that he wasn't giving out scores or grades; rather using a few underlined sentences at the end of each review to drive home his overall impression of the product. He also had tasted the Monarch this past summer and greatly enjoyed it (his review is here).

After hearing Davin gush about the Monarch in our recent conversation, I realized I was going to have to track down a bottle myself and give it a go. Yesterday, I finally got my hands on one. And what was my impression? Delicious—in the same way that the regular Crown Royal is just an easy-drinking, tasty whisky. Yet, there was more underneath. I could taste the rye spice, smell the grains, and really isolate each component as the mellow wave of vanilla and toffee notes rolled over my tongue. If you're unaware of the story surrounding the Monarch, it's a celebration of the whisky Sam Bronfman first made when King George and Queen Elizabeth visited Canada seventy-five years ago. It's a limited release that—at least at this point—isn't going to be a permanent fixture in the Crown portfolio. It's this year's Tanqueray Malacca for Diageo, and like the Malacca it's both gimmicky and awesome. It's not going to convert anyone over to Canadian whisky, so if you're an interested Bourbon or Scotch drinker don't think this is the bottle that will change your mind (because it definitely is not that bottle), but it will put a smile on your face if you like good hooch.

But David, you might ask, what good is your opinion if—like you've said—you don't know anything about Canadian whisky? Great question! You're absolutely right. My opinion isn't all that valuable here, other than the fact that I think the whisky tastes delicious. That's why I wanted to set the primer with Davin—the world's leading authority—before going any further. Believe it or not, I don't get paid to write this blog. I get paid to make deals happen. So how will I contribute to this conversation? By doing my part: I'll make sure you can try the Crown Royal Monarch for the best price possible:

Crown Royal Monarch 75th Anniversary Edition Canadian Whisky (Elsewhere $75) $49.99

Fifty bucks. That's $25 below the normal asking price, and a good deal cheaper than any of my competitors. I can't promise you you'll have the positive experience I had with the Monarch, or that Crown Royal's new release will inspire you to drink more Canadian whisky in the future, but I can make sure that your experimentation comes at as low of a price as possible. I'll eat the profit so that we can all try this thing together.

Now that's something to get excited aboot, eh?

-David Driscoll


SMWS 36.82

As Ice Cube once rapped, "Droppin' bombs on your moms." He then followed that up with "fuck car alarms." I'm not sure what the second part has to do with this whisky, but the first part is definitely indicative of what's going on in the K&L spirits department right now: we're straight up droppin' bombs. A new K&L Exclusive cask has landed. Check out more below:

SMWS 36.82 Benrinnes 17 Year Old "Rare Release" Single Barrel Cask Strength Single Malt Whisky $149.99 We're continuing our relationship with the Scotch Malt Whisky Society with this 17 year old cask of Benrinnes; a Speyside distillery that we've grown quite fond of here at K&L. Bottled at cask strength, this whisky is a bold blast of rich vanilla and toffee. Perhaps the Society's own notes say it best, however: "Warm velvet, dusty carpet and oil paintings. A rhumptof of red apples and rhubarb. Pea shoots and tomato leaves in a greenhouse. Juicy sultanas then liquorice and cola cubes. Rhubarb and custard chews with cinder toffee. Lemon posset and cookie dough to finish." That's exactly what we were thinking when we picked out this delicious cask! In all seriousness, this whisky is to die for. One of only 198 bottles from this fantastic cask.

I got to taste this earlier today—and it is indeed magical. Our second cask from the Scotch Malt Whisky Society is a BIG winner. I love Benrinnes distillery. When we visited the site during the Spring of 2014, the staff couldn't have been nicer and whisky couldn't have been tastier. We're always poaching casks of Benrinnes from Signatory when we see them available because of its rich, vanilla-laden, cookie dough character. This SMWS bottling is a 59% jolt-in-the-arm version of that flavor profile. Big, chewy richness, tons of power through the mid-palate, and a dessert-like finish that really drives home the flavor. Great whisky from an underrated distillery. That's what we're all about!

-David Driscoll


Canadian Whisky: A Primer with Davin de Kergommeaux

Esteemed Canadian whisky historian and critic Davin de Kergommeaux

I've been trying to break into Canadian whisky for the last few months, but I've been side-tracked by numerous other projects, a lackluster interest in the subject from my consumers, and a general apathy from distributors to get me samples of new Canadian items. Canadian whisky is simply not getting the rub from its big brothers Scottish single malt and Kentucky Bourbon right now; at least, not at K&L it isn't. A number of recent experiences, however, have instilled a new passion in me to discover more about our neighbors to the north. One of the most inspiring visits I had in years came when John Hall, the owner of Forty Creek, came by the store this past October to share his products. Not only were the whiskies delicious, but the information that accompanied them also fascinating. I was intrigued. The Forty Creek expressions were exciting in the way that a mature Bordeaux wine is exciting; they were subtle, haunting, and complex.

Over the past few months, I've been reading both a book and a blog written by Davin de Kergommeaux: the man who has become the leading expert on Canadian whisky world-wide. I've been scouring his reviews, hoping to find interesting and unknown products to taste or learn about, while researching the available selection here state-side. With the arrival of a few new Canadian releases imminent, I thought now might be a good time to continue my interview series here on the blog and sit down with Davin to get his thoughts on the new Canadian renaissance. There are many misconceptions about Canadian whisky, reasons that the genre still fails to get the respect it deserves, and Mr. Kergommeaux was more than happy to help put these rumors to rest. I learned a great deal in the thirty minutes we talked; so much that I thought it might be of interest to you readers as well. Check out our conversation below:

David: You’ve become the go-to guy when it comes to Canadian whisky. Whenever anyone I know has a question about the subject they bring your name up. You’re the Canadian whisky reviewer for the Whisky Advocate, and you’re the person I email whenever a customer asks me a question I can’t answer—and I can’t answer most of them because I know very little about the subject. How did you become that guy?

Davin: Well, I started out with single malt Scotch and I was fairly convinced that that was the only good stuff out there. I kept tasting better stuff, and better stuff, but I live in Canada and I was interested in the history of some of the old distilleries we have here. I would drive by old sites like the plant in Corbyville; I saw that from the time I was a little kid. It’s ripped down now, but that was kind of a landmark on our drives to Toronto. So I got to tasting some of this whisky, and it was delicious. If you didn’t know it was Canadian whisky, you’d say it was as good as anything else. It started to grow on me. I never lost my interest in Scotch—I still love it—and I had started to learn more about Bourbon, some of which were amazing. The love of Canadian whisky crept up the same way, and the more I began to taste different types of whiskies, the more I began to enjoy the subtlety of the Canadian expressions. It doesn’t whack you in the face like an Ardbeg, but as the palate develops you’re able to appreciate more nuance.

I think most people know Canadian whisky best from the mixing or well whiskies they see in the bar. Imagine what the reputation of Scotch would be if the only whiskies we knew were J&B and Cutty Sark. They’re both good whiskies in their own right, but they’re not going to inspire the same type of enthusiasm as say a Mortlach or an Ardbeg. So as I kept tasting, I began researching in the library. I thought that I pretty much understood Canadian whisky at that point because of all the stuff I had read online—the disparaging comments from people who didn’t think it was as good as Scotch—but it turned out that what most people thought was wrong. I got deep into the history, digging through the archives, and it turned out that marketing people were the ones filling in the blanks—the folks who wanted you to think that Scotch was better, or that Bourbon was better. They were the ones dictating the reputation of Canadian whisky.

David: What role do you think Prohibition played in the dubious reputation of Canadian whisky?

Davin: Prohibition killed us. It really hurt Canadian whisky. That’s not actually where it got its reputation; being smuggled in over the boarder. Canadian whisky made its reputation during the American Civil War; three generations earlier. In 1865, Canadian whisky was the top-selling whisky in the U.S. and it stayed that way right up until Prohibition. Of course, during Prohibition Canada ended up importing a lot of Irish whisky, which ended up going down to the U.S., but ultimately the main market for Canadian whisky dried up. There was so much misinformation. People said that Canadians spelled whisky without the “e” because of the Scottish influence at the time, but there were no Scots making whisky in Canada. They were all making rum. But all this information was being taken for granted, so I just kept picking away at it. I would spend all this time in these old archives—stinking like must—at places that might only be open one day out of the week. The more I did it, the more I got into it.

David: How do you feel now that there’s a new resurgence of interest in Canadian whisky, yet at the same time producers are trying to pass it off as American rye? That seems almost like a lack of confidence from certain brands in the progeny of the Canadian whisky bloodline.

Davin: I don’t think they have to disguise it. I think that’s a choice that certain brands have made because of the American interest in American-made things. “Made in America” is very important to Americans. Whistle Pig, for example, did not have to disguise the fact their whisky is Canadian, but they chose to. Masterson’s, on the other hand, did not disguise their source; in fact, they bragged about it. They choose to put their whisky into the Canadian category each year at the whisky awards, for example. Whistle Pig does not. Masterson’s is becoming the clear leader now. Whistle Pig has done a brilliant marketing job, but of course the few hundred people who care about disclosure just trash the company for not disclosing their source—which of course creates controversy and 1,000 new customers for Whistle Pig who don’t care about disclosure.

David: Isn’t that funny how publicity works? (laughs)

Davin: People love to harp on the negatives about Canadian whisky; especially in America. They love to make disparaging remarks—Canada is kind of the butt of a lot of jokes, if you didn’t know. Shanken came out the other day and said that Canadian whisky is struggling to retain its prices and market share. But what they’re talking about is a specific slice of the market share—the low-end stuff. What they don’t mention is that there has been an 18% increase in sales of the high-end stuff. So people tend to take little soundbites and put them together to tell the story they want to tell about Canadian whisky. The truth of the matter is this: every distillery in Canada is expanding. They can’t keep up with demand! Hiram Walker used to operate five days a week. Now they work twelve days straight before taking a break. It all depends on how you look at it. But connoisseurs are beginning to see that quality whiskies are coming from Canada, and now we’ve got writers writing about it. Lew Bryson, Dave Broom—they’re all getting on board, so people are eventually going to discover it.

David: That’s what John Hall from Forty Creek told me earlier this year.

Davin: He told me the same. He said to me: “Canada is always five to ten years behind the U.S. Bourbon is big right now, but you watch—five years from now Canadian whisky will be what everyone wants.” And I believe him. Canadian distilleries have been making great whisky for years, but now they have the confidence to talk about them.

David: John Hall really blew my mind when he was here this past Fall. I tasted those Forty Creek expressions and I was in utter shock. I couldn’t believe how good that Confederation Oak was along with the complex process of making it. I, too, think he’s right. It’s only a matter of time, not just because I think that’s the way trends tend to work, but also because of something you touched on earlier about the development of your palate. In the wine world, where I spend most of my time, that’s the natural progression of things. We all start with big, bold Napa wines—high alcohol and bold flavor—but eventually we move towards France and lower alcohol wines with nuance and complexity. Today, I want delicacy, and that’s exactly what I get from well-made Canadian whiskies. They’re more mysterious, and less obvious.

Davin: And we’ve got those big whiskies; the ones that punch you in the mouth. But we’ve got so many more of the delicate ones. It was a big revelation for me when I went out to the Crown Royal facility and toured the Gimli plant. I found out that all the guys who worked there drank a whisky called Canadian 83—a whisky made with used Crown Royal barrels. When they’re done aging Crown Royal, they ship the barrels to Montreal and fill them with spirit—that’s what they use to make the 83. I asked one of the guys about it, who told me: “Crown Royal takes all of the wood out of the barrel and all that’s left behind is the velvet.” There’s a subtlety and an elegance to Canadian whisky that Canadians tend to like. Like you said about French wine—it’s not from Napa. It’s thinner, but ultimately very complex.

David: How is Canadian whisky viewed in Canada? Is there a similar sense of nationalism like Americans feel for American whiskey right now?

Davin: We don’t have the same kind of nationalism here. We tend to look outside our borders for the best. However, Canadian whisky is the second-highest selling spirit in Canada—just behind vodka. In Canada, this little country we have here, we drink more than 30% of what we make. People here are crazy about rye and ginger, or rye and Coke—we call it “rye” up here—everyone loves it. I just did a tour of Newfoundland and every bar I went to had Canadian whisky on the counter. Go through northern Ontario and it’s all Wiser’s. That’s what they drink. So, yes, Canadians love Canadian whisky, but it’s mostly because it’s readily available, they like the way it tastes, and it’s also pretty inexpensive.

David: What do you think the biggest misconceptions are about Canadian whisky that tend to scare away American consumers?

Davin: I think many people believe that Canadian whisky has neutral spirit added to it. It doesn’t. We hear terms like “brown vodka” tossed around, but try something like Wiser’s 18—that’s a whisky made to a high ABV with full wood flavor. Others think that Canadian whisky is artificially flavored. On blogs, for example, people love to harp on the 9.09% rule—it’s very naive. These are the things people talk about when they want to disparage Canadian whisky—artificial flavorings and things like this. People think it’s always light and simple, but it’s not. There are some very robust whiskies in Canada. But ultimately people like to have something they can dismiss because it makes them feel better about the things they like. Some day, however, the right people are going to start talking about Canadian whisky and these folks are all going to jump on board with them.

David: I’d love to start talking more about Canadian whisky! It’s just that we’re very limited down here. Many of the exciting whiskies I read about on your blog aren’t available in California, it seems.

Davin: It’s not because there’s a lack of a push strategy, but rather a lack of a pull. Distributors need to see a long-term plan in order to bring new products to market. Canadian distillers haven’t been very bold about going after these new markets either. That’s why Masterson’s is doing so well. They’re willing to sell only a few cases, if need be, just to break into a new state. Take Hiram Walker, however, and they’re bottling 500 bottles a minute. They’re not interested in doing small orders. I think they’re making a new effort with the Wiser’s range and Lot 40, Pike Creek, etc. There is a new effort being made. Look at Forty Creek. This is a small distillery, so they can afford to do small orders across the border. I think you’ll see this change quickly with other producers.

David: We’ve done very well with the Lot 40 whisky, but ultimately I think it’s because we have it in the rye section, not the Canadian section. But that’s because we don’t really have a Canadian whisky section and that doesn’t sit well with me. I don’t like people who pretend to be something they’re not, so I don’t like selling whisky by trying to pass it off as something else than what it is. In fact, one of the biggest meltdowns I’ve ever had with a customer came after he realized the Lot 40 was Canadian and not from America. It was a spectacle, to say the least. He went from loving it to hating it in a split second.

Davin: You’re always going to have customers with different expectations. I don’t see anything wrong with calling it rye. It’s made from 100% rye! These are the same people who make silly comments about Canadian whisky due to their lack of understanding.

David: But I find my lack of understanding exciting not infuriating! I mean, that's what makes me want to learn more about Canadian whisky. When John Hall told me that all of the different grains are fermented, distilled, and aged separately—that blew my mind! I immediately wanted to know more.

Davin: This is something John does that has been lacking with other Canadian distillers—they haven’t gone out and promoted their product. They’ve been a little bit complacent. That’s part of the reason my book has been so successful: it filled a big hole. You had people begging for this information and there was really nothing there for them. You wouldn’t believe how hard it was to get into some of these distilleries. They were completely disinterested in telling their story. Now they’re beginning to realize that telling their story is an important part of selling their whisky, and now there are marketing departments and PR agents. There are great whiskies out there right now—like Crown Royal Monarch, for example. I think that story is finally starting to get around.

David: What is the story with that whisky?

Davin: It’s the 75th anniversary of the release of Crown Royal in Canada. Crown was a whisky that was originally made in celebration of King George and Queen Elizabeth—the mother of the current queen. Sam Bronfman, who made this whisky from a blend of about fifty different whiskies, he put two cases of this on the train the royals were traveling in when they visited. They were well-known as whisky drinkers at the time. Now there’s no evidence the king and queen actually tasted it, but it was a wonderful marketing tool and he ultimately refused to release it into the states. Now, seventy-five years later, they’ve recreated a new version that’s just loaded with what they call “Coffey rye”. They have a Coffey still in Gimli and they make a rye whisky with it—I think Monarch is comprised of about one third of this. It’s the best tasting Canadian whisky I’ve tasted….probably ever. It’s just fantastic.

David: Wow! Those are bold words!

Davin: It’s as good as Forty Creek Confederation Oak. Maybe Centennial 15 from the 1950s is better, but that’s about it.

David: Well, that’s easy to find isn’t it? (laughs)

Davin: Thanks for catching me on that.

David: Well that’s exciting. But this is a product—Crown Royal—that the average American whiskey consumer wouldn’t bat an eye at, if there weren’t people basically shouting this information at them. And even then I’m not sure they’ll care all that much. I certainly don't think of Crown Royal as falling into the "best whisky ever" category.

Davin: I think you’re right. Canadians are not big about talking about themselves, and they’re fairly self-deprecating, as well. But you’re going to see more talk about Crown Royal over the next year, more about Canadian Club—this new rye they have is spectacular. It’s so delicious. It’s at 40%, so it’s meant for the general consumer, but people are going to be pleased. With Campari buying Forty Creek you’re going to see them go global, So it’s coming, David. And you’re at the cutting edge of this industry, so good for you that you’re getting into this now. I think this will eventually be a big part of your business.

David: I hope it will be. I’m really excited about it, so it makes my job more fun when my excitement crosses over into my business. Canadian whisky is something familiar, but at the same time entirely different. It’s like you said earlier: there are people who are afraid of what they don’t understand, so they dismiss it. To me, however, that’s the exciting part. I’m over the moon that there’s a completely new genre of whisky, with mature stocks, that I know absolutely nothing about and can dive right into. It gives me the opportunity to start all over again, be a student, and get excited like I used to get.

Davin: That’s exactly what happened to me! I’ve tasted some brilliantly sublime whiskies in my life, but it doesn’t mean I don’t enjoy going back to the classics. I think you expressed it better when you talked about old world wines, however. We start with Napa or Australia and we eventually move into the old world.

David: Ultimately, you want to try new things and experience new flavors. I think it’s really about learning how to taste. In that sense, it may be that Canada is five to ten years ahead of the U.S., rather than behind us. They may already have a more evolved palate. We’ll have to see.

Davin: I guess it’s all a matter of perspective, isn’t it?

-David Driscoll


Two New 17 Year Old Rye Barrels

Didn’t get that Sazerac 18 you were hoping for in the raffle this year? Don’t worry, these are almost as good (seriously). When I tasted these barrels with my distributor friend Val, I about freaked out. “I’ll take them!!” I said before even knowing the price. Mature, complex, delicious rye whiskey with depth and nuance--and AGE!

“I already sold them,” he replied.

“To whom?” I asked, incredulous, ready to pounce.

“To David OG!” he said laughing.

Thank God!!!! Or should I say, “Thank Dog!” Check out David OG’s notes below. These are super, super exciting. 17 year old LDI/MGP rye barrels that have matured beautifully. Both are at 45%

Taos Lightning 17 Year Old K&L Exclusive Cask #15 Single Barrel Straight Rye Whiskey $109.99 (1 bottle limit) - This cask from our first purchase at this little distillery in New Mexico is another 17 Year Old Indiana Straight Rye. Bottled at a proof of 45%, it has a completely different profile than #16. Deep dark aromas of cedar and dill remind us instantly that's an LDI product. This one has a lot more sweet oak on the palate, but makes up for it with a peppery dark graininess. Texturally more profound and powerful, the contrast between the two continues through the finish. Tremendously smooth and complex, it's definitely old whisky. While all the edges have softened, the herbal dill and subtle pepper keep you guessing. Hopefully there are more of these great old casks out there somewhere, but for now this is the oldest rye in the store. I still don't get how we snagged them for such a great price -only a few bucks more than their standard 15 year old expression, which is pretty great by the way. The wacky label and unusual l provenance only make it better.

Taos Lightning 17 Year Old K&L Exclusive Cask #16 Single Barrel Straight Rye Whiskey $109.99 (1 bottle limit) - I have to say, we got lucky with these two casks. How often does a tiny craft distillery have old rye whiskey? Never! Seriously. It's never happened. Maybe we've got some 7 year floating around. Back in the day, High West had some of that old Barton stuff at 16 and 21 years. There was a little older rye coming out a little while back (Willett, BMH, Pepper), but right now it's totally dry. When these guys came in with a few barrels just hanging around my jaw nearly dropped. Apparently, this stuff was picked up a few years back before the proverbial fan started spinning, so we've also avoided the any unwarranted price inflation. These two casks represent two opposite styles we get out of the great distillery in Lawrenceburg. After a few years maturing in Santa Fe's semi-arid continental climate, they've sufficiently mellowed and neither whiskey is a high proof power bomb. Instead, the subtle elegance of age has tempered the intensity we're used to in the younger expressions. Cask #16 shows off a regal bouquet of candied orange peel, soft vanilla, and distant spice. Almost ethereal on the palate, the lightness is striking. It's a whisper of a whisky at first, but with air becomes quite complex with tons to offer. It's significantly lighter in color than the sister, but impressive in that it's so approachable and alive. I'd feel comfortable pouring a glass of this for almost anyone from a geek to a grandma.

-David Driscoll