Whisky and Words Number 90: McCarthy’s Oregon Single Malt

McCarthy’s – an Oregon Single Malt.

McCarthy’s is a product of Hood River Distilleries. The spirit itself is distilled by Clear Creek Distillery which has provided since 1985 a source for Oregon-made fruit-based liquors and purchased in 2014 by Hood River Distillers. By any measure, Clear Creek is a ‘craft’ scale operation, and in fact the bottle is hand-lettered for the batch and bottling date, as you can see in the photo (click for a high-res image).

According to the Hood river website, the spirit is “distilled in a Holstein pot still using one pass distillation from a fermented mash of 100% peat malted barley from Scotland.” The Holstein still is made from copper, like a pot still, but is an odd combination of pot still and columnar stills, so that in a single run you can produce a very pure spirit such as vodka and get in essence a dozen or more distillations (hence the reference to ‘one pass’ in the note above). This is is a different approach than in Scotland where a pot still is used for the first distillation (the wash still) and a second pot still (the spirit still) is used for the final distillation. Clearly, Clear Creek is taking the final cut from their Holstein long before they’ve distilled the flavor out (as you would with vodka.) Considering the different distillation approach as well as an aging of only 3 years (the legal minimum for Scotch), and different climate, you would not expect this to taste like a single malt Scotch.

Continue reading “Whisky and Words Number 90: McCarthy’s Oregon Single Malt”

Whisky and Words Number 51: Bushmills White vs. Jameson Irish

Today we battle it out with two titans of Irish whisky: Bushmills white label and Jameson Irish. Both being blends they are made from grain whisky (made from any cereal grain, often maize, in a column still) and pot still whisky. To be called ‘pot still’ whisky, the formal rule states (quoted from an excellent article here from Pernod Ricard):

Two heavyweights duke it out.

The Irish Whiskey Technical File lists that Irish Pot Still Whiskey must be made from a mash which contains a minimum of 30% malted barley and a minimum of 30% unmalted barley, with up to 5% of other cereals such as oats and rye added if required.

Note the use of unmalted barley, which differentiates Irish from Scotch whisky. Other rules state that the aging must be at least 3 years in oak. Like most Irish whiskies, the pot still component of both are triple distilled. The law states for a blend it must be “a mixture of any two or more of the styles of malt, pot still, and grain whiskey” (source whiskyadvocate).

Continue reading “Whisky and Words Number 51: Bushmills White vs. Jameson Irish”

Whisky and Words Number 50: Bunnahabhain 12 re-review!

It’s been a long time since I reviewed my old fave Bunna 12, and since then they have revamped the packaging, making it a good choice for the 50th review. The new packaging introduces a new style, new palette and a new Bunna captain as well.

The new 12. We expect great things.

Of the whisky inside, the features remain the same: 46.3% ABV, natural color, non-chill-filtered, “Double Matured in Ex Bourbon and Ex Sherry Casks.” What does that mean? The folks at Distell tell me Bunnahabhain “is made using 70% sherry casks with 30% bourbon casks, these casks are married (mixed) together in a vatting.” In this case, both sherry and bourbon casks will have been aged for at least 12 years. This is contrast to other part-bourbon, part-sherry offerings, like Glenmorangie’s Lasanta, where they start in bourbon casks and move to sherry for a final (shorter) maturation. So, Bunna is not actually ‘double matured,’ but the Bunnahabhain approach should result in a richer, more sherry-influenced profile.

Continue reading “Whisky and Words Number 50: Bunnahabhain 12 re-review!”

Whisky and Words Number 49: Glenmorangie Nectar D’or

The golden nectar on an unusually golden Fall afternoon.

The final Glenmorangie ‘specials’ review! Today we take on Nectar D’or, which takes the standard Glenmorangie 10 and ages it for two additional years in Sauternes barriques (a fairly small barrel). Sauternes being a sweet wine (think noble rot), we expect the Sauternes treatment to result in a sweet and smooth spirit. Glenmorangie telegraphs this expectation with their moniker for this expression – Nectar D’or. So, is it really a golden nectar? Glenmorangie thinks so:

Our sumptuous, special reserve whisky is aged first in American oak bourbon casks for smooth, fruity notes. We then finish this single malt in hand-selected wine casks from Sauternes, the most famous and ancient sweet wine-growing region of France.
These rare casks bring layers of mellow sweetness to Glenmorangie’s renowned smooth style. Non chill-filtered for enhanced aroma and texture, our Nectar D’Or is enjoyed around the globe.

Continue reading “Whisky and Words Number 49: Glenmorangie Nectar D’or”