Reviews of Spirits from Indie Bottlers

I do not know if Grappa could be included from undisclosed distilleries and undisclosed sources? The last grappa I was gifted had it's contents in a Perrier bottle. It was produced using old grape pressing and (I suspect) potatoes. It was quite aromatic and flavourful with green vegetal sweet notes and only slightly fuesal. The ABV probably between 48-52%. The previous gifted bottle I received was astringent and seasoned with Mulberry wood from pruned backyard tree. Diesel fuel finish. I suspect it had a very high ABV around 60-67%. Home made Grappa seems to have become an affordable and popular alternative to the LCBO offering. I know this post is a bit unconventional but it would be interesting to hear about unusual spirits that others might by chance get to try.

@fiddich1980 Very interesting! Though I'd be worried about any homemade spirits and what they might do to my health.....

@talexander I agree. The first came from a friend who had been distilling and making wine for a long most of his life. The 2nd came recommended from a longtime friend and the "operation" was bordering on "commercial". Apparently, below the radar for years.

@fiddich1980 OK well that seems reasonable.

@talexander I have some home-made Lambanog that hasn't killed anyone yet... though I note that @Victor will no longer step into the home where he tried it.

In terms of un-marked bottles, I am awaiting the arrival of grape wine spirit from Xinjiang province, China. I saw a blurry photo of the bottle. No label. I've asked my B-I-L (not @nosebleed, who is nowhere near there) to try to get SOME info on it. But I did try it from the cask in 2016 and it was incredible then.

@fiddich1980 I thought home distilling was illegal in Canada? Isn't it?

@Robert99 Yep, it sure is.

@Robert99 as stated "unconventional". I run across lots of home brewing activities living in Toronto. When I was younger and lots of Italians made their own wine. Many of my friends' family members were brewing spirits, wine and beer. Moreover, my family ran a produce business and people would stop by inquiring about fruit which too far gone and unsaleable. I suspect they were making brandy. This was an activity which I though had died down with the 2nd generation. However, I think it has been taken up by the new Portuguese and Eastern European immigrants. I can sometimes smell the alcohol fumes during wine making season and spot funny little copper pipes stick out of the strangest places in my neck of the woods. Even my late mother who was a very much against the drink made her own concoction. It was a rice which she fermented in clear large glass jars in the back yard. She use to eat it as a desert. It had a real kick to it. I can still remember the aromas from it rice wine/sake. My Greek friends use to soak garlic cloves on ouzo or vodka. It made for an excellent drink when serve at almost freezing temperature. So, to your comments on Legality -- No comment.

SMWS A2.1 "Amarena Amaretti" 6 Years Old (Armagnac) 57.5% ABV

This is the Scotch Malt Whisky Society's first armagnac bottling. From Chateau de Lacaze (which no longer exists) in the Bas Armagnac region, it is from a single armagnac barrel that after six years yielded 573 bottles. It's been open for a few months.

The colour is a deep, dark burgundy with some golden highlights. On the nose we have blood orange, damp oak, dark chocolate, Heering cherry liqueur and brown butter. Hint of very dark maple syrup. Amaretto (of course). Hazelnut. The longer I nose it, the more dominant the cherry becomes, morphing into Cherry Coke, candied cherry and those Cherry Blossom chocolate things I loved as a kid. Extremely rich. Score: 21

On the palate the cherry takes a back seat to rich oak, plum pudding, almond and very bitter over-steeped tea. Mouth-coating and a little syrupy. Lots of dark chocolate here. Cloves. Nutmeg. As with the nose, this is extremely rich but very well balanced between sweet, spicy and bitter. Score: 23

The finish is sweet and spicy with pepper, wine gums and more Cherry Coke. Score: 22. Balance: 23. Total: 89.

Richer and earthier than you might expect, this is a fine example of what makes armagnac different from cognac: what it lacks in a certain elegance it more than makes up for in complexity, singularity and sheer chutzpah.

Del Maguey Single Village Mezcal, Santo Domingo Albazzadas Batch SBA-182 bottled at 48% This is the first Mezcal I've ever tried. The closest thing to this I've ever had were Tequila shooters from my youth. The inspiration to try this came about recently when a friend asked me to help him find a bottle of Don Julio 1942. I found the bottle but, the KGBO apparently, realized that it was a restricted product .... only for authorized purchasers and not for the general public. I was researching Tequila and Mezcal while on the quest. Striking out and having my interest peaked, particularly in Mezcal. This one was not my first choice because reviews on Del Maguey Chichicapa seemed to point to a very interesting smoke character. I like Islay whiskies and their element of "smoke", exploration in all it's forms is too tempting. I'm a newbie to this so bear with me and excuse my ignorance. The other impetus to exploring this was a discussion at @Nozinan epic tasting. There was a talk about doing a tasting with spirits other than whisky, whiskey, bourbon, and scotch. Color: clear water with the faintest of a yellow/blue hue and a touch of haze. I has a some viscosity when swirled. Nose: a quick still metallic spirit vapour (sandal wood) quickly dissipating into macerated honey dew, cantaloupe, open field fire with sugar cane ... young green bamboo thrown into the fire / slightly smoky but, a "blown away" by ... fresh cut grass with water melon scent lingering .. a return to the spirit aromatic vapors (sandal wood) Palate: white pepper, astringent, medicinal, fruity sharp under ripe strawberries, black licorices, green grass. There is a lot going on from tongue contact to mid palate .The later half of the palate is very chewy - bubble gum sweetness without the sugar overdose ... minty, buttery/nutty quality Finish: long and deeply smoky with hints of kiln dried hardwood (incense) and spent charcoal

Was this worthwhile? YES, I'm more than willing to explore. It is a nice change from the norm. I've heard some good things about Brugal rhum. A Don Julio Repasado is on my radar and a few Absinthe.

@fiddich1980 Wow, I'm intrigued! I'll have to try this!