So, what are you drinking now?

Home. Finally. I found the opportunity to try a sample generously provided by @Cricklewood this evening - the label states, Canada #150 -- and it's a delightful nose of baked apples and cinnamon with the mouthfeel of fresh baked, warm apple pie. But it wasn't overly sweet - it's more of a Granny Smith apple with hints of allspice/cloves, and cinnamon. Thank you, @cricklewood! This was perfect for my first night home in over a week.

@Nozinan all three of my bottles of Amrut Naarangi are also from Batch # 3. With three batches of Naarangi thus far, what does the category under which Amrut lists Naarangi, "Limited Edition", mean here? It would be fine with me if they kept this one as part of their regular line, but their literature seems to say otherwise.

@archivist glad you're home and have access to your choice of tipple. I didn't disguise this whisky's identity much it is by Still Waters Distillery outside of Toronto, it is their Stalk & Barrel commemorative blend for Canada's 150th anniversary, it is a blend of corn, rye & malt whiskys.

The catalyst for this release was the discovery of particularly flavorful set of barrels of corn whisky in their warehouse which had been distilled in house some years prior - they normally source the corn whisky used in their blends. While this release might not be everyone's cup of tea, I like that is deviates in interesting ways from the Canadian whisky profile, it is also presented at an ABV of 50% which is also unusual.

That allspice/clove and resin-like rye profile blossoms off that sweet apple/peach doughnut entry in a peculiar way and I find the empty glass is redolent with the contribution of the malt, talcum, porridge and a hint of tobacco.

I'm glad you enjoyed it

National Bohemian Beer, aka "Natty Boh" in its state of origin of Maryland. This pilsener was an old Baltimore-brewed favourite back in the day which is no longer made in Maryland, and is now owned by Pabst Brewing. Almost 90% of sales of Natty Boh are still in Baltimore. What is noteworthy for me about this is that I was carded today at the grocery store buying this beer. I count this as the fourth time in my life I have been carded for legal alcohol purchase age when buying alcohol products. The first time I was in my early 40s. That one made me howl with delight, and I got years and years worth of glee from it. Today I smiled as I was carded again. Am I rather youthful looking at 65 years old (66 nest month)? Yes, younger-looking than is typical of my years by almost all accounts. But, could I reasonably be suspected of being under the legal age of 21 years old here to purchase alcohol? That is hard to believe!!!

My wife and son were out of town last night, so I decided to stop at one of my favorite restaurants for a burger and a beer for dinner. This place also has an extensive whisky selection, predominately American whiskies, but Scotch and others as well. I don't usually purchase whisky at restaurants due to the price mark-up, but I saw one of the newer Bruichladdich Port Charlotte Heavily Peated (Squatty Green Bottle) on the shelf. Even though it was $18 (USD) per shot, I decided to give it a try. While, in my opinion, that is over-priced, I was not disappointed in the whisky. I will look to purchase a bottle of this.

Port Charlotte Islay Barley 2011 (Bottled 2018 - 6 year old), 50% ABV. 40 ppm Phenol level. The 100% Islay barley is made up of two varietals; Oxbridge & Publican from 3 Islay farms (Dunlossit, Kilchiaran & Sunderland). Maturation: 75% 1st Fill American Whiskey Casks & 25% 2nd Fill Wine (Syrah & Figero) Casks.

Nose: Earthy, tarred peat, lemon, peach, vanilla, slight chocolate and light smoke.

Palate: Dry smoke, salted caramel, lemon drops, pepper. The smoke is more tar and charcoal than medicinal. A sweet, smoke combination.

Finish: Tar and brine, peat smoke, salt and tobacco.

@bwmccoy I have been on a Port Charlotte kick of late. I have loved everything I have picked by them: Port Charlotte Scottish Barley, Port Charlotte Islay Barley, and now the new Port Charlotte10yo. I love my open bottle of the 10yo so much I just picked up a second one this weekend. That said, I think the Islay Barley is my favorite. Sadly, I had to pick that up out of state as Virginia doesn't carry it. My bottle is from 6 farms in 2008. I assume distilled in 2009 and bottled on Feb. 3rd 20016. Excellent stuff. I can't recommend it enough to people who like farm notes in their whisky (which I do). Think BenRiach, Ballechin, and Brora.

By the way what is the restaurant you stopped at? When I lived in Seattle over 10 years ago I loved going to Brouwer's in Freemont and St. Andrews in Greenlake. They were some of the first bars I noticed with a healthy assortment of scotch whisky back in the day.

@Victor at least it was flattering and fodder for a good story. Wasn't there a version of Pikesville rye whisky that was sold primarily in Maryland as well? I Love these region specific brands or products, it's something we see less of these days.

@cricklewood, oh sure...Pikesville Rye 3 yo, 40% ABV, $ 9-18 per 750 ml ($ 8.45 plus 6% tax in 2009 in my county):

connosr.com/pikesville-whisky-review-1598/

8 years ago I did that review of our late wonderful $ 9 local rye, which, if you caught it just right with air exposure, could be an 87 or 88 point whiskey. There was much mourning, wailing, and gnashing of teeth in Maryland about 3 years ago when it was discontinued. It was the treasured go-to spirit for many a local yokel.

N.B. that the last sentence hope of my review 8 years ago was just a little bit exceeded when Heaven Hill eventually did release a 110 proof/ 55% ABV Pikesville Rye, at twice the age of the original Baltimore staple.

@bwmccoy thanks for the write-up on the new Islay Barley, sounds really good. I've had my eye on this release as much like @Nock I've been digging the recent Port Charlotte releases. The new 10yr old stands up well to any of the other Islay mainstays like Ardbeg 10 or Laphroaig 10, the boost in ABV to 50% is a great move too.

The previous Islay barley variant (2009? white tin) was a rather singular whisky, almost like a cross between Kilchoman Machir Bay and Laphroaig 10 if that makes any sense.

@Victor I can only imagine the amount of insight you must have with longtime experience drinking these brands that people are only now "discovering", must be fun though to finally see some of your wishes from 8 years ago coming now that Knob Creek Rye CS, Pikesville 110 a BIB Old Overholt are available.

Heaven Hill has angered more folks this year with the withdrawal of Heaven Hill BIB, another value/market specific brand.

@cricklewood yes, the trilogy of $ 10 and 40% ABV ryes available in my part of the USA in 2009 consisted of Jim Beam Yellow Label Rye, Old Overholt Rye, and Pikesville Supreme Rye. Beam has really dragged its feet at producing ryes at higher ABV, but has finally come around with Old Overholt BIB and Knob Creek Rye. Heaven Hill is now there too with the 55% ABV Pikesville.

I don't see any reason why Heaven Hill cannot put out a regular release of Rittenhouse Rye at barrel strength. It wouldn't have to be old...but, speaking of old, I have fantasies that I will one day again see bottles of Rittenhouse 21, 23, and 25 yo ryes available. Those were out of this world. I do own a bottle of Rittenhouse 21 I haven't opened. I've tasted a few of those back in the day, 8-11 years ago. I suspect, though, that when they have more of those available some day that they will have $ 300+ price tags. Back in 2008-2010 those old Rittenhouses sat in stores unbought forever with price tags of $ 150-200. My biggest whisk(e)y regret is in not snapping up 3 bottles of Rittenhouse 21 and 2 bottles of Rittenhouse 25 when I saw them for sale in January 2012. I could have had then all for $ 1,000. $ 1,000 would be lucky to buy one bottle of that stuff now. .

@bwmccoy, The price of whisky in most restaurants is in itself a deterrent to buying whisky. I too share the same opinion as you, restaurant whisky is marked-up way too high; however, I maintain that price does not change the taste of whisky. Ceteris paribus, a good whisky costing $10 per serving at home and the same whisky costing $40 per serving in a restaurant should taste the same. I believe we can agree on that point. Where the waters get muddy for me is when I see a statement such as, "it's a good whisky for $60/bottle", or "it's a good whisky, but it isn't $400 good". Price doesn't change the taste. It's either a good whisky or it ain't! I know that you and I both can identify a good whisky and also an overpriced one, but there are many who struggle with these concepts.

Thanks for sharing. It is always a pleasure to read your posts.

@paddockjudge points well made. Yet, wouldn't your opinion change if the statement was phrased as "if you only have $60 to spend on a bottle, then this is one of the better whiskies, amongst all the offerings, that you could procure for those $60"?

@paddockjudge that's a great discussion point as price is an inevitable topic when it comes to whisky. You are correct, a whisky's taste has nothing to do with it's price. I dislike when price is factored into the score in a review. You can determine if you think the juice is worth the asking price but not if it makes the whisky better.

I prefer to view it more on the basis of value for money or allocation of budget as @RikS puts it. These things can help you make choices in how you allocate your money and if you think it's worth dropping the extra coin on a whisky but not if said whisky is good or better or worse.

Price is a funny thing.

@RikS If I only had $60 to spend on a bottle:

1. I probably am not in a financial position to be buying any whisky and should probably drink down my supply.

2. I can't get anything good in Ontario.

3. I would get a steal of a deal because in the future the cheaper stiff may still be available,

@RikS, Muddy waters, yet I see your point.

Good is good, but better and best depend upon the rest. There are good whiskies that can be purchased in some jurisdictions for $60 or less; however, I don't allow price to influence my opinion as to whether it is a "good" whisky or not. Ballantine's Finest is in my opinion a good whisky. At $100 it remains a good whisky; however, there may be other good whiskies I prefer to it in that price range. I believe your question is one of value. There is no doubt in my mind that a good whisky remains a good whisky, regardless of price.

---

There are two constants I have noticed over the years and they appear on my Connosr Profile Page:

PRICE DOESN'T CHANGE THE TASTE!

Great whisky can be enjoyed by anyone, but GOOD WHISKY SHARED WITH FRIENDS BECOMES LEGEND.

Cheers!

@Nock - I'm a huge Bruichladdich, Port Charlotte, Octomore fan as well. There's not much that Bruichladdich does that I dislike, especially if it was in the Jim McEwan era. The restaurant is actually not in Seattle, but about 16 miles east in the town of Issaquah, where I live. The name of the place is The Black Duck Cask and Bottle. It's only been around for a couple of years, but it is owned by the same people as Flat Iron Grill which is next door. That place has been around longer, but may not have been here 10 years ago when you were. Not sure. Brouwer's and St. Andrews are great. Brouwer's has partnered with the Scotch Malt Whisky Society and added Society bottles to their impressive whisky list. If you are ever back in the Seattle area, let's meet up for a dram. There is a newer place, very near Brouwer's, called The Barrel Thief (they also have Society bottles). That is the place I was at a week and a half ago that has half-priced scotch on Sunday. That makes it a lot easier for me to pay for whisky when dining out from a value perspective.

@cricklewood - I would love to grab a bottle of the new Port Charlotte 10 year, but I haven't seen any of the new lineup (green bottles) anywhere in the greater Seattle area. I plan to pick some of them up if I can find them!

@paddockjudge - I apologize if my comment about price came across as equating it with the quality of the spirit. That was not my intent. The only reason I brought it up was that even though I thought the price was high as compared to the price of the bottle. I was willing to spend it because I wanted to try it. However, if the bartender had said it was $30 a shot, I would have more than likely passed.

@bwmccoy, not at all, it is I who should apologize to you for hijacking your post and using it for a soapbox. Your comment struck a chord with me and I was totally engaged in making my statement. Your intent was very clear, restaurant whisky is expensive. I once paid $40 for a pour of Lagavulin 16 YO, it was a "double" (I doubt it). That was the last whisky I ordered without confirming the price beforehand. Like I said, good is good, and you my friend are good.

@cricklewood Thank you for the background. This is a good whisky and fits for a nice end to dinner. I'm not sure if I'd want it any other time as it felt like dessert (despite it not being that sweet). I discovered through all you fine folks here on Connosr that at my core, I love rye and the more of it, the better. Interesting is that I didn't wash my glass last night and this morning, I noted hints of apples, but no tobacco...that would have been nice.

@archivist, in relation to your statement about rye preference you will be happy with the sample you have remaining to try then

@cricklewood Let me guess, Lot 40 CS?

@Nozinan perhaps...

Inspired by @bwmccoy it is a Port Charlotte tasting tonight. I am putting all the Port Charlottes currently available in my cabinet (along with one Octomore) in a semi-blind flight.

I picked the 6 whiskies. My wife pours 15mL of each with a numbered lid on each (and a corresponding key for me to find later). I allow them to sit with a lid for at least a half hour before I nose through them all a few times (taking notes) and then tasting (with notes).

• Port Charlotte Scottish Barley 50% (bottled 15th May 2016) 18:35 15) opened July 14th 2018

• Port Charlotte Islay Barley 50% (7-8yo) 2008 barley from 8 farms peated to 40ppm: Coull, Kynagarry, Island, Rockside, Starchmill, Sunderland (bottled 03 FEB 2016); opened 11/11/2018

• Port Charlotte 10yo 50% (bottled 30th April 2018); opened 12/15/2018

• Port Charlotte PC7 61% Sin An Doigh Ileach 7yo (bottled 25th October 2008) opened 10/10/2014 rebottled July 12th 2016; rrb. November 19th 2017

• Port Charlotte 61.5% 40ppm (30 hours smoked); distilled 2004 – (sample from distillery March 6, 2018) – 13 years 6 months; 8 years in ex-bourbon (Buffalo Trace or Beam or HH); 5 years in ex-red wine cask (Bordeaux; mouton Rothschild; cabernet sauvignon)

• Octomore 8.3 Islay Barley 5yo 61.2% (309ppm); 2010 &2011 Church Field, Octomore Farm; 56% full-term ex-bourbon; 44% full-term European oak – ex-Paulliac, Ventoux, Rhone, and Burgundy casks(18,000 btls); opened May 1st 2018

I like that I have three at 50% and three around 61%. That should offer a little challenge. We will see how it goes. I expect to be able to correctly identify all. But that isn't my goal. My goal is to try and give the the most unbiased opinions I can of the liquid (price excluded for @paddockjudge ;)

@Victor that is a spectacular line up for your friend. Well done. I am not surprised that the 2012 Stagg was a bit much. At that HAZMAT bottling strength it really is like drinking from a fire hose. Still, I loved those days of the 2006-2012 releases . . . the good old days as I like to think of them. Back when every release of Stagg was over 140 Proof and I could still find them on the shelf for about $55.

I guess I didn't realize that you had an open bottle of the 2015 Weller. I would be very curious to read your tasting notes and hear your thoughts on how it stacks up with previous releases.

@bwmccoy That Port Charlotte sounds delicious. I finished my bottle of PC Scottish BArley Heavily Peated a couple of months ago. The sweet smoke you mention was the essesnce of it for me, and surprisingly similar to my Ledaig 10 with that 'farmy-ness' about it. Salted caramel is another descriptor I've also used before. As for the price of whisky at bars/restaurants, many suggest these as ideal places to 'try before you buy'. I've seldom purchased whisky 'by the glass' as a single serve can cost 10 - 20% the cost of an entire bottle!

@Hewie it is common in US cities for bar prices for whisk(e)y to cost 1/3 the cost of a bottle at a liquor store. It has been quite a few years now since buying whisky at a bar or restaurant here has been a reasonably priced enterprise. Swap samples with your friends! It is the only very good cost effective way to get a lot of varied experience...unless you can afford to buy 500 bottles for yourself.

Tonight, the Director of the American chapter of the Scotch Malt Whisky Society was in town with the UK Spirits Director from the Society. Several local Society members, including @jordytropp and myself, got together for an informal meet and greet happy hour at a local restaurant that carries Society bottles as part of their whisky selection. I had the following drams;

19 year Glen Moray (SMWS 35.114 - November 1994) “A Southern Gentleman” from a first-fill toasted oak hogshead. 59.8% ABV.

10 year Miltonduff (SMWS 72.61 - November 2007) “Musk perfume and rum punch” from a first-fill barrel. 57.7% ABV.

10 year Caol Ila (SMWS 53.266 - September 2007) “Salt & vinegar kelp” from a refill hogshead. 60.8% ABV.

All 3 were excellent. A great night hanging out with great people and great whisky.

@paddockjudge - no need to apologize. I didn’t feel like you hijacked my post. This is a discussion thread. We were / are having a discussion. Besides, I’m always interested when you have something to say!

As for not asking the price before ordering, I made that mistake with a 25 year Macallan early on in my Whisky drinking days. While not as painful then as it would be today, I quickly learned to never do that again.

@paddockjudge all things are relative, but I think I'll steal that quote "good is good, but better and best depend on the rest".

So I think my quest is to only drink good whisky, and try to maximise the awareness of better and best as, alas, the scope for acquisitions is always finite.

@Hewie, or anyone feeling compelled to share, which one would you say is better, the heavily peated in the transparent bottle or the islay 50% in the dark bottle?