Dalmore 14 Year PX Sherry Cask Single Malt Scotch — Bitters & Bottles

The new Dalmore 14 Year Old joins their standard lineup as a USA exclusive. Master Whisky Maker Gregg Glass led the development of the latest release, the first expression by the brand to be finished in hand-selected, rare Pedro Ximénez sherry casks from the House of Gonzalez Byass. The sun-drenched, intense sweetness

Kanzen or complete, Hibiki Whisky is a harmonious blend of innumerous malt and grain whiskies which are meticulously blended to create a full orchestra of flavors and aromas. Seductive, blossoming and enigmatic, Hibiki Whisky celebrates an unrivaled art of blending, fine craftsmanship and a sense of luxury from the House of Suntory.

Grain, oak, smoke, and fruit mingle on the nose. Grain tempered on the palate, with notes that offer a complex melange of toasted wood, tea leaf, crushed berries, orange/sherry character, and a finish that evokes tart green apple and a little sweetened tea.

Nikka From The Barrel is a whisky created to deliver full flavors and richness of whisky “from barrels” which only blenders can sniff and taste. From The Barrel is an extremely complex blended whisky bottled at a high 51.4% ABV. In order to deliver its richness and full flavors, the blended liquid goes into used barrels for another few months for “marriage” before it is bottled.

Notably balanced and elegant, the colorful palette of whiskies combines for tremendous depth of flavor. Soft, sweet butterscotch and orange peel meet poached pears and stone fruits. Earthiness appears as dried autumn leaves, coffee, old oak, and tobacco. Among the tangle of spices, tasters identified chili pepper, allspice, cloves, and universally adored its ginger note. Finally, wisps of smoke and sea salt. Overall, it feels generously malty, with the grain whisky lending broad sweetness and supple mouthfeel across the long finish.

“A California take on the Japanese spin on Scotch whisky.” So says master distiller Lance Winters of this inspired spirit, created with Japanese-style whiskey highballs in mind (hence the name Baller). Distilled from 100% American barley (two-row pale malted and lightly roasted), distilled in eau de vie pot stills, then aged in used bourbon casks and French oak wine casks, filtered through maple charcoal, and finally finished in casks that had held house-made umeshu - a Japanese style plum liqueur.

The nose is utterly unique, lots of honeyed malt, an earthy pine quality, potpourri, and a lace of subtle wood smoke. Enveloping the whole thing is a unique plum sweetness and some vanilla bean, with the fruity umeshu growing in intensity as the whiskey opens in the glass. On the palate, the smoke is immediately noticeable, with bright notes of lemon peel, grilled peach, and orange zest up against savory saltwater taffy and chimney soot. Lovely balance on the finish with the smoke and citrus receding, while the stewed plums and oak remain.

Blended Malt Scotch is an often overlooked category confused with Blended Scotch by many. But whereas Blended Scotch combines malted barley spirit with other grain spirits, like corn or wheat, Blended Malt is simply a blend of different single malt whiskies, without any other grain spirits added. As such, it can have just as much big, rich, malty character as a single malt, as Monkey Shoulder beautifully demonstrates. Aromas are sweet and deep, baking spices, caramelized bananas, and freshly chopped wood. Taste is dry, grainy and spicy, flavors of green herbs, lightly smoked cedar and roasted apples.

The sun-drenched, intense sweetness of the Pedro Ximénez sherry wine adds delicious new layers of flavour and perfectly complements The Dalmore’s house style and rich notes of citrus, liquorice and caramel. With notes of figs, Medjool dates and maple syrup, it is a big, indulgent sipper, proving that sometimes more is really more. Bottled at 43.8% abv.