Jack Daniel’s 10yo Batch 4 [Tasted #696]

It’s not often we get to celebrate a historic milestone in American whiskey—let alone one tied to a name as recognisable as Jack Daniel’s. But last night at Newtown’s Pleasure Club (a vibey little venue tucked under the Odd Culture Group banner - though the name did piqued my interest), that’s exactly what we did—celebrating the launch of Jack Daniel’s 10yo, the first age-stated release from the distillery in over 100 years.

Hosted by the ever-charismatic Andy Tsai, Jack Daniel’s Brand Ambassador for Australia, the night blended history, humour, flavour, and some unexpectedly brilliant food pairings—plus a cocktail or two that we wouldn’t mind sipping again.

Chris Fletcher, Jack Daniel’s Master Distiller and grandson of former Master Distiller Frank Bobo, shared a video message to share a bit of background on the release. Chris described this 10yo as a deliberate throwback—crafted using the same mashbill as Old No. 7 (80% corn, 12% malted barley, 8% rye), fermented with the same yeast, and matured for a full decade in toasted and charred new American oak barrels.

Tennessee isn’t exactly known for ageing whiskey for extended periods—not because they can’t, but because the hot summers and huge temperature swings make it hard to strike a balance. Too much time in a warm part of the warehouse and you end up with a wood bomb. Too cool, and the whiskey barely interacts with the oak. So Chris and team carefully moved the barrels around over the 10 years—top to bottom, fast to slow maturation.

Chris likened it to cooking: “At the top, it’s flambe. Down below, it’s a simmer.” That balance is exactly what makes this whiskey so intriguing.

According to Andy, Australia punches well above its weight in the Jack Daniel’s world. We’ve got what’s affectionately referred to as the “Bourbon Belt” where Jack flows freely and loyalty runs deep. Fun fact, Australia is also the #1 global consumer of Jack Daniel’s & Cola RTDs by volume. Safe to say, us Aussie love our Jack.

And that’s exactly why the 10yo made its way here. 

“It’s about bringing a bit of luxury to Australia,” Andy told us. “But not just a few bottles—we want it to be accessible. And yes, we’re expecting a few more. On the night, it's been hinted that the 12, 14yo might make their way here soon. 

To compare and contrast the 10yo, we did a side-by-side tasting with Jack's Old No. 7 along with the newly released Jack Daniel’s 10yo (Batch 4), bottled at 48.5% ABV. Paired with a caramelised apple parfait, the dram opened up beautifully. Rich, viscous, and layered—it delivered everything you’d hope for in a Tennessee whiskey that’s been given time to grow up.

Jack Daniel’s 10yo Batch 4 (48.5% ABV, 10 Years Old, Tennessee, USA, A$150)

This is Jack Daniel’s dialled up and matured with precision—retaining Jack Daniel's DNA but extending it and bringing it into new territory with added weight and richness. A nicely structured Tennessee whiskey.

Nose: Aromatic and layered with dry citrus peel, ripe banana, and crisp green apple upfront. Behind that sits a base of dark chocolate orange, sultana, and toasted oak.

Palate: Mouth-coating and viscous, with a sweet-savoury duality. Notes of salted caramel and orange chocolate on the palate, followed by spiced apple strudel, roasted nuts, and a hint of brine. There’s a warming peppery lift mid-palate, while aniseed and soft charred oak bring depth and balance.

Finish: Lingering with gentle peppermint, soft oak tannins, and a sweet baking spice warmth that stretches on.

Rating (on my very non-scientific scale): 92/100 (Hendy)

This one felt special.

It wasn’t just about releasing an age-stated expression. It was about heritage, craftsmanship, and a reminder that even one of the most iconic whiskey brands in the world can continue to evolve in meaningful, flavourful ways.

We’ve always known Jack Daniel’s could bring the bold, but Jack Daniel’s 10yo proves they can do it with grace and restraint too. Here’s hoping the 12yo, 14yo, and perhaps, even that elusive 21yo, make it to our shores soon.

Until then—cheers to Uncle Jack, cheers to Chris Fletcher, and cheers to the fans who’ve kept this whiskey close to their hearts (and their bars) for over 150 years. 

Thanks to Brown Forman and We Are Different for having us at the launch of Jack Daniel's 10yo.

Cheers

Hendy

Woodford Reserve Tasting with Elizabeth McCall, Woodford Reserve Sonoma Triple Finish [Tasted #679]

Last week, we had the pleasure of joining Elizabeth McCall, Woodford Reserve’s Master Distiller, for an evening of whisky insights, flavour exploration, and plenty of banter ahead of Old Fashioned Week.

Elizabeth kicked off the evening with her unexpected path to whisky. With a background in psychology and counselling, she entered Brown-Forman’s sensory department almost by chance. Her story unfolded as one of curiosity and a deepening passion for whisky, taking her from quality control to training teams worldwide in sensory analysis, eventually landing her the prestigious role of Master Distiller. One of the standout moments was Elizabeth describing her journey from psych studies to the whisky lab—a blend of fate, sensory expertise, and a love for exploring the depths of flavour.

Elizabeth McCall’s journey into the world of whisky is as unique and unexpected as it is inspiring. Growing up, she never imagined she would one day become a master distiller. Instead, Elizabeth pursued her passion for psychology, earning a degree in counselling psychology and initially envisioning a career as a therapist. 

Her introduction to the whisky world started while attending her younger brother’s graduation party, she happened to strike up a conversation with a guest who worked at Brown-Forman, Woodford Reserve’s parent company. When Elizabeth shared her interest in sensory sciences and her struggles finding the right career path, he suggested she apply to their sensory department, where her psychology background would be a valuable asset. Elizabeth was intrigued—she didn’t know much about whisky or sensory evaluation at the time, but the opportunity was too exciting to pass up.

Starting in Brown-Forman’s quality control department, Elizabeth found herself drawn to the nuances of whisky production and sensory evaluation. She was immersed in the hands-on, often mysterious world of whisky-making, working alongside industry experts who taught her about distilling, blending, and the complex layers of flavour that make each whisky unique. A pivotal moment came when she learned that whisky is clear when it first comes off the still—a revelation that sparked her curiosity and deepened her respect for the entire maturation process. She dove into every aspect of her role, from learning to interpret tasting data to helping shape new methods for sensory training across Brown-Forman’s global teams.

In 2014, Elizabeth’s career took a major step forward when she attended a class with Chris Morris, then Woodford Reserve’s Master Distiller. Chris invited her to train as a Master Taster, a role that would allow her to further her sensory skills. Her training alongside Morris offered her the chance to develop her own sensory style, and she soon became the expert palate behind Woodford Reserve.

In 2015, she officially took on the role of Master Taster, working across both Woodford Reserve and Old Forester. Then, in 2016, Woodford Reserve claimed her focus entirely, and Elizabeth moved to the Woodford Reserve Distillery full-time, working as a sensory scientist and overseeing quality control at the historic site. By 2018, she had advanced to Assistant Master Distiller, and in 2023, she achieved the role of Master Distiller.

The tasting session took us through Woodford Reserve’s five sources of flavour: fruit and floral, spice, grain, sweet aromatics, and wood. The tasting paired three Woodford Reserve expressions, with selected foods. Elizabeth led us through each pour with insights into how flavour is crafted, and, more importantly, how it can transform through pairing.

We started with the flagship Woodford Reserve Distiller’s Select bourbon, an iconic expression built around Woodford’s signature “five sources of flavour”—fruit and floral, spice, grain, sweet aromatics, and wood. To bring out the whisky’s versatile profile, Elizabeth introduced a trio of food pairings: parmesan cheese, dried cranberries, and fresh orange slices.

Next up was the Woodford Reserve Rye; a pre-prohibition style rye that’s as approachable as it is complex. Elizabeth guided us through the tasting, with soft hints of baking spices, honeyed sweetness, and dill on the nose. She described the palate as smooth and slightly sweet, with warming cinnamon and nutmeg spices that are softened by notes of light honey and malted barley. This rye is fitting for those who are new to rye or are wanting to check out the category. Elizabeth highlighted how the finish, with its lingering spice and nutty character, reveals the subtle depth and complexity of Woodford’s rye without overpowering the palate. 

The third and final expression we tasted was the Woodford Reserve Double Oaked, A personal favourite of Elizabeth’s, Double Oaked takes Woodford Reserve Distiller’s Select through a second aging phase in a heavily toasted, lightly charred barrel. This added step builds upon the bourbon’s natural complexity, bringing notes of butterscotch, vanilla, marzipan, and dark caramel. To bring out these indulgent flavours, Elizabeth paired the Double Oaked with dark chocolate.

But just as we thought we had completed the tasting, came the highlight for the night, the Woodford Reserver Sonoma Triple Finish

Woodford Reserve Sonoma Triple Finish (45.2% ABV, Versailles, Kentucky, USA, A$269.99)

The Sonoma Triple Finish, a limited Master’s Collection release with a triple-barrel maturation process in Korbel brandy, Sonoma-Cutrer Pinot Noir, and Woodford barrels. With its rich, fruity character and slightly red hue, this whisky was the highlight of the night for me.

Nose: A rich, layered aroma opens with brandy-soaked cherries, sweet cherry liqueur, and the warmth of Christmas cake. Notes of juicy raisins and a subtle hint of baking spices emerge, hinting at the complex interplay between brandy, Pinot Noir, and bourbon barrels.

Palate: Silky and creamy on the tongue, leading with soft vanilla and a medley of warming spices. Clove and nutmeg add depth, mingling with sweet caramel and a burst of tart raspberries. The barrel influence brings a gentle, toasted oak character, balancing sweetness with spice.

Finish: The finish is long and warm, lingering with a satisfying, spiced complexity that hints at cloves and subtle red fruit notes, leaving a memorable, layered impression.

Rating (on my very non-scientific scale): 93/100 (Hendy)

As a fitting end to the evening, and to celebrate Old Fashioned Week, we were served a Dessert Old Fashioned made with maple syrup instead of traditional sugar syrup. It’s a fantastic choice for those looking to experience the Old Fashioned in a new way, with a hint of dessert-like richness.

It was a truly remarkable night with Elizabeth McCall, hearing her stories about balancing life as a master distiller and her reflections on the art of sensory tasting. It’s clear that her journey is just beginning, and with her leadership, Woodford Reserve’s spirit of innovation is in great hands.

Thanks to We Are Different PR and Woodford Reserve for having us on the night

Cheers

Hendy

Benriach The Sixteen [Tasted #655]

Benriach Distillery boasts a rich and intricate history that dates back to its inception in 1898. Initially established as Longmorn's sister plant by the enterprising John Duff, it was named Longmorn No 2. Unfortunately, Benriach's early years were cut short when it ceased operations in 1900. It wasn't until 65 years later, in 1965, that the distillery resumed whisky production.

During the intervening years, Longmorn experienced various phases, and while it officially bottled as a single malt, it couldn't quite match the acclaim garnered by Longmorn or Glen Grant. In 2003, Benriach faced another period of closure, this time under Pernod Ricard. However, fate took a turn in 2004 when a South African consortium, led by former Burn Stewart managing director Billy Walker, acquired Benriach.

Under Walker's leadership, Benriach underwent a remarkable transformation. The distillery introduced a diverse range of malts, including rich and heavily peated whiskies. Over the years, Benriach emerged as one of Scotland's most captivating distilleries, renowned for its complex, spicy, and exhilarating whisky profiles.

Benriach's unique character stems from a longstanding tradition of distilling three styles of whisky: classic unpeated, Highland peated, and triple distilled. This, coupled with an eclectic selection of casks sourced globally, allows Benriach to explore a myriad of flavor possibilities in its single malts.

Also forming part of Benriach's history is their Benriach 16yo which was retired from Benriach's portfolio in 2016, directly after winning “Best Speyside Single Malt” at the 2015 World Whisky Awards. It was rumoured that the retirement might have been due to the fact that the liquid was needed for the 10, 12 and 21yo expressions that span Benriach's core range. Nevertheless it has now returned after an arguably brief hiatus. The last time I tasted the 16yo was in 2016 at the Sydney Whisky Show though I've seemed to have lost my notes but perhaps it was overshadowed with my fondness of the Batch 1 release at the time.

Going back to the Sixteen, the reintroduction of Benriach The Sixteen has been described as a very special moment for the distillery by Master Blender Dr Rachel Barrie as it now bridges the gap in Benriach's core range, squeezing in between Benriach 10yo, 12yo and 21yo. In fact, if you consider Benriach's entire range, it does fill the gap between the 10yo, 10yo smoky, 12yo, 12yo smoky, 21yo, 25yo and 30yo - you can find our write-up on the full Benriach range here.

Benriach The Sixteen sees the use of a three-cask maturation process for at least 16 years through three distinct types of casks: ex-bourbon, sherry, and virgin oak. This trifecta of wood is said to impart a range of flavours. The spirit is matured in a combination of bourbon barrels, sherry casks and virgin oak casks resulting in a creamy and nutty Benriach with stone fruits imparted within.

Dr Rachel Barrie, Master Distiller behind Benriach, describes The Sixteen as a richly balanced evolution of the distillery's signature Speyside style. With every passing year, the core flavour components of fruit, malt, and oak become more concentrated, offering a truly transcendent tasting experience.

Dr Barrie noted:

“The return of Benriach The Sixteen is a very special moment for the distillery as it is one of our most treasured expressions. Our signature Speyside style blossoms at ten years old, finding depth and richer layers of orchard fruit character as it turns sixteen. Our core flavour components of fruit, malt and oak become more concentrated, enriched with age at sixteen years old, bringing layers of stone fruit, smooth creamy malt, wild honey and nutty oak spice.”

So how does the newly launched The Sixteen taste? Balanced, gentle (perhaps amounting to the lower ABV) but still carries a complexity of flavours that you might expect from a slightly older malt and it certainly does fill in the middle gap nicely in Benriach's core range.

Benriach The Sixteen (43% ABV, 16yo, Speyside, Scotland, A$165)

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Nose: The nose is sweet, filled with stone fruits; plum, dried apricot with some notes of cherry glaze, raisins, creamy hazelnut, creamy malt and macadamia nut honey. Good.

Palate: The palate is gentle, the body almost too soft but light. The sweetness carries through with creamy vanilla followed by stone fruits, plums or perhaps  baked apple pie. The nuttiness then reveals itself, similar to the nose, with macadamia nuts mixed with some honey, perhaps macadamia nut honey. There are some spices (and citrus) that caps it all off.

Finish: Moderately long finish, slightly sweet, soft but with remnants of spices and citrus that last a while

Rating (on my very non-scientific scale): 92/100 (Hendy)

Benriach has partnered with The Whisky Club to bring their members exclusive first access to Benriach The Sixteen, available to add to monthly Whisky Club orders in November (orders have opened earlier this month). Following this, Benriach The Sixteen will be available nationwide from 1st December 2023.

Cheers
Hendy

Thanks to Brown Forman and different PR for providing a sample bottle for us to taste and review

Women in Whisky, GlenDronach Tasting with Dr Rachel Barrie, inc GlenDronach Grandeur Batch 12 [Tasted #651]

In the world of whisky, few names resonate as powerfully as that of Dr. Rachel Barrie. With a career spanning over 28 years, she has left an indelible mark on the industry. Trained as a bio-chemist, Dr. Rachel Barrie began her journey under the mentorship of the legendary whisky figure, Dr. Jim Swan.

Before joining Brown Forman in 2017 as a master blender, she honed her skills at renowned distilleries such as Glenmorangie, Ardbeg, and Bowmore. At Brown Forman, she has been instrumental in crafting the unique identities of The GlenDronach, Benriach, and Glenglassaugh’s Single Malt Scotch whiskies.

One of her most significant contributions to date is the relaunch of Benriach’s entire core range as well as the recent Glenglassaugh Coastal series which we had reviewed earlier this year. This ambitious project is widely regarded as a testament to her vision and authority as a master blender.

Dr. Rachel Barrie’s influence extends beyond blending exceptional whiskies. She has played a pivotal role in shaping the future of each distillery through bespoke, considered maturation in quality oak casks. Her efforts have helped attract a more diverse audience to the world of whisky than ever before.

Often referred to as Scotch Whisky’s First Lady, Dr. Rachel Barrie’s contributions have not gone unnoticed. She is a proud member of Whisky Magazine’s illustrious Hall of Fame, a fitting recognition for a woman who continues to inspire many in the industry.

So when I found out she was making her way to Australia, I was excited. As often happens with Master Blenders, they get whizzed around the country to host a number of events and dinners while they are in town. Time for Whisky was extended the opportunity (thanks to Brown Forman and We Are Different PR) to join the Women in Whisky event with Dr. Rachel Barrie and given her superb contributions over the years, I knew this was a special panel.

The event featured a panel, hosted by Carmen Hartwich, Queensland-based Brand Ambassador for Brown Forman and featured Dr Rachel Barrie, Kathleen Davies, of Nip of Courage and Emily Cason, co-founder and director of The Whisky Club.  

Kathleen, as most would know, has over 30 years of experience in the industry, having founded Nip of Courage, Aussie Tipple Company and more importantly Women of Australian Distilling. Emily Cason, one of the co-founders of The Whisky Club has a background in the global drinks trade and publishing and has successfully founded The Whisky Club which has now grown far and wide to serve distinct whisky releases to the masses.

The panel discussion noted the progress and the importance of fostering diversity and inclusion within the whisky industry. A noteworthy trend is the increasing participation and leadership of women across various roles. Emily added that there has also been an ongoing evolution of the drinking culture, especially among younger generations, who are now exploring and developing an enhanced appreciation for quality whisky. Emily explained that over 65% of The Whisky Club's membership base consists of individuals under the age of 35. Furthermore, data underscores a distinct shift toward quality over quantity, with younger members willingly investing in premium, higher-quality whiskies.

The profound influence of female leaders like Dr. Rachel Barrie, Kathleen, Emily and Carmen cannot be understated. Their pioneering contributions have not only left an indelible mark on the industry but have also served as a wellspring of inspiration, nurturing the next generation of female whiskey lovers and enthusiasts. This past decade has witnessed a transformation in the whisky landscape, making it more accessible and enjoyable. This paradigm shift has effectively shattered stereotypes, rendering the industry more inclusive and inviting to individuals of diverse backgrounds, regardless of gender.

A number of highlights from the panel discussion:

Over my 30 years in the industry, it is encouraging to see the growth of diversity and inclusion in the whisky industry for women particularly. In 2021, we recruited Kirsten Ainslie into the role of assistant blender, so it’s been fantastic working and mentoring her, seeing the long term commitment to investing into and growing our single malts. 

- Dr Rachel Barrie, Master Blender at The GlenDronach, Glenglassaugh and Benriach 

“It's truly wonderful to witness the passion and enthusiasm that's drawing more people into the whisky category. The modern whisky drinker can’t be stereotyped by gender, affluence or age. What brings us all together is our shared passion for whisky, which transcends any basic demographic data or industry cliches.” 

- Emily Cason, The Whisky Club 

“My mission, as well as the mission of the board and our team, is to encourage these women to step forward, apply for positions they may not feel they are qualified for, and give them opportunities like speaking at events, which they often aren't invited to participate in. When I first started my career, I was one of 13 females amongst a pool of 500 men, and even though it was tough, I kept going and pushing forward. We are committed to encouraging these women to take the leap, improve themselves, and serve as a supportive cheerleading squad for them.” 

- Kathleen Davies, Women of Australian Distilling 

“It's about having a passion, curiosity, and the courage to put yourself forward. It's about continuously learning something new every day and just going for it. My approach is to ‘nurture the best nature’ of each distillery, fully understanding how each environment influences them. I’m always looking to raise the bar, raise expectations. 

- Dr Rachel Barrie, Master Blender at The GlenDronach, Glenglassaugh and Benriach

Following the panel discussion, Dr Rachel Barrie then hosted a tasting of three Glendronachs;

• GlenDronach 18yo, also known as Allardice; named after the renowned founder of the distillery, James Allardice.
• GlenDronach 21yo, aka the Parliament, aptly named after the 'parliament (colony)' of rooks that have been nesting in the trees that overlook the GlenDronach distillery for almost 200 years; and
• GlenDronach 28yo 1994 single cask #1769

As a GlenDronach fan, the tasting was phenomenal as expected and it was great to have also gone through the tasting with Dr. Rachel Barrie, indulging in the very fine thing that she has spent day and night creating. To cap off the night, we were all given a mystery dram which was later revealed to be the 2023 GlenDronach Grandeur (Batch 12) Personally, I have never tasted the Grandeur prior so I knew this was special.

The GlenDronach Grandeur is a limited edition release and was originally released as a special edition whisky in association with the Kingsman movie franchise. The original release was known as The GlenDronach Kingsman Edition 1989 Vintage and was created in collaboration with Matthew Vaughn, the director of the Kingsman film franchise. The original release was produced from a selection of six casks distilled in 1989, matured in Oloroso sherry casks and finished in PX casks. There was also a subsequent release, the GlenDronach Kingsman Edition 1991, a 25yo.

The 2023 edition of the GlenDronach Grandeur, also known as Batch 12, is a 29yo, matured for almost 30 years in Oloroso casks and bottled at 49.2% ABV. 

GlenDronach Grandeur 29yo Batch 12 (49.2% ABV, Highland, Scotland, A$TBC)

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A rich and opulent GlenDronach that has all the typical hallmarks of full-bodied sherried GlenDronach mixed with velvety elegance. As Dr Rachel Barrie described, the Grandeur series is rather “rich, indulgent, exuberant and full-bodied sherry cask style”. 

Nose: Velvety, the nose is filled with sticky date pudding with remnants of dates, creme brulee, rich custard, and a hint of vanilla slice. The nose is rich, sweet and opulent.

Palate: The palate is rather interesting, while there is the sweetness that follows from the nose, the initial palate is salty, salted caramel, espresso mixed with milk chocolate. It is a bit dry on the mouth but has a mixture of raisins and white pepper.

Finish: The finish is long, drying, and leaves nutty and mild spices on the palate

Rating (on my very non-scientific scale): 93/100 (Hendy)

Thanks to Dr Rachel Barrie, Brown Forman and We Are Different PR for having us at the Women in Whisky special event. 

Cheers,
Hendy

Glenglassaugh Coastal Series [Tasted #643 - #645]

Since joining the portfolio of The Benriach Distillery Company, the revival of Glenglassaugh has featured well as part of Benriach Company's reputation to revive old, forgotten distilleries. 

Dr Rachel Barrie, Brown-Forman Single Malts Master Blender noted that very few distilleries are situated by the beach with the sun, with rolling waves. The air and the high mineral water content all shape to influence the unique profile of Glenglassaugh. The minerality is derived from the geology and the landscape from where Glenglassaugh sits, with the distillery located by the beach, on the sea cliffs next to the village of Portsoy, Scotland.

Glenglassaugh has been around since 1875, during the 19th-century blend-led boom. It's been mothballed a few times, first in 1907, again in 1986 before finally being saved in 2007. Even then Glenglassaugh has always produced smaller volumes until 2010 before production started ramping up.

As Dr Rachel Barrie noted, 12 years on, the Glenglassaugh whisky from those years has finally come of age as it's reached the milestone age. She described it as the coastal awakening of Glenglassaugh. With the launch of Glenglassaugh's Coastal Series which will become their core range, the Glenglassaugh 12yo stands out as the flagship in the series.

The Glenglassaugh Coastal Series features three new expressions; a 12yo, Sandend and Portsoy. What's also apparent is the new bottle design which is said to have been inspired by the rippling sand tide at Sandend Bay and the overarching colour of the ocean.

The release of the flagship Glenglassaugh 12yo single malt embodies Glenglassaugh’s signature coastal style. The 12yo matured in bourbon, sherry and red wine casks and is akin to an evolution to Glenglassaugh Revival which also is a result of a mix of wine, bourbon and sherry casks.

Two other new whiskies, Sandend and Portsoy join the flagship 12yo. Sandend, inspired by the crescent beach of Sandend Bay, is matured in bourbon, sherry and manzanilla casks and Portsoy, the peated release, taking its name from the neighbouring harbour village, reflects the bold and deeply maritime flavour of this richly peated single malt, matured in sherry, bourbon and port casks. These three now represent Glenglassaugh's core range expressions.

As Dr Rachel Barrie noted:

“The new portfolio brings together all the key elements of Glenglassaugh’s spirit. Inspired by its truly unique coastal location, the new expressions transport us to a place where the spirit is awakened and soul invigorated, inviting us to stop, take a breath and appreciate our surroundings.”

“To taste Glenglassaugh Single Malt is to experience the coastal influence of Sandend Bay and the ancient harbour towns nearby. Shaped by the coalescence of land and sea, the senses are awakened by the imposing yet calming crash of waves and the sweet smell of gorse in the air.”

Glenglassaugh 12yo (45% ABV, Highland, Scotland, A$109.99)

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An evolution to the Glenglassaugh Revival with similar cask composition for the 12yo to the Glenglassaugh Revival. This flagship Glenglassaugh 12yo release carry the dry influence from the wine cask with the added richness from the bourbon and sherry casks. 

Nose: Lots of tropical fruits, passionfruit, sour pineapple and mixed with dark raisins, fig, Christmas cake and some dried fruits.

Palate: The palate is ladened with tannin, grape tannin - likely from the wine casks. The notes that follow are sweet, candied date like followed by some spices that come alive after a while.

Finish: Medium to long

Rating (on my very non-scientific scale): 92/100 (Hendy)

Glenglassaugh Sandend (50.5% ABV, Speyside, Scotland, A$131.99)

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My pick of the three new releases from Glenglassaugh. This decadent malt from Glenglassaugh is beautiful, creamy, dessert like with burst of tropical fruit flavours. Many of the rich flavours I suspect have been derived from the manzanilla fino sherry casks which on its own is a remarkably rich sherry.

Nose: Almost ice cream like. The nose is beautiful and creamy with loads of vanilla, sweet vanilla slice, butter cookies, vanilla ice cries with a tinge of sea salt and peppermint.

Palate: The palate is equally as soft and beautiful with a tinge of slight spices, black peppercorns but with a persistent sweetness, vanilla ice cream like. The palate is lush, creamy, viscous and palate coating.

Finish: The finish is soft, gentle and slowly fizzles out.

Rating (on my very non-scientific scale): 93/100 (Hendy) 

Glenglassaugh Portsoy (49.1% ABV, Highland, Scotland, A$119.99)

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A lightly peated Glenglassaugh release that balances the rich notes derived from the sherry, bourbon and port casks with umami flavours. This is a rather interesting expression that reminds me of everything from seaweed crisps to salted caramel crumbles. The sherry and port wine casks does bring out the dark chocolate and spices with some light bonfire smoke notes coming through. Delicious.

Nose: Rich, maritime notes. Hints of seaweed, sea salted seaweed with salted caramel. The nose is reminiscent of Japanese seaweed sheet mixed with a bit of dark chocolate and cherries.

Palate: The palate is full bodied, has a bit of the salted caramel from the nose, sweet maple syrup with a light bonfire smoke coming through from the peated grain.

Finish: The finish is light and lingers for a while.

Rating (on my very non-scientific scale): 92/100 (Hendy) 

The new Glenglassaugh Coastal Series is an exciting release from this small Highland distillery. The three new Glenglassaugh expressions will be available nationwide from September 2023 at Dan Murphy and specialist whisky stockists. 

For limited time in September, the team at Brown Forman have partnered with Sydney Oyster Farm Tours to offer a 'Sea-to-Table' whisky and oyster experience. Now, of the three, I would have thought the Portsoy to be the most decadent pairing for any oyster tasting but this package offers pairing with all three releases.

So here's your chance to savour some of Hawkesbury’s finest oysters, during peak oyster season (which runs from September to March) while submerged in the tranquil waters of the Hawkesbury River indulging in both the Glenglassaugh coastal range and Hawkesbury's finest oysters.

Visit Glenglassaugh Whisky Immerse Yourself package to check on availability across September for this particular package.

Thanks to the Brown Forman and We Are Different teams for previewing the new Glenglassaugh Coastal Range with us.

Cheers
Hendy

Tasting the BlockBar x BenRiach 40 Year Old NFT Whisky [Tasted #610]

Hot on the heels of Hendy's recent "Brown Forman Whisky Showcase" post comes another Brown Forman single malt, although released in a very different manner...

I ran a poll on Instagram Stories back in January about NFT spirit sales, and unsurprisingly, there was a lot of distrust / disinterest. I'd write out my 2c on the matter here, but I think I covered it pretty well back then:

In summary, whilst there's a heap of BS NFT projects out there with little to no utility (and in my view, value, as the Crypto world is now realising), this isn't one of them...and the fact that so many well-established brands have partnered with BlockBar in such a short space of time (they just had their first birthday) says a lot.

One of those more recent brands is Benriach, who recently released their first NFT recently in the form of the Benriach 40yo Twin Set NFT, available in a limited "drop" of 10 sets only, exclusively via BlockBar.

A 1 of 10 release of a 40yo whisky is a pretty impressive thing to begin with, but not content to stop there, Benriach and BlockBar actually made this a set of two different 40yos. Both 40yo Benriach, but very different whiskies:

•  "The Forty" - a peated Benriach matured in ex-Bourbon and ex-Port casks, bottled at 43.5%; and
• "The Forty Octave Cask Matured" - a "classic Speyside" Benriach, matured in Octave casks and bottled at 51.5%

Benriach & BlockBar were kind enough to send me a sample of the former recently, so we could actually taste the liquid behind the NFT...

Benriach "The Forty" 40yo BlockBar NFT release (43.5% ABV, 40yo, One of 10 bottles, Speyside, ~6.78ETH / $8,000USD in a twinset)
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Colour: Deep coffee copper

Nose: Old dunnage warehouse, dusty old school (desirable) old sherry casks, but with a vibrant fruitiness too - some blackcurrant, red apple and even some marzipan.

Palate: Follows the nose, with marzipan, then red apple. Theres oak, but it's balanced. I don't get any noticeable peat, but after 40 years (and presumably not an extreme level of PPM to begin with) that's to be expected. There's some humidor notes and coffee beans, a little walnut tannin towards the end, with some oolong tea and rich red berries.

Finish: Long, strong earl grey tea notes with residual oak tannins.

Rating (on my very non-scientific scale): 92/100 (Martin). A lovely dram.

Thanks to BlockBar, BenRiach / Brown Forman & GustoLuxe for the sample of "The Forty" Benriach, available via BlockBar now.

Cheers,

Martin.

Brown-Forman Whisky Showcase ft. GlenDronach 28yo (Batch 19) and Glenglassaugh 47yo [Tasted #608 - 609]

With an extensive portfolio of whiskies, how does one select a handful to showcase and highlight the different characters that may represent the portfolio.

That was the challenge taken on by Andy Tsai (Brown-Forman NSW/ACT Brand Ambassador), Grant Shearon (Brown-Forman Advocacy and Development Manager) and Stuart Reeves (Brown Forman Brand Manager) at the recent Brown Forman showcase event. 

The brief was simple, select 3 Benriach whiskies and 3 GlenDronach whiskies out of the extensive Benriach and GlenDronach portfolio to highlight the best of the rest. If that wasn't enough, the team also brought out a Glenglassaugh 47yo to accompany the set of Benriach and GlenDronach whiskies.

So what got selected and presented? These were the six whiskies that were featured:

• Benriach Malting Season Batch 2
• Benriach The Twelve
• Benriach The Twenty One
• GlenDronach 15yo "The Revival"
• GlenDronach 18yo "The Allardice"
• GlenDronach 28yo Batch 19 - Cask #6871

The Benriach Malting Season Batch 2 was the first one we first tasted. The Malting Season expression is the first expression to be produced entirely using barley malted from Benriach's Speyside distillery's historic floor maltings. The first edition of Benriach Malting Season is two-cask matured in bourbon and virgin oak barrels to bring out the wholesome, creamy flavour. There are notes of barley sugar, almond fudge and poached apple with smooth flavours of vanilla and honeyed pear, with nuttiness on the finish.

My favourite Benriach from the core series, the Benriach The Twelve was our second malt. The Twelve is a rich and smooth expression of Benriach Single Malt. Matured in a sherry-rich profile and combined with the addition of bourbon and port casks. Everything from rich honey, chocolate, baked black forest and some lingering oak spice. There is some citrus, sultana and spices on the finish. Very delicious.

The Benriach The Twenty One was the third expression we tasted. The unique aspect of the Twenty One is that this expression is known for its long maturation and the use of the four-cask maturation process. According to Dr Rachel Barrie, it is somewhat of a delicate process that requires patience and also combines unpeated and peated styles. The characters of aged bourbon, sherry, virgin oak and red wine casks are combined into this expression. It is very elegant. There is subtle inland peat, and some smoked bacon, together with honey, glazed cherry, baked orange, hazelnut and elegant spices.

The GlenDronach 15yo Revival Whisky has been refreshed recently and it is matured in PX and Oloroso sherry casks from Andalucía. The GlenDronach Revival has been a core feature of the GlenDronach series and there are notes of dark fruits, raisins, rich chocolate and manuka honey. It's almost like drinking Christmas in a glass. Delicious and by far remains my favourite GlenDronach go-to expression.

The 18yo brethren of the Revival is The GlenDronach 18yo Allardice. Matured in fine Oloroso sherry casks from Andalucía, Spain, the 18yo is similarly rich sherried Highland malt whisky with notes of dark treacle, allspice and walnut carrying and with a long, lingering finish. Many consider this expression as the ultimate sherry bomb.

The GlenDronach Cask Bottling Batch 19 - Cask #6871 (53% ABV, 28yo, Highlands, Scotland, A$1,100) 

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If the Revival is considered Christmas in a glass, this GlenDronach cask series would be the main event. 

Nose: A whiff of raisins followed by some Christmas pudding alongside caramel tarts with some milk chocolate shavings. There are also notes of creme brulee and treacle syrup

Palate: Salted caramel with particular saltiness that comes through. The palate is viscous, layered with milk chocolate, and raisins before transitioning to spices; nutmeg, cinnamon and ground coffee

Finish: medium lingering with spices, in particular cinnamon

Rating: 93/100 (Hendy) 

Glenglassaugh 1972 vintage 47yo, cask #3802 (44.4% ABV, 47yo, Speyside, Scotland, A$7,750) 

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The Glenglassaugh cask #3802 is a PX cask. Filled to cask in 1972 and bottled at 47yo, this Glenglassaugh 47yo is non-chill filtered and matured in coastal warehouses on the shores of Sandend Bay, it has notes of passionfruit and buttercream, kissed by the sea.

Nose: The passionfruit is prominent, with lots of passionfruit lollies, tropical fruits, some raisins, blackberries,  and vanilla. It's like a fruit salad mixed with berries. 

Palate: The passionfruit continues to dominate the palate followed by citrus notes before settling into sweet berries. The tannin is quite prominent before a spiced finish, white pepper. 

Finish: The finish is dry and there is a lingering oak note. 

Rating: 92/100 (Hendy)

The Brown Forman showcase event was a remarkable walkthrough of what Brown Forman has to offer. Everything from your classic Benriach Twelve to those bottlings from GlenDronach that would appease those around the Christmas table with its prominent rich, Christmas notes.

Thanks to Adrian of 'different' and Stuart Reeves from Brown Forman for extending the Brown Forman showcase event to us.

Cheers,

Hendy.

Jack Daniel's Bonded [Tasted #583]

The Bottled in Bond Act was introduced in 1897 in the United States to guarantee that a bottle of whiskey the consumer was buying was really whiskey. So what does this involve? In order for a whiskey to be regarded as a "bonded whiskey", distillation must be completed by a single distiller during a single season, matured in a government bonded warehouse for at least four years and bottled at 100 proof.

While we have never doubted Jack Daniel's whiskies are true whiskies, Jack Daniel's latest release - Jack Daniel's Bonded is a release that has been produced in the true letter of the law. Not only has it been "Bottled-in-Bond" at 100 proof, per the bill but it has also been packaged similarly to the original design of the 1895 Jack Daniel's Tennessee Whiskey bottle.

Jack Daniel's Bonded is also built on the same recipe of its flagship Old No. 7 Tennessee Whiskey. Based on a mash bill of 80% corn, 12% malted barley, and 8% rye and undergo a seven-day fermentation. The mash is distilled in copper column stills and filtered through 10-foot-long columns of charcoal, made out of Tennessee sugar maple wood.

Chris Fletcher, Jack Daniel’s Master Distiller commented:

“The Jack Daniel Distillery has been making American whiskey to the highest standards for generations, before and after the Bottled in Bond Act, dating back to the days of Mr. Jack himself. Jack Daniel’s Bonded is a nod to our heritage with a touch of innovation and craftsmanship."

Bonded will be the first permanent expression in Jack Daniel's new Bonded Series. The Bonded Series will honour the whiskey-making excellence of the iconic Jack Daniel and will be a permanent extension in the Jack Daniel’s Family of Brands.

Jack Daniel's Bonded (50% ABV, NAS, Tennessee, USA, A$87.99) 

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Big, bold and good quality Tennessee Whiskey at 100 proof with layered notes of sweet honey, raisins, dried fruit, rich oak, and spices giving way to a pleasantly smooth lingering spiced finish.

Nose: Fresh, floral, rich, vanilla, lemon, lime, and honey with an overlay of sandalwood and oak

Palate: Big, bold, with lots of grains and spices from nutmeg to cardamom followed by a cinnamon bun covered with honey and some raisins.

Finish: Long and smooth, spices remain for a long while.

Rating: 92/100 

Cheers
Hendy

Thanks to Adrian from Different and Jack Daniel for providing us with a sample to review.

Celebrating the 150th anniversary of the Jack Daniel Distillery with Chris Fletcher

2016 is a special year for Jack Daniel's as it marks the 150th anniversary of the distillery. To help lead the birthday celebrations across Australia, Chris Fletcher; Jack Daniel's Assistant Master Distiller joined fellow Jack Daniel's fans and lovers alike to raise a toast to the milestone. Having travelled all the way from Lynchburg, Tennessee, Chris (the grandson of Frank Bobo; the distillery's fifth Master Distiller) shared stories that shaped the Jack Daniel's we all know and love today. This being Chris' first visit to Australia made all the celebrations even more special.

The birthday celebration in Sydney was part of a series of events that formed Chris' Australian tour and took place at Hotel Harry in Surry Hills where Chris led guests through a special tasting masterclass as well as through a series of clever and interactive theatrics that brought the Jack Daniel's stories to life.

The celebration kicked off with a masterclass that included a couple of Jack Daniel's new makes along with traditional Jack Daniel's expressions such as the Old No 7, Gentleman Jack and Single Barrel expressions. The new makes were put into the mix to showcase the concept of "charcoal mellowing" - a distinct process used by Jack Daniel's to transform their whiskey into the renowned Tennessee whiskey.

Charcoal mellowing was what Chris highlighted as a key differentiator between how a bourbon whiskey and a Tennessee whiskey (in the case of Jack) is made. The process of taking the new make off the still and into 10 feet of hard packed maple charcoal over a sixty day period is what removes the hard and harsh notes from the Jack Daniel's new make. We could easily compare and contrast the subtle differences between the pre and post-charcoal mellowed new make - the post charcoal-mellowed new make was a lot less viscous, oily and bitter.

As Chris continued with the masterclass, a man dressed in his pyjamas with a giant briefcase in one hand interrupted the session. He looked around the room, which by now was filled with puzzled faces, and with a spare glass of Old No 7 in one hand, started to share his story. He spoke of stories from the past, from when he was younger, from when he was a famous bootlegger in the 1920s. As he narrated his story, everyone eased, knowing that he was simply part of the celebration.



A short while after, he asked for all the guests in the room to follow him up the stairs. As we climbed the stairs, we could hear a voice from one of the rooms calling out "White coffee with one sugar, that's how I like it". In the room was the younger version of the bootlegger.

Entering the room, it felt like we 'd all been transported from 2016 through to the early 19th century, the era in which the young bootlegger grew up in. The young bootlegger explained that he was looking for an assistant to help him - as a master taster; a taster of the fine Tennessee whisky he was bootlegging. Everyone was asked to scour the different milk jars around the room - the first person to locate Jack Daniel's in one of the jars was to become his assistant. One of the guests; Tony from Brisbane successfully found the jar, not through nosing the jar but through deciphering the codes that were printed on the tags of the jars. Clever find.

Stuart Reeves of Brown Forman got into character as the bootlegger's partner and brought Tony to the side to teach him the old way that whisk(e)y cocktails were made. Stuart spoke to how an Old Fashioned was made in the 1920s. Fortunately, nothing since - sugar, whiskey and bitters still being the prominent ingredients for the old cocktail.

Following the short cocktail demo, guests were ushered by the old bootlegger into another room. Walking into the room, one could see a fine leather chair, crystal tumblers and suave settings. Oh, and there was also Frank Sinatra and his assistant. Frank was in the room, sitting comfortably on his lounge with a glass of whiskey on hand. The Frank Sinatra feature was to celebrate the recent Jack Daniel's Sinatra Select release.

Following a brief demonstration of how to pour a Jack Frank's way, Frank proceeded to sing to the room before our old bootlegger mate ushered us all into the final room.

The final room looked bright and raw. It was backstage with a rockstar duo. Jack Daniel's and Coke cocktails were lined up on the side and the rockstars spoke to the room, asking everyone for suggestions on their rock band name. Guests suggested various names from "The Bootleggers" to "Single Barrels" -- all fitting names.

We were all given a Jack Daniel's and Coke cocktail before heading downstairs for the final wrap up session.

Chris Fletcher recapped the memorable two hours and spoke to how he selected something special for Australia. He wanted to leave a memorable Jack with all the guests - a special Single Barrel Select selected by Chris from the distillery that is rich, bold and full of character -- attributes he believed represented Australia.

The 150th anniversary celebration of the Jack Daniel distillery in Sydney was phenomenal and innovative. The theatrics, setup and all the different elements brought alive the history of Jack Daniel's a history that traversed the prohibition era, Frank Sinatra's era and the era from which rock was born. 

All in all, the celebration was brilliantly put together and and with Chris Fletcher at the helm of the celebration, was certainly true to Jack's guiding belief that "Every day we make it, we'll make it the best we can."

TimeforWhisky.com would like to thank Jack Daniel's and Celia Harding of The Sound Campaign for the invite to this fantastic event.

Cheers
Hendy

Shirt Bar "Scotch" Club: Woodford Reserve (March 2014) - Tasted #86 & #87

It was all the way back in November 2012 when we first blogged about Shirt Bar's Scotch Club (which, like this post, was all about Woodford Reserve and nothing to do with Scotch at all!) and when we first met Stuart Reeves, Brown-Forman Australia's NSW ambassador (whose immense knowledge of whiskey we've come to appreciate and whose friendship we've come to enjoy). Fast forward to March 2014, and Stuart was back at Shirt Bar, again spreading the good word of Woodford Reserve.

A few things seem to be guaranteed when Stuart takes the stand for a Woodford tasting: a lot of (great) whiskey, an astounding level of whiskey knowledge, at least one rare/unique/hard to find expression, a cocktail, and take-home goodies. This session didn't disappoint. On tasting was:

• Woodford Reserve New Make
• Woodford Reserve Distiller's Select Bourbon
• Woodford Reserve Master's Collection Maple Wood Finish
• Woodford Reserve Master's Collection Aged Cask Rye 
• Woodford Reserve Master's Collection New Cask Rye
• Woodford Reserve Master's Collection Four Wood
• Woodford Reserve Master's Collection Classic Malt 

...not including the single-nip Woodford Old Fashioned to kick off the night, and the take-home DIY Old Fashioned bags (complete with 50mL Woodford Reserve minis, 3.5mL Angostura bitters minis and swizzle sticks - very handy on a recent weekend trip up the coast)!

Given we've tasted the first 5 whiskies above previously, notes below are only for those we hadn't tried - the Four Wood and Classic Malt.  Suffice to say the others were all as good as memory served, and Steph still didn't like the New Make...

Woodford Reserve Master's Collection Four Wood (47.2% ABV, NAS, Kentucky USA, $250)

Produced by taking regular Distiller's Select at 7-8 years old, cutting it down to 55%, dividing into thirds and ageing in Maple (1yr), Sherry (6 months) and Port (6 months) casks.

Colour: Dark, vibrant copper.

Nose: Rich, berries, with a slight nuttiness.

Palate: Big creamy mouthfeel, definite sherry influence, but also very sweet. Definitely a Bourbon, with vanilla notes still showing through.

Finish: Long, with cherries and Christmas cake. Smooth to the end.
Overall: 92/100

Woodford Reserve Master's Collection Classic Malt (45.2% ABV, NAS, Kentucky USA)

Made with 100% malted barley. Yes, a "Single Malt" from Kentucky, USA!

Colour: Light, straw.

Nose: Muted, playdough. Slightly earthy.

Palate: Light and buttery, hints of breakfast cereal (Nutri-Grain?)

Finish: Short to medium, with some rubbery notes. Smooth and easy drinking though.
Overall: 90/100. Certainly interesting, though not a whiskey I'd choose to spend $100USD+ on. The biggest disappointment however was that we're not getting the other Single Malt ("Straight Malt") in Australia!

Cheers,
 - Martin.

This Week in Whisk(e)y #4

We get a fair few interesting press releases here at TimeforWhisky, and usually try to feature them with our own spin, experiences or comments. Sometimes though, they come thick and fast, and we just don't have time to do them all justice.

So we've decided to take a leaf out of some other excellent whisky blogs, and feature a "PR roundup" every now and then - basically a wrap-up of relevant press releases we've received in the previous week. So on with it then...

Lark Distillery Pty Ltd to acquire the Old Hobart Distillery and Overeem brand

Old Hobart Distillery, who regular readers might know I'm a bit of a fan of, have just announced that effective this Friday (17th Jan 2014), they will be acquired by Lark Distillery Pty Ltd. Lark and Old Hobart have worked closely together given Bill and Casey were mates from way back in the day, and it seems Casey is calling it a day (partially), with a plan to retain a role in Quality Control and the occasional brand ambassadorial role for Overeem.

Further details can be found in the press release here.

Bourbon & Bluegrass - Woodford Reserve & Jack Daniels
A lot of whisk(e)y events happen in major cities around Australia, but by no means do all the whisk(e)y fans live solely in major cities, so it's good to see the occasional event held outside the usual Sydney/Melbourne/Brisbane etc..

Like Gosford, for example, where Brown Forman are hosting "Bourbon & Bluegrass featuring Woodford Reserve and Jack Daniels".

Brown Forman always put on a fun night, and with an event described as a mixture of "American Whiskey and tasty southern food", along with "Woodford Reserve and Jack Daniels with some special surprises on the night" it's sure to be a good night. Unfortunately we have prior commitments otherwise we'd see you there!
Details: 6:30pm, Tuesday 4th Feb 2014 @ Reviver, 37A Mann St Gosford. $40.


Glenmorangie Cask Masters - Design Winner chosen

For those unsure of what the Cask Masters series is, you can read about it here, but in short it's Glenmorangie's take on a "crowdsourced" whisky (which we saw The Glenlivet do recently, to good effect).

First, the world selected the whisky (a Manzanilla-cask number), then the name ("Taghta"), now the design of the Glenmorangie Cask Masters has been chosen (see here).

It's a fun program, but given how long it's been running and how many people have had input, it better be a damn fine tasting/looking whisky!

Until next time...

Cheers,

 - Martin.