The bottle comes inside a beautiful and classic Crown Royal deep purple bag with gold laces and presents the whiskey’s deep oak color perfectly. The nose has a heavy earth tinge with fruit notes from the Cabernet Sauvignon barrel and a slight sweetness that lingers on the palate. The palate is classic Crown Royal with oaky undertones and a crisp sweetness on the edge while the wine barrel aging lends distinct and tasty grape overtones. The whiskey finishes extremely smooth with tannis notes and a bit of clove spiciness.

To finish the experience off Crown Royal offers a mobile experience where you can quickly create a regal photo of your dad or dad-like figure from a simple picture, and be sure to tag it with#CrownYourFather on social media. Spend this Father’s Day in style with the man that deserves it the most around a beautiful bottle of Crown Royal Wine Barrel Aged.

The post The Perfect Father’s Day with Crown Royal appeared first on FactoryTwoFour.

To make my favorite winter beer cocktail I filled a stemmed cider glass with ice and added 1 part Canadian Club 100% Rye and topped with 3 parts hard cider, I decided to use ACE Joker Hard Cider. The resulting cocktail is refreshing yet dark and complex; the Canadian Club 100% Rye base creates a satisfying and strong winter drink with notes of vanilla and oak permeating every sip. The added ACE Joker lends a refreshing dryness that accents the more subtle whisky notes while the Champagne Yeast and effervescence really opens up the palate and creates an unmistakable refreshing yet heavy sipping cocktail.

As we we move in to winter and embrace the falling snow and plunging temperatures Canadian Club 100% Rye deserves a spot in the middle of your home bar. It is a versatile and extremely affordable superb Rye whisky that is great on its own for sipping and as the base of your favorite cocktails. Get creative and pair it with your favorite dry cider and you will have a new favorite go to drink.  

The post Canadian Club 100% Rye Whisky and Hard Cider: The New Winter Cocktail appeared first on FactoryTwoFour.

Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. Cinco de Mayo traditions include parades, mariachi music performances and street festivals in cities and towns across Mexico and the United States.

I may not know much about the real history of Cinco de Mayo, but I do know a thing or two about what people will be drinking to celebrate this day. Shots of Tequila, Margaritas, and ice cold bottles of Corona Extra with a wedge of lime jammed down the neck of the bottle will be flowing freely across the country. While I enjoy these drinks as much as the next guy or gal, it’s always a good idea to break with tradition and try something new whenever possible.

As luck would have it, a new Cinco de Mayo inspired cocktail called the Cinco de Laphroaig landed in our inbox, and we are still enjoying it today. As the name clearly states, this cocktail is made with Laphroaig Single Malt Scotch Whisky. Here’s the recipe:

• 1.5 ounces Laphroaig 10 Year Old
• Mexican Coca Cola
• Lime Wedge

Method: Pour the Laphroaig 10 Year Old into a Collins glass with ice. Top with Mexican Coca Cola and garnish with a wedge of lime.

Since I didn’t have any of the standard issue 10 YO on hand, I decided to try this cocktail using the cask strength version of the 10YO Laphroaig which is bottled at 58.6% ABV vs. the standard issue’s bottling strength of 43%. Given the significantly higher ABV of the cask strength Laphroiag, I used just 1 ounce of the whisky in this drink instead of the 1.5 ounces that the recipe calls for. Now that you know what’s in this cocktail and how to make it (could it be any easier? I think not!), let’s find out how it tastes…

If you’ve had the cask strength Laphroaig 10 on its own, then you already know that this is an incredibly unique and intense dram of whisky. Fiery peat. Sea spray. Iodine. Lemon peel. And even a bit of sweetness. All that stuff and so much more is in this whisky. And if you’ve ever had a Mexican Coca Cola, then you know that it’s slightly different from the United States version thanks to the use of can sugar vs. the corn syrup that’s used in the US version of the soda.

While this combination of Islay whisky and Mexican soda sounded a bit odd when I first read about it, I have to admit that I really enjoyed how these ingredients tasted together. The peaty whisky helped to offset the sweetness of the Coca Cola, while the sweetness of the soda helped to tone down the strong maritime flavors of the Laphroaig. And then there’s the lime which brought all of the flavors together by adding a subtle tartness to the drink. This was one delightfully balanced cocktail!

Peated Single Malt Scotch Whisky may not be the first thing you think of when it comes to Cinco de Mayo, but if you’re looking for something other than the usual Tequila / Margarita / Corona, then the Cinco de Laphroaig is well worth trying.

The post Cocktail Review – Cinco de Laphroaig appeared first on FactoryTwoFour.

The first cocktail is The Boulevardier, a classic cocktail that dates back to the 1920’s. It’s essentially a Negroni variation that substitutes whisky for gin. For this recipe, instead of using equal parts Whisky / Campari / Vermouth, I went with the Serious Eats suggestion of upping the whisky and cutting back on the Campari and Vermouth.

The second cocktail is a variation on the classic Daiquiri. Instead of light rum, I used the Plantation Pineapple Rum Stiggins’ Fancy that Limpd and I reviewed a few months ago (the idea came from a comment that I read on Reddit). I also added an egg white because the idea of a frothy and creamy Daiquiri sounded way too good to pass up.

Since I’m very pleased with how these drinks turned out, I thought I’d share the recipes with you. If you happen to make them, please let us know how they turned out. Cheers!

The Boulevardier

• 1.5 ounces of Rye or Bourbon Whisky
• .75 ounces of Campari
• .75 ounces of Sweet Vermouth
• Orange Peel
• Preserved Cherry

Pour the Whisky, Campari, and Sweet Vermouth into a tall mixing glass filled with ice. Stir for 20 seconds. Strain and pour into a chilled Martini glass, or serve over a large cube of ice in an Old Fashioned glass. Garnish with the orange peel and preserved cherry.

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Frothy Pineapple Rum Daiquiri

• 2 ounces of Plantation Pineapple Rum Stiggins’ Fancy
• .75 ounces of fresh squeezed lime juice
• .5 ounces of simple syrup
• .75 ounces of egg white

Pour all of the ingredients into an empty cocktail shaker. Shake vigorously without ice until the egg white gets super frothy (about 30 seconds). Add ice and shake gently for about 15 seconds to cool the drink. Strain and pour into a Martini glass, or serve over a large cube of ice in an Old Fashioned glass. Garnish with a wedge of lime.

The post Two for Tuesday Cocktail Recipes appeared first on FactoryTwoFour.

In a candlelit basement of a bar two Alabama based mixologists were mixing up various cocktails with the whiskey of the hour. The first of which I consumed was, “The Rickwood Classic.” What’s in it you ask? I couldn’t tell you at the time, couldn’t tell you as the night progressed and certainly couldn’t tell you now, but it involved a flaming orange peel and was delicious. Cocktail in hand the evening now became about meeting new people and fortunately enough the first person I spoke with was the chairman of Clyde Mays, James, who was able to tell me all about the brand’s storied history…

Clyde May was a moonshiner, not bootlegger, and James was quick to note the distinction: moonshiners made the liquor, bootleggers smuggled it. Some 70 years ago Clyde set up his first still in the hills of Alabama where he produced small batch whiskey and I say first because Johnny Law caught up with him, yet upon his release he was right back to making whiskey illegally. Because Clyde was making a strong moonshine he would add apples and spices to the batch to make the liquor less harsh, it was this which made it “Alabama Style.” When Clyde passed his son began producing the recipe, legally, and this led the brand to where it is today.

…I’d meet up again with James later as the night went on, but he had rounds to make and I had a refill to get. Though he left me with one last parting fact, “It won’t give you a hangover,” I politely laughed and accepted his challenge and hit the bar. This time I ordered on the rocks and now knowing to look for the notes of apple and cinnamon I was blown away by the taste. The apple smell is quite strong on the nose, but doesn’t transfer to the tongue and instead just gives the whiskey smoothness like I’ve never experienced before.

I was joined by Jay who is Clyde May’s VP of Sales and Marketing and in our discussion of the smoothness Macallan was brought up and how Jay used to work with them. I mentioned a tasting I once attended in Dallas maybe 4-5 years ago and suddenly it hit me. I knew Jay. He had come to our man book club meeting at a friend’s house and hosted a Macallan tasting for the whole club. To my surprise Jay said he remembered us as well and even went so far as to say it was one of his favorite tastings (it certainly was for us). We continued chatting, but he too had rounds to make so I retreated to the bar to continue my research.

I said my goodbyes to James and Jay late in the night and proceeded home having been brought together over a glass of Clyde May’s with a new friend, an old friend and a new favorite whiskey to continue making friends over… And no hangover.

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For those of you that are unfamiliar with the Kilchoman Distillery, here are a few brief facts:

• The Kilchoman Distillery was built in 2005, making it the first new distillery on Islay in over 124 years.
• They are one of the smallest Scottish distilleries and their annual output is approximately 120K liters of alcohol.
• In addition to using traditional floor maltings, Kilchoman also grows its own barley rather than purchasing it from outside growers.

Prior to trying their 2007 Vintage expression, we have also tried the Machir Bay as well as a single cask bottling courtesy of the Jewish Whisky Company. If you’ve read our previous Kilchoman reviews, then you already know that we’re big fans fans of this distillery. Here’s hoping that our previous Kilchoman experiences don’t cloud our judgement!

But before we get to our review, here is a bit of information about this Kilchoman expression which was taken directly from their website:

The 2007 Vintage is the latest release in the Vintages range. We have previously released the 2006 Vintage which was a vatting of five year old bourbon barrels. The 2007 Vintage is a vatting of six year old fresh bourbon barrels and is the oldest single malt we have released to date.

And now for our impressions of Kilchoman’s latest expression which is bottled at an ABV of 46% …

Aroma

• Limpd: Smoke but more like from a smokehouse than just peat. I get a lot of Hickory Farms up front and then more subtle notes of honeysuckle and mint.
• G-LO: Lots of smoky, peaty goodness at the start. Once you get past that, there’s vanilla, sea salt, powdered sugar, licorice, rosemary, and a hint of peppermint.

Taste

• Limpd: A little thin at first, but then your tongue is enveloped with a balance of peat, salt and a velvety sweetness (more sugar than vanilla) leading up to a very mild, short finish.
• G-LO: Very light mouthfeel. Starts off slow with all of those licorice and peat smoke notes front and center. Gets a touch spicy at mid palate with some wintergreen and white pepper type heat. Smoky, minty finish which is surprisingly mellow. Licorice and smoke lingers in the aftertaste.

The Verdict

• Limpd: I shy away from Islay (with the exception of Bruichladdich and Bunnahabhain) as I find that the smoke is almost too overpowering. Over time, G-LO has dragged me (somewhat kicking and screaming) to Islay and while still not in my wheelhouse, I have developed and appreciation for what Ardbeg and Laphroaig have to offer. My first experience with Kilchoman was courtesy of Whiskycast and I liked the Machir Bay so much, I went and bought my own bottle. This second experience leaves me, once again, wanting more. This was a very well-balanced whisky and at only 46% is very mild mannered. As the relative new kid on the Islay block, Kilchoman has impressed me again.
• G-LO: A kinder, gentle Islay is how I would describe Kilchoman’s latest expression. It reminds me of the Compass Box Peat Monster, which is a very good thing. Gentle smokiness and subtle sweetness add up to an easy drinking whisky that should please both beginner and hardcore peatheads. Kilchoman is definitely a distillery to watch.

The post Whisky Review – Kilchoman 2007 Vintage appeared first on FactoryTwoFour.

The Glenmorangie 10 Year Old that’s sitting in front of me is a reminder of her. For me at least, this Glenmo right out of the bottle didn’t have the complexity I was looking for; or maybe the adult in me was looking for feelings, while the young adult with her was looking for something quicker. Anyway, I removed the amber liquid from the original bottling and put it in my favorite decanter (yes, I have a preferred decanter) to sit for the night. Try holding back on drinking scotch when you know it’s sitting on the liquor cabinet.

I wanted to find if this relationship would be worth the wait, but unlike my personal life, my alcohol relations have a longer shelf life.

Things to know: Though this is the least expensive and youngest single malt in the family’s lineup, it’s aged beyond its years. Maturing for 10 years in bourbon casks from good ole Missouri, “The Original” is anything but too young for its own good. It’s a symbiotic relationship with the scotch from the Highlands and the American cask.

Nose: Strong alcohol, and fumy pungency hit first immediately after the pour. Once that initial release settles, there is a faint wine aroma. Then I got a hint of honey graham crackers. Maybe it was the alcohol talking but the Glenmo opened up quite easily.

Taste: Vanilla with a sour splash of flavor and complexity. My tongue isn’t as matured as it should be to decipher the complete profile. But there is no wincing or overwhelming flavors, which could—with some scotches—make for a forceful drinking experience, instead of a pleasurable one.

Finish: This is as smooth as you’ll get with a single malt. Once you develop the taste on your tongue, the rest is history. Either neat or with a cube, it’s a pleasant drinking experience that only makes the next glass that much more worth the wait.

Total value: For a bottle with this much taste and enjoyment for roughly $45 on average, the Glenmorangie Original can either be a quick pickup for a weekend or an esteemed bottle which can sit on your shelf for months to come.

P.S.: If you’re looking for a killer gift for the important people in your lives, Glenmorangie and Thomas Pink have joined forces for the ‘perfect pairings’ sets of Glenmorangie scotch and Thomas Pink shirting. Three options are available at http://www.reservebar.com//Glenmorangie-Thomas-Pink and you can purchase your choice of pairing. And just think, no one will know that you didn’t choose the exceptionally crafted gifts separately and on your own.

The post Glenmorangie Original Scotch Whiskey appeared first on FactoryTwoFour.

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Eighty years, three months and twenty-three days ago, the 21st Amendment to the US Constitution was ratified. This amendment repealed the 18th Amendment and marked the end of Prohibition, a 14 year period where the manufacture, transport, and sale of liquor was outlawed in the United States.

To commemorate this important moment in our booze loving country’s history, Cutty Sark recently released a new blended Scotch whisky which they call the “Prohibition Edition”. Here is a bit more information about this new expression which was taken directly from their website:

Released 90 years after the end of the era which it celebrates, Cutty Sark Prohibition Edition has been crafted as a salute to the notorious Captain William McCoy, who smuggled Cutty Sark blended Scotch whisky into America during the Prohibition era of the 1920s.  Captain McCoy’s impeccable reputation for fairness and dealing only in the finest, genuine and unadulterated liquor gave rise to Cutty Sark being referred to as “The Real McCoy”. Prohibition Edition is bottled at 50% ABV (100 Proof – USA Measure), whilst our regular Cutty Sark blend is 40% ABV. This is a “small batch” blend of the finest single malts and top-quality grain whiskies.  Hand-selected American oak casks give subtle signature flavours of vanilla and citrus fruits, whilst the overall flavours and finish are extremely smooth and thrillingly complex. The black glass bottle has a cork seal – reflecting the traditions of the time.

And now for our thoughts on this whisky…

• Appearance: Golden yellow with a slight amber tint.
• Aroma
  • Limpd: Astringent and buttered toffee. Hints of butterscotch, mint and cough drops.
  • G-LO: Lightly sweet and fruity when I first stick my nose in the glass. Vanilla, almond paste, orange zest, coconut, some light brown sugar, and a touch of dried fruit. If you give it a bit more time, a hint of tobacco and menthol comes through.
• Taste
  • Limpd: Not overly sweet with a bit of citrus tartness (orange zest) and some pepper. A bit like a scotch-soaked Red Hot. Mid-palate, the flavors cascade more than blend to form an interesting procession of sugars, cinnamon and heat. This ends with a long, warm, caramel finish.
  • G-LO: Medium bodied with a touch of oiliness. All of the flavors are concentrated on the front third of my tongue. A touch of sweet smokiness at the start with a warming spiciness of the cinnamon variety that builds slowly as you approach mid-palate. Definitely getting a Sherry vibe on this one with lots of dried fruit coming through. It all comes together at the finish with some sweet tobacco, dried fruit, and cinnamon flavors.
• ABV: 50%

The Verdict

Limpd: In a bit of a panic purchase, my mom had grabbed a bottle of Cutty on her way to my house one Christmas. While this might not have been my preferred blend, suffice it to say the contents were thoroughly enjoyed and the bottle properly recycled. That said, the Prohibition edition is leaps and bounds beyond Cutty. Maybe it was the higher ABV; maybe it was the healthy pour, but this was a surprisingly good blend. Not overly sweet or peaty or briny, just a nice blend of flavors and a really nice finish.

G-LO: I gotta admit, my expectations weren’t very high for this whisky. While there’s nothing really wrong with standard issue Cutty Sark, it’s a bit too light for my taste. Thankfully, the Cutty Sark Prohibition Edition is a completely different animal. Given it’s suggested retail price of around $30/bottle, I’d say that this is one hell of a Scotch whisky bargain. And when you factor in the relatively high octane and smooth, rich flavors, this is an absolute steal! I really like this whisky and would definitely buy a bottle.

The post Whisky Review – Cutty Sark Prohibition Edition appeared first on FactoryTwoFour.

Heading upstairs, you are met with an immaculate presentation of tables, art, lighting, and a view of the kitchen, along with an impossibly polite staff to match.  As you sit and take it all in, you feel comfortable, warm, and at ease.  Conversations around you are at a minimal volume and not distracting from the ambiance of the restaurant.

Then the drinks arrive.  These are no ordinary drinks, but perfectly crafted, properly glassed, works of art in liquid form.  Exquisite ingredients, perfect amounts of ice, the right ratio to allow each flavor to dance on the tongue.  My drink of choice tonight was the Manhattan neat, and I left there craving another.  It was perfect, heavenly in nature, velvet on the tongue.  Smooth would not begin to describe this drink.  (It is actually the drink that inspired our latest quick fix recipe)  My fellow diners all tried other classics, from a simple vodka and lemon to an Old Fashioned, all of which were enjoyed at the perfect pace and in the same, pleasant manner.  This was the perfect start to an amazing evening.

Now, there are often a few dishes I lean towards when dining out, and lately it has been Brussels sprouts.  Having been the victim of horrible recipes in the past, it took me a long time to get passed the memories and horrible flavors to rediscover this amazing green.  OneUP has a side order of crispy Brussels sprouts, and please take it from me, you want to order these first.  Multiple plates of them.  Make these your appetizer.  The char, the bitterness, all mixed with oils and fats from the bacon and seasoning, made these heavenly.  Were they the star of the show?  I would not go that far, but to say they stole quite a bit of the spotlight would be an honest statement.  They were astounding and easily shared and enjoyed by the whole table.

The star of the show though came with the main dish, and not even mine.  Across the table, one of my fellow diners ordered the mushroom risotto, made with sauteed mushrooms, leeks, truffle oil, and Parmesan.  Simple ingredients prepared so perfectly, brought together at the right time, it was heavenly.  The risotto was cooked to perfection, the perfect texture, as the Parmesan and truffle oil did not mask, but enhanced the whole dish.  It was balanced, light, and filling.  By no means were the braised ribs I ordered anything to sell short, but this perfectly made mushroom risotto was the meal of dreams.

It’s hard to wonder how such a perfect dining experience could exist in a hotel, where food is often thought the be the afterthought of most places.  But here, within the walls of the Grand Hyatt, I sat in wonder and amazement at the ingredients I had just experienced.  The perfect balance of ambiance, modern flair, and perfectly crafted food and drink, all within a welcoming and warm setting.

The post An evening at OneUP Restaurant & Lounge appeared first on FactoryTwoFour.

At the beginning, there’s a quick, seriously it’s a quick taste of vanilla followed by mesquite mixed with pork. It’s a flashbang of flavor that slowly trickles down your throat eventually coating your stomach, bringing warmth in layers and smooth satisfaction. There’s eloquence to the process from glass to gut. This is not for the novice scotch drinker. Your palette needs to adapt to the complexity of this peaty and intense blast of flavor. Besides, with its 57.1% alc/vol (which means that like your author) it will only take one glass to feel the warmth in your head as well as your stomach.

Established as a commercial distillery in 1815, Ardbeg was a product of the distillery boom of Islay during the first quarter century in the 1800s. Known for some of the peatiest scotch in the world, Corryvreckan doesn’t disappoint. Even the name, Corryvreckan, sounds like it should be either yelled from the top of a hill in defiance to some English dandies or charted on a map as a destination in Braveheart. In fact, it’s actually named after a famous whirlpool north of Islay. I had never heard of Ardbeg until about a month before receiving the bottle. Being a Lagavulin, Talisker and Laphroaig supporter, I was astonished I had never been exposed to such a fine liquid until a visit to Los Angeles unearthed a bottle during a Photoshop lecture-turned-scotch-experience with friends.

After a glorious (yes, glorious) day of Ferrari seat time, nude models and a dry lakebed in the Mojave Desert combining all three into a blender of sexual frustration and red-blooded Italian passion, I was introduced into the world of Ardbeg hours later in the LA loft I would thankfully visit. Fast forward until that first twist of the cork which brought forth that smell and eventually the taste that really made me thankful for the slow process of how scotch whiskey is made. I’m not a religious man, but God bless this black magic.

In summary, this scotch, its name, the experience, should be an event. Celebrate something, or find a reason to enjoy what you have in your hands. I repeat; Johnny Walker Red or Black doesn’t hold a candle to this fine libation. Hide this from your acquaintances and keep it for your best man because the Ardbeg Corryvreckan deserves recognition and not some late night foray into the liquor cabinet. Get it from Masters Of Malt for $99.

The post Ardbeg Corryvreckan Single Malt Scotch Whiskey appeared first on FactoryTwoFour.

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I married a rocket scientist. Ok, not really. She’s a satellite engineer. Same difference. Well, not exactly, and Exactly is an art form for engineers. Numbers and formulas and complex algorithms are buzzing in her head constantly. She won’t admit it but she talks in her sleep and recites Fibonacci sequences. Or maybe they’re Poisson distributions. I get them confused at 2:00 am. The point being that her brain is always fermenting and distilling concepts in highly organized, numerical ways, I assume keeping satellites up in the atmosphere sending signals out and also not falling on our heads. (How’s that for a potential tie-in to something on a booze blog?). It’s a special mind that works that way.

Chip Tate has that kind of mind too. Chip is the maestro behind the artisanal orchestra that is Balcones of Waco, Texas. He recently led a LA Scotch Club tasting of his mighty whiskies in Los Angeles at the Village Idiot on ultra-hip Melrose Ave where the tattoos and piercings meet Kosher-Mexican restaurants and noisy gastropubs while bacon-wrapped hot dog stands warm the air in front of chic clothing boutiques that have valet parking for ten bucks. Beats a parking ticket when you just have to have those $300 pair of kicks. It almost doesn’t compute thinking about Balcones in this environ but then again, it does. Wild, wacky and experimental, Chip is Wile E. Coyote and Bugs Bunny morphed into one except the dynamite doesn’t blow up and light his lengthy beard on FIRE, but if it did, he’d only see it as another desert road to drive down for one of his projects.

“Every problem is an opportunity.”

Those are Chip’s own words that speak volumes about the Balcones culture and not-so-urban mythology that has grown amongst the lovers of his award winning Texas style whisky. His brain is working much like my better half’s. You can see the chemistry and possibilities bombarding inside him endlessly. I wonder if he sleeps or just lays in bed writing equations and recipes on the ceiling with a laser pointer. Damn, I probably gave the missus an idea. He speaks of “things in his head” which for the Balcones fan base can only mean crazy (good) experiments with who-knows-what grains, fruits, elements, waters, woods, and fire in some (im)possible bottling they can hope will be available one day. He assures the group that now that his distillery is tripling in size in Waco, most everything he’s ever bottled will be made again in the next 4-5 years so the endless searches on spirit websites will lessen hopefully calming the adoring legions. No doubt, there is a spreadsheet, little black book or massive whiteboard with all of these scribbled formulas, and maybe they’re locked away in an ironclad gun case buried in the central Texas desert which would just add another level to the Balcones legend. So, if there is a Whisky God in Waco, 300 bottles of one of Balcones’ signature, classic cask strength corn-crazy spirits infused with whatever is floating in Chip’s imagination that years(s) before, might become 900 bottles one day and available at your local spirits shop still bottled in that distinctive Balcones manner. In 4-5 years. Sigh.

His is a brain of a chemist and of a chef balancing and massaging equations and flavors as the ingredients and processes change in a logic that he only knows. Figs, sugar and honey all from Texas become Rumble in what sounds like a grandmother’s old recipe for some long lost dessert, except his fingers and mind flips everything backwards and upside down into something so beautiful and clean and rich that a friend told me after smelling it that she wanted to just bathe in it. Is that a compliment for a great spirit or for the essence of what Balcones is all about? The sum of the parts is what chemistry is, like grandma mixing a little of this and a little of that together and it becoming something so wondrous that the smell filled the house, and the taste filled the mouths and tummies with a goodness that lasted and lasted but still left you wanting more.

Maybe Chip is not so much a unique distiller as much as a new version of that cook in our past that filled us with tastes and flavors and memories like no one else could. And that Balcones essence comes from the heart of Texas which Tate rightly points out covers a lot of territory where oaks, mesquites, cottonwoods, walnuts, pines and alders come in varieties too long to list. Texas is big, you may have heard. And for Chip who wants his spirits to be oh so Texan in every bottling, the palette of potential flavors stretches as long as Interstate 10. One flavor that one wouldn’t seem to be Texas specific is smoke, and smoke is an important element in Chip’s periodic chart ranging helium light to atomic weight heavy. It’s a constant presence in all of his spirits with subtle to ka-pow effects. It’s Texas barbeque, scrub brush over a campfire, and forest fire in the mountains of West Texas. He plays with the Texas fire and wood smoke to enhance his whisky in ways never seen or tasted before.

“Resurrection is Octomore that went to Texas.”

That’s how Chip describes the “big mistake” in his laboratory, er, distillery that resulted in one less intern and the massive, fiery, bold Brimstone Resurrection that scorches the earth with burned molasses and caramel, smoldering oak and cinnamon, and ashy Texas corn. The devil may have went to Georgia but he surely stopped in Waco for a night cap of this one. There may be no real mistakes at Balcones. Every trial balloon is floated and goes into the book of experience and the pieces are used in future test flights. The learning goes on with each chemical reaction, good or bad. Of course, bad can mean undrinkable swill or a huge inferno. Either way, Chip tucks it all away back into his head for future use.

Eye to I
Reaction burning hotter
Two to one
Reflection on the water
H to O
No flow without the other
Oh but how
Do they make contact
With one another?

– From “Chemistry” by Rush

This may be the fundamental organic question for Balcones. Their mission question, as it were. Can we connect similar and seemingly dissimilar elements into something more; more being a unique whisky, bourbon, rum, rye or something without a name yet. From the aromatic Rumble to the apocalyptic Resurrection, Chip Tate and Balcones are imaginatively distilling spirits, taking chemical engineering and Texas passion and creativity to places the world of whisky has never gone.

The post Chip Tate’s Formula for Balcones appeared first on FactoryTwoFour.

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Ungettable. That’s what Craft Beer and Whisky Geeks call that magical elixir that everyone wants, but few of us actually get. If you’re a Craft Beer Geek, then you already know how difficult it is to track down something like Founders KBS (Kentucky Breakfast Stout) and CBS (Canadian Breakfast Stout), Pliny The Younger or The Elder, Westvleteren XII, Cigar City Hunaphu, and pretty much anything by Three Floyds. And if you’re a Bourbon focused Whiskey Geek, then the words Pappy Van Winkle and Buffalo Trace Antique Collection haunt your dreams as you are perpetually frustrated by limited supply and ever increasing demand (and don’t even get me started about the ever increasing cost for this stuff!).

I’ve been trying to get a bottle of George T. Stagg (one of the better known whiskies from the aforementioned Buffalo Trace Antique Collection) for at least three years. I can’t say that I’ve gone to great length to acquire a bottle, but I have asked around at all of the local wine and spirit shops in my area, only to come up empty handed over and over again. Back in mid October, during a beer run at WineWorks in Marlton, NJ, I decided to have my name added to the wait list for a bottle since I knew that it would be released just before the holidays. As luck would have it, the store called me to let me know that it arrived. While the price was quite a bit higher than the suggested retail price of around $70 (I paid $100), I couldn’t let this opportunity slip through my fingers, so I decided to go for it!

Before we get to my review, here are a few words about this elusive Bourbon from the good people at the Buffalo Trace Distillery:

This extremely hearty whiskey ages in new charred oak barrels for no less than 15 years.  Straight out of the barrel, uncut and unfiltered, the taste is powerful, flavorful and intense. Open it up with a few drops of water, sit back and ponder the wonders of the universe.

Let’s find out if this Bourbon was worth the wait…

• Appearance: Burnished copper with a deep, reddish hue.
• Aroma: Super rich nose with with huge hits of cinnamon, vanilla, dark brown sugar, clove, allspice, toasted oak, dried figs, and sweet pipe tobacco.
• Taste: As is usually the case, I’m not gonna bother adding any water to this one. Even at full strength, this is incredibly smooth! Definitely strong, but not harsh at all, provided of course that you take your time and drink this very slowly. Dark brown sugar and vanilla at the start with a touch of clove and allspice. Cinnamon heat (think Cinnamon Altoid) kicks in at mid-palate backed by that dried fig sweetness. Intensifies even more at the finish with all of the flavors coming together in the end. Lingering hot cinnamon intensity with a soothing brown sugar and clove aftertaste.
• ABV: 64.1%

As I said at the beginning of this review, it took me over two years to get a bottle of this whiskey, and in case you couldn’t tell from my tasting notes, it was absolutely worth the wait. George T. Stagg is a seriously delicious Bourbon whiskey; probably one of the best that I’ve ever had. I bought this bottle in late November and I am sad to say that it’s almost gone (don’t worry, I didn’t drink it ALL by myself). This stuff is so good that I want every whisky drinking friend of mine to try it! My only regret is that I didn’t buy a second bottle when I had the chance.

Let me end this review with a quote from a friend that tried this whisky during Crafty Day 2013. Here’s what Dr. Joe (MD and former high school wrestler) had to say about the George T. Stagg:

What do you mean we went to a strip club??? THAT’S what I want from a whiskey! It’s a straight up, double leg takedown of a whisky!

For you non-wrestling types out there (myself included), here’s what Dr. Joe is talking about when he says double leg takedown:

The post George T. Stagg Kentucky Straight Bourbon, 2013 Edition appeared first on FactoryTwoFour.

At 107 proof the initial aroma is surprisingly on par with bourbon whiskeys closer to 80 proof. However, that’s where the similarities to lower alcohol content bourbon whiskeys end. Baker’s is mellow on the pallet and comfortable on all parts of the tongue as you swish it around to taste. As the liquor hits your throat and makes its way down you feel an incredible warmth and burn which reminds you what it feels like to be alive. That warmth quickly dissipates and leaves you with a smooth finish.

I can honestly say that I’ve never had a whiskey bourbon warm me so greatly and at first found it a bit uncomfortable. Partially because I wasn’t expecting it and partly because it made me long to be swigging it in the cold out of a flask, rather than on the couch watching The West Wing. And I love The West Wing.

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