Ken, always hard at work brewing something, let us taste an apple cider aged in Palm Ridge Reserve barrels. It was an very nice cider. Keep in mind that I do not like ciders. This one tasted apple (cut and left out for a few hours) with citrus and oak. The flavor of the Palm Ridge came through in the nose and aftertaste. The cider itself was not overly sweet with a good flavor of apple. Since we were tasting it before bottling, it was not carbonated. I made the parallel to mojitos. Both taste so good that you can easily gulp them down. The danger is real with those kind of beverages. Good stuff!
-smells band-aid, grassy
-tasted medicinal, slight oak
-with water smelled grassy like dandelion
-tasted toasted bread, peppery oak
-trailed bitter oak
This whisky retained its characteristic oily, rich flavor with a lighter element.
-smelled slightly moldy fungus wood with cinnamon
-sweet oak and slightly floral as well
-with water smelled cinnamon bun
-tasted oak. leathery
-trailed very quickly with a hint of floral
This was a bottle from Byron that Todd brought out. Since it was bottled in the early eighties, it's a sure bet that paxarette was in the barrels for the aging. That explains the sweet aromas. Also at the time a number of distillers added Glenlivet to the name of the expression thinking it would help with sales. This was actually a Cadenhead whisky (Springbank).
- smelled sweet cinnamon dessert
-tasted strong pepper vanilla oak
-with water smelled sweet floral
-tasted slight oak
-trailed quickly oak
I guess I expected more from a 16 year old whisky. There was not much here to make me choose it over a Glenlivet 12 yr.