Blackberry

Balcones Brimstone

Balcones Distilling takes what works and builds upon their creativity. Using the Hopi blue corn found in their other products like the Baby Blue, True Blue, Blue Corn Bourbon, the Balcones Brimstone uses native Texas scrub oak to smoke the whiskey itself fresh after being distilled. This is markedly different from what virtually every other distiller who wants a smoky flavor does, which is smoke the grains themselves before distillation. And if that wasn’t enough smoke, the distillate is then aged in charred American oak barrels.

By Adam | March 5, 2021 | Foreign | No Comments |

It should be no surprise to our frequent readers that we’ve tried our fair share of whiskies with different finishes. Finishing allows distilleries to impart a different set of flavors through aging the spirit in casks other than the usual ex-bourbon barrels. We’ve tried finishes with Sherry, Port, Rum, along with Shiraz, Madeira and Burgundy wines so far. We have a scotch with Cote du Rhone and Clos de Tart on the docket. Heck, the last Arran we reviewed had a Sauternes finish. Therefore, it may not surprise anyone greatly for us to be interested by this Arran aged in Amarone casks. We came by it honestly, though, through a tasting at Ace Spirit’s. The fact that the Arran Amarone stood out over several other whiskies should be enough to pique your interest, as it did ours.

By Adam | December 21, 2015 | Island | No Comments |

We didn’t write a review for the Oban Distillers Edition until almost a year after buying the bottle because of a very simple reason: we drank the damn thing too fast. It was gone before we could put proverbial pen to paper! By common consensus, this was the first club’s favorite. Hence, we decided to treat ourselves to an early Christmas and revisited something we know we enjoy. The bonus is that it now enables us to put our glasses down long enough to write a review. Barely. This is a unique expression from an already storied distillery.

By Adam | January 26, 2015 | Highland | No Comments |