quite a lot of work in the kitchen tonight for not a whole lot of output, but we finally used up the last of our tomato harvest in this pasta sauce. It was a ton of fun refining it down, used only goodies from the garden on it too, which was a real major feelgood. Tomatoes, garlic, onion, thyme, oregano, basil. I guess I didn’t grow my own salt, noodles or oil so I am missing all there, but everything else was from the dirt! (Ah, and sausage from our local butcher)
Even early the next morning the house feels warm and alive, the smell of sweet, searing onions and garlic blended into a mellow echo of electric acidity that the tomato sauce whispers under hushed breaths. The air is almost buzzing when your nose picks up the savory spiced sausage, the brine-boiled pasta and freshly trimmed herbs, some now hanging from the walls to be dried and used again someday further down the cold autumn road.
It’s little dishes like this—simultaneously simple in terms of ingredients while being pushed to complexity to refine and define the flavors within, following the example of the old masters and Michelin aficionados—that really take what I normally use as delightful yet benign whole ingredients to a whole new level. I love a garden fresh tomato on a BLT, or onions cut from the ground for a salad, but putting in the extra effort to help these humble vegetables leap from ordinary to magnificent is one of the best feelings I have as a gardener and amateur chef.
Have you had any fun success with your gardens? How far can you push your backyard or patio to replacing a 21st century dependence on grocery stores? I hope that if you are, you’ve had a bountiful harvest this year and have even bigger plans for the next. Growing your own food is more than just gaining independence from the machine of societal monotony, it’s building a relationship with your food and the natural world around you that forges a bond much deeper than you can find in an organic aisle or farmers market. It brings life into your hands, and what you put out is what you get back. Do it right, do it well, and do it with love.
Cheers.🍻
Les Halles Poulet Roti, Mediterranean Wraps, and more Bourdain Chili
Ogratin Dauphinois d'Anthony Bourdain des Les Halle
Tasty lil’ French Recipe coming through. Well, I suppose it might be as French as its writer, Anthony Bourdain, from his cookbook of Les Halles.
This is my second shot at a recipe from the ol’ Halles, and, just like every recipe I’ve tried before from Bourdain in his Appetites book, it’s a fucking banger. This guy, I swear, boils things down to simplicity and makes something magical from them.
The most abrupt sensation I’ve had in this very rich Thursday night dish is that, despite having no garlic present in the final serving, it carries with it the very absolute essence of garlic in each and every bite.
I ended up using the garlic I’ve grown on my homestead for this recipe, a whole bulb (5ish cloves) of my medicinal-grade Musik Garlic, and mama mia it hit the spot. That, the perfect measurement of “not-too-much” gruyerere cheese, and a ~10" pyrex dish made this whole thing slam together.
Yet another exercise in simplicity, this is a meal that can stand strong on its own or really sparkle as a side dish or appetizer for something with a bit more protein. Green beans or sautéed mushrooms might also be an excellent accompaniment here.
Marco Pierre White, and Bourbon on a Tuesday
I’ve owned Marco Pierre White’s White Heat 25 for about a year and a half now. It was my first Michelin chef cookbook, my first glimpse into what can really be accomplished at home through the eyes of a 3-star professional, and the son of a bitch earned that accolade a year younger than I am while I write this article.
It seems silly, almost blasphemous for me to attempt something that a great like Marco conjured through the halls of time, redefining a French classic, escalope de salmon à l’oseille. How could I possibly compare, to size up to such an incredible master? Surely my attempt will fail! Surely I can’t make something, even through direction, as close as the master of masters could, on par with Escoffier, Bourdain, Keller, etc.
My self-esteem has always been the first to crumble, and for that reason, I sat on this book, with a lone bookmark at Escalope de Saumon–Escalope of Salmon with Basil–for over 400 days. And then, suddenly, after a bit of learning the past year and taking bigger chances, ultimately saying “fuck it, I’ll try again” when I fail recipes, I hit the ol’ Pierre White cookbook with a force, and realized that this recipe. At the same time, a classic is almost remarkably simple. “Yeah,” I thought, “I can do this one. Dinner for two!”
And so I set out to grab ingredients for the rest of the week, taking other recipes and prepping them, using this one as the week's headline. After a weekend of terrible gastrointestinal distress through bad beef burgers and way too much pizza–three meals in a row–I decided it’s time I start taking my cooking seriously again, and even more so that I start trying things that I was intimidated by early on.
Over the course of 45 minutes, I learned just how simple, easy, and delightful this recipe ends up coming out onto the plate. Using effort and diligence pays off here, and I’d recommend not taking any shortcuts or “it’ll be fine” on the presentation side; Cut the shallots smaller, and make sure the basil is very thinly julienned. Cook the salmon just enough: not too much, not too little.
With those simple tips, you too can make this a weekday staple. And I mean staple, as in breakfast, lunch and dinner. OK, maybe not breakfast, but you get the gist. It’s really easy and really good! If I can do it, you certainly can too. I’ve still got a lot to learn about getting a truly fine chop, mechanically. My kitchen is a bit sloppy, my mise were not quite en place, the heating could do a bit better and my nonstick probably could have been hotter. But I did it; I made something that I thought I’d never be good enough to create, and we delighted in the dish, the subtlety, the richness, the burst of flavor that is simultaneously varied and focused. I don’t know if I could have chosen a better Marco Pierre White dish to use as my first, but I am damn glad I chose this one. Maybe, one day, I’ll be able to share this joy with others as well.
Freeland Spirits Cask Straight Bourbon, UT cask
$57
ABV 57.5%
And to top off a really good meal, a bottle of white wine shared in damn good company, and an even more delightful bottle of cask strength bourbon to round out the evening. A “thinking with your palate” pick while buying cooking/drinking wines from the DABS today, the Freeland Cask Bourbon stood out both for price and bottle shape. Why the hell not, I’m a sucker for packaging after all.
Nose
Classically spicy, sugary, maraschino cherry and sweetcorn with leathery oak undertones.
Palate
Immediate sweetness that very, VERY quickly turns to a harsh, almost ashy burn. It’s not entirely disdainful like some higher proof bottles, but it is very abrupt and intense. Maybe a splash of orange citrus up front too.
Finish
Intense. Bold, spiced cinnamon and subtle vanilla, strong burn. Like a brilliant firework, it burns bright and fast: the intensity subsides quickly, and leaves you yearning for more.
Thoughts
There’s been a lot that has made this day spectacular, the meal and the whiskey included. But the most important factor has been that it was all authentic, it was all spontaneous, it was all tangible and real and alive. Coming down after a weekend of long runs, brutal stomach pain, and miserably hot weather, I was certainly primed to make the worst of this week. But I’ve taken it all in stride, and come out on top, and I’d like to think I was able to make that swap internally, and one of my absolute favorite outlets of creation is cooking. And writing about Whiskey. The whiskey, it was good! And if it is really limited, especially here in Utah, then fuck it. Buy a bottle! It’s well worth it.
7/10, solid price, a good feel, and excellent proof while standing unique. Value in a bottle.
Dishes of 2025
Few photos from across the later parts of the year.
Ardbeg Wee Beastie
It’s been a long time since I sat down on a weekday evening to simply sample a dram of whiskey and write about it. Even now, after the photos have been taken and the composite constructed, I am feeling a kind of “return to form”, or at least the greeting of an old familiar friend that’s been gone while lives continued to advance. It’s not as difficult as I might have imagined to tease out the complexities of the whisky, but therein the spelling lies the truth: Scotch is just a different fucking beast entirely.
So let’s dig in to the good stuff, have a little fun and remember there’s work in the morning. It’s nice to be beyond the chaos or wedding planning, honeymoons and summer farming. As the chores wrap up and the snow begins to settle atop the hillsides and mountain tops, I indulge in the cozier hobbies of the year, still set to freeze my ass off fishing every weekend but that’s for later, this is for now. Cheers.
Ardbeg Wee Beastie
Ardbeg Distillery
Islay, Scotland
$49
Nose - Highly dependent on how long it’s been allowed to oxidize; green, grassy peat notes and very subtle, almost forgettable brine plays a minor role as a background character. Pepper, smoke, and elderberries come to mind. As the glass sits uncovered, these notes fade quickly and become rather dull.
Palate - Quite green, with black peppercorns, barley malt, and a brisk fruity note like white grapes that matures into the finish.
Finish - Quite warm and sharp, the full bodied grape becomes a bit of a burning fire as it sits in the chest, with light bristles of heat like a very weak, almost teasing stinging nettle brushes against your tongue. It is not offensive, but intriguing.
Thoughts - I love Ardbeg, and I LOVE big, peaty, smoky scotches that have a lot to offer. Ardbeg has gotten away with something quite clever here: An affordably priced bottle that opens the door to enthusiasts looking to taste a real Islay or even just a smoky whiskey without having to drop money on a typically first-bought Johnny Black, or regrettably purchased J Red.
The depth is quite lacking, to be expected from the 5-year mark, but is quite indulgent given the meager 2-year difference between some of our favorite bourbons or American Single Malts. Leave it to the Islay Scots to do whisky the right way, and this bottle is no exception. I like it, and I’ve been wanting to try it for quite some time. It’s nowhere near the best experiece out of a scotch you can find, and it pales in comparrison to the complexity of it’s big brother and his cousins around the region, but it’s a very enjoyable vesche nontheless that leaves a lot of room for further exploration. I would keep the Wee Beastie on hand in a well-stocked whiskey hall as an introductory dram to an Islay flight.
7/10 - Sacrifices complexity of barrel age for affordability and friendly demeanor.
Hearth on 25th
Hearth on 25th is an enigmatic representation of culinary ambiguity in Utah, so it’s only fitting that it’s positioned, oddly, on a rather scenic second-story corner lot in Ogden on 25th and Lincoln. Inside, you will often find an ambience of the distant clattering of steel pans, sizzling dishes, and pleasantly aromatic breads, perhaps baked in the large wood-fired oven at the center of the kitchen. You’ll be asked over dulcid tones of jazz classics if you have a reservation, yet regardless of your answer, you will immediately be guided through an empty dining room to your table, on a lucky day, positioned many booths away from the only other patron. Here, after the water is poured into the glasses, does the curiosity of Hearth only begin.
The tasting menu is highly recommended; It’s complex, wild, challenging, and (sometimes) delightful. I’ve been through Hearth now 5 times, and each visit has been an entirely different experience, leaving me perplexed on how exactly I feel about the establishment. To start, we order an appetizer of garlic truffle fries, combined with a kind of fry sauce aioli, a delightful beginning to the adventure ahead.
After appetizers and drinks on the tasting menu, guests are guided through a series of seasonally inspired canapés that have often left me speechless, and equally so turned off from the experience. The presentation on each however, is remarkable; Our chef certainly knows how to plate, if only to lack a few fine details that come with the haste of preparing multiple meals in a small-town dine-in setting. I have been served delightful mixtures of summer pear salads, winter grilled mushrooms, and desserts that are to die for. However, there’ve been plenty of these little dishes that came out not-so-little; one in particular, last year’s winter duck confit, was more of a meal in itself than a dish of 5 courses. While some might celebrate this achievement, “getting more for what you pay for”, I’m a bit of a subscriber to Keller’s theory of intensity; that the dish should be only a bite or two, no more per guest, that leaves them pondering the experience, remembering the notes, the highlights, and the experience spent at the resturaunt during service. If given too many bites, the dish, in its extravagance, becomes overwhelming and intimidating with a Western philosophy that an unfinished plate is an insult to the kitchen.
And that brings us to the final dish, the primary chosen entree, which has also existed as a kind of Shrödingers-Steak for me, ordering the same dish three of the five visits and having a variety of results in the requested finish. As if reliving a childhood fairytale, one steak was too rare, another too well, and finally one magnificent dish that, as my first time dining at Hearth, made me a staunch believer in their quality. But the inconsistency in dishes I’ve found is just outrageous for a joint you’re paying upward of $100/guest, 20% gratuity automatically included. Which may also highlight the service of the resturaunt, which has been equally paradoxical: I’ve had waiters who have guided me down incredible adventures of flavor, descriptions of the processes and where ingridients have been sourced, and other that seem to be just interested-enough to remember silverware, annoyed at a request for a different sample of the myriad of infused oils Hearth offers.
All in all, my experience at Hearth has left me a bit confused. Would I go back? Yes, if I didn’t care about my checkbook. But will it ever live up to my first experience that was so profound and delightful? I don’t think so, and I don’t know if I would recommend Hearth to my friends given the inconsistency. The highs I’ve experienced in during their service have been some of the best culinary experiences I’ve ever had, while the lows have left me so frustrated I’ve felt compelled to never return.
Which leaves me at a 5/10. It’s just too inconsistent, especially given the competition downstairs.
Eat & Drink: A Life Change
It’s no secret to my friends and family that I’ve had a passion for cooking and meal preparation for the better part of my adult life. Taking inspiration from my mother and her incredible attention to detail while holding a willingness to experiment, learn, and adjust recipes has left me in a place where I sincerely love the art of cooking, fermenting, growing and overall having a close connection to what I eat and serve.
This hobbyists passion, along with a drive to live a healthy and active life, have left me more focused on experiencing new dishes more than exploring whisky as of late. I’ve had an absolutely enlightening adventure giving my opinion on whiskey, and I wouldn’t trade anything for the memories and moments I have captured in this blog.
Each photo of each bottle serves as more than just a fun experiment in product photography, it stands as a time capsule to my past, the different loves and friends I had throughout the years, and all the little things that made me who I am today. I am grateful to have forged all those memories, and I hope to continue giving whiskey reviews as time continues, but where I am now I think it’d be more fitting to rebrand this blog into something that will receive posts more than once per year.
That’s why I am now calling the “Whiskey Wednesdays” blog “Eat & Drink”, a common toast my great neighbor gives each time he invites us over for a rendezvous, “Eat, drink and be merry!”
So, to start things out, here’s a very spur-of-the-moment, over-tuned side dish to a hotdog lunch we just ate today. Stealing from Chef Keller’s The French Laundry, here is the Augustine Acre’s version of “Chips & Dip”, featuring fresh potatoes, chives, green onions, and parsley, with truffle salt used instead of the $200 worth of fresh truffles the recipe calls for.
Lazy K Bar
Whiskey is a rare treat for me now as I move into greater responsibility in my life, and as uncommon the treat becomes ever the more is the opportunity to try new bottles. That’s why this June on a trip to my beloved state of Montana, I determined myself to bring back a quality vesche and give it the ol’ one-two-typie-poo and write some shit about it. I snagged a couple of other bottles while we were up there, but frankly, after I proposed to my now Fiancé, we lost a few whiskies and meads in the fun-filled nights afterward.
Lazy K Bar Straight Bourbon, 46% 92 proof
Distillery Not Listed (-1 pt)
Distilled in KY; bottled in Big Timber, MT; HQ in Bozeman
$120
Nose - The nose jumps up fruity and bright with definitive tannins and a leathered earthiness. A peppercorn medley is present along with bright notes of sweet corn.
Palate - Widely caramel at first taste when the peppered nose jumps in with a playful spice. Subtle notes of vanilla and taffy are present making for a widely smooth and easy down body. A pinch of tannin gives a subtle woody bite, whose timber pitch evokes quotes from greater men: “Rest! Cries the chief sawyer, and we pause for breath.”
Finish - Rising warmth that continues to a slow burn that isn’t too offensive but is most certainly present, like low-burning embers from a once mighty oak-fueled fire.
Thoughts - Lazy K Bar (why not then, in this essay, refer to the bottle from henceforth as k]) is in itself an interesting addition to the celebrity whiskey game—k] in particular rising from Yellowstone star Cole Hauser, character Rip Wheeler—but defining itself with real Montana heritage, rolling in with the actual generational rancher and owner of the k] ranch, David Leuschen, and a guy who really knows his shit (about selling whiskey rather than tasting it), 25-year career alcohol marketing manager Britt West. At first glance with k], it would be prescient to give it a pass and shake it off as a celebrity whiskey with a lot of story and not a lot of substance, especially given the non-descript Kentucky bourbon distillery that is supplying the operation. Saving graces here are few and far between, but one that is surely to note is the 8-year aging table for the barrels that are supposedly shipped to Big Tree. There’s some good mellowness in there, but given the little bite at the end of the body on this, I am curious if it’s not all aged 8 years but given a treatment similar to a notorious UT distillery that sources from the Whiskey Belt and labels their bottles “aged 10 years” from the drop of 10-year whiskey that’s in the 3-year bottle.
I can’t give too much shade on the whole piece though; Lazy K comes off as an enjoyable vesche, and it’s even more important given my personal timeline of just a month before starting to watch Yellowstone with my Fiancé, and it is one of the “big” bottles I bought while I was up in Montana asking her to marry me. It’s even, it’s enjoyable, and hell she likes it, so it’s approachable for a broad audience. All those notes make for a remarkably upscale experience that can be branded and sold as “exclusive” to the last bastion of the West, which is precisely what High West Distillery in Utah has been selling for decades. And I can promise you, that’s exactly what ol’ Britt West was pitching to the boys while prepping the $120/bottle price tag, “BATCH 001: EXCLUSIVE TO MONTANA”.
rating - 6(7)/10 - Has a lot of promise if guided correctly, but management and celebrity endorsement sets the bar at: lazy.
Del Bac Dorado
It’s been over a year since my last whiskey review, and probably for good damn reason. Over the past year I’ve been through a lot, from couch surfing to giving up my rental farm, to falling in love and buying my own farm with the gal of my dreams. It’s been a fruitful year of great work and team building with a fantastic group of designers and videographers that I couldn’t be happier to spend my nine to five with, and it seems fitting that with the last review I wrote being an ode to my new job, this new review will be an ode to my new way of life as a homesteader in God’s Country—Huntsville, Utah.
Dorado American Single Malt
Whiskey Del Bac
Tuscon, AZ
$63.50
Nose - Campfire smoke and a very subtle hint of cinnamon, almost like a Rye malt; Oiled leather and dates.
Body - An exquisitely sweet blast of dark dried fruits like deep purple raisins or cranberries on the front end of the palate gives way to the on-brand intensity of a smokey, ashy, almost barbecue-esque flavor that presents a black peppered whisp. A vanilla-tinged cigar tobacco makes a final layer pass that wraps up the experience with a bow.
Finish - Well refined and smooth, almost creamy in its expression and mouth feel. The smokeyness doesn’t lead to a sharp burn, and makes this a top-shelf single malt that’s easy on the chest, and even easier to drink.
Thoughts - I’ve been debating on returning to whiskey reviews for quite some time. On one hand, I love having the availability of a library of excellent whiskies to share with friends, a fun blog to write up now and then, and a damn nice way to finish a week. Problems arise when you get excessive with that, but I believe I’ve been able to keep it well in check over the years. Frankly the biggest reason I haven’t written any reviews over this past year isn’t for a lack of desire, but because I just felt I didn’t have a good enough backdrop for the all-deserving bottle. There’s a magic I like to catch in all this, be it in the run-on paragraphs and sentences, the pretentiousness desperate take on gonzo consumerism, and most especially in the small sets I get to put together for these fun product photos.
But those are only the thoughts on the blog at general, and not so much about the bottle. I’ll cut that out from now on.
Del Bac is a new name in my neighborhood and with this being my first bottle I’d have to admit I am quite impressed. They seem to deliver a vesche of that hot Arizona night air, distilled into liquid and sent on its way to folks outside the tiny oven-state. To put it simply: I like it. I wish it was a bit More affordable because it’s a bottle I’d like to drink every day. I love when whiskey can capture the essence of the desert, and for a long while it seemed that only a select few could achieve the sensation. It’s cool to see the DABC bringing more unique manufacturers to the UT liquor stores, and I’m eager to see what else the come out with.
6.5/10, great for the price and easy to enjoy.
Johnny Walker Blue Label
A celebratory purchase long in the making, my first (perhaps only) ever bottle of Johnny Walker Blue Label is a bit of a transcendent experience in whisky tasting for me; it’s been something that brought with it an almost fabled legacy of awe behind the glass curtain in the liquor store’s “specialty products” section that I’ve spent a long time waiting to try. Well now, here it is: The vesche that most bars charge almost $30 per ounce for, the fancy big blue.
Johnny Walker Blue Label
Cardhu Distillery
Aberlour, Scotland
$249.99
Nose - Malty, brown sugar, with a subtle oak smoke and undercurrent brine. A whisper of peat peeks in as well, along with orange citrus, honey with black licorice.
Body - The feel as it first circles around is full bodied and oily before the classic scotch smoke hits and I pick out dark chocolate, a very subtle note of hazelnut, and floral tones.
Finish - Powerful, full and rounded, the finish here seems like a mouthful of glass marbles that burn the tongue with cooling vapors.
Thoughts - The Johnny Blue is by far the most expensive bottle of whisky I’ve ever bought in my life by more than a 2x increment. It was a huge step into a hobby that I prefer to keep at distance, and I must admit, I find the actual tasting experience of Blue Label to be utterly underwhelming. It’s the same story you hear anywhere else that writes or talks about whisky and reviewing the product: Johnny Blue is a mantle piece, a kind of rite of passage for the whisky enthusiast; More a token of admittance into the mad cult wherein your brothers and sisters all worship the god whose iconic interpretation was Dionysius, known beyond with many more names whose revelries are all celebrant to the same: the elixir of profundity, the distilled spirit.
I think Johnny Blue is something that is intriguing, beguiling, and mythic in stature based on the price point alone, but if you are to analyze it as a glass of whisky next to any other scotch, I would be hard pressed to put it above a Glenlevit 12, Glenmorangie, or even Dalmore 10. I think a big part of it’s downfall is the fact that it is a bastard scotch, a blend of single malts of varying age and home, with that quality and, for the price, quantity. The presentation of the bottle is immaculate, and the packaging is likely a $50 cut of the $250 pricepoint (as of February, 2023, though it has been here a very long time) but if someone were to tell me this was a sip worth two-hundred per bottle, I’d tell them to get out of town and bring me back two bottles of Ardbeg 10 with half a Benjamin in change. I wish it could be better, but as it stands, the Blue Label will be a special treat I pull out on very rare occasions, not for myself but for the delight of good company to have a chance to say, “oh yeah, I tried that. It wasn’t so great” if they aren’t deep into tasting hard liquor, and for the rest, a “Wow, that’s incredible!” While coughing and wincing a tear from their eye.
3/10, a pricey ticket to the cool kids club, but the club is a stale empty bookstore with only encyclopedias and a single print from Palahniuk buried in the corner.
Michter's Kentucky Straight Bourbon Whiskey
Lot’s has happened in the past couple months since my last upload, and you can bet that it’s been impactful enough to have a profound change in pace for me (hence the big long breaks!). Mostly though it’s just been a lot of dedication to work, friends and family, and not too much time or money to spend on tasty little bottles of whiskey. But, during a quick liquor store run with a friend during a night of music recording and concepting, a fancy find geared me up to make another write up of a bottle I’ve been wanting to get my hands on for quite some time.
Michter’s Bourbon
Michter’s Distillery
Louisville, KY, USA
$59.99
Nose - Super sweet, nearly candied cherries and toasted sugar like a crisp marshmallow over a low flame. A citrus blast comes in and you get the feeling that this is practically an old fashioned coming out of a whiskey bottle, or at the very least would make for one of the best old fashioned’s you’ll ever have. Deep brown sugar on the tail end.
Palate - Surprisingly hot for a 91 proof whiskey, the flavor profile does indeed double down on the old fashioned startup promised by the nose but quickly bursts into a far more classic, distinguished bourbon that is unadulterated by sugary confections. I get notes of honey, oak, cinnamon and bits of clove. It’s a hard kick trying to get off the heat, but once you do, the flavor opens up to being really delicate and sweet, proofing down further exemplifies this with a few drops of water into the glass. Perhaps best served, dare I say, on the rocks?
Finish - The heat doesn’t dissipate and leaves you with a smoky, textured, spiced feeling. It’s not bad, and it’s quite a solid drink if you’re wanting something that tastes good and feels good. I’d be able to make this a daily drinker if it wasn’t for the price!
Thoughts - I don’t think it’s worth the high dollar of $60-70 per bottle, but the labelling and mystique of the bottle give it enough of an exotic flair that it almost feels justified. I haven’t been too picky on saving certain bottles lately, but this one lasted me a good 7-8 weeks, and that’s pretty abnormal as of late. I’ve enjoyed it all the same, and it packs a helluva punch, lending to it’s ubiquitous use as a mixer out east.
6/10, a solid pick but a little on the pricey side. It’s not necessary, but a fun grab.
Old Forester 1920 Prohibition Style
I’ve been wanting to try this vesche for a good long while old droogs, ever since I viddied the Bourbon Junkies on YouTube praise at length of the bottle’s refined palette, especially given the price they were finding it at. For me, Old Forester popped up in the Syracuse UT Liquor Store for $59.99 per bottle, and that’s a bit of a penny for me now as I live on my own in a farmhouse. Regardless, I was eager to try it and hope that it can live up to the hype I was given.
Old Forester 1920 Prohibition Style
Old Forester Distilling Co.
Louisville, KY, USA
$59.99
Nose - Right up front I can tell you that this nose is unique. It’s sweet, like, really sweet, jumping out of the glass with gleeful cavort, dancing with nearly effervescent claps of Strawberry Jam and creamy nut butter that remind me of the prepackaged Gif PP&J Crustables. Dates, apricots, and dark raisins come in clutch with the deep end of the nose, with a very light leathery end.
Palate - OOOOHHHHH that’s nice. It jumps straight out of the glass and gives a twirling sensation of sweet honey, vanilla cream soda, that same dark raisin sweetness, and perhaps a very subtle flash of banana creme as well.
Finish - The finish here is delightfully devilish, with what initially delivers such a wildly sweet and playful first half of the experience is kicked up to 11 as the 115 proof comes sizzling down the gullet. Its cinnamon notes remind me of a warm winter evening, sitting near a fire with a hot tea still steaming from the cup.
Thoughts - Yeah, this one delivers. I can absolutely understand the hype behind this one, even if only for the barrel-proof punch and a modest price. You’re paying close to the high end here but 1920 assures you that it means business and delivers a wildly pleasant experience. It comes like a pour of nectar from the oaks, and it’s no wonder they tried to outlaw the stuff during the prohibition. If this really is the same recipe they were using back then, everyone would surely have been living in a near olympian ecstasy!
9/10 - An incredible bottle of flavor that would make an excellent gift or tasting experience. Treat this one with care.
Fukano 10
It’s been a damn long time, hasn’t it ol droogs?
I’ve been well these past several months after my jump away from alcohol in Sober October and several nice week or two long sobriety stints between then and now. Truth be told, I haven’t had much money nor care for buying or reviewing whiskey lately, as after my sobriety I was left somewhat disenchanted by the prospect of getting back into it. After a long internal deliberation and meditation on the subject, I have come to the point where I think I can safely control my alcohol intake all the while providing you, my dear reader, a fun and informative experience into the tasting space of whisky.
Also, I’ve been spending way too much money on Magic: The Gathering lately, so my money has been going towards something a little more future proofed. It’s not a bad thing, and in fact I quite adore the old card game, for both the current gameplay it provides as well as the melancholic memories of late teenage life with my closest friends.
Without getting too far into the sap, let’s get this tasting underway, after all it’s what you are here for!
Fukano 10yr Japanese Whisky
Fukano Distillery
Hitoyoshi, Kumamoto, Japan - Distilled from Rice
~$98.00
Nose - Weathers Caramels, leaf smoke, salted Pork, Blackberry Jam. This has some of the most unique and hard to trace noses I’ve had yet in a whiskey, although that may also be due to my break in detailed nosing! It’s quite a lovely experience though with no foul sensations whatsoever.
Palate - The flavors here are strong and abundant, coming on with a syrupy sweet consistency of caramel, birthday cake, vanilla, and some subtle graham cracker bits.
Finish - The finish is heavy and warm up front that fades into a modest sweetness and pleasant aftertaste of candied fruits and dark red wine.
Thoughts - After taking a while from reviewing whiskies, I think this is a pleasant come back to the hobby that I will still likely heavily limit, guaged off of interest and my own ability to maintain a healthy lifestyle. I’ve really missed having the ability to write my thoughts in medium format, and it surely helps my creativity flow if I have an outlet besides the 9-5 to focus that into. Writing and Photography are near and dear to my heart, and while I have started a new photo blog to scratch the itch of the later, I think the light buzz from the tasting lends greatly to the flow of my own scrawling madness. At the very least, it gives me a moment to meditate with myself about the happening of the world, and my little place within it.
Oh wait, you wanted my thoughts on the whisky? Ahhhhh, yes, in that case, it’s delightful. I know this is a limited release here in UT and I am not quite sure of the typical availability elsewhere, but for me it’s been quite a treat to pick up and I would certainly recommend it to those who have a finer palate than myself. It’s a bit on the pricey side of things, but I feel that for the experience provided, the ticket is priced just right.
8.5/10 - A delightful and intricate exploration into an exciting new grain mash. I recommend it.
Glenfarclas 10
Here we are, Wednesday September 29th, and my last drink before the long draught of Sober October. I have to say am somewhat excited to bring this challenge on, and once I finish the month I hope to shift my drinking days to weekends only. Don’t worry, I’ll still work to get some Wednesday posts in the mix, but in the meantime, I may experiment with some coffee reviews for the 10th month of the year and really try to push my photography into more creative pursuits.
Speaking of creative photography, it’s my pleasure to tease that I am actually going to begin working with a local Sushi joint to update their menus. I’ve taken a great liking to the restaurant and it’s owner, Steven, who is the most knowledgable person I’ve ever met in terms of sushi and meal pairings. I’m very excited to help him out over at J&C House of Riverton, and if you ever have the chance to make an appearance over there, tell him Paydn or Oakie sent you. Hopefully, he’ll have some good things to say!
But let’s get into the review. It wouldn’t be a premier send-off without highlighting a lovely scotch, and hailing from the Highlands we have a vesche I’ve been teased by in the past, finally ready to present…
Glenfarclas 10
J&G Grant, Glenfarclas Distillery, 10yr
Speyside, Scotland
$39.99
Nose - A very fruity, wholesome and tart nose up front of pears and granny smith apples, sweet pie crust, a hint of oak and ferns, and very very subtle hardwood smoked bacon grease.
Palate - Quite smooth and oily, it really covers the palate quickly and gives notes of honey, malted milkshakes, and a kind have old school cola style soda flavor, not Coke, but the fancier stuff you have to buy in bottles at the specialty store - that almost never tastes as good as Coke.
Finish - Pungent and sticky with some spice and black pepper. It’s not overbearning and very mellow.
Thoughts - This is the first time I’ve seen the 10 year Glenfarclas in a store here in Utah, and when I saw the price I knew I had to get it immediately, if for the excellent label design alone. It harkens an older era of label design that many vineyards still employ, but all too few distilleries make use of. I’ve seen it’s cousins, the 21 and 25 year bottles, but unfortunately $150+ per bottle was a little out of my budget when they were available. Overall I’m certainly not disappointed with Glenfarclas 10, and at a mere $40 per bottle, I could nearly see it as a daily drinker, if it weren’t for Ardbeg being so close in price. It’s a great scotch for the price that is not offensive and easy on the palate, great for those newer to the hobby of tasting scotches or for anyone that wants a break from spending top dollar to get a kick.
6/10 - Mellow, friendly, and a good price for the bottle. Nothing too impressive for 10 years though!
Kentucky Owl Confiscated
Happy Wednesday everyone! I hope it’s turnout out to be a great day for you all, I know it’s been a fantastic week for me so far. I’m actually writing this the Friday before this Wednesday drop just to keep my balance as I scale back the weekday consumption and make my preparations for Sober October, which I am thinking of making a full attempt at. Last year I tried to do NOvember, when I denied everything from Caffeneine to booze (and everything else far and wide) and made it about 20 days before giving in to temptation. But that’s all a story for another day, perhaps if I complete the October challenge. For today, I have a tasty little treat that I’d been eyeing for a good couple of weeks.
Kentucky Owl Confiscated
Distillery info not given, no age statement
KY
$124.99
Nose - I find a lovely note warm cooked corn, sugar cubes, spring flowers, oak, and leather.
Palate - very smooth and creamy sugar, almost like a thick milky syrup right out of the gate, with graham crackers and s’mores like sweetness. This is a quintessential sweet summer bourbon.
Finish - the finish here is tame and agreeable, smooth and somewhat offset, with a burn that comes on a few moments after the first gulp that builds up but never becomes overwhelming.
Thoughts - Remarkably, the labeling of the Kentucky Owl provides a pretty robust idea of what you get from the bottle. It certainly feels like it is from another time, and provides a drinking experience that is pleasant, classic, and very enjoyable. There are only two things I would change in the bottle and they are actually interchangeable: Price and Proof.
What I mean by saying they are interchangeable is that I could easily see this bottle coming out at a very agreeable price point if it was barrel proof (125-132 I’d say) or if the bottle was exactly as it is, but at a price closer to the $80 range. While I really enjoy a lot about the bottle here, I would like to know more about what I am drinking, i.e. Distillery, age, mash, etc. Especially at the $125 price point, that’s a hard dram to swallow when you know very little about the whiskey’s origins.
7/10 - Delightfully delicious, but unfortunately priced for a mysterious 96 proof bottle.
Hatozaki Small Batch
Well everyone, as promised last week, here’s the followup to the tiny teaser I had in the image from last week. I’ve achieved a goal I’ve had for years, damn near a decade, and I’m finally working for my favorite eSports team ever, Cloud9. For the longest time I slaved away in front of my computer screen grinding out ranked games with hopes to be a player one day, but it’s obvious to me now that my talents lay in other branch of the brand; in the Marketing department.
To celebrate this fantastic success of which I’ve too little to say and too much all the same, I’ve picked up a sparkler of a presentation from the liquor store. Another Japanese whiskey!
Hatozaki Small Batch
Kaikyo Distillery / Akashi City, Hyōgo, Japan
$59.99
46% / 92 Proof
Nose
Pleasant, floral, honeydew and a tinge of spice. I feel mostly soft notes of candied fruits and an overall gentle aroma. An adventure into a Japanese field, with green wavering bamboo in the distance and wheat grain bristling in the wind along your thigh.
Palate
A burst of heat and honeysuckle, watermelon, and simple syrup flow into heavy fresh ground pepper, a subtle five spice. An abrupt enhancement to the very subtle and timid nose.
Finish
Deep and warm, sticking to the sides and really turning up the heat. Quite a surprisingly spicy finish for a light blend.
Thoughts
Hatozaki has been a surprisingly little treat. While I wish I would have bit the bullet and bought a pricier bottle to celebrate the occasion, there is still plenty of time to look forward into the future with that temptation. It’s been one of the first whiskies in a while I’m not tempted to drink too much of, and that’s a welcome change as going to deep into any bottle is always recipe for trouble. I certainly think the Hatozaki has a place on a shelf, albeit for a more refined palate. I’d recommend it if you’re really into Japanese whiskies like myself—well, I’m into all whisky, let’s be honest—or if you really want to impress your whisky loving friends with something fun and relatively affordable.
7.5/10 - Deceptively bold and enjoyable, but not for the beginner to sip on. Priced fairly.
Knob Creek 9
Hey everyone! Surprise! I know, my usual timeline for Whiskey Wednesdays is like… once a month if we are lucky. But here I am, two in a row, coming at you LIVE posting this Wednesday at 5:30 pm!
Knob Creek Kentucky Straight Bourbon, Aged 9 Years
Clemont, KY
50% / 100 Proof
$34.99
Nose
Right away this classic bourbon gets to work with powerful brown sugar, red apples, a fresh-cut oak, and vanilla caramel wafting on the end.
Palate
Similar to the nose remarkably so, it’s everything you’d expect from a long-running bourbon mash recipe that lines up properly with dark notes of caramel and brown sugar, vanilla, apple pie crust, and a very subtle hint of char.
Finish
I believe this might be a hot take for most bourbon enthusiasts to take here, but quite honestly I got an almost barbeque level charred smoke finish on the end as if it’s a whiskey pulled straight from a Texas smokehouse. I don’t know how or why I’m picking this up in a Kentucky blend, but it’s intriguing compared to the first 2/3rds of the whiskey and I’m all for a diverse experience.
Thoughts
Quick thoughts: It’s nice!
Expanded thoughts: The Knob Creek 9 gives a full, enjoyable classic bourbon delivery with a twist and the end that would make for a great bottle to share with friends over a cigar and a game of poker, after a hot summer night’s barbeque of course. It brings to mind fond memories that I look back on in the tail end of Summer 2020, spent talking with great company and fantastic food in the scene described above. We’re hoping to make the memory again this Friday, and I’m sure it will live on as it’s own ideal of “the good ol days”.
It’s been a damn wild month for me, even more now as I come into the 6th week of rigorous trials that may or may not come to light in the coming days. I wish I would have saved this particular review for a big-news reveal, but alas, here we are still waiting to see if things pan out the way I’m hoping. If they do, you’re sure to hear about it in the next Whiskey Wednesday; If not, it’s simply business as usual and we’ll continue this journey together—hopefully—with a drink in hand, and smiles all around.
7/10 - A classic memory maker that’s fun to drink but better in good company after a communal dinner. Affordable treat.
Copper Dog
Hello everyone, my apologies for the wait. I wanted this review to go live last week, but some life stuff got in the way that proved prohibitive of my indulgence here, but all’s well now and I’m geared up and ready to start writing under the influence — or not, because I think a nice ounce or two should set we well off for the night.
Here’s my shot at a bottle I bought purely for the name and the price, and specifically with this photo in mind.
Copper Dog Speyside Single Malt Scotch
Craigellachie Hotel, Speyside, Scotland
~$30.00
40% / 80 Proof
Nose - Rich and sweet, I’m picking up some swirls of banana cream pie, white chocolate, vanilla, and a really fresh deep fried twinkie. It’s quite the dessert-filled sense of decadence and delight!
Palate - Very similar to Monkey Shoulder and a few other Speysides I’ve tried in the past, the palate here is fruitful and strong. Pear, cream, berries and a slight oaky bite give the flavor a prominent experience over the mostly sugary nosing.
Finish - Spices from the palate carry down smoothly into a vaporous aromatic feel, nearly menthol but not quite there.
Thoughts - For $30 bucks, it’s not bad. Copper Dog, for me, is nothing particularly exciting to write home about but I’m also a bit preferential to the deeper, bolder Scotches hailing from the Islay region, too the point that many others nearly feel drab to me. However, it’s the first time I’ve had a scotch since April and I’m certainly not disappointed. I could see Copper Dog as a nice bottle to take out when company is over that isn’t quite entrenched in the world of whiskey or scotch, and the agreeable nose with prominent palate will leave guests with a vibe of, “Oh, now that’s Scotch!”.
5/10 - Not bad for the price, but nothing extravagant.
Kamiki Whisky
Hello, again dear friends. Welcome back to the good ol’ review, Whiskey Wednesdays with your pal, Paydn. I’m really liking the spacing I have on the recent releases, maybe once every other week is a good pace in terms of purchasing, stock availability, and my own sanity. I’ve got a fun little one here today, and an even more exciting announcement about the picture itself, but we’ll get to that in the Thoughts.
Kamiki Maltage Japanese Whisky
Kamiki Distillery, Japan
$72.95
48% / 98 Proof
Nose - Citrus and spring cherry blossoms jump out at my first, with a burst of hibiscus and watermelon jolly rancher. It’s a beautifully succulent aroma that is truly seductive, akin to a freshly blooming flower, recently tickled by the cool spring rain.
Palate - Floral and sweet with a burst of ginger and wasabi-style heat. The palate here is much more upfront than its delicate nose—something I’ve observed so far to be almost exclusively present in Japanese whiskey—and as such gives a more exhilarating rush of endorphins when it goes down the gullet.
Finish - The palate tapers off as quickly as it appeared and you’re left with a calm and azure finish that comes up with ground pepper, forest moss, pine tea, and fresh vanilla.
Thoughts - This was quite the surprise to find laying on the shelves at my local Liquor store, hanging out all on its lonesome towards the top of the Scotch section. Typically I would think this bottle would be designated to the glass, but the store I frequent in particular seems to do a great job at constantly revolving new and unique products. I’m a big fan of Japanese whiskey overall, and even though this particular vesche has “caramel color added”, I’d say the flavor makes up for it. Interestingly, the whiskey itself is actually a blend of other barrels from Kamiki that are mixed then aged in Japanese Cedar casks for an undisclosed amount of time, although I would assume no longer than 5 months. It imparts a particularly aromatic sensation to the whiskey, and why I think the nose here is so vibrant and expansive.
So, what about the image is so cool? Well, for starters, I recently lost my long-beloved COVID-19 friendly Queens of the Stone Age bandana—facemask—that I had picked up when I saw them live some 8 years ago or so. It was a heavy hit, but it was time for a new bandana anyway, so I picked up this hand-printed Japanese-inspired bandana that’s loomed in Japan and dyed/printed in Oregon. It showed up the same day I was getting ready to shoot this bottle and I couldn’t have asked for a better backdrop… It’s gorgeous!
But that’s not the only thing that’s special about this image. I also was able to finally afford a MAJOR upgrade to my photography kit, one I have needed desperately since leaving my last job (and thus, the camera it provided) and having to shoot all my photos from the past 5 months on a lowly Nikon D5100 —A camera I do have years of experience with, no doubt— but no more, as I just recently became the proud owner of a Fujifilm X-T4! Yes, it’s a HUGE step forward for me and I hope it accelerates my professional photography career in a positive direction. At least I will now finally have a good sensor to work with, making all my whiskey photos from here on out that much more enduring for you all.
6.5/10 - A fantastic pick if you can afford it, great for special occasions and fun aromatic experiences. 1 point docked for “caramel color added”.