Eagle Rare, is in many ways, is the perfect bourbon for casual bourbon drinkers. There’s enough dramatic shift between the oaky-vanilla start and the oak-based-spicy finish to say yes, this is well-aged bourbon. It’s easy to drink, but not boring. There’s enough complexity that you can sit back and enjoy it, but it’s not so luxuriously priced that you feel bad for drinking it absently.
Read MoreColonel E.H. Taylor championed the Bottled-in-Bond act of 1897 that served to protect bourbon drinkers in an era where poisons, flavouring, and un-aged spirit were all common additives to whisky. The designation means the whisky has been aged at minimum of 4 years in a federally bonded warehouse, bottled at least 50% ABV, and made in the same distillery during the same year.
Read MoreOld Rip Van Winkle 10 represents the raw youthful bloodline of the Van Winkle line. This would be a whisky that’s easy to write-off in one sip, but with that branding, few would. It takes time to build a relationship with Old Rip Van Winkle 10 and experience the uniquely charismatic and sharp flavours.
Read MoreThe Van Winkle 12 Year Old is an utterly frustrating drink. Firstly, let’s get one thing out of the way—unless you really want a “Pappy” related product, this isn’t the one to get. At the retail price ($55 US), this is a pretty good purchase (★★☆☆). At the $200 to $300 retail range you’re likely to find this (and far more), it’s not worth considering. This is an example where the prestige of the whisky hurts its Whisky Cabinet Rating despite a high taste score. The rating is, after-all, the “Is this worth buying!?” rating.
Read MoreAlthough the recommendations of my Spotlight Toronto piece are more directed at Ontario readers (where one government corporations sells all the whisky), it's still a good piece to brush up on American whisky, and the subtle labeling differences that make all the difference with how the whisky is made:
“Each country regulates the requirements for whisky, and these regulations have a big impact on the final product. In Scotland, single malt scotch is defined as being from one distillery, and made of 100% malted barley. The only additives allowed are water and a touch of caramel for colouring. In the United States, “Straight Bourbon” is even more heavily regulated than single malt scotch. Without “straight” on the label, however, the bourbon might contain additional flavouring.”
