Results from DIY Spirit Aroma Kit

It worked!

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Some time ago I looked at using an aroma kit to help improve my ability to pick out and identify aromas in the spirits that I drink. You can buy an aroma kit but those tend to start around $150 and go up to $450, which is a bit steep for me. And, given the fact that some of the customer reviews are less than stellar, I decided to try and make my own kit. I ended up making 13 bottles with common gin botanicals all for less than $30!

After letting the botanicals to macerate for a month of so, the aromas were still clear but I did notice one issue. While I only filled the bottles 2/3 with botanicals, some of the more fibrous botanical like cardamon, anise seeds, and licorice root absorbed a lot of the vodka and swelled to completely fill the bottle where as more woody botanicals like cinnamon and star anise stayed the same size. So if you make your own aroma kit, make note of which botanicals might be more absorbent than others.

Besides this absorbency issue, the aroma samples worked well. From time to time I would sit down with the bottles, unscrew the lid, and smell the aroma moving the opening back and forth between each nostril.

Being able to pick out and describe aromas in spirits has a lot to do with memory. Our eyes or ears take in information from specific wave lengths of light or sound and those are interpreted by our brains as colors and pitch. But with smell, little particles of the things we eat, drink, or inhale, touch receptors that extend from the olfactory bulb in our brain and we interpret that information based on our memory. It is believed that this link between smell and memory helps humans to avoid eating spoiled food or drinking contaminated water. And, this smell memory may have helped our hunter-gatherer ancestors to remember high calorie foods like fruits that are higher in natural sugar and vitamins.

In my experience, interpreting aromas exists on three levels.

1. Is the aroma good or bad?

2. Is the aroma familiar or unfamiliar?

3. Can I describe or name the aroma with a word or words?

I believe using my kit did help me move some of the aromas from the second level of, is it familiar to the third level of, it is familiar and I my brain remembers the name of that smell. If you are interested in improving your smell memory, making and occasionally using a spirits aroma kit will help.

Review: Spirits Works Bottled-in-Bond Wheat Whiskey

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Free sample bottle received as a gift from 3rd party.

AT A GLANCE

• Distilled & Owned by: Spirit Works Distillery, in Sebastopol, CA.

• Still Type: Hybrid Still

• Spirit Type: Wheat Whiskey

• Strength: 50% ABV

• Price: $60

Founded by Timo and Ashby Marshall, Spirit Works Distillery is a grain-to-glass distillery situated in downtown Sebastopol, California that specializes in a variety of whiskeys and gins. For more than five years, Timo and Ashby have been leading a dedicated team producing some of the best spirits in the state.

The first time I tasted Spirit Works Gin at their distillery in 2014, I became very excited for the eventual release of their whiskeys. One might wonder, what does a gin have to do with how good a whiskey might be when it still a year or two away from being bottled? When Timo described the flavor profile of the gin they were trying to create, it exactly matched what was in the glass. It has been my experience that the flavor profile of what a craft distiller says they are trying to get and what is actually made do not always overlap, but Timo and Ashby demonstrated incredible precision in this. That same day I told my wife, if Spirit Works could manifest their intentions in their whiskeys as clearly as they did with their white spirits, then they would have something very special.

The whiskey was distilled in one season from a fermented mash of 100% Organic California Red Winter Wheat. Post distillation, new charred oak barrels are filled with the spirit and left to rest. True to the Bottled in Bond’s legal requirements, the whiskey was then aged for a minimum of 4 years and bottled at 50% ABV.

Making whiskey takes patients and vision. And, in between runs of vodka and gin, Ashby and current head distiller Lauren Patz have slowly built an aging stock of 53 gallon barrels full of whiskey. Two yeas passed before they bottle their first barrel while others continued their slow maturation. And now, five years later, my hopeful excitement has been realized. Not only have they made some of the best California Whiskey but, Spirit Works Bottled-in-Bond Wheat Whiskey is one of the best new American Whiskeys released in 2019.

TASTING NOTES

Nose: On the nose there is warm whole wheat bread and endives. Layered underneath those top aromas are strong notes of raisins, brandy cherries, and fresh cut oak. As the whiskey breaths lighter notes of candied orange peal and vanilla float to the top.

Palate: At first sip the whiskey is soft and slides across your tongue. On the palate the whiskey opens with notes of oak and burnt sugar which are followed by sweet caramel and cloves. Initially the whiskey starts slightly bitter but after the second and third sip the bitterness completely fades away and is just big bold flavors of cinnamon and sugar.

Finish: After swallowing, the tongue tingles from the higher proof but once the palate adjusts the finish is long light and dry with notes of vanilla, fresh peaches, and a mixture of bergamot and baking spices. As it slowly fades you are left with faint oak tannins that invite you back to the glass to take another sip.

Conclusion: Spirit Works Bottled-in-Bond Wheat Whiskey is a big and bold whiskey with lots of youthful character that is a joy to drink. Fans of their whiskey will love this new bottling and at 50% ABV the whiskey blossoms with a little bit of water or served over one large chunk of ice. The whiskey also does very well in a number of classic cocktails like the Old Fashioned and Manhattan. While I'm not usually a big fan of Old Fashioneds the whiskey really sung in the drink. With just a little bit of sugar, bitters, and an orange peal, the whiskey popped and at 100 proof the drink wasn't completely watered down by the time you get to the end. If you are in Northern California, I highly recommend making the trip to Sebastopol and picking up a bottle.

Review: J&B Rare Blended Scotch Whisky

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Bottle purchased by EZdrinking

AT A GLANCE

• Owned by: Diageo

• Distilled by: Multiple Scottish Distilleries

• Still Type: Pot & Column Stills

• Spirit Type: Blended Scotch

• Strength: 43% ABV

• Price: $20

In 1749, Giacomo Justerini moved to from Bologna, Italy to London and with his business partner George Johnson, they established a wine and whiskey shop in the upscale Pall Mall shopping district. Years later in 1831, Alfred Brooks purchased their company and renamed it Justerini & Brooks. During Prohibition, J&B sent Eddie Tatham to the United States to evaluate the potential market for their Scotch. On his return, Justerini & Brooks designed a new blend which they named J&B Rare and released in 1933, as soon as Prohibition was repealed. By 1963, J&B Rare sold over one million cases and by 1974 it was the number one selling Scotch in the US. Competition from Cutty Sark, Dewars and Johnnie Walker slowly chipped away at their lead and in 2018 J&B Rare was the sixth most popular Scotch Whisky in the world, selling 3.2 million cases.

J&B Rare is a Blended Scotch which means it is a mixture of both Sottish malt whisky and Sottish grain whisky. J&B claims that their Rare blend is made from 40 different whiskies and according to one source these include grain whiskies from Cameronbridge and North British distilleries as well as malt whiskies from Auchroisk, Benrinnes, Glen Spey, and Strathmill.

TASTING NOTES

Nose: Very pleasant and light aromas of red apple, malt, and a slight confectionery note like salt water taffy and a light note of smoke.

Palate: On the palate the whisky has a medium body that starts sweet and then develops a slight sharpness. The flavor has notes of oak, smoke, and malt all backed up with a corn sweetness.

Finish: The finish is medium long and semi-sweet with light flavors of malt, oak and a touch of iodine from the peat.

Conclusion: The malt madness that has overtaken many Scotch drinkers has caused them to overlook great blends like J&B and should definitely be given another chance. J&B Rare Blended Scotch Whisky is a great value blend that is a little too sharp to drink neat but works great on the rocks, or in a highball. Check this out of you are looking for a good blended Scotch with a bit more smoke and malt character then Johnnie Walker Red Label.

Review: Paul John Kanya Indian Single Malt Whisky

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Free sample bottled provided by Paul John.

AT A GLANCE

• Distilled & Owned by: John Distilleries in Goa, India.

• Still Type: Pot Still

• Spirit Type: Indian Single Malt Whisky

• Age Statement: 7 Years

• Strength: 50% ABV

• Price: $200-$350

In 1996, Mr. Paul P. John founded John Distilleries in Goa, on the west coast of India. Their flagship brand, Original Choice was created for the Indian market and in 2018, it was the 7th best selling whisky in the world with more than 11 million cases sold. While John was living in the US, he discovered single malt whiskies and decided to make his own.

In 2008, John completed the instillation of his pot stills and began distilling malt spirit from six row barley grown north Indian foothills of the Himalayas. Situated on the eastern edge of the Arabian Sea, Goa is known for having both high temperatures and high humidity. To better manage the maturation of the whisky John set up two separate barrel warehouses. A 4000 barrel underground warehouse slows the whisky’s maturation and lost angel’s share because it is both cooler and less humid. While the 6000 barrels in the above ground warehouse are expose to the heat and humidity of Goa, which speeds up maturation and causes the barrels to lose more alcohol. The result is a wide range of barrels that can be blended to produce different expressions. In 2012, John and master distiller Michael D’Souza launched “Brilliance”, an un-peated non-chill filtered Indian single malt whisky. Today Paul John produces three core single malts and a number of limited expressions.

In 2017, Paul John launched their zodiac series of limited release whiskies named and blended to match the characteristic features of the Indian zodiac. The first in this series was the virgin Kanya (Virgo) and meant to be an “earthy, feminine [and] sensuousness” single malt. D’Souza used barrels that were a minimum of seven years old and bottled non-chill filtered it at 50% ABV.

In 2018, Kanya was named the Best Asian Whisky in Jim Murry’s Whisky Bible.

TASTING NOTES

Nose: The nose is beautiful and inviting with layers of fruit, nuts, caramel, vanilla, and wood. As it sits, tropical fruit aromas of banana, under ripe mango and green apple peal intertwine with notes of cooked oats, seasoned with cinnamon, vanilla, and honey.

Palate: On the palate, the whisky is light and smooth with a balanced mix of grain, wood, and caramel. At 50% ABV the whisky glides across you tongue with zero burn and lots of flavor.

Finish: The finish is long and soft with lingering flavors of cashews, malt and a touch of honey.

Conclusion: Kanya is a delicious malt whisky that shows excellent balance between the distillate and the barrel. In my imagination, aging whisky in India for seven years would prove challenging given the climate but Paul John did not just copy the techniques of malt whiskies made in cooler climates. Instead, they have demonstrated a firm grasp of how to make an elegant and delicious whisky designed for the climatic conditions of Goa. At over $200 per bottle this definitely should be enjoyed neat with close friends or family that understand the specialness of the whisky.

Review: Workhorse Rye Virgin Cask California Rye Whiskey

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Free sample bottle received as a gift from 3rd party.

AT A GLANCE

• Owned by: Workhorse Rye

• Distilled at: Sutherland Distilling Co. in Livermore, CA

• Still Type: Hybrid Still

• Spirit Type: Rye Whiskey

• Strength: 50% ABV

• Price: $80

In 2011, Rob Easter founded Workhouse Rye to be a “progressive and sustainable” producer of whiskey and bitters. For the past eight years Easter has operated as an itinerant distiller, renting still time and space from distilleries to ferment, distill, and mature his whiskeys. From 2012-2014, Easter was able to refined his distilling chops at Kings County Distillery in Brooklyn, New York helping to develop their award winning Peated Bourbon. Since 2014, Easter has focused on sourcing most of his grains direct from farmers who are growing non-irrigated heirloom varieties of rye, wheat, corn and barley. Hybridized and GMO grains have been designed to maximize starch production and respond positively to modern farming techniques, (irrigation, fertilizers and pesticides), the consequence however is that these plants has lost a multitude of other compounds that added flavor and depth of character when made into bread or distilled into whiskey. For Easter, he has to use more than 1000 pounds of grain to make one barrel of whiskey, but he believes that despite the lower yield, these grains result in a better spirit that is also less taxing on the environment.

Each expression of Workhorse begins with the same mash bill of 70% west coast rye, 20% malted barley, and 10% malted wheat. The mash is fermented, pot distilled, and then filled in a variety of barrels. As the name infers, Workhorse Rye’s Virgin Cask is a Rye Whiskey as defined by the US Government because of its mash bill (min 51% Rye) how its distilled (below 80% ABV), and how it is matured (barreled below 62.5% ABV in charred new oak barrels). For this expression of Virgin Cask, it was matured for one year, and bottled at 50% ABV.

In 2019, Workhorse Rye’s Virgin Cask California Rye Whiskey earned a silver medal from the American Distilling Institute’s Judging of Craft Spirits.

TASTING NOTES

Nose: First thing you notice on the nose is a grainy sweetness that is both floral and fruity with notes of green apple, nectarine and dark chocolate cherries, under girded by soft aromas of toasted oak.

Palate: At 50% ABV the palate is pleasantly smooth and full bodied. The flavor is strong with grain and wood notes up front followed with lighter flavors of nectarine and grape skins. The palate also has a soft spice character mixed with the flavor of homemade marshmallows without the intense sweetness.

Finish: On the finish the whiskey blossoms and then gently fades with light notes of white grape juice and raspberries.

Conclusion: Workhorse Virgin Cask is a beautiful example of heirloom rye grown, distilled and matured in California. In the shadow of Mt. Diablo, this whiskey soaked in the soft cool marine air and captures a beautiful snapshot of the terrior of California. It has elements that will please both fans of traditional rye whiskey and those who love the restrained and elegant California wines.