Posted on Saturday, Nov 19, 2011 at 04:32 PM
If you keep up with LAWS, you may know that we have an obsession with Charbay whiskey. We chase down bottles of Double Barrel Release One as if they cost a fraction of the $340 they usually retail for.
As a quick refresher, we're talking about the original 1999 distillate, which was made from bottle-ready pilsner beer from Sonoma Mountain Brewery (closed 1999).
Nearly everyone points out the high price tag. After all, that first release is only 2 year old whiskey, and typical American booze that age sells for, uh, maybe 10 bucks.
But this isn't typical American booze. Think about it this way: last time we opened a Release One, alongside it we also opened an Ardbeg Provenance, Springbank 21, and a fantastic Glendronach cask.
The first bottle killed was the Charbay.
So on pure enjoyment alone, one could argue you're paying a fair value.
Anyhow, that first release is long gone. (If you can find one, it's a true piece of American distilling history). We're fans of Release II, but we also know that Marko Karakasevic -- the mad genius behind Charbay's whiskies -- is secretly holding onto a lot more of that 1999 distillate. Some of it is quitely stored in stainless, and some continues to age in oak.
So for the past few years, we've been bugging Marko to let us taste the still-barreled remaining 1999 Pilsner. At first it was out of the question. We suspected that maybe Marko wasn't proud of it. Or maybe that he just didn't want anyone telling him what to do with his booze. Or maybe he just didn't like us.
Well, all that was laid to rest at our last meeting. We finally had the pleasure of an evening with Marko Karakasevic. And his whiskies. Holy shit. What a guy and what a night!
We first tasted through five different versions of the 1999 pilsner. Release One, Release Two, and three unreleased versions.
Actually, that's not quite true -- because one of them is LAWS's own bottling. Our first private and exclusive whiskey is the now 12-year-old original 1999 Pilsner distillation. (Unfortunately, we can't sell you any.) Of the five variations tasted, the favorite was ours, of course! It would be too self-serving to post notes/ratings for it on our own website, so we're gonna refrain from congratulating ourselves more than what's been already done in this paragraph.
We then went on to taste Charbay's more recent whiskey creations -- in Marko's tradition, these are distilled from finished, bottle-ready beer.
We tasted two casks of IPA Whiskey, one distilled from Bear Republic's Racer 5 IPA, and the other distilled from a custom "adjusted" Racer 5 batch (90 min vs 30 min). And we tasted two casks of Stout Whiskey, distilled from Bear Republic's Big Bear Black Stout.
To make things even more exciting, we tasted these whiskies alongside fresh kegs of the very beer they were distilled from, Racer 5 and Big Bear Stout. Pretty cool, and quite educational.
Now, Marko doesn't like a lot of oak on his whiskies -- in fact as far as we can tell, he doesn't seem to like any! But us LAWS guys being raised on single malts and bourbons tend to prefer more time in oak. With that said, the young samples of the IPA and Stout whiskies were pretty well received. One of our members was threatening to buy an entire barrel of 17-month-old Stout right then and there. (For better or worse, this offer was not taken seriously).
Suffice it to say that we have a very sharp eye on some barrels currently aging in Charbay's warehouse.
So it was another great night on the books. Huge thanks again to Mr. Karakasevic. As the US craft distilling movement continues to boom, Marko continues to be at the forefront of it.
Posted on Sunday, Oct 2, 2011 at 10:13 PM
September was National Bourbon Heritage Month and LAWS celebrated accordingly with a meeting focusing on American whiskey. Chris and Sku led us through a tasting of three bourbons and three ryes from a range of distilleries and independent bottlers, all rare and out of production:
Posted on Tuesday, Aug 30, 2011 at 11:17 PM
At our last meeting, LAWS was treated to a massive tasting by David Perkins from High West. David founded High West in 2007 in Park City, Utah, and he's since quickly become known as one of the leading lights of the new breed of whiskey producers. Specializing in rye whiskey, High West sources and vats aged ryes from Kentucky and Indiana, in addition to distilling and ageing their own whiskey.
We tasted a number of High West's sourced whiskeys including Rendezvous Rye, Double Rye, the 21 year old rye and the very limited release 12 year old rye. Their award winning Bourye, a blend of straight bourbon and rye, is not being made anymore (the sourced whiskeys are all gone) so David used us as willing guinea pigs to test out two "Son of Bourye" prototypes. The group was about evenly split on which they liked best -- sorry to High West to be no help at all with that one.
We also tasted a lot of David's own distillate as he led us through a super-advanced masterclass on distilling. Sampling heads and tails may have been a bit of a shock to our taste buds, but it provided a huge insight into the job the distiller does in separating out the hearts. David hasn't released any aged versions of his own distillate yet, but he gave us a taste of his aged oat, malt and rye whiskeys to see how they were progressing in the barrel -- he's not releasing them any time soon, but it's fair to say so far, so good! We then explored the role of yeast, tasting four Pennsylvania-style ryes that were the same mashbill except for the use of different yeasts.
After all that work, David treated us to a comparison of his barrel-aged Manhattan cocktail, 36th Vote Barreled Manhattan (the name refers to Utah's final vote to repeal prohibition) and a pre-barreled version. Even in this group of whiskey purists who scoff at putting anything in their whiskey other than a few drops of water, the barreled Manhattan got pretty high marks. No wonder it doesn't stay on shelves for very long.
Thanks to David and High West for what may have been the most academic yet adventurous LAWS meeting in history. All that learnin' sure was fun!
Posted on Sunday, Jun 26, 2011 at 10:16 AM
Glenhaven was an independent bottler located in Glasgow that supplied the American market with single cask bottlings in the 1990s. The whiskies were neither chill-filtered nor colored and were all at cask strength, usually quite high (around 60%). Apparently, the owner passed away in 1997 and the company shut its doors. Dusty bottles can still be found, however, on the shelves of some liquor stores. Six such rare finds were the subject of this meeting:
Posted on Monday, Feb 21, 2011 at 05:43 PM
For a long time, we've been wanting to do a Brora-Clynelish meeting, tracing the distillery's split with rare expressions -- and after four years of legwork, we finally had the bottles to put it together.
For those not familiar with the history of Clynelish, it briefly goes like this: in 1819, the original Clynelish distillery was built in the Northern Highlands of Scotland. It operated sporadically until 1967, when a new distillery was built next door to satisfy increased demand. Confusingly, this new distillery took the name "Clynelish" and the old Clynelish distillery was renamed "Brora." Brora originally supplied Islay-style malt, but peating levels soon decreased and it permanently closed not much later in 1983.