Spirits competitions are such a joke. If I had a nickel for every sub par whiskey that earned a triple platinum crown of exuberance I’d be able to afford pappy 23.
Word whiskey awards said Breckenridge 3 year port finished was best finished in usa. I watched a few reviews and they said they can keep it. I'll spend my 60$ else where. I'd suggest finding anything by boulder spirits. But then again their peated won gold usa peated. I haven't had it. But they do make rootshoot american single malt. That is spot on.
When I first got into whiskey around 2019 a random guy at the liquor store was raving over this bottle. But I still have not bought it yet. Maybe I'll try it at a bar eventually but it doesn't interest me too much
I haven't had this one but I got a sample of the 12 year from a friend. It's... Dickel. Straight up, no frills, no gimmicks George Dickel. If you like the Dickel profile it's fine. Nothing wrong with it at all, even if there are better options - any of the Bottled in Bonds, for instance. But it's... Dickel. Chase it accordingly.
@TheWhiskeyDictionary Everyone who shares their insights on the wisdom they have on scotch and bourbon they have these note procedures of describing the aroma of what they are about two taste. Which is fine, but the rub begins when they try and tell me that they smell candy, carmel, leather, meat, and yes one gentlemen actually referred to a bottle of Arran 10 year old to dog food. When I nose before I drink a glass, I might at best pick up smoke or corn or wheat. I feel so left out of the conversation when other people pick up these exotic and unique ingredients. I think they're trying to make things up, which isn't fair to the people seeking information. Thank you for responding.
I've gotten comments like this over the years. The best thing I did for myself to start smelling different things was to pay attention to day to day things I smell. Like. Buy or make caramel. Make bread. Smell a brand new boot. I smell everything I can get my hands on without looking like a creep :)
So I think it's telling that this was the Singapore competition- from things I've had from that part of the world that were exemplary, the dominant flavors were more savory than sweet, and when there is sweetness, it's (typically) a lighter brighter sweetness than the darker stewed stone fruits that you can expect in more mainstream scotch or bourbon. So ya, when you sip that and immediately get leather I'm thinking "well of course they liked it, that's Their wheelhouse". Would love to see this whiskey in a blind flight paired up against Amarut and Kavalan. Cheers
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Spirits competitions are such a joke. If I had a nickel for every sub par whiskey that earned a triple platinum crown of exuberance I’d be able to afford pappy 23.
I've decided this year that I'm going to discuss this exact point. I've been looking into what it takes to get an award and the answer is money
InDickeltive 😆😆😆
Word whiskey awards said Breckenridge 3 year port finished was best finished in usa. I watched a few reviews and they said they can keep it. I'll spend my 60$ else where. I'd suggest finding anything by boulder spirits. But then again their peated won gold usa peated. I haven't had it. But they do make rootshoot american single malt. That is spot on.
Sounds good, and at $40 I'd definitely give it a whirl. Not at $100+ lol. Thanks for being honest!
When I first got into whiskey around 2019 a random guy at the liquor store was raving over this bottle. But I still have not bought it yet. Maybe I'll try it at a bar eventually but it doesn't interest me too much
Great review WD 👌
I haven't had this one but I got a sample of the 12 year from a friend. It's... Dickel. Straight up, no frills, no gimmicks George Dickel. If you like the Dickel profile it's fine. Nothing wrong with it at all, even if there are better options - any of the Bottled in Bonds, for instance. But it's... Dickel. Chase it accordingly.
You lost me with your tasting notes.
Yea, its not really that impressive
@TheWhiskeyDictionary Everyone who shares their insights on the wisdom they have on scotch and bourbon they have these note procedures of describing the aroma of what they are about two taste. Which is fine, but the rub begins when they try and tell me that they smell candy, carmel, leather, meat, and yes one gentlemen actually referred to a bottle of Arran 10 year old to dog food. When I nose before I drink a glass, I might at best pick up smoke or corn or wheat. I feel so left out of the conversation when other people pick up these exotic and unique ingredients. I think they're trying to make things up, which isn't fair to the people seeking information. Thank you for responding.
I've gotten comments like this over the years. The best thing I did for myself to start smelling different things was to pay attention to day to day things I smell. Like. Buy or make caramel. Make bread. Smell a brand new boot. I smell everything I can get my hands on without looking like a creep :)
So I think it's telling that this was the Singapore competition- from things I've had from that part of the world that were exemplary, the dominant flavors were more savory than sweet, and when there is sweetness, it's (typically) a lighter brighter sweetness than the darker stewed stone fruits that you can expect in more mainstream scotch or bourbon.
So ya, when you sip that and immediately get leather I'm thinking "well of course they liked it, that's Their wheelhouse".
Would love to see this whiskey in a blind flight paired up against Amarut and Kavalan.
Cheers
That could be fun
🥃