In a pioneering move, Lost Lantern, an award-winning independent bottler of American Whiskey, is paying homage to the nation’s iconic spirit with its ‘Summer of Bourbon’ collection. The collection, launching online on July 26th at LostLanternWhiskey.com and Seelbachs.com, will feature eight unique whiskies across their Blend Series, Single Distillery Series, and Single Cask Series.
Notably, the collection introduces Far-Flung Bourbon to the Blend Series, which innovatively combines straight bourbons from four different distilleries in four different states. It also marks the debut of the first bourbon in Lost Lantern’s Single Distillery Series, Soaring Spice, from Nevada’s Frey Ranch Distillery.
Six single casks from various distilleries are also included, three of which are first-time collaborations with Still Austin in Texas, Tom’s Foolery in Ohio, and New Riff in Kentucky.
The ‘Summer of Bourbon’ reflects the spectrum of climates and aging conditions across the United States, contributing to the unique taste profiles of each bourbon. By offering such diversity in one collection, Lost Lantern aims to illustrate the range of styles and flavors that define the bourbon world today.
For more updates about Lost Lantern and its collection, follow their social media channels:
OMG, the aroma is incredible, maybe life changing! If you wanted one whisky to create the standard of velvety, sweet smoke, this is it. I could smell JW Blue all day and smile each time. Vanilla, caramel and apple bouquets rotated through every sense; yet with a feel of permanent coexistence. Normally in spirits, each of those potent smells vies for domination. Here they’re vibrant, rich partners.
How can a single spirit be such a delicate changeling? I even postponed the tasting because of the astounding aromatics. When I succumbed to the temptation to drink, my world got confused. When flavors don’t align with scents, disorientation often occurs. Fighting such confusion, I forced myself to ask:
What happened? I had to stop and think. I figured out that my subtle chameleon morphed into a soulful soft, mouth coating balanced whisky with a long finish. You’ll pause and do the same.
I then pondered: To whom would this appeal? That’s an easier question to answer. The Adventurer has no mountain to climb here and the Hedonist’s lurid desires are unfulfilled.
Johnnie Blue is, however, a rare mix of subtlety, balance and shifting tastes. It will tempt the Apprentice eager to learn and the Enthusiast embraces each aspect while admiring the harmony.
Enjoy a dram before a meal or as a reward after dinner, but forget about a cigar. It’ll blow away the gentility.
Use in a cocktail? To quote Jeff Dunham’s Achmed, the Dead Terrorist, I kill you!
In the end, rest assured that the more you sample, the more you’ll want until, Voila! The glass is empty! Hurry and refill!
A note on price: This is not cheap stuff in any dimension. Shop with caution. I’ve seen bottles for less than $150 and over $250. Try this at a bar first to see if it’s for you and do the research on shops to know if you’re getting value or ripped off.
Mark Garbin’s Evaluation
Aromas & Flavor Appeals to:
Optimal Client Type
Great For:
Subtlety Aficionado
Apprentice
Cocktails
Power Flavor Admirer
Enthusiast
Neat Before Dinner
Balanced Devotee
Adventurer
With Food
Chameleon Lover
Hedonist
Dessert or Afterwards
USC rating: Distinguished nose of pipe tobacco, saddle leather, crushed pistachio, brown butter, and chocolate covered strawberries. Elegant and mellow mouthfeel with soft chewy caramel and milk chocolate bolstered by bright fruit and honeyed nuts. Luxurious and persistent.
Distiller.com rating: Where Johnnie Walker Black is more like Daniel Craig as James Bond, Blue Label is more Pierce Brosnan; less brute force with a touch more elegance. Take a sip and find dates and floral notes with a touch of spice. But make no mistake, the smoldering peat does eventually sneak up on you…perhaps like an MI6 agent might. – Stephanie Moreno
WhiskeyWash.com review: I know for myself, the question is not whether or not I would like to leave a store with a fresh bottle of Blue Label under my arm, but rather when I will feel the time is right to do so. After all, there is always a bottle sitting behind the register. The challenge becomes one of identifying an appropriate circumstance under which to finally make the investment. Once made, it is an easy one to live with. – Joshua St. John
Saturday night at a local restaurant and there it was, the core of Johnnie Walker’s product line, Cragganmore 12 year. No big deal. Right? Wrong!
The first aromas were, yeah, yeah, been there, done that, JW Black. But after two minutes of air, I lost my cynicism.
Refined scents rose from my Glencairn compelling me to pay full attention to a curious and varied sweetness. Caramel, almonds, wild honey and toffee together with floral chestnut vapors floated on gentle clouds. When I freed my nose, from the glass and tempted the fates of taste, the same pleasant subtle qualities ensued but with extra bonuses. A keen maltiness and creamy pound cake spread through my mouth and continued in the back palate without let up ending in a wisp of smoke. My continuous wide smiles were both unforeseen and unrestrained. They seemed to go on forever like the Energizer Bunny. When I added water I expected a typical 40% ABV flavor and finish dilution. Not here. A few drops subdued the main sugar factor, but emphasized the char.
Jason Debly’s comment is perfect: “This is gorgeous… an impressive tapestry of flavors to consider”.
This tender spirit is not for power or peat lovers and don’t think of using Cragganmore in a mixed drink. But the Apprentice learning about Speyside will find education in a bottle and the Enthusiast discovers a long-term addition to their collection.
Enjoy this neat before a meal; with a lobster dinner or any light food.
What I don’t get is Distiller’s write-up below. How can you give a 86 rating to a “hidden gem”? Take the number with a grain of salt. I leave you with a quote from Ari, the whisky guy, (a great 60 second video review): “This goes on my top shelf.”
Mark Garbin’s Evaluation
Aromas & Flavor Appeals to:
Optimal Client Type
Great For:
Subtlety Aficionado
Apprentice
Cocktails
Power Flavor Admirer
Enthusiast
Neat Before Dinner
Balanced Devotee
Adventurer
With Food (Light)
Chameleon Lover
Hedonist
Dessert or Afterwards
Wine Enthusiast rating: The succulent aroma develops with aeration in the sweet forms of barley, cream, light caramel, and a trace of tropical fruit. Palate entry is round, borderline plump, breakfast-cereal sweet, and honeyed; at midpalate, there’s a slightly oily peat smoke. Sweetly concludes with the focus on the malt.
USC rating: Stunningly golden dram with aromas of sweet stone fruits, citrus, honey, cereal, and a wisp of sage. Soft and smooth with flavors of malted chocolate, smoke, and dried apricot that build onto a mellow, semi-sweet, and smoky finish. Fantastic.
Distiller rating: This whisky is quite the hidden gem in Diageo’s Malt Whisky Collection. The whisky is filled with heather, honey, nuts, and pears. Delicate smoke comes in on the palate along with dried cherry and more honeyed nuts. It is a shame that this whisky doesn’t get heralded more than it does, but then again, maybe it’s okay to keep this one a secret. –Stephanie Moreno
Spending a week in Havana with all the that there is to appreciate and explore is easy to do. Since I was only staying for a few days however I needed to make them count. With my driver and translator with me I set out to the Pinar del Rio region of Cuba to visit local tobacco farms with my main stop being the renowned Robaina Tobacco Farm. Alejandro Robaina was a famed tobacco grower who’s tobacco was so prized that in 1997 he was awarded a brand named in his honor called “Vegas Robaina”. Sadly Alejandro Robaina passed away in 2009 although his grandson Hiroshi continues with his growing tradition and legacy. If you’ve never smoked a Vegas Robaina cigar you should as they can be wonderful however do not think you are smoking a cigar directly from the Robaina Farm. This NOT a single estate cigar. It is merely a blend from many farms created to have a distinct flavor profile for the brand “Vegas Robaina”. This was another reason I was really looking forward to visiting and possibly having the chance to smoke a Finca or “Farm” cigar from the actual Estate.
As you drive up the dirt road to the farm you see a large overhanging sign with the words “Alajandro Robaina 1845” clearly noting the farms history.
Upon entering we were greeted by a guide who explained the history of the farm and Alejandro Robaina’s legacy. As we walked we were shown the acres of tobacco growing in the field as well as a special plot of seeds beginning to grow. We were told this plot was for something they were still unsure of how it was going to be used or quite possibly they didn’t want to tell us.
After seeing the tobacco as it was growing our next stop was the curing barn where tobacco is dried and cured after it is harvested. The tobacco is hung from the barn as seen below.
If you have never visited a tobacco farm before seeing the process firsthand gives you an appreciation of the time and care involved in creating this craft product. Our guide highlighted pictures of the various stages of the tobacco process and the journey it takes from seed to cigar.
As part of the tour a cigar roller was in the barn rolling a fresh cigar. I was fortunate enough to be the one who was gifted the smoke as it came off the table. As I stated earlier the brand Vegas Robaina is a blend from various tobacco farms used to create the flavor characteristic of the name brand. The cigar I was given was probably the truest expression of a cigar from Alejandro’s farm and his tobacco.
Wrapped in newspaper to aid in drying the fresh tobacco before smoking, a true Robaina cigar:
Next we were taken to the dining area where events are held and an homage to Alejandro is purposefully represented.
The last stop was the famous rocking chair where Alejandro Robaina was said to sit and smoke. I can only imagine the decades of contemplation and reverence that was put into each harvest day after day year after year. As I headed off in the early afternoon to my next adventure I left feeling a newfound appreciation for the cigar making process as well as how respected Alejandro was in his homeland and the world.
Up for review today is the CAMUS Borderies VSOP, a unique offering on the current market in that it is made of 100% single-growth Borderies grapes. Of course, there are plenty of disappointing products that make big claims based on the source of the materials (“100% Cuban seed tobacco” comes to mind). So let’s see how the Borderies VSOP shakes out.
Distiller: CAMUS
ABV: 40%
Cask Type: French Oak
Nose
The nose is deep but gentle, with notes of apples, citrus, and a hint of vanilla.
Palate
One sip and I know that this is a very special cognac. Flavors move from apples and oranges, to hints of honey and then on to a definitive cinnamon spiciness that is totally harmonious with the rest of the flavors.
Finish
The finish is long and sweet, and it holds each flavor for what feels like a full minute.
Conclusion
CAMUS VSOP Borderies is a unique offering that manages the rare task of presenting a compelling story for the product and delivering on the promise. At under $40, this cognac deserves at least one cycle on your spirits shelf.
It isn’t often that I get to review a whiskey from my home, the Pacific Northwest. From what I can tell, Oregon and Washington have been just as affected by the craft whiskey fever going on, and I’m thankful for it. The Northwest has a rich tradition of craftsmanship. You could even call us the original hipsters (step aside Brooklyn). That isn’t to say every whiskey produced in the NW is amazing, but I have to say there are only a few other states that I’ve been as impressed with as Oregon and Washington.
Ok. /endrant. On to Westland Whiskey. In my conversations in the New York City whiskey community, the name had simply come up too often as a recommendation for me to turn down. So when I saw a bottle of this Westland American Single Malt Whiskey (also known as Westland American Oak Whiskey) off of my subway stop on 30th Ave in Astoria, I knew the time was right. And now, months later, I’ve opened the bottle and am working my way through for this review.
Casks: Cooper’s Select New American Oak, Cooper’s Reserve New American Oak, First Fill Ex-Bourbon
Price: ~$70
Appearance
To start with, I’m a big fan of the way that Westland has branded themselves. Unlike many American whiskey companies that continue to play off of the (rather tired) “wild west” motif, Westland blends a number of aesthetics: a straightforward American-esque typeface, a great slogan (“Thoughtfully Made”), and a label design that speaks not only to the Northwest but — and I know I’m reaching here — is also reminiscent of the tribes native to the Pacific Northwest.
The whiskey itself is a deep golden honey color. When I swirl the whiskey in my glass, the legs are long and thick, which prepares me for the medium to full bodied texture I’m about to sip.
Nose
On the nose, I pick up malty notes along with oak, balanced fruitiness (fresh-sliced apples and oranges), and hints of caramel.
Flavor
As indicated on the nose, this whiskey is medium-full bodied in texture, yet the finish is still remarkably clean. Flavor notes include vanilla, baking spices, oak, sweet maltiness, light pepper, and a buttery finish.
Conclusion
Surprisingly, for all of the rave reviews I’ve heard of Westland in conversation with whiskey lovers and even the guys at Park Ave Spirits, I’ve seen somewhat underwhelmed reviews at some popular whiskey websites. Now, it is true that this whiskey retails for about $70, which compared to many other American Whiskeys is high. But this whiskey is unique because it combines the charisma and dynamism of American whiskey with the craftsmanship and balance of the Scottish. Strongly recommended.
1888: the year that Don Andrés Brugal Montaner introduced his first dark rum to market – and the also the name of Brugal’s most enthralling rum (yes, you see where this review is going). Brugal 1888 has long been a favorite of mine, so it’s about time I finally sit down to write an organized review. This rum carries all of the hallmarks of Brugal rum (signature dryness), but is given added complexity and texture after being aged 6 – 8 years in ex-Bourbon American oak casks, followed by first-fill Spanish Oloroso casks for a total aging of 8 – 12 years.
My first taste of Brugal 1888 was actually at one of our events at the Carnegie Club in 2014. I was blown away. And I remain so.
Specifics
Name: Brugal 1888 (Ron Gran Reserva Familiar)
Country of Origin: Dominican Republic
Age: 8 – 12 years
ABV: 40%
Aged in: Ex-Bourbon White American Oak, Spanish Oloroso Sherry
Appearance
I don’t think I can name another spirit, perhaps with the exception of Aberlour A’bunadh, where the influence of the sherry cask finish is so pronounced. This rum is stunning, in appearance and in flavor. The bottle, with an angled look more fitting a crystal decanter, only adds to this spirit’s sense of luxury.
Nose
The nose has a heavy texture, full of fruit, dates, molasses, and a bit of the sherry cask finish. Intense, pungent, sweet – in a phrase, ready to kick ass.
Flavor
The mouth feel is heavy and intense. This sipper comes in smooth, turns up the flavor, and then the sipper enjoys a nice, long, sweet finish. What I find so unique, striking, and lovely about this rum is it’s ability to present a sip that is full bodied, complex, palate-saturating, yet still dry compared to many other rums which can bring great flavor but at the cost of the sipper feeling like he’s drinking cough syrup.
Finish
Long, smooth, and satisfying, leaving notes of charred wood, honeyed bread, and spices.
Conclusion
Rum sippers: finish up your current drink and make your way to the liquor store.
Whiskey sippers: put your drink down now and pick up a bottle. You will be glad you did.
A while back I was fortunate enough to score a bottle of Dave Phinney’s “Slaughterhouse” Whiskey. Dave Phinney as you may or may not know is the famed vintner who created “The Prisoner” an Über California wine blend. He then sold the company and now makes acclaimed wines from virtually all the major wine producing countries in the world under his Orin Swift label. Last year he decided to turn his taste for wine into sourced whiskeys. Straight Edge was Dave’s first leap into the whiskey world and his skill in crafting wine doesn’t miss a beat when putting together these whiskeys. Straight Edge is hard to come by and I was lucky to grab a bottle for this review.
Straight Edge much like all of Phinney’s creations catches the eye with creative labeling. Straight Edge as the name implies sports an old style straight edge razor. The red background in the lettering matches the color of the whiskey itself. In the bottle the whiskey has an attractive almost sherry color to it. Straight Edge is a blend of 5, 7 and 8 year old Bourbon from Kentucky and Tennessee. It’s finished at Phinney’s facility in Napa Valley using Mercury Head Cabernet Sauvignon barrels. Mercury Head is Orin Swift’s high end expensive Cabernet. I have a bottle of the ’01 Mercury Head and you can see in the picture below the Whiskey and the wine it was barrel finished in.
Here is my review:
Spirit details: Proof 84
Price: $50
Origin: USA
Description: Sherry color in bottle, straight razor on label.
Nose: The nose screams vanilla and wood.
Palate: Upfront lots of vanilla, butterscotch and toasty oak. Midway spice with orange and honey that coats the mouth.
Finish: Real toasty on the finish with vanilla, caramel and a wonderful touch of rye that rounds out the profile.
Conclusion: An extremely well balanced whiskey. While I don’t feel the body was as “weighty” as the Slaughterhouse this whiskey was more nuanced in it’s primary flavors. I attribute this to the aging in Cabernet barrels rather than Bordeaux barrels with Slaughterhouse. Orin Swift Cellars has diversified their profile with both American Whiskeys. Straight Edge delivers sharp flavors of vanilla, oak and spice which is what a quality American Whiskey is all about. If you can find a bottle I would grab it as I wish I had more myself. Below is a link to my review of Slaughterhouse if you’d like to compared the two. Enjoy!
Last month I had the pleasure of taking a day trip to Nassau Bahamas. My one and only plan was to visit the Graycliff Hotel to learn about their cigar making process, techniques and the quality that’s synonymous with the Graycliff brand. Graycliff Hotel was purchased by the Garzaroli family in 1973 and is the premier five star hotel and restaurant on the island as well as housing the largest wine cellar in the Caribbean. The historic mansion and its property boasts a welcoming reception area, opening air dining and Himalayan salt pool, all of which cater to the cigar enthusiast.
Upon entering the hotel you can smell the sweet aroma of a cigar in the lounge. With antique leather chairs, showcases of spirits, paintings and a piano you quickly envision a sense of calm and quiet reflection that guests enjoy puffing away on any given day. Within a few minutes I was greeted by a lovely woman who guided us to the Graycliff Cigar Factory. I could have easily wiled away the afternoon enjoying cigars and spirits right there however I needed to visit the factory where they make the cigars I’ve enjoyed for the past sixteen years.
As I made my way through the old stone walkway palm trees adorned the property along with statues and an elegant pool that truly gave you a sense of the sophisticated history of the hotel. Just before I approached the factory I was taken back by the largest Cigar Divan I have ever seen. The Divan had a large ceiling with fans, lounge chairs, couches, wrought iron tables and a free standing humidor. This is the perfect respite to grab a cigar from the factory and sit with a smoke enjoying the scenery. I’m sure it was no coincidence that the divan is right by the entrance to the cigar factory.
Cigar Divan:
The steps that lead to the Graycliff Cigar Factory:
Upon entering the factory there is a lounge and bar offering espresso and spirits. Alongside is a cabinet humidor containing six lines of the Graycliff portfolio. The represented cigars where: Graycliff Originale, Graycliff Professionale, Graycliff Emerald, Graycliff Crystal and Graycliff Espresso. I was met by Adam Collins the General Manager for Graycliff. Adam is a very personable individual who greeted me warmly. As I shook hands I was given a Graycliff Professionale PG and lit it up immediately. The sweet and earthy flavors of the Professionale made it the perfect first smoke of the day. As I entered the epicenter of the factory which is their boutique rolling room I observed several rollers meticulously rolling vitolas for various Graycliff lines. Graycliff prides itself on perfectly rolled cigars and seeing firsthand you appreciate the dedication to the craft. Adam oversees the day to day operations as well as maintains the quality control and works on blends. In speaking with Adam you can see the passion in his eyes and the excitement he gets from working on a blend and speaking about the factory.
One particular roller that caught my eye was a gentleman rolling what appeared to be a free-form cigar or a cigar without a mold. This is extremely difficult to do as keeping a cigar’s measurements and consistency takes a keen eye and skilled hand. The individual in question was Master Roller Miguel A. Lavadie Duconger who is one of the last free form cigar rollers in the world. As it turns out he was rolling the John Howard Graysmith line which is the ONLY commercial line of cigars dedicated to the free hand cigar rolling style. Miquel makes the cigar using the “Entubado” method which takes the individual filler leaves and rolls them into scroll-like tubes placing them next to each other in the bunch. This method although more time consuming creates more airflow and a better draw and burn making it a more satisfying cigar of very high quality. Watching Mr. Lavadie Duconger work was observing a master at his craft. I’ve visited cigar factories before, seen rollers at their respective tables and even watched rollers attempt free hand cigars but NOTHING like the quality and consistently I saw at the Graycliff Cigar Factory.
Master Roller Miguel A. Lavadie Duconger rolling “Free Form”
The John Howard Graysmith which Miguel is responsible for has two vitolas: “Cannon” a 60 x 7 Parejo and “Buccaneer” a 60 x 7 Piramide. Both cigars have uncut or “shag” feet. The JHG line pays homage to the original way cigars were rolled as well as a nod to the famous pirate John Howard Graysmith whose exploits were legendary and who built the Graycliff Mansion.
John Howard Graysmith Buccanner and Cannon Cigars:
As impressive as the rolling room was Adam took me to the aging room where cigars are stored, bundled and readied for future shipping. Adam oversees fermentation and processing which is a testament to his hands on style of management and adherence to complete quality control. Returning to the rolling room I was able to light up a Graycliff Espresso Pirate which is my personal favorite of the line. The Espresso pirate yielded rich notes of mocha, leather and a bit of spice. The cigar was wonderfully balanced in the medium to full bodied range.
As I toured with Adam he took me down a hallway which I would call the “Cigar Education Wing”. Part tobacco education part museum this area sports framed cigar posters such as tobacco leaf classifications in which primings of each leaf are listed, cultivation methods, manufacturing, and the history of cigar making. Walking the hall and reading the informative descriptions gives a cigar enthusiast quite a lesson on how a cigar goes from the field to your hand. This is the first of its kind I’ve seen and shows how the company wants their consumers to understand the process as well as enjoy their cigars.
Cigar Education wing:
It was at this point I met up Paolo Garzaroli president of Graycliff Cigar Company. I’ve met Paolo on several occasions and I can say he has a true passion for quality, tremendous vison and is a gentleman who believes in family and building relationships with people. Paolo directed me to the display cases that showed cigar memorabilia such as presses, molds and cutters. On the adjacent wall there were photos of celebrities enjoying Graycliff cigars and even such luminaries as Nelson Mandela. The impact Graycliff has had on the industry and consumers is demonstrative in these photographs.
Showcase of cigar memorabilia:
Celebrites and Heads of State enjoying Graycliff Cigars:
Much to my dismay I had to leave all too early as I had a ship to return to. Visiting Graycliff was a priority as well as the highlight of my trip. I thanked Adam and Paolo profusely for the cigars, tour and hospitality. If you visit the Bahamas you NEED to visit Graycliff or do one better and stay on the property. You will be educated, satiated, and puffing away in paradise. I will return as a guest and spend more time at Graycliff which I now call the “Cigar Oasis”.
The other evening I picked up some Slaughter House American Whiskey for a choice tasting. For those that may not know Slaughter House is a creation from wine Rock Star Dave Phinney of Orion Swift Cellars fame. This is the man who created “The Prisoner” red blend in 2000 which catapulted his company into legendary status. He went on to form Orion Swift Cellars and sold “The Prisoner” to what is now known as The Prisoner Wine Company. For years Orin Swift has been making sourced wine blends that have garnered high scores and critical acclaim. His combination of high quality sourced grapes, meticulous vinification practices and creative labels have made him one of the more sought after and well respected California wine producers.
Recently Dave made his foray into Whiskey making in which Phinney continues his attention to quality and innovative label design with this recent release. Upon acquiring high level whiskey the spirit spends nine years in American oak and is then finished in Orion Swift Papillion wine barrels. Papillion is a high end Bordeaux blend created by Orion Swift. When bottled a touch of pure water from a natural spring in Phinney ‘s Alexander Valley property is added to enhance its aromatics. The combination of aging, finishing and filtration creates a harmonious whiskey. Here is my review:
Spirit details: Proof 88
Price: $40
Origin: USA
Description: The Slaughter House label dons a butchers meat cleaver with a white backdrop invoking a murderous intention with an old school slasher/movie feel. This seems appropriate for this whiskey as it cuts right through your senses.
Nose: Intense vanilla and baking spice that hits you immediately.
Palate: Honey, marmalade, and vanilla swath the forefront while spice and candied fruit coat the palate. A bit of heat touches the tongue with honey and vanilla rounding it out. An intensely focused spirit yielding just the right amount of spice and sweetness for an American Whiskey.
Finish: Vanilla, spice, butterscotch and toast produce a finish that lingers on.
Conclusion: This is everything you would expect from an American Whiskey. Dave Phinney manages to capture the spice, vanilla and toasty qualities from the American oak while giving the whiskey a weighty mouthfeel from its Bordeaux barrel finishing. While I didn’t feel like I was being hacked with a cleaver, Slaughter HouseWhiskey oozes with flavors that are a cut above the rest. A solid effort from this wine producer and worth a bottle purchase.
1888: the year that Don Andrés Brugal Montaner introduced his first dark rum to market – and the also the name of Brugal’s most enthralling rum (yes, you see where this review is going). Brugal 1888 has long been a favorite of mine, so it’s about time I finally sit down to write an organized review. This rum carries all of the hallmarks of Brugal rum (signature dryness), but is given added complexity and texture after being aged 6 – 8 years in ex-Bourbon American oak casks, followed by first-fill Spanish Oloroso casks for a total aging of 8 – 12 years.
