There were 12 in attendance and the evening went really well. We started the evening by discussing the types of grains used to make the product. We moved on to the distillation process and then onto what makes whiskies different from each other.

For the tasting section we selected whiskies from the main whisky producing countries. The goal was to give the attendees an idea of the types of whiskies produced in these countries. The selections included a Canadian Rye, an American Bourbon, an Irish Single malt and two Single Malt Scotches (one with no peat, one with a little peat) and a Blended Scotch.

As they tasted each they were given suggestions of the types of flavors to look for both in the nose and the taste.

As with all our tastings the tasters wrote notes on the whiskies then ranked them. Keep in mind that these rankings do not indicate which whisky is the best of the bunch. Since the selections are so different, the rankings simply establish which the group preferred.

Here are the rankings (1 = favorite, 6 = least favorite) and their notes:

6) Highland Park, Single Malt Scotch Whisky, 12 years old, 43% ABV: Kind of a medicine flavor, smooth.

5) Pendleton 1910, 100% Canadian Rye, 12 years old, 40% ABV: Taste of butterscotch and pepper, smooth, easy to drink, spicy kick, long finish.

4) Very Old Barton, Kentucky Straight Bourbon, 6 years old, 50% ABV: Sweet and smooth, taste of caramel and vanilla, spicy, long finish.

3) Bushmills, Single Malt Irish Whiskey, 10 years old, 40% ABV: Light, fruit flavors, taste of apple and cinnamon, short finish.

2) Aberlour, Single Malt Scotch Whisky, 12 years old, 40% ABV: Complicated flavors, tastes of chocolate, floral notes.

1) Great King Street by Compass Box, Blended Scotch Whisky, NAS, 43% ABV: Great aroma, scents of vanilla and caramel, dry, lingering finish.

We finished off the night with a drawing, where the winners got to pick their favorite of the night, followed by cigars and conversation. It was a really good time.

Doug #1

Here is how you generally meet someone at WhiskyFest…..Mark and I would get a sample from one of the booths. If that booth is busy then you should get your sample and step away so someone else can step up to get theirs. We would them try our sample and talk about the whisky. Then you look at the guy next to you doing the same thing and ask what he thinks of it. That is how we met Dennis Cheng. He is the owner of the Irish Lion Restaurant & Pub in Bloomington, IN. Good guy. It was great meeting him.

As I have had said in previous postings, for my next visit to WhiskyFest I will be focused on only a handful of whiskies while taking the opportunity to meet and talk with others. At one point we worked our way over to the Bulleit Bourbon booth to speak with Tom Bulliet, whom we had met at the last WhiskyFest. We found that his had other obligations and could not make it this time but we did meet his daughter Hollis. Interesting girl and a lot of fun to talk with.

And meeting people with the same interest in whisky did not stop at the event. The next day we were at Binny’s Beverage Depot. (Note: No visit to Chicago is complete without a visit to their South Loop store.) While shopping we met Mark from Cedar Ridge Winery who was in town with his family for the event. His winery has been distilling Single malt and Bourbon whiskies.

Later in the evening we were at another local store, Un-Corked, where we met Manny, a Chicago based doctor. We spent about 20 minutes talking whisky.

Both of these guys were a blast to talk with.

Well, I appreciate you taking the time to read this series. As I have tried to give you a true taste of the weekend you really have to attend WhiskyFest to get the full flavor.

Again, thanks for visiting our web site.

Doug,  Member #1

So, what were our favorites? I will admit that by the end of the evening our taste buds were shot. I recommend limiting your tasting list to around 15 or 20 to get the most out of the event. But there are those that simply stand out from the rest. These three were our favorites, in no particular order:

Midleton Barry Crockett Legacy: An Irish whisky. Citrus on the nose. Smooth as can be. A hint of floral in the taste as well as mild spices. Retail cost is about $250.

Balblair 75 (1975 Vintage): The nose is very fresh and clean. The taste has notes of fruits, vanilla and chocolate. It has a long finish with a lasting taste of oak. Retail cost is about $350.

Highland Park 25: The nose has a bit of a kick. The peat smells stronger than the taste delivers (this is a good thing if you like a little peat but not too much). The taste is very earthy with oak, coffee, nuts and peat. The finish is smooth and spicy. Retail cost is about $230.

I also want to talk about another person we met while at the event. Lew Bryson (see photo) is the Managing Editor for Whisky Advocate Magazine….the quarterly bible for whisky lovers. He has been with the magazine almost since it started. Mark and I happened to cross paths with him near the craft distillers section of the venue and had the opportunity to spend a few minutes talking with him.

He is a very personable guy and speaking with him was a lot of fun. We talking about the event and about a couple whiskies, but mostly we just joked around and laughed. Meeting him, and his wife Cathy, was another memorable moment at Whiskyfest.

Shortly after WhiskyFest a friend asked both Mark and I, separately, what our favorite “thing” was about the event. We each answered that it was more about the great people we met than about the whisky you tasted. That will be the theme of Part 4, the final part to this series.

Doug, Member #1

And there is no bigger bourbon maker than the Jim Beam distillery. From their Jim Beam white label to Knob Creek to Booker’s (one of my all-time favorite bourbons) there is something for everyone. At their booth we met Fred Noe, Booker Noe’s son and Jim Beam’s grandson. He is an icon in the bourbon industry.

He took the time to speak with Mark and me for a few minutes about his company, their new visitor’s center and their latest release, Jacob’s Ghost. This is a white whisky which usually means it is unaged (from the still to the bottle). Mr. Noe explained that Jacob’s Ghost is actually aged for one year then they distill most of the color out. This process removes the harshness associated with unaged whisky and adds flavor along the way. We tried this whisky and found the nose to be really fresh followed by a sweetness in taste along with notes of licorice. It is worth a try.

As we moved about the venue, only slightly veering off Mark’s planned attack, we stopped at the Wild Turkey booth were we met Eddie Russell and his father Jimmy. Jimmy has spent over 50 years working for the distillery and holds the title of Master Distiller. His son Eddie is a fourth generation Russell to work for the distillery (Austin Nichols Distillery). This father/son team collaborated to make Russell’s Reserve, a 10 year old small-batch bourbon. Another whisky that should be on the bourbon lover’s shelf.

Mark really has no opinion when it comes to bourbon since he is more of a scotch guy. He says the bourbon is too sweet (having a large corn content). So here is my opinion, if you want to try a truly great Wild Turkey product try the American Spirit. A well balanced, smooth bourbon.

Jim Beam and Wild Turkey (Austin Nichols) are very well known around the world. But America is seeing a growth in the whisky distilling business. Small “craft” distillers are popping up and growing in every state. And their products are making the industry more and more interesting. Don’t be afraid to try one of these not-so-well-known local whiskies. You will be pleasantly rewarded.

Tomorrow, for Part 3 or this series, I will be writing about our top three whiskies from the event and about a guy we met who every whisky lover should know, yet he is not a distiller.

Doug, Member #1

The general event is three hours and food is included in your $135 ticket. That was not good enough for Mark (the other member #1) and I. We bought the $200 VIP tickets which gets you in the venue one hour early during which distillers have special (either expensive or very rare) whiskies available. Now I know what you are thinking, “$200 for four hours”? The VIP tickets sold out in four hours so if you think we are nuts….well, we are in good company.

Whisky Advocate publishes a list of whiskies available along with a map of the venue. This allows one to pre-plan you attack. Mark plotted our movements with precision general found in a Seal Team operations plan. The idea was to hit the best–of-the-best first. My instructions from Mark were simple, “When the doors open go in, turn right, walk straight. We’re going for the Midleton Barry Crockett Legacy!”

Midleton Barry Crockett Legacy is an Irish Whisky named for their recently retired Master Distiller Barry Crockett who worked for the company for 47 years. He has been there to see the growing of the company and the industry. The whisky was just great. Citrus on the nose, Smooth as can be, a hint of floral in the taste as well as mild spices. Smooth as can be. This was fantastic and will be at our groups next tasting in June.

Check back tomorrow for WhiskyFest Chicago Part 2 were I will be writing about folks we met who are icons in the Bourbon industry.

Doug, Member #1

The answer to this question will vary with every drinker. Here is my answer….. Most whisk(e)y drinkers have their favorite. Their “go to” drink. The great distiller is the one that produces the most “favorites”. And to do that the distiller must produce a line of quality whiskies that cater to many different tastes.

Bourbon distillers that fit this description are Jim Beam and Four Roses. Scotch distillers that fit are Glenmorangie and Compass Box.

The April 2013 tasting for the River City Whisky Society featured a line of expressions from one distiller that can also be considered a great whiskey distiller….Johnnie Walker. Because we restrict our tastings to five expressions we tasted the following: Black Label, Double Black, Green Label, Gold Label and Blue Label.

At this event we have 34 tasters (32 members and 2 guests). Each taster ranked the expressions from 1 (their favorite) to 5 (their least favorite). Johnnie Walker has done a fantastic job of making each of these someone’s favorite. Our rankings reflected this as they were all scored very closely when the final numbers were counted. Each expression had several #1 rankings. And, as you will see, the most expensive (Blue label at $195) was not considered the overall favorite.

Here are the rankings along with some tasting notes from the tasters:

5) Double Black Label: Strong nose, smooth and peaty, Strong woody flavor, Peppery finish, Easy finish, Mellow, Very drinkable, Sweet aftertaste. One of the better peated scotches I’ve had.

4) Blue Label: Creamy nose, Oily texture, Taste of leather, Nice hint of peat, Lingering sugars, Buttery, Very smooth, Full bodied, Excellent balance, A bit dull.

3) Black Label: Smooth and easy, Taste of Carmel, Vanilla taste, Soft hint of peat, As good as the Gold Label but better than the Blue Label, Lacks distinction, Long finish.

2) Green Label: Spicy, Peppery, Woody taste, Complex with some bite at the end, Buttery finish, Fruity finish, Smooth long finish.

1) Gold Label: Tastes like whiskey should, Sweet, Briny, Nutty, Vanilla notes, Pleasant, More complex than Blue Label, Full bodied, Heavy finish.

Thanks to all who participated and to the Johnnie Walker Distillers for welcoming everyone to the world of whiskey.

Doug (Member #1)

Galic for skilled and ingenious, Ealanta lives up to its billing. This vintage 1993 single malt scotch is aged in casks constructed from porous, white oak grown in Missouri’s Mark Twain forest and air-dried for two years. Unlike almost all other scotches, whose casks had been previously used to age bourbon or some other product, Ealanta matured in virgin casks. The thoughtful consideration of skilled craftsmen was invested in this Glenmorangie creation.

Two attributes are most noticeable in this whisky. First is its sweetness. This is a tasty, almost candy-like offering that should impress even those who affirm, “I don’t like scotch.” And although it is a bit sugary, it is not like some of the less pleasant syrup-whiskeys that are supposed to be a “comfort”. Ealanta is designed for scotch aficionados, but those whose tastes lean more towards fine bourbon also will appreciate it.

The next quality noticed is this spirit’s long, long finish. Let the whisky swish around your tongue and fill your mouth with flavor, and then savor it for fifteen or twenty seconds after it’s swallowed. It evolves from a sweet vanilla to that of a nutty almond desert.

At $102 Ealanta is on the pricy side, but many will find this fourth “Private Edition” offering from Glenmorangie to be a worthwhile investment.

If you are a bourbon drinker you have most likely had a mash bit with at least some rye…..generally 5 to 10%. There are several out there with a much higher rye percentage, such as Four Roses Single Barrel or Old Forester. These are both very good and the rye really adds to the boutbon experience.

There are many great ryes (is that really a word?) out there in a range of prices. Among my favorites are Whistle Pig ($80), Jefferson’s Rye ($30) and Buillett Rye ($30). Each of these has a rye content of 95% or higher.

Today’s review is the Wild Turkey 81-Proof Rye Whisky. It has a mash bill of 65% rye, 23% corn and 12% barley. It was originally developed, in 2011, for the younger crowd and for mixed drinks. I will be drinking it straight, as I believe all whiskies worth drinking should. The cost was only $17 so I am not expecting too much.

The nose is floral and spicy. With the first sip you notice that the spiciness is there but is very mild. It also tastes very young. It could stand to spend a few more years in the barrel (it currently spends 4 to five years in the barrel). This would add to the depth of flavor.

The finish is short and has more burn than flavor.

If you have never had a rye before, and are not much of a whisky drinker, you may like this. BUT, if you enjoy a good whisky and want to try a good rye, stick with Jefferson’s or Buillett.

Doug #1

Although Concannon Vineyards is in California, they teamed up with Cooley Distillery in Ireland to produce their whiskey.

Concannon Irish Whiskey is a blend of malted barley whiskey and grain whiskey (corn in this case) with each being aged in ex bourbon casks for four years. The malt whiskey is then finished in Concannon Petite Sirah wine barrels for another four months. The two are then blended to make the product.

I located a bottle at The Wine and Cheese Place (Clayton, MO) for $21.99 and headed home to give it a shot.

The nose was very malty and fresh. The palate experience reminds me of a dry wine. The taste is very light with a hint of sweetness. The finish is quick. Over all it is not a bad whiskey but it is nothing to write home about. I would say that it is a “Simple” dram that would be refreshing on a warm day.

10 Year Glenmorangie “Original” 43% abv

12 Year Glenmoranige “LaSanta” 46% abv Sherry Cask Finish

12 Year Genmorangie “Quinta Ruban 46% abv Port Cask Finish

12 Year Glenmorangie “Nectar d’ Or”46% Sauternes Cask Finish

19 Year Glenmorangie :Ealanta” 46% abv Matured in Virgin oak casks

Here are his notes from the event:

The Glenmorangie tasting last evening (2-27-2013) was terrific, absolutely terrific. Gregor Mina, the master of ceremonies, is from Scotland and has lived in Chicago for the last three months. His job is touring the U.S. telling people about Glenmorangie. What a job, huh? Also, I definitively learned how to pronounce the name of the distiller. It’s like the tropical fruit — it’s Glen-morangee (at the end, a soft “g” with a long “e”). There were lots of jokes and lots of fun mixed along with discussion and even whiskey education. He talked about the characteristics of the wood they desire in their barrels.

Each year they must buy annual harvest leases on swaths of the Mark Twain Forest in Missouri. They own the casks before they are used to produced American bourbon even though they are later shipped to Scotland after their American use. When they reach Scotland they are considered “first-use” casks even though they have already produced bourbon. They will use each cask twice making scotch and blend the whiskey from the first and second use casks. When selecting wood for the casks, they look for the most porous oak that had done most of its growth in late winter or early spring.

He went on to say that the whiskey with the most consistent flavor year-to-year was “Original” Glenmorangie. It was the smoothest of the lot, but not the most flavorful. For some, it is their go-to whiskey for everyday drinking. The women of Scotland often drink it as a cocktail with sugar and bitters. It is a fine, pleasant scotch. (The 4 million people of Scotland drink as much scotch as the 315 million of the U.S.)

Of the next three (we drank them in the same order as the list above), my favorite was the “Nectar d’ Or”. Great flavor. They use French sauternes casks which are grossly expensive. They pay about $180 U.S. for the bourbon casks; they pay $1,500 U.S. for each of the French sauternes casks. In the past they had some problems with the Spanish supplier of casks for the Quinta Ruban; unannounced they started sending to Glenmorangie the casks from older-aged port. They thought they were doing Glenmorangie a favor, but really it produced an inferior scotch.

The most interesting of the evening was the last, the Ealanta. It is limited release and will only be available this year. They simply do not have any more in casks back in Scotland, and it is aged 19 years. There are several unique qualities in this scotch. It is aged in virgin oak casks harvested in Missouri’s Mark Twain Forest. No prior bourbon use — from the Missouri forest to the cooper and then directly to Scotland. He said this scotch is as close as you are going to find made in a bourbon style. It also has a very long finish; Gregor claimed the finish was over 20 seconds. It has sold out in much of the U.S., and no more will be produced. Cost $102.

Bill T. #23

P.S. Questions were asked about using water or ice. Here’s Gregor’s opinion. Using ice will release the heavier “base” flavors of the whiskey and mask the lighter flavors. Using a drop or two of water will release the lighter flavors but mask the base flavors. This is due, he said, to a chemical reaction with the water that releases the fatty amino acids when added. Adding any more than a drop or two of water just washes out the flavors. Water in ice does one thing, and water at room temperature does another. OK… that’s what he said.

Someone asked about adding a drop or two of the actual bog waters from Scotland in your scotch. His answer was, “A fool and his money are soon parted.” However, he said do not use chlorinated tap water. It was important to use distilled water.

And, yes, there are only 16 Men of Tain that produce this whiskey. It is considered a high honor to be one of the Sixteen. Several of them have the tips of a few fingers missing where they were crushed by the rolling casks.