This classic blended Irish whiskey is triple distilled (unlike most Scotch Whisky and much like most Canadian Whisky), matured and bottled in ireland. It is made from pot still whiskey from malted and unmalted barley and corn, and matured in sherry casks. It is the flagship whisky for one of the most recognizable names in whisk(e)y, and is what some of my friends tend to drink.
Eagle Rare is a straight bourbon product of Buffalo Trace distillery, coming from the same mashbill as their flagship bourbon, Buffalo Trace. You can also find the white dog/new make from which this bourbon is made, Buffalo Trace White Dog Mash #1. Eagle Rare is aged for 10 years, as a single barrel product – thus, it’s flavour profile will be less consistent than that of a blended product. Consequently, you would expect ratings to vary from bottle to bottle. It is a lighter, softer, and more fruity brother to Buffalo Trace Bourbon with more citrus, and a bit less honey.
my white dog has now been in the barrel for 2 weeks, and I ventured a sip! To read an introduction to this experiment, click here. here are my notes:
appearance: straw coloured
nose: oily, still far from tame…the rye from the previous fill has definitely made it’s presence shown here. there’s a bit of a barnyard aroma to it which I don’t find altogether too pleasant – I’m hoping the wood will tame that out some more. there’s some lovely sweet cinnamon, though, which I’m excited about.
taste: burns all around your mouth as you take a sip, and certainly is rye-heavy – both from the mash but added in from the rye present in the cask from the previous fill. there’s a bit of caramel and vanilla, but not much fruitiness. Very spicy…I am hoping some more sweet nature will creep in as I let it sit. Certainly a bit discoradant to the palate at the moment, and not showing as much promise as my rye did…
finish: medium length, with a bit of sweet vanilla alongside some spicy rye. the vanilla dies out soon enough, and then does the rye, leaving a slightly sweet oak.
needs some more development! I’ll take another sip this week or the next, and post notes…
(to see the next post in this series, click here)
This was the first whisky I tasted, along with Johnnie Walker Black label, that transported me from being interested in whisky to being fascinated by it. It was a full fledged extravagant party in my mouth when I first tasted it, and it was love at first taste.
I was quite happy to crack open this whisky once again. I bought it a short while ago, had some, and then sealed it up to try to keep the peat intact. I find most whiskies keep for long periods, however, peat in scotch does tend to fade with time (doesn’t even take that long!) and air in my experience once the bottle has been opened. However, with bottlings such as these, it certainly won’t spend much time without being consumed!
As my rye has made some decent progress in the barrel, I am putting in the bourbon mash and I plan to mature this whisky until it is done. After that, likely, I’ll put the rye whisky back in the barrel. For an introduction to this project, read here.
The new make comes in at 62.5% abv, which is a healthier starting point for whisky maturation. This very same new make is put into barrels in Frankfort kentucky, and turns into Buffalo Trace Bourbon, Eagle Rare, and the legendary George T. Stagg. Based on a small sample, here are my tasting notes:
nose: corn oil, yeast, corn fields late in the fall when the corn stalks are drying up, straw, cornmeal
taste: thick, sour, warm and oily corn with a bite of spicy rye. sweetness is very present as well.
finish: oily corn with some raw sugar. I don’t like the finish much; but I like it now much more than I used to when I first tried this new make.
However, overall, this is a very different beast than the rye new make from Still Waters. I am excited to see what will be come of this! Check back in next week for tasting notes.
(To see the next post of this process, click here)
My rye whisky/spirit has been sitting in the barrel a hair over two weeks now, and after returning from a visit to the States I gave it a taste. The tastes have certainly developed considerable – there are more fruity and berry notes on the nose, there is definitely more sweetness on the palate and a lot more oak vanilla notes. The spice is still evident at the back of the palate, and hasn’t developed much more than earlier. The finish is long and enduring, with notes of sweet oak, vanilla, and some berry notes.
The oak is definitely present in the whisky, but not overpowering – yet. One fear I have with these small casks, especially when new, is that they will age the spirit too quickly. Thus, as I am seeing some positive progress in the direction I want – the spice, the fruit, and the touch of oaky vanilla sweetness – I am taking the whisky out. I have now loaded the cask up with buffalo trace new make (mash #1), and once that has completed its course I will put the rye back in to finish, essentially creating a double casked whisky. When I put the rye back in, I will measure volume and alcohol level to see how it has changed over the 2 weeks. However at this point, there is certainly a change in colour! It was clear before:
(To see the next and last post regarding this process, click here)