Teeling claims this as their “Flagship” standard whiskey and in an attempt to make “the most interesting blended Irish whiskey” they mature first it in used Bourbon barrels followed by a blending and and further time in used rum barrels.
Teeling Whiskey
Two things jump out at me about this nice expression from Teeling.
First, they are actively trying to make a whiskey that is interesting (refer to my many statements, “blah-blah-blah I love an interesting whiskey, blah-blah…) and I really appreciate that. Second, if you look at their site or their labels, they proudly and clearly state that the whiskey is “non-chill filtered.” That is so very important for flavor. Many of the largest producers of broad-market whiskey will chill their whiskey before filtering it, so to remove the oils that may cause any cloudy appearance. It is strictly a cosmetic endeavor. But, seriously, if you strip the oils from the otherwise finished product, you’re stripping at least some measure of flavor insodoing.
So. Yay, Teeling! The Whiskey Mistress thanks you, on both points.
The aroma on this Irish flagship is of sweet milk, vanilla, malt and fresh orange.
After breaking it with ½ tsp water, vanilla-orange comes to the forefront, with a hint of grassiness.
The mouthfeel is spicy – all over the top of the tongue, and the finish is of bright orange zest and cinnamon, fading to lovely sweet marmalade on toast.
I have to say, the Teeling brothers are onto something. The Spirit of Dublin….indeed.
When I began talking about Craft Whiskey five years ago, it went something like this:
“Just like the craft brewing industry has revolutionized beer as we know it, because the brewers are becoming very creative in their techniques and flavors, the same thing is happening in Whiskeydom, but because it’s so much more time consuming, laborious and expensive to do, there’s only a few people actually doing it and doing it well…”
Yeah…that just isn’t the case anymore. There are countless small Whiskey-makers, distillers, experimenters, engineers and blenders working their mashbills off to make something that is new, interesting, and generally skillfully created to please me, you, and every other Whiskey-lover out there. I don’t like that.
I love that.
The only problem (if I really must create one so as to write about it), is that while there used to be some fairly defined boundaries in Whiskey varieties, ie: Irish, Canadian, Bourbon, Tennessee (no, I’m not gonna get into that argument with you here), Scotch, Rye, etc, the term “Craft Whiskey” has somehow become the basket into which all the more indefinable ones are tossed. Well, by most people, anyway.
The American Distilling Institute (ADI) defines “craft spirits” as “the products of an independently-owned distillery with maximum annual sales of 52,000 cases, where the product is physically distilled and bottled on site.”
That’s all well and fine, but when you get right down to it, isn’t anything that is “crafted” really something that’s created with great concern and care? And, doesn’t that mean by extrapolation that even a large Whiskey producer could be creating truly fine “crafted” Whiskey?
Yes. It may just end up being a matter of semantics, in my mind and even in Whiskeydom.
As I’ve said so many times before, I’m primarily interested in what’s inside the bottle, and if a Whiskey maker is bottling a fine product and meets the standards and regulations for whatever product they are claiming is inside then I’m probably interested. In the meantime, I have come across some truly – by definition – craft Whiskeys that will knock your socks off!
So…. hang onto your socks, cuz I’m gonna list a few:
Wasmund’s Single Malt Whisky
This is by far my sentimental favorite (for reasons that shall remain a mystery to you here), but it’s also one of my all time top five favorite whiskies for other reasons. It’s by far the most interesting Whiskey I have ever tasted and if you know me you know I love an interesting Whiskey . Rick Wasmund has really created a gem here. He had a dream – to make a uniquely American single malt – and he’s done it! The barley used for Wasmund’s Single Malt was developed by Virginia Tech. It’s floor malted and then smoked with select American apple and cherry woods. On the nose this one is fruity and earthy, like a forest floor! The flavor is alright – but the finish will knock your socks off! It’s a literal 10 minute cascade of smoky and sweet, smoky and sweet. Every time I’ve had the privilege of sharing this with someone we talk about it for 10 or 15 minutes because it is so interesting! The only place I know you can still get it in Los Angeles is Wade’s Wines in Agoura Hills, and it’s only $35 a bottle – a crazy bargain given the very small batches in which it’s made. You can also get it online. And, really, you should get it. It will be like no Whiskey you’ve ever tasted before.
Stranahan’s Colorado Whiskey
In my mind Stranahan’s is one of the pioneers of fine American Craft Whiskey and for a very long time supply vs demand meant you could only get it in Colorado. In fact, every bottle of Stranahan’s I’ve ever had has been a gift from a friend or a fan. Most Colorado Whiskies are pretty good in my mind but Stranahan’s is exceptionally good. Back when they were just starting out, they got a little bit of good publicity and suddenly you couldn’t find it anywhere in LA! You couldn’t even buy it online! As of last summer it has been available at most of the larger Happy Juice stores for around $60-70 a bottle. Certainly well worth it – you won’t be disappointed with this one!
Sonoma County 100% Rye Whiskey
Yes I know Sonoma County is wine country… but what if it was also Whiskey country? The nice folks over at Sonoma County Distillers are making a true grain-to-glass 100% rye Whiskey that is simply outstanding – one of the finest ryes I’ve ever tasted. They are producing two expressions and while they are both quite good, I do prefer the barrel proof one. Their Whiskey isn’t widely available yet but if you go to their website you can certainly track it down or order it straight from the source.
With the new surge in distillery construction in Ireland came the first new distillery in Dublin in over 125 years, and with it a bright new shiny era in Irish Whiskey production. If you’ve checked the Teeling website and watched the timelapse video of its distillery construction, then you really have a sense for what I mean. With the construction came a new era in flavor. This is true Irish Whiskey with a fun spirit (no pun intended, but I think it’s cute…) to its nature.
In honor of St. Patrick’s Day, I will be reviewing Teeling’s fine work. Because I am who I am, it may or may not be all finished before the 17th. The appreciation is there, nonetheless!
First up, The Teeling Single Grain. It is primarily a corn whiskey, which is in itself unusual in Irish Whiskey production, and is matured in California Cabernet wine barrels. Yep. That’s the new Irish Spirit (again, no pun intended….but…) in play.
The aroma on this beauty is all about vanilla, cereal, and sweet milk. After breaking it with ½ tsp water, it becomes redolent of sweet vanilla milk – like the milk left in your cereal bowl once the cereal is gone…
The mouthfeel is along the roof of the mouth and under the tongue. The finish is sweet and smooth, still tingly and slightly spicy with cinnamon and pepper. The sweet sense of cereal milk lingers delightfully.
This is a Whiskey worthy of trying. A new generation, a new creativity, a new perspective in Whiskeydom from our brothers across the pond. How about an 89. And a lovely Irish toast.
Well, it’s a beautiful day in Southern California….but most of you know that’s not really anything new. And, if any of you care to send a little rain this way I won’t be complaining even a little!
Right now probably the newest thing is this groovy website. I’m mostly pretty proud of it, and if any of you have suggestions or advice as far as improvements here, I am all ears!
I am very excited to be heading up a big team again this year to work the Carpenter Elementary School fundraising gala at CBS Studios in April. It’s an annual event I’ve worked for a number of years now and always a fun time. I preside over a team of fabulous bartenders and watch them work their magic for around 700 or so people. And, yes, I manage to work Whiskey into nearly every conversation I have there. It’s a great event – let me know if you’ll be attending!
I’ve also been asked to speak at a Bourbon dinner to be held at a local Ruth’s Chris restaurant and to train their staff in the magic of (and how to sell!) Whiskey. I consider that quite I privilege and an honor.
Oh, you noticed I almost always capitalize “Whiskey”? Yep. I respect it. It’s been good to me. And…it got your attention, right?
Enjoy your day, be safe, and everywhere you go, if you drink, drink good whiskey. That’s what I’d do. 🙂
Well, well…when the proprietor of my favorite local Happy Juice store pointed out this little gem, I knew it was gonna be mine. The Glenfiddich 15 is one of my favorite single malts and I was sure this one would be a lovely, if divergent, interpretation of GF. The Glenfiddich 14 is aged fourteen years in used Bourbon barrels, then finished in new American charred oak barrels from the Kelvin Cooperage in Louisville, Kentucky, and is, by GF’s own description, “a homage and a celebration of the US Whiskey industry’s contribution to Scottish Single Malt.” Considering the fact the GF has a cooperage of its own, it becomes a sincere and lovely gesture to use only American barrels in this new expression.
On the nose, this one is heavy on honey – almost to the exclusion of any other notes, though closed eyes and careful consideration bring very low notes of oak and peat, with maybe a whisper of maple and molasses.
Breaking the GF14 with a half-teaspoon of water opens the sweet notes of toffee and molasses to more prominence.
The mouthfeel is surprisingly gentle for an 86° whiskey, and it slips back with barely a whisper, only a quick caress and tingle at the tip of the tongue and at the very back of the palate.
I was surprised that the flavor of peat is so much more pronounced on the exit, along with a brief pop of honeyed orange zest. The lingering – long-lingering finish is definitely awash with honey.
Overall, yes. I liked it. I still prefer the GF15, but I’m happy to have GF’s nod to us Yanks. This new rendition has been exclusively crafted for the United States, so it really is pretty special. And, aside from what’s in the bottle, I also really enjoy the clear descriptions GF regularly prints on the back of the presentation packaging.
It’s available at most larger liquor stores in America – I procured it from The Green Jug in Woodland Hills for $47.99 which is more than a fair price. I may have to procure another to fully appreciate the happy nod from the Valley of the Deer. Cheers.
