By Richard Thomas Rating: B+ Michter’s released their Toasted Barrel Sour Mash Whiskey this month, completing a series of double new oak barrel aged whiskeys in irregular and limited edition release. Their popular Toasted Barrel Bourbon was followed in 2017 by a limited edition release that gave their rye whiskey a double new oak barrel treatment. Now the Sour Mash ...

By Michael Cervin Rating: B Scotland’s Speyburn Distillery opened their doors in mid December 1897 and from then on was a fairly quiet distillery, just going about their business. But over the last two decades they have expanded production, most notably to the US. Their water source is called the Granty Burn, actually a tributary of the River Spey, for which ...

By Paer Johansson Rating: B “Langatun;” what is that? Langatun is the Celtic version of “Langenthal” which in turn means “the fortified place on the Langa” (water). Langatun is also the name of a village outside of Bern in Switzerland containing a small malt whisky distillery. The distillery has a very interesting history as it dates back to 1857 when ...

By Richard Thomas Rating: B+ Ever since distillery construction exploded in America, I have been awaiting the rise of independent blenders who truly mirrored the work of negociants in the Scotch Whisky trade. Then the American craft spirits movement began moving into the vacuum of American Malt Whiskey, the one place that none of the big distillers or Kentucky and ...

By Richard Thomas Rating: B+ I’m a wood nerd. This extends well beyond whiskey: I like trees, wood floors, wood furniture, wood burning, etc. In terms of whiskey, I’ve become keenly interested in the properties of different species of oak and their regional growing patterns. This explains why I pay the keenest attention to what Seattle’s Westland Distillery does with ...