Little Book Chapter Two Blended Whisky Review
By Father John Rayls
Rating: A
(Credit: Beam Suntory)
With Little Book Chapter 02: Noe Simple Task created and supervised by Freddie Noe, we may have what is the most prominent expression of what could be broadly described as North American whisky, as part of the blend is from Kentucky and part is from Canada.
This concoction is made by blending an 8 year old Kentucky Straight Rye Whiskey at 119.8 proof; a 13 year old Canadian Rye Whisky at 111.9 proof; a 40 year old Canadian Whisky at 137.8 proof. Noe, son of Beam’s current Master Distiller and heir to one of bourbon’s great legacies, is said to have gathered 40 different samples and began systematically experimenting to get the results just right. It was number 29 that proved to be the winner, which was bottled at 118.8 proof.
The Whiskey
The color in both bottle and glass appears light brown with dark golden tints, highlights. The light hits the glass in a way that mirrors the autumn season of the whiskey’s release. The legs are easily observable, but are thin and slow to form and drop.
The nose has only some intensity, but that is filled with spicy oak, caramel and dried fruit. After a sip, the whiskey presents itself with a creamy mouthfeel, with most of the action happening at mid-mouth to the upper back of the mouth. The palate experience is long and happens in waves. There are flavors of oak, vanilla, cinnamon, embedded in more spice.
The finish is also long moving from cinnamon to pepper and back to cinnamon without losing the oak and caramel. The finish eventually engulfs the entire mouth in a warming embrace that seems to go on forever.
I consumed this neat at first, and only then tried it with an ice cube. Unfortunately, the ice not only diluted the “punch” of this whiskey, but seriously downgraded the shockingly good flavors. I found the whiskey smooth to begin with, despite the high proof, so I don’t think it should be diluted with water or ice.
The Price
The suggested retail is about $100, but many retailers are charging more.
Since 2014 I have been following Richard Thomas’ suggestions about blending at home, with perhaps more attention to recording the proportions and the resulting proof. I must say that almost without exception the results have been greater than the individual components would predict. Up until today I blended only whiskies of the same style. I was introduced to single malts when I was 16 by my good friend’s father to celebrate Hogmanay. A good lesson in moderate drinking I might add. I have enjoyed quality Canadian whisky for about 30 years and Bourbon about 25 years. I am almost 70 now and living in Ontario, where we have access to some of the best of Scotland, Canada and the U.S.A. All this to say that I think I am qualified to say that young Freddie is on to something here! He knows whisky as well as whiskey and I bet he also knows Dr. Don Livermore, one of our foremost blenders of Canadian Whisky.
My blend today is Crown Royal Northern Harvest (90% rye), Alberta Springs Premium (100 % rye), Canadian Club 100% Rye and a black label Bourbon. I was going to do just Canadian high rye whiskies but the Canadian Club is too young and harsh for the other two more subtle ‘ryes’ and I needed some cheaper wood influenced juice without using my Danfield’s 21, Wiser’s 18, Alberta Springs 21 or Gibson’s Venerable 18. I added the bourbon and was delighted by the nose of the blend. It was fuller and richer, like an aged Canadian with notes of toffee, butterscotch, oak and perhaps cedar. The initial tasting was everything rye of course, but the harsh young rye was tamed with the corn and malt of the bourbon mash, without crowding out the inherent qualities of the rye. Hope this continues to maximum in two weeks when I will sample it with friends.