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Old Soul is out with another cool bottle! My last sip is a real treat with an orange peel dominating an old fashioned flavor profile I can't live

Today we have a fun one for Amongst the Whiskey - a Japanese malt whisky! While I've primarily reviewed Irish whiskey, bourbon and rye previously, there has been a lot of buzz on malt lately. I have explored a few Japanese whiskies in my past, but none stood out to me as particularly convincing to enjoy on any consistent basis moving forward. I am however always open to new things, and even more eager to have my perceptions changed by new experiences, so I will be going in here with an open mind. This is a relatively new distillery, and from what I've gathered from some of my fine friends on the web, a vision of owner Kimio Yonezawa that's been a long time coming from a family rich in the history of brewing and distilling. If you're interested in learning more about the origin story here, I'd recommend reading this article from nomunication.jp. It's a great read on the history of the brand as well as some of the intricate details I know you whiskey nerds (like me) will love. I'd like to thank Hatozaki Whisky who were kind enough to send this along for a review with no strings attached. Now let's have a taste! Company on Label: Kaikyo Distillery (Akashi Sake Brewery) Whiskey Type: Japanese Blended Malt Whisky Mash Bill Percentages: 100% Malted Barley Proof: 92° Age: 12 years Further identification: This small batch product was primarily aged 12 years in American oak casks before spending 6 months in barrels that previously held Umeshu liqueur, which is produced from small plums called ume Nose: I smell soft grape soda from a distance as I move this glass closer towards me. Oily, bright, decadent plum presents powerfully from below my beard as the glass gets closer to nose height. Diving fully in I begin to find light milk chocolate, sugar cookie and coffee bean aromas. It's viscous and oily in the nose-feel like many well-aged Irish whiskies tend to have. Everything presents delicate, fruity and easy on the nose. A deep inhale builds in just a hint of slightly savory sea salt and olive oil. Returning my nose to the glass from a sip adds in light hints of amaretto, dragonfruit, and pomegranate. Overall this glass continues to be exquisitely delicate and fun to explore. Hints of anise, sweet tarts and bright florals can be found late in the glass. The now empty bulb of my glencairn smells like light charred oak, ambrosia perfume and raisin. Palate: On first sip I'm greeted with fig jam, funky earth and marsala wine - undoubtedly a parallel to the Umeshu liqueur which is unfortunately lost on me due to the lack of personal experience with the spirit. Like the nose, this once again reminds me of Irish whiskey, particularly ones that are sherry finished. I can tell already that I would probably be a fan of ume based on these comparative notes. Another sip shows off more zest now with expressed lemon peel and grapefruit coming through. Chewing a bit elicits a comfortable wave of earthiness amidst a creamy mouth coating of thin caramel sauce. The linger has a touch of sassafras and root beer that I dig. Further sips refine away complexity at this point, but approachability remains high. My last sip tastes of caraway seed, granola and earthy graham cracker. Rating: 4/5 (Really good; I want one of these on my shelf.) This is the perfect introduction to the Japanese whisky scene for an Irish whiskey lover to explore; the parallels to some of my favorite whiskeys from Midleton are prevalent all throughout. I am definitely also interested in trying Umeshu liqueur now, because there were a lot of similarities to sherry or madeira that I was finding. Ultimately this was a really fun whisky to sit with and explore; the whole experience is thoroughly interesting and enjoyable if you're good at dissecting low proof whiskies. While this might not be something I venture into regularly still, I'd definitely recommend trying this one for yourself. Between three tastings, I had two very positive experiences and one slightly lackluster tasting. This may not be one for a late night or a 2nd pour of the day, but it truly shines on a fresh palate. Let me know down in the comment section if these tasting notes sound up your alley or not!

Old Soul... Meet old floors. I don't know if I've ever found a more relatable label than Old Soul. I had previously tried one of Old Soul's recent blends in brief passing where I was impressed by a nice Mash Bill Percentages: 75% Corn, 21% Rye, 4% Malted Barley Proof: 109° Age: NAS, but assumed 4-5 years old

I looked at the fill level on this Old Elk single barrel bourbon pick and realized I have to get on this Company on Label: Old Elk Whiskey Type: Bourbon Mash Bill Percentages: 51% corn, 15% rye, 34% malted like I could be on a pirate ship trying to figure out the brandy barrel from the rum barrel from the Old

This one was another fun one for me, as I'm a bit of a curmudgeon when it comes to Old Forester barrel Company on Label: Old Forester Whiskey Type: Kentucky Straight Bourbon Whiskey Mash Bill Percentages: off layers of fresh bakery bread, black pepper and quite a bit more complex oak than I’m used to from Old

If you liked the 21 and 24 Year Old, you’re going to love the 28. Palate: My first sip is much like the old Brora example from the nose; this whiskey comes across as burly

Jack Daniel's 10 Year is a rekindling of a label they last used over a century ago. Die hard Jack fans will likely be all over this one, but what will the average drinker think of this Tennessee whiskey (that could be called bourbon, if they wanted to)? There's nothing else different about this release from your regular Jack - same mash bill recipe, time, and care - but once again carrying a 10 year age statement. I've had a small pour of this one previous time, but I'm cracking into my own fresh bottle tonight. Let's see how this is! Company on Label: Jack Daniel Whiskey Type: Tennessee Whiskey Mash Bill Percentages: 80% Corn, 8% Rye, 12% Malted Barley Proof: 97° Age: 10 years Further identification: This new limited release began in September 2021 under batch no: 10-001 Nose: Corn, caramel and a bit of smoky pepper spice greet my nose from the get go. It's lively and full of powerful scents, but smooth and savory in texture. Fig forward on the slight fruit characteristic that presents itself to me early. Great quality of oak is definitely there, testament to the time spent marrying with the wood. Pepper and a faint citrus introduce a paper-like nose feel. Malty now with molasses building and some meaty barbeque notes lingering in the background. Touches of leather are here, but not fully developed and clearly defined. Caramel and the dusty, well-aged oak influence continue to be the dominant smells in this glass. Time for a sip! Vanilla and smoky oak are amplified well now. My left nostril is keenly aware of a decent amount of proof, but it carries with it an eye-opening bouquet of vanilla presented in many forms of complexity. After a long rest under a glencairn lid, I return to a cacophony of apple, cinnamon, banana bread and vanilla. Oh - really interesting - on deep inhales I am reminded of a barn house on Soule Homestead farm where I worked one summer long ago. Really incredible nose on this pour. I am thoroughly enjoying all the unique smells that I've been experiencing here, mainly due to the delicious vanilla base that has been a backdrop curtain for everything else that followed. The empty glass smells of plums, raisin, hay, straw, oak and faint indistinguishable citrus. Palate: Mmm, apple crisp forward, immediately flipping into a tart plum. Really interesting first sip evolution. There is a slightly metallic clove linger with peanut brittle and vanilla bean. The mouth feel is on the thinner side, lacking any viscous, oily texture at this proof and post charcoal filtering. A subsequent sip is creamy and indulgent. Cherry hots and raisin dance at the tip of my tongue. A long wave of vague sweetness slowly rolls back in my mouth, getting seemingly caught up on every taste bud along the way. It's not intense in the flavor department, but quite persistent. After a good rest in the glencairn while I enjoyed dinner, I return to a creamy butterscotch and caramel profile. The plum and cherry sweetness has migrated to much higher on my tongue and I find long lingers of Werther's originals. Bread notes continue to proliferate and evolve. Baking spices build well late in the glass. There is something akin to mint that causes a bit of coolness in the chest, but the flavors don't mirror that profile. There is now a bit of cinnamon spice lingering up in my cheeks and gums as I near the bottom of the glass. While quite tasty, the palate doesn't quite live up to the exceptional qualities of the nose which will keep this out of the perfect score territory I think. My last sip is a bittersweet farewell to a very enjoyable pour. It carries molasses, hay, pepper and hints of tobacco. Rating: 4/5

I love budget finds - I've been trying to review a lot more of them lately, but if you have ever seen my whiskey study, you'll know I have a lot of options on any given day. My love for Willett has grown as I've tasted through many of their 4 year rye 'Family Estate' products, tried all the shelfers, and even picked a barrel of OG mash bourbon. Today we go after another that many would consider a shelfer - though I find distribution a little wonky / sparse in Massachusetts on this one. Though I typically leave price out in how I review and rate whiskeys - I do still personally enjoy a high value product at a reasonable cost, as I'm sure most do. As everyone's budget is different, I like to just tell the whiskeys story on this site without the powerful convolution that money imbues. I'll leave the 'worth' decision to the reader. Now, sweet reader, let's get into this glass! Company on Label: Willett Distillery Whiskey Type: Bourbon Mash Bill Percentages: Undisclosed, but I sense a good bit of the Willett rye influence on this glass Proof: 101° Age: NAS (minimum 4 years) Further identification: This is one of the flagship products of Willett distillery that they work hard to blend into quantities that can satisfy the huge demand for Willett bourbon; it comes in as one of their cheapest offerings well below the cost Noah's Mill or Rowan's Creek Nose: Bright citrus pop - I get that Pinesol-esque candied sweetness that I know and love from the Willett rye line. Star fruit effervescence dances in the nostrils. Light paper, sharp pepper and sassafras show off poignantly. Sharp lemon peel and ginger continue to produce a tingly nose-feel. Time for a sip. Returning I find more barrel influence of dusty oak, breadcrumbs and hints of caramel. Dark, dry pepper returns as a soft root beer note undulates in the background. I find a unique clove oil aroma all throughout this that took me quite some time to pinpoint. Good sweetness is balanced by an earthy clay. Soft florals weave into the glass at times. The empty glass smells of chocolate, marbled rye, and a treasure trove of honey I can't believe I missed earlier. Palate: Immediately I am greeted with sweet flavors of candied cherry, fig, and chocolate covered almonds. The palate is cooled by a soft linger of creamy lemon frosting. Another sip builds in a fine balance between creamy and zesty. It reminds me of shaved lemon Italian ice. It's a touch messy as a slew of flavors crash into the palate (usually a sure sign of a blend consisting of many individual parts), but the overall delivery is still quite enjoyable to sit and relax with. There is a soft cooling sensation in the gums, again, much like Willett rye does. Faint bits of sweet strawberry shortcake and trident gum add to the interesting array of flavors. A larger sip and swish produces another big wave of that citrus and bubblegum followed by a much more tart & tannic red grape and blackberry. The linger is long with the pervading lemon peel zest tingling all throughout my mouth. My last sip is sensibly smaller producing strawberry banana, candied mint, orange sherbert and just a kiss of cinnamon. Rating: 4/5 (Really good; I want one of these on my shelf.) This ranks very high in the uniqueness category for me; I like it a lot personally for its parallels to Willett Family Estate ryes. If you are a fan of that line I am certain you will also enjoy this pour. There definitely is a lot going on with this pour and it doesn't quite tell a cohesive story, much to my chagrin, as I think this otherwise could possibly reach top marks for me. Regardless - a damn fine pour I would definitely suggest you at least try! I know this distillate can be a little polarizing at times, so this is a great introduction to wade into.

Company on Label: Old Forester Whiskey Type: Bourbon Mash Bill Percentages: 70% Corn, 18% Rye, 10% Barley

I've had many experiences with Elijah Craig Toasted barrel since its inception in September of 2020. Historical tastings have usually produced a bit of a coin-flip effect; on any given night with this release, I either love it or it doesn't land at all. What's up with this fickle beast? Are toasted barrel releases more susceptible to oxidation? Are the master blenders for the Elijah Craig brand getting lax in their skills with this one? I may not know the answer to any of these questions, but I do have a decent palate - so I'm going to stick to evaluating the whiskey I've got before me today and I'll try to make an honest assessment of a whiskey that I have stashed in surprising quantities because of how much I liked it from the start in late 2020. This is a fairly recent release as of the time of writing, which I'm hoping will be a little more consistent so you can be a more informed whiskey enthusiast going forward having read this review. Company on Label: Elijah Craig Distillery Co (Heaven Hill) Whiskey Type: Kentucky Straight Bourbon Whiskey Mash Bill Percentages: 78% Corn, 10% Rye, 12% Barley Proof: 94° Age: NAS Further identification: This is a standard product offering from Heaven Hill that is beginning to achieve wider availability as of 2023 (at least in my Massachusetts market) Nose: Even from a distance an intoxicating sweetness emanates from the glass. Diving in I find Mexican street corn that goes heavy on the crema, faint smoke and overbearing oak. As the glass slowly warms in my hand I begin to find hints of vanilla and black pepper. There are flashes of espresso that can sometimes be gleaned during a sip. As the glass nears empty I find a weird bubblegum note that pops up at times. The empty glass smells of prevalent oak. Palate: At first sip dry cherry skins, white linen, strawberry runts candy, and sugar coated raisins jump out at me. Another sip builds in creamy layers of vanilla and ladyfingers. The linger is short and thin with graham cracker and a tannic dry profile similar to a syrah wine. My last sip is an interesting sweet tart medley that goes down quite easy without any fuss or evolution. Rating: 3/5 (Decent. I can go either way on it.) Why is that big marshmallow note that I fell in love with on my first bottle gone forever? I am always chasing it on this release, and more often than not it's missing when I go to explore a glass. They say expectations are the thief of joy. My mourning aside, the overall profile on this pour is a little simple to be considered extraordinary. I think it is a solid regular sipper for those that can find it with relative ease.

Company on Label: Old Forester Whiskey Type: Bourbon Mash Bill Percentages: 70% Corn, 18% Rye, 10% Barley

Old Forester barrel proof picks can be hit or miss for me. Given this is a flash review and I'm short on time, I'll let some of my previous Old Forester write ups Company on Label: Old Forester Whiskey Type: Kentucky Straight Bourbon Whiskey Mash Bill Percentages: My last sip is a satisfying closeout to what would surely make a killer old fashioned.