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A single barrel of whiskey and the journey that unfolds. From the maturation process to climate changes to the luxury of time, the end product is a result of nature's elements. There is no blending, no fenagaling, just whiskey in a barrel aging until it is deemed ready for bottling. Barrel picks have become widely popular amongst distilleries and whiskey enthusiasts alike. The opportunity to dive deeply into a distillery by tasting a series of single barrels is often seen as the bees-knees of whiskey experiences. The private selection program at Four Roses Distillery allows enthusiasts and retailers to participate in this unique bourbon experience. Participants are guided through a meticulous tasting process where they select from ten of their signature bourbon recipes . Once chosen, barrels are bottled as a personalized batch. This program highlights Four Roses' commitment to "craftsmanship and diversity and offers aficionados the opportunity to experience a bespoke bourbon tailored to their preferences." Here at Amongst the Whiskey, our mission is simple: honest reviews, no matter how the whiskey has come into our possession—be it a media sample, a purchase of our own, or a sample from a fellow whiskey enthusiast. We are bound only by the truth on the nose and palate. I feel compelled to remind you, dear reader, of our approach to reviewing whiskey because I have a very serious task ahead of me: reviewing an Amongst the Whiskey barrel pick. In conjunction with Liquor Junction , my fellow ATW reviewer embarked on (yet another) Four Roses barrel pick, which he asked me to review, no strings attached. Pull my arm, Nick, why don't you? All kidding aside, I am honored to offer my honest opinion on this Four Roses Private Select OESQ barrel pick. For those who have no idea what OESQ means or for those who would enjoy a quick spritz refresher on one of the ten Four Roses bourbon recipes, read on! Four Roses Bourbon OESQ is a distinctive expression within the Four Roses lineup. Each letter in the designation OESQ signifies different aspects of the bourbon's recipe: O : Indicates that the bourbon was produced at the Four Roses Distillery in Lawrenceburg, Kentucky. E : Represents the mash bill used, which is high in corn content and contributes to the bourbon's sweetness. S : Denotes the straight whiskey distillation process, adhering to stringent aging and proofing regulations. Q : Specifies the yeast strain employed in fermentation, influencing the final flavor profile. According to the Four Roses Website, "OESQ is known for its balanced and complex character, often noted for its floral and fruity notes complemented by a hint of spiciness." While the mash bill and yeast strain absolutely influence taste, enthusiasts also pay attention to the tier (where the barrel is stored in the warehouse), which can affect how the wood and whiskey interact with one another. Simply put, the higher the barrel is stored in the warehouse, the more temperature swings from hot to cool in one given day, expanding and contracting the wood and whiskey aging inside. Repeating this process for nine years and two months can absolutely do wonders for the taste of whiskey. Or so is the hope of this single barrel, as this is a tier 6 (highest in the warehouse). I'm ready. Are you? Let's see if this sip leaves me in wonder! Company on Label:  Four Roses Distillery Whiskey Type:  Kentucky Straight Bourbon Whiskey Mash Bill Percentages:   75% Corn, 20% Rye, 5% Malted Barley Proof:  124 ° Age:  9 Years (2 Months) Further identification:   Warehouse FS, Barrel No. 13-6L. Recipe: OESQ. Bottled May 2024. Nose: Creamy and effervescent all at once, my eyebrows are raised, and all my attention is focused. Cream-filled caramels and a barrel funk spiced with cinnamon pop up, eager like a puppy at the front door. A hint of damp lavender and a gentle musty characteristic reminds me of potting soil after a summer's rain, subtle but humid somehow, as if a breeze is lifting the scent. Heat tickles my nose but in a way a loved one may tickle you, treasured and endearing. Deeper in the glass reveals melted butter in a cask iron skillet, oodles of vanilla cream, and sticky honey found on a varnished wood table. Time for a sip! Returning after a taste ushers in much more sweetness, thick raspberry syrup, and a flaky warm Danish. The buttered note is still there, a bit more developed and really quite welcoming. Deeper inhales later in the glass bring out a bit of nail polish for me, which is likely the ethanol making itself known. The baking spices and creamy caramel notes remain consistent and lovely throughout. The empty glass smells of notebook paper next to a warm bowl of cream of wheat cereal. Palate: Fluffy angels food cake dusted with confectioners sugar melts across my tongue, a light taste that comes and goes but is enjoyed for its momentary sweetness all the same. Mint and hints of lemon join in, and oh, okay. Hello. Black pepper and leather. I'm suddenly at my Grandparents' house, in their kitchen, while cinnamon, clove, and ginger waft through the air. Is this Christmas in July?! The finish is all the oooo's' pine trees and dirt, sweet honey , and a small potpourri dish. The last sip is butter ginger snap cookies and a wish for hot chocolate—by far the best sip out of the entire glass—suggesting this bottle will only get better with time. TL;DR: a timeless taste that evolved with every moment Rating:  4.5/5 ( Really good. I want one on my shelf. ) As someone who gravitates toward the higher rye mashbill from Four Roses (OB's), I am floored by this pick. My third tasting was by far the most enjoyable, suggesting this bottle will be a powerhouse of flavors with time. As a result, I did not rate it a 5 due to its long-term potential. But given the beautiful evolution I experienced in just three tastings, I wouldn't be surprised if this ends up as a 5 in a few months. Get yours while you still can! WRITTEN BY: JES SMYTH W ith what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes each sip with intention and purpose while expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com  and hopes her words will resonate with those ready to explore the beautiful world of whiskey.

Aberfeldy Distillery was founded by the John Dewar & Sons in 1896, and opened in 1898. Aberfeldy is a Highland distillery situated in the centre of Scotland, some five miles east of Loch Tay and the town of Kenmore, and about eight miles south of Loch Tummel. Aberfeldy relies on the fresh water stream Pitilie Burn, which runs alongside the distillery. Aberfeldy is the only distillery in Scotland to use these waters. The area contains historical landmarks, such as Kenmore Bridge. This was built by the 3rd Earl in 1774 and the view from it was the inspiration for Robert Burns’s poem on the chimney piece of the Kenmore Inn. It is notable as the workhorse, primary component of Dewars blended whisky. Kudos to Gregory Cloyd  for hosting such an awesome tasting of nuanced whisky . It tells a story, one I hope you’re enjoying with us. Company on Label:   Aberfeldy  Distillery Whiskey Type:  Single Malt Scotch Whisky Mash Bill Percentages:  100% malted barley Proof:  122.6 ° Age:  19 years (distilled in 1972 and bottled October 20th, 1991) Further identification:  On the front label: A 19 Year Old sherry cask specially selected and bottled at natural strength for malt distillery managers within United Distillers. Nick's Thoughts Nose:  Raisin and resinous cedar lead the way. It’s bright and proofy in the nose with a little bit of leather. Bite the strop; this has heat for days and makes the eyes water. It smells like spent sparklers (timely for the 4th here 🇺🇸), raisin, fig, and apricot jam. It’s consistently a bit sour and bitter to me. Palate:  Jammy and figgy-like the nose with stewed apricots and plum pudding layering in as well. It’s fun with no bite. Another sip hits the tongue like a heavy book cover that doesn’t want to open. This is a coffin for fruit. Run! Run! Jes's Thoughts Nose: Gooey syrup slightly burnt at the bottom of an overbaked pie crust. Someone forgot to set the timer! Or perhaps they stepped out of the hot kitchen because this sip is jammed with heat. Brown sugar, dates, and a strange souring fruit also rise up from the glass, making me raise an eyebrow in question: What is going on here? Palate: This is all saltine crackers with thick layers of gooey fruit jam on top. Wow, though, the wood spice is very prevalent. The finish of salt water soaked raisins is strange, too, but in an enticing way, I suppose. Rating:  3/5 ( Decent. I can go either way on it. ) This was a good dram, but, again, like the Oban, leans out of a personal preference zone for both Nick and Jes. Your mileage may vary. Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

Situated north of the East Sutherland village of Brora, in the northern Highlands region, is the site of not one but two distilleries: Clynelish (the distillery we are exploring today) and its adjoining predecessor, Brora. To those who have experienced and tasted whisky from either distillery, it should come as no surprise that both have attained cult status amongst whisky collectors and enthusiasts. Since the history of Clynelish is vast and less fit for a flash review, we've included snippets from Beth Squire's thorough examination of this wonderful distillery. We highly recommend checking out her entire write-up to truly understand the poetic shine of Clynelish and Brora. As of today, Clynelish Distillery, which began operating in 1967, is known for producing malts with a distinctive oily and waxy textured marine character displaying citric notes. These malts are mainly used for blending, notably as a core part of several Johnnie Walker expressions, although official special releases and independent single malt bottlings are highly sought after for good reason. A big thank you to Gregory Cloyd,  for organizing such an Illuminating tasting. It was a privilege to explore his beautiful garden (pictured above) and to taste such rare whisky. We are honored to share our tasting notes of the Manager's Dram lineup  we explored amongst some of the best people in the world. Company on Label:  Clynelish Distillery Whiskey Type:  Single Malt Scotch Whisky Mash Bill Percentages:  100% malted barley Proof:  123.6 ° Age:  17 years (distilled in 1981 and bottled November 23rd, 1998) Further identification:  On the front label: A 17 Year Old sherry cask whisky specially selected by Malt Distillery Managers within United Distillers & Vintners and bottled at natural strength Nick's Thoughts Nose:  Raspberry parfait, dusty oak, black pepper, heather, and tall grass all present perfectly on long inhales. It smells like I need to check for ticks… This is like poetry for your nose; I could wax poetic forever on this. Allspice and honey-buttered rolls dominate late in the glass. I smell my first ever unfiltered Lucky Strike cigarette I pulled out of a German vending machine. The empty glass is all burly barley. Palate:  The first sip is all heather, honey butter, and lavender. This is liquid perfection embodied through sweet honeysuckle and crème brûlée. My last sip tastes like sex and rock & roll. Jes's Thoughts Nose: Oh my honey butter goodness, this is Mariah Carey honey-worthy high-note perfection. The slightest hint of smoke laces between the layers of creamy, buttered sweetness while sweet fruit dances around my nose, surprising me with sea salt confetti. Palate: Creamy honey for days and days atop a pan of freshly baked sweet rolls; my word, I'm at a loss for them. This is a lean back in your chair, close your eyes, and forget about the world around you kind of sip, which is exactly what I did. Once I had my necessary moment with my glass, I heard someone at the table proclaim, "It's like a poem for your nose," and with that, I put down my pen and smiled widely as I fully took in the excitement before me. Rating:  5/5 ( Just wow. One of my favorites. ) This offering was not a first experience with Clynelish, but if Nick and Jes's notes above don't make it clear, the Amongst the Whiskey Team is crushing hard on this distillery. For those with two eyes and a tongue that are sufficiently curious now, modern Clynelish 14 years stands up fairly well to this experience . Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

We are now approaching the apex sherry drams of the Manager’s Dram tasting! Nestled in a stunning location in the heart of Speyside’s rolling hills, Glen Elgin is a relatively small distillery, with the capacity to produce 1.8 million litres of pure alcohol a year. The distillery draws the water used in its production from the springs of the beautiful Millbuies Loch, located to the southeast of the distillery. Glen Elgin has three wash stills, which each have a capacity of 7,000 litres, and three spirit stills, which have a capacity of 8,000 litres. Glen Elgin’s wash and spirit still set up is a unique part of the distillery’s identity. All six have an unusual “small tall” shape, although the spirit stills have a flatter pot than the wash stills. The lyne arms have a gentle incline, which leads outside to the worm tubs. Additionally, Glen Elgin has one of the highest ratios of washback size to still size of any distillery in Scotland, with the six larch washbacks having a 40,600 litre capacity compared to the 7000 litre capacity of the wash stills. Glen Elgin is one of the few remaining distilleries, that still use copper worms to cool the alcohol vapours. At the latest Whisky Legends tasting, hosted by Gregory Cloyd,  the Amongst the Whiskey Team (Nick Anderson & Jes Smyth, respectively) were fortunate enough to enjoy his beautiful garden during an evening of legendary tasting. We explored each distillery and its history as we tasted our way through an epic Manager's Dram lineup while sitting around a table with some of the best company in the world. It was a privilege to taste such rare whisky, and we are honored to share our tasting notes with you today. Company on Label:   Glen Elgin  Distillery Whiskey Type:  Single Malt Scotch Whisky Mash Bill Percentages:  100% malted barley Proof:  120.4 ° Age:  15 years (distilled in 1973 and bottled in January 28th, 1988) Further identification:  On the front label: A sherry cask specially selected and bottled at natural strength for the S.M.D. Staff Association by Ronnie L Grant. Nick's Thoughts Nose:  Huge, rich, thick, and complex. Balsamic vinegar character stands tall alongside salted graham cracker and rich, undulating sherry influence. Soft horse barn hay, lemon peel zest, and the edge of a cliff can be smell late in the glass. Palate:  Wow. A rich mouthfeel that sticks in the roof of the mouth with notes of raisin, sugary sweet red grapes, and lovely nectarine. The finish carries wonderful pear tones that are wet and juicy. Late in the glass some kiwi water tones crop up. A bit of dry cacao and warm pour over coffee are found at last sip. Jes's Thoughts Nose: Thick-cut bread dipped in rich syrup, sticky and decadent. The sherry is abundant but beautifully balanced and spurred a lively debate at the table: is this a PX or oloroso cask finish? Late in the glass, I'm taken to a peaceful brunch on a screened-in porch tucked cozily on a seaside cliff, the ocean spray salting the breeze. I could spend hours with this nose. Palate: YUM! This is a beautiful fruit basket on a sandy boardwalk. Grape skins, toasted bread, and whispers of white pepper lacing velvet on my tongue and coating every inch. It's just lovely and so yummy. Beautiful. Give me more! Rating:  4.5/5 ( Really good; I want one of these on my shelf. ) This is whisky that doesn’t suck. The ATW Team would definitely like to keep this amongst the whisk(e)y! Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

Oban Distillery is one of the oldest in Scotland, having been established in 1794. It actually predates the town in which it is situated, with the town really forming around the distillery. Two brothers, John and Hugh Stevenson, who were from the local area, founded it on the site of an old brewery. Oban forms a frontier between the Highlands and the Islands, both geographically and in terms of the character of their whisky. For scale, Oban is Diageo’s second smallest distillery in terms of production. Oban is also one of the few distilleries in Scotland that still uses the traditional worm tubs located outside the stillhouse. To get the desired mild and fruity flavor, the water temperature in which both the snake of the wash and the spirit still is located must be set precisely, just high enough so that it still condenses well, and there is also quite a lot of copper contact. Despite the expected hiccups along the way, Oban is a thriving small-production distillery still today. Diageo, who acquired the site through the UDV merger in 1989, is the present owner. Under them, the distillery has continued to release new expressions, which is lovely to see. We recommend visiting whisky.com for additional details on Oban's production, maltings, warehouses, and history. Seriously, there's a lot of good stuff in there! At the latest Whisky Legends tasting, hosted by Gregory Cloyd,  the Amongst the Whiskey Team (Nick Anderson & Jes Smyth, respectively) were fortunate enough to enjoy his beautiful garden during a weekend of legendary tastings. These droplets of rain transformed the garden in a way only nature can do. It was a privilege to taste such rare whisky in such a serene setting, and we are honored to share our tasting notes with you today. And tomorrow until the lineup  has been completed. Company on Label:   Oban  Distillery Whiskey Type:  Single Malt Scotch Whisky Mash Bill Percentages:  100% malted barley Proof:  119.6 ° Age:  19 years (distilled in 1976 and bottled December 1995) Further identification:  On the front label: A 19 Year Old refill cask specially selected and bottled at natural strength for malt distillery managers within United Distillers. Nick's Thoughts Nose:  White pepper and Dawn dish soap lead the way. It’s like hot plates coming fresh out of the dishwasher. I struggled to pick this one apart like one struggles with trying to fold a fitted sheet. The nose becomes more approachable with time, but I made funny faces all throughout this glass. Palate:  Oh my… What is this? Sink water and melon husks. It’s like noshing on all the parts of a fruit you’re not supposed to eat: rinds, pits, cores, husks, seeds—all the inedibles. Kind of a hot mess to my palate, though I understand this to be a diverging personal preference moment. Jes's Thoughts Nose: Immediately, I'm reminded of bath towels left crumpled on the bathroom floor, musty and in need of a fresh wash. Thankfully, honey drips in with subtle fruit and a random dash of table salt. This nose isn't super extroverted but more shy and awkward, like a kid attending their first school dance. Palate: Initially, I find fruit and honey, but the fruit is under-ripened, like the inside of a tough cantaloupe, and the honey favors body wash more so than a honey bear bottle. It's slightly drying, and the wood spice is odd, as is this flaky soap characteristic, like a partially disintegrated bath bomb. Rating:  3/5 ( Decent. I can go eitehr way on it. ) This was a completely different experience, and while it didn't quite land high marks for either Nick or Jes, they were engaged with the unique flavor profile from start to finish. Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

Scottish Malt Distillers founded Mannochmore Distillery in 1971. The site was managed by John Haig & Company Limited until 1985, at which point it was mothballed due to the Great British Recession. It has since reopened under the Diageo umbrella. This is a Speyside distillery running 6 traditional Speyside pot stills at its location near Elgin in Thomshill, Scotland. There hasn’t been a great deal of official bottlings from Mannochmore. The distillery did release a single malt called Loch Dhu , which did well in the market. ‘Loch Dhu’ means ‘black lake’ in Gaelic, which was an extremely appropriate title, as the spirit was basically black. Loch Dhu became known as the ‘Black Whisky’, and was incredibly popular due to its niche slot in the malt world. The distillery has since stopped producing Loch Dhu. The reason that Mannochmore is rarely seen as a single malt is that the distillery is one of Diageo’s workhouse distilleries. Mannochmore used to be a major component in the Haig blends, and today it is a major component in many of Diageo’s blends, including (unsurprisingly) Johnnie Walker. A big thank you to Gregory Cloyd,  for organizing such an illuminating tasting. It was a privilege to explore his beautiful garden and visit this fairy house in particular. While the fairies were likely asleep (or fluttering about his whisky library), their message of good fortune and interconnectedness was celebrated with a wonderful group of whisky enthusiasts as we tasted through an incredible Manager's Dram lineup . Company on Label:   Mannochmore Distillery Whiskey Type:  Single Malt Scotch Whisky Mash Bill Percentages:  100% malted barley Proof:  132 ° Age:  18 years (distilled in 1979 and bottled October 12th, 1997) Further identification:  On the front label: A 18 Year Old refill cask specially selected and bottled at natural strength for malt distillery managers within United Distillers by Harry Fox. Nick's Thoughts Nose:  Nilla wafers are hot and powerful in the nose. It’s like a cut up green pepper, juicy and ladened with olive oil, ready for the pan. At this point in the tasting, silliness began, with ‘funk’ becoming ‘fonk’ in a terrible British accent. After water, the nose became frothed milk, steamy and complete, ready for its addition to a cappuccino. It’s vanilla to the moon and fluffy like a pillow. Lemon frosting hangs in late. Palate:  Hot black tea meets nilla wafers. Sipping through quickly flashes the same green pepper from the nose onto the taste buds. More cohesive than I’m letting on, this is like a lovely cream puff pastry. Wonderful pour. Jes's Thoughts Nose: Old leather sandals wet with sand greet me as I take my first inhale. The "fonk" is undeniable and quite giggle-worthy when said in a terribly excellent British accent (mine more so terrible than Nick's). Thick baked shortbread biscuits saunter in next, suggesting an indulgently robust palate awaits. The lid of a travel coffee mug, slightly rubbery in nature, nudges me to lace up my shoes and get on with it. Palate: Oh, wow. A beastly flavorful sip. Thick, rich vanilla whipped cream and sweet fruits amongst a blooming vegetable garden. There's a beautiful wood spice with a surprising sweetness to it, reminding me of hard-to-find decadent treats I finally cave into and enjoy. Just lovely. Rating:  4.5/5 ( Really good; I want one of these on my shelf. ) This one stood out well for both Nick and Jes. Nick loved the uniqueness of the green pepper notes, and Jes enjoyed the decadently "fonky" flavor profile. Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

Since we’ve already covered one other Oban expression in the Manager’s Dram lineup , we will explore some interesting extra distillery information. If you recall, we discussed Oban's long history of using traditional methods like the continued use of worm tubs and their relatively small size. Let’s dive even deeper into this Highland distillery! The size I mentioned? That’s a point of pride for the brand, which believes that “out of this smallness comes a scrupulous attention to detail, reverence for tradition, and world-class whisky.” In order to produce their whisky, only seven people are involved: Ronald “Ronnie” Whiteford, Ricky Halcros, Norman Macfarlane, Patrick Steeman, Timothy Bowels, Scott Jordan, and Derek MacLean. MacLean marks the third generation of men in his family to work at Oban. Oban also uses a uniquely long fermentation time. If you’ve ever heard me mention “low and slow”, this is what I’m on about. Typically, whisky fermentation is complete around the 48 to 60 hour mark, at which point the wash has stopped producing alcohol. Oban allows fermentation to take place over 110 hours which allows the distillate to absorb more flavors from the yeast, perhaps galvanizing their unique character. A big thank you to Gregory Cloyd  for organizing such an illuminating tasting. It was a privilege to explore his beautiful garden with a wonderful group of whisky enthusiasts as we tasted through an incredible Manager's Dram lineup . Company on Label:   Oban  Distillery Whiskey Type:  Single Malt Scotch Whisky Mash Bill Percentages:  100% malted barley Proof:  128 ° Age:  16 years (distilled in 1978 and bottled July 1994) Further identification:  On the front label: A 16 Year Old sherry cask specially selected and bottled at natural strength for malt distillery managers within United Distillers by Ian Williams commemorating the 200th anniversary of the distillery Nick's Thoughts Nose:  Way different than the December 1995 Oban, Vanilla bean and dank sherry land well in the nose. Black pepper swings in strong before a touch of plastic develops. It smells like a coffee pot zooming by as though I’m sitting in a breakfast diner, one of my favorite places to be. The empty glass smells of dolls and doilies. Palate:  My first sip is cacophonous, like downing a whole box of raisins in one go. I find glue, rubber, and ash. Classier and creamier than expected with classic figgy and jammy notes. It reminds me distinctly of Redbreast 27 year. Really good! Jes's Thoughts Note: Upon lifting the glass to my nose, the proof makes itself known, and for me, that's the slightest hint of nail polish. Fallen down , wet sand castles and ocean waves rise up next. Is that mint? Maybe! The fruit weaving through is ripe for the picking, though, juicy and sweet. Palate: Oh my sweet goodness, this is a creamy dessert jammed with rich, sticky fruit, white pepper, and a big gob of stuck-together raisins. Just. Yum. The nose definitely did not prepare me for the loveliness of this palate. Rating:  4.5/5 ( Really good; I want one of these on my shelf. ) This pour was loud and proud. A blaring hit for Nick & Jes! Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

Cragganmore Distillery is a Speyside Scotch whisky distillery situated in the village of Ballindalloch in Banffshire, Scotland. The distillery was founded in 1869 by John Smith on land leased from Sir George Macpherson-Grant. The site was chosen by Smith, both for its proximity to the waters of the Craggan Burn and because it was close to the since-disused Strathspey Railway. Smith was an experienced distiller, having already been manager of the Macallan, Glenlivet, Glenfarclas, and Wishaw distilleries. The distillery is taken over by John’s brother, George, and then by John’s son, Gordon. In 1923, after Gordon's death, his widow Mary Jane took over and finally sold it to the Cragganmore-Glenlivet Distillery Co., which is owned equally by Peter Mackie from White Horse and Ballindalloch Estate. The stills used in the second distillation (the spirit still) of Cragganmore whisky are unique in having a flat top and being relatively short. This, in addition to the use of sherry casks, is likely responsible for the fruitier character of the whisky. A big thank you to Gregory Cloyd  for organizing such an illuminating tasting. It was a privilege to explore his beautiful garden while tasting through the Manager's Dram lineup with a wonderful group of whisky enthusiasts. Company on Label:   Mannochmore  Distillery Whiskey Type:  Single Malt Scotch Whisky Mash Bill Percentages:  100% malted barley Proof:  124 ° Age:  17 years (distilled in 1975 and bottled November 25th, 1992) Further identification:  On the front label: A sherry cask specially selected and bottled at natural strength for malt distillery managers within United Distillers. Nick's Thoughts Nose:  Sticky peach cobbler—the bottom bits. Rich raisin that reminds me of the 1994 GlenDronach, but a touch more dry. I find dates, chlorine, and the smell of white hotel pool towels at times. Water changed this into aged balsamic vinegar. The empty glass smells of salted caramel, almonds, and milk chocolate. Palate:  Wow. This is all sherry. Sweet & dry for days on end. Another sip is like bacon wrapped dates. Wow again. Raisin, plum, and another red fruit I cannot place impresses the tongue. I find a touch of nectarine in this wonderful fruit basket. With water, this whisky turns sandy, but still fruity. It’s like lugging a cooler through hot, deep sand to sit in the sun for way too long; where’s the fun in that? Jes's Thoughts Nose: Moist, sweet bread with a hint of almond extract. I like this. There's a retro dessert mood, too—sticky toffee pudding in a glass dish. Later in the glass, I'm taken to a sandy beach with gently lapping waves and a ripened peach in my hand. Palate: Full-bodied and rich, and that sherry, hello! Sea salt, soft cheeses, and red grapes—a Persian dessert plate done to the nines. Wowza. The bread note reminds me of a fruitcake with the best-picked fruit on the farm. Just. Yum. Rating:  4/5 ( Really good; I want one of these on my shelf. ) What a lovely malt exploration. Nick and Jes really liked this fruity side of things. Have you tried Cragganmore before? Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

Welcome to the first in a series of flash reviews featuring twelve Manager's Drams bottlings. Have you heard of "The Manager's Dram"? It's a little-known concept that has long since passed but is well worth exploring. While the legendary Manager’s Dram tasting sessions are now long discontinued, their spirit lives on within a group of passionate and wild whiskey misfits known as the Whisky Legends—more on this in a minute, up first: Mortlach Distillery. Sometimes called the Beast of Dufftown, Mortlach is a distiller of Scotch whisky in Dufftown, Moray, Scotland (Speyside). Founded in 1823, the distillery is currently owned by Diageo. The whisky is well known to be a key component in several Johnnie Walker bottlings, and Diageo also markets four Mortlach single malts. Established in 1823 by James Findlater in the wake of the Excise Act on the site of an older illicit distillery, Mortlach was the first legal distillery in Dufftown. It was the only distillery in town until Glenfiddich was founded in 1887. Glenfiddich founder William Grant worked at Mortlach Distillery and was even appointed the manager 20 years before this. For those who know or have tried, good luck trying to get a tour of this property… At the latest Whisky Legends tasting, hosted by Gregory Cloyd, the Amongst the Whiskey Team (Nick Anderson & Jes Smyth, respectively) were fortunate enough to enjoy his beautiful garden during an evening of legendary tasting. We explored each distillery and its history as we tasted our way through an epic Manager's Dram lineup while sitting around a table with some of the best company in the world. It was a privilege to taste such rare whisky, and we are honored to share our tasting notes with you today. And tomorrow. And the next day until the lineup has been completed. Company on Label:  Mortlach Distillery Whiskey Type:  Single Malt Scotch Whisky Mash Bill Percentages:  100% malted barley Proof:  111.6 ° Age:  19 years (distilled in 1983 and bottled December 6th, 2002) Further identification:  On the front label: A 19 Year Old Refill cask whisky specially selected by Malt Distillery Managers within Diageo Distilling Ltd. and bottled at natural strength by Gordon Donoghue Nick's Thoughts Nose:  Creamy sticks-in-your-nose goodness. Fatty wormtub whisky with a kiss of leather that pulls like a finger wrapped under a watch band, leading the observer to the thought of a comfortable bed. Warm barley and a touch of linen throughout. Palate:  Tea cakes, silky fresh cream, and caramel softies lead the way. Chantilly cream just sits in the mouth with a wonderful coating. It’s tingly in the gums with white pepper, but unmistakably creamy from start to finish. Jes's Thoughts Nose: Earthy and creamy with a slight hint of brightness, like sunlight filtering through a sky of leaves. Lemon drop candy and seaweed mix together with a whiff of warm and crusty sourdough bread. Pala te: So creamy with summer fruit and velvety caramel sauce. A deeper spice arrives later on the palate leaving tip of tongue tingles. The linger is toasted bread and hints of crushed red grapes. Rating:  4/5 ( Really good; I want one of these on my shelf. ) Nick & Jes agree; the creamy nose and palate won them over! Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

Teaninich Distillery is a Highland distiller of scotch whisky in Alness, Scotland. Known for mainly being a blending component for Johnnie Walker Red Label, this Manager’s Dram bottling is a rare opportunity to taste the unique character of Teaninich in peaceful solitude. Before we dive further into Teaninich's intricate history, we wanted to thank Joshua Feldman , whisky enthusiast and writer of The Coopered Tot , for providing photos of the Teaninich Manager's Dram bottle and tasting lineup. It was a pleasure to sit with Josh, who offered a wide array of historical notes while we tasted through the Manager's Dram lineup . Speaking of, let's explore a bit more of that history now. Teaninich distillery was built in 1817 by Napoleonic war hero and estate owner ‘Blind’ Captain Hugh Munro. He and his brother, General John Munro, were notable as benign and caring landlords in a region brutally hit by the Highland Clearances, much like Clynelish, which will be covered next. Another local man, John Ross, took the lease in 1869 and ran the site until 1895 when it was transferred to Elgin-based blenders Munro & Cameron. It was the trustees of the late Innes Cameron who sold Teaninich to DCL in 1933. The distilling capacity has undergone regular expansion through the years. Larger stills were installed in 1946 before the pair were doubled in 1962. In 1970 a new distillery, Teaninch ‘A Side’, with six stills was built. The two parts ran simultaneously until 1984 when the original site (‘B Side’) was silenced. The distillery ownership transferred to United Distillers and then Diageo. At the latest Whisky Legends tasting, hosted by Gregory Cloyd,  the Amongst the Whiskey Team (Nick Anderson & Jes Smyth, respectively) were fortunate enough to enjoy his beautiful garden during an evening of legendary tasting. It was a privilege to taste such rare whisky, and we are honored to share our tasting notes of the Manager's Dram lineup  we explored. Company on Label:  Teaninich Distillery Whiskey Type:  Single Malt Scotch Whisky Mash Bill Percentages:  100% malted barley Proof:  116.6 ° Age:  17 years (distilled in 1984 and bottled September 3rd, 2001) Further identification:  On the front label: A 17 Year Old refill whisky specially selected by Malt Distillery Managers within GuinnessUDV and bottled at natural strength by K Gray Nick's Thoughts Nose:  Instantly I’m reminded of seaside swinging on a metal swing set in Seward, Alaska, the sea and metal pipe aromas are seared in my memory. Slowly it evolved into a baked Alaska dish, consisting of vanilla ice cream, white cake, and browned meringue. Palate:  My first sip is a tingly piece of ginger on the tongue. I also find wild geranium flower petals and a long linger of incredibly subtle smoke. Really the smoke is barely even noticeable, but the linger continues to dance like a seaweed sushi wrap. Jes's Thoughts Note: An immediate richness rises out of my glass with a sweetness that mimics creaming butter and sugar with an electric mixer. A distinct saltiness transforms the nose, rushing ocean waves, and wisps of smoky sea air. Pala te: Sweet toasted marshmallow and puffs of gentle smoke dance across my tongue. Salted butter and soft white pepper coat my mouth while wispy smoke lingers. I'm surprised by the little bit of smoke lacing throughout as this is an unpeated whisky. However, it was not off-putting in the least (and I'm sensitive to peat!). Rating:  3/5 ( Decent. I can go either way. ) While one whisky enthusiast at the table, Jacob, who runs the Maryland chapter of Dead Malt Society, described this pour as the " punk rock younger sister to Clynleish," Nick and Jes didn't feel like this was quite their jam. But it was a really fun opportunity to see one of the Johnnie Walker Red components stand on its own. Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

Also called Glen Ord, this is a whisky distillery in the Scottish Highlands, the only remaining single malt scotch whisky distillery on the Black Isle. Harkening back to the mid-13th century, the MacKenzies of Ord were granted lands in the west of Scotland by King Alexander III. In 1820, Thomas MacKenzie of Ord inherited the estate embarked on rejuvenating the area. A large portion of MacKenzie's land was devoted to the cultivation of barley; as such, he decided to lease the land for a distillery to be built. This would also provide year-round employment for locals. Today the distillery is part of Diageo, the same conglomerate we've been talking about from evolving from DCL to United Distillers to present. Glen Ord notably supports the Johnnie Walker blends, an obvious recurring theme throughout this tasting . At the latest Whisky Legends tasting, hosted by Gregory Cloyd,  the Amongst the Whiskey Team (Nick Anderson & Jes Smyth, respectively) were fortunate enough to enjoy his beautiful garden during an evening of legendary tasting. It was a privilege to taste such rare whisky, and we are honored to share our tasting notes with you today. And tomorrow. And the next day until the lineup  has been completed. Company on Label:  Ord Distillery Whiskey Type:  Single Malt Scotch Whisky Mash Bill Percentages:  100% malted barley Proof:  132.4 ° Age:  16 years (distilled in 1975 and bottled June 20th, 1991) Further identification:  On the front label: A 16 Year Old refill cask specially selected and bottled at natural strength for malt distillery managers within United Distillers. Nick's Thoughts Nose:  Eyes widen at this change of pace in the tasting. Black pepper leads like punk rock wearing a choker, wood spice prevalent in classy layers. Milk duds, vegetable oil, and chantilly cream can all be found. This is an oily dram, but adding water flattens it into a piece of paper. Palate:  My first taste is like getting dunked unexpectedly underwater in the ocean. Bits of inhaled seawater are choked up as the lungs wiggle in fear. I get the feel of old, natural rope being tied up in a marina. There is perfumed raspberry and tons of effervescence. Raspberry parfait, raspberry tea, yep, raspberry all the way down. There is a pop of shishito pepper in the finish. The linger is infinitly long but I must admit I do enjoy the nose more than the palate. Jes's Thoughts Nose: What is this spice rushing into my nose? According to the host, it's none other than "Highland wood," oh my, this pepper is not shy. It's confident and well-balanced, like someone wearing "a paint suit and shoulder pads" —an ever-popular 90's fashion trend (thank you to Jacob for his colorful commentary throughout). Past the robust pepper is a land of soft serve vanilla & chocolate swirled ice cream covered in caramel sauce. It's a familiar landscape as this nose and its shoulder pads march toward bourbon notes. Palate: Smoke leads the way across my tongue. Like wisps of a bonfire from the night prior, the smoke is content to sit back now and let other tastes lead the way: white pepper, bursts of split-apart vanilla bean, and cracks of sea salt. The oiliness in my mouth reminds me of a ceramic glaze on a piece of cherished clay pottery; it's coating every inch. My goodness, the mouth tingles, though. Wow. This sip is intense! Rating:  4/5 ( Really good; I want one of these on my shelf. ) This got better and better with time, but didn’t stand up to water. A beast of a dram that commands your attention and makes you feel an array of emotions you were least expecting. Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

Located in DeKalb, Illinois, is an estate distillery quietly and passionately pursuing the art of craft whiskey growing. With transparency as their headwind and the first estate distillery in Illinois, Whiskey Acres is a true seed-to-spirit operation that is committed to not just making but growing authentic whiskey. From the spirits distilled on-site to the grain grown in the fields surrounding the distillery, Whiskey Acres ages and bottles everything themselves, and pride themselves on never using sourced whiskey for their products. Ever. What else sets Whiskey Acres apart from the other craft distilleries in Illinois? In an interview on whiskyglass.com, Nick Nagel, a fifth-generation farmer and co-founder of Whiskey Acres, believes the answer lies in agriculture. We grow all of our own wheat, corn & rye and soon all our own barley. We have total control of everything that ends up in the bottle. We may be the only folks who grow rye in Illinois for distilling. We are definitely the only distillery that has an awarded Master Farmer on the team. He believes that the more consumers who try "the little guys," the more they will trust the quality of the product. Releasing a 7-year bourbon produced by the hands of fifth-generation farmers working the surrounding land is a huge accomplishment, and one Whiskey Acres is eager to share. Again! I was generously offered a sample of Whiskey Acres' 7-year bourbon to review before its release on July 12th, 2024. This is their second release of what seems to be an annual release now. I chatted briefly with distiller Dan Davis, who was kind enough to share his excitement for this release and general happiness with the bourbon's overall taste as it's matured. Having bought, opened, and sipped the previous year's release, I am eager to see what Whiskey Acres has up their sleeve this year. So, let's find out, shall we? Company on Label: Whiskey Acres Distilling Co. Whiskey Type: Bourbon Whiskey Mash Bill Percentages: 75% yellow dent corn, 15% soft red winter wheat, 10% malted barley Proof: 107° Age: 7 years Further identification: A blend of 12 carefully selected barrels aged between 7 and 8 years of age distilled by Whiskey Acres from grains grown entirely by Whiskey Acres and aged and bottled by, you guessed it, Whiskey Acres. The MSRP is $74.99. Nose: So creamy and light, like a whipped strawberry parfait. It's noticeably sweet, with handfuls of nerds' candy and a fresh bag of caramel-covered popcorn at a local summer carnival. A deeper inhale brings in wood spice, sweet and chewy like hot tamale candy. Fields of hay rippling in the wind with the slightest hint of mint leaf quickly replaced the hot tamale candy that had tumbled from the glen earlier. A swirl and sniff bring out lush vanilla frosting and moist caramel yellow cake. It's a lovely development of balanced notes with a creaminess that cannot be understated. Time for a sip! Wow, the butterscotch coming off the nose after a sip is impossible to ignore. There's a rich chocolate tone now, too, like the perfect mirror glaze on a cake; it's lovely and elegant. Raising my nose after a few moments away ushers in lemon head candy and the memory of movie matinees during the height of sweltering summer afternoons. Late in the glass brings more pepper, a whisper of dried oregano, and a hint of sandalwood incense. The empty glass smells of cooled campfire embers and dewy fields late in the day. Palate: It takes a moment for the flavors to bloom, but the mouthfeel is chewy and creamy. Once the flavors get comfortable, they reveal fresh-cut strawberries sprinkled with sugar, honey sticks next to mint leaves, bits of melted chocolate from a chocolate pretzel, cracks of pepper, and a tingly ginger finish that coats my entire mouth. A bigger sip brings in clay, earth, and tobacco, as if the flavors entered without knocking first but everyone settles in eventually. Another sip amplifies the fruitiness: sliced apricot and a glass of fresh lemonade. The finish is long, with cocoa powdered puff pastry and lemon iced tea. And oh, the linger! It's all sweet grilled corn, warm in its husk from a summer fair food cart. TL;DR: a true seed-to-spirit pour that many ought to explore Rating: 4/5 (Really good; I want one of these on my shelf.) This release is a beautiful example of what authentic and transparent whiskey-making tastes like when done patiently and passionately. The grain in the glass is not shy or hidden and stands strong for what it is: a true seed-to-spirit sip. Clocking in at 107, a proof I consider my sweet spot, I think Whiskey Acres is onto something just as sweet, and their 7-year bourbon has hit the spot for me. Sipping through this in comparison to the inaugural release, I found last year's release held richer dessert notes: chocolate, brown sugar, and tobacco on the nose, with caramel, brown sugar, and baking spices on the palate and a slight minty pepper finish. As I am often drawn to dessert notes over fruit, I prefer the 2023 release slightly more. But the fruity notes on this year's release pair perfectly with summer sips, and the balance in both blends shines throughout. While the bottled-in-bond rye is why I adore Whiskey Acres, these 7-year bourbon releases reaffirm my affection for estate distilled spirits. JES SMYTH With what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes each sip with intention and purpose while expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com and hopes her words will resonate with those ready to explore the beautiful world of whiskey.