Corsair Rasputin Hopped Whisky

Corsair Rasputin Hopped Whisky

Corsair Rasputin Hopped Whisky – 86 proof – My sources tell me that this is a primarily malted barley mash with some rye and some chocolate rye. During distillation they put hops in the carter head and infuse the vapor and boy does it ever show.

Nose- Hops, hops, hops, sweet malt, cocoa, and even hints of mineral / metal, aluminum, floral notes in the end. 

Pallet- This is one of the most progressive whiskies that I have ever had. The pallet waltzes between toasted grain and hops, the finish is super long and moves from toasted rye to chocolate to coffee. 

This one is a must try for whisky geeks.


One of the first releases of the Macallan Cask Strength series. These are legendary bottlings of the Macallan line. Rumor is that the distillery is closing the line which is too bad because the cask strength series is strong whisky.

Nose: Big Sherry!!!! Coffee, malt tones, candle wax, wet oak and dark chocolate. Add water and a touch of dried fruits appear

Pallet:  Exactly the same as the nose the finish on this malt is super long that develops from cocoa to toasted pumpernickel. At 116.4 proof, the alcohol is of course present, but if you like cask strength whiskies, this is one to try if you ever get the chance.


An old classic, the original sherry cask whisky that made Macallan famous. 

Nose- Sherry, hints of sulfur and alcohol. Further in you get sweet barley. 

Pallet: barley, cinnamin and sherry with chocolate on the finish.

 


Chieftain’s Ardmore 18yr  distilled in June 1992 bottled in February 2011 Cask #4995 195 btls produced 46% abv aged in “barrel”

This is a single Cask expression from Chieftain’s. Un-Chillfiltered and Natural Color. 

Nose- Toasted marshmallow, honey dew melon, sweet malt. with a touch of water there is a soft oak smell that is usually only present in some older whiskies

Pallet-  almost identical to the nose. the only addition is a touch of allspice. the finish is all malted barley.


Amrut Fusion Single Malt WhiskyAmrut Fusion Single Malt – India- 100 proof – 97 points Whisky Bible

The Amrut Fusion expression is a hybrid of a whisky. Amrut takes peated barley from Scotland and combines it with unpeated barley from India to make this Single Malt Whisky.

Nose-  This is one of those malts that changes as you let it rest in the glass. First it takes on raw oak tones followed by malted barley. Then after about 5 minutes peat and maple syrup notes come through followed by red apples 

Pallet- wax notes, cinnamon, peat and tropical fruit. With water all of these qualities become even more apparent as the alcohol level drops. Very complex whisky, fun to drink. 


Arran Amarone Cask- 100 proof – This is a mat that has spent most of its life in a re-fill sherry cask and then the last 18-24months in Amarone Wine Barrels.

Nose has the classic Arran style of Malt Cereal and citrus. The Amarone wine is subtle but comes forward with the addition of a splash of water. Touches of Marzipan.

Pallet- Wine shows first with the malt in fast pursuit. Almost like a loop on a toy car track the malt takes over on the mid-pallet with the Amarone influence exploding again in the finish along with a hint of grapefruit and orange peel.
Reed about other Arran expressions here 


We decided to take the GABF plunge again this year only this time I vowed to leave enough brain cells un-pickled so that I could remember where we went, who we saw and note the memorable beers!  We arrived in Denver on Thursday to a beautiful sunny afternoon with tickets to the Thursday night session; after checking in we headed over to the Cheeky Monk for a late lunch and ran smack into Bill Covaleski of Victory, Sam Cagalione of Dogfish Head and Greg Koch as well as Dr. Bill from Stone Brewing competing in the Cheeky Monk competition’s.  The event is ostensibly a celebration of all three breweries tapping a keg of Saison Du Buff only one keg did not show up and many were wearing “Where in the world is Victory’s keg” t-shirts.

  Afterwords we headed down to GABF to get in line.  Imagine a beer hall that is 10,000 feet square holding more then 480 breweries, serving more than 2500 beers, all waiting to pour you a sample.  Even when it got crowded the lines were not significant and we tried many dozens of samples.  Some stand outs for me was Funkwerks Deceit, which was later awarded a gold ribbon,  and Stones Bourbon Barrel Aged Stone Suitable for Cave aging – An imperial porter tribute to Danny Williams.  We found Phil, Adrian, Damien and Ray and went off on a whirlwind of sample tasting.  Said hello and paid our respects to many of the brewers who were also in attendance as well as PG’s Martin Svab and Rives Borland.  We saw Smog City’s beer but not Jon Porter although we later heard he won gold with his Groundworks Coffee Porter, Congratulations Jon!  We ended the evening at Euclid Hall for a light late supper and Falling Rock Tap House where we drank Russian River’s Temptation a keg that was tapped at 11:30 PM and drained 25 minutes later!

Friday we met up with Phil and the gang over at Great Divide where we were treated to the VIP treatment, given a private tour and tasted just about everyone of their beers and watched as Phil bought a pretty much all of their swag!  The stand out beers their was the Fresh Hop Pale Ale and the Leipzig Berliner Weisse as well as all the Yeti’s.  They also signed on to send a firkin (cask beer) or two to the Daily Pint!  Time flew by, and since we had parked our car in a 2 hour zone we went to go move it we parked right in front of Flying Dog’s tap room, that we had no idea was there!  So we tried their 666 Red Ale and a Gose that had hints of Old Bay seasoning in the beer and their Single Hop Citra IPA, all three were tasty and we vowed to come back but we had to return to Great Divide as we had left our beers sitting over there as well!  When we left them, Phil and the guys had just invaded Flying Dog. 

We then headed over to the new Crooked Stave tap room and tried some sours most notable was their Surrette with kombucha.  Tim and I then relocated to Boulder and went to dinner at West Flanders, a new brew pub and restaurant in Boulder, definitely worthy of a visit and later ended our evening at Avery drinking the Emerita IV and Ross’s Mom both sour ales but the Emerita is a world class sour.

Saturday started with rain but we were scheduled to drive up Fort Collins to meet up again at New Belgium Brewing.  Tim and I got into town early and decided to revisit Funkwerks and see if they were pouring the Deceit we liked so much at the fest, sadly they were not, but they had many other beers on tap to mollify us.  Funkwereks will pour you a flight of 5 of their beers in goblets for 9 bucks, one of the best deals in town!  Nichole, the new assistant brewer, gave us a tour and had no problems telling me to pipe down when I was whispering loudly at Stones Paddy Lenehan.  In our defense we were talking beer! 

Then we met Phil and the gang at New Belgium Where Brian Corn took us on a tour into places the regular tours do not go!  New Belgium has to be the beer geeks version of Disneyland with so much to see and things going on!  Afterwards we headed outdoors to the private playground and played rolly-polly, a horseshoes like game, only you roll the disc instead of throwing it, I think I had the best and the worst rolls in the game with the best one leaning against the post and the worst one hitting a table 6 yards out-of-bounds!  Phil says N.B. also promised to send the Pint some firkins.  Tim and I left them there, to head back to Boulder, and stopped off for dinner at Oskar Blues and ate enough BBQ for 5 people.  We again ended the night at Avery where we drank the 2011 Mephistopheles stout, a 15.95 bomb, plus their Fresh Hop IPA and more Emerita.

Sunday was another amazing Colorado sunny day and we wanted to check out the local area breweries but we got a late start due to some family business and so showed up to Wild Woods Brewing right at closing, this is a new start up brewery in Boulder and is currently brewing on a 2 barrel system!  Their beers feature blends inspired by the outdoors and we were disappointed that we could not try them all as they had shut down the taps. 

So we headed up to Niwot (the future home of Avery in the next two years tap room and all; you heard it here first!) to visit Bootstrap Brewing, a mom and pop operation that has been open since June 2012 and run by Leslie and Steve Kaczeus.  Their beers were more traditional styles brewed with little tweaks provided by Steve.  We did a flight of their Blond, Amber, IPA, Brown, Stout and chili beer.   The stand outs were the Brown ale that he added merlot wood chips to the finished beer and the IPA which was a great hoppy IPA.  The chili beer really grabbed my attention even though I don’t really like chili beers, this one was a great beer but had heat and fresh chili flavor.  Steve let on that he just dropped the fresh chopped chilli’s right into the holding tank and the beer got gradually hotter as it was served!  They are typical Colorado people who treated us as old friends even though we just met!  I can’t wait for next year when they say they will have some sours and fruit beers on line!

We decided that since Niwot was so close we would pop up and visit Left Hand Brewing in Longmont, and although we arrived a little after 7 PM and they were closing soon they stopped down and let us sample pretty much everything they had on tap, and they had a lot!  The Wake Up Dead Stout on Nitro was sublime with subtle hints of coffee, chocolate and roast malt.  The Smoke Jumper, a smoked Baltic porter and the Sawtooth ESB (also on nitro) were all amazing.  They recognized us as GABF beer geeks and took turns swapping GABF event stories with us.  Several people in the pub all joined in the conversation and it felt like the Pint on a Friday night with everybody talking at once and a lot of laughter thrown in!

On Monday we hit the Redstone Meadery as they were closed on Sunday and tried several of their Nectars and Honey Wines.  At Redstone, the Nectars are all 8% meads that are force carbonated and served sparkeling, one that really stood out was called Nectar of the Hops, a hop infused mead!  These nectar’s were all very refreshing and quite drinkable and could possibly prove dangerous on a warm day!  The honeywines were more traditional 12% meads infused with flavors added.  The stand out there was the 2004 cyser reserve with the apple notes from the cider playing really well with the honeywine.  While we were there the mead ambassador Keith mentioned a distillery across the street that makes a pickle vodka and a potato whiskey; so Tim and I went over and found 303 Distillery.  We met Chris, a distiller and Steve Viezbicke, the owner who gave us a grand tour, showed us the stills in action and provided us with samples of the famed pickle vodka, he says they make a pickletini with it that is hugely popular!  The potato whiskey was super smooth and is aged in wine barrels that they re-fire prior to adding in the whiskey.  This process produces a fantastic finished product that I really wanted to bring home to show Phil, but flying with only a soft-sided carry on prohibited that.

We ended our visit at the famous Wynkoop Brewing in Denver on our way to the airport to complete a double-dog dare to drink the infamous Rocky Mountain Oyster Stout, a former April fools gag brought to life featuring Rocky Mountain Oysters (roasted bull testicles) in the finished beer.  The beer itself was not bad as a milk stout with a hint of ham or bacon in the finish, although it did provide lots of comedy comments.  I declared it to be quite hairy with a milky finish…thank you I will be here all week, try the veal!

I can’t say enough about the friendly people we met, everywhere we went.  The beers are mostly solid with several world class stand outs; and the folks serving them do so with passion that is apparent.  They had to be tired after GABF week yet they met us with good spirits and put up with my never ending questions with good natured humor.  The fall colors make a fantastic backdrop to an epic beer tour with the best beer festival in the country thrown in!            

Cheers for now!

 


Greetings, this is your resident Daily Pint beer Blogger.  My name is Ian and I am a craft beer enthusiast, or beer geek or beer nerd depending on who you are asking.  I have been a very active homeberewer as part of Pacific Gravity Homebrew Club going on 15 years now.  I also have some experience as a professional cook before moving out to California many years ago and have served as the beer club chef off and on for almost as long.  I think this combination gives me a unique perspective to the craft beer scene here in California and especially here in Los Angeles.  I will be writing about the beers I come across at the Daily Pint, the events that occur at there and elsewhere in the craft beer culture. 

Tonight is a review of the Belgian Beer Night that happened last Friday at the Daily Pint.  October 5th was ride your bike to work day and if you attended Belgian Night it would be a good way to get home!  The Belgian beers are generally higher in alcohol than most other beers and can catch the unwary by surprise!    The beers served at Belgian night were no exception!  Phil put on a nice variety of Belgian varietals brewed both in Belgium and a few rare ones from the US.  The featured beers included;  Hoegaarden, Leffe Blond and Brune, Lucifer Blond, Mort Subite Kriek and White Lambic, Bossche Buffalo Belgian Stout, Cuvee Des Jacobins Rouge – Brouwerij Bockor, Affligem Tripel, Bosteels Triple Karmaleit, Kasteel Rouge and the collaboration St. Feuillien Green Flash Biere De L’Amitie, Plus Goose Islands Sophie and Pier Jacques.

The Sophie was a good starting beer, it is fermented with wild yeasts and aged in wine barrels with orange peel, .  It finishes with a subtle, spicy white pepper note, a hint of citrus from the orange peel and a creamy vanilla finish.

The Triple Karmaleit was world class, so fresh with hints of vanilla oats and citrus and a very dry finish.  This is one of my favorite beers. 

The Kasteel Rouge was a cherry tart in a glass but the finish was a tad medicinal for my taste.

The Jacobins Rouge was on the other hand was delicious!  Hints of vinegar grape chased by cherries and a subtle sweetness.

Last was the Biere De L’Amitie, a giant blond ale that is a collaboration of St. Feuillien of Belgium and Green Flash here in San Diego hence the hints of Amarillo hop in the finish.

The scene was eclectic with hipsters mixing with the regulars to good affect.  Friday’s always brings a good vibe and the Belgian beers were being sampled by many.  

The Friday brew crew was in attendance bolstered by a bunch Pacific Gravity members who held their First Friday at the Pint that same night.  The only thing missing was waffles! 

 


Hi this is Ian the craft beer blogger for the Daily Pint.  I have over 15 years of home brewing experience combined with an unquenchable appetite for trying the next new taste in ales, pilsners sours and lagers.  I will be writing my reviews of each of these as I travel the world in a pint glass. 

The first review will be for one of my favorite beers: Ballast Point Sculpin IPA 

It is one of the more aggressively hopped IPA’s with a good malt backbone balanced by clean crisp Hop profile.  The aroma hits you first with Simcoe and Amarillo dry hops being very apparent in the finished product.  The balance is superb with both the hops and malt achieving a very drinkable end product.

This is one of those bigger aggressive hoppy ales that you still find yourself ordering a second as soon as you finish your first.