Thursday, November 15, 2018

Cognac Review: François Giboin 22 Year 1995/2017 Borderies

Giboin is a small cognac house with vines located in the Fins Bois and Bordaries regions. It has been family owned since 1830 and produces no more than 4000 cases a year. They use different amounts of lees (the solids remaining after fermentation) depending on how long the spirit will be aged for - younger cognacs are distilled without lees to give a cleaner product, while more lees are used for cognacs destined to age for longer periods of time to give a more complex product.

This particular cognac is a single cask distilled from 100% ugni-blanc grapes in 1995 and bottled in 2017 at 44% without coloring or chill filtration for Astor Wines.

François Giboin 22 Year 1995/2017 Borderies

Nose: marshmallow, vanilla, whipped cream, cotton candy, caramel, fresh and baked apples, banana, baking spices, uncooked pie crust, floral. After adding a few drops of water it shifts into a slightly drier mode with more oak, some citrus (lemon), and subdued sweet notes

Taste: rather sweet and thick up front, maple syrup, berries, grapes, floral background, mild oak underneath, not a lot of development. After dilution it becomes creamier with a little more oak

Finish: a little distant, cognac grape-iness, dried flowers, slightly drying oak

Much like the Dudognon, the bulk of the action here is in the aromas. If you're content to sit and sniff, this has quite a bit to offer. While a lot of the descriptors I gave are very sweet, I didn't find it cloying. The flavors are good if simple and this could be a pleasant sipper to enjoy with a book, but you would miss most of the action that way. Also like the Dudognon, the lack of adjustments is clear. While this is a sweeter cognac, it's cleaner than the thicker sweetness you're likely to find in more mainstream releases. Overall, while I think it could offer a bit more complexity for the money, this was a solid cask pick by Astor.

Monday, November 12, 2018

Cognac Review: Dudognon Vieille Reserve Grande Champagne

The Dudognon family have been growing grapes in the Grande Champagne region since 1776. While they sell some of their limited (~200 barrels per year) production to larger houses such as Hine and Remy Martin, they save some of the best to be labeled under their own name. The eau de vie is first distilled to 28%, then redistilled to ~70%. The new spirit is generally put in new oak barrels, then reracked into used casks for further maturation. Contrary to standard practice among cognac producers, their brandies have no additives.

I have seen claims that this cognac has an average age anywhere from 20 to 25 years. It is bottled at 40% without coloring, but possibly with chill filtration.

Dudognon Vieille Reserve Grande Champagne

Nose: dry cognac grape-iness, vanilla extract, maple syrup, honey, grapefruit peel, floral/herbal undertones, sunflower seed oil. After adding a few drops of water the sweeter elements come to the fore and a bit of gentle oak is added to the mix.

Taste: sweet grapes up front, apple/pear/grapefruit right behind, moderate tired oak from the middle back, berry overtones. After dilution it becomes noticeably sweeter up front, the oak becomes a bit brighter, there is a touch of tropical fruit in the background, and the berry notes are stronger.

Finish: light oak tannins, grapes, savory, more grapefruit, pear/tropical fruit, lingering dried flowers

This is something of an odd duck for me. The quality is clearly there, especially in the aromas, but it took a while for me to find this cognac very engaging. It's a little too dry without further dilution to be an easygoing sipper, but the flavors and finish don't quite have the complexity to reward studied engagement. While it's not flabby at 40%, I do wonder what the spirit would be like at a higher strength.

With all that said, I'm not sure if it really comes down to the spirit itself or my inability to tease apart its structure. I'm still relatively new to brandy as a category, so I'm not sure I have the experience to break it down in the way that I do with whisky.

I will give them a nod for the lack of boise and other 'adjustments' that are so common in the industry. It doesn't have the syrupy quality I've found in many other cognacs and that alone is a pleasant surprise. I'd like to try more from this producer, though I think I'll want to try before I buy next time.

Thursday, November 8, 2018

Whisky Review: Craigellachie 13 Year

Until recently most of the distilleries in Bacardi's portfolio flew below the radar, primarily going to blends with some casks escaping into the hands of independent bottlers. With the rising profile of single malts in general the management decided to raise their profile and released a series of single malts from each of their distilleries. Most interesting among the bunch is Craigellachie, which has a number of features in common with fan-favorite Mortlach in the Diageo stable.

This whisky was aged in refill American oak casks (both ex-bourbon and ex-sherry) then bottled at 46% without chill filtration but possibly with caramel color.

I tasted this whisky from a purchased sample from WhiskySite.

Craigellachie 13 Year

Nose: fairly immature green malt, dirty Craigellachie funk, a layer of cleaner sherry, vanilla. After adding a few drops of water it has more alcohol heat that covers up the other aromas, leaving it with little beyond cleaner malt and vanilla.

Taste: sweet malt with a somewhat immature overlay throughout, sherry in the background, sliding into bitter but not tannic oak and some dirtier notes at the back. After dilution the immature character is pushed back, but doesn't entirely disappear, while the overall structure remains the same.

Finish: green malt, savory, sherry residue, cacao/coffee, a little dirty/earthy, cardboard-y oak

In this day and age, this is a deeply strange OB single malt. I'm honestly not sure what audience this is targeting, because it's just so far outside the norm. With slightly more active casks I think this would be a winner for me because I like the dirtier elements of the malt. As is, I find it too raw in a way that covers up some of the potential complexity.

Monday, November 5, 2018

Whisky Review: Wemyss Cragganmore 1999/2014 Heather Moorland

Independently bottled Cragganmore is something of a rare beast. Not as rare as, say, IB Oban, but rare considering that the distillery produces at least 1.6 million liters of spirit every year. One way or another Wemyss managed to get their hands on this particular cask. Given that I recently commented to MAO that the OB 12 Year Cragganmore made me want to try it from an IB, this is good timing.

This whisky was distillery in 1999, filled into a hogshead, then bottled in 2014 at 46% without coloring or chill filtration.

Wemyss Cragganmore 1999/2014 Heather Moorland

Nose: lots of fresh malt, very floral (lavender), grass/herbs/peat without any smoke, salty, berries (raspberry), creamy vanilla. After adding a few drops of water it becomes softer and sweeter with caramel coming out, but the original notes all remain.

Taste: semi-sweet malt with berries in the background up front, becomes drier from the middle back, another flash of berries and some citrus going into the finish, very little oak. After dilution it becomes sweeter throughout and a pleasant citric sourness (lemon) begins around the middle.

Finish: very floral (dried lavender), dry malt, citrus, a little mint, savory oak but not particularly tannic

This is a bit of an odd beast. Initially it came off as extremely youthful, without enough cask impact to smooth off any of the spirit's rough edges. Dilution handily tamed those faults and gives a much more pleasant and rounded experience. My second tasting had a much more rounded character to start with notes that I associate with Islay and other peated malts, but without any overt peat or smoke. Overall quite interesting, though I feel like the big floral notes in the finish might be off-putting for some. While I ultimately enjoyed this whisky quite a bit, I would only buy it at a fraction of its current price.