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Category Archives: whisky

5 Fun Facts About Drinking at De Vere’s

As if you need an excuse to come in and have a drink or two…but here are five more!
1) We never charge corkage fees…seriously, never!
2) You can get 14 oz of Olympia for just $2…and 20 oz. for just $3!
3) Whiskey Society memberships will be good at both de Vere’s locations! Get all the details here: http://deverespub.com/whiskey-society/
4) We now have a “Dew and a Brew” special: A shot of Tullamore Dew Whiskey and an Olympia for just $6!
5) Our new Craft Beer Station (in the back bar) hosts 6 rotating craft beers. Choices change as the kegs run out…and once they’re gone, they’re gone. So come in often and prepare for some rare, delicious surprises.

 

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Midleton Rare

Winecommune.com review: 
Winner of Gold at the 2005 San Francisco World Spirits Competition.
This whiskey is aged between 12 and 25 years, and is matured exclusively in seasoned Bourbon barrels. Midleton Very Rare was launched in 1984 to celebrate the whiskeys of the Midleton distillery, and a new vintage has been released every year since then. Each bottle carries its own individual number and the signature of our Master Distiller. This annual release of a new vintage is a departure for the whiskeys of Irish Distillers where consistency from year to year is highly valued. The individual nature of the selection process for each vintage of Midleton Very Rare means that each year’s vintage provides its own character.
Bar Bandits Review:

Give me a cigar I love this whiskey!  This whiskey 

 

Sazarac Thomas Handy

“Any crispier and the glass would shatter: hard as a diamond rye, but oh! So much more of a rare and valuable gem!

Rating 94.5″
        Jim Murray’s 2009 Whiskey Bible

Bandit Review:
For the price, this is all sorts of Spice and nice!  Incredibley complex and yet affordable.  This bottle packs a punch, but for a beginner it is more approachable then lets say, George T Stagg.  The Stagg is incredible at 141.4 proof, however this is little lighter on the proof and has a smooth finish easy on the burn.  This Rye Whiskey is a must taste and loved by all the Bar Bandits!

Spiritsreview.com Review:
      “Notes: This is the first release of the Thomas Handy Sazerac and a new addition to the Antique Collection. If you can find any I suggest you grab it now it will probably be a collectors item. Production was very limited – less than 1/3 the number of barrels than the George T.Stagg.

It is the only barrel-proof rye on the market today.

      First Impression: Rye, allspice, fuity spiciness, saddle leather notes. Damn solid- most whiskey this high a proof would start to burn the nose, this one teases it.
      Taste: Nice medium/heavy body and mouth feel generating warmth wherever it touches with a spicy sourness underlying. Like a very intense almost essence of rye bread. Lingering spicy oak dryness. Remarkably smooth fpr a overproof whiskey – possibly dangerously so.”

 

Leopold’s Peach

Bandit Review:

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I am not one to usually associate fruit with my whiskey; however, I can be wrongOne might stop and ask, “How do they cram so much peach flavor into this bottle and still have room for whiskey” after drinking from this bottle.  This is a great whiskey for after dinner, to pour over Ice cream, to glaze a peach cobbler, or just to sip and enjoy.  You will still taste whiskey while you also enjoy ripe round fruit flavors of peach, apricot, a slight hint of fig, finished with a whisper of spice brought over the top from the whiskey it’s self.  I have tasted the Leopold’s products and I have been impressed every time. 

Tastings.com Review:

“Deep burnished copper color. Mashed baked peach, custard cream, and talc aromas. A thick syrupy entry leads to a tangy, viscous medium-full body of baked peach puree, prunes, and light peppery spice. Finishes with a tangy peach and apricot tart flavors with lime and mineral accents. Great pure, natural flavor-try with Asti Spumanti or prosecco for a killer Bellini cocktail.”

“International Review of Spirits Award: Gold Medal
RATING: 92 points (Exceptional)
ALCOHOL BY VOLUME: 20.0%
CATEGORY: Liqueur Fruit, Liqueur
TASTING LOCATION: In Our Chicago Tasting Room
TASTING DATE: Dec-14-2006
SPIRITS ID: 180319″
Leopold bros

 

How Scotch Whisky is Made…

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How Whisky is made

“Scotch Malt Whisky is made in pot stills from just water, barley and yeast. It is a complicated procedure but basically the traditional method is as follows.



Barley is steeped in water for two or three days, which causes it to start germinating when it is then spread on a maltings floor. Heat is given off and the barley is regularly turned with wooden paddles called shiels to enable even development. Starch in the barley grains turns to sugar over about 12 days, at which time germination is stopped by drying in a kiln. Usually part at least of the drying is by peat-fuelled fires, the smoke from which imparts smoky, peaty aroma and flavour to the malt and the final whisky. This is called peat reek and can be light or very heavy according to the chosen style. However, one distillery, Glengoyne, closes off the kiln-smoke from the malt so that no smokiness goes into the whisky.
The dried malt is ground into grist and mashed (mixed) together with hot water to make a sugar-rich liquid called wort. It is drawn off and the solids left behind are collected for use as cattle feed. (Quite a few distillery herds have won Supreme Championships at Smithfield over the years.) The wort has yeast added to it, which then ferments over two days into a weak ale called wash.
Most pot-still whisky is distilled twice so stills tend to be grouped in pairs comprising a wash still and a spirit still. There are a few distilleries where a third still is used either to allow more complicated production methods (e.g. Springbank) or for triple distillation (e.g. Auchentoshan). With double-distillation, the wash is loaded into the wash still which is heated (sometimes with a naked coal or gas flame, usually these days with internal steam pipes) to slow boiling. Alcohol vapours boil off, pass over the still’s swan-neck and condense (rarely now in a ‘worm’ immersed in cold water, usually in a modern condenser) to a liquid, called low wines. The low wines are then loaded into the spirit still and distilled a second time.

As the distillate begins to run off, the early part is unwholesome and steered to a side tank by the stillman watching the liquid pass through the spirit safe. At the right moment, he diverts the flow and collects the next part of the run in the main container which is called the spirit receiver.
The stillman must continue to watch because while the liquid runs off the still, its alcoholic strength gradually drops. When a fixed strength is reached the flow is once again turned away to the side tank until it peters out, almost as water. The ‘middle cut’ – the ‘heart’ of the run that was collected in the spirit receiver – is the clean, wholesome distillate which goes on to become whisky. Nothing is wasted. The foreshots and feints that were collected separately are added to the next batch of low wines and distilled with them.
Scotch Grain Whisky is made in continuous stills from assorted unmalted cereals and a proportion of malted barley. The unmalted grains are cooked so that the starch cells burst open. When they are mixed with the malted barley to make a mash, the starch turns to sugar and a wort is created as with malt whisky production.
The fermented wash is fed in a constant flow to a patent still which completes both the evaporation and condensation processes within its analyser and rectifier columns. As long as wash is fed in, spirit comes out at the other end. The grain spirit is produced at much higher strength, making it smooth in texture but faint in both flavour and aroma.
Both malt and grain whisky must age in oak casks for a legal minimum of three years, but in fact most ages for much longer. The majority of single malts mature for between eight and 16 years, and 12 years is widely used as the bottling age for both malts and good de luxe blends. If an age is declared on a label it refers to the youngest whisky blended or vatted in the bottle.
During ageing, whisky loses its youthful fieriness and takes on flavours and aromas from the cask. Vanilla and a pleasant oakiness are two such, and, if the cask has previously held sherry, sweetness, toffee and sherry flavours may also come through. With a range of characteristics on call, the best whiskies achieve a balance of mellowness, complexity and completeness that is most attractive.
Blended Scotch assembles the best degrees of whisky’s richness, flavour, aroma, texture, mellowness and strength without the more daunting extremes of pungency, concentration, high strength, ultra-smokiness or blandness. Blended Scotch has nothing in common with, say, blended wine or blended whiskey from other countries where something acceptable is made out of constituents that are unbalanced or flawed. Most of the whiskies used in blended Scotch are available as self whiskies in their own right. Good blends have from 45% to 60% malt content and the skills needed to assemble perhaps 45 different whiskies to make a single consistent blend are considerable.”
Original article from www.uisge.com     

Don’t like to read…Watch this (not responsible for the music!):






 

High West Rendezvous Rye Whiskey is from Utha!

 Whiskeybros.com Review::  
       ” Rendezvous Rye is a blend of a 6 year old with 95% rye, and a 17 year-old that’s 80% Rye. This would put it at one of the highest rye contents on the market, possible second only to Old Potrero’s 100% (which if you ask me, is just a bit much).
      The Rendezvous Rye exhibits a maturity and sophistication I have never encountered in a Rye. It’s age is certainly a factor in this, but it was obviously crafted with love and care. On the nose it is light and sweet, with only a hint of spice. The body starts with honey and jammy fruits, with herb notes, leading into an intense and lingering rye spice finish.”
Bandits Review:
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First
things first, this whiskey is from Utah, that intrigued me right from the get
go.  Could it be possible that great whiskey could be created in a state
that has a history of being anti-booze enthusiasts?  Well it is not only
possible, it has been done.  High West Rendezvous Rye is both a
complex and smooth whiskey.  This whiskey has all the great attributes and
characteristics of a classic well executed rye whiskey.  However, you may
note a light hint of mint in the finish of this whiskey.  The mint in
no way distracts from the spicy and vibrant rye finish, it actually helps the
flavor to linger on your palate for a few moments longer.  I hope that one
day I can visit this distillery in Park city and have a drink after a long day
of skiing and mountain air.  If you like Rye whiskey High West is for you!

high west distillery

 

Woodford Reserve

Bandit Review 
There are so Many Bourbons to choose from I often feel like a child in a candy store. Woodford is a great place for anyone to start their journey into exploring the world of Bourbons. This whiskey is very soft and easy going, with its rich sweetness and relatively light burn. This Bourbon is great neat, over the rocks, or in a classic Manhattan.
Tastings.com Review:
“Deep amber color. Spicy charred oak, sweet toffee, and pepper aromas. A rich entry leads to a dryish medium-to full-bodied palate with toffee, mocha, and white pepper flavors with a pronounced copper tang. Finishes with a sweet, charred barrel, brown, and metallic fade. An aggressive and spicy bourbon that will work nicely in a bourbon peach tea cocktail.

International Review of Spirits Award: Gold Medal
RATING: 90 points (Exceptional)
ALCOHOL BY VOLUME: 45.0%
CATEGORY: Whiskey Bourbon, Whiskey
TASTING LOCATION: In Our Chicago Tasting Room
TASTING DATE: Jan-01-2006″

Woodfordreserve