Producing WhiskyCast has given me the opportunity to taste some really amazing whiskies, and I’m pleased to share my tasting notes with you here. You can search my entire database of tasting notes from this page, and I hope you’ll find it useful.
Unlike other hopped whiskies, this one uses so-called “dry-hopping” by adding IPA-style hops to the matured whisky instead of adding them during the fermentation process, along with whiskies distilled from chocolate malted barley and Coffey malt in addition to the regular Wiser’s rye whisky. This allows more of the hop flavor to play a role in the overall balance of the whisky, and the result is a whisky that tastes very much like a stout beer.
The nose has a good balance of whisky and hops, a slight smokiness, anise, linseed oil, rye bagels, honey, and vanilla. The taste is stout-like with dark chocolate, a hint of smoke, barley, anise, honey, and vanilla. The finish is long and very stout-like – if Guinness made a whisky, this is probably what it would taste like! (January, 2016)
Unlike other hopped whiskies, this one uses so-called “dry-hopping” by adding IPA-style hops to the matured whisky instead of adding them during the fermentation process, along with whiskies distilled from chocolate malted barley and Coffey malt in addition to the regular Wiser’s rye whisky. This allows more of the hop flavor to play a role in the overall balance of the whisky, and the result is a whisky that tastes very much like a stout beer.
