JB12= Jim Beam Signature Craft 12 y/o
Maker: Jim Beam, Clermont, Kentucky, USA (Beam Suntory)
JBB: 8 y/o
JB12: 12 y/o
Proof: 86 (43%)
Michigan State Minimum
JBB: New penny, long legs of medium thickness
JB12: Middle aged penny, thicker, slower legs.
JBB: Barrel char, alcohol, sourdough bread, crisp oak.
JB12: Oak, caramel, ancho chili, alcohol, crème fraiche.
JBB: Light and creamy. Dolce de leche, alcohol, French lavender.
JB12: Full bodied but light. Same as above, but without the herbal note on the back end.
JBB: Semi-dry, a bit of yeasty funk, then alcohol and a hint of wood. Doesn’t stick around too long.
JB12: More balanced. Caramel, creme brulee, oak, alcohol. Fades fairly quickly.
Parting words: Before summing up the tasting notes, I would like to comment on some wording on the labels of these two bottles. First, Jim Beam Black calling itself “double aged” is a bit silly. All it means in this context is that JBB is aged twice as long as the standard Jim Beam with the white label. Silly and a bit slippery, but no harm done, really.
The other bottle is a little more problematic, at least to some. It reads “Jim Beam Signature Craft” with a label lower down on the bottle stating that it’s 12 y/o and 43% ABV. There has been much weeping and gnashing of teeth lately regarding the use of the word “craft” by large producers like Beam and Diageo. The controversy stems from the use of the word by micro-distillers to refer to themselves. Big producers who call themselves craft are, the argument goes, stealing the micros’ thunder and basically lying to consumers.
The use of craft by large producers does not bother me in the slightest. In my view, the term has already been emptied of all meaning by these micro producers themselves. ADI and other organizations of micro-producers have allowed too many phonies to claim the name of craft for it to mean anything anymore. There are “craft distillers” who do nothing more than cut whiskey distilled by someone else with local water and claim to be artisans. There are some who don’t even go to that much effort. Even those who do distill their own product often have a brewery make their mash or use prepackaged yeast. Jim Beam does all their own mashing at their three Kentucky distilleries and has at least three proprietary yeast strains. That sounds pretty crafty to me. So I have no problem with Beam using the word for what it does. If the micro-distilling community wanted to protect the sanctity of craft, then they should have done a better job of regulating themselves and come down harder on the fakers.
Now that that’s out of the way, let’s get back to the bourbon. Neither of these are bad. The Black has some rough edges but it’s drinkable and refreshing on the rocks on a hot summer day. The 12 y/o (“Triple Aged”?) is more sophisticated and nicely balanced. It works well as a summertime after-dinner pour.
My gripe with both of these is the low proof. It’s less of an issue with Beam Black, since it’s fairly cheap and the low proof may help mellow out the funk. It is recommended. There is no justification for a $40 bottle of bourbon like Jim Beam Signature Craft 12 y/o to be bottled at only 86 proof. If Heaven Hill has enough stock to produce a 12 y/o bourbon at over 90 proof for under $30, then Beam can afford to up the proof on its “Signature Craft” series at $40. Because of that, Jim Beam Signature Craft 12 y/o is only mildly recommended.
Place of origin: Douro, Portugal.
Purchased for $7 (Trader Joe’s)
Appearance: Dark burgundy,
Nose: Raspberry, toasted oak, whiff of hardwood smoke.
Palate: Sweet and tart on entry then dries out. Raspberry jam, blueberry, oak, white pepper.
Finish: Chewy with heavy tannins, black cherry, oak.
Parting words: For a $7 wine, Tuella is pretty good. What I tell people is that most of the wines at Trader Joe’s taste like a wine about twice the price. The $15 ones taste like $30 ones, the $20 ones taste like $40 ones and the $4 ones taste like $8 ones. This tastes like a $14 wine.
Tuella is OK on its own, but it’s a little unbalanced. It does very well with food, though. We had it with a cheese and red pepper pizza and it drank beautifully. It may well age nicely but I have a hard time devoting my limited cellar space to a wine that cost me less than $10. Tuella 2011 is recommended.
BVR= Black Velvet Reserve
Maker: Black Velvet, Lethbridge, Alberta, Canada (Constellation)
BV: 3 y/o
BVR: 8 y/o
Michigan State Minimum
BV: Pale copper with some beading.
BVR: Very similar. Maybe a little darker.
BV: Alcohol, creamed corn, burnt caramel.
BVR: More balanced. Corn syrup, oak, caramel, vanilla, cumin, tarragon.
BV: Sweet and fruity. Plum, maple sugar candy.
BVR: Sophisticated and complex. Pralines, plums, oak, toffee.
BV: Very light. A hint of cookie butter and corn syrup.
BVR: Caramel, charred oak, black cherry, alcohol. Lingers for a long time.
BV: Does very well in an old fashioned and with ginger ale. OK on the rocks.
BVR: Did not mix.
Parting words: I had been avoiding Black Velvet for a long time, just because I assumed it was terrible given its price point and its Canadian-ness. I gave it a half drunken try at a local whiskey tasting and I was pleasantly surprised. I was downright impressed with the reserve, which I tried after that.
Both have a sweet fruity quality that is very enjoyable. The original BV is a little rough around the edges, but the low proof smoothes it out nicely. It also mixes very well.
The reserve is a tasty, sophisticated, complex and well-balanced sipper. It’s a steal at only three dollars more for almost three times the age and flavor of its younger sibling. In its case the low proof works against it, though. Black Velvet Reserve would be highly recommended and possibly one of the world’s best whiskies if it were unfiltered and at barrel proof. It’s a shame that it’s not, but as it is, both Black Velvet and Black Velvet reserve are recommended.
Place of origin: Austalia.
Price: $10-$12/3 liter box
Appearance: Dark plum with hardly any legs or necklace.
Nose: Alcohol, mixed berry pie, heavy on the blackberries. A touch of oak.
On the plate: Raspberry jam, toasted oak, black pepper.
Finish: Cherry juice, smoldering hardwood.
Parting words: If I were to taste this wine in a blind tasting, it might not fare well. It’s drinkable enough and fares better with food, but it’s not exactly exciting. It has too much bitterness and is simultaneously a hair too tart. The effect is like eating a slightly burnt fruit pie. But it’s cheap. Really cheap. TJ’s Block Red is recommended.
Style: Strong rye ale with pureed strawberries, blueberries, raspberries and blackberries.
Purchased for: $11
Appearance: Golden brown with a hint of pink. Lacy head.
Nose: Roasted malt, fruit juice.
Palate: Medium bodied and nicely balanced. Hot cereal, Hawaiian Punch, wild blackberries.
Finish: Dark rye toast, with a tiny bit of mixed berry jam.
Parting words: Summer is the time for fruit beers and this one is very popular in these parts, and not just because of the great label art. It’s everything a fruity summer beer should be. It’s fruity and refreshing while still having the character of the “base” beer, in this case a strong rye ale. The ABV is sneaky and could take one unawares, but there’s nothing not to love about this beer except maybe the price. Soft Parade is recommended.
Grapes: Riesling, Vidal Blanc, Vignoles, Seyval Blanc.
Place of origin: Leelanau peninsula AVA, Michigan, USA
Price: $10 (website)
Appearance: Light gold.
Nose: Light. Dried flowers, white peaches.
Palate: Full bodied and semi-dry. Underripe peaches, light apple juice, a touch of white grape juice.
Finish: Dry and slightly fruity. Fades quickly.
Parting words: Besides being the flower that SHOULD be the Michigan state flower (apple trees aren’t native, bro), Trillium is the name of Good Harbor’s perennially popular white table wine.
Unlike other popular Michigan whites in this price range, Trillium is actually fairly dry. It pairs very well with food like a true table wine should and while it has just a whisker of fox, it isn’t too noticeable and shouldn’t shock any Europeans you may serve this wine to.
Trillium is inoffensive in both senses of the word. Not bad but not interesting either. I’ve seen it as high as $15, but as long as it’s around $10, it’s recommended.
Style: Wheat ale brewed with lemon peel & grains of paradise.
Purchased for $9/6 pack
Appearance: Dark copper with a light foamy head. Slighly cloudy.
Nose: Malt, mandarin orange, peach.
Palate: Medium bodied and effervescent. Lightly roasted malt, hint of yeast, balanced by some acidity.
Finish: Fruit then a bit hit of bitterness. Lingers for a long time with a bit of stickiness on the lips.
Parting words: This Atwater’s take on the summer wheat ales that Michigan brewers have made popular (we can all name at least one).
This one is different than its cousins, though, because of its bitterness and much more subtle fruit flavors. If I hadn’t read the label, I would never have known that lemon peel was used in the brewing of this beer. That’s not a knock, though. Some of these types of beers can be too fruity and ham-fisted in their use of fruit and spice. If anything this is a little too far on the other side of the spectrum. There’s a little too much bitterness and richness for a summer ale. Seems more fitting for fall.
Still, it’s enjoyable and the price is typical for microbrews. Atwater’s Summer Time Ale is recommended.
Age: 12 y/o
Proof: 90 (45% ABV)
Note: No longer in production.
Thanks to @Primo55 for the suggestion of the final three words below
Appearance: Auburn with
Nose: Oak, black walnut, alcohol, caramel.
Palate: More walnuts, old oak, and a hint of butterscotch and brown sugar.
Finish: A little hot, but then a long, sumptuous oakiness that never falls into bitterness.
Parting words: Old Charter is an old brand dying a quiet death. It was founded in the nineteenth century by the Chapeze brothers (there is still a Chapeze house in Bardstown available for events), and was acquired by Sazerac in the 1990s when the newly spawned Diageo was selling off Kentucky bourbon brands. In recent memory, there have been 7 y/o, 8 y/o, 10 y/o, The Classic 90 (12 y/o) and Proprietor’s Reserve (13 y/o) Old Charters and Charter 101 (NAS). The only two left are the 8 y/o* and Charter 101. In the good old days of the glut, the 10 y/o and The Classic were two of the best bargains in bourbondom and the Proprietor’s Reserve (OCPR to bourbon nerds) was one of the finest bourbons of its era.
The Classic is a classic after dinner sipping bourbon. Even though they were a mere year apart in age, it and OCPR taste very different from each other. OCPR was subtly sweet butterscotch while The Classic is defined by oak. There’s a resemblance to Barterhouse bourbon from Diageo’s Orphan Barrel series, but the oak in The Classic is balanced by sweet caramel and nuts so it doesn’t taste tired like Barterhouse. A better point of comparison might be Elijah Craig 12 y/o. The role of oak is similar but in both cases there’s enough sweetness to keep it from going into “beaver bourbon” territory.
For many years Old Charter The Classic 90 was fairly easy to find but with the growing popularity of “dusty” out of production bourbons, it’s not so easy to find these days. It’s highly recommended if the price is right. I won’t be looking for any in the near future since I have two bottles in the bunker. Neener, neener, neener.
*Thanks to John B for reminding me via Facebook that even the 8 y/o is NAS now. They’re now calling it “#8″ in true Sazerac style.
Style: London dry gin.
Michigan State Minimum: $24
Appearance: Clear with a pearl necklace.
Nose: Juniper, citrus peel, grapefruit, hint of black tea.
Palate: Thick mouthfeel, but light flavor. Some bitter orange but mostly alcohol burn and sweetness.
Finish: Sweet and spicy with angelica, horehound and sugar.
Mixed: The best way to describe the way it mixes is “crisp”. Makes a nice crisp G & T and Tom Collins which is good. The 24 dry martini and Negroni were also crisp which is fine if you like that quality in those drinks, but I prefer mine with more spice.
Parting words: Beefeater 24 is a step up from the standard Beefeater at six dollars more and, curiously, 2% lower ABV. I didn’t get a chance to taste them side by side like I wanted but based on memory, it’s an improvement.
Besides the lower proof, the difference seems to be in the botanicals. Bitter orange, grapefruit and tea are singled out on the label and their presence is certainly evident in the glass. My knock on the standard Beefeater has always been that it’s dull. 24 narrowly avoids that fault through the added earthy depth of the tea. There’s also some gibberish on the label about 24 being made from a handmade cut from the “heart of the run”. I’m not sure how one makes a “cut” by hand in this instance. Karate chops, maybe?
At any rate, 24 is a step up from the snooze-fest that is the standard Beefeater. $24 isn’t all that expensive in the grand scheme of things and the bottle is really pretty for what that’s worth. Beefeater 24 is recommended.
Maker: Chateau Grand Traverse, Traverse City, Michigan, USA
Place of origin: Old Mission Peninsula AVA, Michigan, USA
ABV: 12.5%? (label partially rubbed off)
Purchased for: $18/500 ml (Original price around $25)
Appearance: Dark gold with thick legs that disappear quickly.
Nose: Wildflower honey, tart apples, oregano.
Palate: Full bodied and sweet. Orange blossom honey, orange push pops, very ripe peaches, caramel covered pear.
Finish: Clingy. Canned peaches, lingers for a very long time.
Parting words: Botrytis is a class of fungi that attack fruit and can be very harmful to berries of all kinds. Under certain circumstances, though, it becomes a “noble rot” that shrivels grapes into raisins and produces a thick, intensely sweet wine like this one.
I bought this wine many years ago and let it sit in my cellar for just about longer than I have let anything else sit there. My patience was rewarded.
Online reviewers have called this wine “beerenausleselike” but I haven’t had enough of that particular class of wines to evaluate those statements. I’ll just say it is very much in the style of Botrytised Rieslings from Germany and it’s very very good. It’s best as a dessert wine but may pair with salty pork dishes or other snacks.
If you can find it, it will probably set you back a pretty penny, but then again it might not. I got this bottle out of a bargain bin at a local grocery store. It was very much worth the wait and the high price. Chateau Grand Traverse Botrytis Riesling is highly recommended.