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" ... Company founder—and bourbon legend—George Garvin Brown was among the first whiskey makers in the world to ever bottle his product, all the way back in 1870. Commemorating the milestone, a century-and-a-half later, Master Taster Jackie Zykan has selected the prize barrels from a single run of distillation—150 in total. Well...147 actually; three of the casks ran completely dry during maturation. She then blended the supremely limited liquids into three distinct batches. All at barrel proof. Batch 1 promises the fruitier aromas; batch 2 delivers cacao and cherries; batch 3 is the spiciest of the bunch, maintaining some brown sugar sensibilities. Each is sure to satisfy even the most discerning of bourbon enthusiasts. ... "
" ... The longer fermentation makes Caol Ila’s whisky much fruitier. The higher cut points and the greater reflux make it lighter and results in less phenolic compounds in the whisky. So even though both peated whiskies began with the same concentration (ppm) of phenols in the malted barley, the end result is substantially different. ... "
" ... There is some cooked corn sweetness early on. The mid-palate is a bit thin, dominated mostly by pepper notes, although it gets fruitier with age. The older whiskey (24 YO) is very smooth, with an almost waxy like flavor note at the end. ... "
" ... This is alpine Nebbiolo. It has more in common with the Nebbiolo (locally called Spanna) grown in the Val D’Aosta or the Nebbiolo from Gattinara or Ghemme in the alpine hills of Alto Piemonte, than it does with traditional Barolo or even the fruitier Barbaresco. This is Nebbiolo truly in a class by itself. ... "