![]() In the 19th century and into the 20th, many Irish distilleries did not age or blend the whiskeys they distilled. Similarly, references to the Spot whiskeys being “bonded” abound on the www, though the footnote does not appear on their bottles or tubes. Old news, new to me! I checked other Redbreast releases and, sure enough, all of their boxes have this “bottled in bond” footnote. The term “bond” has a different meaning and history in Ireland. Turns out my perplexity was my own ignorance. But a whiskey finished in Spanish sherry casks, released as part of a series called “Iberian” in reference to the peninsula of Spain and Portugal? government’s Bottled in Bond Act, which set quality guidelines to ensure whiskey was actually, well, whiskey!īut why add the American “bottled in bond” status to an Irish whiskey, especially when it already has its own national distinction, likewise noted on the Redbreast PX box, “single pot still whiskey,” a quintessential Irish creation? I would understand doing this for a Redbreast release that in some manner connected collaboratively to an American whiskey. But that mainstream synthetic edge, ephemeral as it is, holds it back for me.Ĭuriously, in very small print on the bottom-front of the decorative box that accompanies bottles of Redbreast PX, Irish Distillers Ltd notes this whiskey is “bottled in bond.” I know this term as the American codification established in 1897 by the U.S. If that factor weren’t in the mix, if it were just the fruits and candy sweets and wood spices, I believe I’d have welcomed this low-proof Redbreast as a wonderful surprise. But then on some sniff or sip, there it is. I will admit the tannins and plastic blur such that at times I question whether I’m getting the plastic note at all. Still it makes what could be genuinely luscious somehow falsely so, like a digital scenic backdrop versus shooting on location. No doubt the lack of chill-filtration-a factor not named on the bottle but in the press release-helps mitigate that plastic thing. A higher proof might obliterate such a nagging little note. But that darn plastic note, vying for attention with the oak tannins, is a subtle but effective bummer. The Pedro Ximénez sherry finish contributes a lush, rich quality, adding complexity that I appreciate. I can’t say this PX Edition has sold me on these lower-proof Redbreast outings. The wood and baking spices dance nicely on these darker notes. They pair well with the sweet caramel and chocolate. ![]() ![]() ![]() The more sips I take, the more prominent the juicy, grapey notes become. ![]() Hopefully that progression continues as the bottle airs out. The first pour earlier in the afternoon was substantially drier than this sweeter second pour. OVERALL – Showing itself best on the taste, flanked by an okay nose and finish, this is enjoyable, though not up to its price tag for me. TASTE – the sherry influence shows itself more readily here, adding vibrant red and purple fruit notes (especially grape) to a creamy, gooey caramel running beneath everything a notably thick creamy texture as well, some brandied raisins, dark chocolate sauce, decadent prune/plum compote, the oak tannins almost masking that faint plastic note…įINISH – the fruit notes, caramel, and chocolate all take the backseat to a warm, fine, prickly heat around that oak tannin edge, everything fading gently but soon… NOSE – spiced vanilla custard, crystalizing honey, pulpy orange zest, oak tannin, plastic These notes were then taken a few hours later, on the second pour, which rested in a traditional Glencairn for 25 minutes before tasting. I used the first pour to acclimate my palate. Patrick’s Day 2022 with this one, and had only picked it up the weekend before, so, ample time in the glass had to suffice. Normally I give a bottle at least a week to air out before taking formal notes. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |