Whiskey Round Up From Eno Fine Wines

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This Fall, Eno Fine Wines helps us find the coziest of whiskies to huddle around for warmth. Caramel, smoke, apple wood, and even some candy corn flavors are featured to make the most of your outdoor hangs this season!

 

TAKETSURU PURE MALT

This is a blended malt named in honor of Masataka Taketsuru, the father of Japanese whisky. He is the first Japanese who mastered whisky-making in Scotland and produced the genuine whisky in Japan. Masataka learned that the natural resources surrounding a distillery were essential for quality whisky. Based on his thought, he selected two places, Yoichi and Miyagikyo, and built two distilleries there. Its gentle malt flavor, fruitiness and extremely well-balanced taste make it a perfect entry point into the world of Nikka.

 

Koval Single Barrel Rye Whiskey

Aged in new American oak from Minnesota. Grains sourced from a local organic farmer collective in the Midwest.

“This is no ordinary rye, because it doesn’t come from an ordinary distillery. […] Despite being 100% rye grain, this whiskey is fresh and light […] with a maple-y, candy corn entry and a kiss of spice on the “finish.”
– The Wall Street Journal

Essentially, perfect for Halloween season. If you don’t believe us, go to Eno Fine Wines this Friday for a tasting! 4:30pm-6:30pm.

 

Redemption Rye

A rich, full-flavored rye that came onto the market in 2013, it’s layered with caramel and cherry, and finishes with a phantasmal flourish of orange. This is a really economical rye for cocktails, or to bring to a fall bonfire.

 

Berkshire Bourbon Spoke and Peat

Once the classic Berkshire Bourbon it has been aged to perfection, it is transfered it to casks that have been freshly emptied of an Islay single malt Scotch. The Bourbon is finished in these heavily peated and smoked casks for just the right amount of time. The resultant whiskey is sure to please, perhaps even bring together, two typically different types of whiskey drinkers.

The smoke and peat on the nose is hard to miss, however the first impression is one of spice, vanilla, chocolate and oak. Then the confusion sets in, the wonderful classic bourbon notes fade leaving one with a lovely, lingering and layered taste of smoke, peat and yes, a tad of iodine on the palate.

 

Cleveland Underground Bourbon Whiskey finished with Apple Wood

“For generations, oak has been used to age spirits simply because it has the right pore structure to hold liquid. It’s hard, if not impossible, to make a barrel out of black cherry, hickory, or honey locust that doesn’t leak like a sieve. And yet there are so many untapped flavor profiles that can come from these woods. Our technology captures those flavors, letting creativity and innovation shine.” – Cleveland Underground

Light and airy body. A tender sweetness with notes of baking spice backstopped by an almost tart finish. Happy fall!

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