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Glina Whisky

On 11. September 2020
By Dr. Kai Grundmann
6 Comments

Eine der besten Brennereien Deutschlands erklärt

The doctor is in

Wer ist der Doktor?

Kai.

Und er macht das hier alles ganz allein? Nö.

Karen macht das Technische.

Hier erfährst Du mehr.

doktorwhisky.de

Remus Bourbon [Photo inspired by @klara_hase 🐰]

Remus Bourbon
[Photo inspired by @klara_hase 🐰]
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There is a lot of history to unpack here, and I love it. So, this one comes from Indiana, a state one does not usually associate with bourbon but is the home of MPG, a whiskey powerhouse. It has ties with the Ross & Squibb Distillery and they continuously produce since 1847, even prohibition could not stop them.
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In fact, during prohibition a part of the distillery ownership was acquired by a German immigrant who had made a fortune defending criminals in court: George Remus (born in Landsberg, 1878). A craftly and rather shifty lawyer, he found a loophole in the law that allowed selling whiskey for medicinal use. And he did. But he also sold a lot of whiskey illegally, which is why is called King of the Bootleggers.
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Having bought the rights to the Remus-name, Ross & Squibb now produces a number of bourbons under this umbrella. This one is the base-line bourbon, bottled at a solid 94 Proof and aged between 5 and 7 years. It is a good modern bourbon with a somewhat higher rye amount and thus a decent spiciness, while the typical bourbon sweetness of vanilla and caramel dominates.
To be honest when it comes to flavours, it is not all that special. But what it does, it does well. It can be considered a good entry into the world of bourbon, or a starter for an American whiskey tasting.
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#georgeremus #bourbon #prohibition #bootleggers #landsberg #lawyer #germanimmigrant #immigrants #americanhistory #history #mpg #rossandsquibb #schlossbrücke #berlinphotography #classicalarchitecture

Masters of Rye @rossvilleunion [Photo inspired by

Masters of Rye @rossvilleunion
[Photo inspired by @klara_hase 🐰]
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Producing rye whiskey since 1847, continuously, the MGP distillery can truly claim the title Masters of Rye. Having distilled for hundreds of non-distillery-product brands, they release their own bottlings recently (relatively when compared to a 175+ years history). And they are stunning.
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This bottled in bond release is not my favourite nor their flagship but that only illustrates their high quality. For this is a great whisky. Bottled in bond means a minimum age of four years, which this one easily surpasses, and an ABV of 50%, which I consider to be my sweet spot for an everyday dram. The kicker however is the mash bill with its unusually high malted barley content. This provides a gentle malt sweetness that complements the rye spiciness well.
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Nose: milk chocolate, malt beer, hints of raisins, leather, mild clove, a touch of spearmint
Palate: caramel and vanilla from the cask, malty sweetness, darker chocolate, more clove and even pepper, baked red fruits

Finish: very mild for a rye, more of a single malt indeed
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I personally think that while the maltiness is a nice touch, it is quite a dominating factor here. This could be attractive for single malt fans, though. However, I prefer the old style rye, even if I enjoy this one a lot. It is just that there is a 7yo Rossville Union out there...
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#ryewhiskey #rossvilleunion #mgp #indiana #indianawhiskey #americanwhiskey #mastersofrye #rossandsquibb #luxrowdistillers #luxco #schlossbrücke #berlinmitte #berlinerdom

Rye and Port: Review online, check Link in Bio [Ph

Rye and Port: Review online, check Link in Bio
[Photo inspired by @klara_hase 🐰]
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Nordhäuser @traditionsbrennerei is a giant when it comes to spirits, best known for its Korn (clear grain spirit). So their expertise is in the distillation of rye and malted barley. However, they also have a long history of aging their spirits in wood, and I mean long: several hundred years.
Combined, they have everything they need to produce whisky. And last year, they premiered their first rye whisky, the Meisterstück (Masterpiece). This year, we get the next iteration, Meisterstück No.2.
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It is a rye heavy whisky with 90% of the mash bill dominated by it; the rest being malted barley. Mostly matured in fresh German oak, this time it got a finish in port wine casks. Rye and port casks work well together: the spicy distillate and the sweetness from the cask united. Indeed, the balance is exceptionally well done:
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Nose: sweet red berries, cherries and pomegranate on the one hand; basil, rosemary and thyme on the other, plus aniseed and menthol. The longer it breaths the better its spicy notes develop, including white pepper.

Palate: menthol, herbs and raspberry at first, then shows its depth with dark chocolate, more red fruits, dates and spice like cardamom and mild clove.

Finish: peppery and slightly hot, clearly a rye
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Nordhausen could have chosen to fully mature the rye in a port cask but I think their decision to just use it for a finish turned out to be excellent. Both the cask and distillate complement each other perfectly, without overpower one or the other.
It is sufficiently powerful with 46% ABV, but I have no doubt: if it were cask strength, we might be talking about one of the world’s best ryes. Even so, it stands as a great representative for German rye whisky and is easily one of the best.
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#nordhausen #nordhäuser #deutscherwhisky #germanwhisky #ryewhisky #ryewhiskey #roggenwhisky #meisterstück #madeingermany
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[Achtung: die Flasche wurde uns von Nordhausen zur Verfügung gestellt.]

Wheat and Cognac @oldelkbourbon [Photo inspired b

Wheat and Cognac @oldelkbourbon
[Photo inspired by @klara_hase 🐰]
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Old Elk is not commonly seen in Germany, so we were happy to try them at the @barconventber. I personally struggle with wheat whisky, because being a rye fan I prefer the spicy side of whisky. Wheat by contrast provides a very sweet and smooth experience, usually too smooth for me. However, not only do I regularly try wheat whisky anyway, this one caught my attention due to the finish: cognac.
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I like cognac. In fact I frequently ty with the idea of a DoktorBrandy-website... Anyway, cognac casks can add a decidedly spicy note to whisky, also dried fruits, both of which definitely could work with wheat whisky. It is no surprise that cognac casks have been a favourite of American whisky makers when finishing their whiskies.
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Nose: plum jam on toasted white bread, sweet grapes, dried red fruit, toffee, hints of oak and tobacco

Palate: very smooth and soft mouthfeel; ripe apricots, grapes and red fruit, more oak and spice, especially clove, making it less sweet than in the nose

Finish: yet more spice, almost pepper, clearly oaky, even a bit bitter due to tannins
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This Old Elk pretty much delivers what you can reasonably expect. And I like it. It is not my everyday dram, but it does work as a finely balanced, delicate whisky. The finish is excellent just because it does not overpower the nature of wheat but rather complements it.
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#oldelkbourbon #wheatwhiskey #americanwhiskey #cognaccask #cognac #whisky #barconventberlin #smallbatch #stadtschloss #whiskyblogger #review #tastingnotes #whiskylife
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[Achtung: die Flasche wurde uns als BCB-Sample zur Verfügung gestellt.]

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