Issue link: http://digital.copcomm.com/i/23459
WiLd tUrKeY rUSSeLL’S reSerVe Wild Turkey brand in 2009, but legend- ary Master Distiller Jimmy Russell is still in action, and his son Eddie is Associate Distiller. Tawny Russell’s Reserve 10 Year Old was introduced in the early 2000s and was re-packaged in 2005. First released in 2007, Russell’s Reserve Rye is aged six years in the middle rows in S kyy Spirits purchased the Erin Conolley, On-Premise State Manager/AZ, Skyy Spirits. the rickhouse for optimum maturity. Tony Piccini of Pitcher of Nectar, represents Dry Fly Whiskey. drY fLY WHiSKeY B Our Panel Votes: Russell’s Reserve Rye “Super-rich almond notes mingle with a cherry-tinged nose. High notes of honey, pepper, quince and dates.” —Meridith May Russell’s Reserve 10 Year Old atch-produced in a copper pot still, Dry Fly Whiskey comes from a true craft distillery. The first whiskey to come out of Washington State since Prohibition, Dry Fly is made from 100% white wheat, grown on a plot of land near Spokane, in Eastern Washington, that’s been farmed for 170 years. Styled after an Irish whisky, it’s sweet up front with a mellow finish. Leaving the still at 60% alcohol, the spirit is aged for two years in Tennessee oak barrels with a medium char, then bottled at 80 proof in an apothecary-style bottle. Our Panel Votes: “Zesty orange peel and tobacco lead to a vanilla pudding palate that spreads to a honeyed tobacco leaf/oatmeal finish.” —Meridith May “Orange zest, grains and vanilla on the nose with a mulled cider/vanilla cream palate. Fresh clove and vanilla finish.” —Nathan Mears “Creamy: almost port-like, with oatmeal and raisin notes.” —Jared Sowinski “Earthy, with white pepper and marzipan. Orange oils and white pepper lend it a modern alternative to traditional whiskey.” —Trudy Thomas Dry Fly Distilling “Aromas of toasted almonds and peppered honey. Firm, textured finish.” —Nathan Mears “Rich dried fruit, depth of wood with a warm cen- ter of vanilla and cinnamon spice. Full body; great sipper, with a long, lush finish.” —Trudy Thomas Skyy Spirits KnoB CreeK H ere’s a small-batch bourbon that tells the story of America’s past, thanks to a name that references Abraham Lincoln’s birthplace, pre-Prohibition 100-proof strength and a flask-style bottle wrapped with vintage newspaper type label. The nine-year-aged bourbon is blended by “mingling” in small batches to taste. Our Panel Votes: “Jasmine nose; apricot and but- terscotch and chamomile notes reflect its complex- ity and uniqueness.” —Meridith May “Peach fruit and honey meld to a buttery soft finish. Quite delicate for a 100-proof bourbon!” —Nathan Mears “Long finish of lavender and anise; the 100-proof remains true to the finish.” —Mac Gregory “Cinnamon, cherry and dried apricot nose. Soft char notes enhance the fruit. Balanced, in spite of the proof.” —Trudy Thomas Beam Global Spirits & Wine january–february 201 1 / the tasting panel / 75