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Ian Macleod Distillers Refreshes Some of Its Favorite Scotches B oth Pig's Nose and Sheep Dip from Ian Macleod have entered the new year with new labels, but there's no need to fear the bottles' contents will undergo similar changes. In the case of Pig's Nose, the Scotch is still made with high malt-content, first-filled bourbon bar- rels. Ian Macleod has also launched its liter-sized bottles at an accessible price for any on-premise program. Sheep Dip, a blended Scotch crafted from eight Highland single malts, remains a wonderful alternative tipple for the discerning single malt drinker—just in an updated package. The relabeling is actually an integral part of the brand's legacy: In the old days of Scotch produc- tion, the British began to tax distillers in the Highlands. In turn, the distillers often evaded the new tariffs by labeling their Scotch barrels "Sheep Dip," a commonly-used insecticide that protected livestock from pests and parasites. The phrase became a colloquial name for well-blended whisky, and it persists today as a wink to the past. For those preferring the complex peat and brininess of the Hebrides, the brand's newest expression, Sheep Dip Islay, features a blend of three Islay Single Malts and has already earned high scores on the competition circuit. FREDERICK WILDMAN AND SONS, LTD. march 2018 / the tasting panel / 99 Treading a Different Path: Redwood Empire A s a former cost accountant, Jeff Duckhorn took what might be considered an atypical route toward becoming the Head Distiller of Redwood Empire—a craft distillery in Sonoma County—but his passion for the art of spirit-making enabled him to successfully trade out spreadsheets for the still. Much like the path of its Head Distiller, the distillery's flagship American Whiskey also takes an unconventional approach. It blends 40% bourbon aged 11, five, and four years with 60% rye aged two to three years. By resting in a mix of high-char American oak casks and heirloom port and wine barrels, this whiskey develops a nuanced yet subtle palate. "Redwood Empire is best enjoyed neat or with a couple of ice cubes," notes Duckhorn. "Cocktail inclusion into a Manhattan is delicious." For those seeking new and intriguing whiskies, Redwood Empire's spirits stand as tall as the trees that inspired this distillery. Redwood Empire American Whiskey ($45) Select lots of 11-, five- and four-year-old bour- bon blended with three- and two-year-old rye, this 90-proof Sonoma County-based whiskey opens up with enchanting scents of orange blossom, jasmine, black tea, and pecans. Even with the heat of the overproof alcohol content, the velvety spiced oak and honey cream are sensual and envelop the taste buds with passionfruit, vanilla, and sweet apricot. This is cellar-aged in new American oak with a portion resting in wine and port barrels. 93 —Meridith May PURPLE WINE + SPIRITS