The
Bowmore 1992 Wine Cask Matured 16 Year Old ($120) is
a full-bodied scotch that has all the peat character present in the standard
Bowmore Islay, but with far more maturity and finesse. Six years of aging in
American bourbon barrels, followed by a generous 10 years in Bordeaux claret
casks of Limousin oak, give this copper-hued spirit a nose of smoke and vanilla,
along with cherry and toasted almond flavors, and a butterscotch finish. Out of
the 4,500 bottles produced, only 1,800 will be available in the United States.
—Oliver Slosser
Bowmore, www.bowmore.com
The famed Cuervo family is sharing the contents of their
personal spirits coffer with the release of their first premium silver tequila,
Jose Cuervo Platino ($60). Platino is produced from estate-grown blue
agave using a proprietary method of distillation Cuervo has honed for more than
200 years. The result is a spirit with a pure, yet not overpowering nose of
agave, a bite of pepper and spice, and a gentle, clean finish. Each bottle is
sealed in wax; presented in a blue wooden gift box; and hand-numbered, signed,
and dated for authenticity. —O.S.
Jose Cuervo, www.josecuervoplatino.com
Suntory founder Shinjiro Torii established Japan’s first whisky
distillery just outside the historic city of Kyoto, set amid the dense,
bamboo-forested hills of Yamazaki. Torii chose this spot because Yamazaki is
home to arguably the purest water in Japan and, due to the varied temperatures
of the nearby Katsura, Kizu, and Uji rivers—which create nearly a year-around
layer of fog—its mountainous terrain yields a moist climate that is optimal for
producing fine whisky. Some 85 years later, Suntory arduously maintains this
tradition, and there is no better evidence than its Yamazaki 18-year-old
Single Malt Whisky, whose 2006 platinum medal from the Beverage Tasting
Institute (BTI) justifies its $100 retail price. Pleasing the eye with a rich,
copper hue and the nose with hints of butterscotch, vanilla, and strawberry, the
Yamazaki 18-year-old treats the palate to dashes of citrus, cherry, and honey
butter, finishing with long, dry tangs of smoke, pepper, and fruit.
—Ron Kiino
Suntory, www.suntory.com