Bob Dylan - Door whiskey
- Publiceret: fredag, 4. maj 2018 12:05
- Skrevet af MacNiels
I samarbejde med Bob Dylan har firmaet Two Heaven’s Door der ejes af Ryan Perry og Marc Bushala sendt tre aftapninger i handlen.
Der er tale om en straight rye, straight bourbon og en “double-barreled” whiskey.
Mr. Dylan siger til The New York Times. “We both wanted to create a collection of American whiskeys that, in their own way, tell a story,”
“I’ve been traveling for decades, and I’ve been able to try some of the best spirits that the world of whiskey has to offer. This is great whiskey.”
Whiskey indgår også i nogle af de numre Bob Dylan har skrevet gennem tiderne, “Moonshiner” fra 1963 og “Copper Kettle (The Pale Moonlight)” fra 1970.
Dylan har været med i udvælgensen af det der skal aftappes, hvilket har været en længere proces da Dylan har været kristisk på en række punkter omkring de nuancer der skal være tilstede i de tre aftapninger.
Noter (Two Heaven’s Door):
Straight Tennessee Bourbon
On the nose, this is a classic, no-fuss bourbon, though with more oak-derived notes — think caramel, vanilla and wood char — than you’d expect from a seven-year-old. I also smelled sandalwood, leather and linseed oil. And there’s a creamy cola note that suggests a good bit of rye in the mash bill. (Mr. Dylan and his team say they use just 70 percent corn, leaving a lot of room for other grains to show their influence.) The palate opens with a soft cocoa and buttercream note, then sharpens toward black pepper and cigar tobacco. The finish is slightly bitter, with the sweet spiciness of an Atomic Fireball. My favorite of the bunch.
Double Barrel Whiskey
More restrained than its stable mates, the Double Barrel — in which different whiskeys have been blended and further aged together in another cask — smells of cake batter, fresh berries and children’s cough syrup; as it develops in the glass, its nose turns darker and woodier, with a hint of sweet fortified wine lurking in the background. It tastes surprisingly astringent and medicinal, given the nose, with a thin mouthfeel and notes of tobacco, allspice and wood smoke, resolving in ground pepper. The wood influence on this one is strong, perhaps too much, but it would make a nice substitute for a rye in a manhattan.
Straight Rye Whiskey
Most rye whiskey on the market these days is made at a distillery in southern Indiana called Midwest Grain Products, then sold to brands like George Dickel and Bulleit. Some brands then “finish” the whiskey by placing it in a used or new barrel to give it a twist — in this case, the rye goes into toasted Vosges oak barrels, which are often used to age pinot noir. Heaven’s Door doesn’t reveal where its rye comes from, but its nose is rich with MGP’s trademark dill and herbal notes. There’s also a sweet grassiness, cocoa powder, tobacco and a slap of leather. It opens deceptively smooth on the palate, but builds to a sweet spiciness before finishing with a burst of spicy, bittersweet chocolate.