Pennington plans to make this Four Grain whiskey a regularly available release, although each batch's blend will vary. This first batch used ten barrels. The distillery uses full-size (53-gallon) barrels to age its whiskeys and distills them all in a 500-gallon pot still. Given the name, I was expecting a lysergic experience, but instead I found myself with a healthy hippy smoking seaweed cigarettes. Almost an introductory whisky, which doesn’t want to disturb, even too much peace and quiet, but then again, that’s the name, isn’t it? But from a special and limited edition (and expensive, although it’s not a weighty element in giving an opinion) I expect much more.

Whiskybase B.V. (“Whiskybase”, “we” or “us”, company details below) offers a whisky enthusiasts online platform that provides its members access to the most comprehensive, transparent and trusted resource of whisky bottles and allows and stimulates its members to contribute information about whisky bottles to the platform (“Service”). Cambridge, Wisconsin's Dancing Goat Distillery has launched its first product, a rye whiskey aged in both "vintage American oak" and new charred French oak barrels, then finished in a solera made of recharred Limousin oak port barrels. This first batch is being bottled at 46% ABV, but future releases may have a different proof as the distillery's goal is to create a certain flavor profile without necessarily being constrained by a target proof. Woody Creek Distillery in Basalt, Colorado is releasing its first straight bourbon. Aged for at least 4 years, according to the label, the whiskey is made with 70% Colorado corn, with the remaining 30% comprised of Colorado rye, wheat, and barley. A satisfying pour of whisky, in a lineup that’s tough to compete within. The wine-finished elements are shy, perhaps too shy? It’s hard to judge without having a taste of the original recipe, but I’d like a little more constructive notes considering the risky barrel finishing play. Ignoring the expectations of wine-influences, this is a pretty good modern scotch with plenty of spice and lots of sweetness.

Tasting Video

Aroma suspended between meaty, tarry and oceanic, less acrid than usual and indeed quite soft (by Ardbeg standards), from which emerge notes of red fruits (including even a little strawberry), prunes, nutmeg, almond, liquorice root. Candied citrus fruits and crème brûlée. Over time, it’s the marine and iodized aspect that gains strength, compacting the aromas more decisively and remaining rather sugary (and toasty). Not bad, definitely better than the first approach. From the experimental folk at Ardbeg comes this intensely mellow dram, produced using our grooviest casks ever. Smoked spices combine with distant bonfires fading into a mellow haze of apples and smoked pear.

Palate: Sharp oak spice hit, great levels of char, and the caramels wash-over. The citrus crush is there, closer to blood oranges. The paprika spice is hot hot hot (compared to the regular release, it’s even hotter). Baking spices, but more focused on cinnamon.

Ardbeg Grooves Committee Details

The Service has been prepared by us solely for information purposes to Members and the Service is based on information we consider reliable and we obtain the contents of the Service from a number of different third party sources (including Contributions), but we do not endorse, support, represent, warrant or guarantee the completeness, truthfulness, accuracy, or reliability of the Services and any information therein. No partnership, joint venture, agency, or employment relationship is created as a result of your use of the Service. A special 2018 Ardbeg Day edition that followed the exclusive Ardbeg Committee one (at 51.6% proof), bottled in January of the same year and which finished its (undisclosed) maturation in barrels that contained (unspecified) red wine, heavily charred causing deep grooves on the wood. If we decide not to exercise or enforce any right or provision of these Terms, such decision shall not constitute a waiver of such right or provision. Better known for its gins, Spirit Works also makes wheat whiskey and rye. While just 250 bottles of the bonded rye are being launched right now, the distillery is able to release more as needed, and may expand distribution to New York later in the year. "We've got plenty of barrels of it!" says co-founder and brand director Ashby Marshall.