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July 2, 2009
Kensington Wine Market
Calgary, Canada
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July 17, 2009
Kensington Wine Market
Calgary, Canada
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October 16, 2009
WhiskyFest San Francisco
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November 10, 2009
WhiskyFest New York
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April 23, 2010
WhiskyFest Chicago
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Pricing information is up-to-date at time of review but may have changed: please check local retailers.
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Our whisky reviews are written by
John Hansell
Publisher & Editor, Malt Advocate magazine |
95-100
A classic! All components are balanced appropriately, with the complexity and character expected in a classic.
90-94
Outstanding! One of the best for its style. Distinctive.
80-89
Good to very good. Plenty of character and no identifiable flaws. Worth seeking out.
70-79
Average. No unique qualities. Flaws possible.
60-69
Below average. Major flaws. Avoid.
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94
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Eagle Rare, 17 year old, 45% Price: $55.00
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While labeled as a 17 year old, it’s actually 19, distilled way back in 1988. Each year’s release of this whiskey just seems to get better and better. Some of the earlier vintages turned slightly oaky and dry for balance (the 10 year old Single Barrel Eagle Rare whiskeys did too a while back), but Buffalo Trace just keeps on improving the line. Tight, well-balanced notes of molasses, vanilla, candied fruit, and sweet corn, peppered with crisp mint, cinnamon, and polished leather. Eagle Rare 17 is evolving into a whiskey of classic proportion.
(2008 2nd Quarter (Vol. 17, #2))
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94
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Eagle Rare, 17 year old, 45% Price: $65.00
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The other whiskeys in the Antique Collection get all the attention but, for the past few years, Eagle Rare 17 year old has been very impressive. This year’s edition features vanilla taffy, caramel almonds, maple syrup, and candy corn, with balancing notes of polished leather, summer fruit, a dusting of cinnamon, mocha, and soft mint. The flavors are nicely integrated with good depth. A rock-solid effort that will not disappoint.
(2009 1st Quarter (Vol. 18, #1))
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93
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Eagle Rare, 17 year old, 1984, 45% Price: $38.00
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Deep amber color. Rich, mature aroma of molasses, maple syrup, and leather, with background notes of creamy vanilla, tobacco, and subtle mint. Full, thick, mouth-coating body. Sweet up front (molasses, maple syrup, rich toffee, candied fruit), becoming spicy (vanilla, mint) and then dry with notes of leather and tobacco. Long, dry finish.
(2002 1st Quarter (Vol. 11, #1))
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93
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Eagle Rare, 17 year old, 45% Price: $48.00
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I really enjoy these older Eagle Rare whiskeys. They’re big, hearty whiskies that are very traditional in style, but have extra depth on the palate due to the extensive aging. Sweet notes (candy corn and toffee) meld nicely with underlying nuttiness (pecans, almonds), delicate spice (vanilla, cinnamon, mint), and a hint of leather. One of the best Eagle Rares I have ever tasted.
(2006 1st Quarter (Vol. 15, #1))
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88
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Eagle Rare (Fall 2006 release), 17 year old, 45% Price: $55.00
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Sweeter notes of pecan pie, dates, sweet corn, candied fruit, and English toffee combine with dried spices—cinnamon heat, vanilla, and mint—which crescendoes on its long, dry finish. A nicely matured bourbon with decent weight to it. Some of the expressions in the earlier part of the decade were a little heavy on the oak, but the last couple of years have shown greater balance.
(2007 1st Quarter (Vol. 16, #1))
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82
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Eagle Rare, 10 year old, 45% Price: $23.00
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The label says 10 years old, but this tastes more like bourbon in its mid teens. A big bourbon, and quite the antithesis of the 80 Strong below. Sweet notes of maple syrup and toffee are quickly taken over by firm mint and dried fruits, which then yields to emerging notes of polished leather, roasted nuts, and dry resinous oak. Long, spicy dried finish with cinnamon, mint, and oak. For those who like their bourbon bold and with plenty of oak impact. (Bottled exclusively for Bayway World of Liquor.)
(2006 3rd Quarter (Vol. 15, #3))
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81
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Eagle Rare Single Barrel, 10 year old, 45% Price: $25.00
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Antique amber in color. Deep, mature aromas of toffee, wood spices, mint and leather. Medium in body. The flavor begins sweet, with honeyed vanilla and toffee notes, evolving to dried fruit and spices, and then becoming dry, woody and a bit hot. Long, dry finish.
(2001 4th Quarter (Vol. 10, #4))
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