Ransom The Emerald 1865 Straight American Whiskey

Rating: 14/23 Anticipated trying this upon release due to positive buzz. It seemed rather expensive, but I finally found a deal and decided to get it. Curious how closely it resembles an Irish whiskey. Nose: Unexpected! A significant amount of vegetal and other funk is present. It doesn't present as Irish at all; I would have guessed rhum agricole if blind. It's quite oily, reminiscent of motor oil. Hints of tar and sugarcane are there. I'm detecting somewhat decaying vegetation, grass, soy sauce, and meat. It reminds me of a Japanese rum I once had. The meatiness seems like that of an immature, harsh distillate. Upon closer inspection, a subtle hint of clean Irish oiliness emerges behind the grass, leading to whiffs of tangerine, apple, and floral vanilla, but they quickly recede behind the meat and soy sauce. The nose is complex but noticeably unbalanced. Palate: Reminiscent of rhum agricole, but more strongly, it evokes a yeasty American single malt, specifically Westward. It carries a substantial amount of that characteristic Westward yeasty, papery funk. There's also a rubber note – a pleasant one, not the harsh rubber combined with ethanol found in young, poor distillates. This is more akin to Ardbeg's tarry quality, which, while still challenging, is enjoyable. Soy sauce accompanies the rubber in a surprisingly effective way. No smoke is detected. There's hard water minerality and a touch of oat creaminess. A farmyard character surfaces, blending a pleasant sulphur note with grass, a light oiliness, and a smooth transition into sweet apple brandy. A distinct layer of vanilla also exists, somewhat separate from the other flavors. I also detect a bit of cinnamon spice and a vegetal rhum agricole flavor, like baby carrots with a hint of zucchini. There might be other elements, but a great deal is happening. The depth and complexity are outstanding. The flavors are bold, perhaps excessively so. The balance is precarious but holds. Finish: Primarily barnyard funk. At times, a rye tartness and mintiness appear. Also, occasional notes of baby carrot. I suspect more complexity exists, but it's difficult to articulate due to muddiness. - Conclusion - In what way is this an Irish whiskey? It tastes more like an American interpretation of a Campbelltown scotch. Upon examining the bottle, I see the intent is to revive an 1800s Irish whiskey recipe, making its original taste profile unknown. If Joseph Magnus is any indication, all whiskies were quite different back then. Perhaps if I had read the bottle first (or recalled – surely this was a major reason for my initial interest?) I would have been less taken aback by this whiskey. Ultimately, it's a great whiskey. It's very funky, mostly in a positive way. The complexity and depth are truly remarkable. I'm disappointed by the homogenization of Irish whiskey, assuming it once had this character. Now I face a choice: Loch Lomond 12 (16) also aims for a spiritual Campbelltown style. While less complex, the Loch Lomond 12 is richer, more cohesive, and exhibits clearer maturity. I can ponder this one for a long time, but it has some off-notes, whereas Loch Lomond 12 only lacks additional amazing notes. Furthermore, while the palate's balance is barely sufficient, the nose is not. The finish is adequate but lacks significant complexity, making it an unexciting conclusion. In a direct comparison, Ransom's Old Tom Gin isn't as complex, but it remains fairly intricate and is much more coherent. Overall, I enjoy this considerably. Its flaws are minor but present. The bottle does improve with age, so they might disappear. It's unfortunately typical Ransom funk combined with a young age. Copperworks experiences a similar funk until aged, after which it becomes excellent. Despite its shortcomings, I find it quite enjoyable. Conversely, despite its pleasant flavors, it struggles against simpler sippers like Compass Box Great King Street Artist's Blend (14). I considered a 15 for a while, but I'm now leaning towards a 14. This is likely superior to Dewar's 15 (13). Considering the roughness of the Artist's Blend, I do believe this is a slight improvement. I could see myself upgrading this to a 15, but Loch Lomond 12 is clearly better, so I wouldn't exceed that. I'm actually very close to rating it a 16. If it simply sheds that touch of sulphur as it oxidizes, it will reach that level.

This Ransom Emerald 1865 is a recreation of an 1865 Irish mash bill, aged three years in French and American oak, and bottled at 43.8%. It appears to be an intriguing recreation that warrants sampling. Fortunately, a sample was provided, allowing for an assessment of the outcome. The aroma presents as slightly sour, aged fruits like apple, orange, and pear, accompanied by lemongrass, grilled shiitake mushrooms, pumpernickel bread, barrel spices, and light oak, with a moderate alcohol presence. The taste offers a medium body, beginning with those sour, past-its-prime fruits (apple, orange, pear), followed by lemongrass, grilled shiitake mushrooms, pumpernickel bread, barrel spices, and light oak, with a moderate alcohol presence. The finish is of medium duration, featuring mulled wine, lemongrass, sour notes of orange, apple, and pear, and pumpernickel bread. This is an unusual and well-balanced whiskey, starting with aromas of musky, overripe fruit, followed by herbal spice and a smoky, vegetal/meaty character, and rye spice that carries through to the taste. The finish has mulled wine made with sour fruits, herbs, and caraway seeds. However, its primary drawback is a youthful harshness due to only three years of aging, preventing it from being truly exceptional. It would be interesting to taste this after an additional three or more years of maturation, as it might develop into an American equivalent of Springbank. This is not recommended for those who dislike peculiar and distinctive notes in their whiskey, but if you are open to trying something different and historic, seek out a sample or a glass at a bar.

Given Ransom's consistent impressiveness, I decided to try this. It has French oak and subtle maple on the nose. It feels thick on the palate without being overly sweet. The finish is mellow, with notes of bread, spices, and herbs that suggest American origins rather than Irish, at least to me. Faint fruit notes bring brandy, cognac, or even scotch to mind. It's a smooth, gently tannic finish with stewed apple and pear.

I admire this distillery for their Old Tom Gin. I acquired this bottle in Hawaii for an excessive $95 out of curiosity. It's intriguing. The initial night I sampled it, I had three servings and was quite impressed, though perhaps not sufficiently for the $95 price tag. Upon further tastings, I began to discern its shortcomings. It is interesting and distinct from other spirits I've encountered, but it's a youthful spirit lacking refinement and sophistication.

Batch #2. An excellent reproduction of an Irish whiskey from an innovative distillery. Sweet grain aroma, minimal peat or wood. Soft, smooth grain and fruit on the palate, with a creamy texture, but the spice intensifies. An almost floral/vanilla finish that persists. I've savored this in small amounts over four years, and my appreciation grows with each return. Remarkable!

Mellow, with a slight peatiness and pleasant spice that isn't overwhelming. The aroma is wonderful, with maple syrup on breakfast barley. It's very complex on the tongue, but not in a usual way. The French and American oaks are clearly detectable. The finish is long and mellow. I'd happily drink this daily if it were readily available.