The Oamaruvian Cask Strength DoubleWood 16 Year

Here's something quite rare and a little unusual: The Omaruvian. It's a single grain whisky from New Zealand, aged six years in former American oak, then astonishingly finished for a decade in New Zealand red wine casks. It was distilled in 1999, and the distillery is no longer operating. It's bottled at cask strength, a substantial 116.8 proof. The original price was about $95, and it was never sold in the U.S. A traveler I know, who journeys widely, gave me this 1oz sample. There's no other way I could have ever acquired this rare spirit. In the nosing glass, it looks just like a pour of red wine. It's visually stunning and already fills the air with notes of cherry and strawberry fruit. Deeply inhaling from the glass, a strong oak barrel presence emerges before the red wine flavor dominates. Quite lovely. That initial taste hits hard – there's a burst of sweet grapes, but the oak and alcohol's intensity clear the senses. The extreme dryness prevents any flavor from lingering more than a moment before it takes your breath away and makes your nose burn. It’s unavoidable. I need to add water and attempt to control this spirit before the sample runs out... Adding water dramatically enhances the grape notes on the nose in an amazing way. I don't want to finish this; I just want to keep smelling it. I'm not typically a wine drinker, but I've gradually started to appreciate single malts with wine barrel finishes. They are becoming more appealing to me, and this takes that enjoyment to an exceptional level. The water truly improved the palate as well. Abundant cherries, strawberries, and grapes flood the tongue, bursting with flavor. The finish is, naturally, very dry, which is its only drawback. It leaves your entire mouth parched while warming you completely. I would absolutely adore having a full bottle of this to enjoy for as long as possible before finishing it. Its scarcity makes me want it even more. Fantastic spirit. Many thanks to a friend for providing this sample. To say I truly relished it would be an understatement. Cheers.

There was a period when New Zealand had several distilleries. All were later dismantled, and the equipment was sold to make rum in Fiji. I have mixed feelings about this particular one. I actually purchased it while on vacation in Australia and New Zealand. These bottles are uncommon now, as it's from a closed distillery. So... I finally decided to open it this year, specifically last Saturday for my birthday. Each year, I aim to open a special bottle on either my birthday or my wife's. However, I'm torn about giving this a 3-star rating because you are truly tasting a piece of history, even if it might not measure up to some of its other Australasian counterparts from either New Zealand or Australia. The nose is sweet and caramel-like. On the palate, you experience the full impact of the wine cask. Red wine, specifically port. Even though the casks used were French red wine, I'm detecting Portuguese tawny. It's definitely worth trying if you ever come across it, as it's a rare piece of history, but... it's no Port Ellen, Karuizawa, or Brora. Instead, it offers a taste of a bygone era, and rather than focusing on ratings, just enjoy it for what it is. (Side note: add water, otherwise, it's excessively winey). EDIT 11/27: I retasted this over the weekend. I stand corrected. This time, I let it "breathe" for about 15 minutes and added plenty of ice. It truly enhances the aromas and flavors. I can taste oranges, roasted nuts, and cloves. It's remarkable the difference when you allow it to rest in the glass and add sufficient ice.

As Sunday winds down, I finally have the chance to relax and watch the New York Giants play the Steelers (since they rarely play in the late afternoon on Sundays) and remembered I have a sample generously shared by a friend, waiting to be tasted. This Oamaruvian offering is quite distinctive and struck me as more akin to wine than whiskey. The color is a deep, rich amber. Upon nosing, it presents a pleasant sweet molasses or dark brown sugar aroma with mixed nuts and a hint of leather. A sip immediately numbs the tongue with some burn and heat. Red wine flavors are predominant on the palate. A touch of brown sugar, nutmeg, and dark fruits mingle in the background. As it fades, red wine and drying oak tannins emerge. The palate is left with a slightly bitter, medicinal aftertaste; somewhat like cherry-flavored cough syrup (if you ever had the misfortune). Adding water is essential with this dram to mellow it out and make it more palatable/enjoyable, given the high proof. In summary, this whiskey had undertones of Sweet Vermouth and is truly unique. It would pair well with a Giants victory (which, regrettably, did not occur tonight) and a good steak or red meat, rather than a glass of red wine. [Dry Glass: Vanilla with Sweet Vermouth][87/100]][Tasted: 12/4/16]

The hue is a deep amber-brown, resembling strong brewed tea. Its 116.8 Proof / 58.4% is too much for my preference. I added three teaspoons of water to a 1.25oz serving, bringing it down to around 40-43%. Unfortunately, I've recently discovered that high-proof whisky is a significant trigger for my migraines, irrespective of my water intake. Even a small taste of this caused me to feel an intense discomfort in my head... Smell: Overpowering red wine notes, hints of maraschino cherry, dried grape skin, newly cut pine, malted grains, a touch of cocoa, and a slightly medicinal quality. It has a pervasive mustiness; it's everywhere and heavy, intensifying with water... not the pleasant woody mustiness I often enjoy, but more like a foul, decaying log... Taste: Red wine continues to dry the palate upon first sip, followed by a surge of strong oak, cherry jam, some clove, ginger snaps, and a trace of mint. Aftertaste: Quite fiery and sharp, with more minty floral notes and an exceptionally drying sensation (as if your mouth is a barren desert with no relief). Undeniably unfiltered, it leaves the glass coated with a gritty residue, similar to cask-strength releases from Bookers Bourbon. Thanks, as always, to a friend for sharing this piece of forgotten history! Glass residue: yes, intensely so.

A brilliant ruby color; the nose is amazing, with notes of ripe red wine grapes, clove, and various forest spices, old leather, and sugared orange peel; the initial taste presents a delightful mince pie that quickly turns into a drying, tannic sensation; as it sits, toasted pecans and caramelized sugar join the pleasingly earthy middle; the finish is intense, as expected at 114 proof, yet the complex flavors and the menthol-like, medicinal finish linger for five minutes after the first sip; this exceptional blend of New Zealand malt and grain, far beyond my usual experience, is the king of whiskies—I don't expect to encounter anything this remarkable again. (However, I might add a little water next time.) Revised: With water added, the palate is overcome with red fruit and vanilla, while clove and nutmeg take over at the back. The aggressive finish becomes rich and woody.

A memento from my trip to New Zealand. Best wishes to my new friends from there. Upon opening, the aroma is just nail polish and wine. After adding water, it becomes much better – graham cracker, butterscotch (those yellow sweets my grandparents kept), salted caramel, clementine, and red wine (my wife says it smells like dessert). I detect both the wine and bourbon aromas. A very complex nose. Flavor profile – Extremely fruity! Bold and juicy right at the start. The texture is syrupy, coating the tongue and lingering. Reminds me of red cinnamon candies before they become too hot (my grandparents had those too). Red grapes. A subtle tartness akin to cranberry juice. A leathery note on the back of the palate. The bourbon's character is subtle within this spirit. A rich bourbon-like creamy finish with vanilla and tobacco to conclude. This is my preferred spirit.