Tag Archive: 55-60% ABV


Elements Of Islay: Pi 6 (Scottish Islay Single Malt Whisky:7 Year: 55.3% ABV)

Visual: Very light, clear gold. Slow thick streaks come from the spirit.

Nose: Sooty peat. Charred oak. Clean. Beef slices. Water makes smoother.

Body: Honey. Thick. Oily. Soot. Malt chocolate. Chilli seeds. Water adds beef slices. Ginger and more chilli seed. Buttery. Nut oils. Cleanly medicinal.

Finish: Soot. Vanilla. Nut oils. Oily. Water adds chilli seeds. More alcohol burn. Buttery. Medicinal.

Conclusion: This is a sooty, oily whisky. Initially though it comes across as sweet and honeyed on those early sips, but it quickly moves beyond that to become thing with oily, sooty thickness. Despite that it somehow manages to keep a slightly clean medicinal character as a base.

It feels very much every inch the Islay, rocking as it is the soot and the medicinal character. Admittedly it has less salty and meaty than usual, but still it weighs just enough of that to be identifiable. It is a very clean dram up front, ending up instead as a thick sooty and gritty dram on the way out.

Water brings out a bit of heat to it. With more of the high alcohol being evident, and a mix of chilli seeds and ginger warmth. It feels big and thick, mouth coating and warm.

It is good, but for the price tag it does not stand out as a special one. It is a clean and polished example of the Islay, with a bit of sooty grittiness at the end to pep it up. That works well, but doesn’t push the limits of what can be done with a good whisky.

Very nice still, slightly buttery as well, something that seems to be a trend at the uber whisky tasting tonight. If I had to pick an element that stands out it is more oily than the norm considering how clean the rest of the dram is – so if you want that oilier take on clean medicine this may catch your eye. Otherwise I would say the far cheaper Laphraog Quarter Cask is still the way to go for a good Islay drop. This is nice but not stand out

Background: 400th Whisky Tasting Note! I actually had something special set aside for no 400, but since it fell on the final entry of an Uber whisky tasting it seemed rude to not go with this one instead. Soooo … Uber whisky time again at Independent Spirit. I love these events, where you get to try some pretty rare whisky that would normally be prohibitively expensive by the dram. As always with events like these, it was a busy event, with talking and other people describing notes so I may have been influenced by that and my notes may be shorter and more incoherent than even normal. Elements of Islay do slightly smaller than normal, 50cl independent bottles of Islay whisky with the faux chemical letter identifying the distillery. In this case Pi is Port Charlotte. Hey don’t ask me, I didn’t pick it. Port Charlotte is itself a heavily peated take on Bruichladdich. A quick google tells me this was aged in a mix of three bourbon barrels. Should be interesting.

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Heaven Hill: Parker’s Heritage Barrel Finished in Orange Curacao (USA: Bourbon Whiskey: 55% ABV)

Visual: Deep gold. Fast thick streaks followed by thin puckering.

Nose: Peppery. Subtle orange sweetness and orange skins. Orange liqueur. Washing up liquid. Dust. Water brings out mint leaves and peppermint.

Body: Smooth and thick. Peppery. Treacle. Strong alcohol. Menthol. Mint leaves. Water adds rye crackers and cocktail bitters.

Finish: Orange liqueur. Menthol. Peppermint. Peppery. Shreddies. Mint leaves. Water adds aniseed and cocktail bitters.

Conclusion: You know, I expected this to be more orangey. I mean, I’m not going to lie, there is a very reasonable amount of orange going on, but what actually stands out from it is something completely different – a strange minty character. I did not see that one coming.

So, before we get too deep into that, let’s look at the base. This rocks the peppery, solid, possibly a touch rye backed bourbon style (google tells me about 10% rye, makes sense). As a bourbon it is solid but unexceptional.

If you look behind the bourbon notes you then find the subtle orange, mixed with cocktail bitters, all which make for understated but highly unusual notes for this odd bourbon. It feels slightly closed and dusty as well, over a thick and slightly treacle feel, yet also somehow smooth body,

Then, as mentioned and you knew I was going to come back to this, we have those minty notes – an oddly vegetable meets fresh peppermint to savoury green leaves style thing. It is all interesting, all unusual, all makes me take my time and examine it, and all makes it one I would not really return to after. It could be a good character elsewhere, but the savoury vegetable like elements of it really stick here.

I mean, it is a fascinating mix that takes a standard bourbon and spins something very different out and makes it interesting – but for the price I need more than interesting. Glad I tried, would not try again.

Background: Uber whisky time again at Independent Spirit. I love these events, where you get to try some pretty rare whisky that would normally be prohibitively expensive by the dram. As always with events like these, it was a busy event, with talking and other people describing notes so I may have been influenced by that and my notes may be shorter and more incoherent than even normal. Oddly I thought bourbon had to be entitrely aged in fresh oak, but this is listed as bourbon and is finished in Orange Curacao cask, so I may be wrong. Anyway, this have been made in memory of the deceased master distiller Parker Beam and is the 12th edition of their releases under that name, each with a different take. I think some money from each bottle sold goes to a charity linked with how the master distiller passed away, but I’ve been having a hard time finding out exactly which charity by googling. Let me know if you know please.

Red Breast: Cask Strength 12: 2018 Edition (Irish Single Pot Still Whiskey: 12 Year: 58.2% ABV)

Visual: Bright honeyed gold, streaks come down as a thick sheet.

Nose: Dried apricot. Vanilla. Honey. Green grapes. Sultanas. Thick and smooth. Shredded wheat. Smoke wisp. Water makes more gentle. Touch of liquorice. Golden syrup sponge.

Body: Honey. Warming alcohol. Apricot. Plums. Mince pies. Water adds oats and muesli. Lots of honey. Buttery. Vanilla fudge.

Finish: Honey. Apricot. Vanilla toffee. Brandy cream. Fig rolls. Water makes a more spirity air. Buttery.

Conclusion: This is very rich and strong – as you may expect from a cask strength whiskey this has more alcohol weight that your average Red Breast, but thankfully still manages to come across fairly smooth. The flavours are pushed up a bit as well – fruity apricot notes matched with a huge amount of sherry influence, giving lots of dark fruit and brandy cream styled notes.

Neat it is intense and fruity, full bodied despite the smoothness. It has a tad too much alcohol, but generally great. I minorly prefer their exceptional Lustra Edition of Red Breast for overall balance and smoothness. This however has a weight and quality all of its own. Water makes it a little smoother, but with that it loses a lot of the range, weight and joy that makes it special. Still, it has a lot to offer even then – still lovely with crumpet like notes and toffee, more gentle sweetness and because of that more towards a standard 12 year Red Breast. Which is still good. However if you have gone to the effort of getting a Cask Strength I would guess you want that, otherwise you could just buy a standard edition.

So, if you want this, accept its weight and the alcohol that will come with it and all that comes with that. This is a rough edged gem if taken as it should be – neat – but gives you plenty in exchange.

Background: Uber whisky time again at Independent Spirit. I love these events, where you get to try some pretty rare whisky that would normally be prohibitively expensive by the dram. As always with events like these, it was a busy event, with talking and other people describing notes so I may have been influenced by that and my notes may be shorter and more incoherent than even normal.
Now this is something interesting as it is hard to find since Jim Murray labelled this batch, Batch B1-17, as best best Irish whiskey and best Irish pot still whiskey. As was pointed out at the tasting this year’s batch will be out soon at far more reasonable price and for far less cost (for a while at least). I’ve become a huge fan of Red Breast over the years, so this was a rare treat to check out.

Berry Bros and Rudd: Orkney Islands 17 Year (Scottish Island Single Malt Whisky: 17 Year: 56.4% ABV)

Visual: Very light yellowed gold. Fast, thick streaks come initially from the spirit, followed by slow puckering.

Nose: Caramel. Vanilla toffee. Honeyed shreddies. Wisp of smoke. White grapes. Pencil shavings. Water makes mossy and brings out more oak.

Body: Burning alcohol. Crumpets. Charred oak. Butter. Water makes more buttery and adds shortbread.

Finish: Charred oak. Bitter. Light salt and sea breeze. Water adds wet rocks. Butter. Peppery.

Conclusion: Ok, for one, this needs water. Neat it is burning, buttery and very much lacking in any subtlety. Not that the aroma lets you know what is coming, oh no, that aroma is a sneaky one. It tells you that what is coming is sweet and gentle with just a wisp of smoke. Lying fucking aroma.

Now water does its job and smooths the alcohol down, making it into a very robust (and I mean VERY robust) crumpety, bready, buttery dram, with a peppery finish and still that wisp of smoke. It is heavy feeling and still very different from that sweet, gentle aroma. If you pay attention there are slight grapes, slight vanilla, but generally it is just a straight forward crumpets and butter kind of savoury thing.

So, with that said, it is not a favourite of mine. Some people at the tasting seemed to get more from it than I did, but for me it is too burning neat, and still too simple with water, so overall is a comparatively empty dram flavour wise.

Feels solid in texture, but feels like the base of a whisky to be built from, rather than a decent whisky in itself. A pity as I love a good Highland Park (sorry, a good “Orkney Islands” WINK), but this one doesn’t grab me.

Background: Uber whisky time again at Independent Spirit. I love these events, where you get to try some pretty rare whisky that would normally be prohibitively expensive by the dram. As always with events like these, it was a busy event, with talking and other people describing notes so I may have been influenced by that and my notes may be shorter and more incoherent than even normal. Now, while this could be one of two Orkey distilleries, it is blatantly a Highland Park. They barely even try to hide it. I’m a big fan of Highland Park, not revisited them for a while so had high hopes for this. From the bottle it was distilled 2000 and bottled 2018.

Douglas Laing: Bowmore XOP 21 Year (Scottish Islay Single Malt Whisky: 21 Year: 56.2% ABV)

Visual: Clear greened grain. Mid sized streaks come out from the spirit.

Nose: Smoke. Smooth peat. Light moss. Very smooth and clean. Oily fish skin. Lightly medicinal. Batter. Water changes little.

Body: Oily fish skin. Sweet apples. Smooth. Cinder toffee. Grapes. Light ash. Slight salt. Water adds more grapes and some smoke.

Finish: Cinder toffee. Oily fish skin. Seaweed. Crème brulee. Slight ash. Grapes. Water adds more smoke, slightly peppery.

Conclusion: This is so clean, so smooth for the abv, so polished. It has got salt, slight medicinal character as you would expect from and Islay, but low peat and no fancy barrel ageing altering the flavour. What you get is very smooth vanilla, tinned tropical fruit and grape notes that speak to a very long time in a bourbon barrel. It doesn’t act unusually, but it does have the standard notes delivered ultra smoothly.

The lighter touch lets green fruit notes come out and mix with the lighter medicinal character. If you are worried from this description that the whisky is going to be too light for you, let me reassure you that there are still notes such as an oily fish skin heaviness, notes that bring a thicker character to a gentle alcohol weight whisky. For people who have tried a lot of Bowmore I’d say imagine a mix of the 12 and 18 year, taken the best elements of the two, smoothing massively and putting out at higher alcohol strength and polish.

Water smooths it out even more if you can believe that making for a very easy to sip Islay, but it doesn’t open up any new notes. Now it tastes nowhere near the abv it is pushing out, even taking into account the water, so smooth, with the only flaw is that it doesn’t stand out with any unique elements. It is not super different in flavour to the younger expressions but it is very polished and enjoyable. A very refined take on a classic.

Background: What is there to say for this one? – fourth of the five whiskies tasted at Independent Spirit‘s recent Uber Whisky tasting night. As always with sessions like this I was doing notes in a group environment, so may be a tad more scattershot than normal but I do my best. So, I have had some bloody good experience with the XOP range from Douglas Laing. Also, seriously, I love Bowmore, though they do such a wide range of expressions it is hard to know what you will get in any bottling. To paraphrase one of my favourite quotes on Bowmore – If you can’t find a Bowmore expression you enjoy it may be time to ask if whisky is for you. This one of 317 bottles taken from a single cask.


Bruichladdich: Micro Provenance Cask Evolution Exploration: Sauternes 2006 (Scottish Islay Single Malt Whisky: 12 Year: 58.4% ABV)

Visual: Light clear gold. Fast thick streaks from the spirit.

Nose: Cloying sweet apricot. Dessert wine. Pears. Grapes. Light rubber. Water adds wine gums sweets. More water adds slight salt.

Body: Pears. Almost evaporates on the tongue. Water brings out dessert wine. Vanilla. Light tannins. More water adds dried banana, more apricot. Even more water adds vanilla and slight salt.

Finish: Pears. Dry. Mineral water. Alcohol air. Water adds vanilla. Toffee. Dessert wine. Wine gums.

Conclusion:This is so strong yet sweet. The expected dessert wine and apricot notes come out from the neat spirit, yet more than that you get subtle pear and grape notes underneath, I’m guessing native spirit characters accentuated by the sweetness to give more complexity than often comes from this sweet and sometimes overpowering barrel ageing.

Neat the strong alcohol means that it almost evaporates off the tongue, giving no peat, no salt or any of the expected Islay character. It is clean, slightly rubbery, but with gentle fruit over an impressive alcohol weight but restrained burn. To get the spirit to stick around and to get the slight Islay salt character coming out you need to add a fair amount of water, but don’t worry, it can take it.

Even with water it is so very clean in the spirit character, lots of dry yet sweet dessert wine, and that gentle fruit, with the pear and apricot given more room to roam. The lack of overt Islay character is matched by a lack of lot of the Bruichladdich style. Instead you get lots of subtle complexity from the oak, lots of depth in those sweeter flavours for the water to bring out.

If it had more influence from the native Bruichladdich spirit then I would have no hesitation in recommending this as an absolute stonker. As is it is a very nice show of oak ageing, especially with water, and has wonderful subtlety in its weight.

Background: This was the third of five whiskies at Independent Spirit‘s Uber whisky tasting. I love those things, a chance to try five whiskies I might not otherwise get to try. As always with tastings like this it was in a social environment so I may have been influenced by people around me and the notes may be slightly shorter than usual. Hope you still enjoy. Anyway, this one is from Bruichladdich’s cask experimentation, made with optic barley and aged in the unusual Sauternes which in my experience adds a lot of sweetness to a whisky, so should be interesting seeing how it interacts with the Islay character here.

The GlenAllachie: Cask Strength: Batch 2: 10 Year (Scottish Speyside Single Malt Whisky: 10 Year: 54.8% ABV)

Visual: Bright gold. Spirit comes down in a slow, solid sheet across the edges of the glass.

Nose: Brown sugar. Alcohol warmth. Golden syrup. Blueberry crumble. Stewed apricot. Madeira cake. Custard. White sugar dusting. Water smooths. Adds Calvados and apply jelly.

Body: Smooth front into an alcohol burn. Apple pies. Dry honey. Water adds custard notes and smooths. Adds lots more apple. Still some alcohol evident. More water adds Calvados. Strawberry jam. Madeira. Pinot Noir.

Finish: Numbing alcohol. Sour dough. Oak chips. Dry. Apples. Water adds raisins. Strawberry jam. Blueberry. More water adds Calvados and sulphur.

Conclusion: Ok, two big things to address here. One there is lots of barrel ageing influence in this. Like … tons. Dark fruit in blueberry and strawberry jam style, lighter sweetness, wine notes. Lots going on. Second thing – there is a lot of apple in here, from apple jelly to Calvados, to everything in-between.

Oh, wait, I missed one. Three – the alcohol in this thing is immense! Not surprising as it is over 50% abv, but taken neat this goes from tasty to burning pretty fast. It means that you only really get the edge of the flavour profile before your tongue gets numbed. The first few seconds are surprisingly smooth, then the potent alcohol booms. Definitely experiment with water for this one.

So, as you may have guessed, taken neat it is just a bit too booming, going into a dry and oaken finish. Water however really brings out the range of the experience.

As indicated before, there is a lot going on. The barrel ageing brings many spirity notes – Madeira being the most notable, more red wine notes come out as you add more water – now smoothed out by more vanilla and custard notes which I’m guessing are from the bourbon and virgin oak. No idea where the apple comes from – maybe the base spirit? – but it becomes more and more evident the more water you add and really is the backbone of this varied spirit.

It is complex, but very barrel ageing led – I like the apple character of the (maybe) base spirit, but there are also slight sulphur, slight muggy notes and rough edges. It feels slightly like it is relying on the barrel ageing to override the existing rough edges.

Still, despite that it is a tasty experience, with lots going on – so as an examination of the oak influence this is very good, but it has a a few off notes under its charms.

Background: Time to try a distillery I have not tried before! Wooo! Though is it just me or does GlenAllachie sound like one of those knock offs where they try and mash two famous whiskeys together to fool you – like if you saw a bottle of Jim Daniels or something. Possibly just me. Anyway, grabbed this from the whisky exchange. The cask strength grabbed me eye as it would give more room to experiment with water and see what it could do. It has been aged in a mix of PX and oloroso sherry, first fill bourbon and virgin oak casks. That also caught my attention I have to admit, that is some sweet barrel ageing going on there. Not much else to add – put on some Mclusky to listen to while drinking, music as varied and mixed up as that barrel ageing selection.

Kilchoman 2018 European Tour Bottling – Machir Bay Cask Strength (Islay Scottish Single Malt Whisky: 59.8% ABV)

Visual: Pale brackish grain. Slow thin streaks come from the spirit.

Nose: Thick. Peaty. Oily character. Light menthol and moss notes. Peppermint. Water adds dust balls and soot. Slight salt.

Body: Thick. Oily. Toffee and caramel. Thick peat. Oily charring. Oily chocolate. Oily peppermint cream. Water makes creamier. Salt touch. Honey. Sweet apricot. Sauternes wine. Sherry trifle.

Finish: Peppermint cream. Peat smoke. Light charring. Water adds dessert wine notes.

Conclusion: this is not what I expected, not at all. The extra abv seems to have utterly changed how the Machir Bay whisky expression comes across.

At normal abv strength this seemed slightly light back when I last tried it – very enjoyable and complex but gentle. This booms with oily thickness in feel, matched with huge honey to trifle sweetness. Everything feels like it is delivered in a oily fashion – oily peat, oily chocolate, oily charring, and now added to that is a completely new element -oily peppermint notes. This minty menthol to peppermint character is fresh yet creamy and adds both a sweetness and a slight natural mint leaves that I did not find in the standard expression. It makes it feel fresher, bigger and more greenery touched, adding to and massively changing the overall character.

This Islay character Kilchoman have become well known for is more subtle here than in a lot of their expressions. It is smokey, slightly salt touched, but the huge, thick oily and sweet character used here means that the sea breeze and peaty characteristics are less prominent that usual. Instead the apricot spirit note I have noticed at the back of Kilchomans before is now pushed to the forefront here in big dessert wine like flavours.

Oddly considering what makes this so different is what the extra abv brings to the game, this actually works better with water. Only a few drops are needed to bring out the best, so it is still a lot higher abv than the base expression, but those few drops make it smoother and really bring out the sherry trifle complexity from below the oily character.

Again the distillery does brilliantly – a sweet dessert wine meets Islay whisky that is rewarding on every level. Highly recommended.

Background: Second of the samples I was given by Independent Spirit for doing notes on, many thanks! They had done a Kilchoman tasting night I had to miss, but kindly let me try this – an exclusive bottling for the 2018 tour. It is a cask strength take on the Machir Bay which I was already a fan of. This was tried directly after the prior Kilchoman tasting, so I was still listening to the new Spektrmodule podcast.

Douglas Laing’s XOP Laphroaig 18 Year (Scottish Islay Single Malt Single Cask Whisky: 18 year: 56.8% ABV)

Visual: Bronzed with slow thick streaks from the spirit.

Nose: Peat. Charcoal. Strong alcohol. Salt. Sultanas. Moss and seaweed. Medicinal. Dry cake sponge. Kippers. Brown sugar. Water adds smoke and oily notes.

Body: Sherry. Strong alcohol. Charring and soot. Medicinal. Salt. Charred nougat. Salt. Water adds cherries. Dry red wine. Huge peat. Tannins. Raisins. Slight peach. Grapes. Plums.

Finish: Soot. Dried beef. Numbing alcohol. Malt chocolate. Iodine. Water adds tannins. More malt chocolate. Nut oils. Tofu. Vanilla toffee and chocolate toffee.

Conclusion: Usually Laphroaig loses some of the peat and medicinal intensity as it ages, losing some of those elements that make the younger spirit so very identifiable. For what it loses there it however gains greater subtlety, smoothness and complexity.

This does not lose the intensity in any way, shape or form. It is sooty, peaty, dried beef, salt, seaweed and medicinal all in one, all punching out at the brutal cask strength. The sherry ageing, usually so dominant in whisky, tries to push to the fore. It brings, oddly enough, dry sherry notes as well as the more expected red wine notes, but they are backing the intense Laphroaig character, not leading it or controlling it.

Neat it is a brutally intense experience – there is sweetness coming like nougat that has been quickly charred somehow – harsh, with oiliness coming in from kippers to nut oils seeping under that. It feels as much as it tastes, with hard to place savoury notes weighing in heavily to ground it.

Now, if that kick is too much there is always water to play with, and the high abv gives a lot of room to do so. It still keeps the medicinal and sooty character, but brings out layers of dry red wine, sultanas, cherries and even odd fruit notes, before heading back into a dry and medicinal finish.

Now, I tend to wait a week or so after opening a bottle to do notes these days, seems to clear out some rough notes, so I’ve had this a few times now. Caught at the wrong moment this can be quite closed as a whisky. The intense alcohol, charring and smoke can close off access to everything else, and sometimes is seems even water play can’t open it up. Other times, caught at the right moment it has all the goodness of a young Laphroaig, some quarter cask notes, matched with rich red fruit and a mix of red wine notes that makes it utterly exceptional.

I love it – it is a super intense ride of Laphroaig and more. However, even loving it, it is a ride of high points and low points depending on how it is reacting today. For the high points I am happy with it, as when it is on it us bloody amazing and I have not seen such a mix of intensity, Laphroaig character and wood character work so well before. However at the cost, something that may be not super reliable on the high may not be worth it for you.

So, look at the cost, look at the info here, make up your mind. You call.

Background: Ok, this is very expensive even for an 18 year old Laphroaig, and those are not exactly common. I was allowed to try the tiniest of sips of a sample at Independent Spirit and it blew me away, but there was no way I could get it at the time. Then I received a cheque saying an audit had revealed I was owed money and well, so now I own a bottle. I don’t believe in fate, but if I did then it definitely wanted me to have this whisky. Anyway, cask strength, in a stupidly over the top box which is so wasteful, but I would be lying if I said I did not find cool. I am a hypocrite, grr, down with wasteful packaging! Anyway, I was nervous breaking this open, hoping it would hold up to my memory – especially after buying the darn thing! Anyway put on some old, more goth era Lacuna Coil while drinking. Still like their more metal newer stuff, but it seems to waste the vocal range that the singers have – old school is where it is at.

Kilchoman: Comraich: Batch 3 (Scottish Islay Single Malt Whisky: 10 year: 55.5% ABV)

Visual: Clear gold with a mix of fast and slow streaks from the spirit.

Nose: Smoke and honey. Thick stewed fruit and raisins. Barbecue glaze. Water adds beef slices.

Body: Thick and oily. Smoked gammon. Stewed apricot. Big peat and well done steak. Charring. Honey. Water adds cherries, fruitcake and more oily character. Shortbread. Sticky toffee.

Finish: Oily, kippers. Oily smoke. Ash and charcoal touch. Water adds raisins and sultanas. Black-cherry.

Conclusion: This is absurdly easy to drink for an over 50% abv whisky. I was half way through it before I realised I should think about adding water and seeing how that altered things. Now don’t be tricked into thinking that this means this is a light whisky though. This is a thick, oily and heavy thing – it is just that it is delivered absolutely smooth with pretty much no alcohol character at all. If fact it turns out adding water made the alcohol just slightly more evident as there was no way it could make it any less. This is an impressive beast from the get go.

It has bloody big flavours to match that big body as well – smoked thick cut gammon, thick stewed and dark fruit against a heavy sweetness. Everything is thick, oily and smoked – in fact the smoke and the oil mix perfectly to create the feel of the ideal of the concept of peat juice dripping on your tongue.

So, with it being that impressive neat, does water weaken the experience? Hell no! There is now big sweetness but still heavy character – dark fruit comes out to match the meat and smoke, making fruit cake and black-cherry along with more traditional beef notes for the meat. Everything fills your mouth with its oily sheen and peaty air. This is all underlined by an oily by more understated finish – dry ash, smoke and charring all add up to draw a line under each sip’s experience.

So, to conclude, this is amazing neat, amazing with water as it adds to an already exellent experience and the alcohol strength gives a lot of room to experiment.

For Islay fans, if you can find it, this is a must try.

Background: Oh man, this is a rare one – the Comraich series is, best I can tell, a whisky that is released only to select bars around the world. In this case there are only three bars in the UK that have it – thankfully The Hideout of Bath is one of them! So, yeah, bias warning, I was hyped to get to try this. This was my second time drinking it, the first was, as you might expect, also at the Hideout, but had come after an absolutely brilliant Irish whiskey tasting so I realised I may not have got all of the subtlety, so I returned, pen in hand to try it on a sunny Saturday afternoon. Oh the hard life. It is a mix of three ten year old casks, two bourbon and one sherry aged from 2007 to 2017. While drinking I noticed a little dinosaur hiding in the wall, so grabbed a shot of him to add below.

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