Tag Archive: 55-60% ABV


bruichladdich-octomore-10-year2nd-release

Bruichladdich: Octomore: 10 Years(2nd Release) (Scottish Islay Single Malt Whisky: 10 Year: 57.3% ABV)

Visual: Dark gold.

Viscosity: Very fast thick streaks.

Nose: Smokey bacon. Lots of peat smoke. Slight salt. Smoked beef. Beef stew and pigs in blankets. Slight cherry pocked digestives.

Body: Honey. Huge peat. Lime. Dried beef. Slight cherries. Sauternes wine. Water adds peach and honey and makes much sweeter. Slight custard sweetness notes.

Finish: Alcohol tingle. Salt. Very medicinal. Slightly numbing. Honey. Peach syrup added with water.

Conclusion: This is so much sweeter than the younger Octomore! It still comes in with the heavy peat and medicinal style though, do not worry. As it has soothed a bit with age that now comes across as a massively meaty feast of a whisky – especially on the nose. Kind of a smoked meat (especially smoked bacon) fest, That aroma however does not hint at a lot of what is to come. In fact originally it comes across more smoked meat than even the other Octomores I have tried.

The body keeps the peaty character, but is much more honeyed, and has an almost Sauternes wine sweet character. It is so sweet and fruity under the heavy peat that it is less that smooth assault you might expect and is instead a much more complex yet still peaty beast. Without water the finish is very medicinal, again calling to its roots as a more harsh whisky, water again brings out that sweetness.

It is so unexpected – still meaty. Still peaty – but very much tamed by the newfound sweetness. Even slight custard sweetness over the salted Islay base. If you want sheer assault then this has moved away from that and you will be let down. If you want a big sweet Islay style peated whisky – well this is very good and still intense. The honey wine soaked meat feast peat whisky.

Background: Fourth whisky at the uber whisky tasting at Independent Spirit. I loved my previous experience with the Octomore so was very much looking forwards to trying this 10 year version. Now, while it is peated at 167 ppm, age tends to take away peat character quite quickly – so wasn’t quite sure how this would work out for intensity. Also this has been aged in both Bourbon and the more unusual Grenache Blac casks. One of 18,000 bottles – so fairly but not insanely rare. My whisky glass photos are getting a bit crap now – sorry – alcohol influence! As before due to the social event and the number of whiskies tried, by notes may not be as detailed as normal – nor it seems my photos. As always I tried my best.

carn-mor-caperdonich-1992

Carn Mor: Caperdonich 1992 (Speyside Single Malt Whisky: 24 Year: 58.9% ABV)

Visual: Light gold.

Viscosity: Very slow thick streaks.

Nose: Clean and light. Citrus lemon and lime. Pencil shavings. Vanilla. Light toffee. Light floral. Water gives more floral. More water brings out peach notes and slight sulphur.

Body: Sweet. Honey and golden syrup mix. Very noticeable alcohol. Water makes much smoother. Butterscotch. Peppery. Lime. More water brings light apricot and dried pineapple and gives a slight waxy texture.

Finish: Alcohol strength. Oily sheen. Sulphur. Floral. Butterscotch. Water makes slightly soapy. White chocolate and tinned tropical fruits. Peppery and slightly waxy. More water adds dried apricot and pineapple.

Conclusion: This is far better than my first experience with Caperdonich. With the high abv this has, cask strength from a single cask, it gives a thicker, waxy texture that gives much more grip for the flavour.

It is a honey sweet whisky, using that and the waxy character as a base for some dried fruit, bourbon ageing tropical fruit and some floral notes floating over that. None of that is a too unusual style but the age of this means that it is delivered in a very clean style and, with water, pretty smoothly.

It carries what feels like a light smoke backing it up – giving it slightly more weight that a fruity floral whisky normally would have. Slight waxy and thick feel, slight sulphur and smoke at the back. In It makes if feel slightly old fashioned – like walking around in old stores and breathing in the air. In fact, while this is not stand out or special in the flavour it is very nice in the mouthfeel. It has a very special mouthfeel – kind of like what you got with direct heated whisky distilling in the old days. Don’t know if that is what is used here but it has that slightly burnt, gassy feel.

Anyway, not a world shaker, but interesting to examine, much better than my last experience, and solid in flavour.

Background: This is the second ever Caperdonich I have encountered – it is a dead distillery- closed in 2002 and demolished 2010, so we will see no more once it is gone. My first encounter was ok but nothing special – so when this was the second whisky in the Independent Spirit Uber whisky tasting I was intrigued to give it a go. As before, due to doing more notes that usual in a social environ this may be less detailed than usual, but I do my best.

independent-spirit-arran

Independent Spirit: Arran (Scottish Island Single Malt Whisky: 17 Years: 58.7% ABV)

Visual: Quite light grain to gold.

Viscosity: Generally slow thin puckering, with a few fast streaks from the spirit.

Nose: Alcohol jelly. Lime. Salted caramel and apple. Water brings out more caramel, a touch of milky coffee. More water adds floral notes.

Body: Alcohol touched. Salted toffee. Moderate oak. Salted caramel. Water adds apples and makes smoother. Much more salted caramel. More water adds more apples and pears. Light cinnamon. Creamy notes and some lemon curd.

Finish: Charred oak. Apples. Alcohol. Toffee malt drinks. Drying. Water adds salted toffee. More water adds lemon curd and light milky coffee.

Conclusion: Ok, this has a lot of water room to it. Like a proper serious amount. Not entirely unexpected at best part of 60% abv, but what does stand out is that it is actually pretty approachable even when neat; Which means that you have more room for quality water play as you don’t have to add a ton just to get it to where you can taste it. No innuendo on water play please. That is my job.

Neat to middling amounts of water it is very unlike any Arran I have encountered. Very toffee and caramel driven. Salted interpretation of both no less. Neat it is a little alcohol thick but still very drinkable, if a tad burning. Even a little water though turns it into a very smooth, kind of salted toffee doughnut style whisky. I was kind of addicted to salted toffee doughnuts for a while, I know of what I speak.

More water, like heavily more water, adds a mix of traditional green fruit that feels like a more Arran by way of Hakushu whisky style. Initially just soft notes around the toffee, enough water means that the green fruit takes centre stage with the salted caramel around the edges.

Initially as a salted caramel heavy whisky I found it soothing, smooth and easy drinking but not too complex. I was going to call it a whisky that did one thing but very well – a whisky for the high end of enjoying to sooth and relax with rather than examine.

Water turned that on its head; lots of fresh green fruit, a good mix of character. It is still easy to drink but now more freshening than soothing, and with a touch of that creamy Arran character. Very enjoyable either way, and with lots of room to explore. Both defies Arran expectations and confirms them depending on how you take it. A very high quality whisky.

Background: Second of Independent Spirit‘s independent bottlings of whisky. This time an Arran bottling – one of 57 bottles, distilled in 1997 and aged for 17 years in a sherry puncheon. Bottled non chill filtered at cask strength this definitely caught my eye. The label may look identical to the last, Fettercairn bottling – but if you look closely the cape colour has changed. Huge difference. Drink while listening to a general mix of metal – around the thrash to death side of things.

Independent Spirit Fettercairn

Independent Spirit: Fettercairn (Scottish Highland Single Malt Whisky: 7 Year: 56.2% ABV)

Visual: Deep gold.

Viscosity: Very slow, medium thickness streaks.

Nose: Very viscous, jelly like, alcohol. Lemon curd. Apple pie. Heather. Custard slices. Pepper. Water brings light oak, vanilla, and a smoother character. More water brings a fresh lemon and citrus mash-up and apricot.

Body: Initially smooth then ramps to burning warmth. Oaken. Apples. Water brings lots more apples, pepper. More water brings custard, light strawberry, tinned tropical fruit, apricot and lemon sorbet. Later apple pie with sugar and pineapple jelly.

Finish: Oak. Warming and numbing. Pepper. Water brings light treacle, soft fudge and malt drinks. More water adds heather, strawberry softness, tropical fruit and apricot.

Conclusion: Ok, neat this is freaking rocket fuel. It is vodka jelly like, oh my god shouting level strong. Yet, for those of you who have already read the background, you know that I helped pick it being released at this abv. What is up with that? I mean, it is young at seven years, and 56.2% abv, surely that is a terrible plan? Why would I recommend that?

Well, I did so because of the depth you can get from this with some water play to find your sweet spot. Even neat there are apple hints, pepper notes and sweet backing against lemon curd. Ok admittedly that is rapidly lost behind the alcohol burn, but is a hint to the fact that there are some big flavours here. Tellingly, when I first tried it blind, I thought that it could be calvados or some other apple brandy cask finished. It really shines with soft, sweet apple notes in a fashion that usually comes from that kind of cask ageing. I really wanted that unusual character to be preserved and not lost to a lower abv expression.

Now, neat this is is interesting for a couple of sips, but seriously don’t keep drinking it like that or you will kill your taste-buds. This thing can take a metric shitload of water – in fact it is probably the only whisky I have tried that can take so much water that I actual regret the poor quality of water around here as the flavour of the whisky is still good, but I can feel the elements of the hard water coming through. I should invest in a water filter again really.

Anyway, with a little water you have an intense, calvados aged feeling, custard sweet, peppery whisky. With more water it finally hits its stride. There comes out a huge amount of fruit – from subtle strawberry to apricot, to the expected tropical fruit influences of bourbon ageing. During this it never loses that sweet apple taste that first made it appeal to me. You have to add a mad amount of water before that vanishes. It is a serious wave of flavour and here it is a very enjoyable, very bright, very fruity whisky.

Now, it never stops being a young whisky, and showing that younger character – and even with a wealth of water here is a slight alcohol edge to it. So, with water it is still a slightly rough edged one, and without water very rough edged, but you get a whisky that mixes the exuberant fruitiness of a young whisky with the illusion of calvados ageing, and the subtle pepperyness of an older whisky. It is a rough edged gem, but one I enjoy examining.

Background: Welcome, to another tasting note I will confess a possible bias warning to. When Independent Spirit were trying to decide what strength this should be bottled at, I assisted with some tastings to give my opinion. We went with this cask strength in the end. So, yea possible bias. This is one of 50 bottles of this cask strength whisky available that was distilled in 2009 and bottled 2016. This was drunk while listening to the utterly terrifying soundtrack from “It Follows”, I was hoping to counter my possible bias by creating an acoustic counterpoint of potential dread. Good movie as well BTW, a very unsettling, creepy horror film.

Ichiro's Malt The Final Vintage Of Hanya

Ichiro’s Malt: The Final Vintage Of Hanya (Japanese Single Malt Whisky: 10 Year: 59% ABV)

Visual: Deep gold.

Viscosity: Initial fast streaks then thin slow streaks follow.

Nose: Big, very big. Chocolate fudge and honey. Praline. Crushed peanuts. Pencil shavings. Mild orange peel. Mild coffee. Water expands with white grape and smoke. More water makes for a more wood character.

Body: Very warming. Milky coffee. Burns if held but not initially. Charred oak. Bitter. Slicker with water – sour white grapes. White chocolate. Dried beef. Sweeter grapes and beefier as more water goes in. Still very viscous with water.

Finish: Dry oak. Water adds dry beef slice notes. Malt chocolate. More water adds pepper and spice racks, grapes and bitter cocoa.

Conclusion: I’m being very careful with this one, trying a little slice of history. I knew that the whisky would be harsh neat – is is 59% – but I still needed to try just a little sip like that, to do otherwise would feel like a waste. After my little mouth numbing indulgence I then had to walk the thin line between adding enough water to get it in the perfect state before I had finished it, and the fear of drowning the whisky.

The aroma, as the item that is most easily examined without consuming, therefore gives the best insight into what we have here. It is deep, thick and a mix between praline chocolate and fudge. When water enters the equation it remains thick, but now with viscous grapes freshening it without diminishing the weight of character. In all things it feels big, yet somehow not raw.

Even as I enter the main whisky, sipping upon the liquid I find one that becomes burning if held too long, and numbing in the finish, one that needs water, but despite that, even neat there is a smoothness to it. It is numbing, but not harsh in raw alcohol character. Water takes it from this deep, heavy, coffee touched beast to a lighter, yet still peat or beef touched, grape sweet style. The balance swaying between those depending on water and there is plenty of room to find your balance.

On the once through I gave it I find that I feel unprepared to give a complete verdict. I can feel that there is a lot of complexity to this- I have seen a lot of depth already and I have feeling that there is more to find. It makes full use of its high abv.

Purely based on what I have experienced I am happy to say that even with water this is a dark and almost bitter whisky. It allows you to find your level with the grape contrast but the main core is that bitterness, chocolate and nuts. If somehow you are lucky enough to try this, please do so.

Many thanks again to Chris of Independent Spirit for giving me this chance.

Background: Again- many, many thanks to Chris from Independent Spirit for this one. He got a small amount of this, the final vintage from the now closed Hanya distillery, and gave me some of that to sample. Distilled 2000 for bottling 2010 by my quick bit of internet research. With it being a necessarily small, yet awesome, sample my notes are not as long pondered as usual, but I do my best. To do any less in this situation would be a crime. I needed appropriately epic music for this, something elegant and yet bombastic. So I listened to Napalm Death. It is the only way. The container in the photo is not the original container. I took a photo of the original at Independent Spirit with a cheap phone camera, but as you can see below, I managed to get pretty much everything but the whisky in focus.

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Girvan Proof Strength

Girvan: Proof Strength (Scottish Single Grain Whisky: No Age Statement: 57.1% ABV)

Visual: Brackish gold.

Viscosity: Thick fast streaks.

Nose: Honeysuckle. Heather. Thick. Oak. Water gives more honey, some coffee bean notes and almonds.

Body: Treacle. Slight alcohol burn. Vanilla. Orange sorbet. Water makes smoother – adds more treacle and some coffee liqueur. More water brings similar to 4 Apps.

Finish: Tongue numbing initially. Toffee. Oak. Malt chocolate and caramel. Water adds more toffee and milky coffee comes out.

Conclusion: Such a difference a bit of abv strength can make, here the whisky that was fresh and bright at standard bottling becomes really thick with treacle and caramel notes – there does still seem to be some fruit notes, especially with water – but it is far from the light drink No 4 is.

Even more unusually the first few additions of water doesn’t really return the lighter and higher notes, instead bringing unexpected coffee liqueur out along with becoming more creamy, then finally with enough water – smooth. That last one is thankful – neat it has such burn I could barely realise the finish.

Neat it really doesn’t get my love, it is impressive forceful but as a more punchy whisky it seems to lose the advantage of single grain, instead feeling like a slightly sub par single malt style.

Water helps bridge the gap – gaining back the smoother character – while still keeping those heavier coffee notes. Until I added an absolute mass of water those expected apple and pear fruit notes never came out, and by that point it was basically app 4, but had with a bit less water it is an interesting coffee whisky experience.

I would say I prefer 4 apps, as this is at its best when you have added enough water to make it basically 4 apps. That was a well balanced package. This while interesting seems less as a whisky, and loses a lot of grain’s advantages.

Probably the weakest of the set I tried, the extra abv doesn’t seem to add a lot to the experience.

Background: A ramped up version of 4 Apps. If I remember rightly, this is the same whisky just not watered down to 42% abv. This is also the only whisky that isn’t in the box of samples sent to me, so I am going by my notes from the night of the tastings. As hinted in the last statement, I was invited to a tasting and tour which was paid for by Girvan, so full disclosure of possible biases. In the image, this is the third glass on the top row.

Clan Denny Girvan 1992

Clan Denny: Girvan Distillery:Vintage 1992 (Scottish Single Cask Single Grain Whisky: 21 Year: 59.6% ABV)

Visual: Quite thick viscous look in custard to gold colour.

Viscosity: Medium speed thick streaks from the spirit.

Nose: Caramel. Vanilla. Grain husks. Light sharp citrus notes. Custard. Sloe gin. Barley. Water makes slightly stewed fruit.

Body: Squeezed lime up front. Vanilla and custard. Warming but not burning. Cherries under cake sponge. Malt chocolate. Water removes the little alcohol presence and gives very smooth custard and toffee. Brings out apples, light cinnamon and twisted treacle.

Finish: Cherries and fruitcake. Raisins. Vanilla toffee. Light alcohol numbing. Malt chocolate and orange. Water adds cinnamon apples, but still has an alcoholic air.

Conclusion: Single grain, ok I will admit that even I take shots at single grain whisky at times. Unfairly. Well, mostly unfairly. Well, sometimes unfairly. This however puts its stall out and gives a good case for single grain whisky to exist.

For one thing it shows how with single grain the oak influence is very immediately evident, here with lots of smooth caramel, custard and vanilla flavour. Despite the abv the main body virtually never reaches that burning point where the alcohol obscures the flavour.

For another it shows a remarkable amount of depth. Neat you get a sharp lime touch on first sip, hints of dark fruit as you hold it, into a more evident fruitcake touched finish. With water the darker fruits shift and turn revealing green fruit flavours previously hidden.

It is that progression, both from sweet aroma to fruity finish, and in the progression with water, that makes it and between them it gives you a lot to examine. Now, the finish does always hold a slightly too alcoholic air for me, but for the most part it is very smooth and layered. Nothing harsh, just what I was looking for at the time.

It reminds me of blended malts in that it is very smooth, but here that single cask nature seems to present just enough of those slight odd unpolished edges that make up a charming whisky for me.

The distinguished end of easy going.

Background: Ok, Clan Denny is a name for a collection of (usually blended malt) Whiskys. Girvan is a single grain distillery. Ok, I’ve got it. This was drunk at Brewdog Bristol, recommended as something a bit different when I wanted a low peat whisky to start the day with. Now single grain and I have not got along often, but I have seen enough to know there are special grain whiskys out there. Therefore I took my pen, notebook and water and gave it a chance.

Octomore 6 1

Bruichladdich: Octomore 6.1 (Scottish Islay Single Malt Whisky: 5 Year: 57% ABV)

Visual: Clear grain gold.

Viscosity: Fast thick streaks.

Nose: Very dry. White wine. Medicinal. Alcohol tingling feel. Peppered beef. Orange liquore. Water adds sulphur and makes suddenly very peaty and slightly grassy.

Body: Peat. Prickling feel. Beef slices. Medicinal and drying. Pepper. Grapes. Dessert wine. Vanilla toffee. Grassy. Oak. Apples. Water adds vanilla cream and emphasises the peat.

Finish: Smoke. Dry, Vanilla. Beef jerky. Peat. Light paprika. Toffee. Medicinal character. Cardamom. Rice. Apples and light lime.

Conclusion: This is intense and immense. Oddly the immense character comes less in the form of smoke and more in the very medicinal character that dominates the early part of the spirit. The peat brings in beef slices and does still bring in a reasonable heft of smoke, all very drying. It is an experience just for that but behind the punch there is light vanilla sweetness and wine like white grapes, surprisingly delicate notes behind the assault and a great balance to the peat. While it is not as complex as Ardbog it is just as thrilling as you would expect.

Oddly, after having the 5.1 a year ago, this is actually less drying and more towards the medicinal as said, as opposed to the 5.1 which was more thick peat feel. This however balances much better, there is more room, when you acclimatise, to feel the softer notes behind.

With water added it becomes even more overpowering in the peat, causing an initial gasp of surprise as the water has the exact opposite effect of the expected. The huge, bigger peat however gains an even softer backing with apples in amongst the grapes. It is much lovelier here, richer and smoother without any sacrifice to the peat. With more water it becomes creamier and creamier behind the medicinal front. The further you go, the more it becomes an exercise in contradicting notes that somehow work.

Intense neat, wine like and yet harshly powerful with water, creamy strength and peaty with even more water, it is never super complex but never lets down on its reputation. Very full, and yet can feel so surprisingly soft at times as you become used to the peat. Well worth trying for what it is, both an experience and a good whisky.

Background: One thousand drink reviews! That is just slightly scary, but for the big 1K we have this special number. At 167 ppm this is nearly the peatiest whisky ever (version 5.1 which I tried but never reviewed was 169). This was drunk at the amazing Independent Spirit Rare Whisky event at Circo. When they say rare they mean rare, while there are still some bottles of this still available they tend to go very fast and then the price rockets up. We had five whiskys that night, with other guests, my friend Matt, and Chris from Independent spirits all giving their thoughts. Since I know how easy it is to get psychosomatic flavours after someone else mentions them consider the above a view of the general opinion on the whisky so I can call it a feature rather than a bug. Due to the nature of the event my notes were somewhat haphazard, but hopefully I’ve managed to put them together into something readable. Thanks to the guys at Independent spirit for such an awesome event and for giving me a cheer for completing my thousandth review.

Port Dundas 20 Year

Port Dundas: Special Release: 20 Year (Scotland Single Grain Whisky: 20 Years: 57.4% ABV)

Visual: Very dark mahogany red.

Viscosity: Fast thick streaks.

Nose: Tarry. Sweet. Caramelised sugar. Butterscotch. Crushed pine cones. Pou porri and perfume. Light smoke. Water adds almonds and chives.

Body: Treacle. Pepper. Tarry feel. Raspberry pavlova. Touch of salted bagels. Water makes syrup texture- golden syrup. Spice rack. Fruitcake. Rye crackers.

Finish: Vanilla and coconut. Raspberry pavolova. Oak. Creamy. Coconut macaroons. Water makes very peppery, paprika and cardamom. Milk chocolate. Caramel.

Conclusion: Such a mix here, the whisky is intense, and tarry, probably the abv showing itself with the aroma thick on the nostrils and the whisky clinging. Despite that there is a sweetness that has distinct subtlety, with coconut macaroons and sweet caramel against the thick tarry treacle character. There is an intensity to its nature, everything is big here, yet somehow managing to not overpower the more delicate notes.

Mixed in with that is a third arrow to the quiver, with rye crackers like touches that brings in a lot of spicy touches. This side reminds me a bit of Pappy Van Winkle bourbon, they have a similar quality and those spice notes layered over softer vanilla character. This is especially noticeable with water where the texture becomes more syrup than tar. Here the spice and very peppery finish really starts pushing forwards and giving those rye notes.

For me I would say it is a bit too Bourbon like for my tastes. I like bourbon but the mix of the two characters isn’t quite to my taste here. It seems to become too present as you sip more of the whisky. Still, despite that comment I still enjoyed and was impressed by the whisky. Where else would I find salted bagel touches or subtle raspberry pavlova amongst such a big whisky? There are so many elements hinted at behind the forefront character. It has a very distinct character that I admire even if it is not one of my favourites.

Not a bad whisky at all, very big, a rye bourbon like whisky with lots behind. Lots of character, just not quite to my tastes.

Background: This was drunk at the amazing Independent Spirit Rare Whisky event at Circo. When they say rare they mean rare. This is one of less than two thousand bottles that exist. This was the first ever Single grain whisky to get a Diageo special release. It was first aged in refill casks for three years then split up and aged in either American Oak Bodega, new charred European, or first fill American Oak bourbon casks. We had five whiskys that night, with other guests, my friend Matt, and Chris from Independent spirits all giving their thoughts. Since I know how easy it is to get psychosomatic flavours after someone else mentions them consider the above a view of the general opinion on the whisky so I can call it a feature rather than a bug. Due to the nature of the event my notes were somewhat haphazard, but hopefully I’ve managed to put them together into something readable.

Edradour Straight From The Cask Port

Edradour: Straight From The Cask: Port Cask Finish (Scottish Highland Single Malt Whisky: 12 Year: 56.1% ABV)

Visual: Rose wine touched gold.

Viscosity: Slow thick streaks.

Nose: Cherries. Marzipan and fruitcake. Rose wine. Vanilla toffee. Water makes more floral. Soft peach skin. Cake sponge and almonds.

Body: Floral. Apricot. Rose wine. Cherries. Alcohol very noticeable. Heather. Light lime touch. Much sweeter with water. Also peaches, custard and much less noticeable alcohol

Finish: Light oak. Drying alcohol. Heather. Rose wine. Menthol. Malt drinks. Water adds peach and makes for more menthol. More chocolate, fresh mint and almonds also comes out.

Conclusion: Hmm, what to say? Well the colour is lovely, like rose wine touched whisky. There is something so very aesthetically pleasing about port finished whisky. Secondly, this needs water. It is pretty much the poster child for whisky that needs water. The cask strength neat will numb your tongue in seconds.

So the whisky then. A veritable cornucopia of influences. Rose wine in body and finish, but with that apricot and peach fruitiness, heather and floral backing. In the aroma it wears the influence of cherries, marzipan and fruitcake that are much more Christmas cake like that the light fruits you find in the body below.

The floral elements are mostly hidden I will admit, secondary below the sweetness, and there is a final flourish with menthol freshness to the finish, so many elements pulling so many ways. That menthol finish is a bit of a weak point to me, all the elements before that were very different but never felt disparate like the menthol does.

This difference of elements is why it is hard to sum up, there are lots of good and some great element, but not much ties into a coherent whole. I shall say I will concentrate on the body, the wine and peach apricot mix seems to best encapsulate the whisky. Therefore it is strong, heavy and wide in range. Holds better in quality in individual elements than a whole but still far from bad and often very enjoyable.

Background: It seems Brewdog Bristol is rotating the whisky selection nicely, after the chardonnay cask finish they brought this port finish in. I still haven’t reviewed the basic Edradour expression yet, I really should get on that. Anyway I generally enjoy port finished whisky and the from the cask selection has been nice so far so I decided to relax through a Saturdays drinking with a measure of this.

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