Tag Archive: Single Malt


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.

ailsa-bay-eponymous-bottling

Ailsa Bay – Eponymous bottling (Scottish Lowland Single Malt Whisky: 48.9% ABV)

Visual: Clear yellowed gold.

Viscosity: Fast thick streaks.

Nose: Big smoke. Chinese stir fry vegetables. Moss. Salted rocks. Vanilla. Peppermint. Water cleans out the vegetable notes.

Body: Vanilla. Smoke. Light fudge. Salt. Slightly medicinal. Water smooths. More vanilla. Slight lime. Slight bready character. Malt chocolate.

Finish: Peat. Malt chocolate. Light salt. Vanilla. Slight greenery. Water adds honey sweetness. More malt chocolate to choc orange. Quite drying. Slight Chinese stir fry vegetables.

Conclusion: This is another whisky that I am glad I gave a while to open up before doing notes. When I first broke this open about a week ago, it seemed very dominated by a stir fry vegetable character behind the smoke. A very bad look for nearly any whisky. Anyway, these days where I can I give the whisky a week or so before I do notes, time for the vapours to roam the now less than full bottle. It often helps, so, we now try the whisky in that state.

This is still very peat forward, drying and smokey with slightly medicinal and salted notes – though it is not overly tied to those last two concepts. Instead the main backing to the peat is a gentle, smooth toffee sweetness. Neat it still has a bit of the stir fry in the aroma, but that goes with water. With a lot of water that stir fry returns to linger in the finish- so it is a balancing act to find the sweet spot on this one.

Still, in the middle, with just enough water you get a nice balance of both worlds. You get the sweetness, the peat – a good intensity backed by a good sweetness. Despite the texture it is never easy drinking, but it is not due to any fire or harsh spirit notes – in fact it plays very smooth, and even enhances itself with some chocolate notes as the water comes in.

So, with water, does it have any problems? Well, a couple – a big one is the cost. For all the peat and sweetness it brings, and the impressive texture, it is still a young whisky. It lacks a certain complexity – I find the Ardmore does sweet and peat better and with more subtlety – or if you want the intense side, for this cost you can get Laphroaig Quarter Cask – which is a legend that shows how to really get the most out of small cask ageing.

This is a good show for a first release, though marred by those stir fry notes mentioned – but it does not match the complexity or quality you would expect for the price. There are much better, similar whiskies. I anticipate good things from this distillery, but unless you really must try the first release, I would hold out for a later, richer, expression.

Background: This was a Christmas gift from my parents – many thanks! This is a no age statement bottling, but the Ailsa Bay Distillery has been part of the Girvan distillery since 2007, so it with this being released in 2016 it would probably have a max age of about 8 years, and probably less. This highly peated whisky has been “Micro matured” by which I presume they mean aged in a smaller cask so there is more contact with the wood. The label lists this as having a pppm of 21 (peat raing) and sppm of 11 (google tells me this is the sweetness rating -not seen that before). Drunk while listening to Ulver – atgclvlsscap, a weird experimental mash up that gave a lovely haunting backdrop to the drinking.

that-boutique-y-whisky-company-laphroaig-12-year-old
That Boutique-y Whisky Company: Laphroaig 12 Year Old (Scottish Islay Single Malt Whisky: 12 Year: 52.4% ABV)

Visual: Pale clear and light, just slightly gold touched, spirit.

Viscosity: Slow thick streaks.

Nose: Quite creamy. Slight lemon. Orange crème. Butterscotch. Very light medicinal. Water makes slightly salty.

Body: Lightly salty. Some alcohol presence. Water makes creamier. Chocolate toffee eclair sweets. More medicinal and light custard sweetness. Light lemon meringue.

Finish: Dry peat intensity. Light grapefruit. Malt chocolate drinks. Water adds caramel and cream. Light lemon sorbet air. Light beef slices. Salted notes. Shredded wheat and honey.

Conclusion:An easy going Laphroaig? Kind of, yes, but with a sting in the tail. Spoiler – in a shock twist it is not the high alcohol level that gives the punch that provides the sting in the tail. In fact for the abv it is remarkably easy going, and while you only get a few of the notes neat, it only needs a tiny amount of water to start opening it up.

This is a mix of three definite, and distinct styles. There is the expected, though lighter than usual, medical, salty, salted rocks and such like notes that makes up the traditional Laphroaig elements- much more subtly used than normal though. The second string is a heavy twist on a note that can sometimes be seen in Laphroaig – lemon. Here it is far from normal – creamy, between lemon sorbet and lemon meringue, but now bringing light grapefruit and orange fruitiness that nigh unheard of from the distillery. It actually reminds me of traditional lemonade at times, that odd mix of flavours. Third and final is the chocolate caramel sweetness – there is normally a sweetness in Laphroaig backing everything but never as ramped up and thick as it is here.

Together it is only just recognisable as Laphroaig – until that sting in the tail – that being a peat punch pounding out in the finish; Finally stamping the Islay styling home.

Over time the more beefy, peaty notes rise up, more towards the standard ,expected notes- so by the end if feels like a more traditional expression, but enhanced by all that additional creaminess, sweetness and fruitiness.

Oft I have seen the expressions from the big Booming Islay distilleries mocked for the impression that they all taste the same. This shows this as the lie it is and slays the concept – this is recognisable, but different and delicious.

Background: After my last notes at the Hideout, I resolved to go back and try this. A rare independent Laphroaig bottling, with a cool Back To The Future inspired label. That Boutique-y Whisky Company always has cool, cartoon labelling which I dig. Apparently the people on the label are the winners of a contest. This is one of 421 bottles. While I do not control the music when in public, The Cranberries : Zombie came on while doing these notes, which was pretty nice.

hideout2

jura-tastival

Jura: Tastival (Scottish Island Single Malt Whisky: 14 Year: 51% ABV)

Visual: Bronzed gold.

Viscosity: Quite slow thick streaks.

Nose: Treacle toffee. Cinnamon. Honey. Cinnamon rolls. Light tar notes. Thick. Sugared orange. Stewed fruit. Water adds cinnamon pears.

Body: Strong. Alcohol presence. Orange liqueur. Spiced rum. Treacle toffee. Cinnamon. Water makes cinnamon pears. Slight charring. More water adds apples, a touch of salt. Vanilla toffee and treacle.

Finish: Malt chocolate and light oak. Spiced wine notes. Cinnamon and pepper. Light charring. Water adds treacle and chocolate liqueur. Light salted rocks.

Conclusion: Jura have been a go to whisky for me for a while now. Their entry level stuff is very nice, and generally not too expensive – while their Prophecy expression stands out as a great, complex peaty whisky. This is different again from those. The higher abv gives it a bigger, thicker character and a lot of room to roam.

This is a dark, rich expression with deep chocolate liqueur notes and light charring – all darker notes which calls to Bowmore Darkest or some of the Dalmore series for inspiration. It has that similar, very luxurious character, albeit with a strong alcohol punch if taken neat, and they are accentuated by a definite cinnamon sweetness and rum to red wine spiciness. It really, even when with the force of being neat, gives a decadent dark dessert feel. Death by chocolate meets cinnamon doughnuts.

Water soothes out the alcohol weight and gives hints of lighter notes hidden below it; Never huge, but there are feelings of subtle cinnamon pears and such like in there. Also water brings out, on the opposite side, subtle more traditional island characteristics – light salted rocks – again very minor, but gives it a grounding so it is not just a sweet, thick whisky.

Overall these just balance out an already very good experience – it gives hints of the more familiar expressions of Jura, but matched with that luxurious chocolate and cinnamon – making it like an island character backed dessert expression. Just enough added edge to make it unusual.

Very nice indeed, and probably now my tied favourite Jura with Prophecy.

Background: The 14 year is from a quick google that says the youngest spirit in this is 14 years. Anyway – this was my first tasting note done at The Hideout – a new whisky bar in Bath. Damn they have a nice selection – will try and take advantage of them to get some more unusual whisky tasting notes up on here. It is always nice to be able to try the more unusual stuff by the dram. This one is the Jura whisky done for the 2016 festival and has been aged in Palomino Fino, Amoroso and Apostoles sherry casks. Which actually goes beyond my knowledge of Sherry, so I will assume that is good.

p1050465

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.

the-macphail-collection-balblair-10-year

The Macphail Collection: Balblair: 10 Year (Scottish Highland Single Malt Whisky: 10 Year: 43% ABV)

Visual: Pale greened grain.

Viscosity: Quite fast thick streaks.

Nose: Husked grain. Smooth. Lime. Vanilla. Water changes little.

Body: Light alcohol touch. Slightly empty. Murky water. Water adds vanilla, white chocolate and vanilla toffee. Lime touch. Honey. More water adds raisins and spiced red wine.

Finish: Oak. Malt chocolate. Alcohol sheen. Murky water. Water adds white chocolate. Honey. Gin air and juniper berries. More water adds spiced red wine.

Conclusion: This seems extremely non distinctive for a whisky, especially for a Balblair. I’ve only had a couple of run ins with the distillery, but every one has stood out, and also stood on their own two feet. This – less so.

Without water it actually feels pretty empty. Alcohol touched but not heavily so, with just a kind of murky taste. If you take your time to let it open up then you do manage to get some hints of what I presume is the bourbon side of the ageing – white chocolate comes out and such like. However it is still indistinct and pretty bad as a whisky, let alone a Balblair whisky.

So let’s jump straight on to after we have added that often game changer – water! That makes it better, right? Yes. Yes it does. That makes it worth drinking, right? No. No it really doesn’t.

It brings out what feels like some sherry barrel influence – as opposed to the slight burbon influence that showed up neat. There is slight spiced red wine and raisins – nothing too unusual and far less distinct than in nearly every other sherry touched whisky I have tried. More water brings out a tad more of this, but also makes everything else even less distinct.

It isn’t actually painful (unlike, say Isawa whiskey) but it is bad. Probably duller than the Tamdhus I have encountered. I generally like Balblair, but this does nothing for me.

A let down and a bad whisky.

Background: Saw this miniature at Corks Of Cotham when I was up there recently – lovely wee place. You don’t see many miniatures of independent bottlings, nor of Balblair, so fished it out and grabbed it. Put some The Kominas – Wild Nights In Guantanamo Bay on while drinking. That album is 8 years old now – Wish a lot of the themes in it about anti Islam sentiment weren’t still as relevant today as they were back then.

Glenrothes: 2001 (Scottish Speyside Single Malt Whisky: 12 Year: 43% ABV)

Visual: Slightly bronzed gold.

Viscosity: Very slow but comes down as a sheet.

Nose: Black cherry. Black forest gateaux. Forest fruits. Honey. Brambles. Caramel shortbread. Creamy chocolate. Thick and slightly musky. Water adds custards slices and slight pepper.

Body: Thick and syrupy. Golden syrup. Strong alcohol. Blueberry pie. Woody oak influence. Slight tannins. Water makes smoother – vanilla custard on blueberry. Red cherries and slight apples. Toffee. Malt drinks and whipped cream.

Finish: Wood. Toffee and honey. Slight gooseberry. Slight tannins. Water makes for forest fruit, light musty smoke. Slight musty air and charring. Malt drinks and slight bitter chocolate.

Conclusion: This is such a fruity whisky – with very natural feeling fruitiness. It feels like a mashed up barrel of dark fruit; There is that musty air, and a feel akin to that hairy fuzz you get on berries. Then sweetens so it is like deep amounts of forest fruit coated in golden syrup.

Not all of that is immediately evident – the aroma does give a good show, but on sipping it is a bit alcohol heavy resulting on a drier, less open whisky. Water is what brings out all the dark fruit you were promised – now smoothly delivered, with a whisky that feels dark in all things. From slight charring, malt drinks and slight bitter chocolate it all gives that coherent, complementary imagery. With the creamy notes it all comes together like a black-forest gateaux – the whisky. A very nice look, with just a few hints towards the brighter, shaper green fruit to freshen it up.

With water it is very luxurious, thick, creamy and filled with flavour. It plays in the same realm as the Dalmore whiskies for flavour. Always a good thing to be compared to in my opinion. It is very much worth trying – it doesn’t quite have the unique twist to be one of my favourites and a must try. However it is about as good as a whisky can be without reaching that level.

It is a dark alcohol dessert for delectation in decadent environs. Treat yourself with this one.

Background: Glenrothes have always been an odd one – the vast majority of their output I have seen has been vintage based names, rather than list by age. An interesting habit. In this case I am fairly sure I tried the 2001 at one of Independent Spirit’s tasting sessions. But I was quite drunk on whisky so I am not 100% sure. Any which way The Tasting Rooms had this 100ml bottling of it, so I decided to grab it and see if it was the tasty one from my memories. Drunk while listening to the Black Lagoon anime OST for a mix of light relaxing and high octane background music

Pittyvaich 1989: 25 Year (Scottish Speyside Single Malt Whisky: 25 Year: 49.9% ABV)

Visual: Middling intensity grain colour.

Viscosity: A few middling streaks, mainly slow puckering.

Nose: Cereal grain. Alcohol. Vanilla.

Body: Cream, Pineapple chunks and tropical tinned fruit. Alcohol. Honey to dry mead. Water smooths, lightly waxy touch. Light creamy raspberry and fudge.

Finish: White chocolate chunks. Alcohol. Cheerios. Light wood shavings. Tropical tinned fruit. Water brings more tropical fruit, smoother character and a light oily sheen.

Conclusion: I find it odd, people say that first impressions are so important – yet cask strength whisky, highly prized and in demand cask strength whisky – will rarely be at its best when first encountered, before water has been added.

So, yeah, without water this is a bit closed and alcohol filled. Though, despite the alcohol being evident this still feels pretty smooth – especially for one that is nearly 50% abv. I guess I good bit of age can do that – but despite the smoothness there is an alcohol presence that makes it hard to get into. Then again, nearly 50% abv, I can’t say that was unexpected.

Even with the water, the aroma doesn’t say much – a fairly simple and predominantly grain filled kind of thing. So this is two for two on lack of good first impressions.

So, with all that in mind let’s check out the main body onwards with a bit of influence from the miracle worker that is water. Ok, here it becomes very smooth, creamy, slightly but only slightly waxy. All this with just a touch of water. So, for the mouthfeel it is a spot on mix between smoothness and yet still nicely viscous in texture. A lot of aged whisky can become too light, even before water, this still has enough weight to avoid that trap.

Flavour wise the base spirit seems quite neutral as I am getting less from that and more from a master-class on American bourbon oak ageing. Lots of tinned tropical fruit, white chocolate, dried pineapple chunks. All very smooth, fresh and easy drinking – Very enjoyable, however it does show that the base whisky seems to be giving more of a feel than a flavour here.

If I drank this blind, I think it would do well – it is a very tasty, smooth, general drinking whisky. With water it is far unlike its initial strength and almost too easy to sip large amounts of. As an example of the distillery though, especially as an expensive dead distillery, it doesn’t stand out much. The impressive characteristics seem to come from the oak for flavour, and age for smoothness. Now those are very good characteristics – smooth, fresh but grounded by a solid cereal character. Which are available in much cheaper whisky. Which is the problem. Go for those cheaper bourbon show whiskies.

Though I will say, aside from that I am very much enjoying this – the texture is where the whisky shines – smooth enough, creamy enough and just waxy enough. It may not have unusual flavour, but it has the feel.

So, not on the must try list of dead distilleries – but on its merits alone it is pretty good, just not silly money good.

Background: Treating myself time again – This is a from a distillery closed in 1993, which considering it only opened in 1974 is one short lived distillery. Grabbed from The Whisky Exchange – this was the bottle I grabbed when I got all those miniatures I did notes on a short while back. Thought about saving for a special occasion, but I still have one special bottle saved for when I hit 300 whisky notes, so decided to treat myself now. The distillery was mainly used for blends so there were never very many single malt bottlings of it around – this one was distilled in 1989 and bottled 2014 at cask strength. It is one of 5922 bottles (number 827 to be exact).

Raasay: While We Wait (Scottish Highland Single Malt Whisky: 46% ABV)

Visual: Clear rose wine.

Viscosity: Fast thick streaks.

Nose: Rose wine and glacier cherries. Perfume. Vanilla toffee. Pencil shavings. Stays the same with water.

Body: Smooth, with some alcohol to the middle. Rose wine. Perfume. Malt chocolate toffee drinks. Light wood. Water makes smoother and adds more toffee. Cherry pocked biscuits. More water adds light treacle.

Finish: Light charred wood. Alcohol numbing. Vanilla custard. Water brings out rose wine and light white grapes. Cherry pocked biscuits and light treacle.

Conclusion: This is my second dram of this. I have found that the first pour out of a bottle tends not to be the best, so I have taken to doing notes on the second dram onwards where possible. The first drink came across as quite perfumed, and turned out a bit simple and unappealing – just perfumed frippery.

This dram? Well it is still fairly perfumed, which is not my favourite way of doing things, but not intrinsically bad. The rest of the whisky? Well it has pulled itself up a bit.

The main thing, which I think is also what gives such a perfumed character, is the unusual barrel finishes’ influence. Lots of rose wine styling, lots of cherries. It doesn’t really change that much with water, will get to what does change in a moment, but in general it just gets clearer and a less alcohol touched base to work from.

The main thing that the water does change is bringing out a more recognisably traditional whisky style base. It is much more identifiable as what you would expect with toffee sweetness and a treacle thick set of notes – a more typical expression that the atypical rose wine flavours that they enhance. This pretty good progression – neat it is still too perfumed, this gives it some depth.

So, neat it is still not quite for me, but it is interesting. With water I can appreciate it though – not the fanciest or best put together whisky, but the more traditional feel helps. Though I will say the traditional feel and the rose style notes don’t mesh perfectly, but it manages ok. Hope when they turn out their own whisky they balance it a bit better, but for now it is an interesting enough holding pattern to turn out.

Background: Ok, picking a region for this one was difficult. Raasay is a new distillery on, surprise, the island of Raasay. So, obviously this is under the Island set right? Nope. You see the Raasay distillery has only just opened, their whisky will not be showing up for a long time. This is a mix of peated and unpeated whisky from an unnamed Highland distillery – so that is what I have listed it under. It is also finished in Tuscan wine casks. I k now nothing about Tuscan wine, but it sounds interesting. Anyway, this was grabbed from Independent Spirit and drunk while listening to the odd noise to music ambient thing that is Clonic Earth.

%d bloggers like this: