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GROWING IN STRENGTH – COTSWOLDS DISTILLERY RELEASES CASK WHISKY – English Whisky News

Founders Choice Whisky

GROWING IN STRENGTH – COTSWOLDS DISTILLERY RELEASES CASK WHISKY

Cotswold Distillery launches cask strength, single malt whisky, The Founders Choice

The whisky has rich and intense maturation, fruity spirit, toffee, oak and red fruit notes

The Founders Choice is available now from specialist retailers with an RRP of £64.95

The release comes one year after the highly anticipated launch of the distillery’s flagship whisky, the Cotswolds Single Malt Whisky

Award-winning Cotswolds Distillery has launched its cask strength single malt whisky expression, the Founder’s Choice.

The whisky, aged in their shaved, toasted and re-charred American oak red wine barrels and has a rich and intense maturation. The cask has a fruity spirit, with toffee, oak and red fruit notes as well as a beautiful deep colour.

Dan Szor, founder and CEO of the distillery said: “We were very fortunate to work with the late Dr Jim Swan on developing our wood programme – one of his key innovations was the ‘STR’ cask and it has always been my favourite of all our casks. Jim’s suggestion to me was that one day we release a 100% STR-aged whisky at cask strength and, based on the extremely positive reaction from everyone that’s tried it, that is what I’ve decided to do.”

The STR casks were designed by Dr Swan to optimise the extraction of flavour and colour from the oak, giving an extremely active maturation whilst avoiding the need for smaller cask sizes, which can sometimes result in an over-oaked effect. The intensely rich single malt has notes of dark chocolate and dried figs on the nose, with a warm palate of fresh red fruits and butterscotch. The finish has hints of spicy oak, dried fruit and a lingering nutty note.

Founder’s Choice is bottled at cask strength (60.9% ABV) non-chill filtered and with no added colouring. The whisky is available in specialist retailers from November at an RRP of £64.95.

The release comes one year after the highly anticipated launch of the distillery’s flagship whisky, the Cotswolds Single Malt Whisky. Cotswolds Single Malt Whisky has gone on to win nine medals and awards in its first year, and the distillery picked up a total of five ‘Liquid Gold Awards’ (scores of 94/100 or higher) in Jim Murray’s recently published Whisky Bible 2019. 

Notes

Founders Choice 

Founders Choice is available to purchase from Harvey Nichols and specialist retailers Master of Malt and Gordon and MacPhail.

The Cotswolds Distillery

Located in Stourton, Shipston-on-Stour, the distillery has become a premier local attraction, offering tours and tastings daily, and now receives 30,000 visitors a year.

Cotswolds Single Malt Whisky was launched in October 2017. Each bottle lists the barley variety, harvest year and local Cotswolds farm it was grown on. It recently won Gold at the New York World Wine & Spirits Competition and took 2 stars (one of only two whiskies to do so) in the 2018 Great Taste Awards.

Cotswolds Single Malt Whisky is available nationally and in 12 countries across the world. Key UK retailers include Majestic Wine, The Whisky Exchange and Laithwaites.

For more information, please visit www.cotswoldsdistillery.com.

The Whisky Exchange “How do you make Johnnie Walker Ghost & Rare?” – Scotch Whisky News

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The Whisky Exchange 

Imagine you were asked to take one of the world’s most famous blended whiskies and create a limited edition that paid homage to one of the world’s most revered lost distilleries. Where would you start? How would you do it justice? And how many times would you wake up in the middle of the night in a cold sweat?

It all sounds impossibly daunting, unless, in a masterpiece of nominative determinism, your name is Beveridge, Jim Beveridge, and you’ve spent almost 40 years immersed in the world of whisky making. Here, Johnnie Walker’s talented master blender tells us about how he crafted the latest in the Ghost & Rare series: the magnificent Johnnie Walker Blue Label Ghost & Rare Port Ellen

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Did you have a clear idea of what the finished whisky would be when you started, or is it a more experimental process?

I think it is a bit of both. You’re dealing with rare whiskies – there’s not much of them, there’s not much choice. That’s the reality of it. But you take what you’ve got and say ‘how am I going to express those flavours?’ That’s very much around having a sense of what you want the blend to be like, and then using what you’ve got in a particular direction.

The preparation for that point is to understand the whiskies themselves, and then from that you begin to think, okay, how am I going to use them to create this flavour and style that I’m looking for?

The blend style for Johnnie Walker Ghost & Rare: Port Ellen is quite different to Blue Label, and that’s deliberate. The idea of the blend is to showcase the individual whiskies, which is not the purpose of Blue Label – Blue Label is more a complete picture, the profusion of flavour that comes from complexity.

Do you have access to all the remaining Port Ellen stock, or were you given specific casks?

For this blend I had freedom to choose. We obviously have a deep understanding of the stock available, and from that we knew which ones we wanted to use for the blend.

How do you approach creating a blend like this?

There are some basic rules. One is about the balance of flavours, so you assess the whiskies first – and I think it’s fair to say with Port Ellen that you know that its flavour is going to come in at the end. So in the thinking you know you’re creating something that will be complemented by the smokiness of Port Ellen, that’s really where it starts from.

So then you start thinking about the flavours of the malts; the sum of all those flavours and the best ways to express them individually. The big part of the puzzle is about the balance of these flavours, this idea of the light and accessible sweetness versus the more intense fruitiness that comes with the individual malts. So one of the big decisions is – how important is that balance?

Having worked out that balance is a bit of a watershed. Once that’s been solved you’ve essentially got the core essence of the blend and you’re then adding top notes to it, to bring in additional flavour without compromising the balance that was created.

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How much Port Ellen went into the blend?

Anyone who knows and understands smokiness in blends knows that you don’t need a lot of smoke in there to have that overt smokiness, The amount of Port Ellen we added to this blend is in that place – the level you need to add to a blend to make it smoky.

How long did it take you to go from start to finish?

A project like this can take quite a long time, there are a lot of conversations that go around it. The first week’ll be spent just basically pulling things together and seeing what the options are, then after that – I’ll go back to this point around the watershed moment about the balance – there’s a lot of iterative work around getting to that watershed.

That can take days, it can take weeks, depends where you are with it – sometimes it means not being comfortable with what you’ve got and getting other expressions of those malts brought in. If you’ve got an idea set of malts, it can take a couple of weeks, if you’re needing to re-sample and reassess it can take much longer.

How did it compare to creating the Ghost & Rare: Brora edition?

In a way the challenge here was that because it was going to be called Port Ellen, the expectation was that it was going to be smoky – so it was then around how we make that smokiness work in a blend style that emulates that of the Brora. The styles are connected, it’s like a family: these are individual expressions trying to showcase the malts that you find in Blue Label, and to do that we take a lighter more accessible approach.

Ghost & Rare: Port Ellen is memorably light and fruity – is that something that will come as a surprise to fans of the range? 

It was deliberate – we lead with sweetness and layer the fruit on top of that, using that sweetness to bring out the flavours of those individual malts. The lighter style helps to express that fruitiness – that estery tropical fruit aspect that comes through – and using the sweet vanilla flavours to bring that out is an important part of it.

Would you hope that Ghost & Rare: Port Ellen will be drunk by people who’ve never tried Port Ellen before? How would you like people to approach it for the first time?

I think at the end of the day my target is the blend, and in a way Port Ellen is part of the story of the blend, rather than this is the story of Port Ellen. Of course, as part of the story is that Port Ellen’s in there, clearly you need to reflect the flavour you’d expect from Port Ellen. If you turn that angle it on its head, then this is an expression of Port Ellen in a different way – you’ve never really experienced Port Ellen like this.

Wemyss Malts Christmas offers! – Scotch Whisky News

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Still searching for the perfect gift? Left your shopping to the last minute?
Don’t worry, Wemyss Malts has you covered!

There are only a few days left to get your orders in for shipping in time for Christmas, order by the 12pm on the 20th December to ensure delivery!

Not only are we offering free shipping till the 20th December, but we have also discounted one of our ‘From the Wemyss Archive’ collections!

Head over to our web-store on the Kingsbarns Distillery Website to purchase now!

Shop Now

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We have taken a huge £100 off our Single Cask Collection ‘Smokey Treats’!

Six smokey bottlings, five from Islay and one from the Highlands unveil the complexities and multiples styles of peated whisky. Containing; Bunnahabhain, Caol Ila, Croftengea and Bowmore this really is a special collection of treats!>

Buy Now!

The Whisky Shop “Give it the personal touch” – Scotch Whisky News

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Personalise Your Bottle

Personalise a bottle of their favourite whisky with a thoughtful, heartfelt message, engraved by a member of our team to ensure the bottle lasts much longer than the whisky!

Next day UK delivery available
International shipping

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Shackleton Engraved
with free Limited Edition Glass & Ice Mould

Inspired by the story of Sir Ernest Shackleton and the whisky discovered under the ice of his Antarctic base camp, Richard Paterson has recreated this lost whisky in a personal and deeply felt project. Combining the best Highland malt whiskies and allowing them to marry over a long period, Paterson has created an enigmatic blended malt with a dash of body and a whisper of smoke. With complex notes of vanilla, honey and orchard fruits, the whisky has real warmth and depth, much like Shackleton himself.

£45 Buy Now

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Glenmorangie
18 Year Old Engraved with Free Glass

Glenmorangie 18 Years Old is a single malt Scotch whisky of serious distinction. Once it has spent fifteen years maturing in American white oak casks approximately 30% is transferred into Spanish Oloroso casks to spend a further three years maturing. Then, when both elements have reached 18 years, they are blended back together to create a whisky with a rich bouquet and full, rounded flavour. A living legacy, rare in its complexity, yet perfectly balanced.

£109 Buy Now

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Whisky Wednesday Reviews Glengoyne & Highland Park – Whisky News

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Part 1 of Cask Strength Christmas featuring; Glengoyne TeaPot Dram Batch 6 & Highland Park 11YO

https://youtu.be/qM5QuomzUzY

Speyside distillery manager crowned whisky icon of the year – Scotch Whisky News

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Speyside distillery manager crowned whisky icon of the year

A distillery manager from Speyside has been crowned the best in Scotland as part of Whisky Magazine’s ‘Icons of Whisky 2019’ awards.

Sandy McIntyre, who is Distillery Manager for Tamdhu Speyside Single Malt Scotch Whisky, near Aberlour, was named whisky icon of the year at a special awards ceremony in Edinburgh on Friday 7th December.

Sandy joined Ian Macleod Distillers as Tamdhu Distillery Manager in November 2014, where he is responsible for all aspects of production and warehousing, including managing a team of 17.

The Icons of Whisky Awards recognise the people that complete the whole dynamic of the whisky industry. The Awards also celebrate the industry’s top bars, producers and retailers.

Commenting on his award success, Sandy McIntyre, Tamdhu Distillery Manager said: “I’m extremely proud to have been recognised by my industry peers with this prestigious accolade, which is a great reflection on the whole team here at Tamdhu.

“The ‘Icons of Whisky 2019’ award is the latest in a growing number of accolades for Tamdhu this year, including being part of winning Global Distiller of the Year 2018, and a Gold Award for Tamdhu 10 Year Old in the Asian Spirits Masters 2018, and Gold Awards for Tamdhu Batch Strength 003 in the San Francisco World Spirits Competition 2018 and International Spirits Challenge 2018.”

Christopher Coates, Scotch Whisky Editor for Whisky Magazine, added: “’Distillery Manager of the Year’ is always a hotly contested category. Sandy McIntyre has undoubtedly excelled throughout the year and has become well known in the industry for leading a motivated team through a long period of technically challenging infrastructure investment at Tamdhu Distillery.

“Sandy also made the headlines this year by leading a team that has installed one of the UK’s longest and highest fish passes, replacing a dam installed 120 years ago when the distillery was first built. We’re proud to raise a dram in honour of his achievements and name him as one of our ‘Icons of Whisky for 2019’.”

The winners of this regional heat, including Tamdhu’s Sandy McIntyre, will now go forward to be considered for the Global Icons awards, which will be presented in London on 28th March 2019. Decisions are reached following nomination and voting by the industry and consideration by a Whisky Magazine panel.

Only the best Oloroso sherry seasoned American and European oak casks give Tamdhu its natural, dark amber colour, intense richness on the palate and its deep, long finish. Tamdhu exclusively matures in sherry seasoned casks, which are crafted in the family cooperages and bodegas of Jerez for up to 6 years before beginning their journey to Scotland.

For more information on Tamdhu, visit www.tamdhu.com

 You can also follow Tamdhu on social media:

www.facebook.com/tamdhuwhisky

www.twitter.com/TamdhuWhisky

www.instagram.com/tamdhuwhisky

Notes: 

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Photo of Tamndhu Distillery Manager, Sandy McIntyre 

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Tamdhu is 100% matured in the finest Oloroso sherry oak casks from Spain. Born on the banks of the River Spey in 1897, its quality is also defined by the wisp of peat in its malted barley and the natural Speyside water that is drawn directly from the Tamdhu spring. It is owned by one of Scotland’s leading, independent family-owned distillers, Ian Macleod Distillers.

Tamdhu’s Oloroso sherry oak casks are hand-crafted from European and American oak in the cooperages and bodegas of Jerez, in Spain’s ‘sherry triangle’.

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Scotch Malt Whisky “Full of Eastern promise” – Japanese Whisky News

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At The Scotch Malt Whisky Society, we’re always on the search for intriguing flavours to surprise and delight our members. This pursuit has taken us to all corners of the globe, from the United States to India and beyond.

Today we’re bringing you two stars from the East in the form of these exceptional casks all the way from Japan. Distillery 130 has only been seen once before in the Society, back in 2013, but we can assure you these two new bottlings are well worth waiting for.

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Cask No. 130.2: Tropical thunder will shower you with characteristics from our Spicy & Sweet flavour profile. Tropical fruits, honey, ginger marmalade and Chinese 5-spice – this whisky has it all going on!

DISCOVER MORE 130.2

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In the Young & Spritely profile, Cask No. 130.3: Bamboo wood and cherry blossom boasts huge flavours and complexity for its age. Matured in a bourbon barrel before being transferred to a Pinot Noir barrique, cola cubes, tangy sweets and chocolate orange will hit your nose before sherry, sweet rose wine and grappa shine through on the palate.

DISCOVER MORE 130.3

We expect these rare Japanese gems to be in huge demand, so please be aware that they may disappear quickly, and will be strictly limited to one per member. We urge those lucky enough to get one to crack it open and enjoy – we don’t want to see them in an auction!

 AVAILABLE FROM 10AM TOODAY (GMT)

The Scotch Malt Whisky Society, The Vaults, 87 Giles Street, Leith EH6 6BZ

Contact: sales@smws.com or call 0131 555 2929 (Mon-Fri 9am-4.45pm). Visit the Society at here for membership information

This is your chance to join and to take advantage of their great offers!

Spot the SMWS bottles in this amusing You Tube video

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Incredible and Limited Mature Scotch Exclusives from Iconic Distilleries at K&L California – Scotch Whisky News

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Incredible and Limited Mature Scotch Exclusives from Iconic Distilleries

The experience of enjoying extremely well aged Islay whisky is one you’ll never forget, a rite of passage for any serious Scotch lover, and no bottler will offer such a spectacular experience and value for your dollar than our “Old Particular” line. Every year we peer deep into the Scottish warehouses to find something unprecedented to bring back to our customers. Often, however, the very best isn’t unearthed, it is awarded. We’re extremely lucky to have built trusted relationships with our vendors over the years. Indeed it is thanks to our loyal customers that we’re afforded the incredible accesses that we do have. And when we inquire about what special malts might be hiding in the old warehouses at Douglas Laing, we are offered a plethora of rare casks. Often due to their incredible rarity, the price outweighs their potential viability, but on occasion, our suppliers bestow us with casks so special rare and delicious we must consider them. And even in those cases, a rare cask requires a value judgment. But when we see similar independently bottled single casks and distillery bottlings on the market for 200-300% more than what we are offering, we know we’re onto something.

That’s exactly what we’re looking at here. Two ultra rare Islays in completely different styles, aged beyond anything readily available on the market today. The first from the gorgeous Bunnahabhain near Port Askaig was distilled over 30 years ago. This unpeated Islay is still distinctly of that magical place and its 30 years in a refill sherry butt make it one of the most intriguing and unique casks we’ve ever bottled. The distillery offers a 25 year that pales in comparison to the depths of this cask, which often fetches upwards of $700.

The second is our old friend Caol Ila. The other distillery on the northern shore of Islay is one of the most underappreciated distilleries available today. We’ve had great success previously with old casks from this legendary distiller, but each additional year that goes by makes these old stocks more and more prized. The distillery’s 35 Year Old offerings command upward of $1000. The prices aren’t low, but the value is high.

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1988 Bunnahabhain 30 Year Old “Old Particular” K&L Exclusive Single Refill Butt Cask Strength Single Malt Scotch Whisky (750ml) ($275.00)

Bunnahabhain whisky is a perfect fit for refill sherry maturation, and especially for long-term aging. And 30 years is a perfect age for any Scotch, especially from one of the world’s great distilleries. $275 is an absurdly low price for these two things in combination. In short, this opportunity was too good to pass up. This is as good as whisky gets, in our opinion. It’s dark, rich, and loaded with complexity. The unpeated, slightly saline and very full nature of Bunnahabhain plays perfectly with the refilled sherry butt. Over 30 long years, the whisky naturally proofed itself down to 44.5% ABV — a delightful bit of perfection for drinking neat. It’s rare that you taste something so special that everything around you drops away and time seems to stop. This is that whisky. Consider that the distillery’s 25-year bottling will easily run you $600 bucks or more, and the $275 for this 30-year cask feels like a gift. In fact, it’s the perfect gift to give your dearest friends and maybe even get a second one for yourself.

David Othenin-Girard | K&L Staff Member | Review Date: December 12, 2018

Few whiskies will match the majestic complexity of old Bunnah in sherry. The fact that it’s in second fill makes it that much more special. Imagine where this butt might have been 18 years before it was filled a second time in 1988—probably in some old bodega’s oloroso solera dating back decades. So a refill cask from the ‘80s was likely originally coopered sometime around the First World War. The nearly century long journey of that barrel to our supplier’s warehouse and eventually to your glass makes this bottle particularly interesting. But ultimately, it’s the destination that makes it truly special. The otherworldly flavors that emanate from the glass are completely bewitching. A complex stew of dark fruit, exotic woods (particularly sandalwood and mahogany), burnt orange peel and this wonderful strange exotic salt. The palate is rich but not stewed or thick. Tons of bold spice and no bitterness even after 30 years. The lowish proof feels somehow like a benefit for once, but DO NOT add water as it’s in perfect balance right out of the bottle – a drop of water creates an interesting change in the nose but breaks the delicate palate. A truly distinguished old Islay unlike any other we’ve ever sold and not likely to be repeated ever again.

Andrew Whiteley | K&L Staff Member | Review Date: November 30, 2018

Unquestionably one of the finest bottles we have ever sold. The specs are flawless. The price, while high, is an absolute steal. The deep mahogany color entrances you from the get-go. You don’t even have to lift the glass to your nose to be hit with the sweet smell of cream, roasted pecans, caramelized sugar, and a faint sherry rancio note. Dive in and the full sensual glory of toffee, apple pie, and caramels fills you with joy. After you come to, you might lift the glass to your mouth and let the richness of the spirit roll over your tongue. An ever-changing array of sweet fruits, damp earth, fresh cream butter, rancio, chocolate, brandied pears cascades down your palate. The finish is dry and spicy with the sweetness of flamed orange peel lingering behind. It’s long and clean, endlessly pleasant and certainly of a quality you will not forget.

Jeffrey Jones | K&L Staff Member | Review Date: December 06, 2018

A mature single malt that is lively and drinking well now. The nose is rich and full with sweet floral and dried fruit aromas. In the mouth it is a delicious nectar with rich malt and dried fruit flavors that are mouth-filling. There is a long finish. It was perfect without added water.

Neal Fischer | K&L Staff Member | Review Date: November 30, 2018

The nose is so floral, spicy, and heady! There’s lavender, lily, and lilac with clove and cardamom pods creating a very deep potpourri aroma verging on burning incense intensity. It also possesses aromas of toasted and candied nuts baking in butter. The ocean brine flavors here will be welcomed by any fan of Bunnahabhain (or other classic island Scotches for that matter). The palate gets dessert-oriented with the candied nuts showing up big, followed by flavors of apple pie and saltwater taffy. As sugar-oriented as it seems initially, when this Scotch moves into its final stages there’s bold leather, herbaceous notes, and brine as it ends very, very dry.

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1984 Caol Ila 34 Year Old “Old Particular” K&L Exclusive Single Barrel Cask Strength Single Malt Scotch Whisky (750ml) ($375.00)

No distillery is more representative of the state of the Scotch industry than this bewitching peater on the northern coast of Islay. The excellent shoreside stills have dutifully cranked out unbelievably delicious peated whisky since 1846, but it wasn’t until the malt floors were closed and the distillery began buying barley from the Port Ellen maltings that the current house style truly solidified. Caol Ila is known for their 12 Year Old in the US, but a huge majority of the spirit gets blended into the Johnnie Walker line. While the line has become slightly more available in the last few years, it still remains pretty elusive, especially in a significantly aged form. The last distillery on Islay where ultra-mature stocks are not in the $1,000 range, but they probably deserve to be. The spirit is impeccable and easily one of the most undervalued malts in Scotland. Oftentimes when we lament the loss of the old great peater Port Ellen, we’re reminded how lucky we are to have the beautiful beast that sits just north of Port Askaig. A 34 Year Old PE would easily cost you $1,500. Of course, whiskies of that age are always extremely rare, but this Caol Ila represents some of the most valuable stocks. The standard 30 Year Old, which is not available in the US, easily fetches over $500 in Europe. This single cask, nearly a half decade older than that, offers one of the best values for old Islay anywhere in the world. Absolutely no old peater offers as much luxury for your dollar.

David Othenin-Girard | K&L Staff Member | Review Date: December 12, 2018

I literally said the words, “holy sh*t” under my breath when I first tasted this special cask. Now we’re no strangers to old Caol Ila—in fact we seek it out like blood hounds. Why? Because it’s one of the only old Islay heavy hitters that has been available at semi-reasonable prices. Well, at least up until now. All but this one very special source have dried up or are becoming so prohibitively expensive that they effectively don’t exist in our world. It’s true that last year we bottled a sister cask to this one and for $25, but this whisky is in a whole other league. That’s not to imply that last year’s special whisky was a slouch by any means and the appreciation this year is relatively minimal compared to other casks. Stocks similar to the ’83 Signatory 30 year we bottled 5 years ago (retail $300) would now retail for at least $1000. Old bottles from that same period are still selling around the world for around $700. If you’re lucky you might find the bottler’s current release in Europe for $500+ and if the distillery releases a 35 Year, it will command upwards of $1000 as well. But this whisky is more than just a good deal. It’s an absolute star. The first moment the whisky hits your glass you’re blasted with massive billowing smoke. As it aerates it begins to offer some more nuance—lemon skins scorched in a pile of burning spices, the embers of a fire on an Islay beach—the smells of the bay, dried seaweed, and fresh peat burning in homes over the hill. On the palate this thing just about cuts you in half. Sooty bold peat, oyster shell, brine, tangy lemon rind, ashen embers of expensive incense. The finish is long and lingering. Too long to calculate as it forces another sip. Normally I’d recommend avoiding water on something this old, but the beast can handle it. With just the tiniest drop of water, the whole package coalesces. Salted fruits, cured meats, smoked salty fish, high end nori, sweet Meyer lemon. On the palate the water actually brings the oily texture out, revealing an almost thick mouth feel that coats every taste bud and drowns it in sooty sea spray and sweet citrus. An absolute star that probably deserves to be much more expensive, but I hesitate to anoint it with the term “value.” Just too good to be ignored.

Andrew Whiteley | K&L Staff Member | Review Date: December 01, 2018

“Buried how long?” Almost 35 years. “You had abandoned all hope of being dug out?” “Long ago.” My personal tastes for whisky have changed dramatically over the years. I’ve at times found myself going gaga over loaded sherry bombs, exalting the finesse of delicate drams, and seeking out the peatiest of peatys. One thing that has been a constant over the last decade of my Scotch drinking life is my affection for well-aged smoke. As heavily peated spirits age the intensity of the smoke falls away into richness and body. It’s a particular and special characteristic that cannot be counterfeit or short cut. This specimen is a perfect example of why it is so compelling. I’m not saying this isn’t a smoky whisky, it certainly is. It’s just also so much more than that. The smoke has become a rich and oily slip’n’slide of flavor. There is a slight brine characteristic to it, not iodine, but a lighter kind of salinity. Sweet malt marries perfectly with a bit of tangy BBQ sauce. The freshness of fruit, once readily apparent in this whisky’s younger days has developed into a rich tapestry of salted and cured fruits. A refilled hogshead was undoubtedly the perfect vessel for this whisky, tame enough to stand up to many long seasons in the warehouse, and rich enough to make sure that this whiskey, after many long years in darkness would be “recalled to life.”

Jackson Lee | K&L Staff Member | Review Date: December 06, 2018

As a casual drinker of Caol Ila, I was very much looking forward to trying this dram and it didn’t disappoint. Classic Caol Ila honeyed smoke on the nose, much like a slow smoked honey ham, followed by a little peat, green apple, and sweet soy sauce at the end. The palate mirrored the smoked honey note I got on the nose but also included pencil shavings, charred strawberry, and a hint of brine. That brine became more noticeable throughout the finish, pairing with a sweet note that reminded me of salted caramel just not quite as….caramel-y; add wood and a nice fruity note and it’s a wrap!

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Compass Box “The Story of the Spaniard” BLENDED MALT SCOTCH WHISKY – Scotch Whisky News

The Spaniard

Introducing our new malt whisky blend, showcasing whiskies aged in Spanish wine casks.

Inspired by an eponymously named bespoke whisky we recently created for a bar in New York City called The Spaniard, we decided to explore the sherried style further to create a new whisky for our permanent range. The name is a nod to our founder’s chance encounter with a man in the South of Spain, where he was introduced to Sherry for the first time.

Bottled at 43% Not Chill-Filtered Natural Colour

In this, our first release, 48% of the whiskies have been aged in ex-Sherry casks and 25% in ex-Spanish red wine casks. You will find a whisky that is full, soft and sumptuous on the palate with flavours of citrus peel and pears poached in red wine and spices. It’s a whisky ideal for late evening sipping or stirring into a cocktail.

LEARN MORE

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Great New Whiskies and old sweet smokey favourites at The Whisky Barrel – Scotch Whisky News

New whiskies and some old favourites

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Great New Whiskies and Old Favourites

New 2018 bottling of Glengoyne 25 Year Old, alongside some of our favourite smokey and sherry matured single malts from Glenfarclas, Highland Park, GlenAllachie & Islay!

CLICK HERE

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