THE HOUSE OF SUNTORY WHISKY PROUDLY INTRODUCES

SUNTORY WHISKY YAMAZAKI^® SHERRY CASK 2016 EDITION^™ 

Deerfield, IL (January 12, 2016) – It may have come as a surprise that Suntory Whisky Yamazaki^® Sherry Cask 2013 was named “World Whisky of the Year” in Jim Murray’s 2015 Whisky Bible. However, sherry cask whisky has been a constant staple of the Suntory Whisky portfolio since 1924, a year after the distillery began construction. Shinjiro Torii, the founding father of Japanese whisky first started making his whiskies by leveraging sherry casks imported from the wine of southern Spain needed to blend his famous Akadama Sweet Wine. Hence the sherry cask was the first cask used by Suntory Whisky and plays an important role in the origin of Japanese whisky. 

The House of Suntory Whisky is proud to introduce Yamazaki^® Sherry Cask 2016 (48% ABV), available as of February 1, 2016. 

The Sherry Cask – A Meticulous Selection

Over its 92-year history, Suntory Whisky has managed numerous sherry casks and sherry malts. Suntory’s Chief Blender Shinji Fukuyo makes a point of visiting the Northern region of Spain himself. He does this to ensure that his selection of Spanish oak be sent to the “bodegas” (sherry wineries) to be made into the sherry casks used to store their Oloroso Sherry. Fukuyo carefully oversees this entire process, from the selection of the casks, to the charring and the aging of the sherry. After three years of aging, the sherry casks are sent back to Suntory’s Yamazaki distillery, ready to receive what becomes the distinguished Yamazaki Sherry Cask Whisky.

The Sherry Cask – The Challenge

Sherry casks are both revered and feared for their strong character, as they can easily overpower a whisky’s flavor. The Yamazaki malts can also be affected by this sherry/Spanish oak cask flavor. However, in the case of the Yamazaki Sherry Cask, Suntory’s Chief Blender Shinji Fukuyo selects only those casks in which the delicate balance of chemistry between the Yamazaki malt and sherry cask can be achieved, thereby enhancing Yamazaki’s characteristically rich and multifaceted flavor. The meticulous selection process of the Spanish oak, the management of the sherry casks, and the overall aging process ensure the final award winning quality of this liquid. 

The Yamazaki Sherry Cask 2016:

A Fine Blend of Maturity and Delicateness

Chief Blender Shinji Fukuyo is often compared to an artist. His blends are deliberate designs meticulously chosen from more than 100 malt whiskies. Each taste is a color and aroma, specifically curated for the occasion. Fukuyo is clear that he did not blend the Yamazaki Sherry Cask 2016 for the novice. The Yamazaki Sherry Cask 2016 is created for the “Suntory Whisky Lover”—a lover of complex, refined and subtle tastes. Like the rest of the Yamazaki Cask Collection (Mizunara, Bourbon Barrel, and Puncheon), the sherry cask is a critical component that differentiates and characterizes the award winning Yamazaki Single Malt Whisky.

The Yamazaki Sherry Cask 2016 – The Journey

Fukuyo has designed a journey in this whisky. The Yamazaki Sherry Cask 2016 is undeniably where Spain meets Japan in the form of a whisky. To fully enjoy this journey, Fukuyo recommends the whisky first be served neat to showcase its nose. On its own, there is a clear and fresh top note. A raisin-like, deep sweetness that is both elegant and rich. You immediately taste the complexity of this liquid and the fine balance of maturity and delicateness. Served on the rocks, the flavor opens as you begin to taste the Delaware grape-like sweetness and its slightly bitter acidity. When cut with water, there is a soft sweetness that blossoms like the first apples of the harvest.

Tasting Notes

The Yamazaki Sherry Cask 2016 leverages the same lot of whiskies as was used for the Yamazaki Sherry cask 2013 for its base. These whiskies have matured for two more years. To this blend, Fukuoy adds various rare sherry cask single malt whiskies, some of which are more than 25 years old, creating a whisky that has a deep richness, mellowness and complexity of flavors.

Color:   Dark brown, a rich and decadent natural “Sherry” color

Nose:    Raisin, sun-dried tomato, clove, cocoa

Taste:    Deep, rich, sweet and sour, chocolate with hazelnuts

Finish:  Long, bittersweet, sour

Yamazaki Sherry Cask 2016, a single malt whisky, is presented at 48% alcohol by volume (96 proof) and will be available in market as of February 1, 2016. The suggested retail price is $300.00. Five thousand bottles of Yamazaki Sherry Cask 2016 have been produced globally.

ABOUT THE HOUSE OF SUNTORY

Suntory was established in 1899 and is headquartered in Tokyo, Japan. Since 1923, as the pioneer of Japanese whisky, Suntory Whisky has been renowned for its House of Master Blenders and for their Art of Blending. 

The Founding Father of Japanese whisky, Shinjiro Torii, built Japan’s first malt whisky distillery in Yamazaki, near Kyoto—a region known for the purity of its water, where the traditional Japanese tea ceremony was born. Torii dreamt of creating an authentically Japanese whisky by chosing a terrain and climate completely different to that of Scotland, thereby cultivating unique conditions for maturation.

In 1972, Torii’s son Keizo Saji, Suntory’s second master blender, built the Chita grain distillery near Nagoya to produce more of their own high quality grain whiskies. In 1973, Saji founded the Hakushu distillery amidst the deep forests of Mt. Kaikomagatake in the Japanese Southern Alps. Its high altitude and lush environment is what differentiates Hakushu from other distilleries.

With three distilleries and a great diversity in whisky making (different still shapes, five types of cask, and three varieties of wood), Suntory produces more than 100 malt and grain whiskies which amounts to the whole of Scotland’s production.

With respect to heritage and a commitment to innovation, third generation master blender Shingo Torii, and grandson of Shinjiro, now leads this most highly awarded House of Japanese Whisky. Today the House of Suntory Whisky has been named four-time Distiller of the Year at the International Spirits Challenge in London, UK (2010, 2012, 2013, 2014).

Suntory Whiskies are subtle, refined and complex. The portfolio includes two single malt whiskies and one blend: Yamazaki—Japan’s #1 Single Malt, multi-layered and profound, Hakushu—verdant, fresh, and delicately smoky, and the noble blend, Hibiki—Japan’s most highly awarded blended whisky.

www.whisky.suntory.com             #SuntoryWhisky                   @SuntoryWhisky 

About Beam Suntory Inc.

As the world’s third largest premium spirits company, Beam Suntory is Crafting the Spirits Brands that Stir the World. Consumers from all corners of the globe call for the company’s brands, including the iconic Jim Beam and Maker’s Mark bourbon brands and Suntory whisky Kakubin, as well as world renowned premium brands including Knob Creek bourbon, Yamazaki, Hakushu and Hibiki Japanese whiskies, Teacher’s, Laphroaig, and Bowmore Scotch whiskies, Canadian Club whisky, Courvoisier cognac, Sauza tequila, Pinnacle vodka and Midori liqueur.

Beam Suntory was created in 2014 by combining the world leader in bourbon and the pioneer in Japanese whisky to form a new company with a deep heritage, passion for quality, innovative spirit and commitment to Growing for Good. Headquartered in Deerfield, Illinois, Beam Suntory is a subsidiary of Suntory Holdings Limited of Japan. For more information on Beam Suntory, its brands, and its commitment to social responsibility, please visit http://www.beamsuntory.com/ and www.drinksmart.com.

Lochside 52 Year Old 1963 Sovereign

Highland Single Grain Scotch Whisky

JANUARY UPDATE: TOP 10 DREAM DESTINATIONS

We’re all dreaming of a summer holiday and members have been inspired by evocative, summery drams this week – where do you want flavour to take you? Clear winners at number 1 and 2 are flower-filled mountain meadows. Sun-scorched heather and hay take us for a late summer break in the Highlands at number 3. Poolside posing in Beverly Hills is an absolutely fabulous choice at number 4! Surprisingly simple, homely pleasures capture our hearts at number 5; just relaxing in the garden. Dream destinations are running out fast so order now get your place in the sun…

No. 1: Light & delicate

58.18 Toffee and sunny, runny honey £47.90

No. 2: Juicy, oak & vanilla

48.69 Folly from France £51.60

No. 3: Peated

3.255 Genie in a bottle £107.20

No. 4: Spicy & sweet

85.33 Poolside posing in Beverly Hills £45.10

No. 5: Young & spritely

77.40 New carpet in a sweetie shop £50.20

No. 6: Young & spritely

39.119 Strictly whisky £47.00

No. 7: Old & dignified

76.124 A symphony of oak £155.00

No. 8: Oily & coastal

4.217 Nordic nosh £90.70

No. 9: Juicy, oak & vanilla

36.94 Young & spirited £58.00

No. 10: Oily & coastal

31.32 Piri-Piri and Teriyaki chicken £116.90

Browse New Outturn >
Browse All Bottlings >

Contact: sales@smws.com or call 0131 555 2929 (Mon-Fri 9am-4.45pm).

Visit the Society 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

Glendronach Cask Strength

Batch #5 of the sherry cask matured Highlander bottled at natural cask strength.

Buy – $64.94

Glendronach Cask Strength Batch 5 Highland single malt Scotch whiskey. Winter 2015 release of the popular full strength sherry cask matured Scotch.

Nose: Delicious molten toffee and wild honey poured over ripe figs and dates. Subtle hints of tangerine, coffee grounds and a dusting of cinnamon add a perfect balance to the nose.

Palate: Vibrant oak spices and warming stem ginger  compliment the rich sherry and dark fruit characteristics. Waves of sour plums and subtle gingerbread combine with stewed barley and roasted coffee beans, softened by a gentle hint of walnut..

Finish: A perfect harmony of the finest sherry casks and traditional Highland characteristics.

Laphroaig 1997 TWE Exclusive – a steal of a price

Continuing our Laphroaig theme from yesterday, we’ve got a great TWE exclusive to share – Laphroaig 1997 bottled by Berry Brothers.

However, we also have an admission to make: we’ve been selling it at the wrong price.

Unfortunately, due to some bad calculator work, we’ve had the bottle on the website for £40 less than we should have, and now we’ve noticed we’ve had to put it up to its proper price of £150 – still a lot less than than the €259 one of its sister casks is going for elsewhere

We launched the Laphroaig in December, although there were a few preview bottles on the Berry Bros & Rudd stand at The Whisky Show back in October – it was hailed by many to be the best Laphroaig at the show, occasionally coming second to the now-sold-out show bottling.

Laphroaig 1997, Berry Bros & Rudd. Cask #46, bottled 2015, 53.8% ABV

Nose: Sea spray, beach bonfires and lashings of fruit – lime, mango, pear, passion fruit and maybe even a hint of banana. The fruit sweetness sits under a layer of sharp citrus peel and fresh bandages.
Palate: It starts with a big coastal hit of crashing waves, damp stones and rock pools, and then the fruit arrives. The fruit bowl from the nose backed up by burning logs, coal dust and an unexpectedly rich backbone of vanilla cream.
Finish: Classic Laphroaig medicinal notes lead – iodine and sticking plasters – before liquorice, menthol, leafy tarragon and sweet anise roll-in and fade away.
Comment: A super-fruity Laphroaig with a big kick of the distillery’s traditional medicinal nature, but perfectly balanced with out either taking the upper hand. The smoke is very much in the background, but provides an excellent contrast which adds yet another layer of complexity. A good dram.

We’ve sold most of the Laphroaig 1997 but it’s now back up on the website, and while it’s not the steal of a price it was before, it’s still a very good deal – grab your bottle here.

There’s no better way to beat the post-holiday blues than to daydream about summertime while enjoying a dram from our January Outturn. No doubt you’ll find at least one to put you in a dreamy mood!

Enjoy the brief bottle notes below and click on the titles to find the full tasting notes and prices.

Also, the January edition of Unfiltered magazine will be out soon, so keep an eye on your mailboxes!

CASK No. 55.28  DAINTY, MEASURED AND DELICATE 

14 years old; refill hogshead;  58%; Light & delicate

Heady scents of a lemon syrup sponge served in a garden centre.  Iced tea and Toffee Dodger biscuits.  Sweet and peachy, with lychees, vanilla, and burnt orange syrup.  Water brought apple scented soap, distant potpourri, apple juice jelly, with vanilla and dried cranberries to finish.

CASK No. 36.76  A SWEET WINTER WARMER

17 years old; refill barrel; 59.3%; Spicy & sweet

Lush and intensely sweet oaky aromas; honey glazed parsnips, freshly baked croissants and fudge. Warm, tingly and spicy on the palate neat with a cocoa powder finish. Water adds roses and carnations on the nose and in the taste popping candy and sour fruit jellies.

CASK No. 76.122  COMPLEX, SMOOTH AND ELEGANT

27 years old; refill hogshead; 53.6%; Sweet, fruity & mellow

A complex nose – apple, pear, strawberry, lemon sherbet, fudge and ice-cream, with sub-strata of Moroccan spices, saunas and incense smoke. The elegant palate has maple syrup, citrus, dark cherry, nougat and sugared almonds, with oak-derived flavours of sandalwood, leather and anise.

CASK No. 121.80  A CURIOUS AND ECCENTRIC CONUNDRUM

14 years old; refill hogshead; 54.6%; Spicy & sweet

A curious conundrum, the nose has pepper, burnt twigs and salty sweetness (sugared almonds and meatballs) – but also pomegranate, wine gums and flowers. The palate’s sweetness (chocolate, toffee, ice-cream, dark honey) ricochets off deeper elements (sea-salt, sardines, wood, salted caramel).

CASK No. 119.14  RASPBERRY IMPERIAL STOUT

11 years old; 1st fill sherry butt; 53.9%; Deep, rich & dried fruits

Deep notes of sherry trifle, black coffee and dark chocolate with cherry.  Spicy dark fruits of the forest, sweet, earthy beetroot, and imperial stout with raspberry.  Water brought ginger preserve, malt loaf, raspberry concentrate, chocolate prunes and Fisherman’s Friend to the fore.  We wanted more…

CASK No. 29.159  ANYONE FOR CRICKET?

17 years old; refill hogshead; 51.7%; Peated

Old apothecary chests and Germolene antiseptic cream in the cricket pavilion. Wet, mossy grass. Applewood smoke over tuna steak, wasabi, crispy seaweed and salt and vinegar chips. Earl Grey tea. Sportsman’s leathers like well worn gloves and sweet pipe tobacco. Dark chocolate with mint.

CASK No. 66.62  CLASSIC CAESAR COCKTAIL

16 years old; refill gorda; 56.6%; Oily & coastal

Striking a match to light a gas stove to cook pork tenderloin. Neat on the palate just like that gas ignition followed by langoustines, mussels and mackerels. Water makes a classic Caesar Cocktail and on the taste baked salmon croquettes.

SMWS Canada

Happy New Year fellow whisky-lovers!

Well, how was it for you? Did you enjoy some good whiskies? We hope so. We also hope you weren’t effected too badly by the flooding or other terrible weather events here in the UK (or elsewhere). Here at TWL HQ in York we had some hairy moments, but luckily no damage done. First thing to note is that we have a shiny new website. We think it looks good and works well but we always love to get your feedback so please feel free have a look around and let us know what you think! We also recognise that one or two features are either missing or not functioning as they should be, so please bear with us whilst we make the necessary adjustments…

BURNS-A-THON

As many of you will know, we always start our whisky year with the thinest available excuse to taste some good stuff. Happily, Robert Burns selflessly provides us this opportunity every January. We certainly raise a dram or two in his direction with the occasional poem depending on location and presenter. Many of the events are now sold out (we didn’t think it fair to show these) but we have added new dates which are as follows;

BURNS’ TASTINGS/DINNERS DATES & VENUES

SUNDAY   24th JAN.            NEWCASTLE, Blackfriars, Friar St., 7pm

MONDAY  25th JAN.            YORK, Brigantes, Micklegate, 7pm

MONDAY  25th JAN.            LEEDS, The Hedonist Project, 156 Briggate, 7pm

TUESDAY 26th JAN.            SHEFFIELD, The Tap, Sheffield Station, 7pm

THURS.    28th JAN.            BRIGHTON, Grand Central, 29-30 Surrey St., 7pm

THURS.    28th JAN.            EDINBURGH, Clouds and Soil, 4 Picardy Place, 7pm

THURS.    28th JAN.            LONDON, Salt Bar, 82 Seymour Street, W2, 7pm

After a couple of years of (very successful) trips to the Feis Ile we have decided in 2016 to do one trip to Islay outside of festival week and one in Speyside. Both are incredible opportunities to get up close and personal with distilleries and their personnel in the respective areas and to spend some quality time with us! Within both trips you will experience more quality whisky than you can shake a stick at, great food, lovely accommodation, beautiful scenery and amazing craic. That enough superlatives for you? As previously, you can choose from 3 day tours or a full week if you’re willing and able…

Back Stage Speyside Options;

Tour 1:         9th – 12th July

Tour 2:        13th – 16th July

Full Week:   9th – 16th July

Back Stage Islay Options;

Tour 1:         1st – 4th October

Tour 2:         5th – 8th October

Full Week:   1st – 8th October

KAVALAN TASTINGS

With our Kavalan Vs Scotland series back in September 2015, we saw how seriously their whisky is to be taken.

With that in mind we decided now might be a good time to see what else they have… So this series, quite simply, is a tasting of six different whiskies from this most exciting of East-Asian distilleries.

TUESDAY 16th FEB.            SHEFFIELD, The Tap, Sheffield Station, 7pm

FRIDAY     19th FEB.            M’CHESTER, Britons Protection, Gt Bridgewater St., 7pm

FRIDAY     19th FEB.            NEWCASTLE, Blackfriars, Friar St., 7pm

SAT           20th FEB.            YORK, Brigantes, Micklegate, 7pm

WEDS       24th FEB.            LIVERPOOL, Jenny’s Bar, Fenwick St., 7pm

WEDS       24th FEB.            LONDON, Salt Bar, 82 Seymour Street, W2, 7pm

WEDS.      24th FEB.            BRIGHTON, Grand Central, 29-30 Surrey St., 7pm

THURS.     25th FEB.            LEEDS, The Cross Keys, Water Lane, 7pm

EDINBURGH TBC

BLENDING WORKSHOPS

Fancy getting your hands dirty? Think you can do better than Chivas or Johnnie Walker? Let’s be having you then! We are running Blending Workshops throughout the year in most venues we already work with to give you the opportunity to blend your own whisky! After tasting some exceptional blends you will be let loose on your own (with a blending partner) to create and name your own blend. You can then take a miniature home to show off!

NEXT BLENDING DATES

TUES.      8TH MARCH               SHEFFIELD, The Tap, Sheffield Station, 7pm

WEDS      9TH MARCH               LEEDS, The Cross Keys, Water Lane, 7pm

THURS.   10TH MARCH             BRIGHTON, Grand Central, 29-30 Surrey St., 7pm

WEDS      23RD MARCH             LONDON, Salt Bar, 82 Seymour Street, W2, 7pm

WEDS      6TH APRIL                  LIVERPOOL, Jenny’s Bar, Fenwick St., 7pm

THURS.   7TH APRIL                   M’CHESTER, Britons Protection, Gt Bridgewater St., 7pm

THURS.   7TH APRIL                   YORK, Brigantes, Micklegate, 7pm

FRIDAY   8TH APRIL                   NEWCASTLE, Blackfriars, Friar St., 7pm

We do have more to tell you about, but I think this is enough to be going on with for now! Keep an eye out for an email at the end of the week with news on the London Whisky Weekender, Whisky Sessions, Brighton, Bristol, Aberdeen and more festivals…

Sláinte

Eddie, Amanda and Joe The Whisky Lounge Team.

JANUARY OUTTURN: BEAT THE BLUES

Put your feet up, relax and daydream of sunnier times. Getting us through the winter blues this month is our January Outturn, 14 new single casks that echo early thoughts of summer. From seasonal berries, garden parties and barbecues to sun baked terraces, pick your preferred flavour and let your mind wander…

Young & spritely

39.119 Strictly whisky £47.00

77.40 New carpet in a sweetie shop £50.20

Spicy & sweet

85.33 Poolside posing in Beverly Hills £45.10

Deep, rich & dried fruits

5.48 Stave New World £53.70

Old & dignified

76.124 A symphony of oak £155.00

Light & delicate

58.18 Toffee and sunny, runny honey £47.90

Juicy, oak & vanilla

36.94 Young & spirited £58.00

48.69 Folly from France £51.60

Oily & coastal

4.217 Nordic nosh £90.70

31.32 Piri-Piri and Teriyaki chicken £116.90

Lightly peated

29.177 Mind-Wandering  MORE >

Peated

10.88 An old tar £59.40

3.255 Genie in a bottle  £107.20

Browse New Outturn >
Browse All Bottlings >

Contact: sales@smws.com or call 0131 555 2929 (Mon-Fri 9am-4.45pm).

Visit the Society 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

Cask No. 29.166                     $140

‘Elementary, my dear Watson’

Islay

This sample presented interesting challenges to our Sherlock noses – we were all over the place, from a hunting lodge (wellies, tweed jackets, rifles, log fire) to an amateur beach bonfire barbeque (jacket potatoes, toasted marshmallows, grilled pork – all slightly overdone). The unreduced palate had ash, wood smoke, peat smoke, singed lime, porridge with brown sugar, caramelised apple and donuts.  The reduced nose seemed fresher, with laundry flapping vigorously on a washing-line down-wind of chimney smoke; also sou’westers and pork crackling with apple. The reduced palate re-discovered its sweetness (white jelly babies, icing sugar, vanilla) – but with curious hints of smoked fish.

Drinking tip: A west coast holiday dram – or to provide warmth and calmness on a blustery day.

Colour: Playboy bunny platinum blonde

Cask: Refill barrel

Age: 15 years

Date distilled: July 1999

Alcohol: 51.5%

USA allocation: 120 bottles

Flavour profile: Peated

Cask No. 5.47                         $135

Floral perfumes in a Chinese restaurant

Lowland

We found the nose straightforward but attractive, with vanilla, lemon puffs, green apple, rhubarb and chalky sweets (Edinburgh Rock) but one panellist was in a Chinese restaurant (five-spice, fragrant rice, fortune cookies). With water the floral, citric perfumes edged forward and it became more buttery (popcorn, shortbread, caramel). The palate had good viscosity and body, with sweet and tart flavours of stewed rhubarb, gooseberry, plums, red grape Shloer, Haribos and Astro Belts; it even seemed fizzy and lively at times. Water emphasised different aspects – pistachios, almonds and salty bread, with lemon rind, white pepper and aniseed bringing dryness to the finish.

Drinking tip: A pick-me-up or palate cleanser.

Colour: Transparent pine

Cask: Refill hogshead

Age: 14 years

Date distilled: October 2000

Alcohol: 59.8%

USA allocation: 120 bottles

Flavour profile: Sweet, fruity & mellow

Cask No. 13.47                               $105

It’s a knockout

Highland, Northern

This was not subtle to start with, in fact, it felt like one of Mike Tyson’s unbelievable knockout punches and after being counted out we were helped back up on to our feet. As we slowly recovered we could smell the aromas from the ringside seats of toffee caramels, sweet and salty buttered popcorn and monkey peanuts. The taste was initially a spicy hot dog but then, sweeter flavours of strawberries with molasses sour cream sauce emerged. Water brought out boozy orange caramel pancakes with crispy bacon and in the finish, clootie dumplings with Drambuie custard – one for the real grown-ups!

Drinking tip: Preparing for something big

Colour: Sunflower oil

Cask: Refill barrel

Age: 10 years

Date distilled: May 2005

Alcohol: 59.3%

USA allocation: 90 bottles

Flavour profile: Spicy & sweet

Cask No. 54.34                       $100

Monkey’s Lunch

Speyside, Spey

This was a dancing dram for each time we got back it had changed. Aromas spread from sharp grapefruit slices, lemon sherbet and lime soda to tropical sorbet, marzipan fruits, vanilla pods and banana marshmallows. Sharp and citric without being bitter on the palate neat like freshly squeezed grapefruit juice and hot cinnamon bagels sprinkled with cayenne pepper combined with the dry, briny finish of a Manzanilla Sherry.  With water, a delicious adult milkshake called Monkey’s Lunch; Kahlua, fresh bananas and vanilla ice-cream. Whilst in the taste now surprisingly creamy, sweet and salty like that of a salted caramel crème brûlée.

Drinking tip: Afternoon in the garden

Colour: Mellow yellow

Cask: Refill barrel

Age: 9 years

Date distilled: October 2005

Alcohol: 59.8%

USA allocation: 120 bottles

Flavour profile: Young & spritely

Cask No. 58.17                       $105

“Not shaken, not stirred”

Speyside, Deveron

We all stepped into an old fashioned sweet shop; plenty of dust but the floor was recently spring cleaned with bleaching powder and chlorinated lime. When we left we strangely bought pancetta, prosciutto, freshly grounded coffee and Amontillado Sherry. The taste neat was like an erupting volcano with the lava flowing into the sea and causing a sizzling hot spray – exhilarating! Water calmed the scene and fruity aromas of apples, pears, plums and grapes appeared out of nowhere with the refreshing sparkle of a white grape and raspberry juice on the palate and a perfect Martini in the finish.

Drinking tip: In a moment of exhilaration

Colour: White swan feathers

Cask: Refill barrel

Age: 10 years

Date distilled: April 2005

Alcohol: 60.4%

USA allocation: 102 bottles

Flavour profile: Spicy & dry

Visit the Scotch malt Whisky Society of America at www.smwsa.com

Glenglassaugh 40 Year Old Batch 2 Cask #2180

Highland Single Malt Scotch Whisky