Guest Whisky Reviews
ralfy review 856 Extras – Some bourbon and rye 2020 – American Whiskey News

ralfy review 856 Extras – Some bourbon and rye 2020
Mark’s Whisky Ramblings 358: Ledaig 26 Year Old 1993 Casqueteers – Scotch Whisky News

Mark’s Whisky Ramblings 358: Ledaig 26 Year Old 1993 Casqueteers
Mark Dermul, Belgian whisky blogger, tries a peaty malt from Mull. Casqueteers is a brotherhood of whisky lovers that purchase a cask every now and then in which you can buy a part. They recently bottled a single cask Ledaig from 1993, giving it the wonderful age of 26 years. Cask #243 was laid down on 5th March 1993 and bottled on the 10th September 2010.
What whisky will you be leaving out for “Santa” this year? – Dekanta Japanese Whisky News
This holiday season we think “Santa” deserves something better. When it comes time to leave a special treat that will get “Santa” ready for the festivities of the season, you best choose right. In preparation for the big night, we want to see what you’ll be leaving “Santa” this year.
Take a photo of your favorite drink that “Santa” will be indulging in this year and upload it here. Or, post it to social media (Instagram, Twitter or Facebook) with the hashtag #WhiskyForSanta, and don’t forget to tag @dekantawhisky. It’s your chance to show off your festive spirit with a photo that will be an instant classic and could be shared around the globe. All of our favorite entries will be posted to our Facebook page for the world to see. Meaning you could be #FestiveFamous.
If you show us that you’re leaving “Santa” something nice, you might just get a present. Everyone who submits a photo will be entered to win a range of prizes including free whisky, free wine, gift cards, tasting glasses and more! The grand prize winner will receive a $500 gift certificate to purchase the Japanese Whisky of their choice. We’ll draw prizes randomly AND also award notable entries that we think capture the holiday spirit.
How can you participate?
- Take a photo of the treats you will be leaving for “Santa” this year. Feel free to include yourself and any festive decorations you can dream of.
- Click here to send us your photo or email it to cs@dekanta.com
- Score a bonus entry by posting the photo on Instagram, Twitter or Facebook with hashtag #WhiskyForSanta.
- Score an additional bonus entry by sharing your social media post with friends and family members.
- Watch your inbox. All qualifying submissions will be up for consideration by our social media team. Winners will be announced on December 31st.

Choosing a ‘Malt Of The Year’ for 2021 – Whisky of the year News

Choosing a ‘Malt Of The Year‘ for 2021
Mark’s Whisky Ramblings 357: Rosebank 30 Year Old 1990 Release One – Scotch Whisky News

Mark’s Whisky Ramblings 357: Rosebank 30 Year Old 1990 Release One
Mark Dermul, Belgian whisky blogger, is very excited… It is fair to say that that Rosebank is in the top five of closed distilleries. This King of the Lowlands was shut down in 1993 and for the longest time it looked like it would never re-open. But then Ian MacLeod stepped in and announced in 2017 that they would bring Rosebank back. The renovations have started and in the run up to the reopening they will release some of the old stocks that were part of the deal in buying the name from Diageo. This one matured for no less than 30 years and is aptly named Release One.
Mark’s Whisky Ramblings 356: Talisker Distillery Exclusive 2007 – Scotch Whisky News

Mark’s Whisky Ramblings 356: Talisker Distillery Exclusive 2007
Mark Dermul, Belgian whisky blogger, tries a distillery exclusive from Skye. As long as there is a pandemic, Mark will continue his online whisky tastings, the so-called WhisQy Masterclasses. WhisQy with the Q of Quarantine of course. They are quite popular which makes him happy, for it allows him to share drams and stories despite the crisis. In the fifth edition Mark presented a line-up of Talisker which included this Distillery Exclusive from 2017. Some 6.000 bottles were released and the label reveals the following: ‘First matured in refill oak casks, then specially charred American Oak hogsheads, before finally maturing in old European Oak puncheons’.


















