Scotch Malt Whisky Society “NIGHT OF THE LIVING DRAM” – Scotch Whisky News

AA SMWS Living Dram


As winter darkness falls, the undead are stirring in crypts across the land. A howl tells you the Ham Gobblin’ Ghoul is nearly upon you. Run through a fluttering cloud of Butterflies, bats and spiders and find a darkened room to hide in. “Safe” you think, but A whispering dram warns you: this is where a Tired vampire gets a massage…

Supernaturally spicy dry

Ham Gobblin’ Ghoul


23 years old, refill ex-bourbon hogshead


Tired vampire gets a massage


22 years old, second fill ex-bourbon hogshead

Scarily sweet, fruity mellow


Butterflies, bats and spiders


23 years old, refill ex-bourbon hogshead


A whispering dram


23 years old, refill ex-bourbon hogshead

Gory, oak vanilla


Flying saucers and foamy shrimps (Grain Whisky)


34 years old, refill ex-bourbon hogshead


The rumbling thunder of contentment


37 years old, refill ex-bourbon hogshead

Paranormally peated


Galleon attacked by (ghostly?) pirates


34 years old, refill ex-sherry butt

Browse New Outturn
Browse All Bottlings

The Scotch Malt Whisky Society, The Vaults, 87 Giles Street, Leith EH6 6BZ Contact: 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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Briichladdich Octomore 6.3 Islay Barley Available at The Whisky Shop – Scotch Whisky News


unlocking the mystery of whisky

The latest release of the Bruichladdich Octomore has for the very first time been distilled exclusively from 100% Islay barley. Octomore 6.3 Islay Barley has been bottled at 5 years old at the Bruichladdich distillery using Islay spring water from the Octomore fields of farmer James Brown.

This limited edition is the peatiest ever release in the whisky industry measuring in at 258 PPM – that’s 89PPM higher than the previous highest release.

Click here to buy

AA WS Header NEW

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Mark’s Whisky Ramblings 96: Starward Australian Single Malt

Bakery Hill Distillery

DistilleerderijenGeplaatst door Mark Dermul zo, oktober 19, 2014 07:14:42

Bakery Hill Distillery

1/20 Gatwick Road

Bayswater North

Victoria 3153



Momenteel telt Australië maar liefst 22 distilleerderijen, waarbij de bekendste ongetwijfeld Lark Distillery, Hellyers Road Distillery, Nant Distillery, Old Hobart, Tasmania Distillery (Sullivans Cove) en Victoria Valley Distillery (recent herdoopt tot New World Whisky Distillery met de welluidende Starward single malt) zijn. Niek en Ilse bezochten er een aantal, waaronder Bakery Hill Distillery. Deze distilleerderij werd opgericht door een voormalig biochemicus, David Baker.

Ze gebruiken Australian Schooner gerst voor hun productie en zijn ondertussen ook al met Australische turf aan de slag, hoewel ze hun eerste geturfde whisky met turf uit het Verenigd Koninkrijk hadden gemaakt. Ze gaan er prat op geen karamel te gebruiken en laten hun whisky rijpen in kleine ex-bourbonvaten van 50 en 100 liter. Hierdoor ontstaat een groter raakvlak tussen het hout en de whisky, wat de rijping bespoedigt. Voor hun Double Wood expressie wordt nog gewerkt met Franse eik.

Single Casks

De wash wordt geproduceerd in batches van 1.000 liter en dat twee keer gedistilleerd in klassieke koperen pot stills. De wash still gaat acht uur aan de slag en levert een low wine op van 26% ABV. Na het werk door de spirit still verkrijgt Bakery Hill een complexe new make van 65% ABV.

Uitzonderlijk is het feit dat Bakery Hill voor zijn single malt geen vaten gaat samenvoegen, maar telkens batches uitbrengt van zijn single malt die afkomstig zijn van single casks.


David Baker heeft zowel de Oxford Scholar Gin als de Joe Blake Vodka op de markt, maar uiteraard gaat de meeste aandacht uit naar zijn whisky’s. Ze bottelen momenteel zowel op drink- als op vatsterkte.

De range bestaat uit de Classic, Classic Cask Strength, Peated Malt en Peated Malt Cask Strength, Double Wood en Peated Malt ‘Cask 14’. Ze worden allemaal vermarkt in flesjes van 500ml, maar er de hand op leggen zal niet simpel zijn, want de vraag in Australië alleen al overtreft het aanbod, waardoor David Baker momenteel nog niet aan exportmarkten kan denken.

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INTERVIEW WITH PAUL DAVIS Nephin Distillery – Nephin (pronounced Nay – Fin) Whiskey Company – Irish Whiskey News


INTERVIEW WITH PAUL DAVIS Nephin Distillery – Nephin (pronounced Nay – Fin) Whiskey Company 

Nephin Whiskey Company opened the first distillery in the west of Ireland for 100 years. There are many new distilleries either in progress, or planned for Ireland in these coming years, Paul, Can I ask why Lahardaun, Mayo?   Both myself and my wife (Jude) had bought a holiday home here a number of years ago and fell in love with the location. On one side we have the peak of Nephin mountain which dominates the landscape and on the other side we have the blue of Lough Conn. In between we have the peat bogs that have been used for generations in the area for fuel for heating. It always struck us that this would be a great place for a whiskey bar, but footfall was always light. Then just over a year ago I came across this particular site in the heart of the village and I knew that it was the perfect location for a distillery. It had the history of local stills (making traditional uisce beatha albeit illegally) and a great sense of community. We both knew it was the right spot to start the business.

Opening ceremony, who cut turf, laid a stone etc?   This was a great occasion. We had An Taoiseach Enda Kenny launch the distillery. It was attended by most of the locally elected representatives, local councilors and most of the residents of the area. We had speeches from the CEO of Mayo County Council and the Local Enterprise Offfice. To be honest it was a great day with huge support for the enterprise.

Will this have any impact on the local community? (good or bad)  It will create 18 jobs locally. These will be full time. It will create a cooperage onsite whereby we will train up initially two new coopers. We will have the tourist side which will bring in over 40,000 visitors per year – currently the village would have less than 5000 visitors per year. So economically it will be very positive for the village. We are also working with a couple of the businesses on a redevelopment plan for the village itself to enhance it. You can see the proposed development in the pictures attached.

Please explain what Traditional Craft Irish Whiskey is and how it is different?  We use the word Traditional because we will be peating our whiskey. This would have been how the malted barley would have been dried previously but has since lost out to larger distilleries in more urban settings. We will also be doing small batches of single malt with a range of finishes.

Type of whiskey? Peated single malt will be the primary product, but we will be producing the first peated pot still in Ireland as well.

Do you have any plans for various finishes, ie; sherry, port, wine etc? Yes , we will be laying down a proportion of our whiskey in bourbon casks, sherry casts , port casks, and will be looking at using perhaps a malbec cask from Argentina, and rum casks as well.

Will you double or triple distill, is there a reason?  We will be triple distilling as this is how the traditional Irish Whiskey was and it delivers a very smooth whiskey.

Will you be marketing special brands? own label, or allowing cask purchasing?  Absolutely, our primary brand will be Nephin but there will opportunities for people to buy casks and have them bottled for themselves. We will be making own label brands.

What is your overall aim for the new distillery?  A centre of excellence for small distilleries in Ireland.

Can you tell me about the equipment?   We are currently in the design phase of the project and as such we are working with number of the suppliers to finalise the design of the production equipment and stills. We are also in the process of sourcing a micro-malting unit as we will be both malting and peating barley on site.

Technical time; where did you get the stills from and the other equipment?  We are currently in the process of selecting the still manufacturer as well as the other equipment. This is quite an exciting time for us as we work with a number of suppliers to innovate the production processes.

What made you select them?  The key will be flexibility of production and the ability to innovate for new products. As a small distillery we will want to have a range of innovations coming on stream and as such the more flexible the production design the better.

What will be the annual total litres distilled?  The total volume we are looking at initially is 254,000 l.p.a rising to 508,000 l.p.a. after three years. The quality of the casks is very important to any distillery, can you tell me who selects yours and where they originate? I myself will be sourcing these and I am currently in conversation with a number of companies in Spain, Portugal , Argentina and the USA.

I believe you have a cooperage and maltings on site?  Yes – this is really important to us as we will be ageing in quarter casks as well as full casks. We are also developing a market for mini-casks handmade on site for the gift market. It is critical that the malting be under our control as we wish to develop some very unique products.

How do you see Irish whiskey in relation to Scotch?   It’s a growing market place but a complimentary one. I believe that we can both gain from the interest in premium whiskeys and not to the detriment of each other. So I believe that for a small distillery like ourselves we can learn a lot from the Scottish distilleries and they too hopefully will have something to learn from us as we progress with this venture.

Who are the People involved and backgrounds?

  • Dr. Paul Davis – Managing Director • Dr. Davis qualified in Bio Technology and worked in including Coca Cola Bottlers before completing his MBA and PhD. He has developed an international reputation as a procurement expert through his founding of the MSc in Strategic Procurement in DCU and his work on the Board of the International Federation of Purchasing Supply Management. In addition to his manufacturing knowledge,he brings obvious expertise in managing the procurement of the distillery setup and both direct indirect supplies for ongoing operations. • Mark Quick – Sales / Financial Director • Mark Quick is a qualified Electronic Engineer with an MBA from Trinity College. He previously founded, managed sold SourceDogg – a multi award winning software product for procurement professionals to source, negotiate with and manage suppliers and supply contracts. As a founder of SourceDogg, Mark secured early stage key clients such as Aer Lingus, Rehab, Rexam, An Garda Siochana and expanded sales internationally including UK, USA Canada. This experience will be replicated in personally securing early stage clients and partnerships for Nephin Distillery. Mark has a strong professional focus on Sustainability and this will be at the core of the new distillery operations and integrated in the marketing of both the spirits and tourism products. • Jude Davis – Operations Director • Jude Davis has a B.Sc in Biotechnology and a Masters in Industrial Engineering. She has worked for Cadbury Ireland limited for five years and was responsible for product and process development on a number of production lines which included chocolate production, caramel production, extrusion technology, tempering and enrobing systems. From 1994 until 2007, she worked for Chivers as Technical and Quality Manager. In that time she was responsible for the operation of the laboratory, which was both a process laboratory and a quality assurance laboratory. She was responsible for all product development, packaging development, food labelling and food legislation compliance within Chivers. Jude was also actively involved in the Technical and Legislation Committee of the Food and Drink Federation.

What are your day to day tasks?  What is your least favourite part of the job? Currently this involves a great deal of co-ordination between the three of us as we develop our processes and finalise the design. The least favourite part of the job currently is not having as much time on the plant as I would wish.

How will you compete against Multinational Corporations?  Innovation of product offerings including the production of peated single malt using barley which has been malted and peated by us.

The Bottles of Nephin Whiskey? They will come in a variety of sizes, but already we have a huge interest in our mini-cask offerings.

WHEN do you think the first bottle will be sold?  We sold through some already on our Crowd Funding site although people will not be able to have them until three years from now.

DO YOU have any idea what a bottle will cost?  We are aiming for the premium and super premium so a standard bottle of Nephin will be starting at around €80 RRP, with prices increasing for the special editions and limited editions we will be producing.

Can these be purchased in cases?  Absolutely , although we are working through our pricing models now with a number of distributors.

Do you have any “special” whiskey planned?   Yes – small batch peated pure pot still – not produced on a single distillery in Ireland to date.

Where will you ship?   Globally – we aim to capture a small

What do you see as your 3 largest markets?  USA , India and continental Europe – we have not decided on single country strategy as yet as we are working with a number of partners on how best to achieve our premium positions.

How many staff do you have on a daily basis? We currently have 3, but are increasing this in January to 5, and the by August we will be employing 18 people.

As a whiskey tour operator this is an important question to me; How will distillery tours be? These will be about 1 hour in length and will take you through from cooperage, malting to distilling and maturation.  (Paul McLean’s note; we will be there in 2015 with our group from Finland!

Who will take them and what will guests discover?  A unique experience in Ireland of a small distillery with staff who are passionate about making whiskey in a time honoured tradition.

Do you intend to offer any masterclasses at the distillery? Or plan to?  We intend to start a distilling and brewing school over the next two years but our primary focus is on whiskey manufacturing.

Finally, what dram do you settle down with at the end of the day? (Scotch or Irish)  For me it will always be a peated Scotch – that is until I make my own here.


Should your group, club, or business wish to take a tour here, we can assist;

Interview by Paul; and 


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A Very Special Michael Urquhart Gordon & MacPhail Dinner Nov. 10th, 2014 at Grill 23 Boston – Scotch Whisky News

Federal Boston

A Special  Dinner Event

featuring the whiskies of Gordon MacPhail 

with retiring managing director

Michael Urquhart

Monday, November 10th 7:00 PM

Grill 23,

161 Berkeley St., Boston

Reservations: 617 542 2255

AA Michael

Jonny McCormick described Michael best in the Whisky Advocate:

“Michael is impeccably well-mannered and gracious company, yet he commands instinctive, razor-sharp business acumen too: what better qualities to represent Scotland and Scotch whisky around the world? A Master of the Quaich, Michael is constantly traveling to the fifty or more markets they supply.

His vitality is enviable; with a spring in his step, he’ll greet you with a recent anecdote along the lines of ‘last week, when I was in Russia’… or was it Taiwan, or perhaps Vancouver? No wonder the company was awarded the Queen’s Award for Enterprise: International Trade in 2013, repeating the honor they received in 2009.”

After a 33-year stint in the family business Michael Urquhart is stepping down into a non-executive directorial role. He’s celebrating in style at Grill 23 in Boston, and he’d like you to join him for a farewell hurrah. You’re all familiar with GM’s whiskies, and many long-standing customers will have met Michael on his occasional stops in Boston.

Now you can say “Thank you,” “Goodbye” and “Yum.” His official retirement was on his 60th birthday, the 30th of September, and now he’s traveling about enjoying a few well-earned whisky dinners. We’ll enjoy the following with him:

Opening cocktail 

A Rusty Nail with

Benromach Traditional

Atholl Brose

followed by 

An Ashet of Housemade Charcuterie w/ Abernethy Biscuits

Benromach 10 Year

Finnan Haddie Potato Fritter, Tartar Sauce

Highland Park 24

Barley Porridge with Duck Confit, Clothbound Cheddar and Medjool Dates

Glen Scotia 21

Broiled Wagyu Deckle of Beef, Clapshot Fritters, Single Malt Jus

Mortlach 15 Year

New England Blue Cheeses

Caol Ila Cask Strength

Sticky Toffee Pudding

Benromach 30 Year

$250 includes everything; dinner, drams, tax, and gratuity

Reservations: 617 542 2255


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The Whisky Show Masterclass – Aurora Brorealis – Scotch Whisky News


The Whisky Show Masterclass – Aurora Brorealis

The inimitable Colin Dunn took tasters through six rare Brora malts at The Whisky Show Masterclass

 The headline Masterclasses at The Whisky Exchange Whisky Show are guaranteed to be special. This year’s line-up included a rare chance to taste six whiskies from legendary closed distillery Brora, in the epically titled Aurora Brorealis, led by Diageo whisky ambassador Colin Dunn.

 Brora has had an eventful history – founded in 1819, under its original name of Clynelish, it closed in 1968, after its owners built another distillery (also called Clynelish) virtually next door the same year. However, an unexpected drought on Islay that summer led to a shortfall in heavily peated whisky, so the stills were fired up again, and the older distillery – now renamed Brora – stayed in production until 1983.

For our Masterclass, the line-up comprised four Special Releases, a bottling from the Rare Malts series, and a recently drawn cask sample:

AA Brora 2

Brora 25 Year Old, 7th Release, Bot.2008, 56.3%, £750

Nose: Sweet aromas of toffee with menthol and straw. Given time, clotted-cream fudge and nougat notes appear.
Palate: Overtly spicy with black pepper, liquorice and cinnamon intertwined with orange and light smoke.
Finish: Long, with the orange notes lingering.
Comment: A sweeter and lighter style of Brora than usual, this was a great starting point to investigate the distillery’s character. This was the first-ever official bottling at 25 years of age, and its lightly smoky and graceful nature certainly pleased whisky writer Jim Murray, who gave it 96pts shortly after its release.

AA Brora 3

Brora 1972, 22 Year Old, Rare Malts 58.7%, £3,500

Nose: Vegetal, with notes of hay and grass combining with an underlying maltiness.
Palate: Creamy texture with notes of clove and hay – the peat slowly builds all the way through.
Finish: Exceptionally long with the clove spiciness and the peat smoke in perfect harmony.
Comment: The 1972 Brora releases from the Rare Malts series have become legendary, and it’s easy to see why. It was a smart move by Colin to taste this early on, allowing us to enjoy it before our palates became tired. This was definitely my personal favourite – the flavours just went on and on.

AA Brora 4

Brora 30 Year Old, 9th Release, Bot.2010, 54.3%, £675

Nose: Complex, with aromas of Love Hearts, menthol and green apple. Water brings out the smoke.
Palate: Warming and spicy, with green-apple flavours. As with the nose, water brings out the smoke (bonfires), and also a Riesling-like petrol note.
Finish: Long, warming, and spicy.
Comment: This shows how heavily peated whisky isn’t automatically smoky – although a few drops of water did unleash an expected wisp.

AA Brora 5

Brora 1978, 32 Year Old, 10th Release, Bot.2011, 54.7%, £750

Nose: Red apple, toffee, butterscotch, and a hint of eucalyptus.
Palate: Drier than the nose suggests, with grass, hay, peat smoke and clove all present.
Finish: Long, with the spicy clove and peat smoke continuing to the very end.
Comment: The oldest official Brora at the time of release, and a stark contrast to the 25 year old. Much smokier and spicier, it highlighted how varied the distillery’s production was.


‘No commercial value’, eh?

Brora 1978 Cask Sample, Bot. 30 September 2014, 49.3%,

Nose: Very fruity, with prominent notes of green apple and a hint of strawberry.
Palate: The first sample to show the distillery’s trademark waxy character, this is also oily with notes of smoke, pear, and an underlying ginger spiciness.
Finish: Long with spicy ginger and subtle peat smoke.
Comment: Bottled directly from a cask (which Colin believed was refill ex-bourbon) still lying in Diageo’s warehouse the week prior, this had quickly settled in the bottle. This was the first time I’d tasted an official-bottling single cask of Brora and it didn’t disappoint, although I’d be surprised if there were any single-cask releases in the near future – the demand would surely mean it could do more harm than good.

AA Brora 7

Brora 35 Year Old, 11th Release, Bot.2012, 48.1%, £999

Nose: Liquorice, lemon, vanilla, wax, and a hint of pineapple.
Palate: Creamy, with lemon zest, vanilla, oak, peat smoke and candlewax.
Finish: Long, with dry spiciness from the oak.
Comment: A vatting of whiskies from 1976 and 1977, the refill American oak casks are noticeable here, with prominent vanilla and oak notes. A fitting finale to the tasting.


I’ll sneak past security, no problem’

Colin is known for his larger-than-life presenting style, but despite his exuberance, there was no getting away from the fact that this was a collection of very serious whiskies. Each one was exceptional, and one wonders how many more opportunities there will be to taste Brora in this way in the future. Once again, a cult distillery lives up to its legendary status.

Originally published on The Whisky Exchange Blog – The Whisky Show Masterclass – Aurora Brorealis

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The Whisky Lounge Islay Blind Fury V – Scotch Whisky News

AA Islay Blind

In all of the years we have been running tastings, our ‘Blind Islay Fury’ series has always been the most popular and demand usually outstrips available places. Whether this is due to the popularity of whiskies from this mythical isle or that it is a chance to try some incredible (and usually peaty) drams, we don’t know – we just keep raising the bar and you keep on coming!

As the title intimates, this is a blind tasting which means we will be testing your powers of deduction using just your nose and palate. How seriously you take it is entirely up to you! We will reveal the whiskies to you after teasing and tantalising you…

AA Peat

As always we are running these tastings up and down the country, plus we have our tremendous new ‘tasting from home’ packs if you can’t make it to one of the venues. There is literally no excuse not to get involved!


LONDON            WEDS 5TH NOV 7pm                 The Red Lion, Crown Passage, SW1

SHEFFIELD        TUESDAY 11TH NOV 7pm         The Tap, Sheffield Station

LIVERPOOL        WEDS 12TH NOV 7pm              Jenny’s Bar, Fenwick St.

LEEDS                THURS 13TH NOV 7pm             The Cross Keys, Water Lane

NEWCASTLE      FRIDAY 14TH NOV 7pm            Blackfriars, Friar Street

MANCHESTER   FRIDAY 14TH NOV 7pm            Britons Protection, Gt. B’water St.

YORK                  SAT 15TH NOV 7pm                  Brigantes, Micklegate

BRIGHTON         THURS 20TH NOV 7PM            The Lord Nelson, Trafalgar St.

As mentioned above, this tasting will also be available as a ‘Tasting at Home‘ pack and if you would prefer to order one of these for yourself or a loved one, simply click here. For £27.50, we will send you all the whiskies and everything you need to get yourself up and running in a lovely TWL gift box. These will be sent out from W/C 3rd November.

AA Tasting Pack

Don’t forget to follow us on Twitter – @thewhiskylounge – and like and share our Facebook page to keep bang up to date with the latest news about our events and more. We look forward to seeing you over a dram or two soon.

Sláinte! Eddie, Amanda Joe

Team Whisky Lounge

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Ardbeg 1973 (Sestante)

There are different versions of Ardbeg 1973 bottled by Sestante in Italy. They’re all 14 or 15 years old, some are bottled in clear glass, others in green glass. The best ones are bottled at cask strength, this one is at 43%.


Ardbeg 15yo 1973 SestanteArdbeg 15yo 1973 SestanteArdbeg 15 yo 1973
(43%, Sestante 1988, 75cl.)

Nose: very very gentle, like a herbal tea (chamomile, tilia). Some wet paper, dusty books, old chalk. Soft fruity notes like apples and melons. Sweet almonds. Dried seaweed, hints of canvas. Coastal hints as well. Mouth: incredible smoothness with more cold ashes than actual peat. Very sweet, almost pastry-like notes and mint syrup. Marzipan and nougat. Something of cough drops. Sweet liquorice root and honey. Some anise seeds and candied ginger. Quite lovely but not the peaty kick you might expect from Ardbeg (even for 1970’s standards it’s very suble). Finish: not too long, on mint and cocoa. Return of the chamomile.

Such a gentleman’s Ardbeg, with the soft ashes and plenty of honey. Rather atypical but really lovely. I can see why the higher strength versions became legendary. Around € 1000.

Score: 92/100

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Bakery Hill Peated Malt

Port Dundas 21 Year Old 1992 Clan Denny

Tasting NotesGeplaatst door Mark Dermul di, oktober 07, 2014 07:49:37

Distilleerderij: Port Dundas
Regio: Schotland
Fles: Port Dundas 21 Year Old 1992/2013 Clan Denny, hogshead HH9452
Kleur: licht goud
ABV: 55,7%

Quality Street Bonbons

Port Dundas is gesloten sinds 2009 en ligt iets ten noorden van het
stadscentrum van Glasgow. Diageo verhuisde de productie naar de nabijgelegen
North British en Cameronbridge Distilleries.
Clan Denny, een label van Hunter Hamilton, heeft heel wat graanwhisky op
zijn actief, waaronder deze 21-jarige uit 1992, die in 2013 op fles werd
getrokken. Het betreft een single cask.

Wow, wat een zoete neus. Allerhande honing en suikers, confectiesnoep,
gekonfijte perzik, kersen en gedroogde rozijnen, maar ook flink wat koffie en
chocolade. Beetje toffee, beetje noten, beetje kokosnoot. Maar dan komen de
kruiden naar boven. Kaneel, vanille en wat saffraan. Een mooie florale kant
ook, als van gedroogde bloemen, maar toch geen potpourri. Heerlijk en gelaagd.

Hij is akelig zoet, maar het werkt perfect. Mondvullend, romig, rond en
smaakvol. Honing en vanille komen eerst, onmiddellijk gevolgd door peper en
kaneel. Doet zeker aan bourbon denken, maar offreert veel meel diepgang.
Quality Street bonbons met chocolade.

De afdronk is lang, wordt opnieuw wat fruitiger en blijft lekker warm van
de kruiden tot hij uiteindelijk uitdooft in koffie met vanille-ijs.

Een absoluut schot in de roos, deze Port Dundas. Wat een complexe
graanwhisky, zeg! Aarader.


Geproefd door Mark Dermul op 02-07-2014
(om snel andere tasting notes te vinden, surf naar

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Whisky Wednesday Reviews Bruichladdich – Scotch Whisky News


This week Joe Ellis reviews Port Charlotte Scottish Barley Heavily Peated Bruichladdich!


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