does anybody have tasting notes/recommendations about the following Michel Couvreuer Whiskys?
- Single Single Bere Barley 13y
- very sherried Single Single 30y
- vatting 3 hogsheads
- pale single single malt
It seems as "bere Barley" is a whisky produced with a old barley strain.
P.S. Maybe these whiskies are worth an article in Whisky Magazine??
I believe Cragganmore is a unique malt in that one's appreciation of it is very much affected by what is or was already on the palate. Try a Cragganmore after dinner one night, and then the next night, have a dram before dinner. I have done this frequently, and found the "post-dinner" dram to be much more smooth, balanced, and "relaxed". Drunk before dinner, I notice more sharp elements (possibly the smoke or peat) that seem to be less obvious after a meal.
This has also been my experience with the Cragganmore Distiller's Edition. However, I haven't tried any independant bottlings to test my theory on!
I would be very surprised if UDV were shipping different bottlings of Cragganmore to different countries around the globe?
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