If any of you ever have any questions regarding the whisky feel free to email our distiller - David on firstname.lastname@example.org
Tasting notes for Chapter 9, which is 46% and peated to 32ppm.
Nose: Light bonfire, gentle peat but only just. Very perfumed. Hints of bandages and slightly sooty. With water the peat unlocks a little and the nose becomes more burning tobacco leaf, humidor and a little seaweedy.
Palate: Loads of sweetness up front, caramel and burnt toffee then the peat opens at the back.
Also got the chance to taste some works in progress including: a fully matured port cask sample (very soft, mince pies, drying with a little peat); a 14 month old 3rd fill Portuguese red wine cask (toffee, caramel and powerful peat); A one year old Portuguese red wine cask (unpeated, sweet toffee with cream, spices and cracked black pepper) and finally a First fill Portuguese wine cask for nine months then Bourbon for two years (more liquorice and like a good bourbon, caramalised bananas, open humidors.
Plenty of good stuff to watch out for.
Dominic Roskrow has interviewed the English Whisky co. master distiller David Fitt and blogged about it here
he has written notes for the chapters 7 (rum finish) and 10 (sherry) too. Personally I'm sticking with the chapter 9!
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