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- Location: Bawtry, South Yorkshire, UK
Malt-Teaser wrote:I have a few of these bottles on my shelf, but as yet I haven't had the chance to try one.
Has anyone tried this dram?
Is it any good?
Tried a dram in my local whisky house with the proprietor.
I have to say (and have reported on the forum before) that we were both underwhelmed at first but last time I was in Ron and his wife reported that it had improved with a little air in the bottle and I agree. I don't think it is a massive departure from a 12yo Laddie but there are a few interesting flavours in there and it's a pleasant dram that's well worth trying.
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- Location: Galway, Ireland
irishwhiskeychaser wrote:Well they can also call on...Celtic Whisky Compagnie of France(Brittany has a strong association to the Celts to this day)....
To be quite clear, the Bretons are Celts. There has been a resurgence in interest in the language and culture in recent years, just as in other parts of the Celtic world, and I think the whisky-making is part of that. I've been told that the Breton language is close enough to Welsh for conversation, although the two look quite different on the page.
I wonder if anyone is making whisky in Galicia, the Celtic corner of Spain?
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- Paul A Jellis
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Nick Brown wrote:Is there whisky in Kernow?
Yes, this is from the BBC website:
Cornish take on Scotch
A Cornish brewer has claimed a first for the county, by producing a new malt whisky.
The makers, St Austell Brewery and The Cornish Cyder Farm, claim it could rival the best Scotland can produce. But no-one will know for eight years when the whisky, which has been put in oak casks, matures.
Roger Ryman, head brewer at St Austell Brewery, said the county's mild, steady climate made it well-suited to whisky production. "With Cornwall being a Celtic region we felt it was appropriate that the county had its own whisky as well," he said. "Our operation down here is tiny but we hope it will be a rival to Scottish producers in terms of quality."
The initial distillation will produce about 1,000 bottles, each of which will be individually numbered and signed by the head brewer when the whisky is ready for release. Mr Ryman said: "It will be quite a delicate spirit, I expect, with a delicate vanilla note from the wood of the casks."
The Cornish product has been made with barley grown for St Austell Brewery at Trerulefoot, south-east Cornwall. The barley was malted at Tuckers Maltings in Newton Abbot, Devon, before being taken to St Austell Brewery, where "whisky wash" was created. The "wash" - a strong, unhopped beer - was taken to the Cornish Cyder Farm for the distillation stage. The finished spirit will mature in the cellars of St Austell Brewery.
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