This bottle (which I would never pay $150 or even $130 for, FYI) is a single-cask limited release from the distillery (Cask 7352) which was distilled in 1994 from peated malt and then aged for 19 years (bottled in 2013). It was recasked into an oloroso sherry butt at some point (not mentioned on the label). The liquid was bottled at cask strength without added color or chill filtration, yielding a supple 53.2% ABV, which is (in my opinion) near the perfect strength for an undiluted expression…
This Old Malt Cask bottling spoke to me: younger Talisker (with an age statement!), purportedly aged in sherry, bottled at a potent 100 proof, and only $40. The malt was just one month shy of 7 years of age, and bottled in 2016 without added coloring or chill filtration. Only 361 bottles were filled out of this single sherry hogshead.
A no-age-statement (shock! awe!) vatting of various casks of Ardbeg including new (virgin) charred oak, Pedro Ximénez (PX) sherry, and first-fill bourbon. These are all dumped into a French oak “Gathering Vat” in the new “Gathering Room” at Ardbeg. Note that most other distilleries call this a “marrying vat” or “marrying tun”, but we’ll let them have their cutsey name. The result is bottled at the randomly-chosen 46.6% ABV without chill filtration.
This bottle of Batch 57 caught my eye during my last trip to my favorite liquor store, and reminded me that I haven’t reviewed a batch of a’bunadh in awhile. Checking past posts I see that I’ve missed 15 (!) prior batches, as my last review was Batch 41. At a resounding 60.7% ABV, this is also the strongest a’bunadh I’ve tried. As always, this is aged exclusively in Spanish oloroso sherry casks, and bottled at cask strength with no chill filtration.
The Distillers Editions from Diageo typically take the big-budget action heroes of the Diageo lineup and then proceed to drown them in sweet wine. Sometimes this works. Sometimes not so much. Here, they take the standard Talisker (aged in ex-bourbon barrels) and finish it in amoroso sherry casks for somewhere around a year. My bottle was distilled in 2002 and bottled in 2013…
…this is the first addition to the core range of Laphroaig in awhile. The official back story for the Select (why does every new release need a back story these days?) is that because the last distillery manager when Laphroaig was family-owned, Ian Hunter, was among the first to utilize ex-bourbon barrels in the maturation of single malt. At the time, Laphroaig would have been primarily aged in used (and reused) European oak wine and fortified wine (sherry, madeira, port, etc.) casks.
Glengoyne’s whisky is distilled from Golden Promise barley, a low-yield heritage strain of barley used rarely in today’s big-volume whisky industry (The Macallan is also known for using the strain). Glengoyne is also notable for the speed of its distillation (purportedly the “slowest” in Scotland), its total lack of peat even in the process water, and its location very near or perhaps on top of the invisible line dividing the Highlands and the Lowlands of Scotland. The Cask Strength batches are bottled without added coloring and without chill-filtration.
Glenfarclas has been known in whisky circles as a way to get old-fashioned, independently-distilled, sherry-forward single malt at insider prices. … The ‘105’ in the name refers to the proof, which in the British proof system is 60% ABV. Around here we use the US proof system, which means the 105 is actually 120. Got it? … Glenfarclas uses only sherry casks to mature whisky, which previously held oloroso or fino sherry, and are either 500 liters (butts) or 250 liters (hogsheads).
The 15 year continues the extra aging in first-fill sherry for an additional 5 years (for a total of 6 years) in oloroso. This extra aging gives the whisky a mahogany color and a deep, resinous sherry character. The sherry barrels are sourced from Bodegas Williams & Humbert in Jerez.
The mad scientist Bryan Davis is back … and he’s released a pair of whiskies very much in line with Lost Spirits’ previous editions. … Bryan has gone old-school and bought actual Islay whisky to perform his depraved alchemical rituals upon. Sourced from an undisclosed distillery on Islay (his only hint: it’s not Caol Ila), and rapid-aged in his biochemical reactor using American oak staves that have been toasted (or charred, see below) and soaked in late-harvest Riesling.