The port wine in question is a finish, but unusually the whisky is first aged in GlenDronach’s typical combination of Oloroso and Pedro Ximenez (PX) sherry casks. That makes this bottling kind of a “Double Fruit”, if you will. The whisky is bottled at 46% ABV, without chill filtration or added color, which is standard practice for GlenDronach, and always a laudable choice.
So why do I continue to pan every whisky that I either dislike or think is overpriced for its intrinsic value? Why not take the easy road and say everything tastes like Heather in Springtime and be done with it? Why do I continue to expose my sensitive ego to every Keyboard White Knight who just can’t handle a negative review of their house dram?
I am on vacation, so no “real” post this week. Instead, two minor updates…
So here we are, today, once again taking a look at a well-marketed bourbon without the faintest clue to where the liquid is actually distilled. At least Infuse Spirits, makers of the Broken Barrel brand as well as a slew of – hah – infused spirits, is trying to do something innovative. They are doing something similar to what John Glaser of Compass Box wanted to do with the original Spice Tree…