Writer's Tears Cask Strength 2018 Irish Whiskey Verkostung von WhiskyJason also Whiskey aus der Sicht eines Amerikaners
Der Writers Tears Cask Strength 2018 Irish Whiskey Limited Edition 2018 ist auf eine Auflage von insgesamt kaum mehr als 5.000 Flaschen limitiert. Ein Irish Whiskey kreiert aus den besten Fässern an Single Pot Still und Single Malt Whiskey. Für diesen Pot Still Whiskey wurden besonders alte Fässer ausgewählt und unverdünnt in Fassstärke ausgewählt.
Die Marke Writers Tears spielt auf die "Tränen von Schriftstellern" an und soll im Grunde nicht dem Leid von Autoren beim verzweifelten Schreiben von Büchern Tribut zollen, sondern der literarischen Geschichte von Irland.
Day 122 : Wolfburn Northland⠀
@wolfburn_whisky is a new distillery located in Thurso, Caithness (now the most northern distillery on the Scottish mainland) built in 2012. « Northland » was their first launch, matured in quarter casks which are great to give body to a young spirit. It is non chill-filtered without any colourings added. The distillery is located next door to the « Flow Country » which covers much of Caithness : it is the largest expanse of blanket peat bogs in the world. The bog has developed due to the damp, acid conditions that have encouraged the growth of sphagnum moss. As the moss rots it slowly forms peat. The same conditions that cause peat to form make the Flow Country unsuitable for farming and the area has been largely preserved from human development. In the 1980s, some areas of the bog habitat were planted with forestry but the introduction of non-native conifers and artificial drainage have dried out the peat, contributing to its erosion. This was changing the habitat and destroying its value for the rich variety of wildlife who used it as a breeding ground. Attempts are being made to restore them to blanket bog and it has been on the « tentative list » as a possible UNESCO World Heritage Site.⠀
Day 121 : Highland Park 12⠀
@highlandparkofficial is the most northern Scottish distillery, located on Orkney. The whisky is designed to be a representation of Scotch as an all-rounder including a little peat influence. Their peated barley comes from their own malting floor which produces about 20% of the barley that they consume, the other 80% being bought in from big malting houses. Because of the extremely windy and wet weather, heather is one of the only plants to grow particularly well and will have a massive influence on the peat they will dig out of their soils to peat their barley with (more sweet honey, less medicinal seaweed). ⠀
Kill Devil, independent indie bottler with an impressive range so far; I was lucky enough to get a sample of Kill Devil Worthy Park 2006 with one of my orders. Worthy Park has a long history of sugar and rum production in Jamaica and was able to come back in the rum business with a new distillery finished in 2005; they are well known for their Rum Bar range. The rum in my sample was distilled in 2006 and aged for 10 years, presumably in Jamaica and then Scotland. No additives added as their website informs us. You definitely get that hogo shinning through the ageing with notes of banana, and a bit of mango. Then the esters and the barrel come together for a leather-y kind of taste and roasted pineapples. You also get some dark chocolate notes; a scotch-like smoke it's lingering towards the end. Not your everyday sipper, but if you like scotch, I think this would be a good gateway to Jamaican rums. @worthyparkestate_1670 @hunterlaingwhisky
Every last drop... Our verdict on 3 of the Old Pulteney range is due soon. You requested these and we deliver.
Transparency because it matters.
3x 35ml samples purchased by us to review from the Pot Still. Views are our own and the scores remain open and honest.
We're not an Instagram influencer collective where everything is great, fab, groovy, awesome, pout-tastic and free. Very rarely do we find greatness. When we do, it's worth celebrating.
It's International Poitín Day. What else would you be doing? Having some legal and some not so legal poitín. The 1 on the right is Ban Poitín from the Echlinville distillery. 48% and made from Malted barley, potatoes and sugar beet. The 1 on the left is my own handy work. 70% made in the Garage distillery from Porridge oats, turnip, carrot, rhubarb and apple.
In honour of International Poitín Day I'm having a dram of Ban Poitín.
This is double distilled and bottled at 48%. Made in the Echlinville distillery from malted barley, potatoes and sugar beet.
On Sundays, if the weather is crisp but fair, I tend to dust off and lace up the old trekkers, wrap up in an authentic sheep's wool jumper and fill my mouth pouches with nuts before venturing forth and upward. I climb mountains with all the grace of a freshly birthed giraffe but the outcome is never in question. When I reach the summit I take one deep breath as I scan my dominion. I whisper to myself "Eoin, you've done it again you heavenly bastard". Then I take a swig of @laphroaig from my @lmulliganwhiskeyshop hipflask before taking flight like Neo at the end of The Matrix and heading straight for you, the viewer at home. Luckily, it cuts to black before any damage is done to your touchscreen.
You too can mountaineer with interesting liquids. Mulligan's Whiskey Shop have launched a great new programme. You buy a branded hipflask from them which acts as your membership card and then you can fill it from a selection of constantly changing whiskeys. Great for testing out new whiskeys without buying the whole bottle and equally great for stocking up before climbing expeditions.
So I subscribed to @masterofmalt Dram Club in September to get 5 different rums every month to taste, therefore I will post some monthly mini-reviews about the rums I am trying (since I already have 3 months in, I will post these this month). These tasters are for September 2018: (1)Smooth Ambler Revelation Rum, (2)St. Aubin History Collection Mauritius Cuvee Grande Reserve, (3)Balcones Texas Rum, (4)Foursquare 11 Year Old 2004, (5)Botran Reserva Blanca. Let's start:
(1)49.9% Smooth Ambler sourced this rum from Jamaica, a blend of rums from 1985-1990. The woody notes are predominant, you get some passion fruit, pear and blacberries with some herbal notes of aniseed. Beautiful...
(2)40% The St. Aubin is quite rich and sweet, there is a lot of toffee in there, white chocolate, coffee... a bit too sweet for me, pretty sure it has some additives added, but it's well balanced nonetheless.
(3)63.9% You don't try rum from Texas everyday and Balcones doesn't dissapoint. You can definitely feel the Texas there as the charred oak comes through quite punchy. Notes of red berries, banana bread, vanilla with some smoke lingering on the finish. The wood may be too much for some, but I am enjoying it.
(4)59% Foursquare 2004, part of their Exceptional Cask releases, it's a blend of pot and collumn still Bajan rums aged for 11 years in ex-Bourbon casks. Oak spices and dry cherries, vanilla, hints of cinnamon, almost cigar-ish. It's very well balanced and gentle despite the abv, definitely need a bottle of this.
(5)40% An easy, light rum coming from Guatemala. Botran Reserva Blanca has been aged in ex-Bourbon barrels (Solera System), not for long I guess, and then filtered to remove the color. You get some vanilla and spices from the oak, hints of strawberries, it is a bit more sweet than you would expect from a "white" rum. Good for mixing, probably great in a Daquiri.
Highlights: Smooth Ambler Revelation Rum and Foursquare 2004.
@smoothambler @balconesdistilling @foursquare_rum_distillery @botranrum