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My Handcrafted Opinions on Whiskies, Distilleries and Other Related Stuff

Most Recent Whisky

Most Recent Whisky Review

Bushmills #3 Char Bourbon Cask

I always question "bourbon cask" finished as a feature of any whisky as most Scotch and Irish is matured in Bourbon casks.  It is like saying a "metal car" or a "terrible Brexit plan"; it's a  bit redundant.  Bushmills have highlghted the #3 char of oak casks used (meaning a few seconds less exposure to fire than the more common #4) as the USP of this expression.  The nose is malty with banana, vanilla and milk chocolate.  The taste also has malt and nuts, lemon citrus peel and sweet peanut brittle.  The finish is initially sugar coating on tongue with a spicy note of cinnamon and tamale hots candy at the end.  At end of the day it is another bourbon cask finished whisky and there is not much here that stands out so if you are in mood for no-age expression Bushmills (and why not) I would probably recommend Black Bush over this one.

 

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  • Monday, 29 December 2014 21:23

    The End of the Road?

    Written by

    Some diligent readers may have noticed that I have posted less material online in recent months than Julian Assange. There are a number of reasons for this (fortunately being holed up in the Ecuadorian embassy is not one) but I don’t think it is a coincidence that my lack of output followed soon after completing my goal to find, taste and post my notes for all of the whiskies in Ian Buxton’s book “101 World Whiskies to Try Before You Die”.

    When I look back at 2011, when I started this website and blog I wrote about using the Ian Buxton’s first book “101 Whiskies to Try before You Die” as a guide.  As I wrote then I felt I needed some structure to my journey, a goal or destination, or I would risk wandering aimlessly

    I have to say I do feel now like a goal has been met and a destination reached. Perhaps by setting a clear goal in some ways I doomed my website and blog as it had a defined “end point” from day one. It had a purpose and that purpose has been achieved. My work has also intervened and this blog will always come third after my family and my career. I also look back and reflect that the blog started at a time I was very unhappy with my career and  it is clear my interest in whisky grew as my interest in my job at that time declined.

    However this cannot be the end. Whisky has permeated my life in no small way and will be harder to remove than the last in-law at Christmas. I have invested (rather more than I intended) in a craft distillery in London that looks like it might return my investment about the same time that my nine year old daughter graduates college and I have made some real friendships that will go beyond a shared love of distilled grains aged in oak barrels.

    So to paraphrase Winston Churchill perhaps this is not the beginning of the end but the end of the beginning. Therefore I intend to continue post tasting notes as I find whiskies of interest (increasingly hard to do by the way) and will restructure website to be more focused on those tasting notes and less as blog, but from time to time you can still expect me to post an ill-informed opinion.

    And what would be a good new goal for this revamped website? As I write today I have reviewed 566 whiskies, so 1000 seems like a nice round number to aim for…. perhaps as a nod to Ian Buxton I should say 1001 Whiskies (yes I know that is another book by another whisky writer but you get my point) and then see what happens.

    Whiskies Tried...

    Total to Date: 656

    Distilleries

    Visited to Date: 58

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    Random Whisky

    Wemyss Spice King 12 year old

    One of a range of blended malts (one of my favorite whisky genres) from the Weymss family that is about to open a distillery near the fabulous Kingsbarns golf course outside of St Andrews. Spice King is bottled at 40% ABV. The nose has honey, caramel and hints of the warm spice to come. The taste starts with creamy toffee then in comes pepper and cinnamon while something like vanilla lurks in background.   The finish, while not long, adds another grind of fresh black pepper to the mix.