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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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  • Thursday, 03 August 2017 01:14

    I learned I am not alone.... (although my occasional reader probably is)

    Written by

    I don't need to introduce Martine Nouet to anyone who reads this obscure and occasional blog.  But I am going to.   Martine is a well respected French whisky writer with a penchant for whisky and food pariings and to best of my knowledge she makes her home on Islay (unless some Beexiteers have chased her off by now).  However after reading the attached article (link below) I might worry about the pitchforks and burning torches of the "Cask Strength Brigade" who may upon march upon her cottage chanting their mantra "you can put water in but you can't take it out" and demanding she be burnt in a wicker whisky bottle (a whisker bottle perhaps?) for her herecy.  Why I hear you ask?  What crime against high ABV whisky did she commit?  Well she actually wrote the words "Why I dislike cask strength whisky" on the scotchwhisky.com blog earlier this year. 

    And of course she is 100% proof right.

    https://scotchwhisky.com/magazine/the-way-i-see-it/12917/why-i-dislike-cask-strength-whisky/

    I wish I could write (indeed spell) as well her but I did express almost all the same feelings in my blog in March 2013 .... and I have pasted relevent extract below.

    "Occasionally I have 'humbly' suggested that bottling whiskies at 60%+ ABV doesn’t help the product and I end up having to dilute anyway. Someone will often try and argue that is a good thing because I can “dilute to my personal taste”. I can hear them now chanting the mantra of the ABV obsessed “you can put water in but you can’t take it out, you can put water in but you can’t take it out”. But it is a silly argument. This is whisky, usually expensive whisky, not orange squash. I don’t want to buy concentrate of whisky that I can easily screw up. I want to buy the product presented to me by the people who created it at the ABV they feel best showcases their product. Many chefs don’t have salt on their restaurant tables because they want the diner to enjoy the food as they think it is best seasoned. They want the food to be judged that way and I feel whisky should be the same. I am not saying a few drops of water to open up a dram aren’t necessary, they often are, but presenting me with 60% ABV spirit (often at cost of $100 or more a bottle) and then expecting me to guess the right water content to add to their whisky is a little asinine.  I dont care what the ABV of a whisky is.... I just want it to taste good.  if it does, then I am happy."

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