This bottle was labelled #3031 from Batch 0887 and bottled at 45.2% ABV. The nose was very nice, herbal tea with mint and sweet vanilla notes. The mouthfeel is fresh, light and oily, bittersweet on palate with more vanilla, candy, black coffee and dark chocolate. The finish has peppermint, wood and grassy rye notes. With water it gets sweeter, even honeyed, while heat builds in the finish with chilli spiced dark chocolate. Overall very delicious; a light and subtle of straight rye.
Read MoreA different spin on the distillery tour, in that rather than a standard tour guide (usual attire at the large Scottish tours include tartan skirt, blue jumper, a branded rain jacket or fleece and name tag) after a short video (I have seen better) the distiller comes and talks to you about the distillery and the process and then leads you around the small site. I really enjoyed this interaction with the person who actually makes the whisky. This particular distiller had been working in the brewing industry prior to coming to St Georges just a few years previously. He was not born in a cottage on the site. He also discussed St Georges water source, a hard water at 360 ppm Calcium, which is very different to the soft water espoused in Scotland. Even Glenmorangie who famously use "hard water" in Scotland only has 160 ppm Calcium. The process, other than aforementioned water hardness, is exactly the same as the major distilleries in Scotland with pot still double distillation at its core (unlike Penderyn) and as far as I could tell it would meet all criteria for being single malt scotch whisky if the whole operation was transplanted north of the border. The other difference is they claim due to warmer climate in Norfolk, the whisky matures quicker so even the young expressions were comparable to the 10 to 12 years single malts from Scotland.
At the end of tour we tasted both the peated and non-peated expressions and I bought a bottle of Chapter 9, the peated one, and if you want you can read my review (3 out of 4stars). I liked them both. English whisky can be good. I also a bought a coffee mug with the words "I would be rather be drinking English whisky" but that has since gone missing from my office!
I later realised that I had now visited a distillery in England, Scotland, Wales and Ireland (Jameson) and only a trip to Bushmills in Northern Ireland would be required to complete a distillery visit in every country in the British Isles.
I visited this distllery in July 2006 and that trip probably more than anything else stirred my interest, now a full fledged passion, in whiskey. We were on vacation in Cork in part because my mother's side of the family (maiden name Bradley) came from Cork. This tour was simply on our list of things to do. Up until that time I was a social scotch drinker, probably because my father always had a bottle in the house growing up so my brother and I had to learn to like scotch or not drink at family events. We chose to drink. I dont remember much of the actual tour other than the guide at almost every point in the process pointed out the difference between Irish and Scotch and the reason why Irish was better. It felt like they were actively trying to convert Scotch drinkers (I was once in Salt Lake City and the tour guides there also tried to convert you, in their case to Mormanisim, it pretty much felt the same). They really pressed home that they they didnt use peat in the malting process and that triple distillation created a much sweeter and smoother spirit. It almost came across as a bit desperate, as if they had an inferiorty complex, because so much attention was put into Scotch rather than focussing on their product.
At the tasting at the end of the tour they offered two samples, one of Jameson and the other of "scotch". After tasting both (and the previous 30 minutes of indoctrination and brainwashing... Peat is Bad) I was convinced Irish whiskey was the greatest stuff on earth. For the next 3 years I drank almost exclusively Irish whiskey and it was not until I moved to Scotland in 2009 that I began to explore Scotch again.
A few years later I subsequently learned they use Johnnie Walker Black Label as the blended scotch in those comparison tastings, one I personally don't like (see my review) and so in reality I never stood a chance.
I tried the new make spririt from the recently reborn Glenglassaugh distillery at a tasting in Aberdeen with Ian Buxton, author of 101 Whiskies to Try Before You Die. For new make spirit this was quite drinkable, but lets not kid ourselves anyone is picking this as their favorite pre-dinner drink anytime soon. I am glad I tried it, but no hurry to try again. As Bones from Star Trek might say "It's whisky Jim, but not as we know it."
The visitor's center does not have any café and the $5 tour is the usual fare with the interesting highlight that you will see the tallest stills in Speyside. They also store and age all their whisky on site which many of the "corporate" distilleries don't do for rather dull reasons like they want to rent cheaper warehouse space in a more central location or for "risk management" (ie in case the distillery burns down they don't lose all the stock). After walking around the site you leave with a strong feeling that this is still very much an independent family run business, that they are proud of what they do and they are not about to change anything any time soon. Good for them.
The Scotch Whisky Association (SWA) rules and regulations rightly protect the process and traditions of the industry, but it doesn't means that other methods and technology can't product a whisky (and this is whisky) of exceptional taste and quality. In fact find it slightly ironic that the industry that was in many ways born from developing the new ideas for manufacturing whisky (the Coffey still, grain whisky and blended whisky) is so entrenched in its thinking today about what defines Scotch whisky, and inversely the sticking to old ways and traditions was one contributing factors of several that nearly completely killed the Irish industry. Remember that those that don't learn the lessons of history are doomed to repeat it.
That said Welsh whisky is not about to take over the world, but this is very good stuff. The distillery in the village of Penderyn, near Brecon is modern and compact. One reason for this compactness is that the wash is made in Cardiff at the Brain's Brewery and brought to the distillery in tanker trucks. That in itself would exclude Penderyn from the ranks of "single malt" if it were located in Scotland. The tour is also compact, in fact it consists of two rooms. One room houses a history of welsh distilling and the more recent history of the distillery. The second room is basically the tasting room and has a glass wall. Behind the wall is the unique still Penderyn use to distill the Brain's wash into an 86 - 92% ABV spirit and a small bottling line.
The Penderyn still is a combination of a pot still and a column still and this would again probably prevent this being considered single malt whisky, were it in Scotland, as it is not a traditional pot still. The spirit is diluted with water drawn from a well below the distillery and put into bourbon casks, matured offsite, and then finished in Madeira casks before being bottled on site. They also do a peated version of Penderyn which is matured in scotch casks that have previously held peated scotch and a sherry cask finished version.
After the tour they pour samples from their range of whiskies and also they offer a cream blend called Merlyn. We also got to smell and taste the new make spirit. There is the ubiquitous whisky shop as well. This is an interesting distillery that makes a great product, and is well worth a visit.