irish whiskey - Jacksons on George

• JACKSONS ON GEORGE •
AN INTRODUCTION TO
Irish
whiskey
WHISKEY OR WHISKY?
Both spellings are correct, depending what part of the world you’re in. Whiskey from Ireland and America uses an ‘e’, whereas whisky from
everywhere else in the world is spelt without it. As well as wanting to differentiate itself from the Scotch market next door, the most widely
accepted explanation is due to Ireland’s strong ties with the American market. For a long time Irish whiskey was the favoured drink of the
Americans. It was a blessing and a curse though, because America’s prohibition ban on alcohol in 1920 crippled the Irish industry to a level it is
still recovering from now.
HOW IS WHISKEY MADE?
Barley (malted or unmalted) and/or grain is ground into grist and mixed with hot water, which with the addition of yeast creates a type of beer
as alcohols emerge through the reaction. But instead of adding hops and making beer, this roughly 8% alcohol liquid is distilled through copper
stills. Alcohol evaporates at a lower temperature than water, meaning the alcohol (and the flavour) rises up through the still first. Some whiskies
distil twice, others three times, and then the ‘new make’ spirit is poured into barrels (usually ex-bourbon or ex-sherry) for a minimum of three
years. The distillation process and the flavours from the wood will give the final product its characteristics and taste.
WHAT’S A SINGLE MALT?
Single Malt: A whisky made at just one distillery using malted barley. For example Bushmills 10 Year Old, Connemara Peated or Tyrconnell 10.
Single Pot Still: Also referred to as pure pot still, it is a type of whisky unique to Ireland. It uses a mixture of malted and unmalted barley. It’s not
a blend because it all comes from the one distillery, but you can’t call it a single malt because of the use of unmalted barley. For example Redbreast
12, Green Spot or Writers Tears.
Single Grain: Uses a grain other than malted barley, such as rye, wheat or corn (maize). If only one grain is used and the whisky made from one
distillery it can be called single grain. For example Greenore.
Blend: A whiskey that uses spirits from more than one distillery or uses a mixture of malted barley and grain. For example Jamesons, Kilbeggan,
Inishowen. American Bourbon is a blended whisky made primarily from corn. However, it must use a minimum of 51% corn in the blend mix to use
the name bourbon on the bottle.
Poitín: An Irish unmatured spirit that dates back to the sixth century. Essentially new make spirit,
it was illegal for 300 years until 1997. Now making a comeback with distilleries waiting for their
spirit to be matured long enough to be sold as ‘whiskey’.
FLAVOURS
What makes whiskey so alluring is the variety of flavours to be found inside a glass. The best
whiskies have strong flavours, but they’re also complex and reveal their layers over time. Here’s a
few key flavours that you might find in a glass:
Sweetness: Honey, toffee and caramel are regular occurrences in Irish whiskeys and a lot of time
come from the bourbon casks the spirit has been matured in.
Fruit: Apple, pear, grape, banana, melon, plum and other stone and tropical fruits. If a whiskey
has been matured in good quality sherry wood then expect to find fruit cake, raisins.
Flora: The grain component often gives Irish whiskies aromas of fresh cut grass, hay and straw. Other floral and herbal notes like roses and
geraniums also come through, particularly in the Japanese whiskies
Wood: Oak, nuttiness, vanilla, spiciness, charring - the wood will always have an impact.
Smoke: Smoky flavours in a whiskey often come from peat, which is essentially old composted matter found in bogs. Used as a source of fuel for
fires, peat smoke is often used to dry barley. Irish peat is different to Scottish peat, with more damp smouldering wood, dying embers and burning
grass than the sea-spray and smoke waves that the Scottish peat showcases.
IRISH WHISKEY
It’s been a rough up-and-down life for Irish whiskey. Once a world powerhouse, a strong export market to America was crushed by their 1920
prohibition alcohol ban and forced many Irish distilleries - who depended on that market - out of business. Internal turmoil and trade vetoes
from Britain turned the screws further and by the mid 1960s the few remaining distilleries joined together as the Irish Distillers group.
A decade later, only New Midleton and Old Bushmills were left.
Irish whiskey began its renaissance in the late 1980s and Jameson went on its way to becoming one of the world’s best known whiskies and interest
in Irish whiskies returned. Drinks giant Pernod Ricard bought Irish Distillers in the late ‘80s, giving Bushmills and Midleton global reach and in
1987 John Teeling founded the Cooley Distillery, which became the independent of the three working distilleries.
The big three are now all owned by multinationals. However, independent distilleries are popping up all over the island and once their spirit has
matured in the next five years we’ll see their products on the shelf.
Killbeggan in County Westmeath has been in operation since 2007 and although samples of its young whisky have been available, late 2014 is
when we’re expecting to see the first bottles on the market. Currently the Kilbeggan whisky is distilled at Cooley. Tullamore Dew have built a new
distillery in County Offaly to bring their whiskey back to its roots after it closed in 1952. Tullamore is currently distilled at Midleton.
Since selling Cooley, John Teeling’s Teeling Whiskey has bought a site in Dublin it plans to turn into a distillery as well.
Dingle Distillery in County Kerry started distilling in 2012 and is expected to release its first barrels by 2018. The The Echlinville Distillery in
County Down hopes to have bottles on the market in late 2016 - they were granted a license to distil whisky in May 2013, the first such license in
Northern Ireland for 125 years. The Alltech craft distillery in County Carlow was set up in 2012, so at least 2015 (but probably longer) until we try
that as well. The Glendalough Distillery, which claims to be Ireland’s first craft distillery, are just about to release their first 7 year old single malt
(their Poitín is on this menu). In County Meath the Slane Castle distillery is due for completion in 2014.
It’s an exciting time for whiskey and the Irish Spirits Association are estimating that they’re expecting Irish whiskey exports to double by 2020.
Old Bushmills
distillery
cooley
DISTILLERY
NEW MIDLETON
DISTILLERY
irish whiskey
THE OLD BUSHMILLS DISTILLERY
NEW MIDLETON DISTILLERY
Lays claim to being the oldest licensed distillery in the
world, with a license granted in the region in 1608 - though
the distilling company actually dates to 1743. Strong range
of distillery bottlings and the odd rare independent bottle
(Knappogue Castle 1995, for example).
Home to Jamesons, Tullamore Dew, Redbreast and Midleton,
the ‘new’ Midleton distillery was built alongside the ‘old’
distillery when Irish Distillers was formed in the 1960s.
Famous for its pot still distillations.
Bushmills Original (Ireland, County Antrim, 40%)
The original. Very fresh, sweet grassy and herbal notes with a bit of
honey and a crisp finish.
Clontarf 1014 Classic Blend (Ireland, County Cork, 40%)
A relatively young whiskey matured in bourbon that manages to be
rich and smooth. Distilled at Midleton, it’s a hidden gem among the
affordable drinks.
Bushmills Black Bush Blended (Ireland, County Antrim, 40%)
With a mix of sherry and bourbon casks and a bit of age (up to seven
years), this classic Bushmills is creamy and lingering with big oak and
spices.
Green Spot Single Pot Still (Ireland, County Cork, 40%)
Historic single pot still whiskey. Has a sherry influence and complex
spices, honey, citrus and malt. One of the best around, regardless of
price.
Bushmills 10 Year Old Single Malt (Ireland, County Antrim, 40%)
Grass notes and hay, and the bourbon casks keep this fresh and spicy.
Classic Bushmills mouthfeel and crispness.
Yellow Spot 12 Year Old Single Pot Still (Ireland, County Cork, 40%)
More muted than the Green Spot thanks to its age and three types of
oak (bourbon, sherry, malaga casks). Apricots, peach and other stone
fruit feel like velvet in the mouth.
Bushmills 16 Year Old Single Malt (Ireland, County Antrim, 40%)
16 years in parallel sherry and bourbon casks and a finish in port casks
gives ripe, dark fruit like raisins, red grapes and prunes. There’s also
almonds and nuttiness.
Bushmills Madeira Finish 21 Year Old Single Malt (Ireland, County
Antrim, 40%)
A stunning 21-year-old, finished for two years in Madeira-infused
casks (Portuguese fortified wine). Hugely complex with dark chocolate,
coffee, dark dried, fruit, sugars and more. A rare treat.
Knappogue Castle 1995 Single Malt (Ireland, County Antrim, 40%)
Citrus, oils, grain, nuts, barley sugars and mild spice - delicate, mellow
and superbly put together. The 1995 vintage was distilled at Bushmills
(some other vintages are from Cooley).
Jameson (Ireland, County Cork, 40%)
The world’s best known Irish whiskey - fresh cut grass and floral notes
lead this smooth dram. Much better than given credit for when you
give it the time.
Jameson Special Reserve 12 Year Old (Ireland, County Cork, 40%)
One of the warmest Jameson whiskeys available thanks to the
influence of the sherry cask. There’s also vanilla, caramel and a smooth
mouthfeel.
Jameson Select Reserve (Ireland, County Cork, 40%)
A small batch mix of of pot still and grain whiskey, one of the more
exotic Jamesons. Fruity nose leads to a thickness and a finish littered
with fruit and wood spices.
Jameson Gold Reserve (Ireland, County Cork, 40%)
A portion of this is uniquely matured in virgin oak, giving this the most
woody flavour of the Jameson range. The oak weaves with the honey
throughout.
Jameson Crested Ten (Ireland, County Cork, 40%)
Very limited edition and unique Jameson that mixes old whiskey with
pot still. Sherry influences give spice and ginger to the classic Jameson
taste.
Jameson 18 Year Old (Ireland, County Cork, 40%)
18 years provides incredible balance and a long finish. Toffee, spice,
fudge, oils, sherry and more from casks that have been hand-selected
for this whiskey.
Jameson Rarest Vintage Reserve (Ireland, County Cork, 46%)
Amongst the world’s best. Around 23-24 years old, plum, orange, peel,
melon, port, fudge, dark chocolate with a vanilla finish. Doesn’t get
much better.
Midleton Very Rare (Ireland, County Cork, 40%)
Arguably Ireland’s best whiskey on a consistent basis. Spices dance
together with herbal and floral notes, Dark sugars, caramel, wood and
exotic fragrances.
Midleton Barry Crockett Legacy (Ireland, County Cork, 46%)
Named after Midleton’s master distiller, with only 2,500 bottles
released each year. Despite the higher alcohol, this is all about elegance
and the fruit, caramel, earthy flavours last forever.
Millar’s Special Reserve (Ireland, County Cork, 40%)
A blend from Cooley that is rich and fuller than its peers. There is a
sweetness of honey and chocolate, but there’s a tough edge of oak and a
welcome heaviness.
Powers ‘John’s Lane Release’ Single Pot Still 12 Year Old
(Ireland, County Cork, 46%)
The pride of the Powers range. Rich and creamy with oranges, banana
and barley sugar. One of the more robust of the pot still whiskies.
Redbreast 12 Year Old Single Pot Still (Ireland, County Cork, 40%)
One of the best Irish whiskeys around. This pure pot still is elegant,
refined and balanced with peels, cream, spice, nuts, sherry - but you’ll
get something new every time.
Redbreast Cask Strength 12 Year Old Single Pot Still
(Ireland, County Cork, 57.7%)
Fire up the potency and this whiskey gets even better. Fruit
cake, sherry, dried fruit, apples, berries, forest, vines. Just plain
mouthwatering.
Redbreast 15 Year Old Single Pot Still (Ireland, County Cork, 46%)
Extra age gives this a thicker complexity, with citrus, dark honey,
sandalwood, forest fruits, cream and ginger pushing through.
Redbreast 21 Year Old Single Pot Still (Ireland, County Cork, 46%)
One of the most sought-after Irish whiskeys. Bourbon and sherry casks
give rich spice, tropical and stone fruit, syrup, berries, raisins and orange balanced masterfully. A fair portion is likely older than 21 years.
Tullamore Dew (Ireland, County Cork, 40%)
The original D.E.W - smooth with a gentle, spicy, complexity coming
from the pot still element. Sweet green apple, vanilla and a hint of
butter.
Tullamore Dew 12 Years Old (Ireland, County Cork, 40%)
Much more going on thanks to the age, with prominent spice, nuttiness and creamy sherry in the middle.
Tullamore Dew Phoenix (Ireland, County Cork, 55%)
The rarest of the D.E.W range is a mix of grain, malt and pot still
finished in Oloroso sherry casks. Warming, vanilla, toasted oak, spices
on the tongue and a long, pleasing finish.
Writers Tears Pot Still (Ireland, County Cork, 40%)
A mix of pure pot still and single malt whiskies, this is a clear, flawless
blend. Banana, honey, butterscotch and other soft flavours that merge
remarkably well.
Writers Tears Pot Still Cask Strength 2013 (Ireland, County Cork,
53%)
Caramel, toffee, vanilla storm out of the gates and dance around
with other flavours in this thick whiskey. Only 2,500 bottles released
worldwide - a collector’s item.
COOLEY DISTILLERY
Home to Kilbeggan, Connemara, Tyrconnell and Greenore, a
lot of blenders and independent bottlers get their spirit from
Cooley. Famous for breaking the Irish mould with double
distillations and peated whiskies.
Connemara Peated Single Malt (Ireland, County Louth, 40%)
The Cooley distillery brings back peated Irish whiskey! This peat is
delicate, sweet and clean and balances the floral, vanilla and oak with
the smoke. Intriguing.
Connemara Cask Strength Peated Single Malt
(Ireland, County Louth, 57.9%)
The cask strength version fires up on the nose and the flavours are
intensified the whole way through. Turf smoke and oils mix with
vanilla and cereal. Not for the faint of heart.
Connemara 12 Year Old Single Malt (Ireland, County Louth 40%)
After 12 years the peat and smoke is here as soot, and dry grass. Fruits
like pear and orange are present as well in this complex whiskey.
Connemara Turf Mor (Ireland, County Louth, 58.2%)
A small batch limited edition powerhouse. Starts with fresh peat and
dry turf (hence the name) smoke, but the finish is damp - smouldering
wood and embers. You won’t taste anything else after this.
Dingle Gold (Ireland, County Louth, 46%)
County Kerry’s new Dingle Distillery have blended this whiskey from
malt and grain produced at Cooley. Dingle Distillery opened in 2012,
with their own barrels due to be ready by 2018.
Dunnvilles VR (Ireland, County Louth, 40%)
A blend of 80% grain and 20% malt from Cooley. Matured and
blended by the new The Echlinville Distillery in Northern Ireland
before their own bottles appear in late 2016.
Finnlaigh (Ireland, County Louth, 40%)
A blend bottled for the Australian market, dry grass leads into a big
caramel hit that stays all the way into a finish of light spice.
Kilbeggan Blended (Ireland, County Louth, 40%)
The cornerstone of the Cooley distillery showcases clean grass, straw,
cream, spice, caramel and grain. Very approachable.
Greenore Single Grain 8 Year Old (Ireland, County Louth, 40%)
The corn in this single grain builds from a delicate nose into floral,
waxy notes. Incredibly smooth, sweet whiskey from the Cooley
distillery, but with hints of spice.
Greenore Single Grain 15 Year Old (Ireland, County Louth, 43%)
The limited edition 15 year old is delicate, light and sweet with honey
and vanilla from the bourbon cask. Needs time to show its age and
complexity.
Greenore Single Grain 18 Year Old (Ireland, County Louth, 46%)
Only 4,000 bottles made. Same bourbon oak flavours as the 15 and
eight-year-olds, but the extra time gives even more depth, complexity
and taste.
Inishowen Peated (Ireland, County Louth, 40%)
A peated Irish blend is unique by definition and this is definitely
unique. Earthy peat mixes with apple and grape, there’s also dryness
and spice.
Locke’s Blended (Ireland, County Louth, 40%)
Blend from the Cooley distillery, plenty of fruit up front with sweet
malt and grain.
Slieve Foy Single Malt 8 Year Old (Ireland, County Louth, 40%)
Delicate and approachable with tropical fruit and vanilla notes. An
underappreciated blend from Cooley.
Teeling Small Batch (Ireland, County Louth, 46%)
Select barrels poured into rum casks to give it an extra kick of spice as
the sweet, vanilla and woody flavour do their work.
Teeling Poitin (Ireland, County Louth, 61.5%)
A window back to the original distilling, when they didn’t wait to
drink the spirit. This clear, un-matured new make is fragrant, young,
grassy and hot.
Tyrconnell Single Malt (Ireland, County Louth, 40%)
Crisp malt, floral, grassy, cloves, biscuit from this smooth, balanced
single malt from the Cooley distillery.
Tyrconnell Single Malt 10 Year Old Sherry Cask
(Ireland, County Louth, 46%)
The rich dry fruits of the sherry cask, which this whiskey is finished
in for two years, are immediately present. Juicy grape and tart with a
lovely sherry finish.
Tyrconnell Single Malt 10 Year Old Madeira Cask
(Ireland, County Louth, 46%)
Portugese fortified wine casks give this a smorgasboard of light fruit
flavours - peach, citrus, mango and more. Then the dryness of the wine
cask comes through.
Tyrconnell Single Malt 10 Year Old Port Cask
(Ireland, County Louth, 46%)
The more air this gets the richer it tastes. The port influences are thick
and jammy with strong sweet fruit towards the end - caramel, cream,
apple.
GLENDALOUGH DISTILLERY
Located south of Dublin this craft distillery (which boasts
Brian O’Driscoll as in investor) is on the verge of releasing
their first seven-year-old whiskey. In the meantime, they’ve
been bottling poitin.
Glendalough Poitín Sherry Cask Finish
(Ireland, County Wicklow, 40%)
Matured for six months in a sherry cask, this showcases berry fruits,
sweet sherry and vanilla notes.
SCOTch whisky
CAMPELTOWN
Once a thriving whisky-producing region, the relatively
isolated Campbeltown in Scotland’s south west staging a miniresurgence. Springbank is at the centre of it.
Springbank 10 Year Old (Scotland, Campbeltown 46%)
An artisanal independent distillery that sits outside the norm. The ten
year old punches with the pungent Campbeltown smoke as well as
sweet cereal and oak.
Longrow Red Australian Shiraz Cask (Scotland, Campbeltown
53.7%)
Longrow is the peated whisky produced at the Springbank distillery
and this limited edition is finished in shiraz casks from Australia’s
Angove winery. Summer fruits, red wine and a shot of smoke at the
end.
HIGHLANDS
ISLAY
Geographically the biggest region, Highland distilleries in the
North produce whisky in a variety of different styles - from
Alexandria to Wick, it’s impossible to put a label on this
region.
A small island in the south west of Scotland famous
for creating smoky, peaty whiskies. Its distilleries were
traditionally located on the coast for trade and transport,
which also means they feel the brunt sea spray and coastal air.
Distilleries from Islay have a cult status amongst ‘peat heads’.
Clynelish 1996 Connoisseurs Choice (Scotland, Highlands 43%)
Clynelish is the backbone of Johnnie Walker Gold and is becoming
well known under its own brand. This bottling has banana, grapefruit
and green apple with pepper and a waxiness.
Dalmore 12 Year Old (Scotland, Highlands 40%)
Nose is led by orange and marmalade thanks to the maturation in old
oloroso sherry casks. You’ll also find cereal, coffee and fruit cake.
Dalmore Cigar Malt (Scotland, Highlands 40%)
Back in the Dalmore line-up after a brief absence, this features a
majority portion of whisky matured in ‘Matusalem’ sherry casks. Very
sweet with treacle and ripe fruit. Well matched with its namesake...
GlenDronach Original 12 Year Old (Scotland, Highlands 43%)
A distillery famed for its sherry finishes is back in operation and
pumping out some of the best whiskies around. A gorgeous drink with
sherry, citrus, tobacco and burnt sugar.
GlenDronach Revival 15 Year Old (Scotland, Highlands 46%)
Arguably the best bottling in the current GlenDronach standard range.
Chocolate, treacle, toffee and sherry with a surprisingly complex
depth. Your new favourite.
GlenDronach Allardice 18 Year Old (Scotland, Highlands 46%)
Extra years given an even further depth to this sherry GlenDronach coffee beans, dark chocolate, tangerine, nuts, berries and raisins.
Ardbeg 10 Year Old (Scotland, Islay 46%)
The whisky at the centre of the cult Ardbeg following. A big warming
smoke hit of burning embers and thick wood that balances perfectly
with citrus and fruit flavours.
Ardbeg Uigeadail (Scotland, Islay 54.2%)
Widely considered to be one of the world’s best whiskies amongst
smoke-lovers, the peat is absolutely delicious but the true miracle is
how well it merges with the lighter flavours. A whisky you won’t soon
forget.
Bowmore Tempest Batch 4 (Scotland, Islay 55.1%)
The Tempest small batch series bottles first-fill bourbon casks at cask
strength. Just ten years old but full of flavour - fresh citrus and sea air
with vanilla spice and wisps of smoke.
Bunnahabhain The MacPhail’s Collection 2004
(Gordon & MacPhail Distillery Label) (Scotland, Islay 43%)
A relatively young bottling from Bunnahabhain that is matured in a
sherry cask and shows off tropical fruit, white chocolate, pear, peach
and melon.
Caol Ila Cask Strength 2001
(Gordon & MacPhail Distillery Label) (Scotland, Islay 59.6%)
A sherry cask-finished Islay malt that showcases cured meat, sea salt
and bonfires with sweet fruits like orange, pear and green apple.
GlenDronach 1994 Single Cask (Scotland, Highlands 53.7%)
One of only 671 bottles matured in a single Pedro Ximenez (PX) cask
exclusive to Royal Mile Whiskies. Plum, cherries, spice, leather, hot
varnish, meaty finish - a very full whisky!
Kilchoman Machir Bay (Scotland, Islay 46%)
Islay’s newest distillery (that is releasing bottles) and one of Scotland’s
current innovators. The Machir Bay is their core expression and is up
to five-to-six years old now. Strong peat and an intense mixed fruit
sweetness.
Glengoyne 12 Year Old (Scotland, Highlands 43%)
Notable for using unpeated barley and a slow distillation process to
gives a light spirit. The revamped 12-year-old boasts lemon zest, oak
chips, cut grass, banana and burnt toffee.
Lagavulin 16 Year Old (Scotland, Islay 43%)
A real leather armchair whisky, Lagavulin is working at full tilt to keep
up with demand. Big waves of smoke and spicy cinders with a finish
that lasts forever...
Glengoyne Cask Strength (Scotland, Highlands 58.7%)
The zest and spice is amped up on the cask strength bottling with
flavours of pepper, charring, apple, malt and cooked pear.
Laphroaig 10 Year Old (Scotland, Islay 40%)
Everyone gets something different from their glass of Laphroaig:
potent seaweed, burning wood, medicine, iodine. One of Scotch
whisky’s most distinct (and enjoyable) flavours.
Glenmorangie Quinta Ruban (Scotland, Highlands 46%)
Part of Glenmorangie’s experimental finishes range this comes from a
port cask finish. Sweet, thick, juicy and elegant - plenty of berries and
barley sugar.
Glenmorangie Nectar D’Or (Scotland, Highlands 46%)
Finished in Sauternes white wine casks as part of the experimental
range, this balances vanilla, soft fruit like nectarines, spice and honey.
Glenmorangie Signet (Scotland, Highlands 46%)
The pride of the Glenmorangie range - the Signet never disappoints.
Vanilla, almonds, hazelnuts, orange, chocolate, mixed peel and much
more. A whisky of status that boasts the substance as well.
Laphroaig Quarter Cask (Scotland, Islay 48%)
Small quarter casks give the whiskey more contact with wood and
therefore more flavours. That briny peaty Laphroaig smoke is still
potent, but it’s the nuttiness and sweet fruit that make this truly
exceptional.
ISLAND
Incorporates all the Scottish islands (except Islay) from
Highland Park on Orkney to Talisker on the Isle of Skye and
Arran on the Isle Of Arran.
Arran Port Finish (Scotland, Isle of Arran 50%)
A real discovery of recent years. This screams its allegiance to the port
cask and red wine and has an intense sweetness highlighted by the
alcohol percentage.
Arran 12 Year Old Cask Strength (Scotland, Isle of Arran 53.9%)
The cask strength bottling (batch three in this case) plays with more
sherry casks than usual Arran whiskies and it has an exotic, tropical
fruit flavour with a pleasing zest.
Highland Park 18 Year Old (Scotland, Orkney 43%)
A brilliant bottling from Highland Park at the peak of their powers.
Sherry casks smooth out the edges on the toffee, nuttiness, burnt
caramel and swirling smoke.
Scapa 2001
(Gordon & MacPhail Distillery Label) (Scotland, Orkney 40%)
A light whisky with a long finish. Grapes, vanilla, citrus, apple and
pears with an underlying chili spice and smokiness.
Talisker 10 Year Old (Scotland, Isle of Skye 45.8%)
One of the most consistent whiskies going around. Peat, sweet smoke,
pepper and salt. The water source runs over peat bogs on its way to the
distillery.
Talisker 57 North (Scotland, Isle of Skye 57%)
A heightened version of the classic Talisker flavours. The sweet peat is
warming and welcoming above vanilla, dark chocolate and creaminess.
LOWLANDS
Only a handful of distilleries are producing whisky in the
Lowlands in the south, which traditionally has produced a
lighter style of whisky.
Auchentoshan Three Wood (Scotland, Lowlands 43%)
A rarity in that this is a Scottish distillery that triple distils. Creates
a lighter whisky which, in this case, is matured in bourbon and then
Pedro Ximenez or oloroso casks - spice, vanilla, malt and raisins.
SPEYSIDE
A geographically small area near the river Spey that is packed
with distilleries - the most of any region. Technically part of
the Highlands, this cluster of producers are known for light
whiskies - but big sherry finishes are also the norm.
Aberlour A’Bunadh (Scotland, Speyside 60.7%)
What they call a ‘sherry bomb’. Released in regular, always great,
batches from oloroso sherry casks and bottled at cask strength to
maximise the flavours. Big fruit cake, dried fruits and toffee.
Balvenie Single Barrel 15 Year Old (Scotland, Speyside 47.8%)
Created from single ex-bourbon barrels, so it changes slightly from
release-to-release but always retains that honeyed, fruity character so
desirable in a Balvenie.
BenRiach Curiositas 10 Year Old (Scotland, Speyside 43%)
Independent since 2004 BenRiach have been releasing some truly
interesting bottlings. One of which is this Curiositas, with its beautiful
honey smoke and vanilla tinges.
Benromach 10 Year Old (Scotland, Speyside 43%)
A mixture of bourbon and sherry casks that has a slight infusion of
smoke in and around the dry, fresh fruit, spices and grass notes.
Glenfarclas 15 Year Old (Scotland, Speyside 46%)
A fantastically rich whisky from this family-owned distillery famous
for its sherry finishes. You can’t escape the Christmas cake and raisins
while there’s also an earthy peat.
Glenfarclas 105 Cask Strength (Scotland, Speyside 60%)
Always a crowd favourite. Rich oak, apples and pears, spices, toffee
and raisins. Even though it’s bottled at cask strength, this is incredibly
palatable and benefits from a bit of time and (maybe) a dash of water
to show its complexity.
Glenfiddich 12 Year Old (Scotland, Speyside 40%)
The most recognisable single malt in the world and often unfairly
discounted. A very honest whisky that lets its malt and sugars do the
talking.
Glenfiddich Distillers Edition 15 Year Old (Scotland, Speyside 51%)
A cask strength limited edition bottling from Glenfiddich. The same
malty creaminess and floral notes of Glenfiddich but with added allure
and complexity.
Glenfiddich 18 Year Old (Scotland, Speyside 40%)
The mixture of bourbon and oloroso sherry casks provide a full, rich
flavour. Fruits, cloves, vanilla and a very smooth texture.
Glenlivet Nadurra (Scotland, Speyside 54.9%)
The pick of the Glenlivet bunch, each batch of the cask strength
Nadurra is a joy. Recent bottlings have had dates, brown sugar,
poached pear, cereal, oak and fruit cake.
Glenrothes 2001 Vintage (Scotland, Speyside 43%)
Brand new Glenrothes vintage in the market with honey cakes, musk
sticks, butterscotch, wheat cereal, burnt sugar and vanilla essence.
Linkwood 15 Year Old
(Gordon & MacPhail Distillery Label) (Scotland, Speyside 43%)
A distillery that offers a light, floral, sweet taste perfect for blends, so
is rarely seen as a single malt. This particular bottling comes from a
sherry cask and boasts nutty, light, dry fruits.
Macallan Sienna (Scotland, Speyside 43%)
The standout of Macallan’s new non-age statement range. The brilliant
natural colour is matched by bold flavours of honey hot cross buns,
raisins and vanilla.
Macallan 12 Year Old Sherry Oak (Scotland, Speyside 40%)
Rich dried fruits, spice and a well balanced sherry influence combined
with a subtle wood smoke. Macallan made their name on sherry
finishes and they’re still nailing it.
BLEND OF REGIONS
Chivas Regal 12 Year Old (Scotland, Blend of regions 40%)
A solid 12-year-old blend with light green fruit, herbs and a swift dry
finish.
Chivas Regal 18 Year Old (Scotland, Blend of regions 40%)
Made from over 20 whiskies with a minimum age of 18 years. Spicier
and fruitier that its 12 year old sibling, there’s plenty of apple, caramel
and honeyed notes.
Johnnie Walker Red (Scotland, Blend of regions 40%)
The highest-selling Scotch whiskey in the world, smooth, approachable
whiskey with a slight earthy texture. Good by itself, but provides a
platform to build upon as well.
Johnnie Walker Black (Scotland, Blend of regions 40%)
A blend from distilleries across Scotland means this has a little bit of
everything. Smoke, fruit and wood that’s well rounded and smooth.
Johnnie Walker Gold (Scotland, Blend of regions 40%)
The fabled Clynelish distillery is believed to be the backbone of this
blend, providing the light, waxy textures. Floral, buttery and silky.
Johnnie Walker Platinum (Scotland, Blend of regions 40%)
A subtly smoky whisky from the Johnnie Walker range, aged 18 years
and using both single malt and grain. Has a speyside style with cereal,
malt, vanilla and fruit elements.
Johnnie Walker Blue (Scotland, Blend of regions 40%)
‘Smooth’ is the key word here. Created from select casks of exceptional
quality, this whisky opens up over time with complex fruit, woody and
herbal notes. A top quality blend.
Johnnie Walker King George V (Scotland, Blend of regions 43%)
Made from distilleries that operated during the time of King George,
this blend gets its smoke from the closed Port Ellen distillery, arguably
one of the most sought after distilleries in Scotland. There’s also Royal
Lochnagar in here. Gorgeous peppery finish.
Johnnie Walker Double Black (Scotland, Blend of regions 40%)
There’s a fair proportion of smoky whiskies and spirit in heavily
charred barrels to give this its intensity. Honey and citrus keep what is
otherwise quite a heavy whisky, light.
AMERICAN
whiskey
KENTUCKY
Basil Hayden’s 8 Year Old Kentucky Straight Bourbon
(America, Kentucky, 40%)
A traditional Kentucky bourbon with peppery spice and mint. Uses a
strong proportion of rye and won’t ruin your palate.
Booker’s Bourbon (America, Kentucky, 63%)
A highlight of Jim Beam’s range this is bottled as it is in the barrel after
six-to-eight years, hence the strong percentage. Plenty of flavour from
the oak, including vanilla, smoke and tannins with spice and fruit
towards the end.
Buffalo Trace Kentucky Straight Bourbon
(America, Kentucky, 40%)
Corn, rye and barley is used to create this legendary hand-corked
expression. Plenty of vanilla while the barrels give off molasses, oak
spice and cinnamon.
Colonel EH Taylor Small Batch (America, Kentucky, 50%)
From the Buffalo Trace distillery, a complex and stunning small batch
whiskey that begs to be enjoyed patiently by itself. Corn, rye and
cinnamon meld with spice and pepper and a hint of tobacco. A really
outstanding American whiskey.
Eagle Rare Single Barrel 10 Year Old (America, Kentucky, 45%)
Changes slightly bottle-to-bottle as each comes from a single barrel.
Usually showcases toffee, honey, citrus such as orange with a dry
oakiness. Bottled at Buffalo Trace, stocks are always limited.
Maker’s Mark (America, Kentucky, 45%)
Rich and flavoursome with mixed peel, fresh fruit and nuts. Made
from corn, barley and red winter wheat (rather than rye) with the corn
and wheat coming from local area farms.
Maker’s 46 (America, Kentucky, 47%)
Oak staves are inserted into the barrel to increase the whisky’s contact
with wood. Gives the whisky an extra boost of vanilla, oak and
caramel.
Sazerac Rye Straight Rye (America, Kentucky, 45%)
The whiskey is just as good as the beautiful Civil War era-style bottle.
Clove, liquorice, rye spices like cinnamon and mint and sweeter
caramel and apple. Produced at Buffalo Trace as part of their brilliant
small batch portfolio.
Woodford Reserve (America, Kentucky, 43.2%)
One of the world’s most popular craft bourbons, it boasts rich fruit
with citrus notes with vanilla and creamy finish.
TENNESSEE
Jack Daniels Gentleman Jack (America, Tennessee, 40%)
This premium Jack Daniels is filtered twice through charcoal - before
and after going into the barrel - to make it as smooth as possible. It’s
Jack Daniels with the corners smoothed out.
TEXAS
Balcones Brimstone (America, Texas, 53%)
Boutique Texan distillery making whiskey with blue corn. The
Brimstone is smoked with Texas scrub oak and gives sugar, BBQ
smoke, pepper, charcoal, honey smoke and raisins.
Balcones Texas Single Malt Whisky (America, Texas, 53%)
The original Texas whiskey, nice and thick with stone fruit, honey, malt
and toasted sugars.
UTAH
High West Double Rye (America, Utah, 46.0%)
A mixture of vibrant two-year-old and elegant 16-year-old, it’s got the
typical rye spiciness with the caramel and sugars that come from the
smooth older element.
Australian
whisky
TASMANIA
WESTERN AUSTRALIA
Heartwood Convict Redemption Batch 2 (Australia, Hobart, 71.9%)
Heartwood take select casks from the Hobart distilleries to mature
themselves and what they’ve done with this barrel from Sullivan’s
Cove is remarkable. 14 years in a port barrel is an age for an Australian
whisky and there’s grape, wheat silos, oak chips, tingling spice,
cardamom and caramel here. The alcohol is eye-wateringly high, but
this tastes like velvet in the mouth. One of 177 bottles - there’s not
many left.
Limeburners Sour Mash Bourbon Style (Australia, Albany, 43%)
This feels like a quality bourbon - except it can’t be called one because
it’s not from America. Distilled in Western Australia it’s got vanilla,
caramel and beautiful spice.
Lark Single Malt (Australia, Hobart, 43%)
Aged in 100 litre asks and the brainchild of ‘Godfather’ Bill Lark, this
has fruit, plum, oils and a hint of subtle Tasmanian peat.
Overeem Sherry Cask (Australia, Hobart, 43%)
Tasmanian favourites mature this whisky in quarter cask size barrels,
which are smaller than usual and allow more contact with the wood. It
gives an intense sherried finish with cherries, berries, dried fruit and
spice.
VICTORIA
Bakery Hill Cask Strength Classic (Australia, Melbourne, 60%)
Malty orange zest, citrus, cereal and dark chocolate intermingle on the
nose and palate. A bit of a cult favourite, they’re struggling to keep up
with orders from around the world.
Starward (Australia, Melbourne, 43%)
Banana lollies, green apple, raisins, dark chocolate and jaffas from this
Melbourne based outfit. They’re on a mission to make Aussie whisky
approachable and affordable.
Timboon Bourbon Expression (Australia, Timboon, 40.8%)
Boutique and rare distillery in an old railway shed in country Victoria.
Stepping away from port barrels, they picked up some bourbon casks
from Overeem. This is a light whisky with apricots, raisins and toffee
Limeburners Barrel M174 (Australia, Albany, 43%)
Starts life in bourbon oak before being finish in old Australian port
casks. Starts spicy with dry fruit before the port, honey and barley
comes through.
~ WHISK(E)Y FLIGHTS ~
Not sure what you want? Keen for something new but not
sure where to start? Try one of our whiskey flights, three tastes
with three different flavour profiles. Whiskies are often best sideby- side, the flavours are more pronounced when
they’re able to be compared to one another.
...And whiskey’s even better when it’s shared.
INTRO TO IRISH WHISKEYS
Kilbeggan Blended
Bushmills 10 Year Old Single Malt
Teeling Small Batch
PREMIUM IRISH SELECTION
Redbreast Single Pot Still 12 Year Old
Writers Tears Pot Still
Connemara Peated Single Malt
AROUND THE WORLD
Starward (Australia)
Hakushu 12 Year Old (Japan)
Glendronach Original 12 Year Old (Scotland)
AMERICAN DREAMING
Buffalo Trace Kentucky Straight Bourbon
Jack Daniel’s Gentleman Jack
Balcones Brimstone
JAPANese
whisky
HONSHU
JAPANESE BLENDS
Hakushu 12 Year Old (Japan, Chūbu, Honshu, 43.5%)
There’s a bit of peated malt used which gives a slight smokiness and
it sits sublimely well with the fresh, light foliage that’s present on the
nose. A unique Japanese whisky.
Hibiki 12 Year Old (Japan, Blend of Regions, 43%)
A blended malt from the three Suntory distilleries (Yamazaki,
Hakushu and grain distillery Chita), this is exceptionally elegant.
Honey and stone fruit on the nose, creamy and vanilla with time.
Yamazaki 12 Year Old (Japan, Kansai, Honshu, 43%)
The staple smooth Japanese whisky, matured in American bourbon,
European sherry and Japanese Mizunara oak. Fragrant wood, red
apple with floral and zesty notes.
Nikka From The Barrel (Japan, Blend of Regions, 51.4%)
A powerful Japanese blended whisky that retains its floral notes with
orange, apricot and sherry oak. This is one that benefits with just the
slightest addition of water.
whiskies
from around
the world
CANADA
TAIWAN
Canadian Club 20 Year Old (Canada, Ontario, 40%)
20-year-old casks blended together by Canada’s most successful
distillery. Woody and oaky with rye and spices open up before
caramel, toffee, sweet fruit come in layers. The wood notes tie this
exceptional whisky together.
Kavalan Solist Sherry Cask (Taiwan, Yilan County, 57.8%)
The comparatively warm climate of Taiwan makes the spirit absorb
flavours from wood quicker, so this young whisky from a single cask is
a deafening sherry bomb. Dark colour, rich fruit and big flavour.
INDIA
Amrut Fusion (India, Bangalore, 50%)
India’s prestige whisky showcases intense spice and rich fruit. Uses
barley from Scotland and India, so the taste is exotic but not that
unfamiliar. Hugely complex.
NEW ZEALAND
New Zealand Whisky Company South Island 21 Year Old
(New Zealand, Dunedin, 40%)
The result of stock left over from a now-closed New Zealand distillery,
there are limited supplies of this left. Matured in ex-bourbon barrels,
this has citrus and floral notes throughout. When it’s gone, it’s gone.
02 8488 2450
[email protected]
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