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The latest cask of vatted and reracked Oloroso Butts of @The_Macallan from @SMWSUK in to the #WhiskyRoom, all thanks to @TheWhiskyNovice who's kindness and generosity in recognising a true fan can't be understated - a wonderful reflection of the #whisky community 💛
Gorgeous day, beautiful evening. Time to try @LakesWhisky @WhiskyMaker's Editions Le Goûter, the 100% Bourbon Cask collab' with @HarveyNichols. N Chardonnay, vanilla cream, pain au chocolat (there's the power of suggestion at work!); P lemon sorbet, pear drops, wine gums. Lovely!
Great fun #BlindTasting with my friends @GentlemanGrimm, @jwbassman_, @MaltMusings and @WhiskyWings last night 💛 my entry, C20, was Senft Destillerie Fassstärke - “Cask Strength” - red wine, sherry and bourbon casks distilled 2013 and bottled 2017 🥃 and it went down very well!
@LakesWhisky @WhiskyMaker's Editions Le Goûter, "inspired by treasured memories of wonderful anticipation and taste sensations created on childhood cake shop excursions", in the #WhiskyRoom 🍰
My adoration for the original Velvet Fig is well documented, it occupies a proud spot in the #WhiskyRoom. Its cult status is such that @WemyssMalts resurrected the name for a recent 25 Year Old and now again for this follow-up, I'm looking forward to seeing how it compares! 💜
Filey Bay Peated Finish, unexpected for something with "Peated" in the title. N citrus, candy floss, strawberry (British) bonbons; P pear drops, sugar mice, vanilla. Quintessential @SpiritYorkshire sweet shop flavours and all the sweetness of peat with very little of the smoke!
My journey in to the Essence of @SuntoryWhisky continues with the arrival of Clean Type (6YO Cedar-Headed Hakushu, aged Hakushu and Clean Type Chita) and Rich Type (12YO Cedar Finished Yamazaki, 18YO Sherry and Mizunara Yamazaki, and 18YO Chita) Blends in the #WhiskyRoom.
That's Peated Finish, Filey Bay finished in Peated Casks, in to the #WhiskyRoom! Having fallen in love with @SpiritYorkshire's double blue and copper branding early on I really like how the Finish series has been used to expand the pallette with subtle indicators for flavour.