Producing WhiskyCast has given me the opportunity to taste some really amazing whiskies, and I’m pleased to share my tasting notes with you here. You can search my entire database of tasting notes from this page, and I hope you’ll find it useful.
The most heavily-peated Islay whisky on record so far (309 parts per million of phenols) was distilled in 2011, and matured in 56% first-fill ex-Bourbon barrels, with the rest in a combination of European Oak wine casks from the Pauillac, Ventoux, Rhône, and Burgundy regions. The nose has is slightly medicinal with notes of peaty driftwood smoke, heather, grilled pineapples and peaches, and a hint of vanilla. The taste is just what you’d expect: ashy, intense, and pungent! The peatiness fades slowly to reveal notes of grilled peaches, bitter baking chocolate, licorice, and a hint of seaweed. The finish is amazingly peaty with hints of espresso, caramel ice cream topping, vanilla, and s subtle fruity touch. Wow! (October, 2017)
The most heavily-peated Islay whisky on record so far (309 parts per million of phenols) was distilled in 2011, and matured in 56% first-fill ex-Bourbon barrels, with the rest in a combination of European Oak wine casks from the Pauillac, Ventoux, Rhône, and Burgundy regions. The nose has is slightly medicinal with notes of peaty driftwood smoke, heather, grilled pineapples and peaches, and a hint of vanilla. The taste is just what you’d expect: ashy, intense, and pungent! The peatiness fades slowly to reveal notes of grilled peaches, bitter baking chocolate, licorice, and a hint of seaweed. The finish is amazingly peaty with hints of espresso, caramel ice cream topping, vanilla, and s subtle fruity touch. Wow! (October, 2017)
