Nothing beats great drams and good company. The conversation the last few weeks has revolved around the community of our industry and the passion from its people. Bringing together my distillery family at Balvenie and my Willie G family from across the pond has been wonderful. I'm so proud and so humbled to represent these incredible people and this amazing whisky across the country.
At Sullivans Cove we bottle our whiskies when we think they’re ready, not based on an age statement. But this little tag on the side will always tell you exactly how old your whisky is. This year we’re bottling single malts anywhere from nine to seventeen years old.
How does the 35 year old we tried compare to Lagavulin aged releases? Well the 30 year old on this pic that they had for show is the second oldest after the 37 year old. So the 35y would come in on a solid silver medal! 💪
The hand visible is my reflection and does not come with the bottle, despite the hefty price tag to buy it at todays valuation 😉
The 30 year is a rare Lagavulin bottling released 2006, 2340 bottles, ABV 52,6÷ and cask type refilled American oak. It scores a solid average rating of 92,49 at whiskybase as of today. Not tasted it myself so I cant compare them.
Made to celebrate the 20th anniversary of Delilah's, the legendary punk rock whisky bar in Chicago, this limited Compass Box release was made by Master Distiller John Glaser and Mark Miller, owner of Delilah's
Palate: Honeyed oak and vanilla, with some heat and peppery edge
Finish: Medium length, very smooth and gentle finish with mostly sweet honey and vanilla.
Elegant, smooth rounded taste.
Thoughts? Cheers! 😃
There are thousands of test plots of new #barley varietals out at @wsu_bread_lab , in the whisk(e)y industry grain is almost never considered important. That's ridiculous, it's what it's made from! Most #singlemalt#whisky distilleries just use the highest yielding varietal possible yet there are so many alternatives that offer new flavors. It's a shift that needs to happen in this business: stop thinking of whiskey like a commodity, promote the raw ingredients.
We just made up some candied orange peel for this weekends Rum To Whisky welcome cocktail garnish. Look at all that sugary goodness. Now to let them rest, cool and dry out before packaging up. #cookingwithwhisky
New Event: EDRADOUR
Sunday 20 August at 2pm Scotsman Craig Merson joins us to present a tasting of 7 x Edradour drams including a #barolowine cask finish! Tickets $49pp and available via the link in our bio 👆
Today we have some more excellent barrels from @tnwhiskeyco that we sourced for our American Whiskey program Single Barrel Project, check it out on #facebook . 10 years old and over #100proof , these bottles won't disappoint. #bellemeade#singlebarrelproject
In honor of #christmasinjuly here we have @clevelandwhiskey version. Goos solid pour. Reminds me of hot cider in the fall/winter with all of the spices. I got the cinnamon cloves etc. Finish was still harsh like the last i reviewed. But will go great in some cider!