Laphroig Quarter Cask
Port Ellen, Islay
Aged for 5 years then finished in smaller ‘quarter casks’ for several months. The greater contact with wood requires less maturation resulting in a whcky embodying all the smokey characters indicative of the style, but with a smoother and more balanced mouthfeel.
Beach House Arcane Spiced Gin, Mauritius
Beautiful straw colour with golden tints. Dominated by blood oranges and honey, before an onslaught of intense gingerbread, lime and crystalized ginger aromas. Delightful harmony between the tropical softness of sugarcane, floral notes of bitter orange blossom and hints of exotic spices.
The Kurayoshi 12yo
Based at the foothills of Mt. Daisen, Kurayoshi whisky is produced at the Matsui Shuzou facility in the Tottori Prefecture, northwest of Kyoto, which was founded in 1910. Over 14% of the area is a natural park, and Kurayoshi takes pride in their use of the mountain’s crystal clear water, filtered through volcanic stone in the making of their whiskies, sake and shochu.
This is the 12 year old Kurayoshi expression - a blended malt from the little-known Matsui Shuzou distillery in Japan's Tottori Prefecture. These whiskies are made with malts sources from Scotland, then blended with Japanese whisky and volcanic-rock-filtered water.
Nose:Flamed orange peel and lemongrass, with a touch of rye bread dough.
Palate:Aromatic barley with a floral edge, develops a fruity core of apple and white grape soon after.
Finish:Lime, ginger and a whiff of smoke.
Isle of Jura 16yr
This 16 year old from the Isle of Jura was a bronze medal winner at the 2004 International Wine and Spirits Competition.
Nose:Fragrant, slightly floral cereal, some minerality at first, becoming increasingly creamy with a hint of orange. Mixed nuts, redcurrant, green apple and finally dark chocolate and spice.
Palate:Oily and resinous with sweet tobacco, mixed nuts, clove, milk chocolate and violet. Rich and round.
Finish:Drying, fragrant oak. After a few sips some chocolate lingers too.
Overall:The whisky of choice for the Isle of Jura's 200 or so inhabitants.
Antique gold. Gentle aromas of oak, caramel, and a hint of vanilla and sea breeze. Light-medium body, with a creamy texture. Soft, gentle flavors of vanilla, toffee, subtle fruit and brine, with a dryish oaky finish.
St James Agricole Blanc
A white rum combining strength with intense aromas whilst retaining a wonderfully delicate taste. Clear, bright, crystalline, Aromas of freshly-cut sugar cane, slightly peppery, spicy, floral, fruity notes. Bold, smooth, warm attack, typical fruity aromas. Good length.
Tasting note: Bright polished copper-penny colour. Linseed oil gives way to pine needle, peppermint and sawn oak on the nose. Very low-key rye. Sedate on entry with delicate dried coconut and supporting apply rye accents on the finish. Medium long with subtle mint refreshing the aftertaste. Highly accessible. Should appeal to Bourbon drinkers more so than hardcore rye devotees. 45.2% Alc./Vol.
Other reviews... Distilled from a relatively low-rye mash of 53% rye, 33% corn, 14% malt; true to Woodford Reserve form, a mingling of whiskeys distilled at Woodford and at Brown-Forman in Louisville. Nose of leather, cinnamon, rye snappiness, and hints of red raspberry. Hot and lean on the palate, spicy/sweet until rye’s bitter layering floats in, making for a dry finish as the oak comes on stronger. Balances drinkable and elegant quite nicely, and it’s real Woodford. 88 points
- www.maltadvocate.com, (Summer 2015) Reviewed by: Lew Bryson
Produced at the Heaven Hill distillery. The 50% Alc./Vol. Rittenhouse Rye is one of the best kept secrets in rye whiskey. Produced in the tradition of the classic Pennsylvania or Monongahela rye whiskies, Rittenhouse is now enjoying a renaissance and is a tribute to the classic ryes that were once the preeminent American whiskey style.
Other reviews... ...Not quite as refined as the Sazerac Rye 6 year old, but it makes up for it in its sheer brute force. It is darker, deeper, and more rustic (but in a good way). Chewy toffee and dark molasses balance the spicy rye notes and soothe the alcohol heat. 50% Alc./Vol Rating: 87 points - maltadvocate.com (4th Quarter 2006 Issue-Vol. 15#4)
'A weighty guy.' 86 points. - Jim Murray's Whisky Bible 2008
Nose: Rich dried fruits. Chocolate. Sweet peppers. Palate: Clean, rich. Cocoa. Candied orange peels. Cinnamon. Nutmeg. Very spicy. Soothing. Finish: Lingering dry spiciness. Comment: A hundred American proof makes for a powerful whisky, but this is big and bold in flavour, too. I don’t remember it being such a sensuous whiskey. A reborn giant? I’ll look for it on Rittenhouse Square next time I’m in Philadelphia. - Michael Jackson, whiskymag.com
A 40.5% ABV (81 proof) version of Wild Turkey Rye introduced to compensate the surging demand for Rye Whiskey around the world. For fans of the Wild Turkey 101, rumor is it will not be discontinued, however we are inclined to suggest that it may be unavailable for some time.
A blend of Caribbean rums that should appeal to fans of rich, navy-style rum. Many years ago, in the Caribbean Islands, a ship carrying a large quantity of black spiced rum mysteriously disappeared. It is rumored that the ship was attacked by the Kraken, a legendary sea monster known for its deadly tentacles, razor sharp teeth, and insatiable appetite. Even though this story can't be proven, the stories still remain, along with a respectful fear of the sea. The lost barrels of rum were renamed after the Kraken, to both honour and appease him.
Tasting note: 47% ABV is standard for this elsewhere, however the Australian import is a lighter bottling. Pours sienna brown with copper edges and offers aromas of chico lollies, creamy soda, subdued vanilla and caramel with the spices otherwise indiscernible. Medium weighted and broad in the mouth with moderate sweetness including flavours of chico lollies, dilute maple syrup and creamy soda. Pleasant spicy warmth to finish. Not overtly spiced in the traditional sense. It would be more compelling at a higher proof. Easy drinking. 40% Alc./Vol.
Golden in colour with a restrained nose, followed by a medium bodied palate with a lovely dry finish, Mt.Gay comes from one of the oldest rum distilleries in the world. This spirit (of which the West Indies provide the most important supply of the finer quality rum) is either distilled direct (which is rare now) from fermented cane juice, or from molasses. which can be described as the residue of sugar syrup remaining after the cane juice has been boiled and the sugar crystals extracted. This process has continued at Mt. Gay for almost 300 years - handcrafted at the same location using the finest Barbados sugar cane and pure coral filtered spring water. Amongst sailors, the brand has earned its reputation as “the quintessential spirit of the seas.”
Tasting note: The soft sugary molasses smell in the first whiffs is mellow and gently sweet; aeration releases aromas of marshmallow, almond paste, and light toffee. The palate entry is slightly smoky and properly sweet; the midpalate phase highlights flavors of honey and vanilla extract. Finishes smooth, soft and eminently drinkable. Best Buy. 37.5% alc./vol. Rating: 85-89 - note sourced from www.wineenthusiast.com
Other reviews...Golden amber color. Sweet buttery caramel, banana, and apple aromas. A round entry leads to lush, dry medium body with buttery caramel and mashed banana flavors. Long nut and peppery spice fade. A brilliant mixing rum.
W.L Weller Special Reserve Bourbon
Weller Special Reserve has a sweet nose with a presence of caramel. Tasting notes of honey, butterscotch, and a soft woodiness. It's smooth, delicate and calm. Features a smooth finish with a sweet honeysuckle flair.
Other reviews... Knob was one of the first bourbons I had when I started taking whiskey seriously, and it’s still a kicker. No-nonsense, flint-hard nose: slickly-polished oak furniture, cinnamon stick, cracked rye, wet cornmeal, hard candies. Bang! A lean whiskey that gets in your mouth and explodes with rye spice and cinnamon candy, a sharp wedge that opens you right up. The finish echoes: oak, a dying fire, clean and almost crisp. Emphatic, bright, and swift. Value Pick.
90 points - whiskyadvocate.com, reviewed by: Lew Bryson (Fall 2014)
Delicious but fiery, this nine-year-old small-batch Bourbon offers deep toffee aromatics and bold flavor. On the palate, look for relatively dry flavors: leather, cedar, dried orange peel. A splash of water softens the profile to bring out more vanilla, honey, even a touch of chocolate. 92 points - wineenthusiast.com
Willett ‘Rowan’s Creek’ Bourbon
caramel and vanilla layered on herbal and floral notes. sweet caramel, vanilla, dusted in floral notes. finishing notes of oak and a lingering spiciness.
A family business for over two centuries, Gosling's was founded in 1806 by James Gosling and is Bermuda's oldest business house and largest exporter of locally made product. Originally called 'Old Rum', the company's flagship 'Black Seal Rum' was not sold by the bottle until after World War One, when it was packaged in Champagne bottles (the most widely available bottle at the time) and sealed with black wax, hence the name which has stuck. Over the years, Black Seal Rum has become synonymous with the Bermuda region - it is an essential ingredient in the local fish chowder, adds the island flavour to the 'Bermuda Rum Swizzle', as well as being the tempest in Bermuda's favorite cocktail, the 'Dark 'n Stormy'.
At the World Spirits Championships, the largest international spirits judging in North America, Black Seal scored 96 out of a possible 100 points and was awarded the Platinum Medal. The judges described Black Seal as "Superlative...Deep, assertive and highly flavored. Very fragrant with herbal sharpness. At the finish there is a softness and elegance. A most complex, unusual spirit." 40% Alc./Vol.
Gospel Straight Rye
The bouquet opens oily and grain-focussed; butterred dark rye bread, dustings of cocoa, hints of muddled mint and purring spices build over deeper oak sugars. Crisp on entry with a medium-bodied, creamy -yet-peppery attack. Oily rye glides across wafery vanillas as the spices intensify. Beautifully controlled, and with serious length and staying power.
Tasting note: Bright amber-gold / pale straw edges. Fresh-sliced pineapple top note takes centre stage and maintains excellent clarity and lift even after ample air contact. Medium bodied, with upfront ripe pineapple; finish adds gentle acidity achieving a nice sweet/dry balance. Hints of dried banana and golden syrup evoke rum in the aftertaste, but the key note throughout is pineapple, pineapple and pineapple - in the best possible way. 40% Alc./Vol.
Other reviews... not an artificially flavored alcoholic beverage; it's infused with real pineapple rinds. It's a nuanced, delightful sipper, with Trinidad's Plantation Original Dark and Plantation Three Star White as its base spirits, and Queen Victoria pineapples infused therein...Their infusion method, however, is rather modern. The rinds (where essential oils reside) of Queen Victoria pineapples—widely considered the best—are infused with the white and dark rum (separately) for three weeks. The white rum concoction then gets distilled in pot stills, and is married with the dark rum infusion in barrels for three months. The result is entirely tropical, with pronounced pineapple flavor accenting the spiciness of the rum. However, it's not fruity in the way that overly sugary fruit-based cocktails are. It's far more dynamic and of the utmost quality.
- David Graver, Cool Hunting
Nikka Whisky was established in 1934 by Masataka Taketsuru following his journeys in the Celtic nations 15 years earlier where he studied chemistry at the University of Glasgow. Masataka’s family ran a sake brewery, still in operation today, and as such he was taught the skills of alcohol production aided by apprenticeships at Scotch whisky distilleries affording him a great depth of knowledge about production and blending.
The first distillery was built in Hokkaido and named Yoichi. The area was well-suited to whisky production, though its location was remote. In 1969, a second distillery was founded, Miyagikyo Distillery, or Sendai Distillery as it has been known. Its first whiskies were sold as Sendai Single Malt and it was not until Asahi Brewery’s acquisition of Nikka in 2001 that the Miyagiko Distillery was expanded to cope with national demand. The Nikka range includes the single malts from the pair of distilleries as well as a range of vatted and blended malts.
However, soaring demand for Japanese whisky began to outstrip supply, and in early 2019 it was announced that Nikka was axing Nikka 12 and temporarily suspending the Coffey Grain and Malt whiskies. 2019 was also the first year that the Yoichi plant started distilling in January, as opposed to the traditional four-month distilling seasons from March until June and again from September to early December, in an effort to increase production.
TBottled at 51.4% ABV. The blend combines both single malt and grain whiskies from the Miyagikyo and Yoichi distilleries, which are then married in a huge variety of casks, including bourbon barrels, sherry butts and refill hogsheads. A huge depth of flavour.
Medium-body with good balance. Notes of cut flowers and fresh fruits, spice and a little oak. Plenty of winter spice and toffee, a little caramel and vanilla and a good mouthful of fruit. Long, warming and fruity with a little oaken spice.
It's allowed to age in bourbon casks for its maturation, which results in waves and waves of caramel and vanilla notes...
Nose:Notes of thick vanilla pod, citrus peels and cinnamon.
Palate:Toffee, dark chocolate, a touch of warming oak and a subtle fruity note as it develops.
Finish:Spicier on the finish.
Old Forester 40%
One of the oldest Bourbon brands available today, Old Forester dates back to the 1870s and is one of the fastest-growing American whiskey brands in the US. Owned by Brown-Forman, the brand is on the receiving end of shed-loads of investment as its parent tries to take advantage of the Americana boom going on in spirits. A brand new distillery and visitor centre in downtown Louisville is set to open imminently and will boost capacity tremendously – expect new releases to follow.
Old Forester was the first Bourbon ever to be sold in sealed glass bottles in the US – at the time it was made by batching liquid from three distilleries for a consistent flavour profile, and in his exacting way, founder George Garvin Brown wanted to make 100% sure no other liquid was snuck in. It was also one of very few distilleries which remained open during Prohibition. Brown-Forman (yes, the same company that owns Old Forester today) cunningly applied for a license which allowed production to continue for ‘medicinal’ purposes. In fact, Old Forester is the only Bourbon available today which was continuously produced and marketed in the US before, during and after Prohibition.
Nose:Top notes of orange blossom and cedar. Soon develops the classic rye bread warmth and a lingering waft of buttered pancakes.
Palate:Starts quite sweet with caramel and maple syrup, though swiftly develops intense oak-y elements and hints of pine resin. Sweetness returns slightly on the mid-palate.
Finish:Juicy orange and spicy oak continue on the finish.
Tasting note: Bright burnished copper colour. Opens with rich aromas of roasted nuts, vanilla bean, cafe creme and raw sugar. A creamy entry is followed by a plush, intense, sticky date, creme caramel extravaganza with lively spices adding depth and vibrancy. Creamy vanilla, liquorice bullet finale. Concludes satisfying, warming, long. Luxurious. 40% Alc./Vol.
Other reviews... Medium depth of gold. Super attractive nose packed with wonderful aromas of Demerara sugar, honey, toffee, raisin and sultanas. Wonderful balance of rich, ripe flavours and sweetness with rich spice and firm frame. After all the sweet characters there is a delightful, dry finish. Beautifully elegant rum.
Rum and the sea are inseparable, and no rum is more akin to the sea and the seaman than is British Navy Pusser’s Rum. For more than 300 years, sailors of Great Britain’s Royal Navy were issued a daily ration of rum by the Purser (corrupted to 'Pusser' by the Jack Tars). From 1655 until the traditions termination on August 1st 1970, 'Pusser’s Rum' was one of the few daily comforts afforded those early seamen of Britain's Navy as they fought across the globe to keep the Empire intact and its sea lanes open. British Navy Pusser’s Rum is the same blend of six West Indian rums as discovered during the Navy’s expeditions and served on board Their Majesties’ ships for three centuries. Today, it is still blended in accordance with the Admiralty’s exacting specifications of 1810. Pusser’s Rum was never sold or offered to the public, and if a rum connoisseur managed to acquire a tot or two, he saved it for a very special occasion.
British Navy Pusser’s Rum is expertly blended from some of the world's finest Caribbean rums. Amongst x-seamen, the consensus is that Pusser's is about as close to the authentic British Royal Navy Rum as one can obtain. Spirit connoisseurs claim Pusser's to be more like a fine brandy than a rum, with a full, rich flavour and a rare smoothness - a true sailor's delight! This is essentially a sipping rum, however its unmistakably full, rich flavour will shine through anything you care to mix it with.
Tasting note: [42% Alc./Vol batch tasted] Deep gold / copper colour with a gold hue. The nose is restrained at first offering woody, resinous scents, but is worth spending some time with to cajole out the complex aromas of liquorice all sorts, brown sugar, citrus zest and pine nuts. The rich, spicy palate offers flavours of clove, vanilla bean, juicy raisins, honey and nutmeg. Pure, smooth and gently warming. Long aftertaste of honeycomb, toffee and liquorice all sorts with a subtle, drying cocoa fade. A well poised dark rum - full flavoured without becoming over-sweet or fat.
Other reviews... Deep amber color. Rubber sap, marinated vinegar, caramel taffy, ad brown spice aromas. A round entry leads to a glycerous off-dry medium-to full bodied palate with sherried brown spices, mineral spirits, roasted Brazil nuts, cedar, and toffee. Finishes with a touch of shellac, exotic peppercorn, and very spicy heat. A very hearty, traditional navy rum.
Appleton Estate is the oldest and perhaps most famous of all of Jamaica's sugarcane estates. It is nestled in the fertile Nassau Valley on either side of the Black River in the Southwest of Jamaica. The origins of Appleton Estate date back to 1655 when the English captured Jamaica from the Spaniards. Frances Dickinson, whose grandsons Caleb and Ezekiel were the earliest known owners of the Appleton Estate, took part in that conquest of Jamaica, and it is believed that Appleton Estate was part of the land grant that Dickinson received as reward for his services. After many generations of ownership by the Dickinson family, the Appleton Estate was sold out of the family in 1845. From then on, it was owned by a procession of prominent Jamaican families, each of whom helped to increase the size and potential of the Appleton Estate by purchasing additional acreage of land planted with sugarcane. During these years, the Appleton Estate was producing several different pot still rums, and it began to gain a reputation as a reliable source for quality rum, a reputation that continues to this day. Bottlings include Wray & Nephew White Overproof Rum, Coruba Jamaica Rum, Appleton Special Jamaica Rum and the prestigious portfolio of Appleton Estate Jamaica Rums: V/X, Extra and 21 Year Old. Appleton Estate Rums are still produced on the Estate, which encompasses over 11,000 acres of sugarcane as well as a sugarcane refinery and distillery.
Stepping away from whisky for a moment - possibly the only other wood-aged spirit capable of arousing the same passions comes from ‘the reed which brings forth honey’ (without the help of bees)– mainly because it’s capable of a similar dizzying complexity and diversity that whisky achieves.
If you haven't been inspired to try the aged rums of the Caribbean then you’ve got a lot to look forward to. This applies not only to those who’ve never moved beyond Bundaberg and Coke since high school, but more so to those who are serious about wine, whisky and brandy - in short, those of us who are passionate about ‘flavour’. Quality Caribbean rum has as many permutations of aromas, tastes, textures and strengths as any group of wines or spirits. The rum market in Australia has increased exponentially and the overall quality is superb. We now have access to many small and large producers who are vying for attention and the very reasonable prices mean rum is not just a passing fad.
Aside from the familiar Caribbean island groups, more and more people are becoming aware of a ‘mainland’ rum tradition. Think Nicaragua, Gautemala, Panama or Venezuela. The latter, already famous as the spiritual home of the rum based medicinal bitters, Angostura, is now finding its rums eclipsing that legacy. The country has a number of highly regarded offerings, but those from the Distilerias Unidas in La Miel on the northern slopes of the Andes lift the bar highest.
Their Diplomatico label is the international reference.
We prefer to let what’s inside the bottle to the talking, but it is impossible to overlook this venture’s remarkable accumulation of twenty plus international awards since 2007 (54 medals in contests worldwide), including the SIP Awards, San Francisco World Spirits Competition, Miami Rum XP, Monde Selection and other big guns. Even if the show circuit is irrelevant to you, a different kind of achievement came in October 2011 when the company’s Maestro, Tito Cordero, was honoured at the Golden Rum Barrels Awards as the World’s Best Master Blender. He was the first Venezuelan to receive the award. Given that so much depends on how the distiller and blender create their product, this was the rum world's supreme commendation of Cordero's skill and outright quality fanaticism.
A reinvigorated project that stemmed from an early Seagrams investment in the 1950s, passed on to Diageo, and is now in the custody of the Ballesteros family, the distillery is adjacent to the Hacienda Saruro, where much of the sugar cane is grown. Average daytime temperatures of 30-31C drop by 6-7C at night, a differential which when coupled with high humidity benefits cane growth: it concentrates the sugars and favours the ageing process. Different varieties are grown to make sugar honey and molasses. Molasses is preferred for the light rums, sugar cane honey for the heavy. While many producers are struggling to get molasses with a sugar content above 45%, Diplomatico are ahead of the pack before they even begin. Venezuela regularly achieves upwards of 60%.
Not unlike other distilleries, here pot stills are for richness and weight, column stills for adding freshness and elegance. Between the two are batch kettles that carry out secondary distillations of semi-heavy rums. Varying proportions of each create a hierarchy of styles. Barrel regimes vary, including ex-bourbon with some re-filled single malt whisky casks. Sherry casks are now being experimented with to great effect, as the 2000 Vintage release bears testimony. Finishing departs from the mainstream, as most Diplomatico rums are given only a delicate filtration prior to bottling - gentle enough to maintain fatty acids and maximum mouthfeel - then filtered using 3 micron-thick filter pads. It is minimal interference by world standards, Cordero considering it a formality to ensure the rums retain their clarity and brilliance when exported to cooler climates.
Diplomatico's 12 year old flagship cuvee is typically blended from around 80% pot still rums; the remaining 20% are lighter styles from column stills. Cordero mixes a little cane sugar prior to blending which is another reason why the flavour seems amplified compared to some others in the stable. Stylistically this edges Ron Zacapa 23 for satisfaction and sheer saturation and is the one that many of our customers measure other rums by. Those whose taste preferences tend towards the savory may misunderstand what is an unashamedly dessert / quasi- liqueur styled effort that falls into a sub-category of its own. Almost as decadent as a rum can get without cloying the mouth and falling out of balance - there are more complex rums around, but not near this price, nor do they have the same uncanny ability to incite superlatives. The packaging depicts Don Juancho Nieto Melendez, who was a noted rum enthusiast in the town close to the distillery. It's reported that, being something of a globe trotter, over many years "...he amassed a large collection of rums which he took great pleasure in offering his guests at the lavish dinner parties he held at his house."
Tasting note: Brilliant copper with a gold hue. Heady and decadent scents of creme caramel, fresh coffee, chocolate fudge, vanilla and spice. A silky, creamy mouthfeel yields a plush array of dried fruits, raisins and coffee-caramel, counterpointed by a gently warming spirit heat. Perfect balance, seamless integration. Very long, mouth coating aftertaste of vanilla and liquorice strap with a subtle dark chocolate finale. Avoids the too sweet trap. A stunning rum that will instantly convert many a Muscat or PX Sherry drinker. This remains one of the most re-purchased spirits on our shelves. 40% Alc./Vol.
Other reviews... Gold Medal: Ministry of Rum Tasting Competition, New Orleans
Gold Medal, Best in Category: International Cane Spirits Festival, Florida
• Silver Medal: Monde Selection, Brussels
• Silver Medal: Concours Mondiale, Brussels
• Silver Medal: San Francisco World Spirits Competition
• Gold Medal: The Rum Experience, London
Part of Glenmorangie’s Prestige Range, this 18 year old spent its first 15 years in American white oak bourbon casks. After this time, 30% was transferred to Oloroso sherry casks where it spent its final days, as the rest remained in bourbon casks. After 18 years has passed in total, the whisky was reunited and bottled at 43% ABV. A thick, creamy and fruity single malt presented in a wonderfully elegant bottle. It certainly looks prestigious.
Nose:Creamy and tangy notes of citrus, cinnamon, stewed fruits and caramel-drizzled pannacotta.
Palate:The palate is tropical and creamy with nectarines in yoghurt, acacia honey, peaches in cream and butterscotch.
Finish:Ends on tangy oak and grilled grapefruit with plenty of dark sugar caramelised on top…
Talisker Storm (No age statemet) 20-25ppm peat
released in early 2013
matured in specifically selected refill and toasted American oak casks.
An intense and vibrant dram, the Storm offers up plenty of distillery character alongside some smokier depth and complexity.
With a classic Talisker profile, a depth of beautiful flavours and a very reasonable price point, ideal single malt for those thinking of exploring the island whisky category.
Nose:Initial brine, but not as abrupt as the 10 Year Old, quite creamy by comparison. Banana. Banana angel delight? Window putty, hint of sticking plasters and barbecues, citrus. White pepper develops towards the bottom of the glass.
Palate:Thick and mouth-coating with wood smoke, brine, some tin and chilli heat too.
Finish:Red chilli peppers and oak dryness with a hint of embers.
Overall:A welcome addition to the Talisker range, and probably the smokiest whisky to be produced on the Isle of Skye.
The original floor maltings are closed and instead the malt comes from Glen Ord Central Maltings in the Highlands. The Black Isle, the area north of Inverness where Glen Ord is located, is famed as being one of the finest sources ofbarleyin all of Scotland. Bearing this in mind, it isn’t so surprising that Glen Ord is one of only a handful of Scotchdistilleriesthat still possesses on-site maltings. The distillery’s maltings capacity stands at 36’000 tonnes a year, and currently produces maltings for other Diageo-owneddistilleries. Thedistilleryused floor maltings until 1961, when aSaladin boxwas installed. Seven years later, an automatic drum maltings was also installed at thedistillery, and was used alongside theSaladin boxuntil the latter was decommissioned in 1983. The maltings used in theproductionof Glen Ord are unpeated.
A form of triple distillation, originally used and common throughout Scotland is abandoned, though without adverse effect.
What started in the early part of the 20th century as an effort by a handful of enthusiastic entrepreneurs has evolved into a prosperous corporation with international recognition. Today the 'La Nacional' company has an extensive line of products which account for 98% of the domestic spirits market in Guatemala. In addition to its comprehensive line of 'Botran' rums, La Nacional also produces 'Ron Zacapa Centenario'. This exceptional bottling contains a blend of rums from 6 to 23 years old and is an exemplary example of the spirit and a must for any serious rum drinker's collection.
Other reviews... Copper color. Sweet, peppery spice and dried tropical fruit aromas. A round, supple entry leads to a glycerous, slightly sweet medium-full body of brown sugar, dried cherries, guava, pineapple, cinnamon, and caramelized roasted nuts. Finishes with a sweet, light molasses and ashy mineral fade. A nice, supple, and surprising sweet aged rum. Should mix brilliantly, or enjoy as an after-dinner sipper. 40% Alc./Vol.
International Review of Spirits Award: Gold Medal
95 points (Exceptional) - www.tastings.com
"Ron Zacapa 23 Sistema Solera Rum is enduringly one of the most pleasurable dark rums to sip neat. At first the sweet notes of roasted coffee, butterscotch, vanilla and dark chocolate appear, then some fresh citrus and apricot refresh the palate with green herbal accents, nutmeg and ginger. The long finish includes flavors of caramel, pipe tobacco, cedar and roasted nuts."
92 points - distiller.com