Whisky Magazine – August 2019

Tastings

66 Whisky Magazine | Issue 161

SCOTLAND AMERICA REST OF WORLD

Taster biographies

Rob Allanson

Rob is Editor of Whisky Magazine and formally held the

position as a global brand ambassador for William Grant

& Sons', whisky portfolio. His experience in the industry,

which has seen him explore whiskies from around the

world, has given him a keen and well-versed palate.

Lyndsey Gray

Lyndsey is manager of the world famous Quaich Bar, at the

Craigellachie Hotel in the heart of Speyside. She enjoys

creating world class bespoke tastings, events and drinks,

where she can challenge people's opinions on whisky.

THE PROCESS

• All samples are blind tasted, with ABV and style the only
  information disclosed.


• Samples are tasted individually over a two week period.


• Tasters are provided tasting and scoring guidelines
  for consistency.


• The top scorer is awarded Editor’s Choice.


• Scores of 17+ receive a Recommended award.

Collaborative Series

Phifer Pavitt Reserve

BARDSTOWN BOURBON COMPANY

ABV: 53.5%

Style: Bourbon

Region: Kentucky

Price per bottle: =====

Bottling: Distillery

Availability: Worldwide

Rob

8.5 8.7

Lyndsey

Nose: A mix of shoe and

table polish. Lacquered

wood panels and old

violins. Dark forest

honey. Well-aged ham,

creamy goat’s cheese

too. Wax jackets. Then

cornbread, honey and

vanilla ice cream.

Cognac-soaked prunes.

Palate: Huge black tea

tannins and Parma

violets, black cherry

compote with vanilla

custard. Apple pie. Pork

chops and paprika.

Golden syrup.

Finish: Roast chilli

spices, smoked sea

salt prickle and very

mouth-watering.

Comments: Neat, this is

pretty awesome, don't

over water.

Nose: Feel like I’ve

just snorted all the

spices in a mahogany

cupboard and just a tiny

dose of lemon sherbet.

Grapefruit zest,

dehydrated clementines,

cloves and milky tea.

Palate: Definitely sweet

but with strong spice.

Toasted chilli flakes,

chargrilled sweetcorn

and grapefruit segments

with cardamom, star

anise and a herbal

element of green pesto.

Finish: A chalky texture

dries out the palate with

the spices continuously

still swirling around.

Comments: A Bourbon

that could easily be

confused for a rye. I’m

in love.

The English Whisky Company

Small Batch Release, Virgin Oak

THE ENGLISH WHISKY COMPANY

ABV: 46.0%

Style: Single Malt

Region: N/A

Price per bottle: =====

Bottling: Distillery

Availability: Worldwide

Rob

8.0 7. 8

Lyndsey

Nose: Cornbread and

full fat butter, sweet with

a malty edge. Salted

popcorn. Red toffee

apples and poached

pears in caramel. Floral

with Tulips and aloe

plants. Fresh oak and

pencil shavings, a little

wet paint too.

Palate: That woody note

is dominant, then toffee

pennies and malted

drink. Spices build with

cracked black pepper

and chocolate coated

crystallised ginger.

Finish: Punchy, woody

and spicy. It dries with

malted barley and

ginger spice.

Comments: A mixed

spice bag of a whisky,

intriguing stuff though.

Nose: Demerara sugar

syrup drizzled over

poached pears and

Madagascan vanilla

ice cream. Cedar wood,

steamed milk, dried

mango pieces and

banana chips.

Palate: Flashes of hot

cement with sour plums,

stewed rhubarb and

cold chamomile tea.

Earthy and musky with

damp soil, pine sap and

crushed caper berries.

Finish: Light and airy

with a teeny, weeny

metallic edge.

Comments: A straight

laced malt with a

bitter twist.

Cù Bòcan

1990

TOMATIN DISTILLERY

ABV: 52.9%

Style: Single Malt

Region: Highland

Price per bottle: =====

Bottling: Distillery

Availability: Worldwide

Rob

9.3 8.0

Lyndsey

Nose: The alcohol

punches first, then

passionfruit follows.

Vanilla syrup with pink

marshmallows coated

in milk chocolate. Then

to forest notes. With

water it gets more floral,

masses of roses bushes

and potting compost.

Palate: Sweet at first

then the fruits. Vanilla,

Honey Nut cornflakes,

soya milk, cinnamon,

pumpkin pie and hints

of Asian roast pork.

Finish: Water ramps up

the sweetness. Ends

with sweet and sour

sauce, grilled pineapple.

Comments: Floral and

heady, dead-heading

roses after the rain.

Nose: Chargrilled

watermelon, bubblegum

slush puppies, burnt

wholemeal toast and

citrus soaked bonfire

ash. Then mellow notes

of grapefruit and cream

filled eclairs.

Palate: Crispy bacon

swiftly followed by a

smoky bitterness, then

sweet melon. Dried

cranberries, grapefruit

pith, stewed green tea

leaves and tobacco ash

covered paracetamol

and plasters.

Finish: A meaty texture

with hot rubber tyres

and ash smoke.

Comments: Drinking

slush puppies on

bonfire night.

SCOTLAND

AMERICA

ENGLAND

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