Nice decanter
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Nice decanter
tyndrum have best price on it.. not used but they have a decent rep.
https://www.tyndrumwhisky.com/macall...UaAuoEEALw_wcB
reviews.. https://uk.trustpilot.com/review/www...ellystop.co.uk
usually 65 to 68 so not a bad price
Ok, cheers. I need something nice/similar (or better) to replace my Balvenie 12 Doublewood, so that should do the trick!:thumbsup:
Marco.
its sherry of course and nice, but expensive.
not sherry but this is a lovely drop, and hard to find.. THey dont make a lot and sells like hotcakes. https://www.thewhiskyworld.com/hazel...gaAkABEALw_wcB
Hazelburn 10yr old,.. From the much lauded Springbank Distillery. This is triple distilled and unpeated.
I've an open bottle and a spare. Highly rated and disappears from shelves very fast. If you see it, buy it as Mitchell only make a certain amount, and it's made just after they do a full clean, and just before they make their peated versions. They also use a worm tub here which improves the spirit imo. Springbank are the only distillery to do everything on site. From malting to bottling.
46% non chill filtered and no colouring. Lovely oily mouthfeel. Sweet finish with honey, vanilla etc from the bourbon casks.
Fabulous. https://uploads.tapatalk-cdn.com/202...c36f774c4d.jpg
If u see some, buy it.. If u wait 24hrs it may well be gone. Springbank stuff just disappears.
They have been asked why they don't make more but company say they only make as much as they are sure to sell. They could easily sell twice but its a great way to keep interest I guess.
the Springbank version is lightly to medium peat and is fab too. They also do a long row with is heavily peated. Only hazelburn is triple distilled.
It looks like a good 'un, and interesting, but unless it's just the picture, it's a bit pale looking for me, as I prefer whiskies that have a deeper and richer colour, and which usually translates into the taste.
Plus, 10 is a little young for me; I usually prefer a minimum of 12 years, just for the smoothness and complexity that extra maturity imparts on the flavour.
Not really into young whiskies, as for me drinking a good malt is all about something rich, smooth, warm and comforting hitting your lips, rather than fresh, 'zingy' or citrusy, if you get me? Just suits my palate more:)
Marco.
Marco,
A 10 year old whiskey can be all those things you just listed.
I once had newmake /moon shine from Crostia ,never in wood. It was both Floral and fruity and went down surprisingly easy for being around 80 ABV !
This changed my understanding of distillation forever. It was made in a very small copper pot still direct fired ,3x distilled. The problems today is often mass produced stuff uses GMO grains,the water is crap and the barrel staves are cut very thin and the oak trees harvested are very young.
Edradour 10 is young looking and pale but is very darn flavorful because they use the best malt and they buy very good casks.
It is sweet,nutty,figs,cherries and coats the mouth very well. Not easy to find here glad I had a chance to try it in a bar.
A pale color can just mean the barrel had a level 1 or 2 char, color and mouth feel/flavor have little to no relationship.
Bourbon is dark because the barrels use a level 3 to 4 char .Level 4 is so deeply chard it nearly destroys the barrel.
I have had very smooth young scotches, Get a bottle of of Famouse Grouse port cask $25.00 cheap screw top bottle. Tell me it was not smooth. And it is a blend of very young scotches with caramel color added to make it look older but it is very good for a budget scotch. I see why The Grouse is the most consumed scotch in Scotland, It has a nice shortbread cookie note,it's not over peated, and it has a honey/vanilla thing going on.
The port cask is even better. Yes, older whiskeys tend to have more layers of complexity , but never count out a young well crafted malt.