:thumbsup:Quote:
Originally Posted by goraman
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:thumbsup:Quote:
Originally Posted by goraman
A new arrival today. Dalmore Dominium. Finished in first fill Matusalem casks.
https://uploads.tapatalk-cdn.com/202...949c7da5b0.jpg
Glenfarclas 105 again.
Nice dram this and good value
Using the free glass I got with the dominium. Ti's a very heavy thinghttps://uploads.tapatalk-cdn.com/202...cb6de58ff1.jpg
I had a 1980's bottle of the Glenlevit 12, it was an amazing 12 year old , unlike the Glenlevit 12 you get today.
A friend of mine is not much of a drinker and lives next to a golf course, I helped him put up a 20ft. x 55 ft. safety net on a cable and it was cold, he pulled out a bottle Crown Royal and behind it was the Glenlevit, I asked how old is that bottle as the label was very different and he said the 80's. Would you like some? Yes, please. It was so much better than todays 12 year old offering by the same distillery.
Sad how much the quality has suffered in 40 years.
Older whiskies around that time used paxarette to season casks. Was due to the Spanish cask ban.
They need to recapture that intensity, what a ritch tasting 12 .Quote:
Originally Posted by struth
Never lacked for anything, closer to a 15 to 18 year.
Bring that back and I'm ordering 4 or 5 bottles.
well using paxarette was the way to produce sherry casks really in 19th century on through 20th. they brought over loads of american oak staves and built barrels then injected via compressed air, the pax. a cup or 2 ar a time. this gave you that rich sherry flavours of older whisky. As its an additive it is BANNED!!!! lol. You can still buy pax in Spain tho and do it yourself:eyebrows:
Yet coloring additives are still used with out reservation. I'd rather a younger scotch taste good than look good my self.Quote:
Originally Posted by struth
It was great stuff, but like bourbon, to protect its "integrity", rules were set in stone. Your only new barrels is very handy for the Scotch industry for instance. I dont really like the added colour used by some distilleries. Many also agree re chill filtration too. It certainly has the effect of pushing up prices of pre 1990 whisky(think that was the year it stopped)Quote:
Originally Posted by goraman
The last of the Gelstons Rum cask finish. N Irish Whiskey (probably from Bushmills me thinks)
Not a bad drop, and a nice bottle too. Very, very heavy. You got hit by this and it would kill you. [emoji23]
I have a bottle of their port finish somewhere too unopened. https://uploads.tapatalk-cdn.com/202...0ec763efa5.jpg
Caramel leads to fruit, peaches I think. Some pepper and oaky heat at end, with more fruits appearing.
Very nice and has improved with air in bottle