Carn Mor Strictly Ltd Royal Brackla 2008
$119.99
Scotch Malt Whisky Society 68.28
$123.99
MONKBERRY MOON DELIGHT
This 8 year old Highlander comes in at 58.1% after maturing in a re-charred hogshead.
Flavour profile: Deep, rich & dried fruits
Distilled on: 11 June 2010
Outturn: 283 bottles
Waterford Arcadian Sr. Organic Gaia 1.2
$109.99
IT IS HERE!
This second organic release of Waterford single malt was produced from Overture barley, grown in 3 distinct soil types, from a number of different farms. Mauri Distiller's Yeast was used for the 136 hour fermentation with the spirit matured in a mix of 35% First Fill ex-Bourbon, 29% Virgin American Oak, 17% ex-French Wine & 19% Vin Doux Naturel Casks. The whisky was bottled at 50% after 3 years, 9 months and 20 days of maturation.
Producer Tasting Note
Nose: a rose bed after a summer shower, white pepper, rhubarb tart, salted caramel, popcorn, fudge, marshmallows, cherries, vine tomatoes.
Taste: white pepper, orange zest, almond, dates, lemon sherbet, liquorice, gentle maltiness and warm chocolate brownie.
Finish: warm spices that gently goes to leave a cherry biscuit note.
More Aboutthe Waterford Organic Arcadian Series
The Arcadian Series represents our otherworldly garden of delights. We sought out maverick farmers, inspirational growers, iconoclasts whose ethos & way of life respects the land & the old ways in the pursuit of pure flavours over yield imperatives. Gaia, the neopagan goddess of yore, a personification of Mother Earth herself, is a fitting custodian to bring forth Ireland’s first whisky distilled from certified organic Irish barley.
John Mallick, Paddy Tobin, Alan Jackson, Pat and Denis Booth, Jason Stanley and Trevor Harris rose to the challenge laid down by us to produce the first Irish-grown organic malting barley. Given the low yielding of organic barley, it is important to note that we combined these crops together as one batch prior to distillation.
When we started the organic project in 2015, the volumes of Irish organic malting barley from any one farm were so small there was no possibility of distilling them as a Single Farm Origin. We took all we could get our hands on to arrive at the minimum useable volume for the maltings. In the years to come we will have we have organic Single Farm Origins to release in the years to come.
We find it bemusing that much of the industry treats with indifference the primary source of single malt whisky’s extraordinary flavour: barley. We have placed barley – where and how it is grown – at the heart of what we do, curious about where the real whisky flavour may be found. A natural progression of this philosophy is to see what not only single farm origins can accomplish but what organically grown barley can do when it is given the right platform. Compliance for organic status is not straight forward by any means – there’ s a shed load of hoops to jump through, deep cleaning regimens, audits and assessments to undergo.
So, is it worth it? We certainly think so, what we lose in yield and hair pulling we gain in purity and definition of flavour. We’re not playing at it; we lay down 400 to 600 casks of organic spirit a year, we buy all the Irish grown organic malting barley that can get our hands on.
Scotch Malt Whisky Society 26.149
$154.99
HEILAND COUP D'ETAT
This 8 year old Highlander comes from a 2nd fill barrel and is 58.1%.
Flavour profile: Oily & coastal
Distilled on: 19 September 2011
Outturn: 252 bottles
Scotch Malt Whisky Society 53.329
$187.99
INTENSE SEASIDE EXPERIENCE
From Islay, this 12 year old comes from a refill hogshead and is 56.5%.
Flavour profile: Peated.
Outturn: 287 bottles.
Panel's tasting note: "A myriad of aromas: peat smoke drifting towards the harbour, seared scallops and salted prawns, treacle tart, Big Red gum, antiseptic cream and Olbas Oil. The palate is that classic combo of intense sweet and smoky flavours, with salt and pepper savouriness, followed by liquorice and bonfire embers on the finish.
The reduced nose gets seaside swimming pools, ship timbers and tarry ropes, but with liquorice Allsorts and Jamaica cake sweetness, and pulled pork with barbecue sauce (including the barbecue too). The palate becomes sweeter and easier (though still mouth-drawing) – blackberry jam, cinnamon swirls, hot cross buns, kippers, ash and soot."
Scotch Malt Whisky Society 4.257
$219.99
GOING THE EXTRA MILE(S)
From Orkney, this 15 year old spent 13 years in an ex-bourbon hogshead before being transferred to a 1st fill Pedro Ximenez hogshead and comes in at 56.6%.
Flavour profile: Deep, rich & dried fruits.
Outturn: 256 bottles.
Panel's tasting note: "We imagined finishing the Camino de Santiago trail that leads to the shrine of the apostle St. James in the cathedral of Santiago de Compostela in NW Spain. As we sat on a pew, ‘tired but happy’, the giant incense-burner started to swing. On the palate we were going the extra mile(s) to the coast, to Finisterre, the end of the known world in the Middle Ages.
After a drop of water we had very old sweet wine extremely concentrated, sweet, sour and smoky – but all perfectly balanced! This we had with Idiazabal cheese, lightly smoked with a smooth and nutty flavour as we watched the sunset over the Atlantic. After 13 years in an ex-bourbon hogshead we transferred this whisky into a 1st fill Pedro Ximenez hogshead."
Scotch Malt Whisky Society 35.275
$364.99
A DESERT ISLAND DR(E)AM
This 25 year old Speysider was matured in a 1st fill hogshead and is 59.6%.
Flavour profile: Juicy, oak & vanilla.
Outturn: 180 bottles.
Panel's tasting note: "'Spectacular opulence, irresistible, luscious luxury and a simple wow' were just a few of the ‘useful’ descriptors from the Panel members. A classic French loaf, pain d'épices, full of warm, comforting aromas thanks to the generous amount of honey and mixed spices (ginger, nutmeg, cinnamon, mace and cloves) in the bread's batter.
The taste neat had a fiery temper with plenty of exotic wood spiciness but at the same time that deep rich sweetness of a steaming cup of camomile, honey and vanilla herbal tea. A drop of water and it turned very juicy and very fruity – a desert island dr(e)am! Final comment “goddammit it is good”!"
Scotch Malt Whisky Society 66.176
$163.99
JE SUIS BUCHERON ET JE VAIS BIEN
This 14 year old Highlander spent 12 years in a bourbon hogshead before transfer to a 2nd fill red wine barrique, and is 60.1%.
Flavour profile: Lightly peated.
Outturn: 264 bottles.
Panel's tasting note: "The panel noted a boisterous and playful aroma full of poster paints in an artist's studio, old oxidatively aged wines, smoked blackcurrant, sautéed frog legs in butter, miso broth, mushroom powder and black peppered biltong. With reduction, we encountered a lumberjack's woodshed, full of cold axe heads, freshly split logs and oiled chainsaw. Add to that roof pitch, freshly laid tarmac and fermenting lemons.
The palate was surprisingly saline with salt-baked venison, caviar, salted pistachios and sheep wool oils. Water brought the warmth of horseradish, English mustard powder, Belgian farmhouse ale, duck eggs, pickled ginger and sweetened cough medicine. Matured for 12 years in a bourbon hogshead before transfer to a 2nd fill red wine barrique."
Benriach Batch 16 1993 Cask 7944 25 Year
$395.99
BenRiach Batch 16 - 1993 Cask #7944: 25-year-old matured in an ex-Claret wine cask, bottled at 53.1% abv.