A passion for distinctive whisky threads around our planet. This month’s tasting unravels conventional whisky wisdom, as we tie together some of the most distinctive whiskies currently available, wefting through genres and warping expectations.
- Bain’s Cape Mountain Whisky. The first South African single grain whisky is double-matured in ex-bourbon casks, and has already picked up the title of “World’s Best Grain Whisky” at the World Whisky Awards.
- Corsair Ryemageddon Rye Whiskey. Distilled in small batches from malted rye and chocolate rye by the young disruptors in the Tennessee whisky scene, which was named “Craft Distillery of the Year” in October by Whisky Magazine.
- Millstone 12 Year Old. The Zuidam family own and run their distillery, which produces a range of artisan whiskies, using grains milled by seven local Dutch windmills. This expression is finished in sherry casks.
- Kornog Taouarc’h Trived. The most local of the evening’s whiskies, from Brittany’s Glann ar Mor distillery (“by the sea” in Breton), this peated single malt is made using traditional techniques (live flames, slow distillation, wooden wash backs, and two small pot stills), before being matured in bourbon casks.
- Amrut Fusion. A fusion of 3:1 (unpeated) Indian and (peated) Scottish barleys, resulting in a whisky rated at 97 points by Jim Murray in 2010.
- Nikka Taketsuru 21 Year Old. We couldn’t hold a world tasting without a stunning Japanese whisky, and this consistent award-winning “pure malt” blend will not disappoint!