Cask No. 44.183
Food fusion
$195
Ah, yes, the marvel and might of the worm tub (more on that later this month). This distillation practice of condensing vapors through a worm-shaped coil in a cold-water bath creates meaty and rich whisky by retaining many of the heavier compounds found in the spirit. What this means for us is BIG FLAVOR that’s never boring…. especially at 17 years old!
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Flavour Profile:Spicy & Dry
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Age:17 years
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Region:Speyside Spey
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Cask:First-fill Heavy char #4+ hogshead
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ABV:59.3%
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Distilled Date:April 25, 2006
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USA Allocation:90
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VOL:700mL
Tasting Panel Notes
We cooked Japanese udon noodles with spicy duck breast in a wok using plenty of sesame oil and a generous sprinkling of shichimi togarashi. On the side we had a Greek-style tuna and feta salad and to finish the meal, a shot of ouzo. It clearly was a foody dram. After the addition of water, we got spaghetti in a chilli and garlic sauce as well as a salade niçoise on the nose. To taste, we found an olive oil and balsamic dip for a chunky piece of herbed wholewheat bread. Following 14 years in an ex-bourbon hogshead, we transferred this whisky into a #4 heavy char first fill hogshead.
