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!

Flavour Profile:

Spicy & Dry
Age:

17 years
Region:

Speyside Spey
Cask:

First-fill Heavy char #4+ hogshead
ABV:

59.3%
Distilled Date:

April 25, 2006
USA Allocation:

90
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.