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My Handcrafted Opinions on Whiskies, Distilleries and Other Related Stuff

Most Recent Whisky

Most Recent Whisky Review

Fortnum and Mason London Dry Gin

As the more observant reader will have noticed as this is a slight departure from my usual whisky reviews but as it is made by The London Distillery Company (of which I am shareholder and as at time of writing in September 2017 a Director) I feel it's place is warranted on my website.  (Note: Key words in that sentence are "my website").  This bottle came from Batch 022 and was bottled at 47.1% ABV.  The nose has some citrus peel, herbs, fresh cut fruit and vegetal notes and after while some alcohol starts to come through as well.   The mouthfeel is great, chewy and sticky with honey sweetness along with classic gin notes.  The finish has white ppeer and the alcohol dries the mouth quite quickly.   The addition of tonic water cuts the thickness and sweetness so this works really well in classic G&T format.

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  • Saturday, 05 August 2017 16:12

    Manhattan Project: Experiment #36

    Written by

    Location: Oak Room, Fairmont Palliser, Calgary, Canada

    Date: July 2017

    Price: $ 18 CAD ($14.22 USD)

    Recipe: Woodford Reserve, sweet vermouth, bitters

    Garnish: Black cherry

    Served: Up

    Comments: I also had a Manhatttan here in April 2016 (MPE#13) but the recipe had changed, though the price was the same.  Still very good.

    What is this about? Check out  http://www.somanywhiskies.com/item/749-the-manhattan-project-ii

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    Random Whisky

    The Macallan Estate Reserve

    This is bottled at 80 UK proof expression (which explains the rather unusual 45.7% ABV) and at first nosing is exactly what you might expect for a sherried Speyside classic like The Macallan; floral and fruity notes like prunes and some musty old books and leather. However I also got a hint of Sulphur, like a recently struck match. The taste is rich and juicy with more prunes, then dark chocolate, vanilla, black tea and tannins. The finish is long, a little bitter with burnt orange peel and cinnamon. It is really good but not great as I can’t quite get past the sulphurous note.