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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  • Sunday, 30 October 2016 15:22

    Manhattan Project: Experiment #26

    Written by

    Location: Vintaged, Hilton Hotel, Brisbane, Queensland, Australia

    Date: October 2016

    Price: $23 AUD ($17.48 USD)

    Recipe: No clues given on menu

    Garnish: Marschino Cherry

    Served: Up

    Comments: Best of the two Manhattan's I had on our Australian vacation.  Classic "hotel bar" taste and garnish.

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

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    Random Whisky

    Sullivans Cove Double Cask

    After the Sullivans Cove Port Barrel expression I had hope for this one, and I was not let down.  The nose is fruity with raisins snd sweet winey notes (think port or a sweet sherry).  The taste is sweet and creamy, full flavored, dark chocolate notes, fruits from the nose and some malty and pastry dough as well.  The finish has chocolate, mint and some oak and even tobacco smoke right at the end.  Very good.  This whisky has a really good flow... by that I mean fruits from nose flow into taste then chocolate carries from taste into finish.  Integrated and therefore I suspect this will reward further tastings and exploration with time as it slowly reveals itself.  Note: I found out after I wrote the notes that the name "Double Cask" refers to use of both ex bourbon and ex French port casks for maturation.  Port really work with this spirit.