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Most Recent Whisky Review

London Distillery LV 1767 Edition

Note: This was first attempt to limit my increasingly rare tasting notes to 280 characters so I can also tweet full review rather than link for all my millenial readers....

London Distillery LV 1767 Edition

54.3% ABV, 100% Rye and aged for 1400 days

Nose: Black cherry, plum, Cadbury Fruit and Nut with biscuit

Taste: Sweet, chocolate, coffee and more fruit

Finish: Peppermint and oak bitterness. Slight grain note indicative of youth

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  • Tuesday, 27 December 2011 15:47

    My Alfred Barnard Blend Project Part 2

    Written by

    I made up my blend as per the recipe in the previous blog entry and left it to "marry" in the flask provided as part of the kit (which I sealed with cling film) for about 8 hours.  With about 8 cl of total blend it was enough for my wife and I to taste and review.  The nose was quite salty and tangy, like sea spray (the Islay's clearly evident) and also quite peaty, but in an earthy rather than smokey way.  There was even a hint of maple syrup smoked bacon.  The taste was very smooth and sherry starts to come through, followed by spices like pepper and cinnamon.  There were also some sweet fruit notes, like a jam, but the kind of generic sweet red jam you might get in bed and breakfast.  There was some smoke in the finish and with a little water some oak notes also came through.  This was quite rich for a blend, but then this has only 25 % grain whisky, most blends today are probably closer to 50/50 grain to malt whisky, and I found the Islay influence dominant in the nose (even though it was less than 20% of the total ) but overall whisky was very drinkable and smooth.  Going to Master of Malt website if I was to make a bottle according to this recipe it would cost $83 for a 700 ml bottle and have an ABV of 40.75%.  Because I found the nose and taste a little disjointed I can only give this 2 stars and I will tweak recipe slightly.

     

    Barnard Blend Recipe #2:  Speyside single malt (1 ½ cl of sherry matured) and 1 cl old Speyside single malt,  1 ½ cl of Islay single malt,  1 ½ cl of Lowland single malt, ½  cl old Highland single malt (sherry finished), 1 cl of single grain and finally 1 cl of very, very old single grain.

    The idea here was to remove the very old Islay and increase the very, very old grain.  I also replaced the Highland with an old Highland sherry finished.  I will now blend this one and post a review.  I think this may balance out the nose and the taste but stay true to Alfred Barnard basic recipe. It also reduces price to $ 75 / 700 ml bottle and increases ABV to 41.1%.

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