The Clynelish whisky used in this blend gives an immediately succulent flavor. Soft, floral, and silky vanilla tones, along with a creamy peach flavor, leave a light sweetness in the mouth.
The Clynelish whisky used in this blend gives an immediately succulent flavor. Soft, floral, and silky vanilla tones, along with a creamy peach flavor, leave a light sweetness in the mouth.
The character of this whisky is defined by intense, spicy, zingy, edgy flavors. Red Label bursts onto the palate with the freshness of the spray from a crashing wave, followed by the zing of aromatic spices and finally a long, lingering, smoky finish. The sensation in the mouth is complex – “sweet chilli” is a good description of this taste and the tingling sensation on the tongue.
The character of this whisky is defined by intense, spicy, zingy, edgy flavors. Red Label bursts onto the palate with the freshness of the spray from a crashing wave, followed by the zing of aromatic spices and finally a long, lingering, smoky finish. The sensation in the mouth is complex – “sweet chilli” is a good description of this taste and the tingling sensation on the tongue.
The character of this whisky is defined by intense, spicy, zingy, edgy flavors. Red Label bursts onto the palate with the freshness of the spray from a crashing wave, followed by the zing of aromatic spices and finally a long, lingering, smoky finish. The sensation in the mouth is complex – “sweet chilli” is a good description of this taste and the tingling sensation on the tongue.
The character of this whisky is defined by intense, spicy, zingy, edgy flavors. Red Label bursts onto the palate with the freshness of the spray from a crashing wave, followed by the zing of aromatic spices and finally a long, lingering, smoky finish. The sensation in the mouth is complex – “sweet chilli” is a good description of this taste and the tingling sensation on the tongue.
Maker’s Mark maintain that they distil their bourbon to the lowest proof of any US whiskey distillery. This proffers a bourbon that retains a rich flavour. Developed by Bill Samuels Sr, he replaced rye with red winter wheat to reduce the burning sensation.
Maker’s Mark maintain that they distil their bourbon to the lowest proof of any US whiskey distillery. This proffers a bourbon that retains a rich flavour. Developed by Bill Samuels Sr, he replaced rye with red winter wheat to reduce the burning sensation.
The nose is rich and smoky. The medicinal notes are quite evident with notes of the sea; seaweed, tarry ropes. There are notes of cut hay and wood smoke rising with a gentle estery sweetness. The palate is thick and full. Notes of citrus with smooth sweetness. The smoke wafts with notes of seaweed. The oak is quite rich with grist and cereal and malt. The finish is of good length with fruit and dry oak.
The nose is rich and smoky. The medicinal notes are quite evident with notes of the sea; seaweed, tarry ropes. There are notes of cut hay and wood smoke rising with a gentle estery sweetness. The palate is thick and full. Notes of citrus with smooth sweetness. The smoke wafts with notes of seaweed. The oak is quite rich with grist and cereal and malt. The finish is of good length with fruit and dry oak.
Distilled in Scotland from grain. Smooth, high quality Scotch Whiskey.
Distilled in Scotland from grain. Smooth, high quality Scotch Whiskey.
Distilled in Scotland from grain. Smooth, high quality Scotch Whiskey.
Distilled in Scotland from grain. Smooth, high quality Scotch Whiskey.
It is said that William Teacher would not give his name to his blend until he had found perfection. Highland Cream was that whisky. At 45% it has one of the highest single malt contents of any blend and uses fully peated Ardmore whisky as its fingerprint malt. The combination is incredible depth and smoothness combined with rich smokey undertones. Truly a masterpiece.
It is said that William Teacher would not give his name to his blend until he had found perfection. Highland Cream was that whisky. At 45% it has one of the highest single malt contents of any blend and uses fully peated Ardmore whisky as its fingerprint malt. The combination is incredible depth and smoothness combined with rich smokey undertones. Truly a masterpiece.
First produced in 1860 (when it was just ‘The Grouse’), The Famous Grouse has been the No. 1 whisky in Scotland since 1980.
First produced in 1860 (when it was just ‘The Grouse’), The Famous Grouse has been the No. 1 whisky in Scotland since 1980.
Another brand with a long and illustrious history, named after a famous Edinburgh hostelry. Containing around 40% malt whisky, White Horse has a pleasing honeyed palate accompanied by peaty undertones.
Another brand with a long and illustrious history, named after a famous Edinburgh hostelry. Containing around 40% malt whisky, White Horse has a pleasing honeyed palate accompanied by peaty undertones.
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