It warms the blood, adds luster to the eyes, And wine and love have ever been allies. - Ovid

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David WishartWe try and keep an interesting mix of non-chill filtered whiskies and we are deeply indebted to David Wishart whose book Whisky Classified comes highly recommended and has allowed us to use his notes to add more detail to each whisky description. The book is available from behind the bar and you're welcome to have a look.  It details whisky from the perspective of flavour and not area, it also helps you choose a single malt whisky that suits your palate, not someone else's! Have a read and you'll understand the letters (in brackets) after each whisky from Tullibardine (A) to Ardbeg (J)!

The conventional way to classify Scotch malt whiskies is by region - Highland, Lowland, Speyside, Islay and Campbeltown. But knowing where they are made doesn't explain how they taste. Many distilleries today can produce a variety of flavours, peatiness (or lack of it) and this book guides the reader through the process.

How do you drink yours?  Everyone's preference differs, personally I choose to add a drop of water to release the esters that would otherwise never surface and so enjoy a fuller and flavoursome experience.  I wouldn't add ice as that clouds the taste buds and drinking a neat 46%abv+ whisky is not for me.  I'll not take issue with how you like yours though!  Steve

Chapter 14 (G) PDF Print E-mail
Reviews Whisky - Whisky - on now

altBenromach 100 ProofThis lovely The English Whisky Co Chapter 14 is their classic single malt whisky, aged in bourbon casks for a minimum of 5 years (ours is 6 years old), in constant production and Jim Murray's European whisky of the Year 2015!and collects 15 Liquid Gold’s in Jim Murray’s 2015 Whisky Bible

The English Whisky Co. Ltd have continued their year on year award winning streak by producing the best whisky in Europe according to Jim Murray, author of the famous Whisky Bible. In what must be a blow to some of the world’s traditional distilling nations The English Whisky Co. not only produced the winning European whisky but also produced a further 14 whiskies that were deemed worthy of the coveted “Liquid Gold” Award which is presented only to whiskies scoring 94 points or higher each year.

Nose: Warm vanilla Danish pastry. Fruity with lychees and rum soaked raisins. Demerara sugar and mandarin oranges.

Palate: Very fruity, bananas and light fruits. Hints of crème brulee. Almost like a light brandy. Warm alcohols and a long dry finish.

St George’s is the home to The English Whisky Co. The beautiful distillery was designed and built by the Nelstrop family for the specific purpose of producing the very finest English Malt Whisky.

Why England and more specifically Why Roudham, Norfolk? Well there are only 2 main ingredients in whisky and they have them both. They have the purest, cleanest water in the Breckland aquifer deep beneath their distillery, they have the barley as Norfolk is one of the world’s premier growing regions.

The only other thing needed to create the very best malt whisky is oak casks. They don't add colour or flavour, they let the barrels do that, so they buy only the very finest oak casks. Most of theirs are supplied by direct from America, having first been used for the maturation of bourbon. They also mature in sherry casks, and various other wine casks.

Their whisky really is batch made by hand with no computers, filled into casks and then left to sleep until their distillers consider it perfect for bottling, which of course they do by hand - one bottle at a time.

Click MORE for tasting notes...

The following tasting notes by Steve Marquis (under construction)...

Whisky: Chapter 14
Cluster G
Bottle by Producer
Region: Norfolk
Distillery: St. George's Distillery
Age:6 years old
Strength: 46% vol
Colour: Light Amber
Chill-Filtered: No
Nose: Warm vanilla Danish pastry. Fruity with lychees and rum soaked raisins. Demerara sugar and mandarin oranges.
Taste: Very fruity, bananas and light fruits. Hints of crème brulee. Almost like a light brandy.
Finish: Warm alcohols and a long dry finish.

Steve Marquis
17/1/2015

Flavour

Intensity
Body bellcolourtiny.jpgbellcolourtiny.jpg
Sweetness bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Smoky
Medicinal
Tobacco
Honey bellcolourtiny.jpgbellcolourtiny.jpg
Spicy
Winey bellcolourtiny.jpgbellcolourtiny.jpg
Nutty
Malty bellcolourtiny.jpgbellcolourtiny.jpg
Fruity bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Floral bellcolourtiny.jpgbellcolourtiny.jpg
From Whisky Classified
& Whisky Analyst
 

keyDavid Wishart's book Whisky Classified details whisky from the perspective of flavour and not area, it also helps you choose a single malt whisky that suits your palate, not someone else's! 

The conventional way to classify Scotch malt whiskies is by region - Highland, Lowland, Speyside, Islay and Campbeltown. But knowing where they are made doesn't explain how they taste. Many distilleries today can produce a variety of flavours, peatiness (or lack of it) and this book guides the reader through the process.  The following is a key to the cluster groups used within the book and on our website.  If you lookup your own favourite whisky in th ebook and find what cluster it is in you are bound to find some equally enjoyable whiskies in the same and adjacent clusters that will suit your palate.  Here is a summary of the clusters...

A - Full bodied, sweet, pronounced sherry with fruity, honey and spicy notes.
B - Full bodied, sweet, pronounced sherry with fruity, floral and malty notes, some honey and spice evident.
C - Full bodied, medium sweet, pronounced sherry with fruity, honey, nutty and smoky notes.
D - Quite full bodied and sweet, fruity, floral and nutty notes, fairly spicy, hint of smoke.honey and spicy notes.
E - Medium bodied, medium sweet with fruity, honey and winey notes, and a whiff of smoke and spice.
F - Quite full bodied, sweet and malty with fruity, spicy and smoky notes.
G - Light, sweet and honeyed, with floral, fruity and spicy notes, mostly unpeated, an aperitif style.
H - Very light, sweet and malty, fruity and floral, an aperitif style.
I - Medium bodied, medium sweet, quite smoky, some medicinal notes, spicy, fruity and nutty.
J - Full bodied, dry, pungent with peat smoke and medicinal notes, some spice, malt and fruit in the background and a hint of polished leather or libraries.

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