Quaintest thoughts, queerest fancies come to life and fade away. What care I how time advances; I am drinking ale today. - Edgar Allan Poe
 
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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

Penderyn (Madeira) (B) PDF Print E-mail
Reviews Whisky - Whisky - we've had

Penderyn MadeiraA permanent feature here at the Blue Bell inn Penderyn Welsh Whisky is the single malt whisky that defines Penderyn's 'house style' being distilled in their unique copper pot still, matured in bourbon barrels, finished in rich Madeira wine casks and bottled at premium strength. The whisky is smooth, light in character and softly golden in colour.

At premium strength (46% vol) Penderyn has an exceptionally balanced taste with an aroma of cream toffee and fleetingly of fresh new leather. Then, as the initial sensations fade, the finishing notes of tropical fruits, raisins and vanilla emerge strongly and are long lasting.

A fact perhaps not commonly known is that S A Brain brewed the the mash to Penderyn's specification and send it up to the distillery for processing.

This whisky is non-chill filtered and has no added colouring making it a totally natural and true whisky.

Click MORE for tasting notes...

The following tasting notes by David Wishart...

Bottle by:Producer in Wales

Cluster B

Penderyn About 5 years old 46% vol Light gold in colour and not chill-filtered.

Cask: American ex-bourbon hogsheads for 4 years then finished in Madeira wine barrels.

Nose: Fragrant, floral, sweet, figs, Christmas pudding, burnt sugar and newly baked bread.

Taste: Medium body, quite sweet, walnuts, figs, cooked apples and cream.

Finish: Nice long finish, mellow, figs, dried fruits and dark chocolate. Rich and decadent.

Tasting for 2010 conference of Scottish economists, Perth. Nice accompaniment to a dessert dish, the Madeira wine finish sweetly present. Have some more Penderyn M'dear!

David Wishart
12/4/2010

Flavour

Intensity
Body bellcolourtiny.jpgbellcolourtiny.jpg
Sweetness bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Smoky
Medicinal
Tobacco
Honey bellcolourtiny.jpgbellcolourtiny.jpg
Spicy bellcolourtiny.jpgbellcolourtiny.jpg
Winey bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Nutty bellcolourtiny.jpgbellcolourtiny.jpg
Malty bellcolourtiny.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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