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

Penderyn Portwood


A permanent feature here at the Blue Bell Inn Penderyn Welsh Whisky's.  Bottled at 41% abv Portwood 41 was originally created for the export market and only available from their distillery shop. Portwood is distilled in their unique copper pot still, matured in bourbon barrels and finished in port casks, giving it a rich brown hue and a sweet, lingering finish.

Winner of a gold medal in the European standard single malt category of the Whiskeys of the World Masters 2011.

Tasting Notes
Aromas of rich dried fruit with fresh blackberries and dark chocolate accompany the blush tint of Penderyn Portwood. After these first impressions fresh honey drizzled over mixed tropic fruits emerges and carries on into the taste. This is a powerful whisky, bone dry, yet convincing the taste buds of immense sweetness. The overall effect is one of a fresh, clean and fruity whisky, easy to drink and with an attractive lingering finish.

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 Steve...

Bottle by:Producer in Wales

Cluster B

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

Cask: American ex-bourbon hogsheads for ~4 years then finished in Portwood casks.

Nose: Fragrant, raisins and dried dates, rich berry fruits, cocoa and toffee.

Taste: Creamy and rich with dark chocolate, custard prunes, huge notes of plum wine and pepper.

Finish: Long finish, peppery, fruity finish with stewed plums at the end.

Tasted by Steve Marquis 18/10/13

 

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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