2025 Whisky Show – Canada’s Macaloney’s

Posted on by
Reply

I don’t normally think of trying something Canadian at London’s Whisky Show. And yet there I found myself checking out some offerings from Macalooney’s from Victoria, British Columbia, Canada! 

What more do we know? It was founded in 2016 by a Scottish-born expatriate Dr. Graeme Macaloney. Graeme brought on the legendary late Dr. Jim Swan to advise the set-up, alongside veteran Master Distiller Mike Nicolson, whose resume spans over 18 iconic Scottish distilleries, including Lagavulin and Glenkinchie. The distillery was built to produce triple-distilled pot-still single malts using a mix of Scottish and Irish methods, augmented by their Canadian environment.

Their mascot is a cheeky marmot named Pete! And Vancouver Island plays a key role in bringing a maritime climate, local British Columbia barley, with experiments using local peat – including kelp-infused peat.

Feathers were ruffled with the Scotch Whisky Association over naming the distillery Caledonian and using his Scottish family name: Macaloney. The final verdict? They could retain the family name as a brand – just as Macaloney’s! 

More recently, the distillery had a change in leadership with Margaret Rygiel taking over as CEO, whilst Macaloney continues to focus on the whisky production.

We started off with an unpeated expression before diving into a peated one.

So what did we think?

Macaloney’s Kildara Batch 6 (Dec 2023) 46% Bottle 493 or 604

  • Nose – Some dried fruits, cream with a touch of vanilla, sweet spices, and a hint of tobacco
  • Palate – Fruity, fun, and dessert in a glass
  • Finish – From dried fruits to nuts

I found it fun, a lovely dessert dram, easy to enjoy.

What more do we know? It is triple distilled, then matured in a mix of Kentucky Bourbon, Spanish Oloroso, Virgin American Oak, and Spanish Pedro Ximénez casks.

Here is what they have to say about this expression:

Abundant tropical fruits include candied orange, dried apricot, figs, ripe blackberries, blackcurrant jam, dried raisins and roasted nuts. The complexity continues with barley, malt and dried hay, butterscotch, milk chocolate, light tobacco and ocean breeze.

The palate is velvety-soft, resplendent with full bodied Sherry and tropical fruit. Oatmeal develops to oak spices, coffee, dark chocolate orange, nectarines, stewed plums, blackcurrant, red currant and sultanas, coming together as sweet dark fruitcake and honey. The finish presents dried fruit with a hint of salt and dulse, lingering oak and more Sherry, ending with hazelnut and almond raspberry pie with a drizzle of dark chocolate.

As usual, we had only a light sniff, swish, and spit, so I can’t really say if we completely agree with the official tasting notes. However, it was an interesting glimpse into a Canadian single malt.

Macaloney’s Peat Project Cask 456 (June 2024) Sugar Kelp infused Peat, Portuguese Red Wine STR Barrique 46% Bottle 158 of 355

  • Nose – Nuanced smoke and sweet, seaside breeze
  • Palate – Balanced peat, woods, creamy sweet, fruits, delicious
  • Finish – Medium

There was something distinctly different about this one. The Peat Project was my tasting companion’s favourite, whilst I leaned slightly towards the frivolous fun of Kildara. However, both were worth sampling.

Here’s what they have to say about this special edition:

Distilled using local British Columbia barley peat-smoked at our distillery to 54 ppm with local Washington State peat infused with sugar-kelp seaweed harvest by First Nations. It was then fully matured in a carefully selected ex-Bourbon cask, blanketed with fresh maritime island air.

The nose has fresh sea breeze and beach-wood bonfire followed by ice cream soda, barley wine, sherbet, ripe peat, banana and red currants.

It opens to vanilla fudge, white chocolate, Brazil nuts, green cardamom and sandal wood.

The palate is sweet, creamy and viscous (with great legs) with sugar kelp, sweet bonfire smoke and beach tangle.

To be honest, I wish we had also tried the other expressions on offer. Something to look forward to, hopefully, another chance to stumble upon some more Macaloney’s whiskies!

Interested in catching more? Why not follow Whisky Lady on:

BMC Mexican Corn Whiskey: Juan del Campo, Sierre Norte, Prieto y Prieta

Posted on by
Reply

When you think of the world of whisky, Scotland dominates, with Japan, Ireland, and a smattering of other countries also popping up on the radar. And when it comes to the Americas? The first assumption is American bourbons, perhaps a Canadian rye, but further south of the border? Nothing tends to come to mind.

And yet, if you’ve been following the world of spirits lately, you might discover that Mexico is quietly staging a grain-forward revolution. Beyond the smoke of mezcal and the bright crispness of tequila lies a treasure trove of ancient heirloom grains…

An intrepid tasting club member put his liver to the test, going deep into the world of Mexican corn whisky. He lost count of the distilleries and expressions sampled, selecting just three bottles to bring back to Mumbai for our edification.

We began with an offering from Juan del Campo, who treat corn with the same reverence a single-malt distillery treats barley, going so far as to put the exact details of the Creole corn breed, the farmer, and the harvest year right on the bottle!

Juan del Campo Maiz 42%

  • Nose – Initially quite sour, then sweet, savoury, and some spice too! It had quite a distinctive “khatta meetha masala” vibe. It also reminded me a bit of grape cola, and my tasting companions of kala khatta, then revealed a hint of walnut
  • Palate – Orange spice tea, syrupy
  • Finish – A touch bitter with more of that nutty element
  • Water – Amps up the spice with cayenne, less orange on the nose, more orange on the palate

With the revisit, it had more of a raw-grain element, was slightly sour, and even a bit marshmallow-sweet on the nose!

Not a bad start. Whilst it wouldn’t be a first choice in a bar, it was very interesting to try.

We continued with a trip to the Sierra Norte mountains… Sierra Norte has been a trailblazer in showcasing Oaxacan heirloom corn varietals. Their Yellow Corn expression—aged remarkably well for a young spirit in French oak—is considered one of the most harmonious and complex in their colorful lineup.

What did we think?

Sierra Norte Yellow Corn 45% Lot 70, Barrel 9 of 27, 156 bottles

  • Nose – Varnish, then an old fashioned kind of rose petal perfume that then shifted into lily attar, with more time in the glass, the perfumes were joined by dolce de luca or a cheeters condensed milk! It then shifted to sour yoghurt or baby puke, then to sweet woods, spice, slightly sour, a bit funky, then tinned peaches and peach pits
  • Palate – Hmmm…. not sure about this… started off quite peculiar, lots of gooseberry with some cherry stone and maiz
  • Finish – Almost none at first, then after more time in the glass, it was very dry, resinous, and became even sweeter

Yet a funny thing started to happen… the more we sniffed and sipped, the more it opened up, becoming increasingly approachable, then enjoyable. I later tried it in a cocktail with lime bitters, a touch of agave syrup, and triple sec – and rather enjoyed this refreshing and fun cocktail!

We concluded that Sierra Norte was the most accessible of the trio.

Which brings us to the most off-beat of the three corn whiskies!

Born from a partnership between a Basque cooperage expert and the founder of Mezcal Koch, Prieto y Prieta is a tribute to indigenous roots. They use an organic field blend of four distinct endemic Oaxacan corn types: white and yellow (for sweetness) alongside red and purple (for deep, savory umami).

Prieto y Prieta 43%

  • Nose – How curious! It was much more like Campari than whisky. A touch of cherry cough syrup, a sweet liqueur with loads of orange – the peel and a squirt of the juice! Think of a citrus herb schnapps
  • Palate – Antiseptic, still had the liquor, yet now more like a Benedictine Brandy, a bit bitter, a distinctive dirt
  • Finish – Cumin, clove, penicillin, very different

The more we contemplated this whisky, the more it demonstrated just how atypical it is! The lasting impression was of dirt and a schnapps jaal jeera! Not at all like a whisky. Very unusual in all respects. What more do we know? It was matured in ex-Sherry, French, and American oak barrels. With such standard wood, it was clearly the corn that made all the difference!

Overall, what did we think? Well, Mexican corn whisky isn’t trying to be Bourbon, and it isn’t trying to be Scotch. By leaning into its agricultural heritage with corn, these distilleries are capturing a completely new, unique sense of place. And the only way to know if you like the results is to try!

Don’t want to miss a post? You can follow Whisky Lady in India on:

Whisky Lady – April til June 2026

Posted on by
Reply

This quarter was a nice mix of new and catch-up whisky posts. I keep a small notebook for my whisky tasting scribbles. A book typically covers around 2 – 3 years’ worth of experiences. As I cracked open my new book, I challenged myself to try before this quarter’s end, to finish writing all the tasting experiences captured in my old book. As this blog is purely for pleasure and not profit, I don’t tend to set deadlines, however, I hoped this might be achievable! Nope, though it was a good effort.

Why? Well, in addition to whisky tastings, this quarter was also rather full of travels! April began in Mumbai, with short local trips to Mahabaleshwar and our farm. Much of May was my Germany with my “farewell tour” as I officially closed that chapter. Whereas June was Canada bound, before a short weekend in Dubai and back to India.

But you are here for the whisky! Let’s divide this summary into two parts – new & old!

For the NEW part, our Whisky Ladies knocked it out of the park experience-wise – even with my missing a session! 

Our Whisky Ladies were quite active! We kicked off the quarter with our now annual Mahabaleshwar long-weekend offsite. Our Friday evening was a focused tasting from our host – amusingly anchored by the alphabet – literally ABC! Then Saturday featured a remarkable martini and meeting with a 93-year-old resident of the area, followed by an evening revisiting different drams – including two from the previous year!

Plus a bonus round with two from the previous year’s SMWS that I had missed!

In the sweltering heat wave of late May, we enjoyed a remarkable pairing of whisky and food courtesy of our fabulous chef! Her whiskies were:

And closing our new tastings with the ladies was another evening late June with:

  • Benromach 9 year (2014 – 2023) Contrasts Organic 46%
  • NcNean Organic (lot BH08) 46%
  • GlenDronach Traditionally Peat 48%

Which included a bonus Wakatsuru Saburamaru “Vengeance” Blended malt 46% – a new one to me!

Now what about the gentlemen? I also got up to some malty mischief with the lads…

Our Bombay Malt & Cigar Club continued to push the boundaries of traditional whisky with a trio from Thailand! Launched globally only last year, it was a good reminder to be a little kinder and gentler in our reviews of new entrants with Prakaan’s Tribuna Series, featuring:

We continued our global leap on the other side of the world with an exploration of Mexican Corn Whisky with:

  • Juan del Campo Maiz 42% – From sweet to sour, orange spice tea
  • Sierra Norte Yellow Corn 45% – The most accessible, makes a great cocktail too!
  • Prieto y Prieta 43% – The most off-beat of the three – distinctly different! Think dirt and cumin!

They may not be everyone’s cup of tea, however it was interesting to explore a completely different branch of whisky!

What really made this quarter truly remarkable was my Germany farewell tour, which included:

Turning now to the OLD, I began catching up with the most recent experiences and worked backwards.

I began with a regular Bombay Malt & Cigar Club session, in which we returned to a quiet evening of whisky contemplation, exploring a few miniatures from That Boutique Whisky Company’s 2024 Advent Calendar:

I also enjoyed a few chilled “cheaters” evenings exploring a few miniatures such as:

Then another evening of miniatures, this time focused on:

The much “older” posts continued my chronicle of impressions from the remarkable London 2025 Whisky Show — now going through the 2nd day with: Arran, Tamdhu, Aberargie, Ichiro’s Malts & Chichibu, Deanston, Glen Grant Birth year drams…

And yes… there will be more to come so stay tuned!

Curious to know more? Check out more quarterly summaries:

If you don’t want to miss a post, why not follow Whisky Lady on:

2025 Whisky Show – Glen Grant “Birth Year” Dream Drams

Posted on by
Reply

Dream drams are a highlight of London’s Whisky Show! And in 2025, we splurged by augmenting the token included in our ticket to go up to the really pricey and rare stuff. 

Our theme? His and Hers…. Or more precisely, his birth year (approximately!) and her birth year (precisely!)

HERS – 1969

Wind back the clock… Apollo 11 lands the first humans on the Moon; Woodstock draws over 400,000 people and becomes a counterculture landmark; the Stonewall riots ignite the modern LGBT rights movement… and in a small Canadian city, a girl was born.

Glen Grant 39 year (1969 / 2008) Lonach 49.6% (Duncan Taylor – Lonach Collection)

  • Nose – Heavy, generous old dried fruits, sweet, old wood, a touch of tobacco
  • Palate – Balanced, creamy
  • Finish – Light spice, a hint of bitterness

To be fair, this wasn’t the most exceptional Glen Grant I’ve ever tried. And yet, it was undeniably a piece of history – one I was delighted to have sampled.

HIS – early 1960s

Whilst we don’t know the exact year this Glen Grant was bottled for the American market, we’re confident it was early 1960s… a time of incredible change, decolonisation and independence in Africa and Asia, Kennedy established the Peace Corp, the Berlin Wall was constructed, the Vietnam war and the anti-war movement grew, feminism gained ground… and a boy was born.

Glen Grant 25 year (~1960s) 86 proof 43% (Stuart MacNair & Co for USA)

  • Nose – Beautiful, nuanced, honeyed with a gentle citrus
  • Palate – Balance with loads of berries
  • Finish – Long with a hint of coffee

It was exceptionally soft and sweet, a gentle treat.

Between the two, the 25 year old in particular won our hearts. And yes – I know my tasting notes are limited – that’s because we were simply too distracted by enjoying our “birth year” dream drams!

If you are curious about other dream dram experiences, check out:

Interested in catching more? Why not follow Whisky Lady on:

2025 Whisky Show – Deanston

Posted on by
Reply

In our original Mumbai Whisky tasting group, we had a die-hard Deanston fan! It was one of the initial distilleries he visited – impressed with the devotion to quality, craft, and the people. Above all, he just absolutely loves their whiskies – the waxy, sometimes almost industrial edge, combining sweet with substance.

My experience has been mixed. I’ve had a few I really enjoyed, and others that simply weren’t “my cup of tea”. So whilst I dont tend to acquire for my own collection, I remain happy to continue to taste when opportunities present themselves.

What better than checking in at 2025 London Whisky Show! Especially when our whisky guide was none other than Andrew Waite, head of distilleries Deanston, CVH.

Here is what we did a brief sniff and swish with:

  • Deanston 12 year old 46.3% – 2025 Whisky Show GBP 40.75
  • Deanston 18 year old 46.3% – 2025 Whisky Show GBP 90.75
  • Deanston 20 year old 2002 Organic American Oak 49.3%– 2025 Whisky Show GBP 181

Overall, I would say this certainly helped tip the scales to the positive side! Here is what we discovered…

Deanston 12 year 46.3%

  • Nose – Orange sherbert, cream popsicle, waxy, vanilla, green apple, cereals, butterscotch
  • Palate – Balance between sweet and spice, fruity, full-bodied
  • Finish – Lingers with a sweet close

The overall impression was orange marmalade – nice! Andrew shared they use a mix of 1st fill and 2nd fill ex-bourbon casks for their 12 year.

Deanston 18 year 46.3%

  • Nose – Even more of that sweet orange marmalade, amped up with fresh orange zest
  • Palate – Full and fruity with more orange rind, heavier than the 12-year, joined by cinnamon, ginger, and a dash of pepper
  • Finish – Long-lasting with more of that ginger

This was delicious! And yes, it had that Deanston signature waxy quality too.

Deanston 20 year 2002 American Organic Oak 49.7%

Andrew shared that for this special edition, they used organic barley, small batches, and matured the spirit in re-charred American Oak barrels for 20 years.

  • Nose – Cereals, light citrus, fruity, toffee
  • Palate – Bright and youthful despite the age! Delicate, yet also rich and creamy, jam on toast
  • Finish – Spicier, hint of mocha

What an unexpected treat! This quick zip through was with a rather nice trio – most enjoyable.

Curious about other Deanston experiences? Check out:

Interested in catching more? Why not follow Whisky Lady on:

2025 Whisky Show – Ichiro’s Malt

Posted on by
Reply

I will never forget an evening featuring a Chichibu 3-year-old that completely outclassed a 20 year old – Glen Deveron. Subsequent brushes with both Ichiro’s Malt expressions and Chichibu simply reinforced this bias. And yet, my opportunities to really sit down and savour these expressions have been limited over the last few years. Which is exactly why we didn’t want to miss the Ichiro’s Malt and Chichibu stand at the 2025 London Whisky Show.

Several interesting drams were on offer! We focused on:

  • Ichiro’s Malt Double Distilleries (~2021) 46.5% – 2025 Whisky Show GBP 304
  • Chichibu 10 year (~2025) 50.5% – 2025 Whisky Show GBP 245
  • Chichibu Distillery II 55% – 2025 Whisky Show GBP 150
  • Chichibu 2025 London Edition 10 Casks 50.5% – GBP 399

It was an incredibly popular stand, so our experience was brief yet memorable!

Ichiro’s Malt Double Distilleries (~2021) 46.5% Bottle 2994 of 4956

There is history in the Double Distilleries expression – it brings together old (Hanyu) and new (Chichibu) distilleries. Ichiro Akuto began Ichiro’s Malt when Hanyu distillery, founded by Ichiro’s grandfather, was sold and decommissioned in 2000.

Ichiro managed to save 400 casks of Hanyu whisky and also later founded Chichibu distillery in 2008. Double Distilleries’ “Green Leaf” is a marriage of Hanyu (aged in sherry casks) and young Chichibu (aged in Mizunara oak), and was instrumental in putting Ichiro’s Malt on the global whisky map, garnering awards from its launch in 2010.

We last sampled it in the 2024 Whisky Show expressions – knowing only that the balance is now tilting heavily towards “new” Chichibu vs “old” Hanyu in its composition. We had just a wee sniff and swish in 2025 – just enough to enjoy its honey sweetness, noting the palate was “delicious!”

Chichibu 10 year (~2025) 50.5% Bottle 2994 of 4956

After being so impressed years ago by a young Chichibu, we simply couldn’t resist the 10-year-old!

  • Nose – We found it bright, fresh, and subtle on the nose, joined by some honey nut cereals, apples and pears
  • Palate – The palate had even more pronounced honey, ripe fruits – more peaches and appricots now, smooth as silk, nuanced and beautiful
  • Finish – A dash of cinnamon and cloves, and a touch of wood

It was sophisticated and yet also very approachable.

Chichibu II Distillery (~2025) 55%

With success comes the opportunity to expand. And that is exactly what the folks at Ichiro’s Malt have done by radically increasing their capacity — five times Chichibu I! For us, the proof is always in the “pudding” aka Whisky! What did we think in our brief brush?

  • Nose – A distinctive orange – or more precisely – a kumquat with its sweet skin and tart juice! Then perhaps shifted into pineapple? Orchard fruits? All we knew was it was lovely and fruity
  • Palate – Spicier than the other Chichibu experiences, clearly youthful and light
  • Finish – Short with a touch of sweet spices like cinnamon

What a contrast! It was such a treat to get a glimpse into an expression from their new distillery!

Chichibu 2025 London Edition 10 Casks 50.5% Bottle 1917 of 1920

For years now, Chichibu has launched a special London Edition for the Whisky Show. Like the previous year, this 2025 expression was a mix of 10 casks – from my scribbled notes, this meant 6 American casks (presumably ex-bourbon), 2 heavily peated, 2 ex Oloroso Sherry, and all were matured for 6-7 years. What did we think?

  • Nose – Subtle yet grew bolder, the more time it spent in the glass…
  • Palate – Soft initially, then gained substance, clearly revealing the peat influence, a mix of mocha, dried figs or dates, and sweet spices, beautifully balanced and well-rounded
  • Finish – Lingers, dry

It was lovely to refresh our impressions of Ichiro’s Malt and Chichibu I and be introduced to Chichibu II. Well worth pushing through the throngs vying for drams!

Interested in catching more? Why not follow Whisky Lady on:

Whisky Ladies’s Bourbon Pairings

Posted on by
Reply

When hosting, each Whisky Lady curates their evening. They chose the whiskies, how they want to approach the tasting, keep it simple or explore a pairing, and how to close the evening with light bites or a proper meal.

One Whisky Lady just so happens to be an exceptional gourmet chef. The passion she brings to her profession is infectious and we are the happy beneficiaries!

Her choice for the evening? A theme of bourbon – with a twist. Her approach? To pair each with a fruit/nut, a cheese, and a sweet treat.

It was more than a whisky tasting, it was a complete experience.

She also introduced a “calibration” dram – a readily accessible Indian single malt.

Dōaab ex-Bourbon cask 42.8%

  • Nose – Warm, honey, very sweet, spices, waxy, some fresh paint and rubber
  • Palate – Woody, a peppery spice, raw banana peel, a bit bitter
  • Finish – Clove, wood, a hint of charcoal

It was a more substantive start than we would have with our calibration dram in Germany. There we chose a relatively neutral whisky, something light to whet our whistle before the main attraction. Here, we had a much more desi style. A dram of sufficient power to hold up to generous pours of cool water and ice that is the norm with whisky in our considerably hotter climate.

We then moved on to our planned trio…

  • Iwai Mars Tradition Blend 40%
  • Wild Turkey Longbranch 43%
  • Buffalo Trace 15 year 41%

We began with the Japanese blend… It made the Bourbon theme as it is touted to be “inspired by bourbon”. How? It uses a high-corn mash bill with light malt and aged in ex-bourbon, sherry, and red wine casks.

Iwai Mars Tradition Blend 40%

  • Nose – Floral, fruity, a burst of juice from peeling an orange, bright, yet also gentle and fresh – like dew drops after the rains, creamy milk chocolate, popcorn
  • Palate – Surprising depth given the floral aromas, lots of flavour, was that even a hint of peat?
  • Finish – A gentle whisper

Well that was a rather nice start! With the revisit, we found the delightful floral aromas remained, joined by even more citrus – this time lemon instead of orange.

Our pairing experience?

  1. Grapefruit – Pairing enhanced the zesty element in the whisky, a light bitterness and enhanced the peat
  2. Camembert – What a contrast! Made the whisky so much sweeter, cloves, delicious!
  3. Chocolate with a touch of salt – A lovely harmony and interplay between the light salt in the chocolate, brought out a cigar smoke in the whisky – delightful!

Each enhanced and contrasted in unique ways – bringing out distinct elements in the dram. In short – the pairings worked very well!

Our host picked this expression up in Hong Kong airport.The Mars Shinshu Distillery was founded in 1985, with the Iwai Tradition blended expression launched in 2010. And whilst we perceive it as Japanese, the whisky is actually was produced in both Japan and UK.

Here is what they have to say:

Created using the “Iwai Pot Stills” that have been in operation for half a century, this blended whisky pays respect and gratitude to the “Father of Mars,” Kiichiro Iwai.
It features a complex, pleasant aroma and a gentle, soft texture, balanced by a solid body and a mature character.

I’ll admit I poured a bit more of this one to revisit later. Another lady did the same, adding three drops of water. Hers? Lost all the aromas that made it interesting. Mine without water? Lovely! So definitely say no to adding water!

Overall, I was pleasantly surprised by how much I enjoyed this whisky.

Next up was a bourbon from Wild Turkey. A special expression, Longbranch, created in 2016 as a partnership between Master Distiller Eddie Russell and actor Matthew McConaughey.

Wild Turkey Longbranch 43%

  • Nose – Interesting… not a typical bourbon… dusty grains, fruity yet farm fresh, Szechuan pepper, pine cones, mountain air, then more and more corn husk, joined by something pungent, one even described it as jalapenos
  • Palate – We dubbed it a “baby” bourbon, as it was more relaxed and toned down than a typical bourbon, easy sipping dram, sweet with some roasted pepper corns
  • Finish – The black peppercorns continued

It was an easy sipping bourbon, rather than knocking back shots.

And now for the pairing..

  1. Hazelnut – Brought out the black pepper, cayenne red chilies, extended the sweetness
  2. Bavarian Blu – Gentle combination, balanced the bourbon character, bringing out a touch more spice, lengthened the finish
  3. Cream Cheese Cake – First off, the mini home made cheesecake was beyond delicious. Distractingly so. As a combination? Reminded me of a rich Irish coffee, creamy and indulgent – largely due to the incredible cheese cake!

Each on its own was excellent. The pairing was overall balanced – neither detracting nor enhancing – yet still well worth trying like this!

What more do the folks at WildTurkey have to say?

Nothing says, “Welcome to the family” like Longbranch.

Longbranch Bourbon was created in 2016 by Wild Turkey Master Distiller Eddie Russell and cultural tastemaker Matthew McConaughey. United by a shared curiosity and love of great whiskey, Eddie and Matthew wondered what would happen if a Kentucky Bourbon took a road trip to Texas. They set out to create a product that did just that. Their creation, a small batch Kentucky Straight Bourbon, refined with American Oak and Texas mesquite charcoals -was named Longbranch, a reference to an extension of a hand or an invitation for friends to become family.

What was originally created as a limited-edition bourbon has today become a beloved whiskey brand. Master Distiller Eddie Russell and his family continue to helm Longbranch and bring this exceptionally smooth bourbon to the world.

Our host picked this bottle up in Istanbul airport. I have a feeling she will find this quite a pleasant and versatile bourbon, lending itself well to cocktails or simply sipping.

Our bourbon evening closed with a classic – Buffalo Trace. What many folks may not realise is that a lot of Scotch whisky owes a debt to Bourbon maturing in virgin American oak barrels – then making these barrels available to Scotland! Buffalo Trace is certainly a popular supplier!

We understand that this expression was matured for 11 years in new American oak barrels, then another four years in ex-Bourbon barrels. Whilst maturing for 15 years was once a standard for Scotland, it is quite a long time for bourbon, which typical ages for a couple of years at best.

Buffalo Trace 41%

  • Nose – Super sweet! Orange, perfume, maple and brown sugar, bacon, dried apricot leather, sweet mint
  • Palate – Bitter roasted almonds, betel nuts, sweet spices, pepper, birchwood bacon, one even found fennel
  • Finish – A super sweet finish

I enjoyed revisiting Buffalo Trace after a decade! This expression was overall quite sweet, yet also had enough going on to make it interesting. I could imagine it making a rather fine Old Fashioned too!

And our pairing experience?

  • Peach – Delicious! Ginger and peach sweet ice tea
  • Smoked Aged Gouda – The cheese was particularly pungent, which meant the pairing was more a battle than harmoniously in balance! When I combined with a salty pretzel, it then settled into a lively mix and match experience
  • Pecan Tart – Completely home made and simply delicious on its own. When combined with the bourbon, it was creamy, crunchy, spice, sweet and enhanced the dessert even more

In the case of Buffalo Trace, I thought the whisky enhanced the pairing items… For the Wild Turkey Longbranch, for the most part, they simply went side by side… Whereas the Iwai Mars pairings perked up the whisky and focused attention more on the dram. What an interesting experience!

Overall, our bourbon evening was a kinder, gentler, more nuanced approach to the whiskey category than I had anticipated. And the dinner that followed? With more desserts!? Let’s just say we were thoroughly spoiled and left completely satisfied and stuffed!

And there you have it, another most enjoyable Whisky Ladies tasting experience – this time not just the whiskies!

Interested in receiving more Whisky Lady posts? Why not follow on:

Nürnberg’s Ayrer’s Tasting Flight

Posted on by
Reply

Near Nürnberg’s castle is a lovely brewery – Hausbrauerei Altstadhof. Over my years in Nürnberg, I’ve walked past it so many times! Even enjoyed a few beers, had a mini tour at the close of the underground city tour, promising myself that one day soon I would check out their whisky offerings properly. On a slightly rainy Saturday in May 2026, I managed just that!

I would like to invite you to join me at Ayrer’s Tasting Room aka proBIER Boutique – a little play on words with “probieren” to try and “bier” = beer, relevant as this distillery is known for their red beer!

We were greeted by so many options – from spirits to whiskies – with a very capable guide! I shared that previously we’d tried Ayrer’s Alligator 57.7% and, more recently, I cracked open a miniature of Ayrer’s Organic Single Malt PX Sherry Cask 56.2%.

We also challenged him with a “less is more” approach – to be selective!

Our options included:

  • Ayrer’s 40 Jahre Stadtepartnerschaft Glasgow blend (2024) 47% ~Eur 69
  • Ayrer’s Alligator 57.7% ~Eur 79 –> Skipped as tasted in a Nurnberg International Explorer’s club
  • Ayrer’s Ayla Peat Cask 52.4% ~Eur 79 –> Skipped as we weren’t in a peaty mood, though we understand it is subtle peat as it wasn’t peated barley, instead it was finished in an ex-Laphroaig cask
  • Ayrer’s Mastercut (2024) 75% ~Eur 195
  • Ayrer’s PX (2025) 56.2% Eur 79 –> Also previously sampled, we were urged to try the new expression
  • Ayrer’s Red Port Cask 54,4 % ~Eur 79 –> Skipped as we couldn’t try everything!
  • Ayrer’s Tower No 1 48% ~Eur 69

We decided to start with a special expression that is matured in Nürnberg’s historic walls. Just for that alone, I was curious!

Ayrer’s Tower No 1 48%

  • Nose – How lovely! A subtle, sweet vanilla aroma joined by dried fruits
  • Palate – Juicy fruits, cherry, plums, robust, yet nicely balanced, with a warm wood, malt and a hint of chocolate
  • Finish – A warm caramel finish, a hint of nuttiness, and a touch bitter too

As I reflected on the liquid in our glass, found it to be a truly “finished product”, far ahead of fumbling early experiments. It was more complex than I had expected, and each time I returned to the glass, there was always something more.

Our guide shared that the whisky was matured for around eight years in virgin American Oak, with level 3 charring. More importantly, it was not matured on-site, instead, the barrel(s) were stored off-site in Nurnberg’s historic medieval walls with their iconic “turms” aka towers – hence the name Tower No 1. Here’s what they have to say:

The city wall, dating from 1365 and located between the Neutor 1 and Hallertor towers, just steps from the Altstadthof, served to protect the citizens in the Middle Ages. For the past four years, it has protected our AYRER’s Whisky, allowing it to mature in peace and seclusion at near-Scottish temperatures. In new American white oak casks (Level 3 charring), a unique interplay of aromas develops into a single malt with a distinctive character and urban origin.

AYRER’s TOWER No1 is best enjoyed neat.

Notes: “spicy, sophisticated, pronounced, multi-layered, animating, powerful, dense, full, malty, smoky, persistent, strong, very long-lasting”

I knew this bottle needed to make it back to India with me. As a special momento of this beautiful city, all the many walks taken along the very walls where the barrels were matured. That it just so happens to be a worthy dram – well it ticked all the boxes!

After such a brilliant start, where to go next? Something the distillery is super proud of, naturally! A celebration of 40 years of distilling, a city partnership with Glasgow, producing a now annual blended expression! On offer was the 2024 edition.

Ayrer’s Burns Special Edition 2024 – 40 Jahre Stadtepartnerschaft Glasgow blend 47%

  • Nose – Lots of minerals, a medicinal quality, smoke, saline… yet the sea breeze became sweeter and sweeter the longer it sat in the glass
  • Palate – Nicely rounded, unmistakable peat, malty
  • Finish – A balance of peat and sweet

What a departure from the other Ayrer’s sampled til date. The coastal element was distinctively Scottish, warmed by the Ayrer’s whisky. What was interesting was how it became sweeter and sweeter – so much so that by the end of our tasting, as we revisited the glass, it greeted us with sweet marshmallows!

Our guide shared that 70% was from Brauerei Altstadthof with the balance from an undisclosed Scottish distillery. Whilst he described it as having a “touch of peat”, we found the peat quite pronounced!

Whilst it wasn’t the whisky for our mood, it was well worth sampling!

What next? This was when our guide decided he had to pull something from the bar. Whilst no longer available at the tasting table (as no bottles remained to sell!), he felt we couldn’t miss experiencing one of his favourites – a spring-like sweet dram finished in Moscatel casks!

Ayrer’s Moscatel 5 years 52.2%

  • Nose – Oh my! There is that mineral element again! This time with an earthiness, yet still light
  • Palate – It was incredibly fresh, a bit piquant, joyful and even slightly effervescent
  • Finish – Subtle yet long finish

What a treat! It was indeed a summery whisky… something to enjoy at Nurnberg’s city beach, bare feet playing in the sand, the warm summer sun, sipping a bright light whisky. It was not my favourite Canadian Shelter Point “sunshine in a glass”, yet it was a total summer dram – distinctly different.

With the mineral earthiness also found in this single malt, perhaps I incorrectly attributed the mineral in the Burns Special Edition to the Scottish side of the equation! We live and learn when we challenge our assumptions!

Now to up the game by revisiting an Ayrer’s expression I just recently tried – the PX! Sure, we could have skipped it, our guide was convinced I simply HAD to try this new expression. And he was right!

Ayrer’s PX (2020 – 2025) 56.2%

  • Nose – Oh wow! It was bursting with that delicious “rum topf” aroma – just chock full of fruits, rum, sweet, with some cloves, a bit of ginger too.
  • Palate – Lip smacking good! A burst of cherry that was soaked in “rum topf”, great mouth feel – roll it around, and one gets rum raisins, some rich chocolate…
  • Finish – Just yum!
  • Water – We decided to try with some water – Lovely! It opens it up beautifully – bringing even more fruits and sherry elements forward.

This was certainly an upgrade from the earlier PX expression. Don’t get me wrong, the earlier one was also rather good, however, this one kept evolving and should not be underestimated. I suspect this would do well with water and ice – hence would be perfect for the Indian market, where whiskies tend to be cooled down with a few cubes of ice.

Our guide mentioned the bottle we sampled was matured for 7 years, and yet the information online indicates only 5 years. All that matters is that it was one impressive dram – great balance of Virgin American Oak with an ex PX Sherry finish. Delicious!

We could have ended our Ayrer’s tasting flight with the PX Sherry. Yet again, our persuasive guide shared that there was just one last dram that we could not leave without trying. Most of you may know that before the new make spirit goes into a barrel to mature, it is typically reduced to 63.5%. And yet the actual new make spirit could be upwards of 70%!  To learn that Ayrer’s has a full force “Mastercut” expression, which reveals true cask strength? We weren’t going to stop until we tried it.

Ayrer’s 2024 Mastercut 75%

  • Nose – Was that rubber? It was something, yet subtle… then a honey sweetness, with spice and nuts too
  • Palate – Powerful yet balanced, what fabulous diversity of flavours, wood forward, spice, fruit and something else rather nice!
  • Finish – Long and lingering, with the strength continuing
  • Water – With just a few drops – it was initially a spice bomb! But as it opened (and yes – added a bit more water!), then a punch of sweet spices, red licorice, chewy and fruity, woods, were joined by a lovely fresh ginger and a dusting of cinnamon

This was not a dram for the fainthearted. And yet for 75% – yup, that really is 75% – it was incredibly balanced, belying the true power at play. Technically, a lot was going on here. And my lovely tasting companion kindly decided I had to go back to India with a 50 ml sample – to be opened at leisure at some future date. Thank you!

And with that, on nearly my last day in Nürnberg, I spent a lovely afternoon exploring the Ayrer’s whiskies of Hausbrauerei Altstadhof.

If this inspired you to explore more German distilleries, check out any of the following:

Interested in catching more? Why not follow Whisky Lady on:

2025 Whisky Show – Aberargie

Posted on by
Reply

We are at an interesting inflection point in the whisky industry. Across Scotland, a wave of new distilleries that began construction during the last decade’s boom are finally reaching maturity—bringing their first proper whiskies to market just as global consumption is softening. Perhaps this will be a moment that will separate the merely competent from the genuinely compelling?

That backdrop made our second day at the 2025 London Whisky Show particularly intriguing, when a new Lowland name caught our attention –  Aberargie Distillery.

Founded in November 2017, Aberargie has taken a notably patient approach—waiting until March 2026 to release its first official bottling – Aberargie Inaugural Single Malt Scotch Whisky.

In an era when some producers rush young whisky to market, that restraint already says something about them. The team poured us a preview of different experiments, offering a glimpse of both their philosophy and their future style.

Everything we sampled was a teaser of things to come… Our journey began not with mature whisky, but with the spirit itself. A key part of Aberargie’s approach lies in producing two distinct styles of new make, driven by barley variety:

  • Golden Promise — heavier and richer in character, reminding me of sour fruits like cherry, almost evocative of kirschwasser.
  • Laureate — cleaner and brighter, with hints of orchard fruits—apples and pears—with a more delicate lift.

That dual-barley approach feels particularly suited to the Lowlands, a region currently enjoying something of a quiet revival after decades of contraction. Historically known for lighter, approachable spirits, the modern Lowlands are increasingly experimenting with fermentation, barley selection, and wood to build layered yet elegant profiles.

From there, we moved into early cask samples—young, yes, but already showing personality.

Aberargie 7 year (2018 – 2025) Golden Promise and Laureate Barley, First Fill Bourbon 48.2%

Surprisingly soft and sweet. Easy on the palate, unmistakably youthful yet lively with gentle spice, closing on a pleasingly sweet finish.

Aberargie Golden Promise and Laureate Barley Sherry 48.2%

Light, juicy, and fruit-forward—red currants and berries on the nose, with layers of whisky-soaked raisins joining on the palate. Delightfully approachable, nicely balanced, and finishing with a subtle herbal lift.

What made the experience particularly enjoyable was the sense of discovery—tasting a new whisky still on its journey rather than at its destination.

It’s always fun to get a glimpse of coming attractions, and after this early look, I’m especially curious to see how Aberargie Distillery expresses itself in its official inaugural release.

Interested in catching more? Why not follow Whisky Lady on:

Nürnberg’s Ayrer’s PX Sherry 56.2%

Posted on by
Reply

Near Nürnberg’s castle is a lovely brewery – Hausbrauerei Altstadhof. The central court is a delightful beer garden that features their signature red beer. Their special seasonal beers are well worth making the effort to try! It is also home to a small whisky distillery – quietly producing a range of expressions under the name Ayrer’s since 1984.

On one of my many walks to the Berg, I picked up a cask strength miniature of their PX cask from their store. A few years later, our Nürnberg Whisky Explorers quite enjoyed the Ayrer’s Alligator expression during a 2023 tasting. I kept meaning to return to the store to pick up a set of their miniatures, yet somehow simply didn’t.

When I unpacked the PX miniature in Mumbai, I was flooded with nostalgia – memories of good times in Nürnberg. And decided the perfect way to commemorate would be with a favourite tasting companion – following a pair of Indian whiskies from Paul John – thus bringing together my two homes.

Ayrer’s PX Sherry Cask 56.2% ~Eur 9 mini / Eur 79 bottle

  • Nose – Big, bold, and beautiful! There were loads of dried fruits, candied nuts, and a dusting of candy floss
  • Palate – Wow! Sweet cloves, so smooth, perfumed, nuanced, complex, and balanced
  • Finish – Sweet rose, surprisingly subtle, lingering

All the different elements came together wonderfully! What was so surprising is how it initially came on so strong, then mellowed, revealing a depth of character – even an elegance – that was unexpected. We loved it!

Curious to learn more? Here is what they have to say (roughly translated from German):

This specialty whisky was made from our organic red malt, triple distilled, and aged for over three years in new American white oak casks. For final refinement and maturation, it was transferred to ex-PX sherry quarter casks.  This sweet sherry, made from the Pedro Ximenez (PX) grape, is extracted during the intensive finishing process in these small casks, giving AYRER’s PX its unique aroma and rich colour.

AYRER´s PX – Sherry Cask

Curious to explore more from Germany or other countries in Europe? I have a whole section dedicated to European whiskies from Austria to Switzerland!

Interested in catching more? Why not follow Whisky Lady on: