Category Archives: Beyond Scotland

Gimmick or Gold? Gold Bar Whiskey 41%

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After an enjoyable evening over T’s European Travels drams, another bottle was brought out. It was a conversation piece – given as a gift from a San Francisco friend.

While the gold bar bottle is hard to miss, what about this American whiskey? Distilled from three grains (88% corn, 9% rye, 3% barley), finished in former Napa Valley wine barrels. In our case – Cognac casks with toasted oak staves. In other words – with high liquid to wood contact to extract more intense flavours fast.

Gold Bar Whiskey Blend #273 41% (82 Proof) Bottle 151370 ~USD 50

  • Nose – Smells like Valentines Day – milk chocolate and roses
  • Palate – Like the kind of waxy artificial chocolate one gets in the US
  • Finish – Nothing much

It was largely dismissed, however, after a sip or two, quiet mummerings of “not bad” could be heard.

Their official tasting notes describe it as;

Gentle body with notes of honey, fruit and subtle spice. Highly versatile and a true crowd-pleaser, delicious served neat or in cocktails.

Gimmick or not, it is always fun to try something novel.

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Whisky Ladies T’s Travels: Bruges, Sexton, Heiligen Berg Feld

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Our first Whisky Ladies session of 2026 was a brilliant example of why this tasting group first came together, and why it has lasted more than ten years! Our hostess curated an evening of carefully selected bottles from her European travels. Each bottle had a story, and none had been previously tried by any of us. In short, T’s Travels was a total treat!

We were introduced to the following:

  • The Bruges Distillery 5 year Bourbon 40% 50 cl bottle 074/134 Bought in Bruges Belgium
  • Sexton 11 year 43% Bought in Amsterdam
  • Heiligen Berg Feld 3 year Black Pearl Edition Ex-Islay/Rum Cask 60.1% Bottle 379 of 599, Bought in Germany

First up was a whisky from Brugse Whisky Company. Our hostess shared how Bruges is her favourite place in Belgium, from a small distillery that grew from a personal passion to a whisky bar to brewing. You won’t find a plethora of tasting notes as each batch is small – in our case, there were only 134 50cl bottles produced! So what did we think?

The Bruges Distillery 5 year Bourbon 40%

  • Nose – It began quite fruity, “yellow” in flavours from yellow plums to caramelized bananas. The fruits were joined by vanilla and honey, with some floral elements. Overall, it was both youthful and exuberant. As it continued to open, there was a hint of nuts – like raw soaked almonds, a touch of mosambi, and orange blossoms
  • Palate – Green peppercorns, wet wood, fresh bay leaf – a contrast to the summery aromas
  • Finish – Warming, slightly bitter, cinnamon bark, short
  • Revisit – Worth waiting and coming back! The nose evolved into a creamy, fruity teasing dessert, a banana split!

We found the nose more pronounced and interesting than the palate at first. There was something delicate about it initially, a pleasant whisky. Yet, as we returned, for many it went from being underwhelming to the favourite of the evening!

Our fabulous host shared that she picked up this Irish whisky in Amsterdam. I’ll admit it was my first time trying this whisky – with its dark amber colour – we were expecting something rich and powerful. What did we find?

Sexton 11 year ex-Oloroso 43%

  • Nose – Clear influence of the ex-Oloroso sherry cask! Sweet manuka honey, pear, muscat, figs, custard, creme brule, young pink peppercorns. The more time in the glass, the sweeter the aromas became.
  • Palate – Dusty at first, then dried plums, burnt oak, charred pineapple, iodine, and decidedly medicinal tinge
  • Finish – Sits there – medium length, some apricot, almond, dry

We debated if this would pair well with an aged cheddar – nope! However, those who sampled it with ham pronounced it a fitting match.

Whilst this whisky didn’t shine, there was nothing “off” about it either. A decent dram – potentially a solid base for a nice cocktail.

Years of living in Bavaria, yet I didn’t manage to get to many whisky distilleries peppering the region, including this one – the holy mountain field – just south west of München. Founded in 2018, they are deliberately small saying:

“This is a whisky distillery, not a whisky factory”

What did we find?

Heiligen Berg Feld 3 year Black Pearl Edition Ex-Islay/Rum Cask 60.1% Bottle 379 of 599,

  • Nose – Mild… applies, joined by the echo of a fine leather shoe, cherry, starts sweet, and shifts into bacon, peat smoke
  • Palate – Wow! Dark cherry fruit flambe, rum raisins, ashy, bay leaf, prunes, green citrus berries
  • Finish – Licorice, tobacco
  • Water – Sugar water with mirchi (peppers)!

We thought perhaps this whisky might pair well with a cigar and gajar halwa!

What an interesting trio and tribute to T’s European travels! None of us would ordinarily have a chance to try – if it wasn’t for our Whisky Ladies of Mumbai tasting group – thank you!

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The Heart Cut #18 – Thomson Manuka Smoke 50.8%

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A KIWI BONFIRE ON THE BEACH, IN A BOTTLE.

Sometimes a description draws you in… and this was clearly the case here. I’ll admit, I’m a bit partial to Thomson whisky. Rachael and Matthew Thomson have created a distinctly New Zealand set of expressions well worth exploring. To find out more, check out what the folks at The Heart Cut have to say about Thomson Distillery HERE.

What makes their “peat” so unique is their use of New Zealand manuka smoke – distinctly different from Scottish peat, yet satisfies a true peaty craving.

The Heart Cut #18 – Thomson 5 year (07 Aug 2019 – 25 Mar 2025) Ex-Bourbon 50.8% 270 50 cl Bottles

  • Nose – Mmmmmmm bacon, charred pineapple, a lovely peat-like sweet, a medicinal whiff, then a wonderful aromatic hickory smoke, followed by chocolate raisins, something a bit herbal with a hint of floral
  • Palate – A great interplay between sweet baked fruits and smoke – in perfect balance! Juicy, chewy, smooth, and well-balanced, resinous, with sweet spices of cinnamon and cloves, joined by some sauna salt
  • Finish – Long-lasting with that lovely hickory-like element

There was real substance here. A unique character that drew us back.

When I revisited it with another friend, it was even more of a hit. We really liked it – with a nice complexity, just a little bit different with each sip.

Alas, our pocket pour was gone too soon… we could have continued to sip and enjoy.

How did our experience compare with The Heart Cut couple? They shared it tastes like:

Thick, aromatic smoke rises first – charred wood, pine resin, and a balsamic note that drifts towards mesquite and sweet birch. Beneath, the fruit opens: pineapple chews, sherbet lemons, and a twist of citrus. On the palate, smoke rolls again, joined by barley sugar and a juicy hit of nectarine and overripe peach. The finish is long, layered, and balanced – sweetness entwined with lingering manuka wood smoke.

Key Takeouts: Charred Wood, Pineapple Chews, Sherbet Lemons, Barley Sugar, Nectarines

The folks at The Heart Cut shared that this whisky made the cut because

This is smoky whisky – but not as you know it. Instead of Scottish peat, Thomson uses native manuka wood (yes, the same tree better known for its honey) to smoke their malt, creating a flavour absolutely unique to New Zealand and a technique that Mat Thomson himself created! The result is oily, herbal, peppery, and deeply resinous, with layers of smoke that linger on. Just as smoke became one of Scotland’s hallmarks, manuka has become one of New Zealand’s – captured here in a single cask, giving us only 270 bottles. Ever.

We would agree on all counts! This is a special dram worth catching if you can!

Curious about the other Pocket Pours we sampled?

What about other explorations of Thomson whiskies?

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The Heart Cut #15 – Starward French Oak 54%

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Our exploration of The Heart Cut wee “pcket pours” continues! From their Barley British blend to a Pomegranate wine cask M&H, we turned our attentions to Australia with Starward.

No stranger to Starward, I had high hopes for a dynamic, red wine-influenced dram. We thoroughly enjoyed their Heart Cut #14, which featured American Oak: Starward (18 Jun 2019 / 29 Aug 2024) Fresh Red Wine Barrique – American Oak 55%

So, we had high expectations of their French Oak focused expression, described by The Heart Cut as:

OUR SECOND STARWARD CASK – THIS TIME SHOWCASING THE MAGIC OF FRENCH OAK.

Elegant and expressive, this whisky is a study in harmony between wood, wine, and whisky making. A red wine cask that delivers depth, spice, and florals in equal measure – it’s juicy, structured, and just plain delicious.

We’ve always been fascinated by the influence of oak – and this cask is a perfect example of what French oak can bring to the table. Where American oak gives lift and sweetness, French oak adds grip, spice, and structure. Paired with a fresh red wine fill, this cask delivers a beautifully layered whisky: floral and elegant up front, rich and indulgent through the middle, with a finish full of warmth and finesse. It’s Starward doing what they do best – taking what’s local, and turning it into something world-class.

On to our experience!

The Heart Cut #15 – Starward (27/08/2018 – 15/10/2024) Fresh Red Wine Barrique – French Oak 54% 312 bottles 50cl

  • Nose – Surprisingly shy at first, then a sweet spice – more specifically, Sri Lankan cinnamon stick, or for others Big Red cinnamon chewing gum, also some red licorice, cherry. It needed some time to open before revealing a sweet almond paste
  • Palate – Lovely. All the flavours come through – fruity, chocolate ginger, creme brule, almond cake
  • Finish – Big flavourful finish with cloves, though not as long as the M&H

Did we enjoy it? Certainly. Then came the temptation to add a bit of water… transformative!

  • Nose – Yes the cinnamon remained yet was joined by a delightful, gentle floral sweetness – think of fragrant cherry blossoms
  • Palate – Richer, deeper with more of the burnt toffee pudding, more candied ginger, then it became a vanilla custard cream, joined by bursts of red berries… with a light dusting of chocolate
  • Finish -Long-lasting finish – juicy and berry fruity!

Marvelous! It was like two related drams in one. We thoroughly enjoyed this expression. Even after it was set aside for some time, it retained its juicy, rewarding character. Delicious!

What more do we know? Georgie and Fabrizio shared more about the casks and its aging:

FRESH RED WINE CASKS

Starward works with casks sourced just hours away from the distillery in the Barossa Valley. Unlike most red wine casks used in whisky (which are dried before transport), these are used fresh, preserving all that juicy, rich character from the wine.

FRENCH OAK

This cask is made from French oak (where #14 was American oak), bringing spicy, grippy tannins and a deeper, more structured complexity. French oak has a tighter grain, and is used for lighter styles of wine by the previous winemakers, so the whisky takes a little longer to mature – but when it hits its stride – like this cask – it’s phenomenal.

We were clearly on a roll with The Heart Cut’s Pocket Pours:

Curious about our other experiences with Starward whiskies? Just check out a few here:

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The Heart Cut #4 – M+H Pomegranate 57%

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I’m no stranger to Milk & Honey distillery from Israel. Most notable was a masterclass at Nürnberg’s The Village in 2024. So when we spotted that The Heart Cut had a pomegranate wine cask Milk & Honey expression? It was pretty easy to hit the order button!

Here’s what they have to say about this whisky:

Israel’s first whisky distillery, M&H encapsulates the flavours and terroirs of its homeland within a bottle, and this whisky does just that. Not only is it fully matured in a pomegranate wine cask, but it’s also spent some of its time maturing in their warehouse by the Dead Sea —the lowest point on earth. A single sip of this whisky instantly transports us back to the Tel Aviv sunshine and its laid-back vibe.

What did we think?

The Heart Cut #4 M&H (26/02/2019 – 26/03/2023) Pomegranate Wine Cask 57%

  • Colour – A deep ruby red
  • Nose – Really interesting. It was strongly sherry-adjacent, sweet, syrupy, treacly, with a compelling intensity. Every once in a while, it was a bit sharp and peppery, then it would settle back into a delicious, textured tart, salty sweetness. We certainly could discern pomegranate influence, a bit of marzipan, cherries, vanilla cola
  • Palate – Burnt caramel, dry wood, then a luscious cherry pie. It was remarkably rounded, heavy, fruity, and even a bit creamy
  • Finish – It had a big, flaming finish – spicy and dry at first, a hit of bitter… a few sips later, we found it settled in, though it remained warming, also had some nice tannins, star anise

What a treat! This was distinct and delicious. The more time in the glass, the more we enjoyed it. This is the kind of whisky that intrigues and delights. A pity they are now sold out.

How did our experience compare with the folks at The Heart Cut? They describe it as SHERRY CASK LOVERS, MEET YOUR NEW FAVOURITE!

Fully matured in a Pomegranate Wine cask. Rich, viscous, and bursting with fruity intensity, a sherry-like whisky with a vibrant twist.

Tastes like:

You know the rich, fruity character you get from a Sherry cask whisky. Turn that up to 11 and layer on fresh pomegranate, baked plums, medjool dates, salted caramel, cherry pie and a thick, unctuous mouthfeel. Then you’re halfway there with this whisky.

Would we agree? Largely yes! And we were happy to have a chance to try it.

What more do we know? Georgie and Fabrizio shared more about the cask and its aging:

POMEGRANATE WINE CASK

Derived from pomegranates, pomegranate wine is an alcoholic beverage often laid to rest and mellow in oak casks. Those ripe pomegranate, roasted coffee + dried fig notes you may detect in this whisky? Yep – that’s what the cask brings to the party.

AGED BY THE DEAD SEA

From February 2021 to July 2022 this cask was relocated from M&H’s Tel Aviv warehouse to their one situated near the Dead Sea. As earth’s lowest point, the Dead Sea presents an exceptionally hot and arid environment, where temperatures frequently soar to 50°C. Within this setting, more water than alcohol evaporates from the cask due to the intense heat and dry humidity. This unique ageing process intensifies the flavour congeners within the cask, and enables it to narrate a compelling story of the diverse terroirs found across Israel.

Curious to explore more? Check out The Heart Cut’s Pocket Pours:

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The Heart Cut X – Barley English Blended Malt 46%

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My tasting companion and I have been on a bit of an English whisky journey – from Cotswolds to The English Whisky Company, Fielden to Lakes Distillery and Wire Works…, However, a blend of five English distilleries? Nope!

Yet this is exactly what The Heart Cut did for their Barley blend, described as:

Five distilleries, one small-batch English Blended Malt. Bursting with the flavours you told us you love in whisky – summer fruits, vanilla cream, and a touch of spice.

What did we think?

The Heart Cut x BARLEY English Blended Malt Whisky 46%

  • Nose – Lots of fresh grains initially, then strawberries, light with a hint of spice, shifts between jammy fruits and agricole hay, finally settling on red berries and cherries
  • Palate – Spicy cinnamon buns! There is a kick at first.. then the spice is joined by delicious berries and cream – yum!
  • Finish – Initially, we thought it was light and short. However, with a revisit, it stayed with a tingly peppermint spice
  • Water – Softens the spice, enhances the cinnamon buns – now buttery slathered in creamy icing, joined by strawberries and raspberries
  • Revisit – Oh, give this one time, and you will be rewarded! Say hello to an enticing strawberry shortcake. Now we get the full gamut of summer fruits, and indeed vanilla cream, with the spice balanced with the sweet

Really rather interesting. There were many elements at play here, yet they all came together in the end! Particularly if one is patient and sets it aside for a bit.

Here is what The Heart Cut team had to say for flavour highlights: Strawberry jam, Thick vanilla cream, Cinnamon buns, Fresh raspberries, Orange blossom

FLAVOUR DEEPDIVE
Barley opens with bright, juicy red berries – strawberry jam and fresh raspberries – followed by a generous wave of thick vanilla cream. Gentle baking spice brings warmth through the mid-palate, before orange blossom lifts the finish with a soft, floral freshness. Rich, vibrant and beautifully balanced, this is English whisky designed to be delicious first and foremost.

Would we agree? On this one, not entirely, yet it was a great start to our evening of The Heart Cut’s Pocket Pours:

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The Heart Cut’s Pocket Pours – Barley, M+H, Starward, Thomson

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Valentine’s seems a fitting time to explore drams from the fabulous indie bottling team –  The Heart Cut. The 2025 Whisky Show is responsible for introducing us to them – and it was love at first pour!

We were so impressed that we walked out with 3 bottles, picked up a 4th just after the show, then decided to add another 3 bottles for our 2027 Bombay Malt & Cigar / Whisky Ladies‘joint tasting.

You would think that would be enough, right? Nope! We simply couldn’t resist adding a quartet of “pocket pours”!

My tasting companion and I sampled these on a lazy evening in Kalote – rural Maharashtra. With the sound of crickets and frogs croaking, punctuated by the occasional bark fest from our dogs and our neighbours, we thoroughly enjoyed our exploration.

A few drops remained, so I brought them back to Mumbai to taste this week with another Whisky Lady.

The links above provide an amalgam of impressions about these Pocket Pours…

And if this isn’t enough… check out the notes for our explorations at the 2025 Whisky Show! It was a bit of an around-the-world tour! From single malts to rye and spirited experiments! The casks reflected a wonderfully eclectic range – from wet red wines to ex-Islay, 250+ year old European oak to new American oak. And the biggest surprise? A Californian Ale Cask! Here are the expressions we experienced:

** Identifies the bottles purchased for a Bombay Malt & Cigar / Whisky Ladies‘ future flight.

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Mezcal Part 2: Ojo de Dios, Casamingos, Ilegal, The Lost Explorer

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After a crash course in tequila, we moved on to the second part: a tour of mezcal.

Mezcal is a traditional Mexican spirit distilled from roasted agave. Unlike tequila, which is made exclusively from Blue Weber agave and primarily in Jalisco, mezcal can be produced from dozens of agave varieties—most commonly Espadín—across several Mexican states, with Oaxaca at its heart.

What defines mezcal is its method. Agave hearts (piñas) are typically roasted in underground earthen pits, crushed, naturally fermented, and distilled in small batches. This process creates mezcal’s signature smoky, earthy character—though the level of smoke can range from subtle to intense depending on technique and producer.

Mezcal is broadly categorized by aging:

  • Joven (or Blanco): Unaged, showcasing pure agave and smoke
  • Reposado: Rested in oak, adding softness and spice
  • Añejo: Aged longer, offering richness and depth

Mezcal is best understood not as a single style, but as a category defined by region, technique, and tradition.

To help understand the different styles, we explored a Mezcal quintet of:

  • Ojo de Dios Joven Mezcal 45% £38
  • Casamigos Mezcal 40% ~£70
  • Ilegal Mezcal Reposado 40% ~£60
  • The Lost Explorer Mezcal (Espadín) 40% ~£60
  • Ilegal Mezcal Añejo (Special Edition) 40% ~£95

So what did we think?

Ojo de Dios Joven Mezcal 45%

Ojo de Dios Joven Mezcal offers a bolder, higher-proof expression from Espadín agave in Oaxaca. Despite its strength, it is quite balanced, combining earthy smoke with spice and cheese.

  • Nose: It greeted us with Pillsbury dough, then roasted pineapple, sweet grass smoke, and dried spice
  • Palate: Wow! So unique! It started as smoked ham, then settled on smoked cheese, joined by mocha and cinnamon, almost resinous
  • Finish: Dry

We set this one aside and came back to it repeatedly. There was something distinctly compelling about this mezcal. And though it became more and more ashy the more time it spent in the glass, the smoked cheese remained consistent!

Casamigos Mezcal (Joven) 40%

Casamigos Joven Mezcal is crafted from 100% Espadín agave grown in Oaxaca, Mexico, using traditional earthen pit roasting that lends gentle smokiness without overpowering the agave. Designed to be approachable yet authentic, it’s widely regarded as an excellent “gateway” mezcal for both curious newcomers and seasoned drinkers seeking balance over intensity.

  • Nose: Initially a bit herbal, then revealed lots of coffee, chocolate, dried fruit, even watermelon and apple, rather than citrus
  • Palate: Soft smoke, black pepper, roasted agave
  • Finish: Clean, light, and quite “green”, with a slight hint of smoke initially, yet by the 2nd sip closed on an ashy note

Sip neat first, give it time to open and reveal its ashy dry sweetness.

Ilegal Mezcal Reposado 40%

Ilegal Reposado Mezcal is made from 100% Espadín agave in Oaxaca and rested for approximately six months in oak barrels, softening the mezcal’s natural smokiness while introducing subtle sweetness and spice. This expression bridges traditional mezcal and aged spirits, appealing particularly to whisky and rum drinkers.

  • Nose: For us, despite the colour, we thought first of moonshine! Then grapes, followed by a bit of burnt caramel
  • Palate: A bit rough, bitter clove, a touch of wood, ash, orange peel
  • Finish: Limited and ashy

I gotta be honest, this didn’t work for us. I even scribbled in my notes that it was more of an “angry cask” than a gentle resting in oak.

The Lost Explorer Mezcal (Espadín) 8 Year 42%

The Lost Explorer Espadín Mezcal aims to highlight the natural sweetness of agave with restrained smoke. Produced in Oaxaca with sustainability at its core, it purports to offer a refined, elegant interpretation of mezcal. What we found was anything but this!

  • Nose: It began with a promising orchard fruit aroma with green apples, fresh herbs, and light smoke, then quickly shifted into wet coconut coir, vegetable compost – a polite way of saying rotting fruits and vegetables
  • Palate: Earthy, green zucchini
  • Finish: Thankfully limited

There was quite a strong negative reaction to this one. Once zucchini was mentioned, we just couldn’t shake it as the prominent flavour!

Our host openly admitted being lured by the age and curiosity. However, discovering a dud is just part of the spirits tasting journey.

Ilegal Mezcal Añejo (Special Edition) 40% 025/900, Lot 189

Aged for approximately one year in oak, Ilegal Añejo showcases a richer, more contemplative side of mezcal.

  • Nose: Very ripe red apples, maple syrup, dried fruits
  • Palate: Dark chocolate, roasted agave, toasted oak
  • Finish: Smoky-sweet closing on cinnamon spice

What a contrast from the Reposado! This was definitely a mezcal for the whisky fans – one person even compared it to sipping Jameson! We thought it could be nice to sip with just one ice cube. A treat to try!

It was a terrific range, with a range of reactions. Overall, The Lost Explorer had the most detractors, whisky lovers tended to favour the Ilegal Añejo, and the Ojo de Dios was clearly distinctive with its smoked cheese aroma and flavour!

Next up? Our 3rd and final part features a duo from Tapatío:

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2025 Whisky Show – Romania’s Carpathian Whisky

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Getting “tips” from fellow whisky aficionados is part of any Whisky Show experience. Over lunch, you share a table, exchange a few impressions about highlights and lowlights. One such tip was to check out the whiskies from Romania.

The Whisky Show introduced Carpathian whiskies as follows:

The launch of a single malt whisky matured in Romanian wine casks is a world first. Alexandrion Group, with award-winning wines from Dealu Mare, uses its own barrels to age whisky, an exclusive collaboration blending Romania’s rich wine heritage with premium whisky craftsmanship.

Unlike the wee stalls in the Nordics Zone, this was a full-sized booth, ready to welcome many visitors. It was a popular stop, clearly attracting the curious or people who were tipped off like us!

As our guide poured, he shared the approach to their expressions is direct – only single malts, all are matured in ex-bourbon barrels for 4 – 5 years, then finished for a year or so in different casks. Each cask brings variances, even if matured similarly, hence every bottle includes the year, cask number, etc.

What did we explore?

  • Carpathian Cognac Finish (2023) No of Casks 19 40% Bottle 1040 of 9809

From their Romanian Wine Collection, we tried:

  • Carpathian Fetească Neagră  Finish (2024) Cask No 6409 46% Bottle 58 of 460

From their Spanish & Portuguese Wine Cask Collection, we sampled:

  • Carpathian Portuguese PX Finish (2024) Cask 4684 46% Bottle 333 of 482
  • Carpathian Portuguese Madeira Finish (2023) Cask 5363 46% Bottle 225 of 421

Plus one of their Peated expressions:

  • Carpathian Bourbon Peated (2024) Cask No 2973 46% Bottle 230 of 321

Everything except the Romanian Wine Cask Finish was listed at GBP 49.95 in the 2025 Whisky Show price list.

Carpathian Cognac Finish (2023) No of Casks 19 40% Bottle 1040 of 9809

Whilst we only had a brief sniff and swish, we found it rather agreeable. An easy-drinking dram with apples, honey, bright and uncomplicated. Overall, we thought it was a good introduction to their whisky range.

I couldn’t find more details on their website, beyond the fact that they have recently won an award for this expression! However, they link to the Iconic Drinks online shop, which shared the following tasting notes, roughly translated by Google from Romanian to English:

  • Nose – Intense, with notes of apple, banana and pineapple
  • Taste – Vanilla, honey
  • Fishin – Sweet, round and complex

Looking back on our experience, these notes more or less align with our impression. Except I would describe it more as approachable than complex.

Carpathian Fetească Neagră Finish (2024) Cask No 6409 46% Bottle 58 of 460

We then moved on to a Romanian Wine finish expression. This piqued my curiosity as I’m unfamiliar with Fetească Neagră aka “Black Maiden” wine, which is from a black grape grown in Romania. It nearly fell out of production during the Soviet period; however is known to be resistant to both cold and drought, producing dry, demi-dry or sweet wines with deep red colour, blackcurrant on the palate.

So what impact did this Fetească Neagră cask finish have on the whisky?

It was subtle on the nose, a warm red wine hint, light pepper, and sweet. On the palate, the wine influence was subtle, overall fruity, sweet, and enjoyable, with the gentle honeyed sweetness carrying through on the finish. Nice!

Their official tasting notes shared:

  • Nose – Intense, with hints of black pepper, cloves and candies.
  • Taste – Medium body, vanilla, raisins, bananas and pineapple.
  • Finish – Sweet, rich and complex

I found it more nuanced than intense, and didn’t find the “rich and complex” finish, though the sweetness was certainly present!

Carpathian Portuguese PX Finish (2024) Cask 4684 46% Bottle 333 of 482

Based on our conversation, this expression spent 5 years in an ex-Bourbon barrel before finishing for 2-3 years in a Portuguese Pedro Ximenes cask. On their website, it seems related expressions spent a shorter time in an ex-Bourbon barrel, only 3 years, before being finished in a Portuguese PX cask. Such variation is to be expected with their approach! So.. on to our impression…

The first whiff greeted us with wood varnish, very wood-forward, spicy, and intense. Our initial sip was more restrained than anticipated, a subtle merging of wood, dark fruits, and vanilla ice cream. The finish was dry and a bit spicy. It was an interesting mix of youthful vibrancy and hints of more mature dimensions.

Their official tasting notes shared:

  • Nose – Intense, with tobacco and woody notes.
  • Taste – Vanilla, figs.
  • Finish – Sweet, round and complex.

Though the previous expressions were also described in the official tasting notes as “intense”, this would be the first time I found it too! Though I didn’t note tobacco and figs specifically, these are certainly in keeping with our impression.

Carpathian Peated (2024) Cask No 2973 46% Bottle 230 of 321

I asked about the peat – was it imported from Scotland, local or…? Turns out they use Belgian barley for this expression and Scottish peat.

In our glasses, we found light peat and sugary sweet on the nose, sweet spices on the palate, joined by a gentle peat, closing with a nice smoky cinnamon on the finish. It was the style of peat I prefer – less intense and more approachable than some peat power-packed, ashy expressions.

What more do we know? Not so much. Whilst I found different Peated expressions on their website – a 40% and a cask strength expression, not this specific ABV!

In their online spirits shop, there was a description for the Peated 46% in Romanian, with tasting notes roughly as:

  • Nose – Delicate and sweet, with notes of vanilla, caramel and candy.
  • Taste – Notes of peat and chili pepper. 
  • Finish – Long, intense, persistently smoky.

I would agree that it is indeed more delicate; however, based on our short sniff and swish, I wouldn’t describe the finish as intense or persistently smoky!

Carpathian Madeira Finish (2023) Cask 5363 46% Bottle 225 of 421

Our final whisky from Carpathian and for the day was their Portuguese Madeira finish.

We found it warm and fruity on the nose, quite “jammy”. On the palate, I dubbed it a “proper whisky” – rewarding with subtle nuts and more pronounced berries, which continued to a sweet finish. It was my favourite of all the expressions.

Their official tasting notes shared:

  • Nose – Intense scent, with hints of white pepper, oak, honey, raisins and candies.
  • Taste – Honey, raisins, red grapes, raspberries and a light nutty aroma.
  • Finish – Sweet, long and complex.

Whilst my notes were limited, it left a positive impression of being a satisfying close to an excellent day.

This experience closed our 2025 Whisky Show Day 1 explorations. We tallied up our tastings for the day and had covered around 55 expressions. Nearly all were sampled with a sniff, swish, and spit approach to ensure we were still standing by the end of the day!

Join me in future posts for Day 2:

2025 Whisky Show – Denmark’s Thy Whisky

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Our next stop in the 2025 Whisky Show‘s  Nordics zone was a distillery from Denmark. The Whisky Show had this to say about THY – DENMARK

One of the few genuinely single-estate whisky distilleries, Thy was established on the Gyrup estate on Denmark’s west coast, and born from a desire to take the family’s barley, spelt and rye, and bring it to life in vibrant, grain forward whiskies. Every step of production is managed on the family estate in a true field-to-bottle business.

We gave our Thy whisky stand guide an impossible task. Choose one whisky – and only one – to provide us with a feel for the distillery character.

He immediately pulled out Bøg, part of their core expressions.

Thy Bøg 50%

  • Nose – Straight, clean – think cedar, bay leaves,
  • Palate – It was peatier than anticipated from the nose, some grilled pineapple, warm and tasty
  • Finish – Very unique with menthol, sage, and quite herbal

This expression is crafted from Odyssey barley with smoked Beechwood malt, matured in Oloroso and PX casks.

What more do they have to say about their Thy Bøg expression?

Bøg takes its name and flavor from our distinctly Danish beechwood smoke. Inspired by the familiar smell of camp-fires and raditional smokehouses along Thy’s beautiful and windswept coastline.

Bøg is made from organic spring barley grown on the fields surrounding us, carefully malted and smoked in our malting drums with the smoke from beech wood embers. Carefully single distilled to preserve the malty and meaty smoky flavors from the malt and matured in old sherry casks.

This whisky is warm and smoky, with a soft sweetness of baked fruits, malt character and a dried fruit richness from its maturation on oloroso and PX sherry casks.

Over the years, I’ve had a chance to explore a few more whiskies from Denmark:

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