Category Archives: Beyond Scotland

Whisky Ladies’s Bourbon Pairings

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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!

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Nürnberg’s Ayrer’s Tasting Flight

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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:

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Nürnberg’s Ayrer’s PX Sherry 56.2%

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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!

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Paul John Madeira and Port Select Casks

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There is a certain pride point discovering something “good” from your country – be it adopted or native. So when India started producing single malt whiskies that the world recognised as worthy, I fully shared the enthusiasm.

Specifically, Paul John distillery, with master distiller Michael John consistently at the helm, has produced many whiskies that deserve attention. Over the years, we’ve enjoyed their core range with Brilliance, Edited, Bold, and their original select cask expressions – Classic and Peated. We have celebrated their Christmas editions and delighted with their diverse special casks.

So when there was an opportunity to sample a new pair from their Select Cask series – specifically Madeira and Port cask-matured – I was more than happy to say yes!

Paul John Madeira Select Cask 48%

  • Nose – Lush, voluptuous, very big, prunes in liquor, chocolate – as in LOTS of chocolate, raisins, and mixed nuts, very active
  • Palate – Loads of wonderful dark, dry fruits like raisins, dates, and prunes, joined by old wood, resinous, very full and dry… quite strong… slowly easing into more cherries and figs than prunes… reminiscent of black forest cake – yet even more indulgent and rich
  • Finish – Long finish, bitter, a bit like a mulled wine concentrate, shifting into a hint of slightly salty nuttiness too
  • Rivisit – After setting it aside for some time and returning, it greeted us with a joyful, happy, almost effervescent
  • Water – We simply had to see what happened with a few drops – not bad – though we both agreed it is much better neat

There was something quite intriguing about this expression. It was quite intense, with a delightful contrast and comparison between the aromas and taste. Delicious!

What do the good folks at Paul John share in their official tasting notes?

  • Colour – Mahogany
  • Aroma – Rich cherry, delicious plum sauce, manuka honey, sweet peach and orange zest laced with caramel pudding and a dash of chocolate.
  • Palate – Sweet and creamy with luscious ripe tropical fruits, hints of salted caramel and warm roasted nuts.
  • Finish – Complex, full bodied and long finish with crisp oak.

Would we agree? For the most part – yes!

After a rather good start with the Madeira, we were primed for more Paul John with the Port!

Paul John Port Select Cask 48%

  • Nose – Unmistakable port influence! Rich, dark currents, dense and delicious. Elegant, with a sense of being more mature, mellow than the Madeira…. yet still also quite intense and concentrated… some also found cherry cough syrup, which shifted into treacle, babinca, prunes soaked in rum and topped with vanilla ice cream
  • Palate – Whilst initially a bit prickly, it quickly shifted into a “grown up” dram, dark, heavy, and well-rounded, with juicy plums and spice. There was burnt caramel, oily wood, and nicely balanced
  • Finish – Long, strong, and gorgeous – sweet
  • Water – Entirely up to you! Works beautifully without, and with kicks up to big, bold flavours at first before settling down

We found the nose, palate, and finish wonderfully in synch. It was a class act.

What more do we know from Paul John’s official tasting notes?

  • Color – Deep mahogany
  • Aroma – Enticing aromas of rich vanilla, dry resin, dark plum, red liquorice with black currants, a delightful milk chocolate, laced with brown sugar
  • Palate – Delectable flavours of candied fruit, light ginger, and a peppery nutmeg, with a trace of sweet oak.
  • Finish – Long and zesty with orange mocha and spiced chocolate.

PS – Full disclosure, I received samples of both expressions from the Paul John team. Then my tasting companion bought the Port for the Bombay Malt & Cigar lads. Pro tip? Buy in Goa (~INR 8.5k) not Mumbai (~INR 18k)!

Curious to explore more of our Paul John tasting experiences over the years? Check out:

Popular, Core range, Select casks

Special editions

Independent bottles:

And finally, some of our more memorable experiences:

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Thai Trio – Prakaan Select Cask, Double Cask + Peated

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Thailand holds a special place for my partner and I. It was where we took our first trip together, cementing a relationship that became a commitment. At the time, I certainly had a penchant for exploring whiskies, and we even spent a few days staying with friends who shared that curiosity. However, it was inconceivable that Thailand would be producing its own whisky?!

Fast forward many years to the June 2025 global launch of Prakaan with its trio “Tribuna Series” with

  1. Prakaan Select Cask 43% – ex bourbon cask
  2. Prakaan Double Cask 43% – ex bourbon and ex sherry cask
  3. Prakaan Peated Malt 43%

Prakaan shared that Tribura in Thai means the three layers of a fortified wall, built to defend the Kingdom of Thailand. These three make up their inaugural global releases.

So what did we think?

We began with the Select Cask, identified as matured in ex-Bourbon casks.

Prakaan Select Cask 43%

  • Nose – It began with a heavy, almost artificial caramel, some varnish or nail polish, then baby puke, some rough wood edges… then it began to shift from a chemist’s lab to a compost! Vegetal, increasingly sticky sweet, like a mixed fruit candy with no discernible specific fruit, think Tuti Fruiti ice cream, then some lime zest, dry balsa wood
  • Palate – Peppery and harsh initially – quite young and hard to glean much else
  • Finish – Nothing beyond a bit bitter
  • Water – Really needs it! Water helps tone down the harshness and boosts the resin

This expression needed both time in the glass and generous dollops of water. However, let’s face it – overall, it was young, a bit brash, and not terribly interesting.

Here is what they have to say :

PRAKAAN SELECT CASK single whisky is the epitome of our house style. It is rich and smooth with tropical fruits, honey, vanilla, and hints of lemon peel.

  • Nose – Soft tropical fruits and zesty citrus defined beautifully against lush honey sweetness, creamy vanilla, and comforting undertones of lemon cake.
  • Palate – Round sweetness of caramelised pineapple slices and chewy toffee, complemented with the rich perfume of freshly-ground spices and hints of candied lemon peel.
  • Finish – Mature and long-lasting with ripe fruitiness.

I’m afraid we wouldn’t agree with the marketing spin. Even with it mellowed somewhat with water and time in the glass, we didn’t find most of the elements described.

Prakaan Double Cask 43%

  • Nose – Much shyer compared with the Select Cask. Also had lots of fruits like peach and dark berries, there was a perfume-like quality, some vanilla, mixed fruit sherbert, then settled into tinned pineapple
  • Palate – Initially spicy, fruity, raisins, and caramel
  • Finish – Loads of spice, a touch bitter
  • Water – With water and time, it mellowed considerably, becoming more and more approachable and enjoyable

What a difference! The sherry cask took it from harsh to spice, baby puke to tinned pineapple… It was spirity and spirited initially, nicely opening up.

Here’s what they have to say:

  • Nose – Ripe tropical fruit smothered in layers of melting dessert chocolate and vanilla. Raisins and candied citrus peels follow, balancing this vibrant and decadent composition.
  • Palate – Rich and delicious. Pineapples in syrup and ripe mangoes underlined by elegant oaky vanilla and dark sweetness of warm toffee.
  • Finish – Full-bodied and smooth with oaky and leathery tones contrasted by a light touch of grated orange zest.

We didn’t get so much of the chocolate, however, the pineapple was spot on! Whilst I wouldn’t describe it as elegant, it was a more than decent early offering for a new distillery.

After two un-peated expressions, we were curious to see what Prakaan could do with some peat…

Prakaan Peated Malt 43%

  • Nose – Peat – the gentle, smoky, sweet kind. Though the whisky was a touch astringent, it was warming with a dark chocolate, vanilla sweetness, topped with a hint of salt
  • Palate – Roasted coffee, lots of tobacco, and an almost mocha element
  • Finish – Bitter and dry at first, then a nice smoky, slightly briney close
  • Water – Again, we would suggest adding it!

There was no mistaking the peat here. Using peated barley from Scotland, the different elements worked here. It continued to mellow in the glass – with the smoky finish particularly appealing over time.

Here is what they have to say about their peated expression:

  • Nose – Fresh tropical fruits complemented by a layer of soft wood smoke, evocative of a fire on the beach. Spices and rich vanilla sauce in the background bring elegance to this delicious bouquet.
  • Palate – Sweet and textured. Smoke comes to the fore but keeps its gentle, round quality. Caramel and runny honey follow with citrus and pineapple shining through.
  • Finish – Warming and long, the finish descends slowly from bright fruitiness to sweet smoke.
For the most part, we would agree. For several, this was the hit of the trio, though the Double Cask was interesting too. Alas, the Select Cask just didn’t measure up for us. And that is ok – the whole purpose of tasting groups like ours is to collectively explore more together than we would ever venture to try on our own!

Naturally, this trio was followed by a delightful homemade Thai curry! All in all, it was a good evening and well worth sampling!

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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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