Category Archives: Beyond Scotland

From Germany to Afrika!

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Whisky friends just outside Nuremberg know how much I love Ethiopian cuisine – it is one of my favourite “comfort” foods! So when they stumbled upon an event raising funds for charities in Africa that combined Ethiopian food and whisky, we simply had to go!

It was my first introduction to the team behind Hawelti – Marcel Heuer and Negassty Abraha – who are doing impressive work! They were joined by Markus Giesbert of African Spirits, who supplied, sourced, or was even part of producing the spirits we explored.

This was their 6th event, where we walked into a community of supporters of different ages, coming together over passions to enjoy good food, explore interesting whiskies, whilst raising funds for good causes.

6th Benefiz-Whisky-Tasting mit afrikanischem Whisky und äthiopischem Essen

It was such an interesting variety of spirits, grains, and single malts!

  1. Projekt 3 Ethiopian Beer Brandy 40%
  2. Projekt 4 Acacia barrel aged Beer Brandy 40%
  3. Boplaas 5 year Single Grain 43.6%
  4. Heimer 2021 Grain 43%
  5. Three Ships 12 year Single Malt Peated 46.3%
  6. Ondjaba Single Edition No 1 Triple Grain 54.8% from Namibia
  7. Bains 18 year Oloroso 50.5%
  8. Projekt 01 Strathmill 10 year Hawelti Anniversary 65.7%

Projekt 3 Ethiopian Beer Brandy (29 Jan 2022 – 01 Mar 2022) 40% 160 bottles. ~Eur 40 for 500ml

We began with a spirit rather than whisky…  A product of necessity to avoid wasting Ethiopian Walia beer that would expire during the coronavirus pandemic. Rather than waste, Syelle & Alemash,  Severin Simon aka Feinbrenneri Simon’s, and African Spirits set about converting a problem into a new project – making spirits! As the Bierbrand was being poured, we watched a video on its making. Markus shared that nearly 5,000 bottles of Walia beer went into making their Projekts. What did we think?

  • Colour – Clear
  • Nose – There was no doubt this came from beer! It was also fruity, much more like sniffing schnapps or a new make spirit, yet interesting
  • Palate – To be honest, it was a bit peculiar, smooth, like having heavy alcohol juice, cold potatoes, sweet
  • Finish – Nothing except spirit

This was certainly an unexpected start to our evening. Once we adjusted to the spirit, it was quite pleasant and distinctive.

Projekt 4 Acacia barrel aged beer brandy 40% ~Eur 42 for 500 ml

We progressed to the next experiment, which was also beer brandy that was aged for 22 months in Acacia barrels which previously held rum. This Projekt was considered a ‘precursor’ to whisky… stepping in that direction.

The colour was pale straw, the aromas of very old bananas, well past their prime, even a bit of mouldy hay. And the taste? Well… it reminded me of cough drops from the former East Germany that are effective but not so tasty.

Some experiments work, and some are not so successful. I would say kudos for effort in trying to rescue the beer before expiry, however, this isn’t my tipple.

Boplaas 5 year Small Batch Single Grain 43.6% ~Eur 40 for 700 ml

Our journey then shifted from beer brandy to single-grain from Boplaas, a winery and distillery based in a few locations along the Klein Karoo & Garden Route in South Africa. Whilst primarily known for their wine and port, their spirits range from brandy to gin, single grain to single malt. Like many warmer climates, the Angels Share is high. Though 5 years is quite a short period of maturation for a grain whisky, in South Africa, the maturation is accelerated by the heat and evaporation.

  • Nose – Flower power, a lovely perfume, joined by tropical fruits, some almond paste, then settled into pineapple and mangoes
  • Palate – A light, easy drinking dram, sweet, subtle, and enjoyable
  • Finish – Limited with a touch of wood, yet sweet

We had a sigh of happiness. As whisky enthusiasts, this is more in our direction than the Beer Brandy experiments.

What more do we know? After aging in ex-bourbon barrels, this single grain was finished in ex-Brandy casks.

Heimer 2021 Grain 43% ~Eur 49, not available in Europe

We continued with another grain, shifting to Heimer from Qualito Craft distillery in Phalaborwa, South Africa. Unlike a whisky that leaves the barrel behind when bottled, this single grain had wood shavings in the bottle, to continue to infuse the spirit with further flavour. The shavings came from a broken cask that took on a new life as part of an experiment.

  • Nose – Mmmm vanilla, quite inviting on the nose, a nice wood perfume, caramel, fruity
  • Palate – Very sweet, like a dessert whisky or even liqueur, smooth, distinctly different
  • Finish – Short with an odd varnish end, quite dry

We joked that this was like having a vanilla whisky liqueur not grain. This would not be for a traditional whisky drinker, however is an interesting experience. Unlike some experiments, this was worth trying…

Three Ships 12 year Single Malt 46.3% ~Eur 49 for 700 ml

We next turned to our first single malt of the evening. Coming from the James Sedwick Distillery in South Africa, master distiller Andy Watts aims to bring to the world a peated whisky in a Scottish style. The peated barley is from Europe (30 ppm), then was distilled using pot stills, followed by maturing in 2nd and 3rd fill American oak casks. The thinking behind using re-fill casks is to counter the intensity from maturing ‘faster’ in a warmer climate than Scotland.

What did we think?

  • Nose – Unlike the earlier tipples, the first whiff was certainly in “whisky” territory! Vanilla, wood, sweet… yet also had a heady quality like walking into a room full of varnish, polish or oil-based paint
  • Palate – A hint of tar, woody, very dry, deeper dry, with a sharp bite of spice, some smoked herbs
  • Finish – There with a sweet honey and sour or tart citrus quality
  • Water – We thought to see what water would do… Made it a bit sweeter with some hints of fruits emerging

I can imagine this would do better in Europe than in Scotland as it clearly is far from a Scottish style.

Ondjaba Single Edition No 01 Triple Grain 54.5% ~Eur 80 for 700 ml

We moved from South Africa to Namibia with Ondjaba. What is the story here?

Ondjaba gets its name from the indigenous Ovambo word meaning ‘Elephant’.

For our various editions, we use a variety of grainbills from Maize, Barely, Wheat, Rye and Mahangu (pearl millet).
All are smoked over elephant dung, then aged in various casks – virgin casks and our own former wine barrels under the Namibian sun.

Yes, you read that correctly. In lieu of peat, the distillery uses elephant poo to dry the grains.

  • Colour – Like coffee
  • Nose – Instant coffee pellets, wood, sharp alcohol
  • Palate – Bitter, burnt spice, lots of coffee, metallic, very unique and difficult to describe
  • Finish – Stays with that coffee metallic element
  • Water – No change on the nose, helps mellow the palate a bit

Having spent decades in India, I know well how important cow dung is as a source of fuel and more. Food cooked over cow dung patties have a distinctive flavour that is quite delicious. So in principal, I wasn’t averse to the concept of elephant dung.

All our faces said it – this was not a dram for us.

Bains 18 year Oloroso 50.5% ~Eur 190 for 1 litre

Before this evening, if you had said “Name an African whisky”, I would have immediately responded with Bains – the grain whiskies from James Sedgwick Distillery.

  • Nose – Fresh and inviting, clear sherry elements, lots of fruits – including fresh dates, sweet spices, had an almost restrained elegance
  • Palate – Lovely sherry influence, soft, nuanced… yet no pushover. There was a lovely interplay of sweet and spice.
  • Finish – Lingers with gentle, sweet spices and hint of wood

Now we are down to business! By far, this was the best dram of the evening. We thoroughly enjoyed the Bains and were happy to close our evening on this note.

Projekt 01 Strathmill 10 year Hawelti Anniversary 65.7% ~Eur 80 for 500 ml

The evening was apparently NOT over yet! We returned to where we started with the Projekt whiskies. Why? This was a special bottle in collaboration with Hawelti to commemorate their 10 years, with each bottle also triggering a Eur 10 donation to support Hawelti’s initiatives in Africa. What more do we know?

Distillery: Strathmill
Distilled: 14.01.2014
Bottling: 14.01.2024
Cask No. 800362: 2014 – 2020 (Matured in ex-Bourbon Cask)
Cask No. 7 – 9 (Refill): 2020 – 2024 (Triple Cask Finish – Acacia / Bourbon / Sherry)
Number of bottles: 55

For us, it was simply one too many, and aside from jotting down ‘dragon fire’, we simply stopped. We preferred to reflect on the remarkable range of experiences the evening delivered.

The event closed with an auction – selling the remainder of the drams sampled in the evening plus a further donation. There were several items on sale too – from honey to spices to crafts. Naturally, we walked out with full bellies, lighter pocketbooks, and smiles on our faces.

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Whisky Ladies and Bombay Malt + Cigar Clubs unite over Wales

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I have vivid memories of a weekend camping trip in Wales. A magical mist over lush green, rolling hills punctuated by fields filled with sheep, quaint farming communities harkening to a different era, an amusing party of old hippies and rockers who escaped the big city lights of London… This was in the late 1980s, long before there was even an inkling of Wales producing whisky!

Fast forward to 2000 when Penderyn was founded. Here is what they have to say:

A unique copper single-pot still designed by Dr David Faraday, a relative of the great 19th-century scientist Michael Faraday, was installed in 2000, which produces a spirit at an industry high draw of 92%, meaning Penderyn’s whiskies are light, fruity and flavoursome.

This business seemed a curiosity – a Welsh whisky? – but when the Scottish whisky expert, Dr Jim Swan, became our Master Distiller, things got serious. Dr Swan got involved because he said the still created a world class spirit. He said we should finish in Madeira casks, so this became our house style. This quickly advanced to sherry casks, peated casks, port casks, and a number of other casks used for finishing. Nigel Short invested in the business, bringing Stephen Davies in as CEO, and the distinguished drinks designer Glenn Tutssel also became involved, who created the brand design.

On St David’s Day 2004 Penderyn whisky was launched in the presence of HRH Prince Charles. An expansion in 2013/14 included a replica of the Faraday Still, and two lantern stills being installed.

This wasn’t our first exploration of Penderyn, however, it was certainly fun to spend an evening with the gents! What did we try?

  • Penderyn Faraday 46%
  • Penderyn Madeira 46%
  • Penderyn Portwood 46%

We began with the Faraday, part of their travel retail series. It is matured in ex-bourbon casks, then finished in ex-ruby port casks. What did we think?

  • Nose – A hint of powder, florals like lilacs, vanilla. We found middle notes of sweet berries. It was quite lively
  • Palate – Coconut cream, peppery, quite green and fun, slightly bitter like arugula, some dried fruits, woody with spice, oily with character
  • Finish – Slightly bitter, long and strong, slightly dry

Here’s what their official tasting notes say:

  • Nose: Gently light Ruby Port with perfume of fruits, raisins and vanilla note.
  • Palate: Delicate and creamy with dried fruits, very floral honey and wood spices.
  • Finish: Medium and gentle, sweet but at the same time has a nutty dryness.

For the most part, we would agree…

We moved on to their Gold series with the Madeira and Portwood.

The Madeira is a familiar friend – we first tasted it in 2015 followed by 2017, 2019, 2020, and 2022. It was aged in ex-bourbon and ex-Madeira wine casks.

  • Nose – Lemony custard, vanilla sponge cake, creamy bananas, almond, apricot or peach pits
  • Palate – Light yet spicy, green or red chilly seeds, sweet and savoury, minty
  • Finish – A hint of sweet spices and dried fruits – more tropical than dates

We considered the Penderyn an “old fashioned” cocktail kinda dram. As we found previously, the longer it sat in the glass, the more enjoyable it became.

When we came back to revisit, we found it was like sniffing supari, sweet icing sugar… a nice sipping dram.


We closed with the Portwood, which had a distinctly ruby edge to its colour.

  • Nose – It began a bit musty, dusty and even a bit musky. The wood comes through strongly, as does the Port influence. This is joined by vanilla, sweet and sour cherries, young dessert wine, leather then burnt dark sugar…
  • Palate – Rum-soaked raisins, treacle, tannins, substance
  • Finish – Very dry, dark dry fruits, a bit acidic, light spice

We set it aside and really enjoyed how it opens up – fabulous. Over time, it begins to taste more like port than whisky.

Here’s what they have to say about their Portwood finish:

  • Nose: Aromas of rich dried fruits with dark chocolate and cranberries; a hint of toasty oak mingles with a baked nutty dryness.
  • Palate: A creamy richness with some honey and spiced notes emerging.
  • Finish: Smooth with a soft oak and honey sweetness lingering gently on the tongue.
  • Balance: Rich wood/chocolate & dry fruits.

And there you have it! A trio from Wales, with whisky enjoyed together with good company, good food. The COVID years cancelled our regular lives. Even as we surfaced from this period, some things simply didn’t bounce back. I’m glad this tradition didn’t fall by the wayside and has been revived.

Curious about other evenings when the Whisky Ladies and Bombay Malt & Cigar gents joined forces?

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Whisky Lady – January to March 2025

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Rewind the clock a few months to when we rang in the new year on our farm in India. It was an opportunity to escape Mumbai’s hustle and bustle, the pollution and population, to relax and reflect, thinking back on different experiences and explorations.

Whisky-wise however, all the adventures were urban! In Mumbai, we brought together the Whisky Ladies and Bombay Malt & Cigar gents in January, after a few years of hiatus. It was such fun to gather, consider, and enjoy. We selected a trio of easy-drinking Welsh Penderyn’s followed by a new American entrant – 10th Street STR Dragon. Whilst we didn’t specifically intend it to be an exploration of Port, it turned out to be a clear theme.

We decided then and there to revive our annual combined session, and I offered to supply the Whisky Ladies side in 2026 with a quartet of gorgeous Chorltons. I mean, who could resist? (PS I still need to confirm which will make the final cut!)

It was also my turn to host the Bombay Malt & Cigar gents’ whiskies, for which I decided to go for a Scottish whisky regions theme :

Also, before leaving India in January, I cleaned and re-organised my whisky cabinet, putting together tasting set options for future evenings.

Back in Germany, we revived the Nurnberg International Whisky Tasting group with a late January 2025 session. It was a nice distraction from the cold, grey weather, exploring 3 blends and a special Finnish single malt! Dewar’s Japanese, Woven Homemade, Green Spot Bordeaux, Teerenpeli 10 year. 

Later in March, we joined a special charitable event of delicious Ethiopian feed and African whiskies, organised by the good folks at Hawelti. It was such an interesting variety of spirits, grains, and single malts – what a treat!

  • Projekt 3 Ethiopian Beer spirit
  • Project 4 Acacia barrel, rum finish
  • Boplas 5 year Single Grain 43.6%
  • Heimer 2021 grain 43%
  • Three Ships 12 year Single Malt 46.3%
  • Ondjaba triple grain 54.8% from Namibia
  • Bains 18 year Oloroso 50.5%
  • Projekt 01 10 year Strathmill 65.7%

I also took time to continue to catch up on tasting experiences from the 2024 London Whisky Show – largely from Day 2 – September 8, 2024. Here are a few stalls we visited:

  • Glenfarclas 15 year – a perfect calibration dram!
  • Whisky Auction – for our Dream Drams of Brora 1981 and Glen Grant 12 year from the 1970s
  • Decadent Drinks – Whisky Sponge, Solstice & Equinox, Notable Age Statements and more!
  • Ichiro’s Malt blends – a nice wander through their collection
  • Ardnahoe – Welcome to Hunter Laing’s Islay Distillery
  • Hunter Laing – First Editions and Old Malt Casks from Auchroisk, Ardmore, Craigellachie to a Glen Grant 25!
  • Mainstage with festival picks
  • Introducing a new English distillery with Wire Works 
  • Woven Blends – What a fabulous experience with a special blend made just for my tasting companion and I!
  • Cardrona – A couple whiskies and the most wonderful Vodka – The Reid!

Plus a couple of stragglers from Day 1 that were published in 2025:

It was well worth the trip to London! And we have already bought our tickets for 2025!

As for what next? Let’s see what unfolds…

Curious to know more? Check out a few more summaries:

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Whisky Show 2024 – Cardrona

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 We were coming to the close of our 2nd day at London’s Whisky Show 2024. We had explored so many interesting whiskies that when a whisky industry insider shared his favourite of the festival was a vodka – we did a double take – vodka? Really?

However we thought, “What the heck? Why not give it a go!” We then learned the vodka in question came from New Zealand. Like many newer distilleries, Cardona produces multiple spirits – vodka, gin and whisky – we were at a Whisky Show after all! 

The Reid single malt vodka 44% NZD 122

  • Nose – Beautiful! A lovely floral aroma – like wandering past a rose bush. The sweet essence was entrancing. It was a floral and fruity perfume with pears and bananas
  • Palate – Soft on the palate… the bananas were joined by caramel and tinned pineapples
  • Finish – Candy floss, loads of flavours lingering

We had no idea what to expect. And were blown away – it was simply spectacular. It is hard to describe why exactly it captured us so completely – it just did. Simply wow!

Here’s what the folks at Cardona have to say about their vodka:

Decadently rich, The Reid Single Malt Vodka is the best vodka you will ever taste. It was awarded Gold at the World’s Best 50 International Awards in New York. On the nose, The Reid is delicately nuanced with pear drops, lemon, toffee and malt biscuits. On the tongue, the Reid is weighted and balanced. Exquisite neat, with water, or mixed into a crafted cocktail.

Cardrona 7years Full Flight Solera 62.8% NZD 175

  • Nose – Quite active, light lemon
  • Palate – Banana and spice
  • Finish – Cayenne finish

In fairness, after the incredible vodka, it was a tough act to follow. They shared it spent five years in ex-Bourbon barrels before maturing another two years in Sherry. Whilst the website indicates Oloroso however at the Whisky Show, the folks mentioned PX cask.

This is what the folks at Cardona have to say about this expression:

Full Flight is the final expression of The Cardrona Single Malt Whisky coming of age. Aged for seven years in a marriage of specially selected ex-Oloroso Sherry butts and ex-Bourbon barrels, Full Flight is decadently rich and delivered at natural cask strength. Dark fruits on the nose, and sticky treacle in the mouth.

Cardrona The Falcon 52% NZD 353

  • Nose – A powerhouse on the nose
  • Palate – In some ways it is more refined than the Full Flight, however still has a kick!
  • Finish – Peppery

To be honest, we were clearly into whisky show fatigue by this point. I later counted it up – much more than 60 drams were sniffed, swished, and sampled over the weekend. How could we truly do justice to our final whisky of the event?

So I turned to check out what the folks at Cardrona have to say about this dram: 

An exquisite trinity of three hand-selected casks, drawn from some of our oldest stocks and reduced to 52% abv. 

Burnt toffee. Vanilla cream. Sun-scorched nectarine. Pepper.

Whilst the whiskies were a bonus, it truly was the vodka that was the star of the show!

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2024 London Whisky Show Mainstage Festival Picks!

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For the 2024 Whisky Show, a new approach to the Mainstage sessions was introduced. Rather than be in the midst of the chaos and cacophony of the show floor, a room was set aside and one had to book a seat in advance. It was exactly like a masterclass – except it was included in the standard ticket price. 

I signed us up for Sunday’s Festival Picks with Dawn Davies and Billy Abbott from The Whisky Exchange with Dave Broom. 

As Dave was double booked, his festival pick was where our tales began. 

Boann Irish Pot Still Madeira Cask 47%

  • Nose – Light, fruity, young and fresh, the sour mash shifted into a lovely honeydew melon then cantaloupe
  • Palate – Oily with spice, creamy oats, and candyfloss, with the madeira cask bringing a sweet fruit and nuts element
  • Finish – Lingers and lingers

Talk turned to slightly ribald comments about the bottle being “ribbed” for ones pleasure… Then to discussions of nanotechnology, reverse chill condensation, increased copper contact, inverse temperature, blend of malted and unmalted barley, single pot still and more…. 

Glenglassaugh Sandend 50.5% GBP 54

Billy shared how he was highly impressed by a Chichibu, however as it had sold out, turned his attention back to Scotland – selecting a new expression from Gleglassaugh.

I’ve had a mixed experience with Glenglassaugh – the early days were a bit bumpy however they have indeed improved significantly. Still a far cry from the original which is something to experience if you have a chance!

Again another ripped bottle! 

  • Nose – Off to a promising start! Fruity – think orchard fruits, delicate and sweet, chased with honey, opens up more over time… revealing grapefruit, with sea salt
  • Palate – Spice and nice with substance, salted caramel, quite mineral, a bit rough even, then mellows out and becomes more accessible
  • Finish – Companionable spice

Billy remarked how this is an affordable dram he pronounced also has high “drinkability.” And how he sees a clear continued space in the industry for more traditional-styled whisky like this one.  

Here’s what they have to say:

Glenglassaugh Sandend is inspired by the crescent beach of Sandend Bay where the distillery resides. Enriched in bourbon, sherry and manzanilla casks, over time the lush flavour of Glenglassaugh Sandend brightens into waves of tropical sweetness, infused with a crack of sea salt.

Kanosuke Hioki Pot Still 51% ~GBP 94

We closed with Dawn’s pick from Japan. Kanosuke have two distilleries – Hioki is the one responsible for Mellowed Kozuru shochu. 

  • Nose – Sour cherries, cranberries, bright, beautiful, sweet polish
  • Palate – Very oak forward, varnish, very distinctive and different

Dawn shared that what makes this whisky so singular is that it is actually produced in a Sochu pot still – hence it is a bit of an un-whisky like whisky. She described the result as being a cross between Irish and American though Japanese! 

The selection of whiskies was intended to be both available and more accessible. Everyone can pick as their favourite an outrageously rare dram. Finding one that stands out which is affordable takes a different approach.

I’m a big fan of this new format. We can really enjoy the “Mainstage” aka masterclass and will certainly be checking out which ones we can catch in 2025!

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Whisky Show 2024 – England’s Wire Works

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After some mighty fine drams from all over Scotland at London Whisky Show 2024, it was time to turn to a new English distillery – Wire Works.

Wire Works Caduro 46.8%

  • Nose – A bit harsh at first, then revealed rose petal, sweet peat, and sherry
  • Palate – Soft peat, savoury, salty, elegant
  • Finish – Salty finish with a bit of sage

Overall we found it quite savoury and vegetal.

Wire Works Bourbon 53.4%

  • Nose – Melons, a hint of peat, more sweet than peat though
  • Palate – Yum! This works – back to the basics with bourbon. A nice oily quality, creamy quality.
  • Finish – A touch of spice

There was a lovely texture to this one. No hiding the whisky character with finishes – it shone through clearly. 

Wire Works Moscatel 53.6%

  • Nose – Citrus fresh
  • Palate – A bit sour, surprisingly creamy, nutty, like marzipan, quite interesting sweet and sour
  • Finish – Savoury

There was a distinctive aamchor element to this whisky! Aamchor is a dried mango powder that adds a nice tartness to dishes. Overall we described this dram as quite khatta meetha – in other words sour and sweet. 

Wire Works Madeira 53.6%

  • Nose – Fruity, sweet. much more subtle than the Moscatel, dark cherries
  • Palate – Juicy and well rounded
  • Finish – Quite a dry finish

The Madeira has personality. From a fruity juicy palate to dry finish, this was a nice way to finish our explorations of Wire Works.

Our previous experiences with whiskies from England were primarily with Cotswold, 

Cotswolds

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Whisky Show 2024 – Woven Whiskey Makers

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My father was a chemistry professor. Growing up, we regularly visited him at the University of Manitoba’s chemistry lab. The smells, the beakers and flasks, bunsen burners and goggles, white lab coats, and more. These things were all familiar friends by association. 

There is something about Woven’s approach to whisky blends that reminded me of my father tinkering in the chemistry lab. Leading enquiring young minds through the mysteries of chemical equations.

In terms of experience, hands down, the folks at Woven Whisky Makers were at the top at the London Whisky Show 2024. A year earlier, they were already making waves, however, their approach to the 2024 show fully lived up to their ambition to create fun experiences!

It was a treat to explore a few of their blends. Clearly, they are enjoying the journey too! 

Woven Homemade (2024) 46.4%

I had tried their 2023 avatar and quite liked it, however, it did not make even close to the same impression as what I tried in 2024.

It was fun and fruity on the nose with toffee and something else. The palate was super balanced with a long finish – sweet and salty caramel – think salty butterscotch – yum! In some ways, it reminded me a bit of a brighter and slightly sharper Benjamin Keuntz’s Aveux Gourmands 46%.

Woven Hemispheres 50.4% GBP 55

Look up into the night sky on the prairies and one becomes keenly aware of just how small and insignificant we are… The immense sky seen from the flat land can inspire awe – especially on nights when the northern lights dance overhead.

The thinking behind this blend is simple – just two ingredients from two different hemispheres – 26% Thomson Distillery Manuka Smoked Single Malt and 74% North British Single Grain. So what was the result? We found it lightly medicinal, a puff of smoke… curious and contradictory. Citrus and herbs, and sweet wood. Interesting. 

What do they have to say?

HEMISPHERES is a blend of two whiskies, worlds apart. 
 
A tiny New Zealand maker of Manuka smoked Single Malt meets one of Scotland’s largest distilleries; urban, yet elegant.
 
When we tasted the herbal, smoky single malt being produced by Thomson Whisky at their tiny site just outside Auckland, we knew we had found something special. Their Manuka-smoked distillate is a living response to their unique natural environment, and as we connected with these good folks and their fresh perspective on smoke, we realised we’d found kindred spirits.

HEMISPHERES brings these different worlds of whisky together; Scotland and New Zealand. Tradition and modernity. But it’s also a reminder that no matter what the distance or perceived differences, in whisky and in life, there’s much more that connects us than separates us. 
 
This is an oily, smoky and herbal Blended World Whisky with notes of orange, clove and honey that celebrates ever-expanding horizons of flavour. 

Woven Superblend (2022) 46.1% GBP 50

Inspired by BNJ, this blend brings together distilleries from around the world. 

We found it very light, whilst a bit hard to pin down to something specific, it was warm and welcoming. On the palate, there was delightful spice, well balanced and enjoyable, an oily element. and closed with a gentle sweetness.

This is the story about Superblend:

Superblend is a blend of whiskies of different origins. We start with whisky from Scotland. But that’s not where this journey ends. 
A new breed of distillery from England. Germany’s largest Single Malt Distillery. An experimental project in the USA. A maverick Irish producer with rebellious spirit. Each cask chosen solely on flavour. This is whisky, free from all geographical constraints. Blended across borders.
The result is a rich, textured. blended world whisky that is so much greater than the sum of its parts.
 
I’ve included the composition here – with its fascinating mix of different geographies and distilleries. 
 
  • SCOTLAND MALT: Loch Lomond Single Malt (6 Years) 23.9%, Campbeltown Single Malt (5 Years) 6.52%, Speyside Blended Malt (Peated) (9 Years) 4.35%
  • SCOTLAND GRAIN: Highland Grain (Wheat Base) (3 Years) 21.74%, Highland Grain (Malted Barley) (3 Years) 15.22%, Loch Lomond Organic Grain (Wheat) (22 Years) 4.35%
  • WORLD WHISKY: The English Distillery Co. Single Malt (9 Years) 2.17%, George Dickel Sour Mash (USA) (11 Years) 2.17%, MGP Indiana Bourbon (USA) (7 Years) 6.52%, St Killian Single Malt (Germany) (3 Years) 5.43%, Irish Whisky (undisclosed distillery) (13 Years) 7.61%
That’s quite a mix making for a rather interesting Woven blend.

Woven Experience N.20 “Friends in the North” (2024) 47%

What a remarkable blend – it was full of fresh pine and cedar on the nose. Quite frisky on the palate with a clean clear style that I have come to associate with Scandinavian whiskies. The finish was straightforward with a hint of saline.

Here is what they have to say about their Nordic blend:

We’d heard the stories. Scandinavian whisky makers, each crafting their own vision of excellence, creating flavours and lore. Our journey began with a question: Is there a ‘Nordic Style’? But what we found was something richer, something profoundly more human, and more delicious than we ever imagined. 

Each distillery told its own tale of remoteness, isolation, and invention. After polite introductions, we geeked out on mind blowing stories delivered in a cool, matter of fact fashion – ‘it’s just how we do it’. 

Four countries, countless flavours. Not one single thread, but a tapestry of warm welcomes, proud traditions, experimental whisky making, and unexpected delights.

We set out to craft a whisky. What we created were friends, and we can’t wait for you to meet them. 

This is Experience N.20 // Friends in the North – composed of:

  • Kyrö Distillery (FIN) Rye (Alder Wood Smoke) 20.58%
  • High Coast Distillery (SWE) Unpeated Malt 4.80% 
  • Agitator Distillery (SWE) Chateau Margaux 10.43%
  • Agitator Distillery (SWE) Lightly Peated 6.86%
  • Feddie Ocean Distillery (NOR) Ex Islay Qtr Cask 9.33%
  • Feddie Ocean Distillery (NOR) Ex Bourbon13.72%
  • North British (SCO) Single Grain 34.29%
There were a few familiar distilleries like Finland’s Kyrö, Sweden’s High Coast (previously Box) and Agitator, however, North British and Freddie Ocean Distillery are new to me! A most intriguing blend and well worth exploring!

And then our super special blends – made just for us! Like the shelves of the chemistry lab’s “store” of my childhood, behind a curtain was an array of different bottles filled with different elements.

We were invited to share answers to various questions which revealed our distinct whisky preferences before a blend was made based on these choices.

My festival pick for 2024 was Woven’s Homemade. After inquiring, I learned that it would become available in Germany later in October, so if I was a bit patient, I could have it conveniently delivered to my door for a few bobs less. Sign me up!

What else did we try from Woven?

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Whisky Show 2024 – Ichiro’s Malts

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Day 1 at London’s Whisky Show included a couple of special Chichibu whiskies, reminding us why Japanese whiskies became so popular and coveted. So on Day 2, we decided to spend a bit of time with their blends – specifically exploring the Ichiro’s leaf line up.

Ichiro’s Malt + Grain World Whisky Blend Limited Edition 46.5%

It was very approachable on the nose, well-structured on the palate – if a bit prickly with spice for a moment before mellowing down, closing with a nicely spicy finish.

And before you completely credit Japan for this blend, you should know it is actually a mix of young whiskies from Japan, combined with whiskies also from Canada, USA and Scotland. 

Ichiro’s Malt 10 year World Blend 48.5%

This was a continuation of the NAS expression, just with more character – juicy and bright. On the palate, it was a bit more woody with a finish that slowly faded away.

Ichiro’s Malt Double Distillery 46.5%

Originally this expression was more Hanyu than Chichibu. Today it is the reverse – much more Chichibu with only a bit of Hanyu – from old stock of the discontinued distillery.

The nose was much more subtle and nuanced than the 10-year-old. On the palate, it was also softer and more elegant, yet with substance. The finish was warm. This was an uncomplicated easy-drinking whisky. 

Ichiro’s Malt Wine Wood Reserve Blended Malt 46.5%

Now this was a departure. The aromas were tight blueberries, currents with loads of tannins. The palate was savory and sweet with the clear stamp of dark red wine. The finish lingered. 

Ichiro’s Malt MWR Blended Wood 46.8% ~GBP 100

We moved on to the Mizunara Wood Reserve. We found it much fruitier than the others with pears and white peach. There was a subtle smokey perfume – which our guide described as temple incense. He shared how the Mizunara wood is incredibly porous, hence its unique character.

Whilst this was only a simple sniff, swish, and spit through a few expressions, it was nice to visit and in a few cases revisit.

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Nurnberg Whisky Explorer’s 2025 kick off!

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In 2025, our Nurnberg Whisky Explorers group abandoned all pretense of mostly monthly gatherings and opted for the more realistic goal of quarterly connects.

Our first session had no designated theme – the choice was entirely up to our four contributors. The result was a terrific combination of distinct drams, each bringing their unique voice to the chorus, with no competition or unfavourable comparisons.

So what did we explore?

  • Dewar’s 8 year Japanese Smooth 43%
  • Woven Homemade 46.4%
  • Green Spot Château Léoville Barton Bordeuax Finish 46%
  • Teerenpeli 10 year 43%

Interestingly, three were blends – two of Scottish origin and one Irish – closing with a special Finnish single malt. For me, it was an evening of mostly revisits – albeit nearly a decade later! Which made it such fun to experience anew!

Dewar’s 8 year Japanese Smooth Mizunara Wood Finish 43% ~Eur 21

Dewar’s is such a well-known blend. And yet, joining the standards are a few expressions that play with different elements – enter the Dewar’s finished in Japanese Mizunara Wood. What did we find?

  • Nose – Warm, honey with a hint of vanilla, shifting into a fresh citrus
  • Palate – It had a prickly spice, oak, a dash of sweet dry spices like cinnamon, and lots of vanilla
  • Finish – Hint of wax or a touch of salt depending on who you asked, quite dry

With a name like “Japanese Smooth”, we anticipated something silky soft with a nuanced floral element, maybe even a bit of light fruit? The mizunara wood finish certainly made this an interesting Dewar’s expression, however, was it floral or fruity? Not so much.

Setting aside preconceived notions, it was just the right way to start our evening and well worth trying. Even with the revisit, after sampling the other three, it held its own.

Woven Homemade 46.4% ~Eur 38 8120 bottles (500 ml)

Imagine entering an apothecary shop… or bringing together a couple of chemist with a wild array of options.. all about crafting an interesting experience. That’s what you can expect with a Woven whisky blend.

  • Nose – Began with lemon custard and butter, warm biscuits, green apple, slightly sour apple sauce
  • Palate – Start creamy, buttery, some rosehip, nutty oil, then shifts into becoming very dry
  • Finish – From lemon drop candy, to nutty butter, increasingly bitter over time

Very distinctive and unique. One described it as “effervescent” reminding him of a children’s fizzy medicine – brausetabletten. For all of us, it was remarkable how its character changed, Really quite interesting from an Apple martini to creamy nutty to dry and bitter. This was no “easy” blend – instead, it challenged us – in a good way. With the revisit, it also retained its specific character.

What more do we know? Only that it is a blend of two Speyside whiskies  (41.78% and 29.99%) and a Lowland grain (28.23%), likely blended 14 May 2023 with 70 days “marrying” period. In character, it was evaluated by the folks at Woven as somewhere between Balanced and Complex. And yes – we appreciated the other options – Fresh and Exploratory. And finally, it has a clear “nod” to BNJ – a bit of a cult whisky blend in some circles that also boasts a high malt portion.

You can find more details here: Woven Homemade.

Green Spot Château Léoville Barton Bordeaux Wine Finish 46% ~Eur 55

We then moved from Scotland to Ireland. This was no ordinary Green Spot! A year ago, our contributor brought the standard edition — a pleasure to revisit! This time, it was the Green Spot expression finished in Bordeaux casks…

  • Nose – It began with melted caramel, tobacco leaf, and tannins, warm and heavy, the longer it remained in the glass, the more prominent the brown sugar aroma became
  • Palate – Very pronounced red wine influence! There was an interesting undertone of oak and tannins, rich, rolling around in your mouth
  • Finish – Long finish, dry

The red wine cask was so prominent, that we speculated they must have finished in a rather “wet” cask, leaving a fair amount of Château Léoville Barton to mingle with the whiskey. Or as one whisky aficionado quipped “This is how wine should taste!”

Truth be told, as we tasted, I didn’t immediately remember being introduced to this expression some six years earlier at an Irish evening in Mumbai! This Is why it is such fun to have random evenings – you never know what will turn up and with it a fresh perspective too.

Teerenpeli 10 year 43% ~Eur 73

For me, the true treat of the night was an opportunity to revisit the Teerenpeli 10 year. It captivated my fancy in 2016 during a Whisky Ladies European focused tasting. How did I discover it? Its launch was at the 2015 London Whisky Show and came to me as a strong recommendation from the lads at TWE. What did we think?

  • Nose – Fruity, with a dusky, earthy element, a puff of smoke, a hint of coastal sea air, chased by vanilla
  • Palate – Incredibly smooth – like sliding into silk pajamas, then being enveloped in a soft velvet lightly peaty embrace, it has a subtle citrus peat, rich and well-rounded with a light heat of pepper
  • Finish – Carries on the warm embrace, with a touch of sea salt

This bottle was purchased by our contributor during a memorable trip to Finland nearly a year ago – just for our wee group to try. And it did not disappoint.

There was such a lot going on – so rewarding! The kind of single malt that evokes an emotional connection, memories of a special lebkuchen with citrusy sugar glaze, or enjoying a sunset outdoors from a porch on a cool fall evening, kept cozy and warm in a fuzzy blanket.

Above, for me, it was such a special treat to revisit – thank you!!

What more do we know? It gains its specific character from Finnish barley malt matured in 85% bourbon and 15% sherry casks. Since I last tried it, they not only refreshed the packaging, Teerenpeli also updated their official tasting notes to:

  • Nose – Butterscotch, vanilla, slightly oaky
  • Palate – Rich maltiness, fruity, smooth vanilla 

Would we agree? Certainly! You can find out more here: Teerenpeli 10 year.

PS Our contributor also highly recommends another Finish spirit – Artic Blue gin.

And there you have it – an evening exploring four distinct drams. Unlike some evenings, all were “hits” with narry a “miss”. Each brought something interesting to expand and challenge our collective tasing journeys. And that is exactly why such tasting evenings are so much fun!

Are you in the area? Interested in joining our Nurnberg Whisky Explorer events? Just comment here with the best way to reach you.

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Whisky Show 2024 – New Zealand’s Thomson Whiskies

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What’s great about whisky shows is the opportunity to discover something new! Something one would otherwise never get a chance to try. This is how we were introduced to a new entrant – Thomson – from New Zealand at the 2024 London Whisky Show.

Here is what they have to say for themselves:

Our single malt whiskies are made using just three ingredients: water, yeast and malted barley. They’re aged in a range of casks, including ex-bourbon barrels, New Zealand wine casks and some miniatures. The smoke comes from native Manuka wood and South Island Peat. Our copper pot stills are an essential component in the distillation process, refining the spirit.

We are creating a new New Zealand whisky, not a copy of whiskies seen elsewhere in the world. Our whiskies are a living response to our unique, natural environment, local know-how and an honesty about being a young distillery. We’re not replicating other recipes but helping to define what New Zealand whisky is, brand new.

We began our journey with their notable experiment with Manuka smoke…

Manuka Wood Smoke Single Malt 46% $135 NZD

We were greeted by young wood – wet cedar or pine. It was quite distinctive with a subtle curl of smoke admist the sweet wood. The palate had a slightly oily texture, very unique and tricky to describe. There were sweet spices of cinnamon too. Really rather interesting.

South Island Peat Single Malt 46% $135 NZD

If the Manuka Smoke was a puff of smoke, the South Island Peat was a slightly heavier smoke – more a nudge of peat than full-on! It was also quite different, soft and sweet on the palate, limited finish. Overall again – unique and worth checking out perhaps in a different setting than a mere sniff and swish!

 

Full Noise Manuka Smoke Single Malt Cask Strength 55.3% 

Here we discovered the pine had shifted into resin. The palate was crisp and dry. We found an intensity that was missing in the 46%, the smoke more prominent, and the toffee sweetness amped up, joining dry toast. Once again – the folks at Thomson are clearly taking their own approach to whisky-making.

Worth a stop and curious to see where they go next…

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