Category Archives: Cask Strength

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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Duncan Taylor – The Octave: Glentauchers 17 year 54.3%

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The concept behind Duncan Taylor’s The Octave collection is simple. Take something that is already good, transfer it into smaller Octave casks, mature it for more time. The aim? Amp up the aromas and flavours through a higher whisky to wood contact, triggering a bolder, more intense version.

So what did we find with this Glentaucheers?

Glentauchers 17 Year Old (8 May 2008 / 25 Aug 2025) Sherry cask 8546097 54.3% (Duncan Taylor – The Octave) ~90 GBP

  • Nose – How delightful! Cake, salty caramel, lots of rich fruity base notes, heavy mocha, ripe dark cherries, chocolate, and cream like a black forest cake, more coffee, toffee – delicious!
  • Palate – Very full, loads going on. There is an intensity with dark fruits, chocolate, old wood, malty, luscious fruits, and over-ripe nectarines. The dusting of pepper just adds another element – like a rich chilli chocolate ice cream
  • Finish – A big finish, treacle sweet
  • Water – Wow! Intense exotic fruits, durian to peach, then warmed pineapple

What a delight! We absolutely adored this expression. The extra “oomph!” from the Octave cask finish added complexity in a big, bold, beautiful way. Whilst we have no idea what it was like before the re-casking, here is what the folks at Duncan Taylor have to say :

Before Octivation

Apple strudel, creamy, raisins, custard creams, gooseberries.

After Octivation

Sherry, chocolate cake, spiced red fruits, clotted cream, white pepper.

What a complete treat! Curious about other Glentauchers experiences? Check out:

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Battle of the Blends – 18 years Timourous Beastie vs Rock Oyster

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It was a quiet Sunday late afternoon before Mumbai’s Mahindra Blues Festival. My tasting companion and I were interested in just a light taste or two before we caught the evening’s entertainment.

I thought it would be fun to try side by side a couple of Douglas Laing blends – both 18 year years, both limited edition expressions.

My tasting companion was skeptical – he wasn’t so impressed with the NAS options. So what did we think of the 18 year olds?

Timorous Beastie 18 year Blended Malt 46.8%

  • Nose – Big! Lots of cereals with hay and barley. A sweet lemon curd, honey, settling into lemon pie with a hint of white pepper, vanilla, caramel biscuits
  • Palate – Spicy, yet balances out, red macintosh applies, which then shifts into strawberries and cream
  • Finish – A touch bitter
  • Water – Wonderful! brought out a Tutti Fruitti sweetness with a chocolaty close

The Timorous Beastie is a limited edition malt made with Highland whiskies with the youngest 18 years.

Next up, we shifted to the Islands….

Rock Oyster 18 year Blended Malt 46.8%

  • Nose – It began with a lovely lemon sherbert, joined by a saline, mineral, heavier undertones – like a heavy rye sourdough, then sweet capsicum, candied lemon rind, vanilla ice cream
  • Palate – Vegitative peat, miineralic, lovely mouthfeel
  • Finish – A proper finish, long and strong – like a Highland Park 18 year – sweet peat with subtle saline
  • Revisit – After some time, we revisited the whisky and found it had shifted into cotton candy with a lovely minerality, having both depth and character

Douglas Laing’s Rock Oyster Island blended malt from the islands – Arran, Jura, Islay and Orkney.

These miniatures were shared by the fabulous Whisky Flu – his blog is a must-read for spirits – often going deep into the process of making malty (or other) magic!

Related blends from Douglas Laing previously sampled:

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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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Chorlton – Faemussach 21 year 56%

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One of the true joys of whisky tasting groups is the thrill of unveiling a bottle that’s anything but ordinary—something bold, maybe even a little controversial, guaranteed to ignite lively debate! This Faemussach, bottled by Chorlton, did exactly that. Whilst the distillery is likely BenRiach, the specifics of the cask (or casks) and its 21-year maturation remained a mystery.
With only 313 bottles in existence, unless you already bought this bottle or can track it down via an online auction, you’ll simply have to settle for experiencing vicariously through our impressions!

Faemussach 21 year (2020 / 2022) 56% 313 bottles

  • Nose – It began quite “fresh” – fresh mint, a hint of solventy-sweet glue-like aromas, a bit of rubber, then lemon dishwashing soap. As it opened, it became even sweeter – think juicy raisins, shifting into sweet jasmine flowers, Chinese white tea, more flowers like rajnighanda (tuberose), chrysanthemum, khus, vanilla pod… Every once and a while, out popped smoke, fish oil, and even socks!
  • Palate – What a contrast from the nose! Whilst at first there was a teasing gulkand (sweet rose petal preserve), we also found it quite umami with shitake mushrooms, bitter leaves – more accurately betel leaf – with its fresh, peppery and bitter taste. We also discovered malt extract, hints of smoky peat, resin, and milan supari, cloves and cardamom
  • Finish – Quite pronounced – strong, bitter then sweet paan
  • Water – Whilst it initially brought out even more of the wood character, it also highlighted sweet maple bacon, aniseed, mint, sultana raisins, and oranges
  • Revisit – We set it aside and returned to find it quite smoky, much more so than when initially poured!

This was the most divisive dram of the night! It was bold with diverse elements co-existing – from fresh to umami, sweet to peat, floral perfumes to fish oil. It was very dynamic, and many of our flavour references were specifically Indian, often having no easily translatable equivalent. For example, the best description of the aroma was khus – with its distinctive green, earthy smell.

I expect this will be a whisky that needs time… perhaps some deliberate oxidation. It was simply too active with the first opening and could do with a revisit in a few weeks or more!

What did David (the man behind Chorlton!) have to say? The following is an extract from his email…

So, first up we have Faemussach 21-year-old. This is peated single malt from an undisclosed distillery, which I’m told (although I can’t prove anything!) was Benriach. The slight air of mystery also extends to the cask. The colour suggests sherry, but it could be an unusually active bourbon cask. A few people have tried this now and opinions have been divided.

On the nose I find smouldering charcoal in a cast-iron stove, autumn leaves, mango chutney and orange jelly. Little Gem biscuits (do they still exist?), vanilla pods, leather, green walnuts and banana skins. It really is this shifting mixture of earthy/smoky and sweet/fruity, with “dark” notes of black cardamom, Pontefract cake and lapsang souchong in the background.

The palate is pretty massive, with a wave of fruit (orange, mango, sultanas) and earthy peat (much more resinous and phenolic than outright smoky), then wine cellars and a stroll down the spice aisle (liquorice root, anise, cloves, cassia) and some thick vanilla cream. The finish is really incredibly long, with scorched honey, malt extract and smouldering oily peat.

Adding water makes everything cleaner, a touch more citrussy, and adds some menthol and tar in the finish. It’s also noticeable how much fruitier this gets with time and air. Drams from my now-mostly-empty sample bottle are really different from the first few. Fascinating stuff!

This hogshead (I can say that much safely!) produced 313 bottles at a cask strength of 56.0% and they are available for £105 each.

I would agree with David – there is a real interplay between different elements and our Whisky Ladies with Bombay Malt & Cigar gents were equally divided on this one!

I purchased the Faemussach directly from Chorlton in May 2022, then another via a European distributor.

It closed our special Bold and Beautiful Chorlton quartet with:

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