Bowmore “BBQ Mango Salsa” 1989 46%

Every once and a while a Whisky Lady treats herself or is treated to a special whisky… and is generous enough to share it with all of the Whisky Ladies. That was exactly the case for this particular 27 year old Bowmore bottled by Wemyss.

Bowmore “BBQ Mango Salsa” 27 year (1989/2016) 46% (Wymess) Bottle 234/234

  • Nose – Random tropical fruit, nose gets sweeter and sweeter, then out comes a true barbecue delight
  • Palate – Smokey, balanced, surprisingly light and very tasty
  • Finish – Long, subtle, light spice, brown sugar and vanilla

Yes there is grilled pineapple and rich barbecue sweet flavours. It is indeed aptly named. And a most enjoyable whisky.

Here is what the Wemyss folks have to say about this dram:

“This hogshead serves up charcoal smoked mackerel with a mango salsa side.”

Curious about other Bowmore’s sampled? Here are a few…

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A Salty Peaty Persuasion – Wemyss Peat Chimney 12 year 40%

First up in our mini malts session was a blend from Wemyss.

While I’ve seen all sorts of compelling reviews on whiskies from the independent bottler Wemyss, this was my first foray into their offerings. It was a complete impulse buy in London at The Whisky Exchange, and one I do not regret.

Wemyss Peat Chimney 12 year 40%

Wemyss Peat Chimney 12 yearHere’s what we found:

  • Nose – Such a briney peat greeted us. dry with vanilla, salty with a decidedly maritime twist, seaweed, salty caramel, light chocolate.
  • Palate – Mild, organic mulchy peat, great starter whisky with such an easy to sip kind of peat
  • Finish – Warm peat, seaweed salt, sea mist

Overall, it was one of the saltiest peat whisky I’ve tried. We joked that it was like standing on a wind swept cliff in Scotland, breathing in the salty maritime sea air.

What was interesting was we returned back after some time and the peaty salt had shifted to such sweetness with burnt caramel.

It is reputed to be a vatting of 16 different whiskies with a “hefty slug” of 12 year old Islay malt.

Here’s what the Wemyss folks have to say:

Peat Chimney uses an Islay signature malt to give top notes of sweet smoke, salt and peat.

We sampled from a closed miniature in October 2017… a full bottle would set you back around $60.

And what else did we sample in our merry mini malts evening?

  • Big Peat 46% (Douglas Laing)
  • Longrow 46%
  • BenRiach Quarter Cask 46%
  • Ledaig 10 year 46.3%

And here’s more malt miniatures from my The Whisky Exchange:

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Whisky archives – Penderyn, Glenfiddich, Yamazaki, Wemyss + Glenglassaug

I was digging through some old emails and stumbled across notes from one of our early sessions from 2011!

Alas I missed the tasting however it was unique as it was joined by India‘s own Malt Maniac, Krishna Nakula, who travelled from Hyderabad for the evening to share his passion and stories.

For those, like myself, who missed another member shared a brief summary of what was sampled. The approach was Blind Tastings as usual, in no particular order. (NAS – No age statement. R – ratings out of 100 by Krishna).

Penderyn Peated. 46% NAS. R- 78

A little Welsh whisky

Penderyn Peated (http://www.welsh-whisky.co.uk/Our-Whiskies/Penderyn-Peated.aspx)

Penderyn Peated (www.welsh-whisky.co.uk)

Glenfiddich Rich Oak 14 year, 40%. R-80

First fill Bourbon and First Fill Sherry finish (understand these are actually filled only for 12 weeks in first fills)

Glenfiddich Rich Oak 14 year (GQ 15 Dec 2011)

Glenfiddich Rich Oak 14 year (GQ 15 Dec 2011)

Yamazaki 12 year, 43%. NAS. R-82

This was an early entry point into Japanese whisky years ago.

Yamazaki 12 year (Master of Malt)

Yamazaki 12 year (Master of Malt)

Wemyss ‘The Hive’ 12 year, 40% NAS R-81

A vatted malt…

Wemyss 12 year (WhiskyExchange)

Wemyss 12 year (WhiskyExchange)

Glenglassaug New Make Spirit

The highlight of the evening was a ‘blind’ tasting with a twist. Everyone had to close their eyes and taste something that none of them (except Krishna) had tried before – A new Make Spirit!

Finished on the 23rd March 2009, this middle cut was bottled at 50% abv. by the Glenglassaug Distillery. Tasting this was a remarkable way to understand the contribution of the mash and fermentation to a whisky’s bouquet.

Since then, I’ve had the pleasure of more than one delightful evening with Krishna.

Whisky evenings with Krishna:

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