Flight of the Month
Whisky Flight of the month
Trick or Treat !
For October the whisky flight theme will be made of whisky with spooky names!
3 whisky ½ ounce each For 20$.
Jim Beam Devil’s cut.
This is the result of taking 90 proofs Jim Beam Bourbon and extracting spirit absorbed into the wood of the barrels itself and blending them together. The result is a punchy oak-fest of Bourbon, surely the drink of the devil himself?
Nose: Immensely woody, fresh cut oak and a whole heap of vanilla and wood spice.
Palate: The American oak vanilla remains powerful with a rich woodiness joining it.
Finish: Still oaky, the finish is reasonably long with a pinch of spice scattered on top of that persistent vanilla flavour.
Overall: Well this is definitely a woody drink, and it is an interesting experiment in what can be achieved through wood extraction.
Highland Park Dark Origins
Scotland 46, 8%
Highland Park Dark Origins is a new core bottling that celebrates the early days of Magnus Eunson's illicit distilling on Orkney, back before the distillery was even founded in 1798. Magnus worked as a butcher and church official by day, but by night he was a legendary whisky smuggler and distiller outwitting the exciseman.
Nose: Dusty baking spices and cocoa at first, cinnamon, vanilla, dates. Coffee cream Revels (possibly a couple of the orange ones too), a touch of blackcurrant/liquorice, plus butterscotch and an interplay between milk and dark chocolate.
Palate: Sweet, fragrant peat emerges with nutty melted milk chocolate and a little orange alongside some pastries.
Finish: Long and sweet, a little dry chocolate, just a hint of that heather smoke, then salivating.
Overall: Rounded first-fill Sherry notes come from both the European and American oak casks. This is a great, chocolatey addition of a (teenage) no age statement release.
The Peat Monster by Compass Box
A peaty offering and a vatted malt created by the renowned John Glaser, of Compass Box. The Peat Monster contains whisky from secret distilleries (all very cloak and dagger). They can tell us that some was from the village of Port Askaig in Islay, with some south coast Islay whisky too, vatted with Ardmore. This was matured in a mix of first fill and refill American oak casks.
Nose: Peat, marked salinity, leans to Caol Ila in style, something medicinal. Sweet and fruity, grainy.
Palate: Peat, oak. Botanicals, floral, coppery, sweet, smoky bacon, hint of papaya.
Finish: A lingering sweetness, more peat, floral: roses and violets, sweet spice, oak.