Flight of the Month
January Whisky Flight
2018 was a great year for scotch! For the month of january the whisky flight will be about some of the best single malt release of the year!
The ninth release in Glenmorangie's Private Edition series is the Spìos (which means 'spice' in Scots Gaelic). This flavoursome single malt is notable for being fully matured in casks that previously held rye whiskey! Not just any rye whiskey, mind you. Glenmorangie's Dr. Bill Lumsden picked casks used to age whiskey made from a 95% rye mash bill for six years as the maturation vessels for the Spìos.
Nose: Bright and herbaceous. Allspice comes to the fore, with peppermint and hay notes rounded off by stone fruit and soft toffee.
Palate: Mouth-coating and chewy. Herbal notes preside, with clove, nutmeg, bitter-sweet plums and a hint of creamy vanilla.
Finish: Rich and oaky, with pepper and tart cherries.
The Glenrothes 10 yr
-Soleo Collection- 40%
The entry level expression from the Glenrothes Soleo Collection, named for the sun-drying process for grapes destined to become sherry in Jerez - so expect a focus on sherried deliciousness here. Eschewing the vintages that previously featured on Glenrothes bottlings, the majority of these releases feature an age statement. This one is a 10 year old expression, matured exclusively in sherry casks and boasting a sweet, fruity flavour profile.
Nose: Vanilla on the nose accompanied by aromas of shortbread and citrus.
Palate: Sweet flavors complemented by lemon peel and light malt.
Finish: Lingering sweet and zesty finish.
Port Charlotte 10 yr 50%
Introduced as the flagship Port Charlotte expression produced by Bruichladdich in 2018, this 10 year old single malt from the Isle of Islay is a lip-smackingly smoky number indeed. It's peated to 40ppm, and drawn from a combination of first-fill American whiskey casks, second-fill American whiskey casks and second-fill French wine casks.
Nose: Salted caramel brownie, flamed orange peel, a hearty whack of seaweed.
Palate: Oak-y smoke and salty sea air, paired with sweeter notes of Custard Cream biscuits and white grape.
Finish: Ginger snaps, rye toast, drying peat smokiness.