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Issue 150 - Saying goodbye

Whisky Magazine Issue 150
April 2018


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Saying goodbye

Our blenders find that the hardest thing can be to say goodbye


A few weeks have passed since a friendly chap by the name of Andy from Master of Malt appeared once again in the doorway of Soho Whisky Club. This time not to deliver my cask but to whisk it away for bottling. The bar on which Nectar díGeorge sat now seems tragically bare. I was a touch sad to see it go.

I created my blend over six months. The first month was spent seasoning my cask with traditional-style English mead, made simply from honey, water and a little yeast. Removing the mead from my cask, it had taken on a great deal of colour, aroma and taste from the wood, indicating the wood had in return absorbed a lot of mead, an entire bottles worth to be precise. Boy, did that oak-aged mead taste good!

The addition of the whiskies and the order in which I made them was in a far more carefree fashion than in last yearís Battle against Neil Ridley. The recipe for my blend contains many a peaty beast, Ledaig, Port Charlotte, Kilchoman and of course the Wild Card component...

Octomore. Yet, I also chose to balance some of that peatiness with the addition of Auchentoshan, Loch Lomond Single Grain, The Glenlivet Nadurras, Glen Scotia, Deanston, Bunnahabhain and Clynelish. A bakers dozen in total! I set out to make a mead caskfinished peated whisky and I feel I have succeeded. I thoroughly look forward to what the judges make of it. I dare say itíll be fairly obvious whose is whose.

It does sadden me somewhat to announce that, even if I were to win t...

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