Thanks again for shining a light on these new releases Gavin. Out of these I'm most curious about the Enigma, but given the fact that they're both sherried, I think I'll leave them for others to enjoy. Slàinte mhath
An excellent descriptive and analytical tasting, Gav, thank you very much. If you need to take a wee break I'm sure no one will begrudge you that. Looking after your health should be your number one priority. I haven't tried any of these drams so have no grounds to comment, but like you I would rather suspect the Engima to be HP rather than Scapa. I am a fan of HP and it's interesting how it can often taste as if it has spent time in sherry casks even when it has instead come from a single bourbon cask--i.e. what our senses tell us tastes like sherry cask influence is instead at least partly from the distillate. HP distillate can also often have quite a gingery taste and feistiness, which I like. I'm not sure but suspect not all HP casks will necessarily contain notably peated spirit--i.e. I think their typical OB low-ish peat ppm is a result of vatting different levels of peated spirit together, rather than all their production having that low ppm. One website claims that the malt that is kilned on site using their local Orkney (Hobbister Moor) peat has about 40 ppm, while the malt from the mainland contains only 1-2 ppm, and those are then vatted together to produce their typical OB releases at ~12-15 ppm. An HP--or an "Orkney"--from a Fino cask sounds like something pretty intriguing, but it's purely a matter for you to decide/what suits your budget.
Hi Gav. what time is your whisky club meeting on the 9th. Is a Yorkshire whisky lover allowed to attend? Purely coincidentally we are visiting old friends in Scotland and it would be really good to attend your inaugural meeting.
Thanks again for shining a light on these new releases Gavin.
Out of these I'm most curious about the Enigma, but given the fact that they're both sherried, I think I'll leave them for others to enjoy.
Slàinte mhath
Loving recent Glasgow manzanilla release, plummy, salty, sweet, chewy, umami, will try it beside your Tamnavulin. Stay well Gav.
An excellent descriptive and analytical tasting, Gav, thank you very much. If you need to take a wee break I'm sure no one will begrudge you that. Looking after your health should be your number one priority.
I haven't tried any of these drams so have no grounds to comment, but like you I would rather suspect the Engima to be HP rather than Scapa. I am a fan of HP and it's interesting how it can often taste as if it has spent time in sherry casks even when it has instead come from a single bourbon cask--i.e. what our senses tell us tastes like sherry cask influence is instead at least partly from the distillate. HP distillate can also often have quite a gingery taste and feistiness, which I like. I'm not sure but suspect not all HP casks will necessarily contain notably peated spirit--i.e. I think their typical OB low-ish peat ppm is a result of vatting different levels of peated spirit together, rather than all their production having that low ppm. One website claims that the malt that is kilned on site using their local Orkney (Hobbister Moor) peat has about 40 ppm, while the malt from the mainland contains only 1-2 ppm, and those are then vatted together to produce their typical OB releases at ~12-15 ppm. An HP--or an "Orkney"--from a Fino cask sounds like something pretty intriguing, but it's purely a matter for you to decide/what suits your budget.
Thanks!
Hi Gav.
what time is your whisky club meeting on the 9th.
Is a Yorkshire whisky lover allowed to attend?
Purely coincidentally we are visiting old friends in Scotland and it would be really good to attend your inaugural meeting.