Eighth Release
Bourbon Maple Cask
“THE VALENTINE’S CASK”
$289.00inc (+P&H)
** Sales limited to Australian purchases only at this time **
Release info below….
Bourbon Maple Cask
Bottling Strength: 60% ABV
Age: 4 years and 9 months
Type: 96L AO Bourbon/Maple Cask (99%) + AO Bourbon/Maple Cask (1%)
Cask No: W17 + W26
Cask Origin: USA Import
Mash Bill: Quad – Pilsner (75%), Crystal Malt (20%), Choc Malt (5%)
Distilling Premise: MVD
An ex Bourbon barrel which was then used to mature Maple Syrup. What an enticing combo to mature whisky in in!
This truly is a whisky made with love in mind, as the main cask was filled and laid to rest on Valentines Day in 2019.
As you might be aware, I really love trialling and experimenting with maturing whisky in unusual casks. This particular release certainly has a different spin, especially from whiskies I’ve had that were also matured in these type of cask combos.
This should tickle the fancy of those who like a whisky, or spirit, on the sweeter side. However it’s surprisingly not too ‘sickly’, due to the slight savoury balance of the spirit. Because of this savoury, oak influence I decided to add the tiniest amount of whisky from another one of these casks which showed a significantly sweeter tone, so as to add some richer maple notes back into the final whisky.
Again, it’s another high strength whisky showcasing big and bold flavours. I recommend allowing this to settle in your glass for a period, warm it a little, and enjoy at its bottled strength before experimenting with adding some water.
Tasting Notes
Nose: An IHOP store… buttery pancakes with a generous dose of maple syrup and cream, plus rich caramel. Vanilla, oak and then some cereal present with added time. Slight dusting of icing sugar…
Palate: Initially a touch of alcohol unforgivingly prickles your palate. Grippy mouthfeel with a contrasting balance of dry oak and sweetness. Butterscotch, maple and then a rush of spice comes forward.
Finish: Old bourbon oak meets vanilla bean. Another wave of maple syrup comes back, and there is a savoury end which is equally sweet… umami…
The more I sip, the more I acclimatise to the big feel of this whisky.
Adding drops of water brings forth another level of sweetness and creaminess to the nose, and yet further spices also become highlighted. The palate and mouthfeel settle in to become delicate and softens greatly.
Enjoy!
It has been our experience that they showcase their profiles, aromas and drink best around and above room temperature (between 18-23°C).
These whiskies deserve TIME, PATIENCE, and WARMTH in your glass.