Product Description
The Society’s latest ‘Heresy’ bottling Batch 41: Incognito is a unique example of what can happen when the Whisky Team go from cask custodians to carrying out their own distillation, says Julien Willems
Tasting Notes
Wow, a one-off custom distillation at distillery 156/G16 you say?! We took a bit of trans-Atlantic inspiration for this one, using some different grains and creating a mashbill of 58 per cent corn, 21 per cent malted barley and 21 per cent unmalted rye. It was distilled in a pot still, which is unusual for a grain whisky, and then matured in heavily charred 24-month air seasoned new oak barrels from Kelvin Cooperage in the US, with toasted heads added to the casks to create even more flavour. Confit chestnuts, vanilla essence and honey sponge cake floated on golden clouds across a sunlit stratosphere as banana bread, cinnamon fudge and allspice danced among elderflower constellations and dried fruit orbs. To taste, creamy cognac, chocolate, liquorice and flambéed bananas shimmered alongside strawberry tarts and glacé cherries, while orange peel and brandy cream anointed each sip with divine warmth. Water revealed a galaxy of malted biscuits, toasted fennel, sea buckthorn, and coconut and orange sorbet on the nose, before nutmeg and whipped cream were layered over sweet potato and pumpkin pie. Finally, a parade of pecans, pear drops and almond milk broke through vanilla-laden clouds on their way to heavenly bliss.