Explore: Friday, 3 July • Issue 368
LATEST OUTTURN
Explore: Friday, 3 July • Issue 368
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.
We opened the day's broadsheet newspapers, each page adorned with different sweeties: gummy bears, flying saucers, bubblegum, and hundreds and thousands. The nose was sweet, delicate and lightly fragrant. The palate gave us brandy snaps dipped in peppercorn sauce, with tutti frutti ice cream on a mallow-filled wafer, accented by lemon and vanilla.
A taste for adventure
Plan your own whisky adventure with these bottlings from the July Outturn.
LATEST BOTTLINGSGetting knee deep in peat & custom distillations
This month Calum and Duncan are on the road filming for an exciting new documentary. Tune in to find out more about that, see the guys enjoy some of the most intriguing bottles from the July Outturn, catch up with Richard as he stops by for a cameo and indulge in one of their favourite whisky snacks.
