Whisky debate: influences on flavour

I have just had a short twitter conversation about some of the “burnt” or toasted notes present in whiskies. Popcorn, vanilla, coconut, sulphur, and drilled/burnt tooth came up.

The question is, in what whiskies and finishes (i.e. bourbon, sherry) do you associate these flavours? And what do you think causes these flavours to show themselves in the glass?

Please comment, join the debate!

Isle of Jura Boutique Barrel, Review 2/3: Bourbon JO 1995

The great thing about cask strength whisky is that it gives you plenty of room for manoeuvre, especially if you’re prepared to take your time over a dram. The second of the Jura Boutique Barrel’s I tried was the Bourbon JO 1995. Bottled at 56.5% it has so much leaping out of the orangey gold liquid nestled at the bottom of the glass.

Continue reading “Isle of Jura Boutique Barrel, Review 2/3: Bourbon JO 1995”

Isle of Jura Boutique Barrel, Review 1/3: Bourbon XU 1999

The Bourbon XU 1999, 55% in strength is boasted as the heavily peated member of the Boutique Barrel collection. Although, for me the term heavily peated means something different as this whisky didn’t give me the expected whack in the face – it was peaty, but nowhere near what I had expected. Despite this it’s a pretty good  dram.

Continue reading “Isle of Jura Boutique Barrel, Review 1/3: Bourbon XU 1999”