... a rather interesting night, as it introduced what is, in my view, the contrasting nature of different whiskies; low parts per million (ppm) to crazy phenol-laden mega-ppm, Islay to Kentucky, barley to grain, whisky to whiskey.” Including, “…four bourbon whiskies from the Buffalo Trace distillery in Kentucky, USA:
- Buffalo Trace Kentucky Straight Bourbon
- Eagle Rare 10yo
- Elmer T. Lee Single Barrel
- William Larue Weller Bourbon
Throughout the night, different meat dishes were served including cold meat platters to begin, smokey and sweet BBQ NZ Greenstone Creek short ribs, slow cooked (read:18 hour) shredded Berkshire pork shoulder, and buffalo chicken wings (Ed: I’m getting hungry…). All the dishes were there to get our palates excited, whilst also being designed to complement the drams being served (the focus of the night was clearly on the whisky).
Nose: Toffee, caramel, very sweet
Palate: Very rich, smooth, caramel, toffee, there’s a bit of toasty char in there
Finish: Peppery, long and smooth
Rating (on Hendy’s very non-scientific scale): 92/100.
Nose: Caramel, honey, sweet dessert wine
Palate: Peppery, vanilla, fruity, you can taste the maple wood
Finish: Quite a long and dry finish
Rating (on Hendy’s very non-scientific scale): 90/100.
Palate: Sweet, honey, vanilla, almost like eating ice cream
Finish: Long, dry and sweet
Rating (on Hendy’s very non-scientific scale): 93/100.
Nose: Very rich, vanilla, sweet
Palate: Very big hit of peppery spices with a bit of char (almost need that dash of water)
Finish: Very, very long and sweet and rich finish
Rating (on Hendy’s very non-scientific scale): 91/100.