Making the experience of super-luxury spirits crazily affordable and accessible!
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- Suggested retail price: $159
- Thursday, May 14 (for as long as it lasts), we're pouring a one-ounce pour for $5
We are continuing our journey through the Blakcadder marks, which have just become available to NJ. We're impressed so far. All Blackadder whiskies are single-barrel bottlings, with no chill-filtering and no color added. Their "Raw Cask" bottlings are bottled at cask strength, passing only through a rough sieve. The bottles even contain flecks of barrel char that are not filtered out.
From Blackadder
Filtering and cold stabilization, also remove many of the natural fats, oils and flavors in the whisky which, in turn, removes a great deal of the individual character of a whisky, as the esters, or flavor congeners, in the spirit tend to gather around these fats. The more a whisky is chilled when filtering, the greater the proportion of fats and esters are removed.
Blackadder was founded by Robin Tucek, co-author of The Malt Whisky File. All Blackadder whiskies are his personal selection.
This week's bottling is from the Tobermory Distillery, founded in 1798 by John Sinclair, under the name Ledaig. Tobermory is the only distillery on the Isle of Mull. It is quite small, producing only about 750,000 liters. The malted barley is shipped from the Port Ellen maltings at the South-East of Islay. The water for the distillery comes from a private loch near to the Mishnish lochs.
They use a traditional copper–domed cast iron mash tun, four washbacks made of Oregon pine, and four spirit stills. The whisky is matured in both former bourbon whiskey and sherry casks.
As the aging warehouse was sold off as flats in one of the many periods of inactivity, aging takes place at the distillery at Deanston.