Shackleton

is it a replica of the original whiskey in its 1909 fashion or what the whiskey tastes like now after being trapped in the tundra from 100+ years?

There was a lengthy article about it in the Sunday New York Times magazine, here.

nytimes.com/2011/07/…

I've just tried it. Will have my notes up later this week. It's an interesting story at least! Will the whisky live up to it (imagine drums here)? :-)

Awesome markjedi1! Let us know when you post the review!

I've just tried it. It's nice, with some old-style Highlands elements that you rarely find in modern whisky. Of course you're paying a premium for the packaging and marketing but at least it's good whisky.

@rwbenjey Done!

@WhiskyNotes, I'm just curious of what examples might be of "old style Highland elements", and how I would recognize these elements ... assuming they are describable ?

Sure they are describable... it's a rather dusty profile, not as fresh/fruity as Speyside whisky. Often there are hints of sawdust or flour as well as some earthy / leafy notes. There can be a slightly austere side to it as well, with some bitterness of walnut skin.

Here's the full review: connosr.com/reviews/mackin/…

My review is at connosr.com/reviews/mackinlays/… and differs quite a bit. But then, I'm not familiar enough with the old highland style to identify it properly. When all is said and done, it's a good blend - a very good blend in fact - but a tad too expensive, I think.

@markjedi1 thanks!

@JeffC Thanks for the link to the NY Times piece. I tried to keep an open mind about McGrath's work in spite of his "There are no vintages for whisky...." in the second graph. His writing is entertaining at least--despite his annoying ping pong interchange of "whisky" / "whiskey"--and will be good fodder to wrap around the empty bottle and save in the "little crate made in China...." as a time capsule remembrance of a terrific whisky.