Whisky Ramblings on YouTube

Mark’s Whisky Ramblings 481: Old Rhosdhu 29 Year Old 1993 for The Roots

Belgian bottler The Roots selected a hogshead from the Loch Lomond distillery that was filled in 1993 with a spirit type that they produced between 1966 and 2000. The malt was given the name Old Rhosdhu. The hogshead, on which this malt lay dormant for almost three decades, yielded 222 bottles at cask strength. The malt was neither colored nor chill filtered.

Mark’s Whisky Ramblings 482: Nc’nean Batch RA08

While the 'normal' batches continue unabated (at the time of writing Batch 18 was already a fact), Nc'nean launched two completely new batches in 2022 with a new system of numbering. In addition to this Batch RA08, there is also a Batch BU06. This first one (which is now also in my glass) was composed with 43% STR red wine casks, 55% former American whiskey barrels (the vast majority of which are first fill bourbon) and 2% oloroso sherry casks (and not 5% as I claim in the video – sorry about that!). Oh, yes, another small detail: the bottle is now not transparent green or opaque dark blue, but simply transparent – albeit with the same beautiful print.

Mark’s Whisky Ramblings 483: Glentauchers 13 Year Old 2009 Buds & Barrels

Independent bottler Buds & Barrels launched this summery Glentauchers in its 'sticky label' range at the end of last year, from a refill sherry butt. I confess, when I first read it, I looked surprised for a moment, because Manny and I had also bottled a Glentauchers 2009 from the same cask type in May of the same year. And then a monkey on the label too? I won't say anything else, but I'm going to taste it right away.

Mark’s Whisky Ramblings 484: Milk & Honey 4 Year Old 2018 for The Barrel Baron

This is already the second single cask that Marcel Kip – aka The Barrel Baron – bottles from this Israeli distillery. I had the privilege of judging a sample as early as June 2022. And now that it’s finally here, I'm very eager to re-taste it. This time it concerns a four-year-old malt that spent its life on an ex-Islay cask. Please take note of the alcohol percentage. And another tip in advance: pour it into your glass and let it catch its breath for five minutes. Let's get started!