Inside the Welsh Distillery Taking on the Irish and Scottish Whisky Dons | MUNCHIES Inside the Welsh Distillery Taking on the Irish and Scottish Whisky Dons April 15, 2016 / 6:00 am By Vast mountain scenery, epic castles, Celtic roots, a longstanding rivalry with the English, and a love for whisky. No, not Scotland or Ireland: Wales. For many drinkers, whisky means Scotch or Jameson, but over the last few decades, distillers from countries as unlikely as Taiwan and Denmark have tried their hand at making the water of life. Now, it’s Wales’ turn. Penderyn Distillery is currently the country’s only whisky maker but rather than jumping on the bandwagon of the spirit’s recent surge in popularity, its distillers are reviving longstanding whisky-making methods that reach back as far as St. Patrick. Distilling equipment at Penderyn Distillery, the only whisky distillery in Wales. Photo courtesy Penderyn Distillery. “St. Patrick was born in Wales, so they say, and then went to Europe to train to become a monk,” explains Penderyn distiller David Cover.

“French monks had deciphered the method of distilling from Arab perfume-making texts, and had started to distil wine to make brandy. Of course, grapes don’t grow so well in the UK so when Patrick came back with the method, people used different grains—like malted barley—and made whisky. The story is that he then went to evangelise Ireland and introduced the spirit there.” For which the Irish sainted him. Well, not for that specifically, but you get the gist—if you believe the Welsh version, then the Scots and Irish have a Welshman to thank for their national spirits. READ MORE: Meet the World’s First Female Master Whisky Blender As it turns out, the distillers of Kentucky need to thank the Welsh too. “Evan Williams was a Welshman with a distillery in Pembrokeshire,” explains Cover. “He emigrated to America, started a corn farm, and began making whisky from the excess. He’s known as one of the founding fathers of Bourbon.” Given this illustrious past, why is Penderyn currently the only whisky distillery in Wales? And if it only opened in the year 2000, what went so wrong before then?

Whisky barrels in the Penderyn warehouse. Photo courtesy Penderyn Distillery. “The last Welsh distillery before us was in North Wales, back in 1890,” he says. “Wales was probably one of the worst places to have a distillery at the time because there was such a big temperance movement. A lot of people hated alcohol and they were prepared to get quite violent about it. They’d go into pubs and drag people into the street and beat them up. Obviously the distillery owner was quite scared of these people and didn’t want to get caught, so he started doing his deliveries by night. One morning they found him run over by his own horse and cart.” Depending on who’s side you were on, Williams had either been drinking too much of his own whisky or he’d been got by the temperance movement. Whatever the truth of it is, that put paid to whisky production in Wales for the next hundred years. Photo courtesy Penderyn Distillery. And then Penderyn came along. “We’re capable of making something that’s unique and different, something that’s completely Welsh,” the distillery’s media manager Jon Tregenna tells me.

“The Scots do a double distillation, the Irish distil three times, but we only need to distil once, because we have a different kind of still that’s works as if we’re doing loads of distillations in one go. That makes the whisky quite light and delicate.” This is where distilling gets into the nitty gritty of chemistry, and Penderyn’s innovative still was created specially for them by Dr. David Faraday, the grandson of Victorian scientist Michael Faraday and a chemical engineer at Surrey University. His invention uses what’s known as a fractionating column, similar to the purification systems used in the petrochemical industry. The alcohol is put into the wide base of the still and heated up. As the liquid evaporates, it rises through the copper column above the still, hitting seven perforated plates. It becomes smoother and more refined as it works its way up. The bottling line. Photo courtesy Penderyn Distillery. The still doesn’t look as beautiful as a traditional Scottish still, made like something out of Wallace and Gromit with more rivets and bolts than sweeping curves, but the raw spirit that comes out of it smells incredible, and surprisingly not overpoweringly alcoholic.

I stick my nose in a glass of the raw stuff and it reminds me of ripe soft summer fruits in a bowl. I get stopped before I take a sip. “It’s light and fruity,” Tregenna says,”but the spirit comes off the still at 92 percent.” It’s no wonder the temperance movement had a hold in Wales. Imagine drinking booze that potent on a regular basis. Penderyn’s Welsh still produces the highest strength of any malt whisky made in the world. “This is one of the main differences,” he adds. “The spirit that comes off Scottish stills is around 65 percent, but it’s quite heavy and oily. The Scots can’t make their whisky another way by law, but we’re only governed by European law so we were able to be more modern and innovative.” Photo by the author. Of course, whisky is as much art as it is science, and even with a unique still, the final products needed to be honed into something fine. “Part of the barrel ageing process for whisky is to give the spirit extra purification time. The wood reacts with the alcohol and removes any leftover impurities,” Tregenna explains.

“Because our spirit is already so pure, the barrel ageing process for us is just to add character, and so we can choose what flavours we want to add in.” READ MORE: This Bar Is Serving Whisky from an 18-Foot Oak Tree So whether the heft of peat or the rounded warmth of Bourbon, the Welsh whisky can play to people’s preferences, leaving less to chance. “The curious thing is that people who claim they don’t like whisky say they like Penderyn,” he says. “Scotch can run across your tongue like a barbarian hoard charging over a peaty highland bog. But when you drink our whisky it’s as if you’re being flirted with by an ageing druid or sung to by a bard.” He’s not wrong. The spirit woos me in a melodic Welsh voice, urging me. Come and taste, my love. Come and taste. When I do, I find myself completely enchanted. The Welsh certainly seem to be holding their own when it comes to whisky. And given their history, we probably shouldn’t be surprised. Welsh Whisky - Master of Malt Welsh Whisky Welsh Whisky Welsh whiskies are sweet, fruity and quite thick.

Sometimes exhibiting tropical fruits and herbal notes, oak and chocolate. At this moment in time, Penderyn is the only distillery in Wales. It was established in 2000 by the Welsh Whisky Company Ltd. Penderyn has produced some smooth, easy-drinking malt whiskies, all as a recently released sherry wood and a peated expression. The peated offering is distilled from unpeated barley and the presence of phenols is solely down to the wood the whisky was matured in, the cask having previously held maturing Islay whisky. Read more After a number of excellent single Port cask releases (and a 41% release), here's single malt from the Welsh distillery's core range which is initially matured in ex-bourbon casks and then in… More info $57.34 The core expression at the heart of the Penderyn range, this was finished in Madeira casks. A beautifully packaged Welsh whisky. More info 41 Reviews Penderyn Legend is a Welsh single malt whisky firstly matured in bourbon barrels and finished in ex-Madeira casks before it's bottled, imparting an intriguing touch of vibrant sweetness.

It has been… More info 11 Reviews Single malt whisky from the Penderyn distillery of Wales, which has been fully-matured in ex-bourbon casks. Should make for a great tasting partner with Penderyn's Legend single malt, which is… More info 1 Review A smart looking tasting Penderyn tasting glass, made by Glencairn. This comes with two miniatures of Penderyn Welsh single malt. More info $12.92 A 2015 addition to the Penderyn range of Welsh single malt whiskies! This is the Penderyn Celt, which enjoys a finishing period in peated casks, resulting in a subtle, elegant wisp of smoky peat… More info 2 Reviews Unveiled in 2015 as part of Penderyn's Icons of Wales series, That Try honours the spectacular try scored by the Barbarians against the All-Blacks in January 1973 at Cardiff Arms Park. It's a peated… More info $42.88 A trio of Welsh single malt whiskies from the excellent Penderyn distillery!

The set features three 20cl bottles, one of each of their Myth (matured in ex-bourbon casks), Legend (finished in Madeira… More info 1 Review A single malt that sums up Penderyn's house style. This is matured in bourbon barrels before a finish, unusually for an core expression, in Madeira wine casks. Fruity and creamy. More info 2 Reviews Part of Penderyn's Icons of Wales series, this bottling of their single malt whisky celebrates the famous writer and poet, Dylan Thomas. The Welsh whisky itself is matured in a combination of… More info $44.81 Around 5,000 bottles will be released annually. A peated Welsh whisky, the peat comes solely from the cask the whisky matured in. More info 9 Reviews A full litre bottle of Welsh Whisky. Penderyn was named 2008's Micro Distillery Whisky of the Year. This is matured in bourbon barrels before a finish in Madeira casks. More info 2 Reviews Ooh, just look at this Portwood cask finish single malt whisky from Penderyn in Wales!

With big, fruit-forward notes, chocolatey touches and rich Port sweetness running through its core, this'll be a… More info 1 Review A half bottle of Welsh single malt, matured in bourbon barrels and finished in Madeira casks. This comes with two Penderyn branded tasting glasses, made by Glencairn. More info $28.47 This is a delicious Welsh whisky from Penderyn's Icons of Wales series. The Red Flag edition commemorates the first time a red flag was raised as a symbol of social protest, which took place over the… More info $42.61 With lots of vanilla, fruit (think green apple and banana) and burst sugar notes, this is a rather generous single malt Welsh whisky from Penderyn. It was drawn from three specially selected casks… More info 1 Review The next installment of Penderyn's Icons of Wales, honouring that well known Welshman, Thomas Jefferson. What, you didn't know Thomas Jefferson was Welsh? It's true! The third President of the United… More info $41.74 This is the first organic single grain whisky from the Dà Mhìle distillery in Wales.

They have been making their own liqueurs and gins for a few years now, and commissioned the Loch Lomond distillery… More info $58.93 This is a wonderful bourbon-matured, single cask Welsh single malt from the Penderyn distillery. It was bottled at natural cask strength and has a rich, spicy flavour. More info 3 Reviews Dà Mhìle specialise in producing outstanding organic spirits, including gin, liqueur and whisky. This blended expression has been made using 30% Springbank single malt and 70% Loch Lomond organic… More info $50.80 Penderyn Sherrywood is matured in ex-bourbon barrels and ex-Oloroso Sherry casks - a change from their classic expression, which is finished in Madeira casks. More info 2 Reviews Single cask Welsh whisky from Penderyn! This one was matured in a single bourbon cask (#B208), then bottled at a robust 60.7% ABV. Awesome stuff for Welsh whisky collectors, this is.

More info $120.68 This is a delicious Oloroso-matured Welsh single malt from the Penderyn distillery. It was aged in a single cask - cask 546 - which was specially selected by the master distiller, Gillian MacDonald.… More info $137.98 This is a very interesting whisky from Penderyn - aged in bourbon casks initially and finished in Madeira wine casks, this was bottled at the lower strength of 41%abv, thus the name. An interesting… More info 3 Reviews 6 Recently viewed We use cookies to help provide you with the best possible online shopping experience. By using this site, you agree that we may store and access cookies on your device. Visit our privacy policy page for more information. Back to top We think you're in United States (change) so we're displaying prices which don't include VAT. The prices currently being shown in USD ( change ) are approximate, and should be used for illustrative purposes only. All prices are in GBP and all orders are charged in GBP. The order total – the amount you will actually be charged – will be displayed in GBP before you place your order.

We Accept Delivery Partners Master of Malt supports responsible drinking - Sip, don't Gulp. ATOM Supplies Ltd trading as Master of Malt. Registered office: North House, 198 High Street, Tonbridge, TN9 1BE. Registered in England & Wales. Company number 3193057, VAT number GB 662241553. Information on European whisky and whiskey - whiskyforeveryone.com Rest of the world Did you know? While in the UK whisky is traditionally drunk straight, in Southern Europe, up to 90 per cent of whisky is mixed Europe Whisky is now produced all around the globe, with distilleries starting in some seemingly unexpected locations. There are currently over 20 countries, outside of the traditional big four of Ireland, Japan, Scotland and the USA, that are distilling single malt whiskies. Europe is a particular hotbed of activity as the market for whisky is traditionally strong, due mostly to its relative proximity to Scotland and Ireland. Most are small with many having previously distilled or continuing to distil other spirits such as fruit or berry brandies, eaux de vie, vodka or fortified wines.

The whiskies are generally produced for the local market but some are expanding their ranges and distributing their products further afield. In addition, there are numerous other distilleries where whisky is produced on an occasional basis. Across Europe, the production of malt whisky is a young industry. There are a couple of older exceptions such as the DYC distillery in Spain but the new whisky distilleries face a number of problems before anyone ever gets to taste their product. The first is the huge cost of buying all the necessary distilling equipment, setting up the production facilities and the money needed for raw materials. The second issue is the fact that the product takes time to mature (at least three years by law to be allowed to be called ‘whisky’) and therefore the distilleries have to spend a lot of money before they start to see any return. As a result, many are very innovative in their approach to keep cash flowing through the business. This is not a definitive guide to all European distilleries that produce whisky but we have selected the main players who concentrate the majority of their time and energy on the distillation of single malts.

European whisky distilleries Destiler�as y Crianza del Whisky (DYC) − massive Spanish distillery located to the north west of Madrid Mackmyra − innovative Swedish distillery from the town of Gavle, 150km north of Stockholm Penderyn − the only single malt whisky distillery in Wales St. George’s Penderyn Madeira Finish Single Malt Whiskey Review | The Whiskey Reviewer Penderyn Madeira Finish Single Malt Whiskey Review Rating: B (Credit: Penderyn) If the idea of Welsh whiskey leaves you scratching your head, it shouldn’t. Just because you’ve never heard of it doesn’t mean it fails to make sense. Perhaps it is half-forgotten because the Welsh were the first of the Celtic nations of the British Isles to be subjugated by those pesky English (during the reign of Edward I, to be precise), but the Welsh are at least as Celtic as the Scots or the Irish. The Welsh have their own Celtic tongue, and 20% of the population speaks it, over 580,000 people.

Welsh Gaelic speakers vastly outnumber the Gaelic speakers of Scotland, and as a proportion of their population, the Welsh are only slightly behind the Irish in speaking the old language. As it is with language, so it is with whiskey. The Welsh are Celtic Britons, and distilling is in their blood, despite being severely overshadowed by the Irish and Scots. Indeed, the Welsh whiskey tradition secretly courses through the history of American whiskey. One of the earliest recorded distilleries in Wales was opened in 1705, in Pembrokeshire. This distillery was owned by the family of one Evan Williams , whose name ought to sound familiar to Kentuckians and other assorted bourbon lovers. Williams immigrated to the United States during the Revolutionary War, settled around Louisville, and began distilling in 1783. His story is hardly the only one with Welsh roots, and a lot of what American whiskey fans think is an Irish or a Scots influence on their whiskey-making is really Welsh. Welsh whiskey slipped into obscurity due largely to 19th Century temperance movements. Prior to modern times, the last distillery in Wales closed in before World War One.

A half-hearted stab at bottling blended scotch in Wales was crushed by Scottish litigation, leaving the way open for Penderyn. Building its distillery in Brecon Beacons National Park, Penderyn shipped its first commercial product in 2004, thus becoming the first distillery on Welsh soil in almost a century. I’m starting our series of Penderyn reviews with their Madeira-finished single malt not just because it is billed as the distillery’s “house style.” The aging process also has some personal appeal for me, combining as it does bourbon and Madeira casks. I was raised in the Bluegrass, and spent my teenaged years so close to bourbon country that the vapor was in the wind if it blew east. Later, I followed my heart to Portugal, and even though Madeira wine is made out on some semi-tropical island in the Atlantic, the idea of a bourbon-and-Madeira aged whiskey rings a bit like my life story in a bottle. The Whiskey This basic Penderyn single malt is matured in old bourbon casks, and then finished in Madeira wood. It carries no aging statement, and is bottled at 46% alcohol.

That bottle is quite different from the norm in the whiskey business, looking more like what a wine producer with Euromodern styling might use. That choice of bottle and labeling style is somewhat appropriate for the Penderyn Madeira Finish, because in the glass the whiskey has a semi-translucent, pale gold color akin to a hefty white wine. The aroma of the whiskey is distinctively crisp in its fruity, vanilla sweetness, a lot like a big, dry and oaky white wine, in fact. That’s the Madeira finishing at work, I’m sure. The whiskey stays thickly sweet on the palate, tasting of a mixture of honey, vanilla, and autumn fruits like apples or pears. The woody nature of the whiskey shares center stage, as does its ginger-spiciness. The finish, which is mild and of a middling length, leaves the wood behind and winds down on the spice and fruity aspects. After growing up in Kentucky and living in Washington, DC (better known as “that pestilential swamp on the Potomac”) for 13 years, I have come to think of whiskey as better left on the shelf during the hot, sweltering summer months.

That is what whiskey cocktails and things like mint juleps are for. That said, I think I’ve finally found a single malt I would recommend sipping neat at the end of a sweltering, steamy day.* The Penderyn Madeira Finish’s combination of fruity sweetness and crispness make it the sort of thing you could drink in hot weather without cooking yourself, and its smooth, simple virtues make it a good choice for a light sipping whiskey. The Price At $60 to $70 in the United States, Penderyn Madeira Finish is too expensive to serve as a regular sipping whiskey. However, it’s status as an imported micro-spirit with an unusual personality make it worth the price tag. In Europe, Penderyn is somewhat cheaper. I’ve seen it for sale on the internet for €36, and Penderyn lists the whiskey at £38 (UK postage included) on its website. Awards This Penderyn whiskey started collecting awards at the 2004, 2008 International Wine and Spirits Competition (IWSC), where it bagged a silver.

Whisky gave it a “Best of” for “Other” types of whiskeys without an aging statement in 2008, and Malt Advocate gave Penderyn their micro-distillery award that same year. In 2011, the whiskey won silver, Best in Class at the IWSC and gold at the Whiskeys of the World Masters. * Just because I endorse it for summer drinking does not mean you should commit the sin of putting ice in it. Share : Penderyn Distillery | Condé Nast Johansens Days Out Visit our award-winning Distillery, Visitor Centre & shop, situated on the foothills of the magnificent Brecon Beacons in South Wales. Tours and Masterclasses are available with our friendly, knowledgeable guides 7 days a week, but please book in advance as the tours are very popular, with over 35,000 visiting in 2015. Penderyn Distillery specialises in Single Malt Welsh Whisky. The house style is a Madeira Single Malt Whisky produced at 46% abv. Peated, Portwood and Sherrywood casks are also used.

In the late 1990s in a pub in a small Welsh valley town, a group of friends chatted about establishing the first whisky distillery in Wales in over a century. They had a location in the historic village of Penderyn, chosen because of the site’s supply of fresh natural spring water, and a unique copper single-pot still designed by Dr David Faraday, a relative of the 19th century scientist Michael Faraday. Penderyn Whisky was launched by HRH Price Charles on St David’s Day 2004. With investment, hard work, attention to detail, the finest barley, expert distillers and the best bourbon casks from America, Penderyn whisky quickly gained a worldwide reputation, winning several awards en route. Penderyn Legend 70cl - Penderyn Distillery Penderyn Legend 70cl The Whisky Exchange Product Description Penderyn Legend is the new name for our classic Penderyn house style at 41% abv, our single malt whisky with a light Madeira barrique finish.

Penderyn Legend is matured in specially reserved ex-bourbon casks made from American Oak, before receiving a further maturation in oak barriques that have previously held Madeira wine, to develop a harmonious single malt whisky with a subtle but sophisticated character and soft golden hues. A Gold award winner in the European Single Malt Premium category of the Whiskies of the World Masters 2015, this great all-rounder is the essential expression of the legendary Penderyn house style and has all the richness of flavour and light fruitiness that Penderyn is famous for worldwide. Penderyn Legend is beautifully presented in striking bold red packaging, featuring an animated illustration of a red dragon, which is an all important symbol from the Welsh national flag. Tasting Notes Aromas of fresh apples and citrus fruits intermingle with cream fudge and sultana raisins in the nose to create a complex yet fresh, clean and well-balanced whisky. In the mouth, this single malt whisky is incredibly smooth and both fresh and rich dried fruits abound.

Delicate and sweet on the palate with just a hint of bitterness to remain refreshing, then slowly Penderyn Legend presents a long finish leaving an aftertaste of Madeira cake and sultanas. Non-chill filtered. The Red Dragon is the flag of Wales, and the Royal Welsh badge bears the motto: 'Y ddraig goch ddyry cychwyn' which translates as, 'The red dragon inspires action.' This fiery creature was introduced to Wales by the Romans. It features in ancient Welsh tales and was the battle standard of mythical Celtic kings. Welshman Henry Tudor took the flag to Bosworth where, in 1485, he became the last king of England to be crowned on the battlefield. Today the dragon is seen as representing all things Welsh. Penderyn Myth 70cl - Penderyn Distillery Penderyn Myth 70cl The Whisky Exchange Product Description A Gold award winner in the European Single Malt Premium category of the Whiskies of the World Masters 2015, Myth is a recent addition to the Penderyn range. It is a 41% whisky matured in a range of specially selected ex-red wine and ex-bourbon casks.

Penderyn Myth is beautifully presented in an elegant and classy slate grey presentation box, featuring an animated illustration of a red dragon, which is an all important symbol from the Welsh national flag. Tasting Notes Fresh and lively, Myth has mixed citrus fruits mingling with apple, pear drops and the merest hint of tropical fruits. In the mouth sweetness dominates then moves over a little to allow some refreshing bitterness to emerge while the mixed fruits continue to dominate the flavour. Gradually all the flavours simply ebb away to leave memories of a lively and light style of whisky that is easy to drink. The Red Dragon is the flag of Wales, and the Royal Welsh badge bears the motto: 'Y ddraig goch ddyry cychwyn' which translates as, 'The red dragon inspires action.' This fiery creature was introduced to Wales by the Romans. It features in ancient Welsh tales and was the battle standard of mythical Celtic kings. Welshman Henry Tudor took the flag to Bosworth where, in 1485, he became the last king of England to be crowned on the battlefield. Today the dragon is seen as representing all things Welsh.

Whiskies from the world Distilled Old Maltky (35%, blend of real malt distillate & neutral spirit, Bottled +/- 2000, Holland) Nose: This has very little to offer besides the prickle of alcohol. Taste: Surprisingly dull and watery at first, quickly growing bitter. The finish is surprisingly long. Normally, that would be reason for joy - but not with this one. Score: 10 points - classifying this as a 'benchmark' which rates 'just short of horrible'. Frysk Hynder NAS (40%, OB, red wine cask, Bottled 2005, Holland) Nose: Pungent and extremely winey. The sour notes dominate the spectrum, little else. Taste: Like the nose, the wine influence overpowers everything else. Chalky & gritty. Score: 36 points - it's only 3 years old, but already the cask completely overpowers the whisky. Millstone Dutch single malt whisky (40%, Zuidam Distillery, Bottled +/- 2010, Holland) Nose: Clean and malty. Some butterscotch and Caramac.

Nice, but not overly expressive. Taste: Smooth and sweetish with a touch of tangerines. Toffeeish. Quite a long finish too. Score: 67 points - which is quite a bit higher than I originally expected. For many years, Holland was only involved in the production of whisky as a tax haven for large corporations like Diageo. However, a few years ago two small Dutch distilleries started Turkey (including Ankara Turkish Malt Whisky), USA (including Maker's Mark and Old Portrero), Wales (including Penderyn Welsh Whisky). World whiskies: New Zealand Lammerlaw 10yo (48.2%, Cadenhead's World Whiskies, Bourbon barrel, Bottled June 2003, 240 blt.) Nose: Grainy and quite sweet. Fruits and organics. Great development over time. Taste: Quite smooth for a malt at this strength. Lively and fruity. Pretty good. Score: 74 points - the best Lammerlaw bottling I've tried so far; it beats the official bottlings.

Lammerlaw 10yo (43%, OB, Wilson Distillers, New Zealand, Bottled +/- 1999) Nose: Interesting and surprising bouquet. Oily, yet perfumy. Some peat, too. Grapes? Bananas! Very light and a bit sour. Taste: Rather harsh and rough, with a bitter aftertaste. Peaty later on. This one seems to improve after a few months of breathing in the bottle. Score: 70 points - the first 'antipodean' malt I've tasted, and not at all bad for a non-scotch. Milford 12yo 1990 (43%, OB, Bottled +/- 2002, New Zealand) Nose: A little bit oily and greasy at first, growing grainier. Nutty later on. Fairly restrained. Shoe polish? It really needs a minute or ten before it grows more interesting. Taste: Ouch... Flat and boring. Like beer that has been left in the sun for a few days. Oily overtones as well. Growing strangely sour and fruity towards the gritty finish.

Score: 61 points - it definitely showed some improvement over time - just not quite enough for me... As world whiskies go, the stuff they make in New Zealand is not bad at all. I've only tried a few different bottlings, but based on these few experiences it would seem that the whisky made in New Zealand are just as good as those from Australia and Tasmania. Well, I guess that makes sense because I imagine that the 'traditions' are similar. in roughly the same period. Climates on the islands of New Zealand and Tasmania could be relatively similar too. World whiskies: Wales And that's the list of assorted tasting notes so far. The list of whisky producing countries at the top of this page is by no means complete. In fact, not even half of all the countries where whisky is produced are on the list. Many brands are only available locally or in a small number of markets. For example, I've sampled Flat Country (40%) from Hungary and Jack & Jill (40%) from Slovenia, but these are not available outside the country of origin. All these products are labelled as 'whisky', but the differences from Scotch whisky can be huge.

With that in mind, the synonym 'Scotch' doesn't really apply to all these local distillates... Penderyn NAS Madeira Finish (46%, OB, Bottled +/- 2004, single malt, Wales, +/- 3 years old) Nose: Started out with lots of glue and paint thinner, but after just a few seconds it blossomed. it grew more 'organic' and interesting. Not comparable with most Scotch single malts though. Malty with a hint of marzipan. Rice crackers? The nose is nice enough but lacks some complexity. Taste: A real surprise; big, sweet and fruity. Very pleasant indeed, an easily accessible profile. Score: 64 points - given its tender age it puts some of the 12yo Schotch single malts to shame. I've sampled other samples in Wales, but I haven't been able to locate any other tasting notes so far - sorry... When it comes to 'world whisky', the Scotch laws don't apply. This means that producers in other countries can make up their own rules as they go along.

For example, distillers can use any grain they like or even other produce like molasses (often used in India) or potatoes (sometimes used in Eastern Europe). Although these are all 'brown spirits' (matured in oak casks like whisky, cognac, armagnac, rum, etc.), they can be very different in character and style style from Scotch whisky. 'Different' doesn't mean they are 'worse', mind you - I've sampled some excellent whiskies from So, it's safe to look beyond the borders of Scotland when you're looking for new experiences. And why limit yourself to whisky or whiskey if you're looking for some alcohol to (responsibly) enjoy? There are plenty of other beverages & spirits that could be used as a suitable alternative for whisky. I actually used to enjoy cognacs and armagnacs a lot before I discovered single malt whisky - and I still know how to mix a mean cocktail if I may say so myself... However, that's a completely different story... World whiskies: Switzerland Swissky NAS Single Malt (42%, OB, Switzerland, Bottled + 2002) Nose: Sweet with a whiff of paint thinner.

Sour grapes or vinegar in the back of my nose. Alcoholic. Odd fruits. Not a lot of complexity. Grappa? After 10 minutes the character changes. Apple pie. Now it resembles whisky a little bit more - blended or grain, not malt. Taste: This has a very flat and tired start - like old lukewarm beer. Fruitier, sweeter centre. Watery. becomes very fruity with time. I found many things that reminded me of wine or Belgian fruit beer. Score: 37 points - I liked the nose better than the palate. It feels quite young and unrefined. A failed foreign attempt at making whisky. It scores in the same region as Drumguish. Highly avoidable. What a load of crap this is compared to most Scottish malt whiskies. I think that I only ever tried one measly sample of Swiss whisky - a.k.a Swissky. I like the fact that somebody that really wants to can now buy a bottle of Swiss whisky - but why would you really want to? It's not like it's any good...

;-) World whiskies: Taiwan Belgium is known for its beer and its fries, but since a few years they also have their own whisky: Goldlys. It is produced by gin producers Filliers who have been distilling gin since the late 19th century. Filliers uses malted barley, rye and maize for the unique recipe. Goldlys 3yo (40%, OB, Bottled 2007, Belgium) Nose: Sharp and grainy, cattle feed, rotting grass. Glue. Very much like a gin without the juniper. Taste: Fairly flat start. A little buttery and oily. Reminds me of grappa or gin again. Not my cup of tea. Score: 29 points - too many rough edges for me, and not nearly enough character of its own. Goldlys 10yo (40%, OB, Bottled 2007, Belgium) Nose: Wet newspapers. cardboard. Rather dull & stuffy, but a lot friendlier than the 3yo. Taste: Very slick with a touch of smoke. Heavy tannins in the finish. Like blue grape skins.

Score: 62 points - much, much better than the 3yo, but dragged down by Campari bitterness. World whiskies: Pakistan Murree 8yo 'Malt Whisky Classic' (43%, OB, Pakistan, Bottled +/- 2006) Nose: Mostly paint thinner at first. Later sweeter notes emerge, but more 'molasses' than 'grains'. Nutty, oily, buttery. I have a sweet tooth, so I don't mind sweetness - but there's little complexity. Hey, wait... After 15 minutes there IS some development and it opens up a bit. I kind of like it... Taste: Weak start, then a long prickling centre. Depressing finish that takes a bitter turn in the end. Score: 43 points - the nose isn't that unpleasant actually, but there's no fun to be had on the palate. Murree 12yo 'Millennium Reserve' (43%, OB, Pakistan, Bottled +/- 2006) Nose: Nutty start. More complex than the 8yo with more fruity notes. Passion fruits. Hint of dust.

Fruits take over from nuts and passion fruit remains the dominant element. Slightly metallic? Hey, and unlike the 8yo, this one shows quite some development. Still, the passion fruit remains. Taste: A little perfumy in the start. More fruits later on - passion fruits again. Dusty finish. Score: 62 points - but once again the finish pulls it down. The nose alone reaches the upper 60's. Because the majority of the population of Pakistan is of the muslim persuasion, it may seem weird that they have their own brewery/distillery there. Export of their alcoholic products is illegal and in 1977 complete prohibition was introduced for some of the restrictions were lifted again afterwards. Murree now produces beer and spirits for restaurants, clubs and bars. World whiskies: Latvia LB (40%, Bottled +/- 2003, Latvia) Nose: Starts out sharp and alcoholic. Glue. Cardboard. String beans? Sorrel. Rhubarb. Veggy. I have to admit that the nose is expressive - but it's also fairly unpleasant to my sensibilities. Taste: Ever so slightly fruity. Salmiak? Speculaas?

'Veggy' as well and quite similar to wodka. Score: 21 points - it's no fun on the palate; all in all it's a fairly pitiful attempt at making whisky. Aleksandrs (40%, Bottled +/- 2003, Latvia) Nose: Even less character than the LB, but with such a disaster drink that's to be applauded. Very 'veggy' in the nose after some breathing - raw rhubarb? A little grassy, leaning towards perfumy. Taste: Grassy on the palate as well. Nothing else noteworthy. Even further from the beaten track. Score: 15 points - these Latvians seem utterly inept when it comes to producing a proper whisky. I've tried a few fairly decent Eastern European whiskies, but the whiskies from Latvia were not among them. World whiskies: Czech Republic (part of former Czechoslovakia) Gold Cock 12yo (43%, Bottled +/- 2003, Czech Republic / former Czechoslovakia) Nose: Quite odd, but impossible to describe. It needs some ten minutes to open up a little.

Some vaguely pleasant fruity notes, then more and more organics emerging. Taste: It's very dull but not entirely unpleasant on the palate. It feels a little weak. Score: 39 points - hard to believe it matured on wood for 12 years - maybe they kept it in steel oilcans? King Barley 6yo (43%, Bottled +/- 2003, Czech Republic / former Czechoslovakia) Nose: Malty, spicy and a little fruity. Then organics emerge. A developing, fairly 'Scotchy' profile. There's a hint of glue, but it's quite pleasant - and rather similar to the bouquet of the Printer's. Taste: Unfortunately, it's very flat, bitter (grape skins?) and watery on the palate. Score: 45 points - the nose isn't bad, but the score is dragged down to 45 points by the palate. Printer's (40%, no age statement, Bottled +/- 2003, Czech Republic / former Czechoslovakia) Nose: Hey, that's considerably better than the Gold Cock and King Barley. Big, fruity and a little malty.

Over time some spices and organics emerge in the nose at first - this is actually enjoyable. Taste: Not terribly complex, but nice enough. It loses points on the gritty palate and the short finish. Score: 49 points - almost likeable and not too bad at all, to tell you the truth. Countries in Eastern Europe have a long and proud history of distilling spirits, although these were usually made from local fruits and vegetables. With the rising popularity of whisky in recent years, many distilleries are now experimenting with the production of whisky. Based on my research so far, I'd have to say that whiskies from the Czech Republic grow worse with age, not better. But then again, I've only sampled three different expressions so far. This makes my 'research' hardly statistically significant. Japan - even though they only have whisky distillation experience since the early 1900s. Ireland - no surprise with a whiskey industry that might even be older than that of the Scots. India - I've tasted some FANTASTIC whiskies from Amrut, but there's a lot of Indian swill too. Australia / Tasmania - quite a few Australian whiskies scored above average, especially Lark.

Sweden - this 5th position is a little shaky because there is just 1 Swedish distillery: Mackmyra. World whiskies: Poland

Question: Penderyn whisky is made in which European country?
Answer: Wales