[MM-MALTS-L] Penderyn malt whisky

[Ho-cheng Yao]

For the still, I haven't visited the distillery before, but it seems very
close to the second still set in Kingcar (the whisky distillery in Taiwan.).
It's a German system and it a combination of pot still and coffin still.
 Not too surprise that it seems from the same advice from Dr. James Swan.
But again, not sure 100%, I haven't visited Penderyn.

Ho-cheng Yao
General Manager
Long Life Trading Company Ltd
Fuso Chemicals Corp.

also know as Kingfisher
Certified Malt Maniac
Keeper of the Quaich
Single Malt Ambassador


2009/7/23 Kraaijeveld A.R. <A.R.Kraaijeveld at soton.ac.uk>

> Hi Peter, all
>
> I agree that the standard Penderyn is a pleasant, inoffensive malt, but if
> you take its age into account, I don't think they're doing a bad job at all.
> They also have/had a sherried and a peated version, and both of these have a
> bit more bite and character.
>
> We'll simply have to wait and see how well it matures, and what its
> character will be as a 10-15 y.o.
>
>
> slainte, Lex
>
>
>
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
> Fly, you greatest fool
> Why can't you say what they want you to
> Why can't you do what they taught you
> And show what they wanted of you
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
> Rivers of milk are running dry
> Can't you hear the dolphins crying?
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
> Dr Alex R Kraaijeveld
> Lecturer in Ecology & Evolution
> School of Biological Sciences
> University of Southampton
> Building 62, Room 6031, Boldrewood Campus
> Southampton SO16 7PX
> Tel: +44(0)23 80593436
> Fax: +44(0)23 80594459
> Email: arkraa at soton.ac.uk
> Website: www.sbs.soton.ac.uk/staff/ark/ark.php
> School Website: www.southampton.ac.uk/biosci
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
>
> -----Original Message-----
> From: mm-malts-l-bounces at grsnet.net [mailto:mm-malts-l-bounces at grsnet.net]
> On Behalf Of Peter Wood
> Sent: 23 July 2009 09:18
> To: MaltManiacs operated former 'MALT-L' Whisky List
> Subject: [MM-MALTS-L] Penderyn malt whisky
>
> Anybody know what to make of this stuff?  I 've just tasted my first bottle
> of Welsh whisky. Brief comments : a gentle slurpable sweetie but lacks grip
> - and what's the Madeira finish all about? Caramel toffee, vanilla,
> floral-fruity notes and a tad of spice - possibly the only whisky I've
> tasted where you cannot detect serious flavour changes between 46% as
> bottled and 23% dilution. Ho-hum.
>
> I went to the Penderyn site to wade through the inevitable ballyhoo, but I
> have to admit I awarded them 8/10 for geological presentation. So the water
> from under the distillery comes from aquifers in Mississippian
> Carboniferous calcareous sediments (miself I'm more of a Pennsylvanian
> Carboniferous man, having grown up on the S. Lancs coalfield, but any port
> in a storm). So they, along with Glenmorangie, are probably the only
> distilleries using seriously hard water (virtually all spring water is hard
> to some extent - even the famed soft Glenlivet springs). Does it have an
> impact on the final whisky? Sod all probably.
>
> They distill in something that sounds like a high-tech Lomond still (how
> many plates do they have in the stills at the factory not far south of Loch
> Lomond? can they beat 5?) and collect at 92% abv. Sheesh - another 2.8% and
> the stuff would not legally qualify as whisky when matured. I love this
> statement "our spirit is virtually free from these chemical compounds
> [which I interpret as meaning flavoursome congenerics] and this fact
> becomes crucial during the cask ageing". Damn right the casks are crucial
> Penderyn - without the casks this would be vodka or similar white trash.
>
> But what the hell, they have a photo to show that Charlie Prince of Wales
> loves the stuff, and Laphroaig have a photo to show that Charlie Lord of
> the Isles loves the stuff, and if Kernow could get serious about whisky
> distilling Charlie Duke of Cornwall would be in there like a robber's dog
> too.
>
> Still, like I said, Penderyn is very slurpable till it starts to cloy.
>
> Peter Wood
>
>
>
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