[MM-MALTS-L] Penderyn malt whisky

[Craig Daniels]

Hi Lex & Peter, all

I agree with you both about the Penderyn. It is both slurpable and sweet and
increasingly so as it sits in the glass.  It has an increasing level of
fruitiness plus a saccharine quality which I describe as a combination of
pineapple juice and juicy fruit bubble gum and it does get cloying.

I don't know about the age making it better, the spirit underneath is pretty
light and as Peter says congener poor, so maybe all the extra age would do
is make it more oaky.


Craig Daniels
Chairperson
Malt Whisky Society of Australia Inc
www.mwsoa.org.au
 
-----Original Message-----
From: mm-malts-l-bounces at grsnet.net [mailto:mm-malts-l-bounces at grsnet.net]
On Behalf Of Kraaijeveld A.R.
Sent: Thursday, 23 July 2009 9:51 PM
To: MaltManiacs operated former 'MALT-L' Whisky List
Subject: RE: [MM-MALTS-L] Penderyn malt whisky

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

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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
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Email: arkraa at soton.ac.uk
Website: www.sbs.soton.ac.uk/staff/ark/ark.php
School Website: www.southampton.ac.uk/biosci

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-----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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