A flowery and fresh Speyside whisky, enhanced by a finish for 32 months in a 1st fill Oloroso sherry cask which conveys fruity notes without overwhelming the malt with wine. At the nose it’s fresh, sparkling, only slightly marked by the dry fortified wine: rather, it exhibits mineral and citrusy notes. A hint of beeswax, but it remains tight, nutty, with plenty of orange and orange peel. At the palate it’s just as mineral, fresh, dry and vibrant: yes, there is a hint of tea and tannins due to the wood, but overall it’s absolutely dominated by notes of oranges, bergamot, tangerine. Dry and juicy at the same time. The oakiness starts to become more noticeable in the finale, with pleasant sweet notes of freshly sawn wood.
Discover our #CaskStrength Whisky in our website! www.wilsonandmorgan.com
Looking to achieve an “old sherried Speyside malt” profile, we picked the casks for this bottling after a finish for 34 months in first fill Oloroso butts, which to our palate was the perfect moment. Very aromatic and deep in its olfactory impression, it truly has a “vintage” style: a bit of beeswax, some ancient wooden furniture, a touch of honey, ripe peaches, and the nutty astringent note of sherry. At the palate it’s actually sweeter than expected: chestnut honey, rose petals, a hint of raisins, ripe bananas and dried apricots. It’s rich and chewy but not fat, with the dryness of the Oloroso keeping it tight and lively. In the finale it becomes very mineral, but still quite smooth and only moderately oaky.
Discover our #ClassicSelection Whisky in our website! www.wilsonandmorgan.com
The 10th edition of Rhum Fest Paris is an established event for rum lovers in France, one of the countries where recognition for quality spirits has always been highest. @ronmillonarioperu has always been present since the first edition, and we are happy to be back once more. Rhum Fest Paris will take place at the enchanting location of the Parc Floral de Paris on May 4th-5th (plus the 6th for professionals only), and we will have all our releases for tasting, including our latest spirit drink Kuytchi! But of course, also the classic Reserva Especial, the XO, and the two light and easy 10 Aniversario bottlings. Reserve a ticket for one of the days, on the www.rhumfestparis.com website, and then remember to pay a visit to our stand, where our brand ambassadors will be glad to introduce you to the golden nectar of Peru!
You will find us in 2 different spaces!
TENTE 4 and BOX 4
@rhumfestparis Parc Floral de Paris Route de la Pyramide – Bois de Vincennes Entrée par le Pavillon des Cèdres
A rich, intense and fruity Speyside malt, enriched by a finish for 21 months in a 1st fill Pedro Ximenez cask. At the nose it starts with very estery notes, which can be mistaken for spirity intensity even if the alcohol content is comparatively low for a cask strength whisky. It’s also slightly winey, but the main notes are of dried plums and apricots, and raisins. Soft notes of sweet oak and camphor complete the aromatic palette. At the palate, it’s sweet and tannic at the same time. There is plenty of overripe fruit (even tropical ones, like pineapple) and then it develops on herbal notes of strongly infused black tea, cola and bergamot. It’s a very rich and luscious whisky, but never cloying. In the end, the tannic notes take control and it becomes very spicy and peppery.
Discover our #CaskStrength Whisky in our website! www.wilsonandmorgan.com
One of the most balanced finishes that we have ever made, in which all the components are perfectly integrated. This Speyside malt spent its final 30 months in first fill Pedro Ximenez butts, which enriched it with just the right amount of fruity richness: it still is a whisky that first and foremost tastes like whisky, not like sherry! At the nose it has a light touch of raisins, only slightly winey, with an aromatic and deep note of herbs and old books. At the palate it’s very velvety but full bodied. The balance between the honey and plums sweetness, the oak and the minerality is perfect: extremely cohesive. Chewy and rich, but also very smooth and fresh. It grows slightly more tannic and peppery only in the finale.
Discover our Classic Selection Whisky in our website!
"Wilson & Morgan stellt Dailuaine 40 yo vor" Read the full article by Whisky Experts at this link: https://whiskyexperts.net/wilson-morgan-stellt-dailuaine-40-yo-vor/?fbclid=IwAR3LCKMjtkAOkxjWmQCdII0FfZg7kO4xjw0ZiCYAUoLmeB4wPeaDfFmyWyo
Read the full article by The Spirits Business at this link: https://www.thespiritsbusiness.com/2024/03/dailuaine-40yo-revealed-at-malt-live-2024-dubai/
Tasting whiskies for our selections is an adventurous ride, and in these months we are sampling a lot of casks to plan the bottlings for the whole year (and some for the next ones too). Some casks are an exciting and high speed race, other casks are a slower and more leisurely travel that takes years and years to reach perfection (but don`t worry... we`ll wait patiently until destination is reached!). Fabio Rossi has just returned from Edinburgh, to overlook some of our sleeping stock, and has brought back some very nice samples. Stay tuned in the next months!
In sella a una botte
Assaggiare i whisky per le nostre selezioni è un viaggio avventuroso, e in questi mesi stiamo campionando diversi barili per pianificare gli imbottigliamenti di tutto l`anno (e anche qualcuno per gli anni prossimi). Alcune botti sono una corsa emozionante ad alta velocità, altre invece sono un viaggio più lento e rilassato che impiega anni e anni per arrivare alla perfezione (ma non abbiate paura... aspetteremo pazientemente finchè non raggiungono la loro destinazione!). Fabio Rossi è appena tornato da Edinburgo dove ha supervisionato parte del nostro stock in maturazione, e ha riportato con sè alcuni campioni molto interessanti. Seguiteci nei prossimi mesi!
Sometimes maturation in sherry casks yields surprising and unpredictable outcomes. In this case the result is not explicitly fruity or winey, not at first anyway. After two years of finish in this type of cask, this Speyside malt is perfectly mature, even if at the nose it may initially seem a bit restrained. Give it time and a drop of water, and it will reveal buttery notes, liquorice, and even a faint but funky gasoline note. But what makes it very surprising is that dark note of toasted bread! At the palate, it’s more predictable: creamy, but again not exceedingly sweet. Raisins, desiccated plums, and a very fragrant note of freshly sawn wood. It then suddenly becomes spicier, more peppery, tannic and mineral. And then, just before the end… here comes the sweetness, with a marked note of dark chestnut honey!
Discover our #CaskStrength Whisky in our website! www.wilsonandmorgan.com
Fabio Rossi has just returned from Malt Live at the Meydan Hotel: it was the first time for Wilson & Morgan in the United Arab Emirates, where we brought some of our most precious and rarest bottlings. It was also the occasion to launch the new Dailuaine 40yo Fully matured in Sherry Wood W&M484, one of the oldest whiskies we have ever released, available in only 297 luxury decanters worldwide.
A heartfelt thank-you to Le Clos – Dubai’s premier wine and spirits duty free store – for inviting us to such a prestigious event!
@wilson_and_morgan Glenturret 8yo Signature W&M522 48,0% "My personal taste for bold whiskies with a lot of personality is behind the choice of this bottling, enhanced with a finish for 20 months in first fill Pedro Ximenez to make it rounder and fruitier… but only up to a certain point. The colour is intense, the influence of the wine is huge, but this peated Highlands malt called “Ruadh Mhor” remains extremely unruly and muscular, turbulent and extreme! At the nose it’s very smoky, almost like a coastal malt, and rich with coffee, leather, damp earth. Very farmy, too, with notes of horse menagerie. The wine only enhances the very organic traits, rather than adding obvious fruitiness. At the palate it matches the olfactory impression: just as earthy and leathery, farmy and very smoky. But there is also a pronounced oakiness, and just a tiny hint of raisiny sweetness that makes the whole fatter and rounder. Very spicy, oaky and dark in the aftertaste too." (Fabio Rossi)
Discover our Classic Selection Whisky in our website!
As our readers probably know, Wilson & Morgan has reached cult status as an independent whisky bottler in many countries all over the world: initially in continental and eastern Europe, then in the Far East (China, Taiwan, Singapore, Japan), and even a small but loyal following in Australia.
Considering the high quality and collectability of our premium bottlings, it was only a matter of time before one of the most important markets in the world for luxury spirits took notice…
This year, Wilson & Morgan was invited to the most prestigious whisky event in Dubai: Malt Live, organized by Malt Society Arabia. Over 50 whisky brands will attend, with premium cigar tastings to complement the experience. Held on February the 17th at the Sky Bubble – Meydan Hotel, this event will be our first visit to the United Arab Emirates!
To celebrate the importance of the event, Fabio Rossi himself will be present at the Wilson & Morgan table to introduce our whiskies to an audience of connoisseurs ready to discover our selections for the first time ever. If you are among the lucky ones who will be able to attend, expect some very rare and special new limited editions!
Come and visit us in Dubai to discover what we have in store!
Discover more in our website! www.wilsonandmorgan.com
@wilson_and_morgan Ben Nevis 25yo Fully matured in Sherry Wood W&M527 52,4%
A new long-awaited release of our sherried single malt from the lovely coastal town of Fort William! A long finish of 55 months in a first fill Oloroso cask let it mature to perfection, to a full, juicy, almost overripe profile. It actually isn’t particularly fruity at the nose: it steers more towards a tannic style, rich with old leather-bound books and wood furniture, liquorice, and dark bitter chocolate. At the palate, it’s extremely muscular: fruity and winey, yes, but on the dry side. We find lots of pepper and cinnamon, huge chewy tannins, orange peel, a marked note of black and red tea, a touch of clay and camphor: it’s smooth but full bodied, with an oxidative note that obviously comes from the Oloroso. The intensity of taste is almost overwhelming at times, with the tight and appetizing bitterness of wood and dark chocolate becoming particularly evident towards the end.
Discover our #SpecialRelease Whisky in our website! www.wilsonandmorgan.com
A rich and deep Speyside single malt: the final 30 months in an Oloroso cask have contributed to its very autumnal profile, making it a perfect dram for those evening beside the fireplace. At the nose, the influence of the sherry is immediately obvious: very winey, with plenty of dried fruits and marked nuttiness, but also orange peel, cedary notes like from a cigar humidor, and with a lively spicy undercurrent. At the palate, it’s just as winey and sherried, and it takes water very well: the more you add, the more it exhibits notes of oranges, orange peel and tangerines. The spirit equivalent of classic English breakfast marmalade! It’s peppery, with a touch of chestnuts, nuts, and a moderate amount of oakiness. It becomes very dry and astringent towards the end.
Discover our #CaskStrength Whisky in our website! www.wilsonandmorgan.com
You know… we don’t like to linger lazily, enjoying our medals from various awards and great scores from tasters all around the world. We have been growing continuously in the last twenty years, and we plan to go on with the same frantic pace!
In the last months we have bottled some new whiskies that we had been closely following for the past years, and there are quite interesting NEWS !
Si tratta di un cocktail Sour a base di MpW. Il nome del drink è un chiaro riferimento all`ingrediente principale della ricetta, la pera.
Si prepara direttamente nello shaker ben ghiacciato, in cui si versano tutti gli ingredienti. Dopo aver shakerato energicamente per 10/12 secondi, si versa tutto il contenuto in una coppetta da cocktail ben raffreddata.
Alla fine va spruzzato sul bicchiere del whisky torbato.
Ecco gli ingredienti:
4,5 cl MPW 4,5 cl Estratto di pera 1,0 cl Spremuta fresca di limone 1,0 cl Zucchero liquido (70% brix)
TECHNIQUE: Shake & Strain
GARNISH: Crusta di sale agli arachidi Vaporizzazione di torba