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If any provision of these Terms is held invalid, the remainder of the Terms shall continue in full force and effect.Exploring the Agave Fields of Oaxaca: While my career commenced with a focus on Scotch and Bourbon, life’s adventures have led me to the picturesque agave fields of Oaxaca, Mexico. The Service has been prepared by us solely for information purposes to Members and the Service is based on information we consider reliable and we obtain the contents of the Service from a number of different third party sources (including Contributions), but we do not endorse, support, represent, warrant or guarantee the completeness, truthfulness, accuracy, or reliability of the Services and any information therein. Finish: Long, very long. Warms and tingles. More autumn fruits, aswell as hawthorn leaves. More spices, nutmeg. Water improves the spice and brings out notes of rum and raisin, crystalized ginger and even tobacco hints.

While chill-filtering is commonly employed to prevent haze formation in bottled whisky, some enthusiasts argue that this process can potentially diminish the flavors of the whisky. Does it use caramel coloring? In the mouth: clean, fresh, hoppy almost, but then definitely into shades of mead, apples (stewed and green), cider. Plenty of cereal character as well, with an Aultmore-like grassiness to boot. The texture, though, is lovely. Nice and viscous, chewy. Just lovely to sit in the mouth. Digestive biscuits. This is not the most overly complex dram in the world, but it is exceptionally well executed for the price. Conclusions This experience was a precursor to my venture into the liquor shop business, where I had the privilege of curating an extensive collection of liquors, granting me access to thousands of unique bottles from across the globe. My first visit to Glengoyne distillery came in the latter half of 2014 during a session of John Lamond‘s fantastic Whisky Certificate Course. This eight week long night class covered the entirety of the whisky-making process and gave a detailed history of the industry, from its beginnings with Friar John Cor to the growth of the blending giants and the modern explosion of single malts. Towards the culmination of the course there was a class outing to a local distillery and since we were based in Glasgow, this gave only two realistic options: Auchentoshan and Glengoyne.An excellent clean, fresh whisky, well-made and with enough depth of flavour for this being lovely at the start of the evening. I suspect newcomers might find this especially approachable – and note, that I think that not because it is bland (it isn’t) but that it’s got so much softness, and tenderness: a late-summer shaft of sunlight across an orchard. Nose: Hot. Faint elements of sherry – mildly nutty and fruity. Shy – I can’t determine much from the nose. After a rest in the glass, there’s a bit of caramel.