ErichPryde Posted September 4, 2009 Share Posted September 4, 2009 My batch #11 bottle is killer! Maybe the older batches had a bit more going for them than the more recent bottlings.From what I've read/heard, this isn't necessarily the case. the later batches seem to have more sherry influence, though. My bottle is about 2/3 full, and it has been sitting for six or seven months. after letting it sit like this, a whiff of it is incredibly reminiscent of dark chocolates, sherry, and a very deep malt smell that I could almost fall into with a hint of grist hanging about. very, very slight hint. It is much more approchable now than it once was- but this may have a lot to do with the fact that I got used to drinking Thomas Handy neat, and it's made it easier for me to drink stronger whisk(e)ys.the batch 12 I had was very complex, but it was much less agressive than the 23. If I recall, it had a lower alochol content- the 23 is something like 60.2% and I think the 12 was closer to 54% or so. That might have had something to do with it. Also, it could have been my imagination, but I remember the #12 being much lighter in color- more of an orange amber, while the 23 is the color of sherry or light maple syrup.wikipedia has a decent page here (and I'm wrong, the #12 was 60% alcohol...) Link to comment Share on other sites More sharing options...
butephoto Posted October 25, 2009 Share Posted October 25, 2009 I recently tried batch 14. It was superb. Link to comment Share on other sites More sharing options...
Recommended Posts