Teeling Pot Still for Celtic Whiskey Shop

This Teeling Pot Still (which means that the recipe consists of both malted and unmalted barley) matured in a Chestnut PX cask. Yes, indeed, the Irish have more freedom for maturation than the Scots, who are limited to oak. The single cask was bottled at cask strength for the Celtic Whiskey Shop. But of course, Mr Teeling Belgium, aka my good friend Benny, could also lay his hand on a bottle.

The nose is special. I express myself very gently. Sweet and sour (with an emphasis on the first) with notes of raisins, blood orange, walnuts and chewing tobacco. Special, but I would not have been able to identify Teeling blindly (which should not be a problem) or even thought of whiskey (which I do experience as problematic). A light touch of struck matches in the background, held in a head grip by late vanilla. It also has something umami that reminds me of meat gravy, with a drop of rancio. Special, as I said.

The body is nice and oily, and the whiskey comes in firmly sweet. Gone are those strange sweet and sour notes, which here go all the way for the PX. Dark sweet fruit with raisins and plums in the lead, followed by a nice stimulus of the spices. Nutmeg, cinnamon and a black pepper. This is pleasant and fits perfectly with the season.

The finish is nice and long, sweet and spicy.

Interesting whiskey, that's the least you can say about this. Apart from the dubious nose a very nice surprise. Thx, Benny!