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The War of the Peat, Teil I

  • On 26. Oktober 2019
  • By Dr. Kai Grundmann
  • 1 Comment

Ballechin (12 Jahre), abgefüllt von Whic.de in Kooperation mit Signatory Vintage

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Woodford Reserve

  • On 17. Oktober 2019
  • By Dr. Kai Grundmann
  • 0 Comments

Ein Bourbon für Scotch-Fans?

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Stonewood Whisky

  • On 3. Oktober 2019
  • By Dr. Kai Grundmann
  • 4 Comments

Drei Whiskys aus Deutschlands ältester Whiskybrennerei.

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  • Deutscher Whisky
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US Ryenaissance und EU Ryevolution

  • On 24. September 2019
  • By Dr. Kai Grundmann
  • 7 Comments

Wird sich Rye Whiskey in Europa etablieren?

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Whiskyherbst und Whiskyfest

  • On 16. September 2019
  • By Dr. Kai Grundmann
  • 1 Comment

Zwei Berliner Messen am 6. und 7. September 2019

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Hyke Tyson

  • On 4. September 2019
  • By Dr. Kai Grundmann
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82 Chapters to Newcastle

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Der Whisky in Two and a Half Men

  • On 25. August 2019
  • By Dr. Kai Grundmann
  • 14 Comments

Trinken wie Charlie Harper…

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Finric

  • On 12. August 2019
  • By Dr. Kai Grundmann
  • 1 Comment

Der neue Blend.

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Glina Smoked Edition

  • On 31. Juli 2019
  • By Dr. Kai Grundmann
  • 3 Comments

Räucherschinken? Rauch ohne Torf

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Finest Whisky Deluxe

  • On 8. Juli 2019
  • By Dr. Kai Grundmann
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Eine Luxus-Whiskymesse (24./25. Mai 2019)

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Seitennummerierung der Beiträge

« 1 … 11 12 13 14 15 … 17 »

The doctor is in

 

Wer ist der Doktor?

Kai.

Und er macht das hier alles ganz allein? Nö.

Karen macht das Technische.

Hier erfährst Du mehr.

doktorwhisky.de

Karen & Kai
Peat and Snow @lagavulinwhisky _ It is very rare Peat and Snow @lagavulinwhisky _ It is very rare that we visit Islay whisky, much less peated whisky. But as it is Try January we open our Lagavulin. The distillery needs no introduction, it is one of the powerhouses of peated whisky. Their best known expression is the 16yo, and in 1979 they introduced the Distiller’s Edition which featured a strong finish in PX sherry casks. In fact, it was long regarded as an extra-matured 16yo. _ The current DE, released in 2022, dropped the age statement. While this is controversial, it is not necessarily a bad thing. Peated whisky works young, too (in fact, I prefer the Ardbeg 5 to the 10), and the amount of young whisky in the batch is probably not very high anymore. But that remains to be seen. _ Nose: some peat, some sweetness. The peat is less ashen and more of a BBQ bacon smoke which goes well with the sweetness that undoubtedly comes from the PX, i.e. raisins, dates, ripe cherry. The rather intense burnt sugar complements this well. But there is also some freshness from grass, hay and iliac. Palate: less sweet, the peat is basically an ashtray experience now, though some wood char is in the mix, too. Still, the sweetness did not leave thanks to cherry jam, more raisins and molasses. Again it shows fresh notes, this time it feels like a breeze of sea salt. It does not feel watery, but still, a few percent ABV would be nice. Finish: not as peaty as expected, woody and even a tad bitter. _ I was amazed by the nose. While sweet it is well balanced and features exactly the kind of peat I can go with. The ashtray in my mouth however is less to my liking, although that is up to personal preference. If anything, I wish for three percent more ABV. Still, it is a good whisky that will convince fans of that style. _ #lagavulin #islaywhisky #peatedwhisky #scotch #singlemalt
Let’s start Irish @thebusker_official _ The Iri Let’s start Irish @thebusker_official _ The Irish whiskey industry did not have a great year 2025, yet one distillery did really well: the Royal Oak distillery with their Busker. Widely available at airports with a wide portfolio of blended, malt, grain and pot still whiskey at the premium level, the Busker made a bit of a name for itself. This core range is solid though nothing exciting to be honest. The Small Batch however is a different story. _ The Small Batch Single Pot Still whiskey has some typical features for this kind of whiskey, i.e. the use of malted and unmalted barley (no other grains), the triple distillation, and the maturation in bourbon and sherry casks. As such, conceptionally it is pretty close to the big names in pot still whiskey, but that is not a bad thing. It just works. The Small Batch is elevated over the standard expression by specially selected casks, either first-fill bourbon or Oloroso specifically, and a slightly higher ABV. _ Nose: crisp and fresh with grass, hay, and green fruit, but also a distinct malty sweetness and some mild spices. In the background linger dried fruit, tobacco and leather. Palate: again very crisp, especially due to increased spiciness, now with red peppers and aniseed. While still quite fresh, the dried fruits come to the fore and dominate much of the experience. Also a bit of caramel and vanilla. Finish: short but on point _ This is a well-made whiskey that delivers that mix of spice and sweetness one expects from the pot still whiskey. The balance is not yet on the level of the big player in this field but the elements are there and they work. And given it is an NAS the cask influence is quite noticeable. I have not been entirely convinced by the core range. This small batch on the other hand gets my wholehearted recommendation. _ #thebusker #irishwhiskey #potstill #whisky smallbatch
Review online, check Website _ It took us quite a Review online, check Website _ It took us quite a while due to unforeseen events but it is finally here, the full and complete review of this year’s best German rye whisky. It is now online on our website, featuring detailed background information. Here is a short version of it in English: _ Although the @traditionsbrennerei is best known for their clear spirits, they have extensive experience in cask maturations, too. Also working with rye since the 15th century helps understanding that grain. In fact, Nordhausen’s tradition of distilling rye has the same roots as current American rye whisky. So it was not a total surprise when Nordhausen released its first rye whisky in 2023. Since then, a steady number of yearly releases followed. In 2025 it was the time of the sauternes finish. _ Generally, Nordhausen’s rye is matured for ten years in virgin German oak and bottled at 46% ABV. Last year, it got a port finish, and now sauternes was used. Sauternes is a sweet, fruity white wine from Bordeaux that works marvellously with the spicy and herbal distillate of the rye. I actually wonder why this combination is not used more often... _ Nose: ripe yellow fruit like apricot, mirabelle plum, apple and banana, sweet yet a bit zesty; a heavy layer of spices, mostly clove and pepper, intense but clearly restrained; a bit of peppermint and menthol; some oak spice far in the background Palate: more of the same, especially the ripe, sweet yellow fruit, but there is more heat from the spices now with the addition of red chilis; also the oak influence increases adding more spice but some caramel, too. Finish: medium and balanced, a tad bitter at the very end _ Again I am left to wonder why the combination of sauternes-finish and rye is not more common. It works extremely well. Obviously, the release shows the Traditionsbrennerei’s expertise but at the third release that does not come as a surprise anymore. This is a must-have for every rye fan. _ #nordhausen #ryewhiskey #deutscherwhisky #whisky #sauternes _ [Achtung: die Flasche wurde uns zur Verfügung gestellt.]
Revisiting @redbreastirishwhiskey, Part III of III Revisiting @redbreastirishwhiskey, Part III of III _ We end our revisiting Redbreast series with the now classic 12yo in cask strength. Produced at Midleton, Redbreast was one of the very few survivors of Irish Pot Still Whiskey, and the most famous, thus it defined what we expect from this style of whiskey. It uses malted and unmalted barley, but not other grains, although other Pot Still Whiskeys historically did that. Still, the balance of the malted and unmalted elements remains unmatched. _ Matured in bourbon and sherry casks, they emphasize that it is Spanish oak for the latter. Again, we see the pursuit of balance: American oak and bourbon notes on the one hand, more spicy European oak and sherry notes on the other. _ Nose: lots of tropical fruit, especially grilled pineapple and papaya, with a healthy dose of spices like pepper, clove and curcuma. Additionally caramel and vanilla is present, also raisins and dates. Palate: wonderful mouthfeel, oily and creamy, the fruits are riper and sweeter, but the spices also win some power. The oak influence is more pronounced as well. It tastes almost like an intensified version of the aromas in the nose. Finish: more spice, oak and a few tannins, too. _ This is a stunning whiskey that gets it right: sweetness in various expressions, spices and a lot of tropical fruit. It also exhibits some youthful lightness, yet it is mature enough to convince pretty much all whiskey fans. If you ever wondered why Redbreast has such a great reputation, this is it. _ #redbreast #irishwhiskey #potstill #whisky #caskstrength
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