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Zosimos und die Macht der Bilder

By Dr. Kai Grundmann
On
4. Februar 2026
  • Allgemein
  • Deutscher Whisky
  • Einfach Gut
  • Empfehlungen

Nordhäuser Rye Whisky No.3

By Dr. Kai Grundmann
On
4. Februar 2026
  • Allgemein
  • Whisky-Geschichte & Trends
  • Whisky-Kultur

Brennereien im Osteraufstand

By Dr. Kai Grundmann
On
8. Juni 2026
  • Allgemein
  • Einfach Gut

Remus Gatsby Reserve

By Dr. Kai Grundmann
On
27. April 2025
  • Allgemein
  • Einfach Gut

Thy Spelt Rye

By Dr. Kai Grundmann
On
13. April 2025
  • Allgemein
  • Whisky-Geschichte & Trends
  • Whisky-Kultur

Zeppeline, Luxusreisen und Whisky

By Dr. Kai Grundmann
On
4. Februar 2026
  • Allgemein
  • Einfach Gut

Ruotkers 100% Corn

By Dr. Kai Grundmann
On
4. Februar 2026
  • Allgemein
  • Whisky-Geschichte & Trends
  • Whisky-Kultur

Zeppeline, Bomben und Whisky

By Dr. Kai Grundmann
On
4. Februar 2026
  • Einfach Gut
  • Empfehlungen

Rossville Union Rye Barrel Proof 7 Jahre

By Dr. Kai Grundmann
On
4. Februar 2026
  • Allgemein
  • Whisky-Geschichte & Trends
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Deutsche Luftwaffe und irischer Whiskey

By Dr. Kai Grundmann
On
4. Februar 2026
Titelbild für den Zosimos-Artikel
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Zosimos und die Macht der Bilder

  • On 1. Februar 2026
  • By Dr. Kai Grundmann
  • 0 Comments

Abbildungen früher Destillationsapparate bei Zosimos von Panopolis und kodikologische Schwierigkeiten

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Nordhäuser Roggenwhisky vor dem Bodemuseum, angelehnt an eine Säule, Titelbild
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Nordhäuser Rye Whisky No.3

  • On 27. Dezember 2025
  • By Dr. Kai Grundmann
  • 0 Comments

Die Nordhäuser Traditionsbrennerei beweist, dass Roggen und Sauternes harmonieren

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Titelbild Osteraufstand
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Brennereien im Osteraufstand

  • On 8. Juni 2025
  • By Dr. Kai Grundmann
  • 2 Comments

Der Osteraufstand 1916 und seine Folgen für den irischen Whiskey

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George Remus Gatsby Reserve am Gendarmenmarkt
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Remus Gatsby Reserve

  • On 27. April 2025
  • By Dr. Kai Grundmann
  • 0 Comments

15-jähriger Bourbon in Fassstärke, Batch 2022

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Thy Spelt Rye Whisky vor dem Bodemuseum
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Thy Spelt Rye

  • On 13. April 2025
  • By Dr. Kai Grundmann
  • 0 Comments

Gemälzter Roggenwhisky aus Dänemark

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Titelbild Zeppeline, Luxusreisen und Whisky
  • Allgemein
  • Whisky-Geschichte & Trends
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Zeppeline, Luxusreisen und Whisky

  • On 30. März 2025
  • By Dr. Kai Grundmann
  • 0 Comments

Der Whisky an Bord der Graf Zeppelin und der Hindenburg

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  • Allgemein
  • Einfach Gut

Ruotkers 100% Corn

  • On 9. März 2025
  • By Dr. Kai Grundmann
  • 0 Comments

Zwölfjähriger Corn aus dem Sherryfass

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Titelbild Zeppeline und Bomben
  • Allgemein
  • Whisky-Geschichte & Trends
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Zeppeline, Bomben und Whisky

  • On 23. Februar 2025
  • By Dr. Kai Grundmann
  • 2 Comments

Luftangriffe auf Fasslager im Ersten Weltkrieg durch deutsche Zeppeline

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Rossville Union Rye Whisky Barrel Strength vor dem Stadtschloss
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Rossville Union Rye Barrel Proof 7 Jahre

  • On 9. Februar 2025
  • By Dr. Kai Grundmann
  • 1 Comment

Die Meister und der König des Roggens

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  • Allgemein
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Deutsche Luftwaffe und irischer Whiskey

  • On 19. Januar 2025
  • By Dr. Kai Grundmann
  • 5 Comments

Angriffe der Luftwaffe auf irische Lagerhäuser 1941

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Seitennummerierung der Beiträge

1 2 3 … 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
A Japanese visits Germany @nikkawhiskyeu _ The Ni A Japanese visits Germany @nikkawhiskyeu 
_
The Nikka From the Barrel is a bit of a modern classic. It is a famously powerful yet balanced blend of many, many whiskies. And yes, the controversies around that particular fact also add to the fame. Still, what the resulting product achieves is undoubtedly Japanese in spirit: harmony.
_
Nose: fruity (apricots, banana, strawberry), sweet (honey, brown sugar), and mildly spicy (tarragon, thyme), all in moderation. 
Palate: remarkably mild yet full-bodied, some toffee, more of the same fruits, but the spices are much hotter, even peppery. Again, pretty well balanced. 
Finish: now some tannins come through, and it is pretty short.
_
One can clearly see Nikka cut quite a lot corners with this whisky. The short finish and the not overly complex aromas give that away. However, it is a most balanced, rather powerful whisky with a surprisingly mild mouth-feel. It is exactly what is needed in a quite winter night. 
_
#nikka #fromthebarrel #japanesewhisky #bundestag #blend
Try January. Armenian Brandy @araratbrandy _ It i Try January. Armenian Brandy @araratbrandy 
_
It is no secret we like brandy. And since we get great Armenian brandy in Berlin, we enjoy it. Its history and heritage is downright amazing, going as far back as the earliest distillations of wine. Winston Churchill supposedly was such a fan that he ordered hundreds of bottles. And it comes in cask strength. 
_
Brandy in cask strength is still not that common but it is a welcome sight. The already intense and heavy aromas are intensified a lot. It easily holds up even after drinking the most peated whiskies possible, it is that intense. The Ararat Exclusive Collection offers this 10yo at 57% ABV, and it is glorious.
_
Nose: dates, figs, dried plum; toffee, dark chocolate; really mighty oak with caramel, pepper, and clove 

Palate: more dates and figs, but also zesty grapes; a little less chocolate, perhaps some almond sweetness; far more spices, hot pepper and a lot of oak

Finish: really long and, surprisingly, sweet
_
Curiously, the oak influence is very pronounced, although it has just ten years of maturation. But then, this is the power of European and Armenian oak, perhaps. And I love it. 
_
#ararat #brandy #caskstrength #dryjanuary #hausderkulturenderwelt
Rye January @malahatspirits _ Back to a familiar Rye January @malahatspirits 
_
Back to a familiar style: rye whiskey, but this time from San Diego. The Malahat Rye is also special in that it features a 100% rye mash bill which is rare for US rye whiskeys. The result is ... different, maybe even exiting, perhaps strange.
_
Nose: surprisingly sweet with caramel, danish pastry, and what can I only describe as apple rings, then lots of green grass and hay, cinnamon bark

Palate: far more spices, it is a really hot whiskey now with pepper, aniseed, cardamom, nutmeg; plus herbs like chives and peppermint; sweetness is overwhelmed although hints of caramel still come through

Finish: medium with a bitter tannic aftertaste
_
The nose was unlike pretty much all ryes I tasted, and blindly I would not have guessed it is rye in the first place. Unmistakenly rye-ish is the flavour though the spiciness is a tad overtone even by rye standards. This rather stark contrast between nose and palate makes this a very interesting, even exiting whiskey, but one that is not easily accessible. Not in spite of that, but because of that experience it can be recommended to rye fans with an open mind. 
_
#ryewhiskey #malahat #sandiego #dryjanuary #review
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
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