Ukrainian Whisky Connoisseurs Club and Whisky Corner experts, together with an independent bottler Murray McDavid, picked out Mortlach cask to create a unique experiment.

The purpose of the experiment was to study the development of whisky in two different casks. In the modern whisky industry, such experiments have a more scientific purpose, rather than cognitive.

To do this, half of Mortlach whisky from barrel # 7226 was bottled at the age of 19 y.o. and 55.1% strength. And another half of the whisky was poured into the first-fill Pedro Ximenez cask. 8 months later, the experiment was finished. And now you have a unique opportunity to taste the result.

Whisky cask #722 gave us a creamy aroma with a hint of custard, malt, notes of herbs and wildflowers. The taste is well balanced, thick, and malty, and the finish is long and warm. Now you can also enjoy this whisky.


Origin: Scotland
Region: Speyside
Sub-region: Dufftown
Distillery: Mortlach
Brand: Mortlach
Bottler: Murray McDavid
Vintage: 1997
Strength: 55,1
Cask strength: yes
Single cask: yes

Ukrainian Whisky Connoisseurs Club rating: 87 out of 100

The idea behind this release was to study the development of one whisky in two different casks.

If in the first release we used a bourbon cask, now the whisky has been maturing in the first-fill PX cask for 8 months. In this case, the aroma isn't creamy, it's nuttier with hints of nougat and buckwheat honey. The taste is full of milk chocolate notes.

The maturation gave its results. On the one hand, we lost the strength, but on the other - we discovered new flavors.

As a result, we have a great whisky, which happened to be a great digestive or a pleasant dinner finale.


Origin: Scotland
Region: Speyside
Sub-region: Dufftown
Distillery: Mortlach
Brand: Mortlach
Bottler: Murray McDavid
Vintage: 1997
Strength: 47,5
Cask strength: yes
Single cask: yes

Ukrainian Whisky Connoisseurs Club rating: 88 out of 100

The process of whisky maturation in different casks is very fascinating and sometimes unpredictable. Years and years of such experiments allow us to affirm that the brighter and more distinctive was the wine in the cask, the more features it can convey to whisky.

To date, whisky has been aging in port wine, chardonnay, marsala, sauternes casks, but never in wine casks produced in Massandra. For the experiment, UWCC members and Whisky Corner experts have chosen White Muscat Red Stone cask. It is hard to find a more appropriate cask.

White Muscat Red Stone - is a magical combination of words that immediately brings to mind the warm Black Sea, rolling onto the beaches of Massandra, the white flesh of huge juicy peaches and their juice flowing down fingers, the seashore in Yalta, the scent of lavender fields and the feeling of absolute joy. The wine itself tastes like a sweet, but without sugariness, lightly fragrant nectar. It's full of sun and desire to drink it again and again.

This muscat is a great and unique wine that has become the King of all muscat. It is made of grapes growing on limestone rock with a reddish tint named Red Stone, but only in that year when it reaches the desired sweetness. The wine is bright, sophisticated, rich, but delicate with tones of tea rose, peach, and orange. Twice it was recognized as the best wine in the world. English wine connoisseur Dr. Teicher once said: "Gentlemen! Wine of such high quality is disrespectful to drink while sitting". Queen Elizabeth II also appreciated the Muscat wine, and Massandra sent her a two-liter cask of it every year.

After spending 18 months in the muscat cask, whisky, previously light and delicate, acquired a deep amber color of ripe grape berries. The taste became rich with hints of slightly sun-dried fruits and orange peel. And the aftertaste is long and brings back memories of warm summers and inspires to dream even more.


Origin: Scotland
Region: Speyside
Sub-region: Mountain Benrines
Distillery: Allt-A-Bhainne
Brand: Allt-A-Bhainne
Bottler: Ukrainian Whisky Connoisseurs Club
Vintage: 2008
Strength: 53,2
Cask strength: yes
Single cask: yes

Ukrainian Whisky Connoisseurs Club rating: 88 out of 100

What's in common between whisky and sherry? The producers of both consider these beverages the best medicine in the world and a panacea for all diseases.

Aberlour distillery uses water from the spring of St. Drostan. Legend says that Drostan and his associates used water from this spring to baptize the local population and convert it to Christianity. The spring itself has been known since the days of the Druids and was used by them to create various healing potions and elixirs. A little later, in the XIII century, Alfonso X the Wise ordered to treat all sick and infirm people with sherry. It was even given to horses for more courage and strength during battles.

Besides, Aberlour whisky and sherry also share a similar history, and the fate of their hometowns is directly related to the drinks produced there. There are also differences between them. While harsh Scots used to save precious casks from the flame of fires, passionate inhabitants of Jerez de la Frontera showed their love for sherry through bullfighting and flamenco and exciting stories about Don Quixote and his devoted Sancho Panza.

Whisky is typically aging in sherry casks. Our experts have found a unique Aberlour cask among the stocks of the independent bottler Murray McDavid, that has been aging for 9 years in first-fill Oloroso cask. The result of this maturation will delight your nose and palate with nuts and spices. The aftertaste is rich and long.

This whisky can easily transfer you to a fairy tale. The image of the sea, exciting songs, and sounds of a guitar will pierce your heart after this digestif.

There is a good Spanish tradition to devote sherry casks to a particular event, country, or individual. We've decided to dedicate this cask to A.Ya. Savchenko.


Origin: Scotland
Region: Speyside
Sub-region: Mountain Benrines
Distillery: Aberlour
Brand: Aberlour
Bottler: Ukrainian Whisky Connoisseurs Club
Vintage: 2009
Strength: 56,3
Cask strength: yes
Single cask: yes

Ukrainian Whisky Connoisseurs Club rating: 86 out of 100

Ukrainian Whisky Connoisseurs Club named after A.Y. Savchenko has nurtured for a long time the idea to experiment with maturation in vintage Massandra fortified wines casks.
In 2016 we were lucky to find a unique cask at the best winery of southern Crimea, where the popular port wine "Livadia" was produced. The winery was a property of Count Vorontsov. For 50 years, this cask has been used only for Livadia port wine maturation in Count Vorontsov's cellars, which were near Alupka city. For further maturation in this cask, our experts have chosen a pure island peated whisky from an eminent Caol Ila distillery.

The choice for Caol Ila distillery was not accidental. In 2006, Alexey Yakovlevych Savchenko, who was the first president and founder of the Club, visited Islay for the first time and took there a memorable photo in front of this very distillery. This photo still welcomes all our guests at the entrance of Whisky Corner restaurant. Therefore, we dedicate this release to Alexey Yakovlevych and his first visit to Islay.

So, the union of the unique Massandra and the classic Caol Ila casks took place. In 9 months, after a long waiting and regular checking, the experts decided to empty the cask. During this time, whisky acquired a bright ruby color with hints of old Bordeaux. Dried grapes appeared in the aroma with notes of sea salt, hazelnuts and tea rose. The taste has become more complex, in the foreground, there are explosive peated notes and ripe berries, as well as oyster flavor that goes into a long coal aftertaste.

We can describe it endlessly, but it is better to uncork the bottle and see for yourself, how amazing is the combination of smoky whisky and Massandra port wine.


Origin: Scotland
Region: Islay
Sub-region: Strait of Islay
Distillery:
Brand: Caol Ila
Bottler: Ukrainian Whisky Connoisseurs Club
Vintage: 1999
Strength: 58
Cask strength: yes
Single cask: yes

Ukrainian Whisky Connoisseurs Club rating: 90 out of 100

The first thing the arriving at Port Askaig ferries meet is Caol Ila Distillery. Through its huge windows, one can see pot stills, which in the morning are illuminated by the rays of the rising sun. Immediately it becomes clear why Caol Ila whisky has such a sunny-golden color.

UWCC members and Whisky Corner experts have already opted for Caol Ila whisky, selecting casks for their releases. Despite its "islandy" character, Caol Ila whisky willingly "collaborates" with wine casks, and its taste becomes even deeper and more versatile.

This release is unique for two reasons. Caol Ila whisky, which was selected by our experts and has been aging for 14 years in a bourbon barrel, was divided into two parts. The first part was bottled, and now you are holding (seeing) it. And the second part was placed in a white port cask for further aging. Thus, whisky lovers will have a unique opportunity to try Caol Ila whisky before and after the aging in a wine cask and evaluate the effect of the cask on it.


Origin: Scotland
Region: Islay
Sub-region: Strait of Islay
Distillery:Caol Ila
Brand: Caol Ila
Bottler: Ukrainian Whisky Connoisseurs Club
Vintage: 2007
Strength: 57,7
Cask strength: yes
Single cask: yes

Craigellachie is a slightly untypical representer of Speyside region. Until recently, its powerful taste with notes of black pepper, apricot, and waxed Christmas apples pleased only masters of distillery because they got 98% of the alcohol produced.

For further maturation, we have used a unique Kokur cask. This dessert wine is soft, with hints of honey and spices, it also has floral notes and amber-golden color. For its production, a white grape Kokur is used, which the Greeks began to grow on the island of Corfu. It fully ripens in late September - October. At this time, sugar content reaches approximately 22%. After processing, the raw materials are stored in oak casks for 2 years. After 2 years of maturation, Kokur wine reaches 16 % of strength with the same sugar content. The taste becomes harmonious, refined, pleasant like nectar. And the wine itself is full of floral honey and spicy shades.

A cask containing the flavors of Kokur makes the "shy" whisky open, shows its best sides, and refutes the wrong opinion about its heaviness. As a result, we expect a full-bodied, slightly oily Craigellachie whisky that meets the ancient traditions of Speyside.


Origin: Scotland
Region: Speyside
Sub-region: Mountain Benrines
Distillery: Craigellachie
Brand: Craigellachie
Bottler: Ukrainian Whisky Connoisseurs Club
Vintage: 2005
Strength: 52
Cask strength: yes
Single cask: yes

Ukrainian Whisky Connoisseurs Club rating: 84,22 out of 100

The Teaninich distillery was built in 1817, but it was repeatedly closed. It was rebuilt twice, in 1899 and in 1970. The production of whisky re-started in 1990.

Distillery production is distinguished by two points: grain grinding and its grouting. Malt is crushed into flour without shells of grains with the help of Asnong hammer mill. As soon as the grinding is mixed with water, the mash is passed through a Meura 2001 filter, after which the wort is collected.
Then water is re-added to the filter and a second grouting cycle follows. This is repeated three times until the washback is full. Now only this distillery in Scotland uses such technology, which, firstly, allows the equipment to wear out much less, and secondly, the spirits from the pot stills are cleaner and better.
This alcohol is almost completely used to make Johnnie Walker blends; single malt releases are rare.

That's sad. Teaninich whisky is a noble drink whose luxurious aroma has incorporated the fragrance of magnificent flowers, Japanese green tea and candied fruits. The taste is warming, but very light and pleasant. The finish is long, accompanied by notes of spices and ripe fruit.

Origin: Scotland
Region: Highland
Sub-region: North Highland
Distillery: Teaninich
Brand: Teaninich
Bottler: Ukrainian Whisky Connoisseurs Club
Vintage: 2005
Strength: 54
Cask strength: yes
Single cask: yes

Linkwood is light floral whisky and considered one of the best among its brethren. Well-known whisky critic, Michael Jackson, a former admirer of this drink, claimed that its taste is like a mixture of rose water and cherry. It combines all the qualities necessary for a classic drink: sweet malt, fruit notes, and traditional smokiness.

For further maturation, we used wonderful rose wine Marsala cask. Marsala wine was born in the eponymous West Sicilian port town in 1773.

A method, similar to Spanish Criaderas y Solera, was used in the production of this wine. Here it was called "Perpetuum" and consisted of topping new wine into barrels with old wine.

The modern style of Marsala fortified wine was created by English merchant John Woodhouse. When he arrived in Sicily, at the port of Marsala, he tasted local dry and semi-dry wines. To bring his favorite wine to his native England, Woodhouse added brandy to it. That's how Marsala wine we know today, was produced. Already in 1776, Wodehouse created his own production, and Marsala deserved the fame of "English wine". In 1798, after the battle of Aboukir, admiral Nelson ordered a large batch of wine from Woodhouse. He liked Marsala so much that he recommended the Commander-in-Chief of the Fleet, lord Craig, to include it in the daily diet of sailors. And after the victory in the Battle of Trafalgar, the British began to call Marsala "wine of victory."

This is a unique whiskey. It was born at Fettercairn Distillery, which is one of the oldest in Scotland.

Officially, its history began in 1824. The founder and owner of the distillery was Alexander Ramsey. The coat of arms of his family was the Unicorn, which still adorns both the distillery buildings and the whisky labels. In 1830, Sir John Gladstone bought the distillery. His youngest son William was a successful politician. He was the Prime Minister of Great Britain 4 times, and during his administration passed a law that reduced taxes on the production of whisky.

Fettercairn whisky has been aging in a bourbon cask for 22 years. Then it was placed for further maturation in unique Quarter Cask, where first was cognac, and then red port, which distinguished by dark garnet color and velvety taste. Typically, for further maturation, either smaller casks or brandy or wine casks are used. In our case, we combined three types to hone the taste of whisky, fill it with the necessary aromas and notes.

When you hold a glass of Fettercairn whisky, breath its aroma, and taste it, you feel yourself a part of something beautiful and sublime. People say that, if to look into the eyes of the Unicorn for a long time, one can see the future.


Origin: Scotland
Region: Highlands
Sub-region: Eastern Highlands
Distillery: Fettercairn
Brand: Fettercairn
Bottler: Ukrainian Whisky Connoisseurs Club
Vintage: 1997
Strength: 49
Cask strength: yes
Single cask: yes

Ukrainian Whisky Connoisseurs Club rating: 87 out of 100

Mastering the art of aging in small casks, we have chosen 22-year-old Speyside Glentauchers whisky for our further experiments.

The content of the barrel, which at the time of the start of the experiment amounted 195 liters of whisky, was divided into three parts. In May 2019, the first part was placed in Quarter Cask with a rich history. Firstly, a cognac has been aging in it, and then a red port wine, which had a richly sweet, but tart taste.

And after 6 months, as little Charlie Chaplin made cinema a great art, a small cask made this whisky a great drink. But this completed only the first stage of the experiment. To be continued ...

"The art of avant-garde". Macduff and Koval

Koval bourbon cask gave Macduff whisky a piece of its avant-garde spirit. Vegetable notes, charcoal dust, pepper appeared in whisky aroma, and grassy hues resembling the taste of a five-petalled lilac flower eaten in childhood to attract good luck appeared in its taste. The aftertaste retains notes of dried fruits. As a result, it seems that this whisky, standing with one leg on a traditional basis, already brought the other over uncharted land.

"To surpass the parents". Macduff and Bastardo

Further maturation in Bastardo cask made it possible to get whisky that surpasses in taste the original 12-years-old Macduff. The wine cask added pink shades, notes of rose hip and chocolate to the aroma, enriched the taste with fresh ripe black berries (black currant, blueberries, forest blackberries), wildflowers and spices, made it soft and velvety.

"History and Classic". Macduff and Tokay

Further maturation of the 12-years-old Macduff whisky in Tokai cask put it on par with classic Speyside whisky, as it acquired an unforgettable aroma of wildflowers with mineral notes, it has honey and a bread crust aftertaste, the raisin sweetness is not sugary, but soft, slightly sour. Whisky literally melts in your mouth, leaving a long, incomparable aftertaste.

Búri - was a powerful first man, father of Borr and grandfather of Odin, a highly revered God in Edda mythology.

Orkney is an island in the north of Scotland, sparsely populated, treeless, and remote. Giants used to live here, and the Ring of Brodgar or the Temple of the Sun is all that remains of the Main Giant's castle. There are also Standing Stones of Stenness or the Temple of the Moon, Odin's Stone, which united lovers and could give people magical power, a figurine of the Orkney Venus, and singing stones. But the main legend of the island is Orkney Single Malt whisky. After 15 years in a sherry cask, it acquired the taste of vanilla and spices. A little oak and shades of sulfur make Orkney Single Malt a well-balanced whisky.

Odin - a highly revered God in Scandinavian mythology.

The legendary Orkney Single Malt whisky spent 9 months in the legendary Lacryma Christi wine cask. It is made from a unique grape growing on the frozen lava of Vesuvius volcano. It was named after the monastery located on the slope of this volcano. But, of course, the grapes are much older than the monastery. The grapes origin legend says that when Satan was expelled from heaven, he dropped the edge of paradise into the waters of the Gulf of Naples. Seeing this, God burst into tears. In the places where his tears fell, this exact grape grew. The cask gave whisky the aroma and taste of this grape, and it also contains notes of baked fruits, tobacco, and honey.

In the early 1990s, Diageo company, most of whose whisky was and still is used in the production of blends, discovered the secret of the wealth in its warehouses and released a series of single malt whisky.

With the light hand of expert and whisky culture promoter Michael Jackson, this series was called The Flora and Fauna. Each of the 26 bottles in it got its representative of the Scottish flora and fauna. The swan became the symbol of Linkwood whisky. The swan's neck- like stills gave this whisky a unique character and a reputation as one of the highest quality in Scotland. It has shades of malt and fruit sweetness and a light smoky taste.

Ukrainian Whisky Connoisseurs Club named after A.Y. Savchenko continues to experiment with fortified wine casks.

We were lucky to find a white port cask and of course, we decided to use it for whisky maturation. The interesting fact is that for whisky aging, producers mainly take red port wine casks. We have never seen Scotch aged in white port casks. The choice to use Caol Ila whisky was not accidental. Two years ago, we already experimented with this whisky and red port "Livadia" cask. It turned out great!

The union of the unique cask and classic Caol Ila took place. In 11 months, after a long waiting and regular checking, the experts decided to empty the cask. During this time, whisky acquired a deep golden amber color. Sun-dried grapes appeared in the aroma with notes of sea salt, pastries and tropical fruits.

The taste has become more complex, in the foreground, there are explosive peated notes and sweet grapes, as well as charcoal flavor that goes into a long mineral aftertaste.
The result of this marriage is in this bottle, and we can describe endlessly. It is better to uncork the bottle and see for yourself how amazing is the combination of smoky whisky and rare white port wine.