Penderyn 13 Year Rich Oak Single Cask #D1062

Penderyn appears to be producing noteworthy single cask expressions, as evidenced by consistently positive feedback. Whisky Advocate recently featured their new 15 year old and this 13 year old in their spring 2021 buying guide, both receiving high marks. I spotted this particular bottle at a preferred liquor shop before these favorable reviews and contemplated purchasing it. Having already acquired their 10 year old Madeira finish for $100, I was keen to conduct a direct comparison, but the substantial price increase for a Buffalo Trace barrel and an additional three years seemed difficult to justify. Initially suspicious of the marketing, especially the mention of an ex-BT bourbon barrel instead of simply ex-bourbon, I resisted buying it for several weeks. However, succumbing to whisky FOMO, I eventually purchased the bottle. Hopefully, my whisky FOMO hasn't led me astray again. The initial aroma is tannic and nearly overwhelming, dominated by rich oak mingled with sherry fruit notes. It evokes a combination of a woodworking shop and sulfur, not an encouraging start. Upon revisiting, the tannins subside, allowing sherry cask characteristics to dominate, presenting as dark chocolate-covered raisins, followed by blueberry, caramelized banana, and apple chip notes. This leads back to medium oak tannins and barrel spices, with hints of burnt toast, leather, and a moderate ethanol burn. The taste begins with a syrupy, thick, and oily mouthfeel, featuring chocolate-covered raisins leading into caramel-coated black cherries atop a vanilla crème brûlée. This is followed by medium oak tannins, barrel spices like ginger, cloves, black pepper, and leather, along with a moderate ethanol burn. The finish is long and lingering, with sherry upfront, followed by chocolate-covered raisins, black cherries, vanilla crème brûlée, black pepper, and leather. Remarkably, this expression surpasses the 10 year old Madeira cask I possess and presents as significantly older than its 13 years. While both exhibit a sweeter profile, this one incorporates a sherry and bourbon barrel blend to temper the sweetness. The rich oak notes contribute to a balanced interplay. The oak tannins, initially intense like over-steeped black tea on the palate, gradually recede in the finish, leaving a taste reminiscent of Black Forest cake. Another excellent offering from Penderyn; I eagerly anticipate their next single cask release and likely won't hesitate to purchase it immediately.

Dark brown liquid. What surprise does a friend have this time? The aroma suggests a high rye whiskey, but is it? Notes of cola, vanilla, thyme, cedar, mint, and raisin are present. Perhaps a hint of sea salt and mesquite? Could it be sherry-matured, explaining the color? The ethanol prickle implies a higher proof, but only virgin oak or a sherry cask finish for rye could account for the deep color. If it were rye in virgin oak, I'd expect more oakiness. Strong mesquite on the palate with a spicy heat. This must be from Texas, possibly Balcones. My guess. I haven't encountered Garrison's outside of Cowboy, but this isn't wheat. There's an Oloroso nuttiness and a slight sulfurous note. Plenty of cola. I'm uncertain about this one but would speculate it's a barrel-finished Balcones, based on a single barrel, cask strength sample I received from a friend. That would also imply it's a Texas malt, not rye whiskey at all. And now for the reveal... What is Penderyn?? Single malt. Single cask, cask strength. Aged in a sequence of Buffalo Trace and refilled European (French?) oak barrels. I stand by my Balcones comparison; roughly 4-5 Texas years seem comparable to 13 years in Wales. Something about this doesn't quite click for me. It's distinctive and tasty. I suspect I'm in the minority here, as this specific combination of malt, barrels, and sherry influence is just not something I can readily categorize. Most of all, I think it's the sulfur that puts me off, but I'm apparently genetically sensitive to it and still find some Joseph Magnus triple cask finish challenging. I prefer that one more (due to the sweeter, corn-based distillate). Overall, 75% of whiskey drinkers will be impressed, while the remaining 25% will ponder and perhaps grumble but emerge with broader experience.

In our culture, parents often set up meetings with potential spouses. Gone are the days of strict arranged marriages, replaced by a get-to-know-you process. There are upsides and downsides. The 'blind' dates are usually well-vetted by family friends. The downside is you never know what you'll get until you try. Years ago, my parents introduced me to someone, sight unseen, recommended by a friend of a friend's relative. I braced myself for the worst. But when I met her (let's call her 'S'), she looked like a model. I hit the jackpot! (She didn't feel the same after a few dates, though). Anyway, the point is, you don't know what to expect from the unknown. You might get lucky. Same applies here. I'd only tried one other Penderyn before, a 10-year Madeira cask, which was fantastic. This one is even better. It tastes much older than 13 years, with strong oak and sherry aromas. The flavor is like black tea, cherries, and chocolate, reminiscent of German Black Forest cake. Absolutely amazing and highly recommended. Thanks to [reviewer name] for the generous sample!

The aroma presents dark chocolate, salted caramel, coffee, raisins, and polished wood, alongside candied orange, caramelized banana, tobacco, leather, vanilla cream, earthy mint, guava, mango, and lemon, with a slight to moderate ethanol sting. The flavor profile features butterscotch, pineapple, tangerine, dark chocolate, spearmint, leather, mango, black cherry, vanilla, rich oak, ginger, clove, nutmeg, and a moderate alcohol bite. The finish is medium in length, displaying dark chocolate, candied fruit, and rich oak notes. This 13 Year Rich Oak is aptly named; it's dark, rich, and woody. The nose delivers its namesake, complemented by candied fruit, leather, and a tropical character reminiscent of the guava in the 10 Year Madeira Finish. The palate echoes this richness with sweet citrus, tropical fruit, and mint, possessing a slightly bright but not unpleasant quality. The mouthfeel is rather thin, which is a drawback for an otherwise wonderful dram. Overall, this is a great whisky, especially appreciated for its rich, dark, oaky qualities. It stands out as the best of the Penderyn range tried so far. With a slightly less thin and bright presentation, it would be outstanding. The value at approximately $150 is questionable but not unreasonable. Many thanks to a friend for the generous sample!

One of two 2021 single cask bottlings for US importer ImpEx Beverages. Matured for 11 years in a Buffalo Trace bourbon barrel, then finished in an STR (definitely a Sherry) cask. Of course, it's bottled at cask strength. Consumed neat. Smell: The Sherry cask influence is unmistakable. Beyond the Sherry, a lovely blend of dark chocolate, cream soda, toasted brown sugar, and vanilla. Taste: Initially sweet and fruity, followed by alcohol's warmth and oak's spice. Rich and full-bodied. Aftertaste: Dried raisins, a tingling heat on the back of the tongue, significant oak tannin, and a moderate duration. With a few drops of water added. The aroma is sweeter, with less intense alcohol. Tropical fruits emerge. The taste has less heat but a nuttier profile, making it much smoother. A skillfully made single malt. If tasted blind, I would have assumed it was a Highland Sherry bomb, but it's a Walsh single cask! Excellent work from such a new distillery.

One hell of a flavor explosion loaded with notes of raisins, caramel, dark chocolate, milk chocolate covered cherries, kiwis, pineapples, mangoes, passion fruit, hazelnuts, oranges, apple pie, vanilla, raspberries, and cherry cola. Reminds me of Kavalan Vinho Barrique.