Our visit to London at the unique wines and spirits merchant located on St James's Street will remain an exceptional visit.

Actually, not only is this place a historical site, but we also visited the cellars of this family company established in London in 1698. Nowadays, Mr Simon Berry, the director, develops its market over in the United Kingdom, Ireland, Japan, Hong Kong and Singapore.

We climbed the stairs, went down in the cave of Berry Bros. Then we entered the “Napoleon cellar”. This place was the spot where Mr Berry and Napoleon III plotted Napoleon’s return to France between 1838 and 1848.

Their cellar consists of a range of 3000 wines and spirits. After having visited the tasting room, chambers and period offices, our tasting took place in the parlour.

Here are the notes I jotted down for you :

GIRVAN, 1989, Bourbon wood, Lowlands. This grain whisky will be bottled at 46%, about 490 bottles.

This whisky was the first one to be tasted. The nose revealed a very mouth-watering smell of coconut and vanilla, a notable freshness. The palate reminded me of white peach, orange, pastry and also white pepper. As for the finish, a herbaceous flavour develops, especially mint and lemongrass. A hint of liquorice at the end. This freshness made us think of a mintcake... A delight !

LINKWOOD, 1985, 46%, 445 bottles, Speyside

The nose of this whisky made a good impression on us three : oily, floral taste (lily, iris, rose water). The powerful palate develops notes of ashes and tobacco with a sugary apple pie. The final taste is creamy, going from pink grapefruit to chocolate.

CAOL ILA, 1986, 57%, Islay

The nose revealed smells of oil, coal, compost and I quote “nasty toilet paper, until it is not perforated “... The palate evolved on scents of smokes and ashes. Then one could detect scents of roasted malted barley, greasy peat, which ended a “rustic style” with hints of fruit.

DAILUAINE, 1974, 46%, 600 bottles, Speyside

I don’t know if it’s the Caol Ila which left us speechless, but the Dailuaine 1974 impressed us less : round and silky with fruits and honey scents.

GLENLIVET, 1975, Cask Sample, sherry cask, 54%, 339 bottles, Speyside

The nose had smells of honey, dried fruits and candied fruits. It initially brings hints of orange, gingerbread and walnuts to the palate. A fine and subtle finish, soft and fresh...

There is also a GLENLIVET 1974, 46%, 260 bottles, sherry cask, which we were not able to taste.

CALEDONIAN, 1965, Cask strength, 2 single grain, Lowlands

Round, soft and powerful nose. Palate of coconut, honey, vanilla, raisins macerated in rum. Ends with sugar, an exotic hint with flavours of flambéed banana, pecan nuts and cream.

RUM DEMERARA, 30 years old, 46%, Guyana

Nose of old wood, banana and fudge. The palate carries on with these flavours of toffee and liquorice stick. Lots of strength and sweetness. Ends with barley sugar, blood orange and toffee.

JAMAICAN RUM, 27 years old, 46%, oak cask, 600 bottles

Exotic hints of sugar cane and orange on the nose. After comes savours of flambéed banana, coconut milk with a hint of spices. Ends with roasted corn and ginger.

BLUE HANGER, 30 years old, 45.6
%

After having tasted the 25 year old Blue Hanger during the Whisky-Cigare Club evening, here is the 30 year old version. A hint of ripe fruits, holly and moss on the nose. Walnut, cream, even custard and chocolate evolves on the palate. Ends with spices and fresh fruits. Moreover, Mr McIvor was wondering what food would go with the whisky. Small question to Martine Nouet : “Does this whisky go with duck à l'orange ?"

GLENROTHES, select reserve, 40%, Speyside

While tasting this whisky, I learnt that less than 5% of Glenrothes are destined for single malts. What remains is sold throughout Scotland. This whisky is fresh, it reminds me of summer time, when the harvest starts. There are hints of vanilla and it ends with a candied lemon flavour.

After this tasting, we went to a London pub located in a small narrow street behind the Berry Bros shop to cool down and refresh our taste buds.

Come on, let’s move to Compass Box. Thank you to Berry Bros and particularly to Mr Doug McIvor and Mr Edward Bates...

Texte original : Corinne PĂ©nisson - Traduction : Corinne PĂ©nisson