The question of how this "Slyrs" pronounce it correctly, I imagine for quite some time and was able to finally spot clarify:
simply "streaks"
But that I would have also come to himself - after all it is indeed at the Schliersee.
's own drums (you do not use used bourbon barrels, or other) are then filled and stored for 12 years. From 2015 it will be the first time also be a 12 year old Slyrs.
the "Slyrs 3 years" I now have tried a few times, but I was able to arouse their enthusiasm for something obstlerartigen, sharp taste not so. 2015, I will determine the first 12 years of Slyrs but give another chance.
Although I personally taste not like it (something like that, there are also some Scottish whiskeys ...), but I must salute the 1A marketing performance.
The Distillery "Tour" is perfectly set up for visitors:
On one side is the mash fermentation & distillation and in front of - the visitor walks in the middle.
The open storage is also the tasting room and "tasting" will be served on a chic Degustationsbrettchen while when trying to look down the barrel storage (that's enough right now or for the entire production - an estimated 700 barrels) - a great atmosphere!
On one side is the mash fermentation & distillation and in front of - the visitor walks in the middle. The open storage is also the tasting room and "tasting" will be served on a chic Degustationsbrettchen while when trying to look down the barrel storage (that's enough right now or for the entire production - an estimated 700 barrels) - a great atmosphere!
several distilleries in Scotland which can still learn something!
Tasting Notes : Slyrs 2006, 3 years, 43% vol.
nose very fruity (almost like a fruit brandy or "new make"), hay and slightly malty Taste: some hay and quite dry on the palate, peppery and a distinct touch of wood
finish: medium and dry
Slainte and 2015 at the Schliersee
0 comments:
Post a Comment