Brühl Whiskyhaus The Brühler Whiskyhaus is an independent German bottler in its own right. Marco Bonn has his own casks, which are stored in Scotland and which he finishes and matures individually. He is therefore not only dependent on brokers, but can also draw on his own stock. This leads to independent and interesting bottlings that are quickly sold out. Good bottlings Penderyn Distillery Founded: 2000 / Region: Wales / Owner: Welsh Whisky Company Ltd. After no whisky had been distilled in Wales for over 100 years, a few friends got together in a pub in 1990 to change this. Ten years later, the time had come and in 2004 the first welsh whisky was presented in the presence of Prince Charles. The whisky is not produced on pot stills, but on a Faraday still, which combines a copper pot with a column still and produces 92% raw spirit in a single distillation run. A Nightmare of Wales This is a 6 year old single malt that has been finished in a ex-Ruby Port cask. One of only 307 bottles Nose: Even at cask strength, Penderyn’s signature lightfootedness is very apparent. The whisky dances into the nostrils, evaporating the lively scents of red apples and sweetened raspberries as well as zesty oranges and other citrus fruits. Then the aromas get thicker and fuller: candied fruits, burnt almonds, fluffy cake, and half-liquid toffee. While the bouquet is generally vivid and juicy, it also has a certain dryness – as if one would dust off the heavy curtains in an old mansion’s dark study room. Taste: An intense fruitiness, a creamy sweetness, and a bit of a sour bite – that’s the main sensations brought forth by the six years old Welsh single malt whisky. Translated into concrete flavors, this means: crunchy cheries, juicy blueberries, fizzy lemons, fresh strawberries, cola-flavored wine gums, whipped cream, gooey caramel, and white-choc gannache. The spirit is as alluring as a demon’s promise and as dellish as a forbidden fruit! Finish: The strong finish is predominantly shaped by Ruby Port cask in which this finger licking good whisky spent its final days. It is caramelly, chocolate, and creamy. Additionally, it has some kind of a liqueurs quality. And last but not least, it also provides an assortment of jellied red fruits … blood-red fruits, to be precise!