Laird of Fintry Single Malt is produced in small batches at the Okanagan Spirits Craft Distillery. This whisky came to my attention when I was acting as a juror for the 2022 Canadian Whisky Awards. I ear marked my blind sample (No. 28 by the way) as one which stood out in its grouping and after the judging was complete and the whiskies were unblinded, I decided I should take the remainder of my sample and write up more detailed tasting notes. I was not surprised that Okanagan Spirits Craft Distillery was named 2022 Canadian Whisky Awards Craft Distillery of the Year based on the strength of this and the other whiskies in their growing portfolio.
Laird of Fintry Single Malt is a bit of a unicorn. The spirit is available only once per year via a lottery drawing at the Distillery. It is produced using 100% B.C. malted barley and aged in both French and American Oak casks.
Here is a link to my full review:
Review: Laird of Fintry Single Malt (Okanagan Spirits)
Please enjoy my review which concludes with my serving suggestion, the Laird of the Fintry Cocktail.
Chimo!
Highland Park Distillery is located in the Highlands of Scotland on the Island of Orkney which is famous for its heather rich meadows, and its unique organic Orcadian peat. The 18 Year Old Highland Park Whisky (Viking Pride) is the part of the new core range of the distillery, which includes as well the 10 Year Old (Viking Scars) and the 12 Year Old (Viking Honour).
Highland Park Distillery is located in the Highlands of Scotland on the Island of Orkney which is famous for its heather rich meadows, and its unique organic Orcadian peat. The 12 Year Old Highland Park Whisky (Viking Honour) is the part of the new core range of the distillery, which includes as well the 10 Year Old (Viking Scars) and the 18 Year Old (Viking Pride).
According to the information provided to me, this Single Malt Whisky is aged predominantly in American Oak casks (Oloroso sherry seasoned oak casks). The flavour is of course also driven by the hand cut aromatic peat from the Hobbister Moor which is used (by burning) to dry a portion of the malted barley.
Two weeks ago I reviewed the Inveramallie release from the Macaloney Caledonian Distillery which was matured in an Ex-Bourbpon cask. Today I am looking at another Invermallie release this time one which has been matured in a re-charred red wine barrique imported from Europe. This barrique underwent a shave-toast-rechar preparation which is meant to give the spirit a complex nose with red berries, dried fruit, demerara sugar, leather, oak and honey.
The Rum Howler Blog 