Type: Danish Single Malt Whisky
Ageing casks: Ex-Bourbon finished in ex-Sherry PX
Added colouring: No
Ownee: Fary Lochan Destilleri
Average price: € 130.00
Official website: farylochan.dk
This small Danish distillery, named after the lake near Farre, is the child of Jens-Erik Jørgensen’s dream of creating a local whisky with unique characteristics.
With the memory of his mother’s nettle-smoked cheeses in mind, he started experimenting and filled his first cask with nettle-smoked barley distillate on 31 December 2009.
Jens-Eric passed away in 2016, but the business continues with his family (including his grandchildren) and has expanded to include the production of gin, liqueurs and spirits, while maintaining the focus on whisky made in small batches and following the Scottish craft tradition, with the maturing casks stored in the warehouse underneath the distillery.
Reduced production is also reflected in the size of their bottles, 50cl instead of the usual 70cl, of which this June 2021 edition in particular produced 250 (plus 1,000 20cl).
An April 2014 distillate that spent six years maturing in two ex-Bourbon second-fill quarter cask casks and then finished for a year in a single first-fill hogshead ex-Sherry Pedro Ximénez cask.
On the nose, the original smokiness is immediately evident, where the persistent herbaceous notes highlight a warm roastiness that is grafted onto cereals, nuts, honey, ripe apple and wood. A hint of nutmeg and cinnamon sprinkle over citrus tones while chocolate appears in the background. At length, a hint of sultanas. Dense.
On the palate, liquid and oily smoke immediately slips in, soon enriched by rather marked notes of blueberries, blood orange, chocolate, malt biscuits, honey, nuts and a hint of coffee. Sprinkles of paprika and white pepper crown the flavours. On the length, the herbaceous notes return, declined in black tea with a certain astringency in the background and savoury touches.
The finish is quite long and dry, with hints of salt, almonds and walnuts, tea, red fruits, chocolate and roasted coffee beans.
An unusual experience, the influence of very charged casks such as the PX ones turns out to be moderate and well balanced, without dragging the distillate down the slope of decadent sweetness but instead enhancing its peculiar characteristics, with some roughness that makes it interesting and involving.