$1,427.00Original price was: $1,427.00.$1,420.00Current price is: $1,420.00. inc. GST
2 in stock
Our Tales of the Worm Tub Creators Collection celebrates this old-school approach to whisky making and the bold, rich and robust flavours which this ancient form of condenser contributes to the final flavour of these drams.
Since shell and tube condensers came to dominate Scotland’s distilleries in the late 1960s, worm tub condensers have become somewhat of an anomaly in today’s whisky landscape. However, not everyone has been won over by the more efficient lure of the shell and tube condenser — a select few choose to embrace the untamed nature of this old-school distillation technique.
Limited sets available — you may also purchase each bottle individually.
Divine aromas of marzipan, dark chocolate and apple shisha tobacco combined to form a golden halo above rose petals dipped in allspice and sherry. Then on a throne of leather and polished mahogany sat an apparition of plums, bananas and fudge, sipping sticky dessert wine from a golden grail. A little water beckoned figs and apricots to fall from the heavenly oak tree. Now, raindrops of ginger wine, manuka honey and whisky liqueur splashed on to the pages of antique library books. The everlasting finish was full of splendour; a fusion of quince, coconut and cherry sweets rolled in fragrant hibiscus flowers. After spending 26 years in an ex-bourbon hogshead, this was transferred to a first fill American oak PX hogshead for the remainder of its maturation.
Cask 76.157 Behold the beast
Bruised apples landed with a splash into vats of brandy, treacle and funky rum, causing droplets to spray on to dried figs and banana bread dipped in soft brown sugar. A spicy warmth washed over the fruit, cascading ginger, chillies and white pepper into apple chutney, sultanas and coal tar blended with orange bitters. Water encouraged the emergence of strawberry daiquiri and French martini cocktails, garnished with tinned peaches and sticky fresh pine wood. With its fruity spirit character taking centre stage, rich sherry notes stood their ground towards the end – where nutmeg, ginger beer and dried fruits combined with chocolate orange biscuits.
Cask 44.190 Unleash the serpent
Big aromas caused a deluge of bramley apples, plum jam and assam tea to crash through the chocolate soil and leaf mulch on a forest floor. Beetroot brownies, treacle tarts and chestnuts became caught in the waves as they cascaded between oak trees and sappy pines. Adding water delivered sticky cough syrup packed with orange oil, lavender and cooling camphor before heavy black forest gateaux landed alongside prunes, cherries and sultanas soaked in armagnac. The sweet and thick syrup remained through to the finish, where it was joined by earthy clay flowerpots, split logs and the cooling sensation of mint chocolates. After spending 18 years in an ex-bourbon hogshead this was transferred to a first fill hogshead for the remainder of its maturation.
