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| Penderyn | |
| Whisky | |
| Notes of dried fruit, vanilla, spices | |
| Malted barley, water, yeast | |
| 70 cl | |
| 60.3% | |
| Ex-Amarone casks | |
| Minimum 3 years | |
| Continuous distillation | |
| 2 | |
| Not cold filtered | |
| Dark amber | |
| Neat, with water or ice |
On the palate it develops warm tones: plum, dried orange peel and a thread of vanilla that glide over fine tannins inherited from the wood. The finish is persistent, with a slight almondy dryness that invites another sip. Excellent enjoyed at room temperature, a few drops of water open up the aromas; it pairs with dark chocolate, dried-fruit desserts or aged cheeses, and also suits a short cocktail where the fruity character stands up well to sweet spices.
Penderyn
Discover the spirits, production style and story of Penderyn.
Distillation
Faraday single copper-pot still with a plate column (draw up to very high ABV values; the system yields a very clean, concentrated spirit); pairs of pot/lantern stills are also used for style variants.
Ageing
Primary maturation in ex-bourbon barrels often followed by finishes in Portuguese barriques (e.g. Madeira), Amarone casks, Port casks, Oloroso and other wine finishes; use of charred oak barrels to integrate aromas.