Auchentoshan Three Wood

Auchentoshan Three Wood

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Monday March 15th


What is it about cold weather days that make you crave a bold, warm whiskey? Is it the warm earthy tones, or the smoke and spice that seem to cut through the winter chill like a warm knife through butter? Whichever reason you choose, it is said that whiskeys on a cold day are pretty tough to beat.

It can be overwhelming when choosing a whiskey with having to consider origin, grain, distillation, maturation, conditioning, the list goes on and on as far as what producers are doing to ensure their end spirit is unique and the quality is sound. As far as I am concerned, Auchentoshan has done a pretty good job. One of the remaining Lowland Distilleries, Auchentoshan produces an award winning line of Whiskys but today the focus is the glass of Three Wood staring back at me. At first glance, the color is very intriguing: deep mahogany and ruby tones that pull you in as you begin nosing the drink. Heavy butterscotch and rich wood tones, followed by dark cherry and fig fruits ignite your senses while fresh malts and fortified fruits empty into the room. The drink is gorgeous: Triple Distillation (unique for Scotch Whiskys) breaks way for an exceptionally clean drink as well as more focused fruits and more defined tones that linger well onto the next sip. Dark, complex cherry fruit on the front with crushed-hazelnut and cake-spice rounding out the drink. Aside from the Triple Distillation, this particular Whisky is matured in traditional Bourbon casks, then spends time in both Spanish Oloroso and Pedro Ximenez Sherry casks. This "Three Wood" maturation is key for marrying the spices from the Bourbon and malt with the complexity and powerful notes of the Oloroso and Pedro Ximenez casks. Balanced and full, unique and very approachable: the Three Wood is truly a treat, and a bottle I will be looking forward to again and again.

Click Here to get a $10 off coupon for the Auchentoshan Three Wood and enjoy!
Cheers,
Casey Capper

Posted by Mark Fetter on March 19th, 2010 | Permalink