This is it!
The competition of the year! (Well I'd like to think so, anyway!) Details are in the video. But before then... you can watch my video first! hahaha.
Highwayman Batch 10. Nothing shy about it. It is a big whisky! Lots happening with it. And the more I let that glass and the air do its thing.. it had something new for me.
Distilled in November 2016 by Dan and the team at Young Henry’s in Newtown, it was put to sleep for over four years there in a 100L French oak heavy char Apera cask before being transferred to Byron Bay.
Once up north, Dan tipped the cask and brought it down to 55% using Byron Hinterland natural spring water and split the liquid into four equal parts.
The liquid was then filled into four twenty litre French oak refill wet tawny casks and finished for 3 months in the peak of the Byron Bay summer before being bottled at a cask strength of 54.3%. The complexity I got out of this dram... blew me away!
And on that note... the beer choice had to be rich, had to be big, had to be decadent!
Beer: Amundsen Dessert in a Can "Mama's Blueberry Pie" Imperial Pasty Stout - 10.5%ABV
Whisky: Highwayman Whisky Batch 10 - 54.3%ABV
I hope you enjoy this episode and your feedback is welcomed. And if you want me to try and find a pairing for a particular drink, shoot me a message thru YouTube or post something in the comments.
Like... Share.... Subscribe... Support...
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The competition of the year! (Well I'd like to think so, anyway!) Details are in the video. But before then... you can watch my video first! hahaha.
Highwayman Batch 10. Nothing shy about it. It is a big whisky! Lots happening with it. And the more I let that glass and the air do its thing.. it had something new for me.
Distilled in November 2016 by Dan and the team at Young Henry’s in Newtown, it was put to sleep for over four years there in a 100L French oak heavy char Apera cask before being transferred to Byron Bay.
Once up north, Dan tipped the cask and brought it down to 55% using Byron Hinterland natural spring water and split the liquid into four equal parts.
The liquid was then filled into four twenty litre French oak refill wet tawny casks and finished for 3 months in the peak of the Byron Bay summer before being bottled at a cask strength of 54.3%. The complexity I got out of this dram... blew me away!
And on that note... the beer choice had to be rich, had to be big, had to be decadent!
Beer: Amundsen Dessert in a Can "Mama's Blueberry Pie" Imperial Pasty Stout - 10.5%ABV
Whisky: Highwayman Whisky Batch 10 - 54.3%ABV
I hope you enjoy this episode and your feedback is welcomed. And if you want me to try and find a pairing for a particular drink, shoot me a message thru YouTube or post something in the comments.
Like... Share.... Subscribe... Support...
Facebook: https://www.facebook.com/whisky_and_sound/
Instagram: https://www.instagram.com/whisky_and_sound/
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