Dimensions Teaninich 1983 28yo 48.0% Cask 6717
Colour: Bright Gold
Nose: Fresh mint, sugar coated almonds and a dollop of vanilla custard.
Taste: Greengages, lime, lemon zest. Hint of aniseed and a touch of juicy oak
Finish: Long and refreshing with the fruits lingering
Comment: A fresh vibrant dram
Archive for the 'Products' Category
06
Feb
12
Dram of the Day!
24
Jan
12
Dram of the Day
Dimensions Glenlossie 2000 11yo 46.0% Batch 1
Colour: Pale Gold
Nose: Rhubarb & Custard. Pine Nuts and a touch of dry smoke
Taste: Crisp and robust. Very rounded. Fruit and spices with a buttery coating Finish: Long and citrusy becoming dry right at the end.
Comment: A well-balanced delicious dram!!
23
Jan
12
Dram of the Day!
Dimensions Braes of Glenlivet 1989 22yo 55.4% Cask 979
Colour: Pale Straw
Nose: Touch of menthol, buttered brown bread. Ground ginger, some toffee notes with light hay and greenhouses!
Taste: Sweet, lots of vanilla with a hint of bitter chocolate. Some fresh cut grass still stuck in the mower! (Warm grass) touch of mint and faint coconut
Finish: Medium to long with honey, ground almonds and a trace if pistachio’s
Comment: Braeval/Braes of Glenlivet? Whatever you call it this is a great 11am dram!
23
Jan
12
Dram per Day Review
Dram per Day reviews our Bowmore cask 85212!
http://dramperday.com/2012/01/21/210112-bowmore-cask-85212-duncan-taylor/
Master of Malts, review 3 of our new Dimensions range, for more information click on the link:
http://www.masterofmalt.com/Blog/post/duncan-taylor-dimensions-tasting.aspx#continue
10
Jan
12
Dimensions Aberlour 1993
A fantastic review from Whisky For Everyone on our new Dimensions Aberlour, “If only all single cask whiskies or independent bottlings were of this exceptional quality …” to read more please click on the link:
http://whiskyforeveryone.blogspot.com/2011/12/new-releases-aberlour-1993-dimensions.html
Day 7: Bitter ‘n’ Twisted Cocktail
In a chilled cocktail glass mix a few drops of lemon juice, 4 drops of Angostura Bitters, 25ml of Whisky and top up with ginger ale. (Recommended Whisky: Rare Auld Blair Athol 1989 Cask 2926)
17
Dec
11
Day 5: Tamdhu Toddy Recipe
Day 5: Tamdhu Toddy Recipe
Ingredients:
- Sugar
- Lemon Juice
- Whisky (Recommended Whisky: Rare Auld Tamdhu 1989 Cask 8151)
Place a spoonful of sugar in a warm glass and add enough boiling water to dissolve the sugar and hot lemon juice. Add a generous measure of whisky and stir with a silver spoon; pour in more boiling water and top up with more whisky. Stir well.
Day 4: Walnut & Whisky Christmas Cake Recipe
Ingredients:
175g raisins
175g sultanas
175g dates, roughly chopped
150g glacé cherries, halved
100g dried pears, roughly chopped
75g crystallised stem ginger, finely chopped
Finely grated zest of 1 large lemon
250ml whisky (Recommended Whisky: Rare Auld An Iconic Speyside 1984 Cask 2033)
175g unsalted butter, softened
175g dark muscovado sugar
4 eggs, beaten
200g self-raising flour, sifted
1 tbsp golden syrup
2 tsp ground allspice
150g walnut halves, toasted
Whisky Butter Icing:
450g Icing sugar
150g unsalted butter, softened
3 tbsp glucose syrup
3-4 tbsp whisky (Recommended Whisky: Rare Auld An Iconic Speyside 1984 Cask 2033)
Instructions:
1. Put the raisins, sultanas, dates, cherries, pears, ginger and lemon zest into a large bowl. Pour over the whisky, cover and leave to soak for 24 hours, stirring occasionally, until the fruit has absorbed the liquid.
2. Grease a deep 20cm cake tin and line with a double thickness of baking paper. Weigh out 300g of the soaked fruit and tip into a food processor. Blend the fruit to a thick, dark purée.
3. Preheat oven to 150°C/fan130°C/gas 2. Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, adding a little flour to prevent the mixture curdling. Fold in the remaining flour, along with the fruit purée, remaining soaked fruit, golden syrup, allspice and walnuts, until combined. Spoon into the prepared tin and level the surface. Bake for 2 ½ hours. Cool in the tin for 1 hour, then turn out and cool completely on a wire rack.
4. Make the whisky butter icing. Gradually beat the icing sugar into the butter, adding the glucose syrup and enough whisky as you go until the icing is smooth and spreadable. Spread over the top and sides of the cake, swirling it with a palette knife.
Day 3: Red Hot Scotch Cocktail Recipe
Ingredients:
- 25ml measure of Whisky
(Recommended Whisky: Rare Auld Port Dundas 1973 Cask 128320) - Tomato Juice
- Juice of half a lemon
- Worcestershire Sauce
- Tabasco Sauce
- Ground Black Pepper
Shake together 25ml measure of Scotch Whisky, tomato juice, juice of half a lemon, dash of Worcestershire sauce, dash of Tabasco sauce. Fill a glass with ice and pour the mixture over and decorate with freshly ground black pepper.
