Thank you to Rob Brown and his guest Craig Allan for their colourful review below!
Whilst Rob said “slightly damp straw (perhaps left outdoors in a Winter rain).” Craig thought “Light gold, like sunlight filtered through a stained glass window.”
“Stewed apples (with a tablespoon of brown sugar mildly caramelized)” said Rob. From Craig; “subtle hints of sweet caramel with a fruity frission.”
Rob: “Honey with a hint of petroleum.” Craig: “Light yet engaging, with a jolt of sweet and engaging fire that quickly fizzles out to leave a lingering feeling of warm and pleasant mediocrity.”
Rob: “Did not impair nor detract from the palate.”
And finally, from Rob, “If this was a person, no-one would remember him or her after they left the room, but would enjoy talking to them at the time!”
From the distiller:
To bolster team spirit on his Antarctic expedition (Nimrod, 1907), Sir Ernest Shackleton personally ordered 25 cases of Mackinlay’s Rare Old Highland Malt Whisky.
In 2007, a century after the expedition, three cases of the perfectly preserved whisky were discovered, frozen into the ice beneath Shackleton’s base camp at Cape Royds. The whisky was excavated and flown to New Zealand where it was carefully thawed by the New Zealand Antarctic Heritage Trust in a purpose-built environment and public gallery at Canterbury Museum.
After its discovery frozen in the ice, world renowned Master Blender, Richard Paterson, carried out painstaking analysis to re-create this antique whisky, and used this as the foundation to create Shackleton – a modern Blended Malt with ice in its DNA.
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