There is a new beast in town. Not just any beast whisky but whisky made in bear country, where mountains move thunder, forests come alive, and the whisky is aged in repurposed shipping containers and exposed to the elements in the Canadian wilderness.
For our September whisky of the month, Tattersalls is mashing up the Bearface Triple Oak Canadian Whisky. Canada’s extreme northern climate amplifies how the whisky and wood interact, transforming the liquid inside. The triple oaks are American, French and our very first Hungarian oak, which boasts waves of cinnamon and raisins. Tasting notes are as follows:
Colour: Nice copper, which is probably a reflection of the red wine enhancement.
Nose: Vanilla custard and toasted marshmallows, but the sweet corn shines through.
Palate: Tastes very sweet, like candy and maple syrup. Though it gets creamier on the second sip.
Water: The heavy wood influence falls flat but the spice is still prominent.
Finish: Heavy corn syrup base sweetness fades against an echo of spice. Imagine dessert in a glass.
Although uncommon in whisky maturation, the impact of Hungarian oak on spirit seems to strike an intriguing balance between vibrant, oaky spice and soft berry-fruit flavours – a desirable trait for any Member wanting to join the Whisky Club. For more information on joining, please contact the team at dine@tattersallsclub.org and let the team show you how the Hungarian oak barrel market has been hankered and reinvigorated.
