We try and keep an interesting mix of non-chill filtered whiskies and we are deeply indebted to David Wishart whose book Whisky Classified comes highly recommended and has allowed us to use his notes to add more detail to each whisky description. The book is available from behind the bar and you're welcome to have a look.  It details whisky from the perspective of flavour and not area, it also helps you choose a single malt whisky that suits your palate, not someone else's! Have a read and you'll understand the letters (in brackets) after each whisky from Tullibardine (A) to Ardbeg (J)!

The conventional way to classify Scotch malt whiskies is by region - Highland, Lowland, Speyside, Islay and Campbeltown. But knowing where they are made doesn't explain how they taste. Many distilleries today can produce a variety of flavours, peatiness (or lack of it) and this book guides the reader through the process.

How do you drink yours?  Everyone's preference differs, personally I choose to add a drop of water to release the esters that would otherwise never surface and so enjoy a fuller and flavoursome experience.  I wouldn't add ice as that clouds the taste buds and drinking a neat 46%abv+ whisky is not for me.  I'll not take issue with how you like yours though!  Steve

Copyright © 2005-2012 Blue Bell Inn, Halkyn.

This site is authored by Steve Marquis for the Blue Bell Inn