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We've got 4 pint jugs to take away real ale and cider!
Come up to the top of Halkyn Mountain and join us as we drink in the atmosphere of the house of ale repute
20p per pint discount on cider for card carrying WPCS* members
and on cask ale too for CAMRA* members
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 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
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We try and keep an interesting mix of malt whisky, this list provides a selection of whisky we've had.
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Reviews Whisky -
Whisky - we've had
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Distilled at the Glen Garioch distillery in, Inverurie, Aberdeenshire (at times known as the 'Old Meldrum' distillery and sometimes spelled as Glengarioch). Established in 1797, Glen Garioch, (pronounced 'Geery') is Scotland's most Easterly distillery. Situated in the historic Valley of the Garioch, traditionally the finest barley growing area in all of Scotland.
The Glen Garioch 12 Years Old gains its distinctive Highland character from maturation in two wood groups: American Bourbon and Spanish Sherry casks. Each stage of the marriage adds distinct characteristics to the final single malt. Bourbon to soften and Sherry to add depth of flavour – fresh heather, poached pears and just a hint of oak.
Click READ MORE for tasting notes...
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Reviews Whisky -
Whisky - we've had
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A permanent feature here at the Blue Bell Inn Penderyn Welsh Whisky's Sherrywood is the single malt whisky that defines Penderyn's 'house style' being distilled in their unique copper pot still, matured in bourbon barrels, and is enhanced by rich tones of dry Sherry. This fine whisky captures the true spirit of Wales.
At premium strength (46% vol) Penderyn Sherrywood single malt whisky yields rich dark fruits and caramels from dry Oloroso sherry casks which intermingle with green apples, hazelnuts and hints of sugared almonds. The nose is quickly reminded of Penderyn whiskies' classic freshness. The taste begins with remarkable sweetness that gives way for a moment to a refreshing dryness in the mid palate. Caramels and sultanas persist into a long finish.
A fact perhaps not commonly known is that S A Brain brewed the the mash to Penderyn's specification and send it up to the distillery for processing.
This whisky is non-chill filtered and has no added colouring making it a totally natural and true whisky.
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Reviews Whisky -
Whisky - we've had
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Laphroaig Quarter Cask is a A really mouth-filling sensational malt for peat lovers. The Quarter Cask expression takes its inspiration from the small casks often used for Scotch Whisky in the 19th century and frequently transported across the Glens by packhorse.
As the industry grew, they fell into disuse – bigger and more cost effective barrels became the norm, for maturation and transportation.
However as single malt lovers may know, the relationship between the barrels and the maturing spirit is critical. We noted that the small cask size gives up to 30% greater contact with the wood compared to some of the larger sizes used today, thus greatly intensifying the maturation process.
It was decided to recreate some of the Quarter Casks and the flavours they produce. We transferred some still maturing Laphroaig from our larger style barrels into the Quarter Casks. There then followed a further periods of maturation in our original Dunnage Warehouse No1.
For greater authenticity we simply barrier filtered the whisky – the method used in those far off days – and bottled at a higher alcoholic strength.
The result surprised and delighted us. The additional oak influence creates a soft sweetness and velvety feel when first tasted, then the intense peatiness so unique to Laphroaig, comes bursting through. The finish is very long and alternates between the sweetness and the peat.
There is more detail on this story here and it'll also tell you why this whisky is unaged!
COLOUR: Full sparkling gold
NOSE: Burning embers of peat in a crofters fireplace, hints of coconut and banana aromas
BODY: Full bodied
PALATE: Deep, complex and smoky yet offers and surprises the palate with a gentle sweetness
FINISH: Really long, and dries appropriately with smoke and spice
Click READ MORE for our tasting notes...
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Reviews Whisky -
Whisky - we've had
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Distilled in 17th August 1999 at the Caol Ila distillery in Islay and then bottled in June 2011. This single malt whisky is a stunning young Caol Ila from a really good Sherry hogshead cask refill (cask No 305336 if you really need to know)! The bottling is a Gordon & Macphail Exclusive for The Whisky Castle.
Mike at The Whisky Castle says, "we seldom find a cask that has married with Caol Ila spirit in a more rounded manner. The dram is complex yet soft and has some very original notes where fruits are integrated with cracked peppers."
Where an Ardbeg gives you a full on flavour the Caol Ila is a more refined and subtle Islay and for my palate all the more drinkable! Steve
Click READ MORE for tasting notes...
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Whisky - we've had
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Distilled at the Ardbeg distillery on the Isle of Isley, Argyll and perhaps the ultimate Islay whisky. Ardbeg Ten Years Old is revered around the world as the peatiest, smokiest, most complex single malt of them all. Yet it does not flaunt the peat; rather it gives way to the natural sweetness of the malt to produce a whisky of perfect balance.
Ardbeg Ten Years Old, is non chill-filtered and has a strength of 46% ABV, thus retaining maximum flavour, at the same time giving more body and added depth. It’s whisky with none of the goodness taken out!.
AROMA: A burst of intense smoky fruit escapes into the atmosphere – peat infused with zesty lemon and lime, wrapped in waxy dark chocolate. Bold menthol and black pepper slice through the sweet smoke followed by tarry ropes and graphite. As you dip your nose in further, savour the aroma of smoked fish and crispy bacon alongside green bell peppers, baked pineapple and pear juice. Add water and breathe in the vortex of aromas rising from the glass. An oceanic minerality brings a breath of cool, briny seaspray on chalky cliffs. Waxed lemon and lime follows with coal tar soap, beeswax and herby pine woodlands. Toasted vanilla and sizzling cinnamon simmer in the background with warm hazelnut and almond toffee.
TASTE: An explosion of crackling peat sets off millions of flavour explosions on the tongue: peat effervesces with tangy lemon and lime juice, black pepper pops with sizzling cinnamon-spiced toffee. This is followed by a wave of brine infused with smooth buttermilk, ripe bananas and currants. Smoke gradually wells up on the palate bringing a mouthful of warm creamy cappuccino and toasted marshmallows. As the taste lengthens and deepens, dry espresso, liquorice root and tarry smoke develop coating the palate with chewy peat oils.
FINISH: The finish goes on and on – long and smoky with tarry espresso, aniseed, toasted almonds and traces of soft barley and fresh pear.
Ardbeg history goes back to 1794 but has suffered from closures since the 1980s, fortunately Ardbeg has been taken over by Glenmorangie in 1997 and after some investment goes from strength to strength.
Click READ MORE for tasting notes...
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Reviews Whisky -
Whisky - we've had
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 Distilled at the Auchentoshan distillery in Clydebank, Glasgow. This single malt whisky is triple distilled and matured for over twelve years. This whisky is chill-filtered prior to bottling for the international market.
It is described as a Lowland single malt with a tempting aroma of toasted almonds, caramelised toffee (probably from added colouring after chill filtering) and the signature smooth, delicate Auchentoshan taste.
Click READ MORE for tasting notes...
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Open from 5pm Monday to Friday (closed on Tuesdays) and 12pm Saturday, Sunday & Bank Holidays.
Coaches welcome by appointment. - We take most major credit and debit cards.
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Copyright © 2005-2012 Blue Bell Inn, Halkyn.
This site is authored by Steve Marquis for the Blue Bell Inn
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E&OE - While we endeavour to get things right we are only human and errors might
inadvertently creep in so sorry in advance! Please let us know!
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