Athyr Single Malt Lebanese Whisky Cask Strength – New York Exclusive
An Exclusive bottling for the Empire State: Double Distilled,
- 55% ABV
Aged 6 years in terra-cotta clay pots with New Charred Lebanese Oak (Quercus Libini) branches placed in them.
Produced by the Riachi Winery/Distillery established in 1839, by Moses Riachi. The barley is grown in the Bekaa Valley in Lebanon and floor malted at the distillery.
Bottle # 154 of 192 of Batch 1
$141 w/tax at Park Ave. Liquors. NYC
This is a very interesting whisky. It is the first time I have experienced toasted butterscotch and I found it very nice. As a cask strength whisky water changes things and in this case makes it more complex to my tastebuds.
I liked the dryness and the red pepper note with one drop of water added. I also liked how a small drop of water rounded the butterscotch note, which created a new butterscotch experience for me.
It was also interesting that a pepper note rose above a medium alcohol burn to add complexity on the palate with a small drop of water. The water did not harm this whisky.
Color: Mahogany, a nice ring with legs runnings slowly
Nose: Nice toasted butterscotch note
Palate: Toasted butterscotch passes thru to the palate with a creamy mouthfeel.
Finish: Very dry and light with a mouthwatering sense
Overall Score: 92.5/100
With one drop of spring water
Nose: Similar to Neat
Palate: Toasted note on arrival which lingers, slight alcohol burn with a dry airy sense as I swirl it around. There is a Red pepper spice note as well.
Finish: Sharply spicy yet there is a dry sense developing into a mouthwatering sense
1/2 of a dropper of spring water
Nose: Rounded toasted butterscotch more subdued with a hint of creamy sweetness
Palate: Medium mouthfeel with a pepper note even with the toasted butterscotch. Some alcohol burn rises as I swirl it, but a pepper note rises above it
Finish: Very Hot on my tongue but it quickly dries to a peppery mouthwatering sense. A light spearmint note comes through in the end.