Penderyn is the brand name of the only single malt whisky currently made in Wales (formerly known as The Welsh Whisky Company). Based in the beautiful landscape of the Brecon Beacons, the distillery has been making whisky since 2001 and has since expanded its repertoire to include their own vodka, gin and even whisky cream liqueur. To the matter at hand though, and it’s the distillery’s first main output into the whisky world stored in ex-bourbon barrels and then finished off in a Madeira cask before bottling.
M: A real Madeira cake sweetness (the power of suggestion!) but it is quickly blown away by an almost chlorine-like alcoholic burn.
M: Sweet fudge, vanilla and caramel at the start but again quickly burnt away leaving a spicy, crisp, and pine-y attack with only a hint at Madeira.
M: Long with a lasting taste of young wood at the back of the throat and quite an acidic finish.
M: As a Welshman, I wanted to enjoy this so much, but I’m sad to say that this is disappointing for my first Welsh whisky and it is just not to my tastes. Others out there seem to love it and the various Madeira releases from Penderyn regularly receive elaborate reviews and 90+ scores from Jim Murray in his Whisky Bible. Unfortunately, for me though, it’s just not yet the sweet nectar I was wishing for. I’m hoping that it is just maybe hankered by its youth and this only affects the tastes temporarily as it gets older and the barrels and their whiskies mature. I’m also interested to see if their peated expression can hide some of the burn with the smoke and I reckon that their first 10 years old expression will definitely be one to keep an eye out for!