Welsh

“So it’s like scotch?” Well, not really. “Then Irish?” Um, nope. Welsh whisky is a unique animal. Stephen Davis, chief executive at Penderyn Distillery took me through a range of his babies during a stopover in Toronto. We sampled the Penderyn Legend, Penderyn Myth, Penderyn Peated and the Penderyn Bryn Terfel. Stylistically, these drams shared a certain “house style” that, though unmistakeable, was hard to pin down. Definitely fruity: kirsch in the Legend; citrus and pear in the Myth; marmalade and a whiff of smoke on the Peated; and a captivating and unusual note of something like cream soda and banana on the Bryn Terfel. As well as poised and rather delicate in terms of body. “Charming” would probably work as an all-encompassing descriptor. The only sample that took a bit of a left turn (not in a bad way, mind you) was the new Penderyn Rich Oak. Finished in European wine casks, it was rich, round and ripe. My overall impression was that it fell into a mould that would likely be more familiar to single malt scotch fans. While there was still fruit (a hint of sultana), the distinctive house style mentioned above seemed to be downplayed somewhat. Still a fine whisky, if perhaps a bit “safer” then the rest.