The Whisky Blues, No.050, Ben Nevis, 27yo, Sherry Butt, 50.6%<\/p>\n
The final release of the \"Travel Maps\u30fbthe Roam\" series, a collaboration between \u300aThe Whisky Blues\u30fb\u5a01\u58eb\u5fcc\u85cd\u8abf\u300band artist \u4efb\u5dbc Ray.H, featuring Ben Nevis, is officially on the market!<\/p>\n
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\u3010Introduction of Artist\u3011<\/p>\n
About Artist\uff1a \u4efb\u5dbcRay.H
\n\u4efb\u5dbcRay.H is an illustrator who excels at transforming beautiful moments in daily life and travel into lively pictorial illustrations. He has collaborated with various tourism and local culture organizations multiple times. Skilled in diverse illustration techniques, he captures everyday life and travel street scenes, bringing a fresh and intimate sense of life.<\/p>\n
The \u201cTravel Picture\u201d series, which has won the Merit award in the 3x3 International Illustration Awards, focuses on everyday street scenes during travel. It vividly depicts the local charm of each city and town, telling moving and unique little stories.<\/p>\n
\u4efb\u5dbcRay.H's FB\uff1ahttps:\/\/www.facebook.com\/by.ray.h
\n\u4efb\u5dbcRay.H's IG\uff1ahttps:\/\/www.instagram.com\/ray.h_roam<\/p>\n
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\u3010Introduction of Label\u3011- by \u4efb\u5dbcRay.H<\/p>\n
| Keelung \u25b2 Qidu Railway Park |
\nWalking along the road next to the old community towards the bus stop
\nThe wooden station silently stands in the park
\nThe aroma of a sandwich still lingers on my lips
\nMemories are not just of the scenery, but also of the taste<\/p>\n
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\u3010Introduction of Distillery\u3011<\/p>\n
Ben Nevis Distillery was established in 1825 and is one of the oldest distilleries in Scotland. The distillery is located at the foot of the highest mountain in the UK, Ben Nevis, which has a peak altitude of 4,406 feet. It was the first distillery in the region to legally produce whisky.<\/p>\n
Throughout the history of Ben Nevis Distillery, which has seen numerous changes in ownership, a Coffey Still was installed by the then operator, Joseph Hobbs, in 1955. This made it the first distillery in the region that could simultaneously produce malt and grain whisky. In addition to this, it is one of the few distilleries in Scotland that currently uses beer yeast for fermentation. The distillery has been operated by the Japanese company Nikka since its acquisition in 1989, and a large portion of the base liquor is provided for the blending of Nikka Black.<\/p>\n
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Tasting Notes<\/strong> Palate: rounded palate. Melon, apple, plum, a hint of sherry, toffee, chocolate, woodiness, cardamom, mint, and spices.<\/p>\n Finish: medium to long. Citrus, raisins, berry acidity, apple, honey syrup, cream chocolate, licorice, a woody sensation, cardamom, and spices.<\/p>\n The aroma presents a rounded berry, melon, cream chocolate, and vanilla character. The clean berry acidity, apricot, cream, vanilla, and mint on the palate make the overall presentation very pleasing.<\/p>\n \u30fb\u3000\u30fb\u3000\u30fb<\/p>\n In stock, please contact with\u00a0our distributors<\/a>; or contact us in our facebook group\u00a0\u827e\u96f7\u91cd\u64ca\u00a0Whisky AGE\u00a0\u5a01\u58eb\u5fcc\u793e\u5718<\/a>\u00a0.<\/p>\n
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\nNose: smooth grapes, berries, figs, ripe melon sweetness, toffee, cream chocolate, nuts, vanilla, woodiness, cardamom, and spices.<\/p>\n