Final Thoughts: This is a delicious single malt. For fans of heavier, dark fruit forward malts this is well worth a spin, especially for those who may love those characteristics in single malt Scotch but find themselves turned off by the presence of peat or the often higher alcohol content. Highly recommended.

Mouth: Very sweet, has a fullness in the mouth built entirely upon that sweetness that makes it seem sweeter, and takes that sherry flavour i'm not confident is on the nose and then makes you think of honey again. Something florid about it.Bushmills 16-year single malt – Malt whiskeys aged at least 16 years in American bourbon barrels or Spanish Oloroso sherry butts are mixed together before finishing in Port pipes for a few months. Bushmills is a small village on the North coast of Northern Ireland, two and a half miles from famous tourist spot, the Giants Causeway. rare is approximately 2.5 times as expense at my stores and maybe 25% better. Complete estimates there and I am sure somebody will disagree with me. But I think the point will hold up.

This section needs additional citations for verification. Please help improve this article by adding citations to reliable sourcesin this section. Unsourced material may be challenged and removed. ( December 2021) ( Learn how and when to remove this template message) Todd Rundgren cites "a half a pint of Bushmills" as a poor substitute for love in his song "Hungry for Love" from the 1973 album A Wizard, a True Star. The Single Malt 16-year-old is aged for 16 years in a combination of Oloroso Sherry and Bourbon-seasoned casks, then matured for several months in port wine barrels. Bushmills says, “The unique maturation process gives this single malt its distinct notes of juicy fruits, nuts and spice, as well as a hint of ruby redness.” Nose: The nose is deep, rich and fruity; full of brandied plums, almonds, allspice and brown sugar.Finish - Medium in length, Slightly longer and more satisfying than the JWB although smoke is absent. However, for me it's fuller than the average speyside and ends with equal sweet and dry wood notes. Very moreish.

Loved this whiskey from the beginning, one of my first and it will certainly stay with me for quite a while. Every time the finish is gone you feel like stepping into the sun again. As sad as this may be, I developed a level of whiskey snobery over the past few years. My reasonsing was, "Meh, it's only blended Irish whiskey, and it doesn't hold a flame to single malt scotch whiskies, blah, blah, blah." On the tongue this dram really comes to life. First thing to notice is the smoothness, with more honey. Then the malt comes to life with a oak and - hang on - spices! Nose: The nose is light but expressive, with notes of honeydew melon, roasted barley tea and a little savory cheese rind must. There’s a hint of alcohol burn. This one is quite difficult to describe because it is in a class by itself. The nose is honeyed and floral, and the taste is lightly sherried and lightly sweet, being extremely smooth. If I had to compare it to a single malt, I would say that toning down the flovors of a Talisker 10 without adding water would be a fair description. After drinking a heavily sherried Speyside malt such as Aberlour 12 or Glengoyne 17, this one tastes extremely floral and entirely different. This would be more closely related to the more floral Highland malts.

Bushmills: A Northern Ireland solution

Finish - The finish on this isn’t long but neither too short - a little sweetness lingers on with some woody notes, hints of caramel, and citrus spice floating around. I can’t say anything bad about this fortunately. As a matter a fact its probably my favorite blend now.

Bushmills Original – Irish whiskey blend sometimes called White Bush or Bushmills White Label. The grain whiskey is matured in American oak casks. I honestly wasn't expecting a lot, but this was really pleasant and easy to drink, and a fantastic way to ease into a big night of drinking. I've been banging on about session whiskies recently (whiskies you drink when you want to have a real drinking session), and this hit the nail dead on the head. I wanted a second glass.The 21-year-old single malt is aged for a minimum of 19 years in former Oloroso Sherry and Bourbon-seasoned casks, then transferred into Madeira casks for a further two years. “It has a huge depth that interweaves dried fruit flavours with spicy, aromatic maltiness and subtle nutty raisin notes,” says Bushmills. This whiskey has a slight after-burn but includes an interesting aftertaste. It is one to drink and savour slowly. An authentic whiskey The Bushmills team have been hosting whiskey tasting events with artists, highlighting the craft of distilling. The latest event was held at an artist glassblowing studio and workshop in Bermondsey Street, London. The idea is age-old craft “different hands, same techniques”. Time-honoured processes are used for both whiskey creation, from the coopers nailing the metal hoops around the barrels, to glassblowers with the long pipes and 1,600-degree glass furnaces. This is a unique Irish single malt that may be more in line with more traditional expressions, maintaining its lighter character and fruitiness well into its old age. By the 1600s, the production of whiskey had started to be taxed and licenses were required for the commercial production of the spirit. One of the first people to be issued a license was Sir Thomas Phillips, an English knight-turned-mercenary. He obtained a license in 1608 for his distillery in Bushmills in Northern Ireland and started production.