B A R
I M B I B I N G
&
S N A C K S
C A S U A L
E D I T I O N
X V
D I N I N G
E V E N T S
O ur e ven ts team at 10 D ollar S hake pr ovi de pr em i um c o c k t a i l c a t e r i n g a n d ba r
so lu ti on s f or a ran ge of s m all and lar g e ev ent s fr o m 1 0 g ue st s t o 1 0 0 0 + .
P R I VA T E H I R E | W H I S K Y T A S T I N G S | C O R P O R A T E | O U T S I D E C A T E R I N G | W E D D I N G S
events@10dollar shake.com
www.10dollarshake.com
The Tippling House offers a hand-crafted imbibing and
casual-dining experience in an industrial age-inspired
port town tavern.
Our bartenders are skilled and knowledgable, our waiting staff
charming and attentive. We strive to enhance our drinks with a
food offering that is locally-sourced and sustainable, the result
of a passionate and creative kitchen team who like to think
outside the box. We hope you enjoy your experience with us,
and we welcome any feedback you may have.
To ensure everyone experiences the same enjoyment, we have a
few simple house rules. Nothing too out of the ordinary, just
common etiquette…
No rowdy behaviour please.
Be courteous to the workers and your fellow guests.
Everything in moderation, including moderation.
If you have any feedback for the management, please email
[email protected].
BUCK-A-SHUCK
THREE FRESH
OYSTERS | £5
E ve r y Fr i d ay
From 4pm - 8pm
Raw oysters on the ha lf shell served
wit h house-p ick led C hampagne
m i gnon ette & sp icy cocktail sauce.
No re se rvati on n e ce s s ary
B A R
S N A C K S
A n y 3 fo r £ 1 2
Caj u n- sp i c ed Lo b s t er M a c n ’ C h ee s e Bite s
6.0
Cu r e d Sc o t t i s h S a lm o n A r a n ci n i
5 .0
Ch i c k e n, S ca lli o n a n d S m o ked B a co n Croque tte s
5 .5
P u l l e d P o r k S pr i n g Ro lls
w i th M a ngo a n d A vo ca d o Reli s h
5 .0
H a ggi s B o n -B o n s
4 .0
B e nna c h i e B la ck Pud d i n g F r i t t e r s
4 .0
S p i c e d Fl at b r e a d wi t h O li ve s & B a ls a mic (v)
4 .5
P o u ti ne – H o m e F r i es , C ur d s & G r a vy
4 .5
(* available a s v eg eta r ia n w ith miso g r a v y)
A l s o avai l ab l e at al l t i me s:
Nati v e Ch e es e b o a r d , G r a pe C h ut n e y ,
P e at Wh i sky B ut t e r & M i ller’ s Da m s els Bis cuits (v)
7.5
C O C K T A I L S
I N S TA G R A M YO U R D R I N K T O W I N
A £ 2 5 G I F T V O U C H E R E V E RY M O N T H .
Check our Facebook for the best daily pictures, follow THETIPPLINGHOUSE
on Instagram and don't forget to tag #THETIPPLINGHOUSE for your chance to win.
A C A SE O F IN F LA T IO N
H a y m a n ’s L on d on D ry Gi n – Crè m e de Vi ol ette - TTH Lo ganberry
& Jostabe rry Shrub – Sparkl i ng Wine
{N i n e P oun d s }
BARE BONES
C ha ir ma n ’s Spi ce d R um - Pe dro Xi mi ne z – De-carbo nated Co la
– Lacti c A ci d
{Seven Pounds}
B E ST M A N F A LL
P er e M a g loir e VS Cal vados – A m aro Montenegro – Maple S yru p
– Le mon – Ci de r
{ E i g h t P oun d s F i f t y }
B LA C K IS T HE N E W O R AN G E
M on key Sho ul de r Bl e nde d Scotch – T T H Cherry Vermo u th
– Ci trus – Bamboo Charcoal – Orange
{ E i g h t P oun d s F i f t y }
B LE S SIN G O F T IT U BA
Ev a n Willia ms Bourbon - Pom e granate Molasses - Clo ve S yru p
– Lacti c A ci d
{ E i g h t P oun d s }
E LE P HA N T A N D C A STL E
K et el On e Ge ne ve r – Gi nge rbre ad Syrup – High Temp H2O
– Lol l i pop
{S e v e n P o u n d s F i f t y }
G A R D IN E R O F T U T HIL LTOWN
H uds on ’s M anhattan R ye – Chocol ate & Hazelnu t F alernu m
– A rom ati c Bi tte rs
{ E i g h t P oun d s }
G R A IN N ’ B L O O D
M o n key Shoulder Bl e nde d Scotch – Fari goul e – Beetro o t – Po megranate
M ola s se s – Le mon – Cre am – Sal i ne – Egg White
{E i g h t P oun d s F i f t y }
HO L D E N ’S V IR T UE
R i t t en hous e Ry e - Caol Il a Isl ay Whi sky – T T H S aff ro n & Raisin Tinctu re
– TTH Pi stachi o O rge at – Li me – A ro matic Bitters
{E i g h t P oun d s F i f t y }
HUM O Y F U E G O
W oods Na v y R um - A ncho Re ye s – Chai rman’s S piced Ru m
- W his k y Barre l -age d Bi tte rs – Hot Pepper – S u gar
{ E i g h t P oun d s }
K I NKY S & M ( SA R O N N O & M ARSALA)
Dis a r on n o – Marsal a - Monke y Shoul der Blend ed S co tch
- Caol Il a Isl ay Mal t – Le athe r Bitters
{Seven Pounds Fifty}
T O O L A T E F O R LO G IC
H a y ma n ’s Old Tom Gi n - Pe re Magl oi re VS Cal vad o s – Maraschino Liqu eu r
– TTH Rose hi p & Pe ar Cordi al – Li me – O range Bitters
{ E i g h t P oun d s }
U N C LE B U C K
Ama ro Monte ne gro – Chai rm an’ s S piced Ru m
– Gi nge rbre ad Syrup - W hole Egg
{ E i g h t P oun d s }
UP T HE ST A IR S
Per e M a g loir e VS Cal vados - Poi re W i l l i am - Crème d e F igu e – Lemo n
- TTH L oganbe rry & Jostabe rry Syrup – Egg White
{E i g h t P oun d s F i f t y }
WIN T E R A T S E A
H a y m an ’s L on don Dry Gi n – Suze – T T H O yste r & S alt-inf u sed Dry Vermo u th
{Seven Pounds Fifty}
S P A R K L I N G
Modella, Prosecco, Spumante, DOC (Veneto, Italy) |
T w enty Eight Pound s
I n s p i red b y t he I t alia n love of d es ign and the long history of respect for ‘form’
a n d a rchit ect ur e, B ella Mod ella is a homage to all tha t is bea u tifu l l y formed in
n a t u r e o r t he m an -mad e w orld . Cris p, d elicious l y frothy a nd fil l ed with ripe
a p ple an d cit r us f ruit character, this is the model of a perfect Prosecco.
…or by the 125ml glas s ( f ive pou nds)
P i p e r - H e i d s i e c k C u v é e B r u t N V C h a m p a g n e | F ifty Pou nds
T h e classic b len d o f Pinot Noir, Pinot Meunier and Cha rdonna y with a rou nd
1 0 -1 5% o f r eser ve w ines . Light gold colour w ith fine bu bbl es du e to the
p r o l o n g ed m at ur at io n. Lots of f res h green f ruits , su btl e citru s a roma s a nd ju icy
p ear o n t he p a late. R ecently aw ard ed 91/100 by Wine S pecta tor.
…or by the 125ml glas s ( eight pou nds fifty)
P i p e r - H e i d s i e c k R o s é S a u v a g e | S ixty F ive Pou nds
S a m e b len d as t he aw ard -w inning Brut w ith an addition of red wines from
C h a m p agn e. Scar let red tint w ith a f ine and d ynamic mou sse. On the nose, red
b e r r y f r uit n o t es o f with the f res hnes s of mand arin a nd bl ood ora ng e. F ru ity a nd
j ui c y o n t he p alat e with notes of black cherry, bla ckberry a nd pink g ra pefru it.
…available by the bottle onl y
Pierre Mignon, Cuvée Madame 2006 Vintage Champagne
| Eighty Five Pound s
M u l t i-gen er at io n al f amily-ow ned mais on located in Le Breu il in the Ma rne
Va l l e y . Fo r lo ver s o f Blanc d e Blancs , you’ll enj oy the hig h white g ra pe presence
h e r e , m ade up o f 6 0% Chard onnay, 30 % Pinot Meunier a nd 10% Pinot Noir. 36
mo n t h s o f agein g r esults in a rich nos e of great ar oma tic compl exity, fea tu ring
l e mo n a n d ho n ey, alo ng w ith a tempered character a ssocia ting ma tu rity, concent r ation and the qualities of a good vinta g e.
…available by the bottle onl y
T E S T
K I T C H E N
Every Thursday
EXPERIMENTAL SMALL PLATES & FUTURE COCKTAILS.
New dishes and drinks to taste and test each week
FIZZ & CHIPS
C a t c h o f t he day serv ed w ith h o m e fries and a glass of
P i p e r - He i d siec k C h am p ag n e fo r o n ly £1 5 per per son.
A va i l a b l e M on days fro m 5 p m - 10p m (whilst st ocks last ).
Adv an c e b o o kin g essent ial.
r eserv atio n s@thetip p lin g hou se.com
W I N E S
All list win es are available by the glas s , in 17 5ml or 250ml mea su res,
b y t he half -bottle ( 375ml caraf e) or f u l l bottl e (750ml ).
W H I T E
A l b o u r n e E s t a t e | 10 0 % Bacchus | T hirty-Eig ht Pou nds
Susse x, U ni te d Ki ngdo m
E n g l i s h win e, it ’s her e to s tay. Bacchus s eems to be the most na tu ra l g ra pe va riety
f o r t h e So ut h o f En gla nd and this particular s ingle esta te bou tiqu e produ cer ha d
t h e i r ver sio n vo t ed ‘U K W ine of the Year 20 15’. Compa ra bl e to a New Worl d
S a uvign o n B lan c you can ex pect intens e aroma s of Eng l ish hedg erows
(n e t t le, elder flo wer blos s om, gras s ) w ith citrus and tropica l fru it hig hl ig hts.
Vi b r a n t , fr esh acidit y and ex cellent minerality. Very refreshing with a l ovel y l ong
lingering f inis h. ( * s uitable f or veg a ns)
{Pair With: Not surprisingly, the most British of dishes, Fish n’ Chips.
Check out our weekly Monday fish specials}
M o n P ' T i t P i T h o n | 25% Grenache Blanc, 25% Grena che Gris, 50% Ma ca beo
T hirty-T w o Pound s
Langue doc-Roussi l l on, France
A r o ma s o f o r an ge b lo ss oms and ocean breeze. Creamy on the pa l a te, with a fresh,
e a s y - d r in kin g st yle. N ectarine, w hite f low ers , a bit of circu s pea nu ts a nd honey.
{Pair With : Okonomiyaki or Dahl}
C o i n d e s C o q u i n s | 60 % Sauvignon Blanc, 40% Gros Ma nseng
T w enty Four Pound s
Vin de Fr a n ce ( Source d from Gascony, St Chinian and Minervo is)
T h i s i s a dual var iet a l blend that tak es the bes t of S ou thern F rench tra ditiona l
w i n e m akin g an d adds a little new w orld k now -how . Grea t a roma tic compl exity in
t h e n o se, wit h n o t es of citrus f ruits , w hite f low ers a nd g reen a ppl e. Pinea ppl e,
m a n dar in an d p each f lavours mak e this a very r efreshing wine, with l emon
f lavours and notes of ripe fru its.
{Pair With: Poached Haddock or Seared Red Snapper}
Contreras Ruiz, Vina Barredero Blanco
10 0 % Zalema | T w enty-Nine Pou nds
D O Condado de Hue l va, Spain
F a mi l y-o wn ed an d r un w inery in the d eep s outh of S pa in, on the Atl a ntic coa st
c l o s e t o P o r t ugal o n o ne s id e and the D oñana nationa l pa rk on the other. This is a
f i n e a n d elegan t win e, w ith vas t aromatic range f rom citru s fru its l ike g ra pefru it
a n d o r a n ge t hr o ugh t o f loral notes and blos s om and tropica l fru its l ike pea ch a nd
p i n e a p p le. The p alat e is s imilar w ith f res h acid ity, sl ig htl y sa l ine a nd a rich a nd
long f inis h. ( * s uitable f or ve g a ns)
{Pair With: Chicken Thighs with Hoppin’ John Rice & Peas}
U m b r e l e | 10 0 % Chard onnay | T w enty One Pou nds
Vi l i e T i m i sul ui , Roman ia
T h e Ro m an ian s ar e beginning to prod uce s ome ou tsta nding wines a re qu a l ity
p r i c es. Um b r ele, h ailing f rom the s had ow s of th e Ca rpa thia n Mou nta ins in
T r a n s y lvan ia, ar e t he pick of the bunch. T heir Chardonna y is wonderfu l l y fresh
a n d f ruit y. Rip e an d thick , w ith lots of mango and toa sted oa k. There' s a l so
c h ewy, cher r y, b u ttery, intens ely tropical s id e to this fu l l -bodied wine.
( * s uitable f or vegans )
{Pair With: Duck Ramen or Thai Yellow Curry}
V i n d e T a b l e ( B l a n c ) | Eighteen Pou nds
R O S E
P l a n e t a R o s e | 50 % Nero D 'A vola/50 % Syra h | Twenty-S even Pou nds
Si ci l y, Ital y
I n s p i r ed b y a p in k Sicilian s uns et, this w ine has a l ig ht a nd a ttra ctive nose with
n o t e s o f r o se p et als, p o megranate and s traw berries . On the pa l a te, the wine is sil ky
sm o o t h, light a nd f res h w ith no angularity and a bea u tifu l finish.
{Pair with: Spring Rolls or Risotto}
V i n d e T a b l e ( R o s e ) | Eighteen Pou nds
R E D
Bodegas Y Viñedos Tinedo, Ja! By Tinedo
1 0 0 % T empranillo | Tw enty-Five Pou nds
VD T de Casti l l a, Spai n
T i n e d o is t he Alvar ez -A renas ’ f amily es tate in La Ma ncha . The vinya rds pra ctice
s u s t a i n ab ilit y as a m o del of agricultural, rural, and socia l devel opment rel a ted to
t h e c u l t ur e o f win e. A beautif ul bright red purple col ou r, brig ht. On the nose, it is
i n t e n s e an d fr uit y. I n the mouth, alive and f res h, with soft ta nnins a nd a mediu m
af tertas te. ( * vegetarian/org a nic)
{Pair With: Hangar Steak or Flank}
E n i r a | Syr ah 5 0%, Merlot 40 %, Petit Verd ot 10%, Ca bernet S a u vig non 5%
T hirty Eight Pound s
Be ssa Val l e y, Bul gari a
O w n e d b y a fam ily from Bord eaux , this w ine has striking simil a rities with S t
E m i l io n -st yle clar et. T his is impeccably balanced, very fl a vou rfu l wine with
e l e g a n t o ak in fluen ce and s imply a pleas ure to d rink. A l ittl e ea rthy compl exity
p o p s u p o n t he fin ish a nd the velvety tex ture is plea sa nt too, a l thou g h it becomes
much cris per w ith aerati on.
{Pair With: Salmon or Charcuterie}
H ö p l e r | 10 0 % Blauf rank is ch | T hirty-One Pou nds
Burge nl and, A ustri a
N e w wo r ld fr uit im pact, allied to old w orld brightness of a cidity a nd peppery
a r o m a t i c s. No se o f vio l ets and tangy blood orange with a textu red a nd ju icy pa l a te.
B lackb er r ies, s mooth tannins and ref res h ing a cidity. No oa k.
{Pair With: Croquettes, Black Pudding Bon Bons or Salmon}
K e n F o r r e s t e r ’ s ' T h e R e n e g a d e ' | 26% Grenache, 60% S hira z, 14% Mou rvedre
T w enty-Eight Pound s
W e ste rn Cape , South A frica
T h i s elegan t b len d d is plays Old World Style w ith New Worl d fru it. Hint of
G r e n a c he's ear t hy r ustic charm and Shiraz's noble spice with hints of nu tmeg a nd
s a l t y b l ack o live o n t he f inis h. Balanced w ith s of t integ ra ted ta nnins. F or those
w h o a t t e n ded t he din n er that Ken Forres ter hos ted a t The Tippl ing Hou se l a st yea r,
yo u’ll know all too w ell how f antas tic his wines a re.
{Pair With: Courgette Salad, Duck Ramen or Pollock}
U m b r e l e | 10 0 % Merlot | T w enty-One Pou nds
Ville Timisului, Romania
A n o t h e r R o m an ian wine of f ering great bang f or buck, this wa s one of the hig hest
s c o r e r s i n t he win e t asting that res ulted in our new wine l ist. Rich a roma s of da rk
f r u i t s , p lum an d b lack berry, w ith notes of s pice and a hint of va nil l a . Mediu m
b o d i e d , b ut full o f jam my f ruit f lavours - black currant, even a hint of da rk chocol a te,
wit h war m tannins and a f ine f inis h. ( * su ita bl e for veg a ns)
{Pair With: Hangar Steak, Dark Chocolate Tart or Native Cheeseboard}
V i n d e T a b l e ( R o u g e ) | Eighteen Pou nds
D E S S E R T
W I N E
All desse rt wi ne s are avai l abl e by the 5 0ml glass
or full b ottl e ( 50 0 m l , * e xce pt ‘ Nobl e Mu d Pie 375ml).
B o d e g a s O c h o a | 10 0 % Mos catel | Forty-Three Pou nds
Navarra, Spai n
H e r e w e h ave eviden ce that Spain is equally s k ilf ul at produ cing sweet dessert wines
a s w e l l as sweet sher r ies . Xavier Ochoa has mad e a del ig htfu l dessert wine with a
d e e p l y f lo wer y, fr uit y Mos catel bouquet, w hich carries throu g h to a wel l -ba l a nced
flavo ur o f great length w ith citrus y nuances. Del iciou s!
…also availab le as a 50 ml s erving | {Pair with Native Cheeseboard}
C a n t i n e F l o r i o M a r s a l a D O C | 10 0 % Grill o | Twenty-Nine Pou nds
Si ci l y, Ital y
P r o d u ced b y t he p r o c es s ‘in perpetuum’, s imilar to the S pa nish sol era system,
M a r s a l a i s aged in o ak c as k s ( f our years f or this ‘s upe rior riserva ’) to be dru nk a s a n
a p e r i t i f f or t he dr ier st y les , or in this cas e, as a d es s ert wine. Typica l l y pronou nced
a r o m a s wit h m ar ked hints of d ates , vanilla and prunes. F u l l -bodied, smooth a nd
war m , t his w ill appeal to f ans of Ped ro Ximenez sherries.
… a l s o a vailab le as a 50ml s erving | {Pair with: Native Cheeseboard or Chocolate Tart}
d ’ A r e n b e r g ‘ T h e N o b l e M u d P i e ’ | 60 % Viog nier, 40% Rou ssa nne
T hirty Pound s
McLare n Val e , A ustralia
F u l l - o n b o t r yt is wit h enormous apricot and peach f ru it, g ing er a nd fl ora l rose l ift.
T h i s was o n e o f t he outs tand ing s elections d uring ou r wine l ist pre-ta sting a nd
i s a n o t her fan t ast ic releas e by one of the w ine w orl d’s most forwa rd-thinking
p r o d u cer s, C hest er Os born. d ’A renberg Winery h a ve won a n a rra y of a wa rds
i n cludin g t he 2009 Wine & Spirits Magazine ( US A) ‘Winery of the Yea r’.
…als o available as a 50 ml serving
{Pair With: Grilled Pineapple and Toasted Coconut Ice Cream}
R e c i o t o D e l l a V a l p o l i c e l l a | 70 % Corvina, 25 % Rondinel l a , 5% Mol ina ra
Forty-Four Pound s
Ve ne to, Ital y
A f a n t a s t ic alt er n at ive to Port, this s w eet w ine is d e ep g a rnet-red with a n intense
a r o ma o f b lack cher r y ja m and notes of liquorice and cinna mon. A cl ea n a cidiy with
s o f t fr uit t an n in s on the palate. Cons ume w ith strong cheese or chocol a te.
…als o available as a 50 ml serving
{Pair with: Native Cheeseboard or Chocolate Tart}
F O O D
P A I R I N G
&
W I N E
D I N N E R
I f y ou w is h, we can autom ati cal l y m atch yo u r co u rses to
a s p ecific w ine . T he re i s no addi ti onal charge fo r this, o ther
t ha n the cost of your di nne r and the ind ivid u al
gl asse s of wi ne . Just ask your server…
W I N E S
B Y
T H E
G L A S S
All our wine s are avail a b l e b y th e g l ass, in 1 7 5 ml o r 25 0 m l s e r v i ng s , o r b y c a r a f e
(375ml) – d e ss ert win es ser v ed in 5 0ml measu r es o r b y t he b o t t l e . T o m a i nt a i n
quali ty and fre shne ss , w e u se the ‘ P r eso r v a c’ sy stem, o ne o f t he b e s t o n t he m a r k e t .
175 ml
25 0ml
carafe
A l b o ur n e Est at e, B acchus
8.85
12.70
19.00
M o n P 'Tit P iTho n
7.45
10.70
16.00
W H I T E
W I N E
C o i n d es C o q uin s,
S a u v i g n o n B lan c/ G r os Mans eng
5.60
8.00
12.00
C o n t r e r as R uiz , Vin a Barred ero Blanco
6.75
9.70
14.50
U m b r e le C har do n n ay
4.90
7.00
10.5 0
H o us e Whit e
4.20
6.00
9.00
R O S E
W I N E
P l a n e t a R o se
6.00
8.00
13.50
H o us e Ro se
4.20
6.00
9.00
B o d e gas Y Viñ edo s T ined o, T empranillo
5.85
8.35
12.5 0
E n i r a , Syr ah-M er lo t
8.85
12.70
19.00
H ö p l er , B laufr an kisch
7.25
10.35
15.50
K e n Fo r r est er ’s 'The R enegad e', GSM
6.55
9.35
14.00
U m b r e le, M er lo t
4.90
7.00
10.5 0
H o us e Red
4.20
6.00
9.00
R E D
W I N E
D E S S E R T
W I N E
served in 50ml me as u r es
B o d e gas O cho a Vin o D ulce d e Mos catel
4.30
C a n t i ne Flo r io M ar sa la Superiore R is erva
3.00
d ’A r e n b er g ‘The No ble Mud Pie’ Viognier R ous s anne
4.00
R e c i o t o Della Valp o licella
4.40
B E E R S
O N
T A P . . .
C a e s a r A u g u s t u s | W i l l i a m s B r o s . B r e w e r y | 4 . 1 % | S c h o o n e r { 3.40 }
A c r i s p yet ho p p y lager/IPA hybrid f rom the W illia ms Bros brewery in Al l oa .
A x M a n R y e | D r y g a t e B r e w e r y | 5 % | S c h o o n e r { 3.40 }
A wo o ds mans IPA ! Spiced orange and ca ra mel tones.
B O T T L E D . . .
Sam Adams Boston Lager 330ml | Samuel Adams Brewing Co. |
U S A | 4 . 9 % { 4.0 0 }
A cl a s s i c sessio n b eer . Floral, citrus and pine notes with a sl ig ht tou ch of bitterness.
D e l t a B r e w S e s s i o n I P A ( 3 3 0 m l ) | S p e y V a l l e y B r e w e r y | 4 . 6 % {£4.60}
W e t ur n ed b r ewer s and helped create this f antas tica l l y-refreshing a nd ba l a nced
s e s s i o n I P A wit h t ho s e good f olk s at Spey Valley Brewery. This is u niqu e to ou r
v e n u es an d ext er n al events . Look out f or more ‘specia l brews’ coming soon…
W e i z e n | W i n d s w e p t B r e w e r i e s | 5 . 2 % { 6.00 }
A cloud, effervescent hefeweizen from Lossiemouth, bursting with bananas and caramel!
O u t a s p a c e A p p l e A l e 5 0 0 m l | D r y g a t e B r e w e r y | 4 . 7 % { 5 .20 }
Ap p les an d ale get hitched to cos mic ef f ect! Improba bl e concoction.
Fairytale end ing. A romahopery with cru nch!
F r a o c h H e a t h e r A l e 5 0 0 m l W i l l i a m s B r o s . B r e w e r y | 5 % { 5 .00 }
A f loral med ium-bod ied amber a l e.
P a v l o v ’ s D o g 5 0 0 m l W i l l i a m s B r o s . B r e w e r y | 5 % { 4.90 }
A m edium bod ied red ale w ith a f ruity/toffee cha ra cter.
O l d E n g i n e O i l 3 3 0 m l | H a r v i e s t o u n | 6 % { 5.90 }
F a n t a s t i c b lack ale fr o m Harvies toun. You’ll f ind f lavou rs of coffee, sl ig htl y bu ttered
t of f ee, d ark chocolate and earthy hops.
C o c o a P s y c h o I m p e r i a l S t o u t ( 3 3 0 m l ) | B r e w d o g | 1 0 % {£9.20}
A l i qu id dim en sio n w here pure ind ulgence reigns su preme. An Imperia l S tou t
h e a r ken in g t o 1 8 t h century R us s ia w ith its s mooth bl end of cru shed coffee
beans , cacao nibs and d ark ma l ts
Guest Beers–please ask your server for details.
A L C O H O L - F R E E . . .
N a n n y S t a t e | B r e w d o g | 0 . 5 % { 4.00 }
Packed with loads of Centennial, Amarillo, Columbus, Cascade and Simcoe hops, dry-hopped
to the brink and back and sitting at 45 IBUS, Nanny State is a force to be reckoned with!
Ever wondered about the botanicals in your gin, or how Scotch whisky is made? Learn
more about your favourite tipple with our tasting workshops. Our interactive sessions
are designed for groups of four guests and upwards, hosted in one of our venues or, for
a surcharge, at a location of your choosing. Utilise all your senses as you learn about
fermentation, distillation and maturation, nosing and tasting our selection of wines
and spirits. Already know your way around Scotland’s whiskies? How about bourbon
or Japanese whisky? Our tasting academy delivers a knowledgeable and interactive
session that will open your eyes to new aromas and flavours.
ENQUIRIES: T: 01224 643338
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E : TA S T I N G S @ 1 0 D O L L A R S H A K E . C O M
GIFT VOUCHERS NOW AVAILABLE
W H I S K Y
T A S T I N G
Uisge Beatha.
N O T E S
The Water Of Life.
Here at The Tippling House we take our whisky seriously. Sometimes
with a few drops of water, sometimes not. Most of these, or indeed
suitable alternatives, are available from the Aberdeen Whisky Shop.
If you would like to explore our national treasure more, we run regular
whisky tastings, dinners and food pairings such as chocolate or
canapés. We can also arrange bespoke tastings for private/corporate
groups. Distillery-specific vertical tastings, silent distilleries and
limited edition bottlings are just three examples. Please get in touch
if you would like to discuss availability and prices:
[email protected].
A u c h e n t o s h a n T h r e e W o o d | L o w l a n d | { F ive Pou nds }
A b e a ut iful m ar r iage of tw o s herry oak s and one A merica n white oa k produ ces a n
e a s y g o i ng yet r ich an d complex w his k y. Vanilla f udg e a nd freshl y-cu t wood on the
n o se, p o wer f ul glazed f ruits , cherries and pl u ms on the pa l a te.
Balblair 20 (1991) Gordon & MacPhail Private Collection |
H i g h l a n d | { Eleven Pounds }
A 1 9 91 vin t age B alblair w hich has been f inis hed in ca sks previou sl y hol ding
C r o z e s - Her m it age, a r e d Syrah-bas ed w ine f rom Rhone. Ag ed for ju st over 17 yea rs
b e f o r e b ein g t r an sfer red f or its f inal 40 months of ma tu ra tion, expect fru it with
a peppery und ertone.
B a l v e n i e 1 2 D o u b l e W o o d | S p e y s i d e | { F ou r Pou nds F ifty }
T h e e x clusive B alvenie D is tillery and Malt Mas ter Da vid S tewa rt never fa il to
d i s a p p o i n t . This is an e x cellent cros s -over malt, matu red in ex-bou rbon ca sks then
fin ished o ff in s herry. Gentle s pice, vanilla a nd a n excel l ent body.
B a l v e n i e 1 4 C a r i b b e a n | S p e y s i d e | { F ive Pou nds F ifty }
A q ua lit y cask cho ice f or this one, a gold en rum ca sk. The sweetness a nd l ig ht
f r ui t y n ot es t hr o ugho ut this w ill k eep you w anting more. Gol den su g a r a nd syru py
b an an as come through w ell w ith a long bu ttery finish.
Braeval 12 Provenance by Douglas Laing | Speyside
{ Six Pound s Eighty }
B o t t l ed wit ho ut co louring or chill-f iltration, this is a refil l sherry bu tt from
a n o t h e r fair ly lo w-p r of ile d is tillery. Bees w ax and Crepe S u zette a roma s entice,
w i t h a war m p alat e of orange zes t, caramel and spice. Try compa ring to the
G len goyne f or that f irs t f ill vs . ref il l compa rison.
Cambus 1991 Signatory (23 Years Old) | Lowland
{ Eight Pound s Ninety }
A 19 9 1 vin t age sin gle grain w his k y f rom Cambus , bottl ed by S ig na tory a s pa rt of
t h e C a s k St r en gt h C o llection. D is tilled on 24 July, it wa s a g ed in a refil l sherry
b u t t f o r 2 3 year s, yield ing 473 bottles on 19 July 2016. Now cl osed, this g ra in
d i s t i ller y was a wo rk hors e f or D iageo, but w hen you g et you r ha nds on the
liquid , you’ll w ond er w hy it’s not stil l open.
C a o l i l a 1 2 | I s l a y | { Four Pou nds Thirty }
A p leasin gly flo r al peated w his k y. Light and d e l ica te with smooth smoke
t h r o ugho ut , b o nf ire and bacon f ollow ed by va nil l a a nd dried ba rl ey.
C l y n e l i s h 1 7 ( 1 9 9 5 ) S i g n a t o r y | H i g h l a n d | { Nine Pou nds Ninety }
F r u it y an d r ich with a touch of s pice, a great marria g e of sherry ca sk a nd
C l y n elish's sp ir it . T hey s ay the Clynemilton burn ru ns over sea ms of g ol d
an d t he r esu lting w ater gives Clynelis h it’s wa xy mou thfeel .
C r a g g a n m o r e 1 2 | S p e y s i d e | { Fou r Pou nds F ifty }
T h e q uin t essen t ial Speys id e malt – rich, f loral w ith notes of honey a nd stone
f r ui t s , m ar r ied wit h ches tnuts and almond s . Subtle pepper notes on the finish.
D a l m o r e 1 2 | H i g h l a n d | { Four Pou nds F orty }
A r ich whisky which hold s great complex ity and a bol d, spicy cha ra cter.
Sweet an d s mooth to s tart, d rying of f to a toba cco finish.
G l e n D r o n a c h C a s k S t r e n g t h | S p e y s i d e | { F ive Pou nds Ninety }
T h i s s i n gle cask o f G le nD ronach is a mix ture betw e en two hu g e fl a vou rs, Ol oroso
a n d P edr o Xim in ez . Even though it’s high in A BV, the rich fu dg e-l ike qu a l ity
o f t his whisky will overcome that and leave you with su ch a l ong l ing ering
f l a vo ur o f t he sherries . R obus t f lavours of d rie d fru its/peel s, l ea ther a nd
tobacco f ollow ed by a heavy d ry finish.
G l e n f i d d i c h 1 2 | S p e y s i d e | { T hree Pou nds Ninety }
A g e d f o r 1 2 year s in A merican and European oak s , a cl a ssic benchma rk S peyside
m a l t . Slight ly flo r al w ith orchard f ruits on the nose, l ig ht, fl ora l with su btl e
s pice on the palate.
G l e n f i d d i c h 1 5 S o l e r a | S p e y s i d e | { F ou r Pou nds Eig hty }
U s i n g a So ler a syst e m common in the maturation of qu a l ity sherry, 15 yo ma l t
f r o m t hr ee differ en t types of cas k s are married together in a wooden va t, which
is co n st an t ly topped up to ens ure the qua l ity is ma inta ined.
(I WSC 2 012 - Gold Outs tand ing Med al - Whisky – S cotch)
Glenfiddich Experimental Series :: IPA | Speyside
{ Six Pound s T hirty }
O n e o f the fir st p air o f entries in the Glenf id d ich E xperimenta l S eries – a whisky
f i n i s h e d in casks seaso ned w ith Ind ia Pale A le. T he S peyside Cra ft Brewery crea ted
a s p e c i a l b eer which wa s aged in ex -Glenf id d ich cas ks for a month before they were
r e t u r n e d t o t he dist ill ery and f illed w ith w his k y f or a three month finished. The
res ult is a vibrant and f ruity dra m.
Glenfiddich Experimental Series :: Project XX | Speyside
{ Seven Pound s }
P r o j e c t XX st ar t ed as a w his k y created by the d is tillery' s 20 bra nd a mba ssa dors –
e a c h s elect ed a cask and mas ter blend er Brian Kinsma n combined them to crea te
t h e t e mp lat e fo r t his 47%, non-chill-f iltered w his ky. It' s a mix of sherry ca sks,
b o ur b o n cas k s and more, w ith a rich and spicy cha ra cter.
Glen Garioch – The Renaissance 1st Chapter| Highland
{ Eight Pound s Ninety }
I n i t i a l r elease in a fo ur-part s eries . R ich Highland toffee, crea my bu tterscotch,
c h o c o l a t e gin ger b iscui ts and tangy citrus peel lead to honey-g l a zed ba ked a pricots
a n d c i nn am o n -sp iced orange interlaced w ith s mooth ma l ted ca ra mel a nd ba rl ey
s ugar , wit h a gin ger marmalad e on w arm butte red g ra na ry toa st finish.
G l e n M o r a y P o r t C a s k | S p e y s i d e | { Three Pou nds Eig hty }
A b e a ut ifully-b alan ced malt at great value f or money. The hea vy ru by tint in
t h e h ue can n o t hide t he Port inf luence in this clas sic ma l t from the El g in-ba sed
G l e n M o r ay dist iller y . W arm s pices s uch as nutmeg a nd cinna mon ming l e with
n o t e s o f lem o n , dar k chocolate, honey and oak . Enjoy with a cheeseboa rd or
certainly af ter d inner.
H i g h l a n d P a r k 2 2 ( 1 9 9 0 ) S i g n a t o r y | H i g h l a n d | { Ten Pou nds }
A r a r e exam p le o f full term w ine cas k maturation from Hig hl a nd Pa rk, this ha s
b e e n b ot t led b y in die bottlers Signatory ( of Ed rad ou r renown). Not mu ch ta sting
n o t es yet o n thes e s o you’ll need to try it to see for you rsel f!
K i l c h o m a n O r i g i n a l C a s k S t r e n g t h | I s l a y | { S even Pou nds Ninety }
T h e s e c o n d r elease o f Kilchoman Original Cas k Streng th ha s been a g ed in bou rbon
q u a r t er casks fo r six years . T his has notes of caramel , va nil l a , fru it a nd smoke.
L a g a v u l i n D i s t i l l e r ’ s E d i t i o n 1 9 9 9 | I s l a y | { El even Pou nds }
F i n i s h ed in st icky sw eet Ped ro Ximinez cas k s . Pre tty mu ch a perfectl y-pea ted
w h i s ky , t he m ar r iage betw een the tw o f lavours and the overa l l qu a l ity of La g a vu l in
i s h a r d t o m at ch. St ick y rais ins , cherries , BBQ, chorizo a nd coa l a re ju st some of
t he flavo ur s. This is a s tunning d ram and w ell worth shel l ing ou t for.
L o n g r o w 1 4 | C a m p b e l t o w n | { Twel ve Pou nds }
A 1 4 year o ld exp r ess ion of Longrow , Springbank' s pea ted ma l t, pu t tog ether
f r o m a co m b in at ion of bourbon and s herry cas ks. Rich smokey g oodness.
M a c a l l a n E d i t i o n N o . 2 | S p e y s i d e | { Eig ht Pou nds F orty }
E d i tio n No .2 is a collaboration betw een mas ter bl ender Bob Del g a rno a nd
l e g e n dar y Sp an ish chef s Joan, Jos ep and Jord i Roca (El Cel l a r de Ca n Roca /
t w i c e v ot ed ‘B est R estaurant in the World ’) . A combina tion of sherry pu ncheons,
b u t t s an d r efill ho gshead s , this is a d elicious ly f l ora l a nd fru ity whisky with
n o t es o f t ro p ic al f ruit, black pepper, liquorice a nd bra ndy sna ps.
O c t o m o r e 0 7 . 1 | I s l a y | { T en Pou nds Thirty }
T h e s e ven t h edit io n of the w orld ’s mos t heavily-pea ted whisky conta ining 100%
S c o t t i s h b ar ley. This is reputed to be Mas ter D is til l er Jim McEwa n’s ‘swa nsong ’
a f t e r 5 2 year s in t he whis k y ind us try. Very heavy smoke, a resu l t of the 208ppm
p e a t l e vel in t he sp ir it. It’s a big d ram and you can expect notes of l emon, sa l t,
ho n ey and leather. Not one f or the beg inners!
O l d P u l t e n e y 1 7 | H i g h l a n d | { S even Pou nds F ifty }
A d elicio us m ar it ime d ram f rom Old Pulteney, this 17yo is comprised of
9 0 % refill b o ur b on cas k s w ith the remaind er being from Ol oroso ca sks.
L o v ely sweet ar o m as of butters cotch, honey and chocol a te, with some fa int
s alt and oak s pice on the pa l a te.
O l d P u l t e n e y 2 3 | H i g h l a n d | { T w enty One Pou nds F ifty }
A b o ur b o n -m at ured s mall batch 23yo f rom Old Pu l teney. This is sl ig htl y
l i g h t e r in st yle t han the s herry cas k ed ition, as one wou l d expect, bu t boa sts
eq ual in t en sit y of f lavour, w ith vanilla and cl ove from the oa k ta king
prominence. W orth the s plu rg e… !
P o r t A s k a i g 1 6 | I s l a y | { Eight Pou nds S ixty }
A r e p l a c em en t fo r t he 15yr old , this ex pres s ion f rom Port Aska ig is a combina tion
o f b o ur b o n an d sher ry cas k s . Heavy tar and s moke a bou nd, this winter del ig ht
also deliver s f lavours of orange, Chris tmas Ca ke a nd dried fru its.
T a l i s k e r 1 0 | S k y e | { Five Pounds Twenty }
A r ich dr ied fr uit s w eetnes s w ith cloud s of s moke a nd strong ba rl ey-ma l t
f l a v o ur s, war m in g and intens e. U nd erneath the smoke l ies a sweet pea r-l ike
q ualit y. O r as the is land ers s ay: all of the w armth, bu t not the fire.
C O M I N G
( N O T - S O )
S O O N
Isl e o f H ar r i s vs . 1 0 D o l l ar S h ake 10yr S ing le Ma lt
( due ap p r o x . S um m e r 2 025)
w w w .har r i s di s t i l l e r y .com
V A T T E D
M A L T S
B i g P e a t ( D o u g l a s L a i n g ) | { Five Pou nds F ifty }
A b i g a n d b o ld I slay b lend of A rd beg, Bow more, Caol Il a a nd the moth-ba l l ed Port
E l l e n dist iller y. Warm s labs of tangy peat, heavy s moke, cu t g ra ss a nd pea nu ts.
L in ger in g finis h of s alty, tangy liquorice, smoke a nd bonfire.
Double Barrel Highland Park & Bowmore 10 (Douglas Laing)
{ Six Pound s Forty }
W h e r e t he o t her Do uglas Laing entries are bas ed upon a specific a reg ion: here
t h e y ’v e cr o ssed t he st reams here to create this s uperb va tted bl end with a mix of
H i g h l a n d P ar k an d B o w more. Jim Murray aw ard ed this expression his ‘Liqu id Gol d
A w a r d ’ . W in t er y sp ices and balanced s mok e on the nose, a l ong with a ppl e, citru s,
h o n e y a n d salt ed car a mel on the palate, and j us t a tou ch of g ing er on the finish.
M o n k e y S h o u l d e r ( W i l l i a m G r a n t & S o n s ) | { Three Pou nds S ixty }
T h e t h r e e WG S dist ille ries ( Glenf id d ich, Balvenie and Kininvie) bl ended to crea te
a g r o u n d-b r eakin g c ontemporary blend . Bartend ers l ove it, a s do consu mers.
A ma l t y, cr eam y delivery w ith a s ugges tion of berry fru its. J u icy toa sted ba rl ey,
c l o v e s an d b ut t er scotch mingle w ith Manuk a honey, hot-bu ttered-toa st a nd
dr ied apricot. T ouch of pepper on this monkey’s ta il .
R o c k O y s t e r ( D o u g l a s L a i n g ) | { F ive Pou nds Twenty }
A mar it im e b len d of is land w his k ies f rom Jura, Isl a y, Arra n a nd Orkney.
T h i s is o n e t o t ake y ou a w ind s w ept coas t. Sea breeze, with oa t ca ke cru mbs,
g r o w in g sp icy n o t es of crack ed black pepper and a deft whiff of pea t smoke.
H ints of vanilla here and there. Sa l ine finish
S c a l l y w a g ( D o u g l a s L a i n g ) | { F ive Pou nds }
D ouglas L ain g’s S peys id e entry ( try comparing it to Monkey S hou l der).
A b i g an d chewy b lend of Macallan, Mortlach and Gl enrothes, a mong others.
S w e e t sult an as at fir s t, changing into nutmeg, cere a l , oa k spice, a nd va nil l a on
t h e f i n i s h. A favo ur it e of the T ippling Hous e team. Not a s chewy a s the ol d F l ora
a n d F a un a M o r t lach mind you, a w his k y you need ed a knife a nd fork to drink,
b ut elements of ‘T he Beas t of D uf f town’ shines forth.
T i m o r o u s B e a s t i e ( D o u g l a s L a i n g ) | { F ive Pou nds }
A b l e nd o f H ighlan d malts , includ ing D almore, Gl eng oyne a nd l oca l fa vou rite
G l e n G ar io ch. O ily and chew y. From the initial sweet fl ora l nose this va tted
b len d t r an sfo r ms into a s picy d ram f ull of f la vou r a nd notes of fu dg e.
K E N T U C K Y
&
R E S T
O F
U S A
Blanton’s Straight From The Barrel | Kentucky, USA
{ Eight Pound s T w enty }
A t a n at ur al b ar r e l-proof , this epic bourbon is not for the fa int-hea rted.
B l a n t o n 's St r aight From T he Barrel is a truly awesome sipping whiskey of
un f o rget t ab le quality. D is tilled at the Buf f alo T ra ce distil l ery in Ba rdstown.
B u f f a l o T r a c e | K e n t u c k y , U S A | { Three Pou nds S eventy }
A n a r o m a o f gum , vanilla, mint, and molas s es . Sweet, fru ity a nd nota bl y spicy
o n t h e p a lat e, wit h em erging brow n s ugar and oak . Wa ter rel ea ses intensive, fru ity
n o t e s . The fin ish is long, s picy and comparatively dry, with devel oping va nil l a .
Buffalo Trace White Dog Mash # 1 | Kentucky, USA
{ Five Pound s T w enty }
W i t h a m ash b ill co n t a ining corn, rye and malted ba rl ey, this 125 proof new ma ke
s p i r i t c o n fer s a t ast e of w hat Kentuck ians w ere perh a ps drinking 200 yea rs a g o… s yrupy, s w eet corn and s pice a wa its.
E a g l e R a r e 1 0 | K e n t u c k y | { Fou r Pou nds F ifty }
E a g l e Rar e is gr eat s ingle barrel bourbon f rom the Bu ffa l o Tra ce distil l ery.
T h i s 1 0 year o ld ex pres s ion is pack ed w ith s harp citru s peel s over-l a pped
w ith f ud ge and cof f ee. A rea l trea t.
E. H. Taylor Straight Rye (5th Release) | Kentucky |
{ T w elve Pound s Eighty }
A g e d fo r fo ur year s and bottled in bond , this is a fa nta stic stra ig ht rye a nd
w e l l w o r t h checkin g out. Oily rye s pices , citrus peel s a nd a l l kinds of woody
n o t e s on t he n o se, with a palate thick w ith cook ed fru it a nd ca ra mel . Potpou rri,
hin t s o f b utters cotch and prune bef ore a l ong , sweet finish.
E v a n W i l l i a m s | K e n t u c k y , U S A | { Three Pou nds S ixty }
L i g h t an d m in t y o n the nos e, w ith a med ium body on the pa l a te displ a ying
hin t s of leather, tobacco, vanilla and ca ra mel .
H u d s o n B a b y B o u r b o n | N e w Y o r k | { El even Pou nds }
L o o kin g fo r a glut en-f ree Old Fas hioned ? Hud son Ba by Bou rbon is ma de
f r o m 1 00% co r n givin g it a s w eeter tas te than mos t other bou rbons. On the nose,
p e p per an d wo o d s pice, on the palate notes of ging er, va nil l a a nd ca ra mel .
* Gluten-Free
O l d F o r e s t e r | K e n t u c k y | { Fou r Pou nds F ifty }
T h e f ir st Am er ican whis k ey to be s old in s ealed -in g l a ss bottl es, to a void a ny
t a m p er in g wit h t he prod uct and one of the f ew d istil l eries to opera te du ring
p r o hib it io n . C ar amel and maple s yrup changing into oa k a nd pine resin.
R i t t e n h o u s e S t r a i g h t R y e | K e n t u c k y , U S A | { Three Pou nds Eig hty }
A rye whiskey cr a f ted in the Monongahela s tyle, this is a l so produ ced by
fam ily-o w ned d is tillery Heaven Hill. Ag ed for 4 yea rs.
Rock Town Arkansas Bourbon | Arkansas, USA
{ Six Pound s Forty }
N e w n am e an d r e-labelled but the s ame bourbon tha t won Dou bl e Gol d in the
‘S m all B at ch B o ur bon 10 Years and Younger’ and a Gol d in ‘Best Bou rbon N o A g e St at em en t ’ cat e gories at the San Francis co Worl d S pirit Competition 2013.
B rim m in g with corn, vanilla, plump rais ins a nd a hint of oa k.
R E S T
O F
T H E
W O R L D
A l b e r t a R y e D a r k B a t c h | C a n a d a | { F ive Pou nds F ifty }
Dar k B at ch fr om A lberta D is tillers is mad e u p of 91% rye whiskey,
8 % b o ur b o n an d 1 % s herry. A ged in A merican oak, this ha s notes of va nil l a ,
s mok e and d ried f ruit.
M i l l s t o n e 1 2 | N e t h e r l a n d s | { Seven Pou nds Ten
F r o m t he Zuidam di s tillery in the Netherland s comes a 12 yea r ol d
D u t ch sin gle m alt w his k y, matured entirely in S herry ca sks. This
Z uidam 's fir st w his k ies that tak es on the Scots on their home
}
Mil l stone
is one of
tu rf.
N i k k a C o f f e y G r a i n | J a p a n | { Five Pou nds S eventy }
U s i n g t he t wo C o ffe y s tills at the Miyagik yo d is til l ery, which were imported
f r o m Sco t lan d t o Japan in 1963, this is a w ond erf ul l y exotic g ra in whisky with
B o ur b o n -like van illa and corn notes on the nos e and a pa l a te of sweet, fru ity
f l a v o ur s o f m elo n , gr a pef ruit and thick s yrup, bala nced by cru nchy biscu its a nd
f r e s h van illa. This w ill appeal to f ans of both bou rbon a nd g ra in whiskies.
N i k k a C o f f e y M a l t | J a p a n | { F ive Pou nds S ixty }
P r e v io usly o n ly r eleas ed as part of s ingle cas k s , Nikka decided to a dd their
C o f f e y M alt t o t heir core range in 20 14. D is tilled in a Coffey stil l (norma l l y
us e d fo r gr ain whis k y prod uction) , the malt is d el ig htfu l l y fru ity a nd spicy.
N i k k a P u r e M a l t B l a c k | J a p a n | { F ive Pou nds F ifty }
T h i s i s a gr eat dr am , a blend ed malt mad e up of w hisky from Nikka ' s Yoichi a nd
M i y a g i kyo dist iller ies . Full of f ruit, balanced oak , pea t a nd toffee. J im Mu rra y
s c o r e d differ en t b at ches of Pure Malt Black w ith 92 a nd 95 points respectivel y.
P e n d e r y n P o r t w o o d S i n g l e M a l t | W a l e s | { S ix Pou nds Ten }
N o w a t a higher st r ength of 46%, Pend eryn Portwood wa s ma tu red initia l l y in
b o u r b on casks b efo r e being f inis hed in port barrels. the resu l t is a crea my a nd
r i c h whisky wit h notes of honey and s pice. A w arded Gol d in the Eu rope –
Sin gle M alt P r emium category at the 20 16 Worl d Whisky Ma sters.
T e e l i n g S m a l l B a t c h | I r e l a n d | { F ou r Pou nds Eig hty }
T h i s whisky has an interes ting character. R um ca sks ha ve been u sed in its
p r o d u c t io n so t here ar e hints of s pice throughout. Lots of fl ora l notes, pa ired with
a b u t t er y fin ish, m ak e f or a unique w his k y f rom a sma l l distil l ery in Irel a nd.
Teeling 13 :: The Revival Vol II Calvados Finish | Ireland |
{ T en Pound s Eighty }
Vo l u m e I I in Teeling's T he Revival s eries is a 13-yea r-ol d whiskey. Ma tu red
i n i t i a l l y in ex-b o ur b on barrels bef ore being f inis hed for the fina l yea r in Ca l va dos
casks, this has notes of apple pie, toffee a nd pepper.
T u l l a m o r e D e w | I r e l a n d | { T h ree Pou nds S ixty }
T h e n o se is fr uit y and bis cuity. T here are gris ty notes with ca ra mel a nd toffee
s w e e t n e ss an d p len t y of peels . Palate is of good body with notes of sherried peel s
a n d sp ice, gr an ar y toas t w ith butter and honey , g ra ins a nd va nil l a crea m.
The fin ish is q u ite vegetal and long w ith notes of ca ra mel a nd toffee.
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