Paese
Bahamas
Brasile
Costa Rica
Cuba
Filippine
Honduras
Indonesia
Isole Canarie
Italia
Messico
Nicaragua
Panama
Peru
Republica Dominicana
U.S.A.
Formato
Churchill
Corona Gorda
Double Corona
Gordo
Gran Corona
Lancero/Panetela
Lonsdale
Perfecto
Petit Corona/Corona
Petit Robusto
Piramide/Torpedo
Robusto
Salomone/Diadema
Shorts
Toro
Troncoconico
Prezzo
Sotto 6
6-10
10-15
15-20
20-30
Oltre 30
Forza
Leggera
Medio-leggera
Media
Medio-forte
Forte
Valutazione
95-100
90-94
85-89
80-84
Inferiore a 80
Flavor profile
Cocoa
Creamy
Earth
Herbs
Leather
Nuts
Roasted
Smoky
Spices
Sweet
Vegetal
Wood
Tipo distillato
Armagnac
Cognac
Rum
Whisky
Paese
Antigua
Barbados
Canada
Cuba
England
France
India
Ireland
Italy
Jamaica
Japan
Martinique
Netherlands
Scotland
Taiwan
Trinidad and Tobago
United States
Svezia
Galles
Guadalupa
Panama
Repubblica Dominicana
ABV
38.0-39.9%
40.0-43.0%
43.1-46.0%
46.1-50.0%
50.1-55.0%
over 55.0%
OB o IB
OB
IB
Prezzo
under 50
50-100
100-250
250-500
over 500
Valutazione
95-100
90-94
85-89
80-84
Inferiore a 80
Flavor profile
Cereal
Floral
Fruity
Honey
Marine
Peated
Sherried
Spices
Sweet
Winey
Wood

Cask Strength Whisky

Cask Strength Whisky

Cask Strength Whisky 800 450 Federico Bosco

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Having a direct approach to whiskey is not an easy task: it is a beverage with a minimum of 40 degrees, a quite higher ABV if compared with other drinks, such as beer and wine for examples. Whiskeys feature the benefit that they can be diluted with water. This is a good starting point. It is worth noticing that adding water is an “irreversible process”, modifying the intrinsic characteristics of the product we are tasting. As a secondary point, the absolute quality of some whiskeys can only be perceived by tasting them full strength, thus by adding water we might alter the inner nature a product, as thought by the manufacturer, should unveil. Let us consider as examples “cask strength” Ardbeg, such as Corryvreckan and Uigeadail. Adding water we “domesticate” them, but we also modify the characteristics: alcoholic intensity, persistency and aromas that only cask strength can deliver.

It is worth reminding, especially to beginners, that it is not always simple to be confronted with pure spirit, not even taking into account the cask strength (also called full strength) ones. Even 40% ABV can be tough to face if we do not have the right experience. We run the risk to ruin the experience. Our

suggestion is the following: try, try, try. Start with low % ABV, 40, or 43, or 46, maybe also diluting these products at the beginning, with some drops of water up to 1/3 of the total, in order to reach a comfortable alcohol intensity. Later on, when the palate will get used to these sensations, we could approach the full strength samples: several products are available on the market which can be considered as suitable for this task, in addition to the already mentioned, Ardbeg Glendronach Cask Strength, Lagavulin 12 years, Aberlour A’Bunadh and Glengoyne Cask Strength cannot be forgotten. These are excellent products, all of them, and with a good price/quality combination, which will be discussed later on. And keep in mind: the journey has to start from somewhere.