Whisky cask experts Spiritfilled recently launched their new Mythical Beast Series, consisting of independent Scotch whisky bottlings with beautiful artwork.
The first release of the series is a 12-year-old Caol Ila finished in a Pedro Ximenez sherry cask. Said cask went under a special process called New Era Of Cask, reportedly allowing for the full flavor of the sherry cask to being experienced through the whisky. Naturally colored and bottled without chill filtration, the mythical beast featured on this bottling is the Qilin, similar to a unicorn. Legend has it that all who commune with the Qilin reap the rewards of its benevolent spirit, finding good fortune and prosperity, according to the brand.
“We pride ourselves in finding the best casks for our clients. Sometimes, while we’re out searching for gems, we find something that we fall in love with. We’re delighted to launch our new independent bottlings, and we can’t wait to share these rare casks with other whisky lovers,” Director of Spiritfilled Russell Sprately said in a prepared statement. “The ‘New Era Of Cask’ process we’ve used for this release has brought out the full flavour profile of the PX cask into the whisky. We’re the first company to ever use this process in Scotch whisky. With this fantastic outcome, this certainly won’t be the last time!”
260 bottles of Mythical Beasts Caol Ila were created at a cask strength of 56.3% ABV and are available to buy on the Spiritfilled website for a retail price of £85 per 700ml bottle. Official tasting notes can be found below.
- Nose: Initial earthiness. Black olives in brine, followed by burnt toast, barbecue and asphalt notes. Then caramel and toffee apples add richness, with Brazil nuts at the edges.
- Palate: Gentle, yielding mouthfeel, like silk draped across the tongue. Toasted, barbecue notes emerge spanning the palate. As the barbecue notes intensify, juicy, citrus top notes appear. These continue with creamy vanilla and caramel. There is a base layer of dry oak and digestive biscuits.
- Finish: Dryness and toastiness build up into barbecue notes. Light maltiness and oak follow, and finally fruity sweetness.
Allyson is a recent journalism graduate from Kent State University with a strong passion for writing both entertainment articles and poetry. While spending time with friends, she discovered her love for Jameson through the classic pickleback shot and since then, it has been a staple for every night out. When...