A Look at Auchentoshan Three Wood
Posted in Scotch on February 10th, 2010 by halw – Be the first to comment
Auchentoshan Three Wood, an interesting name for a whisky. That alone should be enough to catch your attention. Or at least it caught mine. Normally most whiskies are aged in one barrel type, such as American oak, or sherry casks, or if you’re lucky a combination of two barrel types, with the first more often than not being initially aged in the previously mentioned American oak barrels before aging is finished in any number of barrel styles, such as those previously used to age sherry, cognac or Bordeaux.
With their Three Wood offering, Auchentoshan takes this process one step further by first aging its whisky in American oak barrels, and then completing the aging process in a combination of barrels previously used to age Pedro Ximenez, and Spanish Oloroso sherries.
This creates an incredible mellow yet flavorful spirit that welcomes the palate right away with sweet hints of cinnamon, that are followed up by notes of toffee and vanilla bean perfectly balanced. Throughout each sip, mild touches of smoke caress the palate ever so slightly without overpowering the rest of the flavors this spirit hides.
The experience that is Auchentoshan Three Wood ends with touches of allspice, and hints of citrus.
Final Score 9/10
Rasputin’s Wakeup Call
2 oz Auchentoshan Three Wood
Barspoon Aperol
¾ oz Blood Orange Juice
¾ oz St. Germains
1 Dash Fee Brothers West Indian Orange Bitters
Egg White
Rasputin’s Wakeup Call. A combination of Auchentoshan Three Wood, Aperol, St. Germain, and Orange Bitters.
Satan’s Brown Socks
1 ½ oz Auchentoshan Three Wood
¾ Drambuie
¾ Fig Juice
½ Chai Tea Demerera Syrup
¼ lemon juice
Bar Spoon Green Chartreuse
1 dash Whiskey Barrel bitters
Satan’s Brown Socks. A combination of Auchentoshan Three Wood, Drambuie, Fig Juice, Green Chartreuse and Chai Tea Demerera Syrup.
