Project "Penzmore"

July 23rd 2016  to  September 30th 2018

 

DAY 799 (2018 September, 30th)

Filling of Penzmore #3, #4, #5 and #6 ....

 

Penzmore #3 - #6:

Finishing: Bowmore Tempest batch #6 (54,9%) matured for 210 days
(= approx. 7 month) in these casks @ Bavarian spring to autumn climate.

 

 

 

Penzmore #3 (Amontillado Sherry):

From initially 2.1 L only 0,68 L left and the ABV dropped to approx. 49%.

 

Penzmore #4 (Fino Sherry):

From initially 2.1 L only 1,04 L left and the ABV dropped to approx. 52%.

 

Penzmore #5 (Oloroso Sherry):

From initially 2.1 L only 0,52 L left and the ABV dropped to approx. 50%.

 

Penzmore #6 (Tawny Port Wine):

From initially 2.1 L only 1,04 L left and the ABV dropped to approx. 47%.

 

DAY 714 (2018 July, 7th)

1st Tasting of Penzmore #3, #4, #5 and #6 ....

 

Penzmore #3 - #6:

 

Conditioning: 477  days of a virgin oak cask with

No.3: Amontillado (12 Yo)

No.4: Fino (12 Yo)

No.5: Oloroso (12 Yo)

No.6: Tawny Port

 

Finishing: Bowmore Tempest batch #6 matured for 125 days in these casks
@ Bavarian autumn and winter climate.

 

SEE THIS AMAZING COLOUR FROM THE PORT FINISH (#6) !!

... and the taste is not worse, either.

 

DAY 589 (2018 March, 4th) - Part 2

... now starting the finishing of Bowmore Tempest Batch #6 as Penzmore #3, #4, #5 and #2 in the pre-conditioned casks (for 477 days = approx. 1 year 4 month):

 

No.3: Amontillado (12 Yo)

No.4: Fino (12 Yo)

No.5: Oloroso (12 Yo)

No.6: Tawny Port

 

DAY 589 (2018 March, 4th) - Part 1

1st Filling of Penzmore #1 and #2 ....

 

No.1: Pedro Ximénez

No.2: Madeira

 

Penzmore #1 (PX):
Conditioning: 77 days of a virgin oak cask with PX sherry.
Finishing: Bowmore Tempest batch #6 matured for 505 days (= approx. 1 year 5 month) in this cask @ Bavarian autumn and winter climate.

Due to heavy leakage of this cask, only approx. 20 cl left from initially 2.1 L.

The ABV dropped from 54.9% to 47.5%.

 

 

Penzmore #2 (Madeira):

Conditioning: 77 days of a virgin oak cask with Madeira sherry.
Finishing: Bowmore Tempest batch #6 (54.9% ABV) matured for 505 days
(= approx. 1 year 5 month) in this cask @ Bavarian autumn and winter climate.

Approx. 20 cl left with 46.5% ABV.

 

 

The PX cask can not be used anymore.

The Madeira Cask was filled again with a mixture of PX and Madeira (ratio 2:3)

 

DAY 306 (2017 May, 25th)

1st Retain Sample of Penzmore #2 ....

 

No.2: Madeira

 

Penzmore #2 (Madeira):

After 222 days of finishing (approx. 7.4 month) I took a retain sample (20 cl with 49% ABV) to compare the maturation process later by tasting these samples.

DAY 175 (2017 January, 14th)

1st Tasting of Penzmore #1 and #2 ....

 

No.1: Pedro Ximénez

No.2: Madeira

 

Penzmore #1 (PX):
Conditioning: 77 days of a virgin oak cask with PX sherry.
Finishing: Bowmore Tempest batch #6 matured for 91 days in this cask @ Bavarian autumn and winter climate.

 

Nose:   oak, sweetness and sherry notes
Taste:  sherry dryness followed by nice PX notes: sweetness and berries; more complex than the original but unfortunately with a short finish. This should last longer. Fortunately showing no bitterness coming from the wood ... I'll keep it sleeping for additional couple of weeks

 

DAY 112 (2016 November, 12th)

.... while Penzmore No.1 and No.2 are still sleeping the four additional oak casks starts conditioning with

No.3: Amontillado (12 Yo)

No.4: Fino (12 Yo)

No.5: Oloroso (12 Yo)

No.6: Tawny Port

 

DAY 84  (2016 October, 15th)

.... maturing Bowmore Tempest Batch #6 in the conditioned casks

No.1: Pedro Ximénez

No.2: Madeira

 


.... starting with flushing and soaking with water or four more oak casks ...

 

DAY 8  (2016 July, 30th)

.... starting conditioning with

No.1: Pedro Ximénez (12 Yo)

No.2: Madeira

 

DAY 0  (2016 July, 23rd)

.... starting with flushing and soaking with water of two oak casks
     (approx. 2.1 L each) ...

 

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