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A 2016 Kornog Peated French single malt from Celtic Whisky Distillerie that was specially selected by The Whisky Exchange and bottled after six years in a single Pedro Ximenez sherry butt. The result is a whisky that is full of sweet smoke, ripe cherries, chocolate, apple crumble, stewed fruit and a delicate sherry influence.Tasting Notes (2)
Established in 1999 by Jean and Martine Donnay, Celtic Whisky Distillerie lies a few metres from the ocean, on the Pleubian Peninsula in Brittany, using traditional methods to produce characterful whiskies. The distillery makes two distinct styles of single malt – the unpeated Glann Ar Mor and the smoky Kornog, made from malt that is peated to 40ppm.
While the history of The Whisky Exchange starts in 1999, the story of co-founders Sukhinder and Rajbir’s family goes back decades further – this year we are celebrating their 50th year of working in the world of drinks. Back in the 1970s, their parents – Narinder and Bhupinder – founded The Nest, an off-license in Hanwell in west London. It grew over the next couple of decades to be a destination for spirits lovers worldwide, and Sukhinder and Rajbir continued the business online to create The Whisky Exchange. To celebrate, we’ve worked with some of the friends they’ve made over the years around the world to bottle a collection of exclusive whiskies that shows the family’s aim from day one – to introduce people to great-tasting drinks, no matter where they are from.
- Dark Chocolate
- Stewed Fruit
Joe Rogers, The Whisky Exchange
Old-fashioned peat smoke –sweet and mineral – then sour beers, malting barley and just a hint of barnyard funk. Perilla leaves and mustard greens quickly give way to a fruity side with quince, blackberry, lemon, Anjou pear and yuzu. Not unlike peated Chichibu or old Ardbeg.
Black forest gateau full of cherries, kirsch and super-dark chocolate. Malted milk biscuits, marzipan, pears cooked in red wine, apple crumble, crunchy plums, cranberries, chestnuts, hazelnuts, green twigs and mint. That fine smokiness from the nose persists throughout, bringing a sense of peat kilns, stones and warm earth.
Sweet smoke lingers over a long finish with more red fruits, leather, dark chocolate and white pepper.
Ning Heywood, The Whisky Exchange
Sweet peat smoke and jammy cherries open on the nose, then dark chocolate, treacle tarts and pears cooked in wine, rounded out with cinnamon, nutmeg and sweet malt aromas
Malted milk biscuits and milk chocolate, oaky spice and slightly savoury smoke to start, moving on to fruity black cherry, apple crumble, sultanas and a subtle sea salt tang
A rich finish with plenty of dried tobacco leaves, leather armchairs, chocolate-covered walnuts and cherries. Lingering wisps of sweet, smoky apples and oak spice finish off this delightfully old-school dram.
More from Kornog
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