Roger’s Whisky x Scotch ‘n Tattoos Edition 1
Caol Ila 12 PX / Oloroso
My first bottling and also the first edition of a special collaboration with my friend Torsten (Scotch ‘n Tattoos) is a 12 year old single Caol Ila cask finished in a first-fill Pedro Ximenez octave. Torsten’s twin bottling is it’s sister cask finished in a first-fill Oloroso octave.
Roger's Whisky Caol Ila 12 PX
With its brother in the background
Scotch 'n Tattoos Caol Ila 12 Oloroso
Available at retailers
The story of this whisky
The whisky
This whisky was distilled on October 14th, 2008 at the famous Caol Ila distillery based on Islay, Scotland, and has matured in an ex-bourbon barrel until the spring of 2020. It was then transferred to a small ex-Pedro Ximenez barrel (an ‘octave’), before being bottled at 12 years on October 20th, 2020. The finish for half a year in this small octave barrel has a remarkable influence on the colour and taste of the whisky, due to the higher contact surface between the whisky and the barrel. Of course the whisky is non-chill filtered and not coloured.
I took great care in tasting and bottling it at a strength of 50% abv that I think does most justice to this beautiful whisky. For this extremely limited release of only 67 bottles, all bottles are numbered by hand.
The label
I really like art-deco and the post-modern era, with the vibrating optimism about the possibilities of new technologies and a positive, happy outlook on life. I’m also a big fan of the architectural and graphic design of this era, and wanted to make that an integral part of my whisky brand. I also think an “art label” really fits with my company profile as independent bottler.
The whisky is delicate, smoky and has clear sherry influences. Thinking of this images of an elegant Spanish flamenco dancer come to mind, smoking a cigarette while resting on a plaza in a small village in the Spanish countryside.
My friend Andrew (@whiskyhobo on insta) did a fantastic job in transforming these thoughts into a label and a post modern travel poster look for the artwork.
The collab
I first met Torsten in 2019, and we talked about whisky as he was just starting out professionally in the whisky business. We hit it off and the first seed was planted for me to start up as an independent bottler as well.
In the beginning of 2020 I decided to really go for it, and Torsten has been very helpful in giving advice on all aspects of starting in this field. When the idea of starting with a joint bottling came up, we were both very enthusiastic with this beautiful set as a result.
In all areas we wanted to make it into a great looking twin set and we are super happy with the results. It will definitely not be our last joint bottling!
What others are saying…
Thijs Klaverstijn
www.wordsofwhisky.com
Nose: Beef jerky and charred meat with notes of sweet oranges. A gentle sea breeze too, accompanied by seaweed and a whisper of fresh rubber soles. There’s a touch of bung cloth as well, with subtler notes of red berries and smoked paprika powder.
Taste: Rather creamy and salty with plenty of soot, peat and smoked meat. Also a touch of cappuccino and soft notes of nutmeg and cracked black pepper corns. Quite an earthy smokiness.
Finish: Lingering for a long time. More of the above.
Score: 88
Amir Ellituv
@whiskyrabbi
Nose: Leather, not too smoky, tobacco, cinnamon, woody aromas, some tropical fruits coming out over time
Taste: A light feel on the palate, very smooth, pineapple, subtle peat, but not too peaty, dark chocolate, but a light dark chocolate.
This dram may seem a winter heavy dram to drink by the fire, however it has such light deft touches to it, it can be an all season dram, both summery and wintery.
Noortje
www.whiskylifestyle.com
Nose: sweet peat and oranges. A hint of a honey glazed bbq ham and a hint of bonfire smoke. It’s briny. Wet rope and a faint medical note, leaning towards bandages, which is quickly followed by seaweed. Later also gooseberries. And even more later, earl grey tea.
Taste: rather creamy at first. Peat and also that bbq ham is back, but the honey is on itself now, acacia honey. Brine and also a smouldering bonfire. A hint of tar. And then a coffee note in the back. A bunch of spices, but rather gently: black pepper, ginger and cloves. After letting it standing for a bit I also get milk chocolate.
Finish: mid-long with mostly the same spices and peat.
Score: 87
Serge Valentin
www.whiskyfun.com
Ruben
www.whiskynotes.be
Nose: you get the typical Caol Ila base notes, like brine, seaweed and cold ashes, but also a honeyed sweetness. Lacquered meat, a candied orange note, sweet berry jam with a lightly sour edge. Back to eucalyptus and mint, with medicinal smoke.
Mouth: again a deep peaty side, with earthy smoke, tobacco ashes and leaves, followed by the same acacia honey, mint and mocha notes. Sweet herbs, more oranges and increasing oak spice now (candied ginger, black pepper). There’s also a light sourness which I didn’t expect, perhaps it’s caused by the rather active octave cask.
Finish: medium, on grassy notes, cereal sweetness and a very light gingery bitter edge.
Quite a successful finishing. There’s definitely a PX sweetness here, but not overdone and rather jammy, with a (slightly peculiar but not unpleasant) sour touch. A good cask and good timing.
Score: 87
Roger’s tasting notes:
Colour:
A beautiful dark gold, with very nice slow tears in the glass.
Nose:
A very full flavoured nose, layers of brown sugar and caramel, enhanced with figs and dates, red stewed fruit, and some cinnamon spice as well. The peat arrives in a delicate, very refined way, working together well with the sweetness from the PX cask. After allowing for some breathing time, there are dark forest fruits, like blackcurrants and raspberries.
Palate:
When you take a sip, the peat comes into greater focus, arriving in waves, alternating with some sweet and slightly fresh fruit. The mouthfeel is ever so slightly drying, bringing on that very pleasant sensation of raspberry juice in your mouth. Although bottled at 50% the alcohol is deceptively well integrated, giving so much room for all the refined elements coming in.
Finish:
A juicy and very smooth finish, medium long, prolonging the red fruit and adding a bit of dark chocolate on top of that.