It’s always exciting to try a new distillery and this time it’s the London based Bimber distillery. This new distillery was founded in 2016 and in 2019 has released their inaugural whisky followed by the dram we’re reviewing here today – Bimber Re-Charred Oak Casks.
The American oak casks used for this whisky were re-charred to level #4 which is also known as alligator char (due to rough and shiny texture of the wood staves, you know, just like alligator skin). If that term sounds familiar to you it may be because of the Ardbeg Alligator from 2011 that was matured in casks getting similar treatment and was one great Ardbeg back in the day.
5,000 bottles were released at 51.9%
Nose: vanilla, bit of honey, a lot of malt notes, spelt bread, sourdough, a bit of rye as well. But it’s not all malt here, there’s floral perfume. baked pears, gingery, some mint and pine freshness. the textbook definition of breakfast dram.
Palate: Lags behind a bit behind the nose, malty, white pepper, some greenery in the form of freshly dew garden weeds, honey, bread dough, baked bread of half rye and half whole grain bread, dryer, oily, and that freshness at the end.
Finish: Short finish, pepper, oak spice, vanilla, rye, sourdough and spelt.
Thoughts: At blind tasting I’d think this is a modern Speyside whisky (maybe even one of those lowlands distilleries going for the masses), aged 6-7 years, so it’s matured for its age and could serve as a daily drinker (despite the 51.9% – it’s quite unnoticeable until it’s too late 😉 ). There’s good foundation in Bimber – I’m looking forward to future releases as the whisky had time to mature further.