Dave Broom's Whisky Picks
Dave Broom's Whisky Picks
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Winner of two Fortnum & Mason Food and Drink Awards 2020 for Drinks Writer of the Year and Programme of the Year, discover Dave Broom's top whiskies from our Spirits Room in Piccadilly.
This exclusive whisky is distilled at Cotswolds Distillery from locally grown barley, which is malted at Britain’s oldest working maltings. Aged in a combination of ex-Bourbon and red wine conditioned oak.
Nose: Rich and warming aromas of dried red fruits, all wrapped in toasted almonds, oak spice and sweet vanilla.
Taste: Full and rich, with cherry, dried cranberry, marmalade, malted toffee and a citrusy vanilla.
Finish: Lingering and rounded, delightfully fresh
DAVE’S NOTES:
''There are now close to 30 whisky distilleries in England and some great whiskies are appearing. This gentle, red fruit accented (there’s wine casks in the vatting) is a great way to start exploring this exciting new world.''
Known as ‘The King of Islay’, Lagavulin creates a ‘Classic Malt’ which is not for the faint-hearted. Probably the most pungent of all Islay malts, this tipple inspires a fanatical devotion…
Nose: Deep sweetness with a surprisingly intense Lapsang Souchong tea like character. Sweet winter spices, peat and a hint of salt.
Taste: Dry and powerful peat smoke with strong sweetness. Rich salty-sherry flavours and hints of wood.
Finish: Elegant and long, salty-seaweed filled with peat smoke.
DAVE’S NOTES:
''For me, Islay’s most complex malt, mixing smoke, seashore and moorland - and for tea lovers Lapsang Souchong! Sip neat, or a drop of water, or be a devil and try it mixed with cola… to make a Smoky Cokey!''
A classic after-dinner malt, the aptly named Balvenie Doublewood is extra complex and rich, gaining its distinctive characters from being matured in bourbon and sherry casks.
Nose: Layers of honey and vanilla blend seamlessly with Oloroso sherry notes. Sweet fruit and a surprising nuttiness.
Taste: Mellow with beautiful combinations – nutty sweetness, winter spices and layers of sherry. A touch of vanilla.
Finish: Long and warming with a divine spicy-sweetness.
DAVE’S NOTES:
''The first ‘finished’ whisky - aged initially in American oak casks then given a short period in ex-sherry, this is complex, and elegant with honey, sultanas, light toffee and fantastic balance. An all-time classic.''
Fortnum's Speyside Single Malt Whisky
Crafted at the Dailuaine Distillery and aged in ex-sherry casks for which Speyside is renowned. Enjoy this exemplary whisky with a drop of water, so it can fully reveal its layers.
Nose: Mature sherry, luxurious sandalwood, fresh with a touch of roasted nuts.
Taste: Dried autumnal fruits, figgy with an enticing floral note, which is off-set by a slight spiciness
Finish: Ripe fruits and cinder toffee, apple crumble.
DAVE’S NOTES:
''A less well known Speyside distillery - because blenders love it! Dailuaine manages to combine subtle weight with sweetness and in this case touches of spice and light orchard fruit. Don't be scared of young whiskies!''
Distilled in 2010 from a 2009 harvest on the Orkney Islands, Bere Barley was a long since forgotten grain due to its desperately low yield, making this whisky utterly unique.
Nose: Porridge oats, cereal, lemon meringue pie and peaches in syrup. A hint of vanilla, cinder toffee and caramel.
Taste: Malted barley, honey, sweet fruits, peaches in syrup again, chocolate and apricot jam.
Finish: Pear and apple with a soft apricot note.
DAVE’S NOTES:
''Made from an ancient barley strain (grown on Orkney) then distilled on Islay. Sweet fruits and nuttiness. Utterly fresh and fascinating and an example of how some distillers are looking to barley for flavour and not just yield.''
