Whisky Advocate

Penderyn US Single Cask Whisky make Top 10 Highest-Scoring Whiskies in Whisky Advocate Magazine, Spring 2020 Edition

Jon Tregenna Uncategorized

We were delighted to hear that our US-exclusive Penderyn Portwood Single Cask Whisky (No. PT113) 60.4% ABV was featured in the list in the prestigious Whisky Advocate magazine, and achieved a score of 93/100. This is a US bottling only and limited to 251 bottles.

This is a big win for both Penderyn and for ImpEx Bev, our US importers, and follows on from Penderyn Celt making the list of Whisky Advocates Top 20 Best Whiskies in 2018. Furthermore, the magazine gave great reviews to our Gold Range Portwood, Peated and Rich Oak whiskies in 2019.

LINK to article: https://www.whiskyadvocate.com/10-highest-scoring-whiskies-spring-2020-issue/

Sam Filmus, President of Impex Bev said:

‘We at ImpEx were delighted to see that this Penderyn Portwood Single Cask US Exclusive (PT113) was featured in this publication.  We are humbled and grateful that the fine folks of Whisky Advocate loved this as much as we did! We are sure that consumers will find our latest release of the series Penderyn Madeira Single Cask US Exclusive (047-3) to be a fan favourite as well.  Both are truly a testament to what the wonderful team at Penderyn can do!  The Single Cask program takes Penderyn to new heights in the US and there are some more gems in the pipeline for folks to enjoy this year.’

Stephen Davies, Penderyn’s CEO said:

‘This is another great result for us for this very special whisky. Sam at Impex Bev and his team are doing a wonderful job of driving our whisky sales across the US, and the many awards we achieve internationally together with the growing support in the whisky press shows the quality of the whiskies we produce.’

Tasting Notes by Whisky Advocate’s Jonny McCormick

Nose: Rosy red apples, damson jam, quince jelly, piquant spices,                  pomegranate juice, and cracked black pepper.

Palate: This dutifully follows suit with cherry, red apple, cranberry,            blackberry, and raspberry until overwhelmed by high-strength alcohol, bristling with clove, pepper, and ginger spices.

Finish: A vanilla-cupcake sweetness is enhanced by cooked apple,                   while water conjures up a delicious watermelon note, with a                    finish of overbaked deep-dish apple pie.