The UK’s Bimber Distillery releases special small batch

The UK’s Bimber Distillery releases special small batch

The London distillery has used re-charred oak casks in its newest whisky

04 November 2019

Bimber Distillery’s has added its second whisky – Re-charred Oak Casks to its growing range of London single malts. The latest small batch release is made up of 5,000 bottles and has been fully matured in American oak casks hand charred by Bimber’s coopers

The small batch produced expression has been crafted from a vatting of heavily charred American oak casks laid down in 2016 – Bimber’s first year of production, and bottled at 51.9%.

The selection of American Oak casks were hand charred by Bimber’s on-site coopers to level #4 char – also known as ‘Alligator char’. The deep charring process caramelised the wood sugars, adds a layer of filtering carbon to the surface of the barrel and influences the whisky by imparting distinctively sweet, rich smooth and fruity flavours into the maturing spirit.

Founder and master distiller Darius Plazewski said: “We’re excited to unveil the next chapter in the story of Bimber. The re-charred oak casks we’ve selected are the perfect match for our light, layered and accessible fruity spirit. We’re incredibly fortunate to employ a team of talented coopers at Bimber – this expression highlights both their passion and the importance of their traditional craft.”

To celebrate the release and thank customers for their ongoing support, Bimber is launching a competition. Every bottle of Re-charred Oak Casks pre-ordered via - until 12:00pm on 7th November - will be entered into a draw to win one of the very last remaining bottles of the distillery’s inaugural edition ‘The First’.

Tasting notes (From the producer)

Nose: Orchard fruits and spit-roasted pineapple chunks are sweetened with honey, nougat and cookie dough. Oak smoke and wood char float across the nose, whilst cinnamon and pepper spicing offers an enlivening intensity.

Palate: Red apples and ripe pears sit alongside banana bread and pineapple juice. Caramel, butterscotch sauce and split vanilla pods combine with layered pepper and ginger spicing and a characterful note of charred oak.

Finish: Enduring wood smoke supports beautifully fading fruits and perfectly balanced oaky dryness.

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