Millstone 25 Year Old (That Boutique-y Whisky Company) | 700ML

We’re HUGE fans of this distillery, so it's an absolute pleasure that Millstone would share something as magnificent as this 25 Year Old single malt with us. The Zuidam family founded its Dutch distillery in 1975, but it wasn’t until 1996 that whisky was on the agenda, and this beauty was made that very year. It's spent the last quarter of a century in an oloroso hogshead, and has all the sherried magnificence of Macallan without the price tag. It was bottled at a natural cask strength 46.5% ABV for TBWC's 10th birthday.

Millstone 25 Year Old (That Boutique-y Whisky Company) | 700ML Tasting Notes

Nose: Rich and intense with black fruits, leather-bound books, orange rind, and all manner of sherried spice. There’s a hint of vintage port in here too.

Palate: The palate is a powerhouse, with more aromatic spice as well as flavours of marmalade, nectarines, and bramble fruit. There’s hints of creamy vanilla, Manuka honey, and sherry-drenched dates here too.

Finish: It's graciously long, as well as drier, earthier, and darker than the palate.

Distillery Information

Despite already running a very successful, family-owned spirit brand in the Netherlands, master distiller and whisky enthusiast Patrick van Zuidam would not be satisfied until he made his own whisky. His ambition was finally sated when he created the first Dutch whisky: Millstone. It’s a fitting name, and not just because it’s made in the Netherlands. Millstone genuinely uses windmills to process its malted barley, which is important for two reasons: firstly because it preserves Dutch heritage and secondly, the manner in which traditional millstones slowly grind the malted barley into flour is a key component to the Millstone style*. This method is able to ready the malted barley to be made into mash without increasing the temperature of the grain, which helps the barley retain much of its aromas. It takes approximately five hours per batch to transform the malted barley into mash, which is subsequently cooled and pumped to the fermentation tank. Fermentation at Millstone is typically carried out in small batches, and is another aspect of production that takes advantage of using very low temperature, to foster a fruity flavour in its whisky. It takes around five days which, while it is longer than is customary, is another deliberate step from Millstone to allow more delicate flavours to form. Once fermentation is complete, the whisky is double distilled in small handcrafted copper pot stills. The stills were designed to have an extraordinary large copper surface which mean the whisky has a lot of contact with the copper. Not only does this method refine imperfections and eliminate any unwanted substances, but again demonstrates Millstone’s commitment to production techniques that will stimulate the formation of the complex and fruity esters.

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