Summerton Whisky Club’s APRIL 2023 Club Bottle
KING’S INCH DIRECTOR’S CUT BEST OF BOURBON
Named after the imperial measurement of an inch being “three fat barleycorns laid end to end” that was also known as the King’s Inch, this month’s Club Bottle gives us an interesting opportunity to understand the impact of ingredients and recipe on the flavour of whisky.
King’s Inch production specification was developed by the late Dr Jim Swan, but instead of building their own distillery they use the Glasgow Distillery to create their spirit. Importantly they use an alternative source of malted barley (Scottish west coast barley made up of 70% grist, 20% husk and 10% flour) and a different yeast (Anchor DY502) with a narrow cut (the part of the distilled liquid they keep) deep in to distillation time to create their own character, different from what we know from the distillery and its equipment.
This spirit is then filled into their casks and aged in a separate location. In our Club Bottle’s case, the spirit was distilled in September 2015 and aged in first fill Kentucky bourbon barrels (#37, #78, #80, #82 and #94), before being vatted (mixing the liquid of the casks together) in January and bottled in March 2023 to create this seven year old single malt scotch.
We are lucky enough to be able to enjoy the first taste of this, their third and latest release.
I hope you enjoy.
Member’s Photo Competition
Back to its usual format, we will be running a Member’s Photo Competition this month. To enter, share a picture with your bottle on Facebook, Instagram or Twitter, tag us (@SummertonClub) and use #SummertonWhiskyShots.
Every picture you share gets you an entry and there’s no limit to how many times you can enter. Entries start from the afternoon of Monday 24th April, please don’t post before as it might ruin the surprise for other members.
CLUB BOTTLE REVIEWS
Find out what our members thought of the King’s Inch club bottle from the video reviews below