Mosgaard Whisky “Black Peat” Single Malt is one of the whiskies that stands out and quickly sells out.

This particular bottle you see pictures of has a slightly different label than others of Mosgaard whiskies and is a good sign that they are expanding beyond Danish borders.

It says “Original” instead of “Organic.” The back of the bottle reveals part of the explanation – these are going to Taiwan, so in addition to English, there is also text in Mandarin.

Despite the small change in wording on the front, it’s the same organic Black Peat whisky inside the bottle.

It’s a delightful intense smoky whisky where attention to detail is evident, as always with Mosgaard whisky.

The peat-smoked new make has been maturing in a 50-liter ex-bourbon cask for 4 years and has received a finish in a Virgin Hungarian oak cask, and this is where much of the magic has happened.

The cask of Virgin Hungarian oak has influenced the whisky in this very special way, giving the whisky its very deep and dark color, which can appear almost black. When you hold the whisky up to the sunlight, you have a wonderfully clear and dark brown mahogany color.

The aroma is just as delightful if you like smoky whisky. It’s full-bodied, spiced with allspice, dried wasabi, a hint of dried cloves, tar, and something sweet like chocolate. There’s also a bit of forest floor if you sniff carefully.

It’s a warm mouthful at 55.6% in this version. It dries your mouth but makes your saliva flow.

It moves around the entire mouth, starting out on the sides with the salty and sour taste buds, then moving to the front of the mouth with the sweetness, back to the palate with a bit of bitterness before moving forward again towards the sweetness. It leaves you with a delicious smoky taste of licorice, dark chocolate, and a bit of good vanilla ice cream.

It’s an explosion of flavors rolling around in different nuances, what an experience.

🅼🆈 🆃🆂🆃🅸🅽🅶 🅽🆃🅴🆂
🅝🅞🅢🅔
Full-bodied, spiced with allspice, dried wasabi, a hint of dried cloves, tar, and something sweet like chocolate. A bit of forest floor.
🅣🅐🅢🅣🅔
Dry, warm, explosive, smoky, roasted almonds, salty licorice.
🅕🅘🅝🅘🅢🅗
Long, smoky, licorice, dark chocolate, vanilla ice cream.
🆅🅴🆁 🅻🅻
It’s an explosion of flavors rolling around in different nuances, what an experience.

Something happens over time from the first batches to the PX Cask we taste today.

Mosgaard has experimented with the different casks and are doing a great job with small 50 liter casks and it is interesting to follow.
This Pedro Ximenez Cask is first matured in new french oak casks and finished in PX casks. Being matured in the small 50 liter casks things happen faster and new wood give power to the tannins in the french oak and colour.

I have tasted Mosgaard whisky from some of the french oak matured that has only matured in these and some of them are absolutly fantastic, one has been released, but only in a very limited numbers. But my point is that the combination of the spices from the french oak combined with the sweetness from the PX cask is a brilliant combination.
In my opinion this PX Cask batch is much more balanced than earlier batches – they were also good but this is beautiful.

It is understandable it won Berlin International Spirits Competition (BISC) Gold medal 2020 and World Spirits awards Gold 2020

𝙄 𝙬𝙞𝙡𝙡 𝙜𝙞𝙫𝙚 𝙩𝙝𝙞𝙨 𝙬𝙝𝙞𝙨𝙠𝙮: (5/6)

🅼🆈 🆁🆃🅸🅽🅶 🆂🆈🆂🆃🅴🅼

– 𝙀𝙭𝙩𝙧𝙖𝙤𝙧𝙙𝙞𝙣𝙖𝙧𝙮 𝙬𝙝𝙞𝙨𝙠𝙮 – 𝙙𝙚𝙛𝙞𝙣𝙞𝙩𝙚𝙡𝙮 𝙖 𝙠𝙚𝙚𝙥𝙚𝙧
– 𝘼 𝙗𝙚𝙖𝙪𝙩𝙞𝙛𝙪𝙡 𝙬𝙝𝙞𝙨𝙠𝙮 – 𝙊𝙣𝙚 𝙛𝙤𝙧 𝙩𝙝𝙚 𝙨𝙝𝙚𝙡𝙛
– 𝙂𝙤𝙤𝙙 – 𝙈𝙖𝙮𝙗𝙚 𝙢𝙮 𝙚𝙫𝙚𝙧𝙮𝙙𝙖𝙮 𝙙𝙧𝙖𝙢
– 𝙉𝙤𝙩 𝙗𝙖𝙙 – 𝙄’𝙡𝙡 𝙙𝙤 𝙞𝙩 𝙖𝙜𝙖𝙞𝙣 𝙨𝙤𝙢𝙚 𝙙𝙖𝙮
– 𝙄𝙩 𝙬𝙖𝙨 𝙛𝙪𝙣 𝙩𝙖𝙨𝙩𝙞𝙣𝙜, 𝙗𝙪𝙩 𝙄 𝙢𝙞𝙜𝙝𝙩 𝙣𝙤𝙩 𝙙𝙤 𝙞𝙩 𝙖𝙜𝙖𝙞𝙣
– 𝙇𝙚𝙩’𝙨 𝙟𝙪𝙨𝙩 𝙨𝙖𝙮 𝙄 𝙝𝙖𝙫𝙚 𝙩𝙧𝙞𝙚𝙙 𝙞𝙩

Mosgaard makes excellent whisky and they dare to experiment with different types of cask, which I like.
Another thing that is interesting is that they go a step further than many in making special casks like this cask which is composed of staves from old Ruby and Tawny Port wine casks. The casks are made from the large casks cut down to 50 liter casks and the staves are mixed between the Ruby and Tawny casks.

Firstly this gives a rather distinct taste when the whisky has as this much contact with the wood as it does in these smaller casks.

The combination of the two types of port gives a good mix of the drier and the sweeter port.

I’m not sure how old it is, but I think it’s just a little over 3 years old. The nice thing about it is that it tastes a lot older.

The maturation in 50 liter casks is faster, and in round figures, a storage for 3 years in a 50 liter cask will correspond to the whisky having been approx. 12 years in a 225 liter barrel.

You get a really delicious desert whisky with this Port Wine Cask. A treat for the palate and there is a nice aftertaste that lingers for a long time.

𝙄 𝙬𝙞𝙡𝙡 𝙜𝙞𝙫𝙚 𝙩𝙝𝙞𝙨 𝙬𝙝𝙞𝙨𝙠𝙮: (5/6)

🅼🆈 🆁🆃🅸🅽🅶 🆂🆈🆂🆃🅴🅼

– 𝙀𝙭𝙩𝙧𝙖𝙤𝙧𝙙𝙞𝙣𝙖𝙧𝙮 𝙬𝙝𝙞𝙨𝙠𝙮 – 𝙙𝙚𝙛𝙞𝙣𝙞𝙩𝙚𝙡𝙮 𝙖 𝙠𝙚𝙚𝙥𝙚𝙧
– 𝘼 𝙗𝙚𝙖𝙪𝙩𝙞𝙛𝙪𝙡 𝙬𝙝𝙞𝙨𝙠𝙮 – 𝙊𝙣𝙚 𝙛𝙤𝙧 𝙩𝙝𝙚 𝙨𝙝𝙚𝙡𝙛
– 𝙂𝙤𝙤𝙙 𝙖𝙣𝙙 𝙄 𝙙𝙤𝙣’𝙩 𝙝𝙖𝙫𝙚 𝙩𝙤 𝙩𝙝𝙞𝙣𝙠 – 𝙈𝙮 𝙚𝙫𝙚𝙧𝙮𝙙𝙖𝙮 𝙙𝙧𝙖𝙢 𝙢𝙖𝙮𝙗𝙚
– 𝙉𝙤𝙩 𝙗𝙖𝙙 – 𝙄’𝙡𝙡 𝙙𝙤 𝙞𝙩 𝙖𝙜𝙖𝙞𝙣 𝙨𝙤𝙢𝙚 𝙙𝙖𝙮
– 𝙄𝙩 𝙬𝙖𝙨 𝙛𝙪𝙣 𝙩𝙖𝙨𝙩𝙞𝙣𝙜, 𝙗𝙪𝙩 𝙄 𝙢𝙞𝙜𝙝𝙩 𝙣𝙤𝙩 𝙙𝙤 𝙞𝙩 𝙖𝙜𝙖𝙞𝙣
– 𝙇𝙚𝙩’𝙨 𝙟𝙪𝙨𝙩 𝙨𝙖𝙮 𝙄 𝙝𝙖𝙫𝙚 𝙩𝙧𝙞𝙚𝙙 𝙞𝙩

This is CES No.1 from Mosgaard Distillery.
CES is short for Cask Experiment Serie.

In this case it has been more than just mixing different casks from the distillery.

Jes Mosgaard the owner and Master blender of Mosgaard Distillery invited 4 others people to join him in this experiment. I was one of the 4.

All 5 of us got samples from 7 different casks and was challenged to make the best whisky.

At a virtual tasting last week (October 29th, 2020) we presented our whisky and at the end of the tasting all participants voted for the best whisky – this was exciting….

My whisky ended up on second place and I am happy

The winning whisky was blended by Thomas Rydberg the owner of the Danish magazine; Whisky & Rom magasinet @whiskyromdk

His whisky was blended and bottled for the marked and it is this one, The CES No.1 – Congratulations Thomas, a fantastic whisky!

A single malt mixed of 5 different casks and has a great taste and has a fine balance.

It is consisting of whisky matured in a ex-bourbon cask, a PX finish that startet in af French oak cask, a fully matured in a PX cask, a fully matured in a French oak cask and fully matured Oloroso cask. It is a young whisky. The youngest of the whiskies used i 3 years and 2 months old. The oldest is 3 years and 9 months old, so the term of this whisky would be a 3 year old. All the casks used are only 50 liter casks, which give more contact with the wood and matures faster. This means that the aging in a 50 liter cask is equivalent to a 3 years old whisky would a have a maturation similar to a 12 year old whisky that has matured in a 200-250 liter cask.

You get tast of vanilla, raisin, spices, nuts and dark chocolate.

This has been a fantastic adventure. Thank you so much Jes Mosgaard for inviting me to join the Cask Experiment.

𝙄 𝙬𝙞𝙡𝙡 𝙜𝙞𝙫𝙚 𝙩𝙝𝙞𝙨 𝙬𝙝𝙞𝙨𝙠𝙮: (5/6)

🅼🆈 🆁🆃🅸🅽🅶 🆂🆈🆂🆃🅴🅼

– 𝙀𝙭𝙩𝙧𝙖𝙤𝙧𝙙𝙞𝙣𝙖𝙧𝙮 𝙬𝙝𝙞𝙨𝙠𝙮 – 𝙙𝙚𝙛𝙞𝙣𝙞𝙩𝙚𝙡𝙮 𝙖 𝙠𝙚𝙚𝙥𝙚𝙧
– 𝘼 𝙗𝙚𝙖𝙪𝙩𝙞𝙛𝙪𝙡 𝙬𝙝𝙞𝙨𝙠𝙮 – 𝙊𝙣𝙚 𝙛𝙤𝙧 𝙩𝙝𝙚 𝙨𝙝𝙚𝙡𝙛
– 𝙂𝙤𝙤𝙙 – 𝙈𝙖𝙮𝙗𝙚 𝙢𝙮 𝙚𝙫𝙚𝙧𝙮𝙙𝙖𝙮 𝙙𝙧𝙖𝙢
– 𝙉𝙤𝙩 𝙗𝙖𝙙 – 𝙄’𝙡𝙡 𝙙𝙤 𝙞𝙩 𝙖𝙜𝙖𝙞𝙣 𝙨𝙤𝙢𝙚 𝙙𝙖𝙮
– 𝙄𝙩 𝙬𝙖𝙨 𝙛𝙪𝙣 𝙩𝙖𝙨𝙩𝙞𝙣𝙜, 𝙗𝙪𝙩 𝙄 𝙢𝙞𝙜𝙝𝙩 𝙣𝙤𝙩 𝙙𝙤 𝙞𝙩 𝙖𝙜𝙖𝙞𝙣
– 𝙇𝙚𝙩’𝙨 𝙟𝙪𝙨𝙩 𝙨𝙖𝙮 𝙄 𝙝𝙖𝙫𝙚 𝙩𝙧𝙞𝙚𝙙 𝙞𝙩