We've set your shipping destination to:
Prices vary based on delivery destination (it's a tax thing), so please change it if you're not shipping within United States as it might affect the price!
for all your drinks needs!
online - get a response within seconds
1,000s of drams in stock
Oh, and they never expire...
We can't actually ship Reference Series III.3 to you in United States at the moment. We're working on a solution.
Shop now
If you cast your mind back to your science lessons from school, you'll remember that to draw meaningful conclusions you changed just one variable, your independent variable, which in this case is whether spirit caramel colouring is added (as it is here) or not (as is the case in Reference Series III). The dependent variable, therefore, is what each offers to your senses. Clearly the colour deepens greatly with caramel added, but what about the flavour? Are there changes or is it exactly the same? Over to you whisky scientists...
Nose: Coffee bean, chocolate bread, a touch of marzipan, ice cream with toffee pieces, flamed orange peel and vanilla pods. Just a hint of blackcurrants on the bush.
Palate: Thick and chewy with calves leather and crumbly chocolate. Juicy dates, Corinth raisins and a touch of subtle mint.
Finish: A little more pleasant leather and tiramisu sprinkled with cocoa.
Overall: The only difference between this and III is the addition of E150a - has this led to any differences between the two releases at all? Or not? Try them side by side and discover the answers for yourself...
Please enter your details to make it easier for us to help you further.
The legal stuff: not providing your contact details may mean we have to delete your comments if another member of our community complains about them. You should know that we will store your details securely just in case we need to get in touch with you about your post in the future. That information will be held by us in accordance with our Privacy Policy (although, in the case where you only give us your name and contact details in connection with a review, we will never use that information for any promotional or marketing purposes). Please click here for more details.
But christ it makes good whisky doesn't it? It's potentially very short-sighted of people to say that adding caramel is always a bad thing - at the end of the day it's there to lift the experience, and make people enjoy the whisky more because it makes it look and feel older. Sorry - but how exactly is that a bad thing?
24th March 2016