Expand Your Mind, Stimulate Your Senses & Revive Your Spirit Of Curiosity

HENDRICK’S Carnival of Knowledge

For the first time ever, the delightfully diverting HENDRICK’S Carnival of Knowledge – a unique travelling parlour of enlightenment – will journey to the wild wilderness of Portmeirion, Wales for Festival No.6 (5th – 7th September) to bring intellectual sustenance and delightful diversions to all curiously minded individuals.

With the help of the Guerrilla Science collective, The Carnival will bring together a host of the nation’s most scientific scholars and erudite experts for two days of dynamic discoveries and titillating theories. This plethora of enlightening entertainments will encourage even the least inquisitive amongst us to once again revel in the curious and marvel at the mysteries of the mind.

HENDRICK’S Carnival of Knowledge
HENDRICK’S Carnival of Knowledge

Supporting this quest for palatal and scholarly stimulation, Hendrick’s Mobile Academy of Alchemical Meanderings (affectionately known to all as MA’AM) – a most unusual and luxurious travelling bar – will be on hand to provide a host of delightful Hendrick’s libations. 

On Saturday 6th and Sunday 7th September, this smörgåsbord of cognitive collaborations will include:    

·       Zombies I have known and loved:Famed for their obsession with brains zombies have long been part of the mainstream. Over a zombie-making workshop, Author Frank Swain takes us through the science of zombies, from dog heads brought back to life without their bodies to military interrogation techniques. Welcome to the weird and wonderful fringes of science.  Sunday 7th August, 3-4pm

·       The Power of Smell: Mice can undergo smell-induced abortions. Horses can tell how related they are to other horses by sniffing them. What about humans? Encounter the sensational power of smell with scientist Ed Bracey as he explores how our marvellous brains interpret scent, how we compare with other animals, and how smell actually works. Sunday 7th August, 1-2pm

·       Consciousness: Are you awake? Are you dreaming? How much of our world is a construction of our brain, a mere figment of our imagination? Join neuroscientist Anil Seth as he reveals what science can and cannot tell us about the mysteries of consciousness.  Saturday 6th August, 3-4pm

·       Hendrick’s Carnival of Knowledge Bar: Nourish both your mind and your taste buds in Hendrick’s Parlour Bar. Unusual characters, eye-opening wisdom and exquisite cocktails await the curiously-minded. Join us, be seated and enjoy luxuriant libations served to you by some of the world’s finest bartenders. Friday 5th – Sunday 7th August, from 10:00am–late.

HENDRICK’S CARNIVAL OF KNOWLEDGE will be located at Festival No.6, Portmeirion, Wales from 5th – 7th  September. 

For information on HENDRICK’S CARNIVAL OF KNOWLEDGE, or to purchase tickets visit: http://www.festivalnumber6.com ORhttp://www.hendricksgin.com

Manchester Whisky Club Review – August

Manchester Whisky Club - Going Global

This past Thursday saw the eighth meeting of the Manchester Whisky Club, held at The Castle in Manchester. Just like last month, a theme was the order of the day, and as we had covered Ireland, Scotland, Japan and the USA, it made sense to take look at some of the lesser known whisky producing countries including Sweden, Taiwan and England. Club founder Andy brought with him 6 expressions, so without further a do, lets see how they all fared –

Mackmyra First Edition – 46.1%

Swedish. Very dry on the nose, a little damp but some sweetness follows. Ripe on the palate, a slight sweetness follows with wisps of cocoa coming through slowly. Short.

Three Ships 10yr Limited Edition – 43%

South Africa. Very light with a sherry and fruit salad nose with hints of vanilla. A sharp start on the palate with bold citrus flavours and a slight blend of peat and smoak.

Going Global
Going Global

Kavalan King Car Conductor – 46%

Taiwan. Rich fruit and a sherry nose, with a sharp, dry texture and flavours of banana on the palate. Creates a long finish.

Amrut Fusion – 50%

India. Dry yet bold with toasted barley aromas on the nose. Very sharp on the palate, with a mouth-watering and long flavour of citrus. It soon dries though, with a salty finish.

English Whisky Company Chapter 6 – 43%

England. Slight smoke on the nose with a light sweet peat aroma coming through. Very sweet on the palate though, with a long flavour of dark chocolate creating a smooth yet dry finish. Hints of iodine and sea salt pop through too.

Penderyn Madeira – 46%

Light on the nose but with sweet honey notes lingering around. Sharp citrus cuts through on the palate, with a dry spice and hints of green fruit coming through. Creates a long finish.

A great look around the world, with some surprising results. My personal favourite out of the range would have to be English Whisky Company Chapter 6, although the Mackmyra First Edition came a close second. There seemed to be a split divide on which whisky favoured each member, but the great thing about the club is, and I could guarantee on my behalf, there would have been a hesitation in purchasing a dram in a bar if I had ever come across these brands, now though, I’d not only purchase, I’d recommend.

Next on the agenda for the Manchester Whisky Club is a touch of India, with Paul John whisky being showcased by the chaps themselves.

Join Manchester Whisky Club here or follow them on Twitter at @MCRWhiskyClub and Facebook.

Check out the rest of the photos of the first meet via my Facebook page.

© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Penderyn Tasting Notes


Wales is not renowned for its whiskies, but for nearly 10 years now, Penderyn has seen to change that perception with its award-winning range.

The Welsh Whisky Company was founded  in 1998 and in the turn of the new Millennium, a group of friends set out to become the first Welsh distillers in over a century.  The first spirit ran from the stills of the Penderyn Distillery (located within the Brecon Beacons National Park) in September of 2000 and the first whisky was launched on St David’s Day, 1st March 2004 in the presence of HRH Prince Charles.

So how does Penderyn differ to all the others? And more importantly, what makes it award-winning?

Using malted barley supplied by Welsh brewers S. A. Brain & Co. in Cardiff, the barley wash is heated within a single copper pot still (created by Dr David Faraday, descendent of the Victorian scientist, Michael Faraday). The column above the still has a number of perforated plates and the vapour will condense on the first plate before being returned to the still. As the process continues, the vapour will reach the second plate and so on, before evaporating and falling back to the still. Eventually the spirit is drawn from the seventh plate on the second column and flows into the spirit safe. This long process actually improves the spirit and removes many of the undesirable chemicals that are found, something that a conventional two or three pot still system cannot achieve. The end result is a spirit of 92% abv which is the highest strength of any malt whisky, as well as producing just one barrel every day meaning Penderyn is also exceptionally rare.

The spirit is combined with water from the Penderyn Distillery’s natural spring, located underneath the distillery, and is reduced to cask strength 63.4% abv. Penderyn then uses two types of cask for maturation. After an initial maturation in hand-selected Buffalo Trace barrels, the whisky is further matured in Madeira casks.

Penderyn Portfolio
Penderyn Portfolio

So how does it all fare? Well below, I give to you my tasting notes on some of their range either sampled at home or when I visited their distillery

Penderyn Madeira – 46%

Light on the nose but with sweet honey notes lingering around. Sharp citrus cuts through on the palate, with a dry spice and hints of green fruit coming through. Creates a long finish.

Penderyn Peated – 46%

Aged in ex-bourbon barrels and ex-peated Scotch whisky casks. Light whisps of smoke on the nose followed by a surprisingly smooth palate. The thick smoke flavour comes through soon after with a hint of vanilla coming through. Very long finish.

Penderyn Sherrywood – 46%

Aged in ex-bourbon barrels and ex-Oloroso sherry casks. Sweet on the nose with barley coming through near the end. Developing spice on the palate with a dry sherrywood flavour coming through dominant. Rather warming as it lingers near the end. Sharp.

Penderyn Portwood – 41%

Finished in port wood. Bold nose of port with a slight sweetness of dark chocolate and honey coming through. Smooth honey flavours on the palate, with a sharp yet developing flavour of port that lingers, becoming soft and dry on the finish.

Penderyn 41 – 41%

Matured in bourbon casks and finished in Madeira casks. Very light on the nose with plenty of sherry aromas. Bold on the palate with a lively, fruity flavour creating a long finish.

Penderyn Bourbon Single Cask – 62.4%

Soft bourbon on the nose with notes of corn present. A sweet start on the palate, but develops a bitter texture with a slight spice creating a bit of heat on the finish.

Penderyn Sherrywood Single Cask – 50%

Soft cherry on the nose with plenty of soaked wood aromas with a slight sweet plum scent coming through. Sharp black berry flavours on the palate creating a long and lively feel. Mellows to a soft, slightly dry finish.

Brecon Gin – 40%

This is flavoured with Juniper from Macedonia, orange peel from Spain, Chinese cassia bark, Sri Lankan liquorice, Madagascan cinnamon, French angelica root, Russian coriander, Indian nutmeg, Spanish lemon peel and Italian orris root. Soft spice on the nose with a citrus punch following. Very smooth on the palate, with a gentle vanilla flavour creating a dry finish.

Brecon Botanicals Gin – 43%

Based on pure grain spirit and a special selection of botanicals. Soft citrus on the nose with juniper and herb aromas coming through. Very smooth on the palate, with cucumber  and sharp hits of herbal flavours present.

Merlyn Welsh Cream – 17%

Made from Welsh “malted barley spirit” and fresh cream. Smooth hazelnut aromas on the nose, with a silky texture on the palate that creates a creamy dry finish that lingers.

Brecon Five Black Vodka – 43%

Five times distilled and charcoal filtered. Very smooth on the nose, with high feints of new make spirit present. Very smooth to begin with on the palate, develops a sharpness soon after though. Lingers to a dry finish.

A fantastic portfolio, and versatile enough to even go with one of these –

Peat and Maple
Peat and Maple

Peat and Maple

Glass – 


Ingredients –

50 ml of Penderyn Peated
10 ml maple syrup
2 dashes of angostura bitters
Segment of orange

Method – 

Pour all ingredients in whisky tumbler, add ice and stir.

Sometimes the most simple cocktails are the best. Penderyn is becoming more and more available in the bars around the UK, and indeed worthy of a purchase it you ever fancy something a little different. Remember, there’s nothing wrong in drinking whisky from Wales!

Check out the rest of the photos from the distillery via my Facebook page, as well as Penderyn’s visit to Manchester Whisky Club.

© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.