Bern's Limited Edition Blended Grain Scotch Whisky

December 09th, 2015

Topics:   #Whisk(e)ys
Bern’s is proud to announce a collaboration with Compass Box Scotch Whisky. Over two years in the planning, Compass Box owner John Glaser found two parcels of whisky over 41 years old to blend exclusively for Bern’s. The barrels are from Girvan and Strathclyde grain distilleries from the Lowlands of Scotland.

There are few firsts with this expression for John and Compass Box.
It is the first private release in the US.
This is the first time that he has ever put an age statement on a bottle.
It is the oldest whisky he has ever bottled.

Availability: Limited Edition release of 618 bottles.  Only 120 available for retail. 
For retail sales visit Bern's Fine Wines & Spirits.

Bottled: November 2015.

Flavour Descriptors: Dried apricot, jasmine and toasted cereal on the nose, with buttered cinnamon pie crust, peach syrup and a touch of salt on the palate. The finish is long and sweet, with baking spice, maple syrup, orange oil and lightly toasted oak.

We were thrilled to be asked by the folks at Bern’s to create a bespoke Scotch whisky for them. Wanting to create something unlike anything else they offered, we painstakingly sought out rare old parcels of hard- to-find Scotch grain whiskies.
The recipe combines just five complementary casks of 41 year-old whisky, sourced from the Girvan and Strathclyde distilleries in the Lowlands. The extensive aging on American oak creates a rich and elegant whisky redolent of vanilla and caramel. We hope you enjoy!
John Glaser
Whiskymaker, Compass Box


On the nose dried apricot dominates pleasantly, with light background hints of white flowers and honeysuckle contrasting with a darker maple toffee undertone. The palate reminds me vividly of mom’s piecrust rolled up with cinnamon sugar and butter then baked. Perfect.
The finish is a long journey filled with twists and turns. The 41 years of aging is only revealed through the rich complexity that is the hallmark of an extended rest in barrel. Cinnamon bark, orange oil and a touch of acidity are the pleasant aftermath.
Dean Hurst
Director of Spirits, Bern’s Steak House