Jim McEwan, master distiller at the Bruichladdich distillery in western Scotland, is using usquebaugh-baul, “perilous water of life” a 17 year old spirit recipe to make World’s strongest Whisky at 91.2 percent or a proof of 178 degrees. This distillation is beyond the prescribed distillation limits of 40 to 63.5 percent and a distillation beyond that is mentioned in the very first line of the post…perilous and that is what the drink is, poisonous. Two tablespoons of this drink is enough to send you into life-long paralysis. But McEwan has tried six teaspoonfuls of the drink and do not call him crazy…he is alive to describe the taste in his own words:
It was quite leafy and mossy with notes of pine resin, hawthorn and rowan berries and afterwards it changed. I was getting more cereal notes like toasted ryebread. Then it was like walking through a field of clover. Other notes people were finding were toasted muffins and soft banana.
Bruichladdich distillery is going to make 5000 bottles of this perilous whisky and as per as estimations of the managing director Mark Reynier, it will be sold at 400 pounds, available in a case of 12 bottles. Those whisky lovers who are as wild as the whisky itself and join in the lethal adventure have to wait for 10 years, as the whisky will be aged in oak barrels to deliver more refined and premium flavors. The whisky lovers can however place there order from now.
