Penderyn Legend 70cl

Nose: Aromas of fresh apples and citrus fruits intermingle with cream fudge and sultana raisins to create a complex yet fresh, clean and well-balanced whisky.

Palate: Incredibly smooth and both fresh and rich dried fruits abound. Delicate and sweet on the palate with just a hint of bitterness to remain refreshing.

Finish: A long aftertaste of Madeira cake and sultanas.

• Best of Class, New York World Spirits (2024)
• Double Gold, New York World Spirits (2024)
• Gold, Spirits Business World Whisky Masters (2022)
• Double Gold, The Fifty Best World Whiskies (2021)
• 91/100, Ultimate Spirits Challenge (2021)
• Gold, Spirits Selection by Concours Mondial (2018)
• Gold, Spirits Business World Whisky Masters (Europe Premium) (2018)
• Gold, Spirits Business World Whisky Masters (European) (2015)

Enjoy neat, with a splash of room-temperature water to open up the nose, or in one of these serves.

Brecon Prince

• 50ml Penderyn Legend
• 15ml Orgeat (almond syrup)
• 15ml Creme de Framboise
• 10ml Gomme Syrup
• 25ml freshly squeezed lime juice

Shake over ice. Serve in rocks glass (tumbler) with a lime wedge and sprig of mint. Sit back, relax and enjoy!

Cwtch

• 50ml Penderyn Legend
• 5ml caramel syrup
• 5ml vanilla syrup

Pour all ingredients over ice cubes into a rocks glass, stir – do not shake and garnish with a cinnamon stick. So simple and very morish!

Orchard Heighball

• 50ml of Penderyn Legend
• 2 dashes of angostura
• squeeze of fresh lime
• 50ml of ginger ale
• Top cloudy apple juice

Take a clean highball glass, fill with ice, squeeze the lime and drop inside. Add bitters and a large measure of Penderyn, a splash of ginger ale and top with cloudy apple juice.

Welsh Coffee

• 25ml Penderyn Legend finished Whisky
• 3 heaped teaspoons of granulated sugar
• Strong black coffee
• 1 cup heavy whipping cream
• 2 Tablespoons granulated sugar
• 1 teaspoon good quality vanilla

In a tall glass with a handle mix three heaped teaspoons of sugar and a shot of Penderyn Whisky. Stir well until the sugar is dissolved. Over the back of a spoon (this prevents premature mixing) pour the strong coffee into the glass to 3/4 full. To make the cream add the remaining three ingredients and whip until soft and pourable. Pour the cream into the glass over the back of a spoon. This can be topped with shaved coffee beans or shaved chocolate chips. Serve immediately.