Cotswolds 5 Year Old 2018 Whisky - The Heart Cut #6, 50cl
- Distillery
- The Heart Cut
- Region
- Country
- United Kingdom
- Type
- ABV
- 40%
- Price
- £89.45
- Tasting notes
- Vanilla, Toasted, Fresh Fruit, Honey
- Description
- Cotswolds' 5-year-old Heart Cut #6 was matured entirely in new American oak—an unusual choice for single malt that typically favours ex-bourbon or re-charred casks. This cask type imparts bold vanilla, caramel, and toasted oak alongside stone fruit and baking spice notes, creating a creamy mouthfeel and dessert-like character. The whisky balances oak-driven sweetness with subtle citrus and nut complexity. Best enjoyed by those curious about how new American oak reshapes Cotswolds' flavour profile when used exclusively.
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- Cotswolds 5 Year Old 2018 Whisky - The Heart Cut #6, 50cl vs Tobermory 8 Year Old 2008 (cask 900154) - Lady of the Glen (Hannah Whisky Merchants) — Tobermory, £65.84, 5.0★ · Sherried, Honey, Dried Fruit, Vanilla
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Different style alternatives to Cotswolds 5 Year Old 2018 Whisky - The Heart Cut #6, 50cl
Same price range with a contrasting flavour profile:
- Cotswolds 5 Year Old 2018 Whisky - The Heart Cut #6, 50cl vs The Antiquary 21 Year Old — The Antiquary, £84.9, 5.0★ · Old Wood, Sherried, Dried Fruit, Tobacco
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ABV
40%
Age
NAS
Style
✦ Neatly Summary
Cotswolds 5 Year Old 2018 Whisky - The Heart Cut #6, 50cl is a from The Heart Cut (United Kingdom), bottled at 40% ABV. Expect vibrant and fruity, sweet and oaky character — vanilla, toasted, fresh fruit, honey. An approachable dram, ideal for newcomers and casual sippers. A premium pour worth the price.
Cotswolds' 5-year-old Heart Cut #6 was matured entirely in new American oak—an unusual choice for single malt that typically favours ex-bourbon or re-charred casks. This cask type imparts bold vanilla, caramel, and toasted oak alongside stone fruit and baking spice notes, creating a creamy mouthfeel and dessert-like character. The whisky balances oak-driven sweetness with subtle citrus and nut complexity. Best enjoyed by those curious about how new American oak reshapes Cotswolds' flavour profile when used exclusively.
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