Our last big event to celebrate our 15th anniversary. We're proud to be working together with one of Luxembourg's finest according to Gault & Millau: The Restaurant Bosque Fevi on Esch-sur-Alzette's Gaalgebierg. In the heart of the green forest we experienced both the spanish influences on haute cuisine and on whisky maturation.

Corona and Brexit didn't make it easy, but 4 amazing drams made their way to our stock over the last months.
The first one is an Australian Single Malt from the Starward distillery. It is fascinating to see what quality in whisky distillers all over the world have achieved over the last years. The Starward is a perfect example of what a great cask (Australian Red Wine) and the warm climate down under can create in only 4 years of maturation.
Second to arrive was an Inchgower from the famous independent bottler that is Gordon & MacPhail. The second fill sherry cask gave it lots of sherry influence without transforming it into a "sherry bomb" that masks all the spirit's natural flavours. This whisky rather quickly sold out and is no longer available.
Number three is an original bottling from Billy Walker's newest project The GlenAllachie. Matured in a Madeira Barrique it has a very pleasant sweetness without giving up on strength and complexity due to its cask strength.
Last but not least we have been gambling. By bottling a whisky that most people just know as THE cheap single malt that you can find at almost every gas station in Luxembourg: Glen Moray. But boy, what a dram. Personally I think that it is the best first fill bourbon matured single malt that I have been drinking in a while. Our members seem to agree as it is selling rather quickly.
All of our bottlings are single casks and once they sell out, there will be no more bottles alike. If you are interested in purchasing them, become a member and contact us via [email protected].

Another amazing dinner created by chef Yves Radelet in Drauffelt.  Thanks to the Covid-check regime we were finally allowed to organise one of our famous dinners again. On November 20th, nearly 70 members of our club had the first whisky dinner in two years.
Yves Radelet prepared 5 impressive courses to match our latest bottlings and the surprising Bladnoch 17 that we discovered during a tasting in Saeul. As pictures say more than a thousand words, just have a little look:

You might think "OK, another WCL bottle, interesting, let's see how much it is..." STOP and take your time to read the following lines please.

Sometimes things just happen. An independent bottler sending us a sample that we like and decide to bottle. Nice. But then there are stories like this one that I want to share with you. Imagine a man who loves a good dram as much as he loves staying on the Dingle Peninsula in Ireland. At one moment this man discovers that there is going to be a whiskey distillery in Dingle which is, of course, very exciting. Not enough, the distillery is holding a programme called "Founding Fathers" where the first 500 casks are being sold to individuals wanting to support the distillery, considering it is a huge invest that only generates any income 3 years after the first distillation has taken place. Our man, who, as some of you have guessed some lines ago, is no other than our belowed committee member Fernand, takes the idea to the committee who were as pleased as him and decided to purchase one of those 500 casks. Not just any one, but by far the rarest, a port cask. Being a huge invest for the WCL at that time, the club called out to their members to buy cask parts, assuring them one bottle once bottling day has come. 52 auctions were sold allowing the club to go for the purchase.

So not only this one man's dream is coming true, holding in his hands a bottle from his favourite distillery carrying his own name (Fearghal being Irish for Fernand), it also gave us the unique opportunity to accompany this noble spirit from its very beginnings to the moment where we can enjoy it together. In fact the cask has been hand filled by our delegation during their Ireland trip in 2015 and Fernand gave it a visit at least once a year, taking home a little sample allowing us to document its ageing. A first big moment was the 3 year old sample, moment where the spirit had officially become whiskey. But it wasn't really ready at that time so we gave it one more year and then another before we decided together with the master distiller to go for bottling.

I would like to thank Fernand (not to forget his lovely wife Sylvie!) for this experience and I am delighted to say that our Dingle is now available for purchase. We know that there has been quite a hype around Dingle bottlings and we don't want this bottle to appear on ebay for crazy prices before every member even got the opportunity of securing one bottle. That's why we limit our sales to 2 bottles per member in a first time (plus of course the ones you secured by buying cask parts). If you wish to order more, tell us in your mail and we'll keep track of those orders, releasing them after a month's time.

So, what are the specifications? Our Dingle is a Cask Strength Single Malt Irish Whiskey, 5 years old (2015-2020), port cask matured (not finished!) coming at an ABV of 59,6%. As our other bottles, it is a members only offering. Interested? Contact us for further details!

A great classic made its comeback, the 4th edition of our Whisky and Chocolate Boxes have been a great success. Thanks to our members, all 250 of them were sold out rather quickly. We hope you enjoy them!

Another exlusive Whiskydinner coming up! Enjoy a pimped up Burns Night: A seven course menu with assorted whiskies. Reservations via e-mail at [email protected]. The event is priced at 100€ pp. including the menu, the whiskies, an aperitif and the water during the menu. Please consider the menu below:

E weideren exklusive Whiskydinner kënnt op eis duer. Eng Burnsnight am Frack. 7 Gäng mat passende Whiskien, ronderem d'Burns Night opgebaut mee zu engem echte gastronomeschen Highlight weider entwéckelt. Den Owend kascht 100€ pro Persoun, doran enthal sinn de Menu, d'Whiskien, en Apero an d'Waasser iwwer Dësch. Umelde kënnt dir iech via e-mail op [email protected]. Hei kënnt Dir alt schonn de Menu firwëtzen:

Looking for something special to cheer up the cold days in December? We might have something for you. Brisbois Bakery has made us a whisky infused stollen. To do this they used our own Speyside Single Malt. One stollen is weighing 500g and comes at 20.- € including a 2cl miniature of our Speyside Whisky (in case you don't have any left). Preorders are mandatory and open from now on, delivery will be at the beginning of December.

A very special night is coming up on November 29th. In association with Wagyu Luxembourg (Hemmerhaff from Oberpallen, the first luxembourgish Wagyu breeder) and our friend and partner Yves Radelet we're bringing to you a Wagyu Whiskydinner, combining the finest beef to some very nice drams. Even the aperitif is special, featuring the luxemburgish homemade Orangecello by Yannou Maquil.