{"id":46,"date":"2012-12-03T23:16:33","date_gmt":"2012-12-04T05:16:33","guid":{"rendered":"http:\/\/mark.abear.net\/blog\/?p=46"},"modified":"2013-02-11T14:31:10","modified_gmt":"2013-02-11T20:31:10","slug":"black-bull-special-reserve-number-1","status":"publish","type":"post","link":"https:\/\/mark.abear.net\/blog\/2012\/12\/black-bull-special-reserve-number-1\/","title":{"rendered":"Black Bull Special Reserve Number 1"},"content":{"rendered":"<div style=\"width: 235px\" class=\"wp-caption alignright\"><a href=\"http:\/\/mark.abear.net\/blog\/wp-content\/uploads\/2012\/12\/20121203-2316181.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full   \" title=\"Black Bull Special Reserve Number 1\" alt=\"\" src=\"http:\/\/mark.abear.net\/blog\/wp-content\/uploads\/2012\/12\/20121203-2316181.jpg\" width=\"225\" height=\"300\" \/><\/a><p class=\"wp-caption-text\">Blended, No Age Statement, 46.6% ABV, $153<\/p><\/div>\n<p>Graham cracker, toffee and maple syrup aroma with a gentle charred wood in the background\u2026 very noticeable at first, but mostly distant after collecting some air. The taste is a metallic citrus with plenty of burn. The citrus is joined by ginger, maple and caramel as the metal fades, but the burn lingers as the aftertaste turns to leathery vanilla. A bit of water tames this dram to a leathery maple and vanilla as the citrus becomes more in balance. The aftertaste becomes more sulfurous behind a lingering chewy burnt caramel. By the time I&#8217;m finishing this one off, I&#8217;m tasting more florals and lemon along with a spicy gingerbread.<\/p>\n<p>Master of Malt <a href=\"http:\/\/www.masterofmalt.com\/whiskies\/black-bull-special-reserve-number-1-whisky\/\">says<\/a>:<\/p>\n<blockquote><p>The most recent addition to the Black Bull stable, this Special Reserve Number one is based on the same ratio of 50% malt to grain that is used in both the 12 and 40 year old Black Bull whiskies. This is a limited release of just 978 bottles.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Graham cracker, toffee and maple syrup aroma with a gentle charred wood in the background\u2026 very noticeable at first, but mostly distant after collecting some air. The taste is a metallic citrus with plenty of burn. The citrus is joined by ginger, maple and caramel as the metal fades, but the burn lingers as the &hellip; <a href=\"https:\/\/mark.abear.net\/blog\/2012\/12\/black-bull-special-reserve-number-1\/\" class=\"more-link\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":45,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[62,45],"class_list":["post-46","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-whiskey","tag-black-bull","tag-blended"],"acf":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/mark.abear.net\/blog\/wp-content\/uploads\/2012\/12\/20121203-2316181.jpg","jetpack_shortlink":"https:\/\/wp.me\/p364aH-K","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/mark.abear.net\/blog\/wp-json\/wp\/v2\/posts\/46","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mark.abear.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mark.abear.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mark.abear.net\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mark.abear.net\/blog\/wp-json\/wp\/v2\/comments?post=46"}],"version-history":[{"count":10,"href":"https:\/\/mark.abear.net\/blog\/wp-json\/wp\/v2\/posts\/46\/revisions"}],"predecessor-version":[{"id":391,"href":"https:\/\/mark.abear.net\/blog\/wp-json\/wp\/v2\/posts\/46\/revisions\/391"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mark.abear.net\/blog\/wp-json\/wp\/v2\/media\/45"}],"wp:attachment":[{"href":"https:\/\/mark.abear.net\/blog\/wp-json\/wp\/v2\/media?parent=46"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mark.abear.net\/blog\/wp-json\/wp\/v2\/categories?post=46"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mark.abear.net\/blog\/wp-json\/wp\/v2\/tags?post=46"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}