30 May 2021

The Epicurean by Douglas Laing

The Epicurean is a connoisseur of the arts of life and the refinements of sensual pleasures, especially when it comes to good food and drinks. We didn’t know there was a word for something we feel so deeply, until the Epicurean set a foot on our doorstep.

The Epicurean is a simple man or woman, a dreamer with a creative mind, who sees the world at it’s best. Naive maybe, but he or she focuses on the good stuff in life. Someone who can zoom out a little to see the perspective.

Everyone can be an epicurean, your parents, your next door neighbour, your teacher or your boss. In fact, we believe that kids nowadays really know what is important, they have a different view on things and make you realise what matters the most.

The Epicurean can be a teacher in every way, lecturing you all about things you need to know about to fully appreciate life and to keep you from going down the path of evil.

When this Epicurean arrived on our doorstep it was some sort of a wake up call. It was time to take a moment and to reflect on our life. Are we happy where we are, both physically and mentally? Are we doing the things we love the most, are we keeping in touch with people who are really important for us? You’ll get wiser by the glass so we poured us a dram:

Tasting notes


Parsnip on the nose, a fresh bouquet of flowers, rum and grated coconut. Almonds, pear, coffee cream and bananas.


A smooth and creamy palate, with leather, apples and grassy notes. Pear and almonds once again and floral notes are highly represented.


The palate lingers on the finish, drying with almonds and we get the feeling we’re in some sort of an old railway carriage. Lime and bitter notes are topping it off.

As whisky-lovers, we can appreciate a spectacular dram like no other and pairing our whisky with food or a cigar is something we always aim for. We are keeping track of things that matter the most and we try to focus on the things that give us the energy we need. Maybe after all those years, we are becoming a little bit of an epicurean ourselves.

The Epicurean by Douglas Laing