Overall rating
Whiskybase ID
Single Malt
The Westfalian (TWest)
Bottling serie
German Single Malt Whisky
Stated Age
10 years old
ex-Bunnahabhain Brandy Hogshead
Number of bottles
53.2 % Vol.
500 ml
Added on
24 may 2023 10:48 pm by SViper
UncoloredNon-chillfilteredCask StrengthSingle Cask Whisky
Overall rating

Average value

€ 98.97

Whisky reviews for The Westfalian 2013

One user has left a review for this whisky. Average rating is 88.50 points.

Read the reviews
  1. Boletus did not rate this whisky Connoisseur

    For my taste, this is one of the smokiest bottlings from ''Westfalian'' to date, especially on the palate. But this doesn't detract from my enjoyment, as the brandy barrel also has a say with its clear oak contribution and there are also attractive fruit aromas. A successful mix!
    • Nose
      Slightly greasy peat smoke is surrounded by a fine fruity note of brandy, a little hot at the beginning with a small hint of alcohol and a coppery shine, but this breaks down quite quickly and thus offers even more scope for the smoke, which has a pleasant background of cinnamon, ash, anise, licorice , lots of roasted malt, behind it a very strong oak with a subtle hint of varnish or wood glue, dark chocolate, sour white grapes, apple cider, in the distance an overripe banana is being freed from its almost black peel
    • Taste
      Leather treated with orange oil starts off, quickly replaced by intense peat smoke, tarry ash, minimal cinnamon and anise, smoked mussel meat, slightly charred smoked bacon, slowly an apple note with sour accents is added, has something of dry cider, brandy beans, burnt banana bread, Kletzen , the fruitiness is replaced by hearty malt, very roasty, freshly ground coffee, cocoa, robust oak without musty, rotten aromas, a few tannins, dark chocolate
    • Finish
      Long finish, initially a lot of oak with a not unpleasant bitterness, black coffee, men's chocolate, a bit of leather, a copper sheet glows, a massive wall of peat smoke sweeps past and leaves a tarry fly ash coating, again a trace of cinnamon and anise, roasted malt, smoked mussel meat with sweet and nutty tendencies, the aftertaste is reminiscent of over-browned banana bread and the walnut skin

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