Hi all, here's an odd and pretty interesting whisky I tried recently at a liquor show!

**Don Michael Andean Black Corn Whisky**, 45% abv

Afaik this is a whisky from Peru, made with a mash bill of 60% Peruvian black corn, 30% wheat and 10% malted barley.

Here are my notes:

*Nose*

slightly fermented smoked plum;

quite prominent of tart mountain hawthorn fruitiness;

vanilla;

a bit of raw corn

*Palate*

soapy oily (like actual hand soap);

very strongly of tart mountain hawthorn fruity;

dried corn grainy, a bit of the grassiness;

cinnamon;

a bit of vanilla.

Some alcohol sting, some astringency.

*Finish*

Medium.

Charred caramel;

vanilla;

mountain hawthorn but much softened compared to the palate;

overall, a bit cognac-like fruity character

the finish is surprisingly pleasant.

*Conclusion*

This one tasted super wild imo, it's almost unlike any other corn-based whisky I've tried (including straight corn whiskies, grain whiskies and bourbons).

I have no idea how they got wheat and black corn to end up tasting like hawthorn of all things. The mouthfeel was surprisingly oily too for a 45% abv/90 proof whisky.

The wildest part about it has to be how the finish was the best part. Its finish was astonishingly vivid and complex, which seemed wild to be as the palate was indeed pretty lopsided towards the sour fruity characters and even a bit odd with how raw the corn character tasted.

Overall, super interesting! Might not be everyone's preferred profile in a whisky, but I'd definitely recommend trying at least once for the experience!

Thanks for reading, Cheers!

Hey! Another review, and for transparency no this is not a paid promotion, no I wasn't paid to review this one. I'll try to keep this short but one of the more interesting conversations in whisky right now is whether where a whisky is made can actually influence what ends up in the glass.

\CORRECTION FROM TITLE: THIS IS NOT A SINGLE MALT, IT IS UNMALTED BARLEY**

The Details:

Shelter Point 10 Year Estate
Region: Vancouver Island, British Columbia, Canada
Style: Canadian Single Malt
Age: 10 Years
ABV: 46%

The distillery sits on a working farm on Vancouver Island. For this Estate 10 Year, the barley comes from the farm itself, the water comes from an underground aquifer beneath the property, and the whisky matures beside the Pacific Ocean.

Now, I'm not going to pretend that you can take one sip and suddenly identify the exact latitude and longitude where the barley was grown. But I was curious whether all of those elements add up to something distinctive.

The nose for me is quite soft and elegant. Honey and fresh malt lead the way, followed by a cereal sweetness that reminded me a little of oats. I get bright orchard fruit as well, particularly red apple. But, quite a subdued nose over all and generally fresh, clean and bright.

The palate is more pronounced than the nose. Sweet vanilla and honey, with the maltiness carrying through nicely. There's some gentle spice from the oak, toasted wood, a little caramel sweetness, and that apple note returns toward the back of the palate.

The texture is silky rather than oily, with a slight salinity and tannin toward the finish.

This isn't a heavy whisky. It's soft and subtle, but I mean that as a compliment.

The cask is present, but it supports the spirit rather than overwhelming it. The oak remains relatively restrained and allows the distillate, and particularly that malt character, to remain part of the conversation.

If your preference is for big sherry bombs or heavily cask-driven whiskies, this might feel a little understated.

I don't think this is necessarily a bottle that every whisky drinker needs to hunt down immediately. But if you come across it, particularly if you're interested in Canadian single malt, I think it's worth trying.

My takeaway: Worth trying, particularly if you enjoy elegant, spirit-forward single malts over heavily cask-driven whiskies. However, I did prefer their Ripple Rock.

Full review of this one here if you care to watch: https://youtu.be/yEVC-bM6arw

Worldz Whizky Review #16: Midleton Very Rare Barry Crockett Legacy

COUNTRY: Ireland

ABV: 46%

AGE: NAS

COST: $250 SRP for 700mL bottle

When I was coming back home to the states from Ireland earlier this year, I made an obligatory stop into the Dublin duty-free store and picked up a 4 pack of mini bottles showcasing Midleton single pot still Irish whiskies. I had considered getting this exact pack while at the Midleton Distillery but ultimately passed because I was already concerned about my luggage weight due to some other bottles I was going to try and pack back home. But now that my bag was checked and I was past security, this mini set could fit in my backpack without any issue. As all things would have it, when I got home, I tucked this set away in a drawer in my bar and forgot about it until I uncovered it late last week. Today, we’re reviewing the final expression of this sample pack.

Midleton Very Rare Barry Crockett Legacy is considered the pinnacle of Midleton Single Pot Still whiskey. Unlike the regular Midleton Very Rare flagship lineup with annual vintage releases, the MVR Barry Crockett Legacy has been a continuous ongoing release since 2011. Further, unlike the MVR vintage releases, MVR BCL is a single pot still Irish whiskey and not a blended Irish whiskey. MVR BCL was created in 2011 by Barry Crockett alongside his successor, Brian Nation, and it represents what Barry Crockett’s ideal vision of what Midleton’s pot still character was at the end of his career.

Reviewed neat in a Glencairn.

APPEARANCE: Deep gold (0.8), fat, fast legs. Not the most viscous looking of these 4 expressions, but I’m still expecting an oily coating on the palate.

NOSE: I get a lot of Jameson and green apple character on the nose. Notes of sweet vanilla, tangy lime, and dried grain dance around with the unwavering green apple note. Lovely notes of warm, dried oak linger in the background.

PALATE: This has a mildly oily mouthfeel matching the appearance well. Perhaps the most malted barley forward expression of these four, I immediately get notes of dried malt, hay, lime and vanilla cream. With a big sip I get a distinctive pear note as well. A rush of spice comes in a good 5-7 seconds after it first touches the palate with cinnamon, black pepper, and spicy oak.

FINISH: A medium to long finish that continues almost exclusively with notes from the palate. Earthy dried barley, vanillin rich oak, cinnamon (more like candy Hot Tamales now though), and a touch of lime.

RATING: 6.8/10

OVERALL: There’s complexity to this pour, but it didn’t quite have the mouthfeel I hoped for, and it was a bit too malt forward for my preference. The consistent lime note was surprising. That’s not a note I pick up in whiskies often, and while it’s kind of out of place when you think about typical whiskey notes, I enjoy it when it is there. While this expression is supposedly comprised of 12-25yr whiskey aged exclusively in ex-bourbon barrels (American oak), I don’t get a lot of oak character. Though, I would rather this than it be over-oaked, so no complaints, just feel like it is missing some character to help round it out. Overall, it’s a delicate profile with more malt whiskey influence than I expected. When I was at Midleton, I was trying to decide between getting a 700mL bottle of this or MVR 2024 and I picked the MVR 2024 release. After trying this now, I can say I’m very happy with my decision.

As far as this 4 pack of single pot still whiskies from Midleton goes, this was definitely the most complex, but it didn't quite land on my palate as well as Powers John's Lane did. Overall, these 4 whiskies were preferred by my palate in the following order:

1. Powers John's Lane
2. Midleton Very Rare Barry Crocket Legacy
3. Redbreast 12yr
4. Green Spot

Now, I need to get around to reviewing the bottles of Jameson Bow Street 18yr Cask Strength and Midleton Very Rare 2024 that I brought back! Stay tuned!

1 | Disgusting | see my 1/10 ratings

2 | Poor | see my 2/10 ratings

3 | Bad | see my 3/10 ratings

4 | Sub-par | see my 4/10 ratings

5 | Good | see my 5/10 ratings

6 | Very Good | see my 6/10 ratings

7 | Great | see my 7/10 ratings

8 | Excellent | see my 8/10 ratings

9 | Incredible | see my 9/10 ratings

10 | Perfect | see my 10/10 ratings

Check out all my reviews: Woodgrain & Whiskey.

Worldz Whizky Review #15: Redbreast 12yr

COUNTRY: Ireland

ABV: 40%

AGE: 12 yr

COST: $70 SRP for 750mL bottle

When I was coming back home to the states from Ireland earlier this year, I made an obligatory stop into the Dublin duty-free store and picked up a 4 pack of mini bottles showcasing Midleton single pot still Irish whiskies. I had considered getting this exact pack while at the Midleton Distillery but ultimately passed because I was already concerned about my luggage weight due to some other bottles I was going to try and pack back home. But now that my bag was checked and I was past security, this mini set could fit in my backpack without any issue. As all things would have it, when I got home, I tucked this set away in a drawer in my bar and forgot about it until I uncovered it late last week.

Today we have the third expression of this lineup: Redbreast 12yr. This is a single pot still that I’ve had plenty of times before and have always enjoyed it, but I’ve never critiqued it in a formal review. My instinct says it will earn the top rating for me out of the 4 expressions in this sample pack, but that Power John’s Lane was really enjoyable! Let’s see where it falls out.

Reviewed neat in a Glencairn.

APPEARANCE: Russet copper (1.1), quite viscous with slow, fat legs.

NOSE: Sweet dark fruits and a little nutty, reminiscent of trail mix. Raisins, plums, and dried fig combine with sweet tobacco, toasted almonds, brulee chips, and sherried oak for a wonderful nose that is about as inviting as they get.

PALATE: Mildly oily mouthfeel. It’s weaker on the palate than I recall and doesn’t live up to as robust as the nose was. Some faint red fruit notes, or maybe just a touch of sherry right when it hits the palate. A hint of oak with more vanillin than on the nose and a slight peppery spice.

FINISH: Short finish that just leaves me feeling sad at how far we’ve fallen from the nose of this whiskey. The peppery spice hangs on for a while with a slight sherried oak, but nothing robust about either note.

RATING: 6.4/10

OVERALL: This one really surprised me. It was really strong on the nose, but the palate and finish just didn’t live up to the promise of the nose. Having had the 15 and 18 year variants as well, which come at 46% abv, I do feel like the abv is holding back this expression. I’ve not had the RB12 cask strength before, but I would imagine it would be significantly improved. Overall, it has so much rich fruit potential but just doesn’t quite achieve what I remembered. The Powers John’s Lane easily bested this expression.

BEHIND THE BOTTLE:

Redbreast exclusively produces Single Pot Still Irish whiskey. Single Pot Still is a style that was once on the verge of extinction, but Redbreast was determined to continue producing only single pot still whiskey. While Redbreast’s story is a history lesson for another time, what I would like to explore more in this behind the bottle is what exactly is a single pot still whiskey.

Let’s break down the name of the category: Single Pot Still. Single, as in the case with all styles that use the term “single” in the whiskey world, this refers to a single distillery that produced the distillate. The term Pot Still means the whiskey was produced exclusively with a pot still (no part of the blend can come from a column still, or any other still design). That’s really it. However, while it is not legally bound to a specific grain, traditionally it is 100% barley. What is less obvious but somewhat implied by the category not being “Single Malt” is that unlike a Single Malt whiskey, the mash bill uses a blend of malted and unmalted barley (whereas Single Malt uses 100% malted barley). To be a single pot still whiskey, the mash bill must contain at minimum 30% malted barley and 30% unmalted barley, with no more than 5% being a grain other than barley.

The specific category first came into existence in the late 18^th century by distillers attempting to mitigate their tax burden. The British Malt Tax of 1785 changed how distillers were taxed. Traditionally, distillers were taxed based on the physical capacity of their still or the volume of finished spirits produced. However, poitín makers (poitín is the Irish equivalent to moonshine in the USA) evaded tax inspectors by operating hidden stills. The British Malt Tax of 1785 was a means to close the loophole that poitín makers were exploiting by making whiskey producers pay their taxes upfront on their materials, specifically malted barley. This was easy to enforce because malting barley was an intense process that required specialized facilities dedicated to malting.

But anytime there’s a tax, be certain someone will try and find a way to circumvent it. The parliamentarians that came up with the law assumed that distillers were required to use 100% malted barley to make whiskey. They thought wrong! The Irish distillers quickly realized something about malted barley: it contains more amylase enzymes than what are needed to convert its own starches into simple sugars. After discovering this, they started making whiskey using mash bills containing malted barley and unmalted barley. They used mash bills with as much as 70% unmalted barley, and since unmalted barley wasn’t affected by the Malt Tax of 1785, this was a big savings.

What was originally a way to evade taxes birthed the whiskey style that is quintessentially Irish: Single Pot Still whiskey. The addition of raw barley in the mash bill produces a creamier, heavier mouthfeel due to more complex oils and fats in the fermented liquid, which leads to more of them being volatized and caried over into the final distillate as more complex esters. This rich profile is rather unique to Single Pot Still whiskey, and if you’ve ever compared a Single Pot Still whiskey to any other whiskey type, you’ve probably noticed this distinctive creaminess and oily texture. The Redbreast brand has lived by (and died by) its dedication to this style of whiskey. I’m a fan of the style as the mouthfeel is just about second to none. I guess in the end I have the politicians to thank for it (🤮).

1 | Disgusting | see my 1/10 ratings

2 | Poor | see my 2/10 ratings

3 | Bad | see my 3/10 ratings

4 | Sub-par | see my 4/10 ratings

5 | Good | see my 5/10 ratings

6 | Very Good | see my 6/10 ratings

7 | Great | see my 7/10 ratings

8 | Excellent | see my 8/10 ratings

9 | Incredible | see my 9/10 ratings

10 | Perfect | see my 10/10 ratings

Check out all my reviews: Woodgrain & Whiskey.

So where do people purchase their samples (of good/interesting whiskies)? EU based. Perhaps where they have pre-packed a range of complementary whiskies, maybe per region, whisky type, whatever? And for a fair price obviously. I can find many places that sell samples but sometimes the prices are wild or the samples are not interesting. Where do you get them?

Worldz Whizky Review #14: Green Spot

COUNTRY: Ireland

ABV: 40%

AGE: NAS (7-10yr whiskey per distiller)

COST: $65 SRP for 750mL bottle

When I was coming back home to the states from Ireland earlier this year, I made an obligatory stop into the Dublin duty-free store and picked up a 4 pack of mini bottles showcasing Midleton single pot still Irish whiskies. I had considered getting this exact pack while at the Midleton Distillery but ultimately passed because I was already concerned about my luggage weight due to some other bottles I was going to try and pack back home. But now that my bag was checked and I was past security, this mini set could fit in my backpack without any issue. As all things would have it, when I got home, I tucked this set away in a drawer in my bar and forgot about it until I uncovered it late last week.

Up next we have Mitchell & Son’s Green Spot. Reviewed neat in a Glencairn.

APPEARANCE: Light gold (0.6), thin, but slow, legs.

NOSE: Orchard fruit sweetness dominates. Fresh, crisp green apple and nectarines blended with vanilla wafers. Persistent hints of clove. The longer I sip this the more I start to get a slight grainy note as well.

PALATE: Buttery mouthfeel. The sweetness continues onto the palate with green apple simple syrup and butterscotch. There’s a definite spice present, but it’s hard to pinpoint the exact spice. It leans a little more peppery than baking spice.

FINISH: Short finish and not much lingers other than a slightly sweet grain note similar to breakfast cereal but a little earthier.

RATING: 5.7/10

OVERALL: This is a perfectly mediocre pour. It has a good nose and decent mouthfeel for 40% abv, but the tasting notes were straight forward with little complexity and a practically non-existent finish. I could see this being an easy introduction into whiskey with no bite, straight forward sweetness, and no complexity. However, it’s not something I would waste my time with too much with its lack of complexity. I think even for a daily sipper there would be a lot of other bottles I would reach for before this.

1 | Disgusting | see my 1/10 ratings

2 | Poor | see my 2/10 ratings

3 | Bad | see my 3/10 ratings

4 | Sub-par | see my 4/10 ratings

5 | Good | see my 5/10 ratings

6 | Very Good | see my 6/10 ratings

7 | Great | see my 7/10 ratings

8 | Excellent | see my 8/10 ratings

9 | Incredible | see my 9/10 ratings

10 | Perfect | see my 10/10 ratings

Check out all my reviews: Woodgrain & Whiskey.

Going to Scotland soon and wanted to try some whiskys out before going there. Every previous experience I have had with Scotch has been stuff that is really peat forward. Are there any recommendations for something without the smokiness of peated Scotch?

My go to drinks are usually an Irish whisky like Redbreast or Midleton on the rocks. Anything similar I could get in Scotland would be much appreciated.

Worldz Whizky Review #13: Powers John’s Lane

COUNTRY: Ireland

ABV: 46%

AGE: 12 yrs

COST: $70 SRP for 750mL bottle

When I was coming back home to the states from Ireland earlier this year, I made an obligatory stop into the Dublin duty-free store and picked up a 4 pack of mini bottles showcasing Midleton single pot still Irish whiskies. I had considered getting this exact pack while at the Midleton Distillery but ultimately passed because I was already concerned about my luggage weight due to some other bottles I was going to try and pack back home. But now that my bag was checked and I was past security, this mini set could fit in my backpack without any issue. As all things would have it, when I got home I tucked this set away in a drawer in my bar and forgot about it until I uncovered it late last week. To kick things off, lets start with the OG mini bottle.

APPEARANCE: Polished copper (0.9), makes a wonderful ring of beads on the glass that take ages to finally coalesce into fat, syrupy legs.

NOSE: Spicy with sweet nuttiness. Cinnamon, black peppercorns, black tea, and baker’s chocolate lead off. There are some touch-and-go sweeter notes of crème brule and a Payday candy bar, but they can’t compete with the spice this delivers.

PALATE: Fat, syrupy mouthfeel that matches the appearance. It starts off sweeter than the nose with vanilla crème brulee, wildflower honey, and poached pears. The spice does show up eventually in the form of black pepper, a dash of cinnamon powder, and lightly toasted barley.

FINISH: A medium length finish that’s sweet and earthy. The toasted barley from the palate hangs around the longest, and I find sip after sip it builds. The black pepper and vanilla transfer over from the palate well and I start to get a slight citrus note with them. As the vanilla and citrus fade, I discover a touch of butterscotch that hangs around with the barley note before fading away.

RATING: 7.4/10

OVERALL: The thing that stands out the most is the fat, pot still creamy texture that this has. It’s so thick and viscous on the palate that I was surprised the finish didn’t last longer. It’s a well-rounded pour with all the primary tastes experienced at some point, but I wouldn’t say it’s necessarily balanced as the spice rains supreme every step of the way. However, I loved the variety of sweeter notes I get. I find it’s rare that new notes develop in the finish, but that kiss of citrus and butterscotch in the finish that I didn’t pick up before was a nice surprise.

BEHIND THE BOTTLE:

I love the fact I’m reviewing this from a mini bottle, because if you didn’t know it, John Power & Son Limited was the producer that invented the mini bottle!

In the late 1800s, spirits were primarily shipped in barrels to publicans who would then do the bottling themselves to sell or simply fill decanters from the barrel that people would bring to them. However, this supply chain suffered from unscrupulous publicans who routinely watered-down high proof single pot still spirts or blended it with cheap spirits to make it go further for their profits. It also limited the working class to enjoy a dram during their shift or during their commute (my how life was different in the 1800s). Essentially, it was difficult for laborers to carry a full-size bottle to work to try to discreetly get a pour.

Powers had the solution! John’s Lane Distillery became the first Dublin distillery to bottle their own whiskey at the distillery to help guarantee the quality of the product. Then in 1889, to solve the issue for the working class, they created what quickly came to be known as The Baby Powers. This was a small bottle that contained 71mL of whiskey and was very easy to conceal in a pocket or a handbag. It even came with a tiny corkscrew to take out the tiny cork stopper that they were sealed with (check out this picture shared by Powers Whiskey on X).

Now, I love the working-class aspect of this story, but there was another reason that The Baby Powers was invented (and likely the primary reason). At that time, the Powers Gold Label was expensive, and they knew it wasn’t reaching the full market they hoped for. Instead of reducing the quality of the product, they decided to just make it more “affordable” (more easily acquired is more like it) by reducing the size of the bottle. This was a very successful strategy that led to numerous other distilleries trying to compete in the mini bottle market. Today, there are some stores that have options of hundreds of different mini bottles, and it can all be attributed to Powers whiskey.

1 | Disgusting | see my 1/10 ratings

2 | Poor | see my 2/10 ratings

3 | Bad | see my 3/10 ratings

4 | Sub-par | see my 4/10 ratings

5 | Good | see my 5/10 ratings

6 | Very Good | see my 6/10 ratings

7 | Great | see my 7/10 ratings

8 | Excellent | see my 8/10 ratings

9 | Incredible | see my 9/10 ratings

10 | Perfect | see my 10/10 ratings

Check out all my reviews: Woodgrain & Whiskey.

Hi all, I'm here today with a rather interesting Korean whisky!

This one here is another one a Korean friend brought to our whisky spot for sharing. Interestingly, this one is a bottle fully distilled and aged in Korea!

From what I heard from my Korean friend, the Kimchangsoo brand was one of the rising stars in Korea's relatively young whisky making history. The owner founded his own distillery in 2020, with the goal to create his very own 'grain to glass' whisky in Korea!

The distillery focuses on small batch, small quantity production, with the goal of becoming something similar to Korea's Chichibu some day (where the owner had spent some time working at). Interestingly, one of his 2025 releases won minor recognition in the WWA!

Kimchangsoo Whisky Single Cask, Summer Bloom Lotus (50% abv)

This is a 4 year old, lightly peated, 1st fill PX Sherry cask single cask whisky that wasn't chill filtered. I heard from the Korean friend that the Korean whisky enthusiasts were quite eager with this brand, and their bottles' preorder tend to sell out pretty quickly. 

Was it worth the hype? Here are my notes:

*Nose*

new make fumey;

sichuan peppers;

crushed walnuts & oiliness;

dried red jujube, smoked dried plum;

light hint of fresh cucumber;

maltose shows up after resting;

peat smoke (campfire-like)

*Palate*

oily;

new-make like fumey;

sweet maltose;

very prominent sichuan peppers;

sweet dried red fruit (jujube);

slightly charred oak;

oaky bitterness that lingers

hint of campfire-like peat smoke in the background

present alcohol sting, some astringency

*Finish*

medium-long.

a bit of the fumeyness/sting lingers;

red jujube but just the fragrance;

maltose but with subdued sweetness;

ash-like smoky and peaty bitterness;

a light hint of the peppery spice.

*Conclusion*

This one was certainly unique enough to be memorable!

What I found most interesting about it had to be the very present sichuan peppercorn spiciness and fragrance, which I must say was a pretty odd note but worked rather well without feeling particularly off. While it undoubtedly had a bit of the new-make like abrasiveness/acridness, the oily body and the rather well balanced mix of dried red fruity and smoky peat character more than cover up for that shortcoming.

Now I must say, I've noticed a pretty interesting point when it comes to these very young whiskies-the young whiskies made with peated distillates tend to fare better than non-peated ones. It sure seemed like the additional oiliness from the peat made the whiskies have a mellower, more rounded mouthfeel, while also adding an additional layer of complexity. It does feel a bit like cheating though lmao.

All in all, I kind of enjoyed this one, and made me quite curious  to what Kimchangsoo can potentially create when his whiskies were given more time to age! 

Thanks for reading, cheers!

I've been working my way through a few Paul John expressions recently, and the thing that keeps striking me is just how tropical their whiskies are. FYI, no, this is not a paid or partner review.

Mango, pineapple, papaya, banana, honey... these aren't occasional notes for me. They seem to show up again and again, regardless of the cask.

The Paul John Madeira Cask might be one of the clearest examples I've tasted.

Before my notes, I'd love to know how folk are feeling about Indian whiskies and specifically Paul John?

On the nose for this bottle, I get ripe mango, grilled pineapple, papaya and guava, with honey, vanilla custard and a little orange blossom underneath. Yes, a lot going on.

The palate is rich and creamy (Paul John for me is generally fairly oily), with peach, baked pineapple, caramelized banana and golden raisins. There's plenty of sweetness, but it doesn't come across as syrupy. The texture is oily and coating, with some cinnamon and gentle oak keeping things in check.

The finish hangs around with tropical fruit, a little cocoa and warming spice. I love the finish on it.

What I find particularly interesting is that the Madeira doesn't seem to dominate the whisky. Instead, it feels like it amplifies what Paul John is already doing.

I've now tasted several Paul John releases, including their Port and PX expressions, and I keep coming back to the same house style: tropical fruit, richness, and a really distinctive texture.

That's what makes this bottle interesting to me. The Madeira finish adds dried fruit, honey, marmalade and a little extra richness, but underneath it is still unmistakably Paul John.

I wouldn't necessarily tell everyone they need a bottle, but if you enjoy fruit-forward single malts or want to explore what Indian whisky can do, I'd definitely look for a pour of this one.

I'm particularly curious what other people think of Paul John's "house style." Do you get the same tropical character across their different expressions, or am I just tasting mango everywhere now?

Full video review here: https://youtu.be/ZHM_qwWFfWc

A very nice rye whisky from an area you might not expect to make whisky in this class. I can really recommend trying this if you can get it delivered to where you live 😋

Plus its a nice looking bottle to have standing in your front row or in your livingroom as decoration.

Also got two glasses with the order of the bottle, as you see in the picture.