新竹豐邑喜來登-行政酒廊
🔱 Sheraton Hsinchu Fengyi-Executive Lounge 🔱
Foreword:
What I want to share today is quite special. In terms of category selection and price marking, there may not be a way to get it right, because the main thing I want to share is its whiskey. For the time being, I will choose "Bar" first. If there is a better category choice , please hold your hands high and don't report it. Let me know what is better to choose. The category can be updated. As for price, I will just write the average house price.
I have stayed in many Sheratons at home and abroad. The Sheraton in Zhubei is probably the Sheraton with the highest standards. It is also the executive lounge that offers the most whiskey (and it is available all day long) I have ever seen. This must be given five stars.
The executive lounge can only be entered by staying in an executive room or having a Marriott platinum or above membership. My friend happened to have one, so he took me up to sit there. (Although I have sat on it hundreds of times...)
There are many types of whiskey on display, including Scotch whiskey, Irish whiskey, Japanese whiskey, American whiskey, etc.
The representative of Irish whiskey, Jameson, is triple distilled and has a purer taste, which I personally love.
Blended whiskey: Bai Ling Tan (12 years old), John Walker (Black Label), this kind of whiskey that Chinese people are familiar with should not need any introduction.
Riwei: Nikka, Chita, and Suntory Ji all taste more refreshing. Unfortunately, they are all non-vintage Riwei, but there is nothing you can do about it. Once the vintage Riwei is put out, people will probably drink it up.
Today's Speical is Damo 12 years old. The deer antler logo is placed on the bottle. It looks so high-end XD
The Dalmore 12-year-old is a sherry whiskey with rich aroma and layers. I personally think it is a wine that surpasses its age and is highly recommended.
The only flaw is probably the ice cubes. They don't provide very high-quality spherical ice or cube ice, only ordinary small ice cubes, which makes it easy to melt water and destroy its flavor profile. What a pity