Mostly "younger" old ones in this tasting, and a really "old" old one, and a very recent 18yo standard OB 2010 version. I remember some years back when the 18yo were darker and more sherried in style, superb whisky, but it seems to have dropped a bit in recent years, a bit like the 12yo Highland Park OB. So it's going to be fun to try it against these older bottlings from the 70's, 80's and 90's.
Talisker NAS 80's 40% Gordon & Macphail flat miniature Black/Red label w. eagle
I think G&M bottled some of these bottles as 8yo's at both 40% and 57%. But as there is no age statement to be found on this bottle I'll assume it could be anything. Smells sweet and peaty, oloroso peat? It has even the slightest hint of roasted almonds and orange marmalade. Seems like a rich and heavy Islander. At this strength, impressive. The taste is minty and leathery, again these orange jammy, thick and sweet notes. The mint is sort of a bummer as it shows it's a young and maybe a bit too diluted whisky for my taste. And the peat that was there on the nose is lacking on the palate. But there's some honey and roasted chilies in the finish. Maybe some water will help it a bit even if its a damn good whisky already. The water makes the peat stand out a bit more, and if that's your cue do so, but for me, it was much nicer when the sherry notes were dominating this tasting.
An older bottling that probably had potential to be so much more: 6.5
Talisker 8yo 45.8% OB John Walker & Sons 70's
One with the Johnnie Walker pedestrian on the label, dating back to the 70's according to online reliable information. The label states its "The Golden Spirit of the Isle of Skye". Seems to be somewhat color adjusted for an 8yo diluted whisky. A victim of its time? It smells much more coastal and peaty than the G&M. Smoked, oysters, salty, dried shrimps, seaweed, leather, chalk dust, slightly rubbery but in a good way. The taste is thick, peaty and peppery alongside some sea salt, red onions, rubbery (but in a good way, quite fascinating...), bitter, herbal, this one has it all and it's quite the peat monster as well. I must say I have tried many Islayers at cask strength around 60%abv. that was never near having the bollocks of this one.
Old style peated whisky, a foundation for the reputation Talisker has today: 9
Talisker 18yo 45.8% OB 2010
The one that really got me interested in this distillery, I had a small sip of this one back in 2008 when I was on vacation in Edinburgh. I remember that one being a quite dark whisky with hints of sweet sherry and firm smokiness. How will this much lighter colored version compare? Hints of some light sherry, bourbon vanilla, gentle (maybe too gentle) peatiness and raspeberries, fish stock, honey, cinnamon, a bit thin it seems. The taste is extremely light, peppermint candy and vanilla. The light hints of sherry wood are now all gone. This is a dessert whisky after a toffee pudding or whatever's in you freezer, but it's far from the old Talisker 18 that I remember hit me with peat and power a some years back.
Nice, good, well rounded, silky, smooth, but you know what I really mean: 6.5
Talisker 38yo 1955-1993 53.6% Gordon & Macphail Cask cask#1310,1311,1257
A vatting of 3 different sherry casks, and the oldest Talisker I've ever tasted by far. I think this is a nice way to round off an otherwise good year. Oh, there is one more after this, but I think that of sentimental reasons, this might be the highlight of this tasting. But what is it gonna be like? I always ask myself why IB's does vattings of such old casks? Are there any flaws? Dark brown color. Smells initially like a sherry bomb like no other, but this one needs time. Smells of battery acid and gasoline, phenolic, burnt rubber, I'm almost tempted to pour water in this one even before tasting it bare, but considering the content I'm not going to. It's a big one, but I'm afraid the huge sherry influence kills the peatiness in this one, at least on the nose. I have to taste it bare.. The taste is initially all on phenols and peaty notes, a crazy mix, and so dry that it's almost impossible to enjoy without water nearby. I think it needs a small teaspoon of water. With 2 1/2 teaspoons of water added, to be precise, it gets so much sweeter, strawberries, coriander, sweet licorice, blueberry jam, honey, syrup, melon, amazing now. The only problem s that it lacks peat. Didn't they use peat in the distillation at Talisker back in the 50's? But that huge Talisker peppery notes in the finish are amazing.
Without water it's not my style, but add some, and it's easily a winner: 9
Talisker 14yo 1979-1993 64.3% Cadenhead's
The only reason I'll have this one after the great 1955 is that it has a way higher alcohol content. But I might regret that looking back on the huge, rich sweetness from the 1955 that's still lurking on my palate. But anyway, this should definitively be a blast from the past. light golden color with lots of cask sediments, wasn't this one filtered? I don't mind. Smells all peaty and spirity, considering the alcohol level its no wonder. Once again I have to try i undiluted, but I guess it could ruin my tastebuds. The taste is a fantastic mix of honey, peat, lemon and black peppers. Who'd knew?!! I'll admit it, I'm now glad I saved this one for last. And I won't add water to this, not yet at least. The finish is all on toasted peat and honey. It's sort of one-dimensional, the palate is the same as the finish, but why search for complexity when the simplicity is that good.
Another one that'll never come back, I'm afraid: 9
Next tasting: Bruichladdich Distillery
fredag 30. desember 2011
2012 already? What happened??
Yesteryear I was having a rather long, for my site that is, and quite subjective post on what happened in 2010. This one will be much shorter, but some interesting changes there has been in 2011.
Tullibardine's been sold to a french group. I have no views on this other than that it's usually a malt that's already hard to come across, and it also seems to be a mile or two between each "good" bottling. So, I'm not too worried as it seems it can only go one way... or?
Kininvie has stopped producing whisky, a distillery of which produce I have yet to taste, unfortunately. It would've been fun to try someday, but that hope is fading by the hour it now seems.
Tamdhu has been bought by the Edrington Group after being mothballed for about a year. Another distillery that's maybe not my favorite, but the ones that's been amazing have all been older sherried versions.. Hopefully there's still some of those casks left in the warehouses. As it seems with Glengoyne, the Edrington Group does like to show of a distillery with some older fancy single sherry cask bottlings.
Glen Keith is possibly going to start producing spirit again in a few years time.
Glenglassaugh's first newmake after reopening has made it into whisky.
Tullibardine's been sold to a french group. I have no views on this other than that it's usually a malt that's already hard to come across, and it also seems to be a mile or two between each "good" bottling. So, I'm not too worried as it seems it can only go one way... or?
Kininvie has stopped producing whisky, a distillery of which produce I have yet to taste, unfortunately. It would've been fun to try someday, but that hope is fading by the hour it now seems.
Tamdhu has been bought by the Edrington Group after being mothballed for about a year. Another distillery that's maybe not my favorite, but the ones that's been amazing have all been older sherried versions.. Hopefully there's still some of those casks left in the warehouses. As it seems with Glengoyne, the Edrington Group does like to show of a distillery with some older fancy single sherry cask bottlings.
Glen Keith is possibly going to start producing spirit again in a few years time.
Glenglassaugh's first newmake after reopening has made it into whisky.
onsdag 28. desember 2011
New Cask Projects
As of november 2011 I had two new cask projects going. The cream sherry I previously held in these casks showed to be a little to much to handle for the poor 50% Glenglassaugh Newmake. So this time I did place amontillado sherry in cask 1/2 and fino sherry in cask 2/2. The sherries are
Burdon Fino
Valdivia Dorius Amontillado
So, hopefully these sherries will add some more complexity to the newmakes instead of hi-jacking the whole palate. And I also hope that using this new-make at 69%abv from Tullibardine Distillery, it will have some more stamina when it comes to keeping the wood influence at bay. The casks will be filled with new-make somewhere at the end of January 2012.
Burdon Fino
Valdivia Dorius Amontillado
So, hopefully these sherries will add some more complexity to the newmakes instead of hi-jacking the whole palate. And I also hope that using this new-make at 69%abv from Tullibardine Distillery, it will have some more stamina when it comes to keeping the wood influence at bay. The casks will be filled with new-make somewhere at the end of January 2012.
Starting the peaty streak with 4 Lagavulins
As mentioned I'll be doing some peated tastings this winter, and although I've already had some Ardbegs, Laphroaigs and even some Bowmores, I think the tastings that'll follow starting with this one, will give me some new peaty preferences.
Lagavulin 12yo 43% OB White Horse Distillers
I think this is a bottling from the 70's. It'll be fun to try such an old standard from a distillery that's so popular despite being so "unfashionable". Dark copper color, some coloring going on here? Or some sherry wood in the mix? Smells burnt, rotting hay, nail polish remover, cinnamon, peat, salt, earthy, kind of dirty style. The taste is sweet, lots of oloroso sherry, leather, dark chocolate and cinnamon going on here. Almost too sweet, but then the peat kicks in, and it puts a thick layer of cigar smokiness over the entire thing. But it's not coastal in any way, at least not on the palate. There must be some fantastic casks in this vatting, I don't think they make them like this anymore.
If this is anything to go by, Lagavulin might be a new favorite: 9
Lagavulin 12yo 1995-2007 48% OB Friends of the Classic Malts
From a first fill european oak cask. That usually means sherry, or? About the same color as the 12yo WHD. A bit higher abv, but no older stock in this one. Smells more raw and peated. Spirity. Honey, waxy and lime zest. The taste is sherried, with a spicier and peatier kick. Lacks some of the nice oloroso layers that the HWD had, but again, the peat tells the story of a modern and fashionable spirit that's easily could've managed 10 years more on oak and still stood its ground. Although it carries a bitter sting and some spirity rage, it has enough oak influence and nice peaty notes to make for an interesting everyday peated dram.
Nowhere near the WHD, but still a good dram: 6
Lagavulin 12yo 1995-2007 57.1% OB
Same vintage as the Friends of... version. But this time from a bourbon cask and bottled at a much higher strength. Is this a peat-monster, sort of Laphroaig-style, or will the lemony Lagavulin character shine through? It smells smoky, citrussy, banana, honey, cigar smoke, lemongrass and mead. The taste is spicy as hell, lemon zest, orange marmalade, green chilies, white pepper, thyme, sea salt, junipers, a most pleasant surprise as I thought this one was gonna be more spirity and peaty than the Friends' version. A bit drying, but not in a bad way, more like some sweet and dry white wine.
A more classical peaty approach in this one: 7
Celp NAS 55% The Ultimate Whisky Company
I've already had this one alongside some other new-make/spirits from the Loch Ewe distillery among others. I felt that didn't give me a fair basis for comparison as this one sailed up as the ultimate top dog in that tasting. So now I'm giving it a go alongside some of its peers what origin of produce is concerned. Yes, it's still green and has some dead seaweed inside the bottle. It smells sweet, smoky, lemony, like a very nice Gin actually. Or, it would have been the best gin I'd had so far I think. The taste is lemony, peppery, peaty, salty, seaweed, smoked herring, green paprikas, sweet chili, roasted almonds and honey. If tasted blind I would definitively say this one is the closest to what I'd expect from a produce of Lagavulin Distillery.
Shows that the Lagavulin Spirit is top produce: 7.5
Next tasting: Talisker Distillery
Lagavulin 12yo 43% OB White Horse Distillers
I think this is a bottling from the 70's. It'll be fun to try such an old standard from a distillery that's so popular despite being so "unfashionable". Dark copper color, some coloring going on here? Or some sherry wood in the mix? Smells burnt, rotting hay, nail polish remover, cinnamon, peat, salt, earthy, kind of dirty style. The taste is sweet, lots of oloroso sherry, leather, dark chocolate and cinnamon going on here. Almost too sweet, but then the peat kicks in, and it puts a thick layer of cigar smokiness over the entire thing. But it's not coastal in any way, at least not on the palate. There must be some fantastic casks in this vatting, I don't think they make them like this anymore.
If this is anything to go by, Lagavulin might be a new favorite: 9
Lagavulin 12yo 1995-2007 48% OB Friends of the Classic Malts
From a first fill european oak cask. That usually means sherry, or? About the same color as the 12yo WHD. A bit higher abv, but no older stock in this one. Smells more raw and peated. Spirity. Honey, waxy and lime zest. The taste is sherried, with a spicier and peatier kick. Lacks some of the nice oloroso layers that the HWD had, but again, the peat tells the story of a modern and fashionable spirit that's easily could've managed 10 years more on oak and still stood its ground. Although it carries a bitter sting and some spirity rage, it has enough oak influence and nice peaty notes to make for an interesting everyday peated dram.
Nowhere near the WHD, but still a good dram: 6
Lagavulin 12yo 1995-2007 57.1% OB
Same vintage as the Friends of... version. But this time from a bourbon cask and bottled at a much higher strength. Is this a peat-monster, sort of Laphroaig-style, or will the lemony Lagavulin character shine through? It smells smoky, citrussy, banana, honey, cigar smoke, lemongrass and mead. The taste is spicy as hell, lemon zest, orange marmalade, green chilies, white pepper, thyme, sea salt, junipers, a most pleasant surprise as I thought this one was gonna be more spirity and peaty than the Friends' version. A bit drying, but not in a bad way, more like some sweet and dry white wine.
A more classical peaty approach in this one: 7
Celp NAS 55% The Ultimate Whisky Company
I've already had this one alongside some other new-make/spirits from the Loch Ewe distillery among others. I felt that didn't give me a fair basis for comparison as this one sailed up as the ultimate top dog in that tasting. So now I'm giving it a go alongside some of its peers what origin of produce is concerned. Yes, it's still green and has some dead seaweed inside the bottle. It smells sweet, smoky, lemony, like a very nice Gin actually. Or, it would have been the best gin I'd had so far I think. The taste is lemony, peppery, peaty, salty, seaweed, smoked herring, green paprikas, sweet chili, roasted almonds and honey. If tasted blind I would definitively say this one is the closest to what I'd expect from a produce of Lagavulin Distillery.
Shows that the Lagavulin Spirit is top produce: 7.5
Next tasting: Talisker Distillery
tirsdag 20. desember 2011
5 Bunnahabhains, 3 from the Macphail's Collection and 2 oldies
I am doing my last whisky session before christmas today. Bunnahabhain it was. Most Bunnahabhains that I've tried and not been standards, have almost always been older ones. So today I'm going for three young ones from the Macphail's collection of different vintages, and two older ones at thirty-something, both distilled in 1976. I promised you some peaty tastings, but that'll be after christmas, this will do for now I'm afraid.
Bunnahabhain 11yo 1997-2008 43% G&M The Macphail's Collection
I think this is the most recent vintage of Bunnahabhain in this series from G&M, and maybe the last one as well? The Macphail's Collection was a series that I think had its peak in the late 80's early 90's. As an alternative to the many CC-bottlings that were on the market? Time to see what it was all about. This one should not be too far rom the 12yo OB in style? light straw color. Smells of hay, peat, black peppers, rubber, wheat. I know there's little or no peat involved in Bunnahabhain usually, but there is some peatiness present here. The taste is rubbery, licorice, hay, wheat again, sort of dry, but not in a drying way like tannins or lime juice, more like dry dusty air, old attic "filth dryness". But give it some time and swirl it around in your mouth and there is an ardbeg-ish feel to it. Lemon and peat. The aftertaste is spirity and bitter, ad leaves me reaching for a glass of water to drown these flavors with.
Predictable Islay-whisky, until the dirty and foul finish: 3.5
Bunnahabhain 14yo 1990-2004 40% G&M The Macphail's Collection
This one has got a few more years in the cask to boast, but it's also bottled at an even lower strength than the 1997. How will it compare? It is a bit darker, a cross between golden yellow and orange. It smells iodine, chalk, rubber, black peppers, honey mustard, wet wool and salty water. The taste is huge on rubber and dried red paprika. A slight acidity as well. This one is a small leap up from the last one, but has some less than nice acidic notes. Seems to be a bit over-oaked as well. This opens up a bit more as minutes goes by. After a while it's more on sour, lemon and kiwi, and acidic. This lemon-stuff is found in both, and they're not as far apart as I might suspected. The aftertaste is sweet, molasses spirit, peppery and rubber.
A bit more "complex" in lack of a better words, but not necessarily better: 4
Bunnahabhain 10yo 1988-1998 40% G&M The Macphail's Collection
One produced close to a decade earlier than the 1997, but maybe Bunnahabhain was better back then? Darkest one so far what color is concerned. Dark orange. It smells old and musty, coarse mustard, white tawny port, leather, ropes, charcoal and cinnamon. The taste is sweet and bitter, like a genever or even Gammel Dansk. This doesn't taste like whisky. I have to add water to this since the nosed made a promise of sherried notes. With some water it gets even mustier, brinier, and much more bitter. There's definitively some sherry wood involved here with that delicate gunpowder/struck matches coming through. All in all an interesting whisky that you won't find many of.
If you like a bitter whisky, this could be the one for you: 4.5
Bunnahabhain 33yo 1976-2010 49% Celtic Heartlands
Edit: After trying this one the first time, I realized there might have been an mistake, and now I see that the 4.5 should have gone to a completely different whisky that I by accident put into my glass, and it wasn't even a Bunnahabhain, time to update my sample-system! So this is the Celtic Heartland-bottling then. Orange color, like cinnamon or peach tea. Smells of light herbs, like basil, coriander, laurels. Also cumin and parsnip, some nutty and sweet vegetable flavors, even potato starch. The taste is dried red paprika, dill, coriander, reminds me somehow of rich korma, there's some coconut sweetness here and lavender. Starting to sound like some funky stuff, biut it's not that. It's just miles away from other Bunnahabhains, and quite exotic. This is something that I'm used to find in some weird cask finish from Glenmorangie or Bruichladdich. But that doesn't mean its bad, it's just way different.
A strange but very pleasant Bunna: 5.5
Bunnahabhain 32yo 1976-2008 55.2% The Whisky Agency Sharks
Matured in a fino sherry cask, should I expect a bitter surprise? It had to be a fino if sherried, as it's pale as white wine after no less than 32 years. It has the same vintage as the CH-bottling, but I surely hope it can leap what that one put on the table. Huge, perfumy, bitter, roses, floral, burnt synthetic fabric, parmesan, dry and bitter, still so big that its hard to describe without being excessive. Lets just say it's a damn good cask so far. The taste is burnt, peppery and bitter, needs some water. With additional water it opens a bit up, but it's still very bitter and rubbery.
After the nice nosing it totally collapsed: 4
North of Scotland 1964 57.1% OB cask#37526
Bonus!!!: Since I made a capital error during the tasting of the 32yo from Celtic Heartland, I'm throwing in a tasting note of this single grain rarity. Pale green-is color, I don't know how old this one could be. It smells of lime, honey, nectarine, roquefort cheese, muyo picante (or something like that), it's got a certain fruity yet spicy flare to it I'd say. The taste is almost waxy, reminds me of some Clynelishes I've tried in the past, and even some high strength Fettercairns. It's a fun fact that although most distilleries are situated in the Highlands, there are very few grain distilleries there, this was one of them, now sadly closed down. It's a tad too raw and peppery on the palate, I'll add some water. Now it becomes more citrussy, orange zest, grapefruit, floral, turnip, parsnip, some other root vegetables that's hard to describe any better.
A rare treat, thankfully I have a little left of this somewhere: 5
Next Tasting: Lagavulin Distillery
Bunnahabhain 11yo 1997-2008 43% G&M The Macphail's Collection
I think this is the most recent vintage of Bunnahabhain in this series from G&M, and maybe the last one as well? The Macphail's Collection was a series that I think had its peak in the late 80's early 90's. As an alternative to the many CC-bottlings that were on the market? Time to see what it was all about. This one should not be too far rom the 12yo OB in style? light straw color. Smells of hay, peat, black peppers, rubber, wheat. I know there's little or no peat involved in Bunnahabhain usually, but there is some peatiness present here. The taste is rubbery, licorice, hay, wheat again, sort of dry, but not in a drying way like tannins or lime juice, more like dry dusty air, old attic "filth dryness". But give it some time and swirl it around in your mouth and there is an ardbeg-ish feel to it. Lemon and peat. The aftertaste is spirity and bitter, ad leaves me reaching for a glass of water to drown these flavors with.
Predictable Islay-whisky, until the dirty and foul finish: 3.5
Bunnahabhain 14yo 1990-2004 40% G&M The Macphail's Collection
This one has got a few more years in the cask to boast, but it's also bottled at an even lower strength than the 1997. How will it compare? It is a bit darker, a cross between golden yellow and orange. It smells iodine, chalk, rubber, black peppers, honey mustard, wet wool and salty water. The taste is huge on rubber and dried red paprika. A slight acidity as well. This one is a small leap up from the last one, but has some less than nice acidic notes. Seems to be a bit over-oaked as well. This opens up a bit more as minutes goes by. After a while it's more on sour, lemon and kiwi, and acidic. This lemon-stuff is found in both, and they're not as far apart as I might suspected. The aftertaste is sweet, molasses spirit, peppery and rubber.
A bit more "complex" in lack of a better words, but not necessarily better: 4
Bunnahabhain 10yo 1988-1998 40% G&M The Macphail's Collection
One produced close to a decade earlier than the 1997, but maybe Bunnahabhain was better back then? Darkest one so far what color is concerned. Dark orange. It smells old and musty, coarse mustard, white tawny port, leather, ropes, charcoal and cinnamon. The taste is sweet and bitter, like a genever or even Gammel Dansk. This doesn't taste like whisky. I have to add water to this since the nosed made a promise of sherried notes. With some water it gets even mustier, brinier, and much more bitter. There's definitively some sherry wood involved here with that delicate gunpowder/struck matches coming through. All in all an interesting whisky that you won't find many of.
If you like a bitter whisky, this could be the one for you: 4.5
Bunnahabhain 33yo 1976-2010 49% Celtic Heartlands
Edit: After trying this one the first time, I realized there might have been an mistake, and now I see that the 4.5 should have gone to a completely different whisky that I by accident put into my glass, and it wasn't even a Bunnahabhain, time to update my sample-system! So this is the Celtic Heartland-bottling then. Orange color, like cinnamon or peach tea. Smells of light herbs, like basil, coriander, laurels. Also cumin and parsnip, some nutty and sweet vegetable flavors, even potato starch. The taste is dried red paprika, dill, coriander, reminds me somehow of rich korma, there's some coconut sweetness here and lavender. Starting to sound like some funky stuff, biut it's not that. It's just miles away from other Bunnahabhains, and quite exotic. This is something that I'm used to find in some weird cask finish from Glenmorangie or Bruichladdich. But that doesn't mean its bad, it's just way different.
A strange but very pleasant Bunna: 5.5
Bunnahabhain 32yo 1976-2008 55.2% The Whisky Agency Sharks
Matured in a fino sherry cask, should I expect a bitter surprise? It had to be a fino if sherried, as it's pale as white wine after no less than 32 years. It has the same vintage as the CH-bottling, but I surely hope it can leap what that one put on the table. Huge, perfumy, bitter, roses, floral, burnt synthetic fabric, parmesan, dry and bitter, still so big that its hard to describe without being excessive. Lets just say it's a damn good cask so far. The taste is burnt, peppery and bitter, needs some water. With additional water it opens a bit up, but it's still very bitter and rubbery.
After the nice nosing it totally collapsed: 4
North of Scotland 1964 57.1% OB cask#37526
Bonus!!!: Since I made a capital error during the tasting of the 32yo from Celtic Heartland, I'm throwing in a tasting note of this single grain rarity. Pale green-is color, I don't know how old this one could be. It smells of lime, honey, nectarine, roquefort cheese, muyo picante (or something like that), it's got a certain fruity yet spicy flare to it I'd say. The taste is almost waxy, reminds me of some Clynelishes I've tried in the past, and even some high strength Fettercairns. It's a fun fact that although most distilleries are situated in the Highlands, there are very few grain distilleries there, this was one of them, now sadly closed down. It's a tad too raw and peppery on the palate, I'll add some water. Now it becomes more citrussy, orange zest, grapefruit, floral, turnip, parsnip, some other root vegetables that's hard to describe any better.
A rare treat, thankfully I have a little left of this somewhere: 5
Next Tasting: Lagavulin Distillery
lørdag 17. desember 2011
Christmas whisky, unknown speysider & two high strength blends.
A mixed little tasting today. Lately I have felt its been one too many of those one tasting/one distillery sessions. So as I sat there romancing about the older days when my tastings could include anything and everything, I came up with the idea of combining blends and single malts for once. And in this tasting I wouldn't be surprised if the blends will be superior.
Master of Malt 12yo 1980-1992 43% Select Cask
Says to have spent 12 years in sherry casks, so a mix of sherry casks then. Very light in color, some refill wood, or white sherry? Maybe a mix. This was bottled almost 20 years ago, so there could be some bottle-maturation going on here, for those of you that believe in such. I do! Smells dry, cinnamon, garlic, cloves, thyme, lots of dried herbs. The taste is definitively on the bitter side of sherried, and to my surprise, peaty! Peat and bitter herbs, along with small stings on the palate of what I reckon to mimic soap and fusel. I mean, it's far from a pretty whisky. I dare say its so ugly that its hard to not enjoy. Like any good working class hero, it has its problems, but the fact is it has some charm.
A great surprise, no sweet and tame oloroso-notes here: 6.5
Christmas 20yo 1980-2000 52.2% Seasons Greetings
Well, the title for this single tasting is all information there is to be found on this bottle. Except from "Single Speyside" and "5cl product of Scotland". So this one doesn't say anything about being a malt or even a whisky... dubious at least. But 20yo single speyside something can't be that bad? Could it be a Glenfarclas, or some 20yo moonshine, who knows? White wine color. Smells spirity and oaky, not very pleasant, reminds me of some of the bad stuff I've tried from the likes of Glenallachie and Knockando. Given enough time, say 10 minutes, some burnt sugar, rhubarb and grenadine comes to the surface, a strange one it is. The taste is the highlight so ar, it has this small peatiness that I found in the 12yo as well, fusel and soap is present, but the herbal notes aren't here. This one must be from some dry and bitter sherry casks, fino? Maybe it is in need of some water. Water provides a lighter and sweeter malt, more speyside-ish, and a bit more bland if you know what I mean...
Another one that, except the nose, seems to be a rare treat: 6
Campbell's Tomintoul Special NAS 57% P&J Campbell, The Glenlivet Whisky Depot
An older bottling, probably a 70's or 80's bottling. Sort of the same that G&M released a bunch of back then. A flat and square-ish one. Golden brown color. The nose is perfumy, raisins, licorice, toffee, syrup, mint gel, big mustard notes, a nice one. Okay, time to post one of my regards, I think that the reason many blends are looked so much down on as they are, is the fact that they're usually watered down to 40-43% to make profit. But if bottled at higher strengths they could've been just as good as most single malts. The taste is sort of harsh, cappuccino, coffee beans, leather, dry, musty, very good, if you like your whisky dry and a bit on the wild side. It's from another era, I wonder if there's any older Tomintoul in this one. Reminds me somewhat of Glenfarclas, but also Dalmore. Damn, I like it a lot, I just can't find the words to justify that.
Dirty whisky: 6.5
Avonside NAS 57% G&M James Gordon & Co
I think this is a bottling fro Gordon & Macphail's but I'm not sure. I know that G&M have/had a blend that's called Avonside. Same flat bottle as the Campbell's. Orange hue. This one has a certain, and pretty demanding scent of orange peel. Orange peel and spirit. The taste is just burnt. This is a bad example of a blend gone wrong. The spirity notes overpowers everything else here. And the lack of just a small hint of sweetness, sherry, peat, oak, herbal or anything else, makes this seem like the aforementioned moonshine I was expecting from the Christmas 2000. Maybe, I mean, I hope that some water will create sort of a redemption here. With water, well, to say it gets better would be an overstatement, but it lessens the burden that's put on the palate when drunk bare.
Blends can be as good as the best single malts, but as bad as the worst as well: 1
Next tasting: Bunnahabhain Distillery
Master of Malt 12yo 1980-1992 43% Select Cask
Says to have spent 12 years in sherry casks, so a mix of sherry casks then. Very light in color, some refill wood, or white sherry? Maybe a mix. This was bottled almost 20 years ago, so there could be some bottle-maturation going on here, for those of you that believe in such. I do! Smells dry, cinnamon, garlic, cloves, thyme, lots of dried herbs. The taste is definitively on the bitter side of sherried, and to my surprise, peaty! Peat and bitter herbs, along with small stings on the palate of what I reckon to mimic soap and fusel. I mean, it's far from a pretty whisky. I dare say its so ugly that its hard to not enjoy. Like any good working class hero, it has its problems, but the fact is it has some charm.
A great surprise, no sweet and tame oloroso-notes here: 6.5
Christmas 20yo 1980-2000 52.2% Seasons Greetings
Well, the title for this single tasting is all information there is to be found on this bottle. Except from "Single Speyside" and "5cl product of Scotland". So this one doesn't say anything about being a malt or even a whisky... dubious at least. But 20yo single speyside something can't be that bad? Could it be a Glenfarclas, or some 20yo moonshine, who knows? White wine color. Smells spirity and oaky, not very pleasant, reminds me of some of the bad stuff I've tried from the likes of Glenallachie and Knockando. Given enough time, say 10 minutes, some burnt sugar, rhubarb and grenadine comes to the surface, a strange one it is. The taste is the highlight so ar, it has this small peatiness that I found in the 12yo as well, fusel and soap is present, but the herbal notes aren't here. This one must be from some dry and bitter sherry casks, fino? Maybe it is in need of some water. Water provides a lighter and sweeter malt, more speyside-ish, and a bit more bland if you know what I mean...
Another one that, except the nose, seems to be a rare treat: 6
Campbell's Tomintoul Special NAS 57% P&J Campbell, The Glenlivet Whisky Depot
An older bottling, probably a 70's or 80's bottling. Sort of the same that G&M released a bunch of back then. A flat and square-ish one. Golden brown color. The nose is perfumy, raisins, licorice, toffee, syrup, mint gel, big mustard notes, a nice one. Okay, time to post one of my regards, I think that the reason many blends are looked so much down on as they are, is the fact that they're usually watered down to 40-43% to make profit. But if bottled at higher strengths they could've been just as good as most single malts. The taste is sort of harsh, cappuccino, coffee beans, leather, dry, musty, very good, if you like your whisky dry and a bit on the wild side. It's from another era, I wonder if there's any older Tomintoul in this one. Reminds me somewhat of Glenfarclas, but also Dalmore. Damn, I like it a lot, I just can't find the words to justify that.
Dirty whisky: 6.5
Avonside NAS 57% G&M James Gordon & Co
I think this is a bottling fro Gordon & Macphail's but I'm not sure. I know that G&M have/had a blend that's called Avonside. Same flat bottle as the Campbell's. Orange hue. This one has a certain, and pretty demanding scent of orange peel. Orange peel and spirit. The taste is just burnt. This is a bad example of a blend gone wrong. The spirity notes overpowers everything else here. And the lack of just a small hint of sweetness, sherry, peat, oak, herbal or anything else, makes this seem like the aforementioned moonshine I was expecting from the Christmas 2000. Maybe, I mean, I hope that some water will create sort of a redemption here. With water, well, to say it gets better would be an overstatement, but it lessens the burden that's put on the palate when drunk bare.
Blends can be as good as the best single malts, but as bad as the worst as well: 1
Next tasting: Bunnahabhain Distillery
mandag 12. desember 2011
5 Clynelishes, another peaty tasting(?)
Lately I have enjoyed many peated tastings with Laphroaig, Port Ellen, Bowmore, Ardbeg, Caol Ila and peaty Bruichladdichs all represented just in the last three months.I thought that from spring 2011 and across summer I had almost only soft Speysiders and Highlanders, so a change needed to happen. Now I feel such a change is just around the corner. Bunnahabhain, Port Ellen, Highland Park, Lagavulin and Talisker will be tasted during the winter before I travel back to the scottish mainland and settle in with speysiders, lowlanders, highlanders and campbeltowners again. Now Clynelish isn't peated like the Islayers, it's a highlander and therefore have a much lesser coastal profile. I do not believe there is any peat involved in the making of Clynelish today, but it used to be. Older bottlings are said to have similarities to the whisky that once were produced at Brora Distillery.
Clynelish 10yo 1990-2000 43% Signatory Vintage cask#3219
From a bourbon barrel, should mean a light and fresh highlander, a perfect starter to such an adventure this tasting could turn out to be. A fine golden hued youngster. Smells very floral, white bell peppers, cumin, hints of smoke and oil paint. The taste is refreshingly sweet, again this nice paprika and cumin. Oily and fat, seems much stronger than just 43%. Palm oil, lavendel, waxy, fresh coriander and muesli. To be just 10yo and at such a low strength, this one has got a lot of charisma. Seems both older and stronger. I wish they'd bottled this one at cask strength, or even let it sit some more years in the wood.
A perfect starter whisky, soft and oily: 6
Clynelish 38yo 1972-2010 45.8% The Whisky Agency
From an ex-sherry cask that only produced 134 bottles, quite some evaporation then. From a series called Private Stock. Light orange color, smells more peaty, tangy, nectarine, tonic water, orange zest, sweet sherry, sort of a mixture of different sweet spices. The taste is big, rounded, soy sauce, dark grape juice, black pepper, dried molasses, orange peel, cinnamon, maybe it's just a seasonal influence on the whole experience, but this is has a lot on the palate that reminds me of christmas. With additional water it turns a bit sweeter, but now the oak really screams. Oaky, oaky, oaky and even more oaky. I dare saying this one should've been bottled earlier although I know many must disagree.
If you love sherried whisky, try this, if not, don't even think about it: 5
Clynelish 37yo 1972-2009 46% TWA 10th. Anniversary
From same bottler as the 38yo, but much lighter in color. This one is not from a single cask as far as I can tell. And I think there could be some dilution involved even though it's pretty much the same %abv as the 38yo. It smells light and buttery, needs to be left with some air for a while. Opens up to some peatiness, huge peppery and oaky notes. Cardamum seeds, grassiness and basil. Pleasant, reminds me of some older versions of Mortlach. The taste is thick and sweet, honey, sirup, roasted coffee, burnt toast, black pepper and apple cider. Not the class one might expect after such a long time in the wood, but absolutely drinkable.
If you like a submissive malt, here you go: 5.5
Clynelish 14yo 1997-2011 53.9% Archives www.whiskybase.com
The whiskybase shop is a new and interesting shop with quite fair prices, considering todays standard. I have already bought my first full bottle from this shop, a 16yo Fettercairn at a very good price. The standard Clynelish is bottled at 14yo, maybe that is the magic age for this distillate? Of course not, it's all bout the oak, or is it? Very pale, white wine. Smells peppery, peaty and waxy, much more vigorous than the previous two. And if I use the term "classic" I think it would describe how i experience this one so far even though I'm not too sure what the classic Clynelish should taste like. Peaty, peppery, waxy on the flavour alongside some fresh mint and yellow jackfruit.
Textbook peaty highlander: 6.5
Clynelish 20yo 1982-2002 63.3% Lombard, Jewels of Scotland
This one is hopefully gonna be something else, as up until now in this tasting it's mostly been all good but none the amazing. Pale color, it's rarely I find bourbon casks at this age having this strength, so I'm assuming it's european wood? It reeks vanilla, vanilla all over the place, sweet honey and vanilla, creamy, splendid stuff, a dessert all on its own. Rich dark chocolate on vanilla ice cream. Splendid. The taste is very dry and burnt, apple vinegar and phenol. This one needs water. With water added it turns into a more bitter version, bitter schnaps with more licorice than herbs.
This one is not my favorite, but the nose was impressive: 5
Next tasting: Christmas malts, anonymous malts and high strength blends
Clynelish 10yo 1990-2000 43% Signatory Vintage cask#3219
From a bourbon barrel, should mean a light and fresh highlander, a perfect starter to such an adventure this tasting could turn out to be. A fine golden hued youngster. Smells very floral, white bell peppers, cumin, hints of smoke and oil paint. The taste is refreshingly sweet, again this nice paprika and cumin. Oily and fat, seems much stronger than just 43%. Palm oil, lavendel, waxy, fresh coriander and muesli. To be just 10yo and at such a low strength, this one has got a lot of charisma. Seems both older and stronger. I wish they'd bottled this one at cask strength, or even let it sit some more years in the wood.
A perfect starter whisky, soft and oily: 6
Clynelish 38yo 1972-2010 45.8% The Whisky Agency
From an ex-sherry cask that only produced 134 bottles, quite some evaporation then. From a series called Private Stock. Light orange color, smells more peaty, tangy, nectarine, tonic water, orange zest, sweet sherry, sort of a mixture of different sweet spices. The taste is big, rounded, soy sauce, dark grape juice, black pepper, dried molasses, orange peel, cinnamon, maybe it's just a seasonal influence on the whole experience, but this is has a lot on the palate that reminds me of christmas. With additional water it turns a bit sweeter, but now the oak really screams. Oaky, oaky, oaky and even more oaky. I dare saying this one should've been bottled earlier although I know many must disagree.
If you love sherried whisky, try this, if not, don't even think about it: 5
Clynelish 37yo 1972-2009 46% TWA 10th. Anniversary
From same bottler as the 38yo, but much lighter in color. This one is not from a single cask as far as I can tell. And I think there could be some dilution involved even though it's pretty much the same %abv as the 38yo. It smells light and buttery, needs to be left with some air for a while. Opens up to some peatiness, huge peppery and oaky notes. Cardamum seeds, grassiness and basil. Pleasant, reminds me of some older versions of Mortlach. The taste is thick and sweet, honey, sirup, roasted coffee, burnt toast, black pepper and apple cider. Not the class one might expect after such a long time in the wood, but absolutely drinkable.
If you like a submissive malt, here you go: 5.5
Clynelish 14yo 1997-2011 53.9% Archives www.whiskybase.com
The whiskybase shop is a new and interesting shop with quite fair prices, considering todays standard. I have already bought my first full bottle from this shop, a 16yo Fettercairn at a very good price. The standard Clynelish is bottled at 14yo, maybe that is the magic age for this distillate? Of course not, it's all bout the oak, or is it? Very pale, white wine. Smells peppery, peaty and waxy, much more vigorous than the previous two. And if I use the term "classic" I think it would describe how i experience this one so far even though I'm not too sure what the classic Clynelish should taste like. Peaty, peppery, waxy on the flavour alongside some fresh mint and yellow jackfruit.
Textbook peaty highlander: 6.5
Clynelish 20yo 1982-2002 63.3% Lombard, Jewels of Scotland
This one is hopefully gonna be something else, as up until now in this tasting it's mostly been all good but none the amazing. Pale color, it's rarely I find bourbon casks at this age having this strength, so I'm assuming it's european wood? It reeks vanilla, vanilla all over the place, sweet honey and vanilla, creamy, splendid stuff, a dessert all on its own. Rich dark chocolate on vanilla ice cream. Splendid. The taste is very dry and burnt, apple vinegar and phenol. This one needs water. With water added it turns into a more bitter version, bitter schnaps with more licorice than herbs.
This one is not my favorite, but the nose was impressive: 5
Next tasting: Christmas malts, anonymous malts and high strength blends
fredag 9. desember 2011
5 Laphroaig's, this is Christmas's wonder for me!
I have to admit that if I weren't to fall in love with Fettercairn so shortly after starting drinking scotch, I would definitively be an eager Laphroaig enthusiast by now. But seeing the price range of some of the older stuff from Laphroaig I guess it's all for the better. After a couple of pretty mediocre tastings lately I think this one could be the highlight so far in December. Btw. Earlier today I watched the christmas animation movie "Polar Express". If you want to be in good spirit this christmas, please don't do the same. Anyway, I hope in this tasting there maybe will be a whisky or two that saves christmas.
Laphroaig NAS 48% OB Quarter Cask
Just to prepare my tastebuds for this peat-enhanced session I'll start with an old classic, the Quarter cask. This has only been finished in Quarter casks. But since they are such small cask their impact on the whiskies evolves much faster. A bit darker color on this one than what I recall. Smells spirity, with a huge oak impact, and some resinous and phenols, could a bigger part of this come from sherry wood? Smells very drying, like burnt pine wood, or toasted mushrooms. The taste is sweet, vanilla-liqueur and lots of oak and a peaty aftertaste. I'm not too fond of this expression, I think it's too oaky. That's about it, one I'll forget very soon.
Laphroaig should be sold at cask strength! IMO: 3
Laphroaig 17yo 1993-2010 48.2% Old Malt Cask Douglas Laing cask#6630
From a refill hoggie. Usually the bottlings of this series are bottled at 50%abv. Which usually means they've been watered down a bit. But if you want the cask strengths from this series, do buy the ones below 50%abv, like this one. Although they usually have slipped below 50% due to a not so tight cask, at least it's not been added water past production date. White wine color, smells huge on the sweetness, honey, banana, caramel, marzipan, stirred coconut milk, lemon fudge, sweet all over the place with a small hint of something citric. Much bigger than the QC, and I like it. The taste is more burnt, tarry, smoky, not as peaty as the QC, more coastal with hints of seaweed and waves of sea salt, a very salty flavor. A restrained bitterness of unripe pomegranate and bitter plums. Although an interesting challenge on the palate, and one that will start the talk around the table, this one is perhaps not Islay-ish enough if u know what I mean.
As if there were fino-casks involved: 4.5
Laphroaig 12yo 1998-2011 54.9% First Cask Jean Boyer cask#700283
Seems that both Laphroaig itself and the IB's loves the use of hogsheads when it comes to which casks to use. This one comes from a fresh bourbon hogshead. I have a passion for young cask strength Laphroaigs, usually around the age of ten and around 60%abv. This one is not that strong, but maybe the mould, or angels if you like, takes a bigger share of alcohol from smaller casks? Will this be the first peat-monster in this session? Peat, strawberry, vanilla and tar on the nose, the perfect mix of coastal Islay and a good cask. The taste is peaty, a bit perfumy (not in a bad way), tarry, bonfire, roasted wood, fresh lime juice and again these nice and sweet strawberry notes. Very good Laphroaig.
One that leaps high on the taste scale compared to whatever else: 8.5
Laphroaig 27yo 1980-2007 57.4% OB Vintage
A dark sherry-matured sample bottle that I won by making a semi-critical statement of the range of whiskies available at the Norwegian Wine Monopoly in comparison to the rather excellent selection there is to be found in the swedish Systembolaget, on a Norwegian whisky forum. Many thanks Arve! And this must be the darkest Laphroaig I have ever come across, maybe the oldest as well. This is a pleasantly daunting experience somehow. The nose is huge, phenolic, raisins, prunes, honey, spicy cinnamon, dark chocolate, heavy sweet oloroso sherry, dark syrup, fried cod liver, sun-dried tomatoes, bonfire, juniper, roasted nuts, this one just goes on and on. One of the best nosings I've ever had. The taste is so heavy, thick dark syrup, lots of sweet oloroso elements, again this spicy cinnamon and just before it's all starting to go a bit too much fruitcake, the peat hits me, not in an excessive way like with many of the powerful youngsters I like so much. But in a smooth, really relaxed and comfortable way, like the flavors that are left after you've just had a good puff from a good cuban. The aftertaste is peaty, again a bit fruity, dark fruits of the forest and dark grape seeds bitterness, in just perfectly small amounts. This maybe seems a bit excessive and over the top, but it sure isn't. I'm sort of filled with awe, and quite a bit of jealousy. I wish I had a full bottle of this one. Last time I had a Laphroaig as good as this one was when I enjoyed a Port cask finished Laphroaig bottled for the German whisky shop Bar und Cigar. And I gave that one a 10'er and swore I'd never to have such a good Laphroaig ever again.
But guess what: 10!
Laphroaig 7yo 1999-2007 59.3% Signatory Vintage cask#2/6/993 btl.209/612
Another one from bourbon wood, no hogsheads mentioned in this cask mix though. I might be a bit mistaken here as there is a chance I have published taste notes on this one before, but that is a chance I'm willing to take. I believe I gave it an 8'er. But when had right after the 20 years older golden bottling from the 80's, it's gonna be hard to climb those stairs again. White wine color, The smell is peppery and peaty, a bit simple so far. I can detect the alcohol from the other side of the room. The taste is sweet, thick and punchy, syrup, honey, vanilla, and lots of peat. Some herbs as well, hard to tell which, oregano or basel is in there. When the 1980 was a manifest to what can happen if sherry wood and peated whisky is mixed for long enough, this shows what a short while on bourbon wood can bring to a smoky spirit. Amazing how much is going on here in such a simple way. Banana, honey and vanilla, all sweet and enticing, then a peat blast, which leads to a salty aftertaste with a hints of sour fruits.
I'm gonna reward this again, but a small step up on the ladder this time: 8.5
Next tasting: Clynelish Distillery
Laphroaig NAS 48% OB Quarter Cask
Just to prepare my tastebuds for this peat-enhanced session I'll start with an old classic, the Quarter cask. This has only been finished in Quarter casks. But since they are such small cask their impact on the whiskies evolves much faster. A bit darker color on this one than what I recall. Smells spirity, with a huge oak impact, and some resinous and phenols, could a bigger part of this come from sherry wood? Smells very drying, like burnt pine wood, or toasted mushrooms. The taste is sweet, vanilla-liqueur and lots of oak and a peaty aftertaste. I'm not too fond of this expression, I think it's too oaky. That's about it, one I'll forget very soon.
Laphroaig should be sold at cask strength! IMO: 3
Laphroaig 17yo 1993-2010 48.2% Old Malt Cask Douglas Laing cask#6630
From a refill hoggie. Usually the bottlings of this series are bottled at 50%abv. Which usually means they've been watered down a bit. But if you want the cask strengths from this series, do buy the ones below 50%abv, like this one. Although they usually have slipped below 50% due to a not so tight cask, at least it's not been added water past production date. White wine color, smells huge on the sweetness, honey, banana, caramel, marzipan, stirred coconut milk, lemon fudge, sweet all over the place with a small hint of something citric. Much bigger than the QC, and I like it. The taste is more burnt, tarry, smoky, not as peaty as the QC, more coastal with hints of seaweed and waves of sea salt, a very salty flavor. A restrained bitterness of unripe pomegranate and bitter plums. Although an interesting challenge on the palate, and one that will start the talk around the table, this one is perhaps not Islay-ish enough if u know what I mean.
As if there were fino-casks involved: 4.5
Laphroaig 12yo 1998-2011 54.9% First Cask Jean Boyer cask#700283
Seems that both Laphroaig itself and the IB's loves the use of hogsheads when it comes to which casks to use. This one comes from a fresh bourbon hogshead. I have a passion for young cask strength Laphroaigs, usually around the age of ten and around 60%abv. This one is not that strong, but maybe the mould, or angels if you like, takes a bigger share of alcohol from smaller casks? Will this be the first peat-monster in this session? Peat, strawberry, vanilla and tar on the nose, the perfect mix of coastal Islay and a good cask. The taste is peaty, a bit perfumy (not in a bad way), tarry, bonfire, roasted wood, fresh lime juice and again these nice and sweet strawberry notes. Very good Laphroaig.
One that leaps high on the taste scale compared to whatever else: 8.5
Laphroaig 27yo 1980-2007 57.4% OB Vintage
A dark sherry-matured sample bottle that I won by making a semi-critical statement of the range of whiskies available at the Norwegian Wine Monopoly in comparison to the rather excellent selection there is to be found in the swedish Systembolaget, on a Norwegian whisky forum. Many thanks Arve! And this must be the darkest Laphroaig I have ever come across, maybe the oldest as well. This is a pleasantly daunting experience somehow. The nose is huge, phenolic, raisins, prunes, honey, spicy cinnamon, dark chocolate, heavy sweet oloroso sherry, dark syrup, fried cod liver, sun-dried tomatoes, bonfire, juniper, roasted nuts, this one just goes on and on. One of the best nosings I've ever had. The taste is so heavy, thick dark syrup, lots of sweet oloroso elements, again this spicy cinnamon and just before it's all starting to go a bit too much fruitcake, the peat hits me, not in an excessive way like with many of the powerful youngsters I like so much. But in a smooth, really relaxed and comfortable way, like the flavors that are left after you've just had a good puff from a good cuban. The aftertaste is peaty, again a bit fruity, dark fruits of the forest and dark grape seeds bitterness, in just perfectly small amounts. This maybe seems a bit excessive and over the top, but it sure isn't. I'm sort of filled with awe, and quite a bit of jealousy. I wish I had a full bottle of this one. Last time I had a Laphroaig as good as this one was when I enjoyed a Port cask finished Laphroaig bottled for the German whisky shop Bar und Cigar. And I gave that one a 10'er and swore I'd never to have such a good Laphroaig ever again.
But guess what: 10!
Laphroaig 7yo 1999-2007 59.3% Signatory Vintage cask#2/6/993 btl.209/612
Another one from bourbon wood, no hogsheads mentioned in this cask mix though. I might be a bit mistaken here as there is a chance I have published taste notes on this one before, but that is a chance I'm willing to take. I believe I gave it an 8'er. But when had right after the 20 years older golden bottling from the 80's, it's gonna be hard to climb those stairs again. White wine color, The smell is peppery and peaty, a bit simple so far. I can detect the alcohol from the other side of the room. The taste is sweet, thick and punchy, syrup, honey, vanilla, and lots of peat. Some herbs as well, hard to tell which, oregano or basel is in there. When the 1980 was a manifest to what can happen if sherry wood and peated whisky is mixed for long enough, this shows what a short while on bourbon wood can bring to a smoky spirit. Amazing how much is going on here in such a simple way. Banana, honey and vanilla, all sweet and enticing, then a peat blast, which leads to a salty aftertaste with a hints of sour fruits.
I'm gonna reward this again, but a small step up on the ladder this time: 8.5
Next tasting: Clynelish Distillery
torsdag 8. desember 2011
4 Highland Parks, due to some irregularities..
I found out that I'm receiving a couple samples of Clynelish that I want to incorporate in a tasting of older glories from the distillery. So instead, I do this tasting with an old acquaintance, the Highland Park distillery. Four whiskies that I have little or no idea what to expect from, hopefully there will be some old peaty HP in here with lots of honey?
Highland Park 8yo 40% Gordon & Macphail
One of those flat miniature bottles that G&M used to release in both 40% and 57%abv versions. Probably from the 80's, cream color and lots of gold on the label. Golden brown color, lots of E150, or some sherry casks involved in the vatting? Smells wonderfully sweet, lots of honey, seems much richer than a young and diluted whisky should. Also some herbs, minerals and peat. Salt and baking allspice is here. Toffee and whipped cream. Sweet, yet spicy and peaty, very flavorsome, almost too perfect so far, lacks bitterness (just a small hint is needed sometimes). The taste is sweet, too sweet, small hints of peat, lots of caramel and burnt sugar. This is just a tad too predictable on the palate. No aftertaste in this one.
Smooth as silk but lacks edge, like Jennifer Lopez: 5
Highland Park 13yo 40% The Whisky Connoisseur btl.5/206 Porsche 997 Commemoration
A green bottle, looks really old, but I can't find much information, A funny botlle with a photo of a Porsche 997 on the label and the headline "Art of the Sports Car". A pale one, white wine color, probably a bourbon cask? I have no idea when this was bottled. It smells pine wood, ginger, turnip, red paprika, white rum, licorice, grassiness, dried grass. The taste is sweet, almond oil, lavendel, soft floral, interestingly sweet. Sort of a rosé water sweetness, very modest and light. But it's interesting. The lack of any spirity notes let's all these nice summer notes forward, and it makes for a nice aperitif, but in the long run it's a bit too weak.
Another one that needs an edge, or spark if you like: 4
Highland Park 16yo 1989-2005 46% Cask & Thistle Collection
Another one from an IB-series that I do not know much about. In that respect, this quite a fun tasting, but I wouldn't say HP has hit the strive so far tonight. Maybe this one will make it a bit more fun. Smells sweet, mint drops, aspic gel, hazelnuts, almonds, roasted carrots, another one with this modest sweetness, but much fuller this time, sort of buttery and creamy as well. The taste is bittersweet, like orange zest. And that's about it, needs some water perhaps? With additional water it becomes much more flavorsome, caramel and apple cider, roasted shalots and dried dates. A very pleasant surprise, the best one so far in this session.
A good thing some flavors don't run on accord with everything else in here: 6
Highland Park 12yo 40% OB 2010
I haven't tried the standard since the 2008 version, time to change that. New packaging, and from what I can tell, a bit lighter in color than the older versions. Maybe a little less sherry in the mix? Smells old style oloroso sherry and dry oak. Best nose so far. There's some peat in here as well, and lots of caramel and honey. A sweet surprise. The taste is rather lighter than what I recall it to be. Some light sherried notes, banana, cinnamon, grassiness, fried wheat batter and nutmeg. The palate is a bit of a letdown after the initially ever so gently peated nose. This brings a theory I once heard pronounced at a bar a few years back to mind. In english it'd be something like this "When nosing a whisky that consists of both sherry and bourbon oak, the sherry will be superior on nose and the bourbon will leave you devastated on the palate." I'm no sherry-freak, but I'd like there to be a bit more on the palate, and I miss some of the vanilla and pepper from the bourbon wood. And the peat seems to be all vanished now.
Personally I think this is a step or some down for HP12: 4
Next Distillery: Laphroaig Distillery (I'm so looking forward to this!!!)
Highland Park 8yo 40% Gordon & Macphail
One of those flat miniature bottles that G&M used to release in both 40% and 57%abv versions. Probably from the 80's, cream color and lots of gold on the label. Golden brown color, lots of E150, or some sherry casks involved in the vatting? Smells wonderfully sweet, lots of honey, seems much richer than a young and diluted whisky should. Also some herbs, minerals and peat. Salt and baking allspice is here. Toffee and whipped cream. Sweet, yet spicy and peaty, very flavorsome, almost too perfect so far, lacks bitterness (just a small hint is needed sometimes). The taste is sweet, too sweet, small hints of peat, lots of caramel and burnt sugar. This is just a tad too predictable on the palate. No aftertaste in this one.
Smooth as silk but lacks edge, like Jennifer Lopez: 5
Highland Park 13yo 40% The Whisky Connoisseur btl.5/206 Porsche 997 Commemoration
A green bottle, looks really old, but I can't find much information, A funny botlle with a photo of a Porsche 997 on the label and the headline "Art of the Sports Car". A pale one, white wine color, probably a bourbon cask? I have no idea when this was bottled. It smells pine wood, ginger, turnip, red paprika, white rum, licorice, grassiness, dried grass. The taste is sweet, almond oil, lavendel, soft floral, interestingly sweet. Sort of a rosé water sweetness, very modest and light. But it's interesting. The lack of any spirity notes let's all these nice summer notes forward, and it makes for a nice aperitif, but in the long run it's a bit too weak.
Another one that needs an edge, or spark if you like: 4
Highland Park 16yo 1989-2005 46% Cask & Thistle Collection
Another one from an IB-series that I do not know much about. In that respect, this quite a fun tasting, but I wouldn't say HP has hit the strive so far tonight. Maybe this one will make it a bit more fun. Smells sweet, mint drops, aspic gel, hazelnuts, almonds, roasted carrots, another one with this modest sweetness, but much fuller this time, sort of buttery and creamy as well. The taste is bittersweet, like orange zest. And that's about it, needs some water perhaps? With additional water it becomes much more flavorsome, caramel and apple cider, roasted shalots and dried dates. A very pleasant surprise, the best one so far in this session.
A good thing some flavors don't run on accord with everything else in here: 6
Highland Park 12yo 40% OB 2010
I haven't tried the standard since the 2008 version, time to change that. New packaging, and from what I can tell, a bit lighter in color than the older versions. Maybe a little less sherry in the mix? Smells old style oloroso sherry and dry oak. Best nose so far. There's some peat in here as well, and lots of caramel and honey. A sweet surprise. The taste is rather lighter than what I recall it to be. Some light sherried notes, banana, cinnamon, grassiness, fried wheat batter and nutmeg. The palate is a bit of a letdown after the initially ever so gently peated nose. This brings a theory I once heard pronounced at a bar a few years back to mind. In english it'd be something like this "When nosing a whisky that consists of both sherry and bourbon oak, the sherry will be superior on nose and the bourbon will leave you devastated on the palate." I'm no sherry-freak, but I'd like there to be a bit more on the palate, and I miss some of the vanilla and pepper from the bourbon wood. And the peat seems to be all vanished now.
Personally I think this is a step or some down for HP12: 4
Next Distillery: Laphroaig Distillery (I'm so looking forward to this!!!)
mandag 5. desember 2011
4 Ardbegs that's not reserved by any committees, the way I like it
I have never been and probably never will be a member of any whisky committee or proud owner of one square Islay turf, or any other of that sort. But I will be a proud owner of a bottle at any time if possible. I'm not too big a fan of the sort of extravagant marketing and pr-stunts some of the distilleries puts out nowadays, but Ardbeg seems to have created a lot of fuzz with theirs. Alligators and Rollercoasters and all that jazz flying of the shelves. I'll have four bottlings that were available on the "free" market, although the Supernova was reserved by the committee back in 2009, I got one that was fair game back in 2010. What I'm trying to say is that while I do fancy myself an Ardbeg every so often, I'm not sure I'm such a fan of the way they are sometimes getting a lot of attention as a cause of many limited editions. Those editions often carries much good casks that the standard vattings then are depraved of. I guess one of many counterparts for this could be Glencadam, which I think is brilliantly excellent (...I know) at all standard bottlings, both 10 and 15. Anyway, I'm way off the topic now, let's have these Ardbegs and hope they proves there's quality to back up all the buzz.
Ardbeg 17yo 40% OB
I think this bottling at 17yo has been discontinued. I understand as much older casks must've been used in it, and remember, the distillery were both dead and limp during 1981-1997. So chance some of this whisky has been distilled prior to the 1980's are good. Golden honey color, smells peaty and burnt. Coastal, salty, burnt juniper bushes, smoked wood, cedar wood, cigars, very nice. The taste has this plastic iodine, synthetic and burning on the tongue, followed by lots of dried herbs and peat. Powerful peaty stuff. This could be any young diluted standard Islayer, like 12yo Caol Ila or Bruichladdich 10yo, but most of all maybe the 12yo Bowmore. I must say I'm a bit disappointed. If I were in a committee and had this as an exclusive, well..
A tame one, give me a Laphroaig urgently!: 4
Ardbeg 11yo 1993-2005 43% Gordon & Macphail Connoisseurs Choice
This one was produced during the distillery's downtime, and was charged in first fill sherry casks for 11 years. A young vibrant sherry infused peat monster? About the same color as the 17yo. Smells more on the bitter side, fino-matured? Peatier too. The taste is lightly peaty with some milky character, fresh milk and buttered crackers. Some fino bitterness and sour fruits also. Most of all it has no Islay character, and is, to be frank, a bit on the bland side. The aftertaste is light, and adding water doesn't help much, some butter and grapefruit.
Disappointed I was: 3.5
Ardbeg 22yo 1974-1996 40% Gordon & Macphail Connoisseurs Choice
Twice the maturation period of the 1993'. And all this whisky were distilled way prior to 1981, so I'm expecting a bit of a different character. Will be fun to try right before the quite recent 2010 Supernova, coming right up after this. Orange hue. It smells burnt, peach tea, peat, dusty shed, yeast, fertilizer, although this might not sound too enticing, it acts pleasantly altogether. Old style. I wish they'd have this one at cask strength, but I guess there's just so so many 1974 Ardbegs left, and that most of them are ridiculously expensive by now. Word has it that its one of, if not the best vintage of Ardbegs still around. The taste is perfectly sweet, marzipan, eucalyptus, peppermint, coriander, honey, blue cheese, cinnamon, cloves and turmeric. Not as peaty as I reckon newer versions, but makes up for that and a lot more with amazing palate and a rather minty and drying aftertaste.
A special one: 8.5
Ardbeg Supernova NAS 60.1% OB 2010
As earlier mentioned, the 2009 version of this one were a committee reserve bottling, one reserved for members of the Ardbeg Committee only. I'm all for committees and I am a member of one myself, one at my local brewery, and I think that supporting local brands and producers are money well spent. Ardbeg has taken it a bit to far if you ask me, with this worldwide committee for a worldwide known brand. But that doesn't mean they don't make good whisky, and I think this one could be just that. I believe Supernova was the peatiest (highest level of peat aka ppm) when it was first released. A young peat-bomb then. It smells all on sweet vanilla and alcohol, some peat as well, bourbon wood? Definitively a young one. The taste is drying and sweet, like sugar syrup sweetness, needs water, if not this is going to make me sick. So extremely sweet. A small drop of water makes it go into a more relaxed state, vanilla ice cream, whipped cream, light peatiness and some essential notes, like fabricated cotton or mineral soap.
Way too light and sweet, doesn't evolve enough given time, or water: 3.5
Next tasting: Clynelish Distillery
Ardbeg 17yo 40% OB
I think this bottling at 17yo has been discontinued. I understand as much older casks must've been used in it, and remember, the distillery were both dead and limp during 1981-1997. So chance some of this whisky has been distilled prior to the 1980's are good. Golden honey color, smells peaty and burnt. Coastal, salty, burnt juniper bushes, smoked wood, cedar wood, cigars, very nice. The taste has this plastic iodine, synthetic and burning on the tongue, followed by lots of dried herbs and peat. Powerful peaty stuff. This could be any young diluted standard Islayer, like 12yo Caol Ila or Bruichladdich 10yo, but most of all maybe the 12yo Bowmore. I must say I'm a bit disappointed. If I were in a committee and had this as an exclusive, well..
A tame one, give me a Laphroaig urgently!: 4
Ardbeg 11yo 1993-2005 43% Gordon & Macphail Connoisseurs Choice
This one was produced during the distillery's downtime, and was charged in first fill sherry casks for 11 years. A young vibrant sherry infused peat monster? About the same color as the 17yo. Smells more on the bitter side, fino-matured? Peatier too. The taste is lightly peaty with some milky character, fresh milk and buttered crackers. Some fino bitterness and sour fruits also. Most of all it has no Islay character, and is, to be frank, a bit on the bland side. The aftertaste is light, and adding water doesn't help much, some butter and grapefruit.
Disappointed I was: 3.5
Ardbeg 22yo 1974-1996 40% Gordon & Macphail Connoisseurs Choice
Twice the maturation period of the 1993'. And all this whisky were distilled way prior to 1981, so I'm expecting a bit of a different character. Will be fun to try right before the quite recent 2010 Supernova, coming right up after this. Orange hue. It smells burnt, peach tea, peat, dusty shed, yeast, fertilizer, although this might not sound too enticing, it acts pleasantly altogether. Old style. I wish they'd have this one at cask strength, but I guess there's just so so many 1974 Ardbegs left, and that most of them are ridiculously expensive by now. Word has it that its one of, if not the best vintage of Ardbegs still around. The taste is perfectly sweet, marzipan, eucalyptus, peppermint, coriander, honey, blue cheese, cinnamon, cloves and turmeric. Not as peaty as I reckon newer versions, but makes up for that and a lot more with amazing palate and a rather minty and drying aftertaste.
A special one: 8.5
Ardbeg Supernova NAS 60.1% OB 2010
As earlier mentioned, the 2009 version of this one were a committee reserve bottling, one reserved for members of the Ardbeg Committee only. I'm all for committees and I am a member of one myself, one at my local brewery, and I think that supporting local brands and producers are money well spent. Ardbeg has taken it a bit to far if you ask me, with this worldwide committee for a worldwide known brand. But that doesn't mean they don't make good whisky, and I think this one could be just that. I believe Supernova was the peatiest (highest level of peat aka ppm) when it was first released. A young peat-bomb then. It smells all on sweet vanilla and alcohol, some peat as well, bourbon wood? Definitively a young one. The taste is drying and sweet, like sugar syrup sweetness, needs water, if not this is going to make me sick. So extremely sweet. A small drop of water makes it go into a more relaxed state, vanilla ice cream, whipped cream, light peatiness and some essential notes, like fabricated cotton or mineral soap.
Way too light and sweet, doesn't evolve enough given time, or water: 3.5
Next tasting: Clynelish Distillery
fredag 2. desember 2011
5 more Benriachs, all but one bottled in 2011
Yesterdays very positive small tasting of two Benriachs called for more, 4 more from specific cask types, and one young but old one from G&M.
Benriach 12yo 1969-1981 40% Gordon & Macphail Connoisseurs Choice
I've only had one Benriach distilled in the 60's before, that was a 34yo from Hart Brothers, this one has only been matured for 12 years so hopefully this will show a bit more of what the spirit could've been like back then. Smells peaty and floral, butter, grassy, cress, lillies, a bit like being in a warm greenhouse. The peat is what mostly stands out in this one so far. The taste is perfectly smooth, light peatiness, buttery, some herbal notes, raw basil and the bitterness found when chewing some agricultures. Vanilla and more butter, this is not oily, not at all, more like salty farm butter. The aftertaste is rather short but the peat puts in a last effort and it follows up an altogether nice and balanced malt.
If you want to enjoy simple pleasures, then this one is ideal: 6
Benriach 22yo 1989-2011 49.1% OB HH#4813
Also one of these finished whiskies disguised as a single cask. A sauternes finish. Right now, the only "sauterned" whisky that I think I've enjoyed must be the Glenmorangie Nectar D'Or, but that could change. Very light in color, and see the fairly low %abv. I hope it still holds some edge. Smells very sweet, reminds me of the Nectar D'Or, melon, green grapes, pineapple, strawberries, vanilla ice cream, a summer malt indeed. Now, after a while it turns more spirity on the nose, the initial freshness dies a bit. The taste is all the fruits from the nose, but less fresh, I'm thinking of stale fruit juice, off-season fruits, sweet yet a bit revolting, many people refer to this as baby-vomit. I have never had a baby or even baby vomit so I guess I couldn't refer to it. After the fresh and vibrating nose, this was a disastrous ending.
Nectar D'Or, you're still on top: 4
Benriach 18yo 1993-2011 56.1% OB HH#7415
Finished in a Gaja Barolo hoggie. I have not much experience with Gaja Barolo, but I tried a young Longrow from a Gaja Barolo cask a couple years ago, and it was maybe the worst Longrow I've had so far. This one might change my perception of Gaja Barolo? Dark brown/red color. Smells light, not much going on here, some peppemint and licorice, red jelly, washing powder, very strange. The taste has again this amazing licorice flavor, like licorice and peat, mighty stuff. I think this is the most extreme Benriach I've ever had. Licorice, sherry, peat and a longlasting aftertaste of bitter licorice, almost like a Jever or Fernet, but in a good way:). Gaja Barolo, you've redeemed yourself.
This one is extreme in every sense of the word, and so diverse: 8.5
Benriach 34yo 1976-2011 57.8% OB cask#6942
A sherry butt, my first Benriach distilled in the 70's. Nevertheless, I hope it carries a bit more character than last 34yo I tried from Benriach which was distilled in 1969. I'm impressed by the high volume of alcohol, it seems that some sherry casks keeps the alcohol at a good level for many years, and some even seems to increase it. Smells of honey, cinnamon, malt syrup, sun-dried tomatoes, brown sugar, green chillies, lots of sherry influence yet no phenols or bitterness. A sweet treat? The taste is that of strong cinnamon, green bell peppers, lime rind, kindergarden glue, crisps, not nearly as sweet as the nose suggested, more sort of like a half-rancid guacamole in style. This needs water i suppose. A small addition of water proves it to be one of the phenolic bombs after all. Phenols, leather and chestnuts.
Starts of good, then turns a more ugly, one for sherry-freaks: 4.5
Benriach 26yo 1984-2011 54.3% OB HH#7193
My vintage, that must be good.. The label says "Peated Virgin Oak Finish", what does that mean? Is it a feated whisky finished in a virgin oak cask? Or is it a whisky finished in a peated cask? Peated cask? Remember the Glenfiddich Chaoran Reserve anyone? That was 12yo Glenfiddich matured in a cask that previously held peated whisky from Islay. So a peated cask it was called. Anyway, the proof is in the pudding so let's taste, shall we? Peat and sherry, my favorite mix alongside peat and port, I love the nose on this one. coastal aromas, sea salt, dried fish, mussels boiled in white wine, lobster boiled in salt water (you know the smell that it lets out in you kitchen, amazing stuff!). The taste is again this lcorice and peat that I found in the GB finish. But here's some sweetness as well, like sweet licorice and eucalyptus. Kind of minty, but not mint, not sweet enough. Dried sage, and lots of it, very good, earthy notes as well. Sort of shy peatiness, if any, makes me think that the Peated cask finish maybe what this is?
I'm glad the peat didn't dominate this too much after all: 7
Next tasting: Ardbeg Distillery
Benriach 12yo 1969-1981 40% Gordon & Macphail Connoisseurs Choice
I've only had one Benriach distilled in the 60's before, that was a 34yo from Hart Brothers, this one has only been matured for 12 years so hopefully this will show a bit more of what the spirit could've been like back then. Smells peaty and floral, butter, grassy, cress, lillies, a bit like being in a warm greenhouse. The peat is what mostly stands out in this one so far. The taste is perfectly smooth, light peatiness, buttery, some herbal notes, raw basil and the bitterness found when chewing some agricultures. Vanilla and more butter, this is not oily, not at all, more like salty farm butter. The aftertaste is rather short but the peat puts in a last effort and it follows up an altogether nice and balanced malt.
If you want to enjoy simple pleasures, then this one is ideal: 6
Benriach 22yo 1989-2011 49.1% OB HH#4813
Also one of these finished whiskies disguised as a single cask. A sauternes finish. Right now, the only "sauterned" whisky that I think I've enjoyed must be the Glenmorangie Nectar D'Or, but that could change. Very light in color, and see the fairly low %abv. I hope it still holds some edge. Smells very sweet, reminds me of the Nectar D'Or, melon, green grapes, pineapple, strawberries, vanilla ice cream, a summer malt indeed. Now, after a while it turns more spirity on the nose, the initial freshness dies a bit. The taste is all the fruits from the nose, but less fresh, I'm thinking of stale fruit juice, off-season fruits, sweet yet a bit revolting, many people refer to this as baby-vomit. I have never had a baby or even baby vomit so I guess I couldn't refer to it. After the fresh and vibrating nose, this was a disastrous ending.
Nectar D'Or, you're still on top: 4
Benriach 18yo 1993-2011 56.1% OB HH#7415
Finished in a Gaja Barolo hoggie. I have not much experience with Gaja Barolo, but I tried a young Longrow from a Gaja Barolo cask a couple years ago, and it was maybe the worst Longrow I've had so far. This one might change my perception of Gaja Barolo? Dark brown/red color. Smells light, not much going on here, some peppemint and licorice, red jelly, washing powder, very strange. The taste has again this amazing licorice flavor, like licorice and peat, mighty stuff. I think this is the most extreme Benriach I've ever had. Licorice, sherry, peat and a longlasting aftertaste of bitter licorice, almost like a Jever or Fernet, but in a good way:). Gaja Barolo, you've redeemed yourself.
This one is extreme in every sense of the word, and so diverse: 8.5
Benriach 34yo 1976-2011 57.8% OB cask#6942
A sherry butt, my first Benriach distilled in the 70's. Nevertheless, I hope it carries a bit more character than last 34yo I tried from Benriach which was distilled in 1969. I'm impressed by the high volume of alcohol, it seems that some sherry casks keeps the alcohol at a good level for many years, and some even seems to increase it. Smells of honey, cinnamon, malt syrup, sun-dried tomatoes, brown sugar, green chillies, lots of sherry influence yet no phenols or bitterness. A sweet treat? The taste is that of strong cinnamon, green bell peppers, lime rind, kindergarden glue, crisps, not nearly as sweet as the nose suggested, more sort of like a half-rancid guacamole in style. This needs water i suppose. A small addition of water proves it to be one of the phenolic bombs after all. Phenols, leather and chestnuts.
Starts of good, then turns a more ugly, one for sherry-freaks: 4.5
Benriach 26yo 1984-2011 54.3% OB HH#7193
My vintage, that must be good.. The label says "Peated Virgin Oak Finish", what does that mean? Is it a feated whisky finished in a virgin oak cask? Or is it a whisky finished in a peated cask? Peated cask? Remember the Glenfiddich Chaoran Reserve anyone? That was 12yo Glenfiddich matured in a cask that previously held peated whisky from Islay. So a peated cask it was called. Anyway, the proof is in the pudding so let's taste, shall we? Peat and sherry, my favorite mix alongside peat and port, I love the nose on this one. coastal aromas, sea salt, dried fish, mussels boiled in white wine, lobster boiled in salt water (you know the smell that it lets out in you kitchen, amazing stuff!). The taste is again this lcorice and peat that I found in the GB finish. But here's some sweetness as well, like sweet licorice and eucalyptus. Kind of minty, but not mint, not sweet enough. Dried sage, and lots of it, very good, earthy notes as well. Sort of shy peatiness, if any, makes me think that the Peated cask finish maybe what this is?
I'm glad the peat didn't dominate this too much after all: 7
Next tasting: Ardbeg Distillery
torsdag 1. desember 2011
2 Benriach's for tonight, just for fun
I will only have two Benriach's tonight as it is getting late, and I feel that lately there's been some huge sessions, involving perhaps a whisky or two too many. The palate gets worn out if tasting too many flavors over a shorter period of time, and recongnizing each and every one without confusing any of 'em with one another gets trickier. Here we go.
Benriach 22yo 1989-2011 50.6% OB HH#5620
A first fill finish, or "virgin oak finish" as the label reads. So I guess it's spent most of its life in refill wood then? Please, don't think this is a single cask just because it has a reference number, as the reference number is just to the cask it's been in prior to the finishing. Maybe three months, maybe three years, it doesn't say. Kinda dark and bronze-like for a refill and virgin wood matured whisky, maybe some sherry refill were used prior to the finishing? Smells peaty, vanilla, phenols, fabric softener, licorice, old warehouse.. I'm leaning towards the theory of whisky from refill sherry cask(s) finished in virgin oak. But it smells good. The taste is a bit austere, with some honey, vanilla, strawberry jam, pickles, goat cheese, cantaloupe(!). This sweet and a bit rustic flavor on the palate is very light and refreshing, but soon ended by the finishing notes of black peppers and phenols.
Could've been a winner, but the finish lets it down...: 7
Benriach 19yo 1992-2011 55.6% OB HH#972
Another one that has been finished in a hogshead, which is a smaller cask, and therefore makes an impact on the whisky in lesser time than bigger casks. This HH#972 is a Tawny Port Hogshead, and I like my whiskies when finished in Port casks, especially Laphroaigs. Dark red-ish color, smells of dry port, lemon rind, sour grapes, peat, tannins, acidic, cigar smoke, humidor, pleasant stuff. The taste is thick and sweet, dark syrup, cherries, junipers, dark chocolate and kobe beef. But most of all its these extreme hints of dark red and blue berries that steals the show. The aftertaste is way longer than the one from the virgin oak, an it's dominated by peat and dark berries.
This is a very good version, maybe my all time favorite Benriach so far: 8.5
Next tasting: Benriach Distillery (again...)
Benriach 22yo 1989-2011 50.6% OB HH#5620
A first fill finish, or "virgin oak finish" as the label reads. So I guess it's spent most of its life in refill wood then? Please, don't think this is a single cask just because it has a reference number, as the reference number is just to the cask it's been in prior to the finishing. Maybe three months, maybe three years, it doesn't say. Kinda dark and bronze-like for a refill and virgin wood matured whisky, maybe some sherry refill were used prior to the finishing? Smells peaty, vanilla, phenols, fabric softener, licorice, old warehouse.. I'm leaning towards the theory of whisky from refill sherry cask(s) finished in virgin oak. But it smells good. The taste is a bit austere, with some honey, vanilla, strawberry jam, pickles, goat cheese, cantaloupe(!). This sweet and a bit rustic flavor on the palate is very light and refreshing, but soon ended by the finishing notes of black peppers and phenols.
Could've been a winner, but the finish lets it down...: 7
Benriach 19yo 1992-2011 55.6% OB HH#972
Another one that has been finished in a hogshead, which is a smaller cask, and therefore makes an impact on the whisky in lesser time than bigger casks. This HH#972 is a Tawny Port Hogshead, and I like my whiskies when finished in Port casks, especially Laphroaigs. Dark red-ish color, smells of dry port, lemon rind, sour grapes, peat, tannins, acidic, cigar smoke, humidor, pleasant stuff. The taste is thick and sweet, dark syrup, cherries, junipers, dark chocolate and kobe beef. But most of all its these extreme hints of dark red and blue berries that steals the show. The aftertaste is way longer than the one from the virgin oak, an it's dominated by peat and dark berries.
This is a very good version, maybe my all time favorite Benriach so far: 8.5
Next tasting: Benriach Distillery (again...)
tirsdag 29. november 2011
3 Glenlivets, one very old, like almost 40 in whisky-years, and two that's young but still old.
I have to say that I never made a relationship with Glenlivet, yes I'd call it relationship, as no man (or woman) tastes a whisky all the same. The whisky is the constant and the x is you (how clever). But I bring this up with this whisky as it holds the oldest license for distillation in Scotland, one year prior to the one of Fettercairn, yet its not riding a hype these days. More a middle of the road distillery, but perhaps these ones can prove why it used to be a force to be reckoned with on every level.
Glenlivet 38yo 1973-2011 47.5% The Whiskyman LSD
Yes, it's a reference to an old Beatles song. This cask made only 78 bottles, and considering the still pretty high %abv. it should be able to make some more, maybe there's some whisky left in the cask, or transferred to a smaller cask for finishing? Impressive stuff anyway. Golden color, smells heavy of gingerbread, rye and moss, needs some time to adjust. Lavender after a while, a perfumy old one, but in a good way. Needs some swirls, and why do people say that swirling whisky ain't right. Oxygen opens whisky up, more swirling, more oxygen. And for that matter, how can anyone say Richard Paterson ain't right??? Now, back to the story. Even a while later it is on the light and floral side. The taste is floral and honeyed, some vanilla, egg cream and balsamic vinegar. Needs water. With a small splash it hits some peppery and vanilla notes, classical bourbon maturation, although I'm not sure. But for 38 years I would've expected a bit more.
To be fair, this is not the best Glenlivet I've had: 5
Glenlivet 8yo 57% George & J.G. Smith's G&M
One of two from J.G. Smith's bottled by G&M. J.G. Smith's once owned the Glenlivet Distillery. This one holds a white cap, bottled somewhere in the 80's I would imagine. A flat bottle. Smells fresh, citrus, onions, glue, lime, green tea, light and fresh on the nose. This is a good one, I can feel it already. The taste is citrussy, lime and lemon, green grapes, good stuff. But this is old style, no vanilla or coriander or any other stuff that is to be found in recent bottlings, this is all on sour citrus and dried grass, hay, dried herbs, old but good. One that makes me think back on the days when whisky weren't as coordinated by casks as it is today.
It's far from perfect, but it's got that old style feeling: 5
Glenlivet 12yo 57% George & J.G. Smith's G&M
A much darker one, with a golden cap this time. Oh yes, more on the oaky side this time with black peppers, mashed carrots, vegetable stew, fennels, pickled cucumbers and overripe avocados. A vegetal malt whisky so far. The taste is oaky as h..., but nice, one of the better young ones at high strength from this distillery. I do like the ripe berries and the avocado, sort of fat grassiness that's in it. I believe water could be the answer in this one. Water makes it more rustic, sun-dried tomatoes, sweet chili, roasted pecan nuts, roasted almonds, sweet and nutty. Much better now. The aftertaste is again sweet almond cake and honey glazed nuts.
Give it water and it' the perfect after-meal whisky: 6
OK, I remember promising you some Benriach, well, next tasting is: Benriach Distillery
Glenlivet 38yo 1973-2011 47.5% The Whiskyman LSD
Yes, it's a reference to an old Beatles song. This cask made only 78 bottles, and considering the still pretty high %abv. it should be able to make some more, maybe there's some whisky left in the cask, or transferred to a smaller cask for finishing? Impressive stuff anyway. Golden color, smells heavy of gingerbread, rye and moss, needs some time to adjust. Lavender after a while, a perfumy old one, but in a good way. Needs some swirls, and why do people say that swirling whisky ain't right. Oxygen opens whisky up, more swirling, more oxygen. And for that matter, how can anyone say Richard Paterson ain't right??? Now, back to the story. Even a while later it is on the light and floral side. The taste is floral and honeyed, some vanilla, egg cream and balsamic vinegar. Needs water. With a small splash it hits some peppery and vanilla notes, classical bourbon maturation, although I'm not sure. But for 38 years I would've expected a bit more.
To be fair, this is not the best Glenlivet I've had: 5
Glenlivet 8yo 57% George & J.G. Smith's G&M
One of two from J.G. Smith's bottled by G&M. J.G. Smith's once owned the Glenlivet Distillery. This one holds a white cap, bottled somewhere in the 80's I would imagine. A flat bottle. Smells fresh, citrus, onions, glue, lime, green tea, light and fresh on the nose. This is a good one, I can feel it already. The taste is citrussy, lime and lemon, green grapes, good stuff. But this is old style, no vanilla or coriander or any other stuff that is to be found in recent bottlings, this is all on sour citrus and dried grass, hay, dried herbs, old but good. One that makes me think back on the days when whisky weren't as coordinated by casks as it is today.
It's far from perfect, but it's got that old style feeling: 5
Glenlivet 12yo 57% George & J.G. Smith's G&M
A much darker one, with a golden cap this time. Oh yes, more on the oaky side this time with black peppers, mashed carrots, vegetable stew, fennels, pickled cucumbers and overripe avocados. A vegetal malt whisky so far. The taste is oaky as h..., but nice, one of the better young ones at high strength from this distillery. I do like the ripe berries and the avocado, sort of fat grassiness that's in it. I believe water could be the answer in this one. Water makes it more rustic, sun-dried tomatoes, sweet chili, roasted pecan nuts, roasted almonds, sweet and nutty. Much better now. The aftertaste is again sweet almond cake and honey glazed nuts.
Give it water and it' the perfect after-meal whisky: 6
OK, I remember promising you some Benriach, well, next tasting is: Benriach Distillery
søndag 27. november 2011
4 Port Ellens from Signatory at 43%abv.
Something a bit legendary today, my first ever Port Ellen vertical. I am perhaps not the most eager Port Ellen drinker, but I find it a bit finer than the rougher likes of Caol Ila, Ardbeg and Laphroaig. Anyway, as Port Ellen is one of the most talked about whiskies online, I don't see any need of further presentation from me.
Port Ellen 26yo 43% Signatory Vintage
From a flagon-like miniature, recent bottling. No vintage or cask and bottle number on this one. At 26 years of age, this is the oldest one in this tasting, but does that really matter? Not to me. Golden color, this one could come from a batch of several different casks, some sherry wood involved here maybe? Not many odors here, seems like a neutral spirit so far. Needs some time to open up I guess. After a while I still get nothing, perhaps is this some sort of really shy Islayer? The taste is, well, this cannot be whisky? It's so light, more like tea. Wow, the disappointment of the millenium perhaps? To sum this one up then. A wee hint of earl grey and a small hint on soap in the aftertaste. Seriously flawed whisky.
Rather add tea to your Vodka, cheaper and probably even better: 1
Port Ellen 17yo 1974-1992 43% Signatory Vintage cask#6199 btl.224/2400
This one then, with the old feather on the left side of the "S" on the label, so much nicer than the newer labels, with hand-signed bottle number. But that's how it rolls. Renewal seems to be needed in these days as whisky sale is expanding throughout the world. White wine color, earthy and dusty on the nose, old attic style, small hints of peat along with some bitterness. The taste is fruity with lots of lemon peel and grapefruit. Salty to, some of that sea salt and wax(?) that I was presuming. Not much peat in the tasting on this one either, but it has much else going on, very coastal, fish stock, lemon, salt, ashes, vanilla, reminds me of some older bottlings from Old Pulteney.
Delightfully coastal: 8
Port Ellen 14yo 43% Signatory Vintage Scottish Wildlife
One for the Scottish Wildlife Trust, I have two of those tonight, lets start with the oldest one. White wine color, smells light, peaty and spirity. Reminds me a bit of the Ardbeg Blasda, though I know that's not as peated. The taste is more on the raw and sweet side, a perfect starter for any peaty tasting. Light, seaweed, honey, apricot jam, vanilla, oily, stearic, some touch of peat and a small hint of orange peel. The aftertaste is peaty and burnt, lightly burnt if there is such a thing.
Lighter than the 17yo, and a bit more weak-ish, but still good: 5.5
Port Ellen 10yo 43% Signatory Scottish Wildlife
Second on for the Scottish Wildlife Trust, and I do believe this will be my only chance in this lifetime to try such a young Port Ellen, only 10yo. Imagine if it was bottled at cask strength... I'm drooling just by the thought. You might have noticed that I don't always believe that age improves a whisky, many whiskies have reached their top level at very young age and I applaud the bottlers daring to release those even if they come from a distillery that will be worth much more if let to rest for longer. Ledaig, Fettercairn and Lagavulin are some of those distilleries that at a young age and bottled at cask strength, can compete with the best of what others have to offer (in my opinion). Anyway, back to the notes, this one is a bit darker than the 14yo, sort of in between white wine and apple juice. It smells of leather and old jeans, rustic, dried paprika, sweet chili, indian spices, different kormas, far from the other ones so far in this tasting. The taste is sweet and light, toffee-pudding, caramel sauce, honey nectar, sweet soy sauce. This is a very strange one, but interesting. Again this sweet dried paprika kicks in. The finish is light and short, no peat or smoke in this one. If this what become of the average Port Ellen after 10 years I wouldn't complain too much about the closing, but this surely isn't representable for many of the great bottlings that's now out there. Pricy and old...:(
The palate was good, otherwise no blast from the past: 4.5
Next tasting: Benriach Distillery
Port Ellen 26yo 43% Signatory Vintage
From a flagon-like miniature, recent bottling. No vintage or cask and bottle number on this one. At 26 years of age, this is the oldest one in this tasting, but does that really matter? Not to me. Golden color, this one could come from a batch of several different casks, some sherry wood involved here maybe? Not many odors here, seems like a neutral spirit so far. Needs some time to open up I guess. After a while I still get nothing, perhaps is this some sort of really shy Islayer? The taste is, well, this cannot be whisky? It's so light, more like tea. Wow, the disappointment of the millenium perhaps? To sum this one up then. A wee hint of earl grey and a small hint on soap in the aftertaste. Seriously flawed whisky.
Rather add tea to your Vodka, cheaper and probably even better: 1
Port Ellen 17yo 1974-1992 43% Signatory Vintage cask#6199 btl.224/2400
This one then, with the old feather on the left side of the "S" on the label, so much nicer than the newer labels, with hand-signed bottle number. But that's how it rolls. Renewal seems to be needed in these days as whisky sale is expanding throughout the world. White wine color, earthy and dusty on the nose, old attic style, small hints of peat along with some bitterness. The taste is fruity with lots of lemon peel and grapefruit. Salty to, some of that sea salt and wax(?) that I was presuming. Not much peat in the tasting on this one either, but it has much else going on, very coastal, fish stock, lemon, salt, ashes, vanilla, reminds me of some older bottlings from Old Pulteney.
Delightfully coastal: 8
Port Ellen 14yo 43% Signatory Vintage Scottish Wildlife
One for the Scottish Wildlife Trust, I have two of those tonight, lets start with the oldest one. White wine color, smells light, peaty and spirity. Reminds me a bit of the Ardbeg Blasda, though I know that's not as peated. The taste is more on the raw and sweet side, a perfect starter for any peaty tasting. Light, seaweed, honey, apricot jam, vanilla, oily, stearic, some touch of peat and a small hint of orange peel. The aftertaste is peaty and burnt, lightly burnt if there is such a thing.
Lighter than the 17yo, and a bit more weak-ish, but still good: 5.5
Port Ellen 10yo 43% Signatory Scottish Wildlife
Second on for the Scottish Wildlife Trust, and I do believe this will be my only chance in this lifetime to try such a young Port Ellen, only 10yo. Imagine if it was bottled at cask strength... I'm drooling just by the thought. You might have noticed that I don't always believe that age improves a whisky, many whiskies have reached their top level at very young age and I applaud the bottlers daring to release those even if they come from a distillery that will be worth much more if let to rest for longer. Ledaig, Fettercairn and Lagavulin are some of those distilleries that at a young age and bottled at cask strength, can compete with the best of what others have to offer (in my opinion). Anyway, back to the notes, this one is a bit darker than the 14yo, sort of in between white wine and apple juice. It smells of leather and old jeans, rustic, dried paprika, sweet chili, indian spices, different kormas, far from the other ones so far in this tasting. The taste is sweet and light, toffee-pudding, caramel sauce, honey nectar, sweet soy sauce. This is a very strange one, but interesting. Again this sweet dried paprika kicks in. The finish is light and short, no peat or smoke in this one. If this what become of the average Port Ellen after 10 years I wouldn't complain too much about the closing, but this surely isn't representable for many of the great bottlings that's now out there. Pricy and old...:(
The palate was good, otherwise no blast from the past: 4.5
Next tasting: Benriach Distillery
lørdag 26. november 2011
6 youngsters from Springbank Distillery
I have not yet come around to the Springbank and why it's so popular. I have tasted about equally many good ones as bad ones, as I have from most other distilleries. Many people mention the craft, and some mention older bottlings from way back. I did enjoy the recent Springbank CV a lot when tasting at a friends house the other day, so perhaps there's gold in the newer productions as well? I'll try and find out today by trying 6 young versions, 4 Springbanks, 1 hazelburn and 1 Longrow.
Hazelburn 8yo 46% OB
This is an unpeated whisky, light in color with a standard watered down strength. I think I only did try one Hazelburn before, which was quite good. Think it ended up on a 7. Smells light, malty, hay, some caramel sweetness, butterscotch, grows on me after a while in the glass. Becomes more robust, peppery, green apples and burnt rubber. The taste is quite spirity, apple cider, lemon meringue, light and spirity, and some restrained fruitiness. After a while it becomes less demanding and a bit boring, light style, light stuff, light in every way. Reminds me of some older Glen Grants that were bottled at young age. Light and spirity at first, then a bit fruity and dies within minutes when oxygen is added to the mix.
I hope to find other Hazelburns that can correct my current impression: 3.5
Springbank NAS 46% OB CV 2010
I tasted a recent bottling of this version that was newly opened the same night a couple months ago. That was very good, will this one be the same? It should in theory. Smells grassy, honey, leather, waxy, old style. I do like this one so far. The taste is peppery and peaty, could be mixed with some old style Ledaig, the 80's and 90's bottlings were very little coastal when thinking of the geographic position of the distillery. Peppery, peaty, licorice, a pretty straight and unsophisticated malt. Sort of an entry level Springbank, which I think it should be. Easily drinkable, light in style, but the nose is the star as it brings it up a notch from total mediocracy.
A good whisky, but not for the adventurous kind: 4.5
Springbank 11yo 1997-2009 55.1% OB
As the hurricane, or storm as might be the meteorologically correct term, "Berit" is raging on the banks of Norway, how appropriate is it not to sit down with this spanish madeira matured Springbank and dream of golden sand and degrees just below 30? Enough of that! This one has a nice golden brown, sort of dark rum color. Smells sweet, honey and coriander, spicy and sweet must say, wow! I do like this far lot better than the past two!!! Exotic treat, honey continues as well as dark berries, cinnamon, oyster and pineapple, sweet and salty at the same time! And Guinnes stout as well. Heavy stuff! The taste is more peaty, and sour, reminds me a bit about some dirty harry liqueur (licorice liqueur). Also a bit on the dry side, needs water perhaps. With some water it becomes again like this summer breeze, notes of hawaiian fruits, pine apples and coconuts, leather, rum style, some honey, but less spicy than the nose. The finish is burnt and peppery, not the best I've had.
A fun whisky, not a malt whisky style, more like a rum whisky?: 6
Springbank 10yo 57% OB
This is one of the two that's also known as 100 Proof bottlings. Proof is the american measurement of alcohol within a liquid. 70proof=40%, 80proof=46% and 100proof=57%. I think those are the most commonly used strengths that are printed in both values. Smells light and sugary, roasted almonds, toffee, burnt sugar, dried fruits, mango and apricot. The taste is very peaty and peppery, and again a bit one-dimensional, as with the CV. When given some time, let's say 15 minutes it opens up a bit. oaky, salty licorice, pork stock, smoked ham, could've been a rustic treat, but it's just a bit too spirity for my taste. I know there are people that loves this stuff, but not me. Burnt, spirity, with some nice hints of greatness lurking in the background. Come out please!!!
I wish some of these Springbanks performed as well on the palate as on the nose: 4.5
Springbank 11yo 1997-2008 59.4% OB for Oddbins cask#789
A cask matured one, for Oddbins, which is the main high street liquor chain if trying to get hold of a bottle of whisky in the UK. A bit pricey, and sort of main-stream, what whisky is concerned if you ask me. I am yet to find a decent bottle of Fettercairn in an Oddbins shop. I had an exclusive for Oddbins a couple years back, it was an oloroso-matured Bruichladdich, an I remember it was not my favorite, by far. Let's hope this one does better. Brown color, smooth sherried, oloroso on the nose, not as sweet as it could've been, but very round...(?) Sort of a mellow sweetness and cinnamon and nutmeg, barbeque, leather, shallots, steam from cooked red wine, garlic, basil, roasted bacon, onions and red bell peppers. Amazing so far, but I hope the palate won't disappoint me like it has to a certain degree so far in this tasting. The taste is Wow! But not necessarily in a good way, it's all on soft sweet licorice, allsorts style, almost like a candy whisky, and sour on the gums, but what is happening here, no aftertaste at all... Maybe it needs water. With water it becomes a bit more enjoyable, roasted nuts and black peppers are added to the mix, but still, a huge disappointment on the palate.
This malt should be a deodorant, smells fantastic, but I don't wanna drink it: 3
Longrow 10yo 57% OB
Another 100proof one, Longrow is the most peated of the Springbank family, and I do not have too much experience with it. But I remember quite well one that was finished on Gajo Barolo wood (or something like that) that was far from my liking. Could the peat in this one make it clim a bit higher on the scale than the Springbank version did? Smells peaty, vanilla, cream, milky, ever been to a dairy? I'm getting mixed input from this one, it's hard to describe. Peaty, yet so soft an silky. Time to taste. The taste is peaty yes, and smoky, briny, bonfire, crispy batter and salty sausage, meaty if you know what I mean, excellent stuff. Finally one that where as good, or even better on the palate than the on the nose. This one could easily flogg any Islay whisky any day. Even now, about ten minutes since last swallow I can still feel that peat sensation.
You have to like peat, and I do: 6.5
Next tasting: Port Ellen Distillery
Hazelburn 8yo 46% OB
This is an unpeated whisky, light in color with a standard watered down strength. I think I only did try one Hazelburn before, which was quite good. Think it ended up on a 7. Smells light, malty, hay, some caramel sweetness, butterscotch, grows on me after a while in the glass. Becomes more robust, peppery, green apples and burnt rubber. The taste is quite spirity, apple cider, lemon meringue, light and spirity, and some restrained fruitiness. After a while it becomes less demanding and a bit boring, light style, light stuff, light in every way. Reminds me of some older Glen Grants that were bottled at young age. Light and spirity at first, then a bit fruity and dies within minutes when oxygen is added to the mix.
I hope to find other Hazelburns that can correct my current impression: 3.5
Springbank NAS 46% OB CV 2010
I tasted a recent bottling of this version that was newly opened the same night a couple months ago. That was very good, will this one be the same? It should in theory. Smells grassy, honey, leather, waxy, old style. I do like this one so far. The taste is peppery and peaty, could be mixed with some old style Ledaig, the 80's and 90's bottlings were very little coastal when thinking of the geographic position of the distillery. Peppery, peaty, licorice, a pretty straight and unsophisticated malt. Sort of an entry level Springbank, which I think it should be. Easily drinkable, light in style, but the nose is the star as it brings it up a notch from total mediocracy.
A good whisky, but not for the adventurous kind: 4.5
Springbank 11yo 1997-2009 55.1% OB
As the hurricane, or storm as might be the meteorologically correct term, "Berit" is raging on the banks of Norway, how appropriate is it not to sit down with this spanish madeira matured Springbank and dream of golden sand and degrees just below 30? Enough of that! This one has a nice golden brown, sort of dark rum color. Smells sweet, honey and coriander, spicy and sweet must say, wow! I do like this far lot better than the past two!!! Exotic treat, honey continues as well as dark berries, cinnamon, oyster and pineapple, sweet and salty at the same time! And Guinnes stout as well. Heavy stuff! The taste is more peaty, and sour, reminds me a bit about some dirty harry liqueur (licorice liqueur). Also a bit on the dry side, needs water perhaps. With some water it becomes again like this summer breeze, notes of hawaiian fruits, pine apples and coconuts, leather, rum style, some honey, but less spicy than the nose. The finish is burnt and peppery, not the best I've had.
A fun whisky, not a malt whisky style, more like a rum whisky?: 6
Springbank 10yo 57% OB
This is one of the two that's also known as 100 Proof bottlings. Proof is the american measurement of alcohol within a liquid. 70proof=40%, 80proof=46% and 100proof=57%. I think those are the most commonly used strengths that are printed in both values. Smells light and sugary, roasted almonds, toffee, burnt sugar, dried fruits, mango and apricot. The taste is very peaty and peppery, and again a bit one-dimensional, as with the CV. When given some time, let's say 15 minutes it opens up a bit. oaky, salty licorice, pork stock, smoked ham, could've been a rustic treat, but it's just a bit too spirity for my taste. I know there are people that loves this stuff, but not me. Burnt, spirity, with some nice hints of greatness lurking in the background. Come out please!!!
I wish some of these Springbanks performed as well on the palate as on the nose: 4.5
Springbank 11yo 1997-2008 59.4% OB for Oddbins cask#789
A cask matured one, for Oddbins, which is the main high street liquor chain if trying to get hold of a bottle of whisky in the UK. A bit pricey, and sort of main-stream, what whisky is concerned if you ask me. I am yet to find a decent bottle of Fettercairn in an Oddbins shop. I had an exclusive for Oddbins a couple years back, it was an oloroso-matured Bruichladdich, an I remember it was not my favorite, by far. Let's hope this one does better. Brown color, smooth sherried, oloroso on the nose, not as sweet as it could've been, but very round...(?) Sort of a mellow sweetness and cinnamon and nutmeg, barbeque, leather, shallots, steam from cooked red wine, garlic, basil, roasted bacon, onions and red bell peppers. Amazing so far, but I hope the palate won't disappoint me like it has to a certain degree so far in this tasting. The taste is Wow! But not necessarily in a good way, it's all on soft sweet licorice, allsorts style, almost like a candy whisky, and sour on the gums, but what is happening here, no aftertaste at all... Maybe it needs water. With water it becomes a bit more enjoyable, roasted nuts and black peppers are added to the mix, but still, a huge disappointment on the palate.
This malt should be a deodorant, smells fantastic, but I don't wanna drink it: 3
Longrow 10yo 57% OB
Another 100proof one, Longrow is the most peated of the Springbank family, and I do not have too much experience with it. But I remember quite well one that was finished on Gajo Barolo wood (or something like that) that was far from my liking. Could the peat in this one make it clim a bit higher on the scale than the Springbank version did? Smells peaty, vanilla, cream, milky, ever been to a dairy? I'm getting mixed input from this one, it's hard to describe. Peaty, yet so soft an silky. Time to taste. The taste is peaty yes, and smoky, briny, bonfire, crispy batter and salty sausage, meaty if you know what I mean, excellent stuff. Finally one that where as good, or even better on the palate than the on the nose. This one could easily flogg any Islay whisky any day. Even now, about ten minutes since last swallow I can still feel that peat sensation.
You have to like peat, and I do: 6.5
Next tasting: Port Ellen Distillery
torsdag 24. november 2011
5 Glengoynes, two distilled in 1969
I'll start and end this session with Glengoynes distilled in 1969. The other ones are somewhat of a mixed bag. I know there are many people that's enthusiastic about older and sherried variants of this malt. I am too, but that oloroso influence can be a bit too much for me sometimes. In this tasting I'll try some variants that seems to come from other sherry casks, say a fino cask for instance. I hope it does well!
Glengoyne 1969-? 47% OB Vintage Reserve
According to whiskysites such as the whiskybase.com, there were released 2742 bottles from this batch. I wonder how many are still left. I think that the Lang Brothers acquired Glengoyne in 1965 and started releasing the Vintage Reserve series in 1967, so this is the third release from this series then. A nice golden hue. On the label it says "Unfiltered", and there is some small sediments svimming around in there, but far from the fish one can find in some of the Raw Cask bottlings from Blackadder. Smells light, vanilla, candy floss, herbal, basil, needs time, eventually it becomes oakier, chili paste, leather and more vanilla. This one needs lots of time to expand itself in the glass. The taste is of rustic quality, old carpet, bonfire, burnt oak, dusty attic, you know what I mean... It's old and elegant with some camphor and more flowery style. It fills the mouth very well, it explodes on the Circumvallate Papilla, or back of the tongue if you like, leading to a licorice, rubbery, chili, smoked bacon, dried red paprika and dried onions finish. I mean, really rustic/old style. Is some of it a result of the non-filtration?
Not a single Oloroso cask, but ever so good: 8.5
Glengoyne 21yo 1986-2008 OB cask#1391
A more modern version from a sherry butt, with those dreadful suggested taste characteristics on the label, for you to read and then make expectations of what to taste even before pouring a wee drop from the bottle. I hate it, because it's not represented as an objective taste note at all. I believe that marketing also should have some limits. I don't want to know what my whisky should taste like, I don't even want to know what it could taste like, I just want to try it and find out for myself!!! I remember one time I was attending a whisky tasting event, and a large group of people were buzzing over a young macAllan. Suddenly one says with a somewhat loud voice, in Norwegian, "Oh, it's unripe bananas". And suddenly everybody started saying that it tasted like unripe bananas. I have tried that bottling on a later occasion, a youngster Macallan from Douglas Laings OMC-series, and there were no unripe bananas. But surely I was looking for them much more than enjoying the whisky as a kid exploring the playground first day at kindergarden, which is something I usually do. Never know what's there to be found. But now I'm losing my trail here, Glengoyne, yes. Dark one, smells well, cinnamon, strawberries, a bit burnt and phenolic, fresh cut grass, reminds me of the 8yo Glengoyne bottling called "A Strawberry Ballerina" a couple years back, from the SMWS. Prunes and dried sage. The taste is bitter and herbal, sage, nettle soup, grassy, roasted vegetables, onions and carrots. A light style, needs water. With water it gets better, a certain aftertaste appears, which has been absent up until now. Red onions and smoked and salted mutton meat. Not very interesting, has a long way to go before it reaches the standards of the 1969, but enjoyable, and a good christmas whisky. Aperitif style. Btw, longest tasting note yet, I think!
Good stuff, but a bit dull: 5.5
Glengoyne 11yo 1997-2008 56.5% OB for Oslo Whisky Festival
One from a bourbon hogshead, how will it compare? Although a citizen of Norway, I have never been to the Oslo Whisky Festival, and I'm not sure I ever will be, not much Fettercairn going around up there. But from what I've heard, it's usually an annual success! This one is definitively on the light side of light, some easy vanilla and clean grassiness. Some black pepper as well, but it's really straight forward. The taste is sweet, spirit marker, vinyl, dried onions and leather. A big whisky in some aspects, but it has little or no aftertaste, after the initial palate ends an otherwise fun adventure. It would be fun to try an even higher %abv.'ed Glengoyne, say 60+%abv... And guess what? There's two of those coming up now!
Fine, interesting, funny, the Night Garden of malt whisky: 6
Glengoyne 10yo 2000-2011 61% OB The Distillery Cask cask#1016
One that's handbottled at the distillery, haven't quite come around to finding the pros of drinking a handbottled whisky or even the cons of drinking a machine bottled. Is it a selling trick pointed at the romantics? Help? This on is from a first fill sherry cask, sounds good. I think that too many older sherries are bottled way too late, when even at cask strength their in their low 40's what %abv is concerned. I have tried some young high strength sherried OB's and they're usually great. It smells sweet, ripe bananas, strawberry, honey, vanilla and mashed horseradish. Sweet stuff. The taste is not far from the 21yo, more raw, more peppery, and not as delightful, I mean, no strawberries or prunes here. Mostly burnt, needs water. With water it gets drier, not much more.
Biggest disappointment so far tonight, boring stuff: 2.5
Glengoyne 26yo 1969-1996 62.2% Cadenhead's
The first one born in 1969 was great, what about this one, distilled July 1969, calls for a certain song doesn't it? "sherrywood matured" it says. Nice orange hue. Smells cinnamon and honey, rustic sweet, and much lighter than the other sherried versions, in a good way. It's far from as phenolic as the other ones. A bit perfumy, and again these strawberries. The taste is burnt, licorice, fino sherry, bitter. Needs some water. When diluted it gets more peppery and sweet, chili and mint leaves. Much more interesting. Burning. I like it, but it is far from as good as the Vintage Reserve of same vintage.
Needs water to become interesting, even though sort of bitter and spirity: 6
Next tasting: Springbank Distillery
Glengoyne 1969-? 47% OB Vintage Reserve
According to whiskysites such as the whiskybase.com, there were released 2742 bottles from this batch. I wonder how many are still left. I think that the Lang Brothers acquired Glengoyne in 1965 and started releasing the Vintage Reserve series in 1967, so this is the third release from this series then. A nice golden hue. On the label it says "Unfiltered", and there is some small sediments svimming around in there, but far from the fish one can find in some of the Raw Cask bottlings from Blackadder. Smells light, vanilla, candy floss, herbal, basil, needs time, eventually it becomes oakier, chili paste, leather and more vanilla. This one needs lots of time to expand itself in the glass. The taste is of rustic quality, old carpet, bonfire, burnt oak, dusty attic, you know what I mean... It's old and elegant with some camphor and more flowery style. It fills the mouth very well, it explodes on the Circumvallate Papilla, or back of the tongue if you like, leading to a licorice, rubbery, chili, smoked bacon, dried red paprika and dried onions finish. I mean, really rustic/old style. Is some of it a result of the non-filtration?
Not a single Oloroso cask, but ever so good: 8.5
Glengoyne 21yo 1986-2008 OB cask#1391
A more modern version from a sherry butt, with those dreadful suggested taste characteristics on the label, for you to read and then make expectations of what to taste even before pouring a wee drop from the bottle. I hate it, because it's not represented as an objective taste note at all. I believe that marketing also should have some limits. I don't want to know what my whisky should taste like, I don't even want to know what it could taste like, I just want to try it and find out for myself!!! I remember one time I was attending a whisky tasting event, and a large group of people were buzzing over a young macAllan. Suddenly one says with a somewhat loud voice, in Norwegian, "Oh, it's unripe bananas". And suddenly everybody started saying that it tasted like unripe bananas. I have tried that bottling on a later occasion, a youngster Macallan from Douglas Laings OMC-series, and there were no unripe bananas. But surely I was looking for them much more than enjoying the whisky as a kid exploring the playground first day at kindergarden, which is something I usually do. Never know what's there to be found. But now I'm losing my trail here, Glengoyne, yes. Dark one, smells well, cinnamon, strawberries, a bit burnt and phenolic, fresh cut grass, reminds me of the 8yo Glengoyne bottling called "A Strawberry Ballerina" a couple years back, from the SMWS. Prunes and dried sage. The taste is bitter and herbal, sage, nettle soup, grassy, roasted vegetables, onions and carrots. A light style, needs water. With water it gets better, a certain aftertaste appears, which has been absent up until now. Red onions and smoked and salted mutton meat. Not very interesting, has a long way to go before it reaches the standards of the 1969, but enjoyable, and a good christmas whisky. Aperitif style. Btw, longest tasting note yet, I think!
Good stuff, but a bit dull: 5.5
Glengoyne 11yo 1997-2008 56.5% OB for Oslo Whisky Festival
One from a bourbon hogshead, how will it compare? Although a citizen of Norway, I have never been to the Oslo Whisky Festival, and I'm not sure I ever will be, not much Fettercairn going around up there. But from what I've heard, it's usually an annual success! This one is definitively on the light side of light, some easy vanilla and clean grassiness. Some black pepper as well, but it's really straight forward. The taste is sweet, spirit marker, vinyl, dried onions and leather. A big whisky in some aspects, but it has little or no aftertaste, after the initial palate ends an otherwise fun adventure. It would be fun to try an even higher %abv.'ed Glengoyne, say 60+%abv... And guess what? There's two of those coming up now!
Fine, interesting, funny, the Night Garden of malt whisky: 6
Glengoyne 10yo 2000-2011 61% OB The Distillery Cask cask#1016
One that's handbottled at the distillery, haven't quite come around to finding the pros of drinking a handbottled whisky or even the cons of drinking a machine bottled. Is it a selling trick pointed at the romantics? Help? This on is from a first fill sherry cask, sounds good. I think that too many older sherries are bottled way too late, when even at cask strength their in their low 40's what %abv is concerned. I have tried some young high strength sherried OB's and they're usually great. It smells sweet, ripe bananas, strawberry, honey, vanilla and mashed horseradish. Sweet stuff. The taste is not far from the 21yo, more raw, more peppery, and not as delightful, I mean, no strawberries or prunes here. Mostly burnt, needs water. With water it gets drier, not much more.
Biggest disappointment so far tonight, boring stuff: 2.5
Glengoyne 26yo 1969-1996 62.2% Cadenhead's
The first one born in 1969 was great, what about this one, distilled July 1969, calls for a certain song doesn't it? "sherrywood matured" it says. Nice orange hue. Smells cinnamon and honey, rustic sweet, and much lighter than the other sherried versions, in a good way. It's far from as phenolic as the other ones. A bit perfumy, and again these strawberries. The taste is burnt, licorice, fino sherry, bitter. Needs some water. When diluted it gets more peppery and sweet, chili and mint leaves. Much more interesting. Burning. I like it, but it is far from as good as the Vintage Reserve of same vintage.
Needs water to become interesting, even though sort of bitter and spirity: 6
Next tasting: Springbank Distillery
tirsdag 22. november 2011
4 Glen Ords, oldest one distilled almost 50 years ago.
Not much experience with the Glen Ord Distillery. Not on my radar too often, but I remember my first ever tasting being a 5cl miniature of the traditional 12yo OB with a green label. I think it was back in 2008 when I was on a school trip to London and found this miniature plastic bottle in amongst some cheap liqueurs and rum miniatures in a pretty worn down shop right by the Angel underground station. Not the best area. Anyway, the whisky wasn't bad, I remember it threw some punches of nice smokiness. Time to try some more from this distillery.
Glen Ord 8yo 1998-2006 43% Jean Boyer Gifted Stills
I believe this one is the first one I've tried from the "gifted stills"-series. White wine color, Smells dry, coriander, hummus, turkish spices, turmeric, cumin, dry and spicy. Reminds me of some of the better russian Vodkas I've tasted, fairly substantial grain and spice character, I was suspecting it to be more on the raw side. The taste is light, onions, grainy, radish, some sweetness that reminds me of boiled parsnip. Some rutabaga as well. Needs some water. Now it gets more peppery and spicy, cinnamon, turmeric, iron and cress, something strange is going on here, yet it all feels so interestingly peculiar. I don't know what I'd think of this one if held a few more years in cask, or bottled at cask strength. Many hints of great potential.
Needs a couple years more, but potentially a class whisky: 5.5
Glen Ord 20yo 1990-2010 54.4% Bladnoch Distillery Forum cask#1160
A bit darker in color than the 8yo, but still what I'd call white wine. 20 years and cask strength should bring more to this one than what the cask may provided last dram. As Bladnoch has now moved on to new owners, what will happen to its Distillery Forum who's bottling so many good old whiskies at very fair prices? I hope they continue... This one smells oaky and burnt, enormous oak and spirity nose. I'll let it rest for some time. When given time it opens up a bit and shows these green herbal notes alongside some red wine vinegar and tropical fruit smells, you know, spanish fruit fairs and warm air. Reminds me more of a lowlander. The taste is light and citrussy, melon, grape fruit, lemons, green grapes, fruity and sour. Minty aftertaste. This one is a joy to drink, and doesn't need any water, only enough time and your patience.
Absolute beauty, though no highlander in style: 7
Ord 27yo 1962-1989 55.4% Cadenhead's
A bit of personal history here as I'm quite sure I will never ever try another Glen Ord distilled as long ago as this one, almost fifty years! That's something else! I notice they have skipped the "Glen" and just named it "Ord". I cannot find any information confirming that "Ord" ever was their official name, maybe a funky spell by Cadenhead's like the "Blair Atholl" that can be found on some old bottlings. This one is way darker, golden brown. Smells huge, resinous, oloroso style, honey, nutmeg, chili, fresh mountain air, thyme, mint drops, strawberry jam, coconut, it just keeps changing over a period of at least 15 minutes, just keep nosing, don't wanna miss a part of this show! The taste is sweet and definitively sherried, heavy and rich sherry, cinnamon, malt syrup, cough mixture, carrot juice, tomato sauce, ginger, and that fine Glen Ordy minty aftertaste that I now start recognizing as somewhat of a trademark for this malt. Excellent stuff!
Shows that Glen Ord can take sherry very well too: 9
Glen Ord 28yo 1975-2003 58.3% OB
Finally an OB, oldest of the bunch what oak maturation is concerned, but what about that somewhat disputed X-factor commonly referred to as "cask maturation"? We'll see. Smells big this one too. Not as advanced as the Cadenhead's but more assertive odors. It has strawberry bubblegum, distinctive rosé wine, vanilla and light licorice. The taste is sweet and rying with a clear spirity sting in the aftertaste, needs some water. With additional water it becomes more peppery, rye bread, dry corn, a bit of a letdown to be honest. Not nearly as complex as the it's three predecessors, but the nose was quite alright. Also lacking the amazing minty aftertaste.
All in all an OK whisky, but at this age, not nearly good enough: 3.5
Next tasting: Glengoyne Distillery
Glen Ord 8yo 1998-2006 43% Jean Boyer Gifted Stills
I believe this one is the first one I've tried from the "gifted stills"-series. White wine color, Smells dry, coriander, hummus, turkish spices, turmeric, cumin, dry and spicy. Reminds me of some of the better russian Vodkas I've tasted, fairly substantial grain and spice character, I was suspecting it to be more on the raw side. The taste is light, onions, grainy, radish, some sweetness that reminds me of boiled parsnip. Some rutabaga as well. Needs some water. Now it gets more peppery and spicy, cinnamon, turmeric, iron and cress, something strange is going on here, yet it all feels so interestingly peculiar. I don't know what I'd think of this one if held a few more years in cask, or bottled at cask strength. Many hints of great potential.
Needs a couple years more, but potentially a class whisky: 5.5
Glen Ord 20yo 1990-2010 54.4% Bladnoch Distillery Forum cask#1160
A bit darker in color than the 8yo, but still what I'd call white wine. 20 years and cask strength should bring more to this one than what the cask may provided last dram. As Bladnoch has now moved on to new owners, what will happen to its Distillery Forum who's bottling so many good old whiskies at very fair prices? I hope they continue... This one smells oaky and burnt, enormous oak and spirity nose. I'll let it rest for some time. When given time it opens up a bit and shows these green herbal notes alongside some red wine vinegar and tropical fruit smells, you know, spanish fruit fairs and warm air. Reminds me more of a lowlander. The taste is light and citrussy, melon, grape fruit, lemons, green grapes, fruity and sour. Minty aftertaste. This one is a joy to drink, and doesn't need any water, only enough time and your patience.
Absolute beauty, though no highlander in style: 7
Ord 27yo 1962-1989 55.4% Cadenhead's
A bit of personal history here as I'm quite sure I will never ever try another Glen Ord distilled as long ago as this one, almost fifty years! That's something else! I notice they have skipped the "Glen" and just named it "Ord". I cannot find any information confirming that "Ord" ever was their official name, maybe a funky spell by Cadenhead's like the "Blair Atholl" that can be found on some old bottlings. This one is way darker, golden brown. Smells huge, resinous, oloroso style, honey, nutmeg, chili, fresh mountain air, thyme, mint drops, strawberry jam, coconut, it just keeps changing over a period of at least 15 minutes, just keep nosing, don't wanna miss a part of this show! The taste is sweet and definitively sherried, heavy and rich sherry, cinnamon, malt syrup, cough mixture, carrot juice, tomato sauce, ginger, and that fine Glen Ordy minty aftertaste that I now start recognizing as somewhat of a trademark for this malt. Excellent stuff!
Shows that Glen Ord can take sherry very well too: 9
Glen Ord 28yo 1975-2003 58.3% OB
Finally an OB, oldest of the bunch what oak maturation is concerned, but what about that somewhat disputed X-factor commonly referred to as "cask maturation"? We'll see. Smells big this one too. Not as advanced as the Cadenhead's but more assertive odors. It has strawberry bubblegum, distinctive rosé wine, vanilla and light licorice. The taste is sweet and rying with a clear spirity sting in the aftertaste, needs some water. With additional water it becomes more peppery, rye bread, dry corn, a bit of a letdown to be honest. Not nearly as complex as the it's three predecessors, but the nose was quite alright. Also lacking the amazing minty aftertaste.
All in all an OK whisky, but at this age, not nearly good enough: 3.5
Next tasting: Glengoyne Distillery
fredag 18. november 2011
4 Glen Grants
I have to confess that Glen Grant was maybe one of the last distilleries that I opened my eyes to, even though I had an older G&M bottling that was spectacular way back in 2009. There are already a huge buzz following older sherried bottlings from this distillery, I'll have one of those today alongside two bourbon single casks and one vintage standard at 40%.
Glen Grant 17yo 1990-2007 40% OB by G&M
There were a large number of different "OB's" from Glen Grant when they were owned by Gordon & Macphail, not so many nowadays, even though many of the older ones were pretty sharp. This one has a light color, addition of E's are present. It smells light, wheat, hay, vanilla, dry and sweet notes. The taste is so light it's almost too smooth for me. It's a perfectly good starter whisky, or one to have alongside some seafood dishes. Light, summer style, I like it a lot, bot be sure to enjoy this one neat, and before having other, stronger flavors on the palate. Touch of green apples in the finish.
Perfectly drinkable, enjoyable any given day: 6
Glen Grant 35yo 1974-2009 48.8% Duncan Taylor
From a sherry octave, light color, earl grey. Considering the age, this one could very well be one of the much talked about older sherried Glen Grants. Sweet honey and cinnamon, dry grapes and red apples, nice stuff. The taste is heathery, dry, cinnamon and onion. Lots of cinnamon, the most recognizable flavor in this one. Maybe it needs some water? When diluted it turns more minty and sweeter, peppery as well as gritty/grainy and bitter. The taste is much better without additional added water.
Without water it's a very good whisky, though a bit light: 7
Glen Grant 23yo 1985-2008 55.8% First Cask cask#10182
One entirely matured in a Bourbon Hogshead, so this should be for the sweet toothed among us. It smells light, vanilla, cream, cauliflower mash, swede drain, cauliflower puree, dried paprika and squash. The taste is better than the nose, drying, hot cinnamon and white peppers, coriander, basil and laurels. Sweet licorice and roasted candied almonds on the finish. Another Glen Grant that's perfectly drinkable, yet a bit too light to create a fuzz. I think this one is maybe the essence of what most of recent Glen Grants has to offer, light style with some dryness and bourbon-influence.
Very well put together: 6.5
Glen Grant 15yo 1992-2007 59.9% OB cask#17163 btl.53/378
I think this is the highest %abv I've yet found in a Glen Grant, and being as soft and light as it usually comes across in my book, maybe this will give it an aromatic lift? Funky looking bottle, slender at bottom, and broadens towards the top, with a small neck. It looks almost like some kind of sportsman´s trophy. Light golden hue, smells spirity and herbal, wool, burnt acrylic clothing, cheap soap bars and wine gum. Sweet and obscure. The taste is burnt and sweet, strange stuff, sprity and soapy. Needs water. With added water it becomes sweeter, but the soapy notes seems to have left, so has the spirity, now there's more toffee and caramel present and some banana and cream. A vast improvement in my opinion.
Nice stuff, but remember water, if not it's too spirity, at least for me: 6.5
Next tasting: Glen Ord Distillery
Glen Grant 17yo 1990-2007 40% OB by G&M
There were a large number of different "OB's" from Glen Grant when they were owned by Gordon & Macphail, not so many nowadays, even though many of the older ones were pretty sharp. This one has a light color, addition of E's are present. It smells light, wheat, hay, vanilla, dry and sweet notes. The taste is so light it's almost too smooth for me. It's a perfectly good starter whisky, or one to have alongside some seafood dishes. Light, summer style, I like it a lot, bot be sure to enjoy this one neat, and before having other, stronger flavors on the palate. Touch of green apples in the finish.
Perfectly drinkable, enjoyable any given day: 6
Glen Grant 35yo 1974-2009 48.8% Duncan Taylor
From a sherry octave, light color, earl grey. Considering the age, this one could very well be one of the much talked about older sherried Glen Grants. Sweet honey and cinnamon, dry grapes and red apples, nice stuff. The taste is heathery, dry, cinnamon and onion. Lots of cinnamon, the most recognizable flavor in this one. Maybe it needs some water? When diluted it turns more minty and sweeter, peppery as well as gritty/grainy and bitter. The taste is much better without additional added water.
Without water it's a very good whisky, though a bit light: 7
Glen Grant 23yo 1985-2008 55.8% First Cask cask#10182
One entirely matured in a Bourbon Hogshead, so this should be for the sweet toothed among us. It smells light, vanilla, cream, cauliflower mash, swede drain, cauliflower puree, dried paprika and squash. The taste is better than the nose, drying, hot cinnamon and white peppers, coriander, basil and laurels. Sweet licorice and roasted candied almonds on the finish. Another Glen Grant that's perfectly drinkable, yet a bit too light to create a fuzz. I think this one is maybe the essence of what most of recent Glen Grants has to offer, light style with some dryness and bourbon-influence.
Very well put together: 6.5
Glen Grant 15yo 1992-2007 59.9% OB cask#17163 btl.53/378
I think this is the highest %abv I've yet found in a Glen Grant, and being as soft and light as it usually comes across in my book, maybe this will give it an aromatic lift? Funky looking bottle, slender at bottom, and broadens towards the top, with a small neck. It looks almost like some kind of sportsman´s trophy. Light golden hue, smells spirity and herbal, wool, burnt acrylic clothing, cheap soap bars and wine gum. Sweet and obscure. The taste is burnt and sweet, strange stuff, sprity and soapy. Needs water. With added water it becomes sweeter, but the soapy notes seems to have left, so has the spirity, now there's more toffee and caramel present and some banana and cream. A vast improvement in my opinion.
Nice stuff, but remember water, if not it's too spirity, at least for me: 6.5
Next tasting: Glen Ord Distillery
4 young spirits that never made it to whisky
I have to say I have been dreading this tasting a while, as I haven't found too much good to say about any of the raw and spirity new-makes I've tried up until now. But this one is quite special as two of these has been pampered with by human hands, one by myself. The priorly talked about cask project both here:
http://www.maltdiary.com/2011/06/making-my-own-whisky-in-1-2-3.html
and here:
http://www.maltdiary.com/2011/09/follow-up-on-my-cask-project.html
Let's try it alongside some other youngsters and see how it does.
Loch Ewe 0yo 50.6% OB Distilled 30.6.2011
A small 100ml bottle, or jar if you like. I actually considered for a moment, putting this on a miniature cask and let it rest for 3 years just to be able to say that I've tried whisky from Loch Ewe Distillery. On the other hand, how would I be sure it still were 40% or more, and what disastrous oak impact would this poor newmake gain? It smells, well, spirity, harsh, cedar wood and stale wet hay. Not too bad, I'm confused as to why there's such a fine wood scent to a new-make? The taste is light and peppery, I like it, some bitter spirity notes of shoe laces and rubber. Synthetic, but very clean and pure spirit. I prefer it to many other new-makes. I think this could be doing very well after some years in oak casks. But for now, it hasn't developed enough to give more than a score based on potential. What's funky with this one is that a small amount of water makes it blue!
A nice and clean new-make, a good alternative to Vodka: 5
Celp NAS 55% The Ultimate Whisky Company (Lagavulin) The Seaweed Experience
A version of the old and almost forgotten Celp, a drink that was used for health resons back in the days of monks and kings and whatnot. I believe it originally was Knockeen with seaweed, made in Ireland, but now some dutch guys have tried recreating it with spirit from Lagavulin (if my sources are correct), some fresh water grass and green coloring. It's bottled in Scotland, so the grass and all that is scottish at least. Looks like some green tea. Smells pretty nice, clear coastal notes, waxy, salty, fish stock, herbal, oregano, basil, choriander, burnt junipers, and again extremely clean. The taste is thick, burnt, sweet, salty, bitter, herbal, loads of salt and lime zest, a most pleasing surprise.
This is excellent spirit, Lagavulin should be proud: 6.5
Glenglassaugh 0yo 50+/-% 3 months in 1l. cream sherry butt
Very dark, like some oloroso sherry, on the borderline between brown and red. Smells young and fresh, yet sherried and sweet. A bit minty and wet grass, flowers, honey and cinnamon. Things sure do happen quick in these small casks, but remember to let the whisky breath enough after pouring a glass. The taste is light and sweet, perhaps a bit too sweet, seems the cask did get the better of the spirit. It has a warming aftertaste of some very tamed peat. Small smoke and huge sherry, it's not fantastic, but a bloody good try if you ask me. Next time I do this project I'm going to use a new-make with higher strength so that it keeps enough stamina to last a couple months on sherry cask, at least.
Nice stuff, smooth sherry, fine smokiness, few malt notes: 6.5
Bladnoch 0yo 61% 3 months in 1l. refill cream sherry butt
Half and half regular Bladnoch newmake at 50%abv. and peated Bladnoch newmake at 72%abv. I lost a bit of time on this one, and I believe it only captured 2.5 months or so in the cask. But if the influence is as strong as it was on the Glenglassaugh it might be for the better. Lighter in color, more towards an amber, orange hue. Smells peaty and spirity, not a typical lowlander to say the least. Interesting, a wild card, crazy strength, huge peatiness and some sweet syrupy, honey whiffs. The taste is dry and sweet, honey and wool, just a bit too dry, needs water. With water it gets burnt and spirity. I guess this could use a month or two more on wood.
Weird one, I'm considering giving it a refurbish on more oak: 3
Next tasting: Glen Grant Distillery
http://www.maltdiary.com/2011/06/making-my-own-whisky-in-1-2-3.html
and here:
http://www.maltdiary.com/2011/09/follow-up-on-my-cask-project.html
Let's try it alongside some other youngsters and see how it does.
Loch Ewe 0yo 50.6% OB Distilled 30.6.2011
A small 100ml bottle, or jar if you like. I actually considered for a moment, putting this on a miniature cask and let it rest for 3 years just to be able to say that I've tried whisky from Loch Ewe Distillery. On the other hand, how would I be sure it still were 40% or more, and what disastrous oak impact would this poor newmake gain? It smells, well, spirity, harsh, cedar wood and stale wet hay. Not too bad, I'm confused as to why there's such a fine wood scent to a new-make? The taste is light and peppery, I like it, some bitter spirity notes of shoe laces and rubber. Synthetic, but very clean and pure spirit. I prefer it to many other new-makes. I think this could be doing very well after some years in oak casks. But for now, it hasn't developed enough to give more than a score based on potential. What's funky with this one is that a small amount of water makes it blue!
A nice and clean new-make, a good alternative to Vodka: 5
Celp NAS 55% The Ultimate Whisky Company (Lagavulin) The Seaweed Experience
A version of the old and almost forgotten Celp, a drink that was used for health resons back in the days of monks and kings and whatnot. I believe it originally was Knockeen with seaweed, made in Ireland, but now some dutch guys have tried recreating it with spirit from Lagavulin (if my sources are correct), some fresh water grass and green coloring. It's bottled in Scotland, so the grass and all that is scottish at least. Looks like some green tea. Smells pretty nice, clear coastal notes, waxy, salty, fish stock, herbal, oregano, basil, choriander, burnt junipers, and again extremely clean. The taste is thick, burnt, sweet, salty, bitter, herbal, loads of salt and lime zest, a most pleasing surprise.
This is excellent spirit, Lagavulin should be proud: 6.5
Glenglassaugh 0yo 50+/-% 3 months in 1l. cream sherry butt
Very dark, like some oloroso sherry, on the borderline between brown and red. Smells young and fresh, yet sherried and sweet. A bit minty and wet grass, flowers, honey and cinnamon. Things sure do happen quick in these small casks, but remember to let the whisky breath enough after pouring a glass. The taste is light and sweet, perhaps a bit too sweet, seems the cask did get the better of the spirit. It has a warming aftertaste of some very tamed peat. Small smoke and huge sherry, it's not fantastic, but a bloody good try if you ask me. Next time I do this project I'm going to use a new-make with higher strength so that it keeps enough stamina to last a couple months on sherry cask, at least.
Nice stuff, smooth sherry, fine smokiness, few malt notes: 6.5
Bladnoch 0yo 61% 3 months in 1l. refill cream sherry butt
Half and half regular Bladnoch newmake at 50%abv. and peated Bladnoch newmake at 72%abv. I lost a bit of time on this one, and I believe it only captured 2.5 months or so in the cask. But if the influence is as strong as it was on the Glenglassaugh it might be for the better. Lighter in color, more towards an amber, orange hue. Smells peaty and spirity, not a typical lowlander to say the least. Interesting, a wild card, crazy strength, huge peatiness and some sweet syrupy, honey whiffs. The taste is dry and sweet, honey and wool, just a bit too dry, needs water. With water it gets burnt and spirity. I guess this could use a month or two more on wood.
Weird one, I'm considering giving it a refurbish on more oak: 3
Next tasting: Glen Grant Distillery
onsdag 16. november 2011
4 young Bowmores
Time to try some Bowmore, one of the single malts that I have tried the most expressions of. And to say the least, it's had its ups and downs, never know what to expect from Bowmore. Many older Bowmores from 70's and 80's are cherished items amongst collectors or enthusiasts with whole lotta dough on their hands. I'm not one of them, so I will in this session try 4 whiskies none older than 11yo.
Operation Overlord 2004 D-Day 60th anniversary NAS 43% OB/IB??? btl.2/100
Come to think of it, this is perhaps not even a Bowmore, as there is no label stating that, or any online information to confirm. The only source to back up this conclusion is that the seller said so! I guess I'll just have to believe him until now at least. Time to try and see for myself, can I distinguish if this is a Bowmore or not? Light color, somewhere in the middle of apple juice and white wine. Smells spirity, marshmallows, soft apple and grenadine, a little smokiness and some almond oil. Lots of almond oil actually. The taste is light and spirity, I can't say wether this is a Bowmore or not as there are small smoky hints all the way. If I were to guess I'd thought it'd be a less than good young Ledaig or even a more recent young Bruichladdich. Most of all it is spirity, bad bad spirit.
Can be Bowmore, but far from a good one: 2
Bowmore 10yo 1984-1994 43% OB Commemorating Seve Ballesteros St. Andrews OC winner 1984
A golfers whisky? Seve Ballesteros won the Open Championships back in 1984, with an incredible, I guess, 276 score! I have never known the sport(!) of Golf, so no idea, but I know the sport of whisky, and now I'm going to perform some;) A bit darker than the O.O.-version, albeit more golden, apple juice. Smells light, mild, cream cheese, salt, bonfire, fresh air, day after rain, oranges. This one is far less smoky than the O.O. on the nose, but yet more fun and refreshing. The taste is light, soapy and peppery, one of the lightest Islayers I've ever had. It's not bad in any way, it just doesn't manage to make an impact of anything other than being a sweet, light whisky. Maybe, even though I doubt it in this case, I wonder if this could use some water?Dilution is not the answer here, more off-notes, chalk, industrial glue and spirity notes.
Better on the nose, same on the palate, worse on the finish than the O.O.: 2
Bowmore 10yo 2000-2010 45% James MacArthur's cask#20090
This one is of somewhat younger age than the previous two, and I have a huge appreciation for James MacArthur's as they bottle many great young whiskies at cask strength that's hard to come by anywhere else unless huge money is put on the table. Seems some distilleries are only worth bottling at crazy old age, to the IB's. Money talks, and have always done that. Anyway, back to the notes. Color of white wine, smells more smoky than the other two, and a bit burnt, not sophisticated like older sherried islayers, but it has that smoky, salty style that most "good" islayers do. Real stuff!!! Amazing peatiness, perfect, but it don't get much competition in this one. It tastes like bitter beer, hints of light, summer style salty air, sea style, dried algae, coastal flavors, fish eggs, but all that aside, it's mostly peppery. Hardcore light Islay style, doesn't make sense, but I could drink as much as I'd like of this and never be disappointed.
Light, peppery, coastal, young and new Islay in a glass: 4
Bowmore 11yo 1979-1990 58.4% Cadenhead's
I know there are rumors around saying that something terrible happened to Bowmore during the 80's, the quality of their new-make went down. I have no idea, I have never tried a Bowmore distilled in the 70's. Up until now that is. As I mentioned in last taste note, J.McA. is a company bottling unusual whiskies, and so is Cadenhead's lots of whiskies that you'll probably never be likely to find alikes of was bottled by Cadenhead's in the 60's 70's and 80's. Again this light white wine color, smells phenolic, burnt, ashes, sawdust, honey and vanilla, even coconut oil. Amazing in all it's startled glory. It's one of movies that never would've won the Oscars due to low investments in productions, yet the story is so great it covers the whole range of emotions in the jury. Give it time an it opens up on burnt oak, nuts, almond, extreme peat, smokiness, raw fish, sea salt, honey, bonfire, crushed maize and sweet floral notes and gazebo papers(old books). The taste is so peaty and powerful!!! This seems even more peaty than many Laphroaigs, Octomores, Ardbegs and so on. It's just so concentrated! I'm almost getting angry now!!! Why don't they bottle Bowmore like this anymore? I'll let in some water just to cool myself down. Now it becomes just the perfect dry apple core on caramel and cinnamon finish.
Well, smooth and perfect is wasn't, but it was something else as Sid'd tell you: 7.5
Next tasting: Spirits!!! (A special non-whisky whisky treat)
Operation Overlord 2004 D-Day 60th anniversary NAS 43% OB/IB??? btl.2/100
Come to think of it, this is perhaps not even a Bowmore, as there is no label stating that, or any online information to confirm. The only source to back up this conclusion is that the seller said so! I guess I'll just have to believe him until now at least. Time to try and see for myself, can I distinguish if this is a Bowmore or not? Light color, somewhere in the middle of apple juice and white wine. Smells spirity, marshmallows, soft apple and grenadine, a little smokiness and some almond oil. Lots of almond oil actually. The taste is light and spirity, I can't say wether this is a Bowmore or not as there are small smoky hints all the way. If I were to guess I'd thought it'd be a less than good young Ledaig or even a more recent young Bruichladdich. Most of all it is spirity, bad bad spirit.
Can be Bowmore, but far from a good one: 2
Bowmore 10yo 1984-1994 43% OB Commemorating Seve Ballesteros St. Andrews OC winner 1984
A golfers whisky? Seve Ballesteros won the Open Championships back in 1984, with an incredible, I guess, 276 score! I have never known the sport(!) of Golf, so no idea, but I know the sport of whisky, and now I'm going to perform some;) A bit darker than the O.O.-version, albeit more golden, apple juice. Smells light, mild, cream cheese, salt, bonfire, fresh air, day after rain, oranges. This one is far less smoky than the O.O. on the nose, but yet more fun and refreshing. The taste is light, soapy and peppery, one of the lightest Islayers I've ever had. It's not bad in any way, it just doesn't manage to make an impact of anything other than being a sweet, light whisky. Maybe, even though I doubt it in this case, I wonder if this could use some water?Dilution is not the answer here, more off-notes, chalk, industrial glue and spirity notes.
Better on the nose, same on the palate, worse on the finish than the O.O.: 2
Bowmore 10yo 2000-2010 45% James MacArthur's cask#20090
This one is of somewhat younger age than the previous two, and I have a huge appreciation for James MacArthur's as they bottle many great young whiskies at cask strength that's hard to come by anywhere else unless huge money is put on the table. Seems some distilleries are only worth bottling at crazy old age, to the IB's. Money talks, and have always done that. Anyway, back to the notes. Color of white wine, smells more smoky than the other two, and a bit burnt, not sophisticated like older sherried islayers, but it has that smoky, salty style that most "good" islayers do. Real stuff!!! Amazing peatiness, perfect, but it don't get much competition in this one. It tastes like bitter beer, hints of light, summer style salty air, sea style, dried algae, coastal flavors, fish eggs, but all that aside, it's mostly peppery. Hardcore light Islay style, doesn't make sense, but I could drink as much as I'd like of this and never be disappointed.
Light, peppery, coastal, young and new Islay in a glass: 4
Bowmore 11yo 1979-1990 58.4% Cadenhead's
I know there are rumors around saying that something terrible happened to Bowmore during the 80's, the quality of their new-make went down. I have no idea, I have never tried a Bowmore distilled in the 70's. Up until now that is. As I mentioned in last taste note, J.McA. is a company bottling unusual whiskies, and so is Cadenhead's lots of whiskies that you'll probably never be likely to find alikes of was bottled by Cadenhead's in the 60's 70's and 80's. Again this light white wine color, smells phenolic, burnt, ashes, sawdust, honey and vanilla, even coconut oil. Amazing in all it's startled glory. It's one of movies that never would've won the Oscars due to low investments in productions, yet the story is so great it covers the whole range of emotions in the jury. Give it time an it opens up on burnt oak, nuts, almond, extreme peat, smokiness, raw fish, sea salt, honey, bonfire, crushed maize and sweet floral notes and gazebo papers(old books). The taste is so peaty and powerful!!! This seems even more peaty than many Laphroaigs, Octomores, Ardbegs and so on. It's just so concentrated! I'm almost getting angry now!!! Why don't they bottle Bowmore like this anymore? I'll let in some water just to cool myself down. Now it becomes just the perfect dry apple core on caramel and cinnamon finish.
Well, smooth and perfect is wasn't, but it was something else as Sid'd tell you: 7.5
Next tasting: Spirits!!! (A special non-whisky whisky treat)
torsdag 10. november 2011
6 different grain distilleries ranging 10-45 years old
I haven't yet had my grand revelation to the often referred point that many older grain whiskies are solid gold. Maybe this tasting will prove different, at least I hope so. Some of these distilleries I have never tried before. It's gonna be interesting, that I know for sure looking at the lineup.
Invergordon 37yo 1972-2009 44% First Cask cask#63641
I have only tried the 10yo standard Invergordon, which was not to my surprise, a pretty neutral and weak grain whisky. I know much of it goes into the Whyte & MacKay blends. Which is usually much to my liking. At this age it still smells like a light and young whisky, needs some time to open up at this age. Licorice, wheat flour, dried hay, wheat, dry and light, lighter than most blends I've come across. Not much from the cask so far, a bourbon cask by the way. The taste is light (surprise!!!), lemon, vanilla, paper and raw wheat flour. It's so sweet and light I wouldn't dare add water, but for my own research's sake, I will in this case. With a small addition it becomes a bit spirity.
A fine and gentle whisky, but yawn...: 4.5
Garnheath 43yo 1967-2010 44.4% Clan Denny cask#6642
From a hogshead, this one should really have a wood impact, considering it's age in wood. I haven't got much experience with either the bottler or the distillery, having had only one or two bottlings from Clan Denny ahead of this one. And one from Garnheath, which I think also were from C.D. and 45 years of age. Another one that's light in color. smells citrussy, lemons and grape fruit, interesting, but also very light when considering time in cask and that its bottled at cask strength. Some minty and peppery notes as well, again it seems much younger than its actual age. The taste is light and intensely herbal, lots of greens, again some lemon and mint, basil and chives, again a small disappointment, but a step or two up from the Invergordon, a bit fuller in flavor.
At this age, well I guess it could've gone several more years one oak: 5.5
North British 45yo 1963-2008 50.7% Signatory Vintage
The matriarch of the bunch, the old grand-dad, 45 years old, I do not often come across whiskies at this age, and I usually don't even remotely consider buying them because of the ridiculous expense. But thankfully there are cheaper alternatives, like blends or grains, which usually comes much fairer priced. This one is much darker than the prior two, orange hue. Much more powerful on the nose, radishes, phenols, dried sage, dried basils, sort of a sherried take on a very herbal whisky. But then I have to say, if this is the case, after so long time, the spirit stands up well to the sherry influence. Some rum as well. The taste is sweet and burnt, phenolic, sugar candy, more like port than sherry, plums and vanilla fudge. Water is needed. Now it gets some more vanilla and bitterness.
It has more edge to it, but it struggles with some off-notes: 5
Greenore 10yo 2000-2011 52.9% OB for Belgium cask#87
Irish single grain, I've had one before, but this is my first one at cask strength. Pale color, probably from bourbon casks. This most definitively bourbon matured, huge vanilla, cream and lemon on the nose, a sweet treat, but it's so intense it makes up for the lack of so-called complexity. The taste is just what the nose promised, intense lemon, vanilla, vanilla curd, full fat cream and some raisins. Little to no aftertaste. Well done job cask(s)!
Fantastic in all its simplicity: 7
Cameronbridge 30yo Adelphi 1979-2009 56.6% Adelphi
I had a 30yo Cameronbridge from Adelphi a couple of years back, it was superb, I think I rated it a 9.5'er. This one is sort of light, color of very light rosé wine, I remember the 9.5 one to be way darker, but I could be wrong. It smells peppery, soft fruits, tannins, honey, melted butter and sugar, I love it so far. The taste is... oh, now it's all coming back to me, honey, leather, cough syrup, light phenols, sherry, drying (in a very good way), licorice, red paprika, coffee, cream (bailey's), sun-dried tomatoes, cinnamon, wow!!! I don't think I can describe this one much more without becoming pretentiously positive.
Fantastic, but not the same, served more chilled this time, still: 9.5
Carsebridge 26yo 1979-2005 60.3% Duncan Taylor cask#32903
First one popping the 60% limit, I know I'm a bit of a criminal drinking alcoholic beverage at this strength in the country of which I'm residing. It's a strange law as I think there are so many whiskies +60% that's absolutely amazing. But I don't think it's the malt drinkers they're after. Anyway, if opportunity shows, please do try an older sherried 60+% single malt, as I have never been disappointed by such, and I've tried a few. many older whiskies that falls in %abv. into the 40's loses a lit of it's punch(if u know what I mean), but at high proof, the spirit handles the wood impact in glorious manner. Enough now, let's taste. light golden color, smells much more spirity than the Cameronbridge, burnt sugar, some vanilla, and red plums, prunes, sweet rounded fruitiness. Tight stuff, if you know what I mean... Smells dry. The taste is very burnt and dry, yet with a sort of prunes and juniper berries mixed taste, dark fruits. I'll add some water though maybe not needed in this one. With water it becomes lighter, and pretty boring, leather and mashed potatoes, avocado, fat.
It's good enough undiluted, don't add water: 6.5
Next tasting: Bowmore Distillery
Invergordon 37yo 1972-2009 44% First Cask cask#63641
I have only tried the 10yo standard Invergordon, which was not to my surprise, a pretty neutral and weak grain whisky. I know much of it goes into the Whyte & MacKay blends. Which is usually much to my liking. At this age it still smells like a light and young whisky, needs some time to open up at this age. Licorice, wheat flour, dried hay, wheat, dry and light, lighter than most blends I've come across. Not much from the cask so far, a bourbon cask by the way. The taste is light (surprise!!!), lemon, vanilla, paper and raw wheat flour. It's so sweet and light I wouldn't dare add water, but for my own research's sake, I will in this case. With a small addition it becomes a bit spirity.
A fine and gentle whisky, but yawn...: 4.5
Garnheath 43yo 1967-2010 44.4% Clan Denny cask#6642
From a hogshead, this one should really have a wood impact, considering it's age in wood. I haven't got much experience with either the bottler or the distillery, having had only one or two bottlings from Clan Denny ahead of this one. And one from Garnheath, which I think also were from C.D. and 45 years of age. Another one that's light in color. smells citrussy, lemons and grape fruit, interesting, but also very light when considering time in cask and that its bottled at cask strength. Some minty and peppery notes as well, again it seems much younger than its actual age. The taste is light and intensely herbal, lots of greens, again some lemon and mint, basil and chives, again a small disappointment, but a step or two up from the Invergordon, a bit fuller in flavor.
At this age, well I guess it could've gone several more years one oak: 5.5
North British 45yo 1963-2008 50.7% Signatory Vintage
The matriarch of the bunch, the old grand-dad, 45 years old, I do not often come across whiskies at this age, and I usually don't even remotely consider buying them because of the ridiculous expense. But thankfully there are cheaper alternatives, like blends or grains, which usually comes much fairer priced. This one is much darker than the prior two, orange hue. Much more powerful on the nose, radishes, phenols, dried sage, dried basils, sort of a sherried take on a very herbal whisky. But then I have to say, if this is the case, after so long time, the spirit stands up well to the sherry influence. Some rum as well. The taste is sweet and burnt, phenolic, sugar candy, more like port than sherry, plums and vanilla fudge. Water is needed. Now it gets some more vanilla and bitterness.
It has more edge to it, but it struggles with some off-notes: 5
Greenore 10yo 2000-2011 52.9% OB for Belgium cask#87
Irish single grain, I've had one before, but this is my first one at cask strength. Pale color, probably from bourbon casks. This most definitively bourbon matured, huge vanilla, cream and lemon on the nose, a sweet treat, but it's so intense it makes up for the lack of so-called complexity. The taste is just what the nose promised, intense lemon, vanilla, vanilla curd, full fat cream and some raisins. Little to no aftertaste. Well done job cask(s)!
Fantastic in all its simplicity: 7
Cameronbridge 30yo Adelphi 1979-2009 56.6% Adelphi
I had a 30yo Cameronbridge from Adelphi a couple of years back, it was superb, I think I rated it a 9.5'er. This one is sort of light, color of very light rosé wine, I remember the 9.5 one to be way darker, but I could be wrong. It smells peppery, soft fruits, tannins, honey, melted butter and sugar, I love it so far. The taste is... oh, now it's all coming back to me, honey, leather, cough syrup, light phenols, sherry, drying (in a very good way), licorice, red paprika, coffee, cream (bailey's), sun-dried tomatoes, cinnamon, wow!!! I don't think I can describe this one much more without becoming pretentiously positive.
Fantastic, but not the same, served more chilled this time, still: 9.5
Carsebridge 26yo 1979-2005 60.3% Duncan Taylor cask#32903
First one popping the 60% limit, I know I'm a bit of a criminal drinking alcoholic beverage at this strength in the country of which I'm residing. It's a strange law as I think there are so many whiskies +60% that's absolutely amazing. But I don't think it's the malt drinkers they're after. Anyway, if opportunity shows, please do try an older sherried 60+% single malt, as I have never been disappointed by such, and I've tried a few. many older whiskies that falls in %abv. into the 40's loses a lit of it's punch(if u know what I mean), but at high proof, the spirit handles the wood impact in glorious manner. Enough now, let's taste. light golden color, smells much more spirity than the Cameronbridge, burnt sugar, some vanilla, and red plums, prunes, sweet rounded fruitiness. Tight stuff, if you know what I mean... Smells dry. The taste is very burnt and dry, yet with a sort of prunes and juniper berries mixed taste, dark fruits. I'll add some water though maybe not needed in this one. With water it becomes lighter, and pretty boring, leather and mashed potatoes, avocado, fat.
It's good enough undiluted, don't add water: 6.5
Next tasting: Bowmore Distillery
onsdag 9. november 2011
5 recent Glendronachs from sherry casks
I have to admit this, sampling 3cl bottles, which I am today is not the same as 5cl by far. At least not for me.. 3cl is only one mouthful, yes, one should sip the whisky in moderation, but when drinking whisky, sometimes I feel the need for a bigger gulp to really enjoy it. As whisky flavor evolves when given time and air in a glass, 3cl is a little too little, when divided into four or five small sips. But then again, if a whisky is good, it's good, and that's what I'm about to find out here. I haven't tried too many sherried expressions of Glendronach so this will give me a great chance to do so. Last session with Glendronach just a short while back was very enjoyable.
Glendronach 20yo 1990-2011 50.1% OB cask#1032 Sherry Puncheon
If I'm not mistaken, a puncheons are about the biggest casks on the market, which usually means it is going to need more time to mature the whisky. Maybe this gives the same oak influence as 10 years in a bourbon hogshead? This cask alone has produced no less than 728 btls. Smells phenolic and dry sherry, cinnamon and cloves. Some raw shallots as well, sweet onion? Given time it develops into a more honeyed and matured style, much sweeter, like a rich perfume and fresh oil-based paint. The taste is huge, lots of sweetness, cardamum, cinnamon, honey at first before it all get shortly worn down by bitter phenolic notes and a spirity zing. One that needs water. With added water it bursts open and there's mint, paint again, leather, chevre and green olives. Dry and a wee bitter, but all in all a good whisky, I can't decide wether I liked it best bare or diluted.
Good stuff, but won't stand out as much more: 6
Glendronach 19yo 1991-2011 50.4% OB cask#3181 Sherry Puncheon
Another puncheon, maybe this time the sherry influence will not be so dominating, and some of the brilliant flavors I found in my last Glendronach-tasting will shine through in this one as well. This one seems even a bit darker than the last one. Needs more time to open up. Once that's done it becomes clear to me that this is not phenolic, it's not sweet, it's not even remotely sherried, it smells more like a middle dry red wine. Zinfandel? I don't complain as I love a good zinfandel based red wine. Sort of the Ruel Fox of red wines, always doing a good job, but sometimes proves a bit too short (read light-weight), unfortunately. The taste is Much thicker than the #1032, layers and layers of butter, honey, wax, licorice, soy beans, brie curd and black peppers. The aftertaste is more on the bitter and burning side, but a leap up from the #1032. No water in this one.
Thicker and fuller Glendronach: 6.5
Glendronach 21yo 1989-2011 54.1% OB cask#2917 Sherry Puncheon
By the way, all the whiskies up until now in this tasting have come from a PX sherry puncheon, the next two will be from Oloroso butts. This one is much lighter in color than the other two. Smells of turnips, licorice, mint, vanilla, leather, eraser and mashed juniper. A bit different than what I'd expected based on the previous two. The taste is thick and full, honey and cinnamon, the dessert whisky of the bunch. It lacks the phenolic and somewhat peppery aftertaste of the previous two, but that doesn't bother me. There is also sun-dried tomatoes, smoked & salted mutton leg(Norwegian christmas delicacy). Rustic, big, intense taste of layers upon layers of sweet and salty flavors.
Maybe the ultimate christmas whisky: 10
Glendronach 19yo 1992-2011 59.2% OB cask#161 Sherry Butt
Now this should bring something else to the table. What I have always admired with these Oloroso butts is that they seem to keep the %abv at very high level. Some even seem to exceed the alcohol volume after a while. I remember having a 35yo at 65% back in the days, don't remember, but I think it was an Inchgower, and I remember it was excellent. I know, many people are very interested in cask numbers, single casks, cask types, age and such, I do to a certain extent, but try not too. Cause when all is said and done, it comes down to this: Was it a good whisky? Nothing more, nothing less. This is the darkest of the bunch so far what color is concerned. Dark brownish stuff. It smells phenolic at first, not much more, I'll let it rest awhile. Now it becomes even more phenolic, completely overshadows anything else that might be there, I suspect this one might need water but I'm gonna try without first. The taste is a bit peppery and minty, but becomes phenolic and drying very soon. With water added. It's still phenolic, bitter, spirity and over-oaky.
This must be the biggest disappointment I've had so far from Glendronach: 2
Glendronach 17yo 1994-2001 60.1% OB cask#97 Sherry Butt
Another one from Oloroso sherry butt, I thought oloroso was more of a sweet dessert sherry, but if that is true, my last whisky couldn't be fetching much from the cask, or the cask wasn't fetching much from the sherry, who knows. But the color was much darker than this one anyway. It smells sharper, more spirity, grainier, almost as if it'd come from a second or third refill cask. That settles quickly and it gets sweeter, lighter, banana, malt syrup and ginger. Very sweet and light. This reminds me of the HP12 back in the days when the sherry content were higher. The taste is sweet dry and burnt, like burnt sugar and rucola. Needs water. With water it gets blander, nothing much going on here. sweet, dry and burnt, but less off-notes than the #161. I can't have much more of this, it's so weak despite 60+%abv.
Another version that failed miserable as to what I expected/hoped for: 2.5
Next tasting: Grain Distilleries
Glendronach 20yo 1990-2011 50.1% OB cask#1032 Sherry Puncheon
If I'm not mistaken, a puncheons are about the biggest casks on the market, which usually means it is going to need more time to mature the whisky. Maybe this gives the same oak influence as 10 years in a bourbon hogshead? This cask alone has produced no less than 728 btls. Smells phenolic and dry sherry, cinnamon and cloves. Some raw shallots as well, sweet onion? Given time it develops into a more honeyed and matured style, much sweeter, like a rich perfume and fresh oil-based paint. The taste is huge, lots of sweetness, cardamum, cinnamon, honey at first before it all get shortly worn down by bitter phenolic notes and a spirity zing. One that needs water. With added water it bursts open and there's mint, paint again, leather, chevre and green olives. Dry and a wee bitter, but all in all a good whisky, I can't decide wether I liked it best bare or diluted.
Good stuff, but won't stand out as much more: 6
Glendronach 19yo 1991-2011 50.4% OB cask#3181 Sherry Puncheon
Another puncheon, maybe this time the sherry influence will not be so dominating, and some of the brilliant flavors I found in my last Glendronach-tasting will shine through in this one as well. This one seems even a bit darker than the last one. Needs more time to open up. Once that's done it becomes clear to me that this is not phenolic, it's not sweet, it's not even remotely sherried, it smells more like a middle dry red wine. Zinfandel? I don't complain as I love a good zinfandel based red wine. Sort of the Ruel Fox of red wines, always doing a good job, but sometimes proves a bit too short (read light-weight), unfortunately. The taste is Much thicker than the #1032, layers and layers of butter, honey, wax, licorice, soy beans, brie curd and black peppers. The aftertaste is more on the bitter and burning side, but a leap up from the #1032. No water in this one.
Thicker and fuller Glendronach: 6.5
Glendronach 21yo 1989-2011 54.1% OB cask#2917 Sherry Puncheon
By the way, all the whiskies up until now in this tasting have come from a PX sherry puncheon, the next two will be from Oloroso butts. This one is much lighter in color than the other two. Smells of turnips, licorice, mint, vanilla, leather, eraser and mashed juniper. A bit different than what I'd expected based on the previous two. The taste is thick and full, honey and cinnamon, the dessert whisky of the bunch. It lacks the phenolic and somewhat peppery aftertaste of the previous two, but that doesn't bother me. There is also sun-dried tomatoes, smoked & salted mutton leg(Norwegian christmas delicacy). Rustic, big, intense taste of layers upon layers of sweet and salty flavors.
Maybe the ultimate christmas whisky: 10
Glendronach 19yo 1992-2011 59.2% OB cask#161 Sherry Butt
Now this should bring something else to the table. What I have always admired with these Oloroso butts is that they seem to keep the %abv at very high level. Some even seem to exceed the alcohol volume after a while. I remember having a 35yo at 65% back in the days, don't remember, but I think it was an Inchgower, and I remember it was excellent. I know, many people are very interested in cask numbers, single casks, cask types, age and such, I do to a certain extent, but try not too. Cause when all is said and done, it comes down to this: Was it a good whisky? Nothing more, nothing less. This is the darkest of the bunch so far what color is concerned. Dark brownish stuff. It smells phenolic at first, not much more, I'll let it rest awhile. Now it becomes even more phenolic, completely overshadows anything else that might be there, I suspect this one might need water but I'm gonna try without first. The taste is a bit peppery and minty, but becomes phenolic and drying very soon. With water added. It's still phenolic, bitter, spirity and over-oaky.
This must be the biggest disappointment I've had so far from Glendronach: 2
Glendronach 17yo 1994-2001 60.1% OB cask#97 Sherry Butt
Another one from Oloroso sherry butt, I thought oloroso was more of a sweet dessert sherry, but if that is true, my last whisky couldn't be fetching much from the cask, or the cask wasn't fetching much from the sherry, who knows. But the color was much darker than this one anyway. It smells sharper, more spirity, grainier, almost as if it'd come from a second or third refill cask. That settles quickly and it gets sweeter, lighter, banana, malt syrup and ginger. Very sweet and light. This reminds me of the HP12 back in the days when the sherry content were higher. The taste is sweet dry and burnt, like burnt sugar and rucola. Needs water. With water it gets blander, nothing much going on here. sweet, dry and burnt, but less off-notes than the #161. I can't have much more of this, it's so weak despite 60+%abv.
Another version that failed miserable as to what I expected/hoped for: 2.5
Next tasting: Grain Distilleries
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