Glenburgie 26yo 1983-2010 53.7% Bladnoch Forum cask#9801
It's been awhile since last I tried a Glenburgie. I believe it was Glenburgie that produced the Glencraig, a malt that I have enjoyed a lot at earlier occasions, well, those were the days! Golden colour, Smells pretty much alcohol, immediately a huge punch. Need water I guess, lets try without first. The taste is at first some creamy caramel before the spirity notes hits me again. With water it becomes a bit rounder and gentler, but the sweet initial caramel flavour is gone and left is some slightly bitter grassiness.
It'll be awhile until I buy a bottle of Gleburgie: 2.5
Glenburgie 26yo 1983-2010 48.5% The Daily Dram
I have, at least up until this day, prefered the Glencraig malt made at this distillery over Glenburgie. But since they stopped making the Lomond spirit, there's got to be a reason, let's see if I can find it here. The nose is very fresh, autumn air, fresh leaves and some mineral notes. The taste is pretty dry and kind of stiff, so to speak. Something a bit edgy and overpowering. Strong malty notes. With some water it gets a strange sour/salty flavour, oat meal, beef jerky and bitterness. Theres some sourness like unripe apples that's teasing my tastebuds, but it vanishes very quickly and brutally because of the extreme bitterness.
I'm afraid I still prefer the Glencraig: 3
Glencraig 33yo 1974-2008 50.5% SMWS
An old bottling which unfortunately someone stole from me, I did manage to come across a small sample online fortubately. Light and soft nose, grassy and citrussy. Pale colour. It seems to have little cask influence, even though it's 33 years. At first it's very sour, lime, wood, cream, dessert topping, dryness, flint, exciting but not very enjoyable. A couple drops of water added, and it becomes grainy and kind of burnt, the aftertaste is strong, phenolic but quite short.
Some good parts, but seems very tired: 4.5
Glenburgie 8yo 40% Gordon & MacPhail
A whisky that rarely is bottled as a single malt. I'm gettin rosé wine, very harmonic for a whisky at such a young age. Tastewise it's carrotjuice, orange liqueur and vanilla fudge. Definately one of the lightest and fruitiest whiskies I've ever come across. Brown sugar dominates the finish.
An uplifting experience, something to start with: 7
Glencraig 16yo 1968-1984 40% Captain Burn's Selection
I think this one is a Gordon & Macphail bottling, sold under a different name on the southern european market, france and beyond. Anyway, Glencraig is a rare gem these days, and very hard to get a hold of. It was produced on Lomond Stills at the Gleburgie distillery from 1958-1981. A disappointment on the first nosing, as it's very anonymous, but give it some time, air, and circle the glass a bit, and some notes of nuts appears. It tastes very classic and old-fashioned, whipped cream, wax and oil, some water brings out some hints of dried turf as well.
Like whisky used to be, too bad there's so little left of it: 7
Glenburgie 11yo 59.8% Cadenhead's
A delightful light golden color on this IB, smells really fresh and clean, nice! But on the palate it hits like a bomb, far too strong to drink alone, needs a couple drops of water. With water, rather strong hints of banana and caramell comes to the surface, a bit of some maritim taste as well.
A powerful banana: 5
Glencraig 19yo 1981-2001 59.5% Cadenhead's
Finally I get my hands on a real Cask Strength Glencraig, this must be from one of the last casks distilled at Glenburgie. Very dark, obviously matured in a sherry cask. Smells of Sherry as well as dried meat and red paprika. Does taste like a dry speysider, except from a lovely sherryish finish. Heavy whisky, but a treasure for the ones that can handle it.
Extreme Classic: 8.5
onsdag 23. februar 2011
søndag 20. februar 2011
10 Edradours tasted between 1.4.2008-28.5.2011
Edradour NAS 1997-? 55.8% OB Port Wood
I love that the act that the smallest distillery in scotland got one the widest ranges of special casked single malts. Having been highly impressed by a 8yo PC from a sherry butt the other day, I hope Edradour ad Port Wood can create some magic here. Lovely red hue, like cherry wine. The taste is extremely dry, red grape seeds, concentrated aromas, needs some water. With some water it doesn't improve much, gets a bit oily, the aftertaste is the biggest disappointment as it is sulphury and makes the initial palate far too short to make a real impression.
A bad cask, or as one of my theories goes, port needs peat?: 3
Edradour 20yo 1983-2003 46% OB Port
An all port casked Edradour 20yo, I'll have to say I've enjoyed some of their finished work in the Straight-from-the-Cask series very much, although I find that port cask often is in need of a more flavorful spirit not to completely dominate the taste. A nice red colour, The nose shows strong hints of smoked ham, some salt and sweet caramelized onions, say (kantareller) and spring onions. The taste is clean, woody, actually pretty fragrant with some caramel and (rødbetter). It's just a bit too modest to intrigue me, needs higher strength maybe?
Not too far from the standard ob, only less sweet: 4
Edradour 10yo 1999-2009 57.6% OB SFTC Sauternes
Another straight-from-the-cask from Signatory, which owns Edradour Distillery, so I guess that makes it an OB then? Sauternes is a sweet white dessert wine, I have tried and enjoyed some of it before. Smells very nice, sweet and tender, a bit like the Glengoyne Nectar D'Or, just with more punch, like the Fettercairn 1997 NAS CS. The taste is fresh, syrup, greens, malty with a hint of lime juice. The aftertaste is acidic and intense, a bit too much, lets try with water. It doesn't get any lighter, just a bit too intense on the finish for me, a bit too much alcohol sting.
Edradour seems to work well in red wine casks: 4
Edradour NAS 57.2% OB Chateneuf-du-Pape
Chateneuf-du-Pape is another french wine region, south-east in the country. This one has been all matured in a cask formerly carrying Chateneuf-du-Pape wine. This one smells lighter, more like some olorose sherry, just not that sweet, a tad one-dimensional. There's some sweet liquorice also. The taste is extremely concentrated, a bit like Aberlour A'Bunadh. Peppery and medicinal, not bad, but just a lot different than what I'd expect.
A good malt, but it's just not as refined as the other two: 6.5
Edradour NAS 56.9% OB Cassicaia
I believe Cassicaia is an Italian red wine, not too far from the bordeaux style of what taste is concerned. Smells a bit more spirity than the Bordeaux casked one. Lemons and unripe blackberries, very bitter and sour. The taste is sweeter and far more peppery than the bordeaux, seems almost like a vanilla bourbony Islayer. But there's this dry, prickly taste of sweet fruits, green grapes, mangos and kiwis. Another expression, but not necessarily better or worse, its in this case all a matter of personal taste.
Once again brilliant from Edradour: 8
Edradour NAS 56.5% OB Bordeaux
Well, now let's try something totally new, a vertical of CS specially maturated single malts from same distillery(!) Edradour!!! This ones all matured in a bordeaux cask, french wine then. It smells perfectly balanced, a bit sweet, a bit bitter and a bit drystings of red wine and apple vinegar. The taste is more on bittersweet white wine than red. But this is fantastic, sour pears, apples, cinnamon, bay leaves and a dry peppery aftertaste. I've always liked Glenmorangies cask experiments, but most of them were dilluted. And yes, I believe that bottling them like this just enhances even more cask influence.
Dry white apple wine? Strange as it sounds, perfect!: 8.5
Edradour NAS 1996 57.2% OB
One Edradour of natural cask strength, sample purchased from Masterofmalt.com Said to come from an Ibisco Decanter, to me, I don't care to much about what decanter of origin, but rather I'd like to know what casks been used. It's pretty dark, perhaps it's some sort of wine cask? Or as the usual 10yo, a blend of sherry and others? The taste is lingering and sweet, really young style, one of the better Edradours in my opinion. Perhaps it's a bit like Glengoyne or Fettercairn, just a bit soft when watered down, but excellent at cask strength. The smell is a bit sulphury, cinnamon, leather and honey and sun-dried tomatoes. Just the smallest hint of Cointreau, I know that sounds like an insult to every scotch, but here it isn't really. Add just a small sip of water and it's the perfect summer dram.
Jubilations: 8
Glenforres/Edradour 12yo 43% OB
The Glenforres was a malt produced at the Edradour distillery, I believe back in the 80's. By the colour I'd say there aren't much sherry matured whisky compared to todays standard OB. It smells pretty bland, bourbon, a bit vanilla, dry oak, lacquer and bitter white wine. It's peppery, vanilla and very sweet on the palate, I don't think it's a bad alternative to the fudgy sherry-dominated standard at all. The aftertaste is creamy, vanilla, wedding cake and toffee.
Edradour in a new light: 7
Edradour 12yo 46% Dougie MacLean's Caledonia Selection
Though it's been a while since I tasted it, I remember the 10yo OB from Edradour to be a marvellous dram. This one states natural colour on the label, and it's very dark, perhaps it's been in some sort of red wine cask? The nose is very fresh, herbal and minty. The taste is very flavourful, again herbs, brickdust and oak, and it has a very long and peppery aftertaste. A nice and powerful youngster that definately stands its ground against many others. With some water it becomes a bit sweeter, but doesn't moderate itself at all.
One fine example of a youngster with class: 6.5
Edradour 10yo 40% OB
Scotland's smallest distillery with only three employees produces this young, vibrant and easily drinkable malt. Smells of honey and pistachio. Tastewise it's fresh and mild, mountain air, both relaxing and really, really enjoyable.
Luxurious lightweighter: 7.5
I love that the act that the smallest distillery in scotland got one the widest ranges of special casked single malts. Having been highly impressed by a 8yo PC from a sherry butt the other day, I hope Edradour ad Port Wood can create some magic here. Lovely red hue, like cherry wine. The taste is extremely dry, red grape seeds, concentrated aromas, needs some water. With some water it doesn't improve much, gets a bit oily, the aftertaste is the biggest disappointment as it is sulphury and makes the initial palate far too short to make a real impression.
A bad cask, or as one of my theories goes, port needs peat?: 3
Edradour 20yo 1983-2003 46% OB Port
An all port casked Edradour 20yo, I'll have to say I've enjoyed some of their finished work in the Straight-from-the-Cask series very much, although I find that port cask often is in need of a more flavorful spirit not to completely dominate the taste. A nice red colour, The nose shows strong hints of smoked ham, some salt and sweet caramelized onions, say (kantareller) and spring onions. The taste is clean, woody, actually pretty fragrant with some caramel and (rødbetter). It's just a bit too modest to intrigue me, needs higher strength maybe?
Not too far from the standard ob, only less sweet: 4
Edradour 10yo 1999-2009 57.6% OB SFTC Sauternes
Another straight-from-the-cask from Signatory, which owns Edradour Distillery, so I guess that makes it an OB then? Sauternes is a sweet white dessert wine, I have tried and enjoyed some of it before. Smells very nice, sweet and tender, a bit like the Glengoyne Nectar D'Or, just with more punch, like the Fettercairn 1997 NAS CS. The taste is fresh, syrup, greens, malty with a hint of lime juice. The aftertaste is acidic and intense, a bit too much, lets try with water. It doesn't get any lighter, just a bit too intense on the finish for me, a bit too much alcohol sting.
Edradour seems to work well in red wine casks: 4
Edradour NAS 57.2% OB Chateneuf-du-Pape
Chateneuf-du-Pape is another french wine region, south-east in the country. This one has been all matured in a cask formerly carrying Chateneuf-du-Pape wine. This one smells lighter, more like some olorose sherry, just not that sweet, a tad one-dimensional. There's some sweet liquorice also. The taste is extremely concentrated, a bit like Aberlour A'Bunadh. Peppery and medicinal, not bad, but just a lot different than what I'd expect.
A good malt, but it's just not as refined as the other two: 6.5
Edradour NAS 56.9% OB Cassicaia
I believe Cassicaia is an Italian red wine, not too far from the bordeaux style of what taste is concerned. Smells a bit more spirity than the Bordeaux casked one. Lemons and unripe blackberries, very bitter and sour. The taste is sweeter and far more peppery than the bordeaux, seems almost like a vanilla bourbony Islayer. But there's this dry, prickly taste of sweet fruits, green grapes, mangos and kiwis. Another expression, but not necessarily better or worse, its in this case all a matter of personal taste.
Once again brilliant from Edradour: 8
Edradour NAS 56.5% OB Bordeaux
Well, now let's try something totally new, a vertical of CS specially maturated single malts from same distillery(!) Edradour!!! This ones all matured in a bordeaux cask, french wine then. It smells perfectly balanced, a bit sweet, a bit bitter and a bit drystings of red wine and apple vinegar. The taste is more on bittersweet white wine than red. But this is fantastic, sour pears, apples, cinnamon, bay leaves and a dry peppery aftertaste. I've always liked Glenmorangies cask experiments, but most of them were dilluted. And yes, I believe that bottling them like this just enhances even more cask influence.
Dry white apple wine? Strange as it sounds, perfect!: 8.5
Edradour NAS 1996 57.2% OB
One Edradour of natural cask strength, sample purchased from Masterofmalt.com Said to come from an Ibisco Decanter, to me, I don't care to much about what decanter of origin, but rather I'd like to know what casks been used. It's pretty dark, perhaps it's some sort of wine cask? Or as the usual 10yo, a blend of sherry and others? The taste is lingering and sweet, really young style, one of the better Edradours in my opinion. Perhaps it's a bit like Glengoyne or Fettercairn, just a bit soft when watered down, but excellent at cask strength. The smell is a bit sulphury, cinnamon, leather and honey and sun-dried tomatoes. Just the smallest hint of Cointreau, I know that sounds like an insult to every scotch, but here it isn't really. Add just a small sip of water and it's the perfect summer dram.
Jubilations: 8
Glenforres/Edradour 12yo 43% OB
The Glenforres was a malt produced at the Edradour distillery, I believe back in the 80's. By the colour I'd say there aren't much sherry matured whisky compared to todays standard OB. It smells pretty bland, bourbon, a bit vanilla, dry oak, lacquer and bitter white wine. It's peppery, vanilla and very sweet on the palate, I don't think it's a bad alternative to the fudgy sherry-dominated standard at all. The aftertaste is creamy, vanilla, wedding cake and toffee.
Edradour in a new light: 7
Edradour 12yo 46% Dougie MacLean's Caledonia Selection
Though it's been a while since I tasted it, I remember the 10yo OB from Edradour to be a marvellous dram. This one states natural colour on the label, and it's very dark, perhaps it's been in some sort of red wine cask? The nose is very fresh, herbal and minty. The taste is very flavourful, again herbs, brickdust and oak, and it has a very long and peppery aftertaste. A nice and powerful youngster that definately stands its ground against many others. With some water it becomes a bit sweeter, but doesn't moderate itself at all.
One fine example of a youngster with class: 6.5
Edradour 10yo 40% OB
Scotland's smallest distillery with only three employees produces this young, vibrant and easily drinkable malt. Smells of honey and pistachio. Tastewise it's fresh and mild, mountain air, both relaxing and really, really enjoyable.
Luxurious lightweighter: 7.5
7 Glenrothes tasted between 1.4.2008-28.5.2011
Glen Rothes 12yo 43% OB
An older bottling as it states "Berry Bros & Rudd" on the label, from the late 80's or early 90's? Smells concentrated, rich bitterness, some chalk dust with some raw spirit notes, like antibacterial handwash. I have to admit that Glenrothes, or Glen Rothes as its called on this label, is a distillery yet to impress me. The taste is sweet, fruity, peppery, green grapes, watermelon, grapefruit, oranges, but it has this last finishing bitter sensation. A really refreshing single malt with enough complexity to stand out.
Smooth, fruity, bitter: 7.5
Glenrothes 18yo 1990-2009 43% Krügers Whiskygalerie cask#1994
This one is bottled for the same guy that's responsible for the brilliant whiskyauction.com site. Of course, that's where I found this bottle. This smells oaky, a bit grassy, neutral flavours that makes me wonder why there aren't more alcohol domination flavourwise. Seems almost too mild. Let's taste. The taste is again very withheld, does not show any character. A bit grassy, underlying oakiness. Smooth and a bit boring, sadly. With water the finish gets a bit longer with some peppery notes. Other than that it's sad to say a big disappointment.
A very boring malt: 3
Glenrothes NAS 1989-? 63.8% James MacArthur's Old Master's
Just to top this rising abv-tasting I have to go well above 60%, so why not try this one from Glenrothes at a crazy almost 64%? This one is not some sort of sherried monstrosity, but a young, I guess, Bourbon-matured malt. Oh, the alcohol almost completely blanks out every other possible odor. The taste to, peppery, liquorice, vanilla, some dryness and very much alcohol flavours. Needs water! With a fair amount of water it gets sweeter, more vanilla, almost sort of rum-like. The aftertaste is bitter, orange peel, but more bitter than that.
Shows that anything goes at James Mac's: 4
Glenrothes 14yo 1994-2008 43% OB
One of those vintage originals from Glenrothes, they seem to be in just about every airport these days. Let's try this one then. The nose is muscular, but not in a bad way, tickles my nostrils, like a newly opened bag of marshmallows. But the taste is awful, very dry for such a young age, some phenolic thing, very grainy. The aftertaste is nothing, really, it's as futile as it gets. With a drop of water the finish becomes somewhat sweeter.
Not worth the price, but it's semi-drinkable: 3.5
Glenrothes 35yo 1968-2004 40.3% Duncan Taylor CS
A really old one of the Glenrothes Distillery, which usually, at least when it comes to OB's, are bottled at young age. This one has a very strong and distinctive fragrance, phenolic, much what I remember from earlier tastings. The taste is very clean, oaky, nuts, coffe, cream, white wine and prunes. The aftertaste is also of a fine and delightful character, this is not a malt designed to blow you away with, but rather to be gently sipped when on a good couch.
Too nice to criticize:): 8
Glenrothes 8yo 40% Gordon & MacPhail
A distillery that I'm not usually too fond of. Strong smell for only 40%, almost a bit foul, like old white ashes. The taste is very mellow compared to the smell, I would not recommend adding water to this one. A small notion of marcipan along with some caramel syrup strikes me as the best to discover in this dram. A very uninspiring experience.
Boooring!: 2.5
Glenrothes NAS 43% OB Select Reserve
People never seem to agree on this distillery, nor it's whisky. No age, strong smell, young, burnt rubber and paint thinner. Not too bad on the palate, well developed, sweet, basil, peppermint, vanilla and a long and soothing finish with black pepper.
Not a bad effort: 6
An older bottling as it states "Berry Bros & Rudd" on the label, from the late 80's or early 90's? Smells concentrated, rich bitterness, some chalk dust with some raw spirit notes, like antibacterial handwash. I have to admit that Glenrothes, or Glen Rothes as its called on this label, is a distillery yet to impress me. The taste is sweet, fruity, peppery, green grapes, watermelon, grapefruit, oranges, but it has this last finishing bitter sensation. A really refreshing single malt with enough complexity to stand out.
Smooth, fruity, bitter: 7.5
Glenrothes 18yo 1990-2009 43% Krügers Whiskygalerie cask#1994
This one is bottled for the same guy that's responsible for the brilliant whiskyauction.com site. Of course, that's where I found this bottle. This smells oaky, a bit grassy, neutral flavours that makes me wonder why there aren't more alcohol domination flavourwise. Seems almost too mild. Let's taste. The taste is again very withheld, does not show any character. A bit grassy, underlying oakiness. Smooth and a bit boring, sadly. With water the finish gets a bit longer with some peppery notes. Other than that it's sad to say a big disappointment.
A very boring malt: 3
Glenrothes NAS 1989-? 63.8% James MacArthur's Old Master's
Just to top this rising abv-tasting I have to go well above 60%, so why not try this one from Glenrothes at a crazy almost 64%? This one is not some sort of sherried monstrosity, but a young, I guess, Bourbon-matured malt. Oh, the alcohol almost completely blanks out every other possible odor. The taste to, peppery, liquorice, vanilla, some dryness and very much alcohol flavours. Needs water! With a fair amount of water it gets sweeter, more vanilla, almost sort of rum-like. The aftertaste is bitter, orange peel, but more bitter than that.
Shows that anything goes at James Mac's: 4
Glenrothes 14yo 1994-2008 43% OB
One of those vintage originals from Glenrothes, they seem to be in just about every airport these days. Let's try this one then. The nose is muscular, but not in a bad way, tickles my nostrils, like a newly opened bag of marshmallows. But the taste is awful, very dry for such a young age, some phenolic thing, very grainy. The aftertaste is nothing, really, it's as futile as it gets. With a drop of water the finish becomes somewhat sweeter.
Not worth the price, but it's semi-drinkable: 3.5
Glenrothes 35yo 1968-2004 40.3% Duncan Taylor CS
A really old one of the Glenrothes Distillery, which usually, at least when it comes to OB's, are bottled at young age. This one has a very strong and distinctive fragrance, phenolic, much what I remember from earlier tastings. The taste is very clean, oaky, nuts, coffe, cream, white wine and prunes. The aftertaste is also of a fine and delightful character, this is not a malt designed to blow you away with, but rather to be gently sipped when on a good couch.
Too nice to criticize:): 8
Glenrothes 8yo 40% Gordon & MacPhail
A distillery that I'm not usually too fond of. Strong smell for only 40%, almost a bit foul, like old white ashes. The taste is very mellow compared to the smell, I would not recommend adding water to this one. A small notion of marcipan along with some caramel syrup strikes me as the best to discover in this dram. A very uninspiring experience.
Boooring!: 2.5
Glenrothes NAS 43% OB Select Reserve
People never seem to agree on this distillery, nor it's whisky. No age, strong smell, young, burnt rubber and paint thinner. Not too bad on the palate, well developed, sweet, basil, peppermint, vanilla and a long and soothing finish with black pepper.
Not a bad effort: 6
tirsdag 8. februar 2011
11 Unknown Distilleries tasted between 1.4.2008-28.5.2011
Speyside NAS 40% Marks & Spencer
This one must not be confused with the Speyside distillery as it is not confirmed to be distilled there. On the other hand I've read comments made about its similarities to Drumguish which I believe is a 3 year old single malt from Speyside Distillery. Smells liquorice and spirit, like some licorice flavored vodka. No thanks, this is just a young and impotent whisky. No flavors have really evolved in this one yet.
A bland experience: 1.5
Inverey NAS 40% Marks & Spencer
A Highland Single Malt bottled for Marks & Spencer by an anonymous distillery. I have tried some of the cheap Marks & Spencer whiskies before and I haven't been too impressed as I feel its if they try to choose safe whiskies with little flavors to not alienate the high street punters. This one is light and mild, creamy at first, then turns into a nice compote of cream, chives and black peppers. This is a traditional light whisky, very young and too diluted to catch my attention.
Light, easy, nothing more: 4
Old Elgin 8yo 40% Fine Old Malt Whisky
I'm doing a bag of alternative whiskies today. I don't know for sure that this sin't a single malt, but it's a bottling by Gordon and Macphail and they've been bottling some "singles" as "pure" back in the days. Caramel, colored by E150, smells of grain spirit and rotten wet wood. The taste is The taste is more mature, some green tea, herbal notes, grassy, some interesting dry notes and it turns pretty rustic in the end. Cigar? Add some water an it becomes a bit rounder and sweeter and even gets a longer finish of more cigar, burning the tongue like a good cuban's last two inches.
For a blend(I believe), it stands very well at 8 years: 5.5
The Bramley Grange Hotel NAS 40% Foremost Products
I know there's more of these Hotel malts around there, but I'm not sure if there's different malts for different hotels or it's all from a batch bought from same distillery. Some light herbal and minty scents, The taste is quite grainy, some soft notes of orange peel at first, then turns grainy and bitter. Finishes grassy and spirity, I hope the The Bramley Grange Hotel has more malts to offer in their bar than this one.
Not for me: 2
Pride of Islay 12yo 40% Malt Gordon & Macphail
I don't know whether this is a blend, a vatted or a single malt from an unknown distillery. Either way its an islayer with lots of E150, artificial colouring. Hmm.. this smells really sweet and sherried, a bit dry, oloroso? Could it be matured in some good old style sherry wood, could I be wrong about the E150? A hidden treasure? The taste is fresh, sweet, raisins, phenol, cinnamon, som very fine custard and honey. This is absolutely a hidden gem that I believe can be found at very low prices, even though the bottle probably is a couple decades old.
No peat or coastal character, just old style Oloroso, a beauty: 7
Auld Reekie 12yo 46% Duncan Taylor
I'm doing an IB peated vertical today, starting off with this one from Duncan Taylor, which some say is a Caol Ila, I really have no idea. Colourwise it's very pale, like white wine. It smells a bit rougher than the Caol Ila 12yo. It's peaty for sure, but there aren't much else to it. I'm getting a lot of peat on the palate and just some small hints of vanilla. The aftertaste is light and less peaty, some notes of black pepper and white wine vinegar.
This feels more like a Bruichladdich to me, a pretty poor one: 4
Poit Dhubh 12yo 46% IB(?)
A malt from an unknown still, I've read online somewhere that it's an illicit distillation. Probably from Islay somewhere I would guess, or an Island. Very sweet and balanced odors, freshly ground coffee, and newly washed linens. I could have guessed Highland Park, but the taste of peat, seasalt, and pepper makes me think of Islay.
Wonderful smokiness: 9
Cu Dhub NAS 40% Mannochmore Dist(?)
A young whisky packed to the max with artificial colouring. A danish project to resurrect the old Loch Dhu, or at least something similar. Reeks of bad Vodka, the ones you get at german bordershops. Needs some time, but nothing really helps, there's not much more than alcohol and water as to flavours in this one. What saves it from bottom place, is just the faintest hint of coffee in the aftertaste.
A disgrace: 1.5
Glenfoyles 12yo 40% OB/IB(?)
Strange whisky, produced in Glasgow, while the original Glenfoyles Distillery, which were in another part of the country shut down in 1928. Taste quite OK, but very sweet and a bit plastic, lots of artificial colouring and such.
Bizarre stuff: 2.5
Glen Avon 25yo 40% Gordon & MacPhail
Glen Avon is a bottle of, said to be, Glenfarclas. Hints of pine and air freshener on the nose, very sweet. Has a couple similarities with the 21yo Glenfarclas, but not as elegant nor good, perhaps a cask issue? Anyway, this isn't that bad, and pretty much what you could expect of a good 10 to 12 year old. But a 25 year old should show some more signs of age and uniqueness.
Pretty much like an everyday malt: 5.5
Smokehead 12yo 43% IB
On the box there's mentioned about fifty different fragrances, all recognizable in this bottle. This seems also to be the problem as it comes across quite undefinable and unbalanced. Besides this, Smokehead does have the typical whiffs of smoke that's typical for Islay.
A smoky apocalypse: 5.5
This one must not be confused with the Speyside distillery as it is not confirmed to be distilled there. On the other hand I've read comments made about its similarities to Drumguish which I believe is a 3 year old single malt from Speyside Distillery. Smells liquorice and spirit, like some licorice flavored vodka. No thanks, this is just a young and impotent whisky. No flavors have really evolved in this one yet.
A bland experience: 1.5
Inverey NAS 40% Marks & Spencer
A Highland Single Malt bottled for Marks & Spencer by an anonymous distillery. I have tried some of the cheap Marks & Spencer whiskies before and I haven't been too impressed as I feel its if they try to choose safe whiskies with little flavors to not alienate the high street punters. This one is light and mild, creamy at first, then turns into a nice compote of cream, chives and black peppers. This is a traditional light whisky, very young and too diluted to catch my attention.
Light, easy, nothing more: 4
Old Elgin 8yo 40% Fine Old Malt Whisky
I'm doing a bag of alternative whiskies today. I don't know for sure that this sin't a single malt, but it's a bottling by Gordon and Macphail and they've been bottling some "singles" as "pure" back in the days. Caramel, colored by E150, smells of grain spirit and rotten wet wood. The taste is The taste is more mature, some green tea, herbal notes, grassy, some interesting dry notes and it turns pretty rustic in the end. Cigar? Add some water an it becomes a bit rounder and sweeter and even gets a longer finish of more cigar, burning the tongue like a good cuban's last two inches.
For a blend(I believe), it stands very well at 8 years: 5.5
The Bramley Grange Hotel NAS 40% Foremost Products
I know there's more of these Hotel malts around there, but I'm not sure if there's different malts for different hotels or it's all from a batch bought from same distillery. Some light herbal and minty scents, The taste is quite grainy, some soft notes of orange peel at first, then turns grainy and bitter. Finishes grassy and spirity, I hope the The Bramley Grange Hotel has more malts to offer in their bar than this one.
Not for me: 2
Pride of Islay 12yo 40% Malt Gordon & Macphail
I don't know whether this is a blend, a vatted or a single malt from an unknown distillery. Either way its an islayer with lots of E150, artificial colouring. Hmm.. this smells really sweet and sherried, a bit dry, oloroso? Could it be matured in some good old style sherry wood, could I be wrong about the E150? A hidden treasure? The taste is fresh, sweet, raisins, phenol, cinnamon, som very fine custard and honey. This is absolutely a hidden gem that I believe can be found at very low prices, even though the bottle probably is a couple decades old.
No peat or coastal character, just old style Oloroso, a beauty: 7
Auld Reekie 12yo 46% Duncan Taylor
I'm doing an IB peated vertical today, starting off with this one from Duncan Taylor, which some say is a Caol Ila, I really have no idea. Colourwise it's very pale, like white wine. It smells a bit rougher than the Caol Ila 12yo. It's peaty for sure, but there aren't much else to it. I'm getting a lot of peat on the palate and just some small hints of vanilla. The aftertaste is light and less peaty, some notes of black pepper and white wine vinegar.
This feels more like a Bruichladdich to me, a pretty poor one: 4
Poit Dhubh 12yo 46% IB(?)
A malt from an unknown still, I've read online somewhere that it's an illicit distillation. Probably from Islay somewhere I would guess, or an Island. Very sweet and balanced odors, freshly ground coffee, and newly washed linens. I could have guessed Highland Park, but the taste of peat, seasalt, and pepper makes me think of Islay.
Wonderful smokiness: 9
Cu Dhub NAS 40% Mannochmore Dist(?)
A young whisky packed to the max with artificial colouring. A danish project to resurrect the old Loch Dhu, or at least something similar. Reeks of bad Vodka, the ones you get at german bordershops. Needs some time, but nothing really helps, there's not much more than alcohol and water as to flavours in this one. What saves it from bottom place, is just the faintest hint of coffee in the aftertaste.
A disgrace: 1.5
Glenfoyles 12yo 40% OB/IB(?)
Strange whisky, produced in Glasgow, while the original Glenfoyles Distillery, which were in another part of the country shut down in 1928. Taste quite OK, but very sweet and a bit plastic, lots of artificial colouring and such.
Bizarre stuff: 2.5
Glen Avon 25yo 40% Gordon & MacPhail
Glen Avon is a bottle of, said to be, Glenfarclas. Hints of pine and air freshener on the nose, very sweet. Has a couple similarities with the 21yo Glenfarclas, but not as elegant nor good, perhaps a cask issue? Anyway, this isn't that bad, and pretty much what you could expect of a good 10 to 12 year old. But a 25 year old should show some more signs of age and uniqueness.
Pretty much like an everyday malt: 5.5
Smokehead 12yo 43% IB
On the box there's mentioned about fifty different fragrances, all recognizable in this bottle. This seems also to be the problem as it comes across quite undefinable and unbalanced. Besides this, Smokehead does have the typical whiffs of smoke that's typical for Islay.
A smoky apocalypse: 5.5
fredag 4. februar 2011
7 Caol Ilas tasted between 1.4.2008-28.5.2011
Caol Ila 30yo 1979-2010 50% Old Malt Cask Douglas Laing cask#5731 266btls
A refill cask of Caol Ila, usually I don't like peated malts at this age too much as I find too much time in cask removes too much of the peatiness and the character of the whisky fades. Smells fresh, flinty, sawdust, smoked salmon, fat and rustic. The taste is dry, peaty, not as raw as the best Caol Ilas, some bitter lemon and sea weed. I'm quite disappointed in this one as it's kept the peat influence but there seems to be other things lacking. I don't know how many times this cask has been retreated but with this produce it seems perhaps a time too many.
A (re)tired Caol Ila: 4
Caol Ila 12yo 63.5% James MacArthur's
Another crazy, high strength, James MacArthur's bottling, now from the Islay distillery Caol Ila. I love these bottlings as usually CS bottlings are either really old and expensive, or youngsters from specially selected casks. Here's an opportunity to see what the distillery's all about. Smells wonderful, nytrogin, acid, burnt butter, goose liver and plain black pepper. I know it doesn't sound like much, but it gives me something totaly different. It's sweet, probably from bourbon wood, really numbs my tongue, once again easy, cereals, butterscotch, tobacco, tin soil, burnt wood and salt. I know many peat-posterboys out there argues about what's the most flavourful Islayer, well, try this!!!
If you're into peaty stuff: 7.5
Caol Ila 13yo 59.8% James MacArthur's
Let's go whooping bananas with a Caol ila almost 60% as an ender to this fabulous whisky evening. I don't know if this is a single cask, but its all on bourbon that's for sure. It smells marvellous, all on lemon and vanilla, could it be too sweet? Let's taste. The taste is extremely oily, a fat islayer and also vanilla and some sour notes. This is a fantastic whisky, the bourbon notes plays me a trick but they don't last too long and then an aftertaste og citrus notes, vanilla, cedarwood and floral notes comes along.
Fantastic Caol Ila, very sophisticated for this strength: 7.5
Caol Ila 26yo 50% Old Malt Cask Douglas Laing
I believe this is my first really old(!) Caol Ila, of course there's probably much older ones out there, but 26 is old for an islay malt in my opinion. It's much darker than most Caol ila's. It smells really light, like a malt aperitif, malt liqueur? I know that years in cask decreases the level of peat, but this one is definately on the light side. Smells a bit smoky, but very herbal and coastal. The taste is sweet and minty at first, but then gets very dry, like some older bourbon-matured Macallans, before it finishes on a high note with lots of peat and salty, crisp notes.
I'd love to give this a higher score, but it's just too dry: 7
Caol Ila 13yo 1993-2006 OB Moscatel Finish
A Caol Ila finished in dark moscatel wood? I've never tried Dark Moscatel, but is it similar to the white one, I guess I'm in for a sweet dram. It smells sort of like a sherried Caol Ila without the sulphur. Red wine, sweetness and earthy notes. It has the peatiness of Caol Ila on the palate, but all the coastal Islay character is gone, it's sweet, a bit anis, some bourbon, tannins and oak. It's a totally different expression, but I love it. I think if it were to be a whisky with more similarity to the Caol Ila 12yo it would've had trouble standing on it's own.
The sound of Moscatel?: 7
Caol Ila 12yo 57.9% OB
It has a sweetness that I found in the older versions of the standard OB, the ones from back in the early 2000's, older...(?). Anyway, I guess it could be that more of the distillery charistica is kept due to less dilution. Marzipan, sugar and salty, coastal, maritime notes. The taste is at first very sweet and reminds me somewhat of the Glengoyne 12yo CS OB at about 57%. But not for long, here comes the peat in large proportions, with more coastal notes added. Water is not needed if your not looking for something more similar to the standard 12yo.
A very good Caol ila: 7
Caol Ila 12yo 43% OB
Light Whisky, smells beautiful of summer and flowers. The taste gets me on other thoughts. It's very smoky, almost like a rough dominican cigar. A classic Islay malt that's very firm in the mouth, not very nuanced, and obviously not for the finer malt enthusiasts.
A classic Islay: 5.5
Caol Ila 26yo 1982-2008 54.6% DTC cask 2738
A very peaty presence on this Islay no doubt. The nose is a real appetizer. The taste is fruity, loafy and seems much lighter than the OB's I've tried from this distillery. The taste is very dry, peated, starch, nuts, burnt grass and onions. The aftertaste is strong, peppery, acidic and eucalyptic and very influenced by the plain oak cask.
For the ones with a special interest: 4
A refill cask of Caol Ila, usually I don't like peated malts at this age too much as I find too much time in cask removes too much of the peatiness and the character of the whisky fades. Smells fresh, flinty, sawdust, smoked salmon, fat and rustic. The taste is dry, peaty, not as raw as the best Caol Ilas, some bitter lemon and sea weed. I'm quite disappointed in this one as it's kept the peat influence but there seems to be other things lacking. I don't know how many times this cask has been retreated but with this produce it seems perhaps a time too many.
A (re)tired Caol Ila: 4
Caol Ila 12yo 63.5% James MacArthur's
Another crazy, high strength, James MacArthur's bottling, now from the Islay distillery Caol Ila. I love these bottlings as usually CS bottlings are either really old and expensive, or youngsters from specially selected casks. Here's an opportunity to see what the distillery's all about. Smells wonderful, nytrogin, acid, burnt butter, goose liver and plain black pepper. I know it doesn't sound like much, but it gives me something totaly different. It's sweet, probably from bourbon wood, really numbs my tongue, once again easy, cereals, butterscotch, tobacco, tin soil, burnt wood and salt. I know many peat-posterboys out there argues about what's the most flavourful Islayer, well, try this!!!
If you're into peaty stuff: 7.5
Caol Ila 13yo 59.8% James MacArthur's
Let's go whooping bananas with a Caol ila almost 60% as an ender to this fabulous whisky evening. I don't know if this is a single cask, but its all on bourbon that's for sure. It smells marvellous, all on lemon and vanilla, could it be too sweet? Let's taste. The taste is extremely oily, a fat islayer and also vanilla and some sour notes. This is a fantastic whisky, the bourbon notes plays me a trick but they don't last too long and then an aftertaste og citrus notes, vanilla, cedarwood and floral notes comes along.
Fantastic Caol Ila, very sophisticated for this strength: 7.5
Caol Ila 26yo 50% Old Malt Cask Douglas Laing
I believe this is my first really old(!) Caol Ila, of course there's probably much older ones out there, but 26 is old for an islay malt in my opinion. It's much darker than most Caol ila's. It smells really light, like a malt aperitif, malt liqueur? I know that years in cask decreases the level of peat, but this one is definately on the light side. Smells a bit smoky, but very herbal and coastal. The taste is sweet and minty at first, but then gets very dry, like some older bourbon-matured Macallans, before it finishes on a high note with lots of peat and salty, crisp notes.
I'd love to give this a higher score, but it's just too dry: 7
Caol Ila 13yo 1993-2006 OB Moscatel Finish
A Caol Ila finished in dark moscatel wood? I've never tried Dark Moscatel, but is it similar to the white one, I guess I'm in for a sweet dram. It smells sort of like a sherried Caol Ila without the sulphur. Red wine, sweetness and earthy notes. It has the peatiness of Caol Ila on the palate, but all the coastal Islay character is gone, it's sweet, a bit anis, some bourbon, tannins and oak. It's a totally different expression, but I love it. I think if it were to be a whisky with more similarity to the Caol Ila 12yo it would've had trouble standing on it's own.
The sound of Moscatel?: 7
Caol Ila 12yo 57.9% OB
It has a sweetness that I found in the older versions of the standard OB, the ones from back in the early 2000's, older...(?). Anyway, I guess it could be that more of the distillery charistica is kept due to less dilution. Marzipan, sugar and salty, coastal, maritime notes. The taste is at first very sweet and reminds me somewhat of the Glengoyne 12yo CS OB at about 57%. But not for long, here comes the peat in large proportions, with more coastal notes added. Water is not needed if your not looking for something more similar to the standard 12yo.
A very good Caol ila: 7
Caol Ila 12yo 43% OB
Light Whisky, smells beautiful of summer and flowers. The taste gets me on other thoughts. It's very smoky, almost like a rough dominican cigar. A classic Islay malt that's very firm in the mouth, not very nuanced, and obviously not for the finer malt enthusiasts.
A classic Islay: 5.5
Caol Ila 26yo 1982-2008 54.6% DTC cask 2738
A very peaty presence on this Islay no doubt. The nose is a real appetizer. The taste is fruity, loafy and seems much lighter than the OB's I've tried from this distillery. The taste is very dry, peated, starch, nuts, burnt grass and onions. The aftertaste is strong, peppery, acidic and eucalyptic and very influenced by the plain oak cask.
For the ones with a special interest: 4
12 Bunnahabhains tasted between 1.4.2008-28.5.2011
Bunnahabhain 30yo 1978-2008 53.1% Murray McDavid
Another 30yo Bunnahabhain from same vintage, again this dark orange hue, just a bit more intense, perhaps due to not being diluted. Smells spirity, sulphury, restrained, dark grapes, lime and worchestershire sauce. The taste is The taste is peppery, a bit zesty and got some nice malty notes with dark syrup playing in the background. Better than the OMC, but still there not that dissimilar, with water they're quite alike. The aftertaste is drying, and has some ruounded egg cream flavor.
This needs time, but it's well worth it: 6.5
Bunnahabhain 30yo 1978-2009 50% Douglas Laing Old Malt Cask cask#5120 566btls.
A vertical tasting of 30 years old whiskies today. Not my everyday tasting for sure. Notes of mustard, phenol, restrained sweetness and herbal bitterness. Dark orange colour. The taste is very restrained and sulphury, seems to need some water. I find this to be a whisky that lacks some punch, I'm used to more cask influence from the OMC series, and I find the Bunnahabhain has always been a whisky in need of a good cask as it quite frankly isn't the most characteristic spirit. Now I'm sure many will disagree, but for me this one just doesn't cut it.
A bland and even when given time a pretty "dead" Bunnahabhain: 4
Bunnahabhain 17yo 1979-1996 58.4% Signatory Vintage cask#5110 btl.4/730
A sherry casked Bunnahabhain, the kind Islayer, brown dark colour, could this be from one of the good old sherry casks from Signatory Vintage that's becoming just harder and harder to find nowadays? Colour of dark rosé wine. It smells of caramell, oloroso sherry, a quite sharp flavour, wild berries. The taste is dry, very dry, unfortunately it doesn't develop much from this. With water. No thanks, doesn't make it better.
A weird Bunnahabhain, seems much young than it's age: 2
Bunnahabhain 9yo 59.6% Adelphi cask#5265
A young cask strength Bunnahabhain, I traded this one from another whisky sample gatherer. Most OB's from Bunnahabhain is darker and partly sherry matured, this one is straw pale. The taste is spirity and acid, acrylic clothing. The taste diabolical, dry, like chewing dry oak soaked in high spirit alcohol. Turns cloudy with water, The taste is just foul and off, spirity on all notes.
I'm no fan of Bunnahabhain unless 15+yo it seems: 1
Bunnahabhain 14yo 1995-2009 46% Dun Bheagan
Bunnahabhain's recently upped the abv on the standard 10yo to 46.3% with even bigger amount of sherry if I'm not mistaken, so this fresh sherry matured Bunnahabhain should maybe be around the same level. This one smells grainy and bitter, sulphury, another fino expression? or amoroso? The taste is rather burnt, oily, fat fish, smoked ham, salt. By adding water the expression gets a bit sweeter, with some tannins. The aftertaste is just rather bitter.
It's OK, but I'd rather have the standard OB: 5
Bunnahabhain 12yo 46.3% OB
I'm finishing off tonights sampling session with and old aquaintance, everything looks to be the same, but the alcohol level have been elevated from 40 to 46.3%abv. Let's see what impact this makes. Seems of its red hue that it's still partly sherry-matured. Smells roasted coffee beans, phenol, dry red wine, goat cheese and hickory. The taste is sweet, dry sherry, viciously bitter, seems to me even more sherried than its predecessor. Needs more water! Now it becomes amazing, oaky, chili, walnuts, oregano, oloroso, with a hot and rustic long aftertaste, something of the indian kitchen I presume.
An improvement, hopefully they'll keep it up: 6.5
Bunnahabhain NAS 46.3% OB Darach Ur batch#1
This Bunnahabhain was one of the first releases with batch statement, something that nowadays, which at also Laphroaig and Aberlour seems to becoming an alternative to the cask and bottle numbered bottles. It smells very fresh, sea-air, salty and smoky. The taste is dry and peppery, phenolic, rustic, I do like it, but it doesn't follow up the nose. I believe there could be a good portion of sherried malt in this? The aftertaste is long, drying and burning.
Something's taken hold here, far away from the distillery profile: 5.5
Bunnahabhain 8yo 1992-2010 54.4% Malts of Scotland cask#1419 btl.x/603
Bunnahabhain is a malt that reaches abnormal prices when bottled at 30+yo, 8yo on the other hand, I have no clue what to expect. This one has been matured exclusively in a fresh sherry cask. Combined with cask strength I guess I can expect something quite different than the standard Bunnas. The taste is extremely dry, I guess it needs water. With some water it gets peppery, but most of all floral. The aftertaste is long and sweet.
A nice bunnahabhain, but when diluted, it just gets a bit bland: 6
Bunnahabhain 20yo 1979-1999 57% James MacArthur's Old Master's
Another lightweighter bottled at cask strength, this one from the James Macarthur's. They bottle everything from crap to gold, so I guess this could fit just about anywhere on the scale. As JM usually don't artificial colour in their whisky, and this one is very dark, I believe it could be a sweet sherried one. The nose is very light, third light one in a row, could there be something wrong with my sense of smell today? The taste is sherried, no doubt. Sulphur, red onions, cigars, dry, dusty, blackberries, lemon peel and grape seeds. A drop of water makes little difference. If you enjoy a dry sherry, you'll love this.
For me it's a beautifully balanced pure sherried malt: 7.5
Bunnahabhain 12yo 40% OB
The nice and friendly Islayer, I think I've heard, from Ralfy that Bunnahabhain is best at young age. It has a creamy and very vanillish nose, sweet but not too sweet. Very nice vanilla flavour, some tannic notes, a little dry and a strange kind of leather aftertaste. I'll add water and it becomes a little more pleasant on the finish. This is absolutely an enjoyable and easygoing malt.
A Standard welcoming malt for arriving guests: 6
Bunnahabhain 36yo 1967-2004 40.7% Duncan Taylor
Bunnahabhain is normally considered best when bottled at a fairly young age. This is dark, with a beautiful scent of freshly baked apple pie and some caramel, christmas malt? The taste on the other hand is very dry, almost like licking cardboard, needs water. Some thin fruitiness emerges, but it also becomes more spirity. The finish gives more alcohol and some vanilla.
A poor old dram: 3
Bunnahabhain 17yo 1984-2001 43% Signatory Vintage
Bottled 4 days after my date of birth, fun to try. Smells of peat, burnt alcohole, like gasoline on fire and tannic redwine. It does taste of some very ripe blackcurrants, peat and porous cream. This is the kinder brother of all the other Islay distilleries.
The finish doesn't quite make it: 5.5
Another 30yo Bunnahabhain from same vintage, again this dark orange hue, just a bit more intense, perhaps due to not being diluted. Smells spirity, sulphury, restrained, dark grapes, lime and worchestershire sauce. The taste is The taste is peppery, a bit zesty and got some nice malty notes with dark syrup playing in the background. Better than the OMC, but still there not that dissimilar, with water they're quite alike. The aftertaste is drying, and has some ruounded egg cream flavor.
This needs time, but it's well worth it: 6.5
Bunnahabhain 30yo 1978-2009 50% Douglas Laing Old Malt Cask cask#5120 566btls.
A vertical tasting of 30 years old whiskies today. Not my everyday tasting for sure. Notes of mustard, phenol, restrained sweetness and herbal bitterness. Dark orange colour. The taste is very restrained and sulphury, seems to need some water. I find this to be a whisky that lacks some punch, I'm used to more cask influence from the OMC series, and I find the Bunnahabhain has always been a whisky in need of a good cask as it quite frankly isn't the most characteristic spirit. Now I'm sure many will disagree, but for me this one just doesn't cut it.
A bland and even when given time a pretty "dead" Bunnahabhain: 4
Bunnahabhain 17yo 1979-1996 58.4% Signatory Vintage cask#5110 btl.4/730
A sherry casked Bunnahabhain, the kind Islayer, brown dark colour, could this be from one of the good old sherry casks from Signatory Vintage that's becoming just harder and harder to find nowadays? Colour of dark rosé wine. It smells of caramell, oloroso sherry, a quite sharp flavour, wild berries. The taste is dry, very dry, unfortunately it doesn't develop much from this. With water. No thanks, doesn't make it better.
A weird Bunnahabhain, seems much young than it's age: 2
Bunnahabhain 9yo 59.6% Adelphi cask#5265
A young cask strength Bunnahabhain, I traded this one from another whisky sample gatherer. Most OB's from Bunnahabhain is darker and partly sherry matured, this one is straw pale. The taste is spirity and acid, acrylic clothing. The taste diabolical, dry, like chewing dry oak soaked in high spirit alcohol. Turns cloudy with water, The taste is just foul and off, spirity on all notes.
I'm no fan of Bunnahabhain unless 15+yo it seems: 1
Bunnahabhain 14yo 1995-2009 46% Dun Bheagan
Bunnahabhain's recently upped the abv on the standard 10yo to 46.3% with even bigger amount of sherry if I'm not mistaken, so this fresh sherry matured Bunnahabhain should maybe be around the same level. This one smells grainy and bitter, sulphury, another fino expression? or amoroso? The taste is rather burnt, oily, fat fish, smoked ham, salt. By adding water the expression gets a bit sweeter, with some tannins. The aftertaste is just rather bitter.
It's OK, but I'd rather have the standard OB: 5
Bunnahabhain 12yo 46.3% OB
I'm finishing off tonights sampling session with and old aquaintance, everything looks to be the same, but the alcohol level have been elevated from 40 to 46.3%abv. Let's see what impact this makes. Seems of its red hue that it's still partly sherry-matured. Smells roasted coffee beans, phenol, dry red wine, goat cheese and hickory. The taste is sweet, dry sherry, viciously bitter, seems to me even more sherried than its predecessor. Needs more water! Now it becomes amazing, oaky, chili, walnuts, oregano, oloroso, with a hot and rustic long aftertaste, something of the indian kitchen I presume.
An improvement, hopefully they'll keep it up: 6.5
Bunnahabhain NAS 46.3% OB Darach Ur batch#1
This Bunnahabhain was one of the first releases with batch statement, something that nowadays, which at also Laphroaig and Aberlour seems to becoming an alternative to the cask and bottle numbered bottles. It smells very fresh, sea-air, salty and smoky. The taste is dry and peppery, phenolic, rustic, I do like it, but it doesn't follow up the nose. I believe there could be a good portion of sherried malt in this? The aftertaste is long, drying and burning.
Something's taken hold here, far away from the distillery profile: 5.5
Bunnahabhain 8yo 1992-2010 54.4% Malts of Scotland cask#1419 btl.x/603
Bunnahabhain is a malt that reaches abnormal prices when bottled at 30+yo, 8yo on the other hand, I have no clue what to expect. This one has been matured exclusively in a fresh sherry cask. Combined with cask strength I guess I can expect something quite different than the standard Bunnas. The taste is extremely dry, I guess it needs water. With some water it gets peppery, but most of all floral. The aftertaste is long and sweet.
A nice bunnahabhain, but when diluted, it just gets a bit bland: 6
Bunnahabhain 20yo 1979-1999 57% James MacArthur's Old Master's
Another lightweighter bottled at cask strength, this one from the James Macarthur's. They bottle everything from crap to gold, so I guess this could fit just about anywhere on the scale. As JM usually don't artificial colour in their whisky, and this one is very dark, I believe it could be a sweet sherried one. The nose is very light, third light one in a row, could there be something wrong with my sense of smell today? The taste is sherried, no doubt. Sulphur, red onions, cigars, dry, dusty, blackberries, lemon peel and grape seeds. A drop of water makes little difference. If you enjoy a dry sherry, you'll love this.
For me it's a beautifully balanced pure sherried malt: 7.5
Bunnahabhain 12yo 40% OB
The nice and friendly Islayer, I think I've heard, from Ralfy that Bunnahabhain is best at young age. It has a creamy and very vanillish nose, sweet but not too sweet. Very nice vanilla flavour, some tannic notes, a little dry and a strange kind of leather aftertaste. I'll add water and it becomes a little more pleasant on the finish. This is absolutely an enjoyable and easygoing malt.
A Standard welcoming malt for arriving guests: 6
Bunnahabhain 36yo 1967-2004 40.7% Duncan Taylor
Bunnahabhain is normally considered best when bottled at a fairly young age. This is dark, with a beautiful scent of freshly baked apple pie and some caramel, christmas malt? The taste on the other hand is very dry, almost like licking cardboard, needs water. Some thin fruitiness emerges, but it also becomes more spirity. The finish gives more alcohol and some vanilla.
A poor old dram: 3
Bunnahabhain 17yo 1984-2001 43% Signatory Vintage
Bottled 4 days after my date of birth, fun to try. Smells of peat, burnt alcohole, like gasoline on fire and tannic redwine. It does taste of some very ripe blackcurrants, peat and porous cream. This is the kinder brother of all the other Islay distilleries.
The finish doesn't quite make it: 5.5
onsdag 2. februar 2011
My stock of whiskies
The other day I actually received a mail from a guy politely questioning if I really have tried all the whiskies on my site, and if I really have all the whiskies on my expectations list...
So therefor I made the drastic action of trying to upload a videos with my whiskies, so here's the first batch of videos of my bottles. The talking is about 90% Norwegian, but the pictures speaks hopefully for themselves.
1. http://www.youtube.com/watch?v=M0479nOx3tk
2. http://www.youtube.com/watch?v=ODC2bB2DmFc
3. http://www.youtube.com/watch?v=VzBEIJQZvoA
4. http://www.youtube.com/watch?v=VUo8p0SgdN4
this is 4 of the total of 7 videos I'm gonna upload of my stock, so more to come.
So therefor I made the drastic action of trying to upload a videos with my whiskies, so here's the first batch of videos of my bottles. The talking is about 90% Norwegian, but the pictures speaks hopefully for themselves.
1. http://www.youtube.com/watch?v=M0479nOx3tk
2. http://www.youtube.com/watch?v=ODC2bB2DmFc
3. http://www.youtube.com/watch?v=VzBEIJQZvoA
4. http://www.youtube.com/watch?v=VUo8p0SgdN4
this is 4 of the total of 7 videos I'm gonna upload of my stock, so more to come.
tirsdag 1. februar 2011
9 Balvenies tasted between 1.4.2008-28.5.2011
Balvenie 17yo 43% OB Rum Finish
I am one of those who believe Balvenie is somewhat of an over-performer seeing the fuzz it creates compared to the produce they put out. Although I've in the past admired their "Double Wood", I'm not that blown away by recent batches. Perhaps this 17yo can help change my mind. It smells of sweet rum, almost too dominated by the finishing cask(s), dark rum, aniseed and camphor. The taste is much lighter at first, some rubbery notes, a small hint of smoke and cedar wood. One to have alongside a cigar? The aftertaste is short and spirity, like some cough drops or eucalyptus liqueur, if such a thing exists. The Rum Cask provides nothing positive here as far as I can tell.
Balvenie, it's time to put your good old casks to better use: 2.5
Balvenie 17yo 43% OB Madeira
A Balvenie from a madeira cask, I did enjoy the port wood version a whole lot, so let's try this one. The smell is not that good, a firm alcohol sting, some sweetness, a bit like the last edition of the 15yo Glenfiddich, the one after the Solera Reserve. The taste is just tame, there's nothing to it other than a tired dryness, an absolute disappointment for me. I'll give it some water. Same thing, just a tame whisky with more taste of bad Vodka than anything else. No thanks.
Have Balvenie missed out on the good Madeira casks?: 2
Balvenie 21yo 43% OB Port Wood
Balvenie I believe were one of the pioneers among distilleries when it comes to double maturation, as the 12yo double wood has been around for as long as I can remember. And it used to be very good, although seems to be going through a bit of a rough patch now.. Bad casks? How about bourbon- with finishing portmaturation? It smells sweet and a bit austere, I'm not getting much of the port, there's more vanilla notes and butter bisquits. The taste is at first sweet, cherries and chilli. Then the Bourbon takes over and it gets peppery with some vanilla flavours. It needs a small touch of water. Now, with some water it gets fantastic, sweet, honey, vanilla, oaky, dark toffee and syrup.
Reminds me of older versions of Highland Park 12: 7.5
Balvenie 8yo 43% OB
This one comes in a green flat bottle, probably from the 80's. It has a very nice golden colour, and the "pure malt" mark, that actually can suggest whatever, but since this comes from an era where the Cardhu scheme weren't yet discovered I believe it's a true single malt. It smells a bit of flowers, milk chocolate, toasted almonds and garlic. The taste is at first creamy and a bit tender, then goes to minty sweets, like the inside of an after eight, before it finishes with some real peppery layers in the end. A fairly good malt, with a bit going on, like the old Founders Reserve.
It's flawless, but a bit simple: 5
Balvenie 15yo 50.4% OB Single Barrel
A balvenie from a single bourbon barrel, I don't know about this one, but let's go. The high alcohol volume makes the usually so mellow Balvenie seem a bit frustrated. It has some vanilla and peppermints, but it seems overshadowed by the alcohol. Give it some water and the bourbon influence comes forward. It tastes of vanilla, but gets a bit tame, and I miss the roundness of the Double Wood. Other than that it's pretty balanced, but hardly interesting.
A boring Balvenie: 5.5
The Balvenie NAS 62% "As We Get It"
"As We Get It" is another expression for Un-chill filtered Cask Strength I guess. This one is from the 70's, and is one of the strongest malts I've come across. Reeks of medical industrial spirit and chalk dust. Far too strong without added water, with some water, a small hint of liquorice is created. Nothing more.
Explosives: 1
The Balvenie 10yo 43% OB Founder's Reserve
This 10-year old's matured in traditional oak barrells, in contrast to the more popular 12yo. It doesn't stop the sweet smoked, sugary and honeyed balvenie-odor to appear. But the taste is a bit burnt and rancid, sweet at first, as expected, but with a very earthy and bitter finish. I you ask me, they could have dropped this version as it doesn't really difference from the Double Wood in any ways worth mentioning.
Traditional, good whisky: 5.5
Balvenie 12yo 40% OB Double Wood
Matured 50/50 in Sherry and traditional oak casks. smells heavily oak influenced, much sherry. The taste is initially very strong, while the finish reminds of a finer, more subtle sweet malt. This is high cask art.
Starts powerful, ends classy: 8
Balvenie 12yo 40% OB Signature
This is the one replacing the old 10yo Founders Reserve, which I found to be a pretty mediocre whisky. Let's see if they've raised their game with this one. The nose is very light, almost aperitif-like, butter, parsley and orange marmalade. The taste is very sweet, perfumy, anis, a bit like buffalo trace bourbon. Well, water then, now it's becoming even sweeter at first, but with a more peppery finish. Although nice, I just can't get my mind off that it's just a bit to similar to bourbon.
For the bourbon-lovers: 4
I am one of those who believe Balvenie is somewhat of an over-performer seeing the fuzz it creates compared to the produce they put out. Although I've in the past admired their "Double Wood", I'm not that blown away by recent batches. Perhaps this 17yo can help change my mind. It smells of sweet rum, almost too dominated by the finishing cask(s), dark rum, aniseed and camphor. The taste is much lighter at first, some rubbery notes, a small hint of smoke and cedar wood. One to have alongside a cigar? The aftertaste is short and spirity, like some cough drops or eucalyptus liqueur, if such a thing exists. The Rum Cask provides nothing positive here as far as I can tell.
Balvenie, it's time to put your good old casks to better use: 2.5
Balvenie 17yo 43% OB Madeira
A Balvenie from a madeira cask, I did enjoy the port wood version a whole lot, so let's try this one. The smell is not that good, a firm alcohol sting, some sweetness, a bit like the last edition of the 15yo Glenfiddich, the one after the Solera Reserve. The taste is just tame, there's nothing to it other than a tired dryness, an absolute disappointment for me. I'll give it some water. Same thing, just a tame whisky with more taste of bad Vodka than anything else. No thanks.
Have Balvenie missed out on the good Madeira casks?: 2
Balvenie 21yo 43% OB Port Wood
Balvenie I believe were one of the pioneers among distilleries when it comes to double maturation, as the 12yo double wood has been around for as long as I can remember. And it used to be very good, although seems to be going through a bit of a rough patch now.. Bad casks? How about bourbon- with finishing portmaturation? It smells sweet and a bit austere, I'm not getting much of the port, there's more vanilla notes and butter bisquits. The taste is at first sweet, cherries and chilli. Then the Bourbon takes over and it gets peppery with some vanilla flavours. It needs a small touch of water. Now, with some water it gets fantastic, sweet, honey, vanilla, oaky, dark toffee and syrup.
Reminds me of older versions of Highland Park 12: 7.5
Balvenie 8yo 43% OB
This one comes in a green flat bottle, probably from the 80's. It has a very nice golden colour, and the "pure malt" mark, that actually can suggest whatever, but since this comes from an era where the Cardhu scheme weren't yet discovered I believe it's a true single malt. It smells a bit of flowers, milk chocolate, toasted almonds and garlic. The taste is at first creamy and a bit tender, then goes to minty sweets, like the inside of an after eight, before it finishes with some real peppery layers in the end. A fairly good malt, with a bit going on, like the old Founders Reserve.
It's flawless, but a bit simple: 5
Balvenie 15yo 50.4% OB Single Barrel
A balvenie from a single bourbon barrel, I don't know about this one, but let's go. The high alcohol volume makes the usually so mellow Balvenie seem a bit frustrated. It has some vanilla and peppermints, but it seems overshadowed by the alcohol. Give it some water and the bourbon influence comes forward. It tastes of vanilla, but gets a bit tame, and I miss the roundness of the Double Wood. Other than that it's pretty balanced, but hardly interesting.
A boring Balvenie: 5.5
The Balvenie NAS 62% "As We Get It"
"As We Get It" is another expression for Un-chill filtered Cask Strength I guess. This one is from the 70's, and is one of the strongest malts I've come across. Reeks of medical industrial spirit and chalk dust. Far too strong without added water, with some water, a small hint of liquorice is created. Nothing more.
Explosives: 1
The Balvenie 10yo 43% OB Founder's Reserve
This 10-year old's matured in traditional oak barrells, in contrast to the more popular 12yo. It doesn't stop the sweet smoked, sugary and honeyed balvenie-odor to appear. But the taste is a bit burnt and rancid, sweet at first, as expected, but with a very earthy and bitter finish. I you ask me, they could have dropped this version as it doesn't really difference from the Double Wood in any ways worth mentioning.
Traditional, good whisky: 5.5
Balvenie 12yo 40% OB Double Wood
Matured 50/50 in Sherry and traditional oak casks. smells heavily oak influenced, much sherry. The taste is initially very strong, while the finish reminds of a finer, more subtle sweet malt. This is high cask art.
Starts powerful, ends classy: 8
Balvenie 12yo 40% OB Signature
This is the one replacing the old 10yo Founders Reserve, which I found to be a pretty mediocre whisky. Let's see if they've raised their game with this one. The nose is very light, almost aperitif-like, butter, parsley and orange marmalade. The taste is very sweet, perfumy, anis, a bit like buffalo trace bourbon. Well, water then, now it's becoming even sweeter at first, but with a more peppery finish. Although nice, I just can't get my mind off that it's just a bit to similar to bourbon.
For the bourbon-lovers: 4
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