Invergordon 10yo 43% OB
I have tried this one before, but back then I was kind of biased after a meeting a couple days before where the benefits of malted barley versus other grains were discussed with high intensity. It smells spirity, a bit sweet, young, not too good. The taste is bitter and sweet, grenadine, grapefruit and schweppes bitter lemon. Needs water. Water helps a lot, brings out some fresh mint and licorice. There is little or no aftertaste in this, perhaps some licorice.
Reminds me of why the malt were considered better at the meeting: 4
Hedonism NAS 46% Compass Box Vatted Grain
I have only tried one other vatted grain, the Snow Grouse, that wasn't too much to my liking, let's see this one then, that I believe has a better reputation amongst "whisky people". The nose is drier and much heavier than the Invergordon, almost like a fino sherry influence. A bit restrained. The taste is rounder, sweeter, cinnamon and oregano. Still a bit restrained, needs water to open up? Water makes it more bitter and sour, like lime-juice, definitively not better.
I did prefer it without water, but anyhow its sort of boring: 4
North British 48yo 1962-2010 47.9% The Perfect Dram
At this age it must be the oldest grain whisky I've ever tasted, from n ex-bourbon hogshead, dark golden color. The smell is amazing, lots of vanilla and honey, sweet, sweet and even more sweet. But there's no spirity notes so far, just perfect vanilla and bourbon notes. After a while there's some oaky notes coming through. The taste is mellower, less vanilla but still some, peppery notes, kind of one-dimensional. Vanilla and pepper all the way. No off-notes, very clean.
Not as developed as I'd hope for: 5.5
Cambus 24yo 1986-2010 53.2% Bladnoch Forum Bottling cask#18990
Cambus I have never tried, and I'm not sure which blends its used in. The smell is sweet, honey, powdered sugar and syrup. The taste is fruity and juicy, red apples, and green bananas. It's peppery, going further with some hay and old style eraser, the ones used in ground school. The aftertaste is long and peppery, green grapes and rubber.
A nice grain whisky, reminds me of some good rum: 6
torsdag 28. juli 2011
onsdag 20. juli 2011
4 Highland Park from Gordon & Macphail
Highland Park is a frustrating malt to me as it can be so good, but then again many times seems to fail miserably on my palate. Middle good Highland Parks on the other hand I rarely come across. The ones I'm about to try in this session I have high expectations to, perhaps too high? Time will tell. But what I do know is that one of the most underestimated IB series that's still to be found in shops around nowadays, are the old Cask-series from Gordon & Macphail, under which three of these malts have been bottled.
Highland Park 25yo 1970-1995 40% Gordon & Macphail Centenary Reserve
The second oldest in this session, a decent looking miniature with old prints of the workers of distillery from bygone days. I think most of the centenary reserve series are sold out as most distilleries nowadays are past their first centenary or there's a bit of waiting for it. I'm not sure what's the deal here, 40%, no cask mention, different age statements, so it seems they've just bottled a "random" cask at the year of the centenary. And that's all I know and don't know, let's taste! The nose shows rustic hints of oloroso sherry and dry red wine. Sweet and dry, but pretty pungent and heavy, apple vinegar? Old stuff, needs time. The taste is sherried and oaky, much heavier than whats usually expected from 40%abv. The sherry, raisins and roasted almond notes works perfectly but there seems to be a bit much wood influence. Let's add water. Not much as there aren't much alcohol in this one. Water gives way to more oloroso sweetness. I wonder how this would've been if it was bottled at cask strength, oaky sure, but what a sherry influence.
Rich, sweet, just a bit too oaky to reach a top score from me: 7.5
Highland Park 13yo 1982-1995 56.8% Gordon & Macphail Cask cask#791,792,793,794,795
This one then, copper brown colored, smells of sweet coriander, honey and again this smooth oloroso. dark chocolate, caramelized roasted almonds. A real beauty so far. The taste has a burst of sweetness initially, honey and cinnamon before it turns peaty. Major peat influenced compared to most other Highland Parks I've tried. I didn't know they used peat at HP back then? I know far too little about this distillery, which of course is a shame. I think this is what a peaty oloroso sherry-matured whisky should be all about, firm sherry roundness and sweetness at first, no sign of peat yet. Then a real burst of heavy peat, not too long, not too overpowering, just enough to make a clear contrast to the initial palate.
A fantastic peat- and sherrybomb that also swims very well: 8
Highland Park 9yo 1983-1992 59.7% Gordon & Macphail Cask cask#1556
Younger, darker and a bit stronger than the 1982, and from one single cask. I'm always happy to see IB's bottle young cask strengths as it shows they dare not speculate on the growing customers demand for older whiskies, but bottle it in its prime. Nowadays at least, remember this one was bottled almost 20 years ago, surely the market were a bit different back then. At least for the independent bottlers. It is much darker than the 1982, but it smells pretty much the same, a bit more phenolic, and maybe dryer, if you know what I mean, dry smell? Yes, this one is definitively phenolic, but in a good way, honey, mustard, cinnamon, ashes, malt syrup, waxy, and extremely pungent. This is a tastebomb, and I do like my whisky with charisma. The aftertaste is again peaty, a bit longer with some herbal notes, but mostly its peaty all the way.
Great whisky, best of this session so far: 9
Highland Park 32yo 1959-1991 57.6% Gordon & Macphail Cask cask#598
This is the oldest Highland Park I've ever tasted no matter how you look at it, and a nice way to end an amazing session. There seems to be a bit of cask sediments in this one, but I guess they didn't filter their whisky back then, or did they? I'm way off here, whisky history pre 1960 seems to deal with geography and distillation more than the smaller things such as filtration? Either way, lighter in color than both the 1982 and 1983, and even the 1970. Smells light, honey, cloves, garlic (in a good way) and minty cream. Needs time to rest a while before tasting. The taste is minty, spicy, honey, nutmeg, vanilla, cream candy like werther's, cream cheese, almonds, nutty, wonderful display of aromas. If there were anything to critic here it'd had to be the lack of a solid finish, but on the other hand I've just finished two sherry and peat-bombs so no wonder my tastebuds might be a bit numb. All in all a fantastic whisky, there aren't many of these, it seems so vibrant after 32 years, an age that within the whiskies of today I often find to be far too oaky. This has all the good stuff of 32 years in cask, but lacks the possible over-oaky notes.
I really, really, really wish I had a 70cl bottle of this one: 9.5
Highland Park 25yo 1970-1995 40% Gordon & Macphail Centenary Reserve
The second oldest in this session, a decent looking miniature with old prints of the workers of distillery from bygone days. I think most of the centenary reserve series are sold out as most distilleries nowadays are past their first centenary or there's a bit of waiting for it. I'm not sure what's the deal here, 40%, no cask mention, different age statements, so it seems they've just bottled a "random" cask at the year of the centenary. And that's all I know and don't know, let's taste! The nose shows rustic hints of oloroso sherry and dry red wine. Sweet and dry, but pretty pungent and heavy, apple vinegar? Old stuff, needs time. The taste is sherried and oaky, much heavier than whats usually expected from 40%abv. The sherry, raisins and roasted almond notes works perfectly but there seems to be a bit much wood influence. Let's add water. Not much as there aren't much alcohol in this one. Water gives way to more oloroso sweetness. I wonder how this would've been if it was bottled at cask strength, oaky sure, but what a sherry influence.
Rich, sweet, just a bit too oaky to reach a top score from me: 7.5
Highland Park 13yo 1982-1995 56.8% Gordon & Macphail Cask cask#791,792,793,794,795
This one then, copper brown colored, smells of sweet coriander, honey and again this smooth oloroso. dark chocolate, caramelized roasted almonds. A real beauty so far. The taste has a burst of sweetness initially, honey and cinnamon before it turns peaty. Major peat influenced compared to most other Highland Parks I've tried. I didn't know they used peat at HP back then? I know far too little about this distillery, which of course is a shame. I think this is what a peaty oloroso sherry-matured whisky should be all about, firm sherry roundness and sweetness at first, no sign of peat yet. Then a real burst of heavy peat, not too long, not too overpowering, just enough to make a clear contrast to the initial palate.
A fantastic peat- and sherrybomb that also swims very well: 8
Highland Park 9yo 1983-1992 59.7% Gordon & Macphail Cask cask#1556
Younger, darker and a bit stronger than the 1982, and from one single cask. I'm always happy to see IB's bottle young cask strengths as it shows they dare not speculate on the growing customers demand for older whiskies, but bottle it in its prime. Nowadays at least, remember this one was bottled almost 20 years ago, surely the market were a bit different back then. At least for the independent bottlers. It is much darker than the 1982, but it smells pretty much the same, a bit more phenolic, and maybe dryer, if you know what I mean, dry smell? Yes, this one is definitively phenolic, but in a good way, honey, mustard, cinnamon, ashes, malt syrup, waxy, and extremely pungent. This is a tastebomb, and I do like my whisky with charisma. The aftertaste is again peaty, a bit longer with some herbal notes, but mostly its peaty all the way.
Great whisky, best of this session so far: 9
Highland Park 32yo 1959-1991 57.6% Gordon & Macphail Cask cask#598
This is the oldest Highland Park I've ever tasted no matter how you look at it, and a nice way to end an amazing session. There seems to be a bit of cask sediments in this one, but I guess they didn't filter their whisky back then, or did they? I'm way off here, whisky history pre 1960 seems to deal with geography and distillation more than the smaller things such as filtration? Either way, lighter in color than both the 1982 and 1983, and even the 1970. Smells light, honey, cloves, garlic (in a good way) and minty cream. Needs time to rest a while before tasting. The taste is minty, spicy, honey, nutmeg, vanilla, cream candy like werther's, cream cheese, almonds, nutty, wonderful display of aromas. If there were anything to critic here it'd had to be the lack of a solid finish, but on the other hand I've just finished two sherry and peat-bombs so no wonder my tastebuds might be a bit numb. All in all a fantastic whisky, there aren't many of these, it seems so vibrant after 32 years, an age that within the whiskies of today I often find to be far too oaky. This has all the good stuff of 32 years in cask, but lacks the possible over-oaky notes.
I really, really, really wish I had a 70cl bottle of this one: 9.5
mandag 18. juli 2011
Rest of UK and Ireland + Richard Patterson's take on presumably Ernest Shackleton's last whisky
Bushmills 10yo 40% OB Northern Ireland
Oldest distillery in the world.. Smells light and malty, green leaves, dried herbs, very pleasant and not as "thin" as I find many of the other triple distilled irish whiskeys. The taste is very grainy, almost spirity, and very bitter. A disappointment after the interesting nose. I'll give it some water just to see if it changes in character. Now its lighter that's for sure, a bit sweet, almost amontillado sherry-like richness, as well as some bitter herbal notes at the end, much better.
Experiment with water on this, and see how it can improve a whisk(e)y: 5
Swn Y Mor NAS 40% OB Welsh Whisky
A blend, that from what I've read online is actually a scotch whisky blended in Wales, so no Welsh single malt in this blend. I won't be biased in what to believe so I'll try it as if it were a Welsh whisky, that meaning having no clue of what to expect. Oh, this smells far more spirity and raw than the Bushmills, probably very young grain whisky here, reminds me of the 12yo Cameronbridge that can be found online nowadays, and some of the young Signatory 46%abv. grain bottlings. After a while it settles down a bit, but still it's spirity above all else. The taste is actually not that bad, just extremely light and sort of like chewing on woolen clothes, remember when y'were younger ant tried to eat the arm of the pajamas? No? Guess it's only me then. It's a nice beginners whisky, very undemanding, some saltiness, nuts, tea, all in all a bit boring, but perfectly drinkable. I'd have this one any day, but just as an aperitif.
Light stuff: 4
Locke's 8yo 40% OB Cooley Irish Whisky
I don't think they produce Locke's anymore at Cooley? Doing some online research I've found this one was awarded gold at the International Wine and Spirits Competition back in 2001. Could this be a treat? Smells good, not unlike some lowlanders, say Rosebank and Glenkinchie. Light, crispy, grassy, waxy, light toffee and some fresh minty leaves. The taste is at first fuller and fatter than the ones up until now in this session, and it has a smooth finish on dark chocolate and freshly baked cinnamon rolls. Yes, I find cinnamon on the palate as well, but not as expressive as in the finish. The palate is a bit bland to be frank, not too much going on here. I have to say its somewhat a disappointment as at only 8yo I expect a bit more of a savage whisky.
Very ordinary everyday dram: 3.5
Shackleton's whisky NAS 47.3% Charles MacKinlay's Replica
If I'm not mistaken (which I very well could be) it's the glorious nose of Richard Patterson who has helped selecting the whiskies used in the blend. I have been told there's an amount of Dalmore in this, but other than that I'm clueless, and when tasting for a first time, that's really all for the better if you ask me. It smells extremely fresh and minty for a blend, not much grain influence here. the rich subtleness that I usually find in Dalmore is here as well as some caramel, cinnamon and toffee-pudding. I never thought I'd say this bu this is actually worth every penny, the taste is sweet, malt syrup, honey, toffee, and I have sort of a sweet-tooth when it comes to whisky. A good alternative to some of the very heavy Oloroso-whiskies out there. Sweet and light with this spicy finish on chili and cumin.
A well done job, wish I'd get to taste the original: 7
Penderyn NAS 46% Madeira Finish Welsh Whisky
Since its highly questionable if the Swn Y Mor is a produce of 100% Welsh whisky, I'll give the welsh another shot with this pretty recent Penderyn whisky. Penderyn is a single malt, and can be found with many different cask finishes although the produce not likely to be any older than 8-10yo. Cask finishes seems to be the choice of new distilleries trying to make a name for themselves, like the Arran distillery. Smells a bit like fino, bitter, not as sweet as I find some of the madeira finishes to be, i.e. the Glenmorangie. I also believe there may be a qualitative reason that Madeira casks aren't used as much as port or sherry, although the output is pretty much the same worldwide. But let's try this one without going there. The taste is very clean and sweet, madeira influence? Reminds me of rum, not much aftertaste. My palate picks up just(!) three thing in this. It's clean, it's herbal and it's sweet. I see potential in this one, and I think in two or three years there will be a 12yo or 10yo on the market.
Looking forward to the continuation: 4
Chapter 9 3yo 2007-2010 46% st. George's Distillery English Whisky
A 3yo Peated whisky. I remember having a 3yo Bowmore in my early blogging days back in 2008, and to say the least, it wasn't something I'll ever buy again. Maybe this english one can improve on my impression of peated newmake(almost). England is one of the last wealthy european countries to embark on the trail of making their own single malt, although my own Norway seems to be the last one due to a retarded (excuse my french) government policy when it comes to creating jobs and capital when it comes to the dark side of the beverage business. But back to the english whisky. It smells lightly peated, a small disappointment as I'd hoped for a cracking english peat-beast. Hay, butter and whipped egg-whistes seems to be the deal. The taste is peppery and peaty, much to my liking, no saltiness though, more like some of the peated versions of highland whiskies that we saw during the early 2000's, say the Old Ballantruan. A clean, easy-going peated whisky, not much more to say.
Can't be criticized, it just lacks a firm signature: 5
Oldest distillery in the world.. Smells light and malty, green leaves, dried herbs, very pleasant and not as "thin" as I find many of the other triple distilled irish whiskeys. The taste is very grainy, almost spirity, and very bitter. A disappointment after the interesting nose. I'll give it some water just to see if it changes in character. Now its lighter that's for sure, a bit sweet, almost amontillado sherry-like richness, as well as some bitter herbal notes at the end, much better.
Experiment with water on this, and see how it can improve a whisk(e)y: 5
Swn Y Mor NAS 40% OB Welsh Whisky
A blend, that from what I've read online is actually a scotch whisky blended in Wales, so no Welsh single malt in this blend. I won't be biased in what to believe so I'll try it as if it were a Welsh whisky, that meaning having no clue of what to expect. Oh, this smells far more spirity and raw than the Bushmills, probably very young grain whisky here, reminds me of the 12yo Cameronbridge that can be found online nowadays, and some of the young Signatory 46%abv. grain bottlings. After a while it settles down a bit, but still it's spirity above all else. The taste is actually not that bad, just extremely light and sort of like chewing on woolen clothes, remember when y'were younger ant tried to eat the arm of the pajamas? No? Guess it's only me then. It's a nice beginners whisky, very undemanding, some saltiness, nuts, tea, all in all a bit boring, but perfectly drinkable. I'd have this one any day, but just as an aperitif.
Light stuff: 4
Locke's 8yo 40% OB Cooley Irish Whisky
I don't think they produce Locke's anymore at Cooley? Doing some online research I've found this one was awarded gold at the International Wine and Spirits Competition back in 2001. Could this be a treat? Smells good, not unlike some lowlanders, say Rosebank and Glenkinchie. Light, crispy, grassy, waxy, light toffee and some fresh minty leaves. The taste is at first fuller and fatter than the ones up until now in this session, and it has a smooth finish on dark chocolate and freshly baked cinnamon rolls. Yes, I find cinnamon on the palate as well, but not as expressive as in the finish. The palate is a bit bland to be frank, not too much going on here. I have to say its somewhat a disappointment as at only 8yo I expect a bit more of a savage whisky.
Very ordinary everyday dram: 3.5
Shackleton's whisky NAS 47.3% Charles MacKinlay's Replica
If I'm not mistaken (which I very well could be) it's the glorious nose of Richard Patterson who has helped selecting the whiskies used in the blend. I have been told there's an amount of Dalmore in this, but other than that I'm clueless, and when tasting for a first time, that's really all for the better if you ask me. It smells extremely fresh and minty for a blend, not much grain influence here. the rich subtleness that I usually find in Dalmore is here as well as some caramel, cinnamon and toffee-pudding. I never thought I'd say this bu this is actually worth every penny, the taste is sweet, malt syrup, honey, toffee, and I have sort of a sweet-tooth when it comes to whisky. A good alternative to some of the very heavy Oloroso-whiskies out there. Sweet and light with this spicy finish on chili and cumin.
A well done job, wish I'd get to taste the original: 7
Penderyn NAS 46% Madeira Finish Welsh Whisky
Since its highly questionable if the Swn Y Mor is a produce of 100% Welsh whisky, I'll give the welsh another shot with this pretty recent Penderyn whisky. Penderyn is a single malt, and can be found with many different cask finishes although the produce not likely to be any older than 8-10yo. Cask finishes seems to be the choice of new distilleries trying to make a name for themselves, like the Arran distillery. Smells a bit like fino, bitter, not as sweet as I find some of the madeira finishes to be, i.e. the Glenmorangie. I also believe there may be a qualitative reason that Madeira casks aren't used as much as port or sherry, although the output is pretty much the same worldwide. But let's try this one without going there. The taste is very clean and sweet, madeira influence? Reminds me of rum, not much aftertaste. My palate picks up just(!) three thing in this. It's clean, it's herbal and it's sweet. I see potential in this one, and I think in two or three years there will be a 12yo or 10yo on the market.
Looking forward to the continuation: 4
Chapter 9 3yo 2007-2010 46% st. George's Distillery English Whisky
A 3yo Peated whisky. I remember having a 3yo Bowmore in my early blogging days back in 2008, and to say the least, it wasn't something I'll ever buy again. Maybe this english one can improve on my impression of peated newmake(almost). England is one of the last wealthy european countries to embark on the trail of making their own single malt, although my own Norway seems to be the last one due to a retarded (excuse my french) government policy when it comes to creating jobs and capital when it comes to the dark side of the beverage business. But back to the english whisky. It smells lightly peated, a small disappointment as I'd hoped for a cracking english peat-beast. Hay, butter and whipped egg-whistes seems to be the deal. The taste is peppery and peaty, much to my liking, no saltiness though, more like some of the peated versions of highland whiskies that we saw during the early 2000's, say the Old Ballantruan. A clean, easy-going peated whisky, not much more to say.
Can't be criticized, it just lacks a firm signature: 5
torsdag 14. juli 2011
Two Old Fettercairn OB's
Old Fettercairn NAS 43% OB
This one comes from a small 5cl flat plastic container. Probably from the 80's. This seems to have endured quite some evaporation, so please take that into consideration when reading these tasting notes. Smells very strong compared to other low strength young Fettercairns I've tried. Maybe the angels has helped themselves to more of the water than the alcohol from this bottle. Malty, dry, ground coffee, a bit spirity, and some green notes, unripe bananas and wood. Needs lots of water. The aftertaste is Long, herbal and bitter.
One of the weirdest Fettercairns I've tried, but keep in mind the evaporation: 5
Old Fettercairn 8yo 43% OB
Another one from a flat 5cl bottle from the 80's, again a bit smaller than the G&M miniatures we all remember so well from the same era. This one is made of glass and the content has of what I can see no sign of evaporation. This one smells nutty, fruity, passion fruit, "meaty" dark fruits, cherries. The taste is sweet, again cherries, it has this full and thick fruitiness which is hard to describe, but really good. The aftertaste is sweet, pear, melons and some eucalyptus.
Fantastic old style Fettercairn: 8
This one comes from a small 5cl flat plastic container. Probably from the 80's. This seems to have endured quite some evaporation, so please take that into consideration when reading these tasting notes. Smells very strong compared to other low strength young Fettercairns I've tried. Maybe the angels has helped themselves to more of the water than the alcohol from this bottle. Malty, dry, ground coffee, a bit spirity, and some green notes, unripe bananas and wood. Needs lots of water. The aftertaste is Long, herbal and bitter.
One of the weirdest Fettercairns I've tried, but keep in mind the evaporation: 5
Old Fettercairn 8yo 43% OB
Another one from a flat 5cl bottle from the 80's, again a bit smaller than the G&M miniatures we all remember so well from the same era. This one is made of glass and the content has of what I can see no sign of evaporation. This one smells nutty, fruity, passion fruit, "meaty" dark fruits, cherries. The taste is sweet, again cherries, it has this full and thick fruitiness which is hard to describe, but really good. The aftertaste is sweet, pear, melons and some eucalyptus.
Fantastic old style Fettercairn: 8
lørdag 9. juli 2011
Two Glen Garioch OB's
I think these two are from about the same time as the only difference in the labels are the age statement and color. And the fill levels are excactly the same. In january this year I visited Glen Garioch, and it proved to be a very informative tour and because we were only two people, we were allowed to sample some really good single casks at the end of the tour. Smiling, charming and informative employees, as well as centrally located in the small village of Old Meldrum. Not much to do, but be sure you visit the local farmer and there's also the possibility of a lunch bargain at the local community house diner. About 1 hour with the coach from Aberdeen.
Glen Garioch 12yo 40% OB
Smells dusty, old brick wall, polluted air, like in some of the poorer areas of London, Rose, down south, so on. A certain charm it has. This one seems to be peated, and I know they used to peat their barley back in the days at Glen Garioch. Floral notes, rustic, brushed steel and peat. A small drop of water opens up more peat and some dry licorice. The aftertaste is all on peat and peppery notes.
An interesting Glen Garioch, very different from the recent batches released: 4.5
Glen Garioch NAS 1984-? 55% OB
I don't know if this is bottled as cask strength, as the label says nothing of such, but at least it can't be far from. Light golden color, smells Smells herbal, peaty, candles, sweet radishes. The taste is very peaty, it overpowers the other flavors, if there were any to be found in the first place. Needs water. Now it becomes much lighter, aniseed, oily, perfumy and cherry, before it turns extremely peaty again.
A Highland peat monster: 3
Glen Garioch 12yo 40% OB
Smells dusty, old brick wall, polluted air, like in some of the poorer areas of London, Rose, down south, so on. A certain charm it has. This one seems to be peated, and I know they used to peat their barley back in the days at Glen Garioch. Floral notes, rustic, brushed steel and peat. A small drop of water opens up more peat and some dry licorice. The aftertaste is all on peat and peppery notes.
An interesting Glen Garioch, very different from the recent batches released: 4.5
Glen Garioch NAS 1984-? 55% OB
I don't know if this is bottled as cask strength, as the label says nothing of such, but at least it can't be far from. Light golden color, smells Smells herbal, peaty, candles, sweet radishes. The taste is very peaty, it overpowers the other flavors, if there were any to be found in the first place. Needs water. Now it becomes much lighter, aniseed, oily, perfumy and cherry, before it turns extremely peaty again.
A Highland peat monster: 3
Laughfrog NAS 40% Select Drams
Okay, first of all, when I purchased this whisky I was sure it had to be some sort of funky name playing on vocal similarity of a distillery, let's say Laphroaig? See the similarity in pronounciation? The label bears the picture of a smiling frog. Is that a Laughfrog? What is a Laughfrog??? I cannot see why anyone would name a single malt bottling that if it weren't an indication on the content at some level. But the label also states "Single Highland Malt".. So I'm confused of what to expect. The color is light golden. Smells a wee bit peat, but not enough to judge on origin. The taste is more on the peaty style, not far from the 10yo. Now I'm sure this must be a well hidden, light, fruity, salty, medicinal, iodine Laphroaig. Classic Islay style, but with the low %abv. it is not as interesting as I maybe could have hoped.
Smooth Islay characteristics with some iodine, I like it, a nice surprise: 7
Smooth Islay characteristics with some iodine, I like it, a nice surprise: 7
onsdag 6. juli 2011
3 Young Fettercairns
Old Fettercairn NAS 40% OB W&M
I believe this one was bottled somewhere in the late 70's or early 80's not long after Whyte & MacKay bought the . With the letters "W&M" engraved in the glass. Not to be confused with independent bottlers Wilson & Morgan. There's a picture of the city port arch on the label, similar to the one found on the current bottlings apart from the Fior. Maybe its just the regular 10yo 40% OB in a new(old) suite? Smells nutty, hay, dry, malty, sweet, creamy, buttery, salty, old highland style. Magnificent so far! The taste is extremely light, too light for ma unfortunately, there's some hay, wheat and malty notes, but this is far from exciting. Hopefully a small drop of water will help it open up. With water it improves, some dry herbs, oregano and lemongrass along with some green peppers makes this a nice whisky for the summertime, goes well with pasta carbonara (I'm trying it now...).
A Fettercairn that's smooth sailing on water: 6.5
Old Fettercairn 10yo 43% OB
I don't think I've ever tried this one, only the 40%abv one from earlier days. Same color as the W&M, will 3% more give it a lift? This one smells much lighter than the prior, and also a bit spirity, I hope the palate can save this one. This is more on the spirity side even though it has some of that nice malty wheat flavor. Needs water. Now it gets even more spirity, not good at all, my biggest disappointment so far what Fettercairn is concerned.
Not a very good fettercairn, seems something went wrong in the 80's: 2.5
Fettercairn 11yo 1992-2003 60.5% James MacArthur's
A high strength Fettercairn, I'm yet to find a bad bottling in that category, but I was a bit disappointed with one of the 1975's CS I had the other day. Much lighter in appearance than the OB's, maybe cause it isn't added artificial coloring? Lots of sweet vanilla and peppery notes, very nice. A bit ester alongside pistachio and fresh laundry. The taste is a bit too influenced by the high strength, needs a small drop of water. Now it gets even more vanilla and something peaty-like. Strong pepper-influence and thick salty licorice. Another example that Fettercairn can be amazing when bottled at cask strength.
No fancy stuff here, just perfectly good whisky: 7.5
I have recently been tasting some weird whiskies, grains, undisclosed, foreign whiskies and so on. The reason for this is that I have endured on 1 and a half year of dramming almost exclusively on scotch single malt whisky. This has made me be a bit too biased when tasting whiskies from distilleries that I have become very familiar with lately. To try and re-egnite some of the passion and adventures that I usually find when tasting a new whisky I will now try to go a bit off the beaten track and have some sessions with other kinds of whisky. I will soon enough return to my old style of tasting primarily scotch, but going forward I'm expecting to broaden my horizon with these experimental tastings.
I believe this one was bottled somewhere in the late 70's or early 80's not long after Whyte & MacKay bought the . With the letters "W&M" engraved in the glass. Not to be confused with independent bottlers Wilson & Morgan. There's a picture of the city port arch on the label, similar to the one found on the current bottlings apart from the Fior. Maybe its just the regular 10yo 40% OB in a new(old) suite? Smells nutty, hay, dry, malty, sweet, creamy, buttery, salty, old highland style. Magnificent so far! The taste is extremely light, too light for ma unfortunately, there's some hay, wheat and malty notes, but this is far from exciting. Hopefully a small drop of water will help it open up. With water it improves, some dry herbs, oregano and lemongrass along with some green peppers makes this a nice whisky for the summertime, goes well with pasta carbonara (I'm trying it now...).
A Fettercairn that's smooth sailing on water: 6.5
Old Fettercairn 10yo 43% OB
I don't think I've ever tried this one, only the 40%abv one from earlier days. Same color as the W&M, will 3% more give it a lift? This one smells much lighter than the prior, and also a bit spirity, I hope the palate can save this one. This is more on the spirity side even though it has some of that nice malty wheat flavor. Needs water. Now it gets even more spirity, not good at all, my biggest disappointment so far what Fettercairn is concerned.
Not a very good fettercairn, seems something went wrong in the 80's: 2.5
Fettercairn 11yo 1992-2003 60.5% James MacArthur's
A high strength Fettercairn, I'm yet to find a bad bottling in that category, but I was a bit disappointed with one of the 1975's CS I had the other day. Much lighter in appearance than the OB's, maybe cause it isn't added artificial coloring? Lots of sweet vanilla and peppery notes, very nice. A bit ester alongside pistachio and fresh laundry. The taste is a bit too influenced by the high strength, needs a small drop of water. Now it gets even more vanilla and something peaty-like. Strong pepper-influence and thick salty licorice. Another example that Fettercairn can be amazing when bottled at cask strength.
No fancy stuff here, just perfectly good whisky: 7.5
I have recently been tasting some weird whiskies, grains, undisclosed, foreign whiskies and so on. The reason for this is that I have endured on 1 and a half year of dramming almost exclusively on scotch single malt whisky. This has made me be a bit too biased when tasting whiskies from distilleries that I have become very familiar with lately. To try and re-egnite some of the passion and adventures that I usually find when tasting a new whisky I will now try to go a bit off the beaten track and have some sessions with other kinds of whisky. I will soon enough return to my old style of tasting primarily scotch, but going forward I'm expecting to broaden my horizon with these experimental tastings.
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