Perhaps the least popular distillery in all of Scotland? I have had one very good Loch Lomond from Murray McDavid, but other than that it seems miles between each winner. The reason I do this tasting now is mainly because I had two Glencraig's (Glenburgies from Lomond stills) which is a distilling tradition not used anymore, other than by Loch Lomond Distillery. I didn't think too much of that style, so let's see if I can find another reason these stills are still around in todays tasting.
Glen Douglas 4yo 2001-2006 45% OB cask#333 btl.47/340
From a bourbon cask. Bottled at just 4 years of age, will this be a spirity one? White wine color. Smells spirity, raw chopped onions, licorice, oaky. The taste is sweet and bitter, caipairinha, not bad, now flaws, just extremely light. I'd say this sweet stuff is more like a mix of 20% banana cream liqueur mixed with 80% vodka. It doesn't even remind me of whisky, but I'm sure I could mix some good drinks with this as a base.
Too young: 2.5
Croftengea 4yo 2003-2007 45% OB cask#1 btl.637/885
From a sherry cask, with lots of cask sediments. Is this un-filtered? That would be amazing. light golden hue. Smells smoky, ashy, dry bitter, amoroso wine, honey. Much better thus far than the GD. The taste is young and light, once again no flaws, just that its very light. Maybe some water will make it more complex? Water makes it burnt. Once again it's a whisky bottled way too early, and it has some way to go before I'd consider it a worthy whisky.
Too young, and a bit spirity: 2
Loch Lomond 18yo 43% OB
This is the oldest LL I've had so far. It's not much old stock around unfortunately. It's never been an IB favorite, and most OB's are bottled at very young age although there were a limited 50yo OB out not long ago. Full golden color. Smells light and oaky, ginger, vanilla, herbal, floral, butterscotch, burnt sugar, vodka. The taste is burnt and phenolic, with malt syrup and paint thinner. Sweet and disgustingly phenolic and spirity. After a while of breathing, that spiritiness fades away and leaves room for more floral notes, heather and. A very soft whisky, which could be very fun trying if bottled at cask strength. I am sure there are some much older stock than 18yo thrown in the mix here. Water is not needed, I don't think such a soft whisky could expand much more tastewise. I have tried diluting for science sake, and it didn't help.
Best one in this session, but it seems the spirits lacks some character: 4.5
Next tasting: Mixed Single Malt Session
torsdag 26. april 2012
onsdag 25. april 2012
Done with for now... (New tastings notes may appear in very distant future)
As you can see up to your right corner of my blog there is a list called "Done with..." What is this? Well, since starting doing verticals, I have found that some distilleries just doesn't fit my palate as well as others. Having tried 15+whiskies from one distillery and yet to find one single winner, or even clear differences between some of the whiskies, I do not think its worth neither the money or time to track down more bottlings from that distillery. Of course that could change, but for now I find that running a tasting-site is both expensive time- and space consuming (bottles aren't small). This means however not that I am going to never try whisky from these distilleries ever again, but if you are looking for a new tasting of 6-8 young Dufftowns, I guess you probably won't find it here. So, in the coming months I think this list will keep growing But please remember, being on this list doesn't even mean that I dislike the whisky, it just means that I want to concentrate on tasting whisky from distilleries that I usually find more exciting.
tirsdag 24. april 2012
Tasting 4, or actually 6 Glenburgies
It's been a long time since I had some Glenburgie, I think its one of those whiskies that's seldom bottled by IB's and OB's are hard to find. And when a cask is finally bottled by IB's there's very little attention given. Perhaps there is a reason why, I'm not sure, I do not know this distillery well enough yet to make a thoroughly decided verdict of my own yet.
Glenburgie 20yo 1948&1961-1981 40% G&M Charles & Diana Wedding Commemoration
The one I had from Glendronach yesterday to commemorate Andrew & Sarah was not bad at all. And in this there are even older stock, dating back to 1948, which makes for 33yo when bottled then. Princess Di was a little younger so there's some 60's and some 40's Glenburgie involved which should make for an interesting old-styled whisky. Golden brown color. It smells floral, honey, eucalyptus, minty, fresh, definitively more Diana than Charles if the whisky should reflect ones personality. The taste is all on sweet fruits, figs, dates, prunes, kiwi, strawberry, pear drops and concentrated nougat. The overwhelming nougat/creamy chocolate sensation in the end is fine by me, but it ruins a bit of all the good fruity notes that surprises the palate initially. This is a whisky which's absolutely impossible to dislike, it just lacks a bit on the finish to get a top score.
Perfect sipping whisky, take your time and enjoy again and again: 6.5
Glenburgie 5yo 40% OB for Italy
A very young whisky, I know that back in the days there were a couple of 5yo's around, Dunglass was a version of Littlemill that were bottled 5yo, there were some Springbanks at 5yo for a small period. The color is golden. Smells young and spirity, some banana and vanilla. The taste is young and peppery, malt aromas and black pepper, very easy and one-dimensional, yet the spirity notes that I was expecting never shows. Which is a good thing. Makes for a light and easy-drinking whisky. A style that I think these says is much more preferred in blends than single malts. Seems to be some peaty notes here, did they ever peat their malt at Glenburgie? Perhaps there was something in the water...
What you'd expect from a very good young blend: 5
Glenburgie 26yo 1983-2010 53.7% Bladnoch Forum cask#9801
I don't know if they are still bottling at the Bladnoch Forum, after the new owners arrived? It seems there's only one Glen Spey bottling left up for grabs over there. Light honey color. It smells heather, steam, red onions, stout beer, very non-assertive, almost passive on the nose. The taste is oaky, lots of oak, needs water. With water added and reduced to about 40%abv, it becomes thicker, fruitier, some melon, papaya and sharon fruit. Amazing, some water added transforms this one from an oak-bomb without nuances to an exotic and fruity whisky. I believe this shows water sometimes doesn't just better the whisky, it can also completely revamp it.
Like whisky strong and robust? Not this, but perfect on a lazy sunny afternoon: 6
Glencraig 22yo 1981-2003 57.5% Cadenhead's
As many of you sure will already know, Glencraig was a whisky made at the Glenburgie Distillery back in the 80's and prior. The difference was that it was produced using lomond stills, these stills were replaced in 1981, so this might be from one of the last batches made from those stills. There is only one distillery left that uses Lomond stills today, and that is Loch Lomond Distillery. Light white wine color, smells burnt and spirity, kind of reminds me of some Loch Lomonds actually. Again these whiffs of peaty smokiness, and gasoline. The taste is peppery, peaty, kind of reminds me of some young Bruichladdich, very bourbon-dominated with sweet vanilla and grassy notes. Again I think it needs to be diluted. Water makes for a much more burlesque, I'm sorry for the clumsy adjective, but this is a whisky that will make you guess why they even started using the Lomond stills. Or perhaps its just from a bad cask...
I don't know, but what I sure know is that I think its foul: 1.5
Glenburgie 10yo 1984-1994 59.2% Gordon & Macphail Cask cask#2255,2256,2260
A mix of three casks, which is often done in the G&M Cask series, I have yet to understand why a single cask bottling is so much more in demand than a vatting of different casks as long as the result shows perfection. The 1980 27yo Laphroaig, which consists of 5 different sherry casks, is to me one of the two best Laphroaigs there is. Light golden hue. It smells rich, dark chocolate, honey, coriander, tea shop, roasted almonds, gets more spirity after a while. The taste is a killer, dry as sahara, brick, sandstone, lemon peel and grape seeds. To say this one could benefit from water would be an insult to water. It can only go one way from here. Now, with much time and some water added it tastes spirity and drying still, sulphury, spirity, condom fluids (the ones that are on the outside, not that I'd know), synthetic massage oil, hair wax, a grim beast!
Probably one of the worst whiskies I've had this far: 0
Glencraig 30yo 1974-2005 49.6% SMWS 104.4
This one is called "Ashes in a grate, which probably does to some extent confirm my former suspicions of peat being evident in some of the Glenburgies so far in this session. This one was produced just about 15 years after they started using the Lomond Stills, so perhaps this will suit my palate better than the 1981? The color is of white wine. It smells spirity, sugary, apple vinegar and syrup. The taste is very light, sweet, grappa, nothing more, nothing less. Easy to say, this is a whisky that has been left in the cask for too long, but then again, it's better than the 1981 from Cadenhead's.
Light and easy, a grandma's bridge malt: 2.5
Next tasting: Loch Lomond Distillery
Glenburgie 20yo 1948&1961-1981 40% G&M Charles & Diana Wedding Commemoration
The one I had from Glendronach yesterday to commemorate Andrew & Sarah was not bad at all. And in this there are even older stock, dating back to 1948, which makes for 33yo when bottled then. Princess Di was a little younger so there's some 60's and some 40's Glenburgie involved which should make for an interesting old-styled whisky. Golden brown color. It smells floral, honey, eucalyptus, minty, fresh, definitively more Diana than Charles if the whisky should reflect ones personality. The taste is all on sweet fruits, figs, dates, prunes, kiwi, strawberry, pear drops and concentrated nougat. The overwhelming nougat/creamy chocolate sensation in the end is fine by me, but it ruins a bit of all the good fruity notes that surprises the palate initially. This is a whisky which's absolutely impossible to dislike, it just lacks a bit on the finish to get a top score.
Perfect sipping whisky, take your time and enjoy again and again: 6.5
Glenburgie 5yo 40% OB for Italy
A very young whisky, I know that back in the days there were a couple of 5yo's around, Dunglass was a version of Littlemill that were bottled 5yo, there were some Springbanks at 5yo for a small period. The color is golden. Smells young and spirity, some banana and vanilla. The taste is young and peppery, malt aromas and black pepper, very easy and one-dimensional, yet the spirity notes that I was expecting never shows. Which is a good thing. Makes for a light and easy-drinking whisky. A style that I think these says is much more preferred in blends than single malts. Seems to be some peaty notes here, did they ever peat their malt at Glenburgie? Perhaps there was something in the water...
What you'd expect from a very good young blend: 5
Glenburgie 26yo 1983-2010 53.7% Bladnoch Forum cask#9801
I don't know if they are still bottling at the Bladnoch Forum, after the new owners arrived? It seems there's only one Glen Spey bottling left up for grabs over there. Light honey color. It smells heather, steam, red onions, stout beer, very non-assertive, almost passive on the nose. The taste is oaky, lots of oak, needs water. With water added and reduced to about 40%abv, it becomes thicker, fruitier, some melon, papaya and sharon fruit. Amazing, some water added transforms this one from an oak-bomb without nuances to an exotic and fruity whisky. I believe this shows water sometimes doesn't just better the whisky, it can also completely revamp it.
Like whisky strong and robust? Not this, but perfect on a lazy sunny afternoon: 6
Glencraig 22yo 1981-2003 57.5% Cadenhead's
As many of you sure will already know, Glencraig was a whisky made at the Glenburgie Distillery back in the 80's and prior. The difference was that it was produced using lomond stills, these stills were replaced in 1981, so this might be from one of the last batches made from those stills. There is only one distillery left that uses Lomond stills today, and that is Loch Lomond Distillery. Light white wine color, smells burnt and spirity, kind of reminds me of some Loch Lomonds actually. Again these whiffs of peaty smokiness, and gasoline. The taste is peppery, peaty, kind of reminds me of some young Bruichladdich, very bourbon-dominated with sweet vanilla and grassy notes. Again I think it needs to be diluted. Water makes for a much more burlesque, I'm sorry for the clumsy adjective, but this is a whisky that will make you guess why they even started using the Lomond stills. Or perhaps its just from a bad cask...
I don't know, but what I sure know is that I think its foul: 1.5
Glenburgie 10yo 1984-1994 59.2% Gordon & Macphail Cask cask#2255,2256,2260
A mix of three casks, which is often done in the G&M Cask series, I have yet to understand why a single cask bottling is so much more in demand than a vatting of different casks as long as the result shows perfection. The 1980 27yo Laphroaig, which consists of 5 different sherry casks, is to me one of the two best Laphroaigs there is. Light golden hue. It smells rich, dark chocolate, honey, coriander, tea shop, roasted almonds, gets more spirity after a while. The taste is a killer, dry as sahara, brick, sandstone, lemon peel and grape seeds. To say this one could benefit from water would be an insult to water. It can only go one way from here. Now, with much time and some water added it tastes spirity and drying still, sulphury, spirity, condom fluids (the ones that are on the outside, not that I'd know), synthetic massage oil, hair wax, a grim beast!
Probably one of the worst whiskies I've had this far: 0
Glencraig 30yo 1974-2005 49.6% SMWS 104.4
This one is called "Ashes in a grate, which probably does to some extent confirm my former suspicions of peat being evident in some of the Glenburgies so far in this session. This one was produced just about 15 years after they started using the Lomond Stills, so perhaps this will suit my palate better than the 1981? The color is of white wine. It smells spirity, sugary, apple vinegar and syrup. The taste is very light, sweet, grappa, nothing more, nothing less. Easy to say, this is a whisky that has been left in the cask for too long, but then again, it's better than the 1981 from Cadenhead's.
Light and easy, a grandma's bridge malt: 2.5
Next tasting: Loch Lomond Distillery
mandag 23. april 2012
Tasting 5 Glendronachs + 1 bonus Brora
It's been a while since I had some Glendronachs now. The distillery was shut down for a period of 6 years from 1996-2002. They came back strong with some standard sherried expressions of 15, 18 and 21yo, but is now again back to the good old 12yo. And also there will be a decreasing number of sherried whiskies in years to come as the distillery, under new ownership of Benriach Distillery Co., have gone back to only using bourbon casks for maturation. And why the Brora? I have no idea, but I received a big load of Brora whisky the other day, so why not try one just for fun.
Glendronach 26yo 1959&1960-1986 40% G&M Commemoration of Andrew & Sarah's wedding
Dark brown hue, some sherried whisky involved? It smells oaky, burnt bread and toasted nuts. Burnt onions as well. I don't mean burnt like grilled or on a stick over the fireplace, more like burnt black in a hot pan. The taste is rotten oranges and old "stiff" perfume. Quite bitter too, reminds me a bit of gin, or some herb liqueurs. I think it needs some water. Now it becomes more waxy, more licorice, camphor, leather, the aftertaste is of leather, eraser and old fabric.
Very old style whisky, a bit too much perhaps: 4
Glendronach 15yo 40% OB 2003
"100% Sherry Casks" it says, should be a treat then. Light orange color. Smells very light and easy, some apple juice, honey and cinnamon. It smells too light and subtle to give me more than that. The taste has apples once again, some light camphor and peach tea. Cloves and tamarind. The aftertaste has just the lightest of light hint of cinnamon and dried apricots.
Yawn...!: 2
Glendronach 21yo 1989-2011 53.5% OB cask#3314
From a PX Sherry puncheon. I know a sherry puncheon is a huge cask and that it takes more time to transfer flavors from cask to spirit the gibber the cask is. PX is short for Pedro Zimenez which is a grape used in wine and sherry production, usually for sweet versions. Dar brown/red color. Smells thick and sulphury, espresso coffee shot, burnt oak, grape juice. The taste is really ashy, espresso coffee again, thick, needs some water to open up. With added water it gets a layer of blackcurrant pulp and dry red wine. It's a good whisky no doubt, but very intense, not one to take lightly.
A dessert whisky, to sip very neatly: 6.5
Glendronach 18yo 1993-2011 54.9% OB cask#1
From Oloroso Sherry Butt#1. Oloroso sherry, the sweetest sherry type, often added PX to transform into the übersweet Cream Sherry. It smells rich and nutty, some licorice and honey. Salted butter and bacon crisps. The taste is burnt, sweet, malt syrup, dark chocolate and coffee beans. Once again I think water is needed. Water does a lot here, and it goes from a dry and rather savory whisky to this nutty, bitter, marzipan and lemon peel sensation. The finish is drying on dried fruits, coffee and dust. I have to say I'm not as convinced by these sherried versions as I hoped, so perhaps its really all for the better that they are reverting back to using only bourbon casks.
A sherry bomb that leaves a little distillery-touch to be desired: 5
Brora 30yo 52.4% OB Special Release 2002
Somewhere, in the very distant future, I'll be doing a number of sessions with emphasis on closed distilleries, but for now I just have a small vertical once in a while, like the Port Ellens in the last peaty streak. And now this one Brora. It has a nice golden hue, and smells peaty and spicy, rich, some coconut oil, oak, sawdust, daffodils, ginger, wax. The taste is thick and peppery, extremely peppery with some of that wax and initial coconut oil, which is now easily confused with honey on my palate. Another league than the Glendronachs in this session, kind of separating the men from the boys as there's still a lot of distillery character left in this even after 30 years on oak.
Great whisky, which small peaty notes lifts it up a notch or two: 9
Glendronach 21yo 48% OB Parliament
I have earlier tried the Revival(15yo) and the Allardice(18yo) from the prior Glendronach range, which is now replaced by a 12yo. This is the last one from that range, the 21yo Parliament. Bottled at 48% it has a higher abv. which should give room for more complexity, but then again, I liked the 15yo better than the 18yo, so age might matter here. I think I've already mentioned the taming effects which often happens when a whisky is matured for too long in an active cask. The color is golden brown, smells rotting oranges, carrot juice, rose wine, and paint. The taste is of licorice, burnt cream, earthy, coffee beans, banana cream liqueur, some notion of irish cream liqueur say Bailey's.
The best OB Glendronach I've had: 7.5
Next tasting: Glenburgie Distillery
Glendronach 26yo 1959&1960-1986 40% G&M Commemoration of Andrew & Sarah's wedding
Dark brown hue, some sherried whisky involved? It smells oaky, burnt bread and toasted nuts. Burnt onions as well. I don't mean burnt like grilled or on a stick over the fireplace, more like burnt black in a hot pan. The taste is rotten oranges and old "stiff" perfume. Quite bitter too, reminds me a bit of gin, or some herb liqueurs. I think it needs some water. Now it becomes more waxy, more licorice, camphor, leather, the aftertaste is of leather, eraser and old fabric.
Very old style whisky, a bit too much perhaps: 4
Glendronach 15yo 40% OB 2003
"100% Sherry Casks" it says, should be a treat then. Light orange color. Smells very light and easy, some apple juice, honey and cinnamon. It smells too light and subtle to give me more than that. The taste has apples once again, some light camphor and peach tea. Cloves and tamarind. The aftertaste has just the lightest of light hint of cinnamon and dried apricots.
Yawn...!: 2
Glendronach 21yo 1989-2011 53.5% OB cask#3314
From a PX Sherry puncheon. I know a sherry puncheon is a huge cask and that it takes more time to transfer flavors from cask to spirit the gibber the cask is. PX is short for Pedro Zimenez which is a grape used in wine and sherry production, usually for sweet versions. Dar brown/red color. Smells thick and sulphury, espresso coffee shot, burnt oak, grape juice. The taste is really ashy, espresso coffee again, thick, needs some water to open up. With added water it gets a layer of blackcurrant pulp and dry red wine. It's a good whisky no doubt, but very intense, not one to take lightly.
A dessert whisky, to sip very neatly: 6.5
Glendronach 18yo 1993-2011 54.9% OB cask#1
From Oloroso Sherry Butt#1. Oloroso sherry, the sweetest sherry type, often added PX to transform into the übersweet Cream Sherry. It smells rich and nutty, some licorice and honey. Salted butter and bacon crisps. The taste is burnt, sweet, malt syrup, dark chocolate and coffee beans. Once again I think water is needed. Water does a lot here, and it goes from a dry and rather savory whisky to this nutty, bitter, marzipan and lemon peel sensation. The finish is drying on dried fruits, coffee and dust. I have to say I'm not as convinced by these sherried versions as I hoped, so perhaps its really all for the better that they are reverting back to using only bourbon casks.
A sherry bomb that leaves a little distillery-touch to be desired: 5
Brora 30yo 52.4% OB Special Release 2002
Somewhere, in the very distant future, I'll be doing a number of sessions with emphasis on closed distilleries, but for now I just have a small vertical once in a while, like the Port Ellens in the last peaty streak. And now this one Brora. It has a nice golden hue, and smells peaty and spicy, rich, some coconut oil, oak, sawdust, daffodils, ginger, wax. The taste is thick and peppery, extremely peppery with some of that wax and initial coconut oil, which is now easily confused with honey on my palate. Another league than the Glendronachs in this session, kind of separating the men from the boys as there's still a lot of distillery character left in this even after 30 years on oak.
Great whisky, which small peaty notes lifts it up a notch or two: 9
Glendronach 21yo 48% OB Parliament
I have earlier tried the Revival(15yo) and the Allardice(18yo) from the prior Glendronach range, which is now replaced by a 12yo. This is the last one from that range, the 21yo Parliament. Bottled at 48% it has a higher abv. which should give room for more complexity, but then again, I liked the 15yo better than the 18yo, so age might matter here. I think I've already mentioned the taming effects which often happens when a whisky is matured for too long in an active cask. The color is golden brown, smells rotting oranges, carrot juice, rose wine, and paint. The taste is of licorice, burnt cream, earthy, coffee beans, banana cream liqueur, some notion of irish cream liqueur say Bailey's.
The best OB Glendronach I've had: 7.5
Next tasting: Glenburgie Distillery
søndag 22. april 2012
3 (relatively new) Fettercairns
Another go at some Fettercairsn, this time I do not have the high expectations that I usually do when tasting this distillery, but perhaps I could be surprised by these?
Fettercairn 14yo 1996-2011 46% Signatory Vintage cask#4337 btl.314/385
From a bourbon cask and diluted down to 46%abv. White wine color, smells lemon peel and grapefruit. Sour and intense, but interesting. Perhaps one that could benefit from a longer maturation? The taste is extremely intense on lemon and grapefruit, exactly the same as the nose. I'd say it is a bit rough, so I'd imagine it be a cracker if bottled at cask strength. I know that 1997 was a year of great distillation at Fettercairn Distillery as I've even had a winner from G&M's CC-range with that vintage from Fettercairn. Doesn't do well with added water, not that there is any needed.
Good selection by Signatory: 6
Fettercairn 16yo 1995-2011 46% The Ultimate Whisky Company cask#408 btl.6/226
Color of apple juice, if the two years on oak doesn't make too much difference I think this one should be pretty similar to the SV-version. It smells sweet and pefumy, hand soap, a very light version that I don't think that many people will remember for its great scents. The taste is oaky, cinnamon, toffee, caramel, after eight mint, spicy, herbal, chili flakes and mustard notes. The finish is peppery and sweet, anis.
Another one I think could've benefited from more years in the wood: 4
Fettercairn 19yo 1990-2010 50% OMC Douglas Laing cask#6382
A slightly older version, from Douglas Laing, which is foremost recognized for their old sherry cask bottlings. This is from a refill hogshead. The color is white wine, so very light for an ex-sherry cask. I think even the fino casks gives away more color than this after 19 years. It smells sulphury, struck matches, burnt rubber, genuinely off! The taste is very bitter and spicy, turmeric and mustard. A lot of fresh vanilla on the initial palate, which I would think is more often found in bourbon wood. A refill bourbon hogshead then? A very potent hogshead I must say. If it wasn't for the bad nose, I think this could easily be considered a very good dram by me.
To do this justice cask it would've needed to be bottled at CS: 5.5
Next tasting: Glendronach Distillery
Fettercairn 14yo 1996-2011 46% Signatory Vintage cask#4337 btl.314/385
From a bourbon cask and diluted down to 46%abv. White wine color, smells lemon peel and grapefruit. Sour and intense, but interesting. Perhaps one that could benefit from a longer maturation? The taste is extremely intense on lemon and grapefruit, exactly the same as the nose. I'd say it is a bit rough, so I'd imagine it be a cracker if bottled at cask strength. I know that 1997 was a year of great distillation at Fettercairn Distillery as I've even had a winner from G&M's CC-range with that vintage from Fettercairn. Doesn't do well with added water, not that there is any needed.
Good selection by Signatory: 6
Fettercairn 16yo 1995-2011 46% The Ultimate Whisky Company cask#408 btl.6/226
Color of apple juice, if the two years on oak doesn't make too much difference I think this one should be pretty similar to the SV-version. It smells sweet and pefumy, hand soap, a very light version that I don't think that many people will remember for its great scents. The taste is oaky, cinnamon, toffee, caramel, after eight mint, spicy, herbal, chili flakes and mustard notes. The finish is peppery and sweet, anis.
Another one I think could've benefited from more years in the wood: 4
Fettercairn 19yo 1990-2010 50% OMC Douglas Laing cask#6382
A slightly older version, from Douglas Laing, which is foremost recognized for their old sherry cask bottlings. This is from a refill hogshead. The color is white wine, so very light for an ex-sherry cask. I think even the fino casks gives away more color than this after 19 years. It smells sulphury, struck matches, burnt rubber, genuinely off! The taste is very bitter and spicy, turmeric and mustard. A lot of fresh vanilla on the initial palate, which I would think is more often found in bourbon wood. A refill bourbon hogshead then? A very potent hogshead I must say. If it wasn't for the bad nose, I think this could easily be considered a very good dram by me.
To do this justice cask it would've needed to be bottled at CS: 5.5
Next tasting: Glendronach Distillery
fredag 20. april 2012
Tasting four 17yo Glenlossies bottled last millenium
Perhaps 17 is the magic number of years for a Glenlossie to reach its potential? I hope these will show what this little talked about contributor to the Haig blend, is made of (not literally). Two from bourbon wood and two from sherry wood.
Glenlossie 17yo 1969-1977 40% Connoisseurs Choice Gordon & Macphail
Golden amber color on this oldie from G&M, the oldest one in this session what vintage is concerned. It smells rich and nutty, creamy Jack Daniels' and chocolate? Needless to say, I'm not that intrigued. The taste is burnt, glue, rubbery, needs water, or be thrown down the sink. With an addition of a couple teaspoons of the H2O it becomes more bitter, waxy, hair produce, extremely perfumy. I often ask myself why, when back in the days, like 1960's and 1970's, when stock were cheaper and there weren't that many IB's around, G&M wasn't able to get more good whiskies for their G&M-range, as I find many of the newer bottlings from that range holding a slightly higher standard.
If you like a perfumy & chemical-like whisky, god bless you, but thats not my medicine: 1.5
Glenlossie 17yo 1981-1998 43% Signatory Vintage cask#1680 btl.403/1260
I like those old hand-signed numbered miniatures from Signatory, so much more soul than the newish with a picture of a cask on a psychedelic colored backdrop like Winsor green http://www.winsornewton.com/products/water-colours/artists-water-colour/colour-chart/winsor-green-(yellow-shade)/. The color of the whisky is also nice, dark bronze red/brown hue. Smells very rich, toffee, honey, cinnamon, oloroso, dark grapes. The taste is spicy and bitter, linseeds, sour grapes, this one needs some water I believe. With a small addition of water it turns light, earthy, straws, farmy, floral, a huge disppointment when thinking of the great nose.
A whisky that smells superb, but tastes sour and off: 3
Glenlossie 17yo 1978-1995 57% Cadenhead's
Time to up the ante with a cask strength version, from a bourbon cask. I have got some e-mails asking me about my preference for, often young-is, James MacArthur's and Cadenhead's bottlings, as the new kids on the block, being The Whisky Agency, Malts of Scotland, Douglas Laing and such, seems to be hitting quite a strive with their 30+yo single casks nowadays. I usually don't respond to those e-mails as I have no other good answer than that whisky should be bottled when it hits its prime, neither before, nor after. And not all IB's seem to remember the last part of this quote. And there are many, many old whiskies out there that shortens one for much more cash than what it provides of enjoyment. So, this whisky then, pale white wine color. It smells raw and spirity. Some heather and old blankets, rusty nails (the drink), green bell peppers, ceramic pots, paella, saffron. The taste is light, sour, green grapes, honey and lemon. Lime rind and charcoal. A quite peculiar one. Needs some air and time. A very sconcentrated and rich sour notes. Exotic fruits, grape fruit, banana, honey, lime rind, lemon juice. Bitter, sweet and sour. This sure isn't for everyone, but I love it, probably one of my best Glenlossies so far.
Another great bottling by Cadenhead's: 8
Glenlossie 17yo 1981-1998 59% Adelphi cask#1679
One from a sherry cask, quite dark, medicinal iodine color, or toasted planks if you like. It smells dusty, heavy sherry, old furniture, sweet grape juice, balsamic vinegar, enticingly rich and sulphury. Btw, sulphur is not a bad thing here. Marzipan is also evident in the mix here. The taste is thick, there's one notion that comes to mind more than any others and wouldn't you believe, it's cherry coke. Cherry cola, reminds me of a song from the very early 70's. I like it despite its very funky almost rum-like appearance, not the song but the whisky. And it has a lot going for it, but the sweet licorice and leather notes makes it a very humble malt. One I usually would like to be bottled just a bit earlier.
Not to be taken lightly, you'll need the nerve to withstand a thick and sweet whisky: 5.5
Next tasting: Fettercairn Distillery
Glenlossie 17yo 1969-1977 40% Connoisseurs Choice Gordon & Macphail
Golden amber color on this oldie from G&M, the oldest one in this session what vintage is concerned. It smells rich and nutty, creamy Jack Daniels' and chocolate? Needless to say, I'm not that intrigued. The taste is burnt, glue, rubbery, needs water, or be thrown down the sink. With an addition of a couple teaspoons of the H2O it becomes more bitter, waxy, hair produce, extremely perfumy. I often ask myself why, when back in the days, like 1960's and 1970's, when stock were cheaper and there weren't that many IB's around, G&M wasn't able to get more good whiskies for their G&M-range, as I find many of the newer bottlings from that range holding a slightly higher standard.
If you like a perfumy & chemical-like whisky, god bless you, but thats not my medicine: 1.5
Glenlossie 17yo 1981-1998 43% Signatory Vintage cask#1680 btl.403/1260
I like those old hand-signed numbered miniatures from Signatory, so much more soul than the newish with a picture of a cask on a psychedelic colored backdrop like Winsor green http://www.winsornewton.com/products/water-colours/artists-water-colour/colour-chart/winsor-green-(yellow-shade)/. The color of the whisky is also nice, dark bronze red/brown hue. Smells very rich, toffee, honey, cinnamon, oloroso, dark grapes. The taste is spicy and bitter, linseeds, sour grapes, this one needs some water I believe. With a small addition of water it turns light, earthy, straws, farmy, floral, a huge disppointment when thinking of the great nose.
A whisky that smells superb, but tastes sour and off: 3
Glenlossie 17yo 1978-1995 57% Cadenhead's
Time to up the ante with a cask strength version, from a bourbon cask. I have got some e-mails asking me about my preference for, often young-is, James MacArthur's and Cadenhead's bottlings, as the new kids on the block, being The Whisky Agency, Malts of Scotland, Douglas Laing and such, seems to be hitting quite a strive with their 30+yo single casks nowadays. I usually don't respond to those e-mails as I have no other good answer than that whisky should be bottled when it hits its prime, neither before, nor after. And not all IB's seem to remember the last part of this quote. And there are many, many old whiskies out there that shortens one for much more cash than what it provides of enjoyment. So, this whisky then, pale white wine color. It smells raw and spirity. Some heather and old blankets, rusty nails (the drink), green bell peppers, ceramic pots, paella, saffron. The taste is light, sour, green grapes, honey and lemon. Lime rind and charcoal. A quite peculiar one. Needs some air and time. A very sconcentrated and rich sour notes. Exotic fruits, grape fruit, banana, honey, lime rind, lemon juice. Bitter, sweet and sour. This sure isn't for everyone, but I love it, probably one of my best Glenlossies so far.
Another great bottling by Cadenhead's: 8
Glenlossie 17yo 1981-1998 59% Adelphi cask#1679
One from a sherry cask, quite dark, medicinal iodine color, or toasted planks if you like. It smells dusty, heavy sherry, old furniture, sweet grape juice, balsamic vinegar, enticingly rich and sulphury. Btw, sulphur is not a bad thing here. Marzipan is also evident in the mix here. The taste is thick, there's one notion that comes to mind more than any others and wouldn't you believe, it's cherry coke. Cherry cola, reminds me of a song from the very early 70's. I like it despite its very funky almost rum-like appearance, not the song but the whisky. And it has a lot going for it, but the sweet licorice and leather notes makes it a very humble malt. One I usually would like to be bottled just a bit earlier.
Not to be taken lightly, you'll need the nerve to withstand a thick and sweet whisky: 5.5
Next tasting: Fettercairn Distillery
onsdag 18. april 2012
Tasting 5 Glencadams
Today I bring out my finest glassware for this session, as I'm about to have one whisky that I have very good memories from. And it gives me a chance to try some whiskies from Glencadam Distillery, which is a rare treat.
Glencadam 12yo 1974-1986 40% Connoisseurs Choice Gordon & Macphail
A young and colored Glencadam with orange hue. These youngsters can often surprise as time in bottle often adds prominent characters to a whisky. It smells spicy and citric, orange zest and lemon. The taste is spicy, cinnamon, peppery, orange zest again, balsamic reduction, dry white wine. As with many of the other young oldies from this series, its a very pungent whisky despite its low strength. I wonder if water could help a bit here. Don't dilute this, it only makes for a more bitter version, where the nice fruity notes weakens a lot.
A fine 12yo, what one could expect from a young whisky when 46-50%abv: 4.5
Glencadam 15yo 46% OB
I have always liked the older 15yo version at 40%abv. Let's hope this newer version at 46%abv can develop even more on that positive trend within Glencadams standard bottlings. It smells creamy and light, mountain air, kiwi juice, fresh leather, smoked salmon. The taste is The taste is big on vanilla, cream, custard, very light and sweet, yet enticing because its so full-bodied, or thick if you like. I have to say that of all the middle-aged OB's out there, this is one of the best alternatives if you take price into consideration. The aftertaste is sugary and peppery, a bit rum-like.
A very good OB, that I don't think carries much older stock, impressive: 6.5
Glencadam 20yo 1985-2006 48% Dun Bheagan cask#3995
I don't know why Dun Bheagan are deciding to bottle whiskies at such a high strength as 48%abv, instead of just keeping it at CS, I mean, I feel the same way with the OMC-range by Douglas Laing. But then again, I guess, scrimping equals earning. I believe the color in this one has been adjusted as well. It has that, a bit too shining, golden color often found in young blends. It smells This one smells more spirity, boiled sausages, pork sausages, heated grease, stewed onions, not bad, reminds me a bit the sensation I get when passing an english sausage stand. Greasy and salty with hints of cooking oil in the wind. The taste is rich and honeyed, oily, oaky, thick. At first its a good one, but it turns peppery and bitter, spirity, shortly after the rather nice attack on the palate. Water just reinforces those unwanted notions.
It starts so good, then falls straight on its back: 3.5
Glencadam 36yo 1974-2010 48.9% Malts of Scotland cask#3214
So, this is the one I mentioned in the introduction to this tasting. I do not remember the exact score I gave it, but it was well above 8.0. It was also a couple of years, and many, many whiskies ago, so perhaps my palate has changed? Let's find out. The color is golden brown. It smells honeyed and rich, some light cinnamon and dark berries. The taste is thick, cinnamon, peppery, raisin, wheat buns, drying. The aftertaste is more oily and phenolic than what I remembered. I think this one must come from some sort of amontillado cask, some bitterness, but much sweetness. I have now rechecked my earlier points given for this whisky, and I gave it a 10(!). Although a very good whisky, I can't go that high this time.
It lacks a bit on the finish, otherwise perfect sherry notes: 8.5
Glencadam 32yo 1971-2004 54.3% Blackadder Raw Cask cask#7689
From a bourbon hogshead, quite some time to be matured in a hoggie, will this be another woody whisky? I usually like this Raw Cask series a lot because of it's just that wood influenced, and I am yet to find one that has gone over the edge and become too oaky. Maybe this could be it? And of course it contains the usual cask sediments. It smells winy, white wine and white spirit. Vodka and champagne? The color is golden brown. The taste is perfect, thick honey, cinnamon, malt syrup, numbing, drying, very drying, one of the most intense Glencadams I've ever tried. Sweet, thick, syrupy and extremely dry white wine. I believe this is one that many people would have some troubles with because of its heavy sweetness, but once again I'm looking past that and saying that if you can't overlook the sweetness from a bourbon cask, you'll never know the whisky beyond it.
Great whisky, one to have with a good cuban cigar, any day: 9
Next tasting: Glenlossie Distillery
Glencadam 12yo 1974-1986 40% Connoisseurs Choice Gordon & Macphail
A young and colored Glencadam with orange hue. These youngsters can often surprise as time in bottle often adds prominent characters to a whisky. It smells spicy and citric, orange zest and lemon. The taste is spicy, cinnamon, peppery, orange zest again, balsamic reduction, dry white wine. As with many of the other young oldies from this series, its a very pungent whisky despite its low strength. I wonder if water could help a bit here. Don't dilute this, it only makes for a more bitter version, where the nice fruity notes weakens a lot.
A fine 12yo, what one could expect from a young whisky when 46-50%abv: 4.5
Glencadam 15yo 46% OB
I have always liked the older 15yo version at 40%abv. Let's hope this newer version at 46%abv can develop even more on that positive trend within Glencadams standard bottlings. It smells creamy and light, mountain air, kiwi juice, fresh leather, smoked salmon. The taste is The taste is big on vanilla, cream, custard, very light and sweet, yet enticing because its so full-bodied, or thick if you like. I have to say that of all the middle-aged OB's out there, this is one of the best alternatives if you take price into consideration. The aftertaste is sugary and peppery, a bit rum-like.
A very good OB, that I don't think carries much older stock, impressive: 6.5
Glencadam 20yo 1985-2006 48% Dun Bheagan cask#3995
I don't know why Dun Bheagan are deciding to bottle whiskies at such a high strength as 48%abv, instead of just keeping it at CS, I mean, I feel the same way with the OMC-range by Douglas Laing. But then again, I guess, scrimping equals earning. I believe the color in this one has been adjusted as well. It has that, a bit too shining, golden color often found in young blends. It smells This one smells more spirity, boiled sausages, pork sausages, heated grease, stewed onions, not bad, reminds me a bit the sensation I get when passing an english sausage stand. Greasy and salty with hints of cooking oil in the wind. The taste is rich and honeyed, oily, oaky, thick. At first its a good one, but it turns peppery and bitter, spirity, shortly after the rather nice attack on the palate. Water just reinforces those unwanted notions.
It starts so good, then falls straight on its back: 3.5
Glencadam 36yo 1974-2010 48.9% Malts of Scotland cask#3214
So, this is the one I mentioned in the introduction to this tasting. I do not remember the exact score I gave it, but it was well above 8.0. It was also a couple of years, and many, many whiskies ago, so perhaps my palate has changed? Let's find out. The color is golden brown. It smells honeyed and rich, some light cinnamon and dark berries. The taste is thick, cinnamon, peppery, raisin, wheat buns, drying. The aftertaste is more oily and phenolic than what I remembered. I think this one must come from some sort of amontillado cask, some bitterness, but much sweetness. I have now rechecked my earlier points given for this whisky, and I gave it a 10(!). Although a very good whisky, I can't go that high this time.
It lacks a bit on the finish, otherwise perfect sherry notes: 8.5
Glencadam 32yo 1971-2004 54.3% Blackadder Raw Cask cask#7689
From a bourbon hogshead, quite some time to be matured in a hoggie, will this be another woody whisky? I usually like this Raw Cask series a lot because of it's just that wood influenced, and I am yet to find one that has gone over the edge and become too oaky. Maybe this could be it? And of course it contains the usual cask sediments. It smells winy, white wine and white spirit. Vodka and champagne? The color is golden brown. The taste is perfect, thick honey, cinnamon, malt syrup, numbing, drying, very drying, one of the most intense Glencadams I've ever tried. Sweet, thick, syrupy and extremely dry white wine. I believe this is one that many people would have some troubles with because of its heavy sweetness, but once again I'm looking past that and saying that if you can't overlook the sweetness from a bourbon cask, you'll never know the whisky beyond it.
Great whisky, one to have with a good cuban cigar, any day: 9
Next tasting: Glenlossie Distillery
mandag 16. april 2012
Most unlikely session so far?
Time for some dinosaurs and one 20yo Christmas whisky. Its been a while since I had some mixed sessions, but s I have mentioned before, I believe sticking to only distillery verticals will make your palate work with blinders, and also, it can become a bit boring after a while. So, a much needed break now with this very unlikely session.
Bladnoch 20yo 1991-2011 46% OB Seasons Greetings
A christmas whisky in April... I had an uplifting Bladnoch session just a while back, and hopefully this will be another contribution to their rising star in my opinion. At Bladnoch they often makes bottlings to celebrate or commemorate whatever, I had one at 55% to commemorate the inauguration of president Barach Obama. A christmas whisky seems for many people to be a dark red and sweet sherry monster, I guess the color association plays a part. For me personally I like nothing more than to enjoy a cold decembers night with a young peat-bomb at about 60%abv. Warms so much more when its dark and chilly outside. Smells The color is light golden. It smells oaky, burnt wood, almond oil, minty, light, gloucester cheese. The taste is light, sweet licorice and floral, vegetal, bitter, sweet white wine, white rum, vinegar. The aftertaste is short and peppery. Gone within seconds.
Christmas never comes to mind in this experience, but its a drinkable lightweight whisky: 5
St. Magdalene 11yo 1982-1993 62% Cadenhead's
Another lowlander, from the long gone Linlithgow Distillery. I think such a young St. Magdalene is nearly impossible to find these days so I'm kind of privileged to enjoy this. Pale golden color. Some air seems to have drifted into the bottle as the whisky seems a bit hazy when just poured. Smells perfumy, oily, herbal. Not as pungent as I might expect considering the young age and high strength. The taste is creamy, cinnamon, vanilla sherbet, cream crackers, green tea, grassy. I believe this is the ultimate Lowland style whisky, and its packed with those mellow and humble notes. Reminds me of swimming in a pond on a rainy summers day.. hmm... too much nostalgia...
A whisky that shows St. Magdalenes doesn't need to be 20-something for greatness: 7.5
Coleburn 17yo 1978-1995 62% Cadenhead's
I think if there were to be a vote on which scotch distillery to revive, Linlithgow would be a much more demanded alternative than Coleburn, but its a funny thing, that many distilleries that are closed sees their heyday when much older stock are being released then what used to be put out when the distillery was working. That's just a part of the game, but it sure makes for some more or less earned posthumous patriotism. That has however not been the case for Coleburn. But I haven't tried enough of them to make up my mind. This is a very pale one, color of white wine. It smells perfumy, currants, vanilla, plums, honey, nectarine, seems to come from a very lively bourbon cask. The taste is leather and peppery, licorice, very dry. Gruyere, swiss cheese, sun dried tomatoes and dry gin. This is not bad, it's actually one of the nicest high strength whiskies I've ever come across. It seems to be about 50%abv, and hides the high alcohol level real well. But the palate is great too, a sweet and dry style that's rarely found these days.
I can't choose between the two at 62% in this tasting, both great whiskies: 7.5
Next tasting: Glencadam Distillery (and this time I mean it;))
Bladnoch 20yo 1991-2011 46% OB Seasons Greetings
A christmas whisky in April... I had an uplifting Bladnoch session just a while back, and hopefully this will be another contribution to their rising star in my opinion. At Bladnoch they often makes bottlings to celebrate or commemorate whatever, I had one at 55% to commemorate the inauguration of president Barach Obama. A christmas whisky seems for many people to be a dark red and sweet sherry monster, I guess the color association plays a part. For me personally I like nothing more than to enjoy a cold decembers night with a young peat-bomb at about 60%abv. Warms so much more when its dark and chilly outside. Smells The color is light golden. It smells oaky, burnt wood, almond oil, minty, light, gloucester cheese. The taste is light, sweet licorice and floral, vegetal, bitter, sweet white wine, white rum, vinegar. The aftertaste is short and peppery. Gone within seconds.
Christmas never comes to mind in this experience, but its a drinkable lightweight whisky: 5
St. Magdalene 11yo 1982-1993 62% Cadenhead's
Another lowlander, from the long gone Linlithgow Distillery. I think such a young St. Magdalene is nearly impossible to find these days so I'm kind of privileged to enjoy this. Pale golden color. Some air seems to have drifted into the bottle as the whisky seems a bit hazy when just poured. Smells perfumy, oily, herbal. Not as pungent as I might expect considering the young age and high strength. The taste is creamy, cinnamon, vanilla sherbet, cream crackers, green tea, grassy. I believe this is the ultimate Lowland style whisky, and its packed with those mellow and humble notes. Reminds me of swimming in a pond on a rainy summers day.. hmm... too much nostalgia...
A whisky that shows St. Magdalenes doesn't need to be 20-something for greatness: 7.5
Coleburn 17yo 1978-1995 62% Cadenhead's
I think if there were to be a vote on which scotch distillery to revive, Linlithgow would be a much more demanded alternative than Coleburn, but its a funny thing, that many distilleries that are closed sees their heyday when much older stock are being released then what used to be put out when the distillery was working. That's just a part of the game, but it sure makes for some more or less earned posthumous patriotism. That has however not been the case for Coleburn. But I haven't tried enough of them to make up my mind. This is a very pale one, color of white wine. It smells perfumy, currants, vanilla, plums, honey, nectarine, seems to come from a very lively bourbon cask. The taste is leather and peppery, licorice, very dry. Gruyere, swiss cheese, sun dried tomatoes and dry gin. This is not bad, it's actually one of the nicest high strength whiskies I've ever come across. It seems to be about 50%abv, and hides the high alcohol level real well. But the palate is great too, a sweet and dry style that's rarely found these days.
I can't choose between the two at 62% in this tasting, both great whiskies: 7.5
Next tasting: Glencadam Distillery (and this time I mean it;))
lørdag 14. april 2012
Tasting 6 Glen Gariochs
I have visited this distillery once, and I think it's one of the most visited distilleries in Scotland being the closest distillery to the country's third biggest city Aberdeen. The experience was quite nice and we got to try some standard bottlings after the tour. I feel however, with my latest experiences drinking Glen Garioch, that it has some miles to walk to claim any glory on behalf of its single malt bottlings. Let's see... (Remember my favorite distillery is its southern neighbor Fettercairn).
Glen Garioch 12yo 40% OB
One from the 90's I think, with a dark purple colored label. It is becoming one of the few (I know there's still quite some left) that's bottling their whiskies at 40%abv. Dark golden color. It smells light, dirty, earthy, clay, polyester, hard to get a predicament on what to expect on the palate. The taste is licorice, burnt bread, oily, sulphur, raw mushrooms, a very rustic and unfashionable style that grows on you, or at least on me it does. The aftertaste is oaky and bitter, some wool notes and linseed oil.
I think this must be one of those cult whiskies: 4
City of Aberdeen 10yo ?% Glen Garioch Distillery
I have no idea at what strength this is bottled as there are no indicators on the label, but I would suspect 40 or 43%. It's one bottled for the city of Aberdeen to mark some event. The label states "Bon Accord Happy to meet, sorry to part, happy to meet again". In fact the first two lines were what I felt when I left Aberdeen, I haven't chosen to meet again, but I surely would if the opportunity should present itself in the future. The color is golden brown/orange. It smells rich and perfumy with an aniseed and spirity note. Dried paprika, red onions, wax, rich creamy sherry, oloroso, cinnamon, layers of goat cheese and honey, I sincerely think this is one of the best smelling whiskies I've ever come across. The taste is rich, all on sulphury sherry notes and some fried onions and blueberry jam. With water it turns bigger, more powerful, earthy notes, gasoline, stearic. The aftertaste shows little complexity and leaves a little to be desired.
A perfect nose, a middle palate and a simple finish: 5
Glen Garioch NAS 48% OB Founder's Reserve
Again this orange color on the whisky. I hope the higher %abv can make it climb a few stairs on the point ladder, as the prior two were very insignificant, to use a vague expression. It smells sweet, some bourbon, burnt wood, glue, pine wood, coal fire, gasoline. The taste is bitter and salty. Alongside some perfumy notes and light vanilla. Another one that's hard to find out what really is about. I'd say this on perhaps a whisky for those that needs more power than finesse in their whisky experience.
I think there is a lack of good casks at G.G., but that's a very personal opinion: 3
Glen Garioch 20yo 1991-2011 52.2% Single malts Direct
The first real IB in this session, I hope that the people of SMD who have found some gold in the warehouses of Glen Garioch. The oldest, yet the lightest in color in this tasting so far. I guess they do some coloring still at Glen Garioch. It smells honey and lime, some grassy and earthy notes, pine nuts and roasted almonds. The taste is immensely sweet, honey and oak, malt syrup, white wine vinegar and sweet red apples. I believe it could use some water, but to me its also a perfectly drinkable rollercoaster of a whisky thus far. With a small addition of water it turns sweet, camphor and vanilla. The aftertaste is short and light, some malt and wheat.
The nose and palate was good, but the finish left something to be desired: 5
Glen Garioch 19yo 1991-2010 54.7% OB batch#38
Same vintage as the prior one by Single Malts Direct, which I think is an online retailer. I bought this bottle at the distillery shop when visiting the distillery. I remember the town had a decent butcher who served me an amazing Haggis. Hard to reckon why, but this has got the lightest color of them all so far in this tasting. Golden. It smells spicy, tangerine, orange peel, glue. The taste is all on vanilla and camphor, a bourbon bomb if such a thing exists. Personally I believe it is a bit ruined by the huge spiritiness.
I believe they could've put better stock into this bottling: 2
Glen Garioch 18yo 1988-2006 53.9% James MacArthur's
Once again I'll finish a rather lousy session with a JMcA. I hope this one will be the epiphany this range has showed to be on many other equations for me. The color is gold/golden brown. It smells rich, raisins, honey, sugar, wheat, medicinal, camphor, cough drops, very well so far. The taste is just rich, honeyed, cinnamon, coriander, perfumy, soda water, dried red paprika, barbecue sauce, again honey. The sweet banana and lemon/vanilla on the palate just blows me away. An mazing whisky which deserves much recognition.
Best one by far in this session: 8
Next tasting: Glencadam Distillery
Glen Garioch 12yo 40% OB
One from the 90's I think, with a dark purple colored label. It is becoming one of the few (I know there's still quite some left) that's bottling their whiskies at 40%abv. Dark golden color. It smells light, dirty, earthy, clay, polyester, hard to get a predicament on what to expect on the palate. The taste is licorice, burnt bread, oily, sulphur, raw mushrooms, a very rustic and unfashionable style that grows on you, or at least on me it does. The aftertaste is oaky and bitter, some wool notes and linseed oil.
I think this must be one of those cult whiskies: 4
City of Aberdeen 10yo ?% Glen Garioch Distillery
I have no idea at what strength this is bottled as there are no indicators on the label, but I would suspect 40 or 43%. It's one bottled for the city of Aberdeen to mark some event. The label states "Bon Accord Happy to meet, sorry to part, happy to meet again". In fact the first two lines were what I felt when I left Aberdeen, I haven't chosen to meet again, but I surely would if the opportunity should present itself in the future. The color is golden brown/orange. It smells rich and perfumy with an aniseed and spirity note. Dried paprika, red onions, wax, rich creamy sherry, oloroso, cinnamon, layers of goat cheese and honey, I sincerely think this is one of the best smelling whiskies I've ever come across. The taste is rich, all on sulphury sherry notes and some fried onions and blueberry jam. With water it turns bigger, more powerful, earthy notes, gasoline, stearic. The aftertaste shows little complexity and leaves a little to be desired.
A perfect nose, a middle palate and a simple finish: 5
Glen Garioch NAS 48% OB Founder's Reserve
Again this orange color on the whisky. I hope the higher %abv can make it climb a few stairs on the point ladder, as the prior two were very insignificant, to use a vague expression. It smells sweet, some bourbon, burnt wood, glue, pine wood, coal fire, gasoline. The taste is bitter and salty. Alongside some perfumy notes and light vanilla. Another one that's hard to find out what really is about. I'd say this on perhaps a whisky for those that needs more power than finesse in their whisky experience.
I think there is a lack of good casks at G.G., but that's a very personal opinion: 3
Glen Garioch 20yo 1991-2011 52.2% Single malts Direct
The first real IB in this session, I hope that the people of SMD who have found some gold in the warehouses of Glen Garioch. The oldest, yet the lightest in color in this tasting so far. I guess they do some coloring still at Glen Garioch. It smells honey and lime, some grassy and earthy notes, pine nuts and roasted almonds. The taste is immensely sweet, honey and oak, malt syrup, white wine vinegar and sweet red apples. I believe it could use some water, but to me its also a perfectly drinkable rollercoaster of a whisky thus far. With a small addition of water it turns sweet, camphor and vanilla. The aftertaste is short and light, some malt and wheat.
The nose and palate was good, but the finish left something to be desired: 5
Glen Garioch 19yo 1991-2010 54.7% OB batch#38
Same vintage as the prior one by Single Malts Direct, which I think is an online retailer. I bought this bottle at the distillery shop when visiting the distillery. I remember the town had a decent butcher who served me an amazing Haggis. Hard to reckon why, but this has got the lightest color of them all so far in this tasting. Golden. It smells spicy, tangerine, orange peel, glue. The taste is all on vanilla and camphor, a bourbon bomb if such a thing exists. Personally I believe it is a bit ruined by the huge spiritiness.
I believe they could've put better stock into this bottling: 2
Glen Garioch 18yo 1988-2006 53.9% James MacArthur's
Once again I'll finish a rather lousy session with a JMcA. I hope this one will be the epiphany this range has showed to be on many other equations for me. The color is gold/golden brown. It smells rich, raisins, honey, sugar, wheat, medicinal, camphor, cough drops, very well so far. The taste is just rich, honeyed, cinnamon, coriander, perfumy, soda water, dried red paprika, barbecue sauce, again honey. The sweet banana and lemon/vanilla on the palate just blows me away. An mazing whisky which deserves much recognition.
Best one by far in this session: 8
Next tasting: Glencadam Distillery
torsdag 12. april 2012
Tasting 6 Dufftowns
Dufftown Single Malts has gotten a rather harsh reputation, much due to some very outspoken critic by Millwall fanatic and God of whisky Jim Murray through his gospels in his annual Whisky Bible. I do not necessarily agree with this, but it is a whisky that just a bit more often than not pulls a rather short straw.
Dufftown NAS 1992 40% OB for Cancer Research
One bottled to celebrate 70 years of fundraising for the Dufftown & District Cancer Reasearch Commitee. A good whisky for a good cause? A square shaped miniature bottle. It smells rather big and oaky, basil, barbecue sauce, spicy, oily, whiffs of old tobacco and wet fabric. It's a bit rough around the edges, but still pleasant. The taste is burnt and bitter, marzipan, white rum, molasses spirit, ginger, crayons (the one we all chewed because of their exciting colors when we were kids, at least I did some). The aftertaste is just foul and burnt.
This is one to try late in the evening when you palate is warmed up, not a starter: 4
The Singleton of Dufftown 12yo 40% OB
From a small plastic container, I would believe Whyte & Mackay's misfortune with that material as alcohol containers back in the 80's would've taught others to stay away. I don't know if Diageo still does these plastic containers or not. Orange hue. Perhaps some E's? Smells light, vanilla, custard, mayonnaise, cotton candy, a very light one so far. The taste is burnt and sweet, almost vile, but it has some small hint of ammonium that carries it a bit more towards being drinkable. All in all I have to say this one can't be good for much other than drain cleansing.
If this is the one that ticked Jim Murray off, I can certainly relate to a degree: 2
Dufftown 12yo 1997-2009 43% Connoisseurs Choice Gordon & Macphail
One of the newer bottlings from this range with a slightly higher strength than previous versions. I also think they have done somthing with the coloring as I see many of the newer bottlings are paler and more "natural" so to speak. White wine color on this one. Smells light and spirity, some vanilla and rhubarb, but not much more. The taste is just bitter, almost smoky, bitter peat? No, its not that, it burns a bit and the spirity bitterness leaves no room for other flavors to appear. I have to try this one with water as I think it will open up and more sweetness will arrive. Now, I was wrong again, it gets all volatile in my mouth with water, and now I don't even think I'd serve this to my second to worst enemy.
G&M shouldn't bottle such whisky in the CC-series, it will only weaken its reputation: 1
Dufftown 12yo 1980-1993 43% Master of Malt cask#19877
So, someone must have seen something in this distillery to put forth a single cask bottling. Third 12yo in a row, and by God, may it be better than the previous two. White wine color, smells again very spirity. There's some vinegar and lime, bitter and sour notes in this, which keeps me alert. I hope it can make for an interesting palate. The taste is at first sour, young banana peel and lemon, before it all turns peppery. Very nice peppery notes, some galangal, black peppers, horseradish. Quite interesting. I'd say if you are a feinschmecker who'd prefer your whiskies from sherry casks and older than the career of Peter Shilton, may I suggest you move on from this. But if you want a whisky that you think you might not really enjoy at first sniff, but just keeps growing as you become more familiar with it, this is one for you.
An interesting experience, I wonder what it'd be at cask strength, let's find out: 5
Dufftown 17yo 1978-1995 58.5% James MacArthur's
If I was to be honest, which I usually am, I didn't have the greatest expectations for this tasting, but then again I'm always open for amazement and more than often routing for the underdog. James MacArthur bottlings has many a time saved my good relationship with a distillery during an otherwise bleak session. Let's hope that is the case for Dufftown Distillery tonight. Light yellow color. Smells sweet, toffee, caramel, cinnamon, carrot juice, strawberry jam, salty jjam(??), jam upon salty cheese let's say Gorgonzola or even Gruyere. The taste is burnt, just burnt in the first tasting. This one needs both water and air (patience). With a little bit of both it turns more smoky, cucumber, glue, elderflower limonade, blank paint, oily beyond belief. Another one that wouldn't fit into many people's category of malts to enjoy, but I think it has a pleasant aroma once you get to know it, before it turns around and shoots you in the face...
A cabaret of nasty proportions, not to be taken lightly, but enjoyed by those who dare: 4
Dufftown 13yo 59.4% James MacArthur's
So, another try at the Dufftown/JMcA combo, a younger version this time, at a slightly higher strength. It's hard not thinking to yourself when trying so many less than good consecutive whiskies, this might not be the distillery for me. But let's give it a last try. The color is water, completely blank. Smells burnt and spirity. Aftershave, alcohol, antibacterial liquid, doesn't even remind me of whisky, more in the new-make territory. The taste is raw and spirity, pine wood, oaky, spirity, sweet bourbon notes of vanilla overpowered by alcohol sting. I must advice you, I tried this whisky about 4 hours later than the rest of the tasting, but still it has these spirity notes which makes it volatile. I need to add water. With a substantial amount of water added, reduced to about 30+abv (it took me this long to notice a difference). It turns tongue-numbing, vodka on the rocks and gin with orange juice.
It'll take many great "word by mouths" to convince me to try Dufftown again: 1.5
Next tasting: Glen Garioch Distillery
Dufftown NAS 1992 40% OB for Cancer Research
One bottled to celebrate 70 years of fundraising for the Dufftown & District Cancer Reasearch Commitee. A good whisky for a good cause? A square shaped miniature bottle. It smells rather big and oaky, basil, barbecue sauce, spicy, oily, whiffs of old tobacco and wet fabric. It's a bit rough around the edges, but still pleasant. The taste is burnt and bitter, marzipan, white rum, molasses spirit, ginger, crayons (the one we all chewed because of their exciting colors when we were kids, at least I did some). The aftertaste is just foul and burnt.
This is one to try late in the evening when you palate is warmed up, not a starter: 4
The Singleton of Dufftown 12yo 40% OB
From a small plastic container, I would believe Whyte & Mackay's misfortune with that material as alcohol containers back in the 80's would've taught others to stay away. I don't know if Diageo still does these plastic containers or not. Orange hue. Perhaps some E's? Smells light, vanilla, custard, mayonnaise, cotton candy, a very light one so far. The taste is burnt and sweet, almost vile, but it has some small hint of ammonium that carries it a bit more towards being drinkable. All in all I have to say this one can't be good for much other than drain cleansing.
If this is the one that ticked Jim Murray off, I can certainly relate to a degree: 2
Dufftown 12yo 1997-2009 43% Connoisseurs Choice Gordon & Macphail
One of the newer bottlings from this range with a slightly higher strength than previous versions. I also think they have done somthing with the coloring as I see many of the newer bottlings are paler and more "natural" so to speak. White wine color on this one. Smells light and spirity, some vanilla and rhubarb, but not much more. The taste is just bitter, almost smoky, bitter peat? No, its not that, it burns a bit and the spirity bitterness leaves no room for other flavors to appear. I have to try this one with water as I think it will open up and more sweetness will arrive. Now, I was wrong again, it gets all volatile in my mouth with water, and now I don't even think I'd serve this to my second to worst enemy.
G&M shouldn't bottle such whisky in the CC-series, it will only weaken its reputation: 1
Dufftown 12yo 1980-1993 43% Master of Malt cask#19877
So, someone must have seen something in this distillery to put forth a single cask bottling. Third 12yo in a row, and by God, may it be better than the previous two. White wine color, smells again very spirity. There's some vinegar and lime, bitter and sour notes in this, which keeps me alert. I hope it can make for an interesting palate. The taste is at first sour, young banana peel and lemon, before it all turns peppery. Very nice peppery notes, some galangal, black peppers, horseradish. Quite interesting. I'd say if you are a feinschmecker who'd prefer your whiskies from sherry casks and older than the career of Peter Shilton, may I suggest you move on from this. But if you want a whisky that you think you might not really enjoy at first sniff, but just keeps growing as you become more familiar with it, this is one for you.
An interesting experience, I wonder what it'd be at cask strength, let's find out: 5
Dufftown 17yo 1978-1995 58.5% James MacArthur's
If I was to be honest, which I usually am, I didn't have the greatest expectations for this tasting, but then again I'm always open for amazement and more than often routing for the underdog. James MacArthur bottlings has many a time saved my good relationship with a distillery during an otherwise bleak session. Let's hope that is the case for Dufftown Distillery tonight. Light yellow color. Smells sweet, toffee, caramel, cinnamon, carrot juice, strawberry jam, salty jjam(??), jam upon salty cheese let's say Gorgonzola or even Gruyere. The taste is burnt, just burnt in the first tasting. This one needs both water and air (patience). With a little bit of both it turns more smoky, cucumber, glue, elderflower limonade, blank paint, oily beyond belief. Another one that wouldn't fit into many people's category of malts to enjoy, but I think it has a pleasant aroma once you get to know it, before it turns around and shoots you in the face...
A cabaret of nasty proportions, not to be taken lightly, but enjoyed by those who dare: 4
Dufftown 13yo 59.4% James MacArthur's
So, another try at the Dufftown/JMcA combo, a younger version this time, at a slightly higher strength. It's hard not thinking to yourself when trying so many less than good consecutive whiskies, this might not be the distillery for me. But let's give it a last try. The color is water, completely blank. Smells burnt and spirity. Aftershave, alcohol, antibacterial liquid, doesn't even remind me of whisky, more in the new-make territory. The taste is raw and spirity, pine wood, oaky, spirity, sweet bourbon notes of vanilla overpowered by alcohol sting. I must advice you, I tried this whisky about 4 hours later than the rest of the tasting, but still it has these spirity notes which makes it volatile. I need to add water. With a substantial amount of water added, reduced to about 30+abv (it took me this long to notice a difference). It turns tongue-numbing, vodka on the rocks and gin with orange juice.
It'll take many great "word by mouths" to convince me to try Dufftown again: 1.5
Next tasting: Glen Garioch Distillery
tirsdag 10. april 2012
4 Allt-á-Bhainnes
Allt-á-Bhainne, found typed in many varieties online, is a pretty young distillery, built as recent as 1975, and has already been mothballed once in its short lifespan. It's a modern mechanically operated distillery of which almost all produce is used for blending. But I do however remember a certain bottling from Signatory Vintage from 1978 that was great.
Allt-á-Bhainne 15yo 43% Robert Graham's
Seems online whisky shop Robert Graham's have bought a cask of Allt-á-Bhainne. It states it comes from a single cask, but not which, perhaps they've just invested in part of a cask from another company? White wine/tea color, it smells very powerful, rich, toffee, dark roasted coffee, leather, cigars, banana cream liqueur, vanilla, a mix of a powerful spirit and a very active bourbon cask. The taste is smoky, oaky, apple vinegar, extremely big for a 43%. If tasted blind I'd thought this might be some Islayer at about 55%abv. A Bowmore or perhaps even Caol Ila. Zesty and sour after a while, even more apple vinegar and some lime. Hints of peat smoke and vanilla in the background. Funny, I don't think they ever used peat at Allt-á-Bhainne. I think this very well could be one of the most unnoticed distilleries in all of Scotland. I certainly can't remember ever reading or hearing much, or anything, about it anywhere.
Perfect young and vigorous whisky: 8.5
Allt-á-Bhainne 16yo 50% Old Malt Cask Douglas Laing
Needless to say perhaps, the RG-bottling gave me high expectations for this one. One year older and higher strength. Same color, white wine-ish. A bit lighter maybe. It smells rich, toffee, honey, syrup, cinnamon, vanilla, a real dessert table if you like. Also smoky. The taste is more oaky and a tad more spirity this time. Perhaps it's because lesser water's been added prior to bottling? Well, I can surely add some of my own then.. This is a spicy little devil, galangal, ginger, sun-dried tomatoes, coriander, lemon rind, olive oil. It has some stings of spirity notes and bitter oakiness, apart from that it's a good whisky.
Too much oak in this one, not often I find that in such young whiskies: 5.5
Allt-á-Bhainne 18yo 1992-2011 56.1% Malts of Scotland
From a bourbon hogshead, same color as last two. Let's hope the evolution of bourbon matured Allt-á-Bhainnes, which last two has shown doesn't continue further with this one. It smells rich ans spicy, leather, dry licorice, paint, dry white wine, earthy, balsamic vinegar, dried paprika, extremely good so far. If you like your whisky rustic and old fashioned this might be the one for you. It tastes sweet, bitter, burns a b it on the palate, tonic water, extremely concentrated fruit juice. This one screams for water to open up. With water it turns peppery and wile, some sort of Sprite-fruitiness, all on fruity lip-gloss and rubber.
It's hard to remember the rather nice nose after that fatal finish: 3
Allt-á-Bhainne 12yo 1981-1994 57.1% Signatory Vintage cask#12045 btl.869/1200
Looking at the number of bottles it seems quite a bit of this ask has been used for filling miniatures. I have had many good experiences with these young/old CS Signatories bottled in the late 80's/early-to-mid 90's. Recent bottlings has a harder time impressing me it seems. I think as many IB's do nowadays id putting all their bad stock into a less than mediocre range, and turning the prizes of their good stock up to a ridiculous amount. The findings of old gems at a low bargain price is becoming a bit of whisky history I think. Again this white wine color, I do see a red line in which casks this blend-orientated distillery uses for maturation. It smells red onions, smoked lamb meat, red curry, burnt rubber, honey, irish stew, guinness, reduced stout, barbecue sauce, chevre, wow, in danger of exaggerating, I know... a bit too late now, I think this is one of the best 12yo's I've nosed so far. Let's hope the palate can deliver. The taste is all on rosé wine and floral notes. I didn't see this one coming. It has this minty aftertaste, and loads and loads of herbs and different floral and grassy stuff on the initial palate. I believe water is needed here. With water it turns much richer and fatter, shallots, white wine vinegar, egg whites and burnt toast.
I'm a bit surprised, the nose promised much more than the palate was able to deliver: 4
Next tasting: Dufftown Distillery
Allt-á-Bhainne 15yo 43% Robert Graham's
Seems online whisky shop Robert Graham's have bought a cask of Allt-á-Bhainne. It states it comes from a single cask, but not which, perhaps they've just invested in part of a cask from another company? White wine/tea color, it smells very powerful, rich, toffee, dark roasted coffee, leather, cigars, banana cream liqueur, vanilla, a mix of a powerful spirit and a very active bourbon cask. The taste is smoky, oaky, apple vinegar, extremely big for a 43%. If tasted blind I'd thought this might be some Islayer at about 55%abv. A Bowmore or perhaps even Caol Ila. Zesty and sour after a while, even more apple vinegar and some lime. Hints of peat smoke and vanilla in the background. Funny, I don't think they ever used peat at Allt-á-Bhainne. I think this very well could be one of the most unnoticed distilleries in all of Scotland. I certainly can't remember ever reading or hearing much, or anything, about it anywhere.
Perfect young and vigorous whisky: 8.5
Allt-á-Bhainne 16yo 50% Old Malt Cask Douglas Laing
Needless to say perhaps, the RG-bottling gave me high expectations for this one. One year older and higher strength. Same color, white wine-ish. A bit lighter maybe. It smells rich, toffee, honey, syrup, cinnamon, vanilla, a real dessert table if you like. Also smoky. The taste is more oaky and a tad more spirity this time. Perhaps it's because lesser water's been added prior to bottling? Well, I can surely add some of my own then.. This is a spicy little devil, galangal, ginger, sun-dried tomatoes, coriander, lemon rind, olive oil. It has some stings of spirity notes and bitter oakiness, apart from that it's a good whisky.
Too much oak in this one, not often I find that in such young whiskies: 5.5
Allt-á-Bhainne 18yo 1992-2011 56.1% Malts of Scotland
From a bourbon hogshead, same color as last two. Let's hope the evolution of bourbon matured Allt-á-Bhainnes, which last two has shown doesn't continue further with this one. It smells rich ans spicy, leather, dry licorice, paint, dry white wine, earthy, balsamic vinegar, dried paprika, extremely good so far. If you like your whisky rustic and old fashioned this might be the one for you. It tastes sweet, bitter, burns a b it on the palate, tonic water, extremely concentrated fruit juice. This one screams for water to open up. With water it turns peppery and wile, some sort of Sprite-fruitiness, all on fruity lip-gloss and rubber.
It's hard to remember the rather nice nose after that fatal finish: 3
Allt-á-Bhainne 12yo 1981-1994 57.1% Signatory Vintage cask#12045 btl.869/1200
Looking at the number of bottles it seems quite a bit of this ask has been used for filling miniatures. I have had many good experiences with these young/old CS Signatories bottled in the late 80's/early-to-mid 90's. Recent bottlings has a harder time impressing me it seems. I think as many IB's do nowadays id putting all their bad stock into a less than mediocre range, and turning the prizes of their good stock up to a ridiculous amount. The findings of old gems at a low bargain price is becoming a bit of whisky history I think. Again this white wine color, I do see a red line in which casks this blend-orientated distillery uses for maturation. It smells red onions, smoked lamb meat, red curry, burnt rubber, honey, irish stew, guinness, reduced stout, barbecue sauce, chevre, wow, in danger of exaggerating, I know... a bit too late now, I think this is one of the best 12yo's I've nosed so far. Let's hope the palate can deliver. The taste is all on rosé wine and floral notes. I didn't see this one coming. It has this minty aftertaste, and loads and loads of herbs and different floral and grassy stuff on the initial palate. I believe water is needed here. With water it turns much richer and fatter, shallots, white wine vinegar, egg whites and burnt toast.
I'm a bit surprised, the nose promised much more than the palate was able to deliver: 4
Next tasting: Dufftown Distillery
mandag 2. april 2012
Old and new Bladnochs
Bladnoch is another distillery that I am still a bit unaware of. There seems to be a lot of standard versions out there, and also a vast array of IB bottlings. But I, just like with Linkwood, cannot seem to recall any of them standing out, even if having tried quite a few. Remember, it was closed for a period not that long ago, so there should be some stock left from prior owners.
Bladnoch 11yo 1988-2000 43% Signatory Vintage cask#42003
Light golden color, smells floral and spirity, typical lowland-style, except that spirity sensation that stings a bit. The taste is gentle, iodine, floral, greenhouse air, pollen, a very nice and gentle whisky, more in the style of irish whiskey. Not that thats a bad thing. It works brilliantly here, and I don't think many other whiskies could have carried such light tastes without being dominated by the alcohol. A very light and gentle spirit it seems. The finish is marzipan, and banana cream liqueur, thick and sweet. A very nice rebound from S/V after some disappointing bottlings from their ranges lately.
It's a perfect drinking whisky, just in danger of becoming too subtle: 7
Bladnoch 11yo 1983-1994 43% James MacArthur's
One of the many bottlings James MacArthur's did to commemorate the 500th anniversary of scotch whisky. As you might know, the oldest printed mentions of scotch whisky dates back to year 1494. A dark orange hue. Some sherry casks involved here? It smells roasted and burnt. roasted onions, bitter, thyme, pork ribs, earthy, salty, briny, barbecue sauce, french mustard, certainly the biggest and boldest Bladnoch I've ever come across. The taste is much lighter, honey and toffee, rice vinegar, cinnamon, ginger, sweet onions. Another example that these rather light fragrances totally dominates any notes of alcohol. I could only guess what could've happened if this was matured in more active casks and bottled at cask strength.
Subtle, leaning more to my taste preference, but overall it's the same quality as last one: 7
Bladnoch 13yo 46% Cadenhead's
No vintage, but by the looks of it bottled somewhere back in the 80's, the oldest one so far then. Light amber hue. It smells melted butter and beer production (ever walked by a beer brewery when in full production?). I know it's hard to describe some of these petit suggestions when nosing an otherwise lifeless and tamed whisky. The taste is light and sweet, really nothing going on in this one, some hints of sweet licorice and sunflower oil.
Boring from a to z: 2 (because there was no off-notes)
Bladnoch 13yo 46% OB
Same age statement and %abv. as the last one, but a much more recent bottling. Let's not make a comparison between those two, but rather stick with the two 11yo ones in this tasting as reference points. Light golden color. It smells far more punchy than all prior ones in this tasting. Straws, perfumy, floral, dry cider, apple vinegar, mustard, sardines in oil, black peppers, actually a very pleasant surprise as I think this is the way the industry are heading these days. Some years back there were much older and tired stock in the vattings, nowadays I believe a 13yo doesn't contain much whisky older than 13yo. The taste is light and sweet, very sweet, honey and vanilla, cream, sweet biscuits, almonds, vanilla pie, some bakery treats been in the cask? The aftertaste is more of the bland kind, short and without personality, like this, but thankfully much shorter: http://www.youtube.com/watch?v=XGzDrLKNu18
If looking past the finish, or just prior to that, it's a very good whisky: 6
Bladnoch 6yo 57.3% OB
A bottling named "Spirit of the Lowlands", supposedly the first whisky bottled from Bladnoch, all produced after the new owners took over, actually I believe it's now owned by a company that holds no other stocks in the whisky business. And they bottle a lot of casks from other distilleries, as an IB, which I surely do like if I purchase, as I know my money goes to something very close to a distillery. The color is like white wine, which is to be expected from a 6yo bourbon matured whisky. It smells spirity and sweet, all on vanilla and wax. perfumy. The taste is vanilla and waxy, oily, fat, a very rich and enticing whisky, but it lacks some real flavors. Vanilla being the one that stands out. It has a soapy distraction in the finish which makes the whole experience a bit less pleasant, but overall it looks good for the future.
What you'd expect from a young CS bourbon lowlander, nothing more, nothing less: 4
Next tasting: Allt-Á-Bhainne Distillery
Bladnoch 11yo 1988-2000 43% Signatory Vintage cask#42003
Light golden color, smells floral and spirity, typical lowland-style, except that spirity sensation that stings a bit. The taste is gentle, iodine, floral, greenhouse air, pollen, a very nice and gentle whisky, more in the style of irish whiskey. Not that thats a bad thing. It works brilliantly here, and I don't think many other whiskies could have carried such light tastes without being dominated by the alcohol. A very light and gentle spirit it seems. The finish is marzipan, and banana cream liqueur, thick and sweet. A very nice rebound from S/V after some disappointing bottlings from their ranges lately.
It's a perfect drinking whisky, just in danger of becoming too subtle: 7
Bladnoch 11yo 1983-1994 43% James MacArthur's
One of the many bottlings James MacArthur's did to commemorate the 500th anniversary of scotch whisky. As you might know, the oldest printed mentions of scotch whisky dates back to year 1494. A dark orange hue. Some sherry casks involved here? It smells roasted and burnt. roasted onions, bitter, thyme, pork ribs, earthy, salty, briny, barbecue sauce, french mustard, certainly the biggest and boldest Bladnoch I've ever come across. The taste is much lighter, honey and toffee, rice vinegar, cinnamon, ginger, sweet onions. Another example that these rather light fragrances totally dominates any notes of alcohol. I could only guess what could've happened if this was matured in more active casks and bottled at cask strength.
Subtle, leaning more to my taste preference, but overall it's the same quality as last one: 7
Bladnoch 13yo 46% Cadenhead's
No vintage, but by the looks of it bottled somewhere back in the 80's, the oldest one so far then. Light amber hue. It smells melted butter and beer production (ever walked by a beer brewery when in full production?). I know it's hard to describe some of these petit suggestions when nosing an otherwise lifeless and tamed whisky. The taste is light and sweet, really nothing going on in this one, some hints of sweet licorice and sunflower oil.
Boring from a to z: 2 (because there was no off-notes)
Bladnoch 13yo 46% OB
Same age statement and %abv. as the last one, but a much more recent bottling. Let's not make a comparison between those two, but rather stick with the two 11yo ones in this tasting as reference points. Light golden color. It smells far more punchy than all prior ones in this tasting. Straws, perfumy, floral, dry cider, apple vinegar, mustard, sardines in oil, black peppers, actually a very pleasant surprise as I think this is the way the industry are heading these days. Some years back there were much older and tired stock in the vattings, nowadays I believe a 13yo doesn't contain much whisky older than 13yo. The taste is light and sweet, very sweet, honey and vanilla, cream, sweet biscuits, almonds, vanilla pie, some bakery treats been in the cask? The aftertaste is more of the bland kind, short and without personality, like this, but thankfully much shorter: http://www.youtube.com/watch?v=XGzDrLKNu18
If looking past the finish, or just prior to that, it's a very good whisky: 6
Bladnoch 6yo 57.3% OB
A bottling named "Spirit of the Lowlands", supposedly the first whisky bottled from Bladnoch, all produced after the new owners took over, actually I believe it's now owned by a company that holds no other stocks in the whisky business. And they bottle a lot of casks from other distilleries, as an IB, which I surely do like if I purchase, as I know my money goes to something very close to a distillery. The color is like white wine, which is to be expected from a 6yo bourbon matured whisky. It smells spirity and sweet, all on vanilla and wax. perfumy. The taste is vanilla and waxy, oily, fat, a very rich and enticing whisky, but it lacks some real flavors. Vanilla being the one that stands out. It has a soapy distraction in the finish which makes the whole experience a bit less pleasant, but overall it looks good for the future.
What you'd expect from a young CS bourbon lowlander, nothing more, nothing less: 4
Next tasting: Allt-Á-Bhainne Distillery
søndag 1. april 2012
tasting 7 Linkwoods
I have lots of Linkwoods, and it could very well be one of the distilleries that I've tasted most of so far, without even taking notice. Perhaps this session will show me why I'm still a bit unaware of this whisky, or it could show that its a bit of an under-appreciated malt.
Linkwood 12yo 40% Gordon & Macphail Pure Highland Malt flat 70's bottle
Many of these old flat bottles from G&M have stood the test of time. Is that the case here as well? Dirty golden color, reminds me a bit of the color some fresh fino casks adds to spirit. It smells sweet, vanilla and rum. Citric sweetness, some orange zest and floral notes. Old butterscotch, the sticky ones. The taste is burnt and bitter. Diet Coke without fizz, licorice, spices, needs some water I believe. Now it becomes a bit more light, sweet white wine, light riesling wines. But all in all it just doesn't happen to much here. A very bleak version.
One of those malt whiskies that's just like any bland blend: 3
Linkwood 18yo 1990-2008 43% Signatory Vintage cask#562
One from a bourbon cask, hopefully one that will show there's gold to be found even within the range of recently low strength Signatory Bottlings. Light golden color. The nose shows promises of sweet barley and oaky notes. Very natural sweetness, not that vanilla style I often find in bourbon casked whiskies. A lightweighter so far. The taste is drying, and spirity. One of the oakiest expressions I've ever had, it tastes a bit like tree sap. Not good on my palate, but if you like your whiskies oaky and drying, please try this one.
Much oaky notes, but not in a good way: 3
Linkwood 25yo 1983-2008 50% cask#4715
A bit higher strength, some more years in wood, this one might be a bit more suited for my taste? Pale and almost greenish color. It smells very light and zesty. Green apples and mint julep. Very fresh, a perfect springtime dram so far. The taste is powerful, licorice, caramel, juniper, blueberry marmalade. The finish follows up the nose well with unripe apples, a distinctive sour zesty dryness. I have to say this was a very pleasant surprise. Charismatic for this speyside distillery.
Kind of perfect mix of sweet, sour and dry: 7.5
Linkwood 26yo 1981-2007 54.5% OB Rum Finish
Well, this one was finished 14 years in a rum cask, which makes for over half of its maturation. Is it really a finish or more of a "bourbon started rum matured" whisky? Anyway, lets not get stuck on unimportant details. The color is dark golden. The nose is all spirity. The taste is rich and syrupy, spirity, honeyed, white spirit. I can already now see this needing some water to open up. With water it tastes more fruity, lime rind, grape fruit, white apples. A nice whisky, but not necessarily what you'd expect after 26 long years.
I like it, but it's not a fashionable style like sherry or port finishes: 5
Linkwood 26yo 1981-2007 55.5% OB Red Wine Finish
Again 12 years in bourbon wood, before a 14 years finish in Red Wine wood, I don't know which red wine, but some online sources says it's a sweet red wine finish, so perhaps a zinfandel or something like that. This one has fetched some color for sure, dark copper tones. Smells honeyed, perfumy, cinnamon, cloves, oysters, licorice, orange zest, dark chocolate, prunes. The taste is extremely rich and drying, sweet tobacco notes, almost smoky/peaty, something that reminds me of the Glenfarclas 105, and sherry is in fact a sweet wine. Despite not being a whisky of divine class, its most certainly one of the best red wine cask matured whiskies I've ever come across.
Great stuff, pungent and powerful: 7
Linkwood 26yo 1981-2007 56.9% OB Port Finish
A port finish then. I have to say that I never really warmed to these, mainly portugese casks, being used for whisky maturation, but there has been exceptions. Those exceptions have mainly showed to be from Islay and carrying heavily peated whiskies. That being said, I found some smoky notes in the Red Wine finish, so perhaps there's some hope left for this one? Even darker than the Red Wine finish, borderline brown. It smells sweet, nut mix, raisins, pine wood, creamy, vanilla notes, paint, one of the best nosings I've had in a while. The taste is dark grapes, dark tawny port, rather boring if ever so strong. It needs some water to open up. Now it gets a bit more into that oaky port wood style. And this is my problem with port wood. Port doesn't often balance out the natural dryness of the oak and therefore it becomes a struggle between two similar tastes. This one had a nose that was out of this world, but the follow-up left something to be desired.
It's let down by far too much oak influence and an overbearing port: 4
Linkwood 11yo 1984-1995 60.5% James MacArthur's
I have once again left it up to a young and very potent malt from one of James MacArthurs ranges to try and convince me of one distillery. I mean, the first two in this tasting fell flat, third one was a charm and the three last ones were a bit too experimental to put light on the spirit itself. White wine color, smells sugary, lambs wool, paint thinner, detergent, a bright whisky to say the least. The taste is thick and austere, far too much peppery stuff going on. It needs some water. Now it turns more bitter, and even dryer. I'm afraid this was not the answer I was looking for after such a varying session.
It'll be a while before I try Linkwood again, I think: 2
Next tasting: Bladnoch Distillery
Linkwood 12yo 40% Gordon & Macphail Pure Highland Malt flat 70's bottle
Many of these old flat bottles from G&M have stood the test of time. Is that the case here as well? Dirty golden color, reminds me a bit of the color some fresh fino casks adds to spirit. It smells sweet, vanilla and rum. Citric sweetness, some orange zest and floral notes. Old butterscotch, the sticky ones. The taste is burnt and bitter. Diet Coke without fizz, licorice, spices, needs some water I believe. Now it becomes a bit more light, sweet white wine, light riesling wines. But all in all it just doesn't happen to much here. A very bleak version.
One of those malt whiskies that's just like any bland blend: 3
Linkwood 18yo 1990-2008 43% Signatory Vintage cask#562
One from a bourbon cask, hopefully one that will show there's gold to be found even within the range of recently low strength Signatory Bottlings. Light golden color. The nose shows promises of sweet barley and oaky notes. Very natural sweetness, not that vanilla style I often find in bourbon casked whiskies. A lightweighter so far. The taste is drying, and spirity. One of the oakiest expressions I've ever had, it tastes a bit like tree sap. Not good on my palate, but if you like your whiskies oaky and drying, please try this one.
Much oaky notes, but not in a good way: 3
Linkwood 25yo 1983-2008 50% cask#4715
A bit higher strength, some more years in wood, this one might be a bit more suited for my taste? Pale and almost greenish color. It smells very light and zesty. Green apples and mint julep. Very fresh, a perfect springtime dram so far. The taste is powerful, licorice, caramel, juniper, blueberry marmalade. The finish follows up the nose well with unripe apples, a distinctive sour zesty dryness. I have to say this was a very pleasant surprise. Charismatic for this speyside distillery.
Kind of perfect mix of sweet, sour and dry: 7.5
Linkwood 26yo 1981-2007 54.5% OB Rum Finish
Well, this one was finished 14 years in a rum cask, which makes for over half of its maturation. Is it really a finish or more of a "bourbon started rum matured" whisky? Anyway, lets not get stuck on unimportant details. The color is dark golden. The nose is all spirity. The taste is rich and syrupy, spirity, honeyed, white spirit. I can already now see this needing some water to open up. With water it tastes more fruity, lime rind, grape fruit, white apples. A nice whisky, but not necessarily what you'd expect after 26 long years.
I like it, but it's not a fashionable style like sherry or port finishes: 5
Linkwood 26yo 1981-2007 55.5% OB Red Wine Finish
Again 12 years in bourbon wood, before a 14 years finish in Red Wine wood, I don't know which red wine, but some online sources says it's a sweet red wine finish, so perhaps a zinfandel or something like that. This one has fetched some color for sure, dark copper tones. Smells honeyed, perfumy, cinnamon, cloves, oysters, licorice, orange zest, dark chocolate, prunes. The taste is extremely rich and drying, sweet tobacco notes, almost smoky/peaty, something that reminds me of the Glenfarclas 105, and sherry is in fact a sweet wine. Despite not being a whisky of divine class, its most certainly one of the best red wine cask matured whiskies I've ever come across.
Great stuff, pungent and powerful: 7
Linkwood 26yo 1981-2007 56.9% OB Port Finish
A port finish then. I have to say that I never really warmed to these, mainly portugese casks, being used for whisky maturation, but there has been exceptions. Those exceptions have mainly showed to be from Islay and carrying heavily peated whiskies. That being said, I found some smoky notes in the Red Wine finish, so perhaps there's some hope left for this one? Even darker than the Red Wine finish, borderline brown. It smells sweet, nut mix, raisins, pine wood, creamy, vanilla notes, paint, one of the best nosings I've had in a while. The taste is dark grapes, dark tawny port, rather boring if ever so strong. It needs some water to open up. Now it gets a bit more into that oaky port wood style. And this is my problem with port wood. Port doesn't often balance out the natural dryness of the oak and therefore it becomes a struggle between two similar tastes. This one had a nose that was out of this world, but the follow-up left something to be desired.
It's let down by far too much oak influence and an overbearing port: 4
Linkwood 11yo 1984-1995 60.5% James MacArthur's
I have once again left it up to a young and very potent malt from one of James MacArthurs ranges to try and convince me of one distillery. I mean, the first two in this tasting fell flat, third one was a charm and the three last ones were a bit too experimental to put light on the spirit itself. White wine color, smells sugary, lambs wool, paint thinner, detergent, a bright whisky to say the least. The taste is thick and austere, far too much peppery stuff going on. It needs some water. Now it turns more bitter, and even dryer. I'm afraid this was not the answer I was looking for after such a varying session.
It'll be a while before I try Linkwood again, I think: 2
Next tasting: Bladnoch Distillery
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