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
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