Braes of Glenlivet 10yo 43% Bottled for Mini Bottle Club, Commemorate 10 years at Queens Hotel, Blackpool
Should be a way lighter one than the rest in this session. The color is light white wine. It smells synthetic candy, minty, eucalyptus, herbal, more eucalyptus, pines, aperitif style malt so far. The taste is light, densed milk, peppery, wheat, olive oil, green peppers, mustard seeds, cloves, oysters. I like it a lot, would make for a great straight shooter, that meaning it's hardly complex, just very light and pleasant with no flaws.
The perfect starter whisky: 6
Braes of Glenlivet 22yo 1989-2011 55.4% Duncan Taylor cask#979 btl.160/268
From the pretty recent Duncan Taylor series Dimensions, which is a series of both CS, 46%'s and SC's. Not a premium series, but one where hidden gems can be found. The color is wheat, grey-ish yellow. It smells extremely peppery, some notes of mustard and oak. Kind of shallow, one-dimensional (no pun intended). The taste is first of vanilla, banana, parsnip, very sweet. The continues on those very familiar peppery notes. It needs a bit of water I think. Now it turns lighter, more peppery, burnt notes, bitter, grassy. It doesn't get any better, it has some flaws, but all in all I would not say I'd ever reject it if offered,
Sub-standard Braes of Glenlivet I think: 3
Braes of Glenlivet 10yo 1987-1997 59.8% Master of Malt
Although it says its from a single cask on the label, there is no statement of which or what type of cask. The color might give an idea as its about as pale as water. It smells burnt, peppery, spirity, sweet, corn starch, corn grits, perfumy. It comes of a bit wile. The taste is sweet, vanilla, sugar, caramel, creamy, honey, definitively a dessert whisky. Just about as sweet as it gets. This is a good whisky from a goos cask, but I can't help wondering what would happen if they let it sit on wood a few more years.
A nice whisky, still light and sweet even at this strength: 6
Braes of Glenlivet 15yo 1989-2004 60.8% Blackadder Raw Cask cask#1001
Time to try another Raw Cask miniature, a series I like a lot. One might say that including cask pieces in a whisky is a lot of juhuu for the purists, but in theory it could enhance bottle maturation. A tip is to shake the bottle before pouring one of these as you'll then have a greater chance to catch the cask bits. The color is golden hazy. It smells rich and spirity, balsamic vinegar, fatty, greasy, ouzo, mint, strange stuff thus far, but that just emphasizes my curiosity. The taste is iodine, chalk, avocado, cinnamon, oil, orange zest. With water. Now it turns more bitter, licorice, paper. Don't add water. But I must say it's a whisky intended for those looking for complex and hard-to-follow aromas.
Unorthodox whisky, a big and greasy bowl of good flavors: 6.5
Next tasting: Macduff Distillery
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