Seems its the last push of warm weather from this summer in Norway on this day, and as long as I can stroll town in a T-shirt, I will stay away from peat. Unless at nighttime of course. Therefore I'll instead have a rather obscure session with single malts from distilleries that I usually don't try very often. I hope you'll be back soon, peat will definitively be up next.
Deanston 14yo 1998-2012 56.4% OB Distillery Only
I think that to launch a new visitor centre earlier this summer must have been accompanied by some new bottlings in the shop. And since there are very few standards from Deanston I guess this is a good alternative as any to see the potential of this distillery. "Toasted Oak", which means it comes from a heavily charred bourbon cask. Usually a bourbon cask that is. Golden brown color. It smells heather, warming vanilla notes, gelatin, caramel, candy floss, nutty, biscuity. The taste is very light, coffee, dark chocolate, peppermints, nuts, wool, fabric, tannic, not bad, but it lacks a bit of a finish.
Encouraging stuff, lets hope for more Deanstons to come: 6
Glenturret 14yo 1993-2007 56.9% James MacArthur's
I'm still waiting on my first 8+ Glenturret. Could this be it? It wouldn't surprise me if JMcA has managed to pick a great cask from even this distillery. Light golden hue. It smells cinnamon sticks, raw onions and grassy. Some rhubarb as well and earl grey tea. I just can't get the thought of english breakfast out of my head. The taste is oaky, extremely oaky for such a young whisky, some glue, spirity, drying, lemon juice. Needs water. With some water added it turns lighter, more bearable, but its still a bitter, drying dram.
Maybe a finishing, more time in cask, or even blending could've saved it?: 1.5
Aberfeldy 17yo 1978-1995 57.9% Cadenhead's
Aberfeldy is not to be underestimated, a fragrant and spicy malt, but it seems to struggle a bit in making a name for itself amongst malt-drinkers. This has a pale golden color. It smells rich, rice pudding, creamy, toffee, rich, minty, old Ben Nevises often seems to have this great refreshing iron and mountain air smell. It's a bit hard to describe. It's like when I smell it, I get the scent that it smells of a place where man has not yet set foot. floral, lavender, forest, morning mist. Great stuff. The taste is white grapes, oaky, vanilla, dry beetroot, ginger puree, parsnips, almond oil, reduced white wine. It's a fine whisky, one for those that are into bourbon-oaked speysiders.
If you find it, try it, then compare with a recent standard Aberfeldy: 6
Auchroisk 15yo 1989-2005 59.5% Cadenhead's
I believe this is the highest strength I've ever tried from Auchroisk, and though I've had many of the "Singleton"-series, I've always felt they lacked a certain spice, or edge if you like. The color is golden brown. It smells sweet, sharp, dry wheat aromas, nutty, sauna, steam, chlorine, very clean and almost soapy. The taste is salty, led, rustic, dried spices such as cumin and curry. Mustard, fish stock, rubber, white pepper, a bit raw on the finish. With water it turns a bit lighter, biut its still a very hard whisky to pin down, heavy, resinous, thick and complex. If you're up to challenge your tastebuds, this is great, personally I'd rather serve it blind to friends and ask what they think it might be.
Heavy, thick and spicy, high strength cream(?!): 4.5
Aultmore 14yo 1989-2003 60.5% James MacArthur's
Another one from JMcA, they do have a lot of youngsters at CS. As well as Cadenhead's. Dark orange hue. It smells leather, orange, kiwi, barbeque sauce, honey spiciness, red bell peppers, nice one. The taste is heather, hay, lime juice, coriander, ginger, salt, burnt, earthy, mould, some good notes and some contrasting off-notes, but all in all a very pleasant experience from Aultmore.
Nice but overall kind of tired and dead whisky...: 4.5
Next tasting: Springbank Distillery (starting the peaty sessions)
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