Sadly, it seems www.blogger.com, for whatever reason, refused to post my notes on the st. Magdalene I was gonna have, and now its all disappeared... Let's try to redeem that loss with a Macduff...
I must admit that although having tried a good number of Macduffs aka Glen Deverons through the years, I have not yet found a clear or slightly consistent taste pattern for this whisky. I find its a bit of an either or whisky. If you get what I'm trying to say. This one comes from a sherry butt. The color is mustard brown. It smells immediately very sherried. Vegetal, grassy, chives, raw onions, austere, vinyl, sour citric notes, bitter and burnt. This is somewhat intriguing though not very pleasant, another kind of beast? The taste is very bitter and peppery, those bitter sour citric notes comes plunging forward. Lemon and lime peel, grassy, raw onions, bitter sherry, almost a bit too much of that. Not much distillery character, or is that it? Its bitter and burning, needs a dash of water to release its potential I believe. Adding about 4 teaspoons. Now it turns a bit drier, maltier, wheaty, burnt toast, rubbery, glue, this is rather unpleasant, but I know some lovers of bitter drops that would appreciate this kind of whisky. For me, and I emphasize me, this is not a good whisky, too much oak influence for a spirit that seems to have been weak initially. But when had neat, its just more of an experience, a lot more happening. The finish is sweet and intense on sour fruit gums, syrup and vanilla.
One that needs a lot of breathing, and a bitter tooth (what?): 4
Next tasting: Port Dundas Distillery
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