I have no photo of this miniature as blogger won't accept the file. Poor... However, the reason why I'm trying this whisky is not that I believe it necessarily is a great whisky, I've had my ups and downs with Teaninich. But the other day I received a rather strange e-mail. I could not understand the letters in the mail, so I pasted it into google translate and chose languages until I got to Arabian. From what I understand, a blog reader in Egypt had (...) to say about me tasting too many widely available malts these days. And with my recent half-assed attempt to sample the range of Diageos Classic Malts, I guess thats kinda true. Therefore, here's a tasting of a Teaninich from James MacArthur's, distilled almost 40 years ago and bottled 20 years later... The color is light amber. It smells rich, peppery, vanilla, honey, ashes, peanut butter, red onions, fried red onions to be more precise, smoked paprika, very complex nose. The taste is all on peppermint, licorice, salmi, quite drying, dry sherry, ginger, wheat crisps, dried onions. I'd say its definitely no classic malt, but it's a supreme whisky in its own right. This is a whisky to enjoy on any rainy autumn day, pair it with a cheese platter and some pesto, then top it with a dram of this dry, nutty whisky and a cigar, and you're home. The finish is sort of drying and leathery, old books, dust.
Thank you Gahiji H., it was really worth it: 9
Next tasting: Tobermory Distillery
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