Tag Archive: 40-45% ABV


The Loch Fyne: The Living Cask 1745 (Scottish Blended Malt Whisky: 43.6% ABV)

Visual: Solid gold. Fast thick streaks.

Nose: Pungent peat. Moss. Aubergine. Brown bread. Dried beef slices. Smooth. Dumplings. Light salt. Solid. Water makes drier. Lightly nutty amongst the peat.

Body: Smooth. Honey. Alcohol warmth. Peppered beef slices. Vanilla toffee. Smooth, mouth filling peat. Water adds caramel, more honey. Even smoother and adds light apricot.

Finish: Fruitcake. Raisins. Salt. Malt chocolate. Oily. Cherries. Port. Falling apart beef and heavy peat. Water keeps fairly similar.

Conclusion: This is bloody smooth. It is honeyed, weighty in thickness but no alcohol burn at all, just a soothing warmness. The peat is meaty and filling, coating the mouth and giving a gentle mossy smoke to everything while the sweeter notes dance. Gentle isn’t quite the right word – more it just oozes into every tastebud so easily that it feels like it was always there. In fact it works so well that I was afraid to add water lest I spoil it.

I shouldn’t have worried, all the water did was make it even smoother still and bring out more sweet character – now bringing toffee notes against the meaty broth imagery.

What is most notable about this whisky is what Islay elements it doesn’t use. There are no medicinal touches, very little salt – it just balances the sweet, thick notes with big meaty peat creating an exceptionally smooth yet booming whisky. It is so different from a lot of Islays – if actually feels like what the already good Elements Of Islay whisky was aiming for – sweet, but peaty – but this actually does it so much better.

Basically, I am very impressed. So, what flaws does this have? Well it is single minded – water soothes but changes very little. What you see at the start is what you get at the end. If you are happy with that as I was, then I can recommend this whole heartedly.

Background: I’ve been intrigued by the Living Cask for a while – a blended malt whisky where the cask is topped up regularly with more malt so it is ever changing and every varying, with some of the malt sticking around each time. A fascinating concept. So, when I saw this mini at The Whisky Shop I thought I would grab it. They had a pretty decent mini selection there – I may have to grab some more for random notes. After a quick google it looks 1745 is their original Islay only blended malt, with the other Living Casks being offshoots where other malts are added. I think. Let me know if I got it wrong please. Put on Massive Attack: Mezzanine for this. Had a feeling it would be a big moody whisky and wanted tunes to match.

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Elements Of Islay: Peat (Scottish Blended Malt Whisky: 45% ABV)

Visual: Very pale with a greenish hint, very slow streaks come from the spirit.

Nose: Medicinal. Salt. Peat smoke punch. Watered down lime cordial. Moss. Water is very similar to neat.

Body: Sweet golden syrup and maple syrup. Salt. Alcohol warmth. Barbecue glazed meat. Cherries. Vanilla toffee. Water makes beefy, peaty and choc limes.

Finish: Cherries. Salt. Medicinal. Vanilla. Creamy soda. Toffee. Beef crisp’s flavouring. Lime jelly. Water adds choc limes, dried beef and oily character.

Conclusion: You know for a whisky called “Peat”, this is smooth as silk. Which is not a contradiction I guess, just not what you would expect. I mean, it is pretty peaty, but does not seem obsessed by it it an Octomore kind of way as you would think.

Initial impression tend toward the Caol Ila side of the Islay island – medicinal, dry, slightly salty but not harsh, The highest amount of peat you are going to get in the whisky comes here as the aroma floats with a nice punch of peat, making you think you are heading into a harsher whisky than it actually is.

The first sip is where your expectations shift – it is peaty and meaty, sure, but the first hit is more syrup touched – almost like maple syrup and that makes the medicinal notes it holds far smoother and easier to slip down. There are soft lime notes, but big sweetness and the kind of smoothness you generally get with a good quality vatted malt.

I feel like the name of this whisky betrays it – it makes you expected a much harsher and more assaulting whisky than the one you get. It still has the medicinal, oiliness and saltiness but smooth- and if you add water it opens up to reveal new levels of smoothness for Islay whisky.

With water light cherries comes out, choc toffee then choc lime. As before it is meaty and brothy in the peat character but the medicinal and salt character becomes smoother and smoother as you add the drops. It feels like an excellent Islay with all the edges polished off. Now the smoothed edges is something I both love and hate – it loses some of the unique charm of Islay but becomes an entity that stands as something special of its own by doing that.

An excellent vatted malt, but it is about a balance of notes of which only one part is the peat of the name.

Background: So, as mentioned in my last whisky notes, it is traditional when one of us holds a whisky night that the rest chip in and grab a bottle for the host – this was the bottle we gave the last host,and he was kind enough to let me borrow it to do notes on a measure. Many thanks. Unlike most elements of Islay, this is a blended malt rather than a single malt with the distillery identified by a pseudo elemental letter. There is also a cask strength version of this going around which I am very tempted to try some time. This was drunk very shortly after the last set of whisky notes, so I was on my second listen through of Frank Carter and the Rattlesnakes – Modern Ruin. Still prefer the first album, which is far more raw, but it is not a bad wee album.

Tullibardine: 225 Sauternes Finish (Scottish Highland Single Malt Whisky: 43% ABV)

Visual: Bright shining gold with fast, thick streaks coming from the spirit.

Nose: Oaken. Honey. Dried apricot. Vanilla. Sulphur touch. Lightly waxy. Water adds pears to the mix.

Body: Smooth and thick. Honey. Oak. Sulphur touch. Waxy touch. Golden syrup. Water adds custard, pears, apricot and cake sponge. Cherries and chocolate fudge.

Finish: Waxy. Cherries. Dried apricot. Honey and golden syrup. Lots of oak. Sulphur. Water adds custard slices. Pears. Light fresh cut apples. Still a waxy sheen. Chocolate toffee.

Conclusion: From what I remember from visiting the distillery, Tullibardine has a lot of experience with unusual cask finishes. Ok course back then it was to help eke out the value from their remaining supply of the odd distilleries spirit while they got their new distillery up and running. Still, experience is experience, no matter how you got it.

Neat this thing is pretty oaken – nice enough but a bit too woody for my taste. Though there are already a lot of good things going for it in the feel. It is thick, smooth but just slightly waxy – an element that gives, along with the wisp of sulphur, the imagery of candles that floats across the whisky. Even neat the sweetness from the Sauternes finish is shown with very honeyed notes – fairly simple but bright, thick and tongue coating.

Water give it what the whisky needs though and that is subtlety. The sweetness becomes gentle and breaks as if light encountering a prism, spreading into honey, custard and golden syrup against apricot notes that that work over the sweetness. Similarly more of the flavour from the base spirit seems to come out, though I will remind you that I have not encountered much from the distillery’s stock made since it reopened. Still, out from under the powerful cask finish seems to come pear and cut apple notes, along with a more recognisable general whisky feel that now back up the sweeter notes. The wax and sulphur notes lessen but still help hold some grip to the whisky.

Even with water this does pack a few rougher edges that feel like younger whisky spirit notes, but nothing that majorly hurts it, it just lacks polish.

Overall this uses the finish very well for a dessert feeling whisky. It does have a few rough edges, especially neat, but with a dash of water it is a sweet and enjoyable dram.

Background: Tullibardine is distillery I first encountered as part of a road trip around Scotland’s whisky distilleries many a year ago. It is a far cry from the usual rustic imagery, on an industrial area in the midst of grey concrete. It hadn’t been open long at that point, having been recently reopened after being mothballed back in 1995 so they were selling the remnants of the whisky from its previous existence. Since then I think I have encountered their new spirit once before, but without my notebook to hand, so this is my first set of notes for the re-opened distilleries whisky. This was given to me at a whisky night I hosted a few weeks back – it has become a tradition at our whisky nights that everyone else chips in to buy a bottle for the host. Which is nice. Many thanks. Originally they had planned to grab a different bottling, but the supermarket was out of stock, so bumped them up to this one – finished in Sauternes sweet wine casks – for free. Which was also nice. Put on Frank Carter and the Rattlesnakes – Modern Ruin for this one. Seems a gentler album that their first, may take a bit of time to get used to that, but still solid.

Cardhu: Gold Reserve (Scottish Speyside Single Malt Whisky: 40% ABV)

Visual: Honeyed gold with thick streaks from the spirit.

Nose: Caramel. Thick. Stewed apple. Sugar dusting. Honey. Menthol touch. Cake sponge. Water brings out lemongrass.

Body: Apples. Honey. Pears. Light alcohol sheen. Cake sponge. Toffee. Water makes thinner and lightly grassy.

Finish: Honey and pears. Cinnamon. Alcohol sheen. Raisins. Water adds menthol and peppermint. Grassy. Light pear drops.

Conclusion: Huh, this is actual one of the rarest things I can encounter in drinking. A whisky where water did not improve it. That really is a rarity. In fact it really is fairly weak with water. Thankfully the base without water is pretty solid. A good thing or this would have been a right wash out of a whisky.

Neat it is fairly simple, but pretty joyous in what it does bring. It is honey struck layered over green fruit in the form of apples and pears. Feels wise it has a light alcohol sheen – not really a burn, more a hint of blended whisky style sheen. Now this is not a blended whisky, it is a single malt, so at the risk of sounding like a total whisky snob I can but attribute it to some young whisky having been used to make this no age statement whisky.

So anyway, to finish the notes I’ve gone and poured myself another measure – it is better this way – the original measure had been so thinned by the water that it had lost the bright flavours and become just a grassy, menthol touched thing. Not terrible, but kind of empty.

Now with a neat measure back in my hand it has a bunch of big flavours, a nicely thick feel – though with slightly young spirit style rough edges. The grassy and menthol notes still come out over time, but now just as backing notes.

Overall, better than my previous expedience with Cardhu – some simple, crowd pleasing notes, but rough edged. Not worth the RRP of 40 quid. At the significantly cheaper price I dropped on it – yeah , it is a simple fun whisky at that cost. Nowt special, terrible with water but an ok general drinking experience neat, with a few rough edges.

So, an ok fallback drinking whisky, but nowt special.

Background: I had tried Cardhu 12 year along while ago, and wasn’t really impressed with it – been looking for a chance to do notes on something from them recently, but was a tad nervous about investing a chunk of change into something that I may not enjoy. Thus, this no age statement which I think is one of their new core range, which was on sale cheap at Morrisons, seemed like a good chance to give them another try without breaking the bank. Being childish that I am, the fact the bottle says “The Cummings of Cardhu” in reference to its founder John Cumming, and the Cumming family who have run it since, did make me snigger. I will grow up one day. Put on a random bunch of Madness when drinking – nice light ska tunes, nowt too heavy (heavy monster sound, the nuttiest sound around..etc..etc.).

Bushmills: Steamship Collection: Port Cask (Ireland Single Malt Whiskey: 40% ABV)

Visual: Deep honeyed gold.

Nose: Brandy cream. Christmas pudding. Plums. Sweet red wine. Pencil shavings. Cake sponge. Water makes lighter and brings out almonds.

Body: Very smooth. Raisins and sultanas. Creamy toffee. Cake sponge. Malt chocolate. Dry port. Dry fudge. Light orange crème notes. Water adds sweet plums and slight grapes.

Finish: Creamy. Sultanas. Christmas pudding. Madeira cake. Vanilla toffee. Rye crackers. Malt chocolate. Light menthol touch. Orange crème notes. Slight coffee. Water adds plums.

Conclusion: This is very good indeed – it has that full, rich, port aged character, yet still manages to keep the smoothness of Bushmills, and even hints of the lighter Bushmills spirit character under the heavy dark fruit notes of the ageing. It makes for a dangerously drinkable, yet heavy flavoured mix.

Neat it is a tad closed in character, but it is still good – showing a range of raisins and sultanas character, leaning into heavy Christmas pudding notes. There is a light sponge backing and over time slight rye whisky like notes comes out with spice and light orange crème styling – these are however, just light backing notes.

Water is needed to really open it up – but only the slightest tough – this is a very easy whisky to flood and ruin. However, just a touch of water really opens it up into sweet plum notes and also lets the base Bushmills feel and light green fruit to come out to contrast the heavier flavours. More-so than neat it also becomes smoother and easier to drink.

What takes it from good, to great is the subtle heavier backing notes – starting at vanilla toffee and going into malt chocolate before ending with mild roasted coffee notes. It is a subtle weight that lets the dark fruit notes have hints of heavier backing without sacrificing the smooth and light core. The aroma also carries a lovely brandy cream note, but it doesn’t follow into the body so much.

My only disappointment with this is that it isn’t a touch higher abv – at 43-46% abv this would have has a bit more play and room to use water and that would have made it awesome – right now the water becomes too much, too quickly and doesn’t give you room to experiment. Some room to play would have made it so awesome. Still bloody good.

Background: Another hard effort trying to get hold of this one. I adored Bushmill’s 12 year Caribbean Rum cask finish many years ago and was sad to see it vanish – sadder still that Bushmills seemed to move away from unusual ageings completely for many years. Thus this Steamship collection was right up my alley – espeically since I loved their earlier Sherry edition. Both are travel exclusive so you can only find them in airport duty free areas. I saw this on the way out to China, but knew there was no way a bottle would survive my three week holiday and return home – so ever since then I have been trying to get it, to find that every duty free my mates and I hit was too small to have it in. In the end The Celtic Whiskey shop saved my hide as it looks like they got the chance to sell some of it. So I grabbed it. FINALLY! So, fully port aged Bushmills , that is a new one on me. Put on AFI, Burials while drinking this. Mainly because “I hope you suffer” is Jimmy Havoc’s entrance theme in wrestling. I am shallow.

Nomad: Outland Whisky (Scottish/Spanish Whisky: 41.3% ABV)

Visual: Burnished deep gold.

Viscosity: Fast thick streaks.

Nose: Thick and spirity. Sherry trifle and brandy cream. Raspberry yogurt chunks. Raisins. Light burning notes, but mostly smooth. Oak.

Body: Very smooth. Brandy cream. Custard. Vanilla toffee. Sultanas. Sweet red wine. Honey. Very slightly light, but warming if held. Sulphur if held. Raspberry yogurt. Condensed cream. Water makes smoother, and fuller with more raisins.

Finish: Rum soaked raisins. Vanilla toffee. Light wood. Light waxy character. Dry sherry. Water makes trifle like.

Conclusion: This is both definitely a young whisky, and also a very smooth one. One of those odd contradictions that I don’t expect but enjoy when I find them. It has a spirity thickness, but even neat it has a restrained burn and water soon turns it into a very easy drinking thing.

It doesn’t seem to get a lot of the flavour from the base spirit – it feels like this is all coming from the barrel ageing, all the way. Lots of brandy cream notes, very creamy in general with sherry, sweet red wine and raisins all showing from the barrel ageing. It is a sweet and dark fruit laden thing with a slightly waxy feel when neat, but becomes just clean smoothness with water.

A tad simple isn’t the right words for it – there is a lot going on here, with honey and vanilla toffee sweetness backing the fruit – however there really isn’t any sign of where it came from outside of the barrel. So if you are into whisky for all the odd quirks that come from different makes of the spirit then you will not get that here. However taken for what it is it is very enjoyable. Very smooth with water, very trifle like, very sweet – it gives a lot to enjoy from the short, unusual, ageing.

So a whisky for general enjoying, fun and, with water, is amazing at not showing any rough edges from its youth. At a higher price point I would want more odd quirks from the base spirit, but as is it gives a lot for your money. In fact it reminds me slightly of the Irish style whiskey in its smooth, sweet and easy drinking style. So a Scotch touched, Irish feeling, Spain finished whisky. A true nomad – very good value easy drinking whisky.

Background: Odd ageing done with this one -it is made up of a mix of 5 to 8 year old whisky that has been aged in Sherry butts in Scotland for three years, then sent to Jerez where it is finished in Pedro Ximenez casks for a year. I first tried a sample of this at Wine Rack in Leeds, just before going to see NXT wrestling. We had been aiming for the excellent North Bar and just nipped into the Wine Rack as it was right next to it – unfortunately I was a tad skint at the time, so couldn’t grab a bottle then – instead grabbing it months later from Independent Spirit. Its a good shop though, so thought I would give them a mention. Drunk while listening to some Siouxsie and the Banshees – never really listened to them before, but has seen an excellent tribute band to them, so was giving them a try.

Auldi: Glenmarnoch: Islay (Scottish Islay Single Malt Whisky: 40% ABV)

Visual: Bright gold.

Viscosity: Fast thick streaks.

Nose: Big. Peaty. Fish oils. Slight salt. Wet rocks. Smokey. Dry charring. Water makes more oaken.

Body: Thick. Coal. Big smoke. Honey. Charring. Fish skins. Toffee. Light choc lime sweets. Warming. Water makes sweeter and also more meaty. Beef.

Finish: Smoke. Lots of peat. Beef slices. Slight golden syrup. Malt chocolate. Toffee. Water adds beef stew, vanilla and light salt.

Conclusion: With there being so comparatively few Islay distilleries, it is hard to try and unnamed Islay distillery expression and not try to guess where it came from. For example – take this one – heavy on the peat, very smokey and beefy which makes it highly unlikely to be bunnahabhain or similarly one from the lighter end of the Islay scale. Admittedly most distilleries there do do a heavy peated variant of their spirit, but I doubt Auldi would get cheap access to that.

Under the peat there is a lot of sweetness, delivered quite honey and toffee touched, which makes me think the more medicinal like Laphroaig are out of the running. It, instead, seems like the general weight I would associate with Ardbeg – not quite as intense, but in a similar ballpark. Maybe the heavier end of Caol Ila if not that.

Anyway, musings on where it could be from aside, considering this is a no age statement whisky I was very surprised at how smooth this was. It is warming, but no alcohol burn – no real signs of youth apart from the fact it has not had long enough to lose any of the peat weight.

For an Islay fan like me it feels a tad over smooth, a tad lacking in the rougher edges I like – its akin to a good vatted malt in how it smooths things out. I am aware though that for many of you that will be an advantage, not a flaw.

So, to use minor criticisms, it isn’t as full of depth as , say Laphroaig quarter cask, or Lagavulin 16, nowhere near that quality. However those are top notch whiskies, and on the price point this comes it at, it isn’t competing with them.

It is very smooth, toffee sweet and heavy peat – not one of the best whiskies, but bloody good for the price point.

Background: Yes I know there is no such place as the Glenmarnoch Distillery – the fact that they had to specify that it was the Islay release gave that away first. Most distilleries stay in one place and don’t have releases from different regions. This instead is Aldi’s name for their varied whisky releases. I’d heard that they had a surprisingly good reputation, but had never got around to trying them. Then, at a whisky tasting at mine, Tony brought this around, and said I could keep what was left of the bottle for hosting it. Many thanks mate. So, I tried it again to do proper tasting notes a few days later, whilst listening to some Jonathan Young stuff on youtube.

Angel’s Envy (USA: Bourbon/ Whiskey: 43.3% ABV)

Visual: Quite deep gold.

Viscosity: Slow but thick streaks.

Nose: Minty. Peppery. Banana candy sweets. Rye crackers. Banana syrup. Spicy red wine. Light cherries. Vanilla. Topical fruit. Water adds pear drops.

Body: Big. Orange crème. Dry raisins. Madeira. Water adds banana and pear drops and light Blackpool rock.

Finish: Butterscotch. Peppery. Brown bread and rye crackers. Orange crème. Madeira. Dry raisins. Rum soaked fruitcake. Water adds pear drops and dried banana along with hints of malt chocolate.

Conclusion: Right – I really do like this one – it feels like a mix of traditional bourbon vanilla and rye characteristics matched with the unusual fruity raisins and dry spicy wine notes. At this point it feels like a sherry aged bourbon (Yes I know legally you can’t sherry barrel age bourbon, run with me on this one) – and like that I definitely enjoyed it.

However this is not just a good, but in fact an excellent whiskey and what makes it that is it feels like a whole host of traditional sweet shop notes have been mixed in with that – notes of pear drops on the light end, chewy banana sweets for thicker notes and a sparkle of Blackpool rock sweetness above that – lots of lighter and sweeter notes than adds a real easy going character into the bourbon style. It is a huge contrast but not in a way that creates any unpleasant dissonance of character.

This has so many subtle, interesting notes around the solid bourbon like base, and sherry aged whiskey highlights – and these are then subtly enhanced again by adding a drop of water. It calls to mind high quality bourbon, but playing with a range of complexity that normally it would not be allowed to handle.

An excellent whiskey/bourbon – one that I genuinely recommend you grab if you ever get the chance. It has been a few years between tries for me, and I hope it is not that long before I can try it again.

Background: OK, a quick explanation first on why I put both bourbon and whiskey up above. In most fashions this is a bourbon best I know, but, again as a far as I know, legally bourbon has to be aged entirely in fresh casks. This has been aged in port pipes for about 3-6 months after initial maturation, so I think it is technically not bourbon. Any which way – yep – an experimentation that I approve of. I first tried this years ago during the “Road Trip Of Awesome” in America, but did not do notes at the time. So, when I saw that it was in Independent Spirit’s “Mediocre Whisky Tasting” line-up I was a very happy bunny (Disclaimer – I am not actually a bunny). As before this was done in a more social environment, so my notes may be a tad more scattershot that normal – apologies.

Crown Royal Northern Harvest Rye (Canadian Blended Whisky: 45% ABV)

Visual: Light gold.

Viscosity: Fast thick streaks.

Nose: Rye crackers. Light orange. Menthol. Peppermint. Vanilla. Water adds coconut, white chocolate and light praline.

Body: Vanilla toffee. Rye crackers. Coconut. Slight bitter chocolate. Light smoke. Water makes much smoother and slightly more oaken.

Finish: Brown bread. Vanilla. Peppery. Menthol. Peppermint. Buttery shortbread. Tropical fruit. Coconut. White chocolate. Quite dry and with an alcohol air. Water makes more oaken and more menthol, with some charring to it.

Conclusion: This is one of those ones that ends up as a tale of two whiskies. Initially it shows a dry, spicy rye kind of thing; Lots of rye bourbon styling, while this is a whisky it has both the rye and a light set of orange crème notes that are definitely a call to bourbon style.

However, under those dry notes is a light vanilla sweetness matched with some white chocolate character. Items that usually would be very sweet notes, but since they are delivered so dryly they instead just add more of the flavour, with just some sweet hints to them as well.

Neat it has a light amount of menthol to peppermint that is fresh, however it doesn’t seem to match the other elements well. Thankfully even a few drops of water removes this, leaving more influence for the dry spicy and peppery backing.

Even like this is still has some slight vanilla sweetness – just enough to keep it from getting too wearing. Now this leaves me in a bit of a bind – usually very dry whiskies aren’t my thing – however even as such I can respect the complexity this has and the range it brings. Even with that the character makes it far from easy drinking so I’m more appreciating it that fully enjoying it.

So, a complex but just slightly harsh edged whisky. Enjoyable, chocolate backed dry coconut and peppermint spice – it is good, but not great.

Background: Now, recently Independent Spirit did what they called their “Mediocre Whisky tasting” Now the first whisky was this – what Jim Murray listed as his best whisky in the world for 2016, so you may have guessed they were being a tad flippant there. It was an amazing line up of very hard to find whiskies – including Hibiki 17 and Yamazaki 12, amongst some others – the notes of which will be turning up in the next few days. Now, accepting that Jim Murray’s picks may be slightly…political shall we say, I was still very interested to try this. A blended whisky made with 90% rye. Because of the tasting environment my notes may be a slight bit shorter than normal – hopefully they should still make sense.

Macallan: Gold (Scottish Speyside Single Malt Whisky: 40% ABV)

Visual: Deep burnished gold (Well that is good, otherwise it would be false advertising in the name)

Viscosity: Quite fast, thick streaks.

Nose: Honey. Stewed apricot. Vanilla. Thick. Custard. Slight alcohol tingle, but generally smooth. Pencil shavings. Light menthol. Fudge. Water makes lighter – slightly more alcohol and minty.

Body: Smooth. Some alcohol. Slightly light. Custard. Golden syrup. Oak. Water makes dried and stewed apricot mix. Vanilla toffee. Enough water removes alcohol edges. White grapes.

Finish: Oak. Wet wood. Alcohol air. Slight malt drinks. Water adds slight apricot. Slight golden syrup. Chocolate toffee and or those chocolate eclair sweets. Slight spicy raisins and rim. Slight grapes.

Conclusion: Why do so few whiskies live up to their aromas? Yep, that’s always a good start for a set of notes, isn’t it? Anyway, I’ve had this in the bars a few times, but always at or neat the end of a session – so never a good time to really analyse it. So, coming at it now, as I approached its aroma I was filled with hope.

The aroma is thick and filled with promise – stewed fruits, lots of smooth, sweet flavours. Not unusual but with a very appealing weight to it.

The main body? Well it has more alcohol roughness to it – not badly, just a kind of generic blended whisky kind of rough edge which needs a fair chunk of water to get rid of. Water is also needed to bring back the stewed fruits that the aroma promised. Now, water generally does help whisky, so this is not a huge deal, but you never get the thickness and weight the aroma promised.

Time helps as well. Bringing out spicier, sherry cask influenced notes in the finish. In fact the finish (with water) is probably the best part of the whisky. Here you get a robustness and range which the main body distinctly lacks.

Not to say that this is bad, just very average – you get expected sweetness, expected oak, some of the expected sherry influenced, but with a tad rougher edged than ideal. Ok, but considering the usual huge rep of Macallan, a bit of a mediocre delivery.

So, ok, but no great shakes.

Background: Its been bugging me for a while that I have not done notes for this before. As a replacement for the Macallan 10 year this seemed to me to be the whisky that really was at the heart of the no age statement whisky debate. It was the most well known whisky to run that path and, despite having tried a few times, I had never really examined it. So, I grabbed from mini from Independent Spirit to give it a proper going over. I had just seen Mike Bird vs Matt Riddle at Chaos wrestling – an utterly amazing match so I was in good spirits.

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