Tag Archive: Highland


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.

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Douglas Laing: Timorous Beastie: 18 Year (Scottish Highland Blended Whisky: 18 Year: 46.8% ABV)

Visual: Clear pale yellow.

Viscosity: Fast thick streaks.

Nose: Madeira cake and plum pudding. Old sweet shops. Pear drops. Slight alcohol. Hard sugar coating. Water makes similar but with varnish like notes.

Body: Light front, with warming alcohol that builds in intensity quickly. Vanilla toffee and vanilla custard. Oak. Madeira. Lime jelly. Raisins. Water makes more caramel like, and adds red wine. Pears and pear drops.

Finish: Oak notes. Alcohol air. Madeira cake. Raspberry yogurt bits. Water adds sweet red wine. Raisins. Pear drops and slight varnish notes.

Conclusion: As someone who has really enjoyed the various Timorous Beastie takes I have tried recently, I am kind of split on this one. Some of this may be because of the first impressions you get on sipping. The age seems to give it a tad overly light front, but then a stronger than normal alcohol burn quickly rises to overwhelm it. So, when taken neat you only really get hints of the flavours that it may carry, too much burn, and no pay off for that burn. You get the idea there is a tale going on below that, but nowhere near the full story. You need to use some water to get some decent play from this.

So, onto trying with water then. Water does help, and there is more play from the flavours here with more sherried notes coming out in an understated but rewarding way. It matches red wine and raisin notes that feel sherry influenced to pear drop flavours that remind me of younger, cleaner spirit. However even with water it feels a tad rough, with a slight varnish like touch. Normally I can dig rough edges, as long as they give extra layers of complexity. This has a decent range of complexity, with fresh lime jelly sweetness and Madeira mixing, but doesn’t create something special that feels like a reward for the need to use the slight varnish like notes.

Now it has promise, but it seems either too light, or too varnish touched, depending on when you have it – it feels like the promise of this is delivered in their far superior, and excellent dram that is the 21 year sherry cask version, for which this feels like an inadequate replacement for that one’s vanishing.

So, this has lots of good notes – a nice mix of spirit influences, and nice use of sherry cask ageing, but has a few too many off notes to be great – odd, especially for a blended malt where usually they usually mix things to within an inch of the most smooth it can be.

Ok, but far from top bombing.

Background: This was grabbed in a mini from Independent Spirit – as before they have a bunch of rarer limited edition minis of the blended whisky range. I’ve been enjoying them a lot so far, so grabbed this one to give a try. I drank this post watching the piece of shit that is the Netflix adaptation of Death Notes, and I have to admit I think I was a bit distracted so these aren’t my best notes. Tried to tidy them up on write up before posting, hope they are ok.

Douglas Laing: Provenance Single Cask: Glengoyne 8 Year( Scottish Highland Single Malt Whisky: 8 Year: 46% ABV)

Visual: Very pale clear spirit with a light brackish hue to it.

Viscosity: Medium speed thin streaks.

Nose: Moss. Moderate alcohol. Citrus – fresh lime. Very fresh. Mojitos. Crushed leaves. Light menthol. Gin. Water adds vanilla pods.

Body: Warming. Smooth feel despite the alcohol. Very viscous. Soft toffee. Water makes creamier. Kiwi, grapes and vanilla. Apples. Jelly. Raisins.

Finish: Light charring. Malt drinks. Lots of oak. Greenery. Alcohol air. Water makes creamier. Brown bread. Fudge. More water adds raisins.

Conclusion: This really shows the energy of its relative youth. While not burning in its alcohol, it is still that very viscous styling of strong alcohol with a very melting jelly like feel to the centre and very familiar alcohol warmth with it.

Flavour wise it is also very youthful – lots of full on green fruit akin to a young spirit. Neat it is fairly raw, but water soothes that, turning it into a sweeter, creamier version of itself; In this form it seems to call slightly to Speyside character rather than its Highland home However underneath that is the more familiar sweet highland in a fudge and malt drink styled base. It is more gentle that normal, more a backing note than its more mature cousins.

In oddities that it has, there is a slight crushed leaves amongst the citrus notes – which makes if feel slightly mojitos like in its expression top and tail. Which is unexpected. A cocktail experience in a single malt.

It is a raw green fruit thing neat, becoming more recognisably highland sweet the more water you add. While I would say it is too simple neat, water gives an impressive depth for its youth with raisins and dark fruit coming out as a balance to the brighter green fruit. It is a very different experience from neat to water laden, going from super fresh to subtly dried fruit.

Not excellent, but has a decent range with water so I can’t complain.

Background: Hip flask sized bottles of whisky, one of my favourite ways of trying a wider range of whisky without having to spend a fortune on full sized bottles. This one, grabbed from Independent Spirit, is a Glengoyne bottling – done without colouring or chill filtering. I’ve actually been to the Glengoyne distillery, back when I did a tour of distilleries in Scotland – very pretty and tucked away near a waterfall. This was drunk while listening to Anthrax – Amongst The Living – no particular reason, just good tunes.

Càrn Mòr: Strictly Limited: Teaninich: 10 Year (Scottish Highland Single Malt Whisky: 10 Year: 46% abv)

Visual: Very pale clear gold.

Viscosity: Very slow, medium sized streaks.

Nose: Apples. Alcohol. Clean spirity character. Pears. Vanilla. Slightly floral. Slightly grassy. Water adds hay fields notes.

Body: Smooth texture but strong alcohol. Apples and pears. Pear drops. Slight fudge. Clean character. Soft pastry. Water makes much smoother, more fudge and lots more apple.

Finish: Pear drops. Vanilla. Very evident alcohol. Make spirit character. Water smooths out and adds apple pie.

Conclusion: This is basically what make spirit wants to be when it grows up. Ok, technically what make spirit wants to be when it grows up is all whisky ever but…. Ok technically as a non sapient entity make spirit doesn’t “want” anything. Just, ya know, run with me on this one.

Raw make spirit to young whisky is rough as fuck, but generally energetic as hell in the flavours with lots of green fruit notes and such. A few whiskies such as the Hakushu manage to keep the pear drop and apples notes as they age, but usually these green fruit notes just fade away to be replaced by heavier elements from the oak ageing.

Neat this is still a bit alcohol filled, but despite that feels smoother than that would indicate – and a wee bit of water deals with the fire very nicely. Then taken like that, all those youthful apple pie and pear drop notes are here, but now in a smooth, slightly fudge based whisky with a far more easy going character than the equivalent flavoured make spirit would ever give you.

So – while not one with the hugest range, you get all the loveliness and none of the harshness that makes this seem like the world’s smoothest make spirit in an older whisky. Not super complex, but super enjoyable to drink.

Background: Don’t see much Teaninich around, it is normally used in blends. We were given a sample of this after one of Independent Spirit‘s Rare Whisky Tasting Nights, and I remembered enjoying it – so a few weeks later I headed back and grabbed a bottle. Mainly hoping my drunken memories were not lying to me. This was bottled 2007 and is one of 725 bottles put together from two casks of whisky. Drunk while listening to more Two Steps From Hell. Yes I drank this just after Mythos. That beer was so bland I didn’t think it would interfere with doing notes much.

Douglas Laing: Timorous Beastie (Scottish Blended Malt Highland Whisky: 46.8% ABV)

Visual: Pale grain with greened edges.

Viscosity: Quite fast thick streaks.

Nose: Alcohol touch. Lime. Caramel. Orange crème. Hint of smoke. Dry raisins soaked in sherry. Water gives grain fields. Dry sherry. Red cherries.

Body: Slight beefy character. Slight alcohol air. Slight musty character. Malt chocolate. Raisins. Water adds light liquorice. Dry sherry. Light orange skin. Slightly vinous. Green grapes. Slightly waxy. Marzipan and almonds.

Finish: Dried beef. Slight raisins and fruitcake. Musty character. Water adds fruity red wine. Black cherry. More fruitcake and some Madeira cake. Slightly waxy. Slight sour grapes touch. Almonds. Light custard slices.

Conclusion: Ok, this is completely opposite to what I said in the “Big Peat” tasting, but this vatted malt is definitely better with water. Odd how these things work out.

Neat this is ok – it has a lot of evidence of dry sherry notes that show its oak ageing well. However despite that it is a bit closed – slightly dusty, musty and with some alcohol notes that – while not harsh – do seem to obscure the flavours a touch. Still not bad, but a sub optimal way of enjoying this whisky.

So, let’s add some water and concentrate on enjoying this the way it should be enjoyed! All hail the water! Now the sherry is definitely the core at the centre. Very evident, very fruitcake, raisins and cherry in the notes as you would expect. While not as awesome in this as the Sherry Cask 21 year Beastie, it is also far cheaper. Which does have a lot to say for it.

What I find very intriguing though is that this also has some of the odder edges that typified the 40 year old. Some of that unusual take on light tart gapes, some waxy texture to which it adds a similar, but distinct set of notes in a mix of light marzipan and almonds around the edges. All very light, lightly fresh notes around the sherried core. While they are fresher notes the intrinsically very dry sherry character of the core is what really shines through.

This is good – not quite enough to be called great – but good. A lot of depth and room for water, just not quite distinct enough to stand out. However a very solid, above average whisky.

Background: Another whisky I have run into a few times before – tried this at both an independent Spirit and a Hideout tasting over the years – neither time with my notebook with me. I also got to try the excellent 21 year Sherry Cask Timorous Beastie, and the 40 year at another of Independent Spirit‘s tasting. So, quite a history. Anyway, the self same Independent Spirit kindly provided this sample for me to do some notes on. Much appreciated. Anyway this was drunk while listening to Hate In The Box again – this time the “Under The Ice” album.

the-macphail-collection-balblair-10-year

The Macphail Collection: Balblair: 10 Year (Scottish Highland Single Malt Whisky: 10 Year: 43% ABV)

Visual: Pale greened grain.

Viscosity: Quite fast thick streaks.

Nose: Husked grain. Smooth. Lime. Vanilla. Water changes little.

Body: Light alcohol touch. Slightly empty. Murky water. Water adds vanilla, white chocolate and vanilla toffee. Lime touch. Honey. More water adds raisins and spiced red wine.

Finish: Oak. Malt chocolate. Alcohol sheen. Murky water. Water adds white chocolate. Honey. Gin air and juniper berries. More water adds spiced red wine.

Conclusion: This seems extremely non distinctive for a whisky, especially for a Balblair. I’ve only had a couple of run ins with the distillery, but every one has stood out, and also stood on their own two feet. This – less so.

Without water it actually feels pretty empty. Alcohol touched but not heavily so, with just a kind of murky taste. If you take your time to let it open up then you do manage to get some hints of what I presume is the bourbon side of the ageing – white chocolate comes out and such like. However it is still indistinct and pretty bad as a whisky, let alone a Balblair whisky.

So let’s jump straight on to after we have added that often game changer – water! That makes it better, right? Yes. Yes it does. That makes it worth drinking, right? No. No it really doesn’t.

It brings out what feels like some sherry barrel influence – as opposed to the slight burbon influence that showed up neat. There is slight spiced red wine and raisins – nothing too unusual and far less distinct than in nearly every other sherry touched whisky I have tried. More water brings out a tad more of this, but also makes everything else even less distinct.

It isn’t actually painful (unlike, say Isawa whiskey) but it is bad. Probably duller than the Tamdhus I have encountered. I generally like Balblair, but this does nothing for me.

A let down and a bad whisky.

Background: Saw this miniature at Corks Of Cotham when I was up there recently – lovely wee place. You don’t see many miniatures of independent bottlings, nor of Balblair, so fished it out and grabbed it. Put some The Kominas – Wild Nights In Guantanamo Bay on while drinking. That album is 8 years old now – Wish a lot of the themes in it about anti Islam sentiment weren’t still as relevant today as they were back then.

Raasay While We Wait

Raasay: While We Wait (Scottish Highland Single Malt Whisky: 46% ABV)

Visual: Clear rose wine.

Viscosity: Fast thick streaks.

Nose: Rose wine and glacier cherries. Perfume. Vanilla toffee. Pencil shavings. Stays the same with water.

Body: Smooth, with some alcohol to the middle. Rose wine. Perfume. Malt chocolate toffee drinks. Light wood. Water makes smoother and adds more toffee. Cherry pocked biscuits. More water adds light treacle.

Finish: Light charred wood. Alcohol numbing. Vanilla custard. Water brings out rose wine and light white grapes. Cherry pocked biscuits and light treacle.

Conclusion: This is my second dram of this. I have found that the first pour out of a bottle tends not to be the best, so I have taken to doing notes on the second dram onwards where possible. The first drink came across as quite perfumed, and turned out a bit simple and unappealing – just perfumed frippery.

This dram? Well it is still fairly perfumed, which is not my favourite way of doing things, but not intrinsically bad. The rest of the whisky? Well it has pulled itself up a bit.

The main thing, which I think is also what gives such a perfumed character, is the unusual barrel finishes’ influence. Lots of rose wine styling, lots of cherries. It doesn’t really change that much with water, will get to what does change in a moment, but in general it just gets clearer and a less alcohol touched base to work from.

The main thing that the water does change is bringing out a more recognisably traditional whisky style base. It is much more identifiable as what you would expect with toffee sweetness and a treacle thick set of notes – a more typical expression that the atypical rose wine flavours that they enhance. This pretty good progression – neat it is still too perfumed, this gives it some depth.

So, neat it is still not quite for me, but it is interesting. With water I can appreciate it though – not the fanciest or best put together whisky, but the more traditional feel helps. Though I will say the traditional feel and the rose style notes don’t mesh perfectly, but it manages ok. Hope when they turn out their own whisky they balance it a bit better, but for now it is an interesting enough holding pattern to turn out.

Background: Ok, picking a region for this one was difficult. Raasay is a new distillery on, surprise, the island of Raasay. So, obviously this is under the Island set right? Nope. You see the Raasay distillery has only just opened, their whisky will not be showing up for a long time. This is a mix of peated and unpeated whisky from an unnamed Highland distillery – so that is what I have listed it under. It is also finished in Tuscan wine casks. I know nothing about Tuscan wine, but it sounds interesting. Anyway, this was grabbed from Independent Spirit and drunk while listening to the odd noise to music ambient thing that is Clonic Earth.

Ballechin 10 Year
Ballechin: 10 Year (Scottish Highland Single Malt Whisky: 10 year: 46% ABV)

Visual: Deep gold.

Viscosity: Very slow, thin streaks.

Nose: Massive peat and beef broth. Grassy. Beef crisps. Slight alcohol, but mainly smooth. Water adds a slight menthol character.

Body: Sweet apricot front. Light granite and alcohol. Intense smoke. Peaty beef. Short lived toffee. Lime syrup. Brown bread. Caramel and treacle. Water makes smoother and grassier. Fruitcake. More water adds apples, slight creamy character and dried apricot.

Finish: Barbecued charred beef. Smoke and peat. Lightly grassy. Caramelized brown sugar and malted drinks. Light custard. Water adds cherry and black cherries. Orange crème. Caramel. Chocolate liqueur.

Conclusion: Well, this really is different to Edradour, which you may feel goes without saying, but even for a peated expression this felt different. Question is, is it any good?

Well, intense peat booms out from the front – beefy, smoky, you know the drill by now. Not much else at this point – none of the Islay harshess that peat often calls to mind, and the native Highland sweetness is well hidden. There is a slight grassy character, Springbank style, but otherwise you just get the peat ascendant here.

There is a sweet front when you sip, but it is rapidly punched down by the peat. In fact, let’s skip ahead a bit – basically all I was going to say for the experience without water is peat and beef – simple, ok, but very one note. Let’s get past all that and get some water play going already.

Now the goof old Edradour character I know comes out – there is still booming peat, but now matched by a lightly creamy and very fresh fruit whisky underneath. In fact even some of the caramel sweetness starts coming out to play. More recognisable as a cousin to Edradour and much better for it.

Lots of fresh apples and cream, drying smoke and peat – the sweetness is more treacle and caramel with lots of dark touches. Even with water there is some prickly alcohol though. It feels pretty unbalanced – the flavours aren’t well matched, but it is an interesting experience. It feels like an attempt to shove all the whisky regions into one – grass from Campbeltown, Islay peat, Highland sweetness and Speyside fruitiness. Island and lowland, erm, ok, I can’t think of any for them, but run with me on this one ok?

I can’t say I would recommend it as it is too all over the place, but it is not bad. However we seem to have a renaissance of peated, sweet and light whisky going on right now and there are many that play the game far better. Ok, but with nothing to call its unique element.

Background: Doing a lot of the peated variants on distilleries whisky at the moment it seems. This is a peated take on the Edradour whisky which I grabbed from The Whisky Exchange. Thought it was worth grabbing a bunch of miniatures while I ordered a normal sized bottle . Not much more to add. Drunk while listening to Against Me!’s live album.

The Old Malt Cask Blair Athol 12 year

The Old Malt Cask: Blair Athol: 12 Year (Scottish Highland Single Malt Whisky: 12 Year: 50% ABV)

Visual: Grain, fairly light coloured.

Viscosity: A few, quite fast medium thickness streaks.

Nose: Heather. Honey. Lightly waxy. Light herbal tea and mint leaves. Vanilla. Sugared almonds. Water adds wet oak.

Body: Honey and custard slices. Warming and lightly oaken. Cake sponge. Smooth. Sugared almonds. Water makes golden syrup and more nutty. More water adds apricot and more custard slices.

Finish: Malt drinks. Wood shavings. Slightly dry. Light peppery. Light waxy. Vanilla toffee. Honey. Water makes sugared almonds come out and light strawberry. More water orange crème and light menthol notes.

Conclusion: I will not hold Bells again this, I will not hold Bells against this. I will not hold Bells against this. Yep, as mentioned in the background, it is time for me to take on a single malt take on one of the main components of Bells whisky. I am not a fan of Bells whisky. Anyway, this is nicely smooth, especial for a 50% abv whisky. Frankly, I have had far weaker whisky burn far stronger on sipping. Good job. This also has a very familiar, general, whisky character. It is probably due to the fact that it used in one of the most common blends, that it seems very familiar even here in the single malt form. However here it has none of the roughness, just feels very typical of what you would expect when you hear the word “whisky”.

The flavours call to mind a sweeter take on a Strathisla. It has a similar nutty character which I appreciate, but here it is a bit more easy going, and a bit smoother – with notes of honey and vanilla custard building the sweetness up.

It all hangs together very well, a solid flavour set that matches light apricot fruit. Mixed sweetness, light peppiness and good nuttiness. Nothing too unusual but very smoothly done, and the flavours back each other up very well.

On top of that, let’s face it, it only seems slightly generic as Bells is often many people’s first, terrible, experience of whisky. It is well known and so will seem familiar. If this stood in the palce of Bells as a standard dram I would have no complaints at all.

A genuinely solid dram, nothing unusual, but very nicely done. Another good whisky for anyone who wants to try a good whisky that shows what the base characteristics of whisky should be.

Background: Normally I try to support the smaller local shops, however this is an exception. One of the branches of “The Whisky Shop” opened in Bath a while back, so I poked my nose in and noticed they had this smaller bottle of Blair Athol. A whisky I have tried a few times, and in fact visited the distillery, but have never done notes of. So I decided to grab a bottle to fill in the gap in my blog’s notes. Anyway, this, as mentioned in the main body, is one of the main single malts used in the Bells blend. This particular one was distilled 2012 and put in the bottle 2014. Aged in a refill hogshead this is non chill filtered. I think that covers it. Drunk while listening to Clonic Earth again, that is one odd mix of white noise, haunting atmosphere and unnerving sound.

Independent Spirit Fettercairn

Independent Spirit: Fettercairn (Scottish Highland Single Malt Whisky: 7 Year: 56.2% ABV)

Visual: Deep gold.

Viscosity: Very slow, medium thickness streaks.

Nose: Very viscous, jelly like, alcohol. Lemon curd. Apple pie. Heather. Custard slices. Pepper. Water brings light oak, vanilla, and a smoother character. More water brings a fresh lemon and citrus mash-up and apricot.

Body: Initially smooth then ramps to burning warmth. Oaken. Apples. Water brings lots more apples, pepper. More water brings custard, light strawberry, tinned tropical fruit, apricot and lemon sorbet. Later apple pie with sugar and pineapple jelly.

Finish: Oak. Warming and numbing. Pepper. Water brings light treacle, soft fudge and malt drinks. More water adds heather, strawberry softness, tropical fruit and apricot.

Conclusion: Ok, neat this is freaking rocket fuel. It is vodka jelly like, oh my god shouting level strong. Yet, for those of you who have already read the background, you know that I helped pick it being released at this abv. What is up with that? I mean, it is young at seven years, and 56.2% abv, surely that is a terrible plan? Why would I recommend that?

Well, I did so because of the depth you can get from this with some water play to find your sweet spot. Even neat there are apple hints, pepper notes and sweet backing against lemon curd. Ok admittedly that is rapidly lost behind the alcohol burn, but is a hint to the fact that there are some big flavours here. Tellingly, when I first tried it blind, I thought that it could be calvados or some other apple brandy cask finished. It really shines with soft, sweet apple notes in a fashion that usually comes from that kind of cask ageing. I really wanted that unusual character to be preserved and not lost to a lower abv expression.

Now, neat this is is interesting for a couple of sips, but seriously don’t keep drinking it like that or you will kill your taste-buds. This thing can take a metric shitload of water – in fact it is probably the only whisky I have tried that can take so much water that I actual regret the poor quality of water around here as the flavour of the whisky is still good, but I can feel the elements of the hard water coming through. I should invest in a water filter again really.

Anyway, with a little water you have an intense, calvados aged feeling, custard sweet, peppery whisky. With more water it finally hits its stride. There comes out a huge amount of fruit – from subtle strawberry to apricot, to the expected tropical fruit influences of bourbon ageing. During this it never loses that sweet apple taste that first made it appeal to me. You have to add a mad amount of water before that vanishes. It is a serious wave of flavour and here it is a very enjoyable, very bright, very fruity whisky.

Now, it never stops being a young whisky, and showing that younger character – and even with a wealth of water here is a slight alcohol edge to it. So, with water it is still a slightly rough edged one, and without water very rough edged, but you get a whisky that mixes the exuberant fruitiness of a young whisky with the illusion of calvados ageing, and the subtle pepperyness of an older whisky. It is a rough edged gem, but one I enjoy examining.

Background: Welcome, to another tasting note I will confess a possible bias warning to. When Independent Spirit were trying to decide what strength this should be bottled at, I assisted with some tastings to give my opinion. We went with this cask strength in the end. So, yea possible bias. This is one of 50 bottles of this cask strength whisky available that was distilled in 2009 and bottled 2016. This was drunk while listening to the utterly terrifying soundtrack from “It Follows”, I was hoping to counter my possible bias by creating an acoustic counterpoint of potential dread. Good movie as well BTW, a very unsettling, creepy horror film.

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