Signatory Vintage: Glen Elgin: 1995 (Scottish Speyside Single Malt Whisky: 17 year: 46% ABV)
Visual: Very clear light banana gold.
Nose: Slight stewed apples. Cinnamon. Nuttiness. Slight black cherries. Condensed cream. Apricot. Slight pepper. Water adds more apples, even more water makes very soft.
Body: Lime and nutty behind. Alcohol presence. Apricot and apples. Peppery late on. Toffee sweet. Water brings out more toffee and apples, and not much is needed to dim fire. More toffee and chocolate with more water.
Finish: Peppery. Barley. Slight salty mild cheese. Nutty. Fudge. Water adds chocolate. Water makes mainly fudge and chocolate with a hint of spiced apricot.
Conclusion: As a first introduction to Glen Elgin this has some fine range on it. Very full fruitiness, light apples and apricot with tantalising cherries on the nose. A bit full of fire neat, but tasty. Water brings a whole new level to it; the subtle nut backing becomes rounded into chocolate fudge sweetness which early on provides a backing for the fruit. Later on the sweetness becomes forefront with the fruit backing it. It is a good progression that never leaves a weak point mid shift.
With a reasonable amount of water it becomes more simple and more toffee based though still pleasant. With less water you get much more play, a peppery note to the body, and sweet cream in the nose. While fiery it is worth it for the extra levels of play.
Both the base whisky flavour and this particular expression are pleasant. It reminds me of the Hakushu 12, though this has more grounding to it. I prefer the Hakushu, this is not as fresh and open, but is still fine.
A very fine fruity and sweet expression.
Background; Drunk at the tasting rooms. Yes again. They have become quite the starting point to the week day drink up. This time Glen Elgin, not one I have had before, and coming in at a nice 17 years, so hopefully should have had plenty of time to smooth out the whisky. Spent a lot of time chatting with the staff while drinking so it had plenty of time to air.