Tag Archive: Speyside


Tamnavulin: Double Cask (Scottish Speyside Single Malt Whisky: No age statement: 40% ABV)

Visual: Burnished bronzed gold. A few thick and fast streaks form from the spirit.

Nose: Thick. Alcohol touch. Mild Baileys cream. Pencil shavings. Brown sugar granules. Rock dust. Water adds cake sponge and cherry pocked digestives.

Body: Slick. Honey. Raisins. Vanilla toffee and vanilla custard. Rock dust. Light malt drinks. Smooth. Alcohol jellied feel to the middle. Figs and plums. Water adds more honey, golden syrup. Light menthol. Soft cherry. Sherry trifle and orange zest.

Finish: Malt drinks. Rock dust. Raisins. Heavier oily alcohol notes. Figs. Spotted dick. Vanilla toffee and vanilla yogurt. Dusty.

Conclusion: Hmm, I’m about to add water to this, but before I do that I’m going to get some thoughts down first. This seems decent so far, but I have a feeling that it is leaning very heavily into the barrel ageing to achieve that. The dark fruit notes from the cask are distinct and pleasant – figs, raisins and the like are laid over a smooth body with honey sweetness at its base. Similarly the vanilla toffee of bourbon ageing gives a sweet and simple backbone to this.

So when I say that it leans heavily on the barrel ageing it is because, under that there is something slightly heavier and rougher tasting in the alcohol notes, if not giving rough mouthfeel to match. Elements you would expect from a heavier, shorter still but here in this lighter and smoother whisky. This being my first Tamnavulin I’m unsure if this is due to young spirit being used in this, or if the heavier, more oily viscous rough notes are part of the house character. Either way these rougher and sometimes dusty notes are off notes that feel like they should not be present in the whisky.

Water brings a lot more out – zesty orange notes that are delightful, against softer cherry notes that give body. It uses both ageing barrels to shoot flavour out, but even now there is a kind of heavier, oily off note underneath everything.

At twenty quid for a bottle I’m not complaining too much, but for all its flavour range it feels like they are trying to paper over the cracks of the base spirit. I would be interested to see what they do with older expressions – if that cleans it up at all or if they still show there.

So, not super great, but packs in a lot at a lower price than most.

Background: Another first set of notes from a distillery. Though not my first time encountering this distillery, or even this whisky. I first tried this at a mates house as part of a whisky night at theirs. Later I saw in in Sainsbury‘s going for just over twenty quid a bottle, so decided to give it a proper try as well, at the whisky night I may have been a tad drunk. Looks like this was their first official bottling for a while, an expression aged in both bourbon and sherry barrels. Prior to that it think it was predominantly used in blends. Put on The Youngins – The Youngins Are Hardcore while drinking. Fairly short album of stripped down punk so I put it on loop so I didn’t feel the need to rush the whisky to match.

Advertisements

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.).

Independent Spirit: The Hideout: Aberlour (Scottish Speyside Single Malt Whisky: 17 Year: 46% ABV)

Visual: Light gold with thick streaks from the spirit.

Nose: Pencil shavings. Honey. Warming alcohol. Nutmeg on apple. Vanilla. Pears to pear drops. Almond slices. Water adds light sulphur, more pears and slight raisins.

Body: Warming and slightly waxy. Sugared apples. Cake sponge. Water makes very smooth. Salted caramel to fudge. Sherried raisins. Iced Christmas cake. More water adds subtle orange to blood orange notes.

Finish: Waxy. Cake sponge. Lightly oily. Almonds. Malt chocolate and toffee drinks. Water adds salted caramel, apple pie and light choc orange. Rum and raisin. Slight red wine. More water adds marzipan over fruitcake. Sugar icing and tangerines.

Conclusion: It always seems odd to encounter an Aberlour that hasn’t been sherried to within an inch of its life. This, which does have some sherry influence I think – a refill cask maybe? – does a lot more in showing the native Aberlour elements that are often hidden behind that (admittedly tasty) sherry shell.

For one thing this is more fruity, with soft pear and apple notes – lightly spiced, but coming out in a way that calls to the bright fruit of a young whisky. However this is smooth, warming when had neat but not burning and that is soon soothed with a drop of water. This more natural, more open Aberlour character allow a more waxy and oily character to show themselves, giving a nice thickness for a matching salted caramel and fudge sweetness to back the fruit.

The sherry influence comes later in, especially when you add water. It brings raisins and vinous notes into fruitcake like imagery – starting sultana like and building over time. Here is feels like more traditional Aberlour, but it never gets so heavy as to hide those more intriguing characteristics below.

Finally, the capstone on this is a moment that allows a cake sponge to almond slice like flavour and feel to come out – a delicious savoury to sweet mix that becomes marzipan like by the end – A solid, hefty point to give the whisky some grip.

As you can probably guess by now, this uses the often hidden side of Aberlour to create a smooth and complex whisky – I am impressed.

Background: So, another independent bottling from Independent Spirit – this one done in conjunction with the excellent whisky bar – The Hideout. This one is an Aberlour – one I’ve been a fan of since I encountered them doing their excellent distillery tour with their incredibly friendly guides. On the eye this looks sherried, but less sherried than most Aberlour releases which should make it an interesting one to try. Drunk while listening to Testament -Low. It was only a few quid and gave me a chance to listen to more of Testament’s stuff before seeing them live. A very solid album as well.

Douglas Laing: Scallywag: 13 Year (Scottish Speyside Blended malt Whisky: 13 Year: 46% ABV)

Visual: Deep bronzed gold.

Viscosity: Fast thick streaks.

Nose: Plums. Some alcohol air. Vanilla fudge. Honey. Treacle. Water adds grapes to the mix.

Body: Smooth but warming. Honey. Raisins. Grapes. Some tannins and oak. Golden syrup. Water makes silky smooth. Adds grapes, quince rakija and pears. More water adds plums and dried apricot.

Finish: Light oak. Slightly peppery. Fig rolls. Tannins and tea bags. Honey. Water adds tart white grapes and pears.

Conclusion: Ok, with and without water is like night and day for this whisky. By which I am not saying that one is good and one is bad – just that they are radically different in emphasis while still having slight reflections of the other in some circumstances.

Neat it is very sherried, from a plum aroma to a tannins and grapes filled body layered over honey sweetness. There are hints of green grapes as well as the more expected red grapes in the there, but generally it is heavy sherried spice added to the native speyside sweetness. Water releases that green fruit so it can come to the fore, still matched with speyside sweetness, now with the plums and raisins at the back as mere sherried hints.

Time lets the two sides come to a compromise – the sherry raisins, pepper and tannins merging with the clear vanilla toffee and green fruit to give a very satisfying and silky smooth whisky. The slight raw alcohol it has neat, while never heavy in the first place, now has completely vanished.

This is a very good example of both the wide range that different Speyside distilleries can bring, the range you can get from blending the malts, and the smooth package that such blending can result in. No real rough edges, but manages to keep a lot of the individual malts character, and give room for water experimentation. I’m impressed.

Background: The first age statement release of the Speyside blended malt from Douglas Laing – this one matured in sherry butts in its entirety. So far their blended malts have impressed me highly – generally keeping the smoothness of the blended malt, without completely losing the character that their malt components bring. This was another of the rarer releases that Independent Spirit had a minis, so I, of course, grabbed one while I could. Felt like some straight forwards metal for music while drinking after being more experimental recently – so went for Shadows Fall – Fear Will Drag You Down.


Banff: Rare Malts 21 Year Cask Strength 1982 (Scottish Speyside Single Malt Whisky: 21 Year: 57.1% ABV)

Visual: Clear gold.

Viscosity: Fast thick streaks.

Nose: Very oaken. Notable alcohol. Grapes and grappa. Water brings out musty grapes.

Body: Smooth and creamy. Sherry trifle. Rapidly becomes burning alcohol strength if held. Cherries. Vanilla toffee. Grapes. Water brings brandy cream. Cinnamon. Fudge. Rich red grapes.

Finish: Shortbread. Alcohol air. Quince rakija. White grapes. Oak. Slight tannins. Water brings brandy cream. White grapes and red grapes. Malt chocolate.

Conclusion: I tried this first a few days ago – It, erm, it wasn’t very good. It was insanely oaken, insanely tannins filled and the alcohol was very heavy. Of course that last one was a given considering the abv, but playing with water just seemed to bring out more tannins which didn’t help it.

Bad start eh? But now let me be fair – I now nearly always do my notes a few days after opening as I’ve found whisky can be a bit rough until it has had time to air. Also, I only had the local water to use – which, while ok for drinking, is very hard water, and doesn’t work well in whisky. So, now I return to it with a bit of time to open up, and with some much softer water to bring it down to a respectable abv – so I ask, is it still a disappointment? Or does it recover?

Well, even with the intense alcohol neat it does seem different – creamier for one, with sherry trifle and grape notes. It still goes to numbing levels of alcohol heat too quickly, and leans very heavily on tannins as a main flavour, so I’m going to go straight to adding water and see if that helps.

Water brings out all the goodness hidden beneath the alcohol – the sherry trifle becomes full force, mixed with sweet vanilla toffee and more evident grapes. The tannins still head out but now are balanced by brandy cream and cinnamon. It never changes too much from this point, even with more water – it just becomes creamier and more easy to drink, oh and maybe sweeter in the grapes. It really is led by those sweet cherries, cream and grapes.

So a) This is a very good whisky now – nearly as good as its very high reputation with the oak and tannins balanced against sherry trifle and red fruit. Creamy and very full bodied, with green fruit notes keeping it fresh. Also b) Yeah, this is very expensive, and especially now where it is significantly more costly then when I grabbed it.

If you are going to go for an expensive dead whisky – this is one where the quality is very high indeed – however – the, say, 21 year sherried Timorous Beastie blended malt gives similar notes at way, way less cost. As an experience, and to have been able to have had whisky from this distillery – I am glad I have this. However if you want a similar quality whisky, albeit without the room to experiment of the cask strength – I would say go for the Timorous Beastie.

Background: I’ve had this in the cupboard for a blooming long time now, I kept saving it for a special occasion, but nothing seemed special enough. So one day I just randomly broke it open. As mentioned in the main notes I gave a few days for it to air, as I have found this generally helps get the best experience rather than doing notes on the first pour. This is a dead distillery – I try and grab a (relatively) cheaper example of these when I can afford them, and drink them later, as frankly they ain’t going to get any cheaper if I wait to when I’m just about to drink them to buy them. To really get in the mood I put on my favourite of the past decade(ish) of Iron Maiden – A Matter Of Life and Death. Freaking fantastic album.

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.

Càrn Mòr: Celebration Of The Cask: Speyside 1991 (Scottish Speyside Single Malt Whisky: 25 Years: 62.5% ABV)

Visual: Banana gold.

Viscosity: Thin slow puckering.

Nose: Thick. Stewed apricot. Caramel. Floral. Hard sweets. Light menthol and peppermint. Water makes more apples, grapes and light oak. More water and time adds golden syrup and white chocolate.

Body: Strong alcohol. Charring. Apples. Oily. Peppery. Vanilla. Waxy. Water makes butterscotch, oak and oddly stronger alcohol. More water brings more butterscotch – time makes even more so and slight tart grapes. Tinned tropical fruit.

Finish: Malt chocolate. Dry oak. Tongue numbing, Peppery. Water gives more alcohol and butterscotch. More water brings apples, pears and vanilla. White chocolate and tart grapes.

Conclusion: This is heavy duty, high alcohol and high burn whisky. In fact, it gets even higher alcohol character with a drop of water. Which is not what I expected. It takes a serious battering of water to get this thing to calm down.

This is an oily and waxy beast – it brings a huge wodge of sweet stewed fruit and caramel. Initially it is a deeply unsubtle beast – peppery, yes, but really concentrating on the heavy apricot. However as I paid attention I did realise it was a bit odd around the edges, with a menthol and peppermint character.

Water is definitely needed to bring everything in line so you can properly enjoy it. Neat it is fun, but harsh, mostly one track and what else it has doesn’t quite mesh. Time, and all that water makes it a very different experience. It becomes so much smoother, with lots of butterscotch coming out to create a coherent centre for everything else to hang off.

It is a thick, sweet one – some notes of white chocolate come out, matched by some tart grapes which seems to be the remnants of the odd elements in the neat whisky. It is strange that this was aged in a single sherry butt as it brings a lot of tropical fruit that I would usually associate with bourbon ageing. For a 25 year old whisky it is not exceptional in complexity, but gives a waxy texture that really sells what it does have. The texture takes a sweet whisky that would be good, but very simple for a 25 year one, and gives it a lot of grip and some unusual stylings. Very full, very thick – definitely not a bad one – but not great for the age. Solid.

Background: Wow, bottled in 2017, this still holds a massive abv for 25 years of ageing – and was the first of five whiskies tried at Independent Spirit for their second Uber Whisky tasting of the year. I loved the last tasting, so was very excited for this. Also, my first ever set of notes from The Speyside – the distillery, rather than the region Speyside (also called just “Spey” for a bunch of its bottling, probably to stop confusion with other whiskies from the region). This is one of 533 bottles. Anyway, as always for these events – I was doing my notes in a social environment, with five strong whiskies back to back – my notes may be affected by other peoples thoughts, the drunkenness, and the other whisky I had. However, as before, for trying five expensive and rare whiskies like this I could hardly miss the chance to do some notes. Hope they are ok by you.

carn-mor-caperdonich-1992

Carn Mor: Caperdonich 1992 (Speyside Single Malt Whisky: 24 Year: 58.9% ABV)

Visual: Light gold.

Viscosity: Very slow thick streaks.

Nose: Clean and light. Citrus lemon and lime. Pencil shavings. Vanilla. Light toffee. Light floral. Water gives more floral. More water brings out peach notes and slight sulphur.

Body: Sweet. Honey and golden syrup mix. Very noticeable alcohol. Water makes much smoother. Butterscotch. Peppery. Lime. More water brings light apricot and dried pineapple and gives a slight waxy texture.

Finish: Alcohol strength. Oily sheen. Sulphur. Floral. Butterscotch. Water makes slightly soapy. White chocolate and tinned tropical fruits. Peppery and slightly waxy. More water adds dried apricot and pineapple.

Conclusion: This is far better than my first experience with Caperdonich. With the high abv this has, cask strength from a single cask, it gives a thicker, waxy texture that gives much more grip for the flavour.

It is a honey sweet whisky, using that and the waxy character as a base for some dried fruit, bourbon ageing tropical fruit and some floral notes floating over that. None of that is a too unusual style but the age of this means that it is delivered in a very clean style and, with water, pretty smoothly.

It carries what feels like a light smoke backing it up – giving it slightly more weight that a fruity floral whisky normally would have. Slight waxy and thick feel, slight sulphur and smoke at the back. In It makes if feel slightly old fashioned – like walking around in old stores and breathing in the air. In fact, while this is not stand out or special in the flavour it is very nice in the mouthfeel. It has a very special mouthfeel – kind of like what you got with direct heated whisky distilling in the old days. Don’t know if that is what is used here but it has that slightly burnt, gassy feel.

Anyway, not a world shaker, but interesting to examine, much better than my last experience, and solid in flavour.

Background: This is the second ever Caperdonich I have encountered – it is a dead distillery- closed in 2002 and demolished 2010, so we will see no more once it is gone. My first encounter was ok but nothing special – so when this was the second whisky in the Independent Spirit Uber whisky tasting I was intrigued to give it a go. As before, due to doing more notes that usual in a social environ this may be less detailed than usual, but I do my best.

Glenrothes 2001

Glenrothes: 2001 (Scottish Speyside Single Malt Whisky: 12 Year: 43% ABV)

Visual: Slightly bronzed gold.

Viscosity: Very slow but comes down as a sheet.

Nose: Black cherry. Black forest gateaux. Forest fruits. Honey. Brambles. Caramel shortbread. Creamy chocolate. Thick and slightly musky. Water adds custards slices and slight pepper.

Body: Thick and syrupy. Golden syrup. Strong alcohol. Blueberry pie. Woody oak influence. Slight tannins. Water makes smoother – vanilla custard on blueberry. Red cherries and slight apples. Toffee. Malt drinks and whipped cream.

Finish: Wood. Toffee and honey. Slight gooseberry. Slight tannins. Water makes for forest fruit, light musty smoke. Slight musty air and charring. Malt drinks and slight bitter chocolate.

Conclusion: This is such a fruity whisky – with very natural feeling fruitiness. It feels like a mashed up barrel of dark fruit; There is that musty air, and a feel akin to that hairy fuzz you get on berries. Then sweetens so it is like deep amounts of forest fruit coated in golden syrup.

Not all of that is immediately evident – the aroma does give a good show, but on sipping it is a bit alcohol heavy resulting on a drier, less open whisky. Water is what brings out all the dark fruit you were promised – now smoothly delivered, with a whisky that feels dark in all things. From slight charring, malt drinks and slight bitter chocolate it all gives that coherent, complementary imagery. With the creamy notes it all comes together like a black-forest gateaux – the whisky. A very nice look, with just a few hints towards the brighter, shaper green fruit to freshen it up.

With water it is very luxurious, thick, creamy and filled with flavour. It plays in the same realm as the Dalmore whiskies for flavour. Always a good thing to be compared to in my opinion. It is very much worth trying – it doesn’t quite have the unique twist to be one of my favourites and a must try. However it is about as good as a whisky can be without reaching that level.

It is a dark alcohol dessert for delectation in decadent environs. Treat yourself with this one.

Background: Glenrothes have always been an odd one – the vast majority of their output I have seen has been vintage based names, rather than list by age. An interesting habit. In this case I am fairly sure I tried the 2001 at one of Independent Spirit’s tasting sessions. But I was quite drunk on whisky so I am not 100% sure. Any which way The Tasting Rooms had this 100ml bottling of it, so I decided to grab it and see if it was the tasty one from my memories. Drunk while listening to the Black Lagoon anime OST for a mix of light relaxing and high octane background music

Pittyvaich 1989 25 Year

Pittyvaich 1989: 25 Year (Scottish Speyside Single Malt Whisky: 25 Year: 49.9% ABV)

Visual: Middling intensity grain colour.

Viscosity: A few middling streaks, mainly slow puckering.

Nose: Cereal grain. Alcohol. Vanilla.

Body: Cream, Pineapple chunks and tropical tinned fruit. Alcohol. Honey to dry mead. Water smooths, lightly waxy touch. Light creamy raspberry and fudge.

Finish: White chocolate chunks. Alcohol. Cheerios. Light wood shavings. Tropical tinned fruit. Water brings more tropical fruit, smoother character and a light oily sheen.

Conclusion: I find it odd, people say that first impressions are so important – yet cask strength whisky, highly prized and in demand cask strength whisky – will rarely be at its best when first encountered, before water has been added.

So, yeah, without water this is a bit closed and alcohol filled. Though, despite the alcohol being evident this still feels pretty smooth – especially for one that is nearly 50% abv. I guess I good bit of age can do that – but despite the smoothness there is an alcohol presence that makes it hard to get into. Then again, nearly 50% abv, I can’t say that was unexpected.

Even with the water, the aroma doesn’t say much – a fairly simple and predominantly grain filled kind of thing. So this is two for two on lack of good first impressions.

So, with all that in mind let’s check out the main body onwards with a bit of influence from the miracle worker that is water. Ok, here it becomes very smooth, creamy, slightly but only slightly waxy. All this with just a touch of water. So, for the mouthfeel it is a spot on mix between smoothness and yet still nicely viscous in texture. A lot of aged whisky can become too light, even before water, this still has enough weight to avoid that trap.

Flavour wise the base spirit seems quite neutral as I am getting less from that and more from a master-class on American bourbon oak ageing. Lots of tinned tropical fruit, white chocolate, dried pineapple chunks. All very smooth, fresh and easy drinking – Very enjoyable, however it does show that the base whisky seems to be giving more of a feel than a flavour here.

If I drank this blind, I think it would do well – it is a very tasty, smooth, general drinking whisky. With water it is far unlike its initial strength and almost too easy to sip large amounts of. As an example of the distillery though, especially as an expensive dead distillery, it doesn’t stand out much. The impressive characteristics seem to come from the oak for flavour, and age for smoothness. Now those are very good characteristics – smooth, fresh but grounded by a solid cereal character. Which are available in much cheaper whisky. Which is the problem. Go for those cheaper bourbon show whiskies.

Though I will say, aside from that I am very much enjoying this – the texture is where the whisky shines – smooth enough, creamy enough and just waxy enough. It may not have unusual flavour, but it has the feel.

So, not on the must try list of dead distilleries – but on its merits alone it is pretty good, just not silly money good.

Background: Treating myself time again – This is a from a distillery closed in 1993, which considering it only opened in 1974 is one short lived distillery. Grabbed from The Whisky Exchange – this was the bottle I grabbed when I got all those miniatures I did notes on a short while back. Thought about saving for a special occasion, but I still have one special bottle saved for when I hit 300 whisky notes, so decided to treat myself now. The distillery was mainly used for blends so there were never very many single malt bottlings of it around – this one was distilled in 1989 and bottled 2014 at cask strength. It is one of 5922 bottles (number 827 to be exact).

%d bloggers like this: