Tag Archive: Timorous Beastie


timorous-beastie-40-year

Douglas Laing: Timorous Beastie: 40 Year (Scottish Blended Malt Whisky: 40 Year: 54.7% ABV0

Visual: Custard gold.

Viscosity: Slow thick streaks.

Nose: Very floral. Slight menthol. Vanilla. Oily and waxy. Heather. Light smoke. Battenberg. Grapes. Cream soda. Water adds sour grapes and sulphur. Butterscotch.

Body: Grapes. Caramac sweet bars. Definite alcohol. White wine. Cream soda. Water makes more marshmallow front and citrus back. Apples in a calvados style comes out over time.

Finish: Strong alcohol. Gin. Elderberry. Grapes. Waxy. Cream soda. Drying. Tropical fruit and white chocolate. White wine. Water adds more grapes and a slight make spirit style fruitiness.

Conclusion: This is not what I expected of a 40 year old whisky, not at all. It has all the vibrancy of a young whisky – especially a fruitiness that hints to make spirit, but it is matched with a smooth character and a very white wine style character that speaks of its age. It even has a very unusual cream soda style side of sweetness. It matches very vinous notes with butterscotch and even a slight sharpness in the fruitiness in a way that is very rarely seen in whisky.

There are elements that range as wide, and are as unexpected as a waxy battenberg, a sharp butterscotch, and a vinous soda. Combinations of words that you would not expect to be seen together, even less so to work as well as they do. It is very distinct and different. Most old whiskies I try are good, but feel so smooth as to be understated – the strong abv of this means that it is still forceful in its odd complexity.

Water integrates the notes and smooths it out a lot, but it still keeps a slight sharpness – what gets brought out is more white chocolate and tropical fruit – really emphasising the bourbon ageing influence.

A spritzy, unusual, gin influenced, winey, butterscotch whisky. It feels like it has been influenced by far more spirits than it can possibly have been – white wine, grappa, gin, rakia, calvados. So many styles resulting in a whisky unlike any other. It does have slight rough edges at times of sourness and alcohol, but I have not seen many spirits this fascinating and unique. So, not the best, but unique and that earns it a heck of a place in itself.

Background: 300 whisky tasting notes! I actually had a bottle set aside for this, but ended up hitting the 300 at Independent Spirit‘s uber whisky tasting. A 40 year old blended malt is one well worth the 300 mark, so what a wonderful coincidence! Sorry the photo is a bit rubbish on this – I started drinking then realised I hadn’t done the photo yet so it is a bit hurried and half empty. My bad. As before as this was a social event with five different whiskies my notes may be shorter and more scattershot than normal but I do my best.

timorous-beastie-21-year-sherry-edition

Douglas Laing: Timorous Beastie: 21 Year Sherry Edition (Scottish Blended Malt Whisky: 21 Year: 46.8% ABV)

Visual: Dark gold.

Viscosity: Very slow thick streaks.

Nose: Strawberry yogurt. Blackcurrant. Moderate oak. Vanilla. Mince pies. Dry. Water adds dried apricot and stewed fruit notes. Treacle. Oily character. Later you get red wine, port and more blackcurrant.

Body: Strawberry. Lots of sherry. Dried spice. Thai 7 spice jars. Dry. Sultanas. Water makes sweeter and spice raisins.

Finish: Blueberry. Mince pies. Dry. Vanilla. Sultanas. Thai 7 spice. Water makes much more spicy. Slight marzipan. Red wine.

Conclusion: This is very sherried, emphasising the drier end of the spectrum as well. It seems sweeter on the nose than it actually turns out to be – on the aroma it promises almost strawberry yogurt kind of notes. However this sweetness doesn’t really penetrate the body. Instead you get darker fruit, mince pies, Christmas spices and dry wine – it gives quite the intense but not harsh character.

There are some light sweet notes – some vanilla, and some parts of the blueberry are sweet, but these elements are rounding ones, not the notes emphasised.

It is nice enough like that – a bit one note but I was enjoying it – water however brings out a slight stewed fruitiness that gives it that tiny hint extra sweetness it needs. Now it is very rewarding, balancing and giving a huge range of flavour within the sherry style.

Then if you give it just a bit of time it rewards you yet again – giving much more red wine and dark fruits amongst the suet mince pie dryness. It is a brilliant example of sherry work here, emphasising it to heavy degree without become so overpowered by it that it becomes one note and dull which can be a flaw on heavily sherried whisky.

It is just fruity enough to let that re-emphasise the dry spiciness. Very nice and complex. I heartily approve. As a vinous, fruity, drying and sherried whisky in equal measure this is a big one I have no hesitation in recommending if you can afford it.

Background: So, Independent Spirit did another one of their Uber whisky tastings – their last one was the first of their tastings I went to and was sensational, so of course I jumped on this one. This is the first of five whiskies had that night. As it was a social event, and due to having more whisky back to back than I normally do for notes these may be slightly shorter and more scattered notes that usual. I did my best for you all though. Kicked off big with a 21 year blended malt. Don’t think I have ever tried standard Timorous Beastie – however its existence led to me winning a pub quiz once as the image of the mouse on the front meant that I knew what animal the term refers to. See? Drinking is good for knowledge.

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