Jim Murray has apparently deemed a Glendullan to be the best something or the other. This is not that Glendullan. This is also not the Singleton of Glendullan, the 12 yo from that distillery that used to be the most ubiquitous, or more accurately, the only ubiquitous Glendullan in the US. No, this is a single cask bottled by Gordon & MacPhail for Binny’s in 2012 or thereabouts. In other words, this is an extremely untimely review: I doubt anyone at Binny’s or Gordon & MacPhail even remembers this whisky. But that’s what I’m here for: to make sure we never forget these one-off releases from Scotland’s third and fourth tier distilleries, to resist the relentless pressure of the now. Or maybe I just randomly review whatever’s at hand. Can you tell that I have nothing to say about this distillery, which mostly produces for Diageo’s blends? I’ve only ever reviewed one other—a Cadenhead’s release from a couple of years ago that was nice enough. Let’s see what this one is like. Continue reading
With this, the third in Tomatin’s Cuatro series from a few years ago, we move to what should be a more richly sherried profile. At least that’s what we’ve been trained to think by Oloroso sherry cask releases by various Scottish distilleries. Oloroso sherry, as you probably know, is made differently than Fino and Manzanilla. For Fino and Manzanilla the layer of flor (or less poetically, film of yeast) that forms on the top of the maturing wine is not disturbed, which results in a paler and drier style of sherry. For Oloroso (and Amontillado) the flor is killed when the wine is fortified, resulting in a darker and richer, “oxidized” wine. When most whisky drinkers think of sherry character in single malt whisky it is Oloroso we are thinking of.
It is, of course, also likely that we attribute to Oloroso/sherry character is actually down to maturation in European oak. What the Fino and Manzanilla entries in the Cuatro series have suggested is that three years of double maturation in what are likely also American oak casks may not impart a very heavy sherry influence. Will that be true of the richer Oloroso sherry as well? Let’s see. Continue reading
On Monday I had a review of the first in Tomatin’s Cuatro series of sherry cask releases: the Fino. That post has all the relevant information on the series but if you haven’t read it and are too lazy to click, here’s the crucial bit: all four releases are of whisky distilled on the same day and aged for nine years in ex-bourbon cask and then then re-racked into Fino, Manzanilla, Oloroso and PX casks for another three years each. Unlike the regular 12 yo, these are at 46%. I did not find much overt sherry influence in the Fino release—as such I’ll be surprised to find very much of it in this Manzanilla version. The two sherries are broadly similar—Manzanilla is basically a regionally constrained version of Fino (it can only be made in a particular part of Spain).
Let’s get to it. Continue reading
The Tomatin Cuatro series of whiskies was released just about three years ago. Accordingly, I am reviewing those whiskies now. Ol’ Jas’ mention of the series in the comments on my review of the regular Tomatin 12 got me thinking about them and I decided to buy the lot for my local group’s September tasting.
You probably know the details of the series: all of the whisky was distilled on the same day in 2002 and matured for nine years in ex-bourbon casks. At that point it was transferred to Fino, Manzanilla, Oloroso and PX casks respectively for another three years. In theory, the series allows whisky geeks to see the differing effects of maturation in four different kinds of sherry casks. In practice, of course, it’s not clear how much of this can in fact be accomplished. Continue reading
Here’s a whisky review on a Thursday for a change. And it’s another Caol Ila—roughly the same age as the previous Caol Ila I reviewed, but distilled just about a decade later. This was bottled by Signatory for K&L in California. As I am generally a sucker for bourbon cask Caol Ila, I was intrigued by it when it was announced, but the high asking price ($150 or so) took care of that. Fortunately (for me, at least), Florin (Slovenian supermodel and future First Lady) purchased a bottle and shared samples with a few of us—see Jordan D’s review of a sample from this same bottle from a year ago. Jordan didn’t care for it overmuch, and nor did Florin (see his comment on Jordan’s review). But there are others who rave about it. Anyway, the easiest way to find out is to pour the sample and drink it. Here goes.
Linkwood, in the Speyside, is one of Diageo’s workhorses. Being included in last year’s collection of overpriced “special releases” hasn’t really raised its profile (in fact, I can’t remember reading any reviews of that bottle). I do remember some of my own reviews, however, and I was not a fan of the last Linkwood I reviewed. That was this 19 yo from 1997 that was part of K&L’s winter 2016 parcel of Signatory exclusives. It was quite a step down from the two previous Linkwoods I’d reviewed (another 19 yo from Chieftain’s and this 16 yo from Signatory). Here’s hoping this much older one (it’s a 30 yo) from 1984 will be much better. I’ve not had very many older Linkwoods, and the only others I’ve had from the 1980s (see this edition of “Quick Hits”) didn’t exactly set my world on fire either.
Well, I guess this has not been the most promising of openings but Malts of Scotland are usually a very reliable bottler. Let’s get right to it. Continue reading
I last reviewed the Tomatin 12 about two years ago. It’s a malt that I’ve always enjoyed as a casual sipper and it was historically always a very good value (as is the Tomatin 18). The Tomatin packaging has received a makeover since then: with all new bottles and labels and a generally more premium look (I suppose: I always liked the clean labels of the previous design). It didn’t see a bump in the abv, however. Anyway, I’d been curious to see if there had been any significant change to the whisky inside the bottle as well and picked up a bottle late last year. I’ve since taken it to two of my local whisky group’s tastings (always blind) and it did well at both—this was particularly pleasing to a few of our members who are forever complaining that I make them taste whiskies that they like but can never actually find. You won’t have any trouble finding this one, no matter where you live. But what is it like? Here are my notes. Continue reading
The 2017 edition of Laphroaig’s Feis Ile release, the Cairdeas, landed in the US this month. You will recall that Laphroaig are the only Islay distillery that release their Feis Ile bottle in the US. They’re also the only one who seem to envision their festival bottling as intended for everyone and not just for those willing to spend a lot of money, either by going to Islay or on an auction site. This cost £77 on Islay (where a lot of it was still available in the distillery shop a few weeks after Feis Ile) and in Minnesota it seems to be going between $70 and $85, and is available at a number of stores including a big chain. Compare this with the cost and contortions necessary to get your hands on the Feis Ile releases from any of the other Islay distilleries. Continue reading
Back in February I’d posted a review of a Glen Grant 23, 1985 and said I’d have more Glen Grant reviews in the weeks to come. Because I am a shameless liar I only posted one more Glen Grant review in the roughly 20 weeks that came after that. But what is time? An illusion, a fog. Here we are now in mid-July and the weeks fall away like magic and we’re returned to that halcyon time when all three people who read this blog regularly were agog at the thought of successive weeks of reviews of Glen Grants that are no longer available and were only available in Europe to begin with. See, dreams can come true.
This was bottled by Maltbarn, a small German independent bottler. This was only their 12th release—I’m not sure what number they’re up to now. The label says “ex-sherry butt” but, as you’ll see, it’s not exactly a sherry monster. Continue reading
This is third of five Cadenhead’s Authentic Collection releases that I purchased in mini form from their Marylebone shop in early May. I’m afraid I did not care overmuch for the first two I’ve so far tried and reviewed: the Pulteney 11 yo I found to be overly sour and yeasty/bready; the Balmenach 12 was better but nothing worth getting excited about. I’m hopeful that this Glen Spey may continue the upward trend and move this series more firmly into the territory of the good.
I’ve not had or reviewed very many Glen Speys so far, only two older ones: the Diageo Special Release 21 yo from a few years ago (which I really liked) and a 25 yo from Archives (which disappointed a bit). Let’s see where this one, which is also from a bourbon cask, falls. Continue reading
[We’re off to Scotland today. In a couple of weeks I’ll have some reports, probably, of the parts of our trip that are whisky-related (not many); but to commemorate my first-ever trip to Scotland I’m also going to post more whisky reviews this week and the next than I have been since I slowed down my pace of whisky reviewing earlier this year.]
Devoted readers will remember that I went to Cadenhead’s in London last month and only purchased five minis. What, you don’t remember?! And why are you sniggering when you read the words “devoted readers”? Anyway, I did buy five minis. I did not enjoy the first of those that I reviewed: an Old Pulteney 11. Here now is a slightly older Balmenach, also from their recent outturn. This was the only one of which full bottles are still available and so if I really like it I might go back and get one. I’ve not had very many Balmenachs but they’re certainly capable of putting out the kind of fruity ex-bourbon cask malt that I really like (see this older one from Signatory); they’re also capable of putting out malt I’m not crazy about (see this other older one from Signatory). Let’s see how this one goes. Continue reading
With this post I complete, as far as I know, a series of reviews of Glenfarclas’ entire basic age-stated range. And it’s a large range. Here are the others, in order of age, if not in order of review: 8 yo, 10 yo, 12 yo, 15 yo, 17 yo, 18 yo, 25 yo, 30 yo and 40 yo. I don’t know if there’s any other distillery that has ever offered such a large range of stops up their maturation ladder—yes, I know the 8 yo and 18 yo weren’t really part of the core range. The 21 yo and 25 yo continue to be available at very reasonable prices relative to the competition—the 21 yo a bit above $100 in many US market and the 25 yo at about $150. Alas, the same can no longer be said about the 30 yo (which never came to the US) and the 40 yo but it’s hard to complain about Glenfarclas in this respect. They’re one of the few Scottish distilleries whose prices seem to have the middle-class whisky enthusiast in mind. The less charitable may note that very few of the releases in their core range ever seem to get very many people excited but not all whisky needs to set off fireworks. Continue reading
Let’s get back into age-stated Glenfarclas. For those who came in late: I’ve recently reviewed the 8 yo, the 10 yo, the 12 yo and the 15 yo. I’ve also previously reviewed the 17 yo, the 25 yo, the 30 yo and the 40 yo. This 18 yo and the 21 yo are all that remain (I think) in rounding out the full range of age-stated Glenfarclas from their core range (there are also the far more expensive Family Casks, but I’m not going to be running through them all any time soon). Well, I suppose this 18 yo isn’t part of their core range either—I think it’s actually a Travel Retail bottle, though I’m not sure if it’s available in all markets. And though I don’t know how much this one costs, Travel Retail these days is unfortunately usually a shorter way of saying “expensive but not very good”. But there are always exceptions to every rule. Will this Glenfarclas be one of them? It’s certainly different from most Travel Retail releases in that it has an age statement and doesn’t have a silly name. Continue reading
I reviewed a SMWS Aultmore 18 a month or so ago and quite liked it. Accordingly, I’d planned to purchase a bottle of the OB 12 yo on my return to the US. But I ended up picking up a bottle from Royal Mile Whiskies here in London instead. I needed a mild, bourbon cask whisky for my cheese/whisky pairing experiments and it seemed like a good idea to kill two birds with one stone. It turns out to be one of those malts that’s actually cheaper in parts of the US than in the UK—I paid £48 for it here in London. On the other hand, it’s actually available in London but not in Minnesota, so I don’t care too much. Well, you might remember that it turned out to be the most versatile of the malts I attempted to pair with various cheeses—but what is it like when not being paired with cheese? Here is my answer to that question. (By the way, if you know what the Foggie Moss bit on the label is about, please write in: as usual I’m too lazy to look it up.) Continue reading