I must apologize to you first for being a liar. I said this was going to be a week of whiskies bottled by the SMWS from highland distilleries whose names start with “Glen”. Such were Monday’s Glenturret and Wednesday’s Glencadam. I must now inform you shamefacedly that while today’s whisky is from a highlands distillery whose name starts with “Glen”, it was in fact bottled by Old Particular (one of the Laing outfits) for my old buddies, K&L in California. I don’t know why I got it in my head that this was also a SMWS release and I will not blame you if you choose to never forgive me for this betrayal. There are other continuities though. The Glenturret and the Glengoyne were both 8 years old. Add those together and you have 16 and that’s how old this Glengoyne is. And like those two, this one was also bottled at a high strength—though just shy of 60% in this case.
Folly aside, this is a good opportunity to try a Glengoyne from a bourbon cask—the official releases are largely sherried. I do hope I will like it better than the last refill hogshead Glengoyne for K&L I sampled, which was good but nothing very special (this 21 yo). Let’s see. Continue reading →
SMWS Highland Glens Week continues. On Monday I had a review of an 8 yo Glenturret bottled at a foolish strength. Today I have a review for you of an 8 yo Glencadam bottled at an even more foolish strength. I don’t have very much more experience of Glencadam, by the way, than I have of Glenturret—this will be my fifth review of a whisky distilled there. And so I will spare you further introductory prattle and get right to it.
Glencadam 8, 2011 (63.5%; SMWS 82.23; second-fill bourbon barrel; from a bottle split)
Nose: Though it is predictably tight, floral sweetness does emerge from under the alcohol. Gets quite sweet as it gets some air with simple syrup and some red fruit in there as well (cherries in syrup). Some cereals and a bit of crystallized lemon in there too. A bit of vanilla emerges with time and the lemon moves in the direction of citronella. With a few drops of water the the cereal note expands and so does the fruit (peach, berries)—there are some rose petals in there too. A few more drops and now it’s really quite lovely with the fruit turning muskier and malt and a bit of buttery pastry crust emerging to join it. Continue reading →
Last week was island distillery week. We began with a Bunnahabhain and ended with a malt from an undisclosed island distillery and in between there was a Highland Park. This week I have for you a triple-themed week: all Scotch Malt Whisky Society releases; all distilleries located in the Highlands; and all distilleries whose names begin with “Glen”. First up, a young Glenturret. As I always say when reviewing a Glenturret, I have sampled very few Glenturrets: this review takes the count up to four. I expect to hit double digits before the polar icecaps melt. This was matured in a re-charred hogshead and bottled at a ludicrous strength. It’s also apparently peated. Crazy high abv? Check. Peat? Check. Which means all it’s missing from the trifecta that seemingly appeals the most to a large fraction of the malt whisky drinking populace is a mega dose of sherry. The SMWS’ tasting panel named this one “No two sips are the same”, presumably because you have fewer tastebuds left after each sip. Well, I’m ready for anything. Continue reading →
Last month I kicked off a week of highlands distilleries with a peated Loch Lomond: an Inchmoan. This time I’m kicking off an entire month with a peated Loch Lomond, but this time it’s a Croftengea. (Again, you’ll need to go to more detail-oriented people to find out exactly how Inchmoan and Croftengea differ from each other or, for that matter, from Inchfad, Loch Lomond’s other peated line.) I’m also using it to end a week of reviews of peated whiskies (after Monday’s Lagavulin and Wednesday’s Talisker), even though the SMWS named this one, “It’s peat, Jim, but not as we know it…”
I’ve rather liked the other Croftengeas I’ve reviewed. This, a 7 yo, is the youngest of them yet, but I will remind you that one of my favourite whiskies of 2018 was a 9 yo Croftengea. Which is to say in a hopeful tone of voice that young Croftengea can be very good indeed. Let’s see if that hope survives reality. Continue reading →
Highlands distilleries week began on a strong note with a 10 yo Loch Lomond/Inchmoan. On Wednesday, an 11 yo Clynelish kept things on a positive trajectory. Here now to close out the week is a 12 yo, from Oban in the western highlands. This 12 yo from the 2008 vintage was part of Diageo’s Special Release roster in 2021 (has the 2022 Special Release lineup been announced yet?). The price was reasonable as the Diageo Special Release generally goes. And it’s generally been received well. Despite this bottles are still hanging around a year later, at least in the UK. It was also released in the US but I don’t think I’ve seen a bottle in Minnesota (not that I’m hunting for things as doggedly as I once did). There is some confusion about the casks that went into this. Diageo’s materials say that it’s made from spirit matured in “freshly charred American oak casks”—and this is what it says on websites like the Whisky Exchange. However, the bottle’s actual label apparently lists ex-bourbon and refill casks. Were they all freshly charred? Are the refill casks not ex-bourbon? The only thing I can tell you for sure is that there is both a bird and two wolves on the label. Okay, enough babble: let’s see what this is like. Continue reading →
This week of reviews of malts from Highland distilleries began with a 10 yo Loch Lomond/Inchmoan. Let’s go further north now to Clynelish in the northern highlands and add a year to the age. Unlike Monday’s Inchmoan, which was made with wine yeast used in the fermentation process, there is nothing, as far as I know, out of the ordinary about this Clynelish. It was released by Signatory in their Unchillfiltered Collection. Signatory released a few of these 11 year olds from the 2008 vintage and I’m sorry to say that not having realized that before this evening I failed to ask the source of my samples for more specific cask information—and now I can’t remember who the source of my samples was! As always, getting old is a lot of fun. Anyway, of those 2019 releases were from bourbon barrels and so we know what the cask type is. Anyway: bourbon cask Clynelish is almost always a good thing and Signatory has always been a good source of Clynelish casks. And so I am hopeful that this will not disappoint. Let’s see. Continue reading →
Okay, let’s do a week of reviews of Highland distilleries. First up is a Loch Lomond 10 bottled by the Scotch Malt Whisky Society. Word on the street is that this is more specifically an Inchmoan. Inchmoan is, as you probably know, one of Loch Lomond’s peated lines. Though what exactly separates Inchmoan from the other peated Loch Lomonds—your Inchfads and Croftengeas—I’m not entirely sure and you may need to go to a more reliable source to find out. Well, this particular Inchmoan is quite different from most whiskies, whether made at Loch Lomond or elsewhere. That because the yeast used for the batch this cask came from was quite different from the types normally used in the fermentation process in making single malt whisky: it was a wine yeast. Now, for all I know, I’ve had other whiskies before without knowing it that had wine yeast in their production process but now that I do know for a fact that it was used to make this whisky I am very curious to see what characteristics it imparts. Let’s get to it. Continue reading →
As I noted on Monday, this is a week of several overlapping themes: whiskies from distilleries from different regions of Scotland; sherry cask whiskies; whiskies bottled by Old Particular; whiskies bottled for K&L in California. And for at least the first two you could add, whiskies from Glen- distilleries. The week began with a 16 yo Glenrothes from the Speyside; we’ll now continue with a 17 yo Glenturret from the highlands. I will repeat what I have said in my introduction to every Glenturret I’ve reviewed—all two of them: I have very little experience of Glenturret. Of the two I have reviewed I really liked a 33 yo distilled in 1980, and really did not like a 6 yo distilled in 2013. This one doesn’t fall in the exact middle of those two age-wise but at 17 years of age it’s got some respectable age on it. And unlike that 6 yo, it’s not at a stupidly high abv. All of that is good. It is, of course, no guarantee that all of this means it is a good whisky or, at least, a whisky to my taste, Only one way to find out for sure. Continue reading →
There’ll be no whisky review this Friday as it’s the first of the month and so let’s call it a mini-sherry cask week (following Monday’s Balvenie PX Finish). I noted on Monday that I have not reviewed very many Balvenies; well, this is only my second review of an Aberfeldy. The first was a 17 yo bottled by Cadenhead in 2014 from bourbon hogsheads. This one is a year younger and was bottled in 2020 by G&M from a refill sherry hogshead. I quite liked the ex-bourbon 17 yo—will this one be at least as good? Let’s see.
Aberfeldy 16, 2003 (58.8%; G&M; refill sherry hogshead; from a bottle split)
Nose: No sherry bomb, this comes in with some dried orange peel, cereals and dried leaves. The orange peel picks up as it sits and some mildly-spicy oak joins it. With time the oak softens and some toffee emerges along with some roasted malt; a bit of cream/milky cocoa too now. Water emphasizes this development and pulls out more of the leaves as well. Continue reading →
This week of Ben Nevis has not turned out to be all I hoped it would be. Monday’s 20 yo from Single Cask Nation was disappointing; while Wednesday’s 21 yo from the Daily Dram was a fair bit better, it didn’t have me reaching for superlatives either. Those were both refill sherry casks. Today’s closer is also 21 years old but is from a hogshead. Will it reward my oft-stated faith in bourbon cask Ben Nevis? Let’s see.
Ben Nevis 21, 1998 (48.2%; Archives; hogshead 188; from a bottle split)
Nose: Quite fruity with melon, pineapple, tart-sweet apple. The nuts and powdered ginger and funky notes are so far not here. The powdered ginger emerges with time along with some cream and some dusty oak A few drops of water make the cream expand and bring out more sweet fruit to go with it—some blueberries too now. Continue reading →
Ben Nevis week got off to a disappointing start with Monday’s 20 yo from 1996. That one, bottled by Single Cask Nation, was from a refill oloroso puncheon. Today I have for you another from the 1996 vintage, with an additional year of age. It is also from a refill sherry cask—a butt in this case, and the type of sherry not specified. This one was bottled by the Daily Dram—which, I have to constantly remind myself is an independent bottler unrelated to the Nectar’s “Daily Drams” series. Anyway, I’m hoping this will reset this week of Ben Nevis. Odds are good as I can’t remember the last time I had two indifferent Ben Nevises in a row.
Ben Nevis 21, 1996 (50.6%; The Daily Dram; refill sherry butt; from a bottle split)
Nose: A classic Ben Nevis arrival with roasted nuts, malt, ginger powder, yeasty dough and rubber gaskets from old medicine bottles. On the second sniff there’s a fair bit of salt and just a hint of smoke. As it sits some sweet citrus emerges (orange peel and juice). With time the yeast comes to the fore and is joined by some white pepper. Water pushes the yeast back a bit and brings out more citrus. Continue reading →
Last week featured malt whiskies from three different Indian distilleries (Kamet, Amrut and Paul John). This week will feature malt whiskies from three different Scottish distilleries. In a further connection, they’re all bottled by Signatory—and to be more specific, they were all bottled in Signatory’s Un-Chillfiltered Collection. Bottles in this series, usually but not always at 46% abv, were a major part of my malt whisky education more than a decade ago. I lost track of them for a while after that but was very glad to see a bunch of recent releases in the series on the shelves of a local liquor store in early May. I bought two of those and both will be reviewed this week. First up, is an Ardmore 11, 2009. I am—as is no secret—a big fan of Ardmore’s peated profile, with its emphasis on pepper, mineral notes and fruit. I didn’t realize until I got home that this cask might not display those qualities. Why? Well, because the label says “Bourbon Barrel after Islay” which I take to mean an ex-bourbon barrel that had previously held Islay whisky. If a heavily peated one, those notes might easily overpower Ardmore’s more delicate profile. Did that in fact prove to be the case? Read on. Continue reading →
My week of reviews of 20+ yo whiskies from distilleries from different whisky producing regions of Scotland got off to a good start on Monday with the Arran 20, Brodick Bay. It then hit a bump in the road with Wednesday’s Kirkland 23, Speyside. Both of those had sherry involvement. The Brodick Bay was matured in both bourbon and sherry casks and then finished in oloroso sherry. The Kirkland was matured in bourbon casks and also finished in oloroso sherry. I close out the week now with a whisky that received a full-term maturation in a sherry butt. At 25 years old this Tomatin is the oldest of the week and I hope it will give it a good end. Older Tomatin can be very good indeed. The butt yielded 452 bottles, which may seem particularly low to those used to Glendronach’s outturns from sherry butts. Keep in mind though that there seems to have been a fair bit of spirit lost to evaporation—at cask strength this came in at just 49.3%. Let’s hope that means that this will be an extra-fruity Tomatin. Continue reading →
The week and month got off to a great start on Monday with the 2021 release of the Springbank 10. Here now is another official distillery release, the Clynelish 14, once one of only two releases from the distillery (along with the rarely seen Distiller’s edition). When I first started drinking single malt whisky this was one of my very favourite whiskies. I remember purchasing a bottle along with one of the Lagavulin 16 from Astor in New York in the mid-2000s. Thanks to Astor’s then seemingly permanent Lagavulin sale I got both for $100. Anyway, though I liked it very much in those days, I’ve lost track of the Clynelish 14 in the last several years. Indeed, I haven’t reviewed it since 2014 and that was of a bottle purchased before 2010. And so I was very happy to take the opportunity to reacquaint myself with a recent release (this is from 2018). Let’s see what it’s like. Continue reading →
This week of reviews of peated whiskies began on Monday with an indie Port Charlotte that is said to have some sherry involvement. It continued on Wednesday with the 2018 release of the official Ledaig 10 that may or may not have sherry casks in the vatting. Here to close out the week is another indie that is unambiguously sherried. Indeed it’s from a single sherry butt and a first-fill butt at that. It’s a 10 yo Ballechin—or peated Edradour—from Signatory, who’ve bottled a number of sherried Ballechins of this general age in the last few years. I’ve liked the ones I’ve tried and so have high hopes for this one. Let’s see if they’re borne out.
It just struck me, by the way, that this week ended up having a secondary theme: not only were these all peated whiskies but they’re all the heavily peated variants from distilleries that are at least nominally known for unpeated/lightly peated malt. Continue reading →
I must apologize for lying to you. On Monday I said that all three of this week’s reviews would be of 20 yo Ben Nevises distilled in 1997. This was true of Monday’s Berry Bros. & Rudd cask and also of Wednesday’s Exclusive Malts cask. But it turns out that this one—bottled by The Daily Dram—was actually distilled in 1999. It is a Ben Nevis though and 20 years old, which means I’m only 33% a liar. It’s also different from the other two in that while those were both sherry casks—well, the Berry Bros. cask does not specify but it seems pretty obviously a sherry cask—this one is not. Okay, so this one does not specify the cask type either but by the looks of it this seems very much like an ex-bourbon cask. Will it be more quintessentially Ben Nevis than the other two were? I did like both of those but felt the sherry covered up the Ben Nevis funk a bit too much. In theory, at least, the bourbon cask should let more of that out. Let’s see if that proves to be the case. Continue reading →
Another day, another 20 year old Ben Nevis distilled in 1997. Monday’s iteration was bottled by Berry Bros. & Rudd; today’s was bottled by the Exclusive Malts/Creative Whisky Company. If I’m not mistaken the company is now defunct (a thousand apologies if that’s not true). Unlike Berry Bros. & Rudd, they specified the cask type: a refill sherry hogshead. I hazarded the opinion on Monday that the Berry Bros. & Rudd cask might also have been refill sherry. Let’s see if I like this one as much as I did that one.
Ben Nevis 20, 1997 (51.9%; The Exclusive Malts; refill sherry hogshead #38; from a bottle split)
Nose: Musty oak off the top and quite a bit of it; a leafy quality too (like damp, rotting leaves). On the second sniff the oak turns to cedar and some sweet orange begins to push its way out. As it sits the citrus becomes more tart/acidic and there’s a mineral, slightly chalky edge to it. With time the oak more or less fades here and is replaced by sweeter notes of butterscotch and brown sugar. Fruitier with water as the orange is joined by some papaya and hints of tart-sweet mango. Continue reading →
Let’s start the month with a trio of Ben Nevis. After that we’ll be ready for anything. All three that I’ll be reviewing this week are 20 years old and distilled in 1997. I’m curious to see how much variation there will be across the set. First up, a cask from Berry Bros. & Rudd, a name that is generally a reliable marker of baseline quality. True to form, they do not specify the cask type but, as you’ll see, I have a guess.
Ben Nevis 20, 1997 (54.6%; Berry Bros. & Rudd; cask 85; from a bottle split)
Nose: That very Ben Nevis mix of ginger, salted nuts, white pepper and malt off the top. On the second sniff there’s a faint whiff of diesel as well plus bright citrus. Continues in this general vein. With water there’s the diesel turns to paraffin and the ginger and citrus turn to citronella. Continue reading →