This is a Benromach blog now. All Benromach reviews all the time. Well, this week anyway. On Monday I reviewed a young bourbon cask that was a UK exclusive. I really liked that one. Yesterday I had a review of the recent sherry cask edition of the distillery’s Peat Smoke released. That one seemed unpromising at first but then improved dramatically with water. Today another young Benromach from a sherry cask, another UK exclusive. This one was in fact exclusive to one particular store, The Whisky Exchange: it was one of several whiskies bottled to mark the store’s 20th anniversary. This is from a single sherry cask, a first-fill hogshead. Good friends were visiting London right when the pandemic hit and they were kind enough to bring me back a couple of bottles recommended by Billy Abbott at TWE (this Inchmurrin was the other). Billy recommended this one highly. When I first opened the bottle a couple of months ago I found it to be a bit too hot and indistinct but it’s mellowed nicely since. Here now are my notes. Continue reading
Typical: no Benromach reviews for two years and then two come at once. On Monday I had a review of a lovely young Benromach from a first-fill bourbon cask that was a UK exclusive. Today I have a review of a young Benromach from sherry casks (full-term maturation or finish? I don’t know). The Benromach Peat Smoke has been around for some time but has previously been an ex-bourbon whisky—and released without an age or vintage statement, I’m pretty sure. I’m not sure if this one—distilled in 2010 and released in 2018— was a special one-off or whether it’s an ongoing limited edition release or, for that matter, if it’s now a regular part of their lineup. I could look it up I suppose, but it’s late here in Minnesota—if you know, please write in below. At any rate, I suppose we should be glad they didn’t name it “Profit Maximizer”, or maybe it would have been more honest if they had. We whisky enthusiasts are a silly lot and very little induces us to shell out the big bucks more than the combination of sherry and peat. Well, with Monday’s bourbon cask I noted that the smoke and the old-school Highland peat character was not covered up by sherry. How overbearing is the sherry going to be here? Let’s see. Continue reading
I last reviewed malts from Benromach just over two years ago. That was a set of capsule reviews of two young wine-finished malts that I was just about whelmed by. Today I have for you a straight-up bourbon cask Benromach. It was bottled in 2018 as an exclusive for the UK markert and is either 8 or 9 years old. It is from a first-fill bourbon cask. I’ve previously reviewed another Benromach of similar age from first-fill bourbon but that was a vatting of a few casks. Still, I rather liked that one and take that as a positive portent for this one. I can’t help but be positive—it’s in my nature. You should try it sometime. Where was I? Oh yes, I was about to say that I generally really like Benromach’s old-school Highland peat profile—quite some distance from Islay peat’s phenolic wallop or the earthy, farmy peat of Campbeltown or Mull. And without heavy sherry covering things up this should be an opportunity to take a clear measure of what that profile is looking like in the whiskies the distillery is now putting out. Let’s get to it. Continue reading
I started the month with a review of the then oldest Glenlossie I’d ever had—a 29 yo from a bourbon cask. Here now to close the month is a review of what is now the oldest Glenlossie I’ve ever had—a 35 yo, also from a bourbon cask. This was bottled by the Whisky Agency for Shinanoya in Tokyo. I got a sample of it from my friend Nick in Minneapolis a few years ago and completely forgot about it before finding it last month during my ongoing cull of the vast hoard of samples I’d accumulated over the years. I’ve tasted it before at one of our friend Rich’s whisky gatherings up in the Ciites. I remember liking it a lot but those sessions usually involve a fair number of over-the-top whiskies and others sometimes get a little lost in the shuffle. And so I’m pleased to be able to spend a little bit more time with this one. Let’s see what I make of it now. Continue reading
I keep saying this about most of the minor Scottish distilleries but I have very little experience of Fettercairn. I’ve only reviewed a couple of them before this one and have maybe tried twice as many in total. As such I have no expectations. Of the two I’ve reviewed one did nothing for me and the other was average—which leaves the door open for this one to be the first Fettercairn that will really move me. Okay, so it also leaves the door open for this to be the first Fettercairn I end up pouring into the sink—why do you have to be so negative?
This particular Fettercairn was bottled by Exclusive Malts for K&L in California. Being negative, you might say that this is not a very promising combination but I have had very good whiskies from both. Let’s see if this is another one of those. Continue reading
Last week I posted reviews of whiskies from three closed distilleries. First the Japanese distillery, Hanyu, then Brora in the Scottish highlands and finally Port Ellen on Islay. Today I have a review of a whisky from a distillery that is still in business, Ardbeg. But in a sense this whisky is also from a distillery that is long gone: the Ardbeg that once made high quality whisky and made it available at reasonable prices. The irony of this statement is that in fact the Corryvreckan may have been the first in the series of concept whiskies that have brought us down to the permanent state of folly in which Ardbeg now resides. Yes, the Uigeadail and the Beist were released before it—and the Uigeadail was already NAS—but those are fairly traditional whiskies. The Corryvreckan, on the other hand, first released widely in 2009—after a “committee release” in 2008—has a lot of virgin French oak casks in the mix (at least this was the talk when it was first released) and is more of a “designer malt”. My first bottle was a 2010 release and I loved it. I haven’t followed it through the years since but it’s remained a highly-rated whisky. Alas, my review will not speak to its current quality as this is a bottle released in 2011. Let’s get to it. Continue reading
Let’s make it a full week of reviews of whiskies from closed distilleries. On Tuesday I had a review of a Brora. Here now is a whisky from Diageo’s other once a workhorse, now a cash cow distillery: Port Ellen. Like Brora, Port Ellen was slated for zombification last year. I’m not sure where any of that stands either. This one was distilled in 1982—the year before the distillery was closed—and bottled in 2006, when Port Ellens were available at prices that seemed high then but look like crazy screaming deals now.
Port Ellen 24, 1982 (43%; Signatory; hogshead 1145; from a sample received in a swap)
Nose: Lemon, cereals, bright carbolic peat (Dettol), cottonwool. Sweeter on the second sniff with some seashells and vanilla. The citrus gets muskier as it sits (more lime peel than lemon now) and there are hints (just hints) of faintly tropical notes interlaced with the increasingly acidic smoke. The vanilla gets creamier with a few drops of water. Continue reading
Here’s another review of a whisky from a closed distillery, this time Scottish, not Japanese. Or at least this distillery was closed when this whisky was released, and indeed until a couple of years ago. Brora, as you will recall, was revived by Diageo—along with Port Ellen—a few years ago. When I visited Clynelish briefly in 2018 work was already in progress on the zombie Brora plant; I’m not sure where things stand now—do write in below if you know. God knows what the spirit from zombie Brora will be like but I’m sure Diageo needs its cash cows to produce more milk—they must be close to running out of casks they can charge $3000 per bottle for. Of course, it’s going to take a long time for the new spirit to get to the age of the whisky I’m reviewing today, leave alone the age of the bottles that command the high prices. This is a very young 19 yo by Brora standards—most of its whisky was bottled at higher ages well after the distillery close. Then again, Diagep knows as well as I do that there are a lot of people with a lot of money to burn who just want to have bottles with Brora labels in their cabinets. I am not among them but I can tell you what this one is like. Continue reading
I know I’d said I’d have a review today of barbecue from Ted Cook’s 19th Hole in Minneapolis but what can I say? I spent last evening watching Basu Chatterjee’s 1974 gem Rajnigandha and a few episodes of Schitt’s Creek and didn’t get around to it. If your primary interest is food, go back and read yesterday’s post on American food media’s relationship with diversity. Or if you want to read about barbecue in the Twin Cities, go back and read my review of Big Daddy’s from a few years ago (but keep in mind that they’ve changed ownership since then). Today I have another whisky review. This is an Auchentoshan, shockingly only the second official Auchentoshan I’ve ever reviewed (the first was the cask strength Valinch). Well, maybe it’s not so shocking: there aren’t that many official Auchentoshans around. I believe this one was released only for the Travel Retail market—I’m not sure if it’s still on the go there. It’s a NAS vatting of spirit matured in ex-bourbon and ex-oloroso casks. Let’s see what it’s like. Continue reading
This Springbank was released for the German market in the early/mid 1990s. It is one of a few bottles released with the so-called “House & Tree” label. Whiskybase has records of a NAS House & Tree label for the French market that was a release of 251 bottles. Serge has a review of another NAS House & Tree label for the German market (which may or may not be this one, a release of 319 bottles). This made me think that the label on this sample was mistaken about the age statement, and so I checked with the source of the sample, the Notorious Pat T. He sent me pictures of the bottle this sample came from and I can confirm that the bottle has a smaller label around the neck with the age statement and that the back specifies that it was bottle 43 of a release of 294 bottles, possibly for Krüger’s Whiskygalerie. So much confusion and none of it, frankly, very interesting. I say this after having made you read a paragraph about it. You’re welcome. Continue reading
My recent batting average with Ben Nevis is very high. I can’t remember the last one I disliked and most have been very good indeed; in particular a few that were distilled in 1996 (for example, this, this and this). That’s good news because this is a Ben Nevis, 1996 too. Therefore, as per science, this is likely to be very good. Let’s see if that’s the case.
Ben Nevis 18, 1996 (50.7%; Liquid Treasures; bourbon hogshead; from my own bottle)
Nose: Big fruit (sweet citrus mixed in with tinned pineapple and a bit of peach) along with a big malty note as well as some cocoa. In other words, very Ben Nevis. The malt gets yeastier as it sits and some tingling oak emerges as well; the fruit is all still here though. Sweeter and more floral with a few drops of water. Continue reading
Glenlossie is the very definition of a workhorse distillery producing malt for Diageo’s blends; and in their case I don’t believe there even is a mainline blend they are closely associated with. There is no official release of their whisky as single malt, save for the occasional Flora & Fauna bottle (I am still fuzzy on the currency of that series). I have had very little Glenlossie in my time and have reviewed even less; only two others, in fact (this 10 yo and this 22 yo). Which means that this is without a doubt the oldest Glenlossie I’ve ever had (though in a few weeks it may not hold this title anymore). I said rude things about Auchentoshan last week—noting that it was one of the distilleries that seemed to give the lie to my belief that every distillery is capable of producing excellent casks—and it must be said that the few Glenlossies I’ve had have not inspired much confidence in that direction either. Will this much older iteration, distilled in the 1970s, confirm my optimism? I hope so. Continue reading
After a month of reviews of un-sherried whiskies—well, the Glen Scotia 14 probably had some sherry casks in the mix—let’s end with one from refill sherry casks. This is a 10 yo Caol Ila released in Gordon & MacPhail’s Connoisseurs Choice series at some point after the casks in that series started being bottled at 46% with new packaging. I think this was released in the mid-2010s, which would, I think, have been not too long after the revamping of the line. I almost always enjoy Caol Ila from sherry casks—and have a very good memory of this earlier G&M 10 yo from refill sherry casks (though that was in their old Cask Strength line). And I quite liked as well this G&M 10 yo from 2006 (also cask strength but in the new livery for their Cask Strength line). That latter one was from first-fill casks though. Well, as long as it’s better than the last sherried Caol Ila I reviewed—this sherry finished 7 yo that was an exclusive for K&L—I’ll be happy. Let’s see if that proves to be the case. Continue reading
I often say that every distillery is capable of producing high quality malt. But I have to admit that Auchentoshan is one of the distilleries that really tests my faith in this proposition. In my years of drinking single malt whisky I have not yet come across an official Auchentoshan that I have wanted to purchase or even drink again; and, more damningly, I have not also come across any indie releases that have convinced me that owners Morrison Bowmore have been blending quality casks away, whether in the official vattings or in the group’s blends. I’m not denying the possibility that they exist; merely noting that I have not yet randomly encountered one. Of the few I have reviewed, I liked this 23 yo from Archives the best and I gave that 86 points. But hope springs eternal and perhaps this will be the one that rewards my faith. Like some of the other whiskies I’ve been reviewing recently it too was a release from a long time ago—I’ve been sitting on this sample too for a while. Well, let’s get to it now. Continue reading