...where distraction is the main attraction.

Wednesday, October 7, 2020

Ben Nevis 24 year old 1991 Signatory, cask 3834 (my bottle)

The sherry cask single malts continue to dominate this series, and three (including this one) remain. Proceeding through the 1991 Signatory sequence, I offer up this 24 year old Ben Nevis from my stash. Its sibling cask #3833 was dynamite. I hope this streak continues...

 Ben Nevis
Region: Highlands (Western)
Independent Bottler: Signatory Vintage
Range: Cask Strength
Age: 24 years (29 October 1991 to 18 July 2016)
Maturation: sherry butt
Bottles: 585
Cask: 3834
Alcohol by Volume: 55.7%
(from my bottle)

The nose begins with a combination of dried leaves, yuzu, citronella and carob. After 20 minutes it picks up notes of leather, honey and white peaches, as well as a medicinal peaty note and smoked salmon. Once the whisky is diluted to 46%abv, the peaches move to the forefront, with brine, moss, grass, lime juice and yuzu behind it.

The crazy wonderful palate has deeply funky juicy tropical fruit, asian citrus (yuzu and kabosu), loquats and watermelon juice. Honey (manuka?), a cocoa-loaded mole sauce and a bright fermented note. With the whisky diluted to 46%abv, the palate becomes milder, sweeter and slightly smokier. All the sweetness comes from the citrus and honey, then a nice bitter belt rolls in.

The finish matches the palate. Thank goodness. With the whisky diluted to 46%abv, it finishes honied and creamy with a balance of citrus, tropical fruits and herbal bitterness.

I adore this whisky's strange palate, though I'm not sure it's for everyone. That doesn't make me a better person (it does) but I am glad to have a lot more of this whisky waiting for me. Not only does it have all the fun fruit, but it also brings the most distinct peat notes of the three Signatories so far, resulting in a unique single malt that could only have started its existence at the Ben Nevis distillery.

Availability - Sold out
Pricing - somewhere around €150 back in 2017
Rating - 91

No comments:

Post a Comment