Watch me drink in front of you! Or you can always drink along...
Friday, March 2, 2018
Killing Whisky History, Episode 10 - Paddy Irish Whisky from 1950s and 1960s
Join me for some early St. Patrick's Day action during this month's Killing Whisky History episode. I open up some Paddy Irish Whisky (no "e") and get a big surprise from one of the bottles!
Watch me drink in front of you! Or you can always drink along...
Watch me drink in front of you! Or you can always drink along...
Wednesday, February 28, 2018
Longmorn 28 year old 1985 SMWS 7.100
The Scotch Malt Whisky Society, known for giving their whiskies "funny" names, offering WTF Is Wrong With You? tasting notes and charging members a triple-digit fee just to buy whisky, bottled the Longmorn I'm reviewing today.
Like the 1985 Longmorn I reviewed on Monday, this whisky was matured in a former bourbon cask, but SMWS provides more specifics than First Editions, as Society says its a refill hoggie. Despite their similar maturation periods and vessels, and their identical vintage, they are two very different single malts.
Distillery: Longmorn
Independent Bottler: Scotch Malt Whisky Society
Funny name: Hawaiian holidays
Age: 28 years (September 24, 1985 - 2014)
Maturation: refill ex-bourbon hogshead
Cask#: 7.100
Alcohol by Volume: 58.7%
Chillfiltered? No
Caramel Colorant? No
NEAT
Its color is dark gold, almost like a sherry cask. The nose holds heaps of sugary milk chocolate, like Milk Duds and Twix bars. Toffee pudding. It gets oakier with time, but also picks up melon, lime and citronella notes. The palate is zesty and hot. Limes (lots of 'em), lemons and fresh ginger. Brine, toasted oak spices and a little bit of malt. It finishes malty, salty and peppery. Sweet citrus and a hint of milk chocolate.
DILUTED TO ~46%abv
Wow, the nose actually intensifies! It's a halloween bag full of chocolate bars. Vanilla bean and toasted coconut. There's also a rumble of dried herbs underneath. The palate doesn't change much. Mostly zesty citrus with toasted oak. Maybe a little sweeter. Peppercorns and mint leaves. Mild herbal bite. The finish is longer, zestier. A little bit of nutty fudge. Hint of bitterness.
DILUTED TO ~40%abv
The nose shifts gears. It's become muskier and earthy. Watermelon candy and papaya. The chocolate now shows up in the palate, as does some vanilla. The limes and ginger and herbs remain. Nuts, chocolate, vanilla and limes in the finish.
WORDS WORDS WORDS
This was a refill cask? I can't imagine what the first fill whisky was like. Or was this Longmorn re-racked?
Like Monday's '85 Longmorn, this whisky's nose is its strong point, and the whole package improves greatly when diluted. While I often prefer leaner whiskies, this one's sniffer is so entertaining that I'd choose it over the First Editions bottling. Still, neither are in the same solar system as Longmorns from previous decades, so be careful with your monies.
Availability - Sold out
Pricing - ???
Rating - 86 (with water)
Like the 1985 Longmorn I reviewed on Monday, this whisky was matured in a former bourbon cask, but SMWS provides more specifics than First Editions, as Society says its a refill hoggie. Despite their similar maturation periods and vessels, and their identical vintage, they are two very different single malts.
Distillery: Longmorn
Ownership at time of distillation: Seagrams
Region: Speyside (Lossie)
Region: Speyside (Lossie)
Funny name: Hawaiian holidays
Age: 28 years (September 24, 1985 - 2014)
Maturation: refill ex-bourbon hogshead
Cask#: 7.100
Alcohol by Volume: 58.7%
Chillfiltered? No
Caramel Colorant? No
NEAT
Its color is dark gold, almost like a sherry cask. The nose holds heaps of sugary milk chocolate, like Milk Duds and Twix bars. Toffee pudding. It gets oakier with time, but also picks up melon, lime and citronella notes. The palate is zesty and hot. Limes (lots of 'em), lemons and fresh ginger. Brine, toasted oak spices and a little bit of malt. It finishes malty, salty and peppery. Sweet citrus and a hint of milk chocolate.
DILUTED TO ~46%abv
Wow, the nose actually intensifies! It's a halloween bag full of chocolate bars. Vanilla bean and toasted coconut. There's also a rumble of dried herbs underneath. The palate doesn't change much. Mostly zesty citrus with toasted oak. Maybe a little sweeter. Peppercorns and mint leaves. Mild herbal bite. The finish is longer, zestier. A little bit of nutty fudge. Hint of bitterness.
DILUTED TO ~40%abv
The nose shifts gears. It's become muskier and earthy. Watermelon candy and papaya. The chocolate now shows up in the palate, as does some vanilla. The limes and ginger and herbs remain. Nuts, chocolate, vanilla and limes in the finish.
WORDS WORDS WORDS
This was a refill cask? I can't imagine what the first fill whisky was like. Or was this Longmorn re-racked?
Like Monday's '85 Longmorn, this whisky's nose is its strong point, and the whole package improves greatly when diluted. While I often prefer leaner whiskies, this one's sniffer is so entertaining that I'd choose it over the First Editions bottling. Still, neither are in the same solar system as Longmorns from previous decades, so be careful with your monies.
Availability - Sold out
Pricing - ???
Rating - 86 (with water)
Monday, February 26, 2018
Longmorn 27 year old 1985 First Editions
Longmorn single malt from the 1960s and 1970s may be some of the loveliest whisky ever made. But I've found 1980s Longmorn to be a little more, say, normal. I don't know why it changed. Their stills didn't switch over to steam firing until 1994. Could they have changed their barley or yeast? Or does it have something to do with Seagrams taking over in 1978?
In any case, 1980s Longmorn usually costs only a fraction of the price of the '60s and '70s stuff. Plus it can actually be found at retailers from time to time. I've reviewed two Longmorns from the Reagan (or Mondale) Decade, here and here. And now I'm going to review two more, a pair of 1985s I tried side-by-side this weekend.
The first Longmorn is from a bottle split I did with Chemistry of the Cocktail. Jordan reviewed the whisky last week. Let's see how this one fares...
Distillery: Longmorn
Maturation: ex-bourbon cask
Bottle: 57 of 216
Alcohol by Volume: 52.5%
Chillfiltered? No
Caramel Colorant? No
NEAT
The color is a light yellow gold. Perhaps a refill cask? The nose is very grain forward. Plenty of malt. Apples, mint leaf, dry cheese, lemons. A whiff of chlorine. Smells a little dusty sometimes. A hint of wood smoke. Butterscotch. The palate is hot and filled with tart, acidic citrus. Salt, malt and caramel. Not terribly expressive. It finishes hot and peppery, with tart citrus.
Will water help it out?
DILUTED TO ~46%abv
Yes. A little bit of tropical fruit slips into the nose. Richer oak notes. Ocean air, a slight phenolic thing. Vanilla, herbs, malt. The palate is calmer, fuller. The citrus reads brighter, less acidic. Sweet lime things. Roasted salted nuts. A hint of milk chocolate. The finish is actually longer at this strength. Limes, salt, nuts and caramel.
Dare I......
DILUTED TO ~40%abv
The nose changes quite a bit. Dunnage and fermenting fruits. Fresh green grapes and green apples. Almond extract. The palate grows sweeter. Citrus and malt, with a soft bitterness. Simple but balanced. The finish shortens up. Mostly sweet and tart citrus, with a hint of malt.
WORDS WORDS WORDS
I struggled with the first few ounces of this whisky in the weeks before this review. The heat, acid and tartness were a bit rough on the mouth. After completing this tasting, I fully agree with Jordan; dilution opens this Longmorn right up. The palate and finish were best at the 46%abv level, though I really enjoyed the nose at 40%. So if this bottle has been open on your shelf for a long time due to a lack of enthusiasm, then pour a glass and add some water, a little at a time, until you find the right spot for your palate. It won't make you swoon, but it'll transform into an above average Speysider.
Availability - A few US retailers still have a bottle or two
Pricing - Usually north of $250, though Jordan found it for half that price because magic
Rating - 85 (but water is a MUST)
In any case, 1980s Longmorn usually costs only a fraction of the price of the '60s and '70s stuff. Plus it can actually be found at retailers from time to time. I've reviewed two Longmorns from the Reagan (or Mondale) Decade, here and here. And now I'm going to review two more, a pair of 1985s I tried side-by-side this weekend.
The first Longmorn is from a bottle split I did with Chemistry of the Cocktail. Jordan reviewed the whisky last week. Let's see how this one fares...
Distillery: Longmorn
Ownership at time of distillation: Seagrams
Region: Speyside (Lossie)
Independent Bottler: First Editions
Region: Speyside (Lossie)
Independent Bottler: First Editions
Age: 27 year old (1985-2013)
Bottle: 57 of 216
Alcohol by Volume: 52.5%
Chillfiltered? No
Caramel Colorant? No
NEAT
The color is a light yellow gold. Perhaps a refill cask? The nose is very grain forward. Plenty of malt. Apples, mint leaf, dry cheese, lemons. A whiff of chlorine. Smells a little dusty sometimes. A hint of wood smoke. Butterscotch. The palate is hot and filled with tart, acidic citrus. Salt, malt and caramel. Not terribly expressive. It finishes hot and peppery, with tart citrus.
Will water help it out?
DILUTED TO ~46%abv
Yes. A little bit of tropical fruit slips into the nose. Richer oak notes. Ocean air, a slight phenolic thing. Vanilla, herbs, malt. The palate is calmer, fuller. The citrus reads brighter, less acidic. Sweet lime things. Roasted salted nuts. A hint of milk chocolate. The finish is actually longer at this strength. Limes, salt, nuts and caramel.
Dare I......
DILUTED TO ~40%abv
The nose changes quite a bit. Dunnage and fermenting fruits. Fresh green grapes and green apples. Almond extract. The palate grows sweeter. Citrus and malt, with a soft bitterness. Simple but balanced. The finish shortens up. Mostly sweet and tart citrus, with a hint of malt.
WORDS WORDS WORDS
I struggled with the first few ounces of this whisky in the weeks before this review. The heat, acid and tartness were a bit rough on the mouth. After completing this tasting, I fully agree with Jordan; dilution opens this Longmorn right up. The palate and finish were best at the 46%abv level, though I really enjoyed the nose at 40%. So if this bottle has been open on your shelf for a long time due to a lack of enthusiasm, then pour a glass and add some water, a little at a time, until you find the right spot for your palate. It won't make you swoon, but it'll transform into an above average Speysider.
Availability - A few US retailers still have a bottle or two
Pricing - Usually north of $250, though Jordan found it for half that price because magic
Rating - 85 (but water is a MUST)
Friday, February 23, 2018
Rattray's Selection Batch No. 1, 19 year old Blended Malt
I was really excited when this whisky appeared on shelves in early 2012. Of course, back then I was enthusiastic about every new release. My cynicism was but a dewy glaze at the time, having not yet hardened into an opaque shell.
But I also liked all the Rattray single casks I'd had. The Bowmores were great. The Auchentoshans were.......fascinating. Plus this vatted malt was bottled at cask strength.
My interest waned when I saw the $90-$100 price tag. No other blended malt at the time was priced that high and there was no way to try the whisky before buying. Four years later, many of these bottles were still on retailers' shelves. By then, whisky prices had swollen. A 19 year old cask strength malt under $100 was now a bargain. And when batch two arrived — with mostly low-demand malts in its makeup — it was priced at $150. So, when I found a shop trying to rid itself of batch 1 for $79.99 I nabbed a bottle for an upcoming private whisky event.
Ingredients:
Auchentoshan 1991 sherry butt #495
Balblair 1990 sherry butt #1142
Benriach 1989 sherry butt #50064
Bowmore 1991 sherry butt #2073
55.8%abv
Upon opening, the whisky was difficult, tasting like steel wool in liquid form. Thus it wasn't terribly popular at the event. But it changed with time. This sample is from the second half of the bottle.
NEAT
The nose is great! Molasses, toffee pudding, salty air and a moderate Highlands-like peat. Then apple pastry, baklava and banana pudding. There's something 'old whisky' about it. Yes, I know that's vague. The palate has a thick, oily texture. At times cigar smoke; other times it's sooty herbal smoke. Lots of salt and toasted oak spice (nutmeg?). Flowers and fried plantains. A hint of dish soap. It finishes warm, sweet and salty. A little acidic, a little bitter. The oak notes expand. Dish soap. Ashy peat lingers the longest.
DILUTED TO ~46%abv
Beautiful old sherry notes on the nose. Damp tobacco, salty toffee. Rich honey, ocean air and delicate peat. The palate is much different than the nose. Bitter smoke, lots of pepper. Hints of soap and toasted oak spice. Lemons, shortbread and butterscotch. It finishes with oak spice, salt, soap, fruity sherry and tart citrus.
DILUTED TO ~40%abv
The sherry notes get even heavier in the nose, though so does an acetate note. Cherry candy and caramel popcorn. Thankfully the acetate fades out. The palate is woody and sweet. More vanilla, more pepper oil. Less soap, less peat. It finishes similar to the palate.
WORDS WORDS WORDS
Firstly: How grand is that nose? Very grand. It shifts gears nicely when diluted just a little, too.
Secondly: The soap. I'm apparently hypersensitive to soap notes. No one else has found that characteristic in this whisky. So if you ignore the s-word, you may see some positive palate descriptors. Because I can't ignore the s-word, it took a lot of time to see/taste past it. So the palate can't compete with the nose, for me.
Two weeks ago, Jordan reviewed a sample pulled from around the same part of my bottle. He liked the whisky quite a bit. We found many similar characteristics to it, but he enjoyed it more because......no soap. Ralfy liked it too, and no soap for him. So, I'm a putz, I guess.
Because of its age and full strength, Batch 1's original $90-$100 pricing no longer looks as crappy as it once did. And, as Jordan mentions in his review, it would be great to see more moderately-peated, well-aged blended malts like this out here in The States.
Availability - US and European retailers once upon a time
Pricing - anywhere between $90 and $125, if you can find it
But I also liked all the Rattray single casks I'd had. The Bowmores were great. The Auchentoshans were.......fascinating. Plus this vatted malt was bottled at cask strength.
My interest waned when I saw the $90-$100 price tag. No other blended malt at the time was priced that high and there was no way to try the whisky before buying. Four years later, many of these bottles were still on retailers' shelves. By then, whisky prices had swollen. A 19 year old cask strength malt under $100 was now a bargain. And when batch two arrived — with mostly low-demand malts in its makeup — it was priced at $150. So, when I found a shop trying to rid itself of batch 1 for $79.99 I nabbed a bottle for an upcoming private whisky event.
Ingredients:
Auchentoshan 1991 sherry butt #495
Balblair 1990 sherry butt #1142
Benriach 1989 sherry butt #50064
Bowmore 1991 sherry butt #2073
55.8%abv
Upon opening, the whisky was difficult, tasting like steel wool in liquid form. Thus it wasn't terribly popular at the event. But it changed with time. This sample is from the second half of the bottle.
NEAT
The nose is great! Molasses, toffee pudding, salty air and a moderate Highlands-like peat. Then apple pastry, baklava and banana pudding. There's something 'old whisky' about it. Yes, I know that's vague. The palate has a thick, oily texture. At times cigar smoke; other times it's sooty herbal smoke. Lots of salt and toasted oak spice (nutmeg?). Flowers and fried plantains. A hint of dish soap. It finishes warm, sweet and salty. A little acidic, a little bitter. The oak notes expand. Dish soap. Ashy peat lingers the longest.
DILUTED TO ~46%abv
Beautiful old sherry notes on the nose. Damp tobacco, salty toffee. Rich honey, ocean air and delicate peat. The palate is much different than the nose. Bitter smoke, lots of pepper. Hints of soap and toasted oak spice. Lemons, shortbread and butterscotch. It finishes with oak spice, salt, soap, fruity sherry and tart citrus.
DILUTED TO ~40%abv
The sherry notes get even heavier in the nose, though so does an acetate note. Cherry candy and caramel popcorn. Thankfully the acetate fades out. The palate is woody and sweet. More vanilla, more pepper oil. Less soap, less peat. It finishes similar to the palate.
WORDS WORDS WORDS
Firstly: How grand is that nose? Very grand. It shifts gears nicely when diluted just a little, too.
Secondly: The soap. I'm apparently hypersensitive to soap notes. No one else has found that characteristic in this whisky. So if you ignore the s-word, you may see some positive palate descriptors. Because I can't ignore the s-word, it took a lot of time to see/taste past it. So the palate can't compete with the nose, for me.
Two weeks ago, Jordan reviewed a sample pulled from around the same part of my bottle. He liked the whisky quite a bit. We found many similar characteristics to it, but he enjoyed it more because......no soap. Ralfy liked it too, and no soap for him. So, I'm a putz, I guess.
Because of its age and full strength, Batch 1's original $90-$100 pricing no longer looks as crappy as it once did. And, as Jordan mentions in his review, it would be great to see more moderately-peated, well-aged blended malts like this out here in The States.
Availability - US and European retailers once upon a time
Pricing - anywhere between $90 and $125, if you can find it
Rating - 83 (if not for the soap, this would've been in the high 80s)
Wednesday, February 21, 2018
Highland Park 11 year old 2003 Hart Brothers
On Monday I reviewed an eight year old independently bottled Highland Park. Today, it's an eleven year old indie HP. I've had a handful of Hart Brothers' bottlings and have enjoyed none of them. They even ruined a Littlemill. Such is my opinion of them that I passed up a number of otherwise gorgeous-looking Hart Bros bottlings (including this Ledaig) when I was in Japan last year.
But I like bourbon cask Highland Park and MAO sent me a sample of this one, so I'll go into this tasting as bias-free as possible.
Distillery: Highland Park
Ownership: The Edrington Group
Region: Isle of Orkney
Independent Bottler: Hart Brothers
Age: 11 years old (2003-2015)
Maturation: ex-bourbon cask
Alcohol by Volume: 46%
Chillfiltered? probably not
Caramel Colorant? probably not
NEAT
It has a very pale color. A good sign! The nose says this is another youngin'. Apples and pears. Wort. Hints of moss and pine sap. Honeydew and canned peaches. Vanilla-scented soap. The palate starts of fruity and mossy, too. Pineapple, apple and a hint of mango. It's also a bit ashy. With time, it grows sweeter and tarter, then vanilla rushes in. It finishes tangy and tingly. Limes, ash, vanilla and caramel. Some odd bitterness shows up late.
DILUTED TO ~40%abv
Mango, limes and sawdust in the nose. Limes, sugar and jalapeño oil on the palate. Sweet citrus and pepper in the finish.
WORDS WORDS WORDS
I will cautiously say this is the best Hart Brothers whisky I've had so far. Though, as I mentioned in the intro, that's faint praise. The fruit notes are great. The ash, oak and finish are less than great. Despite the oak stuff, it feels even younger than Monday's 8yo G&M.
Overall, it's a fair example of naked seemingly-briefly-matured Highland Park. It does appear to still be lingering around the US, but it's priced higher than the official Highland Park 12yo. Go with the OB instead.
Availability - maybe a few US retailers
Pricing - around $60
But I like bourbon cask Highland Park and MAO sent me a sample of this one, so I'll go into this tasting as bias-free as possible.
Distillery: Highland Park
Ownership: The Edrington Group
Region: Isle of Orkney
Independent Bottler: Hart Brothers
Age: 11 years old (2003-2015)
Maturation: ex-bourbon cask
Alcohol by Volume: 46%
Chillfiltered? probably not
Caramel Colorant? probably not
NEAT
It has a very pale color. A good sign! The nose says this is another youngin'. Apples and pears. Wort. Hints of moss and pine sap. Honeydew and canned peaches. Vanilla-scented soap. The palate starts of fruity and mossy, too. Pineapple, apple and a hint of mango. It's also a bit ashy. With time, it grows sweeter and tarter, then vanilla rushes in. It finishes tangy and tingly. Limes, ash, vanilla and caramel. Some odd bitterness shows up late.
DILUTED TO ~40%abv
Mango, limes and sawdust in the nose. Limes, sugar and jalapeño oil on the palate. Sweet citrus and pepper in the finish.
WORDS WORDS WORDS
I will cautiously say this is the best Hart Brothers whisky I've had so far. Though, as I mentioned in the intro, that's faint praise. The fruit notes are great. The ash, oak and finish are less than great. Despite the oak stuff, it feels even younger than Monday's 8yo G&M.
Overall, it's a fair example of naked seemingly-briefly-matured Highland Park. It does appear to still be lingering around the US, but it's priced higher than the official Highland Park 12yo. Go with the OB instead.
Availability - maybe a few US retailers
Pricing - around $60
Rating - 82
Monday, February 19, 2018
Highland Park 8 year old Gordon & MacPhail (43%abv version)
Highland Park produces some of the best single malt in Scotland, while Gordon & MacPhail is the most established (the grandpa, if you will) of independent bottlers. What could possibly go wrong? Well, the 40%abv version of G&M's 8yo Highland Park was flat watery crap, disappointment in a glass.
I had no idea G&M had given it a 43%abv reboot until Jordan, of Chemistry of the Cocktail, gave the whisky a positive review. Many thanks to Jordan for sending me a sample from his review bottle so that I could also give it a try!
Distillery: Highland Park
Ownership: The Edrington Group
Region: Isle of Orkney
Independent Bottler: Gordon & MacPhail
Range: MacPhail's Collection
Age: minimum 8 years old
Maturation: ex-bourbon and ex-sherry casks, I think
Alcohol by Volume: 43%
Chillfiltered? Probably
Caramel Colorant? Probably
NEAT
Its color is light bronze. The nose is bright and fresh with fruity notes, like apples and green grapes. There's a fascinating floral sake note that sits well with the whisky's subtle earthiness. The palate is sharper and hotter than the nose. Tart, sweet, smoke, pepper, mineral and vanilla notes stay in balance. A squirt of lemon juice lingers throughout. It finishes sugary and tart, with peppery smoke and some flower kiss candy.
DILUTED TO ~35%abv
Still plenty of fruit in the nose. Barley and caramel. A little bit dusty and papery. The palate becomes very thin. Barley and lemons. Lots of sugar. Tangy and peppery. It finishes sweet and peppery, a little bitter. Some burnt wood in there too.
WORDS WORDS WORDS
This is a significant step (or two) up from the 40%abv version, especially if you leave it neat. While the whisky isn't going to break any hearts or records, it's good as an everyday drinker. In fact, I'd say it's slightly better than Glenfiddich 12 for that purpose. The palate has a little fight to it, but it otherwise delivers a pleasant drinking experience. The nose is very pretty, in a clean newmake sort of way.
It's tough for me to recommend this for $50 because I don't see why beginners' single malts should cost that much. But for $40 or less, it's not a bad choice, especially since options are limited at that price range. I will certainly seek out my own bottle soon.
Availability - Europe and US specialty retailers
Pricing - $35-$60
I had no idea G&M had given it a 43%abv reboot until Jordan, of Chemistry of the Cocktail, gave the whisky a positive review. Many thanks to Jordan for sending me a sample from his review bottle so that I could also give it a try!
Distillery: Highland Park
Ownership: The Edrington Group
Region: Isle of Orkney
Independent Bottler: Gordon & MacPhail
Range: MacPhail's Collection
Age: minimum 8 years old
Maturation: ex-bourbon and ex-sherry casks, I think
Alcohol by Volume: 43%
Chillfiltered? Probably
Caramel Colorant? Probably
NEAT
Its color is light bronze. The nose is bright and fresh with fruity notes, like apples and green grapes. There's a fascinating floral sake note that sits well with the whisky's subtle earthiness. The palate is sharper and hotter than the nose. Tart, sweet, smoke, pepper, mineral and vanilla notes stay in balance. A squirt of lemon juice lingers throughout. It finishes sugary and tart, with peppery smoke and some flower kiss candy.
DILUTED TO ~35%abv
Still plenty of fruit in the nose. Barley and caramel. A little bit dusty and papery. The palate becomes very thin. Barley and lemons. Lots of sugar. Tangy and peppery. It finishes sweet and peppery, a little bitter. Some burnt wood in there too.
WORDS WORDS WORDS
This is a significant step (or two) up from the 40%abv version, especially if you leave it neat. While the whisky isn't going to break any hearts or records, it's good as an everyday drinker. In fact, I'd say it's slightly better than Glenfiddich 12 for that purpose. The palate has a little fight to it, but it otherwise delivers a pleasant drinking experience. The nose is very pretty, in a clean newmake sort of way.
It's tough for me to recommend this for $50 because I don't see why beginners' single malts should cost that much. But for $40 or less, it's not a bad choice, especially since options are limited at that price range. I will certainly seek out my own bottle soon.
Availability - Europe and US specialty retailers
Pricing - $35-$60
Rating - 83
Thursday, February 15, 2018
BenRiach Peated Cask Strength, batch 1
Top Five Thoughts about This Whisky Before the Review:
- This whisky was tasted side-by-side with the regular BenRiach Cask Strength, batch 1.
- I did not like the regular BenRiach Cask Strength, batch 1.
- BenRiach's peated whisky tends to be very good, especially with some age to it. See the 21yo Authenticus, 17yo Solstice, 12yo Arumaticus Fumosus, etc.
- But I found the NAS peated Glendronach — which, like today's whisky, was distilled by Billy Walker's staff — to be very underwhelming.
- Will the mix of casks + heavy peating help this whisky rise above the regular CS? Or will those factors make things uglier?
Distillery: BenRiach
Ownership: Brown Forman
Region: Speyside (Lossie)
Age: youthful
Maturation: Oloroso Sherry casks and Bourbon barrels
Alcohol by Volume: 56%
Chillfiltration? No
Added Colorant? No
(from purchased sample)
NEAT
Its color is pale, which may hint at mellow casks. The nose is full of earthy/mossy peat, sort of reminiscent of baby Ledaig. Then lemons, vanilla, white rice, ham and old sweat. The palate is all peat moss, cayenne pepper and gunpowder up front. Gradually, small notes of sour berries, bitter cocoa and ginger beer appear. The finish is lightly sweet and plenty hot, with peat, pepper and salt.
DILUTED TO ~46%abv
The nose is much prettier now. Candied peat and floral notes. Vanilla, mint and anise. Somehow, the palate feels even bigger. Heavy peat. Intense bitterness. Lots of pepper. Tangy berries and bitter chocolate. It finishes bitter, smoky and peppery.
DILUTED TO ~40%abv
The nose's peat goes sugary and sooty, reminiscent of young Ardbeg. Also some lemons and churros. The palate finally calms down. Light sweetness and pleasant saltiness. Vanilla and mildly bitter smoke. The finish also chills out. Light sweets, smoke and pepper. An acidic zing.
WORDS WORDS WORDS
A few things are certain. The sherry element is nearly silent. The American oak is vocal. Lots of peat, everywhere. And, yeah, it's young.
BUT. It's less abusive than the regular CS......which is not what I'd expected. While the palate is neither exciting or complex, it's better than the unpeated version. Again, the nose is the best part.
With that being said, this seems to be the weakest of Benriach's official peated stuff. Of course, all those other peated releases were distilled by Seagram, not Billy Walker & Co. I look forward to Walker's peated distillate getting some double-digit age to it. In the meantime, the 10yo Curiositas is a better choice.
Availability - European retailers
Pricing - $65-$90
Rating - 79
Region: Speyside (Lossie)
Age: youthful
Maturation: Oloroso Sherry casks and Bourbon barrels
Alcohol by Volume: 56%
Chillfiltration? No
Added Colorant? No
(from purchased sample)
NEAT
Its color is pale, which may hint at mellow casks. The nose is full of earthy/mossy peat, sort of reminiscent of baby Ledaig. Then lemons, vanilla, white rice, ham and old sweat. The palate is all peat moss, cayenne pepper and gunpowder up front. Gradually, small notes of sour berries, bitter cocoa and ginger beer appear. The finish is lightly sweet and plenty hot, with peat, pepper and salt.
DILUTED TO ~46%abv
The nose is much prettier now. Candied peat and floral notes. Vanilla, mint and anise. Somehow, the palate feels even bigger. Heavy peat. Intense bitterness. Lots of pepper. Tangy berries and bitter chocolate. It finishes bitter, smoky and peppery.
DILUTED TO ~40%abv
The nose's peat goes sugary and sooty, reminiscent of young Ardbeg. Also some lemons and churros. The palate finally calms down. Light sweetness and pleasant saltiness. Vanilla and mildly bitter smoke. The finish also chills out. Light sweets, smoke and pepper. An acidic zing.
WORDS WORDS WORDS
A few things are certain. The sherry element is nearly silent. The American oak is vocal. Lots of peat, everywhere. And, yeah, it's young.
BUT. It's less abusive than the regular CS......which is not what I'd expected. While the palate is neither exciting or complex, it's better than the unpeated version. Again, the nose is the best part.
With that being said, this seems to be the weakest of Benriach's official peated stuff. Of course, all those other peated releases were distilled by Seagram, not Billy Walker & Co. I look forward to Walker's peated distillate getting some double-digit age to it. In the meantime, the 10yo Curiositas is a better choice.
Availability - European retailers
Pricing - $65-$90
Rating - 79
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