Single Malt Report: Springbank 12 year old 2000 Calvados Finish

If you think I've posted a lot of high ratings these past two weeks, you would be correct.  I used to hand out four stars more generously at the start of the whisky reports, then lessened as I gained more malty experience.  Discounting my re-tries of old favorites, I'm averaging less than one 88+ report a month.  Now I'm about to give my third one in two weeks.  It's not because I'm in a super duper happy mood (which I'm not), it is because I'm a really big Springbank geek.  And of these five recently reviewed Springbanks, this one is my favorite.

Distillery: Springbank
Brand: Springbank

Owner: Springbank Distillers Ltd.

Age: 12 years (Apr 1997 - Oct 2012)

Maturation: refill bourbon barrels for the first 6 years
Finish: fresh Calvados casks (probably toasted French Oak) for the next 6 years

Region: Campbeltown

Alcohol by Volume: 52.7%
Limited Bottling: 9,420 bottles

From a sample purchased at Master of Malt -- served neatly in a Glencairn glass:

The color is medium gold.  The nose......from my notes: "Wow. Ripe piney peat stank." Industrial machine oil and grease.  But at the same time there's what I imagine a 120-proof Calvados to smell like, a deep strong tart apple spirit.  Behind that is some barrel char from the American oak.  Then pencil lead, rubber bands, vanilla, new sneakers, and sour apple candy.  Gets more syrupy and ashy with time.  The palate is simpler, but hits every note solidly.  Fresh apples first, then a peat wallop (something between Ardbeg and Kilchoman).  Toasty oak, vanilla creme, fresh pears, and whole grain fruit muffins.  A sharp youthful alcohol bite remains after 12 years.  A bitter-tea-meets-vanilla-bean note grows stronger with time in the glass.  Apple shisha and green grapes hit first in the huge finish.  The peat starts off light then keeps expanding and expanding.  The bitter tea notes edges its way in after a while.  More apples.  Juice from canned pears.

First off, if you don't like calvados this ain't your whisky.  I'm one of those folks who always liked calvados, but didn't know how to pronounce it correctly until last year.  It's CAL-vados, not cal-VA-dos.  I can now be a snob about that too!

Secondly, SKU from Recent Eats was right, this whisky hauls out considerable peat.  Of all the Longrows (Springbank's heavily peated brand) I've tried, only the CV (rest in peace) competes with this phenolic punch.

The price on it is plum nonsense for 12 year old whisky, but ignoring age for a moment (if we can), the quality is considerable.  The combo of high phenolics, French apple brandy, two different oaks with two different char/toast levels, and industrial grease doesn't work on paper, but it works in the glass.  It's never too sweet, too tart, nor too bitter and the seemingly disparate elements play well together.  It almost allows me to forgive Springbank for taking the shovel to Longrow CV.  Almost.

I'll be honest, I hate posting this review.  The more positive reviews this whisky gets, the already very few remaining bottles are going to vanish before I can nab one.  So a personal note to those in Southern California, DO NOT buy any more bottles of this......until I give you the green light.  'kay?  Thanks.  :-)

I'm kidding (but not really though), you so-and-sos.  Drink up.  Seriously, if you buy it, drink it.  Don't be hoarding for the apocalypse or the secondary market.  Because often the latter seems to be leading to the former.

Availability - Here and There, though more so There (aka UK)
Pricing - $105-$125 (Fuuuuuuuuuuuuu-----------)
Rating - 92

Single Malt Report: Longrow 11 year old 2001 Rundlets and Kilderkins

Though I did say I was going to drop some more Springbank on ya, here's some Longrow......which is technically from Springbank Distillery, so I wasn't totally lying.  And!  And it's a whisky that was released this year!  I'm so on top of things.

LONGROW 11 YEAR OLD 2001 RUNDLETS AND KILDERKINS

Distillery: Springbank
Brand: Longrow

Owner: Springbank Distillers Ltd.

Age: minimum 11 years (11/2001 to 1/2013)

Maturation: Rundlet and Kilderkin casks

Region: Campbeltown

Alcohol by Volume: 51.7%
Limited Release: 9000 bottles

I reported on the Springbank version of the Rundlets and Kilderkins last June.  Released at the beginning of 2012, Springbank's R&K was a thick desserty malt that I enjoyed quite a bit.  Now it has almost vanished from the market.  Early this year they released the Longrow Rundlets and Kilderkins.  And, according to Billy from The Whisky Exchange blog, the Hazelburn Rundlets and Kilderkins may hit the markets early next year.

If you're wondering what the whole "Rundlets and Kilderkins" name is all about, this should help:

Approximate Cask sizes:
Tun - 955 litres
Port pipe - 528 litres
Sherry Butt - 491 litres
Hogshead - 250 litres
Bourbon barrel - 200 litres
Quarter Cask - 125 litres
Kilderkin - 80 litres
Rundlet - 60 litres
(more information about cask sizes can be found here)

The theory is: the smaller the cask, the more contact the spirit has with the oak, which in turn matures the whisky quicker.  But this not only oversimplifies maturation, it's also not entirely true.  Storage temperature and humidity can have as great or greater an impact on the maturation process than the cask size, as I've discovered in my own spirit maturation experiments.  In addition to climate, char levels and cooperage quality can affect the maturation as well.  So just because you put distillate into small barrels for three years, it doesn't mean your three year old whisky will taste like it's ten years old.

That being said, I'm a big fan of the quarter cask whiskies released by Beam's distilleries, Laphroaig and Ardmore.  I don't think the stuff tastes older, but I do like the taste → → → which is the important part.  I also like the Springbank Rundlets & Kilderkins, so let's see how the Longrow Rundlets & Kilderkins ("R&K" for lazy shorthand) fares.

From a sample purchased at Master of Malt -- consumed neatly from a Glencairn glass:

The color is a dark gold.  A mess of hay in a barn in the summertime, so begins the nose.  Then there's coffee with a lot of cream and sugar.  Hospital hallways (disinfectant, gowns, and gauze).  It's a lot maltier and less woody than I'd expected.  Though there are rivers of caramel running through those hospital hallways.  Never mind, goofy descriptor.  How about a handful of caramel candies?  There's also brown sugar, pie crust, and lemon zest.  Overall it's an intense, sugared, Islay-style experience.  Charred steak leads the palate.  A healthy volley of peat strikes stronger here than in the nose.  But it also has that horse farm thing going on.  Again, not as oaky as expected.  Some bitter tea with buttery toast.  Peated vanilla simple syrup, if that was a thing.  Meanwhile the sweetness is balanced by a little bitterness and some tartness.  In the finish, the charred meat note leads again, along with some black pepper and brown sauce to season it.  Goes from savory to sweet.  Then comes the peat, bitter tea, and cigarette ash.

Enjoyable!  So much so I got too far into my sample to accurately add water.  I did like the Springbank version slightly better, due to its dense barrel-strength-rye-like (or high-rye bourbon-like) spicy sweetness.  But this one also works, especially since the farmy and ashy notes aren't overwhelmed by the baby barrels.

To me, quality-wise, it is comparable to Kilchoman's Machir Bay, if you swap out the Bay's cigars and sugar cookies for R&K's steak and tea.  Of course, Machir Bay sells for half of R&K's price in The States.  The Longrow is older and a more limited release, which can account for some of the difference.  If price wasn't an issue, it would be tough to choose between the two as far as quality goes.  But price is an issue for most of us.  This is very good stuff, again, from Springbank Distillery's peated brand, but the expense proves too much of a burden for my pockets.

Availability - Maybe a dozen retailers in the US; many more retailers in Europe
Pricing - $115-$125 (US); $100-$120 (UK, w/o VAT, w/shipping)
Rating - 87

Single Malt Report: Springbank 18 year old (2nd edition)

Springbank Taste Off 2013 concludes!

On Monday there was Springbank 10 year old 100 proof (US edition, beige label)
On Wednesday there was Springbank 15 year old
Today there is Springbank 18 year old (2nd Edition)

Though each sample came from a different source and started at a different quantity, they were treated equally.  28 fluid ounces tasted, first neat, then lowered to approximately 39% ABV with water.

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As you may note from the photos, this Springbank 18 year old 3cL sample was purchased from Master of Malt's Drinks by the Dram.

When I (and Master of Malt) call this the "second edition", I/we are referring to the fact that this was the second batch of 18 year old released by Springbank after the distillery's reopening (production in 1989, maltings in 1992).  This batch was released in 2010 and may have contained some of their own new floor malt.

You'll find much less commentary here about this Springer, compared to the previous two.  I have always wanted to try Springbank 18 and this sample has been waiting impatiently for me to open it for much too long.

Distillery: Springbank

Brand: Springbank
Owner: Springbank Distillers Ltd.

Age: minimum 18 years

Maturation: 80% ex-sherry casks, 20% ex-bourbon casks

Region: Campbeltown

Alcohol by Volume: 46%
Bottling Date: 2010
Limited Bottling: 9,000
Chillfiltration? No
Colorant? No

NEAT
Color - Gold, almost identical to the 15yr
Nose - Deeper, creamier, orangey sherry+oak notes than the 15.  Again, more oak than sherry.  Cherry cough drops, tropical fruit (papaya?), and Juicy Fruit gum at first.  A lightly floral note joins in, then toasted barley, rum, apple and white grape juices.
Palate - While this is the most graceful of these three Springbanks, the industrial sealant and veggie peat character remains intact in the background. A bright eucalyptus note, also found in the other Springbanks, arrives but much more up front in the 18. Very little wine, but definitely some butter and vanilla from the American oak.
Finish - Oddly, the shortest finish of the Taste Off.  Citrus peels and molasses.  More toasted oak than toasted grain.  A little bitter and acidic, with a phenolic chirp.

WITH WATER (approx 39% ABV)
Nose - Manure! Also cinnamon, milk chocolate, and orange marmalade if the Manure! doesn't distract one too much. It sniffs younger and farmy (clearly).
Palate - Much younger, tarter, and rougher -- all OK in my book.
Finish - Orange, pine, and a surprising amount of spirit. Its last breath is a farmy one.

COMMENTS:
I was very hesitant about adding water to this.  I mean, how many times am I going to have Springbank 18?  Shouldn't I just enjoy it as is?  Instead, I applied water for the sake of science and I'm glad I did.  There was a dirty bird hiding underneath the proper veneer.

Like in the 15, you may note how much cheaper Springbanks are overseas.  I'm assuming this is an unfortunate distribution issue.  US buyers have to do some more footwork, but we can find this whisky at a lower cost outside our borders.

Availability - Most specialty liquor retailers
Pricing - In US: $150-$180;  In Europe: $110-$135 (minus VAT, shipping included)
Rating - 89

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Final thoughts

Here's my attempt to quantify the results:

NOSE:
A close race between the 18yr and the 10yr 100proof, but I give 18 the nod because of its flexibility with water.  It's like two whiskies for the price of one, though it's not a small price.

PALATE:
10yr 100proof, though that has to do with my palate preference for its youth.  The 15 and 18 run pretty close together as runners up.

FINISH:
10yr 100proof.  Unfair due to a higher ABV?  Nope.  Alcohol content doesn't necessarily determine finish.  Aged malt and oak tannins can be an even larger influences. The 18's finish (when neat) is its main flaw.

OVERALL:
At bottling strength - 10yr 100proof - When neat it shows much of the excellent raw character in its youthful, low-oak-influence state.
At 39% ABV - 18yr - A flexible oldie.  When neat, it's a graceful bright malt that still holds onto its industrial underpinings.  With a little water it seems much younger and plays a little rougher.

QUALITY-PRICE RATIO:
10yr 100proof

Again, please remember that due to Springbank's small operations, there has been known to be batch inconsistency.  In fact, that has almost become part of its brand, part of its charm.

Next week, more Springbank?

Single Malt Report: Springbank 15 year old

Springbank Taste Off 2013 continues!

On Monday there was Springbank 10 year old 100 proof (US edition, beige label)
Today there is Springbank 15 year old
Later on there will be Springbank 18 year old (2nd Edition)

Though each sample came from a different source and started at a different quantity, they were treated equally.  28 fluid ounces tasted, first neat, then lowered to approximately 39% ABV with water.

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Now onto the chap in the middle.

Between its $100 US price tag and its 100% ex-sherry maturation, I've never been in a hurry to try Springbank 15 year old.  But I'm attempting to get better about sherried whiskies since they're not all the same.  In fact, I don't mind refill sherry.  What I do mind are the whiskies wherein the sherry blankets over all of a malt's characteristics.  Maybe "blanket" is the wrong metaphor.  How about "plastic bag suffocation"?  Yeah, I'm still working out these issues.

On the other hand (the optimistic one), I've never met a Springbank I've hated.  And sometimes a little wine/bourbon plays well with the malt spirit.  So, at some point last year when I found a mini of the 15 year old for a decent price, I snapped it up.

Like many Springbank products, this one was without a bottle code or the printing had faded.  According to whiskybase, this label was used between 2006 and 2008 on the full-sized bottles.  This time period marks (similar Monday's whisky) the first bottlings of the new era of Springbank's 15 year, approximately 15 years after the distillery's reopening.  This is assuming they didn't keep bottling the minis with the old label after they'd started using the new labels on the 700/750mL bottles.

My mini had some sediment at the bottom, something I have seen with a number of Springbank products, and something that gives me a cheap geek thrill.  Also, though the cap was secured tightly, the bottle had lost about 5-10% of its whisky to the Bastard's Share.  The good news is that the malt's character stayed very much intact.

Distillery: Springbank

Brand: Springbank
Owner: Springbank Distillers Ltd.

Age: minimum 15 years

Maturation: 100% ex-sherry casks

Region: Campbeltown

Alcohol by Volume: 46%
Bottling Date: likely 2006-2007
Chillfiltration? No
Colorant? No

NEAT
Color - Gold
Nose - A little bit of sherry, but a lot of oak; thus most of the industrial and peated notes are cloaked.  But not suffocated.  There is a hint of glue and some green piney peat.  But the main notes are as follows: Orange Drink powder, candy canes, cherry bubblegum, and orange liqueur (more Cointreau than Triple Sec).
Palate - The elements are more varied here.  Tobacco, eucalyptus, tapioca pudding, and piney peat come first.  Then dry sherry, medium dark chocolate (I could say 55% cocoa, but then I'd be an arsehole, or more so than usual), and golden raisins.
Finish - The peat (again in a piney form) makes an appearance here in an extensive conclusion.  The nose's sugary orange notes appear as does some pencil lead and dark raisins.  It has more drying tannins than the 10yr 100proof.  It also grows sweeter with time.

WITH WATER (approx 39% ABV)
Nose - The sherry hushes up and things sniff maltier.  Smells like a piney citric version of the 10yr 100proof.
Palate - Wow, very sweet.  Candy creamy desserty sweet.  A little bit of smoke shows up but gets shouted down by the sugar.
Finish - Sweetness holds and the sherry returns. Some dried apricots and Orange Drink.

COMMENTS:
It's good, as in "I would happily drink it at a bar, but wouldn't buy a bottle for $100" good.  Perhaps it suffers by comparison with other Springbanks, which are either grittier or more graceful.  The sherry is mostly restrained and the palate is tasty when served neatly.  But unless you like sugary sweet whisky, I do not recommend adding water.

In Roskrow's 1001 Whiskies, George Lewis writes that this isn't a Springbank for beginners.  I disagree.  With the spirit's tougher characteristics removed, and the smoothness, generous sweetness, and pleasant citrus notes increased, the 15 year old feels like a better place to start than anything younger in the distillery's official range.

(BUT please note: There are known to be batch differences over the years with Springbank's range. At the same time, online reviews of the recent 15yr are very similar score-wise to those of this version.)

Availability - Most specialty liquor retailers
Pricing - In US: $95-$115;  In Europe: $80-$100 (minus VAT, with shipping)
Rating - 83

Single Malt Report: Springbank 10 year 100 proof (US edition, beige label)

Twenty-one months ago, I had my introduction to the Springbank brands in the form of an official Diving for Pearls Taste Off -- the second one ever and still my favorite.  In that T.O., I tried the Springbank 10 year 100 proof (UK version), Longrow CV, and Hazelburn 8 year.

Now it's time for another Springbank Taste Off, this time whiskies are:

Springbank 10 year old 100 proof (US edition, beige label)
Springbank 15 year old
Springbank 18 year old (2nd Edition)

Though each sample came from a different source and started at a different quantity, they were treated equally.  28 fluid ounces tasted, first neat, then lowered to approximately 39% ABV with water.

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Within a week of that first Springbank Taste Off (in December 2011), I ran out to Mission Liquor in Pasadena to buy a bottle of Springbank 10 year old 100 proof.  Here's a bottle pic from January 2012:

There were two important things about this bottle I did not realize at the time of purchase:

1.)  The 100 proof on the UK edition was 57% ABV since the British measure proof differently than the Americans.  (There's a description of this in that original report.)  Meanwhile, the American edition of the 100 proof bottling goes by US proof standards and is thus bottled at 50% ABV.  I actually knew this at the time, but the sheer excitement of the purchase experience momentarily turned me into a fool (this used to happen more often than I liked, which motivated me to change my whisky purchase approach soon thereafter).

2.)  Having not done enough research into Springbank, I did not realize which bottling I'd actually held in my hand.  At Mission Liquor there was a half case of a newer shiny black label version of the 100 proof.  There were two bottles of this older looking beige label.  My instinct was right to go with the older looking one.  But I should have bought the other bottle too.  The beige labelled 10 year olds represent the first batches of "new" Springbank after the distillery had reopened (after a 10 year closure) and the on-site maltings had restarted.  According to whiskybase, the beige labels were used from 2002 until 2005-2006.  (Keep in mind, these are different that the famous green thistle ones used in the '90s.)  According to Dominic Roskrow's 1001 Whiskies, the "new" version of the 10 year 100 proof began bottling in 2004.  The good news is that I did buy a bottle of it and then saved 2 ounces of it in a sample bottle for an occasion such as this.

Distillery: Springbank

Brand: Springbank
Owner: Springbank Distillers Ltd.

Age: minimum 10 years

Maturation: ex-bourbon and ex-sherry casks

Region: Campbeltown

Alcohol by Volume: 50% (100 US Proof)
Bottling Date: between 2004 and 2006
Chillfiltration? No
Colorant? No

NEAT
Color - Amber
Nose - Very young compared to its brethren, and much more industrial. Glue, band-aids, iodine, and rubber cement are first to the party.  Then a big barley note.  Nectarines and apricots follow, then smoked vanilla beans, cow manure, and just-used pencil eraser.  It actually all works together in a crazy symphony.
Palate - In order of appearance: Wood embers, apple skins, molasses, tar, salt, sugar cookies, and a little buttery oak.  Again, the most spirity or rawest of the three, yet the alcohol burn is kept in check.
Finish - Gets a little sweeter here, but remains subtle. Gets maltier too and some lightly bitter piney peat sneaks in.  The industrial notes from the nose mix with the sugar cookies from the palate.

WITH WATER (approx. 39% ABV)
Nice and cloudy!
Nose - It actually gets stinkier with more industrial funk at first, but settles down after a couple minutes. The sealant notes remain, but some wood also shows up, along with eucalyptus.
Palate - More vanilla and sugar.
Finish - Stays strong. Lots of dark brown sugar.

COMMENTS:
Young Springbank brings me joy.  Often when first fill oak and/or wine casks are used for maturation, a lot of those gorgeous grimy notes are covered up.  Here in the 10-100 (US), the oak is present but doesn't intrude.  My nose and taste buds couldn't find the sherry -- which is a positive for me -- so perhaps Springbank used mostly refill casks?

This is hardy stuff but won't decimate one's palate like many high ABV cask strengthers or ultra-high peaters.  Gauging from my old notes, the 7 fewer alcohol percentage points does make this easier to drink than the UK edition but doesn't water down the Springbank spirit delivery.

Springbank did release a 100 proof in 2012.  I know they steer a small ship, but I do hope they keep something like this on the market in the future.

Availability - Happy hunting!
Pricing - if you can find it, it'll be over $70
Rating - 91

The Birthday Booze Batch

The Whisk(e)y:

The Drinkers, the following afternoon:

On Friday, August 23, Kristen and I drove down to San Diego to spend a couple of days with Florin and his family.  Upon our arrival, the pizza was brought out and so was the whisky quickly thereafter.  The first picture is little Picasa-assembled collage of the bottles.  The second picture is of Florin and I, the following afternoon.  That birthday gelato we're eating, it was very good.  The faces you're seeing are those of whisky students who were up until 4:30am drinking studying.

Here were our texts:

Grant's Family Reserve Blended Whisky - MUCH better than I'd expected.  In fact, it's the next blend I'm buying: $14 for 1 liter at Trader Joe's.  I found none of those odd young grainy notes common to all of the blends in its price range (and many of those above its price range).  Instead, it tastes like young Glenfiddich and Balvenie, which is a good thing.

Bank Note 5 year old Blended Whisky (Solera Bottle) - I was enjoying the glass of Bank Note Florin had poured for me, thinking to myself "Man, he's got a really good bottle of Bank Note."  My most recent bottle has been a bit on the hot grainy side, but this one was maltylicious.  My host informed me (around 3am?) that it was his vatting/Solera bottle; he'd been adding single malts to the Bank Note here and there over the past few months.  I may lift that idea.

Teaninch 10 year old Prime Malt and...

Dailuane 10 year old Prime Malt - Two single malts that seemed almost oakless.  Naked malts.  They were crisp and fresh.  They weren't lightweights, but they made for excellent summer drinking.  Kudos to Prime Malt (an old Duncan Taylor brand) for having the confidence in their casks to release them in their all their malt splendor.  There will be further writings about these two as I now have samples.

Glentauchers 16 year old Gordon & MacPhail - I'd never had a Glentauchers malt.  This one doesn't have me running out to drink a second.  It was okay at first, seeming like a simple malt, maybe more like a 12yr starter.  Not sure if it's due to the malt or just some weird refill sherry casks, but the finish gets very odd -- that's all my fuzzy memory will allow.  Anyway, there may be a good reason why Pernod Ricard utilizes it entirely for blends (especially for filling out Ballantine's).

Tomatin 12 year old - More substantial than I'd remembered it to be.  When I'd had it last, about two years ago, it seemed like a plain inoffensive single malt, an easy step up from blends.  But this has more character now, unless Florin was using this as a Solera bottle too.  :)  Just kidding.  For $20-$25, a respectable option.

Kirkland Speyside Single Malt 18 year old Sherry Cask Finish - We matched this up with the Tomatin 12 because Florin was thinking that this unnamed malt was in fact from Tomatin too.  After sampling both, I concur.  Now, technically, Tomatin has been designated as a Highland malt since it sits a little west of the Speyside whisky region borders.  But the palate on this "Speyside" is very very similar to Tomatin.

Fettercairn 15 year old 1995 Signatory - A bracing single malt.  Florin is a big fan of it.  It has a swirl of farmy and floral notes going on in both the nose and palate.  There's also a touch of soap in the mouth as well, but not too much.  Old Fettercairn can be a little divisive, but this bottling was curious in a good way.  Unlike Glentauchers, I'm motivated to explore the distillery further.

(Not pictured) Tuica - A spirity Romanian plum spirit, truly homemade.  Much better than the Kosher Slivovitz I've previously suffered to, since Tuica has an actual nose and is very tasty.  Think ripe plum skins crossed with chili peppers.

(Not pictured) Compass Box Hedonism Vatted Single Grain - My drinking cohort was enjoying this one immensely.  I nosed it a bit, but didn't dive in any further.  I knew I was approaching that moment when I was going to have a difficult time sorting out any new drink.  I'll say this about Compass Box's Hedonism, as per last year's report, it's my favorite Scottish grain whisky and its nose is lovely.

Willett 7 year old Family Estate Single Barrel Bourbon - My first Willett Family Estate Single Barrel Bourbon.  And now I'm hooked on Willett Family Estate Single Barrel Bourbons.  Holy moley.  These Family Estate bourbons seem to have almost vanished from retail shelves, which is a bummer (but not surprising to me now).  They are heavy, dark, powerful, and deeeeee-liciouss.  And I have a sample to review further, at a later date...

Bowmore 21 year old 1982 Prime Malt - This one is special.  I'll be reporting on it in October, along with another Bowmore from the '80s.  It IS full of violets, but it IS NOT full of FWP.  It's quite an intense experience, though.  Proper respects go out to Prime Malt again for letting the whisky be whisky rather than lathering on the oak.  More on this in October.

Many thank yous to Florin for his generosity.  In addition to all the spirits, he and his wife, Maja, opened up their home to us and fed us well.  Enjoying a casual 24th, strolling around sunny Coronado, was exactly what I needed.  Thank you to my friends for all the wonderful gifts!

Birthday Malt Report: Balblair 1978, Round 2!

As stated in last year's post about this bottle, I am only drinking it on my birthday.  And half birthday.  And other times.  Anyway, it was still more than 60% full this year and I wanted to see how/if it changes in the bottle.  Plus it's a clean, honeyed, fruity malt so it suits the late summer.  So it became (or has become) the house malt for my birthday (week).

Also, in last year's post, I moderately bemoaned the fact that my '78 Balblair was the 2008 version, not the 2010 version (the version with the rare Murray/Valentin accolades).  It turns out, had I examined the bottle code, I would have seen that the stuff was bottled in 2010.  I'm sharp.  And now a year older.

Distillery: Balblair
Ownership: Inver House Distillers Limited
Age: minimum 32 years (1978-2010)
Maturation: American oak ex-bourbon barrels
Region: Northern Highlands
Alcohol by Volume: 46%
Chill filtered? No
Caramel Coloring? No

Two quick things:
1.) This was drunk neatly after a 30 minute wait.
2.) I did not read my notes from last year's tasting before composing these notes for this year:

Color - Light gold

Nose - Very aggressive fruits right from the start: tart mango, lemon peel, peach skin, and fresh apples.  But mostly pineapple, and LOTS of it.  A lot of caramel syrup too.  With time, there are more grain and yeast notes, even a teeny bit of barrel char.  Additionally, one may find some hints of whole grain bread, along with pineapple turnovers, and a fruit tart.

Palate - A lot of caramel and vanilla. It's more tart than I'd remembered, as in tart fruits (not fruit tarts).  Okay, also fruit tarts.  Big thick note of salted caramel gelato -- which I also enjoyed this past weekend.  With time, the whisky gets sweeter in the glass.  Orange peel meets watermelon Jolly Ranchers.

Finish - Much longer than the Glen Grant. Sweet without being cloying. Butterscotch, lemon candy, caramel sauce, and (singing the loudest) the watermelon Jolly Rancher candies.

Now I'm looking at last year's notes...

I'll be danged.  Aside from the citrus, there's very little in common.  The vanilla seems to have moved from the nose to the palate.  I didn't get the honey notes this time, instead I found caramel.  But it's clear that the massive fruit notes moved in this year.  I have to say I actually like it more.  I had some struggles last year sorting through the drink, so either it opened up in the bottle or I was on my game.

One final thought on my Balblair 1978.  This '78 set the ceiling for what I'm willing to spend on a single liquor bottle.  If I do let it stay in its original bottle until the next birthday, I may have to end the bottle/oxygen experiment at that point and decant the whisky into a smaller glass receptacle.  While I enjoy this experiment, I also want to make sure I can continue to enjoy the whisky for which I'd shelled out big bucks rather than allowing its nose and palate to perish slowly in an oxidized slumber on my watch.  But then again, will there be any left in a year?  Or even at the end of this week...?

Availability - A few European retailers
Pricing - $200-$220 (w/shipping, w/o VAT) via UK retailers, otherwise $300+
Rating - 93