tag:blogger.com,1999:blog-3101162324715983722.post858445226540600259..comments2024-03-16T11:28:41.525-04:00Comments on Diving for Pearls: Glendronach 33 year old 1975 Duncan Taylor Three Generations versus GlenDronach 15 year old RevivalMichaelhttp://www.blogger.com/profile/02288790197865570681noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3101162324715983722.post-54471535316364961562014-06-24T03:03:30.249-04:002014-06-24T03:03:30.249-04:00You could be right about the citrus notes coming f...You could be right about the citrus notes coming from the esters. But I USUALLY find them in (as you mentioned) ex-bourbon cask whiskies, like Longrow lemon and the orange oil in indie Glen Ords. I'd be interested in sorting this out further, because I like the stuff. Looks like I will have to do a post on it someday soon.Diving for Pearlshttps://www.blogger.com/profile/02373371259792882112noreply@blogger.comtag:blogger.com,1999:blog-3101162324715983722.post-74709459300586514022014-06-21T15:47:11.388-04:002014-06-21T15:47:11.388-04:00Theories are meant to be tweaked and refined. Tha...Theories are meant to be tweaked and refined. That would mean citrus notes are also coming from the esters.<br /><br />I recall seeing a Richard Paterson interview where he explained that a lot of Dalmore's new make start maturation in ex-bourbon casks (though I'm sure they are also filling ex-sherry casks too). Because W&M was previously owned by Fortune Brands, they had considerable access to Jim Beam barrels.Erichttps://www.blogger.com/profile/13215982348779717643noreply@blogger.comtag:blogger.com,1999:blog-3101162324715983722.post-83997342666696503402014-06-21T15:14:59.986-04:002014-06-21T15:14:59.986-04:00It's interesting, I usually find a lot more ci...It's interesting, I usually find a lot more citrus in the HP 18 than the 15 -- though the 15 is seriously underrated. The old(ish) Dalmore Gran Reserva was all sherry cask, but was a wall of orangeness. Jackson also used to write about the big orange character in all of Dalmore's sherried releases. So I started wondering if the citrus was due to an interaction between a spirit and any sort of oak. But then I took a look at Charlie MacLean's notes on each distillery's whisky.<br /><br />Here are the distilleries whose character has citrus notes, per MacLean's Whiskypedia:<br />* - in the new make<br />** - in sherried releases<br /><br />Arran - nose and palate<br />Auchentoshan - nose (lemon)<br />Balvenie - nose (orange peel)<br />Bladnoch - nose and palate (lemon)<br />Bruichladdich - palate<br />Craigellachie - palate<br />***Dalmore - nose (orange peel - also the new make is "more citric (from the larger still) and "The overall style of Dalmore new-make is appropriate for sherry wood maturation")<br />Glen Elgin - nose (tangerine)<br />**Glenfarclas - in >15yo sherried expressions, orange marmalade<br />Glenfiddich - palate<br />Glenglassaugh - Edrington era (orange juice)<br />Glen Grant - palate (lemon)<br />*Glenmorangie - in the new make (tangerine)<br />Glen Ord - nose (dried orange peel)<br />*Glenturret - in the new make (orange)<br />Highland Park - nose (caramelized oranges)<br />*Jura - in the new make (lemon), mature character nose (orange zest)<br />*Knockdu - in the new make (lemon), mature character nose and palate<br />Linkwood - nose and palate (lemon)<br />**Longmorn - sherried releases nose (orange)<br />Macallan - nose (dried orange peel)<br />Strathmill - nose (tangerine and oranges)<br />Tamnavulin - palate (lemon meringue)<br />Teaninich - palate<br />Tomatin - palate (caramelized orange)<br /><br />One thing to take away from MacLean's finding is that there's a lot of citrus in Scotch! And it seems to come from different stages in production. Then, there goes our theory that it's just the Highlanders that have citrus notes. Finally, tall stills seem to result in citrusy new make. I might just put this in its own post someday when I have some time to research it further.Diving for Pearlshttps://www.blogger.com/profile/02373371259792882112noreply@blogger.comtag:blogger.com,1999:blog-3101162324715983722.post-15887358885429821202014-06-20T22:49:12.651-04:002014-06-20T22:49:12.651-04:00I tend to find citrus (orange and maybe lemon) in ...I tend to find citrus (orange and maybe lemon) in any whisky that was matured in ex-bourbon. Highland Park has stated that this comes from American oak so I'm inclined to agree that it's a characteristic of the oak rather than the bourbon.Erichttps://www.blogger.com/profile/13215982348779717643noreply@blogger.comtag:blogger.com,1999:blog-3101162324715983722.post-58132090159855213372014-06-20T21:32:48.052-04:002014-06-20T21:32:48.052-04:00That's true. I like his PDF. Now I wonder if t...That's true. I like his PDF. Now I wonder if the extra couple of years (the mini was from 2010, this bottle is from 2012) made a difference in quality. I might just wait to get one bottled next year or 2016. That's if they're not experience shortage issues by then.Diving for Pearlshttps://www.blogger.com/profile/02373371259792882112noreply@blogger.comtag:blogger.com,1999:blog-3101162324715983722.post-73140665614559595602014-06-20T17:27:43.657-04:002014-06-20T17:27:43.657-04:00One thing to note with Revival is that the bottlin...One thing to note with Revival is that the bottling date will have a major impact on its actual age:<br /><br />http://wordsofwhisky.com/glendronach-is-a-lot-older-than-the-label-says/Jordanhttps://www.blogger.com/profile/06448702693643593156noreply@blogger.com