Ledaig 19 year old 1998 Oloroso Cask Finish

Tobermory distillery has rolled out a slew of 18+ year old versions of their peated, Ledaig, single malt over the past four years:

• 18 year old small batches, 1 through 3
• 19 year old finished in Oloroso casks
• 19 year old finished in Marsala casks
• 19 year old finished in PX casks
• 21 year old finished in Manzanilla casks
• 21 year old finished in Ruby Port pipes
• 1996 Vintage
• 18 year old finished in "Spanish Sherry" casks, distillery only
• 19 year old finished in Oloroso casks, distillery only
• 20 year old finished in Moscatel casks, distillery only

It's curious that they haven't just rolled out a regular official 18 and/or 21 year old. Is the above approach more fun? Or is it a path to charge more for their whisky? Or were/are there cask issues? Or someone was inspired by the Bills Lumsden and Walker?

I recently got in on bottle splits of the 19 year old Oloroso, Marsala and PX finishes because I was very curious about the results.

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The Oloroso cask bottling is not a "finish" in the current sense. The whisky spent its first six years in bourbon casks, then the next 13 years in Oloroso casks. So it's a secondary maturation, not a quickie fix, but the producer's honesty is appreciated.

The other two 19s this week have briefer finishes than this. And unlike the other two 19s, this whisky was reduced to the Tobermory/Ledaig standard level of 46.3%abv.

Distillery: Tobermory
Brand: Ledaig

Owner: Distell International Ltd.
Region: Isle of Mull

Age: 19+ years (Summer 1998 - 2018)

Maturation: bourbon casks (1998-2004), then Oloroso casks (2004-2018)
Outturn: ????

Alcohol by Volume: 46.3%
Chillfiltered? No
Colorant Added? No

NEAT
The nose is very oceanic; by that I mean actual ocean water. Joining the ocean are notes of smoked salmon & chives, and locker room mustiness. Smaller notes of dark chocolate, lemon zest and charred grill crust linger in the background. The monolithic palate is charry and sooty, loaded with bitter dark chocolate, sea salt and smoked nuts. It gets bitterer and saltier with time. The bitter chocolate transitions to dark chocolate (74% if I'm being an a-hole) in the finish. An apple cider note gets pushed down by salt, soot and bitterness.

This is a near palate-killer at a mere 46.3%abv. I'm going to dilute it...

DILUTED TO ~40%abv, or ~1 tsp of water per 30mL whisky
Though the ocean note takes over the nose, moments of grill smoke, moss and blackberries mingle well. The palate's bitterness improves greatly. Meanwhile there's an added tanginess, a vegetal peat and a slight nuttiness. The finish matches the palate.

WORDS WORDS WORDS
As entertaining as the nose is at bottling strength, the palate was ugly. And not good ugly, more like stunted and unpalatable. The whisky becomes a much better balanced and more approachable drink at 40%abv. So, I certainly recommend dilution.

Still, I expected better. The official 10 year old has good balance, clearer unique characteristics and possibly more complexity than this whisky, and at ⅓ the price. I'm hoping this isn't a hint as to why there isn't a standard 18 year old in the range. How will the other two 19 year olds fare?

Availability - A few European/UK retailers
Pricing - $140-$160 (ex-VAT)

Rating - 84 (diluted only; nearly 5-8 points lower when neat)

Ben Nevis 13 year old 1999 Chieftain's, cask 240

Here's some recycled content!

View this post on Instagram

Here it is. The Ben Nevis that started my #bennevis devotion. I tried it 6 years ago at a Chieftain’s tasting, and was flattened by its riot of tropical, citrus and stone fruits. I opened this bottle tonight. And, yes, it’s the #whisky I remember.

A post shared by Michael Kravitz (@whiskykravitz) on Mar 22, 2019 at 2:55pm PDT

It's been seven months ago since that post, and this bottle has been a joy throughout. Knowing I wasn't totally delusional in 2012 has proven comforting.

Distillery: Ben Nevis
Region: Highlands (Western)
Independent Bottler: Chieftain's
Age: 13 years old (May 1999 - August 2012)
Maturation: hogshead
Cask: 240
Outturn: 354
Alcohol by Volume: 46%
Chillfiltered? No
Added colorant? No

I remember the first third of this sentimental bottle being very clean and fruity (see above) but a touch hot on the palate. Today's tasting pour is from the bottom third...

NOTES
In-season nectarines, pears and mango position themselves in the front of the nose. Ooh, but now some dunnage funk, dirty hay and aged hard cheese drift through the background. Belgian saison, limes and a hint of toffee pudding appear after the whisky has had plenty of time in the glass.

Limes, lemons, guava and tart berries start the palate. A super tart crisp mineral white (adjectives!) wine. Mild sweetness and a silky maltiness. It has shed all of the edgy heat from earlier in the bottle.

The lonnnnng finish holds limes, nectarines, barley and the aforementioned adjectivey white wine.

WORDS WORDS WORDS
The whisky has found its peak, here at the bottom of the bottle. Over these seven months the nose has taken on additional characteristics and the palate has softened up.

This whisky makes me wonder if yeast is one of the keys to Ben Nevis's quality. They're one of the last, if not the last, Scottish distillery to use brewer's yeast. Perhaps those dazzling little microorganisms toot out the precious fruit and funk notes. Cheers to those little farts. I'm going to have to open another Ben Nevis soon.

Availability - Probably sold out four or five years ago
Pricing - it was $70-$75
Rating - 89

Edradour 2006 Barolo Casks, batch 2

Both Florin and Vik gave me samples for batch 2 of the Edradour 2006 Barolo Casks. This is only the second time I've received two samples of the same whisky. (The first time was back when Jim McEwan and Bill Lumsden hand-delivered Black Bowmore samples. Ah those were the days.)

I've been wondering if there's a reason I received two samples of this Edradour; not like a cosmological reason, but a quality reason? For better or worse? To note, this is not a wine cask finish but a full maturation. So let's see when happens when Scottish and Piedmontese juices commingle.

Distillery: Edradour
Ownership: Signatory Vintage Scotch Whisky Co., Ltd.

Region: Highlands (Central)
Age: 8 years old (March/April 2006 - July 2014)

Maturation: Barolo Hogsheads
Outturn: ???

Alcohol by Volume: 46%
Chillfiltered? No
Colorant added? No
(thanks to both Florin and Vik!)

NEAT
The nose begins with yeast, grape bubblegum and apricots. Then things progressively get more candied: anise, toffee, maple syrup and a lychee cocktail. My palate notes begin with "Very curious." The whisky feels fizzy, though not as sweet as expected. It's a little farmy. Some ginger ale and yeast. Tangy and tannic, though it's a "red wine" tannic, not generic oak tannic. The grapes' polyphenols, not the tree's. The flavors shift, almost entirely, toward a dry red wine after a 20-30 minutes. It finishes tangy and yeasty, along with notes of dry red wine, ground black pepper, mesquite smoke and wet paper.

DILUTED TO ~40%abv, or < 1 tsp of water per 30mL whisky
Milk chocolate, toffee and cinnamon on the nose, as well as coconut rum and lime zest. Now the palate has picked up a woody bitterness, and the tannins feel much woodier. It's very sharp and peppery. The finish is similar to the palate, with some extra sugar and pencil shavings.

WORDS WORDS WORDS
I appreciate that Edradour went with a dry wine. The whisky is neither sugary, nor overly grape-y. The palate could have really used the nose's vibrancy and some of its fruit. As it is the palate doesn't do much for me when neat and then goes the wrong direction once diluted. While this is no Murray McDavid-sized disaster, it falls short of the regular official Edradour 10 year old and the Signatory sherry casks.

But someone over there like his Barolo casks. There have been five of these batches and thirty-seven different Barolo cask releases by Edradour/Signatory.. I like Edradour a lot, but am I missing something here? Please share your own Edradour Barolo cask experiences if you've had 'em.

Availability - Probably scarce on both the primary markets (all batches)
Pricing - probably $50-$70
Rating - 78

Tamdhu 12 year old (2019)

When it came time to select single malts for a recent charity event, I had to choose a Macallan Killer. For previous events I'd gone with Glenfarclas 15, Glendronach 15 or Bunnahabhain 12, all whiskies I knew well. This time I took a risk with something I'd never tried.

I had liked Tamdhu's 10 year old single malt and was surprised to see a 12 year old showing up beside it so quickly (in 2 years! Math!) this year. Thanks to a happy discovery right before the event I found a bottle of the 12 selling for the same price as the 10.

No one at the event hated the thing, and I don't remember finding anything wrong with it at the time. Now there's some left and I'm thirsty.

Distillery: Tamdhu
Ownership: Ian Macleod Distillers
Region: Speyside (Central)
Age: minimum 12 years old
Maturation: "the finest sherry oak casks"
Alcohol by Volume: 43%
Chillfiltered? probably not (per whiskybase)
Colorant added? probably not (per whiskybase and distillery site)

NEAT
It has clean, bright nose, with notes of roses, orange peel, almond extract and ginger powder. Some spice (cardamom and clove) and funky honey as well. The palate has some of the nose's roses(!), but is otherwise tighter and more astringent than expected. Nutty sherry and caramel. More oak and tannins appear with time. Roasted grains and caramel in the finish. Lots of rich American-ish oak. Hint of lime.

DILUTED TO ~37%abv, or 1 tsp of water per 30mL whisky
More generic sherry cask notes appear in the nose, like raisin and toasted oak. A little bit of honey mustard. Grape candy, raisins and ginger powder on the palate and finish.

WORDS WORDS WORDS
Not a Macallan Killer, this one. The very friendly nose clashes with the sharp oaky palate. I think the distillery claims to use mostly (or entirely) European oak casks, but I'm reading lots of American oak action throughout. The 10 year old suits my fancy much more than the 12, so I actually hope the older version does not replace the younger one. I found the 10 to be quirkier, more complex and a better drinker. Though this does not stop me from desiring a try of their new 15 year old.

Availability - Specialty whisky retailers worldwide
Pricing - $50-$75 USA, $40-$65 Europe (minus taxes and tariffs)
Rating - 81

Westland Week ends

As of late 2015, I ranked Westland's core range as follows:

1. Sherry Wood
2. Peated
3. American Single Malt

Sherry Wood and Peated were the two I had considered purchasing.

Four years later, after a corporate buyout, an increased age statement and one name change, the core trio is ranked as follows:

1. Peated
2. American Oak
3. Sherry Wood

Peated and American Oak are the only two I would consider purchasing.

The Sherry Wood went from a balanced somewhat-complex whiskey to a lumpy oaky yet sort of raw Craft Whiskey. The "American" improved a little bit, actually showing less oak than the Sherry Wood. The peated expression held its strengths, and possibly improved, over the years.

But you may notice I used the words "considered" and "consider" when it comes to actually buying a 750mL bottle. Westland's prices have always been steep. For years they were 2 year old whiskies selling for $70-$75. Even though they're 3 years old, $70 still seems bloated. I'm not sure what audience they're aiming for. Bourbon geeks will spend that amount of money on a bottle, but only when it's 10+ years old or extra limited or flippable. Casual bourbon drinkers (which is almost all of the market) can still get quality brown likker for less than $40. Scotch fiends will spend $70 on a 3-year-old bottle, but only if the brand lies to us really well in a Scottish accent while bestowing a Gaelic name upon the whisky. So who's left? I understand single malts are more expensive to produce than other whiskies, and that Westland hasn't cut corners, historically. But how does the company grow their business at these prices?

I may get a bottle of the Peated malt if I can find it for under $70 (with shipping, because Ohio). Otherwise, if I were to recommend anything it would be the 3-pack. It's a great way to test the whole range out, and 200mL is a lot more fun than a mini (says the man with many minis).

Westland Peated single malt

Though it seems as if every distillery is attempting a peaty or smoky whisky this decade, Westland has shown more competence than most. I've found their single casks of peated stuff to be comparable to Kilchoman's. And that is not something I state casually.

As of 2016, Westland's 55ppm peated malt came from Baird's in Scotland. Not sure if that's still their source. If anyone knows, please share in the comment section. Thanks! [NOTE: See Jordan's update in the comments!]

Distillery: Westland
Region: Seattle, Washington
Type: Single Malt
Age: at least 3 years
Mashbill: six malted barley strains
Maturation: three types of American oak casks
Alcohol by volume: 46%
Chillfiltered? No
Color added? No
(from my bottle)

NOTES
Islay-style oceanic peat (full of band aids!) hits first in the nose, then comes a metallic-tinged smoke. Tropical fruit punch, canned peaches and eucalyptus add an impressive complexity.

On the palate it's a baby Islay, but without the violence or mezcal. Antiseptic, band aids and dunnage(!). Gathers bright mint and menthol notes with time.

The longest and most balanced of the finishes. It has a gentler smoke than the palate, along with tangy citrus and sweet mint.

WORDS WORDS WORDS
The winner! This will be the first bottle of the three I'll finish. I would be happy to buy this in lieu of most soon-to-be-25%-more expensive Islays. It's solid spirit-driven stuff, without any clunky oak. Though this likely took the distillery years to perfect, Westland makes this style seem pretty effortless.

Availability - Most American specialty whiskey retailers, as well as many European retailers
Pricing - $60-$80 (750mL), usually priced the same as the Sherry Wood
Rating - 86

Westland Sherry Wood single malt

Here's an American take on sherry cask single malt, something scotch fans have been enjoying for decades. It's the busiest of Westland's core trio, with a slew of different cask types. They used to add a little bit of their peated malt to the mix, though their website doesn't show that listed anymore. Though this may not matter a whit, the whiskey isn't that much darker than the American Oak.

Distillery: Westland
Region: Seattle, Washington
Type: Single Malt
Age: at least 3 years
Mashbill: Five malted barley strains
Maturation: four types of sherry casks, two types of new American oak casks
Alcohol by volume: 46%
Chillfiltered? No
Color added? No
(from my bottle)

NOTES
Lots and lots of grapey things on the nose, especially a Pedro Ximenez jamminess. In fact, that's almost the entire show. There are some tiny bits of smoked almonds, mint, graphite and dirty stones in the background.

The palate is a spicy, chocolatey sherry bomb. The new oak character shouts louder here than in the American Oak expression, giving off plenty of smoked caramel and vanilla. Some dark cherries in there, as well as citric acid.

The finish is similar to the palate, though with more raw heat and imitation vanilla extract. Tangy and peppery, with plenty of PX.

WORDS WORDS WORDS
This one was a surprise too, but in the other direction. It's the most Craft Whiskey of the three. Westland's treasured malt mix has been silenced by all the casks. This will probably appeal to someone who just wants a shite-load of sherry and vanilla, more than it appeals to me. Perhaps this was a wonky batch, because they've done better than this in the past.

Availability - Most American specialty whiskey retailers, as well as many European retailers
Pricing - $60-$80 (750mL), often $5-$10 more expensive than the American Oak expression
Rating - 77