...where distraction is the main attraction.

Friday, August 12, 2016

Single Malt Report: Glenlivet 33 year old 1981 Signatory for K&L Wine Merchants, cask 9459

Let's finish off this three-fer with one last big hit.  Much older than the previous two whiskies, 33 vs 19 vs 19, this Glenlivet comes from a refill sherry cask rather than a first fill.  And it's from a hogshead, rather than a butt.  A hogshead holds approximately half the volume of a butt, so there's more oak-to-spirit contact but since this is a refill it'll be interesting to see if that balances out the cask influence.

Ah ha! An actual bottle pic.
Like Wednesday's whisky, this Signatory was sold exclusively through K&L Wine Merchants.  The hoggie's bottle count is down to 115, so either this cask was split with another retailer or the angel's did some fair work over 33 years.

Like Wednesday's whisky there aren't many reviews online (aside from LAWS this time). Again, there's no listing for it in Whiskybase.  On a curious note, casks 9454 (34yo) and 9463 (33yo) are from the same distillation year (one with the same distillation date) have the same exact ABV.  What's the chance of that happening?  Is it a conspiracy or totally meaningless?  I'll go with the latter.....for now.  ;-)

As with the 29yo Longmorn I reviewed in June, this sample came into my possession via my installation as the substitute LA Scotch Club host for the K&L Strikes Back event at Lost Property in Hollywood on April 10th.  It was the most desired whisky that evening.  I'm first trying it now.

And, of course, a sample pic.
Distillery: Glenlivet
Ownership: Pernod Ricard
Independent Bottler: Signatory
Age: 33 years (November 5, 1981 - July 8, 2015)
Maturation: refill sherry hogshead
Cask#: 9459
Bottle count: 41 of 115
Alcohol by Volume: 51.1%
Chillfiltered? No
Caramel Colorant? No
Exclusive to: K&L Wine Merchants

Its color is a dark orange gold, the lightest tone of the three whiskies.  The nose starts off with molasses chews, York Peppermint Patties, orange peel, and toffee pudding.  A slight seaweed note wafts in sometimes.  There are baked pears (a la old Calvados Domfrontais), sugar cookies, and perky fresh ginger.  After 30+ minutes in the glass, it picks up cherry liqueur and a subtle mizunara-like sandalwood note.  The palate is very pleasant at this strength, so I won't be adding water.  There are cherry candies and mango candies balanced by bitter baking chocolate.  Fresh raspberries, coffee beans, and a mild oak note.  After 30 minutes, the palate gains a lovely orange note and some of the nose's cookies.  It finishes with lollipops, strawberry jello, maraschino cherries, and bitter chocolate.  A moment of the good orange note too.  It more spicy than sweet, really, overall.  After a lot of time in the glass, the bitterness grows and some American oak shows up.

Winner Winner Whisky Dinner!  As good as the nose's notes may sound, I think the palate's even better.  It's merely very good until the oranges and cookies jump in, and then...yeah.  It never reads as a sherry bomb, so the refill choice served the whisky very well.  There's a grace in its age that one can't fake by trying to squeeze in more oak over a shorter period of time.  I'm guessing that American oak was used for the hogshead, which is not a problem.  I do think the wood eventually gets a bit invasive in the finish after awhile, keeping this thing from soaring even higher.  But it's a still an excellent cask and a great selection by K&L.

Availability - Sold out
Pricing - $400
Rating - 91

Thursday, August 11, 2016

Single Malt Report: Glenlivet 19 year old 1995 Signatory for Binny's, cask 166947

The Glenlivet three-fer started out oddly yesterday.  In order to get some perspective, I tried that whisky alongside this one, which highlighted the differences between the two.  Though this is also a 19 year old first fill sherry butt of Glenlivet from Signatory's warehouses, it's its own creature.

This single cask was sold exclusively through Binny's, of Chicago fame.  Rather, it IS being sold at Binny's and remains in stock as of today.  This sample comes from the bottle purchased by My Annoying Opinions, as seen in his own review.  Thanks, MAO!

Distillery: Glenlivet
Ownership: Pernod Ricard
Independent Bottler: Signatory
Age: 19 years (1995-2015)
Maturation: first fill ex-sherry butt
Cask#: 166947
Alcohol by Volume: 58.3%
Chillfiltered? No
Caramel Colorant? No
Exclusive to: Binny's

NEAT
It's the color of Willett rye, a good color.  The nose is dense, tough to sort out at first.  Sort of reminds me of Elijah Craig Barrel Proof bourbon for a few moments, also a positive thing.  Plenty of dark chocolate, cigar tobacco, soy sauce, burnt cherries, mint leaves, and honey.  Whereas yesterday's whisky was hotter than expected, today's nose shows less ethyl than anticipated.  Toffee, honey, and molasses.  Cherry cordials, almonds in dark chocolate.  Not sweet, but calmly dry.  Its long finish has chocolate, walnuts, dry sherry, and a little bit of tangy acidic citrus.

WITH WATER (~46%abv)
The nose clears up a bit, starting with sherry that's short on fruit, but big on nuts.  Um, good writing?  Then cocoa, tobacco, wood smoke, and a hint of prunes.  The palate is spicier, and more peppery, followed by black cherry gelato and an herbal digestif.  It finishes fruiter than before, with some fresh stones fruits (from the spirit?).  Toffee, bitter smoke, tart rhubarb?

It keeps on tickin' at that strength.  How about a little more water?

WITH WATER (~40%abv)
The nose still pretty big.  More stone fruit and flowers.  Tobacco and leather.  The palate reminds me of a younger Glenfarclas.  Dry sherry, dried cherries.  Milk chocolate, black pepper, tart berries.  The sweetness remains in check.  The finish still has a good length.  Very dry, woody, and peppery now.

SOME MORE WORDS:
While yesterday's Glenlivet was full of tongue stripping tannic dryness, today's Glenlivet's dryness comes from the sherry, rendering it more palatable.  It's a solid sherry cask whisky that will appeal to those of us with dry preferences.  Nothing about it really wowed me, but it was much better than its dancing partner.  What did impress was how well it took to water, and that probably wins it a couple more points.  Ultimately my opinion of the sits somewhere between MAO's and WhiskyMusings's.

Availability - Exclusively at Binny's
Pricing - $120
Rating - 86

Wednesday, August 10, 2016

Single Malt Report: Glenlivet 19 year old 1996 Signatory for K&L Wine Merchants, cask #83265

Though I just did two posts about Edradour distillery, I won't be doing any Edradour whisky reviews this week.  I have no Edradour or Ballechin samples with me because 95% of my sample collection lives in another state (for just a few more weeks!).  But I do have three sherried Glenlivet samples bottled by Signatory!  (For those not in the know, Signatory Vintage owns Edradour Distillery.)

Each of these three sherried Glenlivets were sold exclusively through an American retailer. This first one was sold via K&L Wine Merchants.  I think K&L has had at least five ex-sherry Glenlivet casks from Signatory over the past few years with this cask (I think) being the most recent one.

My sample comes from an OC Scotch Club event I hosted last year.  I didn't try it at the event, so this is my first poke at it.

Distillery: Glenlivet
Ownership: Pernod Ricard
Independent Bottler: Signatory
Age: 19 years (May 20, 1996 - September 30, 2015)
Maturation: first fill ex-sherry butt
Cask#: 83265
Bottle count: 127 of 521
Alcohol by Volume: 50.9%
Chillfiltered? No
Caramel Colorant? No
Exclusive to: K&L Wine Merchants
(Also to note, I tried this side by side with the whisky from tomorrow's review.)

NEAT
Its color is the darkest of the three whiskies this week.  The nose leads with toffee and caramel.  Then a mix of plum wine, dried currants, and creme de cassis.  Furniture polish, Cow Tales candy, and raisins.  Meanwhile the palate is hotter than I expected from the ABV.  It's floral, mouth drying, and tannic.  Some cherry candy, though more burnt butter and halvah.  It finishes with a little bitter coffee.  No, wait.  Bitter green oak.  A curious amount of vanilla meets a slight sourness.  Lots of heat and tannins.

WITH WATER (~40%abv)
The water blends all the parts together in the nose.  The sherry notes eventually come forward, while the oak is in the midground, and the spirit sleeps in the back.  Dried berries, caramel, orange peel, and burlap/hessian.  The palate is floral and bitter.  Strange combo.  Very bitter oak, sour lemons, with some mild oloroso notes in the background.  The finish is bitter, sour, floral, and long.

SOME MORE WORDS:
Though I find Signatory to the most reliable indie bottler when it comes to quality, they're not perfect, nor should anyone expect them to be.  (Though I have to say they're still batting about .900 for me.)  There was a '92 Strathmill that's one of the blandest whiskies I've tried.  One of K&L's single cask Imperials was much too soapy for me.  And then there's this Glenlivet.

Thanks to the fruits, the nose was enjoyable and vibrant.  It had me anticipating the palate would be similar.  The palate was not even remotely similar.  And the finish was unpleasant.  With water, the palate and finish actually got worse, leading me to spill the final sip down the sink.  My senses tell me the sherry butt was made from American oak, as the caramel, butter, and vanilla are plenty loud.  That's not a bad thing, it's actually pretty common.  But something feels cockeyed about this cask, with the aggressive tannins and bitterness in the mouth to the somewhat low ABV for the whisky's age.  What saves the whisky overall is that I found no oak problems in the good nose, and the whole thing works better when neat.

Once again, there's a dearth of reviews for this cask, something I often find with K&L exclusives.  It seems like Sku, MAO, Jordan, and I are the only bloggers who post reviews of their stuff.  Anyone else?  There isn't even an entry for this whisky in Whiskybase.  I bring this up because I wonder if anybody found this tannic/bitter issue.  So I ask you, my lovely readers, to weigh in via the comment section below.  Am I crazy (about this particular thing)?

Availability - Sold out
Pricing - $90
Rating - 75 (neat only, 5-10 points lower with water)

Tuesday, August 9, 2016

The Signatory Tasting Bar at Edradour Distillery

Yesterday, I left you off here:


I enjoyed visiting Edradour and appreciated the very good tour given by Helen (whom I recommend if you have a choice of guides).  And since Edradour was actually my first distillery stop on this trip, it was nice starting small.  But really, really, I was there for Signatory.

To make a long story one paragraph short, my first two experiences with independently bottled cask strength scotch came from Signatory bottles.  And it was a couple years later, when I set foot in Royal Mile Whiskies and saw a zillion (back in the day!) Signatory bottlings on the shelves, and then purchased two for myself, that I was forever warped.  It's thanks to Signatory that I'm here typing this post.  To this day, I find the quality of Signatory's single casks to be the most reliable in the independent bottling scene.  And often the most reasonably priced.  So, yes, while it was exciting to see one of Signatory's warehouses, it was more thrilling to attend their tasting bar.

Located just up the walkway from the visitor center, the bar is located in one of the many small white houses on site.  I don't know if one has to buy a tour ticket to go to the bar or if there's a fee if one doesn't attend a tour, but since I paid £7.50 for a tour I was led to the bar upon my arrival.

Because I'm a fool, or rather because I was somewhat distracted, I don't have a photos of the bar.  There are three, maybe four dozen, Signatory single casks available to try, along with another couple dozen Edradour/Ballechins as well.  Yes, one must pay for the 25mL(-ish) pours, and pay in cash, but the prices are the lowest you'll pay for a pour of this stuff.  Nothing I tried cost as much as the tour ticket.  And there were some deceased distillery bottles to taste for a bargain.  But I wasn't there to experiment.  I arrived with a plan. There were whiskies I wanted to buy, but I wanted to try them first.

Ben Nevis 22yo 1991 sherry butt #2382, 58.3%abv -- Signatory has gotten the reputation for having cornered the market on excellent Ben Nevis sherry casks from 1991 and 1992.  And, yep, this one was stellar, somehow balancing the massive oddly musty fruity almost smoky Ben Nevis spirit with a wallop of sherry drenched European oak.  Someday I'll have more notes on this one, because I bought a bottle.

Blair Athol 25yo 1988 refill sherry butt #6914, 56.8%abv -- Signatory also seems to have a whole flock of 1988 Blair Athol sherry casks sitting in their warehouses.  These releases, along with those from The Ultimate which come from the same warehouses, have helped make Blair Athol kind of a thing for some whisky geeks.  This cask was fascinating, especially after the Ben Nevis.  Though the oak gave the whisky plenty of dark color, it was surprisingly reserved in its influence.  Lots of good, comparatively young, spirit glowed through.  Water thickened and improved the whisky.  I resisted buying this very good whisky because the Ben Nevis blasted my socks off and I predicted there would be a number of other bottles accumulated once I went to *whisper it* Campbeltown.

Deep thoughts
Ledaig 10 year old 2005 first fill sherry butt #900145, 54.6%abv -- Reputation, reputation, again.  Young Ledaig has picked up a considerable following over the past two years, partially because it's proven to be pretty good and partially because a certain influential whisky reviewer keeps calling it The New Ardbeg.  This has resulted in very young Ledaig selling for almost Kilchoman-esque prices.  I'm a Ledaig Hipster, myself, having liked it before it was cool and still like the stuff from the less-sexy weirder period of the '80s and '90s.  Anyway, I was looking forward to this Ledaig and found myself disappointed.  It was indeed a big and peaty whisky.  But it showed nearly no character beyond "big and peaty".  It was sub-Uigeadail and very-sub-Benromach 100 Proof.  Water didn't open it up, nor did air.  It's not a bad whisky, it's just that it has a lot of competition at its price point (and below), and I'd rather just buy two bottles of the official 10 year old instead.

Ballechin 13 year old 2003 single port cask #221, distillery exclusive, 58.6%abv -- When I asked our guide Helen -- more of a fan of Ballechin than Edradour -- if they had any bottles of the excellent Ballechin Discovery Series Port Cask on hand, she said no.  Before my shoulders could droop in disappointment, she directed me to a distillery-only bottle.  I said something like "Holy Fudge" and then repeated it when I was informed that the tasting bar had it as well.  Back at the tasting bar, I tried it next to the above Ledaig 10yo sherry cask and there was no competition.  Like the Ledaig, the Ballechin was "big and peaty", but it was also rich and multi-faceted, it swam well, and was frankly "bigger and peatier".  And £20 cheaper.  Sold.

The Visitor Center
I ended the drinking experience here because, with the two tour drams, I'd consumed 5-6 servings of alcohol over a two hour period.  My judgement would be dulled beyond this point.  And I would make for an obnoxious passenger for the next three hours of car travel if I pursed additional whisky.

Happy pricing news: These four pours plus two bottles of water came out to less than £25, less than one glass of Highland Park 18yo at a Los Angeles bar.  So I highly recommend the tasting bar to geeks and casual drinkers, to those with a plan and those without.

Sad pricing news: It's a little difficult to recommend purchasing bottles at the distillery because Edradour's visitor center does not participate in the VAT refund scheme.  So technically, if one was able to find the above bottles in a UK shop while traveling, they would be cheaper.  For high priced bottles, it would likely be a better deal to buy them at a UK shop and have them shipped back to the US (or most other countries).  But in this case, that Ballechin is sold only at the distillery, and that specific cask of Ben Nevis is sold out everywhere else, and thus I bought them.  We tell ourselves stories in order to live.

Monday, August 8, 2016

The Edradour Distillery Tour

Pitlochry is home to Signatory Vintage Scotch Whisky Company Limited.  And wouldn't you know, our drive from Edinburgh to Drumnadrochit was going to take us through Pitlochry -- or at least I was going to make sure it did.  Heh heh heh hehhhhhh.

Er, since my lovely wife Kristen is one of three people who will see this post, may I clarify that the quickest and most direct route between Edinburgh and Drumnadrochit does in fact run through Pitlochry.  :o)

Signatory Vintage isn't just my favorite independent bottler, it's also the owner of Edradour distillery, producers of Edradour (unpeated) and Ballechin (peated) single malt.  Getting to the distillery is a little more exciting than Google Maps or a car's crappy GPS will lead one to believe.  Rather than just scooting into Pitlochry from the A924, one must take a tiny one lane (WATCH OUT!) winding country road north.  I've been told it's a beautiful drive, but I didn't notice since I was behind the wheel, watching every turn for four-legged or four-wheeled creatures.

Just as Edradour brags, their distillery is in fact tiny and cute, with a number of small white house-like structures containing most of its facilities, like this:


But due to the popularity of the peated Ballechin, the distillery has to expand.  So they're building an identical (or as identical as possible) second stillhouse in order to double their production.


That morning, our tour group of about a dozen folks had the awesome Helen as our guide.  Helen grew up on a farm next to the distillery, so this was her territory, she knew all the things.  Like some of us, she rightly prefers the Ballechin to their unpeated stuff.

Our first stop was at a little tour/party room where we were given two 25mL drams while we watched an official Edradour video.  Honestly, if Helen's your tour guide then then video is redundant.  She'll tell you everything in the video and more.  What's more important are the two whiskies: one unpeated and one peated:

Edradour 10 year old, 40%abv (unpeated) -- It's like a yeasty eau de vie, full of porridge notes, and maybe a little bit of toffee.  Its thin mouthfeel doesn't help it one bit as it comes across as a watered-down minor-league barely-legal Tobermory.  While I'm not the biggest fan of all the wine cask versions of Edradour, perhaps those casks do give the whisky a boost.

Ballechin Bourbon Cask, 46%abv (peated) -- Dark, mossy, herbal peat meets coffee, mint leaves, and berry candy.  It's hard to believe this comes from the same distillery as the other whisky.  At first I thought this was the Ballechin 10yo; if so then it was much better than I'd remembered.  Turns out, it was their Discovery Series #6 release: Ballechin Bourbon Cask.  And, yeah, it's better than the 10, and it's likely three or four years younger.  Because it was released 5 years ago, good luck finding it for less than $99.99 today.

It was nice to have drinks before a tour started, for a change.  It sort of oils the gears for the distillery experience.

Allegedly, Edradour ("Land between two waters" in Gaelic) distillery doesn't use computers.  Everything is done by hand, and (paper!) notebooks are filled with data.  They stopped using their malting floors in 1973 and now source both their peated and unpeated malt from Inverness.  That peated (50-55ppm after drying) malted barley is destined to become Ballechin, properly pronounced "bah-LAY-hin".

One of the distillery's interesting quirks is this:


It is a Morton's Refrigerator.  When the wort (malted barley grist that has been steeped in water in order to get the starches turned into sugars) comes out of the mash tun, it must be cooled so that yeast can then be added for the fermentation process.  If the wort is too hot, the yeast will die.  Today most distilleries (and many breweries) use a counter-flow chiller which utilizes cold water -- the cold water is warmed while the wort is cooled.  In 1934 the Morton's was installed at Edradour to cool their wort.  After Andrew Symington (Mr. Signatory) bought the distillery, he elected to have a replica Morton's built and installed, rather than going with a counter-flow chiller.  So they're technically using old school technology with a recent build to cool their wort.

That cooled wort goes into one of their two Oregon pine washbacks, where it ferments for 48 hours.


Here's some wash a-percolatin':


That beer then goes to the one 4200L wash still and one 2000+L spirit still for distillation.


Both of these stills are connected to a 100+ year old worm tub system, yet another bit of old school tech, which condenses alcohol vapor back into liquid.

I know the photo sucks, but it's difficult to get a proper photo of copper tubes
since they're submerged in dark brown water.  It looks like earl grey tea with
a disappearing metal snake inside.
Once the spirit is barreled-up, it enters the warehouse.


And this was 'round about the time I started to geek out on this tour, because this warehouse not only serves Edradour distillery, but also Signatory.  And now, some cask photos.


I'm fascinated by the popularity of Edradour distillery, since many sources claim it has 100,000+ visitors per year.  Unpeated Edradour can be a difficult, unfriendly drink even for those of us with many whisky years hanging over our belts.  Aside from the older technology, the tour itself doesn't provide much more education that one cannot get at many other scotch distillery tours (though having a good guide, like Helen, is essential anywhere).  It is a quaint place when compared to the many massive mechanized whisky production facilities around Scotland.  But my guess is folks tend to stop off there because it's on the way from the cities to Speyside and the Northern Highlands.

Yet, why would the same guy who just wrote that heavily qualified praise ever be seen doing this at Edradour distillery?


Tomorrow, The Signatory Tasting Bar.

Friday, August 5, 2016

Single Malt Report: Tomatin 30 year old (2014)

It's been Tomatin Week here at Diving for Pearls.  On Monday, I wrote about the distillery's Single Cask Experience tour.  On Wednesday, I reviewed their current 14 year old Port Cask finished single malt.  I reported on Tomatin's first batch of NAS Cask Strength whisky yesterday.  Today, I'm closing it out with the final batch of their ol' 30 year old.

Tomatin had a 25 year old in their regular range for a number of years.  Then they slipped in a 30 year old 1976 (49.3%abv).  Next they replaced them both with a 30 year old (46%abv).  Finally, in 2015, they ditched the 30 year old for a 36 year old "Small Batch Release" which has itself a fancy bottle and 3x higher price.

Regarding the previous sentence, here are three possible responses:
1.) Like everyone else Tomatin was running short on old stock so their figurative hand was forced.
2.) Everyone else had been taking advantage of the ultra-premium spiffy-packaging luxury market, so Tomatin would have been missing out on some excellent revenue by not doing the same.
3.) I'm switching to beer.

I liked the 30 year a lot, it's hot as hell out here right now, and I have no money invested in liquor companies so you may guess which of those three responses I relate to.  Now, onto The Thirty!


Distillery: Tomatin
Ownership: Tomatin Distillery Co.
Region: Highlands (near Inverness)
Type: Single Malt Whisky
Age: minimum 30 years
Maturation: ex-bourbon and ex-sherry casks
Bottling year: 2014
Alcohol by Volume: 46%
Chillfiltered? No
Caramel Colored? Probably not
(Sample obtained from OCSC at our reboot event 13 months ago.)

Its color is a very light gold.  The nose has the very old Tomatin fruity notes I adore.  Mango, loquats, honeydew, and good in-season oranges (you know, the good kind).  Some nice wood spice in there.  Some lychee candy, a hint of bubblegum, and some sort of orange-y honey.  The light but flavo(u)rful palate leads with lychees, peach candy, Juicy Fruit gum, and lovely bitter nip that balances out the sweetness.  Pleasantly musty oak and sweet malt underneath.  With 30+ minutes of air, orange candy, toffee, and lime lollipops find their way in.  All that fruit stays for the finish.  Low levels of aromatic oak, oak spice, and citric tartness linger through.  The bitter nip becomes a bite.  Some bubblegum, lime, and mint.  It's gentle but persistent.

Something about this whisky reminded me of the '68 Caperdonich I'd tried in Japan last year.  I think the noses were similar with all of that fine fruit, while the palates and finishes couldn't keep up.  I'd take this whisky over that Caperdonich because the Tomatin's nose is better, and the palate is still very satisfying.  But I will say it's a good thing they bottled the 30yo at 46%abv.  It's so light and fragile at that strength, it would (like the 33yo official Tomintoul) vanish at 40% or 43%.  As wonderful as the nose is, that fragility, which turns into occasional thinness, in the mouth keeps it from being a 90+ whisky.  But it's still very good and something I'd love to drink again if I could.

Availability - A couple dozen retailers in the US and Europe
Pricing - $250-$400
Rating - 89

Thursday, August 4, 2016

Single Malt Report: Tomatin Cask Strength, batch 1 (2016)


For laziness's sake, I'll quote yesterday's post: "I purchased these two well-filled minis when I was at the distillery.  My visit was on July 10th, they were bottled on June 8th.  That's some fresh stuff. "  Yesterday, I reviewed the 14yo Port Cask Finish.  Today, I'm reporting on the first batch of Tomatin's NAS Cask Strength series(?).  It's a mix of ex-bourbon and ex-sherry casks, like their regular 12yo and 18yo releases but without their age statements.  This release follows other recent unpeated (partially or fully) sherried NAS cask strength batches from Glendronach, Glengoyne, and Tamdhu.

Distillery: Tomatin
Ownership: Tomatin Distillery Co.
Region: Highlands (near Inverness)
Type: Single Malt Whisky
Age: minimum 3 years
Maturation: ex-bourbon and ex-sherry casks
Batch #: 1
Limited bottling: 15,000
Bottling code: L08 06 16
Alcohol by Volume: 57.5%
Chillfiltered? No
Caramel Colored? Probably not

NEAT
Its color is light gold, lighter than the 14yo Port Cask Finish whisky.  The nose carries with it a yeast/bread note that lasts for less than a minute, then vanishes as the whisky opens up (or rather explodes forth).  First there are dried berries, grape Bubble Yum, caramel, and canned peaches.  Then confectioner's sugar and almond extract.  After 20 minutes some vanilla and maple syrup notes show up.  The palate, though very hot, is big on thick Glendronach-like sherry.  There are dried cherries, blueberry muffins, dark chocolate, chocolate (roasted) malt, and subtle cranberry note.  Not much sign of the ex-bourbon casks.  It finishes sharp and salty with a rising herbal bitter note.  The sherry retreats to the background.  Maybe some toffee.  Definitely a lot of heat.

WITH WATER (~50%abv)
Ah, here are the ex-bourbon casks in the nose.  Maple syrup, caramel, cinnamon, and roses.  Then toffee, almond extract, orange peel, simple syrup, and maybe a hint of sulphur.  Less heat in the palate, more bourbon cask, less sherry cask.  Small notes of malt and vanilla, larger notes of nuts in caramel.  Nectarines, milk chocolate, and spicy toasty oak.  The finish becomes bigger, thicker, and richer.  Lots of toffee and milk chocolate.  Nuts and malt.  A subtle bitter, almost smoky, note as well.

WITH WATER (~43%abv, the 12yo's strength)
The nose is going even further into ex-bourbon territory.  Barrel char, honey, roses, and pears.  Hints of cherries and cocoa.  The palate gets tannic, spicier, and sweeter.  A bit too sweet for me, actually.  A hint of dried cherries in milk chocolate.  It finishes very sweet as well.  Fruit punch with lemon-lime soda.

COMMENTS:
While I respect Serge V's breadth of experience, I have no idea what whisky he was drinking when he reviewed this same whisky.  Perhaps his sample went bad?  Or my sample went good?  He writes of a weird, raw, oak-free mess.  The Tomatin Cask Strength batch 1 I just drank was a near sherry bomb, roaring with active (in mostly good ways) casks.  Yes, our samples are a year apart and have different labels, but this is the same batch.

With the Tomatin CS, one gets a few whiskies for one's money.  As mentioned above, at full strength, it's a big hawt whisky, heavy on the sherry casks, though it loses a little of its charm in the finish.  At 50%abv, though it's slightly simpler, it's better focused and roars right through the finish.  At 43%abv, the youth and active oak start showing through.  So it's best to use caution when adding water.

Quality-wise, it's better than batch 1 of Glengoyne CS, and cheaper too.  While it can't match up to 'Dronach CS's first batch, it's still quite good, and cheaper too.  Whenever I do my next international order, I'll add a Tomatin CS batch 1 -- putting my money where my blog is -- if I can keep the price near $60.

Availability - Europe only, as of the date of this post
Pricing - $60-$80 minus VAT, plus shipping
Rating - 87 (careful with that water, Eugene)