Lochindaal 10yo 2007/2018 (53.1%, Hidden Spirits, 235 bottles, LH718)

Bruichladdich, today, is known for their three brands of Whisky. The “unpeated” Bruichladdich, the heavily peated Port Charlotte (40 ppm), and the super heavily peated Octomore (80 ppm and higher). In november and december of 2007 Bruichladdich also made a heavily peated distillate at 50 ppm called Lochindaal. The Lochindaal spirit is named after a distillery. Lochindaal is one of the names, Rhinns was another, for a distillery we now know better as Port Charlotte, which started up in 1829 and closed in 1929. The Octomore spirit is also named after a distillery which operated between 1816 and eventually closed in 1854, Operations halted much earlier around 1840.

There were plans to reopen/rebuild the Lochindaal/Port Charlotte distillery and for this purpose in 2005, the Spirit and Wash stills from the Dumbarton complex, that once made Inverleven Whisky, were acquired. Dumbarton closed down. The Lomond Stills from Dumbarton (making a Single Malt called ‘Lomond”) are now used at Bruichladdich for The Botanist Gin. Lomond was mothballed in 1985 and Inverleven in 1991. In the end the whole Dumbarton complex was closed in 2002 and demolished in 2005 and subsequently the stills transferred to Bruichladdich. The Inverleven wash still was put outside the distillery on show, and the wash still was put in the Lochindaal/Port Charlotte distillery. Both stills never ran on Islay and were yet again transferred, this time to Ireland for the new Waterford Distillery, so I guess the reopening of Port Charlotte is put on ice for the time being.

Lochindaal was made available to the public, at the time, for £1850 a cask. The plan was to fill around a 100 casks a year and to keep making this distillate. Hardly any information can be found on that plan, so I have to ask around. By now we know that Lochindaal never really saw the light of day as a brand for themselves (yet), because in truth, what would it have added for the discerning Malt aficionado, or the public in general, when you already have Port Charlotte which is also a heavily peated Malt. Nevertheless, examples of Lochindaal, made in 2007, in 2009 (september) and 2010 (december) were bottled, and maybe more will be bottled in the future. So casks do exist, and maybe casks are still filled with the Lochindaal spirit. Most Lochindaal is bottled by independent bottlers or as private casks, by the people who bought the casks mentioned above. Be warned, since it seems to be quite rare, prepare to pay a little extra for a bottle of Lochindaal.

Color: Light gold, piccalilli yellow, when the sun hits it.

Nose: Creamy. Pudding, custard, warm butter and vanilla with smoke on top. Excellent. This creamy bit really reminds me of the Bruichladdich Islay Barley expressions. Like the 2007. I If you ask me it’s essentially a peated Bruichladdich (in style). Hints of soft black pepper and soft wood and mocha. Very appetizing. Fresh and somewhat fruity, but the creamy bit is where this Malt is all about. Give it some air and it develops even more, with an even more floral note. Salt and pepper come to mind on more than one occasion whilst nosing this. The oak, nice because it gives a backbone, shows itself quite late. The creamy bit is quite dominant. yet, if given even more time, still more is revealed, and the balance grows as well. more oak and paper notes. Spices adding depth. With even more time, a funky acidic note comes forth. Interesting. The peat is wonderful, soft and brooding and on top of that some fatty smoke to finish it off.

Taste: Fatty peat and stinging smoke. Big aroma. Black pepper attack like the best of Talisker. Peat lingers in my mouth. Warming and brooding upon a layer of toasted barley. Winter warmer this is. Almonds and ashtray aromas develop in my mouth. Hot motor oil, and a more winey note? All this accompanied by some lemon and lime freshness, zest and acidity. Big upon entry, but somewhat less big in the body-department. less creamy bits making for a slightly thinner experience, making room for the sharper smoky notes. However the pepper and the peat and the half-strength creamy backdrop do steal the show here. Long finish with an even longer aftertaste. It goes down like treacle!

I really like the 2007 Islay Barley Bruichladdich and I also liked the 10yo Port Charlotte and Octomore is nice as well. This Lochindaal is no exception. Easily recognizable as a product from this distillery. A rarity at 50 ppm. Well made but as I said, not terribly different from the rest of the output from this distillery. It’s very good, I really like this Lochindaal, but if you want to pay, or do you need to pay an elevated price for this and most other scarce expressions, is entirely up to you.

Points: 87

Grazie mille, Andrea!

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Ardbeg “Uigeadail” (54.2%, OB, 2018, L70174)

My Ardbeg Corryvreckan from 2014 is almost empty, and it will be replaced by this Uigeadail from 2018. However, even before the Corryvreckan is finished, I already opened the Uigeadail, so I can taste them both Head-to-head. Well just for fun, because the Corryvreckan is almost empty, so it had time to breathe, and the Uigeadail is freshly opened and full. Not a truly fair comparison. I’ll compensate by taking my time. If you surf the interweb, and read about the standard Ardbegs, the Corryvreckan gets less love than Uigeadail. Uigeadail is some sort of favourite for fans of Ardbeg. Nevertheless, when I reviewed the Corryvreckan I scored it a hefty 89 points, and never regretted that score over time, when emptying the bottle. I love this (batch of) Corryvreckan. Where Corryvreckan is about ex-Bourbon casks and new French oak. Uigeadail is about ex-Bourbon casks and Sherry casks containing older Whisky than the aforementioned ex-Bourbon casks. Or so they say…

Color: Light gold.

Nose: Nice soft and sweet peat and definitely some smoke rising from the bonfire (I found out later, bonfire is mentioned on the label). Bits of coal for good measure. Big aroma, perfectly balanced. In no way does this smell young or immature, remember this is a NAS bottling, right! Citrus and floral notes. Very fresh and working well with the peat ‘n smoke. The peat is fatty and brooding, but especially this peat reaches greater depths by the Sherry influence. I struggled a bit, at first, to “find” the Sherry, as I expected it to be far more upfront, maybe fruity and obvious, but in fact, it hid in plain sight, it hid in the shadows of peat, just shy of the gates of hell… uhmmmm… I got carried away a bit, sorry Auke. Nevermind, lets continue the review, shall we? Hints of forest floor late in autumn. Spicy, decaying wood, soft wood, but add to that a more meaty feel. Bacon is suggested by the label. I hate that. It indoctrinates the consumer, did I get bacon by myself or am I pushed that way? I can’t unsmell the bacon now, can’t I? Get it off the label, please Mickey, pretty please.

Next something that reminds me of crushed beetle (a ladybug actually, and yes, it was an accident). Yet also some licorice, and earwax on a breath of fresh air. Dry cocoa powder and salty, smoked bacon and more bonfire again. By the way, the label mentions treacle, something I don’t get on the nose. This just keeps evolving. Probably the influence of Sherry again. Hey, quite late to the mix some fresh oak, probably not virgin, but very upfront nevertheless. Even later in the mix some minute amounts of sweet ripe red fruit, of which raspberry is the most obvious to me. I say, excellent stuff again, just like the Corryvreckan. I hope all batches are this good, or did I get lucky again?

Taste: Ahhh, here is the treacle, and the peat and the smoke. Luckily the treacle is thin, making the entry not too sweet, although memories of old Demerara Rum, fly in and out of my head now, more than Sherry notes, although I do pick up some sultana’s, raisins. More liquorice and milk chocolate (liqueur). Burnt plastics and liquid bonfire. Luckily the label only uses three words “describing” this Whisky, which I can report are correct. Treacle wouldn’t have been one of my top three words, yet I understand why. Personally I might have gone for “Chocolate”, but it may be another word tomorrow, only human, y’know.

After tasting the Whisky, the smell gets more of those spices you smell around Christmas, as well as some kippers and creamy latex paint. Tastewise the odd plastic note remains, and in come some more youthful aroma’s hinting at young Whisky. Vanilla and salty butter. More smoke, but like an ashtray this time, mixed with liquorice notes. Sometimes some bitter woody notes, but not every time. Less balanced than the nose though. Fatty, but also with some acidity, splitting the Whisky a bit. The finish has medium length, with the return of the ashtray in the aftertaste. Nice long and warming aftertaste, better than the finish itself. Good stuff.

What an odd standard range. A TEN and two NAS bottlings. Beforehand, the difference seems to be the difference between Sherry casks and new French oak casks. Where one might say that one prefers the former, I have to say that in Corryvreckan the latter works very well. I really can’t say if that is true for all the batches that have been released, through the years, but my 2014 batch was very good indeed. If I was less adventurous, or have a shelf somewhere for bottles that I should have around all the time, both these NAS Ardbegs would be on there. Both wonderful Whiskies, well made, tasty and quite affordable as well.

Points: 87

H2H: Which of the two do you think is darker in color? Corryvreckan! Virgin oak is quite different from Sherry oak, and both nose differ as such. Uigeadail is dirtier and smokier, and saltier, and plastic-ier. Corryvreckan is more about American oak. More vanilla, creamier, very appetizing. Nose and taste alike. Both noses are great, but for me Corryvreckan has a very special side to it. I’m finishing the bottle right now (I saved the last bit for this review), but I’m really, really sad to see it go. Great one, and it certainly deserves my high mark, I mentioned above, both of these would get a place on my “always open shelf”, if I had one that is. I would recommend to have them both open at the same time. Both make the other one better, very different and that’s exactly why. One the main course and the other the perfect desert. I really have to look into a shelf like that!

Glen Garioch 15yo (53.7%, OB, Oloroso Sherry Cask Matured, 2016)

Back in 2013 I reviewed Glen Garioch’s entry-level Founder’s Reserve bottling. Maybe a simple Whisky at first, but showing potential with its development in my glass. In the end it scored (maybe only) 83 points, and I concluded that my interest in Glen Garioch was rekindled. Fast Forward to 2019 and here finally is my rekindled interest with this Glen Garioch bottling. Took me long enough! I picked this one from my lectern because it goes fast, very fast, and the bottle is only 1/4 full, (or 3/4 empty if you are a pessimist). Considering I opened it not too long ago, you can already conclude I like it very much, although I could have had other uses for tasty Whisky as well.

This particular bottling saw the light of day in 2016 in travel retail outlets, like airports, on ferry’s and such. However by 2018, and maybe sooner, this bottling seems to be more widely available. Maybe Glen Garioch is our little secret and not widely known to the general public. Well if you ask me, this bottling should stay our little secret and I also feel this isn’t very suitable for the general public to boot, but more about that later. As far as I know, there are two batches made of this: L162341 and L162342. The bottle I have carries the lower of both numbers.

Color: Copper orange brown.

Nose: Creamy, spicy and fresh. Very exotic. Almost Indian, tasted blind I might have said Amrut. Lots of creamy woody notes quickly follow suit. Sawdust and pencil shavings, not old wood. Lots of backbone to this. Typical Oloroso notes we also know from Aberlour A’Bunadh, yet here it is somewhat less harsh, less alcohol as well, but also older and the spiciness is definitely more exotic. Which Oloroso Sherry was in these casks, I wonder? Hints of vanilla and some tar. Tiniest hint of sulphur adding to the backbone. Honey and overall quite dusty. Dark, deep and brooding Sherry notes, but not too much. It also has a lively vibrant side to it (as opposed to the Bunnahabhain I just reviewed). Lots of character to this. Appetizing. I need a Pizza after this review! (I did!).

Taste: Big and very creamy. Sweet as well. Toffee, caramel, the lot. The (fruity) sweetness is less pronounced in the evening. Starts with quite a big wonderful spicy woody note and some tree sap. Slightly dry and soapy, with tar and Sherry, but it’s a beautiful woody note. It fits the nose perfectly. Hints of black fruits start to emerge. Well balanced but not as much evolution as one might think after 15 years, not as complex as well. However, what you do get instantly is a very well composed, and utterly delicious Sherried Whisky. Sometimes I pick up some bitterness in the finish, but that is no problem whatsoever. Wonderful expression. Probably best after dinner and a cigar can’t hurt it either.

Trying this one right after the Bunnahabhain, I just reviewed, I have to wonder how stuff like this would be after 30 years of ageing. Nevermind this. Tasting this after the Bunnahabhain is bliss. They differ so much, but go together very well. The Bunnahabhain today is quite pricy at auctions, and If you’re quick, this Glen Garioch seems to be on sale quite a lot, but it will sell out eventually, and then its gone.

Finally, I often give the advice that you should give a Whisky some air and time to breathe. Just pick any Springbank review and it’s there. Surprisingly, that is not the case this time, This Glen Garioch is best right after pouring it, just sayin’.

Points: 88

Bunnahabhain 30yo 1979/2009 (45.5%, Ian MacLeod, Chieftain’s, European Oak Sherry Butt #9622, 612 bottles)

Back to some wonderfully Sherried Bunnahabhain. Most of the last few bottles of Bunnahabhain I reviewed were younger and much paler (and peatier) than the bottle I’m about to review. Here we have an independently bottled Bunnahabhain from a highly active European oak Sherry butt. Even though this has aged for a respectable 30yo, and was bottled 10 years ago, I still feel 1979 is not that long ago. If you try this particular expression, it seems to come from another century, or another dimension altogether. I’ll keep it short here, because I feel a lot of words will be needed th describe the complexity of this Malt.

Color: Dark Brown.

Nose: Fresh sea air. We didn’t see that one coming now didn’t we? Remarkably fresh, mint, yup mint. The mint you get from those hard mint sweets, not freshly cut mint, you make tea of. I did think it would be a cloying heavily Sherried Malt, but it’s not. Hints of toasted oak, charcoal and tar. Creamy vanilla powder, milk-chocolate, or better, plums in chocolate and a little bit of honey as well. Old distinguished wood. Wood polish without the petroleum smell, although very far back this does seem to have some petrol fumes going on. Caramel, tar, and some bits from an ashtray. Lots of Sherried notes obviously. Soft burnt sugar and a whiff of french cheese. Sherry and tobacco. It smells like it’s from another century altogether. Doesn’t really smell like a Whisky anymore. This must have been a very active cask. Still, nicely balanced and very chic. Fruity and coal, reminding me of early seventies Longmorn mixed with well aged calvados, since it has this apply feel to it as well. Just this bit though, not the whole experience, reminds me of Longmorn. Lots and lots of aroma’s and quite complex. Log fire and hints of fatty soft smoke. You can smell this one for hours before even thinking of taking a sip. You need to be alone for this one, and certainly not rushing it. If you smell it vigorously, it becomes meaty (gravy) for a brief moment, and some unexpected citrussy notes emerge as well. Beautiful wood notes re-emerge. Hints of old warehouse with old cardboard boxes in it. Dusty, quickly masked by the toffeed fruit. Although it doesn’t seem like it at first, this is a very high quality nose, which is immensely complex and has a lot to give. Wonderful.

Taste: Quite dry and woody, but also very tasty. Slightly soapy on entry. With lots of spices and borderline bitterness. Again you’re in for a treat. I have smelled this for quite a bit now, and doing so, I warmed the glass up in my hand. Fruity, but not much. I couldn’t even tell you what kind of fruit it would be. This has been a long time in cask. Tar and tobacco and maybe some leather. Not very heavy due to the relatively low ABV. Dusty and deep. So definitely a Malt that shows the Whisky can be about the wood it matured in. The creamy vanilla from the nose is lacking here, but definitely here, is the dry tannic wood and slight bitterness. Definitely not a chewy Whisky. Old and distinguished. Like an old mens club. Phileas Fogg style. The body falls back a bit. Finishes great, which makes up for the dry start, with a nice warming aftertaste. I like it. It’s a choice. Sure this could have been bottled (much) earlier. I don’t know if it was chance or choice, this has been allowed to age further, drying out considerably, yet picking up in “style”. It will be remembered for its great finish and the fabulous nose.

If you just pick this up and drink it, and don’t give it the attention it needs, you won’t pick up half of what its got to offer. If you do give it attention and time, wow! The more air it gets though, makes this Whisky less fruity and more about the wood, so know what you’re in for when allowing it to breathe for a while. Still, this is a wonderful malt either way, that develops enormously in the glass, so I can forgive its dryness with ease.

Points: 91

Longrow 10yo 1992 (46%, OB, 2002)

Back in the summer of 2016, I reviewed the 1993 10yo, the successor to the 1992 I’m about to review now. The 1993 stayed on the back of my mind, since I really liked that one, giving it 88 points. When, last year (2018), a local shop had a sale, this 1992 showed up for a very nice price, so at first I bought two, and a while later, at yet another sale at the same shop, I bought the two that remained on the shelves. That was 2018 and this was bottled in 2002, So not a very popular dram, it seems, in these neck of the woods.

Between 2001 and 2006, six similar looking annual release were bottled as a 10yo vintage, where the 1992 (from 2002) was the first one in the Springbank bottle we all know so well by now. (The 1991 was in the tall bottle).

Lets find out if this 1992 vintage is as good as the 1993 and lets find out if buying four bottles of this wasn’t a mistake. And yes, also with this one, the cork broke on me when first opened. Luckily I have my trusted brown bag with many corks in them, a life-saver in many occasions, especially when handling bottles with old corks.

Color: Light gold. Slightly more color to it compared to the 1993 vintage.

Nose: Fragrant meaty (light) peat, fatty and oily (olive), with a slight winey acidity. Freshening the whole up. In no way, this comes across as a heavily peated Whisky. Sugary barley and quite fruity. Buttery pop-corn and quite creamy. Well balanced, very appetizing and quite some depth to it. All works very well in this one. Soft and more meaty peat notes. Still light and soft. No smoke at all. Slightly fatty and it smells a bit sweet as well. Hey, apart from the nuttiness I almost missed, here also comes a burnt and smoky note, I always miss in the evening. Yes, I’m trying it now before breakfast. You should try it. Sugared and dried yellow fruits, but also a small hint of oranges. Yes, distant citrus fruits in the back. A very friendly and accessible Longrow. Longrow sees more peat than Springbank, but still Longrow can be very soft, and this one is no exception.

Taste: Starts with a short attack of smoke, quickly followed by the fruity bits and the soft peat. Butter. Toast with warm butter. Lots of fruity bits, some slightly acidic, and some sweet. Again light and soft and dangerously drinkable. Slightly salty as well when I lick my lips. Nice. Also a heavier note emerges. Fatty and caramel-like. Licorice. After a while more smoky, burnt and peaty notes emerge in the body of this Whisky. Time release? Fresh butter now. More creamy elements emerge from the Whisky. The lightness shows itself best towards the finish. Quite short and light, leaving only a warming note behind, without me being able to tell which of the notes mentioned above stays behind. One of the fruits probably, a nutty note, and some peat. If you wait a bit longer, it’s definitely the peat which has the staying power to make it well into the after taste. Nice stuff altogether, the only beef I have with it, this morning, is that it finishes a bit too sweet. It may be a daily drinker type of Whisky in the evening, but less so in the morning when I think of the sweetness. On another mornings the sweetness seemed less predominant and the buttery notes (with the toast as well), do make this a breakfast Whisky. Go figure, taste is a peculiar thing and we as humans are subjective as tasters beyond belief, so please take that into account.

Now lets see how the 1992 compares to the 1993 I reviewed earlier. Well just in case you thought all the vintages are alike. I can safely say that the noses of te 1992 and the 1993 are different. The 1993 is a tad more medicinal and lacks the creamy and buttery notes of the 1992. Somewhat more predominant in the wood department, but not by much. The fruit is similar, but toned down a lot of notches. The 1993 is smokier and reminds me of a sea breeze. It’s also cleaner and more oak is noticeable. Yes even some unlit cuban cigar tobacco. I guess that wasn’t in the original review of the 1993. I guess the relative sweetness of the 1992 hides the wood and all the other notes (if present). Where the 1993 is cleaner, the 1992 seems to be the bigger (sweeter and creamier) Malt. Taste wise, both are closer to each other with the same “lightness”. The 1993 is sweeter then I remembered, and also shows the fruit and the softness and even more of the nutty bits with milk chocolate. Variations on a theme I guess. Trying the 1992 directly after the 1993, shows some youth in the 1992. Both score the same and are definitely twins, but if I had to choose I’d pick the 1993. It is ever so slightly better. Does this mean I’m regretting getting four of the 1992? No, of course not. I love it!

Points: 88

Ben Nevis 10yo (46%, OB, 2018, L18/8069)

I’m a big, big fan of Springbank and all of its output. I love the taste, the independence, the batch variation, the society. Buy a bottle and you never get the same Whisky twice. Above all however, I love the taste in combination with the sheer quality. Springbank 10yo was always the )only) Whisky I mention to people when they ask me for a bang-for-your-buck Whisky. Nevertheless, I’m always open to other Whiskies as well, I’m not bound to a few distilleries, or to one type of Whisky. I love a lot of different Whiskies with different styles. Dear readers, Springbank 10yo is about to be dethroned from that first place. I will still mention it, but with the same breath I will also mention this Ben Nevis 10yo. It’s fabulous. It’s complex, its unexpected, it’s simply wonderful. It has aromas I only encounter in Whiskies from yesteryear and not in modern stuff like this, distilled in the 21st century. I’m not sure if only this particular batch is so good, or that all Ben Nevis’ 10yo are this good, but we will find out someday, won’t we? Although I’m sure the latter is true!

Color: Light Gold.

Nose: Fresh, flowery, malty and fatty. Lightly sweet and very, very seducing. Smoky and fresh. Sweaty (Sauvignon Blanc), yet also lots of aroma’s from Alsatian White Wines and Rieslings from across the border (that would be Germany). Nice notes of subdued oak and even honey. Warming and big. Toffee, without the sugar. Creamy and nutty. Sweet yellow, tropical fruit yoghurt. Very special. Tiny, tiny, tiny hint of peat (and smoke) and also some Sherry. Tiny hint of pencil shavings and some sawdust as well. Extremely well-balanced.

Taste: Sweet, sweaty and big. Toasted oak. Benefits from air, so let it sit in your glass for a moment. The sweaty notes from the nose are here for you to taste as well. Tropical fruits, yes. Dried pineapple and papaya come to mind backed by a bitter oak note. This has definitely older Whisky in the mix. (18yo is rumoured). Where others probably sell a lot of Whisky and are aching for NAS-expressions. The owners of Ben Nevis (The Japanese) are taking it zen, and have older Whiskies to spare to make this special 10yo even more special. In fact the profile lies somewhere between Springbank 10yo (fatty, oily, warm motor oil, hints of peat and big) and Caperdonichs from 1972 (the fruit man, the fruit). Great body, medium finish (turning a wee bit sour for a moment), with a nice long warming aftertaste (not sour anymore). When its gone, its gone (and you need another sip). Complex, but not too much.

Ben Nevis 10yo looks like this, since 2016 and is released once a year, and it seems to me it sort of sells out before the next release has been bottled. For instance the 2019 versions hasn’t been released yet, but this 2018 I’m reviewing now, has all but vanished from many shops I know. It is the only standard bottling, with the rest of the output being specials and single cask bottlings. All sold at special prices indeed, making this the only standard bottling of Ben Nevis and also the only affordable one. I wish they would expand a bit with their standard range, like a 15yo for instance, and some others after that? Yes please!

Points: 88

Longmorn 20yo 1992/2013 (52.3%, Kintra, Bourbon Hogshead #86624, 132 bottles)

Longmorn probably was one of the best Whiskies coming out of the sixties and seventies of the previous century. There are so many remarkable bottlings coming from that time, it’s nothing but amazing. Because of this, it also might be its curse. It is almost impossible to drink something like this (a Longmorn from the eighties and later), without having high expectations and looking back to the old stuff instead of comparing it to its contemporaries. Sure we all know stuff from “back then” is different from the stuff today, but still, Longmorn, has a special place with me…

Color: Gold.

Nose: Fruity, biscuity and malty. Fruity it is. Passion fruit and some pineapple, mixed with vanilla powder. Sugared and dried yellow fruits, but also a more waxy note. Meaty as well. Old warm dusty warehouse, more like a Kentucky warehouse than a cold and damp one in Scotland to be honest. So a lively, sunny, and dusty Whisky, from a dry warehouse with a summery feel to it. Nice fruity aromatics aided by a more creamy and vanilla note, backed by dust and oak. Character building. Nutty, with hot water. Overall laid back with a quiet disposition.

Taste: A sweet, nutty and spicy entry. Sometimes with a beer-like and hoppy note to it. The woody bit can taste this way when you try this early in the morning, when your palate is till fresh. In the evening its woody and spicy, nothing more. Typical Bourbon Hogshead Whisky. Funky green sweetness from the start, and even though not extremely high in alcohol, it does exert itself. Definitely fruity and nuttier than the nose. passion fruit again with old apricots next. Hints of toasted oak, this time more warming than sharp. Hints of clear glue and lots of fruits, apricot and to a lesser extent: peaches, even dried pineapple comes to mind. Nice touches of sweet vanilla and ice-cream, but never turning overly sweet and dessert-like by the backbone of spicy oak and toasted oak. Nice development though. It evolves over time.

Nice Longmorn, nice Whisky, but also almost anonymous. It could have been anything, apart from the amount of fruit in this one, which gives it away a bit. Keep in mind that this is from a Bourbon hogshead, so the distillate hasn’t been masked by Sherry or some kind of finish. This is pure Whisky. Its good, it does the job, however it’s almost not a ‘Longmorn” to me. Maybe I’m a bit harsh, maybe I’m a bit prejudiced and maybe I’m not truly objective as well. Am I capable to let the memories of old Longmorn go, for a review like this? I don’t know. This is a good one, but not a must buy for me, sorry. Come to think of it, this does have some similarities to the profile of the old Longmorn 15yo OB. That one is good as well, but also a bottling I don’t neccesseraly need to have. it doesn’t completely click with me. So If you really like the 15yo, by all means get this one as well when it pops up at an auction somewhere. For me, I’m glad I’m taking notes here, because after some time, I might forget how this tasted like, but thinking of the 15yo I’d probably remember.

Points: 85