After the Murray McDavid Rhosdhu, here is the second of three bottlings by Murray McDavid. This time we’ll have a look at Glendullan. The Edradours I reviewed last had their first appearance on Master Quill, and now we can cross off Glendullan as well. Here we have a fine example, where Murray McDavid were taking the independent bottler. Specializing in Wine cask finishes. In the early 2000’s Wine finishes were snuffed at, since most of them were overdone and the Original Whisky was probably dull (pun intended). It was just the industry trying Wine finishing out and learning on the go. They still have to wait many years to find out where their experiment were taking then. This particular Glendullan started its life as a regular Whisky aged in Bourbon casks (most likely a Hogshead). After a while the contents were transferred into a wine cask. Tempranillo te be precise. Tempranillo is a red grape most common to Spanish Wines like Rioja.
Glendullan itself is a distillery owned by Diageo. A bottle of Glendullan is not the most common find of all distilleries, especially considering Glendullan is one of the largest distilleries Diageo owns.
Color: Dark gold, slightly orange.
Nose: Spicy wood and a slightly acidic winey note. Very spicy oak, slightly burnt. Nutmeg, and herbal as well. Some faint odd acidic citrussy dishwater aromas. Applesauce, de Querville Calvados! Quite dusty and old smelling, like an old Whisky aged in a Bourbon cask. Behind that a more restrained fruity note, but again acidic fruit combined with hard candy versions of that fruit with added cherry and raspberry candy flavours. Almond pastry, cinnamon and nougat. It’s not quite a replacement for a Sherry aged Whisky, but not bad nevertheless. The Wine turned out very soft on the nose. I do get some grape skin, but from white grapes, not red. In the end, all aroma’s are built upon a wealth of wood, but no, it’s not woody. Needs a lot of air (time) to develop, but in the end it will not disappoint.
Taste: Fruity lemonade and warming. Citrussy again and to a lesser extent so are the apples. Present, but not so much in the Calvados way. Also grenadine and quite a lot of licorice. Old rotting wood. The kind that has been submerged for a long time in a forest. Quite thick. Some raisins. Lots of influence of the wine cask. Maybe a bit too much? The Bourbon casked Whisky isn’t really recognizable anymore. Is that bad? Nope not really. This is still a nice tasting Whisky. Less complex than the nose, but overall quite pleasing. It doesn’t show its best bits right from the start. Pour it and leave it for a while.
Quite stunning what Murray McDavid have achieved with Tempranillo. No wonder Tomatin has gone that way lately too. Complex stuff, with a stunning nose, with quite some development.