I’ve been reviewing more Rums lately, which is fun to do. back to Whisky for now, but I won’t have to let go of Rum altogether. To continue the Rum theme, my previous review was of a Teeling Blended Whiskey, finished in Rum casks. The Rum completely took over the Whiskey. Here is another Whisky, Scottish this time, that was finished in a Rum cask. Alas we don’t know where the Rum cask came from, nor do we know what kind of Rum it once held.
The title is correct, the picture is wrong. I found an old sample of this Clynelish on my attic, but it seems Whiskies were drunk in 2003 and not collected. I couldn’t even find one in an auction. No picture to be found of this particular 14yo rum finished Clynelish. All I could find was this picture of its 13yo sister bottling, also finished for 6 months in a Rum cask. For a brief time Fred Laing reserved the red lettering on OMC bottles for younger Whiskies in a time when Douglas Laing was bottling almost only stellar and old bottlings. For one reason or another the red lettering, and the red tube, was soon abandoned. The bottle in the picture was bottled in February 2003, and the 14yo, I’ll be reviewing soon, later in that same year. It is therefore entirely possible the 14yo doesn’t even have red lettering.
Color: Light citrussy gold.
Nose: Wood and yes, it has some light golden Rum on the nose. This time the Rum didn’t overshadow the Whisky. You still can recognize a Single Malt Whisky in this. Flowery and soapy and hints of rhubarb. Soft young wood, leafy and fruity. Papaya, maracuja and a tiny hint of banana. In a blind tasting I would have said this was a Tomatin. Typical Bourbon cask notes and with tropical fruits, what else could it have been? Nice nose. Floral and fruity, but also damp earth and raisins. Hot butter. Sometimes whiffs of a Pinot Gris fly by. I like this. Well balanced and even though a lot can be picked up, the balance is so great and the aroma’s are so well-integrated it doesn’t even seem complex. The aroma’s show themselves in layers, but when an aroma is replaced by the next, it isn’t gone for good, everything comes back as a boomerang. Given some time a more burned note appears that wasn’t there before. I have always liked Rum finishes, maybe that’s where the interest in Rum comes from.
Taste: Recognizable as a Clynelish, with added yellow, tropical and red fruits. Quite hot, it bites back a bit. Sweet and more yellow fruits. Pineapple and white grapes, hints of unripe peach and unripe banana. After the initial sweetness, notes of paper and wood. Cheap wood, plywood maybe. This is less balanced than the nose is and the finish leaves a slightly bitter taste in your mouth. Burned wood and grape seeds. Nice stuff, just don’t expect a sweet Rum in this one.
Back in those times, it seems that Rum finishes were more common than today. Wine finishes were hardly available, and those that were around were not particularly good. Look around today, lots of finishes in casks that previously contained a Wine in all its guises. Rum finishes are still not done very often, apart from some Benriachs I guess. Speaking of which…