Whereas most of the reviews written come from samples accumulated over many years, it doesn’t mean I don’t open any bottles, because I do. Just click on “Whisky from Master Quills Lectern” down below, and in an instant you can see which reviews were written about bottles I have, or had, in my collection. Bottles I believed were worthy of buying, very often without even tasting them. Glen Keith is no stranger on these pages, which is no surprise actually. I rather like my Glen Keiths, and Strathisla, it’s sister distillery. Both reside on the same premises. Pernod Ricard, the owners, aren’t doing very much with Glen Keith (yet), so it is a bit of a hidden treasure, only known to aficionados and connoisseurs (I hate those words). Strathisla’s sister-distillery has been featured already three times before on these pages. One stellar one from the sixties, just as good as the legendary Strathisla’s from that era. Two more were reviewed, both from the nineties: 1990 and even one from 1992, just like this one.
Color: Full gold.
Nose: Wonderfully creamy and appealing. Only one sniff suffices to let us know we’ll be enjoy this thoroughly. I can’t imagine anything smelling so nice being not enjoyable to taste. Bourbon barrels so yes, nice vanilla and creamy notes, as well as some tension from woody spices partly young wood. Milk chocolate. Next some nice florality emerges as opposed to fruity notes often found in ex-Bourbon barrels. Fresh, not roasted, nuts. Dusty and vibrant at the same time. Not only floral, but also some acidic fruitiness comes to the fore, just don’t smell it too vigorously, the cream overpowers it then and makes it smell sweet. Enough happening in this one, although it may not be the most complex stuff around.
Taste: Fruity and nutty. Almonds. Waxy and chewy. Delayed pepper. Again with nice chocolate sprinkled wood and just like the nose, it tastes sometimes sappy and young. As if new wood staves were added to a rebuilt barrel. This would be highly unlikely though. Sawdust as well. Plywood? People who read everything on Master Quill, know that I dislike not-so-well integrated acidity that lies on top. Abuelo 12yo comes to mind. This Whisky also has an acidic note that lies on top, only this time it works a bit. Amazing. Just like the nose, the Whisky doesn’t seem to be extremely complex. However, the body of the Whisky is so big, that it manages to deal with the acidic high note.
Sure, reduced Whisky is extremely drinkable, but Cask Strength delivers a punch, but also presents flavours to you on a silver platter. The finish has great length and lingers on, seemingly forever, in the aftertaste. Smells nice, tastes even better. Water enhances the nutty creaminess of the nose and at the same time downplaying the woody aromas, making it even bigger and creamier, but also less sophisticated. In the taste, the acidity is given a lager role to play, which in the end alters the balance of the Whisky, making it less balanced in fact. It also adds some complexity with chili pepper and some mint. The finish is more about milk chocolate than it was before adding water. So it might be fun to experiment a bit with water.
For me, something like this is a no brainer. Its more than 20 years old, came from nice active barrels, and gives you heaps of flavour, and a lot of alcohol to boot, so you can play around with it, adding some water with a pipette. If you can’t find this particular bottling, don’t hesitate buying one by another bottler, or one of it sister casks bottled by Signatory Vintage instead, I understand they are all good, and some even better! Some are still available, so what are you waiting for?