Glenfiddich 12yo “Special Reserve” (40%, OB, Circa 2003)

Looking back I’ve reviewed here a lot of old, priceless or impossible to have malts. Let’s counterpart that decadence a little bit with some malts that are interesting when crossing over from blended whiskies or other types of distilled drinks. The first that comes to mind of course is Glenfiddich. Glenfiddich is up there with their Single Malts since 1964. Already in 1964 they have sold 48.000 bottles of Single Malt Glenfiddich and today they still outsell anybody. Today they sell around 12.000.000 bottles annually. That’s a share of about 20%! Lets have a go at this Glenfiddich 12yo. A bottle that was bought ten years ago. Today the “Special Reserve” doesn’t exist but it is replaced by a normal 12yo in the same colours. It’s probably the same.

Color: Gold

Nose: Very malty and grain alcohol. Grass and lemons. Hay with mocha. If I had done this blind I would have said that it’s almost like a blend or a Lowlander. In part very clean, but sometimes also some hints in the depth that make it a bit dirty, syrupy and waxy. Soap-like perfume. Fresh apples and light peppermint. Not very complex, but it has its balance.

Taste: Green and grassy. Grainy again. Hints of tarry toffee and apple compote. Very light and fruity. Easy drinkable. Finishes a little bitter. Altogether the finish is short. There is more to the nose than the palate.

Perfect start for people wanting to cross over from blended whiskies into Single Malts. The transition will be a smooth one and no shocking differences will emerge. People who scoff at this are wrong. This is not a bad whisky. I have tasted far worse than this. It’s completely inoffensive and yes, not a high flyer. But it isn’t here to fly high. It’s here to get you there…  Often the only single malt whisky in a bar, but easily the best drink available. An honest product.

Points: 80

Kilchoman 3yo 2006/2010 “Summer 2010” (46%, OB, Fresh and Refill Bourbon Barrels, Circa 17.500 bottles)

Who said Islay Whiskies are only for the Winter? I tasted a lot of Islay whiskies at un winterly temperatures on nice summer evenings and it all tasted very well. Think out of the box. Although Kilchoman are hinting at the season in which the spirit was distilled, This one especially seems to tell us that Islay and summer goes together very well.

Kilchoman releases are abundant and which is what is quite clear. First there were the new make spirit bottles. Next in 2009 they released the Inaugural Release to be the first of the core range. Also from 2009 the second release became “Autumn 2009” next up was “Spring 2010” and after that the fourth release was this “Summer 2010”. Also in 2009 the first Single Cask releases were released at cask strength. From 2011 the Single Cask bottles were released with red labels. In 2012 a Sherry Cask release at 46% ABV was released with a black label. Also from 2012 a new addition to the core range was released called “Manchir Bay”. Last but not least there are a few releases of 100% Islay at 50% ABV, where all ingredients of the whisky were sourced form the island itself. Now it’s time for “Summer 2010” solely from Bourbon Barrels from Buffalo Trace.

Color: White Wine.

Nose: Fresh young peat, lots of peat, but it isn’t so in your face type of peat. Licorice and black and white powder. Citrus, lemon and whiffs of meat, less stak, more gravy. The whole is very nice. The smoke in this goes very well with the citrus part. Who said Islay Whiskies are not suitable for Summer?

Taste: Sweet. Licorice. A sour element which to me isn’t neccesarily citrussy or lemony. This has a little wood with a little bitter touch to it. Hints of paper. Very uncomplex and a beerlike, maybe hoppy finish.

The nose has more balance than the taste, still the potential is obvious. Again I can’t wait for older Kilchomans.

Points: 82

Thanks go out to Erik for sharing the Whisky.

Kilchoman 3yo 2006/2010 “Spring 2010” (46%, OB, Oloroso Butt Finish, Circa 8.500 bottles)

Kilchoman then. The newest addition to the immensely popular Islay Whisky family. This new small farm distillery was built in 2004 near Kilchoman in the west of Islay, and therefore named Kilchoman. Operations started in 2005 and their first disaster struck in 2005 also. No distillery can call themselves a real Scottish distillery without a big fire. Well history was in the making so let’s do the fire thing quickly, they might have thought. Not hinting at any foul play of course. In 2005 the kiln burned down. Rebuild in 2006 and operations recommenced. As of 2009 but foremost 2010, Whisky started to be released. In 2009 the first release in the new core range was the “Inaugural Release”. Next up was “Autumn 2009” Let’s try our “Spring 2010” that was the third release.

Color: Light Gold

Nose: Spicy butter and fatty. Peat and the smoke is distant. Soapy. Very nice wood. Meaty (steak) and full-bodied smell.

Taste: Licorice, black and white powder. Chewy, Sherried yet clean. Half sweet. Strange enough it also has something “thin”, maybe the ABV seems low (although it is 46% ABV). Again a little hint of soap, but nothing disturbing. Having tasted Bourbon only Kilchoman’s, the soapy element is probably from the Oloroso Butt.

Fair is fair. The Oloroso finish does add some character to the whole. I know the Barrels they source from Buffalo Trace are very good. I don’t know where Kilchoman sources the Sherry Butts and if they are American or European oak. Good spirit and good casks and look at this 3yo Whisky, reduced to 46% and already very nice. Can’t wait to see Kilchoman age!

Points: 84

Hoyo de Monterrey Epicure No.2

Heatwave over here, so a nice day to sit outside on the porch. I had a craving for a Robusto sized cigar and I noticed I haven’t reviewed a Hoyo de Monterrey yet. Therefore getting an Epicure No. 2 out wasn’t a hard task at all. My aged Epicure No.2 must be pre 2008, since it doesn’t have the second band that modern Epicures have. yes Epicures. The are a few around. There is an Epicure No. 1 (Corona Gorda), an Epicure Especial (Gordito) and in 2010 there was a Double Epicure (Doble) and in 2012 an Epicure de Luxe (Mágico) saw the light of day. Some of those were first a Edición Limitada. Hoyo de Monterrey was established in 1865 and is a Global brand selling lots and lots of cigars. There also is a plethora of choice, and all are known to be light yet for the connoisseur.

Hoyo de Monterrey Epicure No. 2 (50 x 124mm, Robusto, Box code unknown)

Color & Looks: The feel is spongy, also some small holes in the wrapper, and even the foot has a little tear in it. That doesn’t bother me since it always is the first to burn. One larger vein and some vague green spots, but that is all. If you look at the whole it looks pretty good and smooth.

A cru: Leavy and wet, a very elegant smell. Mildly woody with some paper thrown in and the whole smells rather light. After the cut it becomes very nutty, with cardboard and grassy. No salt on the lips. Draw is easy. Very light in fact. When the cigar gets warm if feels even more spongy and soft. It is underpacked, something that was already noticeable through the very light draw.

Taste: First impression it that it is very impressive. Great smell altogether and a lot of smoke. Not fatty full cream, but thin cream with a spicy bite to it. Mild wood spice I would say. For me the creamyness isn’t creamy enough.

The ash from the wrapper is white the rest of it is grey and black. I’m having some mild mocha coffee with this and it doesn’t fit. It hinders all the flavors of the coffee and makes the coffee taste sour. I tried a second cup, strong espresso and that was a bitter. Still this one is better accompanied by water and probably something alcoholic. The outside smoke is really prickly. The first 2 centimetres are a bit ‘nervous’ but after that it settles down, and settles for great balance. Toffee is added to the menu. Still there is little development throughout the cigar.

After some time with this the amount of smoke is really incredible. I’m sitting outside with a little wind and I’m still able to generate a sort of private cloud around myself. Overall this cigar could have been creamier, and for a Hoyo it has a atypical sharp and spicy edge to it. Definitively an after dinner cigar, even though it is light. You can smoke this one untill it burns your lips, isn’t that good value!

Points: 87

The Benriach 29yo 1976/2006 (56%, OB, Batch 3, Hogshead #8084, 194 bottles)

And yes another Benriach and another one from Batch 3. After the 1968 Hoggie that scored 89 points and the 1984 peated Butt that scored 88 Points, let’s see if this 1976 peated Hoggie can finally break the barrier and score (well) into the 90’s.

Color: Full Gold

Nose: Fruity and half waxy (it’s not Caperdonich 1972). The fruits would be Apricots, some peach again and strawberry jam. Creamy and spicy oak, malt and sawdust. A rather calm powdery nose. You know those hard candies made of compressed powder? Cold wet tea leaves. Distant sweets and very fruity. Again the yellow fruits. Apricots and peach minus the perfumy side of peach. There could be peat in this, but left in very minute amounts. After some time, smoke and banana. Peat?

Taste: Thick, spicy and waxy. Distant smoke and hints of black fruits. Sweet, nice balance. Work for it and you’ll be rewarded. Again a great sweet fruity malt. Peat maybe, but not as we know it. It’s not from Islay and this is not heavily peated. Just the right amount of wood (the 1968 had more wood).

Of the three I tried from this third batch, I like this best. Some would say the 1968, but for me this has more of everything. Rounder and better balance. OK, maybe simpler, but much bolder. This time the seventies over the sixties. It all just fits snugly, and the peat is so great in this!

Points: 91

The Benriach 21yo 1984/2006 (55%, OB, Batch 3, Oloroso Butt #1438, 658 bottles)

Earlier I tried a 1968 Hogshead from the next door neighbour of Longmorn. Here is another Benriach from Batch 3. The hoggie scored 89 points, so let’s see if this peated and sherried Benriach can match that score. This one being a lot younger and probably completely different. That’s a plus for Benriach anyway. They always tried out a lot, so there is a lot of variation going on…

Color: Orange Gold.

Nose: Smoke and licorice. Nice wood in the fireplace. Clean sea air and peat. Also a slight hint of soap. Black and white powder. Musty Sherry and salty tar. Deep down syrupy apricots and even deeper down a floral note. Given some time, the very dominant heavy wood fire notes luckily die down a little to show more of what’s underneath.

Taste: Sweet and prickly cannabis. Don’t do drugs, do a Benriach! Peat and spicy wood. Musty moss. Red fruits, fresh and candied. Toffee and nougat. Very big body that’s chewy with a little bit of hidden (soapy) banana in here. Finishes a bit like a Kriek Lambic, slightly bitter.

Quite nice big bodied malt. The peat and smoke are great here and there is just enough sweetness here to balance that out. If the fruityness would be able to show its face some more this would have been excellent. Still very good nonetheless. And yes, another great Benriach in batch 3.

Points: 88

Ramón Allones Small Club Corona

Finally some weather for me to sit outside with a cigar. I tried it yesterday, with this very cigar in hand, but I even didn’t get to the part where I could cut it, and it already started to rain. So I had better luck today. Even though I had some time on my hands, I went for this rather small cigar, maybe not small but definitively short. As with most of my cigars, this is a well aged specimen that has some years under its belt. As I’m writing this afterwards it is already raining with lightning and rolling thunder.

Ramón Allones Small Club Corona (42 x 110mm, Minuto, Petit Corona, Box code unknown)

Ramón Allones today is a local brand, so not something you’ll encounter very often. No large selection, only three cigars make up the core range. Besides this Small Club Corona, there are also the Gigantes (49 x 194mm) a Double Corona and the Specially Selected (50 x 124mm) a Robusto. Just like with other local brands a lot more are being issued as an Editión Regional or as an Editión Limitada. These are made in countless numbers. 24 versions since 2005. Local brand they call that, with countless Editión Regionales all over the world!

Color & Looks: Colorado. Some veins and some small specs. Looks decent, firm in the hand.

A cru: Creamy. Nicotine, this may turn out to be a strong one. Dry and musty. Worn out leather. After the cut, whiffs of paper and a vegetal, farmy smell. Lots of aroma.

Taste: Draw is without problems. First whiffs remind me of old cigarettes. Spicy and prickly on the palate. Bonfire and smoke. A bit sour and oaky. After the first centimetre it seems mid strength and the cigar seems to me to be a good aperitif. Just started but this could very well be a favorite short smoke. This little one has a lot of character. Cedar wood and altogether nice balance. It’s a quiet stick. I enjoy it as watching a movie without sound, just reading the subs. Its soothing. Hints of mint and petrol. Half way through, the cigar changes. The smoke is thicker and the cigar shows its strength, you already thought was there. Still a very calming cigar. Appetizing. Second half is built around cedar and pine with menthol.

Ash is grey and white and quite firm. Stays on a long time, burns well, sometimes a little crooked but a small correction with the laser torch suffices. Good build. Smokes well with water and medium strength coffee. Even though it’s no weak cigar, don’t do espresso with this, or maybe you should. I didn’t. Great short smoke. Second half could be a tad better but still this is nice stuff. Recommended.

Points: 84

Bowmore 16yo 1989/2006 (45%, Gordon & MacPhail, Secret Stills 4.1, Sherry Hogsheads #7049 & 7050, 650 bottles)

To be honest, there is no Bowmore on the label, but it’s somewhat like the SMWS bottles with codes, everyone knows that in this case, distillery number four is Bowmore and this is the first Bowmore released in this series. Probably a way to market the Whisky or as usual, they weren’t allowed to use the distillery name. This year, the seventeenth Bowmore was released in this series.

Like with many Gordon & MacPhail bottlings, it is reduced, this time to 45% ABV. I am a fan of cask strength Whiskies, but I learned to appreciate these reduced Whiskies more. Is it age? I’m a bit held back only by the fact that not every Whisky likes to be reduced. Let’s hope it’s not the case with this one.

Color: Full Gold

Nose: Nice peat. Spicy and rather perfumy. Malty and fresh. Almonds and clay, and for such a ‘young’ whisky, the peat smells rather old. Hints of smoke. There’s also some strange ‘smelly meaty sweetness’ happening here, I can’t quite put my finger on. Not bad actually.

Taste: Sweet with cardboard and some peat. No smoke? Tar, sweet licorice and some sour wood. Anis seeds and ash. Not in your face and even milder than the nose predicted. It’s quite sweet actually. It lacks a bit of complexity, that would have fitted the nose.

A decent sherried Islay Whisky, that probably suffered from reduction. Again one I would have loved to taste before reduction, because it is always interesting to try the combination of an Islay Whisky from Sherry casks. It’s also a bit too sweet

Points: 86

St. Magdalene 19yo 1979/1998 (63.8%, OB, Rare Malts Selection)

As mentioned before St. Magdalene is my favorite Lowland distillery. Compared to the others it seems St. Magdalene always was willing to show some muscle ánd being faithful to the Lowland style. I like lowlanders with a big body. A few days ago I reviewed a Douglas Laing Platinum Linlithgow from 1970, but for ages now this 19yo Rare Malts edition has been my favorite. I know this is only one style of St. Magdalene because there are also some really great St. Magdalenes from the 60’s bottled by Gordon & MacPhail. Those bottles look completely different (dark) and are bottled at 40% ABV, and still can be fabulous. As some of you might know I’m a member of “Het Genietschap” and luckily there’s also a whisky madman there (come to think of it, they all are whisky madmen and women over there), who has the tendency bringing those 60’s St. Magdalenes quite often. André thanks! I hope he lets me take a little sample home someday, so I can review it here…

Color: Gold

Nose: Sweet and full with hints of smoke and very nice wood. Caramel with a some cream and vanilla. Flowery quality, not so much grassy. Yellow fruit. Powder, slightly toasty and spicy again. Bonfire on a damp evening, after a drizzle. And after a while, a second wind. The is another explosion of aroma’s. This time more like sweet lemongrass vanilla yoghurt. The wood turns from spicy to sour. It’s a different ballgame now. More green components now. Plants after watering. Dry summer wind, laden with pollen. Vanilla Ice cream, clay. More smoke…It just goes on and on. One of the best lowlanders I know.

Taste: Sweet and here it is grassy, well more like hay. Big fruity body. Yeah this is my baby! it has some oak, but that’s far away and complements, transports the big bold body. Yellow fruit, hints of peach and a bit more than just a hint of pineapple. Like with the nose, this grows to. The body becomes even more big, with hints of rubber even, can you imagine that, in a Lowlander? The wood taste that emerges is just fabulous. Perfect sweetness that is kept on a leash by a new acidity. Fruity acidity, lime maybe? Not only the acidity, more and more a nice component from the wood makes this a three unity. Also, and this comes very late into the fold: a nutty component. Almonds and chestnuts. This whisky will never end…

I’ve had this lots of times and the fact everything happens in beautiful layers is what makes this whisky unique. Give it lots of time to let it all happen. Use a big copita they use for brandy or cognac. Forget about the strength and forget about water for the first hour you have this in the glass. Give it time, waltz it around in your glass, play with it, sniff it in tiers. Give it a chance and you’ll be rewarded. What a whisky, what an unusual great balance. WOW!

You know about those deserted islands questions? Well, I bring this and a Brora 1972 (and a glass), and worry about the rest later.

Points: 96

Old Pulteney 15yo 1982 (60.9%, OB, Millennium, Single Cask, Sherry Cask #1305, 229 bottles)

Two months ago I tried a rather young Old Pulteney from a Bourbon cask bottled by indie bottlers Cadenhead. That one was already quite nice for such a young whisky. As could be expected, the whole was rather clean and probably showed the characteristics of the Old Pulteney spirit. Rummaging through my stash, I found a sample of another Old Pulteney. This time one bottled by the distillery itself. Twice as old as the afore-mentioned 8yo ánd from a single Sherry cask. Thus some similarities and some differences. Both are super high strength Whiskies.

Color: Copper Gold

Nose: Creamy sherry. Very rounded out. Mild ánd spicy. Nice perfumy wood, that isn’t announcing obvious sourness, but smells like it will be sweet. Milk chocolate, powdery and some sea air. Very good balance.

Taste: Yeah! Hints of wood, with toffee, caramel, menthol and perfect sweetness, but there are some raw edges here and there. Mild woody spiciness completes the whole experience, where the whole is definitively more than the sum of its parts. Great warming touch in the finish. By the way the finish is also drier than one would expect. But still, this is really a stunner! The balance returns in the taste as well, so the whole is pretty fabulous.

This is so tasty that at this strength it is just to easy drinkable, dangerous stuff.

One point of criticism though. This bottle shows how great Old Pulteney can be. For me several Old Pulteneys bottled by independents also show this. Why then don’t I like the standard bottlings? I tried the 12yo and the 17yo (no notes available yet) and I didn’t like both that much. The first higher strength Isabella Fortuna bottling was a bit better, but still…

I’ll keep trying, but for the time being I will be more interested in the single cask bottlings of Old Pulteney, than their standard range.

Points: 91