Tag Archives: 15yo

Longmorn 15yo (45%, OB, Circa 2002, Litre)

I just found out that Longmorn isn’t on Master Quill yet! Longmorn is one of my absolute favorites. Just have a go at a sixties or seventies fruitbomb or heavily sherried expressions from the days the stills were heated with coal. Sometimes it almost tastes like the coal went into the whisky too. A liquified locomotive. But no use crying over spilt whisky and let’s start-up with this old 15yo. This 15yo is no more and was replaced in 2007 by the current 16yo. So it’s off the market for five years now, but bottles are found in some shops and are still fairly cheap at auctions. Also the packaging has dramatically changed. The 16yo new bottle has metal and leather glued to it, and has an intricate box. This 15yo looks fairly simple. Surely Longmorn are capable of making a pretty good standard whisky? Lets find out how this eighties distillate behaves, and maybe we get a chance in the future to compare this to the new 16yo expression. I tasted the 16yo once in 2009, and scored it a measly 81. I hope it got better in the mean time.

Color: Copper gold, caramel.

Nose: Spicy and slightly smoky. Apples (not the skin), and heather. Vanilla ice-cream. Creamy with the slightest hint of pine. Malty and it smells quite sweet. Nougat. Powdery with wet leaves and even some wood.

Taste: Full sweet body, with a tad of almonds. Powdery texture. (no there is nothing floating in my glass). This does have its bite. I get apples again, half sweet and half sour.

In the whisky market of today and definitely in the whisky market of tomorrow which will be taken over by bottles without an age statement, something like this is hardly possible. Aged for so long, and bottled at this strength. This is pretty good stuff, and only a few can still drink this as their daily dram. It seems they can’t make it like this anymore…

Points: 86

Japanese Whisky Week – Day 3: Miyagikyo 15yo (45%, Nikka)

Next up in our Japanese Whisky Week is one of the two components of the previously reviewed Taketsuru Pure malts. Miyagikyo. Miyagikyo was built by Masataka Taketsuru in 1969. Miyagikyo is also known as the Sendai Distillery and is located in northern Honshu. Quite close to the Fukushima nuclear power plant (30 minutes by car).

Equipped with only one pair of stills in 1969, a second and third pair were installed just six years later. All stills are steam-heated. Miyagikyo also has Coffee stills that were moved here from Nishinomiya distillery in 1999. With these stills Nikka Coffee Malt is made. The coffee malt is made with 100% malted barley.

Color: Orange gold.

Nose: Fat, muddy, spicier than Taketsuru. Very nice smoke. Meatier too. Almonds, vanilla ice cream, fern and sherry. Perfumy wood. Balanced and clean. Elegant with the spice coming late. Complex and balanced. There’s more to it…

Taste: Thick. Sweet clay. Sherry and it has substance. Vanilla ice cream. Spicy wood. It’s quite woody. Green, cardboardy but still great altogether. (I have to say the nose was slightly better).

I’m a big fan of Miyagikyo. Every time I taste one of its expressions it always ticks all of my boxes. It just clicks with me. Even this ‘standard’, large batch and reduced whisky. This is great stuff! Even though I scored this the same as Taketsuru 21yo. Both do deserve the same score. But if asked to choose, I would choose this. It has just two more points in ABV, and it shows (a little), but I still feel that Japanese whiskies are at their best at cask strength. We should find out if that’s true…

Points: 87

Rosebank 15yo 1990/2006 (61.1%, Gordon & MacPhail, Cask, Refill Sherry Butts #1605 & 1606)

Time for another Lowlander. Rosebank this time. I reviewed a Glenkinchie recently. The Distillery Diageo chose to be in their Classic Malts range. The obvious choice for the whisky drinker would have been Rosebank, but Rosebank didn’t make it, got closed and in part, turned into a restaurant. Just like with Brora, a lot of people keep hoping for a resurrection. Who knows. For the time being, lets see if this Rosebank is any better than the Glenkinchie reviewed earlier.

Color: Gold

Nose: Extremely fresh with lemons, lemongrass and apple skin in the summer. Leafy, powdery and woody with some caramel thrown into the mix. A sort of garden of Eden. Given some time a more meaty part starts to play a role. And is it the toast from the butts or dare I say that it has a slight hint of peat?

Taste: Sweet (clay) and leafy, woody and powdery. Fits the nose perfectly. Great balance here. Finish stays well constructed, because it doesn’t break down into sour wood, as with a lot of other whiskies like this. It does show some bitterness from the wood though, and vanilla, especially after some breathing.

It’s very good, and very typical for a Lowlander ánd Rosebank, a good Rosebank that is. Compared to the Glenkinchie, I think the jury is in favor of the Glenkinchie…just. Both bottles are good, just a tad different from one another and the Rosebank being the more typical Lowlander and the Glenkinchie having a more interesting composition.

Points: 88

Strathisla 15yo (70° Proof, Gordon & MacPhail, 26⅔ fl. ozs., Pinerolo Import Torino, Circa 1982)

I’m a big fan of old Strathisla’s. When I taste some from the 60’s or 70’s, I’m in heaven. With some old sherry cask bottles around, you can’t go wrong with Strathisla (and Longmorn, and Macallan, and…). Even 60’s bourbon casks are fantastic. So for this one, I certainly had high hopes and I paid some good money to get one. When I bought it at an auction, I thought it would be older than it turned out to be. Just look at that label with its 70° Proof and 26⅔ FL. OZS. The glass code on the bottom of the bottle (SD133) makes it from circa 1990.

I brought this with me on a ‘Genietschap’ Strathisla tasting. After I opened it, and we all tasted it, we initially thought is was a fake. We expected some old bottle effect but there was none, we may have been spoiled with our experiences with those old Strathisla’s but one thing was for sure, this was a disappointment then. Let’s try it again now and see what happens.

Color: Full Gold (Caramel?).

Nose: This smells to me like something that has been coloured with caramel. It smells very rounded out and smooth like toffee. A bit like a blend without the grain. Malty and musty. Dusty and elegant. Fresh, sweet, creamy and fruity and some fresh air from the sea. Candied apricots. Cream Sherry with a smoky and sweaty touch to it. Well it almost smells…old now, maybe even meaty for a brief moment.

Taste: Sweet with bitter wood. Fruit, apricots on vodka. Almonds. It’s a lemonade with some iron in the mix. The bitter component transfers from wood to something more waxy, earwax maybe. At times it tastes thin and easy and can be quite nice, but somehow the top of the taste doesn’t gel with the finish, hence its unbalanced, and that’s a shame for such an old bottle. Definitively some E150a in here.

The nose is balanced but alas the same cannot be said for the taste and the finish. It all breaks down in the mouth.Luckily it leaves you with a warm feeling, so I would say that it’s a whisky for a book at bedtime. Also I have to say that a big gulp tasted better than a sip. If you come across this, don’t but it at a premium price. There are also older bottles around. With a white cap and bottle code SC999. that should be a better bet than this one. Still it’s not bad at all. It’s very interesting and will reward you if you’d only want to work at it. Recommended for connoisseurs I guess. It’s an experience. Still, get one of the older versions!

Points: 84

The Balvenie 15yo 1983/1999 ‘Single Barrel’ (50.4%, OB, Bourbon Barrel #1300, 311 bottles)

Time for some more whisky then…

Let’s have a look at this old Balvenie. I have to say I don’t usually like Balvenie that much. I think that for me it lacks character and body. It’s usually a light whisky that is bottled at a relatively low ABV compared to other whiskies. This older 15yo is bottled at 50.4%, but more recent versions are bottled at a mere 47.8%. That having said. This 15yo and the original 21yo Portwood can be respectable whiskies, depending on the version you find. Still, I encounter the 15yo a lot, so I have the opportunity to try them on a regular basis and to me they don’t seem to get better, so if you want one, my tip to you would be: try to find an older one.

The Balvenie 15yo "Single Barrel" but not #1300Color: Light Gold

Nose: Vegetal, comes across as a very light and clean whisky. It’s powdery and the malt shines through. Dry wood. The cask didn’t give the whisky a lot of color, but is evident on the nose. After a while I get some lemony notes or maybe some lemon grass in combination with hot coco. Again I would use words like clean or fresh for this one.

Taste: Sweet and estery. Again the wood is there. It’s there from the start and I guess it will play a role for some time to come. Even the taste is clean, so if you like clean whiskies, this one is for you. Wow this one is very fruity now and does have some body. Prickly wood (not overpowering though), yellow fruits like dried apricots and peaches. Some bitter wood in the finish.

I would say this is a nice place to start drinking good malts. It’s decent and very easy to “analyze”. It’s clean and elegant and has some nice woody notes to show you what a cask can do. If you’re a connoisseur, well maybe this one’s a tad to easy. A friend of mine would say: “drinks well playing cards” Again, try to find an older one (50.4%). By the way, this is not cask strength. It is reduced to 50.4% to get more bottles out of a cask, or maybe the Balvenie drinkers like their 15yo a little lower than 57%. I’m not judging.

Points: 86