Tag Archives: Sherry

Glengoyne Week – Day 5: Glengoyne 19yo 1984/2004 ‘Winter’ (58.2%, OB, Cask #1464, 576 bottles)

So, after three ‘Mashman’s choices’ from 2006, we now move into even (c)older bottlings. Next up is this Glengoyne “Winter” that was distilled in the winter of 1984, and bottled in 2004. This bottle is a limited edition of 576 bottles so most probably a Sherry Butt (or Puncheon). 1984 is also a year not a lot of official Glengoynes come from, I actually know of only one other, Sherry Cask #790, that was bottled already in 1998.

The label reads the following fabulous text: “Distilled in winter 1984, this limited edition has captured the essence of the season. A bouquet of snowdrops and pears. A frosty and clean palate that exudes honey and mellow spices reminiscent of a hot toddy”. A hot toddy is a hot drink made with rum, star anise or cloves, lemon and cinnamon. Well I can’t wait to try a Whisky that has all these ingredients in it!

Color: Light gold.

Nose: Very “Fino” Sherry. Clean. Little hint of smoke and hot butter. Salty bacon. The meaty component moves in and out of the picture. It’s also fresh, with a little bit of menthol. Give it some time and warm it up in your hand, some neat organics develop. A little bit of wood, but less than expected with a 19yo malt. Cold butter too, perfumy and elegant.

Taste: Sweet. Clay and a little bit hot (It’s almost 60% ABV.) Here some toasted wood and again that distinct saltiness. Bitter orange marmalade. There is a lot of sweetness to this, to counterpart the wood and it’s influences. Near the end quite a lot of spicy wood, with matching bitter and slightly soapy finish, with lots of malt. Still this Whisky has a lot of complexity to it and shows many faces. A quality work of art.

My first guess would have been Fino Sherry, but going further I would say Manzanilla Sherry. Manzanilla’s are also made in the Fino way, but have a salty touch, and due to the smoke and hints of saltiness in this Whisky, I would say Manzanilla. For me Fino or Manzanilla casks are pretty good casks for Whisky, but they never are easy. This one too, it’s not a you-like-it-immediately malt, but you have to work on it a bit, as opposed to, lets say, Oloroso cask. Work it, warm it, let it move a lot inside the glass and a wonderful complexity emerges. For me a sort of connoisseurs malt. I will score this the same as the last two choices I reviewed earlier, but no need to inform you again that this Sherry cask is way different from the two darker ones, but equally as good. Beauty is in the eye of the beholder.

The fabulous list of ingredients: Rum? Nope. Star Anise? Nope. Lemon? Well, no. Cinnamon? Not really. Cloves? Again no. Snowdrops? I haven’t tried snowdrops yet, have you? Pears? Nope. Honey, nope it’s more sugary sweet. As I said, a wonderful piece of literature, by someone who obviously had a cold, or maybe I have a cold right now? I wish it was summer already.

Points: 87

Glengoyne Week – Day 4: Glengoyne 20yo 1986/2006 ‘Peter’s Choice’ (51%, OB, PX Butt #433, 603 bottles)

Well here you go, day four and here is the third and last of the Mashman’s choices from Glengoyne. Hardly a surprise after the last two days, isn’t it? This time a Pedro Ximénez Sherry Butt. Pedro Ximénez or PX for short, is a very sweet dessert Sherry. Oloroso Sherry were always considered to be the best for maturing Whisky, but it turns out that PX Casks are very good too. Let’s see how this PX-Glengoyne will do.

This is wat Peter had to say about his choice: “sweet, rich, wonderful and moves beautifully when shoogled*, just the way I like my whisky and my women!” So Peter shoogles his women? I mush have a go and shoogle my granny then!

Color: Sparkling copper brown, almost with a red tinge.

Nose: Quite fresh and light, but also raisins and alcohol. Dusty powdery wood. Utterly balanced, but not very outspoken. Charlie’s choice was definitely more ‘heavy’, this is friendlier. Dry meaty and slightly woody. Very slick and elegant yet again. Not a sherry monster. Honey sweetness and leafy.

Taste: Again very elegant, and sweet, easily recognizable as a PX Sherry. There is wood, but not very much, also something hoppy, with a hint of soap. The body is firm enough to withstand the soap, so don’t see that as a problem. The whole is thinner than Charlie’s choice though. The finish here is again beer-like and a bit sour. If that had stayed more fatty and sweet, that this would have been a score into the 90’s.

A very nice pick by Mashman Peter, may the shoogle be with you! This is the last of the Choices from personnel of the Glengoyne distillery, tomorrow the choice is mine again! Nosing the three Mashman’s choices, I would say the best nose is on Charlie. Tastewise it is a tie between Charlie and Peter, where Charlie is more brutal, or sporty, and Peter is more dressed to the occasion, so to speak. Both score the same and which one is better is dependent on how you feel. So two ties here, one between Charlie and Peter and a second between Oloroso and Pedro Ximénez.

Points: 88

* Shoogle is a Scottish word which means to gently shake or agitate.

Glengoyne Week – Day 3: Glengoyne 17yo 1989/2006 ‘Charlie’s Choice’ (56%, OB, First Fill Oloroso Hogshead #1231, 279 bottles)

Day three brings us another one of the three 2006 Mashman’s Choices. The first one being an American Oak Sherry Butt from 1991. That one was pretty special, since Sherry once only came from Spanish or French oak Butts and Puncheons. Today’s Glengoyne, comes form another atypical Sherry Cask, a Hogshead. No information this time where the wood came from. Charlie Murray, the Mashman, said the following about his choice:

“In my time at Glengoyne this is the best cask I have tasted. Heaps of complexity with no rough edges.”

Color: Dark copper brown (murky).

Nose: Very spicy, old mahogany furniture. Lively, floral and elegant, and maybe a tad soapy. But altogether excellent. It’s not you usual stuffy dark sherried Whisky, nope, this is something else. Some tar, licorice and smoke! A ditch in the countryside after a nice fresh downpour of rain. Powdery and complex, it shows itself in layers, for me a sign of excellent whisky. Pencil lead and meaty. Nice expression of the wood. Elegant and refined. Smells like it was made with coal. Stunning nose.

Taste: Full and petrochemical (that’s a good thing here!). Nice wood and leafy, rotting leaves that is. Pencil shavings and tobacco. Licorice. The toast of the cask presents itself as smoke, quite unusual. The taste is bolder (than the nose), but keeps its elegance. After the full body the finish breaks down a little bit too soon. Warming alcohol. Some time after swallowing, leaves you with a beer like taste in your mouth. Did I say unusual already?

A great pick by Charles Owen Murray, it’s a great Glengoyne, but surely it couldn’t have been the best? Maybe Charlie was drunk at the time he was asked about this release, or Charlie didn’t get the chance to try a lot of Whisky 😉 It may not be the best, but very good indeed. It certainly is special, and a tad unusual to boot.

Points: 88

Glengoyne Week – Day 2: Glengoyne 15yo 1991/2006 ‘Jim’s Choice’ (57%, OB, American Oak Sherry Butt #1083, 693 bottles)

We lifted off safely, and now we are on our way with Glengoyne. In 2005 Glengoyne started a series of ‘Choices’. In 2005 the Lucky choices were made by stillmen Ronnie, Ewan and Duncan. In 2006 the mashmen Peter, Jim and Charlie had a go, and finally in 2007 Billie, Deek and Robbie chose their casks to be bottled. Good choice, bad choiceRobbie is the distillery manager and Deek and Billie are warehousemen.

Today’s Butt was chosen by mashman James ‘Jim’ Leslie. This sort of this is always interesting to me. A Sherry Butt made of American oak, instead of Spanish or French oak.

Jim’s said the following about his choice; “I love Glengoyne at this age – the cask and the whisky are perfectly balanced. There is plenty of sweet fruit and rich oak.”

Color: Gold.

Nose: Wow, nice and spicy, apples, waxy with cold toasted wood. Rotting leaves. Not woody at all. Very lively and fresh. Fresh cut grass. Given some time the wood does start to play its part. Wood related vanilla (dry, as opposed to ‘sweet’ ice cream). Barley, mocha and clean, slightly sour oak. Also some varnish.

Taste: Spicy and elegant wood. Fino Sherry. Tobacco and cigar box. Slightly soapy, which also makes it a little bit unbalanced. The initial sweetness is gone quite quickly. Barley and dried grass. Pickle water (sweet/sour). Where the soap affects the balance of this Whisky, the finish does that too. It breaks down rather quick, and the whole palate is too much dominated by wood. No need to tell you that the finish is dry.

Well, for a Glengoyne this is a bit disappointing, and that’s saying a lot! Nosing it, I can imagine Jim to choose this, but on the palate there are so much more beautiful Glengoynes around. Especially the balance of the palate could have been better. Not bad.

Points: 86

Springbank 14yo 1991/2006 (53.9%, Cadenhead, Sherry Butt, 654 bottles)

Here an example of an independently bottled Springbank, well, not really, since the Springbank Distillery and Cadenhead (a Scottish poet) are owned by one and the same, J & A Mitchell. J & A Mitchell bought William Cadenhead Limited already in 1969. Obviously it’s easy this way to bottle some single cask Springbank. Let’s see if they have chosen a stellar Springbank for the occasion. I case you might wonder, it’s not unusual for this to happen, a lot of Springbank got bottled this way!

Color: Copper Gold

Nose: Sweet and floral. Very easy and likeable. A hint of soapy wood and even a hint of sowing machine oil. Hard raspberry candy. Lots of vanilla from the (toasted) wood. Old, almost dried out, lavender soap. Powdery and dusty. Lot’s of fresh air, but after that, the rest is light, but balanced.

Taste: A bit anonymous really. Initially a bit hot. Sweet and floral again, A little bit of toasted wood, woodspice. Also some fruity sourness (from the wood). Not your typical Springbank. Warm apple sauce and some acetone maybe. Diluted fruit salad syrup, from which the sweet pineapple sticks out. Initially a bit hot, but with a soothing, balmy and light finish, that is also rather short and is gone before you know it. Great contrast.

I’m very curious what kind of Sherry this cask held before. For me impossible to place. Refill Fino maybe? Not a very active cask, but nevertheless the whisky has a nice color. Do I like it? By itself it is and good whisky, but without a lot of Springbank character though. It’s very quiet and laid back. ‘nuf said.

Points: 83

Glen Keith 38yo 1967/2006 (53%, Gordon & MacPhail, Reserve, for La Maison Du Whisky, Refill Sherry Butt #3876, 215 bottles)

And then there is Glen Keith. Glen Keith lies a stone’s throw away from Strathisla. The spirit from Strathisla was pumped to Glen Keith for filling into casks, but also the boiler at Glen Keith warms water for Glen Keith’s production. Glen Keith’s production started in 1958 with three stills (triple distillation). In 1970 the first two stills in Scotland that are heated by gas were installed. Soon after that, the distillery stopped the triple distillation. In 1983 a sixth still is installed. The distillery is mothballed since 1999, but plans are to restart the distillery next month (April 2013).

Chivas Brothers (owned by Pernod Ricard) already opened two of their mothballed distilleries. Allt a-Bhainne in May 2005 and Braeval (a.k.a. Braes of Glenlivet) in July 2008. If memory serves me well, Chivas Brothers also have Imperial. Alas, Imperial was considered not economically viable for reopening. (It was “old” and had the ‘wrong’ capacity, to small for a company like Chivas), so Chivas presented plans in 2012 for a new distillery to be built at the site of the old Imperial distillery. So the demolition of Imperial started around december 2012 and is now also gone for good.

Color: Copper, cloudy.

Nose: Musty Sherry with a lot of wood. Dried oranges, and sugared orange skin. Crushed dead insects, well they really don’t make them like this anymore! Cloves which fits the orange skin perfectly. Mocha with orange cordial. A forest in the rain. Oak planks. A Whisky with character.

Taste: Old bottle effect. Very spicy oak but not over oaked. It’s heavy on the wood but that not a bad thing here. A lot of wood and paper. Along comes wood spice and some bitterness. It is so clearly a Whisky from another time, that this one needs it. Luckily the rest of the body is quite ‘heavy’ too, but not in your face. It’s a rather quiet malt. Hot butter, sugared oranges and some coal. It actually is pretty sweet, but the sweetness is hidden well behind the wood and oranges. A bottled antiques shop with a long warming finish.

This is now my favorite Christmas malt. Just smell that dried Orange in combination with the cloves. It’s not a perfect old bottle though, but it’s so clearly a time capsule. It’s impossible to not love this. I was always a big fan of Strathisla of the sixties and seventies and this Glen Keith is therefore really no surprise at all. Merry Christmas everybody!

Points: 92

Highland Park 19yo 1984/2003 (50%, Douglas Laing, Old Malt Cask, Sherry, DL REF 406, 636 bottles)

I saw some prices for official Highland Parks the other day, and I just had to try this one. It wanted to be picked. It’s and eighties Highland Park by Douglas Laing. A sherried one that was released almost ten years ago, and the cost then was next to nothing. (around 50 Euro’s). Well a lot has changed in the Whiskyworld the last decade. So Highland Park 19yo. Alas I wasn’t able to recover a picture for this bottle so I will show here a brother of the 19yo, the 17yo that was released two years earlier (Also a 1984). The 19yo I’ll review here will more or less look the same.

Color: White wine.

Nose: Apple sauce, very clean, a little bit of wood and a little bit of spice. Dusty but overall fruity. Lot’s of toffee and again warm sweet apple sauce. Although pleasant, it doesn’t seem quite right. There is something like coal smoke in the distance, maybe even some sulphur. A slight hint of burnt wood and paper and cardboard. The longer this breathes the better it gets. The apple bit wears off.

Taste: Short attack that dissipates quickly and falls again into a fruity sweetness. Alongside the apple there also is some blackcurrant. It’s nice, it’s a lemonade at first, that drinks nicely away. Prickly smoke in the back of your mouth. The 50% ABV delivers good oomph.  Licorice and a hint of wood with a lighter acidic and slightly bitter finish, after the ‘full’ body. The finish is the weakest part.

Likeable, but nothing special. It has its merits, but if I had tasted this blind, I would have never guessed this was a Highland Park. It’s quite far from the official Highland Park’s. I’m guessing Fino Sherry, but also a tired cask. In almost 20 years the Whisky hardly picked up any color, a not a lot of character from the wood itself. No use to compare, but the other Whisky from Orkney, Scapa, I reviewed for Master Quill’s 1st Anniversary was a lot better!

Points: 86

By the way. The depicted 17yo scored 85 Points.

Bowmore 12yo 1988/2000 (50%, Douglas Laing, Old Malt Cask, Sherry, 702 bottles)

The Master of Malt version of an eighties Bowmore did not turn out to be a FWP-Bowmore after all. Looking though the whiskies that have accumulated at Master Quill’s castle, I found another eighties Bowmore. This time an oldie by Douglas Laing. At one point in time, the Laing Brothers thought they would have to show the public what are the ‘young’ whiskies in their Old Malt Cask range, so decided on red lettering and a red tube. Somehow this ‘experiment’ didn’t last for very long, so this look is rather scarce. Lets see if this time we have a genuine FWP-Bowmore on our hands? Is it lavender & violets or peat & smoke?

Color: Light Copper Gold.

Nose: Butter, popcorn, quite some hints of flowers, but not like a FWP. Peat and a decent amount of smoke. Deep almost brooding kind of licorice. Clay, smelly pond in summer, probably a sulphur compound. This organic smell is actually great in this Whisky. Ashes and gravy, meaty.

Taste: Nice elegant Islay. Soft tasty peat, with smoke on top. Lots of caramel, toffee. Nothing is over the top. Perfect non-sugary sweetness in the background. But as with the Master of Malt version, it breaks down a bit towards the end, and has a sweet yet ‘light’ finish. There is something else that is pretty similar with the Master of Malt bottling. Again, the acidity quickly follows the sweetness. They somehow are linked. Do I detect some soap at the end of the finish? If it’s there it doesn’t hurt the whisky much. On occasions it takes the properties of a rum.

Not a perfect Whisky. Has some distillation faults (butter) and some issues with the finish and stability (with air), but overall it’s a very drinkable and likeable Whisky. Again not a victim of FWP.

Beware, this whisky doesn’t take air very well, let this breathe and you’ll see how it breaks down in your glass. Break open a new deck of cards, invite some (lady) friends over for a nice and friendly game and drink the whole bottle in one evening, you’ll do yourself and the Laing Brothers a big favour.

Points: 88

Scapa 23yo 1979/2002 (54.7%, Ian MacLeod, Chieftain’s, Sherry Butt #6632, 567 bottles)

I broke the corkSo it’s time to celebrate the first anniversary of Master Quill and I’ve picked this bottle of 1979 Scapa, bottled in 2002. Well, things got off really good! Like I said, I would rip open this bottle and so I did accidentally. I broke off the cork! Bugger!

Like with the Dun Bheagan range these Chieftain’s bottles are by Ian MacLeod. A few years ago I tasted its sister cask (#6633) blind and liked that one a lot, since I scored it 92 Points. Reason enough to look for this one for quite some time and snap it up at an auction.

Scapa is the lesser known distillery from The Island of Orkney. The better known obviously being Highland Park. Well actually, Scapa is one of the lesser known distilleries from Scotland! Scapa was founded in 1885. The distillery was closed a few times. The first time between 1934 and 1936 and the second time between 1994 and 1997. From 1997 on Scapa distilled Whisky again for a few months per year using staff from the nearby Highland park distillery. In 2004 the distillery is refurbished, and one year later Chivas Brothers (Pernod Ricard) buys the distillery. Scapa is now known for their 16yo that replaced the 14yo, that replaced the 12yo, that replaced the 10yo. Are you still following me?

Scapa 23yo 1979/2002 (54.7%, Ian MacLeod, Chieftain's, Sherry Butt #6632, 567 bottles)Color: Copper

Nose: Very musty Sherry, but already some black fruits are shining through. The initial musty smell wears off (a bit), and shows some spice and some coastalness (is there such a word?). Gets deeper and deeper, with a very balanced fruitiness. I guess this is one that needs to breathe for a while, but already is shows it’s potential. It does have some balls! What I like about this one that is has multiple facets, it changes on you if you give it time.

Taste: Yeah, this will be no punishment to drink all! Nice going. perfect combination of sweetness and fruits and in the mouth there is no hint of the sewer-like smell that was there in the beginning, (I may be exaggerating a bit). It has some wood, but the whole is so bold, it needs this spice and wood to pull it together. There is also some bitterness from the wood, but again this one needs it. At this point in time (freshly opened and needing to breathe) it’s not completely balanced, but it will get there in the end. Complex, well, not exactly. It shows some sourness from the oak, but after half an hour it is pulling together, and it has a great and long finish. This again is a stunner!

Well I can say this, because I love this whisky (and it’s sister cask). It sweet and fruity, has a nice finish and this is well counteracted by several effects from the wood. Like Frank Drebin said; “I love it” (He actually said it several times…)

Points: 91

Bowmore 26yo 1982/2009 (53.4%, Master of Malt, Refill Sherry Hogshead, 195 bottles)

And here is another Master of Malt bottling. Earlier I reviewed a reduced Tomatin, that was a true disappointment. I didn’t even know it’s possible to ruin a Tomatin, since usually I like Tomatins. So with this one I do worry a bit. This also is a Bowmore of the eighties, which quite often turn out to be your better hand-soap (lavender and violets come to mind). I once tried a 1989 Berry Bros. & Rudd bottling that made me physically ill. That was a first for me, so I tried that one half a year later and it happened again.

Color: Gold

Nose: Powdery and sweet. Not very Islay to be frank, hardly any peat or smoke. Lots of flowers though, soap, also some clay and thick, so it seems to have body. When freshly poured it is very closed. After a while some smoke trickles trough. Hey, waiting even longer there is peat too. All in minute quantities. Again not very Islay-ish. Is this really a Bowmore? Wet paper and a small hint of licorice. It’s not bad, but not very balanced either. Now we have sour oak. It’s fresh, fruity and floral, luckily not over the top lavender-soap eighties Bowmore.

Taste: Sweet and syrup, with ash and some wood. It actually attacks you in the beginning. The sweetness disintegrates quickly into something acidic. It’s like a syrup that shows, when stripped from your throat, some lemon. The attack is nice, and the middle is also quite nice, but bold tastes fade and leave you with a fairly dull and anonymous finish. What can this be, a strange and unusual Bowmore distillate in a Fino Sherry cask? Well, let’s leave it at that.

In the end it’s not a FWP-Bowmore from the eighties, but it also isn’t recognizable as a Bowmore either. It’s ok on the nose and when it enters your mouth is shows some promise. Halfway through though and especially the finish are a bit weak, which is a surprise after the bold body. But the most remarkable achievement is making and finding a Bowmore that has nothing to do with…Bowmore!

Points: 84