Tag Archives: Sherry

Glenrothes 19yo 1997/2017 (58.7%, Cadenhead’s, Sherry Butt, 528 bottles)

Glenrothes is not an unknown on these pages. I come across a lot and on occasion I do buy some. However, somehow it never really became one of my favourite Whiskies. Sure, its good and I do by them and it does the job very well and so on, but it never passed that particular epic status for me. As I said, it’s very good, but it never pops up in any top 10. This Cadenheads expression, I have tasted before at a Whisky Festival, and by accident I bought two at auction in stead of the planned one. The second time around I forgot I already had one from the previous auction. Believe it or not, this happened to me twice recently, with yet another Glenrothes, strange enough. Go figure. I will probably replace this Cadenhead’s bottling, when its empty, with the other “doubly-bought” Glenrothes. I hope both are pretty decent though since I got two of both. This particular Cadenhead’s bottling, was picked by Mark to commemorate Cadenhead’s 175th anniversary, and if Whiskybase is anything to go by (very wonky scoring there), these 175th anniversary picks are usually better than the sister casks bottled by Cadenhead.

Color: Orange gold.

Nose: Soft Sherry notes. Creamy, slightly tarry and meaty. Nice soft wood, almost a bit paper-like. Quite fruity. A very well balanced dram without any flaws. Soft and smooth smelling, yet also a bit boring? Apple skins, warm apple compote. Red berry syrup with sugared lemon. Warm dishwater (a soft note), mocha and milk chocolate. Boring, because nothing really sticks out. All aroma’s flatlined, like a sleepy afternoon in warm wind. After some extensive breathing, some wood pops up. Not a lot, but just enough to make it slightly more interesting. However, this is a 19yo fully Sherry butt matured Whisky and it’s so soft, that it is in no way a Sherry bomb, it is not even a Sherry grenade. It has more colour than oomph, yet, as I stated above, it is flawless. It smells like an easily drinkable Whisky. It doesn’t even smell alcoholic, even though this has more than 58% ABV. A freshly poured dram smells better than one that sat in my glass for a while. A freshly poured dram has more notes like a Rhum Agricole, which dissipates with time.

Taste: Fruity with a white pepper kick, well, the latter came a bit as surprise. In a way it is syrupy, yet a somewhat thin syrup. The kick still lasts and stays a while to manhandle the back of my tongue. Black fruits as in very good Sherried bottlings from yesteryear. Apart from fresh fruit, also (again) the syrupy black fruits are here. If you give it more time and you keep the dram in your mouth for a while, the classic black fruit note becomes even more pronounced. I guess this is why it was picked for the 175th anniversary, because this is the note that makes this Whisky tick. On top of this, a slightly more acidic, fresh and fruity note, reminding me of sugared lemons again. Towards the finish a more tarry note, with its slight bitterness. Still not a lot of wood notes or any of its derivatives, so seemingly this wasn’t a very active cask. Hints of warm solid licorice. The chewy candy type licorice if left in the sun for a while. Vanilla powder. Just like the nose, on the palate a very well balanced Whisky. Since on my palate the Whisky is less soft and dares to show some spices, I do like the taste better than the nose, which is pretty good as well in its own right.

So, pretty good it is, with a nice, yet slightly boring nose. Tastes better than it smells, which is a big plus. Other than that, I still do like it. it’s good. ’nuff said. Moving on…

Points: 87

MacDuff 10yo 2000/2010 (56.5%, The Creative Whisky Co, The Exclusive Malts, First Fill Sherry Butt #3525)

Just like the Dailuaine from the previous review, Macduff is featured quite some times on Master Quill already, twice in 2012 and twice in 2014. That’s certainly a while back. What also isn’t new on these pages is a Whisky featured from David Stirk’s old company: The Creative Whisky Company. Earlier I tried a 20yo Bunnahabhain and much later a quite quaffable 10 yo Girvan and not so long ago a very good 14yo Highland Park, I had to work hard for to get the most out if it. The Bunnahabhain was bottled in 2011, the last two mentioned offerings bottled somewhere around 2017.

This time we’ll have a look at a 10 yo Macduff distilled in 2000, and bottled in 2010, in a different style bottle than the Girvan and Highland Park yet the same as the Bunnahabhain. The bottle I bought is an example with an over-glued back label. The original back label mentions that the Whisky was selected by our Belgian friends of The Bonding Dram (200 bottles for them) and that this Whisky shows what can happen when a great Malt Spirit is put in an excellent Sherry cask. The rest of the cask was bottled probably at the same time, with some of them (or the rest of them) with the over-glued label. The label also learns us that the bird on the label is a Eurasian Jay (Vlaamse Gaai, a bird common to Belgium). See the bottle on the right here. The over-glued label that’s on the bottle I have, mentions non of this all, not even what kind of bird is on its label, yet it does mention that Macduff produces a strong Spirit used in major Blends. From my label we can also find out that the Sherry Butt is a First Fill, hardly a surprise looking at the colour of this Whisky. David would never tamper with his Whisky, so the colour does say something in this case. The label promised that the Whisky will have rich stewed fruits, raisins and plums and sweet syrupy-flavours. Knowing The Bonding Dram (a very knowledgeable bunch) as well as David (an even more knowledgeable man), I’m sure I will be in for a treat with this one! (I know I am, I’ve had this one several times before…).

Color: dark orange, almost brown.

Nose: Soft and sometimes a bit harsh at the same time. Soft fruits with vanilla and some harsh fresh oak. Harsh might be a slightly too big of a word to describe what I am smelling here. Smells very tasty and red fruity. Dusty and chilly fruits still in the cold shop. Cold cooked vegetables, cold dishwater, Rhum Agricole (closest to J.M from Martinique). In a way also a bit floral, like a nice floral perfume in a fine detergent. Well kept in check, so not a problem (I know, it may sound horrible, but believe me it isn’t). It’s not soapy. Sometimes even hints of honey, pine, horseradish and cola. Well masked wood spice. Sometimes animalesk and sometimes farmy. How’s that for complexity. What a wonderful combination. The wood smells like pencil shavings and after a while more green and leafy. After this, whiffs of fresh air. Starts to smell somewhat elegant after breathing. A rich and wonderful nose. Definitely more special than a hard hitting all-overpowering Sherry monster. Quality stuff this one, with amazing complexity.

Taste: Big, sweet and sour. Tasty! Big, yet also lively and fresh. Fruity cherries, black coal and some tar (woody bitterness). Chewy (not always though, it seemed thinner when tasted late in the evening) and some late, mouthwatering, spicy and prickly bits with just enough oaky bitterness. A good kind of bitterness. Tarry and toasted oak. Unlit cigarette tobacco. Slightly minty feel. Ever so slightly soapy, masked well by dark syrupy fruit. This is a big one, but not a monster. This is, as well as the nose is, and the whole of the Whisky, very well balanced. Very nice spirit and a very nice cask did come together in this one. This is better than many 10yo Whiskies from first fill Oloroso Sherry casks that see the light of day these days. Whiskies that taste like they only are used to season the cask for use as a refill, where the refill is more important than the first fill. This one tastes fantastic. It just stays on the right side of being over the top. With some notes it hints at the past, yet in an entirely different way than the old skoolness of Dailuaine 16yo and Strathisla 25yo mentioned in the previous review.

By the way, I mentioned the knowledge of David in the intro. He has a new book out, and if you are interested in independent bottlers please check it out, since it is about… well… independent bottlers (he should know, he is one). Here is a link, but there are many others that are selling his crowdfunded book as well.

I originally planned to compare this one to the Flora and Fauna Dailuaine 16yo of the previous review, still some drops left in that one, but this wouldn’t work, both are so different and actually incomparable. The difference in ABV’s also wouldn’t help. As a whole, both Whiskies are entirely different. Yet again the Macduff is a whisky that smells really good but tasted even better. Dirt cheap when it came out, now worth looking for at an auction.

Points: 89

Arran 16yo 1997/2014 “The Un-Official almost 17th” (52.1%, OB, Private Cask, Sherry Hogshead #1997/525, 270 bottles)

Some 10 years ago, I reviewed the official 16yo (bottled at 46% ABV) and quite liked it. Back then it scored 87 points which is quite a good score. Here we have another 16yo from the distillery itself. The Un-Official almost 17th? Surely they mean The Un-Official almost 17yo? Nevermind. Since the 2013 review, I also came across some reasonable Arran’s but nothing really cached my eye and for me personally Arran slipped into the darkness of oblivion a bit. Fast forward some years and in comes this Arran Batch 3, I reviewed a year ago. That one did the trick of bringing Arran back into the (lime)light again. Batch 3 made me look into Arran again, and in stead of going to the shops, I went for some single cask versions at my favourite German auction. Sherry Hogshead #1997/525 is one of those auction lots…

Color: Copper gold, slightly hazy.

Nose: Nutty Sherry. Freshly made alcoholic toffee or runny caramel used for ice-cream. Toffee backed up by super ripe yellow fruits and still green, starting to become yellow, banana’s. So not really unripe banana’s then. Peaches also come to mind a lot. Dusty. Fresh oak. Well balanced, It may be simple (is it?), yet all these aroma’s go together quite well. Also, it smells like it will taste quite sweet and fruity. We’ll see about that later. Hints of polished furniture. Again fruity and sweet smelling. Cocktail cherries. Diluted red fruit syrup. Sometimes a whiff of a more fresh and minty aroma passes by. Come to think of it, this one does have an aura of old skool Sherried Whisky about it, which I quite like. Hmmm, I also got some old skool in Batch 4. More soft, actually very soft wood and some cardboard. Almost no cask toast, I mention this because there can be a lot of this in Sherried Whiskies. More syrup and now a fresh butter note, adding to the balance, because this is a pleasant smelling Whisky. Sometimes a whiff of sea-air and after some extensive sipping, a more friendly and nice floral detergent note pops up, not a really soapy note, which usually is somewhat more negatively perceived (by me). Yup, nice stuff. Very nice indeed.

Taste: Sweet Sherry and vanilla. Apple pastry, very much so. This surprises me a bit, since I didn’t pick up on apples in the nose (and still don’t). Apple compote. Apple beignets, including the dough. Luckily not to sweet. Nutty and waxy. Some wood in the beginning, but only the more astringent bit of it stays behind on my tongue, the rest of the woody notes are soon overpowered by the vanilla and the toffee ice-cream note, as well as the aforementioned fruit and some freshly baked cookies. After a while the astringent bit I just mentioned, turns into something somewhat bitter. Medium bitterness from wood, as well as from some licorice notes. After some proper tasting, and smelling, this does remind me of old skool (making me feel melancholic) Whisky. In the review of Arran 16yo I mentioned the potential Arran has and that I hope it would someday really show it, well here it is. What a wonderful Arran this turned out to be.

Arran seems to me to be a Malt that shows what it’s got right out of the gate. Well balanced and nice, yet less of a layered kind of malt or one with a substantial development in your glass. This one is no exception. It shows you what its got and thus lacking some development and complexity. Nevertheless, what it does have is very good. So I’m not complaining. There is definitely room for instant gratification Malts on my lectern. It might be me again, but for me, the second half of the bottle seemed better than the first half, so again one that needs to breathe a lot. Usually I review a Whisky I own myself halfway through, this is again a Whisky that went quicker than I thought, so I had to review it before it’s gone. Ain’t that a recommendation for ya!?

This Arran, in a way, seems to be a companion to the Highland Park 14yo I just reviewed. The Highland Park is almost overly complex, whereas this Arran is not. They differ a lot yet also have quite some similarities. Due to the complexity, the Highland Parks scores slightly better, but Arran isn’t any worse. The Highland Park you have to work, this one is as laid back and easy as they come. This Arran will always welcome you with open arms, where the Highland Park is essentially a grumpy git. Arran by now has gained yet another fan. I love the melancholy around this one, reminding me of Whiskies I tasted a long time ago…

Points: 89

Aberlour 13yo (58%, OB, First Fill Sherry Butt #34595, 2017)

So what do you do after a few reviews of mostly Ex-Bourbon cask matured Whiskies? Yep, you’ve got it, you try to find a Sherry bomb to review, and as luck would have it, I just have such a thing still waiting on my lectern to be reviewed. Back in the day when one wanted a very good Sherried Whisky, one would turn to the likes of Longmorn, Strathisla and Macallan. After that, I remember Glendronach 15yo, (not the Revival one, no the one before that), was a nice alternative to Macallan 18yo (and the 15yo when it existed in some years). In more recent years, Macallan changed direction somewhat, so, Glendronach, Tamdhu and even more recently Glenallachie seem to be the, more affordable, go to Sherry bombs these days. Glenallachie 15yo seems to be rather popular, although it didn’t really convince me (yet).

Many independent bottlers are coming out with a lot of young first fill Sherry bottlings as well. Parallel to all this Sherry Bomb activity, there has always been Aberlour, especially with their A’Bunadh bottlings, and to a somewhat lesser extent with some single cask bottlings, which are less available and more expensive. Simply because they aren’t flooding the market with those, it’s giving me the feeling that if they do release a single cask bottling, it must be something of an exceptional single cask, a stunner so to speak. So when this was sold locally, I just couldn’t resist the looks of it, and bought it. I’m a sucker for those dumpy bottles, I just had to have it. Now the time has come to find out if this is an exceptional single cask or not, and if #13330 and #4934 are anything to go by, both are first fills as well by the way,…well you’ll understand that expectations run high by now.

Color: Orange-red-brown.

Nose: Sherry alright. Dusty oak and meaty. Cold gravy and animal fat. Quite heavy Sherry and a cellar type smell, yet also vibrant and fresh. Dull dishwater and fresh air, here a wonderful combination. Rhum Agricole from Martinique, not funky enough for Réunion. Very aromatic and again a well balanced nose. The stars seem aligned a bit in my house, since a lot of the previously reviewed Whiskies showed some really good balance as well. Seems a bit syrupy and muddy at times, but not all the time. Quite clean otherwise, due to its freshness and lemony aroma’s. Old dry nuts still in their shell, lying in a bowl on the table, not touched for a while since the nutcracker broke. Still fresh with sometimes a more organic (slightly farty) whiff flying by. Almonds and Sinaspril (an artificial smell of old orange powder). This is a Whisky that needs the warmth of your hand to unlock all the fine aroma’s. So don’t hold your glass by the stem of foot, but just keep it in your hand, moving it around a bit. If anything, this lacks the promise of a wee bit of sweetness or creaminess, although some of this is emerging, (honey notes now), if you keep the glass around for half an hour or so. Only after sipping a tiny hint of spicy sulphur comes forth, mixed in with licorice (Bassett’s, which emerges even later). It’s a bit strict, like teachers used to be. In comes Pink Floyd now…

Taste: Medium syrupy and hot, woody, spicy start. Tarry vanilla powder, somewhat soapy and some artificial cherries, making it less exceptional on entry, but still quite good, don’t get me wrong here. Let’s say right of the bat, that this is not recommended for novices. Next, fruity syrup, some spices and some good old wood. Cinnamon, cola, star anise and a light to medium, (depends on the moment), and soft, woody bitterness, in this case maybe taking away even some more from the exceptionalness (if that’s a word). Still, I have to mention this doesn’t bother me all that much every time around and on some days my perception of this differs from other days. Some hidden sweetness. On entry this might be a bit strange, not exactly perfectly balanced, the body is good though, but the finish shows a sort of fruity acidity which doesn’t fit the Whisky all that much, hurting the balance some more. Maybe the Sherry that was previously in this Butt wasn’t the best? I notice a slight soapy edge (again) on the sides of my tongue some time after swallowing. Medium length finish with some soap to it and this lingers on even longer in a long warming aftertaste. Seems older than 13yo.

This is a bit of a chameleon Malt, on some days I like it more and get something else out of it than on other days, yet another point why this might not be for novices. I wouldn’t even recommend an A’Bunadh for novices though, all of the batches, especially with these kinds of ABV. It definitely has quite a few good sides, but to be honest, when looking at the wonky bits, I’m not entirely sure why this cask was picked out for a single cask bottling, not for the general public I guess. It’s just not exceptional, although it is most definitely a very interesting bottling for anoraks. Sure it has its strange bits, but in a way I do like it, it is another take on Aberlour. Case closed.

Points: 86

Kingsbarns “Balcomie” (46%, OB, 100% ex-Oloroso American Oak Sherry Butts, 2020)

Since this isn’t the first Kingsbarns on these pages, the distillery doesn’t need any further introduction. If you want to know more about Kingsbarns, please have a look at my earlier review about the Kingsbarns “Dream to Dram”. “Dream to Dram” was a very young expression that showed some potential. “Dream to Dram” was also the first bottling of Kingsbarns meant for the general public (released in 2018). It’s reduced to 46% ABV and it’s a bigger batch. The rest being mostly Single Cask offerings. The second general release is this “Balcomie” from 2020 and this year (2021), the third one just saw the light of day called “Bell Rock” which is made with ex-Oloroso Sherry Butts & ex-Bourbon Barrels. Let’s focus on the Balcomie now shall we?

Color: Medium gold.

Nose: Extremely malty and biscuity. Initially this Whisky is about the hints of milky new make, which come to think of it, is a very similar experience to that of Tomatin. Grassy and floral. Cereals, oatmeal and biscuits. Hints of smoke, like standing on a field in summer, where someone in the distance is burning off garden waste. After this green and young start, some of the Sherry provenance of this Whisky kicks in (somewhat), giving the nose something more body to it. Diluted red fruit lemonade and dish water. Light notes of citrus and toffee, without bringing the toffee sweetness actually. Quite some fresh air and some crushed wet mint leaves that already were used one time before for infusion. Citrus fruit with paper and cardboard. Spicy wood sometimes whiffs by. After a while the nose turns more towards the direction of sweet fruit. If you let this sit in your glass for a while, and it doesn’t need a lot of time, the Whisky reaches a more balanced state, without really losing these young components mentioned earlier. I still get this distant smoky note and now it has a more flinty edge to it as well. Not bad, the potential I saw in the previous offer of Kingsbarns is here as well, even though it most definitely smells like a work in progress. Some sort of soapiness comes to the front after you sip it, as well as some honey.

Taste: Thin. Paper-like maltiness, with late sweetness and some smoke (toasted oak probably). Rain water, slightly bitter wood and cardboard. The wood made the Whisky, or so it seems. Tastes like it’s not ready yet, but closer to a Whisky than it is to new make, although notes of new make are here. Some wood, some spicy wood, some paper and some indistinct sweetness. Bees wax and ear wax. Something just had to be bottled I guess. Very young with some oaky notes. Almost like it is almost a different distillate than Whisky. To be Frank, I expected more after the “Dream to Dram” expression. It’s all very young but also a bit boring and predictable, like nobody dared to be more bold, for instance by giving it a more meaningful finish. Maybe there is some conservative thinking behind the Malt? The Oloroso casks themselves hardly impaired a lot of Sherriedness. Tired casks maybe, or not enough time? Maybe some fear creapt in all this could have overpowered the light Lowland style of the distillate. This taste bit of the review might seem a bit short, but there isn’t a lot happening actually, so there isn’t much more to pick up on. Even the American oak impaired some of its bitterness, but non of the vanillin I expected.

To be honest, after the other Kingsbarns, I saw some potential, but this one isn’t better at all, alas. The nose seems to show the potential, but taste-wise this is lacking a fair bit after the other release. You might think, give it some slack, they are new, just started up and so forth. However, I’m writing this review having just been at the London Whisky Show, and actually this year (2021), a lot of new distilleries were present, and I can report to you that I tasted a lot of fairly new distilleries that have come a long way further with their young Whiskies than Kingsbarns have at this moment. So it can be done. Ardnamurchan and Copenhagen Distillery to name but a few, both from a colder climate, but also Milk and Honey (M&H) from Israel, but they have the advantage of climate which ages the Whisky faster. Still, these are all young distilleries making great Whisky. A lot of work to do for Kingsbarns, just keep at it!

Points: 74

Thanks go out to Nico again, for this second Kingsbarns sample.

Tomatin “Water” (46%, OB, Five Virtues #5, Sherry Butts & Second Fill Bourbon Barrels, 6.000 bottles, 2018)

Alas, we’ve come to the last of the five virtues. The four previous editions were all good, for me personally, especially “Metal” was very nice, but I love well aged seemingly simple ex-Bourbon casked Whiskies. All four are definitely interesting and different from one another. No duds between them. So now the time has come to put the series to bed with “Water”. Water is made with distillate from the winter of 2005, which doesn’t make things any clearer, since the year starts and ends in winter… Half of the Whisky was matured in second fill Bourbon Barrels and the other half in Sherry Butts. Although in some communications, Tomatin does mention Sherry Hogsheads as well (just not on the packaging). If memory serves me correctly, I really liked this one as well in London, and after the very nice Metal I have high hopes for this Water as well.

Color: Copper gold, like a Bourbon, definitely not the colour of water.

Nose: Spicy wood right upfront, with sweet smelling red fruits, hints of tar, an old warehouse with a stone floor, and toasted oak. Notes of wood and fresh air. Nutty, dusty and somewhat sharp and spicy. A take on modern Sherry casks, somewhat similar to the Sherry notes, (not the peat notes), of Benromach Peat Smoke 2010 I reviewed just recently. Old warehouse with old paper and pepper with hints of a more (smelly) organic note. Wet earth and a wee bit of virgin oak. Again a quiet and balanced expression from Tomatin with lavas and gravy and some more indistinct organics. Leafy with hints of old dried out leather and a garden bonfire. Nice (dried) kitchen herbs. The Sherry makes this smell “chewy”. More whiffs of paper are flying by. A Whisky for a sunny day.

Taste: Sweet and syrupy. Fruity. Jam-like. Red fruits. Thick. The Whisky sticks to my glass. This thick, fruity, (half) sweetness, somewhat masks the big note of wood this has as well, including the also masked bitterness. Paper again. Slightly tarry, as if tarry toffee was used for this one. Well balanced as expected. Raisins and ever so slightly soapy and definitely a bit smoky, must be the toasted oak. Vanilla and pudding are here as well, so these second fill barrels still worked their expected magic too, even though the Sherry bit turned out stronger in the mix. I noticed it in Metal, but Water is also a (designed or constructed) Malt which shows what its got, right from the start, lacking a bit in complexity and evolution. This is a minor gripe however, since the balance is there and it is a delicious (red) fruit-driven Whisky with enough back-bone to it. This is not a Sherry monster, but it still is all about the Sherry in this one. Classy stuff.

This is a great companion to Metal. Both are very good and quite different from one-another, but somehow fit together. Both are fruity, but with the Bourbon casks alone that were used for Metal, that shows us an entirely different yet classic Tomatin tropical fruitiness, whereas this Water edition shows us more the Sherry-linked red fruits, in this case, the thick jam-like red fruits. Amazing contrast. At first I thought, well lets review these last two samples I have, so I can open something else, but both are so nice I’m now wondering if I shouldn’t be opening both full bottles at once, after finishing off Earth. With the Metal-edition I was wondering how it would compare to the 15yo American oak. Here with Water I’m wondering how it would compare to the 18yo Oloroso version. Both the 15yo and the 18yo are from the standard range and widely available. “Wood”, “Fire” and “Earth” are all Whiskies which are good, but you have to work them a bit, all three aren’t really for careless sipping, or you’ll miss out on the best bits they have on offer. Metal and Water are good right from the start, more like instant gratification Malts, and in my opinion the best of the bunch.

Points: 88

Benromach Peat Smoke 2010/2018 (59.9%, OB, Sherry Cask Matured, First Fill Sherry Hogsheads, 34ppm, 22/11/2018)

Benromach is not new to these pages. This is in fact already the eighth review of Benromach on these pages, and before looking back, I wondered which of the Benromachs I reviewed, or didn’t review, I remembered the most. The one that popped up in my mind first was the old Benromach 18yo. I liked that one a lot right from the start, even though it was only bottled @ 40% ABV. It was time anyway to do a new Benromach review before the bottle I’m about to review was empty and done with. I did already start taking tasting notes for it, before I had a look at one of Ralfy’s reviews of Mortlach. Mortlach is a big name in the circles of Whisky aficionado’s, a sort of hidden secret, due to it’s austerity, meatiness and special distilling regime. Just look at the wonderful 16yo Flora & Fauna bottling.

Back to Ralfy. In this particular review he mentioned the similarities between Mortlach, Longrow and Benromach. Well if these are somewhat similar, I’m now even more than ever, interested in Benromach again. I love Springbank and the Springbank Distillery output is harder and harder to come by these days, which recently put me on the trail of Ledaig as a tasty alternative. Mortlach has always been on the radar and isn’t all that easy to get as well. Now that Ralfy also put Benromach in the grander scheme of things (for me), isn’t it now more than fortunate that I have here this Peated (and Sherried) Benromach? Planets aligned for sure!

Color: Copper brown, Bourbon.

Nose: Young, slightly milky, cold gravy, with lots of Sherry (smells of PX), and only then, very soft peat as well as some sharpish smoke. Dry oak. Very dry and dusty smelling. The alcohol is quite upfront as well. Lots of influence from (fresh) oak. Spicy, lots of vanilla and cinnamon, fruity and Sherried, this one seems to have it all. Creamy vanilla underneath, butter and pudding with some chocolate powder. Smoke from burning newspapers mixed with toffee aroma, like standing next to someone vaping a toffee scented liquid, and burning off old newspapers at the same time. Well why not, cigarette smoke as well, from very spicy tobacco. Hints of sulphur, but in a very warming and non-offensive way, like pre-lit matches. At times more flinty and closer to fireworks than rotting eggs or a liberating fart. Hints of burning plastic. All in good measure though, and the whole is quite appetizing. Modern, yes, maybe, but everything is in its right place. Smells fine, more than fine, to me.

Taste: Big! Prickly and hot. Sherried and dry, creamy (toffee again), sweet and sooty, like solid smoke. Rubber, ashes, tar and black coal. Industrial, yes very, but also lots and lots of red fruits, cocktail cherries, licorice, black and white powder and cinnamon, with steam and more black coal following up. Pencil shavings and a wee bit of motor oil. Dare I say it’s a bit meaty, now that Mortlach was mentioned above? Sure I do. This Benromach is meaty, there you have it. This one is big in many ways, and a good one as well, steam punk! Slightly minty in the aftertaste, which otherwise comprised of more of the above. After Bladnoch another type of extreme. Reminds me of aroma’s from a while back, when Whisky was different. So this one smells more modern, but it tastes less modern. Interesting. All aroma’s are big and upfront. It’s actually not very complex, nor does it show a lot of development. This Whisky wants to show it self and given the opportunity (an open glass), everything leaps out immediately, like an Olympic 100m dash. (By the way, Smoky P. Rubber, running in Lane 8 for Scotland, was the surprising winner).

This particular bottling seems to divide opinions a bit, just like Bladnoch does, and that is probably true for every “extreme” Whisky. Since I’m already an older guy, with some experience in Whisky and still a working memory, for me, this really shows (at times) a quality similar to Whiskies from another time. However, like was the case with Bladnoch 10yo, this might not be for you. If you are a novice and prefer OB’s or more middle of the road Whiskies, you might want to skip this one. If you really know your way around Whiskies you might think my score is too high, since it lacks development and distillery character might be pushed back a wee bit too much. However, I think this is very well balanced, big, and damn tasty. Add to that some aroma’s from a time long gone, so this is definitely for me. Amazing result for a Malt less than 10 years old. For me (again), time to look into Benromach some more (again), but it yet too early to say if it somehow comparable to Mortlach and Longrow. I really need to do a lot more testing/tasting for that!

Points: 89

P.S. The empty (covered up) glass the next day: big medicinal peat, wow!

Tomatin “Earth” (46%, OB, Five Virtues #3, Peated, Refill Hogsheads, Sherry Hogsheads and First Fill Bourbon Casks, 6.000 bottles, 2017

After “Wood” and “Fire” here is #3 in the Five Virtues series. Wood was named wood because of three different kinds of oak used for that Whisky: American, French and Hungarian oak. Fire was named fire because of the de-char and re-char treatment of the casks, so these casks were set on fire twice. Earth is named earth because it’s made with peated malt, and peat, as we all know, comes from the earth. So until now, “the logic makes sense”. If I’m not mistaken, this may very well be the first and only peated Whisky bottled under Tomatin’s own brand name. (The peated Cù Bòcan, although made by Tomatin, is a different brand). Earth was distilled in 2006 and made from 50% refill hogsheads, 25% Sherry hogsheads, most likely from American oak, and 25% first fill Bourbon casks, so it must be 10 or 11 years old.

In a way “Earth” has quite some similarities to An Cnoc’s “Rascan”. Both are peated Whiskies from distilleries that aren’t known for their peated Whiskies. Both Whiskies are NAS and quite light in colour. Both claim they’re highland Whiskies even though many Whisky writers place Knockdhu in Speyside. Knockdhu is the distillery, An Cnoc the brand name, by the way. So it came natural to me to start a flight of Whiskies with said “Rascan” and to follow it up with this “Earth” or vice versa. Well, these two are both decent Whiskies, but they absolutely don’t work with one after the other. Both are able to bring out the worst of each other. No matter which one was tasted first. How odd, I wonder why. Rest assured, for this earthy review there was no Rascan in sight.

Color: White Wine.

Nose: Sweet, soft and dusty peat with citrus notes on top. Hint of glue (only when the Whisky is freshly poured). Smells more mature than “Rascan”, lacking the milky new make note Rascan initially has. Very nice spicy wood notes, American oak vanilla notes with sweet citrus on top. Warming peat and only slightly smoky. Rain water, Gin-like. Very aromatic. Smells quite tasty. Hints of sweet coffee with milk, and some added runny toffee. Dust and paper. Old damp wood in a cellar. There isn’t a lot of peat to begin with, but it also dissipates a bit, or is it my nose that gets used to it? Fruity, typical tropical yellow fruits, typical for the best Tomatin’s. Sweet yoghurt with white peach? Slightly peaty and well balanced. After you set you garden waste on fire, it smells like the glowing remnants of the biggest branches in the pile, just before it dies out. I’m sure some of you will share such an experience with me. Coffee candy comes back, together with a whiff of perfume, old almonds and some pencil shavings. When smelled in the morning, the fruits have more to say than it does in the evening. So for me this is more of a day-time dram than it is an after-dinner dram. It maybe is too delicate for after dinner or to pair it up with a cigar. It’s soft peat and sweetish fruit, but it isn’t smoky. It’s not a bonfire dram. This is a lovely peated Whisky, that’s more fruity than it is peaty (or smoky). Fruit comes from the earth as well, so the name is still valid.

Taste: On entry, the sweet and the fruit come first, as well as the almonds from the nose. After this, some prickly smoke and another sweet touch. Only after sipping the smoke comes forth in the nose with some pencil shavings. Creamy and fruity with a tiny hint of bitterness for good measure. Fruit, biscuits and cookie dough. The sweetness is just right, the peat is hardly detectable, yet present. This is a bowl of ripe fruits in a kitchen where preparations are made for baking a apple pie (just no apples in this nose, or are they…), no it’s about the dough. Even though this is peated (can’t be much), this is still easily recognizable as a Tomatin (when you know your Tomatin’s of course). Not super complex, but actually this is a very nice and interesting Tomatin. Sure we have Cù Bòcan, but I’m really interested how another peated Tomatin would turn out, hopefully bottled at cask strength this time, if they care to repeat the experience.

I have to say, that after the first three Five Virtues, this series is quite likeable. All three turned out to be decent Whiskies with interesting differences, and I believe the best is yet to come.

Points: 86

One point above Wood and Fire. All three are good and different, but this one is even more tasty and slightly more special.

Ledaig 12yo 2008/2020 (45%, Gordon & MacPhail, Connoisseurs Choice, Wood Finished, Refill Sherry Hogsheads, 3 year finish in Hermitage Casks, 4440 bottles, 20/074)

The previous reviews have shown that the industry is getting the hang of how to successfully incorporate Red Wine Casks into the production of decent Whisky. The three Longrow Red’s reviewed last, were all pretty good. So maybe it’s time to have a look at a different example of this practice. But first this: for one reason or another, the interest in Springbank (and, Hazelburn and Longrow, but to a lesser extent as well), has skyrocketed in the past year of two. Maybe the best example is the latest rendition of the Springbank Local Barley over which people really went ape-shit, and really, there is no other way to put it, ape-shit indeed! Why is that, one might wonder, the colour, more money to spend because of the pandemic? In many markets this latest Local Barley was near impossible to get, and just have a look what people are willing to pay today for one of these at auction. It’s a 10yo! Even when Springbank Society is releasing a bottle these days, you have to enter a ballot! Even though costs have risen considerably across the world, due to Brexit, people are going ape-shit after those as well. Not only aficionado’s and fan’s but many bottle flippers as well, since most of these releases are readily available, in great numbers, I might add, at the next action. A few years back, Springbank Society didn’t even sell everything and you could get a second bottle without any problem. Times are a-changing.

So now that Springbank is often impossible to get (in a normal way), I tried to figure out what would be a nice alternative to Springbank. Well, that is a rather personal question, and the answer might differ from person to person. However I did come to some sort of a conclusion for myself, and figured out it is the peated distillate of Tobermory, we all know better as Ledaig. There are probably more alternatives one can think of, but let’s stick with Ledaig for now. First of all, Ledaig is getting better by the year, (they used to have a rather wonky reputation), it’s readily available, especially through independent bottlers, and it’s damn tasty stuff, even at a young age. I have bought quite a few Ledaig’s in the past year, so I could have, and probably will have it permanently represented on my lectern. So, Ledaig it is for now, and after three Longrow Red’s, here is a Hermitage Wine finished Ledaig. Hermitage is a French Red Wine from the northern Rhône region, made with Syrah grapes. Let’s see if this is really a worthy alternative for the Longrow Red’s. A final remark before digging in, this Gordon & MacPhail offering has been reduced to 45%, where the Longrow Red’s are bottled at cask strength, we’ll see if that matters much.

Color: Vibrant orange brown, like a bourbon. No pink Red Wine hue.

Nose: The bottle I’m reviewing now is less than half full, and this really needed to breathe a lot to get where it is now. When freshly opened, I was really disappointed, asking myself, is this it? Quite unbalanced. Yet today, it is another story altogether. Bonfire smoke and the fur of a wet dog, or maybe an animal with a more coarse fur, lets say wet bear then. Dried out cow dung in the middle of summer. Ledaig always has these “animalesk” notes to it. Fresh air with a whiff of paper and chlorine, this is not a bad thing, because it fits the whole. Smoke, nutty, winey, funky and sweet smelling fatty peat. Also licorice is present in this peat. There is a lot going on in this peat-bit alone. Some wood, nice laid back oak. Hints of fireworks (sulphur). The whole is dark and brooding based around great peat and smoke. Motor oil, coffee flavoured candy, and some vanilla. Creamy. Smallest hint of red fruits only, so the influence of the Red Wine casks is somewhat different to other Red Wine finished Whiskies. Partly floral. Yes after the big aroma’s played their part, a more floral note comes popping up from below. There is definitely a lot happening here. Many entirely different aroma’s come together in harmony. Nevertheless, this seems to me to be dirtier than your average Islay Malt, however I’m not entirely sure right now, if this dirtiness hails from Mull or Southern France, my guess would be the former. Good Ledaig again. Smoke, floral, soap and fresh fruit notes now. I can get used to this. So let people get ape-shit some more on the output of Campbeltown, we’ll join in occasionally, and apart from that, we’ll have Mull as our (dirty) little secret. Amazing how this managed to get from this unbalanced state when freshly opened to this harmonious and balanced Whisky it is now.

Taste: On entry, somewhat sweet (red fruit syrup, in part artificial), toffee, animalesk-peat, crushed beetle, ginger bread, caramel and nutty. With a slightly soapy slippery feel to it and woody bitterness for good measure. Amazingly this also has a little red pepper sting to it. Here, it is all slightly less big and powerful and it tastes somewhat diluted compared to the Red’s. I know there are a lot, and I really mean a lot, of cask strength Ledaig’s out there, but this one would benefit from some more ooomph as well. Still, it is what it is and it is a good Ledaig again. Way less complex here than it was on the nose. Hence less words are needed to describe the taste than the nose. Warming bonfire and cigarette ashtray in the finish and warming meaty aftertaste with coffee candy and surprisingly some mint. Very warming indeed.

First of all, this one definitely needs a long time to breathe and if you allow it to, you’ll be rewarded. Just leave the cork off for a day or two after opening, and repeat this process if necessary. Second, just like the Red’s, here we have another successful Red Wine cask finish. By the way, remember this Deanston? The reputation of Mull is growing and before you know it, (it might take a few years), it just might catch up with Campbeltown altogether. It’s a worthy alternative, and it is not more of the same. Luckily, even though the output of Springbank Distillery is very, very good. But we aficionado’s do like the differences that can be had. One minor gripe. Even though this is yet another good Whisky, the reduction to 45% ABV is very well noticeable. Historically these finishes were bottled by Gordon & MacPhail @ 45% ABV, but with the revamp of the different series they had, towards the “new” Connoisseurs Choice, maybe there should be some Cask Strength Wood Finishes as well?

Points: 86

This one is for Luke Todd-Wood, who recommended it to me, without even knowing. Cheers Luke, I guess you already finished your bottle by now!

Longrow Red 13yo “Chilean Cabernet Sauvignon” (51.6%, OB, 10 years Bourbon Barrels & Refill Sherry Hogsheads, 3 years Cabernet Sauvignon Barrels, 9.000 bottles, 2020, 20/08)

Of all the Longrow Red’s that have been bottled, most follow some sort of recipe: first a long maturation in Bourbon casks, followed by a shorter term finish in casks that previously held a Red Wine. Only two deviate from this recipe: 2014’s Fresh Port, which had a full 11 years maturation in Port casks, the other one this 2020’s Chilean Cabernet Sauvignon, where part of the initial maturation was carried out in Sherry casks. By the way, the Wine casks for this edition were sourced from Mont Gras’ Intriga Estate in Alto Maipo, Chile.

As mentioned in the introduction of the previous review for the 2019 Pinot Noir edition of Red, when I tasted this Chilean Cabernet Sauvignon 2020 edition, I really liked it, so I got half a bottle. Still not sure ‘eh Quill? Probably not. One simply doesn’t put an open bottle in storage, nope, open bottles belong on the lectern here in Master Quill’s castle, and should be enjoyed right away. When tasting through this half bottle, especially when it was still half full, the smell and taste had some great funky organic peat going on, which I really liked, so I even went further and finally bought myself a full bottle, and put it directly in storage, because there is no room for closed bottles on said lectern. Lectern’s aren’t all that big, you know. Nope, there is no need to have the same whisky open twice one right after the other. This shared bottle is now almost empty, usually the moment the distillate of the Springbank distillery is at its best, so time to write up this review…

Color: Bright orange gold. Radiant with a pink hue.

Nose: Warm and creamy peat and dusty. In a way, hints of Wine, but not so much a Cabernet Sauvignon (a Red Wine), but at times more like a fragrant Alsatian White Wine with a little bit of added bonfire smoke for good measure. Definitely more Winey than the 2019 Pinot Noir edition. On top, hints of citrus combined with some funky organics with hints of bad breath. Not actually sweet, but sweeter than the Pinot Noir. Some recognizable notes of Oloroso Sherry, as can be found in several Hazelburn offerings. Wood, pencil shavings, paper and peat with hints freshly crushed green grapes, acidic, as in not very ripe grapes. Aromatic, farmy and perfumy (vetiver?). Soft and fruity, (little forest strawberries?), peat and some sweet and soft smoke. Bonfire smoke again. It starts with fatty and creamy peat, but before you know it, the smoke quietly displaces the peat. Wee hints of vanilla. This vanilla bit seems to be integrated with the fruity notes, like a custard with fruit syrup poured over it. Creamy. Not hard to smell this is a Wine finish though, and once you smell it, it can’t be un-smelled. Toasted Wine infused oak and some more pencil shavings. Faint smell of unlit Cuban cigar. Soft fresh wood and in part resembling the cigar box itself. Sweet funky organic note emerges next, this overall funkiness works wonders in this Malt. Nutty with raisins and next, the smell of an old bar of soap, this particular smell from an old ladies closet. Winey and perfumy. Hints on incense, cold air at night, maybe with a wee puff of smoke, integrated with the air, from an odd fireplace. Now some fragrant and perfumy fresh oak. Definitely some fresh sawn oak, although it doesn’t remind me of virgin oak Whiskies. Red ripe fruits hovering above all the other aroma’s, and a slight hint of yellow fruits well in the body of this Malt. This fruit takes a while to show itself. At times, it smells a wee bit to sweet, if you ask me, but this is only a minor gripe. Nicely balanced and smells accessible. Quite complex and the wood works wonders in this one. The Pinot Noir is the more likeable nose, but this Cabernet Sauvignon is definitely more complex.

Taste: Diluted red fruit syrup, again somewhat sweeter than the Pinot Noir was. Red Wine right from the start, which is easy to spot, when you’ve had Deanston’s Bordeaux offering earlier. Peat and toasted oak only come next, with a short smoky sting from peat and smoke, all very upfront. Almonds, semolina pudding with red berry sauce. Coarse rural toffee. I don’t even know if it exists, but the sweetness tastes like rough and crumbly toffee, not the smooth and runny kind we all know. More aroma’s of (new) wood. Sweet underneath, but with smoke and to a lesser extent peat on top, this is balanced out a bit. Some tar and smoke and some rubber even. Macaroons, After the sweetness and the prickly and smoky bits a more dryer note comes forward, as well as some virgin oak bitterness, almost sappy, savvy? Clay. Without the peat this would be suitable for almost every Whisky drinker, like the aforementioned Deanston, but luckily this has peat and smoke, making it different and for some, more exciting.

In most cases the distillates of Springbank distillery, only get better over time. Gaining in balance and overall taste and smell. we say it has to breathe and needs some time to reach it’s full potential. Here this is not really the case. This is one of those rare “Springbanks” that lose a bit of balance towards the end. The top probably lies around the half full bottle mark, but after that it goes downhill a bit, it doesn’t get bad, but its “deterioration” is noticeable, it loses a bit. In the end this is still a good Whisky, and sometimes it happens that a Whisky somewhat oxidizes, that in itself is no fault. Personally I need to find out if the (Red) Wine finishing is something for me. Still, this one is good, and the Deanston I reviewed last was good as well. Maybe it’s growing on me?

Points: 87