Tag Archives: Whisky

Bowmore “Dusk” (50%, OB, Bordeaux Wine Casked, Circa 2002)

Here we have a Bowmore oldie. This is the Bowmore Dusk, that was finished for two years in a Bordeaux Wine Cask (sometimes called a Claret finish). In 1999 Bowmore Claret was released, also a Bordeaux Wine Casked Whisky (12.000 bottles, 56% ABV), and was at the time a lot more expensive. Bowmore Dusk was introduced in 2000 whilst Bowmore Dawn, that had a second maturation in (Ruby) Port pipes, was introduced one year later. Both got the same look as Bowmore darkest, that had a second maturation in Oloroso Sherry Casks. Darkest wasn’t considered a speciality as Dawn and Dusk were, so Darkest was more accepted as part of the “standard” range and still exists today. Dusk and Dawn are no longer made, and hardly available anymore. The three were also sold together as a three-piece set (3 x 200 ml). Back to Dusk. There is some batch variation over the years, so there are versions available that are much lighter in color than the one I’ll be reviewing here…

Bowmore Dusk (50%, OB, Bordeaux Wine Casked, Circa 2002)Color: Copper Gold

Nose: Smoke pops out first. Very nice organic and peated smoke. Peat smoke, bonfire at the beach, at night. That sort of thing. Next some coastal freshness, with butter and something smelly from the animal world. Animal sweat? Clean oak, without any toast. A little bit powdery. Most definitely a wine finish. Caramel and vanilla, but the wine doesn’t allow them to be full, or round. They are around as an aroma, but more spiky in nature. Still this is all about smoke and luckily the wine doesn’t take over or ruin the bonfire at the beach party.

Taste: Sweet, caramel, toffee, fatty peat and lots of licorice. Medicinal. Great body, full and balanced. Long finish. After a long time, the finish that started out creamy, shows some woody sourness and the wine part shifts the whole into a slight unbalanced state, that is less sweet and creamy. But as I said that is way in the back of the finish. Not overly complex, but the wine finish is done with taste. Very drinkable. The ABV seems just right, and I can’t imagine this needing any water.

When I had this a long time ago, the taste is what I always remembered, the nose, well I completely forgot how nice this actually smells… I have to admit this is a tastefully crafted Whisky and I appreciate it better now, than I did back then (old score was 84). Here everything fits together nicely. Well done.

Is it just me, or do these older bottles look way better than the new ones? (Also true for Old Malt Cask bottles imho).

Points: 86

Clynelish 32yo 1974/2006 (58.6%, The Whisky Fair, Bourbon Hogshead, 266 bottles)

After the 1994 Clynelish I reviewed last summer, it took me a lot of months to return to Clynelish. As we all know, Brora 1972 (from the old Clynelish distillery) might be the closest thing to whisky heaven, I know there are more, but bear with me. The distillery built next to the old Clynelish distillery is the current (new) Clynelish distillery, so in fact what we heave here is a whisky made very close to heaven, close in space and close in time. Luckily to keep the legend sort of burning, Clynelish managed to keep up the quality and still makes a pretty decent Whisky. The 1994 reviewed earlier, was above average, now let’s have a look at this 1974 Clynelish.

Clynelish 32yo 1974/2006 (58.6%, The Whisky Fair, Bourbon Hogshead, 266 bottles)Color: Gold

Nose: Slightly farmy, leafy, clean and fruity. Old wax, but more wax off, than wax on. Rather fresh and lively. Dried apricots. Dusty paper, and  powdery. Vanilla. Bold (sour) wood, which is not up front. Naked oak, hence the sourness that sticks to it. It’s not particularly woody, but it ís the wood that keeps it together. Some grounded coffee. Cold cigar tobacco (Havana naturally). Musty clay and late vanilla. It’s not a Banff but I do ‘get’ some mustard here…

Taste: Wow! A nice attack of smoke, cannabis and hops. Creamy sweetness. Like true vanilla ice-cream with an apricot/mango syrup on top. Definitely a nice bite from the wood to accompany it all. The longer I keep it in my mouth the woodier it gets. It’s never too woody though. Quite strong, but it is almost 60% ABV. The finish lacks a bit of sweetness to round it all out. The wood makes it ‘pointier’ and dries out the lips. It does remind me a bit of the 1974 Rare Malts version, which was (also) no punishment to drink, but I liked that one a bit better.

This is one of many bottlings that are dedicated to one of earths finest Whisky festivals, or fairs, of all times. The Whisky Fair in Limburg Am Lahn in Germany that will be held at the end of this month. Of course this is long sold out, but new festival bottlings keep emerging as mushrooms on a wet forest floor, most of them pretty good, to say the least. It’s a very good Clynelish but the last part of the experience keeps it out of the 90 points range.

Points: 89

Lochside 18yo 1991/2009 (56.7%, Gordon & MacPhail, Reserve, Refill Bourbon Barrel #15220, 106 bottles)

Yet again we have one of the many 1991 Lochsides, and one of the many that were issued as a Gordon & MacPhail Reserve. This one was picked by Dutch retailer Van Wees. Gordon & MacPhail code for this one is JI/ACAC. The spirit was distilled on September 18th, 1991 and eventually bottled on October 15th, 2009. Picked by Van Wees in July 2009. Those of you that meticulously read this blog probably had a Deja Vu experience. We know this bottle, we know this lay-out. Well yes and no. February 4th 2013, I published a review of quite a similar Lochside, opened by Master Quill’s Apprentice (like this one). That was Cask #15217, here we have sister cask #15220, distilled and filled on the same day. This one was bottled some five months earlier, so here we have a chance to compare the two, to see what the effects are of another, but similar cask, and almost half a year of maturation…

Color: Gold (ever so slightly fuller in color)

Nose: Clean and fruity. Distant wood. Clay and organic. Dusty with smoked ham. All in good balance, but nothing pops out. A very quiet Lochside. The esters I remember from the “other” Barrel, are here too. Vanilla from the wood. The yeast is way down in this one, and there is no peat, rubber or petrol. It’s easier on the nose (more balanced), more rounded out, but also less complex. When nosing this a long time, slightly more (sour) oak comes along, but still not a lot, and it gets fresher, but in a mint and menthol kind of way. Also cherry liquor bonbons. The chocolate from them are in this Whisky too.

Taste: Sweet and farmy, with a great sweetish attack. Definitely less woody, at first, than the other Barrel. A nice peppery bite, next to the sweetness and the fruity, farmy notes. Again a nice big body, aided by the ABV. Honey and a great balance. Here too a chocolate liqueur bon-bon. Big body with a matching long and balanced finish. The wood is a lot more contained within this Lochside. Less vanilla though, so the wood reacted differently, it gave slightly more color, but less wood and vanilla. If you let it breathe for some time, the wood does play a larger role, and overall this is less “deep”.

You can’t go wrong with these kinds of Lochsides. There are a lot of 1991 bottles around, but they all are slightly different. sure the family resemblance is there, but I’ve tasted more of the 1991 G&M Reserve, and they all are variations of a theme. I feel it’s safe to say that some four or five months of extra maturation has a smaller effect on the maturation of a whisky, than te particular staves that were used making the barrel. Maybe I’m wrong. I just can’t imagine that the differences between cask #15217 and #15220, come from the small difference in maturation time. Here the “younger” one is more balanced but also less complex. For me I prefer the nose of barrel #15220 over #15217. Considering the taste, this one is easier, and less complex, but it has a better balance. All in all it’s definitely the same family, but the easiness, better balance and containment of the wood, the added farmyness and the difference in fruityness, makes me score this even two points higher. I just like this one better!

Points: 88

Thanks go out to Erik for providing yet another Lochside sample.

Glen Keith 19yo 1990/2010 (52.1%, Malts of Scotland, Bourbon Barrel #13678, 232 bottles)

Last time around we had a stellar but also antique 1967 Glen Keith bottled by Gordon & MacPhail. This time around we have a more modern expression distilled in 1990 bottled in 2010 by german outfit Malts of Scotland, in a more modern type bottle. Let’s see if a more modern Glen Keith is up to par. We’re now in April 2013 and this should be the month the distillery would be reopened. I have looked around in the media but haven’t found a word about it, so I guess the distillery hasn’t opened yet. I hope I can inform you on the reopening in the next Glen Keith review.

Color: Straw

Nose: Clean wood, overall clean, spicy naked wood or virgin oak as they like to call it. Not a lot of character for something that was 19 years in a barrel. Definitely a refill. a slight hint of vanilla, which can’t be a surprise. Cloves, not very ripe pears and a little bit creamy. Well considering all, clean is the word here, you could almost call this sterile, but I won’t because it isn’t. No faults too. I guess the spirit’s great, but the barrel didn’t do a lot for this Whisky. When warmed up a little, some grassy or hay-like notes appear and it gets slightly perfumy (like soap), mind you it’s not soapy! Maybe we should call this profile ‘honest’.

Taste: Sweet and creamy and actually very drinkable, Small hints of wood which gives the whole some character. Overall creamy, with vanilla and mocha and some ice-cream and clotted cream as well. It has a very confectionery feel to it. The sweetness is sugary, but again there is absolutely nothing wrong with it. It’s quite nice, it’s very simple because there isn’t much to it, but easy drinkable likeable. An easy sipper, and I can imagine people having a lot of fun with this.

Let it breathe to open up. Well its incomparable to the oldies from the sixties and seventies. Those were mostly sherry bottlings to boot. Still this is from a cheap Bourbon Barrel, but it shows us that the spirit is rather good. For a simple refill cask. still it did nothing wrong and makes this a nice sippin’ Whisky. Nice.

Points: 84

Bruichladdich 14yo 1991/2005 “Yellow Submarine” (46%, OB, WMD II)

WMD stands for Whisky of Mass Distinction. A name one would find on a Frankie Goes To Hollywood 12″ in the eighties. Two years earlier the first WMD was released (a 19yo from 1984) and had a rocket on the label. This second “weapon” is a Yellow Submarine. Most of us would have thought of the Beatles, but this time it about another submarine. One owned by the Royal Navy of Great Britain.

Islay Fisherman Baker was at sea to check his lobster baskets, when he saw a yellow object floating just under the surface of the water. Which first seemed a buoy seemed to be a 2 metres long radio-controlled mine detector from the Royal Navy. When Fisherman Baker called the coastguard informing them that he spotted a submarine with markings from the Royal Navy, they told him to he was drunk, not very uncommon on such an Island. Still fisherman Baker wouldn’t budge and the coast guard called the Royal Navy, but they denied it’s existence!

Just days later the Royal Navy admitted they had lost HMS Penzance (The Yellow Submarine) in a drill. But just after 6 months they decided to pick the thing up> They sailed out at night, to arrive very early in the morning, not to draw a lot of attention to the operation. But the people of Islay are no fools, so half the Island was present at the beach. 12.000 bottles of Yellow Submarine were made and the Royal Navy got six to commemorate the incident. Later the French manufacturer of the Sub ordered another 1000 bottles of this edition for marketing purposes…

Color: Light Gold.

Nose: Woody and smoky. Quite estery and fruity as well. Clay and wet earth. Chewy (in the nose?). In a way candied and wine-treated (it is ACE’d in Rioja Casks, well that’s very Obvious in the nose). The wine finish takes the nose hostage, never to let go, whatever ransom you’re prepared to pay. Is that a bad thing, no not really it is likeable in the nose. I just hope is does the palate some justice. Creamy milk pudding. Powdery perfumed wood. Fresh.

Taste: a bit harsh and winey from the start, but it seems balanced. Wood and milk chocolate pudding. Creamy. Also a little bit from the wood and a wave of sugary sweetness. The palate is very nice, but also very simple. Probably a good idea to reduce this to 46% ABV, because now we have a very drinkable whisky. Nothing overly special though, with also an unspectacular finish, but it definitely is all right!

Well this most definitely is a Rioja finish. The Rioja is all over the place. It draws all attention to itself. Although wine finishes almost every time ring my alarm bells, this is not bad. Alas the maker doesn’t state what kind of Rioja it was red, white or rosé, although rosé would be pretty uncommon, most probable would be red. Most used grape variety in Rioja is the Temperanillo grape, remember the Temperanillo casks used by Tomatin?

Points: 85

Caol Ila 26yo 1974/2001 (50%, Douglas Laing, Old Malt Cask, 294 bottles)

Next up is this Douglas Laing bottling of a 1974 Caol Ila and most probably from a Hogshead, but you never know. 1974 is a pretty special year for Caol Ila because from 1972 through 1974 the whole of the distillery was rebuilt, completely! Everything, apart from the warehouses, was demolished and completely rebuilt. In 1974 six new stills were installed, so here we can have a taste of the first whisky that ran off the stills in 1974. This is the first of the “modern” Caol Ila as we know it today. Is it new and improved?

Color: Gold

Nose: A very refined yet fatty peat, quite sweet and floral. Fantastic organics! Grassy, lemongrass actually, in perfect harmony with excellent (fishy) peat. Do I detect some tarred rope? Pretty light for a Caol Ila, but so elegant and fresh, it does have some sea breeze to it. Oil spill on water. Beautiful bonfire smoke and leafy. Nice elegant wood. Bushes in summer in the rain. Nothing oomph or in your face, this a very refined Islay Whisky. I already like this very much, but the nose just keeps developing…

Taste: Again quite sweet, light peat and clay. A little bite from the smoke, than the wood and the smoke again (in that order), after that slightly sweet and a thin palate of yellow fruits. Very balanced. Lemonade fruitiness combined with fatty elegant peat (again) and nice smoke. The saltiness these old Caol Ila’s often have is absent from this 1974. medium finish that gets thinner, which underlines the brittleness of this malt. Old age. Still it is so good, the initial taste and the body are that nice, that I don’t care about the weaker, but not short finish. This is a lovely dram.

What a fantastic Caol Ila this is. Sure Ardbeg, Port Ellen, Laphroaig and Lagavulin all have fantastic old drams, and are big names, but those seventies and early eighties Caol Ila’s are right up there with them. How nice Douglas Laing had a 1974 Caol Ila, a shame only that it was only one cask… I would have wanted more.

Points: 91

Thanks Andries for the sample!

Glengoyne Week – Day 7: Glengoyne 37yo 1972/2010 (52%, The Nectar of the Daily Dram, The Nectar and Bresser & Timmer)

Oh no, we’re already at the end of the Glengoyne week, quelle misère! This is always the moment with a little bit of melancholy. That moment when you’ve been with a good friend for a week and you know he or she has to leave. Waving goodbye at the train station or the airport. Going home alone with a little tear in the corner of your eye.

We are going to see our friend from Scotland off with the only independent bottling of Glengoyne in this Glengoyne week, and the only distillate from the seventies, the rest being eighties and one fairly new Glengoyne on day one. Here we have also the only Glengoyne that was bottled by The Nectar from Belgium together with Bresser & Timmer from The Netherlands.

Glengoyne 37yo 1972/2010 (52%, The Nectar of the Daily Dram, The Nectar and Bresser & Timmer)Color: Sparkling gold.

Nose: Waxy and fruity, like an old Duncan Taylor Caperdonich from the same year. Honeysuckle, and lots of it. This is so good, it can be worn as a perfume, amongst Whisky drinkers that is. Floral. Given some time the Whisky noses more elegant. After the initial weight of the wax and yellow fruit (that dissipates), it becomes more fresh, like walking on the beach in fall. Clean, maybe. The wood kicks in too, I mean the wood is noticeable, also a slight toast to it. Spicy. This one has utter balance. Caperdonichs and Glengoynes from 1972, I you haven’t tried them already, do it! In a short while they’ll get extinct or priceless, and you’ll be the poorer for it, not having had the experience…

Taste: Sweet, fruity and full, I already don’t want to write more notes now, I want to enjoy my dram! Somebody has to do the job, so I’ll sacrifice myself yet again. Bugger! The syrupy sweetness goes smoothly into the spiciness of the wood. Lemon sherbet and more yellow fruits, some peaches, dried apricots? Cardboard and vanilla ice-cream. Just a slight imbalance in the finish, but who cares, putting this in your mouth again makes up for that, you’ll only finish the bottle a little sooner than you meant to do. The finish in fact is not that heavy too, a tiny flaw.

It is a great dram. I was only surprised that the waxiness together with the fruitiness are here in the beginning, just not here to stay in the nose. tastewise it does stay. Well picked by Mario Groteklaes.

So that’s it, we are done for the moment with Glengoyne, and we are done with the fourth ‘week’ on Master Quill. In the end this independently bottle of Glengoyne got the highest score, with an almost equally briljant and newer ‘summer’ edition in the runner-up position. Actually the odds were a bit uneven since this Glengoyne is from the seventies and therefore well older than the rest of the contenders, but who said it was a contest? Through the rest of the offerings reviewed in this Glengoyne week, it can be clearly seen that Glengoyne makes a high quality whisky with multiple facets to it. Keep up the good work!

Points: 92

Thanks go out to Nico for providing the sample!

Glengoyne Week – Day 6: Glengoyne 19yo 1985/2004 ‘Summer’ (52.6%, OB, Cask #608, 606 bottles)

After the cold, cold winter we actually had (are still having), with lots of snow, I guess it’s time for a nice long hot summer! First day of spring went by some time ago, and it still was snowing on that day, so I guess we all need a bit of summer in our lives. Unlike yesterday’s 1984, 1985 is a year more common to find a Glengoyne from. In 2006 Glengoyne even bottled a sister cask of this ‘Summer’ edition, that was a Butt, so it’s probably safe to assume, that this is from a Butt as well.

Color: Dark orange brown.

Nose: Typical musty Sherry. Spicy and leafy. Butter, honey and raisins. Mocha coffee. Coal and tar. This is by far the best dark Sherry cask up untill now in this Glengoyne week. A slightly acidic freshness, like lemon pie inside a raisiny heavily sherried dram. Dusty old polished wood, with ageing lacquer on it. Dark fruits emerge afer a while, Blueberries! Perfect balance and lots of character.

Taste: Big body, spicy with just the right amount of wood, and almonds. Did I say wood? It’s not just any kind of wood, this is tarry wood, steam locomotive wood. Blueberries infused in honey, with some added acidity. Again very balanced stuff this. It reminds me a bit of the great Longmorn’s of the early seventies. Those are legendary, and Glengoyne were able to make this in the mid eighties! Were are it’s sister casks?!?!

This cask was bottled in 2004, so it wasn’t around anymore when the mashmen of Glengoyne made their choices, so let’s call this, this consumers choice.

Points: 91

Thanks go out to Erik (Master Quill’s apprentice) for providing the sample.

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.