Google Whisky Fun by Serge and Angus, blog, reviews and tasting notes since 2002
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Serge whiskyfun

 

Whiskies 20,065
Other spirits 3,413
Angus 2,079

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Index of whiskyfun


Whisky Tasting

 
Aberfeldy (68)
Aberlour (
145)
Abhainn Dearg (3)
Allt-A-Bhainne (
46)
An Cnoc/Knockdhu (
40)
Ardbeg (
522)
Ardmore (
176)
Arran (
153)
Auchentoshan (1
34)
Auchroisk (
45)
Aultmore (
89)
Balblair (111)
Balmenach (
56)
Balvenie (1
51)
Banff (5
4)
Ben Nevis (
330)
Ben Wyvis
(3)
Benriach (
204)
Benrinnes (
11
4)
Benromach (
98)
Bladnoch (
95)
Blair Athol (
136)
Bowmore (
648)
Braes of Glenlivet (
69)
Brora (1
51)
Bruichladdich (3
59)
Bunnahabhain (
4
60)
Caol Ila (854)
Caperdonich (
115)
Cardhu (4
8)
Clynelish (
529)
Coleburn (2
6)
Convalmore (
30)
Cragganmore (
96)
Craigduff (4)
Craigellachie (
139)
Dailuaine (107)
Dallas Dhu (4
2)
Dalmore (1
44)
Dalwhinnie (
44)
Deanston (
74)
Dufftown (
67)
Edradour (105)
Ladyburn (13)
Lagavulin
(
215)
Laphroaig (
5
81)
Ledaig (1
49)
Linkwood (
257)
Littlemill (1
37)
Loch Lomond (
124)
Lochside (7
3)
Longmorn (2
56)
Longrow (
88)
Macallan (359)
Macduff (9
3)
Malt Mill
(1)
Mannochmore (
66)
Millburn (2
5)
Miltonduff (
113)
Mortlach (2
37)
Mosstowie (2
5)


2024
May 1 - 2
April 1 - 2
March 1 - 2
February 1 - 2
January 1 - 2

2023
December 1 - 2
November 1 - 2
October 1 - 2
September 1 - 2
August 1 - 2
July 1 - 2
June 1 - 2
May 1 - 2
April 1 - 2
March 1 - 2
February 1 - 2
January 1 - 2

2022
December 1 - 2
November 1 - 2
October 1 - 2
September 1 - 2
August 1 - 2
July 1 - 2
June 1 - 2
May 1 - 2
April 1 - 2
March 1 - 2
February 1 - 2
January 1 - 2

2021
December 1 - 2
November 1 - 2
October 1 - 2
September 1 - 2
August 1 - 2
July 1 - 2
June 1 - 2
May 1 - 2
April 1 - 2
March 1 - 2
February 1 - 2
January 1 - 2

2020
December
1 - 2
November 1 - 2
October 1 - 2
September 1 - 2
August 1 - 2
July 1 - 2
June 1 - 2
May 1 - 2
April 1
- 2
March 1 - 2
February 1 - 2
January 1 - 2

2019
December
1 - 2
November
1 - 2
October
1 - 2
September 1 - 2
August 1 - 2
July 1 - 2
June 1 - 2
May 1 - 2
April 1 - 2
March 1 - 2
February 1 - 2
January 1 - 2

2018
December
1 - 2
November
1 - 2
October
1 - 2
September 1 - 2
August 1 - 2
July 1 - 2
June 1 - 2
May 1 - 2
April 1 - 2
March 1 - 2
February 1 - 2
January 1 - 2

2017
December
1 - 2
November
1 - 2
October
1 - 2
September 1 - 2
August 1 - 2
July 1 - 2
June 1 - 2
May 1 - 2
April 1 - 2
March 1 - 2
February 1 - 2
January 1 - 2

2016
December
1 - 2
November
1 - 2
October
1 - 2
September 1 - 2
August 1 - 2
July 1 - 2
June 1 - 2
May 1 - 2
April 1 - 2
March 1 - 2
February 1 - 2
January 1 - 2

2015
December
1 - 2
November
1 - 2
October
1 - 2
September 1 - 2
August 1 - 2
July 1 - 2
June 1 - 2
May 1 - 2
April 1 - 2
March 1 - 2
February 1 - 2
January 1 - 2

2014
Music Awards
December
1 - 2
November
1 - 2
October
1 - 2
September 1 - 2
August 1 - 2
July 1 - 2
June 1- 2
May 1 - 2
April 1 - 2
March 1 - 2
February 1 - 2
January 1 - 2

2013
Music Awards
December
1 - 2
November
1 - 2
October
1 - 2
September 1 - 2
August 1 - 2
July 1 - 2
June 1 - 2
May 1 - 2
April 1 - 2
March 1 - 2
February 1 - 2
January 1 - 2

2012
December
1 - 2
November
1 - 2
October
1 - 2
September 1 - 2
August 1 - 2
July 1 - 2
June 1 - 2
May 1 - 2
April 1 - 2
March 1 - 2
February 1 - 2
January 1 - 2

2011
Music Awards
December
1 - 2
November
1 - 2
October
1 - 2
September 1 - 2
August 1 - 2
July 1 - 2
June 1 - 2
May 1 - 2
April 1 - 2
March 1 - 2
February 1 - 2
January 1 - 2

2010
Music Awards
December
1 - 2
November
1 - 2
October
1 - 2
September 1 - 2
August 1 - 2
July 1 - 2
June 1 - 2
May 1 - 2
April 1 - 2
March 1 - 2
February 1 - 2
January 1 - 2

2009
December
1 - 2
November
1 - 2
October
1 - 2
September 1 - 2
August 1 - 2
July 1 - 2
June 1 - 2
May 1 - 2
April 1 - 2
March 1 - 2
February 1 - 2
January 1 - 2

2008
Music Awards
December
1 - 2 - 3
November
1 - 2
October
1 - 2
September 1 - 2
August 1 - 2
July 1 - 2
June 1 - 2
May 1 - 2
April 1 - 2
March 1 - 2
February 1 - 2
January 1 - 2

2007
Music Awards
December
1 - 2
November
1 - 2
October
1 - 2
September 1 - 2
August 1 - 2 - 3
July 1 - 2
June 1 - 2
Feis Ile
Special
May 1 - 2
April 1 - 2
March 1 - 2
February 1 - 2
January 1 - 2

2006
Music Awards
December 1 - 2
November
1 - 2
October
1 - 2 - 3
September
1 - 2
August
1 - 2
July
1 - 2
June 1 - 2
Feis Ile
Special
May
1 - 2
April
1 - 2
March
1 - 2
February
1 - 2
January 1
- 2

2005
Music Awards
December 1 - 2
November 1 - 2
October
1- 2
September
1 - 2
August
1 - 2
July
1 - 2
June
1 - 2
Feis Ile
Special
May
1 - 2
April
1 - 2
March
1 - 2
February
1 - 2
January
1 - 2

2004
December 1 - 2
November 1 - 2
October
1 - 2
September
1
August
1
July
1
June
1
May
1
April 1
March 1
February
1
January
1

No archives for 2002-2003



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Disclaimer
 

All the linked files (mp3, video, html) are located on free commercial or non-commercial third party websites. Some pictures are taken from these websites, and are believed to be free of rights, as long as no commercial use is intended.

I always try to write about artists who, I believe, deserve wider recognition, and all links to mp3 files are here to show you evidence of that. Please encourage the artists you like, by buying either their CDs or their downloadable 'legal' tracks.

I always add links to the artists' websites - if any - which should help you know more about their works. I also try to add a new link to any hosting website or weblog which helped me discover new music - check the column on the right.

I almost never upload any mp3 file on my own server, except when dealing with artists I personally know, and who gave me due authorizations, or sometimes when I feel a 'national' artist deserves wider recognition. In that case, the files will remain on-line only for a few days.

I do not encourage heavy consumption of alcoholic beverages, nor dangerous motorbike riding. But life is short anyway...

As they say here: 'L'abus d'alcool est dangeureux pour la santé - à consommer avec modération'

   
       



Copyright Serge Valentin
Angus MacRaild
2002-20
2
4

 


Scotch Legal Announcement


 

 

June 19, 2024


Whiskyfun

As much Macduff as possible, Part 2

Let's go, we're going in strong, with monsters. Kind monsters, hopefully.

Monsters sent by Satan to assault St Anthony (Rétable d'Issenheim, 15212-1516, Musée Unterlinden Colmar)

Unterlinden

 

 

Macduff 11 yo 2012/2023 (64.5%, Dramfool, PX hogshead, cask #900262, 285 bottles)

Macduff 11 yo 2012/2023 (64.5%, Dramfool, PX hogshead, cask #900262, 285 bottles) Four stars
Have you seen the strength? Alas, our lawyer is back on the golf course. Colour: gold. Nose: certainly vinous at first but not unpleasantly so, quite the opposite. Notes of old casks, dried raisins, and an old wine cellar, then honey steps in, followed by dried fruits, figs, and fruitcakes. Surprisingly 'gentle' given the strength. With water: a pecan pie drizzled with maple syrup, with a few saline touches. Mouth (neat): it hits the palate quite firmly, it must be said. Milk chocolate and sultanas are present, but apart from that, it's hectolitres of raw tutti-frutti eau-de-vie straight from the stills assaulting you. I think specific warning labels should be mandatory in such cases, at least 'highly flammable'. Well, maybe not... With water: very good, softer, focusing on dried fruits, with spices around pepper and cinnamon. A hint of ginger cookie. Finish: long, more peppery. Comments: really pleasant, even if you might need to have read 'How to Reduce Your Cask Strength Whisky' in three volumes (Maclean & Broom).
SGP:551 - 85 points.

Macduff 12 yo 2008/2021 (53.2%, Mercury’s Selection, Or Sileis, Taiwan, bourbon barrel, cask #700538, 214 bottles)

Macduff 12 yo 2008/2021 (53.2%, Mercury’s Selection, Or Sileis, Taiwan, bourbon barrel, cask #700538, 214 bottles) Four stars
Colour: dark gold. Nose: I tend to favour this style, featuring ripe bananas, acacia honey, vanilla pods (a lot of vanilla pods), and very ripe mirabelles. With water: almost no change, except for a hint of English breakfast tea. Mouth (neat): very lovely fruitiness, mingled with grey pepper and beeswax. Quince jelly. With water: herbs and white nougat with pistachios, Earl Grey tea. Finish: medium length, gentle profile, with a touch of light earth and Paris mushrooms. Comments: a style I always associate with Balvenie ‘au naturel’. Don't dilute too much (refer to the aforementioned book).
SGP:551 - 86 points.

Attention, this book is a joke of ours, do not try to find it or to bother Charlie and Dave.

Macduff 10 yo 2008/2019 (60.6%, Scotch Malt Whisky Society, 2nd fill Bourbon barrel, #6.30, ‘A stealthy luncheon tipple’, 188 bottles)

Macduff 10 yo 2008/2019 (60.6%, Scotch Malt Whisky Society, 2nd fill Bourbon barrel, #6.30, ‘A stealthy luncheon tipple’, 188 bottles) Two stars and a half
No picture, but we tasked some AI with creating 'A stealthy luncheon tipple'. It was better in Queen Victoria's time, don't you think? Colour: pale white wine. Nose: rhubarb and apple juice, with a touch of barley syrup. I repeat, rhubarb and apple juice with barley syrup. With water: more barley syrup and a hint of lemonade. Mouth (neat): it's pleasant, quite alcoholic but also heavily leaning towards rose liqueur, Turkish delight, and those famous Haribo sweets we endlessly promote (where's the Merc? where is it?). With water: children's syrups, lemon, orange, strawberry, raspberry... Not bad, but we've outgrown it. Finish: medium length, with notes of pure saccharose, even aspartame. Is that allowed? Comments: we love refill casks, but here, we're close to stainless steel.
SGP:630 - 79 points.

Macduff 2008/2022 (53.1%, Liquid Art, 118 bottles)

Macduff 2008/2022 (53.1%, Liquid Art, 118 bottles) Four stars
Lovely label. Colour: straw. Nose: a delightful bourbon cask, with crushed banana and vanilla, as well as mango and papaya. Hard to top that. With water: beeswax. Mouth (neat): truly excellent, very tropical; more mango and banana, soft honey, a spoonful of pollen, mullein syrup, and a touch of caramelised popcorn. Pure indulgence, agreed. With water – theoretically, these profiles don’t change much: that’s right, just a hint of orange liqueur added. Finish: medium length, with oranges finally taking the lead. Comments: we could have almost rated it a bit higher. Let’s do it… Magnificent little honeyed ‘fruit bomb’.
SGP:641 - 87 points.

Macduff 10 yo 2011/2021 (67.7%, Douglas Laing, Old Particular for Or Sileis, Taiwan, refill butt, 660 bottles)

Macduff 10 yo 2011/2021 (67.7%, Douglas Laing, Old Particular for Or Sileis, Taiwan, refill butt, 660 bottles) Four stars
This one I really wanted to taste because the label made me laugh. The strength, a bit less so; we know ABVs can rise in certain parts of a warehouse, but this much? In ten years? Or has Macduff abandoned the 63.5% fill convention? Colour: pale gold. Nose: I wouldn’t say it’s verging on an assassination attempt, but it’s close. The worst part is, it’s a lovely nose, with pear and sweet herbs, honeysuckle, white clover… With water: vanilla, custard… Mouth (neat): Williams pear, grapefruit, and vanilla essence. Just a drop… With water: cream eggs, more Haribo’s stuff, Jell-O, little sugar Easter eggs… Finish: long, sweet, with candies and liqueurs. Wildflower honey in the aftertaste. Comments: so, friends, who is the lady on the label? Does she really exist?
SGP:641 - 85 points.

Macduff 14 yo 2003/2018 (60.3%, Fadandel, refill sherry butt, cask #900023, 542 bottles)

Macduff 14 yo 2003/2018 (60.3%, Fadandel, refill sherry butt, cask #900023, 542 bottles) Three stars and a half
It was high time I tasted this one. It seems everyone has a Macduff at near-lethal ABVs, don’t they? Colour: straw. Nose: quite odd, with notes of truffle, gas, cabbage, and leeks, layered over the fruits somehow. This might be from the sherry, but it could also be a storage issue on our end, though I doubt it. Also, amusing notes of rose perfume. With water: that famous old matchbox with half the matches used. Mouth (neat): really quite odd, but great fun. Artichokes cooked in sweet wine, or something like that. With water: the best part, with nuts, oranges, and cardamom joining in. Finish: long, more peppery. Comments: this isn’t a classic style, but we had a lot of fun. Roses with truffle, that’s bold.
SGP:661 - 83 points.

Macduff 15 yo 2007/2023 (59.5%, Hunter Laing, The First Editions, refill hogshead, cask #HL 19903, 225 bottles)

Macduff 15 yo 2007/2023 (59.5%, Hunter Laing, The First Editions, refill hogshead, cask #HL 19903, 225 bottles) Four stars
Phew, we're under 60% ABV. Such consideration from Hunter Laing! A thousand thanks! Colour: pale white wine. Nose: vanilla, apples, pears, sunflower oil, biscuits, and sourdough bread. It's precise. With water: earthy touches, as often. A bit of paraffin oil, perhaps. Mouth (neat): perfect malt whisky with citrus and tart fruits (apples, etc.). Hints of pure barley sugar. Very simple and very good. With water: apple juice with honey. Hard to get simpler—and better. Finish: not immensely long, but with lovely freshness at this point. One could drink it! (of course...) Comments: we wish more of the big Speyside brands would offer bottlings au naturel like this (thinking of M., GF, GL, the other GF, B...)
SGP:651 - 87 points.

Macduff 10 yo 2011/2022 (52.5%, Jack Wiebers for Dead End Bar, sherry hogshead, 180 bottles)

Macduff 10 yo 2011/2022 (52.5%, Jack Wiebers for Dead End Bar, sherry hogshead, 180 bottles) Four stars
For a famous bar in Aschaffenburg, Germany. It's not that far from WF Towers, actually; I'll have to visit. Colour: pure gold. Nose: here comes the polish, grandma's old copper kettle, old copper coins, classy fino, a sack of old nuts in a hessian bag, and rain-soaked soil... All things we appreciate. With water: superb bitter oranges and hints of Jamaican rum. I don't think you could do much better with a 10-year-old Macduff, there you have it. Mouth (neat): excellent, it was a great cask! Nocino, bitter oranges, polish, a touch of tobacco... With water: a hint of 7-Up, perhaps, but the nuts and old sultanas quickly put things back in place. Finish: long, jammy, yet salty and spicy. Comments: I swear, it tastes like a coastal malt. And are we sure it's only 10 years old?
SGP:662 - 87 points.

Macduff 10 yo 2011/2021 (59.2%, The Single Malts of Scotland, sherry butt, cask #900003, 648 bottles)

Macduff 10 yo 2011/2021 (59.2%, The Single Malts of Scotland, sherry butt, cask #900003, 648 bottles) Three stars and a half
Indeed, we are still running quite behind, and yes, we are rather ashamed. Colour: amber. Nose: quite a similar style, with beer bitters, old walnuts, leather, even a hint of horse dung, cigars, raw chocolate... With water: it leans more towards slightly burnt cake, kougelhopf, burnt walnuts... I quite like this, although it’s hardly summery, to say the least. Mouth (neat): a lot of paraffin from the start, this time. Charcoal, ink, bitter oranges, green pepper... With water: the oranges make a comeback, but a rather intense paraffin doesn't want to relinquish its place. Mint pastilles and a tiny soapy note. Finish: the same. Rubber touches. Comments: make no mistake, this is excellent, it’s just a tad more 'punk' than the others. It’s London, baby.
SGP:562 - 83 points.

Macduff 10 yo 2011/2022 (56.2%, Brave New Spirits, Cask Noir, 1st fill PX hogshead, cask #900352, ‘The Thane of Fife’ 385 bottles)

Macduff 10 yo 2011/2022 (56.2%, Brave New Spirits, Cask Noir, 1st fill PX hogshead, cask #900352, ‘The Thane of Fife’ 385 bottles) Three stars and a half
Of course, I have absolutely nothing against quirky names, as long as there’s an age and/or vintage. Colour: dark gold. Nose: the touches of rubber, gunpowder, and gas are infinitesimal. It’s more about lovely dried raisins leading the dance here, with chocolate, toffee, toasted nuts, and root vegetables, like... black radishes, precisely. With water: a bit lactic for a moment (buttercream, yoghurt) then more on ales and oxidative sweet wines. Mouth (neat): very lovely caramel, fudge, orange cake, café latte, sweet paprika, currants, it’s a nice PX, not too overwhelming. With water: more tense, almost a bit saline. Finish: quite long and, as often, a bit more earthy. Comments: another very good young Macduff.
SGP:551 - 84 points.

Macduff  2012/2022 (58.1%, Riegger’s Selection, Amarone finish, cask #900021, 179 bottles)

Macduff  2012/2022 (58.1%, Riegger’s Selection, Amarone finish, cask #900021, 179 bottles) Three stars
All these casks numbered 900XXX most likely come from the same source. That said, Amarone, you had to be daring. I've always wondered why Italian oenophiles hate Amarone so much, and truth be told, I myself have difficulty swallowing it. Except, perhaps, in whisky. (no)... Colour: somewhere between partridge eye and onion skin. That already gives a hint. Nose: exhaust fumes, cherry wine, rubber (new hose), and walnut cake. I must say, I adore walnut cake. With water: cherry juice, Kriek beer, clafoutis. Mouth (neat): no, seriously, it works. It’s no longer whisky, but as I hoped, it’s the best way for me to enjoy Amarone. Strawberries, raspberries, cherries, maraschino, carrot juice, pumpkin cake... With water: dough, sourdough, pralines... But it's the cherry that stays in control. Finish: long, on cherry jam. Comments: it hardly has anything Scottish left, this little Macduff, but it's still very nice and amusing. On a Hawaiian pizza, perhaps?
SGP:651 - 81 points.

Macduff 9 yo 2012/2021 (57.7%, Asta Morris, ex-sherry, cask #AM 109, 220 bottles)

Macduff 9 yo 2012/2021 (57.7%, Asta Morris, ex-sherry, cask #AM 109, 220 bottles) Three stars and a half
Colour: pale gold. Nose: brioche dough and muesli, butterscotch, shortbread, plus sultanas and a touch of polish. With water: it’s fine. Fresh croissants and hints of new elastic bands. A slight meaty side. Mouth (neat): it's good, more on citrus, but the sherry’s rubbery note remains. With water: the same, with more bitter orange. The rubber makes it a bit drying. Finish: medium length. Bitter oranges, bitters, Fernet-Branca, always a bit of rubber. Comments: not bad at all, but honestly, these young versions heavily marked by wine aren’t really indispensable whiskies, all bottlers considered. We know, prices and all...
SGP:651 - 83 points.

Well, we’re digging ourselves in a bit. What a notion it was to start a whisky blog all those years ago! Between you and me, we could only extricate ourselves from this little mess by trying some older Macduffs... There were some sublime official releases, a long time ago indeed...

Macduff 26 yo 1992/2018 (64.1%, The Golden Cask, cask #CM 251, 226 bottles)

Macduff 26 yo 1992/2018 (64.1%, The Golden Cask, cask #CM 251, 226 bottles) Three stars and a half
But we're cursed! What’s this, 64% ABV at twenty-six years of age? Well, we remember a sublime old Caol Ila from The Golden Cask that we tasted recently. So, hope remains very much alive. Colour: gold. Nose: of course. Old copper, polishes, beeswax, old white wines, mead, vanilla cakes, pears poached in Sauternes, all at 64% ABV. Blimey. With water: the pear stays at the forefront. Simply Williams pear eau-de-vie. Mouth (neat): a bit crazy, chemical, acidic, herbaceous, improbable. I think it needs water, pronto. With water: it flounders a bit, between rubber and pear, then grapefruits, both juice and zest. Finish: very long, more herbaceous, and more on zests. The rubber is still there. Comments: that darn rubber is a bit of a mess.
SGP: 461 - 84 points.

We'll go back to the 1980s for our very last Macduff in a long time. Are we good?

Macduff 31 yo 1980/2012 (50%, Single Cask Collection, sherry hogshead, cask #6900, 191 bottles)

Macduff 31 yo 1980/2012 (50%, Single Cask Collection, sherry hogshead, cask #6900, 191 bottles) Five stars
A version from our friends in Austria. I hope they are well! Colour: golden. Nose: yes, that's it, the ingredient of time comes into play, making this much more complex, with little oils and waxes, overripe apples, pollen of all colours, plum and cherry stones, stewed peaches, very ripe bananas… You can do whatever you want, whether you're Diageo, Pernod, or anyone else, no white-collar worker will ever replace time. With water: superb almonds, pistachios, and macadamia nuts. Mouth (neat): absolutely beautiful, with almonds, orgeat, last year's apples, almonds again (I insist), honey, waxes… It doesn’t matter, it’s perfect. With water: a very old Meursault. I have a fondness for old Meursaults, alas they have become unaffordable. Finish: medium length but with a perfect honeyed and waxy balance. More herbal notes, even with a touch of tar liqueur. Comments: many philosophers, from the ancient Greeks onwards, have written about the importance of time. It's not going to be a few Scots on a binge who will question three thousand years of human history, just to make a bit more money (sorry, yes, I know I'm exaggerating, of course we still love you anyway...).
SGP:561 - 90 points.

I'll repeat it nonetheless: beyond the places and the people who inhabit them, the magic of whisky lies in time. Without time, whisky has no interest or value. When you see a crystal decanter worth £3,000 containing a NAS whisky, you weep, it is becoming so un-chic.

More tasting notesCheck the index of all Macduff we've tasted so far

 

June 18, 2024


Whiskyfun

As much Macduff as possible

We've accumulated a lot of Macduff. It's time to taste a few. Remember, the official brand of Macduff Distillery is Deveron, or Glen Deveron, or The Deveron, well, you get the idea… It's complicated…

Gilbert O'Sullivan (Avro, Top of the Pops, 1974)

Sullivan

 

 

The Deveron 12 yo ‘Madeira Cask’ (40%, OB, +/-2022)

The Deveron 12 yo ‘Madeira Cask’ (40%, OB, +/-2022) Three stars and a half
Is there still a distillery in Scotland that knows how to market itself without relying on wine finishes? I find it increasingly concerning... That said, I do love this very retro packaging, it almost makes you want to play Gilbert O'Sullivan on your Dual stereo. Or perhaps Barry Ryan. Colour: pale gold. Nose: it's lovely, pleasant, much like Gilbert O'Sullivan indeed. There's some mild beer, apple juice, fresh croissants, a tiny hint of mustard from the Madeira (I imagine), and a touch of damp earth... It's really gentle and agreeable, no complaints. Mouth: yes, it's good, malty, toasty, with ale, toasted chestnuts, chocolate, and white asparagus... It just lacks a bit of oomph, but Gilbert O'Sullivan was never a member of The Stooges (S., you'll need to stop these daft musical analogies, it's getting tiresome). Finish: of medium length, very nice, soft yet firm at the same time. Comments: Madeira, it must be said, often works well. Very nice edition, rather successful even at 40% ABV.
SGP: 541 - 83 points.

The Deveron 12 yo ‘Sherry Cask’ (40%, OB, +/-2022)

The Deveron 12 yo ‘Sherry Cask’ (40%, OB, +/-2022) Three stars and a half
This should be oloroso. I’ve just noticed that there are still many websites writing ‘olorosso’. I'm not quite sure what to make of that, especially since it's been ages since I’ve seen this misspelling on a bottle of Scotch whisky (though in the past, yes, certainly). Colour: amber. Nose: yes, this works too, always so well crafted, balanced, and somewhat inoffensive, with more sultanas this time, pecan pie, raisin rolls, and young rancio... Honestly, it’s a very lovely nose, truly. Mouth: I applaud with both hands, it’s, let’s say, on par with Glenfarclas or Macallan of the same age and range. Figs, tobacco, triple sec, raisin rolls, herbal teas, rooibos, grey pepper... Impeccable. Finish: a bit short but perfect in terms of flavours. Very nice touches of cherry liqueur. Comments: I know I’m repeating myself, but what a shame they didn’t reduce these fine juices to 43% instead of these miserable 40%. We’re not even mentioning 46%, which is becoming a mandatory attribute for brands that are meant to be even slightly ‘premium’.
SGP: 651 - 84 points.

Very impressed with these little Deveron ones, really. The rest will come completely by chance...

Macduff 1978/1994 (40%, James MacArthur, In Celebration of 500 years of Scotch Whisky)

Macduff 1978/1994 (40%, James MacArthur, In Celebration of 500 years of Scotch Whisky) Five stars
Alright, here I am getting a bit worked up. I've just seen that a bottle like this went for £40 at auction. It reminds me of my favourite French comedian, Coluche, who unfortunately passed away in a motorcycle accident thirty years ago. He used to say, 'You calculate the IQ of a crowd by dividing the IQ of the dumbest by the number of members.' I know JMcA is no longer with us, but it's important to remember they brought us some of the most wonderful malts in the world, like some Caol Ila and Port Ellen. Colour: gold. Nose: sublime. Pollen, beeswax, very ripe apples, honeys, old Sauternes, hay, chamomile, and a drop of old Moutai which alone would fetch the auction price of a pallet of this Macduff. Or nearly so. Mouth: always sublime, with notes of grapefruits and honey. Exactly that, grapefruit and honey. Finish: same sentiments, long, incredible. Waxes, paraffin, lemon, grapefruit, Riesling. Comments: thinking about you Arthur W., thinking about you too, Peter H.
SGP:651 - 90 points.

Shall we dare to try some young Cadenhead in this context?

Macduff 13 yo 2006/2020 (46.2%, Cadenhead, Authentic Collection, bourbon barrel, 222 bottles)

Macduff 13 yo 2006/2020 (46.2%, Cadenhead, Authentic Collection, bourbon barrel, 222 bottles)
From the Covid-stricken winter of 2020. Can you believe some folks are already saying those were the good old days? Colour: pale gold. Nose: light and honeyed, with abundant stale apple juice and hay. It does give the impression of a ‘weak’ cask that's been losing its steam, or rather, its alcohol. Mouth: the same sensations. Finish: the same impressions linger. Comments: for the records.
SGP:441 - 65 points.

Macduff 2009/2022 (63.9%, Signatory Vintage, Kirsch Import, 1st fill sherry butt, cask #900347, 648 bottles)

Macduff 2009/2022 (63.9%, Signatory Vintage, Kirsch Import, 1st fill sherry butt, cask #900347, 648 bottles) Four stars
This one certainly hasn't been losing steam. Calling my lawyer as we speak. Well, he's not picking up, probably still on the golf course. Colour: full gold. Nose: these are light first fills in terms of aromas, but we're absolutely all in on wet chalk, very much in the albariza style. Also finding a box of Partagas cigars. Besides that, we're a bit puzzled by a whisky at 64% vol., you see. With water: patchouli, eucalyptus, rubber, and puncture repair glue. Mouth (neat): butterscotch, Swiss apricot brandy (apricotine) bursting with kernel notes, and very powerful peat (which has no place here, we agree)… I think it's a delightful mess at full strength. With water: back to butterscotch and kirsch, but my word, it's potent! I'm addressing Signatory's management directly—don’t we need special permission from Westminster or Holyrood to store such casks? Isn’t it classified as a WMD? Finish: nearly eternal. Butterscotch and Williams pear. Comments: very difficult to score. What a monster!
SGP:561 - 85 points.

Many distilleries say that drinkers can always dilute their full-strength whiskies to their taste. To me, that's kind of nonsense. Whisky is highly sensitive to dilution and to the way you go about it, as well as to the water you use. I think bottlers should put their necks on the line and offer their whiskies at the strength they believe is ideal. And, of course, carry out the dilution properly and not haphazardly. No saying many do, naturally...

Macduff 13 yo 2010 (61.8%, Tri Carragh, Rubino red Marsala Barrique finish, release 4, 210 bottles, +/-2024)

Macduff 13 yo 2010 (61.8%, Tri Carragh, Rubino red Marsala Barrique finish, release 4, 210 bottles, +/-2024) Three stars
Matured in wine barrique and reracked (a much better term than "finished", right) in red wine for 15 months. I suppose this wine, sorry, whisky will be all about red berries. Colour: pale gold. Not that red for red wine. Nose: apples, beer, fresh bread, herbal teas, and baker's yeast. I have nothing against red wine in my whisky as long as it's not noticeable. With water: more apples. Mouth (neat): it's good, nothing more to say, cherry stems, green apples, nuts, bell peppers, pepper... With water: quite pleasant. Sour cherries. Finish: long, more herbal. A sweet side. Comments: it's very okay. I’ll need to look into these 'Rubino red Marsala', as I'm not familiar, but that's one of the joys of modern whisky; it introduces you to rather unlikely or unknown wines.
SGP:551 - 81 points.

(S., if we could avoid the cheap wine barrels, that would be great, we can't stand them anymore...)

Macduff 12 yo 2011/2023 (56.9%, Liquid Treasures, Birds & Arts Series, bourbon barrel)

Macduff 12 yo 2011/2023 (56.9%, Liquid Treasures, Birds & Arts Series, bourbon barrel) Four stars
Colour: white wine. Nose: but of course, it's so much more elegant, with honey and pollen, tarte tatin, and praline... With water: fresh brioche, crêpes suzette, maple syrup... Mouth (neat): ripe apples, pepper liqueur, mead... With water: very good, natural, honeyed, quite oily, with a lovely texture. Finish: of medium length, sweet, a bit lemony. Hints of ginger and pepper in the aftertaste. Comments: not much to add, we much prefer this style.
SGP:651 - 86 points.

We'll see if there are any other Macduffs on the way. If we have a majority of wine casks in stock, we might postpone it, as we're rather a little fed up with these improbable in-cask blends.

More tasting notesCheck the index of all Macduff we've tasted so far

 

June 17, 2024


Whiskyfun

More Mannochmore de la Muerte

If you knew how ashamed I am of this headline. It is often said that Mannochmore is a workhorse for Diageo's blends and is only very discreetly offered officially. Yet, it could have had its moment of glory during the era of the cult Loch Dhu, there was also the Rare Malt, and it seems to me that today, Mannochmore is still offered within the discreet Flora & Fauna series, as we will see. For it is with this F&F that we will begin our little session, if you don't mind...

Woodpecker
The woodpecker is the mascot of
Mannochmore within Diageo (oiseaux.net)

 

 

Mannochmore 12 yo (43%, OB, Flora & Fauna, +/-2023)

Mannochmore 12 yo (43%, OB, Flora & Fauna, +/-2023) Three stars and a half
Let us recall that Mannochmore was only established in the early 1970s, during the last wave of Scotch whisky expansion before the Whisky Loch (Exclusive WF Interactive estimation: production and stock twelve years prior minus current sales equals the level of the Whisky Loch). That's the sporty side of this business. We quite enjoyed a 2005 version of this F&F (WF 83), noting that the label has slightly evolved, with the woodpecker moving from the bottom to the top of the label. Colour: white wine. Nose: it's truly pure malt, featuring dough and porridge, accompanied by touches of ink, a hint of rubber (light sulphur), and orchard apples (for cider). It evolves towards muesli and damp clay. I quite like this very natural and unpretentious aspect - that's putting it mildly. Mouth: a lot of apple, green melon, barley syrup, and lime, then a bit of pepper and cinnamon. It remains simple but truly pleasant, entirely in its natural state. Finish: medium length, with the return of pepper, a very slight cardboard note in the aftertaste, while the green melon persists and asserts itself. Comments: it does the job very well, without fanfare.
SGP: 541 - 83 points.

Mannochmore 2010/2024 (48%, Wilson & Morgan, oloroso sherry finish, casks #12071-72)

Mannochmore 2010/2024 (48%, Wilson & Morgan, oloroso sherry finish, casks #12071-72) Four stars
Colour: gold. Nose: an abundance of fine shoe polish at first, chrome polish, slag, basalt, and Italian espresso coffee (which means better than elsewhere, doesn't it). It remains dry, with touches of leather, old book, and Italian car exhaust (the kind usually offered in red). Finally, there's some almond paste. I find this nose very Italian, don't ask me why, even though it's the oloroso that has done much of the job here. Mouth: very fine dry sherry, with a semi-peppery, semi-oxidative quality. The green walnuts are back, and since we're in Italy, I even find some amaro, Cynar, and a hint of triple-sec... French triple-sec, of course. No need to exaggerate. Finish: quite long, very balanced. One could easily enjoy this with a good espresso after a meal. There's rather a café latte note in the aftertaste. Just to remind you of the New York recipe for a latte: take a coffee and add $5.00. Comments: are all these 'Italian' sensations just the fruit of my imagination? How would one know? In any case, I greatly appreciate this finishing work on a little Mannochmore, it's very well done.
SGP: 462 - 87 points.

Mannochmore 12 yo 2012/2024 (51.5%, Whisky Dudes, cask #2315, 162 bottles)

Mannochmore 12 yo 2012/2024 (51.5%, Whisky Dudes, cask #2315, 162 bottles) Three stars and a half
From first a refill butt then a fresh PX barrique for around two years. So this one too should be all about sherry. Colour: gold. Nose: new wellies and scuba diving suit upfront, then quite an avalanche of green walnuts. Some meatiness too, Chinese instant noodles 'beef flavour', beef jerky, venison… This little Mannochmore could well provide our daily dose of protein. Protein is important, after all. With water: lovely notes of sesame and toasted pine nuts, polenta, apple peel… Mouth (neat): much fruitier, almost giving the impression that the oloroso is passing the baton to the PX, though a peppery sulphur note remains in the background. Note that these sulphur sensations are not always faults, quite the contrary, they are part of the profile of many distilleries, regardless of the casks. With water: the pepper returns to the forefront. Finish: long, with some bitter orange. Comments: a bit of a brawl in the glass. Lots of action in this Mannochmore, I really like it.
SGP: 562 - 84 points.

Mannochmore 14 yo 2008/2022 (58%, Finn Thomson, cask #02104, 302 bottles)

Mannochmore 14 yo 2008/2022 (58%, Finn Thomson, cask #02104, 302 bottles) Four stars
A similar arrangement, refill then a finishing in PX. Let's see if there's a Turbo Look effect (apologies, only old Porsche enthusiasts might get that). Colour: lighter gold. Nose: it's more discreet this time, leaning towards sunflower oil, white bread, cane sugar syrup (quite astonishing to find so much of it here), candied citrus, and muesli… Very nice nose. With water: absolutely beautiful! I must admit, I'm surprised, this is in the same league as the excellent W&M, in my opinion. Orange ice cream and sultanas, enjoyed by the Bosphorus (steady on, S.). Mouth (neat): the citrus is back, with just a bit of pepper. Well, quite a bit of pepper, and honey, even sugarcane honey. This is the most well-behaved PX dulce in the world. With water: absolutely excellent. Oranges, pepper, and honey. We must try this. Finish: long, with green pepper taking the lead. Very warming in the throat, it could replace a scarf in winter. Comments: honestly, I wasn't sure about the idea of tasting six Mannochmores in one go, but I am very pleasantly surprised so far.
SGP: 562 - 87 points.

Mannochmore 2011/2023 (59.6%, Spencer Collings, 50th anniversary, Muscat cask, cask #SC68)

Mannochmore 2011/2023 (59.6%, Spencer Collings, 50th anniversary, Muscat cask, cask #SC68) Four stars
No further info about that 'Muscat cask', which kind of muscat was it (there are dozens), and from which country? I suppose we are splitting hairs here (who said as usual?), so let's move on... Colour: full gold. Nose: this isn't a wildly aromatic, over-the-top muscat, but rather, we find apricot, mirabelles, panettone, and focaccia, with restrained Turkish delight, yellow flowers like broom, and meadow honey… So, everything is fine, madame la marquise (an old French song). With water: even more panettone. You know I'm the President of the Panettone Club of Alsace, right? Mouth (neat): very good, quite straight, fruity, with a somewhat vinous side but lively and fresh, still on those mirabelles and pink grapefruit. Furthermore, the honey continues to set the pace. With water: no change. Finish: fairly long, more herbaceous and a bit rooty, but that's normal. Peppery aftertaste, a sign of a very active cask and thus modernity. Comments: I could be wrong, but this doesn't seem like Andalusian moscatel. So, what is it then?
SGP: 651 - 86 points.

We'll finish with a review of this RM...

Mannochmore 22 yo 1974/1997 (60.1%, OB, Rare Malts)

Mannochmore 22 yo 1974/1997 (60.1%, OB, Rare Malts) Five stars
A profoundly charitable soul has passed on this Mannochmore to me because I have a raw score floating about on WF, meaning I must have tasted it around 2002 or earlier. The score was very low (WF 65), yet I recall absolutely nothing about it. Thus, in the spirit of our Grand Cultural Revision (?), we shall re-taste it and possibly update our official score. Does that sound agreeable? It's worth noting that the Rare Malts were likely, even more so than the Classic Malts, the Yardbirds of malt whisky. I would encourage the younger generation to acquire them at auctions, and not be deterred by slightly low levels, somewhat crinkled foils or capsules, or corks that now invariably snap. These whiskies are so robust and potent that they could withstand a century of exposure to air (I exaggerate, prepare replacement corks!). Colour: pale gold. Nose: I was wrong. I think I'll permanently delete the few unnoted scores still lurking on the woeful website you see before you. Panettone once again, orange blossom water, oriental pastries (we think fondly of Gaza), figs, chalk, and vanilla, with hints of ink and daily newspaper (not online, of course), orange cake... With water: I am thoroughly ashamed. Mouth (neat): I must have been completely inebriated back then, as I can't find any other explanation; spirits have long been the only psychotropic substances I used to indulge in (But it's been a long time since I became as sober as a camel). Beeswax, citron, lemon juice, a touch of agave (mezcal), chalk... How could I have been so off the mark at the time? With water: how delightful! Finish: very long, with wax and grapefruit. Absolutely flawless. Comments: quick, find an excuse... Okay, know that back then, many houses were sending supposedly sealed samples, not with Parafilm, but with Scotch tape or Chatterton. This occasionally still happens. When samples were filled to the brim, a bit of whisky could 'lick' the Scotch tape during transport, for instance, in flight or with temperature changes, say from 10 to 30°Celsius. Later, as conditions changed, these tiny amounts of alcohol could seep back into the bottle or remain trapped under the adhesive strip. In any case, this could completely ruin your spirit, making it bitter and 'chemical'. In the vast majority of instances, this was noticed, but of course, no one is perfect, and it might have been assumed these flaws were inherent to the spirit. This is possibly what happened with this RM over twenty years ago. Does that sound like a valid excuse?
SGP:651 - 90 points.

(Thanks a bunch, Lars!)

More tasting notesCheck the index of all Mannochmore we've tasted so far

 

June 15, 2024


Whiskyfun

 

 

 

Angus's Corner
From our correspondent and
skilled taster Angus MacRaild in Scotland


Three Benromach 

I love Benromach, especially since Gordon & MacPhail fine-tuned the production process and turned it into an elder school, charismatic distillate. Mind you, wasn’t Benromach always one of the more ‘full bodied’ Speysiders? Sadly, I don’t taste too many these days, something I should really make more of an effort to rectify. 
Angus  

 

 

 

 

Benromach 10 yo 2010/2021 (58.4%, OB for The Whisky Exchange, cask #390, 1st fill barrel, 211 bottles)

Benromach 10 yo 2010/2021 (58.4%, OB for The Whisky Exchange, cask #390, 1st fill barrel, 211 bottles)
Colour: bright straw. Nose: creamy with a lot of linseed oil, bailed hay, straw, a very delicate thread of peat smoke and a few animal furs, fatty olive oil notes and herb butter. A wonderful sense of texture and a very clever, subtle use of peat I think. With water: still nicely oily, but takes on a medical edge with some tiger balm as well as some more direct, dried herbal notes. Also a nice touch of gorse flower and sandalwood. Mouth: a little sharp, rugged and peppery, more impressions of straw and hay, some sooty notes, roasted vegetables, fennel, pumpkinseed oil, graphite and clay. Mineral, oily, fatty and indeed: ‘full bodied’. With water: excellent mouthfeel now, all on waxes, lemon rinds, olive oil, wee sooty impressions, carbon paper and a few sweeter hints of breakfast cereals and camphor. Finish: medium, a little sappy with some green peppery notes, more dried herbs and more grassy olive oil notes. Comments: some kind of delicious no man’s land between modernity and old style. It’s a spirit very much about texture, which probably explains why I love it. 
SGP: 464 - 88 points. 

 

 

Benromach 11 yo 2008/2020 (56.9%, OB for UK market, cask #851, 1st fill sherry hogshead, 81 bottles)

Benromach 11 yo 2008/2020 (56.9%, OB for UK market, cask #851, 1st fill sherry hogshead, 81 bottles)
Only 81 bottles?! Did they bottle the whole cask? Colour: pale amber. Nose: oh! This is really close to some of the massive sherry casks that G&M seemed to use a lot from the mid-50s to the 1980s. Which is to say full of game meats, natural tars, long aged pinot noir, deeply earthy and mulchy notes, black pepper and gun oil. Really, a style you don’t expect to encounter in modern whiskies these days. Goes on with some love smoked teas, lots of camphor and hessian and things that bring to mind walnuts and balsamic. Love it! With water: really gets leathery and salty now, on game salami, umami seasonings, salted liquorice and hessian. Mouth: intensely earthy, mushroomy and full-on old pipe tobacco and cigar humidor, also extremely peppery in a way which really adds a lot of warmth to the experience. Leaf mulch, ink, Iberico ham, were hints of truffle and Maggi! With water: waxes, cigars, game meats, bitter dark chocolate with smoked sea salt and rather extreme herbal bitter and umami seasoning notes! Old artichoke liqueur and pickled walnuts! Finish: long, wonderfully peppery, gently tarry, a little pure peat smoke and more superbly gamey and leathery old sherry vibes. Comments: where did they get this sherry cask from? A small, humble, totally overlooked demonstration that you can still make ‘old style’ whisky, provided you make the correct distillate and put it in the right type of cask. I adore this wee bottling, but you have you enjoy this very particular and quite extreme sherry cask profile that is dominated by leathery and tobacco characteristics. 

SGP: 473 - 90 points.

 

 

Benromach 19 yo 2002/2022 (56.2%, OB for Kensington Wine Market, cask #875, 1st fill barrel, 196 bottles)

Benromach 19 yo 2002/2022 (56.2%, OB for Kensington Wine Market, cask #875, 1st fill barrel, 196 bottles)
Several casks from these early 2000s vintages have been pretty stellar recently, so we have reasonably high expectations here… Colour: gold. Nose: yup, a gorgeous and layered cocktail of waxes, green and yellow fruits, dessert wines, resinous fir woods and then stunning citrus liqueurs, crystallised citrus rinds and dried exotic fruits. It’s this same impression of texture that the other two have, but here it’s only magnified by age in the most gorgeous and impressive way. With water: gah! It’s getting even better, more pristine, more peaty, more saline and waxier. Starting to resemble some very old Longrow or Springbank almost. Also, some stunning notes of sandalwood, crushed sea shells and aspirin. Mouth: stunning mix of waxes, dry, salty peat smoke, herbal teas, ointments, camphor and mineral oils. Like a lot of these old school profiles, it makes you think of great, aged dry white wines. It also makes me think of some brilliant old Glenlochy funnily enough. Given time it also becomes a bit more honeyed. With water: amazing, a perfectly cohesive, singular profile. A stunning balance of waxes, dry peat smoke, camphor, medicines and a beautifully taut mineral profile. Finish: long, bone-dry, superbly mineral and waxy. Alighting more on Clynelish finally I’d say. Comments: I just realised I referenced several old legendary distillery styles in a single tasting note, which probably says everything you really need to know about this ‘modern’ whisky. I also got a bit carried away and gave the word ‘stunning’ a pretty generous airing.   What witchcraft was afoot at Benromach in 2002? 

SGP: 564 - 92 points.

 

 

 

More tasting notesCheck the index of all Benromach we've tasted so far

 

June 14, 2024


Whiskyfun

WF's Little Duos, today Allt-A-Bhainne

 

We rather love these relatively recent distilleries that were built in the immediate pre-whisky loch era, perhaps a bit asynchronously. They are gradually gaining notoriety at their own pace, partly thanks to independent bottlers. The aged versions are particularly interesting, and we are pleased that Pernod-Ricard/Chivas occasionally offers some official versions.


Zucchini flowers (Aquapazza)

 

 

Allt-A-Bhainne 32 yo 1991/2024 'Lost in Time' (54.9%, OB for The Whisky Exchange, refill hogshead, cask #13091, 144 bottles)

Allt-A-Bhainne 26 yo 1997/2023 (50.1%, The Whisky Blues, barrel, cask #300142, 172 bottles) Four stars
Colour: pale gold. Nose: I adore this rich tension (yes, that's possible) which feels completely natural, with notes of bread dough, brioche, a hint of cool mint, muesli, After Eights, mashed bananas, lime blossom honey, tinned peaches, vanilla… It's really very clean. With water: more fresh herbs, cut grass, candle wax, green tea, even some rocket/rucola… The honey then helps to balance out this growing greenness. Mouth (neat): excellent, with grapefruit liqueur, triple sec, then more and more pepper and allspice. There's a certain peppery tannicity that tends to dominate after a while, but everything remains in harmony. With water: this time it's the dried fruits that come to complement the spices. Dried banana and coconut, perhaps, the coconut staying within a rather discreet elegance, this is not 'spiced' rum after all. Finish: medium length, fougasse dough, dried fruits, vanilla, and a tea-like note from the wood. Comments: a very clean malt, without any major roughness aside from a somewhat noticeable woodiness, but strictly without any flaws. Also very pleased they didn't dare to flavour it with wine.
SGP:551 - 87 points.

Allt-A-Bhainne 26 yo 1997/2023 (50.1%, The Whisky Blues, barrel, cask #300142, 172 bottles)

Allt-A-Bhainne 32 yo 1991/2024 'Lost in Time' (54.9%, OB for The Whisky Exchange, refill hogshead, cask #13091, 144 bottles) Four stars and a half
Colour: gold. Nose: the style is generally similar, but here we find more herbal infusions, mint, thyme, rosemary, then golden delicious apples, kiwi, gooseberries, rhubarb… This creates a delightful freshness reminiscent of an 'orchard in the rain'. With water: an abundance of stewed fruits, peaches, pears, apricots, and apple tart… It becomes rounder, softer, and very pleasant. Mouth (neat): excellent, rich, with touches of fruity varnish (pineapple, pear) and tinned fruits. Perhaps also the older version of a fresh malt bursting with fruity sweets, Haribo crocodiles and babies, and all those sorts of things. Cranberry juice. With water: green banana but also more honeyed beer. Acacia flower and zucchini flower fritters. Finish: medium length, a bit more herbaceous and, again, with a tea note. Magnificent citrus in the aftertaste, especially tangerines with a hint of pepper. Comments: the beauty of a malt with a very balanced style but not a boring one at all, with a lovely texture, a very nice age and without any exaggerated cask impact. An old malt for a Sunday afternoon, indeed.
SGP:651 - 88 points.

More tasting notesCheck the index of all Allt-A-Bhainne we've tasted so far

 

June 13, 2024


Whiskyfun

Another short flight of world whiskies
Gone are the days when "world whiskies", that is, all non-Scottish whiskies, were relegated to a kind of ghetto on the shelves of our wine and spirits merchants, tucked away at the end, covered in dust, and only prompting raised eyebrows or shrugs. This included Irish and Japanese whiskies! Only a few bourbons stood out a bit, probably thanks to Keith Richards. However, you’ll note that things were different in Italy, always ahead by about twenty years

In any case, things have changed enormously. Just look at the miserable index of Whiskyfun, which now groups thousands of world whiskies on a single page, whereas, at the time, there were so few that the same page housed, and still houses, also rums, cognacs, and armagnacs. We’re going to try to improve that soon, although it’s going to be quite a big job. Well, we’ll see...
Anyway, we’re going to start this session with a French whisky, as usual. Better yet, a whisky distilled twenty minutes from Château WF.

 

 

G. Miclo 2013/2024 (46.2%, Version Française, La Maison du Whisky,150 bottles)

G. Miclo 2013/2024 (46.2%, Version Française, La Maison du Whisky,150 bottles) Four stars
Here we are in Pays Welche, the French-speaking part of Alsace, which encompasses just three or four valleys in the Vosges. Maison Miclo is very well known in the region and even internationally for its fruit brandies, but they have also been producing malt whisky with great seriousness for nearly fifteen years. Colour: gold. Nose: there is a spicy and fruity duality, with quite pronounced cocoa notes followed by fruity notes reminiscent of some of the house's specialties, such as small berries (serviceberry), quince, and even Williams pear. Having tasted this malt at various ages, I find that being over 10 years old does it the greatest good. These quinces are particularly beautiful. Mouth: the cask influence is marked but very well integrated, with lots of cinnamon and a little touch of varnish (I repeat myself, but I like it). One might almost recognise another Alsatian specialty, plum/quetsche tarte covered with ground cinnamon. Gradual return of the cocoa notes thereafter. Finish: medium length, still that famous plum tarte but also some marzipan and a bit of caraway brandy. Did you know that caraway grows a lot in Pays Welche! Comments: they even make caraway eau-de-vie, but it remains very marginal. In any case, this whisky is very successful, and I promise I’m not saying that just because I, too, am of Welche origin. Twenty animal pelts! (that’s a vaguely local curse).
SGP:561 - 86 points.
PS: it seems a bit like an ex-vin jaune cask.

Mackmyra ‘Indentitet’ (48.7%, OB, Sweden, +/-2023)

Mackmyra ‘Indentitet’ (48.7%, OB, Sweden, +/-2023) Three stars
No age statement, but we do learn that it was smoked with juniper and aged in Swedish oak - couldn’t be the other way ‘round, could it? I believe it was their original recipe if I remember well. A sauna in a bottle ;-). Colour: pale gold. Nose: a bit like smoked salmon that has stayed a little too long in the smoker, but I must admit I love smoked salmon. It’s a simple, narrow style, yet very demonstrative. Increasingly, there’s grapefruit peel, and a new sauna-like note straight out of Ikea (do they even sell sauna cabins at Ikea?). Mouth: really amusing, a sort of very dry aquavit, quite quickly drying but very funny. Sawdust, cardboard, ashes, little lemons, and, wait, caraway? Again? Finish: long, imbued with smoked wood, but always amusing. Juniper right at the end. Comments: could we use it for massages?
SGP:376 - 82 points.

Since we are in Sweden...

Askeim 8 yo (57.7%, OB, Smögen, Sweden, 2024)

Askeim 8 yo (57.7%, OB, Smögen, Sweden, 2024) Five stars
Long story short, this is unpeated Smögen made with old barley strains and comes with Nordic legends, etc., but with much moderation. No worries, this is not Ardbeg (as far as stories go). Colour: straw. Nose: well, it's a magnificent nose but it seems to suffer a bit from the 'Highland Caol Ila' syndrome, that famous unpeated Caol Ila which still had a tiny bit of peat. I'm not going to give you a full sketch, but tea connoisseurs, for instance, would never use a teapot accustomed to pu-ehr to brew very fresh oolong. It would only smell like... pu-ehr. In short, there’s a hint of smoke, but more like their neighbours (seen from here) Highland Park, I would say. Except it becomes increasingly fatty and rich, a bit like a macerated white wine. Slight touches of raw turnips. With water: sunflower oil, mashed banana, yellow flowers, wet chalk… Mouth (neat): I find this to be a great success, it's oily, slightly salty, somewhat exotic (guava), and especially full of fresh breads from all over the world, with lots of seeds and grains. And yes, it’s a bit smoky. Thick texture. With water: formidable. It’s so clever to release this at 8 years. Finish: long, with a return of the raw turnips. Much saltier aftertaste. Comments: reminds me of the HP 10 they no longer make, for which I was often criticised for my very high rating. Except that here, there’s 17.7% more ABV. Great success in balance, lovely precision. They should consider watchmaking as well.
SGP:562 - 90 points.

In any case, it’s certainly not Under-Smögen. While we're at it, just to be sure...

Smögen 12 yo 2011/2024 (56.6%, OB, Sweden, bourbon and sherry, 1,716 bottles)

Smögen 12 yo 2011/2024 (56.6%, OB, Sweden, bourbon and sherry, 1,716 bottles) Five stars
Made from barley grown on the distillery’s own estate. I realise, in discussing this with friends who know nothing about whisky (yes, we have those), that many believe Scottish distilleries grow their grains on their own estates. Colour: full gold. Nose: oh dear, I aimed too high for the Asheim, so what am I to do with this superlative Smögen? Especially since there’s no reverse gear at Chateau WF. Right, let’s crack on… Superb, precise, a perfectly straight line, fresh bread, seaweed, baker's yeast, apples, and amusing touches of cress. Small land cress. With water: full fresh pumpernickel. Mouth (neat): horribly rich, massive, peaty, spicy (turmeric), saline, with classy coffees, possibly from the sherry. With water: plenty of small fruits and peppery herbs. The little cress reappears. Finish: very long, saline, both fresh and rich. Very peaty. Comments: Smögen pushes us too high, but there’s nothing we can do about it. I find it one of, if not the most ‘textured’ malts of the moment. What structural richness! We could almost go to 91, certainly with a non-sherry version, though the sherry is very well integrated here.
SGP: 567 - 90 points.

One enjoys him/herself quite well in Sweden...

Agitator 4 yo 2020/2024 (58.1%, The Whisky Jury, Sweden, First Fill Wave Stave Barrel, cask #2028)

Agitator 4 yo 2020/2024 (58.1%, The Whisky Jury, Sweden, First Fill Wave Stave Barrel, cask #2028) Three stars
What the fudge is a ‘First Fill Wave Stave Barrel’, you may ask? Just ask them, it's 'cut in such a way that there is more ratio wood-spirit and thus resulting in faster maturation'. Wood technology in action. Colour: full gold. Nose: fine, on cakes, marzipan, macaroons, and a growing petrol note, with whiffs of ashes, scoria, engine oil, linoleum... Is that what WSB does? (After STR, looks like the next best thing is WSB, hope it’ll never be FSB). With water: acrid smoke, wood ashes, carbon, burnt tyres... Mouth (neat): it’s certain, it works, it’s very salty and tarry, but also quite bitter. Some rather nice notes of salted lemon though, it feels like a tequila shot a.k.a. tekpaf a.k.a. a margarita for thrill-seeking youngsters. It works fairly well with the peat but remains somewhat binary, if I may say, it doesn’t go too deep. With water: a little too much cask impact. Concentrated mint and fir resin. Finish: long, thick, resinous. A hectolitre of fir liqueur and verbena in the aftertaste. Comments: to be honest, this style might well convince youngsters to take an interest in whisky. Between a shot of Jäger and a shot of this, there’s no hesitation. For my part, I think I’ve outgrown it, but thanks to the Jury and Agitator for introducing me to WSB. Seriously, it’s very interesting, and my aim has never been to halt 'progress'.
SGP:486 - 80 points.

We'll choose something nice for the last whisky; we've already had quite a hectic time...

Wire Works ‘Small Batch’ (46.2%, OB, White Peak, England, STR & Bourbon, 4,323 bottles, 2022)

Wire Works ‘Small Batch’ (46.2%, OB, White Peak, England, STR & Bourbon, 4,323 bottles, 2022) Three stars and a half
A lightly peated batch. We’ve really enjoyed the previous Wire Works we could try, and the bottles are lovely enough to double as wine decanters later on. Colour: gold. Nose: it’s really fresh and quite floral, very gentle, with notes of scones, sponge cake, rum babas, honeysuckle, and dandelion flowers. These modest little flowers smell so delightful! I also detect acacia flowers and the honey the bees make from them. A very light ‘STR’ note, reminiscent of gentle ginger cookies. Rest assured, they haven’t STRised barrels from Château Latour. Mouth: it’s really good, certainly youthful, but balanced, though slightly spicy and mildly bitter. Green tea, a hint of rubber, a bit of cork, but the peat balances it all out. Finish: quite long, with a touch of bitter oranges. Comments: pleasant, we’ll be tasting more Wire Works soon.
SGP:463 - 83 points.

I rather fancy actually ending with a Nantou, because we have millions to taste (almost) and because we’ve never had the time to do the mega Nantou vs. Kavalan session that we wanted to organise. I think we'll never get around to it.

Nantou 6 yo 2017/2023 (58.1%, OB, TTL Omar for HNWS & Whisky Lovers HK, virgin oak, cask #01160208, 185 bottles)

Nantou 6 yo 2017/2023 (58.1%, OB, TTL Omar for HNWS & Whisky Lovers HK, virgin oak, cask #01160208, 185 bottles) Four stars
Nantou/Omar is crafted by the Taiwanese state monopoly. One might wish our own state monopolies in France were occupied with whisky-making rather than striking every other morning. Colour: copper. Nose: we're veering very close to bourbon territory here, with delicate hints of acetone, plenty of varnish, followed by overripe bananas, caramel and toffee, gorse, vanilla pods, and Taiwanese (naturally) black tea. Adding water: not a dramatic change, just slight notes of coconut, brioche, and rosewood. Mouth (neat): the wood is quite forward, but oddly, it works. Loads of spiced herbal teas, ginseng, turmeric, ginger, cinnamon, and even saffron. With water: it teeters on the edge of being overly woody yet maintains a delightful balance of fruitiness and spiciness, reminiscent of bananas with mild curry. Finish: long, with caraway and sautéed bananas, a touch of agave syrup. Comments: a very good young whisky, marked by its bold woodiness which flirted with the limits throughout but ultimately came out extremely well, though it’s been quite a ride.
SGP:651 - 86 points.
 

June 12, 2024


Whiskyfun

Three Longrow

I'm not quite sure what happened with Longrow. Twenty years ago, it was a blue chip, with versions distilled around 1973-1974, and then around 1987, which left you speechless with their greatness. These versions were at least on par with Ardbeg (of that era - though not the 1987 ones, of course). And then, perhaps due to the use of peculiar casks, either heavily marked by sulphur or very improbable ex-red wine casks, things seem to have gone downhill. Who still ranks Longrow among the top ten peated whiskies? Well, we don't have any recent releases to hand, as we haven't really been following them, but we do have this improbable little trio on the table.

Burger

 

 

Longrow 'Hand-Filled' (57.7%, OB, 2022)

Longrow 'Hand-Filled' (57.7%, OB, 2022) Two stars and a half
Colour: gold. Nose : reveals enticing aromas of bacon, barbecue, a double-cheese Big Mac (if you can imagine), lamb meat, charcoal, basalt, Jerez vinegar, Worcestershire sauce, sorrel soup, and English gravy. This immediately brings to mind those Bunnahabhain burgers they would prepare during Feis Ile, where we would devour around ten each in a single day. With water: notes of leather, sulphur, and pepper sauce emerge, though you really must enjoy pepper sauce to appreciate it. Mouth: it is heavy and very rich, bursting with liquid caramel and barbecue sauce, making you think you just need to pass the burgers. With water: flavours of smoked bacon covered in honey and caramel appear, along with a touch of ash. The finish is very long but somewhat stifling, featuring ham, steak, salt, smoke, honey, and a sweet-savoury sauce. Comments: it's a bit tough for my taste, though probably perfect for drizzling over burgers.
SGP:563 - 78 points.

Longrow 15 yo 'Red' (51.4%, OB, Pinot Noir, 9400 bottles, 2022)

Longrow 15 yo 'Red' (51.4%, OB, Pinot Noir, 9400 bottles, 2022) Two stars and a half
Aged for 11 years in barrels and 4 years in fresh ex-NZ Pinot Noir Barriques. Pinot noir in barriques? The Burgundians would be up in arms if they knew and cared. Let's see how this goes, especially since we're fanatical about pinot noir, and see if a peated whisky and red wine could make any sense, beyond the obvious PT Barnum showmanship. Colour: apricot. Nose: on the nose, it's not too bad. It's not entirely coherent, but at least it isn't dissonant like a cracked church bell. There's a bit of rancid butter, game, cherry wood smoke, and plenty of green pepper. With water: you get that civet and mushroom note from the pinot noir, along with used brake pads and mop cloths. What would the Cistercian monks say? Mouth (neat): not the announced disaster, phew. That said, you have to like green pepper and cherry stalk tisane. With water: quite alright, really. Salty blood orange juice and green pepper, which is amusing. Finish: rather long, quite alright, or let's say that by the end, you get used to those tonnes of green pepper, ashes, and cherry stalks. Comments: as they say, you can put cats and dogs in a cage, they might get along but they won't make babies. That said, I'd love to taste that Kiwi pinot noir, but does anyone know which one it was? Does anyone care?
SGP:572 - 79 points.

The only way out...

Longrow 16 yo (46%, OB, screw cap, Spain, SC999, 75cl, +/-1990)

Longrow 16 yo (46%, OB, screw cap, Spain, SC999, 75cl, +/-1990) Four stars and a half
One of the rarest versions of the early Longrows (if we exclude the antique Longrow distillery, of which only fakes circulate nowadays). It's either a 1973 (most likely) or a 1974. Let's listen to the whisky religiously... Colour: gold. Nose: it belongs to those malts that are everything at once, making it difficult to dissect, almost sacrilegious. Soft peat, old citrus liqueurs, beeswax, old English cigarettes... One wouldn't go further. To be honest, it seems slightly fragile at the moment, but we remember that they weren't the best at screwcaps in Campbeltown back then. You need very good equipment to apply screwcaps properly, at least screwcaps that will hold for thirty years or more. Mouth: a slap in the face, there's no other word for it. The peat has transformed into citrus, like in the old Laphroaig or Bowmore we love so much, but there are also many honeyed notes, which is much less common in the Islays we just mentioned. Apart from that, it remains a whole, and despite the saline notes that emerge, one regrets a bit that this delicate marvel wasn't bottled at a higher degree. Finish: it's almost like an old sweet Campbeltown wine, this time with many aromatic herbs coming through. Lemongrass leading the way. The peat, however, remains anecdotal. Comments: it's quite complicated to taste legends, as you have to combine respect and honesty. Let's say it, it's quite wonderful, but it lacks a bit of oomph. Was it there at the beginning?
SGP: 652 - 89 points.

I am somewhat panicked; if the great Longrows of the early days start to decline, how will their greatness be remembered? No, no, no, our miserable tasting notes will be of little use. It reminds me of certain great painters who were using poor quality paints, whose works blacken because of the bitumen or, on the contrary, fade little by little. Tristeza...

(Grazzie mille, Tim  and KC)

More tasting notesCheck the index of all Longrow we've tasted so far

 

June 11, 2024


Whiskyfun

Looking for the DNA of new Rosebank
with some old 11, 13 and 14

Rosebank

(Photograph by the very excellent Falkirk Herald)

 

I'm not sure who tipped off the Falkirk Herald that Rosebank was called the "Sleeping Giant of Scottish Distilleries" – well, we have our suspicions – but in any case, we've been informed that the V2.0 of the distillery is now open to the public. The first cask was filled in June 2023, which we duly celebrated, if I remember correctly. Ian Macleod is marking this new event by offering a 1989 for £3,200, but for us, given the circumstances, that's not very interesting. We think it's preferable to taste some Rosebank that is as close as possible, in theory, to the new spirit produced by the distillery, which is not even a year old yet. Fortunately, WF's sample library is quite extensive, and we have unearthed three young Rosebanks from Cadenhead's that we had not yet tasted but that came in very recently. Does that sound good to you?

 

I'd like to take this opportunity to share a little story with you. About ten years ago, I used to frequent Harry's Bar on Rue Daunou in Paris. One fine evening, I was sitting at the counter (on Hemingway's stool, I was told, but there must be a good hundred of those in Paris, not to mention Havana, etc.) when I overheard a young couple right next to me, speaking with a strong Glaswegian accent. I couldn't help but eavesdrop, and I noticed that they were admiring a bottle among the rows of whiskies on the other side of the counter: a relatively young Rosebank from G&M! So, I struck up a conversation and learned that the young couple was from Falkirk, and that they knew the distillery very well as they passed it every day. However, they had never seen it in operation and had never tasted its malt. Without a second thought, I ordered a glass for each of them, and I believe they started to cry, so meaningful was it for them to taste Rosebank from Falkirk in Paris, where they were on their honeymoon, if I remember correctly.


At the Harry's Bar not that long ago

I think I've never derived so much pleasure from offering someone a dram; whisky, after all, is all about evoking emotions, sometimes unintentionally. In any case, I sincerely hope that this charming couple will now have the chance to visit their beloved Rosebank Distillery for the first time in their lives. And perhaps they will even be offered a taste of that famous new 1989! (well…)

 

Rosebank 11 yo 1980/1992 (60.1%, Cadenhead, 150th Anniversary, Authentic Collection, cask #92/35)

Rosebank 11 yo 1980/1992 (60.1%, Cadenhead, 150th Anniversary, Authentic Collection, cask #92/35) Five stars
We remain somewhat circumspect regarding R. at young age, as the former official 8-year-old was not always very exciting, and the 12-year-old for Italy was not necessarily so either. The 12 yo Flora & Fauna was already better, the old 15 was very good, and the 20... purely magical! (WF 93). But that one was no longer a young Rosebank (finely observed, S.) Colour: amber. Nose: sublimely captivating arrival, with notes of polishes, roasted hazelnuts, old camphor balm, antique copper and silver objects, and a truly extraordinary sherry, possibly from a solera cask (though these are said to be very inconsistent). It then transitions to grand cru chocolate and stays there. With water: as often with ex-sherry, the earthiness comes through, together with precious woods, old walnuts, a vintage tobacco pouch, followed by apricots and a few sultanas. In any case, it's not a citrus bomb. Mouth (neat): it has retained great power despite thirty years in the bottle. But it's true that at 60% ABV, with a good cork and no light, it can last forever (if it weren't for, well, us). Magnificent pepper, slightly chemical waxes, marmalade, and grapefruit zest. It speaks volumes, as they say. With water: now this is funny, this time it's all about oranges, in all their forms. With the sherry, it dances a perfect tango. Finish: and here comes the pepper again, this time in all forms too. Pink, green, black, ground, crushed... You get the idea. In the signature, Sichuan pepper bursting with mandarins. Comments: we are already very high. So to speak.
SGP:651 - 92 points.

Rosebank 13 yo 1980/1993 (59.3%, Cadenhead, Authentic Collection)

Rosebank 13 yo 1980/1993 (59.3%, Cadenhead, Authentic Collection) Four stars
Bottled in July 1993, the year the distillery was closed. Alas! I have never known in which month this closure occurred, so I cannot say if, when this 1980 was bottled, it was an active distillery or a 'lost' one. But does this kind of detail really matter? Everyone, except a few smart historians, didn't really care about closed distilleries, and many were thinking that if they had been closed, it was because their production was of inferior quality. Tsk tsk. Colour: deep gold. Nose: to be honest, it's very close to the 11-year-old, the sherry is just a bit more discreet, allowing the much-anticipated fresh citrus fruits to appear. It's very interesting to see how sherry, even if it's sumptuous, can somewhat block a distillate, especially one that leans towards elegance. In any case, the result here remains magnificent, with more tangerines, oranges, pink grapefruits… But the rest of it remains sherry. With water: no, it's very beautiful, waxy, with old citrus cordials and, especially, an old Bénédictine side. That's smashing, as they say. Mouth (neat): lemon tree honey but also a slightly soapy side (even though we haven't added water yet). This can also come from the bottle if it has been stored in the light, or from the closure. But make no mistake, it's still excellent and the soapy touches might disappear with water. Or be amplified… With water: it doesn't work too well. A stale pepper side. A shame… Finish: same, but the citrus fruits make a lovely comeback in the aftertaste. Comments: it's a bit complicated. But what a nose!
SGP:662 - 85 points.

Rosebank 14 yo1966/1980 (46%, Cadenhead, Aberdeen, black dumpy, 75cl)

Rosebank 14 yo1966/1980 (46%, Cadenhead, Aberdeen, black dumpy, 75cl) Five stars
From W.M. Cadenhead when they were still based in Aberdeen. It's also worth remembering that Rosebank means triple distillation and real worm tubs! Signatory Vintage had some Rosebanks from the 1960s, true splendours, but I've tasted very little really old Rosebank (apart from the old official bottles with ages but without vintages). Let's try to move a bit faster... Colour: gold. Nose: polish, metal polish, oranges, pink grapefruits, and citrons. Frankly, there isn't much else, but it's so perfect that, in fact, you desire nothing more. It's somewhat akin to a very fine sweet Chenin from the Loire, like a Chaume, for instance. Mouth: sublime, citrus and old waxes. Alright, let's attempt an experiment, the shortest palate description in the world. No, actually, the shortest would just be "!". While we're digressing a bit, it reminds me of the story of Victor Hugo, in exile in Guernsey, who had just published La Légende des Siècles (I believe) and, being somewhat frugal, sent this simple telegram to his publisher to inquire about sales: "?". The response from his publisher was: "!". Finish: ! Comments: seriously, there is again a very, very, but very slight soapy note, immediately connected to the waxy side. Otherwise, we'd be even higher than…
SGP:651 - 93 points.

Long live the new Rosebank and congratulations to Ian Macleod! And to the old Cadenhead's.

(Gracias KC and Patrick)

More tasting notesCheck the index of all Rosebank we've tasted so far

 

June 10, 2024


Whiskyfun

Feis Ile Special (sequel sessions)

Two little Jura

The 'artmospheric' back entrance of the Jura Hotel in the early 2000s,
a place out of time. I believe everything has been
repainted white since then (WF Archive).

 

We almost forgot Jura during our little tour of Islay! Yet everyone knows that the Isle of Jura Distillery is part of Islay... at least during the time of Feis Ile. Oh well, I have a feeling I should watch my back the next time I go to the island to taste the whisky, say hello to the deer, and see if the palm trees have grown.

 

 

Jura 13 yo (54%, Brave New Spirits, The Whisky Heroes, Sanctum of the Deer, Kirsch Import Germany, 1st fill oloroso sherry barrique, 277 bottles, 2024)

Jura 13 yo (54%, Brave New Spirits, The Whisky Heroes, Sanctum of the Deer, Kirsch Import Germany, 1st fill oloroso sherry barrique, 277 bottles, 2024) Four stars
Wasn't it dear Richard Patterson on the label? Or was it sweet Willie Tait? The combination of Jura and a robust sherry has certainly sparked quite a bit of excitement in the past, so we're intrigued... Colour: gold. Nose: bingo, there's engine oil, spent matches, mustard, tobacco, leather, shoe polish, seawater, but also walnut cake. Additionally, there are hints of slag and something basaltic. I don't believe the Paps of Jura were ever volcanoes, were they? With water: that slightly symbiotic peaty side that is sometimes found in Jura. Incidentally, peated Juras could be superb, but I feel like we don't see them much anymore. Mouth (neat): very rich and spicy, very much in the Jura + dry sherry vein. The flavours closely mirror the nose's aromas, with salt and mustard, strands of tobacco that have surreptitiously found their way into your mouth, always that leathery note, green walnuts, black pepper, cloves… With water: lovely chocolatey and slightly acidic bitters. Very 'oloroso'. Finish: long, very dry, still on walnuts and tobacco. Comments: have you ever tasted a good tobacco ice cream? In any case, a very beautiful and extreme Jura, for aficionados of the genre.
SGP:462 - 86 points.

And now, a Jura that should be the exact opposite, at least in theory.

Isle of Jura 31 yo 1992/2023 (50%, Maltbarn, The 26, bourbon cask) Four stars and a half
Beautiful wee butterfly, since the earlier days of Moon Import many have drawn inspiration from these early, highly 'encyclopaedic' labels. Now that AI is hitting hard everywhere, they will only gain more emotional value even when they only stem from old books. At least, I hope so. Colour: vin blanc. Nose: here come the oils, sunflower, peanuts, but also new engine oil and lanolin, followed by tart apples, plums, citrus liqueurs, little herbs, and a pack of bidis… With water: and here we find our friends limoncello and verbena liqueur. Perhaps even a touch of genepy. Mouth: the peppery and mustardy DNA is evident, along with lemon, white pepper, and saline notes. Despite its age, it remains a firm and resolute Jura (what?). With water: return of leather, mustard, seawater, tobacco, spices, all counterbalanced by rather splendid citrus fruits. Finish: long and increasingly 'Jura'. There's a little fino character, in fact. Some salty ashes right at the end. Comments: very beautiful and, above all, still very idiosyncratic despite its age. A case where, as with humans, character asserts itself with age, but without the flaws in the case of this malt, phew.
SGP:562 - 89 points.

As George Orwell would have said, 'All whiskies are equal, but some are more equal than others'. That said, Orwell did not write Animal Farm on Jura as this pamphlet was written during the Second World War, while the writer only moved to the island for the first time either in 1946 or in 1947 (depending on the sources, all extremely well informed, naturally).

More tasting notesCheck the index of all Jura we've tasted so far

 

June 9, 2024


Whiskyfun