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| Hi, this is one of our (almost) daily tastings. Santé! |
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August 4, 2023 |
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WF's Little Duos, today Glencadam
Not quite a staple in the house, and I have to say the brand remains pretty discreet after its big relaunch, almost twenty years ago, with that new 15 years old that was absolutely awesome. Sadly, we last tried the 15 in… 2009. Let's have two recent Glencadam, even if like many Scottish malts these days, they seem to rely quite a bit on 'sherry' or on PX (which is made all over southern Spain). We've long been talking about the bourbonisation of Scotch, well I believe it's really time to discuss Pedroisation. Having said that, this first one was rather olorosoed… |
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Glencadam 'Reserva Andalucia' (40%, OB, +/-2021) 
NAS and an oloroso finish. There, what did I tell you? I think I found this one in Edimburgo. I mean, in Edinburgh. Colour: gold. Nose: starts a tad sour, with rather a lot of green walnuts (you find them everywhere in whisky these days) and sour beers. Then various chocolate bars, nuts and berries. Dried blueberries, goji, raisins, then peach skins and just black tea. A little green pepper. Mouth: tea, leaves, a touch of leather, bitter oranges, more walnuts, then jelly babies and pepper. Those Mexican sweets made out of agave (sometimes with a worm inside). Light mouth feel but I wouldn't call it thin. Finish: medium, still leafy and always with these walnuts, dry beer, and indeed young oloroso. Sweeter, rounder aftertaste, on marmalade. Comments: certainly not a bad drop, at all. It would work better at 46% vol.
SGP:451 - 79 points. |
Update : there seems to be both versions at 46% and some at 40% around. Not too sure... I can't check my sample bottle, it's been recycled a long time ago. Indeed, perfection is not of this world ;-). |
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Glencadam 2012/2023 (58.5%, Best Dram, Whisky Druid and Kirsch Import, 1st fill PX barrel, cask #900034, 272 bottles) 
Colour: gold. Nose: once more some earthy walnuts and some black tea (cold) at first, and frankly, I find this more much more amontillado-y than PXed on the nose (no, we're not afraid of any barbarisms). In my book, that's rather good news. I'm also reminded of those blends of mustard and fruits they make in Burgundy, with cassis, raspberries or else, that's just before some big notes 'a box of Cuban cigars' would show up. With water: Maggi, balsamic vinegar, walnut wine, tarragon, sweet mustard… And only a small handful of raisins. Mouth (neat): much fruitier, with cranberry muffins, blueberries too, clove on top of those, oranges (with clove, we call them studded oranges), cracked pepper… With water: the best part. Peppered dried fruit, peppered strawberries, umeshu, chocolate, Pflaume Schokolade (I'm writing this in German coz we don't have those in France)… Finish: long, on similar notes, plus some malt and coffee, chicory coffee… Comments: you can always count on the indies, but not too sure about what a '1st fill PX barrel' is. Some bespoke virgin barrel that's been seasoned with PX?
SGP:661 - 87 points. |
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