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| Hi, this is one of our (almost) daily tastings. Santé! |
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August 7, 2023 |
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WF's Summer Duets
Today peated Glenturret A.K.A. Ruadh Maor |
Utterly love the Gaelic languages, but why do they all feel the need to use it to the extreme every time they make peated versions of their malt whiskies, I'm not quite sure. We'll ask Bunnahabhain next time... Now since Glenturret is the most ancient working distillery in Scotland, I suppose their older makes were pretty peaty in the first place. BTW in France some people call the distillery 'Glen-Tourette', which I find f*****g funny. |
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Ruadh Maor 8 yo (46.7%, Seven Sons, 8 Door Distillery, first-fill sherry-seasoned European oak hogshead, +/-2022) 
An indie line they bottle in John O'Groats while their own whisky is still in the making. I believe it's an excellent move, rather than buying stock elsewhere and use the brand name of your own distillery, as many have done. Colour: gold. Nose: a few burnt walnuts at first, probably from the sherry-and-peat combo, then coal smoke and embrocations, wet sand, old stove, some barbecued herbs (thyme, rosemary), a kind of muddy and herbal garden earth, or some lighter compost and humus… What's sure is that it is all very nice, appropriately singular. Mouth: very good! Some funny Thai basil and coriander at first, then more and more salty coal smoke, coal tar, bitter orange liqueurs, sweet curry, crunching pine needles, Kools… Finish: long, with the walnuts back on the stage. Comments: this very lovely youngster sure reminds me of some Ledaigs.
SGP:566 - 86 points. |
Some mega-mega-mega Ledaig sessions soon on WF! But in the meantime… |
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Ruadh Maor 11 yo 2011/2022 (54.4%, Brave New Spirits, The Yellow Edition, bourbon hogshead, cask #3, 291 bottles)
Colour: white wine. Nose: a lighter, fresher, fruitier style, less idiosyncratic (love that word) and more on baking soda, pack of gummy bears, fresh panettone, mirabelles and damsons, a little new rubber (pack of bands), coal tar indeed, a little mud… With water: apples and earth, hessian, clams (not blood clams, I've tried that for the first time last week, beeerKk), dunnage… Mouth (neat): excellent! More Caol Ila than Ledaig to give you an idea, although it would then get coarser, greener, rather rubbery… With water: some lapsang souchong, apple and lemon juice, salty mezcal-like spirit (Jalisco's raicilla?)… all excellent as long as you do not add too much water, coz water dilutes it (surprise surprise, Einstein). Finish: rather long, with a little green pepper and touches of rubber. All is under control. Comments: a proper self-peater, not just a finishing done in ex-Laphroaig wood or else. No lazy ways at Glenturret. Like it.
SGP:565 - 85 points. |
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