
February 1, 2023

Two 15 yo Strathisla and old bonus

Taylor

At Duncan Taylor in 2007. The Strathisla 1967 is not in the picture

Last year's vertical series of five Strathisla by LMDW was superb, not to mention G&M's 72 years old Milton. Glad to see more indie Strathisla around!

Strathisla 15 yo (54.3%, Scotch Malt Whisky Society, 38 Bath Street exclusive, refill bourbon barrel, #58.41, 'Nut Crushed by Falling Fruit', 209 bottles, 2021)

I've heard they have been using ChatGPT to find their names for years already. Colour: white wine. Nose: punchy, on grass juice, nail polish remover, apple peel, pine wood, porridge and ink. In short, not much cask influence in there, if any. Water may bring out the expected fruitiness. With water: rather mint leaves, lemon zests, green melon, hops… Mouth (neat): pure varnish and lemon juice, fifty-fifty, plus 50% grass and 30% liquorice wood. I know, doesn't quite add up. With water: there, lemon drops, jelly babies, green bananas, sauvignon blanc, some tiny coconut ball, green tea… Finish: pretty long, on quasi-identical flavours, till the end of the aftertaste. Comments: Strathisla completely al natural. Very good, I think, if a notch severe.
SGP:561 - 86 points.

Strathisla 15 yo 2007 (60.3%, OB for The Whisky Exchange, small batch release, first fill American oak barrel, +/-2023)

Probably the first, or one of the first collaborative efforts between The Whisky Exchange and new owners Pernod Ricard (who own Strathisla Distillery). There is also a new official Scapa; let us pray that there will also be zillions of single cask or small batch Longmorns. Colour: white wine. Nose: extremely close, perhaps just a tad fatter, with some fresh butter and some almond/mango combo that's just lovely. Right, and rather fresh paint than nail polish remover. Cider apples and quinces. With water: porridge and fresh mint, apple crumble, watermelon, greengages… Mouth (neat): a bit hot at 60+, but there's good liquorice. There's half a spoonful of coconut milk too. With water: fruit drops, more greengages, damsons, plus drops of some kind of herbal cordial. Montenegro, perhaps, but not too sure who owns Montenegro. You may add some amaretti. Finish: long and absolutely identical to the SMWS. Only the aftertaste has more ginger, cinnamon and nutmeg. Comments: very similar whiskies, this one being just a notch fruiter and spicier, probably thanks to some fresher wood. Very good.
SGP:561 - 86 points.

Strathisla 40 yo 1967/2008 (48.6%, Duncan Taylor Rare Auld, cask #2716, 160 bottles)

Right, I already tried this baby, as it was coming out, in 2008, after a similar Whisky Agency. I only wrote these three miserable lines: 'Colour: gold. Nose: extremely close to the TWA, just a tad drier and oakier. Please read above. Mouth: ditto. Finish: ditto. Comments: sister casks, obviously. This one is maybe even oakier, actually. SGP:461 – 91 points.' Very unsatisfactory, to say the least, let's complete our work. Colour: full gold. Nose: typical Abe Rosenberg/Duncan Taylor stock from those times. Exceptional honeys, pollens, very ripe apples, beeswax, myriads of small berries (sorb, goji, raisins, frosted holly…) plus moist white nougat, pistachio syrup, maple, poached pears (poached in Sauternes, ha-ha)… Mouth: wonderful! I believe this one already benefitted from old bottle effect, after 15 years. What was 'oak' became 'pine', strange alchemy we agree, but it works in my book. Otherwise a combination with similar ripe apples, honeys and beeswax. There's a small Meursaulty side too, it's almost a little 'malolactic' (good one, S.) Finish: indeed, the finish remained a little oaky, peppery, drying. Even more tannicity in the aftertaste. Comments: I was about to add one point, but the finish somewhat curbed my enthusiasm. By the way, a good Larry David quote for you: "When I'm in social situations, I always hold onto my glass. It makes me feel comfortable and secure and I don't have to shake hands." Don't we all do that? Oh and see how the SGP changed within 15 years…
SGP:551 - 91 points.

Check the index of all Strathisla we've tasted so far