Young Tamnavulin in red wine


February 27, 2026

WF’s Little Duos, today: young Tamnavulin in red wine

A Speyside distillery and brand that seems to have become more discreet, it strikes us. Not that it was ever particularly flamboyant. But we have tasted some truly excellent ones from it in the past. (Tamnavulin)

Tamnavulin ‘Port Cask Edition’ (40%, OB, +/-2024)

A version finished in tawny port. Why, I do not know, I confess, but I do know that it is very much ‘budget’, at under 30 euros just about everywhere. Colour: apricot. Nose: a little sour at first, yet on rather pretty notes of fruit brioche dough and, above all, a vast bag of tiny jellybeans and jelly babies in shades ranging from pale pink to deep violet. Strawberry, cherry, blackcurrant, raspberry, you name it. In short, it is slightly ueberfruity on the nose, but not unpleasant, we ought to be able to turn it into some sort of spritz. Mouth: glacé cherry cake and orange loaf, with a few drops of triple sec and blackcurrant liqueur. Finish: fairly short, still fruity and slightly fermentary. That Belgian ‘Kriek’ beer that we mention from time to time. Comments: really not too bad if you enjoy red fruits and sweets. And cherry beer! Very light salinity.
SGP:641 - 78 points.

Tamnavulin 10 yo (46%, Living Souls, ex-Chianti wine cask, 2025)

I confess that we are rather fond of Sangiovese, though not necessarily in our whiskies, so let us see about this one. Colour: very ripe apricot. Nose: more malt than in the little ex-Port, cassata, guignolet (cherry liqueur), poppy sweets, geranium (the flower, not the stems or leaves) … Mouth: I find this rather good, it starts with a little Thai broth, with a touch of chilli, quite a lot of salt, some coconut milk, coriander… Then it tilts more and more towards blood orange. Everyone likes blood oranges, do they not? Finish: fairly long, with touches of cranberry juice and once again that little Thai broth in the aftertaste. Comments: more presence and complexity than in the official ex-Port. Lovely tension brought by the blood orange.
SGP:651 - 83 points.

Check the index of all Tamnavulin we've tasted

Whisky and Red Wine
(oh, no, not again!)

There are so many new expressions finished in red wine casks that we’re receiving more and more questions — perfectly legitimate ones, of course — about why we don’t particularly care for these combinations, even though our friends among the distillers and bottlers are making them better and better. All the more so as we also profess a love of wine, red wine included.

So indeed, given that we’re very fond of red wine, why is it that we generally don’t much enjoy whisky finished in red wine casks?

First of all, it is, of course, as always, a matter of personal taste. But for my part, I would answer with an analogy: I adore coffee and I adore mustard, but I can assure you that mustard in coffee is, frankly… rather vomit-inducing. Or take this: I love Led Zeppelin and I love Gustav Holst, like everyone does, but I can’t imagine Led Zeppelin playing Holst. What’s that you say, they’ve actually done it?