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August 13, 2022 |
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Special Holiday Weekend Edition!!! |
In the midst of this fourth heatwave here in Alsace, I'm very happy to report that after an eight-year long hiatus and rather a few complains on the occasion of our 20th Anniversary (but where's the music!?) Nick is back with a wonderful and wittier-than-ever concert review straight from Glasgow, while Angus over there in Fife managed to taste two wee Littlemills. Other than that, this little website will stay on vacation for a few more days while we're thinking of a new, yet temporary setup for our tastings to come. Stay tuned! - Serge |
Concert Review by Nick Morgan |
Richard Hawley, Sumer Nights
at the Kelvingrove Bandstand |
Glasgow audiences are notorious. Barrowlands, may be, as Richard Hawley assured us, 'the best gig in the country', but the people of the Dear Green Place can be fickle folk and hard to please, particularly when confronted with English performers. The famous Glasgow Empire, sadly demolished in 1963 and replaced by an ugly and now unloved and unwanted office block, was known as the graveyard for English performers, particularly comedians. On a Saturday night shipyard workers, refreshed by a few hauf and haufs would shower below-par acts with handfuls of rivets (that was in The Glasgow Herald Serge, so it must be true). There are precious few shipyard workers in tonight's excited crowd at the lovely Kelvingrove Bandstand, although given the demographic is quite possible that a few retired ones have made it up from the beautiful Partick boozers of Dumbarton Road. That might account for this extensive prostate driven que for the urinals.
This is Sumer Nights at the Kelvingrove Bandstand, although the sturdy outerwear much in evidence confirms that England's heatwave has yet to cross the border. Fourteen gigs featuring some of Whiskyfun's finest such as the Waterboys and Edwyn Collins and Serge's particular favourite 'fookin' Richard Hawley. This is a rolled-over 2020 gig because of the you-know-what. In 2019 Hawley had released his eighth studio album, Further, which, said a press release, had optimism at its heart (bad timing there Richard). Unlike his seven others this one is not named after a part of hometown Sheffield. Your reviewer was at the very accomplished launch gig at Dalston's EartH, a former cinema and billiard hall with (just like the Kelvingrove Bandstand) remarkably uncomfortable bench seating. But regardless of physical discomfort the performance was so typically good that a trip to Glasgow for the 2020 gig in the park was being planned before all that optimism suddenly shrank away. |
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Nonetheless, when the chance of a spare ticket appeared I was off dodging and diving train strikes, cancelled flights and melting tarmac as well as you-know-what to get to the DGP. |
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Had the shipyard workers been in I can't help but think they might have given 'special guest' support act Studio Electrophonique (aka James Leesley) a few bags of rivets and more for his trouble. But on a chilly early evening this audience warmed both to his wrist-slittingly melodic melancholia, and the confidence beyond his years he displayed in handling the crowd ('don't worry, you'll be dancing by the end'). It must be a Sheffield sort of thing; Studio Electrophonique, by the way, is a reference to a pretty remarkable piece of Sheffield's music history, without which no Jarvis Cocker, no Pulp etc. I rather enjoyed Leesley's tunes, but to be honest I was distracted by the guitar tech on the right-hand side of the stage who was busy tuning and polishing Hawley's entourage of guitars, who had come along for the night. This was, we later learned, Gordon the Guitar tech from Glasgow, 'conceived under the stage of the Barrowlands', and 'the best in his price bracket'. He certainly had a job on his hands. |
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Long-standing Whiskyfun readers may remember Hawley's guitars. Tonight he started off with one of two Telecasters as he began the set with the first two tracks from Further, 'Off my mind' and 'Alone'. He had started with these same big songs at the Further launch gig back in 2019, aided I recalled by a brass section – a huge sound, although tonight it's Hawley and Shez Sheridan's guitars doing most of the work. Song three and first guitar change (to an acoustic) for title track 'Further'. It's one of those wistful and melodic Hawley beauties, with both his voice and Sheridan's delicate electric guitar to the fore. I'm always surprised at how much the sea surfaces in the lyrics of this land-locked Sheffield songster, but perhaps it's there as a counterpoint to the lived life of the city: 'the ocean is calling as we're here working in the grime'. The ocean may be calling, but the city is never far away – it's at the heart of the next big guitar song 'Standing at the sky's edge' from the 2012 album of the same name, and also the title of a musical co-written by Hawley and Chris Bush which premiered at the famous Sheffield Crucible theatre (think snooker) in the spring of 2019. With four stars from the Guardian it tells the story of three families over sixty years living in Park Hill, the now regenerated brutalists 1960s council estate that stand high on the sky's edge overlooking the centre of Sheffield – the largest listed building in Europe. Having been delayed by you-know-what it returns to the Crucible later this year, and then transfers to the National Theatre in London in 2023. Not to be missed, I'd say Serge. |
| The normally garrulous Hawley had confined himself to nothing more than song titles and 'thank you' until the end of his sixth song 'Emilina says', a countryesque crooner from Further that could have been written by Studio Electrophonique. Actually it's not miserable enough for that. But what followed began as a humorous anecdote about being offered 'a swally' by a stranger in the band's hotel. But musings on Glaswegian drinking slang suddenly took a different turn as Hawley declared 'you know I wish I was Scottish, or Irish, Welsh, or anything but English. I just hate the fookin' Tories'. My goodness! The auditorium exploded. It was as if the spirit of Red Clydeside, lurking somewhere in a single-end in Partick, had been conjured up from a magic lamp. All that was missing was a man waving a red flag. |
'We hate the fookin' Tories' chanted the audience enthusiastically, until hushed by Hawley. 'And this', he said, 'is what we'll get when we get rid of them' as the band launched into 'Tonight the streets are ours'. It is I think, still one of Hawley's best, a joyous celebration of working class culture. Cue another explosion, this time of rebellious dancing rapture from oldies and youngsters alike. Just to my left one old fella (perhaps once a rivet wielding shipyard worker) was dancing, beer in one hand, walking stick waving in the air from the other. An easy button to press I suppose, but from that point onwards this Glaswegian audience nestled softly like putty in Hawley's hands. |
As guitar followed guitar so song followed song, including 'Coles Corner', 'Don't stare at the sun', 'Open up your door', a very menacing 'Down in the woods' and to finish a crunching 'Is there a pill'. Returning to the stage for an encore Hawley announced 'we've just had a chat, we're all going to move here, fook it' – cue another audience explosion before 'There's a' storm a' coming', which ends appropriately threateningly with Hawley, back to audience, thrashing his Gibson 3355 within an inch of its life, before reverting to the lovely Gretsch for an explosive 'Heart of oak' to finish. Well almost finish. They did the false ending thing, with Hawley yelling to the audience in the longueur, 'Shall we rock and roll? Shall we fookin' rock and roll? Shall we fookin' rock and roll?' |
And they did. - Nick Morgan |
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Angus's Corner
From our correspondent and
skilled taster Angus MacRaild in Scotland |
| The 20th Anniversary Sessions, today two 30yo Littlemill |
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These two have been sat on my sample shelf making eyes at me for long enough, time to see what they have to say… |
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Littlemill 30 yo 1991/2021 (46.7%, Cadenhead Authentic Collection, bourbon barrel, 102 bottles) 
Colour: pale gold. Nose: grassy, bright and lean. Soft cereals, crushed nettles, mineral notes and an almost performative Irish accent with all these rather tart exotic fruits, metal polish and fresh green fruit notes. Develops a rather crisp Sauvignon blanc quality too. A beautiful nose, just perhaps a little on the soft side. Mouth: really going for it with this Sauvignon blanc / old style Irish Whiskey fusion. Grass, green fruit acids, passion fruit, flower nectars, olive oil and mineral oils too. Some crisp cereals in the background and wee note of shoe polish and even rice wine! Finish: medium and nicely grassy, citric, still showing nice crispness and green fruit acidity. Comments: one of those Littlemills that really looks towards Ireland. Eminently sippable and charming, just a tad on the soft side.
SGP: 551 - 88 points. |
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Littlemill 30 yo 1988/2019 (55.3%, Hunter Laing 'Old & Rare', refill hogshead, 85 bottles)
Colour: gold. Nose: a broader and more polished style. More on cooking oils, honey, wee glimmers of hessian, camphor and putty. There's fruits too, but rather lemon rinds, wee drops of passion fruit and dried mango. I also find some nicely green herbal aspects with a little time in the glass, fresh muddled green herbs along with a little verbena and wormwood. With water: dried sage, pine wood, myrtle and heather. It's got a lot of natural and organic aspects, but at the same time not a fruit bomb like many of its siblings. Mouth: again rather big and nicely polished. White pepper, citronella wax, hessian, top quality super grassy olive oil and a slightly honeyed, aged riesling vibe. Super classy Littlemill! With water: again very lovely honey and olive oil profile, along with some American IPA hops, citrus rinds, camphor and fir woods again. Not your common or garden Littlemill I'd say. Finish: good length, warm pepperiness, dried herbal notes, grassy olive oil impressions once again and some zesty citrus in the aftertaste. Comments: undoubtedly excellent, but also slightly challenging at times. It's not your regular Littlemill fruit bomb, but it's also well worth your time and patience. Probably more a whisky for lovers of aged dry white wines. Rather different from the Cadenhead but same quality I feel.
SGP: 461 - 88 points. |
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August 9, 2022 |
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August 8, 2022 |
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The 20th Anniversary Sessions,
today some rather extreme older Caol Ila |
Caol Ila is #1 at little WF, as we've written notes for more Caol Ilas than for any other brands, including Bowmore (#2) and Highland Park (#3), whilst former leaders Ardbeg and Macallan have now fallen far behind. Today we'll have a few more Caol Ila, but only special old ones. Mind you, we had said this would be a celebratory session!
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Caol Ila 23 yo 1996/2020 (50.1%, OB, Casks of Distinction for Garreth Christopher, 1st fill European Oak, cask #19339, 576 bottles) 
Not too sure about what's '1st fill European Oak', but there. Do they cooper virgin European oak? Was it a barrique? Colour: amber with reddish hues, which suggests new oak indeed. Nose: it is relatively soft, surely modern, with perhaps more oak than distillate (pinewood, vanilla, eucalyptus, essential oils) and a tar plus candied citrus combo that's working well. No crabs and no oysters, though, the Sound of Islay is far away. With water: tarmac, beef jerky, cabinetmaker's workshop, menthol drops and natural rubber. Oh and eucalyptus. Mouth (neat): much more oomph on the palate, even if it remains concoctiony. More candied citrus, lemon liqueur, heavy honey (chestnut), molasses, liqueurs… Once again the distillate's been buried a wee bit, but water may help. With water: not really, it's moving towards chocolates, thin mints, etcetera. Finish: same. It's absolutely excellent, it's just that we're far from any kind of smoky coastalness. Comments: very heavy baby, deeply oaked. We've tried some similar makes that had been bottled like thirty year earlier and that were still displaying some Caol Ila knack (Intertrade, Sestante…) Well I believe cellaring is the answer. Bury them and keep them for the next generation.
SGP:565 - 86 points. |
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Caol Ila 36 yo 1984/2020 (53.1%, Kingsbury's for Auld Alliance and Club Qing, butt, cask #2752) 
Remember that to us seasoned whisky enthusiasts, 1984 is like ten years ago. And we've got this strange feeling… Colour: brownish honey. Nose: styles are not that different, but in fact this is completely different, with a distillate that's still having the upper hand, some freshness, some coastal notes, embrocations, big miso, hoisin, smoked ham, umami, marmite, sundried fish, camphor… With water: totally umami-y, extremely savoury, with dominant osmazôme (don't bother, a French thing). Mouth (neat): you would almost believe we're having some old Jamaican rum in our glasses, one that was aged in the tropics at that, as this is also pretty heavily oaky, mentholated and piney. Paint and putty, salt, plasticine and wakame. Not sure little CI is having much say in this context. With water: water thickens it, but makes it also more complex, bitter for sure but also full of tiny herbs and ointments. Unicum, Jägermeister and Underberg are not too far away. Finish: extremely long, grassy, bitter, peppery, herbal. Loads of bitter chocolate in the aftertaste. Comments: truly a spectacular fighter, so not a dram that'll leave you unharmed.
SGP:275 - 88 points. |
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Caol Ila 35 yo 1982/2017 (53.6%, Cadenhead, Single Cask, bourbon hogshead, 156 bottles) 
Precisely, there had been another 1982 by Cadenhead that had been bottled for The Auld Alliance in Singapore, and that's been just totally stunning (WF 93). Colour: light gold. Nose: we breathe! Freshness, seawater, oysters, sea breeze, fresh almonds, lemongrass, clams, urchins, crabs, winkles, whelks, cockles (I think they got the idea, S.). And lemons. With water: wool, new jumper, the vegetable section at the Spar in Bowmore, new magazines (why not The Ileach!) and brake fluid. Mouth (neat): stunning Atlanticness, lemons, seafood, flints, coaltar and salty sorrel soup. More or less that. With water: etcetera. Langoustines with mayonnaise and a glass of riesling (why a glass, S.?) Finish: long and aerial. You would never say it's 35, and yet it's got the complexity of a 35 yo. Go figure. Comments: freshness over stuffiness, however spectacular or complex, anytime.
SGP:565 - 91 points. |
Not too sure about this session. We'll do another very large CI session soon, this time with many fresh fighters, but why not give this one another chance… |
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Caol Ila 31 yo 1990/2022 (45.6%, Whisky Concerto, Cask Le Sens, hogshead, cask #13132, 173 bottles)
Love these minimalist labels. Colour: white wine. Nose: right, there are some stunning, legendary exceptions indeed, but generally, I say stay away from anything that's both heavily peated and sherried. Which is exactly not the case here, as this is as fresh as a baby's bum, slightly acetic (muscadet) and just a perfect match if your aim is to wolf down around thirty-six oysters within half an hour. Just an example, naturally. Mouth: we already knew these batches were terrific, so no surprise here. Well it might be a notch sweet (citron liqueur) but we're splitting hairs once more, this is perfect. Refill hogsheads or barrels, or nothing! Some wonderful bitter almonds, which is very 'old CI'. This smoked salmon too, by the way, and cough syrup (with eucalyptus). Finish: medium and very fresh. Bring this down to 15°C and you'll down a bottle in no time. That was not a word of advice, rather a warning. Saltier aftertaste, with a touch of rubber. Comments: a classic, unquestionable style.
SGP:565 - 90 points. |
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Caol Ila 1974/1989 (40%, Gordon & MacPhail for Meregalli Giuseppe)
Only 40% vol. but a brilliant immediately post-extension vintage (so one of the first 'new' Caol Ilas). Well, it was not quite an extension, they rebuilt the Distillery completely. There was also a Connoisseurs Choice that was really excellent, could be that this Meregalli was one of these, only bearing a bespoke label. Colour: straw. Nose: different from the pre-1972 vintages in the sense that it would be less on 'an old pile of coal and tar' and rather more on 'pristine oysters and camphor'. These bottles have been deemed a little fragile but I believe that now that they could breathe and develop for a few decades, they've become beautifully complex. Carbon paper, magazines, clams, ink, seaweed, old ropes, old boat, all that with touches of citrus in the background. Very, very lovely and fresh as well, let's only hope it did not get weakish on the palate… Mouth: not at all. It is not big, but it's kept its main singing flavours, especially tarry oysters and the make's trademark salty ashes. Finish: astonishingly long, manzanilla-y, ashy, tarry, salty, with just a dusty touch and a drop of kirsch in the aftertaste. Nice dust, in fact, or rather cigar ashes. Also smoked almonds. Comments: I've tried this before – never wrote any notes – and really, I believe it improved in glass. It's also good to see that they didn't need long to achieve quasi-perfection after they had built the new Distillery.
SGP:466 - 91 points. |
Cheers! As I said, we'll have many younger CIs soon, but little WF will first go on holiday for a few days. |
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August 6, 2022 |
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Angus's Corner
From our correspondent and
skilled taster Angus MacRaild in Scotland |
| The 20th Anniversary Sessions, today one wee Laphroaig (but not just any) |
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I recorded notes for this one quite a while ago and I've been holding onto them with the notion that a suitable time would present itself. Seems like this is as fitting a time as any… |
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Laphroaig 15 yo 1967/1982 (57%, Duthie's for Samaroli, sherry) 
Colour: Mahogany. Nose: The most astonishing combination of medical tinctures, old hardwood shavings, myriad dark, stewed and tropical fruits and rich seam of wet earth, hessian, crushed walnuts, aged tar liqueur and pomegranate syrup. A totally and utterly spellbinding aroma at first nosing. Background aromas of still-warm coal hearths, aged stout and a saline inflected dunnage note with damp sack cloth and hessian. Quite bewilderingly complex, the kind of nose you can - and should - lose yourself in utterly for hours. With a little more time develops some more precise notes of green fruits, grapefruit and ripe blood orange. There really are just all kinds of aromas: myriad spices; dark chocolate; ancient balsamico - and of course I haven't even mentioned the peat yet. |
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Pure, brilliant, earthy, fat, almost visceral peat. The earthy quality almost goes into aged Pinot Noir territory. It's a hard to fathom the complexity of this nose. Wrapped around everything is the most pristinely earthy, farmy and enveloping sherry. With Water: More tar, more salt, more roof pitch, more flints, more distillate character! The green fruits and the tropical fruits really go to war now in the most spectacular fashion. In the end the tropical side wins - deft notes of passionfruit, pineapple and guava all mingle together. Seashore, warm brown bread, iodine and various medical tinctures. Endless... Mouth: The most intense, jelly-like density of syrupy, perfectly balanced sherry, dynamic peat, coal, earth, farmyard and a litany of tropical fruit. Astonishing whisky! Utterly, utterly majestic. The sherry and the peat are perfectly integrated and you have this kind of poised, focused dryness about the whole thing. Engine oil and seaweed and tar and rope all mingle. Tropical fruits still rolling around between everything. The palate feels more distillate driven than the nose which felt more dominated by the cask. The overall effect though is a perfect union of the two which comes across as even greater than the sum of its parts. With water: Not sure how it's possible but the whisky has become bigger, fatter and broader. A total masterpiece. A canvas of broad strokes and infinitesimal detail in between. Kippery, smouldering beach wood, mineral aspects, some citrus emerges, more coal hearths, tea tree oil, peat oils, more tar, more hessian, more dark, unctuous sherry fruit. More of everything! Finish: A vast spectrum of oily peat extracts, ancient sherry, rancio, various fruits and pitch black coffee. The darkest chocolate, simmering phenols, a whole NHS of medicines. A nervous, lithe, shimmering dance of flavours on slow fade. Comments: some whiskies, for all sorts of reasons, are powerfully moving but perhaps not as spellbinding on a technical level, which can give you pause for thought when trying to sum them up in a tasting note with a score attached. This, however, is one of those hyper-rarities where the technical brilliance and emotional intensity are so perfectly synchronised that it leaves no space in your mind for doubt. You cannot come away from this with any impression other than that you just tasted one of the greatest whiskies ever committed to glass. There is a melancholy about this whisky given that it is increasingly unlikely the dwindling number of bottles that remain will be opened. Indeed, the prices these fetch now make them more the stuff of wealth signalling and not really about whisky enthusiasm or culture anymore. All I can say is, I am glad to have been able to taste it.
SGP: 776 - 98 points. |
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August 5, 2022 |
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The 20th Anniversary Celebratory Sessions, today Dalwhinnie |
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Why Dalwhinnie, you may ask. Well, first because the Distillery is lovely, because it's got worm tubs, because it's high in the mountains (well, as far as Scottish mountains go), because the people there are superb (well they were last time I visited), and because as one of the Classic Malts, it's played a huge part in the discovery of Single Malt for millions of good people. What's more, it's always been a little unclassifiable amongst the peaters (Lagavulin, Talisker), the light Lowlander (Glenkinchie), the coastal Oban, the classic sherried Cragganmore and the… well, yes, the 'Highlanders'. No one exactly knows what's exactly a Highlander, Glengoyne is a Highlander, Highland Park is a Highlander, Clynelish is a Highlander, Edradour is a Highlander and, indeed, Dalwhinnie is a Highlander. In fact, some good people are even claiming that it's actually a Speysider, but there's a lot of overlapping anyway. You see, that's what I like, plenty to discuss around a glass or three… |
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Dalwhinnie 15 yo (43%, OB, +/-2021) 
Dalwhinnie's presentation has been kept deliciously unchanged. Let's only hope they changed the content a wee bit, as we did not find earlier batches extremely convincing. Colour: light gold. Nose: pure sweet maltiness, barley syrup, nougat, touches of lemon liqueur, fresh brioche, Weetabix and probably rounded eaux-de-vie such as mirabelle. Fine and easy this far. Mouth: sweetish, almost liqueury arrival. Barley syrup indeed, a little white chocolate, marshmallows, then gummy bears and indeed, brioche. I have the impression that they're making Dalwhinnie lighter ever year. Some kind of ueber-blend, or access-category malt whisky, in the ballpark of the entry-level Glenfiddich or Glenlivet. I had thought that was Cardhu's job, but it's true that Cardhu's entirely drunk by a handful of countries. Such as the French, naturally. Finish: medium, sweet, cakey, malty. Comments: it's really getting sweeter, unless that's me (getting bitterer, haha).
SGP:551 - 79 points. |
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Dalwhinnie 2006/2021 'Distiller's Edition' (43%, OB, D.SC.315) 
Double-matured in oloroso, which is probably the best you could do as far as finishing in wine is concerned. I rather liked earlier vintages, for once I thought the finished-up versions were better than the natural ones. Colour: light gold. Nose: it is the case, this has more structure, more profoundness, and less easy sweetness. Notes of stout, chocolate, cigars, walnut cake… That's all very nice indeed. Mouth: certainly crushes the regular 15. More toffee, coffee (and, err, Nescafé), walnut wine again, Ovaltine (isn't Ovaltine or Ovomaltine disappearing these days?) and proper chocolate. I mean, chocolate by a chocolatier, not chocolate from a huge factory. Drops of stout once more. Finish: a very malty finish, with some smoke (wood). Some bigger barley-y sweetness coming through in the aftertaste, thank God this is the aftertaste. Comments: really very good, with this coffeeish side. In fact, it reminds me a bit of the older regular 15s.
SGP:552 - 84 points. |
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Dalwhinnie 16 yo (15?) (43%, Sestante, +/-1980)
I've tried this before, but I'm not sure this is the same batch and second, independent Dalwhinnies are as rare as a promise kept by Prez. Putin. Now this should be G&M CC bearing bespoke labelling. Colour: gold. Nose: wee OBE (metal polish), otherwise cakes and a little sulphur, struck matches, new tyres and inner tubes, then a growing maltiness, pretty spectacular and, should you enjoy malty notes, hard to resist. Feels like some very old white Bourgogne that lost its freshness, but ventured into wonderfully nutty territories. In the ways of an amontillado, if you will. Mouth: excellent, with oranges this time, caramel, malty cakes, chocolate, Mars bar and millionaire shortbread, then strong honey and even molasses. Finish: long, same, the 43% vol. do not feel. Mocha and chicory coffee, which is wonderful. Comments: I'll say it, this is rather a carbon copy of the early official Dalwhinnie 15s, circa 1980-1990. The ones that we'll always remember…
SGP:652 – 87 points. |
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Dalwhinnie 33 yo 1987/2020 (49.8%, OB, Casks of Distinction for Abbot Society, 1st fill American oak, cask #819, 156 bottles)
One of those Private Casks Diageo are selling to individuals or small companies or groups while they had spent the last twenty-five years telling other individuals (such as this very one) that they would never do that. I suppose the saying 'only fools do not change their minds' does also apply to very large multinationals, and no, it is not only a matter of money. Love Diageo anyway. Colour: gold. Nose: Dalwhinnie's proverbial wee smokiness does feel this time, the maltiness is big too, as expected, while all kinds of cakes would be bursting out later on. Mouth: I'm finding it a little rough despite these very nice honeyed notes, the maple syrups, watermelon liqueur, triple-sec… Lots of cakes. Finish: same, long and cakey. Touches of grass and rubber in the aftertaste. Comments: this one's been having a little trouble after the Sestante, which was rather better chiselled, with a clearer line, but it sure remained an excellent drop.
SGP:452 - 85 points. |
(Thank you Aaron and your friend!) |
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August 3, 2022 |
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The 20th Anniversary Sessions,
today Ben Nevis |
We need to do fewer long-line-up tasting sessions to avoid over-extending our meagre forces. Qui va piano va sano e lontano, as they say in Iceland. That's why despite a rather well-stocked Ben Nevis box, we'll only have two or three of them, to further celebrate our 20th Anniversary and to keep thinking of former manager extraordinaire Colin Ross, who passed away around one year ago. |
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Ben Nevis 6 yo 2014/2022 'Unicorn' (46%, Signatory Vintage, Kirsch Import, 1st fill sherry finish, 823 bottles)
Not too sure about the label here. Much love love love for Kirsch Import, but I'm wondering if it shouldn't rather be Kitsch Import, only this time of course (all in good spirits ;-)). Not too sure about the word 'unicorn' either, I've only heard good folks using it w.r.t. whisky for around five of six years. But yeah, it's the liquid that counts. Colour: amber honey. Nose: a wee fight in your glass at first, between the sherry and Ben Nevis's 'dirty' side that we usually enjoy so much. Pretty unexpectedly, the sherry wins it, with rather vast amounts of fudge, Mars bars, millionaire shortbread, dried figs and fig chutney, profiteroles and Jaffa cake. At times we're reminded of the older Macallan 8, circa 1980. Mouth: this is funny, as a similar wee clash happens on the palate (pepper, coal dust, dark honey, shoe polish) while rather softer, very toffeeish notes would then take over. Some kind of spicy fruitcake topped with caramel sauce. Same comments about that old Mac 8 (full-sherried). Finish: good length, caramel, toffee, butterscotch, black raisins. Comments: a sherried youngster very much made 'the old way'. Close your eyes and you'll hear Ultravox or XTC (did you notice that we're modernising our references?)
SGP:652 - 86 points. |
Update: its been confirmed that this was an April Fool's whisky! We've been caught! |
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Ben Nevis 22 yo 1997/2019 (55.7%, OB for Alambic Classique, refill sherry butt, cask #199, 481 bottles)
These mid-1990s vintage have a reputation for being of rather high quality. We'll probably do an horizontale soon, by the way. So just a taste of them this time… Colour: white wine (hurray). Nose: wham! (not a musical reference this time). Extreme porridge, sourdough, Sylvaner, chalk, coal dust, raw lemon juice, baker's yeast and raw rhubarb. With water: extremely pure, with this very specific mineral fatness. New sneakers, new pullover, ski wax. Mouth (neat): grandioso, ultra-tight, acidic, pungent, sharp, you could us this as lemon juice in some kind of double-strength sour. Stunning chalkiness. With water: clearly smoky now. I'm not afraid of mentioning Longrow here. Finish: lingering, waxy, sooty, smoky, lemony, and with an appropriately dirtier aftertaste. Comments: a Ben Nevis with no dirtiness at all wouldn't be a Ben Nevis. Terrific bottle, if you enjoy these totally fruitless and very dry whiskies as much as I do. Cheers Colin Ross.
SGP:363 - 91 points. |
Perhaps a third one but do not expect more… |
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Ben Nevis 25 yo 1996/2021 (55%, Fadandel, refill sherry butt, cask #447, 470 bottles)
There are many such 1996s and that is a blessing. In other words, we could have picked many other but as I think I said, we'll soon do a nice horizontale of mid-1990s Ben Nevis. Colour: amber. Nose: one of the reasons why I picked this one is that it just noses like a 50/50 blend of Kirsch's Unicorn and Alambic's OB. Chalky and yeasty waxes plus caramel and Mars bars, unified by some old-school marmalade. There, you have it. With water: just keeps going on the same path, towards miso and, perhaps, the tiniest pinhead of natto. Brrr, that is a little scary (jo-king). Mouth (neat): some leathery, peppery and very tobacco-y BN dirtiness at first, then bags of bitter old walnuts (not talking about any politicians here) and litres of orange bitters. With water: perfect, this time the spirit wins and would display its trademark waxy, mineral and, well, dirty sides. Finish: long, but relatively soft. Some sweet pepper and notes of marrow quenelles in the aftertaste. We'd kill a whole battalion for marrow quenelles. Comments: it's hard to come after an all-natural splendour such as the 1997, but I think this one did extremely well.
SGP:462 - 89 points. |
No, this time we're keeping our promises, session over. |
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August 2, 2022 |
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The 20th Anniversary Sessions,
today Bowmore |
After the utterly flabbergasting Largiemeanoch on WF's birthday, let's have some other Bowmores, as it is a distillate that we like really a lot (except for most 1980s vintages and some of the late 1970s). Provided no heady, cloying and frankly stuffy wood treatments has ever been inflicted.
(photograph, Islay weather, 2007, WF Archive)
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Bowmore 'Tiger's Choice' (59.9%, Clan Denny for Or Sileis, Taiwan, barrel, cask #DL14130, 239 bottles, 2020)
No age and no vintage that I can find here, which doesn't make it easy to insert into a verticale, but it's 'most probably very young', as are all NAS in our book. So, let's have this one as #1. Clan Denny is a Douglas Laing sub-brand. Colour: pale white wine. Nose: you do feel the youth (mercurochrome, medicinal alcohol), you do feel Bowmore's tropical fruitiness too. Plus a very coastal, very salty smokiness. The strength is a little high. With water: fruit syrups and rather a little 'sweet' varnish. It really needs quite some water to get to the coastal phenols. Mouth (neat): syrupy, massive, eau-de-vie-ish, a little brutal when neat. Some pears (youth indeed) and ultra-ripe papayas. With water: there, some salted and smoked fish, anchovies, sardines, rollmops… How very Bowmore, but you need to fight your way to these parts. Lovely brine, some limoncello. Finish: rather long, young, sweet. The aftertaste is awesome now, clean, fat, Bowmoreish. Comments: not too sure how old this is, but a few more years would have helped, I would say. But the drop is first-class.
SGP:636 (unusual profile, big treble and bass, few mediums) - 85 points. |
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Bowmore 19 yo 2002/2021 (50.4%, Cadenhead, Authentic Collection, bourbon hogshead, 180 bottles)
Oh well, all siblings and compadres have been nothing short of stunning in my book, so this note is probably a little superfluous. Colour: straw. Nose: geranium, new rubber (tyres), tomato leaves, seaweed, lime juice, seawater, oysters and, once more, limoncello. Balance is perfect. With water: fresh mint and pink grapefruits taking off. Splendid Bowmoreness. Mouth (neat): fat, smoky, lemony, salty, coastal, chiselled and pretty hi-precision. I believe it's time we mention whelks, our friends. One day I'll tell you about that day, forty years ago, when I first bought some whelks while not knowing that you had to cook them. An utter disaster, it was. With water: a little sweet, almost syrupy, but otherwise everything works in sync, citrus, brine, fish, smoke… Finish: lovely, just a wee tad sweetish, or it would have reached the 90-mark in my book. Comments: splendid and, most of all, extremely idiosyncratic (yeah right). You can't get enough of that.
SGP:656 - 89 points. |
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Bowmore 16 yo 2001/2017 (54.8%, Cadenhead, Whisky Shop Baden)
So very predictable! Let's do this quick… Colour: white wine. But naturally. Nose: chalk, beach sand, smoked fish, oysters, tarmac, seaweed… But naturally. With water: new rubber bands, whelks, winkles, new engine oil, olive brine. Of course. Mouth (neat): tar, salt, lemon juice, seawater, mezcal, green olives, lime twist. But naturally. With water: emphasis on salty tar and lemon zests. Obviously. Finish: stunning sharpness but with once more a wee syrupy sweetness. Brine in the aftertaste. Comments: extraordinary purity. Was this quick enough? But naturally… What's dead sure is that we needed these batches of Bowmore within our celebratory tasting sessions. And there's more.
SGP:556 - 90 points. |
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Bowmore 18 yo 2001/2020 (50.8%, The Character of Islay, The Stories of Wind & Wave, refill bourbon barrel, cask #11715)
This is what we call deflated packaging. Or swimming against the flow (as most fish do anyway, according to experts, but there). Colour: straw. Nose: a bit more on the dry-white side, with more sourness, less sweet roundness, and yet a few drops of coconut wine and perhaps even pina colada. No problems, senor general! With water: ooh old clothes in an old wardrobe in an old attic in an old house in an old to… (that'll do, S.) Mouth (neat): just incredible. Totally bright, lifted, ethereal, salty, lemony, and this time with many complex side tones, flowers, wee berries, tiny herbs… But-what-a-whisky! With water: whaah! I can't see what I would change in this wee Bowmore, apart from the number of centilitres in the bottle. Amazing bottle. Finish: in keeping, perhaps a notch saltier. Comments: once again the purity here wins it. To think that some would dump this into PX or Port.
SGP:656 - 91 points. |
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Bowmore 18 yo 2001/2020 (55.4%, The Character of Islay, The Stories of Wind & Wave, refill bourbon barrel, cask #11714)
Colour: white wine. Nose: close of course, but different, a tad more on grasses, rawer peat smoke, as if this barrel had been less active. No pina colada this time. With water: more damp earth this time, dunnage… Splendid. Mouth (neat): terrifically coastal and mentholy. I don't think I've ever had a plate of oysters with some fresh mint, and not sure anyone would try that, but that's what I'm getting. The whisky is dazzlingly impressive. With water: masterpiece. Finish: sadly. Comments: I think I like this kind of purity even more, but that's not enough to warrant one more point. Mind you, at this kind of altitude, further points are getting extremely expensive, as our bankers in the Caiman Islands very well know..
SGP:556 - 91 points. |
It's time to try to retrieve much older vintages, no? |
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Bowmore 30 yo 1972 (53.2%, Kingsbury, Japan, hogshead, cask #927, 209 bottles, +/-2002)
Nicknamed 'the Celtic label', well not sure about what was Celtic, but these Bowmores by Kingsbury / Eaglesome / Cadenhead have always been of very high extraction (taking about lineage, not about wood). Get prepared… Colour: full gold. Nose: these are very moving vintages, because after the very buoyant 1960s, the 1970s just couldn't do it any better. Impossible! And yet, and despite a tiny wee soapiness that was starting to appear here and there, many have been fantastic. This is no exception, with these notes of blueberry tarte and puréed chestnuts, blood oranges (big time, wow!), a curious winey side (checked the actual cask)… With water: ho-ho, Maggi, lovage, miso, vegetal umami, walnuts… And yet it was a hogshead. Mouth (neat): sweets, bonbons, marshmallows, toffee apples… The new style of Bowmore was already there. When did our Japanese friends buy Bowmore again? Right, only in the early 1990s, but these batches were already clearly different. I mean, from those of the 1960s and very early 1970s. With water: back to the insane tropicalness of the 1960s. Mangos, pink grapefruits and maracuja all over the place. Finish: medium, very fruity, rather on wine gums, with a very , very soft smokiness. Comments: nothing was obvious in this one. It's extraordinary whisky and, 'in theory', should have fetched an extraordinarily high score. The thing is, those b****y 2001s have kind of blocked it.
SGP:653 - 90 points. |
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Bowmore 14 yo 1971 (57.7%, Sestante, +/-1985)
Right, I did try this one (from another bottle, obviously) back in 2012 and many friends whom I trust have been gently complaining about the fact that my score had been really low given the pedigree (WF 77). Fine, we're not stubborn, let's just give it another try, ten years later. Honestly, I don't remember much about the first time I tried this Bowie, all I've got is my old tasting note. So, with an open mind and a willing heart, let's try this baby again. Colour: reddish amber. Nose: all right, all right. Quince jelly, vegetal earth, blood oranges, overripe mangos… A real feeling of super-top-end sangria, in fact. Well well well… With water: mint, liquorice, fruity earth (compost) and fruity yeasts. Mouth (neat): wow. I would suppose the one I tried in 2012 had been wrecked, even if I'm not quite an integral fan of these reddish fruits that are roaming this palate. German strawberry wine, okkkay… With water: it's a sweet fruit bomb, with tiny herbs, tobaccos and dried fruits (prunes!) playing around. At times you're thinking of old Ténarèze. Finish: rather long, rich and yet balanced, with rather blood oranges at the helm. Comments: what's totally sure is that back in 2012, on that day, I was either in a very bad mood, or the whisky I had had been having much trouble. Not too sure, it's to be remembered that back then, many of us were having a rather poor opinion on Bowmore, generally speaking. We were expecting total wreckage, to be honest, as the 1980s had been so horrendously nasty. Now I'd rather go for either a wrecked bottle, or a wrecked sample, as that one had virtually no fruits at all. So, as only fools never change their mind…
SGP:644 - 90 points. |
PS: not sure I've ever seen an OB sporting the wording 'The Bowmore', have you? Goody good, let' have a newer one just to lift our spirits, before we call this a tasing session. |
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Bowmore 16 yo 1998 (Scotch Malt Whisky Society, refill barrel, #3.236, 'Heathery smoke drifting by the shore', 141 bottles, +/-2015)
I agree, not that new, but we've got a good feeling here. Colour: light gold. Nose: yes, these slightly animal touches, these whiffs of farmyard, dog, then paint and putty, lobster, linseed oil, sesame and raisins… A different game altogether, much farmier. With water: burning manure, garden bonfire, orange squash. Mouth (neat): super good, full of candied fruits, as in some proper cassata ice cream. Behind that, Asian wines and drinks, umeshu and all that. Prune wine. Love it. Please note that I'm totally aware of the fact that writing 'Asian' is terribly myopic and that we know very well that every country and even every region or even tiny town has got its own stunning delicacies. End of shameful PC statement. With water: excellent, just a tad fattish and sweetish here and there. Syrupy, as we sometimes write. Finish: long, saltier, so excellent. Comments: I can see why that 'heathery smoke', well spotted dear SMWS!
SGP:656 - 88 points. |
(Thanks as ever, Angus, Lukas and KC!) |
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August 1, 2022 |
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The 20th Anniversary Celebratory Sessions, today Benromach |
Always loved this age verification page when you go to Benromach's website. We keep not liking those numpty NAS whiskies at WF, nothing short of highway robbery in some cases, with brands (not Benromach!) selling their 5s for the prices of a 20. Right, rambling again... |
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Benromach's latest 40 yo, last year, was utterly stunning (WF 93) while an earlier version at 43% vol., named 'Heritage' had been almost as much to my liking (WF 91). The Distillery's mildly peaty style makes wonders, but it is to be remembered that these batches had still been distilled and filled by ex-owners United Distillers, later to be merged into Diageo. Also remember that the Distillery got closed in 1983, only to be restarted by current owners Gordon & MacPhail in 1998. So, in theory, next year's possible 40 yo would make for the last proper 40 before… 2038. Let's first find a proper sparring partner… |
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Benromach 2011/2022 (48%, OB, Germany Exclusive, batch #2, 1800 bottles)
A new expression for our neighbours Germany, this time ex-sherry and ex-bourbon. Colour: light gold. Nose: it's really got this dirty-ish side that we always like a lot, akin to what could be sometimes nosed around Campbeltown. Old engine oils, old boats, white clay, wool, dust and dirt indeed… I believe there's rather more of all that in this wee 2011 than in the earlier 2009 for Germany (apparently, I'm just reading my older note as we speak). No complains. Mouth: heavy fino, mustard, green walnuts, grapefruit skin, paraffin, ashes and bitter fruit peel. No compromises this time, this one's as dry as a bone. Some sour fruits too, cherry stems perhaps… Finish: long. I'm reminded of some rather brutal amontillados I've tried recently (I'm a member of a wee club and am now getting new bottles regularly). Peppery aftertaste. Comments: I totally hate expressions such as 'this whisky is not for beginners' but believe me, this whisky is not for beginners. I think.
SGP:362 - 87 points. |
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Benromach 40 yo '2022 Release' (57.6%, OB, sherry, 1132 bottles)
Colour: full gold. Nose: a little unusual given that this should be ex-first fill sherry, with rather more butterscotch than expected as well as some cassata and that very insane thing you'll sometimes find in Italy, proper caramel ice-cream, this time covered with blackberry cream or liqueur. Works with guignolet/Heering too. Behind that, pipe tobacco and drier raisins, plus something that really makes me think of certain old armagnacs I've enjoyed so much lately. With water: drier, rather on old teas, including our beloved old pu-ehrs that we keep mentioning. Mouth (neat): grand. Walnuts in all their guises, as cakes, tartes, liqueurs, wines and cordials. With water: some sweetness now, fruitcake, marmalade, baklavas, kumquats (dag!) and, this time again, a tiny Campbeltownian side. Spent engine grease, you know. Finish: long, splendid. Tobacco, marmalade, sweet mustard and walnuts. Oh and 'engine grease' indeed. A classic cocoa – coffee – cigars combo in the aftertaste. Comments: I agree this whisky deserved a longer tasting note, but there, my glass is empty. Another very good sign.
SGP:462 - 92 points. |
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July 2022 |
Serge's favourite recent bottling this month:
Milton Distillery 72 yo 1949/2022 (48.6%, Gordon & MacPhail, Private Collection, first fill sherry puncheon, cask #383, 180 bottles) - WF92
Serge's favourite older bottling this month:
Brora 1972/1994 (40%, Gordon & MacPhail, Connoisseurs Choice) - WF95
Serge's favourite bang for your buck this month:
None this month
Serge's favourite malternative this month:
Mauxion 'Lot 31' (43.5%, OB, Borderies, +/-2022) - WF93
Serge's Lemon Prize this month:
None this month |
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July 31, 2022 |
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A word of caution
Let me please remind you that my humble assessments of any spirits are done from the point of view of a malt whisky enthusiast who, what's more, is aboslutely not an expert in rum, brandy, tequila, vodka, gin or any other spirits. Thank you – and peace! |
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The 20th Anniversary Sessions,
today 20 cognacs, as a quasi-verticale |
Cognac is the seminal 'international' aged spirit. It's been Scotch whisky's inspiration from the start and even the Scots (hey Richard!) tell you how Scotch whisky managed to fill the gaps left by ailing cognac, beaten by phylloxera vastatrix in the late 19th century. |
Sure armagnac is said to have been there before cognac, but armagnac has always been smaller and I believe the French have always drunk it all, until pretty recently. What's more, smaller cognac producers and growers /merchants are slowly winning the hearts of the spirit enthusiasts who are not quite interested in any of the major brands that have always been a little too much into 'lifestyle', a trend that some Scottish brands are not immune to either, including a few well-known Distilleries that will tell you about just anything including wood of course, but also travel, sports cars, arts or music; just not about their distillates. |
No to chance!
Or when innovation and experimentation weren't
the talk of the town at all (French magazine ad, 1982) |
Having said that, it's not that we wouldn't want to try any of the Big Four's cognacs, it's just that no one's ever thought it would be a good idea to send any to Château WF. Mind you, we've tried hundreds of cognacs, and only two Hennessy for example, while Hennessy literally IS cognac, with more than 50 million bottles sold yearly and probably around 30% of the sales altogether, if not more (having said that, Johnnie Walker churn out 120-130 million bottles a year). So, perhaps a Hennessy to kick this off… |
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Hennessy 'V.S.O.P. Fine Champagne' (40%, OB, +/-1990) 
Fine Champagne means that this is a blend of Grande and Petite Champagne. Colour: amber (obvious obscuration). Nose: nicely fruity at first, with pineapples and, first and foremost, truckloads of raisins. It wouldn't really leave raisin territories, having said that, but it does that very well. Provided you enjoy raisins, naturally. Also a little soft liquorice and butterscotch. Oh well, this is very pleasant, just 'simple'. Mouth: loses steam on the palate, with too much sweetness, too many raisins and a caramelly side. A little sawdust too, with a bitterish side. Clearly reminiscent of many an entry-level blended Scotch. Finish: not too short but indeed, bitterish. Comments: the nose gave me hope. Also the fact that it was an older bottle. Better luck next time?
SGP:730 - 72 points. |
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Marancheville A45 (42.8%, L'Essentiel, Grande Champagne, 175 bottles)
A vatting of three small casks of 60l each, made out of old staves, so do not expect anything bombastically oaky as they do north of Hadrian's wall. The house usually sell their fillings to some large cognac house and only keep a tiny proportion for their own fillings. Let's see if we need to thank them. Colour: pure gold. Nose: magnificent ripe fruits, first peaches, then mirabelles, quinces, oranges and guavas. Then moist pipe tobacco, a little sandalwood, honeycomb, then only tiny traces of liquorice and aniseed. An even tinier hint of fish oil. Freshness and maturity here are both impressive. Mouth: rather tighter on the palate, firm, with roasted, almost burnt notes (black tobacco, burnt almonds on some cake), then toffee and, finally, a fruity and jammy development, half on citrus, half on yellow western fruits. Yellow peaches, apricots, plums, pears… Finish: rather long, this time with some mocha, cinnamon and tobacco. Comments: approaching perfection already. The oakiness was well controlled, small casks are always tricky and you wouldn't want them to 'flavour' your spirit. Just ask Octave (wink).
SGP:641 - 88 points. |
On to a house that's been pleasing us for decades already and that's been rather seminal to us (hallo Dieter, danke schön noch ein mal!) |
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Vallein Tercinier 'Lot n°82' (44.2%, OB, for Whizita / Flickenschild, Grande Champagne, 2022)
Looks like Sebastian from Wu Dram Clan has been instrumental here. The name Lot n°82 may suggest that Kim Wilde was on when this was distilled. All right, and Madonna, as you like. Colour: deep gold. Nose: treacherous drop, too aromatic, too attractive, with way too many mangos and ripe peaches inside. You're almost nosing a Bellini made with Salon 1990 and the most olympic peaches. It is exactly ex-tra-or-di-na-ry on the nose, too beautiful, too close to a great Yquem or any other top-five Sauternes or Barsac. Not making this up. Mouth: it's extraordinary indeed that Vallein Tercinier would manage to keep this very singular style, bottling after bottling, full of tropical fruits and aromatic herbs, blood oranges, lavender and clover honeys, sémillon (that Yquem thing), tangerine liqueur, citron liqueur… What's also extraordinary is that despite all these sweet fruitinesses, it would never come close to becoming even remotely cloying. Finish: medium, extraordinarily fruity, jammy and fresh. Nice fudge and liquorice in the aftertaste. Comments: game, how many times have I used the word 'extraordinary'? Now, almost always the same flaw with these bottles, they're prone to 'unwanted evaporation' if you're not careful enough. I know you see what I mean.
SGP:751 - 91 points. |
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Petite Champagne Lot 84 (56.6%, J. Grosperrin for Malternative Belgium & Asta Morris, Les Bons-Vivants, 263 bottles, 2022)
Some Belgian collaboration between two great little companies. Shouldn't we ask that they ship their new expressions to us twice? Colour: amber. Nose: less luscious than the Vallein, but that may be the higher strength. It is also rather more floral, more fragrant than fruity, with some vetiver and ylang-ylang, jasmine, then just buckets of tangerine and blood orange juices. With water: honeysuckle and orange blossom, plus oriental pastries, Turkish delights, baklavas… Mouth (neat): probably the best ages, around 35 to 40 years. Some peppery and mentholy spices starting to appear here, but we're still extremely far from 'oakiness'. Stewed fruits, tobacco, coffee, marmalade… With water: a slightly grassier cognac, perhaps a notch more on fruit peel. Finish: a tad more classic than the Vallein – that is to say with rather more raisins. Comments: as William Cower once said, 'variety is the very spice of life, that gives it all its flavour'. Lovely old cognac, with a superb, albeit tiny rustic side.
SGP:651 - 90 points. |
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Fins Bois 28 yo 'Héritage N.90 + N.92' (57.7%, Grosperrin for Cognac Sponge, 210 bottles, 2022)
The large houses are not quite into these old 'bois' because when they're in a blend, you lose the magic appellation 'champagne'. Silly. Colour: redder amber. Nose: someone's stolen a lorryload of quinces, distilled the whole lot, and let it mature in good quality oak for a long time. What really strikes me here is that we would be pretty close to malt whisky. Some cedar wood and artisan cider are topping all that. With water: Maggi and miso! Certainly some savoury notes, mushrooms, pack of English cigarettes… Mouth (neat): I don't like to use the word 'rustic' too often but this surely is rustic, we're pretty far from the champagnes and more on stalk, leaves and stems than on ripping tropical fruits and honeys. Almonds, kirsch, plum spirit… With water: more of all that. Stays pretty grassy. Finish: same. Some liquorice wood. Comments: it doesn't surprise me one bit that some authentic Scottish boy would have selected, and even vatted this. Great drier variation that the French, probably, wouldn't have dared doing. The French!
SGP:561 - 90 points. |
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Bache Gabrielsen 'American Oak' (64.1%, OB, cognac, 2021)
Oh, no! American oak from Tennessee in our cognac! Possibly another sacrilege, let's see (our guns are on the tasting table)… Colour: light gold. Nose: excuse me? Vanilla, sawdust, banana skin, cinnamon rolls. Feels like a recent Glen Scotia, carved in oak, to tell you the truth. The jury's still out, vacationing in the high mountains... With water: sawdust and vanilla, plus ginger and cinnamon cookies. I believe we could live without this. Mouth (neat): hi-rye bourbon, really. With water: how shall we call this, maltgnac? Cognsky? Cognacsky? Nah, the latter sounds too Putinian. Finish: long. Comments: to be totally honest, this is a rather fine effort and anyone not into brandy may rather enjoy this modern oaky variant. But not sure the fine folks in Jarnac, Cognac or Saintes would approve, some may be spinning in their graves…
SGP:461 - 78 points. |
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Pierre Vallet 1978 (48%, OB, Grande Champagne, cask #820, +/-2022)
From Jarnac indeed. Never tried any 'Pierre Vallet' but that doesn't mean a thing. The house uses English wordings on their labels, which may mean that they're mainly for export (non chill filtered, cask, limited edition, cellar master, malted barley… no wait, not malted barley). We're curious… Colour: amber. Nose: very classic, with some chocolate, cappuccino, tiny metallic touches (copper coins), pinecones, peonies and pansies, tamarind jam, black turon, then more and more bitter chocolate… Mouth: very classic cognac indeed, starting with some rather big oak 'à l'ancienne' (may I speak French?), pinewood, going on with some propolis, black tea, coffee, bitter wood… I'm sure some would say we're rather in armagnac country. Finish: long, bitter, mentholy, piney. Marmalade and menthol in the aftertaste, plus a little bacon. Comments: moving, if a little out of fashion. One of the traditional styles, I would say. I remember my old uncles used to quaff these as digestifs, while smoking Dutch cigars.
SGP:471 - 85 points. |
Come on, we had said this session was to celebrate WF's 20th (malternative) Anniversary! Quick, the probable antithesis… |
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Vallein Tercinier 'Lot 68' (46.3%, OB for Kirsch Import, Fins Bois, +/-2022)
We haven't found any pictures for this one, so we had to select one ourselves. Come on, 1968! Colour: full gold. Nose: not funny. Quince jelly, custard, mirabelle jam, croissants au beurre, pack of Dunhill's and acacia honey. This combo should be streng forbidden, it's too easy, too nice, too unquestionable. Mouth: it may be starting to come out of the 'natural age range' on the palate, showing faint signs of (oaky) age here and there; on the other hand the mirabelles, peaches and raisins are still having enough stamina to fight back. Finish: this is where the battle is fought, between the spirit and the woods. The bitterish and peppery piney notes in the aftertaste are announcing that the war will soon be over. In a way, it's a moving moment. Comments: caught just in time. Very wonderful nose, palate excellent but 'in transit', shall we say.
SGP:461 - 88 points. |
Older cognacs aren't always easy. It's sometimes excruciating to try some very old drops that have lost it to wood, while they should have been transferred them to demijohns long ago. Remember, aging is a gaussian curve, not a stairway to heaven (yea right, bravo, S.!) |
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Grande Champagne Héritage N.72 (50.2%, Cognac Sponge, 180 bottles, 2022)
Colour: deep gold. Nose: not extremely expressive but quietly elegant, with some brioche (Marie-Antoinette's) and once again, some quince jelly and eau-de-vie (and liqueur, and jam, and syrup…) With water: more brioche, biscuits, old champagnes (the sparkling wine), raisins and dried jujubes, sunflower oil, fresh croissants… Mouth (neat): earth, leaves, compost, cigars, umami… In short, some tighter cognac, not for the clubs or the cercles (which are the French version of the English clubs, and where they drink less and talk more). With water: yeah, we unearthed the elegant fruitiness, neither pears not pineapples, rather small dried berries and fruits. Finish: medium, elegant, not unlike an old Glenmorangie that's not been dumped (read murdered) into new or virgin oak. Comments: I liked the Sponge's multivintage Fins Bois a little better, but this is still high-echelon, albeit a little rural spongey cognac.
SGP:461 - 88 points. |
Down to the rock and roll years… |
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Maison Prunier 'Lot 61' (53%, OB for Wine4You, selected by The Purist, Fins Bois)
Colour: very deep amber. Nose: thick Corinthian raisins and molasses at first, also chestnut honey, also English brown sauce, also Tennessee BBQ sauce, also Bulldog and just 'average smoky gravy'. I would suppose you got the picture. With water: fresher and rather all on chestnuts in all their guises. Roasted, puréed, liqueured (is that a word, S.?) and in a wonderful chutney that Chefs would serve with some proper Alsatian goose foie gras. One of the last times we're using foie gras as a descriptor, as it'll soon be banned in hygienist Europe. Europe knows nothing about birds. Mouth (neat): exceptional varnishy and salty teas, tannic cigars (some pleonasm, really) and thick, almost desiccated honey. With water: fantastic that such and old cognac would actually get sweeter when reduced, instead of a tannin bomb. Finish: medium, with lovely teas, menthols and piney things. Essences, liqueurs, oils, vegetal earths… Comments: any old spirit are about this very fragile balance. They're sports and the taster ought to be attentive, fair and humble.
SGP:561 - 90 points. |
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Hermitage 1948 (44.4%, OB, Grande Champagne)
Pure ugni blanc, bottled around or before 2018 (obviously, as it was awarded a Gold Outstanding Award at the International Wine & Spirit Competition 2018. That's right.) A brand related to Michel Forgeron's, according to our home sleuths – they keep saying good seed makes a good crop. Colour: red amber. Nose: a warmer style, on compotes and jams, especially strawberry and tamarind jams. Some stewed apples, cinnamon and damson tarte, old red Bourgogne (we could name many). Between a 1976 and a 1978 vintage, shall we say. Nice black chocolate too. Mouth: not quite Carl Lewis in Los Angeles 1984, but it's still full of jammy charms, compotes, ganaches and soft fruitcakes. Finish: medium, on teas, rosehip, hawthorn and all that. Whispering aftertaste, with some resins and walnuts. Comments: it's saying goodbye. Goodbye, Hermitage 1948!
SGP:451 - 87 points. |
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Prunier 'Lot 56' (52.8%, OB, Petite Champagne, Wine4You, The Purist, Alter Ego, 320 bottles, 2021)
1956, that's the year of The New Miles Davis Quintet. Presto, 10 more points, including 5 for Coltrane. Colour: very deep gold. Nose: who's distilled a bag of panettones and kougelhopfs? And who's added hectolitres of fine Alsatian gewurztraminer, full of rose petals and litchis? With water: and scones and muffins? I man, blueberry muffins? Mouth (neat): marc de gewurztraminer, and one of the best! (which would be the ones we distil ourselves, naturally). Stunning floral fruitiness, plus flowers and spices. Something composed by great noses, such as the ones they used to have at Whyte and… Chanel. With water: old style perfumes and wholegrain breads, Austrian-style, which would include spicier poppy seeds and caraway. Finish: medium, very complex, with many older flavours. Europa in your glass. Spicy and drier aftertaste, but we've decided, pretty undemocratically, that we wouldn't care. Comments: I hope this is the kind of drop that neither Trump nor Putin would enjoy. Not one case to save the other.
SGP:562 - 91 points. |
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Brandy 50 anos (40.4%, Perez Barquero and Corman-Collins, Montilla, 1008 bottles)
So an old un-solera-ed brandy from Montilla (so PX, not palomino), and a vatting of two of the four remaining casks they were having at Perez Barquero's. We need to thank our friend Hubert Corman here, while remembering that we hate the Belgians because they're always smarter and faster than ourselves the French with anything related to, let's put it simply, 'drinks'. Colour: mahogany. Nose: butterscotch and butter caramel, you would believe this is amontillado, not brandy. Simple, millimetric, evident and philosophically dry and.. buttery indeed. Mouth: another dimension, it is brandy just like those old cognacs, but they've got strictly nothing to do together. More butter cream, butter cake, pecan cream, peanut butter, black turon, doughs, sour cherries, sour cream, proper mozzarella (I know)… and pine liqueur, and the driest dry chocolatey drink, and some oak extracts… What's definitely sure is that this is as dry and sour as possible. Finish: long, amontillado-y, sour, with walnuts and rancid butter. Comments: okay, this is old amontillado, it's just that it would have gone to eleven. Intellectual and challenging, not an easy drink. Foucault would have loved this. Vive la Belgique et l'Espagne.
SGP:362 - 90 points. |
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Prunier 'Lot 40' (55%, OB, Wine4You, Grande Champagne, 168 bottles, 2021)
1940 in France was a bit like 2022 in Ukraine. Colour: red amber. Nose: it's got the varnishy side of many an old bourbon, then plums, damsons, zwetchkes and quetsches. All things that will save the world. Let's not forget sloe and other schnaps and schnapsli. My god, 55% vol. at 80 years of age! With water: love this rural style. Plums, hay, Gauloises and old woods. Mouth (neat): sublime, for many reasons. Sure it's got its fair share of teaish and embrocatory (what?) tannins and teas, but it's still vigorous and even fruity. Marmalade, morello cherries, plums in chocolate, marzipan, Mozartkugeln, prunes… Bags and bags of prunes, really. With water: in 1940, Cognac was still within the so-called 'free zone'. A spirit full of dreams and expectations. Imagine the people who were distilling this, probably in the open, with a mobile still set, while the news was getting scarier by the minute. Finish: lovely. Comments: is there, or are there working distilleries in Ukraine? Could we talk?
SGP:561 - 91 points. |
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Mauxion 'Lot 31' (43.5%, OB, Borderies, +/-2022)
This is, you may have guessed it, most probably a 1931. It's spent all his time in wood and stems from the tiny region of the Borderies (so the borders). What's sure is that this is indeed older than the oldest Scotch whisky ever bottled. Colour: full yellow gold. Nose: the freshness is amazing, and I wouldn't have expected to find guavas and papayas first in such an old glory. Then honeycomb, honeysuckle, mullein syrup, elderflower syrup, a few raisins, a rather sublime menthol, some nougat… I'm finding this nose truly exceptional. Ninety years in wood! Also a drop of parfait amour, or violet liqueur. Mouth: some voodoo at play, for sure. A sumptuous tarte tatin, only with several fruits beneath instead of just apples. Once again some flowers, violets, mullein… as syrups. Crumbs of ginger cookie, sultanas, a hint of ripe banana, bits of scone and muffin, and a wonderfully liquoricy signature. I'm so glad that the old oak kept its distance, I would guess it was first filled in Napoléon's time. Finish: and the freshness remains, and so do the flowers and raisins. Terrific finish. Comments: miraculous. I'm sure what I'm going to add will be stupid, but you would almost believe this was filled and kept at and by Gordon & MacPhail's. I had warned you, something stupid. *** buying signal *** (no we don't do that, but in this case, we couldn't not do it).
SGP:651 - 93 points. |
It's all going fine with our 20th Anniversary, is it not! |
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Grosperrin A29 (47.8%, L'Essentiel, Fins Bois, 152 bottles, +/-2022)
A single cask from Matha Le Goulet. I had first thought this could be a 1929 but on second thought, after having seen the price (164€) I believe it's safe to say that it's younger and shouldn't quite belong here. Maybe a '92? But 'once poured'… Colour: deep gold. Nose: pleasures all around, with fresh fruits, a fruit salad really, and a few crushed mint leaves 'like in a mojito'. Add some honey and a drop of maple syrup, and you're up for a fantastic breakfast (they'll close this website for good one day, but we'll fight to the death!) Mouth: tops, rather grassier, with an unusual earthiness, then rather walnut skins, liquorice wood, mints, then stewed fruits plus jams. We're talking oranges, peaches and apricots, which are not uncommon in good cognac. Finish: medium, fresh, with some liquid liquorice over the same stewed oranges, peaches and apricots. Comments: wonderful, with some real presence and yet it would go down effortlessly.
SGP:651 - 89 points. |
Let's get back to the older ones… After all we were supposed to be in 1929… |
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Hermitage 1923 (43%, OB, Grande Champagne, +/-2020)
Our dear friends the Scots would surely sell a similar vintage for exactly one hundred times the price of this cognac (£1,200). Colour: dark gold. Nose: it's gone into another dimension, all made out of precious leathers, tobaccos, hardwoods and balms. Add pinecones and roasted pecans and Brazil nuts, perhaps even peanuts, but no fresh or even preserved fruits whatsoever this time. Not a problem at all on the nose, but let's check the palate with caution… Mouth: it might be a little fragile and a little on cinnamon sticks and melba toasts at first. Not sure the strength is 'natural' or if it had been brought down, but a little more wattage would have been welcome for sure. Having said that, if you give it time (and who wouldn't give some time to a 1923 cognac?) you'll find wee mentholated bits of peaches and a small glass of old Sauternes. Finish: pretty medium, grassier, not drying. A tiny bit of plasticine in the aftertaste. Comments: a charming fragility.
SGP:541 - 89 points. |
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Mauxion 'Lot 14' (41.2%, OB, Wine4You, Borderies, +/-2022)
A 1914, straight from the wood, so more than one hundred years old. You read that right. Most probably made by women or just old guys, as most men had been sent to war already (the war started on July 28). Very moving drop… We just hope the guys who managed to survive the war could have a wee sip of this one when back home, from the cask, when it was still very young. Let's clink our glasses, brothers, after all we've only got 106 years and a few months lying between us. Colour: gold. The utter wonders of proper refill wood. In most cases, new wood is an aberration. Nose: you ought to believe in miracles. Williams pears (pears!) and peaches, some quince and barley syrups, some adorable whiffs of dried rose petals, patchouli while we're at it, old-style perfume (we used to quote Joy de Patou), and some lady's night cream. I swear I'm not quoting those because we had said this may have been made by women. Honestly. Mouth: pears again, and even apples, you'd believe this was a very old calvados Domfrontais. And a great one at that. Fantastic peaches, old white wine (old viognier, Château-Grillet…) with even a muscaty side and really some fantastic raisins of all sorts and origins. Forgot to mention peach syrup. Fantastic. Finish: not too long, but adorable, absolutely not oaky, rather on old meads, honeys, apple brandy indeed… Comments: many old cognacs have been transferred to demijohns, so say a 1922 is in general not really 100 years old, as only time in oak casks counts. But this is different, as it's spent all its life in wood. I'm not even sure I've ever tried another '100'. Probably, but I'm really not sure…
SGP:541 - 91 points. |
Exceptional, that 1914! Really glad I could try it to celebrate WF's 20th. But this is not over, because you're only 20 once, are you not… |
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La Roseraie 'Lot 11' (40.2%, Malternative Belgium, Borderies, 44 bottles, 2021)
This from the Héritage de René Rivière, in Saint-Sulpice. We had tried a stunning 'Circa 1913' back in 2020 (WF 91) while a 'Before 1925' had been even more to our liking (WF 92). This 1911 was transferred to a demijohn in 1983, which means that it's technically a 71 or a 72 years old. Oh and remember that it's in 1911 that Roald Amundsen has been the first human being to ever reach the South Pole (unless someone tells us that was actually the Vikings too, ha-ha). Colour: deep gold. Nose: all softness, all on apricot cake, Danishes (the Vikings again!), preserved mirabelles and pears, acacia honey, tinned peaches, soft syrups, almond milk… Mouth: a little more fragile after the miraculous 1914, perhaps a tad more teaish, relatively more on peach skins than on flesh, but let's not start to split hairs, it remained incredibly fresh and even refreshing. Awesome notes of high-end apple juice and even cider. Finish: not even short or shortish, it's still got watts and would keep in your glass for at least one hour. Preserved peaches in the aftertaste. Comments: what's incredibly striking is that 'cognac' hasn't changed much over a century, while Scotch malt whisky really has. Was it for the better? This is not the time to discuss these issues all over again… what's more, this is a cognac session.
SGP:551 - 90 points. |
You may have, or have not, noticed that many bottlings that we've tried today had been imported to Belgium. I believe the Belgians are the #1 French brandy specialists in the world, way above the French themselves (the French prefer Cardhu and Monkey Shoulder, don't ask).. Good, I believe we have room for a very last one… So let's make it to the 19th century! |
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Marquis de Montdidier 1897/1977 (40%, OB, Fine de Bourgogne, 150cl)
An old fine and not a marc, so distilled wine just like cognac, made in Nuits-St-Georges in Burgundy. Let's not expect anything as well-polished and civilised as the old cognacs we just had, but you just never know. I believe this was a large outturn, most in magnums but magnums were hardly sufficient to the very motivated French drinkers of the mid-1970s. Having said that, you may have noticed that provided it was still in wood when this was bottled, it is a +/-80 years old fine. Colour: gold. Nose: indeed, not exactly cognac, this has more 'fiddlings' inside, aniseed, fennel, liquorice, verbena, grapey notes, even pastis and, once again, calvados. It's a kind of melting pot, slightly liqueury on the nose, not unpleasant at all, but it would rather remind me of, say Armenian brandies than of proper cognac. Very curious about the palate… Mouth: charming, but with some caramel, wee molasses, some notes of grittier marc indeed, a faint feeling of sugar syrup, perhaps small berries (elder, sorb, holly…)… Charming indeed, but slightly flabby. Not all spirits could handle these 40% vol. with grace and responsiveness. Finish: short, sweet, with a grapiness that's not unpleasant. Comments: do not get me wrong, there is some fun to be had with this very old spirit that was distilled while the first horseless cab/taxi companies were being founded in London or Paris. Did you know they were all using electric cars?
SGP:451 - 83 points. |
See you, happy Sunday, stay tuned for more celebratory sessions... |
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July 30, 2022 |
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Angus's Corner
From our correspondent and
skilled taster Angus MacRaild in Scotland |
| The 20th Anniversary Sessions, today two new cats from Japan |
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A very quick wee tasting, but one that perhaps underscores some of the things I wrote in my mini-essay for our 20th Anniversary post the other day. Namely about whisky being more global, increasingly better at younger ages these days and often made by very talented, independent people. |
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Shizuoka 3 yo 2017/2021 (50.4%, OB for Club Qing, cask #2017-119, 31 bottles)
I'm late to the party but it seems everyone is already whispering about Shizuoka… Colour: gold. Nose: I'm not sure to what extent there's hot climate involved here, but it's mad to think this is only 3 years old. Hugely syrupy, concentrated and resinous with many impressions of fir woods, delicate embrocations, precious oils, sandalwood, coconut and this perfectly balanced and highly aromatic spiciness. 'Scented' is a word that springs to mind. It's also very immediately a whisky that is about distillate, not just good wood. With water: pine needles, fir resins, polished exotic hardwood, chai tea and various crystallised exotic fruits. Wonderfully aromatic and detailed. Mouth: jasmine flowers, putty, lime leaf, waxed sandalwood, mineral oils, camphor and various kinds of embrocation and vapour rubs. Strays into herbal liqueur territory with this sweet, herbaceous quality. With water: terrific development, becomes much fatter, wider and more oils, waxes, exotic spices, dried orange peel and camphor. Even a little earthy and showing wee notes of petrichor and salted almonds. Finish: good length, a little buttery, more camphor, more of these soft wood spice and pot pourri impressions. Comments: I had it at 89 but water tipped it over the 90 line. Just beautifully sculpted distillate. But only 31 bottles? Booo!
SGP: 562 - 90 points. |
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Chichibu 'London Edition 2021' (51.5%, OB, bourbon barrels, 1859 bottles)
I know, Chichibu isn't exactly a new kid on the block anymore, in fact I'd say it has become a more established name by now. But it's still a name that always feels like good news to me. This one is a vatting of 7 barrels, all aged over 5 years, four of which previously held peated whisky - not sure whether that was peated Chichibu or something else. Colour: pale gold. Nose: the peat sings straight away here with sweet, crisp, gently salty peat smoke. Lots of linens, chalk, cereals, putty and touches of linseed oil and even some impressions of smoked artichoke in olive oil. Personality in abundance once again. With water: drier and smokier, a slightly floral accented smoke that also invokes bonfire embers, scrunched newspapers in a coal hearth and pine wood. Mouth: again this sweet and salty peaty smoke, in the mouth it's also creamy and rather fatty with a dairy aspect about it. Smoked olive oil, dried capers, a few drops of lemon juice and notes of bandages and iodine. Really quite impressively peaty. With water: more subtle now, there's sandalwood, hessian, dried citrus fruits and more impressions of camphor and smoked olive oil. Very rounded and mouth filling. Finish: long, gently smoky, still pretty peaty and with this lovely, bright salinity and citrus note in the aftertaste. Comments: another very smart composition, the peat influence has been very deftly integrated I would say. Great overall balance and particularly good texture in the mouth.
SGP: 465 - 90 points. |
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July 29, 2022 |
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The 20th Anniversary Celebratory Sessions, today Brora |
It was unimaginable not to taste some Broras to celebrate this wee website's 20th anniversary. Without Brora, it's not impossible that Whiskyfun wouldn't even have existed, as it started as a few pages about the famous small Distillery in Sutherland. We've tried many Broras along and over the years but there are still some that we haven't written any tasting notes for. I find it also funny that WF would turn 20 exactly in the year when Brora Distillery would have started 'burning' again. No?
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Brora 1972/1994 (40%, Gordon & MacPhail, Connoisseurs Choice)
Bottled under the 'old brown map label', or whatever we used to call these back then. All the other 1972s by G&M have been fantastic, despite the meagre ABVs. I also remember my first visit in Elgin, when some Director (no names) opened the company bar and said 'please have whatever you like'. All releases of these Broras were there and… I still feel shame. By the way, current standings, 72/92: 92/100, 72/93: 93/100, 72/94: let's see, 72/95: 95/100, 72/96: 90/100, 72/97: 91/100. Colour: gold. Nose: your majesty! It's sumptuously dry whisky, terrifically mineral and earthy, with as much coal as peat, camphor, yuzus, Barbour grease, fresh oil paint and putty, old tools and whatnot. In fact, it's incredibly pure and yet fat and wide, with that waxy side that was also to be found in neighbours Clynelish (I was about to write daughter of Brora). Mouth: the body and the strength are very impressive, after almost thirty years in glass at only 40% vol. Some kind of miracle has happened here, but we're also reminded of 'many' old high-malt-content blends that used to share a part of this wonderful profile. Stunning smoke, minerals, metals, earths and small citrus, cough syrups and assorted liquids that do much good to you. Moves on towards sweeter bouillons, possibly something Japanese. And menthol, umami, miso… Well it is just endless. I'm just wondering why G&M have never bottled a Brora within their 'CASK' range back then. Finish: incredibly long, and even more magnificent and complex. What we always called 'doing the peacock's tail', with myriads of waxy, salty, mineral and citrusy notes invading the entirety of your body while we just give up and abandon ourselves. Comments: this indefatigable whisky is a friend. In the old days, we would have quoted actresses, but that's become totally out of fashion, and very rightly so. Immense. A great riesling ;-).
SGP:565 - 95 points. |
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Brora 32 yo 1970/2002 (58.4%, Douglas Laing, Platinum Old & Rare, 297 bottles)
These 1970s are very rare, as the old Clynelish Distillery had only started functioning again around one year earlier. I have to confess I do not quite remember this one, even if I've already tried it – and did not take any notes (boo!) Let's simply add that Douglas Laing and not the Distillers, as well as compadres Gordon & MacPhail and Signatory Vintage, have been totally instrumental in the building of the legend of Brora. Without those three, I'm not sure we would still be talking about Brora in 2022… (and to a lesser extent, Blackadder, the SMWS, Ian MacLeod or Cadenhead). Colour: light gold. Nose: we're diving into a bucket of pitch and almond oil, with many crushed zests and menthol cigarettes thrown in (but who would do that). Behind that, quite some metal polish and fresh paint, some hay, beeswax, toolbox and coins, a little copper and a little leather cream. Incredible complexity and yet oneness. Everything was there already. With water: strictly no changes. Mouth (neat): full body and stamina, perfect voltage, bags of crystallised and dried citrus, some leather and tobacco, a little pine resin, and probably a need for a little water. It is almost a little brutal! With water: water is both further opening it and making it a little narrower. I agree, that's strange. Citrons and bergamots, even more tight citrus, a 'greener' peat and a medicinal side. Finish: long and both fat and citrusy. Very candied aftertaste, with also mushrooms, pepper and a little black nougat. Comments: they had tried to replicate Lagavulin in the very early days, and it is said that their top noses couldn't differentiate them. I don't think these batches were of '1972' level yet, but they were getting there for sure. Love it, naturally.
SGP:566 - 92 points. |
… and a new one for good measure… |
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Brora 1981/2021 (44.1%, OB, Prima & Ultima Third Release, American Oak hogshead and European Oak Sherry butt, 393 bottles, 2022)
The owners say this is the last 1981. If they have zillions of 1972s on the side, I not sure that's a big deal, according to most other 1981s I could try. Oh well, I know what I'm trying to say. Colour: gold. Nose: not so fast, S., this sure isn't a 1972, but it's full of charms and subtleties, such as wee vegetal oils, then small citrus and tropical fruits that some very famous old peaters from Islay's south shore could be jealous of. I'm especially thinking of 1960s 'L', or even 'B' on Loch Indaal. Mangos, passion fruits, grapefruits, petroly riesling, shoe polish, putty, plasticine… All that is simply working a treat on the nose – and like a charm indeed. Mouth: sweet Vishnu, this may be the nicest 1981 I've tried. Wonderful nutty Turkish delights, full of pistachios, a feeling of putty again, smoked marzipan, bitterer fruits then, oils again and again (sesame), and even a little butterscotch that could make me believe that some kind or smart re-racking was done with this one. Not too sure. Finish: medium, this time with mints and smoky old herbal liqueurs. Lovely citrusy signature, on bergamots and kumquats. Like. Also a little demerara sugar. Comments: this side of Brora was extremely charming too, even if these vintages have always lived in the shadows of the mighty 1972s. Let's treat them right.
SGP:563 - 92 points. |
A last one just for fun. Many moons ago, I had done some kind of 'masterclass' (oh well, just a tasting session, I'm neither Pablo Casals nor Miles Davis mind you) in London, around the idea of comparing Clynelish with Brora (as far as I can recall, it's getting hazy). What I remember is that Diageo had provided me with some bottle-sized samples of very sherried 1972 from their warehouses, which have been duly tasted during that 'masterclass', naturally. But I had kept a very wee sample and I would say today is a good day to down it quick, straight, dry, and easy. |
Brora 1972 (cask sample, sherry, drawn circa 2010?)
Colour: look at this colour! This is almost coffee. Nose: in the style of the Brorageddon and, to a lesser extent, to The Whisky Shop's own 1972. If that rings a bell… Incredible mix of walnut stain, crème de menthe, pipe tobacco and just liquid tar and liquorice. Rarely has thick sherry tangoed this well with heavy peat. Mouth: very concoctiony, thick, piney and mentholy, rather full of absinth, chartreuse and crazy coffees. Finish: extremely long, heavy and massive. Comments: I think I've tried all officials and I would say they never bottled this one, at least not as a single cask. Do they still have it?
SGP: 376
(photograph Jon Beach) |
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(Thank you Derek, KC and Nick!) |
 Check the index of all Brora we've tasted so far
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July 28, 2022 |
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