
November 30, 2016

Glen Spey and Glen Spey

Not the most famous, not the most desirable, and not the most collectable Scotch malt. But we’ve had some good ones, so we have hope…

Glen Spey 2004/2013 (46%, Gordon & MacPhail, Connoisseurs Choice, refill sherry hogshead)

Colour: white wine. Nose: ultra-discreet, with touches of ripe apples, whiffs of lager, and hints of light green tea. Or rather green tea leaves. Perhaps a little fresh mint as well, but other than that, it’s most possibly one of the shiest malts I’ve tried this year. But yeah, the year isn’t over. Mouth: the mint returns, the green tea as well, and they would come with touches of green pepper. Everything’s quite green indeed, but there’s something fruity as well. Wait, kiwis? The body’s relatively thin, but that’s no problem at all, it’s just a style. Finish: medium, with rather more coconut and pepper. That’s the casks. Comments: not quite earth-shattering, as they say, and probably quite humble, but it’s got a refreshing side that’s most pleasant. Haven’t got a Glen Spey in your cabinet? You may add this one to your stash. SGP:441 - 80 points.

Glen Spey 18 yo 1997/2016 (48.4%, Douglas Laing, Old Particular, cask #DL 11336, 328 bottles)

Whether this is both old and particular, I don’t quite know, let’s see… Colour: white wine. Nose: well, its almost the same whisky as G&M’s 2004. Apples, green tea, cider, fern, moss, even lichen under the rain… All things green and grassy. And that’s not unpleasant at all. Mouth: good kirsch! And gooseberries, rhubarb, all that… Fresh green acidic fruits, with a lime-y side that does not quite translate into plain lime. What’s sure is that it’s some very fresh malt whisky. Finish: rather long, with added hints of fennel and dill. Very fresh aftertaste, with some pepper and some lettuce. The cask was a notch more active than that of the 2004. Okay, maybe that’s the older age, you’re right. Comments: whenever you need a second bottle of Glen Spey for your bar… SGP:541 - 81 points.

Check the index of all Glen Spey I've tasted so far