January 20, 2016

Not just any Glen Ord session

… Since we’ll try to have both some of the current ‘Glen-ordinary’ ones, and some rare old ‘stuff’, as we like to do.

The Singleton of Glen Ord 12 yo (40%, OB, +/-2015)

I last tried this Singleton in 2012, and had found it very honest. It’s true that I’ve always liked the make. Colour: deep gold. Nose: I really enjoy this blend of apple juice with an obvious maltiness and these hints of fresh oranges. There’s also a little bergamot (earl grey tea) and a croissanty side. Well, rather brioche-y. Add a little honey and you’ve got a perfect breakfast malt. Mouth: sure it’s light but I find it finely crafted, very well balanced, and never dull or weak. Sweet marmalade, honey, a malty side yet again, some chocolate… And just a little bitter tobacco in the background. I find it rounder and fruitier than the one I had in 2012, which is good. I really enjoy the fact that they preserved the ‘Ordiness’. Finish: medium, even maltier, and toastier. A wee touch of salt in the aftertaste. Comments: maybe my favourite entry-level Singleton. SGP:441 - 81 points.

Another young one from the Ord box…

Glen Ord 1999/2011 (54.4%, Malts of Scotland, bourbon hogshead, cask # MoS 110013, 292 bottles)

Colour: pale gold. Nose: starts very malty, yet again, this time with a discreet smokiness and rather more vanilla than in the OB. Other than that, we’re having breakfast yet again, with various pastries, cakes, and a few dried fruits. Oh, yes, that would be a continental breakfast, without ham, eggs, or anything like some black pudding or haggis. With water: more of all that, with a grassy smoke that got bigger. Mouth (neat): it’s almost the OB at cask strength. Some hot malt drink, marzipan, marmalade, honey, a little caramel… I’m really fond of this very malty style, this is almost Ovaltine (called Ovomaltine over here). With water: sweeter, perhaps a wee tad rubbery and spirity at the same time, but no worries. Finish: quite long, now with some cinchona, Schweppes, ginger tonic… That’s funny! Rather orange drops in the aftertaste. Comments: malt whisky that’s got some personality and character. SGP:452 - 86 points.

… Since we’re harvesting the old Ord box…

Ord 19 yo 1983/2003 (57%, Cadenhead's Authentic Collection, bourbon hogshead, 282 bottles)

Colour: pale gold. Nose: aaaah, the older official 30 in its funny square bottle! How glorious it was! This one’s in the same cluster, perhaps less entrancing/aromatic, but we’re there, with a perfect combination of honeys and dried fruits that never gets ‘too sweet’. It’s also got these tropical fruits that, in my opinion, are not to be found in all Glen Ords. Around papayas. Also great whiffs of potpourri and cigarette tobacco (I now just hate cigarette smoke, but I love the smell of unlit cigarettes.) All very nice. With water: orange juice and honey. Mouth (neat): perfect whisky! Now sappy and fruity at the same time, this is some kind of high-end chutney, with some oranges and mint essence, plus sultanas and mangos. Forgot to mention honey, plenty of honey. Perhaps heather honey, ala Highland Park (which is, in my book, Glen Ord’s twin malt whisky, in some way). With water: reminds me of Ratafia, but I may have added a little too much water. Remains excellent nonetheless. Finish: long. Pinesap, honey, and lemon juice, always a winning combo. The raw malt strikes back in the aftertaste. Comments: some Glen Ord! SGP:551 - 90 points.

We’re already flying high, so let’s select the next ones with much care. Because we wouldn’t like to crash…

Ord 12 yo (76° proof, OB, UK, +/-1970)

I’ve tasted the Glenordie 12 from the 1980s back in 2005, and found it disappointing (WF 75). But that was ten years ago – my this website’s getting old – and I’m glad we’ve got an even earlier version, from when it was still called Ord. Alles in Ord-nung, as they say in Germany. The strength’s rather unusual. Colour: white wine. Nose: the best OBE (if you’re new, that’s Old Bottle Effect), the one that includes copper coins, metal polish, and some grassy earth. The base remains on ripe apples and tea, but there’s also some putty, plasticine, ‘light’ turpentine, and almond oil. It’s just a little shy, perhaps. Mouth: not shy this time, rather phenolic-as-if-it-was-an-Islay, sappy, even salty, oily, coaly, with honeydew and smoked tea in the background. In some ways, its got echo of pre-reopening Caol Ila, if that rings a bell, although there would be rather more honey. In fact, it’s perfect. Finish: not ultra-long, but so wonderfully phenolic and honeyed at the same time. Comments: this, at 50% vol., would be a sure 93-pointer. What’s truly great is that it’s got a little bit from every region of Scotland – right, perhaps not the Lowlands. SGP:462 - 91 points.

I think we need a true monster now… Such as this baby, perhaps…

Glen Ord 1969/1993 'Celebratory Whisky' (60%, OB, 25th anniversary of Glen Ord Maltings, 75cl)

If you’ve ever visited Glen Ord, you couldn’t have missed the maltings nearby. This very rare whisky was bottled to celebrate… well, it’s all in the name, isn’t it. It’s a 75cl bottle, so probably one of the very last whiskies that have been bottled in that capacity. Colour: pale gold. They did not choose some heavy sherry! Nose: I’d have never thought such a high-octane monster would be so elegant, so refined, and even so reserved. A little barley sugar, tinned peaches and pears, some light tea (what my dear wife drinks, English Breakfast tea), a touch of nectar and pollen – not quite honey – and then drops of menthol essence on a handkerchief. Like in Proust. Elegant indeed. With water: not many changes, which is a little disappointing. Mouth (neat): totally in the style of the very sadly missed Rare Malts, the best and the greatest series any distillers have ever done. That is to say a little challenging and philosophical at times, probably a little brutal as well, but so highly complex that you immediately think you’ll need at least one hour to properly assess it. Which we’ll do another time. Barley sugar, tinned fruits, beeswax, pollen, ripe apples. Forgot to mention honeysuckle syrup and liquorice. Funnily enough, it’s got the texture of Lagavulin, just not the peat. With water: once again, no real changes. Barley syrup. Finish: medium, fruity, perhaps a little minimal? Too intellectual for me? Comments: it’s funny that it didn’t further develop once reduced. It all started very brilliantly, though… SGP:551 - 87 points.

(thanks again, Angus)

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