
October 29, 2020

Flash session, two Mannochmore

Two young ones.

Mannochmore 12 yo 2008/2020 (54.8%, Watt Whisky)

This new baby by the very engaging Mrs and Mr Watt (the John Steed and Emma Peel of Scotch whisky). These are two hogsheads ‘rested’ (to which extend that word can be translated into ‘married’ remains to be asked to the aforementioned good people) in cognac wood. Remember cognac houses recycle their woods quite a lot of times so I suppose the cask was pretty well-mannered. Colour: light gold. Nose: barley syrup, touches of mocha and cappuccino, black nougat, panettone dough, and a wee feeling or roasted caramelised duck, Thai-style (excuse me?) Warm kougelhopf. With water: more fresh panettone, as well as roasted almonds and caramelised peanuts.. Mouth (neat): rather dry at first and with quite a lot of spicy European oak, going towards ginger and even leather. Tends to become a little fruitier but it screams for water. With water: water works very well, eliminates the leather and any excessive ginger, and enhances the fruitiness and the fudge-y side. Finish: rather long, rather on puréed apples with cinnamon and caramel. Some ginger and green pepper remaining in the aftertaste. Comments: real fine, not too sure about the cognac or the French oak’s influences. Are they really there?
SGP:551 - 85 points.

Mannochmore 12 yo 2008/2020 (53.6%, James Eadie, first fill oloroso hogshead finish, 307 bottles)

Mannochmore 12 yo 2008/2020 (53.6%, James Eadie, first fill oloroso hogshead finish, 307 bottles)
I suppose all these Mannochmores were in need of finishings. They wouldn’t in the old days, but remember today’s drinkers were raised at McDonald’s (what???) Colour: mahogany. Nose: starts a little varnishy perhaps, gets then very much all on prunes and walnuts, you’d almost believe this is artisanal armagnac made by musketeers, blended with espresso coffee liqueur made by… Italians ;-). Balsamico, Corinth raisins. With water: a little earth. Mouth (neat): very rich, thick, a tad spicy and bitter right from the start (green walnut liqueur, nocino), but this thick coating made out of raisins and coffee liqueur keeps it smooooth. With water: sweeter, with a little chocolate and more raisins. Definitely ‘Italian’, with notes of sweet Marsala. Perhaps. Finish: long, with greener elements, more walnut liqueur… Comments: I find it pretty sweet given that it’s ex-oloroso wood. Very different, but in the same ballpark as the Watt as far as quality’s concerned – in my personal book.
SGP:651 - 85 points.

Indeed you can make excellent whiskies out of those young malts from ‘secondary’ distilleries when finishing them in top wood, but it’s probably very hard to go much higher than 85 in my book. So, very good Mannochmores from the Scottish kitchens.

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