
January 21, 2022

The little duos, today young Glenallachie

One OB, one IB. We like these tiny sessions, the long ones can become a little boring, both to the taster and to the poor reader. Are we not good at self-promotion? We'll have the IB first simply because it's lighter. So to speak.

Glenallachie 12 yo 2009/2021 (52.8%, Valinch & Mallet, Young Masters, bourbon, cask #900354, 316 bottles)

Colour: white wine. Nose: breaking news, it seems that they've finally managed to distil croissants and biscuits. They've then added a little orange blossom water, a fistful of grist and tapioca, and then just a whole fresh baguette. I'm finding this wee baby very 'French', I have to say. With water: some chalk, a very common, and very pleasant development once good water's been added. Mouth (neat): impeccable spirit, especially when no wine ever got in its way. Same bready and doughy notes for starters (croissants and all that), then also a very lovely citrus, homemade limoncello, and a tight, very fresh yuzu-y development. A tad minimal, perhaps, but this purity is just perfect. Are we going to mention the Bauhaus again? With water: we're rather going to mention chalk again, as well as yeast and sourdough. Impeccable indeed. Finish: long, with a few greener spices and more sweeter breadiness. Comments: very classic and right up my alley.
SGP:451 - 87 points.

Glenallachie 2010/2020 (62.4%, OB for Trinity Wines Greece, Chinquapin barrel, cask #4558, 277 bottles)

Very happy to try a cask that's been bottled for our friends in Greece who, not content with having invented philosophy and democracy, are knowing a thing or ten about whisky. Which, I agree, is pretty much the same thing when that's malt whisky. By the way, Chinquapin, as diligent followers of Glenmorangie (and former belonging Glen Moray Distillery) will know, is an eastern-American sub-species of white oak also called Quercus muehlenbergii. Ha. Oh and I've just seen that it's 'intolerant of shade', but I doubt our Greek friends would have chosen this one for that reason. Colour: very deep gold. Nose: I remember. A rich American oak, oily, with a wee resinous side (ala mizunara) and a deep breadiness. But, err, 62%+. With water: praline, nougat, a drop of benzine, macadamia nuts, maize flour, a little teak oil, but no excessive 'plankiness'. At all. Mouth (neat): a sweet and spicy oaky concoction for sure, but as far as I can tell at this strength, that worked. Garam masala and bami goreng. With water: awesome, with citrons and a spicier limoncello (proprietary recipe), more masala, allspice, ras-el-hanout, plus, let me try to find something Greek… Do we say feta with honey? Honest. Finish: long, a tad 'oaky' indeed, but that was probably the idea when Dr Bill or some of his acolytes had chosen this kind of wood. Comments: I find it excellent and would guess it'll become even better around the year 2060, once it's all mellowed down in glass. When are they going to allow amphora?
SGP:561 - 87 points.

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