Old Vs New – The Results.

If you are a regular follower of my blog, (and if you aren’t, then you should be!) you will know that over the past four months I’ve been doing taste tests of drams that are generations apart. The reason for doing this is to confirm or deny the saying that whisky was better in the olden days.

It is often the habit of people of previous generations that proclaim things were better in times gone by in their era. I used to scoff at them, but now as I approach a certain age, I can tell you that this may be the case. When I look back on tales of my own job, this is certainly the case. I remember the days when a ship would dock and there would be a herd of ‘Gangway Gazelles’ leaving the ship to head to the nearest bar. Times have changed now, and these things are frowned upon more and more, probably because they got tired of police arriving at boats, people just not turning up at the boat on time, or people just not turning up at all. It’s always an immediately sobering feeling waking up to see your ship sitting at anchor in the bay wondering how on earth you are going to get onboard. Only happened to me once…..

---

---

Whisky seems to have the same process. So many times you hear of people reminiscing about drams of yesteryear, the claim of how Macallan isn’t as good as it used to be, or even the qualities of discontinued drams in comparison to their replacement. Everybody has an opinion, but I decided it was time to maybe look a bit closer at this thought, to determine if it was a myth or if the various opinions had some traction. Thankfully, after a time of buying batches of miniature whiskies at auction to get one of the bottles contained within, I’d been left with quite a selection of older miniatures which had prompted me to investigate further and compare them to their contemporaries.

Let’s look at how I assessed the drams.

1/ I endeavoured as much as possible to compare like with like. That isn’t as easy as it sounds as core ranges change. Even, as in the case of Auchroisk, the age may be the same, but the Flora and Fauna is upped to 43% and is exclusively bourbon cask maturation, unlike the Singleton’s sherry cask finishing. In the case of the Benromach, there wasn’t a comparable 12 year old in the modern range, apart from a cask strength, so I used a 10 year old. As far as possible I used a contemporary dram if like for like wasn’t available.

2/ I never tasted blind. I know this may seem to invalidate my testing, but I don’t have coloured glasses, and besides, having seen the bottles before I tasted, it was often easy to see what one was the older or younger sample.

The other thing that made blind tasting pointless was the fact that I was using miniatures for a lot of my tastings. Due to the seal area / liquid volume ratio, plus the older drams suffered on occasion from old bottle effect, which made the older dram easy to identify. I mitigated this in most examples by letting the dram rest for 30 mins or adding water. It has to be said the usual taste was a musty, cardboard taste. I think that is common for older screw top seals, as a Glenturret 12 y.o sample I’ve had from a full sized 1980’s bottling was similarly affected. So if I was always able to easily identify the old or new bottlings by taste or smell, being tasted blind would make no difference.

3/ I’m fully aware that I cannot say that one is better than the other. That is because taste is subjective. However, my plan was if I could perhaps establish a pattern across the 43 samples I tried, there would be more grounds for coming to a conclusion whether whisky was better in the past or not

4/ I tried as hard as I could to get at least one whisky from each region, however Campbeltown and the Lowland regions have had tiny amount of distilleries for some time. This means it is harder to get old and new samples without purchasing full size bottles. This was going to lead to expense that I just could not justify. The reason I tested more Highland or Speyside malts is solely because samples were easier to obtain. Plus that’s where the majority of Scottish distilleries with visitor centres are located, thus more likely to have a 5cl release.

---

---

Cost has been a limiting factor. Some of the older minis were expensive. I had seen the older Aberlour 10 retail at £40 for 5cl. The Springbank I had to pay £40 for a batch of minis just for this one and another £60 for a full sized modern bottle so I could have one Campbeltown sample. The Highland Park 1980’s sample was £46 all in, but being 10cl, I’m going to be able to share that with a whisky friend who probably hasn’t tasted much, if any early Highland Park.

The 10 year old Macallan wasn’t cheap either. I had planned to use my 70cl bottle from the 1990’s that was damaged in a flood at my storage locker. It is still worth about £350 as a drinking bottle. In one way, I’m glad COVID restrictions stopped me retrieving it from the locker, as I’ve been able to get a 1980’s 10 year old sample instead. However, that was the same price as the Highland Park and only 5cl. So my whisky loving friends are going to have to wait a bit longer before they gets a sample of my damaged bottle.

So, no expense spared.

The Drams

You can get links to each review by clicking on the distillery name which will open in a new page.

1. Clynelish 14 – old vs new
2. Glenfarclas 10 – old vs new
3. Benromach 12 old vs 10 new
4. Bruichladdich 10 – old vs new
5. Auchentoshan 10 old vs 12 new
6. Glenrothes 8 old vs 1998 14 vs 8 y.o CS
7. Glengoyne 10 – old vs new
8. Auchroisk 10 – old vs new
9. Aberlour 10 – old vs new
10. Aberlour 12 – old vs new
11. Glenmorangie 10 – old vs new
12. Glenlivet 12 – old vs new
13. Linkwood – old vs new
14. Glen Keith – old vs new
15. Glenkinchie – old vs new
16. Ledaig – old vs new
17. Highland Park – old vs new
18. Glendronach 15 – old vs new
19. Springbank 15 – old vs new
20. Macallan 10 – old vs new

Conclusions

It can be seen that if you read each review that there were 14 wins for the older drams, 2 for the newer drams, three draws and one void. However it is not as simple to say that older drams are definitely better just looking at tally marks, as we have to take into account the subjective nature of taste. In the majority of times I picked the earlier era of whisky, this is due to the whisky in the older sample being more accessible, easier to drink, more pleasant notes or a better mouthfeel or finish. In the cases where it was hard to decide, it was often a gnat’s knee cap of difference, but a notable difference at least that I feel I’d be able to pick out on subsequent tasting.

---

---

Whisky and its distillation does change over time; it’s almost inescapable. There is little way of guaranteeing absolute continuity when staff come and go, changes in barley or yeast, changes in the time to ferment or distill, or even the temperature in the worm tubs can all have subtle differences. An example which you may not find likely but is 100% true occurred in the heat experienced during the summer of 2018. Dalwhinnie distillery had to stop production not because they had a lack of water, but they could not cool the spirit properly in the worm tubs due to the warmer water source, making the spirit character change too much. It makes me wonder how the spirit that was created just before they decided to stop will show through in bottling, though most likely it will end up in a blend.

One of the things I really noticed was that a couple of the newer drams had a very thin mouthfeel, or less intensity of flavour. The Glenlivet 12 totally seemed to lack a finish. I was able to communicate with a distiller who was able to give me a few pointers. Being honest, this is not limited to one distillery and it is unfair I suppose to name Glenlivet who have produced and continue to produce some great spirit. The answer confirmed a lot of my thoughts, but was put in a more succinct way. I’m going to add a bit more meat to the bones of what he told me so this is not quoted verbatim, but is also reflecting a situation that hasn’t exactly been a secret.

---

---

It has been no great surprise to hear that the distilleries have been facing a rapid demand for stocks, and as thus older stocks have been depleted. Aged whisky just cannot be produced on demand, so brands have had to make decisions on meeting that demand with stock available. A source in the industry once told me last year that a well known premium brand had a 12 year old whisky that once had an average age of 14-15 years old when you looked at the vatting. Nowadays its average age is 12 years old, and lacks the richness that it once had. Clue: – it is one of the distilleries that I tasted as part of this series. It isn’t limited to that brand either, as the distiller I spoke to while doing a review of one of these spirits said that this is common throughout the industry; a detail that has been mentioned to me by a few people in the industry. This may explain why so often the new era whiskies don’t have the same depth of character that older whiskies can provide. Distilleries just don’t have the same catalogue of aged barrels to pull from, and may preserve the older and higher quality stock for their more premium releases.

In my research, it was hinted that the quality of wood used has taken a backward step. When tasting whiskies of previous eras, most notably the sherry cask ones, the casks are not the same as before. Sherry ceased to be exported in casks in the early 1980’s meaning that source of casks was no longer available. Solera casks are not suitable for whisky production, as the Bodegas want as little wood influence as possible. Distilleries have been forced to season casks with sherry, and while you may get the taste, it is my belief that it isn’t as successful as having the real thing. Of course, some distilleries spend a lot of money getting their wood right, but some also may not concentrate on this to the same level.

---

---

The cask quality issue continues when it was mentioned to me was the general make up of casks in a vatting isn’t as good as it used to be. In order to perhaps lower production costs and increase the amount of whisky available, there are probably not as many first fill casks in the vatting of single malts. There are probably a lot more 2nd and 3rd fill casks getting used in any vatting. This may not be noticed in some whiskies, but most notably I noticed that the newer Aberlour and the Glenlivet I had tasted seem to have very thin bodies and next to no finish. The distiller I spoke to mentioned the fact less 1st fill casks being used will probably explain it. The wood has less to give, with less and less flavour components being imparted to the spirit. Indeed, I was recently shown a 9 year old 4th fill cask sample from a well known Speyside distillery, and to be honest it wasn’t much more than dirty dishwater in colour. One can assume next to no cask influence unless it is left for a couple of more decades at least.

---

---

It often leaves me wondering if production times have changed too, with fermentation and still times being made shorter to increase the production capacity where physical alterations are not possible or too expensive. With the boom in whisky sales showing little sign of slowing at the moment, the pressure is on distilleries to produce or lose market share. The more traditional distilleries also have the burden of having to supply produce for blends, which are in just as much, if not more demand than single malts.

A Personal Choice?

It is obvious if you look through the results of my reviews, that I do think there are good grounds for suggesting that whisky from previous eras are better in some cases. Of course it could be argued that this statement is dependent entirely on my own subjective point of view and taste, but that is why precisely why I deliberately tried as many whiskies as I could across each of the Scotch whisky regions. I also tried to pick some malts that I was unfamiliar with, so any bias could be ruled out. As alluded to in some of the reviews, I have always tried to find an identifiable flaw or difference that I could recognise in a blind test, in order to try and reduce the effect of simple preference. It’s not perfect but the best I could do in that circumstance.

I knew that bias would creep in. I had made my mind up that in the last comparison I did of Macallan 10 that the older Macallan would easily beat the newer dram, but I had to be honest and say that this just wasn’t the case at all. I would be telling lies if I said that one was much better than the other and doing a disservice to the quality control at Macallan. But I’ve heard from a friend who is involved in the industry that Macallan 10 was one of those whiskies that had an average age significantly higher than the age statement, so that made it expensive to produce. It was a good decision by Edrington to withdraw the age statement rather than continue with what may have been a much inferior product.

What mostly drew me to the older whiskies that I thought were better was just the depth of flavour, the length of finish, the mouth feel or just the fact that I was instantly drawn to it – that the whiskies were just so easily drinkable.

Measurable Changes

One thing that I noticed that in some cases the distiller had changed the ABV when producing the newer edition. Both Bruichladdich and Clynelish increased their core bottling to 46%, which removes the need for chill filtering. Auchroisk only upped their core to 43% in the Flora and Fauna bottling, but this also was supplemented by a change to exclusively bourbon maturation. There wasn’t a lot in the drams, but I felt the sherry finished Singleton had more character and mouthfeel than the Flora and Fauna dram. Interestingly enough, Auchentoshan had dropped their ABV to 40% from 43% but lengthened the maturation period. I personally think this was a backward step, as while I didn’t mind the 10 year old dram, I found the 12 year old was nowhere near as good and eventually was so undrinkable to me that it went down the sink.

There is one issue that we have to take into consideration was that the old bottles often suffered from the ‘old bottle effect’. I found that by leaving the drams to breathe for a while and adding a drop of water often mitigated this phenomenon but never eliminated it.

Drams that I liked or disliked

The one thing that my blog was designed to do was to encourage me to try different drams, and in this series it has forced me to drink a few whiskies that I wouldn’t normally drink. It is important to know what has gone in the past so we have a yard stick to judge the future. But is that really important? Because when it comes down to facts, all that matters is whether WE like it or not and definitely not as a result of others telling us we should like it.

The top drams that I tasted as a result of this series would definitely be –

1. Glenfarclas 10 (old)
2. Clynelish 14 Flora and Fauna
3. Glenrothes 8 (2007 – The Malt Cask Co.)

The drams I did not really enjoy

1. Auchentoshan 12 – so bad I couldn’t finish it
2. Aberlour 12 (New) – no finish whatsover
3. Glenlivet 12 (New) – poor mouthfeel and no finish.

The Final Caveat

Of course, this cannot be the final word. We have to keep an eye on what is happening in the whisky world. As I type this out, Glendronach have reportedly already removed the Non Chill Filtered Statement from their 15 year old bottling. Why they would need to do this when it is not necessary to chill filter a whisky at 46% I don’t know, unless they are thinking about lowering the ABV or are actually going to chill filter at 46% which will result in a change in flavour. It is a backward step, so this is why I maintain it is always good to keep an eye on the past so we can know that we indeed have tasted good whisky.

---

---

The final caveat is that we cannot stop here; we need to compare the whisky of the future to the whisky we have now to see if there is a progression. I think it is increasingly obvious that the production of whisky is in the hands of accountants as much as it is in the care of Master Blenders. We have to see that producers maintain or increase standards, or we risk going down the route that Auchentoshan went or that Glendronach seems to be heading. The internet has made information much more easier to obtain and share, with the result that today’s whisky enthusiast is much more informed and will not easily accept a reduction in standards.

Whoever wants to do the comparison of the next era of whisky against this era is welcome to do it – I’m done!

I’d like to thank everybody who has helped or encouraged me to complete this series. It has been an expensive labour of love, both financially, on time and emotionally. If you liked this article, can I ask that you share it, so it makes my work seem more worthwhile. And of course I will welcome all comments about this; it would be great if this generated some discussion in the community.

Yours In Spirits.

Scotty

Index of tastings here

Index of articles here

• Facebook
• Instagram
• Twitter

---

Scotty’s Drams encourages responsible drinking. To find out the facts about drink, and where to find help if you need it visit Drinkaware.co.uk by clicking on the link.

Photo Credits

All Photos – Authors Own