We come to the second round in the battle between old whisky and new whisky. In the first round we found out that I preferred the older whisky. But will it be the same on this occasion?
Glenfarclas is a distillery in the Speyside region of Scotland. Situated to the north of the tiny village of Marypark, Ballindalloch, the distillery was started by Robert Hay as a farm distillery. Although it was only granted a licence to distil in 1836, there is evidence that distilling was happening for some time before that. By 1865, the distillery had been bought by the Grant Family, who have held it ever since.
The water source for the distillery comes from springs on the slopes of Benrinnes, the tallest hill in the local region. Glenfarclas is known for putting its spirit into sherry casks for maturation, with a mixture of European Oak Oloroso Hogsheads and butts being used. Glenfarclas is one of the few distilleries to directly heat their stills from underneath. In the early 1980’s steam was tried, but this altered the quality of the new make spirit, so it was back to direct fire.
I’ve always enjoyed the whisky made at Glenfarclas. It’s a good, solid reliable performer. I didn’t really take to a 15 yr old sample I had at one point, but that has been very much the exception. It came to pass that I had a visit to the distillery in October 2019, but seeing that I was driving and a law abiding citizen, I couldn’t partake of a sample. The distillery give drivers a 5cl bottle of the 10 year old, so when a bottle of 10 year old of yesteryear came into my possession, then the stage was set for what would become this head to head. Without any further ado, let battle commence
Glenfarclas 10 (Old)
Region -Speyside Age -10 years Strength – 40% Colour – Auburn (1.5) Cask Type -Oloroso Sherry Colouring – No Chill Filtered -Not Stated, suspect yes Nose -Instant hit of sherry sweetness. Strong smell of raisins and sultanas, toffee, vanilla, chocolate, light oak. Palate – Instantly warming, sweet honeycomb, dried fruit, cinnamon spices with a light fizz on the tongue. The mouthfeel is like a big hug, covering the mouth in a syrupy blanket. Finish – Long and smooth with honey and spices warming the mouth and throat.
Glenfarclas 10 (New)
Region – Speyside Age – 10 years Strength – 40% Colour – Old Gold (0.6) Cask Type – Oloroso Sherry Colouring -No Chill Filtered – Not stated, suspect yes Nose -Sweet, honey, toffee, malt, barley, grassy Palate – oily, same spicy note as the old version. I find this more malty and less honey and dried fruit impact. Finish – Medium. Spicy tones fade off quicker than previous. Honey continues and I’m left with a bit of burnt rubber at the end – sulphur.
Both very strong drams. The old version of the 10 yr old started off with a disadvantage, in that I didn’t realise that this bottle in the time I had it in my possession had a slightly loose cap, resulting in a wee bit of evaporation. However in the end, it was the older version of the 10 year old expression that won. In my opinion not by a little bit, but by a country mile. The sherry cask influences were much more apparent in the older expression and there was a much more mouthfeel, despite the evaporation.
I find it interesting that I get a small burst of sulphur at the end of the new expression, which is the same as the 15 year old I reviewed last year, but not in the older edition. I wonder if it is something to do with the evaporation? Perhaps the spirit has had (more than adequate) time to breathe and oxidise. Those greedy whisky angels have had more than their fair share.
Glenfarclas 10 is available in shops for around £35 to £40. The older style is only available on the secondary market, and the 1990’s edition has gained in value somewhat, with prices up to around £115 including auction fees.
Next head to head in around a month’s time will be from the Benromach distillery.
One of the great things in any journey is that while you may have a final destination, there is no stopping you falling down a wormhole, being sidetracked, a metaphorical stop to sniff flowers on a whisky journey. Certainly as I write this I’m still serving 14 day’s quarantine in Indonesia and I have fairly fallen down the YouTube wormhole. It’s funny how one video topic often leads to another, and whilst I started looking at whisky and historical videos, I’m now at the point of considering a cruise, buying a Volvo (just like the middle aged man I am) and possibly thinking how good it would be to own a caravan – all based on video suggestions.
Of course, none of this will be happening, certainly not in the near future, but whisky can be like that. When you taste one you really like, there is always the option of trying others similar. In this case, I’ll refer you to Robertsons of Pitlochry. It is run by Ewan McIlwraith, a man of considerable experience in the whisky industry. He is also a judge for the World Whisky Awards, so he obviously knows his carrots from his onions when it comes to whisky.
I happened to have to go down to Pitlochry to pick up some auction winnings. Pitlochry is a nice, Highland Perthshire village and is a tourist trap. There are a couple of whisky shops there and it made perfect sense to visit them all. Ewan was serving that day in the shop and invited me to have a sample of a Single Cask Benrinnes. Of course, with Benrinnes being one of my go-to Speysides, I obliged. Now, this one had a bite, and while I cannot remember the tasting notes, it was superb. I bought a bottle straight away.
And that was my mistake. I put that bottle into store, and I still wish that I’d bought two in order to taste one. Of course, I can always open up the one I have but, but, but, but ….. I want to save it. What a bummer. And so it came to pass that into a wormhole I fell, as I have now kept an eye on any Robertsons Of Pitlochry cask releases.
Fast forward to August 2020. Once again I was looking to see if anything had appeared on the Robertsons of Pitlochry website. And once again the hook was there. A single cask, cask strength Allt Dour at 8 years old. Wasn’t sure what distillery it was so did a wee bit of research. It turns out for this bottling, the distillery have not allowed Ewan to use the distillery name on the label. I’m going keep you in suspense for a bit longer, suffice to say I have reviewed the core release whisky from this distillery before.
For those of you who do not know about Pitlochry, it is a nice small town in Highland Perthshire. It sits in the shadow of the 841m high Ben Vrackie, and has the River Tummel flowing to the west side. Loch Faskally was created when a Hydro Electric Dam was placed across the river, construction being between 1947 and 1950. There is a salmon ladder to allow spawning fish up the river and is part of the tourist attraction at the dam. Of course these are currently closed due to Coronavirus but worth a visit when they reopen.
There are also two whisky distilleries, one slightly outside town, Blair Athol and Edradour are both located at Pitlochry. Both have visitor centres, but as usual it is worth checking they are open before going.
The local area is quite beautiful and worth looking into, but this whisky cannot wait any longer so it is time to move on.
Allt Dour 8 Year Old (Robertsons Of Pitlochry)
Region – HighlandAge – 8 years old Strength – 59.2% Colour – Burnished (1.1) Cask Type – 1st Fill Sherry Colouring – No Chill Filtered – No Nose – Rich sweetness – creamy caramel, dried fruit raisins, prune. Very more-ish. Adding water, I got a small note of mint toffos. That’s showing my age somewhat. Palate Quite a hit of spirit. Oily mouth feel. Rich dark fruits, toffee and blackcurrant for me dominate. Water tempers the arrival somewhat with a tantalising sweet hit as the whisky goes over the taste buds. The blackcurrant is somewhat reduced and there is an increase to the toffee note. Plum and blackberry are also present in this party on the tongue. Finish – Long. quite a bit of heat when taken neat. A quick burst of blackcurrant, wood spice, ginger. Even with water, there is still a lovely oily coating, leaving with a fruity sourness and a hint of sulphur. Very pleasant.
If you haven’t already worked it out, the distillery in question then I’ll let you know it’s Blair Athol. The distillery takes water from the Allt Dour Burn, and was a good choice of name for when the distillery name could not be used in this case.
This is the 2nd youngest dram I have reviewed, the youngest being the Octomore 9.1 at 5 years old. Younger whisky doesn’t mean bad whisky necessarily. If done correctly it can mean lively, exciting whisky and this certainly meets that benchmark. I had wondered if this would have tasted better at 10 or 12 years old but at first fill Sherry, the cask may have demolished the spirit character. It’s an engaging dram with a good level of complexity which the water will help you tease out. I feel I need more time with this dram to get the full benefit, but on first taste, wow!
This is a great dram that marks all the presentation boxes. Age Statement, Cask Strength, Non Chill Filtered, No added colour. What’s more, it’s only £55 on theRobertsons of Pitlochry website (click on link). That’s a lot of whisky for small money. I gather one of my page followers has already bought three for export to England. Good choice Sir!
It turns out I’m not the only one that thinks it’s great. Well done Ewan!
So, I didn’t learn my lesson from the Benrinnes. I only bought one. However 618 bottles were made so hopefully by time I am ready I can get another…..
…..or it’s back down the wormhole.
Yours In Spirits
To be honest, if it wasn’t for the fact this is a limited release, it would easily be my whisky if the year 2020. Since I’ve been away from home, the memory of the dram is so powerful I cannot wait to get back for another one.
Being an Aberdonian comes with some hardships. It’s a grey city with often grey humoured people. Many of my work colleagues know Aberdeen as “Aberdoom”, perhaps because they have to hang around the city while waiting to go offshore. It’s not that bad really. Often it’s worse. Only joking, it’s a fantastic small city which is much misunderstood and is on the doorstep of some of Scotland’s most beautiful scenery and attractions. Visit the castles, especially Dunnottar and you’ll soon get what I mean. Plus, going to Dunnottar puts you close to the Carron Chipper, birthplace of the legendary Deep Fried Mars Bar – two historical superlatives in one day! Aberdeen and Shire are rocking!
The local football team have been successful in the past with two European trophies in 1983, the most European Cup success of any Scottish football club so far. Take note Rangers and Celtic fans. Two stars on the breast. Things haven’t been so successful since the departure of Alex Ferguson, but as a local lad I have to say I keep an eye on their progress, despite leaving the city some years ago.
To be fair, I don’t follow football that closely. Once upon a time when I was a student with an obligatory long fringe in my eyes and walking through the St Nicholas Centre I was pounced upon by a local reporter asking my opinion on who would win the Scottish Cup. I didn’t care who was playing in the 1991 Scottish Cup as it was only Dundee United and Motherwell. Aberdeen had won it the previous year, so I brushed him off by saying I was a Clachnacuddin supporter, an Inverness based Highland league team that is probably the lowest professional level in Scottish football. Little did I realise my photo had already been snapped. Wished I had known as it had been raining, I was sodden in my student camouflage jacket and my hair was a mess. The next day I had my moment in infamy when my quote and photo appeared in the local newspaper. Since then I’ve followed Clachnacuddin out of sympathy after the extensive ribbing I received after the publication of my comment. They join Aberdeen as a team that often gives me cause to wince when I see the scores from their latest games, though I always wish them well.
Scoring may be important when it comes to sports competition, but what about for whisky? We often see reviews of whisky giving a score out of a hundred, but what does it mean or even matter to us whisky geeks?
What seems to be the most popular way of allocating a score is analysing the different stages of whisky tasting, namely nose (aroma), palate (taste), body (weight – is the whisky light and watery or thick and heavy), mouthfeel (Is it oily, waxy? How does it coat your mouth? For me this ties into body), finish (sensations after swallowing) and balance (do any of the flavours or sensations overpower the others?).
Unlike sport where scoring follows well defined criteria, tasting doesn’t and I’d propose that can’t ever do so because it depends on too many factors, some physiological and some subjective. As we are all unique, each one of us will have a different ability to taste due to our unique set of tastebuds, our experience of taste and smell sensations, our medical history and current state of health. A drinkers preference can be influenced by what they’ve recently consumed, altitude, their mood and their perceptions of the whisky that can subconsciously creep in from the appearance of the liquid, hence why many blind tastings are done with coloured glasses.
For instance, I like sherried and peaty whiskies, though not necessarily both at the same time. In theory I might not take to a more delicate Lowlander from a bourbon cask and mark it down accordingly. Or, I might sample a whisky after a curry earlier on in the day and thus miss the subtle notes.
There is a fact that you can’t identify a smell or taste if you haven’t experienced it before. By all means you will be able to explain what a sensation reminds you of, but you have to wonder what has gone into the mouths of whisky tasters that describe the tastes of the more weird and wonderful taste descriptors.
I’m a bit guilty of this – I do believe that I described the TBWC Invergordon 42 year old as reminding me of polished wood. I’ve got a memory of standing idle in the older part of my primary school with my head against a varnished and heavily polished old door frame. I can’t remember if the smell was so strong the vapours were also landing on the back of my tongue as I breathed in, or if I licked it – both are possible but in my defence I was no older than 9 years old at the time. However it is a taste / smell sensation that has stuck in my head for close to 40 years. I can still picture that part of my old school in my minds eye as I type, and this illustrates a way we build up our memory bank of taste profiles as we move through our lives and taste whisky.
Getting back to scoring, we can see that there is not really a fool proof method to decide a score for whisky. If you can’t determine flavours, it can be harder to accurately assess a whisky. And with each of us being biologically different and with different outlooks, it is potentially less possible to get a reliable score based on so many variables across so many opinions. Plus, how do we set each criteria? We’d need a point of calibration to decide what was bad and good in each situation. I guess most people will describe the level of pleasure in each stage of their experience of a dram and that is the most reliable yet still subjective point we have.
A National Geographic article that I read in the past while waiting in a doctor’s surgery suggested that if you can taste more than six flavours in your drink at any one time, then you are perhaps not being honest with yourself based on the ability of the human body to experience flavours. However a lot of reviews are given based on experience over several drams while the bottle lasts. Even in my reviews where I often use miniatures, I’ll drink it in two distinct sittings to get a better idea of the dram. Adding water changes the spirit again and can unlock hidden gems of taste explosions within a single sitting so we have to look at a dram over a period of time to get more accurate knowledge to be able to give a score.
In the journey towards a summary before I meander more than the River Spey, whatever score you give it, that is just your score and your opinion. The person that it will be most useful to is you. Using your scores over the life of a bottle, or each time you buy the same whisky again, you can track your experience. The trouble is that it is all relative. You need to establish a baseline of what you find a competent whisky of that style, as there is no point of comparing a heavily peated Islay against a delicate triple distilled Lowlander. By setting a baseline for each style, you can perhaps score relative to that. Problem is that your baseline preference could also change over the years.
Any baseline has to be middle of the road. If you pick one too high, then other whiskies may unfairly not compare favourably. Same goes for picking too low a benchmark. Most other whiskies will taste brilliant after that.
And this is why I personally don’t like scoring whiskies, as it’s one more thing to concentrate on when we should be just enjoying a drink. I prefer to comment on value for money, whether I liked the whisky or not, whether I’d buy it again or recommend it. This should be enough, though that is just my opinion.
If you want help picking a new and tasty dram, scores can be helpful if you look across a broad range of opinions. That will give you a general idea of whether it’s good or not. Consistently high scores are a good indicator that the whisky isn’t rubbish. Even then, I’ve bought and enjoyed a whisky that regularly scores in the low 70’s. The recent official release of Allt-a-Bhainne is the one that sticks in my mind. I’ve recommended it to others who have also enjoyed it, but also one or two that haven’t. It’s opinion, not fact. For further guidance then look at the cask type, the peat level, ABV, not to mention price when considering a purchase based on review scores.
Above all else, this is YOUR whisky journey and nobody else’s. If you want to score whiskies, please do. Just remember a highly scored whisky by others doesn’t mean that you’ll like it. In my opinion scoring doesn’t have to be that important in the bigger scheme of things. Unless it’s for Aberdeen or Clachnacuddin football team.
Since my impromptu declaration of support of Clachnacuddin, I’ve gone as far to buy a replica Clach football shirt. They’ve even managed to win the Highland League since my impromptu declaration of support. Ironically, they’ve won the Highland League more times than any other club – 18 times. Since I’ve moved to the Highlands they’ve seemed to have resumed their position at the lower ends of the league table. But I will still support them. C’mon the Lillywhites!
As an aside and still within a whisky relevance, prior to 1993 there used to be three football clubs in Inverness – Inverness Caledonian, Caledonian Thistle and Clachnacuddin. Caledonian Thistle played at Telford Street Park, which backed onto the Glen Mhor distillery. After a merger of Caledonian and Caledonian Thistle, the new team Inverness Caledonian Thistle moved to Caledonian Stadium, beside the Kessock Bridge. In 1996, Caledonian Stadium was demolished and joined Glen Mhor and the adjacent Glen Albyn distilleries in becoming a retail park.
Aberdeen are one of the most frustrating Scottish teams to follow. However you need to support the team from your city of birth. I still have my 7” single from the successful 1983 Cup Winners Cup campaign. You can relive the classic song and reminisce on YouTube by clicking here Plus like those who remember where they were when JFK was shot, I remember what I was doing on 11th of May 1983. Watching a victorious Aberdeen side beat Real Madrid on the television. For many Aberdonians this was probably a more important point in their life timeline.
Do you remember where you were when JFK was assassinated? Or when Neil Armstrong set foot on the moon? Mmmm bad examples as I wasn’t even thought of then. Perhaps maybe 9-11, as everybody who remembers that should be of legal drinking age. I was on the Tog Mor, the vessel that lifted the Mary Rose from the Solent, only when the Twin Towers were collapsing we were in Tunisia building an oilfield.
The whisky I’m away to review for you today is special as I remember where I was when I bought it. Can’t remember specific month though November 2019 rings a bell. It was on the happy occasion when shopping in Inverness that when my ‘Better Half’ wanted to clothes shop that I was told to amuse myself while she pointed in the general direction of The Whisky Shop.
For once I had no problems complying with her wishes.
However, the Whisky Shop in Inverness is an massively overpriced tourist trap shop and the real excitement is in WoodWinters on Church Street. By time I got the text message to tell me my fun time was over, I’d bought two bottles of whisky and bored the pants off a shop assistant with whisky blether. The two bottles bought were GlenAllachie 12 and an independent bottling of Benrinnes from James Eadie, finished in a Madeira cask. It’s the latter whisky that I bring forward today.
I’ve mentioned Benrinnes many times on this site, mainly because it is my favourite Speyside distillery. I have other Speyside distilleries in my virtual hand of Top Trump distillery cards that produce better whisky, but this one is my choice. Benrinnes is generally only released as a 15 year old in the Flora and Fauna range, but I’m discovering it flourishes very well as an independent bottle.
As I’ve reviewed Benrinnes more than once on the blog, I’m not going to run through its history, especially as I have another 2 or three to review. Suffice to say that the distillery sits on the lower slopes of Benrinnes, to the south of Aberlour in Speyside.
So, instead of retelling the story of Benrinnes, let’s look at the background to James Eadie. Whilst maybe not the most prominent whisky bottler, it is one of the older names in whisky.
Information from the James Eadie website tells us this – James Eadie (1827 – 1904) was a Scottish Brewer, born near Gleneagles, he was one of fourteen children. He was a self made man who eventually became a brewer and an owner of a portfolio of pubs. Eadie has acquired from his father a recipe for blending whisky, which was eventually widely dispensed in over 300 Eadie pubs. The brewery and pubs were eventually taken over by Bass and the whisky lived on but by the 1960’s were fading out. Robert Patrick, the great-great-grandson of James Eadie has revitalised the brand name. Robert has worked for Diageo, Beam Suntory and Ian Macleod Distillers, and is a Liveryman of the order of Worshipful Distillers as well as a Keeper of the Quaich.
With the company in good hands then let’s hope that the whisky lives up to promise.
Benrinnes 13 Madeira Finish
Region – Speyside Age -13 years old Strength – 56.1% Colour – Tawny Cask Type – Finished in Bual Madeira Colouring – No Chill Filtered – No Nose – Stroopwaffels, vanilla, cappuccino, raisins.Palate – Malt loaf, nutmeg, apricot jam, slight orange peel hint too. Cinnamon appears with water. Finish – Medium long. Dark Chocolate bitterness, ginger nut spiciness. Citrus peel appears with water. Bitterness lasts right until the end
Of course, I am going to be biased as a fan of Benrinnes. I’m trying to be as impartial as possible though it is hard to be when this whisky is so tasty. It has the oily, meaty character of Benrinnes in there, in part thanks to the worm tubs, yet the Madeira cask has added dark, sweet notes. I have to say it that I liked this a lot.
I do like the overall presentation of this whisky. Cask Strength, Age Statement, Natural Colour and Non Chill Filtered. The packaging is neat, impressive and in my mind suits the colour of the whisky within.
Speaking of colour, I often thought I could see hint of Rosè wine in the glass but could never catch it in my photos, so I may have imagined that. As I have distributed this whisky to a few of my friends it would be interesting as to what they think.
Unfortunately this whisky is no longer available at retailers as it has sold out. Only 313 bottles were released and it was a good dram. You may see it on auction sites but the main purpose of me sharing this review was to let you know what independent bottlers can do, and I thoroughly recommend looking at the James Eadie website (click here) to see what sort of produce they make. I am sure they will make a whisky that will appeal to you.
The cost of this bottle was around £67 if I recall correctly but if you see it at auction expect to pay about £100. I’ve seen similar James Eadie bottles go for the same, but while pricey, I’d still say the value is there for drinking but maybe not so much for collecting.
The very first review I published at the start of Scotty’s Drams was a Dalwhinnie. In fact it was two Dalwhinnie drams in one – the Winter’s Gold and Distillery Exclusive. By using the links at the bottom of this review you will be able to back track and see what I wrote. So much has changed since I wrote that review – I’ve smartened up the blog format a bit, attempted to take better photographs and have made many more friends in the whisky world, both in the industry and other enthusiasts. Things that haven’t changed are my lo-fi production values (necessary when attempting to upload a blog on the internet equivalent of a 56k dial up modem) and the fact my dog is still not any better behaved. I’ve come up with a term to describe him accurately. “Hyper-social” would adequately describe my friendly old Labrador who still acts like a puppy despite being 9 years old. I’m quite sure the local canines would more relevantly call him “dog nonce”. I guess there is always room for improvement, and we won’t quite give up on Maks for now.
Dalwhinnie is one of my local distilleries, certainly the closest owned by a global enterprise, the other being Tomatin. Tiny Speyside distillery which can be seen from my house if you know where to look when the leaves are off the trees doesn’t have a look in compared to the output of these two monsters.
Dalwhinnie has this thing about being the highest distillery, which having checked with a hand held GPS I can confirm is not true; Braeval (Braes Of Glenlivet) was a metre higher, but Dalwhinnie is the highest distillery in Scotland with a visitors centre and a damned fine one at that. Standing just on the northern outskirts of the village of the same name, Dalwhinnie is a also few miles north of the Drumochter Pass, the place where the A9 trunk Road and Highland Mainline Railway squeeze between a narrow mountain pass which can be treacherous in winter time.
Funnily enough while Dalwhinnie proclaims itself to be a Highland Malt, it actually does belong in the Speyside Whisky Region, being the most southerly of all the Speysides. It is actually closer to the River Spey than its height rival with Dalwhinnie being as close as 8.1km from the Spey opposed to Braeval’s effort at 17.5km. Remember that every Speyside whisky is a Highlander, but not every Highlander is a Speyside. For the record, Macallan still show themselves as a Highland whisky too.
The location of the distillery gives a welcome sight when heading home, and looks picturesque whether you see it from the road, or while passing behind it when you travel by train. It’s hard to believe you are over 350m above sea level.
Dalwhinnie was founded in 1897 and was originally called the Strathspey distillery, and was owned by the same people who owned the original Speyside distillery in the village of Kingussie some 14 miles further north. The Strathspey Distillery Company went bust in 1898 with both distilleries sold. Eventually Dalwhinnie went on to be the first Scottish distillery to be sold to foreign company in 1905. By 1911 the Kingussie distillery fell silent and was demolished in 1920’s. Only one building still remains between the Duke Of Gordon Hotel and the Ardvonie Road car park. Rumour has it a lot of the local houses constructed soon after used stone from the demolished distillery, which was a similar size to Dalwhinnie. In 1926 after a couple of changes in ownership, the Dalwhinnie distillery eventually was bought by DCL, which went on to become Diageo.
Dalwhinnie distillery only has 2 stills, so is not a major producer compared to some. However it does still use worm tubs to condense the spirit coming out from the stills. Due to the average temperature of Dalwhinnie being quite low throughout the year (I’ve read somewhere it averages 6C, but as a local I think that’s a little too high!) the worm tubs ensure a rapid condensation of the spirit vapor from the stills. In 1986, whilst the distillery was getting an upgrade, the worm tubs were replaced by more modern shell and tube condensers but this changed the character of the spirit too much, and the more expensive to run worm tubs were reinstalled.
In 2018 the distillery experienced a shut down of production during an extended period of hot weather. Not due to the lack of water from the Allt an t-Sluic burn, but because the temperature of the water in the cooling system was too high and the worm tubs were not able to condense the spirit effectively changing the property of the spirit.
Diageo announced in 2018 that the Dalwhinnie visitors centre would be undergoing an upgrade. I haven’t been there since 2018, so I’m not sure if it has been carried out, but even if it hasn’t, the visitor centre is excellent as are the staff. But let’s see if the whisky is….
Region -Speyside Age – 15 years Strength – 43% Colour -Yellow Gold (0.5) Cask Type – Mostly Bourbon Colouring – Yes Chill Filtered – Yes Nose – Strong green apples, wallpaper paste, lemon peel, sawdust. Oily. Palate – Sweet on arrival with oak spices. Caramel, vanilla, chocolate, unripe pears, lemon zest. Finish – medium long, fruity, warming hint of sulphur.
Quite a decent dram, and certainly one worth having in your drinks cabinet. There is good reason why this formed the original Classic Malts selection in 1988 as I found it to be such an easy drinker. Nothing too complex but enough to keep it interesting. The sulphur was well controlled. Funny that, as the out of favour whisky writer (who one fellow blogger made an anagram of the writers name to be ‘Jura My Rim’)* is often banging on about sulphur, yet awarded it 95 out of 100.
I’ve seen online many people complain about this dram being too light, too delicate and possibly being a victim of poor quality casks but I disagree. Nobody knowingly makes a poor whisky, especially when it concerns a single malt that has had quite a long lifespan. Perhaps like my attitude with Maksimus, a bit of perseverance is needed if you think this is a poor malt.
All in all this is an inexpensive, good value easy drinker at a price of £43-£46 in shops. If you are looking for something a little more challenging to drink, this isn’t it. Definitely recommended, especially for those starting out on a whisky journey.
It gives me great pleasure to write this review. Because contained within this review is the very whisky that actually germinated the seed that was to grow into the blog that you are reading. It was in January 2019 in a hotel in Krakow, totally disillusioned about the current state of affairs in the UK, fed up of hearing political sniping on social media and wondering whether I could do something constructive with my whisky hobby that I decided to start a blog. I had no idea what I really wanted to do and knew I’d probably end up doing what everybody else does, but at least I’d have a creative outlet, something I have lacked ever since I have moved to the Speyside Region. I used to be into photography, but sadly due to personal events and work I have just not been able to make the time to do it and at least I can write a blog offshore.
It has taken far too long to get to this dram, especially given its relevence to the blog, but some good things have to wait. And when I looked into my collection of miniatures and found that I have an older version of this whisky, I just knew that it had to be the first of the drams that I used to compare old and new whisky. For the pre-amble into this series, please click on thelink here….
Clynelish is a distillery that was formed out of an absolute tragedy. It was created at a time when landowners in the Highlands wanted to get rid of the tenant crofters that didn’t really make the estates much income and replace them with hill sheep farming. These were known as the Highland Clearances and were a dark stain on Scottish history. Many of the evictions where quite brutal with people getting burned out of their homes, if not to persuade them to leave then to ensure that they wouldn’t come back. Some of the most brutal evictions took place on the land owned by the Duke (and Countess) of Sutherland. It is easy to say that this happened a long time ago, but such is the depth of feeling that for many years there has been a campaign to demolish the statue of the Duke that stands on Ben Bhraggie and overlooks the area around Golspie and Brora. ‘The Mannie’ as it is often is known has had a protest against him a lot longer than Black Lives Matter. I doubt the statue will come down, and I think it should stay as a reminder to the horrific treatment of those who lost their homes, possessions and were separated from friends and family as many were forced to seek new lives in Canada, America and Australia. Just to dig the knife in, some of the land owners even charged those they were evicting for their transport overseas.
The Duke was responsible for building a railway from Golspie, close to his family seat of Dunrobin Castle which eventually terminated in Helmsdale. He also founded a few businesses in Brora; a coal mine, a brick and tile works and lastly a distillery. These were staffed by farmers who had been cleared off the land by the aforementioned clearances. They were paid in a currency that was redeemable in the local shops, also owned by the Duke which meant he received all the profit. It may be easy to understand why he wasn’t popular amongst the locals!
I’ve recently been thinking about the things that make me and others buy whisky. I have to say I am pretty bad on buying bottles based on the spirit colour or the description. You see, I am guilty of buying the Glenmorangie Truffle Oak Reserve at the distillery (before I had a clue about whisky) because it had the word Truffle in it. Being a dedicated eating enthusiast, I could only think of Chocolate Truffles. I was to be disappointed. The whisky was bought to wet a baby’s head that sadly didn’t arrive. The bottles were hidden away and forgotten about. Glenmorangie have just done the same thing to me again with their release ‘A Tale Of Cake’. I’ve got a degree in the cake and pastry sciences bestowed on me by the University of Life and if you ever meet me, you’ll see not only did I graduate with full honours, I’ve got the Masters and PhD as well. At least when I bought the latest Glenmorangie release, I was not thinking I was getting Battenburg in a bottle.
We step forward into 2020 and the release of Fettercairn 16 year old, and this one is made with a Chocolate Malt. Of course, having a predilection for sweeties, you can tell that my ears would prick up at this. But of course I know what a chocolate malt is and I am not expecting a big slab of Galaxy or Dairy Milk. It is a malted barley that has been roasted in excess of 200 Deg. Centigrade, and is a technique used more often in brewing. Guinness is a well known user of chocolate malt and if you ever go visit Guinness in Dublin, the smell from the malt is out of this world.
Fettercairn is one of those distilleries that flies under the radar, and in my limited experience of Fettercairn, that is probably deservedly so. It is not a malt that I can honestly say I’ve had a lot of success with. The NSA Fasque was instantly forgettable and I believe Fior wasn’t that much better. The other thing going against it for me, is that I’ve not had a lot of luck with other Whyte and Mackay owned distilleries, bar Invergordon. Dalmore is the premium one out of the block, and I have had a few decent Dalmore, but they use colouring in so much of their range, I’m not impressed. The less said about Tamnavulin and Jura the better for now.
Anyway the Fettercairn distillery was founded in 1824, situated in the village of Fettercairn in the Kincardine area of Aberdeenshire. The local area that the distillery sits in is known as the Howe Of The Mearns, which is a very fertile farming area stretching up from Strathmore in the south ending in the north at the fishing port of Stonehaven. The area was where the famous Scottish writer Lewis Grassic Gibbon was raised and wrote about in his classic Scottish trilogy ‘A Scots Quair’. One of the books, Sunset Song was often compulsory reading in English Classes for pupils in the Aberdeen area and was made into a film a few years ago.
The distillery has a unique cooling feature on the Spirit still, which is a cooling ring that sprays cold water down the swan neck over the still. This allows the outside of the still to be cooler, and encourage reflux in the still to give the spirit a lighter style.
Fettercairn has been undergoing a bit of a re-brand. Recently they released a 12 and 28 year old into their core expressions. The 12 year old has been generally well received, but the 28 year old was marketed at £400. Its a bit of an ask for a distillery that doesn’t perhaps have a stellar reputation. Who will take the chance at that money not knowing if they are going to get a delicious whisky? Personally if trying to build a more upmarket brand, make sure the product is seen as upmarket, before charging upmarket prices.
However, before the Mr Grumpy of the whisky blogging world goes off on one again, let’s turn my attention to the offering today. It is the Chocolate Malt distilled 16 year old. It was originally for sale exclusively in the Whisky Shop which for me was a big turn off. I think the Whisky Shop are one of the worst for overpricing their goods. Certainly in the Inverness shop. Even online, some of their prices are way above their competitors. However, they do have lovely staff when I pop my head in, and bargains can be had. But that’s not enough recompense this time so, not wanting to splash out the £70ish for a bottle from a distillery I don’t really enjoy from a shop I don’t want to patronise, a glimmer of hope came in the form of a fellow blogger.
Enter Nick. Nick has a great blog called Whisky, Aye? Its full of all the great things you need in a whisky blog – witty banter, great whisky and also lots of pictures of his dog. And definitely less waffling. Perhaps I should copy him and add more pictures of my dog. His dog looks well behaved though, mine will hump anything that gets in his way. Anyhow, Nick offered me the chance to receive a sample, and 4 different quality drams arrived – I’ll review the other 3 in good time…
Cheers to Nick, we can now proceed with the review.
Fettercairn 16 (2020 release)
Region -Highland Age – 16years Strength – 46.4% Colour – Auburn (1.5) Cask Type – Bourbon, Sherry, Port Colouring – Debatable. See below Chill Filtered – No Nose -malt, honey, ginger, raisins, chocolate, Sherry sweetness. Palate -Dark malt, with oak spiciness arriving, stout mixed with Port. Chocolate. Peppery, a hint of expresso. Finish – medium long, sour citrus, prunes, plums, tobacco.
I’ve heard that the Fettercairn 16 does not have colouring added, yet on an export bottle we can see the dreaded words in German that tell us this bottling does have added colour. It’s a pity, as it might not have needed it. Mind you Signet also has colour added, but then again, is rumoured to contain 30 year old whisky. In my opinion the spirit in Fettercairn 16 is pretty all much of the same age.
Well, I have to say that I was pleased to have been able to try this. It was indeed a good malt, with a nice depth of flavour. I felt it had a really good nose, a quite good palate, yet the finish was a bit insipid. The issue with this though is that I only had a 3cl sample, and as such couldn’t easily take a second opinion. However, based on every other whisky I’ve tried, I can usually tell if I will like it or not just with one nip. Did I like this? Yes I did. Would I buy one? No. The reason for not buying is this; supply is getting limited and I prefer another chocolate malt driven whisky, Glenmorangie Signet. While Signet is NAS, it is also a similar abv, slightly lower at 46%. It means I’m going to have to chase the bottle if I want it and I wouldn’t want it that badly. I can wait until the next batch.
Is it good value? Certainly if you can buy it at its original retail price or not far off of it, then yes, I’d say it is reasonably good value. Perhaps I might look at the 2021 release from Fettercairn. The distillery has a visitors centre, but perhaps I might wait until some more of this COVID malarkey is over.
A big thanks to Nick for his generosity for giving me a chance to taste this dram. You can read his blog by clicking here – Whisky, Aye?
It’s better late than never. I didn’t plan to run out of reviews in the summer, but an extended trip offshore of 16 weeks meant that I would have to be going some to have that amount of back dated reviews. I fear that this may happen again in the future, so keep yourselves braced for a period of inactivity here – however just because I may be down, I am most certainly not out.
As you will know from previous articles, my storage locker in Perth got flooded the same day that I came home from my last offshore trip and I sustained a considerable amount of damage. As I write this, I am still none-the-wiser as to what the insurance settlement is likely to be. I had already ordered some whisky online while offshore, and the morning after the flooding I realised I could not pick this up in person, so asked the retailer to ship it to me. When I contacted them they said if I added one more thing to my basket, they would ship the whole lot to me with no extra charge. As I had not seen the damage at my locker, and fearing for my Glenfarclas bottles from BP Magnus Platform 25 and 30 year anniversaries, I decided to order another Glenfarclas – this one the 2005 14 year old that was destined to be released as part of the now cancelled 2020 Spirit of Speyside. The retailer mentioned he had an open bottle, and if there was still some left when I next called by, I would be able to get a sample.
They say bad fortune often happens in threes, and I already had been stuck offshore, flooded whisky and a few days later, my wife had an accident in the car when she hit a small deer, damaging the bumper that had only just been replaced in March from a previous accident. Spirits were low, but the day after the accident I receive an unexpected parcel – a sample of the 14 year old Glenfarclas. It was a certainly well timed boost to morale.
In all, within the whisky community (although I prefer to hover around the edges) I have not experienced such an outpouring of sympathy for my phlight with my storage unit. Even my insurers so far have been brilliant and I await the outcome of my claim. But time waits for nobody and it’s time to look and move forward with the blog and look to the future. So without further ado, let’s move onto the tasting.
Region – Speyside Age – 14 y.o Strength – 58.2% Colour – Brown Sherry Cask Type – Sherry Butt Colouring – No Chill Filtered – No Nose – Figs, rum and raisin ice cream, dark, berry fruits, blackberries, slight leathery nose. There is a note of dark roast coffee powder too. Palate – quite tame without any water considering the abv. A pretty smooth arrival with a gradual rise in heat through the development. Waxy mouthfeel, with dried fruit flavours as is typical with sherried whiskies. This has the Glenfarclas DNA all over it. A hint of stone fruit, perhaps cherries. Finish – quite mellow while neat with a medium to long finish. A slight sulphur note, but this was quite pleasant, a good meaty malt. Water intensified the spicy wooden character for me, and was slightly tannic, giving me bit of a dry mouth.
This bottling left a bit of a sour note. It is / was only available through 2 retailers – The Whisky Shop Dufftown and the Speyside Whisky Shop in Aberlour. One of these retailers had a bit of a situation where somebody buying a bottle complained about the dispatch and shipping only it was getting sent straight to an auctioneer. That is pretty sharp for a flipper – at least let it reach your hands. It’s only £150 and despite being limited, it’s not sold out so it’s a bit of a risk trying to flip so early. Thankfully, the two I saw at auction only realised £140. Accounting for fees, the flipper only made £123 – a £27 loss minimum as the shipping hasn’t been accounted for.
As an aside, I feel for special releases that specialist retailers and auctioneers could refuse to take such consignments, as this is something that often pushes limited whisky out of reach of the genuinely interested in the liquid. But that’s a conversation for a different day and seeing how specialist retailers have been battered by the effect CV-19 on the economy, who can blame them for taking a sale?
The other sour side was that I had a wee bit of a conversation with somebody on twitter who reckons this bottle at £150 is over priced, as you can buy the 25 year old at Costco for £99. In fact the guy’s post I felt was quite arrogant, suggesting anybody who knew anything about whisky would know the 25 year old is a superior dram. Well, that’s fine if you have a Costco card. Even if I did, by time I drive back and forth to my closest Costco, I’ve lost the savings in the price of diesel getting there.
Plus, the guy made the mistake of assuming I had bought the 2020 release and hadn’t tasted it. Well I had – and while I never proclaim to know everything, I know that the other mistake the guy was making was getting hung up on the idea older is always better. It isn’t. I’ve tasted the 25 also and in my opinion the 14 is better. The higher price reflects the fact the bottling is limited. The 25 year old is freely available. I personally think anybody who knows anything about whisky would also realise the 25 year old is only 43% while this is cask strength at 58.2% and a true whisky lover won’t shop for it in Costco but support their specialist retailers. Touché.
To complete the verbal tennis match, the 25 year old is also available at the same price on Amazon. That would save the young man wasting their time and fuel in driving to Costco, but we all know what I think about shopping for whisky on Amazon. Game, Set, Match.
Moving on, I did really enjoy this whisky. The high abv was very easy to drink neat with very distinct sherried notes. Adding water for me spoilt it as it accentuated the spiciest parts of the profile and killed the fruity notes I had been enjoying. I felt it matched the experience I had last year with a 1973 Family Cask, likely to have been about 40 years old. As I never saw the bottle, I didn’t know what year it had been bottled.
Whether or not it’s over priced, well that’s subjective as it all comes down to the taste and everybody will have an individual opinion. It’s certainly not a bottle for every day drinking, and while I can say you won’t be disappointed £150 is a bit much for many people to drink on a regular drinker. What auction prices do remains to be seen but I doubt that it will go up that much in value unless a few get drunk. Initial low auction values may encourage a few to get cracked open. It’s meant to be drunk really.
The last few bottles are still available from the Speyside Whisky Shop, the Whisky Shop Dufftown having sold out. It should be a good bottle to have in a collection as if bought at £150 or below, should it not go up in value then it’s still an affordable bottle to drink and really enjoy.
I’m grateful to Matteo for the kind gift. The milk of human kindness isn’t dairy – it’s definitely distilled!
It’s been a couple of months at least since I’ve reviewed a Flora and Fauna release. Since I’ve managed to bottle kill my full size Benrinnes Flora and Fauna, it was time to move onto the next one and I had a choice – Pittyvaich or Inchgower. It was a simple decision in the end as I’d already reviewed a Pittyvaich thus Inchgower it was.
Inchgower is one of those distilleries that has quite an anonymous life. Currently owned by Diageo, the distillery provides most of its output for blending, although independent bottlings are much more available. This malt is a constituent part of the Bells blend, but don’t let that count against our single malt experience.
The distillery sits just outside the Morayshire coastal town of Buckie and was founded in 1871 by Alexander Wilson. The Wilson family went bankrupt, leaving the Buckie Town Council to purchase the distillery in 1936. As far as I can tell this is the only example of a local authority in the U.K. owning a distillery. In 1938 the site was bought by Arthur Bell & Sons Ltd to provide malt whisky for its blends. Arthur Bell & Sons were later bought by Guinness and after various takeovers and mergers, the distillery came a part of the Diageo empire.
Inchgower isn’t a big distillery – it has 2 wash and 2 spirit stills, and only outputs 1.99 million litres annually. It has quite a short fermentation of 46 hours which should give a more nutty sort taste to the spirit. The distillery location isn’t that far away from the mouth of the River Spey, giving this Speyside whisky a coastal tang.
Inchgower unfortunately does not have a visitors centre, but the local area has some great scenery. The weather in coastal Morayshire experiences a local microclimate, something that was instrumental in setting up the nearby RAF bases at Kinloss and Lossiemouth as training bases. Buckie a fishing town and although there isn’t that much to do there, it is one end of the Speyside Way, a long distance trail that follows the River Spey, often utilising the former railway line that ran between Craigellachie and Aviemore. The Moray Coastal path also passes through the town, and it’s a short walk to the impressive Spey Bay Railway viaduct if you are in the area.
Let’s now take a wander to taste the whisky in question.
Region – Speyside; Age – 14 y.o; Strength – 43%; Colour– Pale Straw; Nose – Quite light and fresh. Malty, biscuity, straw, soft oak with a touch of brine there in for good measure. Vanilla, light toffee notes; Palate – Grapefruit, tannic, apple, ginger, grapes / white wine. Nutmeg. Vegetal in places, but this disappears with the addition of water. Lightly waxy in mouthfeel but not consistent – felt a bit light on occasion. ; Finish – Quite short with a nicer balance of fruit at the end to counteract the bitter tannins from the wood. Notes of brine at the end. Tempers nicely when water added.
Just because it is a component of Bells, don’t judge it by the same yardstick. I’ve been lucky and enjoyed this dram from the start, but samples given to friends have been a bit of a mixed bag. Some didn’t like it, some did. Although it is not that a complex malt, it can be quite light, and the vegetal note I found could put people off. This could be due to the sharply inclined Lyne arms between the still and condenser allowing the meatier parts of the spirit to leave the still. I added water and let it sit for 10 minutes and this took a lot of the less desirable notes away.
Being a coastal distillery, the brine is present, and coupled with a light waxiness this reminds me of another Diageo coastal distillery on the opposite side of the Moray Firth, Clynelish. That too was bottled as a part of the Flora and Fauna range and also as a 14 year old, but has been re-released as a stand alone bottle and the abv upped to 46%, which may give Inchgower a boost if they decide to do the same.
I enjoy the lightness of this dram; in the past I’ve had grassy notes from this which I didn’t get this time. I did get a straw note which although that’s dried grass, it isn’t the same. It leads me to ask myself what has changed – my sense of taste as I age or is it the whisky making process? Whiskies do change over time, so it’s a point worth considering.
Available at less than £50 a bottle, this isn’t an expensive dram, and is worth what I paid for it. There are bitter components in here that may not be to everyone’s taste, but it’s not that bad. I’d suggest trying this alongside an independently produced bottle to get a decent comparison.
Inchgower isn’t that rare but it’s not one you will see in every whisky shop, but a specialist retailer should be able to get it for you. At 43%, chill filtered and a dose of colouring means you may find better value from an independent bottle, as these are much more likely to have a higher strength, be non-chill filtered and have no colouring added.
I do recommend this dram, but I acknowledge it may not be something everybody will love. The title is a play on the phrase if you give an inch, they’ll take a mile, and while you may get the Inch(gower) but you might not enjoy the full mile of this whisky journey. It shouldn’t stop you giving it a go. After all, I like it, and surely others do. Try it in a whisky bar if you see it is available or alternatively you can get 3cl miniatures from the Whisky Exchange or Master of Malt websites.
When I was a child, the Aberdeenshire area used to have a good handful of distilleries. Ardmore, Banff, Fettercairn, Glenugie, Glenury Royal, Glendronach, Glen Garioch and lastly Royal Lochnagar. Sadly, three of these distilleries have now not just fallen silent but have been wiped off the face of the earth following the cull of distilleries in the 1980’s. Ardmore, Fettercairn, Glen Garioch and Royal Lochnagar mostly produce liquid for their corporate owners to use for blending and aren’t as prominent in the whisky landscape as some others. That just leaves Glendronach. Up until I became interested in single malt whisky it was a distillery I had not even heard of, despite it being under 30 miles from my house as the crow flies. Its exposure was increased to me when they opened a visitors centre – the brown tourist sign at the A96 / A97 road junction was a clue, but this wasn’t enough for me to get some of their liquid down my throat.
One of the issues that caused me to be blind to Glendronach is that it used to be one of those distilleries that had an relatively anonymous existence as a distillery producing whisky for blends, formerly being part of Pernod-Ricard empire. As most other distilleries owned by large corporations, it did release its own single malts from time to time but with no great fanfare. This was to change when the distillery was sold to a consortium of which the master distiller Billy Walker was a part. Billy has had a great deal of success with buying former Pernod-Ricard distilleries with also rejuvenating BenRiach, and after selling these two along with Glenglassaugh to Brown Forman, has bought the Glenallachie distillery, also from Pernod-Ricard. It is in his style that the letter after Glen or Ben is capitalised to distinguish it from the former owners. I’ll just stick to writing Glendronach and not GlenDronach.
I’ve always had a soft spot for sherried whiskies, with Macallan playing a large part in it as once upon a time nearly every bottle of Macallan was superlative in quality to any other sherried whisky. However, well before I considered a whisky journey such as this blog, I was also on familiar terms with Glenfarclas and Tamdhu, two other Speyside whiskies that have excellent sherried expressions, yet Glendronach evaded my attentions. It wasn’t until an unpleasant encounter that my gaze fell upon the Glendronach range.
It all started when I had to work occasionally with a guy who turned out to be a bit of a bad apple. He could be a great work mate one minute and nasty the next, and for all of the rest of the small team I work with we never knew what version we were getting that day. During one of his good days and before I realised what a menace this guy could be, the discussion turned to whisky. He told me that the only whisky he really drunk was the Glendronach 12. It had occurred to me that I’d been passing the signs to the visitor centre for years and had never visited or really had concentrated on any of their produce. Quite obviously as somebody who has an interest in whisky, I felt it was imperative that I paid more attention to the spirit that Glendronach was making.
The Glendronach 18 year old Allardice that I am going to review for you was the first Glendronach that I actively paid attention to and all I will say at the moment is that I wish I had tried it sooner. It took me another three years to visit this distillery, and during the tour I had last year, I left my guide Ann in no doubt what I thought about it. My previous review of the visit Glendronach, along its history and a tasting can beread here. The Allardice refers to the founder of Glendronach, James Allardice, who started the distillery in 1826.
I’m not planning on saying much more, so let’s have our whisky and see what we think. I do hope you can join me in tasting this little beauty.
Region – Highland; Age – 18 years old; Strength – 46% ABV; Colour – Tawny. Nose – Christmas Cake in a Glass. Rich sherry overload – Raisins, Plums, Cherries, Figs, Spicy Oak – Nutmeg and Ginger; Palate – Medium body, slightly oily. Leather, Raisins, Cherries, Oak, Orange peel, chocolate, hint of treacle toffee; Finish – Medium to long. Drying, syrupy taste that clings to the mouth, touch of sulphur, sticky toffee pudding, instant coffee powder.
I am hoping that you realise that I liked this a lot. I fell in love with the Allardice from the first time I tasted it. To my palate, this is a lot better than some of the insipid modern Macallan that has come on the market in the past decade or so, and thus I had changed my allegiance. I’m just disappointed that I didn’t review this some time ago. Due to my work pattern and my inclination not to keep several whisky bottles open at a time, it will be a while before I open another full sized bottle. Perhaps I’d better reconsider this. I’m definitely convinced that this is better than a lot of modern Macallans, but I’m also aware it is a different style of whisky, being a Highland Malt.
The range of aromas and smells I got from this spirit included many of my favourite things; treacle toffee, cherries, raisins, coffee powder, sticky toffee pudding to name but a few. It was a no brainer that I was going to enjoy this.
Most modern single malts are likely to have the vast majority of the liquid in the bottle at the age stated on the label. This one is likely different. It is a thing to note is that with some Glendronach whiskies is that the distillery was silent for around 5 years from the mid 90’s. This means that this 18 year old bottle has spirit in it that will be considerably older, as will the 21 year old. Anything bottled between 2014 and 2020 will have to include spirit that can be as much as 24 years old and in larger amounts than might be found in a normal marrying of casks for a production run. It is my opinion the content of older spirit is indeed evident. I’ve never particularly compared batches as I am not convinced that I have that sharp enough of a palate, plus I am extremely unlikely to have two full sized bottles open at a time. Nonetheless the richness and depth this dram has would easily convince me there are older casks in there.
Is this good value? Here I start to swither. Depending on what bottle you got, I could surprisingly suggest it is not at the moment. My first bottle of Allardice was £74, a not unreasonable cost for a decent sherry whisky of that age. However prices have been creeping up so much that you don’t get a lot of change from £100. I don’t know if it is because of rising production costs, the fact that older spirit is playing a major part in the blending, or we are getting charged what the producer thinks the market can sustain. However let’s review facts. 46% ABV, Natural colour, non-chill filtered, age statement. It is an honest malt with nothing to hide. Sherried whiskies can command a higher price, partly because the casks are a lot more expensive, in this case it is an Oloroso cask.
Let’s not dwell too much on price. You have to try it if you like sherried whiskies. Keep an eye out for miniatures or see if it is in your local whisky bar if you don’t want to cough up a sizeable amount of cash up front without trying it. I’d suggest that you will not be disappointed though. This sample was bought from Amazon about a year ago and cost me £10 if I recall correctly.
If that isn’t enough to convince you that you need to try this whisky then let’s add a sprinkle of context – Macallan pump out NAS whisky at 40% with chill filtration, partially bourbon matured and then release it in a funny coloured box and still expect you to fork out £100ish for the privilege. The fanboys lap it up but I know many grumble about the lack of value for money in many of these drams. I know what my preference would be and it wouldn’t be the Macallan for the same money.
Keep an eye out for this at auctions. It is entirely possible to get this at less than RRP, even when auction fees are taken into account, but be wary of shipping costs; perhaps consolidate shipments. I have a few bottles of this with various date codes and I will be drinking them eventually, so I will be able to get the benefit of the older whisky. If you want a guide to what bottle dates are most likely to contain the oldest whisky, see this handy web page here. There is a handy PDF embedded into it.
Lastly, this proves that often being in a bad situation can often lead to good. I’m grateful for being recommended Glendronach, although I wasn’t as fond of the 12 as this. If the person I referred to is reading this, then thank you, I owe you a drink.