This Is Not A Drive-By.

Taste Review #57 – Glentauchers 1991 (G&M)

Glentauchers is one of those distilleries that flies beneath the radar. I have to say that it doesn’t seem to be well known at all. And in all fairness, I fly past it on a regular basis as it is right beside the A95, halfway between the Morayshire town of Keith and the hamlet of Mulben. Flying past it is maybe stretching it a bit. There is a bend right beside the distillery houses where a bridge also narrows the carriageway slightly. Up until 5 years ago or so, there was also a strange camber on the road as you went over the bridge which used to force you out into the middle of the road as you went round the bend. I’ve lost count of how many times I have passed it and almost needed a change of underwear. Yet still have to sit and review one of its whiskies.


Glentauchers Distillery

The Glentauchers distillery was another of those distilleries built at the end of the 1890’s, and was established by James Buchanan & Co. to provide fillings for its Black And White blend. This was to become a role that the distillery was to play for its whole life so far, as one of those distilleries whose main purpose is to provide whiskies for blends. As was the case for so many distillery companies, James Buchanan eventually merged with DCL, which would eventually become part of Diageo, although this was not the fate for this distillery – it wasn’t to survive the whisky downturn in the 1980’s and was mothballed at the same time as Convalmore which was also formerly owned by Buchanan / DCL. However, fate was kinder to Glentauchers than it was to Convalmore, and it was bought by Allied Distillers in 1989, with full production resuming in 1992. By 2005, Allied Distillers became part of the Chivas empire, whose parent company are Pernod Ricard.

Today, Glentauchers still carries on, and has been used as a training distillery by Pernod Ricard. Apparently it is a distillery that has limited automation, ensuring that staff have to learn how to distill whisky manually. The malting floors are not part of this as their operation ceased in 1969.

The Glentauchers distillery despite sitting right beside a main road does not have the have the same visibility, yet finding bottles of Glentauchers is not hard. There are plenty of bottlings available from independent bottlers. I own a couple, one being from First Cask, and another being a bottle in the Dancing Stag range from Robert Graham. A quick look online sees that there are bottles available from many of the well known independents such as That Boutiquey Whisky Company, Signatory, Douglas Laing, Berry Bros, but most notably is Gordon & Macphail, probably the oldest continually operating independent bottler, based in the Morayshire town of Elgin, and it is from this bottler we have this week’s sample.

Finding original bottlings of Glentauchers are few and far between. As mentioned above, it is a spirit usually for providing for blends, notably Ballantines. There has been official bottlings – there was a 12 year old released in the 1980’s and in 2000 it was part of a set of 6 different whiskies released by Allied Distillers – all at 46% and 15 years old, meaning that in the case of Glentauchers they were using the DCL distillate. In 2017 an official bottling was released at 15 y.o under the Ballantines brand.


The Bottle

Region

Speyside

Age / Vintage

1991 / 16 years (Bottled 2007)

Strength

43%

Colour

Pale Gold

Nose

Peaches, Honey, biscuity cereals, vanilla, slight apple note. To start with I got a hint of solvent, but that disappeared after I left the glass to sit and breath.

Palate

Slightly oily mouthfeel, yet still quite light. No real overpowering flavours. Spicy oak note with a little fizz on arrival. Sweet, apples, honey, toffee, hay. Hint of lemon peel. Spicy notes soften with the addition of water.

Finish

Short to medium. Oak, slightly bitter, lemon. After water added very slight vegetal taste on departure.

Conclusions

This was a long time coming and I am disappointed in myself that I waited so long to taste this whisky. I’ve always liked the appearance of the G&M distillery bottlings. They look bold and classic, even reminiscent of a bygone age. You see I am a bit of a romanticist about Scottish Malt Whisky, and I prefer to think of it as just a wee industry and not the global behemoth it has become. The diagonal distillery name sloping up to the right reminds me strongly of that other Buchanan owned distillery, Convalmore. If you look at the Diageo Special releases from 2006, 2013 or 2017 you’ll see why.

But we have to move away from the labels, as they do not make whisky taste any better. I didn’t know really what to expect from this whisky, as it is one I have not had before, and I have to say I was very impressed. I drank most of my sample neat, but as towards the end of typing this out, I noticed time was marching on and it was nearly bed time. So, rather than neck it, I decided to see how things would play out with water.

As it was 43%, I didn’t really think it needed water. I really enjoyed the dram neat. I am sure that if it was delivered at a higher ABV, I would definitely be adding water to maybe soften it to get a great easy drinker. My dram from the previous night was a Lagavulin 16, and at 43% that was also drunk without water, and was fully enjoyable, yet I didn’t get all the complexity that you can find in Lagavulin. However getting back to Glentauchers, I don’t feel that there is a complexity there to find in this bottle, but that’s ok. Not everything has to be a challenge and it is important that we remember that we drink whisky because we enjoy it. Constantly seeking for something that isn’t there is just going to lead to a disappointment and spoil what is actually a decent dram.

I paid £7.80 for my 5CL sample in the Edinburgh Woollen Mill in Inverness. It’s a very touristy shop, and I was only in there to conduct some business connected to my wife’s business. It was when walking past the till I noticed the miniatures for sale. Of course, in a shop like this, you know that you are probably paying over the odds, but this is a bottle I always wanted to try. I had the chance to buy the 1996 bottle, but I noticed this 1991 hiding behind a few others. Going by the flawed mantra of older is better, I dug this one out – if I remember rightly it was also cheaper, so it satisfied the needs of my inner Aberdonian. Result!

A little bit of research into the bottling codes on the label reveal that this was bottled in 2007, which makes it 16 years old. I had seen something about the 1991 vintage also being bottled in 2010, but this is unconfirmed. This means the distillery was definitely producing before coming out of mothballs in 1992, and this must be some of the first spirit created by Allied Distillers.


Glentauchers in Allied Distillers collection circa 2000

While this bottle is discontinued, a quick look on auction sites reveals that it is available under £50, and if you are lucky this will also include auction fees, though you might have to add a little more to also cover the P&P. I think that this represents good value, and I would be happy to pay that for this dram. Therefore you will not be surprised to find out that I do recommend this whisky and if I see this as a 70cl bottle, I would be happy to buy it for my drinking collection. It would be sad to miss it, just as I miss the hair raising adrenalin rush of going round the bend next to the distillery now the camber has been sorted. My undercrackers are more grateful though,

One last tip before I go – I forgot to mention that there is no such place as Glentauchers. The distillery was built on the site of Tauchers Farm, and Tauchers Wood is on the other side of the road. Thought I’d better mention it in case you want to have a pilgrimage up a non-existent Glen.

Yours in Spirits

Scotty

Index of tastings here

Index of articles here


This is written as a hobby, and I appreciate your likes and shares, either on WordPress, or why not visit one of my other social media channels. Lets spread the whisky love!

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

Question Your Beliefs

Why you still need to challenge your whisky favourites to avoid taste blindness.

For those of you who read this weeks taste review of Monkey Shoulder this article will make more sense, but it isn’t really that necessary to have done so. This is going to be a short piece on how we should always look back on what we have drunk in the past and consistently re-evaluate our experiences.

For a couple of years, Monkey Shoulder was the blend I used to recommend and when travelling was what I often drunk when other options were limited. I never really thought to question it much as I enjoyed drinking it and others did to. Then my travel patterns changed and I wasn’t travelling the same routes, so my opportunity to drink Monkey Shoulder was limited which gave me a break from it for a little while.

It was the tail end of last year when I was asked to do a whisky tasting that I used Monkey Shoulder as a blended whisky. A fair enough assumption as it is a good enough value blended malt and given there were at least three decent malts in recipe, I wasn’t expecting much problems. Only I was wrong. A couple of people said they didn’t like it, pointed out its flaws and said they wouldn’t drink it again. I felt a little bit embarrassed as this was totally opposite to what I had been expecting, though we know that everybody has different taste buds and what is steak for one guy might be mince for the next. One thing was for certain – a review of the whisky and my thoughts about it had to be done.

Fortunately this tied in with the chance to also taste the Smokey Monkey and thus provide a decent comparison between the two. The results are in my article in which I found the smokey version definitely not to my taste and was also able to see the flaws in the original version. My excitement in it was slightly jaded almost to the point I could say that I felt let down by the beverage that I placed so much faith in. So what has happened?

Let’s make the bottler the scapegoat as that would absolve me of saying or doing anything wrong. Batches can vary in taste and recipes can be slightly tweaked depending on availability of casks for vatting. That’s the easy, lazy and possibly incorrect way of thinking which although possibly true, the case may not be the root of the problem. For that we have to look into ourselves and think about how we have changed as whisky drinkers, not just in our palates but also our expectations.

A drop in the ocean

The first thing we have to acknowledge is that one brand of whisky in the spirits world is like a drop in the ocean – so easily lost when compared to other brands. Many of us don’t have the chance to taste many different whiskies either through opportunity or lack of financial means. For people in this situation it means that they will tend to stick to the same brands for whatever reason. It goes without saying whatever your circumstances as a whisky lover that you will try to go for the best you can afford or obtain. However we may become blind to its faults. There is no shame in this as it is human nature to defend things we like or are special to us. For instance, my dog. Lovely, gentle Labrador but can be a bit of a poo eater, constantly casting hair, hungry and is definitely a shagger. I tend to ignore these flaws as I love my dog and his flaws are often written off as character.


How could you not love this? Maksimus puts on his most pathetic look.

Thinking back to the whisky world there may eventually be a special offer which gives the opportunity to try something else to which takes your fancy and it becomes your new favourite, though your former favourite still holds a place in your estimations. You may still recommend your whisky you used to love as It could be that it is good value, but you may be oblivious to the things that make it out not as good as you think. Eventually you get brought back down to earth with a bump and it hurts when it’s pointed out.

With so many bottles out there, many of us are trying different things, but are we really forming a relationship with that whisky so that we know all of its highs and lows, or are we completing a bottle and moving onto the next new thing? Within this blog, it is something that I struggle with, as I am constantly tasting different whisky and don’t often get the chance to really get to know some of the drams. In the past year I’ve reviewed 74 whiskies (that includes the backlog yet to publish) but there is no way on earth that somebody could drink 74 full bottles in that time.

The one thing that also works against us as whisky enthusiasts is those who are always trying the next new thing. There is nothing wrong with this as whisky will require to be innovative to move on, but part of me also feels that this creates a new problem. How can we say that a new whisky is entirely different from one that we have tasted in the past? With millions of permutations there has to be some similarities between bottlings surely? Even in my limited reviews I can tell you I’ve tasted two drams that had I known no better I would have said was Ardbeg because of the main characteristics of the spirit.

Don’t feel disappointed with this – I never said that I was an expert, I don’t pretend to be and I certainly don’t intend to be. This is about a journey to try different whiskies and there will be some I like and some I find that are not to my taste. I wrote about them to get your opinions too and to share my thoughts, not to get plaudits.

There is a defence for all of us. Currently there are about 130 distilleries in Scotland alone. If each distillery had 5 core expressions and released a new one every year, how long do you think it would take you to taste them all and do you think you’d be able to compare them to each other? Not to mention all the whisky that has been made in the past nor single cask releases…. see where I’m going with this? And I haven’t touched on Irish, Japanese, American or Indian whisky yet…..

If you want the proof, watch an online blind tasting and see how many people are able to identify random whiskies. You’d probably not be surprised at the failure rate. I feel it is only those with a super educated palate and a great memory would be capable of such a feat. These people do exist, but seem to be few and far between.

Back To The Monkey Shoulder.

Going back to my original point, with so many whiskies available, it probably isn’t easy to compare each one with every other, and after a while the taste scoring means little. I bet that I could return to Monkey Shoulder again in a couple of months and enjoy it again. Perhaps the bottle I used for the tasting had been open too long and was oxidised? Our palates evolve and what is good at one time may not be so good in the future or become even better.

There is another danger of constantly tasting new things that are popular and that is the law of diminishing returns. Once you taste something great, you will not be so impressed with the more mediocre drams. The availability of such great drams mean you may be in the trap that previously enjoyable whisky isn’t so good, and what is great is in limited supply. That’s a thought for another article though.

In conclusion, will I stop drinking Monkey Shoulder or recommending it? No. I still think the original Monkey Shoulder is an easy to drink, good value blended malt. I will perhaps change why I recommend it though. And of course, I’m going to challenge you to every now and again challenge the whiskies you like to see how they stack up against the new whiskies being released. Being loyal to a brand is great, but can blind you to its drawbacks.

Slainte Mhath!

Scotty

Index of tastings here

Index of articles here


This is written as a hobby, and I appreciate your likes and shares, either on WordPress, or why not visit one of my other social media channels. Lets spread the whisky love!

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.

All content and photos are subject to copyright and may not be used or reproduced without permission.

Spank Your Monkey

Taste Review #56 – Monkey Shoulder / Smokey Monkey

This review turns it attention back towards blends, and today we are looking at the Monkey Shoulder Brand. I chose this title in my quest to get something quirky and eyecatching. Usually when my wife and I have a pleasurable but not so good for you treat, we say that it’s been naughty, and that it needs punished. Well, what better punishment for a whisky than a good spanking? Any connotations to any other practices is entirely in your own mind. I’m sure the schoolboy humour in some of you will still make you snigger though…… I did!


Monkey Shoulder – Caged Monkey

Monkey Shoulder was released initially in 2005, and was intended to be the sort of whisky that would appeal to younger whisky drinkers that weren’t really into the geeky side of whisky and the old man image. Primarily the focus has been on using the spirit in whisky cocktails. The funky name comes from an affliction suffered by distillery malt men who were employed to turn over the malting barley on the malting floor. Similar to tennis elbow, it caused the arm on the affected side to hang low like a monkey limb, and hence the nickname. Of course this is something that is of a bygone age thanks to modern health and safety laws, and the tiny amount of distilleries that still do their malting in the traditional way.

A part of the William Grant & Sons range, Monkey Shoulder initially was made from spirit that was produced in their three Dufftown distilleries, namely Glenfiddich, Balvenie and Kininvie. However, despite attempts to get this confirmed, this was unsuccessful. However, since the Ailsa Bay distillery has opened, it is open to interpretation if spirit from this Lowland distillery has been used.


Smokey Monkey

In August 2017, Smokey Monkey was released, initially only to the licensed trade, but in 2019 it then became widely available to the general public. Is there much of a difference to these blends, and are they any good?

Smokey Monkey

Smokey Monkey notes in italics

Region

Speyside

Age

These blends have no age statement

Strength

Both whiskies are at 40%

Colour

Both whiskies are Honeyed Gold

Nose

Sweet, caramel, vanilla, malt, hot chocolate powder, cinnamon

Smokey – Sweet smoke with a hint of charred wood. Honey. The smoke isn’t that strong but it hides a lot of any other aromas. I also picked up a note of decay and leather

Palate

Creamy mouth feel, but no real spirit hit in the arrival. Butterscotch, buttery toast, malt, apricot.

SmokeyAgain a creamy arrival, with spices in attendance, oak, vanilla, honey. Slight peat with more heat than the original

Finish

Medium, spicy oak. Finish disappears to nothing if water is added.

Smokey – Same as the original, it is a medium finish with spicy oak augmented by the smokey wood notes and a very slight peat. After a while I got a petrol note too.


Standard Monkey Shoulder on right

Conclusions

The standard Monkey Shoulder used to be a blend that I would recommend. Indeed it is a very easy going blend to drink and if the three malts supposed to be in it are anything to go by, then it should be a relatively good product. This was a blend that I used from time to time in whisky tastings, and never heard many negative comments. However, after a tasting with some relative whisky novices and one person who knew a bit about it, a few of them didn’t like the Monkey Shoulder at all. Now I am wondering if the whisky had oxidised, or if it was just in comparison to the other single malts that I had provided them with before hand. However, I hadn’t given them anything premium to begin with, so I realised that perhaps I had to review my opinion of this whisky.

It also gave me a good chance to review the Smokey Monkey alongside it. I have had a bottle of Smokey Monkey long before it was available to the general public, and soon got a sample sized bottle as soon as Drinks By The Dram started producing them. I must say this has been a very interesting analysis, and not necessarily for good reasons.

I have to admit, that having sat down to taste my standard Monkey Shoulder, it was completely underwhelming. It wasn’t unpleasant, but well it wasn’t great either. Perhaps this has been constructed to be in a whisky cocktail, as when I added water, the finish disappeared completely. I wouldn’t have expected that, but then again being the traditionalist that I am, I don’t generally drink whisky cocktails, and at 40%, I’ve never felt the need to add water.

Moving onto the Smokey Monkey. Oh dear, I really don’t know what to write. I think it is better to say that this was not my cup of tea at all and that is being kind. It was almost the same as the standard Monkey Shoulder, with the addition of some smokey aroma, which to me reminded me of wood smoke more than peat reek. However while I did get a sense of peat, it was fairly muted. Disturbingly I thought I initially got a smell of something decomposing or vegetal on the initial nosings, which isn’t the greatest of starts to a pleasurable tasting. Again, probably better in a cocktail, but I am not likely to be finding out.

One thing I found out when I was doing a bit of research, that initially the recommended serve for this was 2 shots of standard Monkey Shoulder to one of Smokey Monkey, and the idea you added the smokey whisky to your taste. Well, that sort of defeats the purpose doesn’t it? However it does help you sell a lot more whisky in a bar. However, as I found the Monkey Shoulder just to be drinkable and that’s all and the Smokey Monkey pretty unpalatable, I did mix both samples together, and that made something a lot more drinkable, but still not great.

Do I recommend these whiskies? Well, I guess that you should probably realise by now it will be a no, I do not recommend them. They aren’t expensive, being in the order of £29 for a 70cl bottle, but to me, these are just a gimmicky whisky which admittedly may taste better within a cocktail, but smack of more marketing than substance. Kind of disappointing when you think of the brands that go into making this whisky. It’s even more disappointing when you think you can get a litre of Famous Grouse for £20. I think I prefer the Grouse.

Right, because my whisky has disappointed me and I can’t bear to pour it down the sink, I’m away to give my monkey a damned good spanking. That will give the childish amongst you one last opportunity to snigger.

Yours in Spirits

Scotty

Index of tastings here

Index of articles here


This is written as a hobby, and I appreciate your likes and shares, either on WordPress, or why not visit one of my other social media channels. Lets spread the whisky love!

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

Getting Lost Isn’t So Bad

Taste Review #55 – The Lost Distilleries Blend, Batch 10

Welcome to this week’s whisky review, and we continue to work through my rather large stash of miniatures to bring you tastes throughout Scottish Whisky (and beyond – but not just yet!). This one is a superlative whisky, and I will almost have to call it a unicorn whisky though it is a lot more than that. For this review, the blend I will be reviewing is a blend of several unicorns!

When thinking of the lost distilleries, my mind cast back to one of the more famous, or infamous signs in Aberdeenshire, that of Lost. This road sign has been stolen countless times, to the point that the sign arm is now welded to the pole, and more substantial concrete put around the base. For you that do not know, Lost is actually a farm close to Strathdon, and you could be forgiven for feeling lost when you don’t find anything substantial. There are certainly no distilleries here, although the A944 through Strathdon takes you through the Cairngorms and joins onto the A939 Cockbridge to Tomintoul Road. Essentially the back door to Speyside going over the ski route to the Lecht resort. With a change of direction at Corgaff towards Braemar opens up the opportunity to visit some of the Perthshire Highland distilleries over another ski-route through Glenshee, officially the highest main road in the U.K.


One of Aberdeenshire’s more famous roadsigns

So, now it is time to refocus on whisky. Why did I pick this dram? As per usual, I was doing my usual troll through the auction sites to see if there was anything worth buying in the bargain basement, and two small samples of this came up, and I got them for an absolute steal given the normal price for the drams.

Let me just list the distilleries that are in this blend.

  • Port Ellen (Islay / to be reopened)
  • Brora (Highland / to be reopened)
  • Glen Mhor (Highland / demolished)
  • Rosebank (Lowland / to be reopened)
  • Caperdonich (Speyside / demolished)
  • Imperial (Speyside / demolished)
  • Mosstowie (Speyside – distilled in now decommissioned Lomond Stills at Miltonduff)
  • Glenisla (Speyside – experimental peated whisky reportedly made at Glen Keith Distillery)
  • Glenlochy (Highland – demolished)
  • Craigduff (Speyside – experimental peated whisky reported to be either Strathisla or Glen Keith)
  • Port Dundas (Lowland – Single Grain Whisky / demolished)

That is some roll call of whisky, so let’s get cracking on it!


The sample

Region

Blend

Age

NAS

Strength

51%

Colour

Golden Straw

Nose

Slightly solvent to begin with – wood polish moving quickly onto vanilla, chocolate, cafe latte, almonds. A hint of smoke

Palate

Oily mouth feel. No large kick considering its strength. Sweet to start with, with raisin and vanilla notes, Toffee building into some spicy oak notes. Light smoke

Finish

Quite long. The spicy oak continues, almost like curry spices. Warm and tempered with a creamy feel. A slightly bitter note at the end.


The Dram

Conclusion

This dram confuses me a bit. There is an impressive roll call of spirit in this dram that is never going to be seen again. Lets face it, even with some of the distilleries being rebuilt will not result in an identical spirit of the past. Given this fact, one has to wonder why they have done this, as the individual character of each malt has been lost. I have to say though, the oily mouth feel made me think of Clynelish, so I am wondering if this is a remnant of the Brora component in this mix.

The solvent and polished oak are clearly from the grain whisky, and given my experience previously with the Invergordon 42 year old excited me a bit, but most of it got lost until the end when a spicy oak built up.

There is an elephant in the room. A 70cl bottle of this dram costs around £350. I hate to say it, but this is not worth that at all. I do realise that you cannot get any of the component parts cheaply at the moment, and in any case, a 70cl bottle of any of them would probably cost as much as this blend. So I’m left feeling kind of lost. I think if I had a chance to buy a blend with lost distilleries in it, I’d more likely be buying a bottle of Johnny Walker Blue Label Ghost.

But my friends, let us find an upbeat note. Master of Malt charge £26.65 for a 3cl nip of this. To me that is still not good value. However, I was lucky enough to pick up 2 of these samples at Whisky Auctioneer for £16.80. Now that is a bargain. Sadly, this blend wasn’t really to my taste, so I may be looking for a new home for the second sample.

Slainte Mhath!

Scotty

Index of tastings here

Index of articles here


This blog is written as a hobby. If you liked this article, consider following the blog by clicking on the icon at the bottom of the browser page somewhere to get tastings, visits and articles to your email inbox. Or join me on my other social media channels below. Also, feel free to share, and spread the whisky love ❤️❤️


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

Whisky Photographs author’s own.

Roadsign to Lost FarmStanley Howe / Creative Commons licence CC BY-SA 2.0

What's The Story, Tobermory?

Taste Review #54 – Tobermory 10

The latest review crosses over to the island of Mull. It’s been a while since I’ve done a west coast island that isn’t Islay, and seeing as there is only one distillery on Mull, it is an easy one to cross off the list.

I have a small confession, and this is one that shouldn’t affect things too much. Actually it’s two confessions, but still that shouldn’t matter. Getting the first confession out of the way, Tobermory is a distillery that I have absolutely no experience of at all, but for me that is not a bad thing as my Scotty’s Drams project was all about getting into things I wouldn’t normally drink. I’ll come to the other confession in a wee while.


Tobermory pier and Main Street

What did excite me about this review more than anything else was this was one of the easiest titles to come up with. I do try to make it a little bit witty or to reference something else, or even be a bit risque, though for some reason I had the Oasis song ‘What’s The Story Morning Glory?’ in my head for this entry. However, those of us with young kids should remember the Children’s BBC programme ‘Balamory’ which was based around a fictional island community set in Tobermory. The catchphrase was “What’s the story in Balamory?”. I didn’t want people to think that was my favourite watching. I still prefer Danger Mouse, The Magic Roundabout and Rhubarb and Custard. Damn! I’m showing my age…..

So what is the story in Tobermory? Well, it’s one of the oldest distilleries in Scotland, having been founded in 1798, a date proudly proclaimed on it’s bottle and on the side of the distillery. It was formerly known as Ledaig (pronounced as LetchAIG) and was formally licenced in 1823. It went through a couple of other owners before coming into the hands of Distillers Company Ltd, a fore-runner of Diageo, who closed the distillery in 1930 due to the fall out from prohibition in the USA. The distillery was silent for another 42 years until reopening under the Ledaig Distillery (Tobermory) name in 1972. However, production had to be halted by May 1975, as storage space had run out at the distillery due to delays in a bonded warehouse being built. This eventually caused the loss of 14 jobs, and the distillery went into receivership.

However, all was not lost, and the distillery did reopen in 1979 (which is the year one of my favourite ever songs was released – Are Friends Electric?) but this time under the name of Tobermory Distillers Ltd. This sadly did not last long, and after three years the distillery fell silent again. Some of the bonded warehouses were sold off for conversion into apartments and other storage uses, which made it look as though the days of Tobermory having a distillery where probably slipping away. The early to mid 1980’s were a dark time for Scottish distilleries, and many other more notable sites closed, especially if they were too small or limited in space to modernise, or had higher costs.

Of course, we all know this story has a happy ending, and the distillery opened in 1989, and by the 1993 it was taken over by current owner Burn Stewart, who themselves got taken over in 2013 by the South African company Distell, who also own the Bunnahabhain distillery on Islay and the Deanston distillery in the Highland region.


The Distillery at Tobermory

This isn’t a big distillery, and in 2017 it closed for two years for upgrading, but the capacity of the distillery was not altered, and remains at 1,000,000 litres a year. That isn’t a lot, especially when you consider that the distillery also produces two runs – There is the unpeated whisky which is marketed as Tobermory, and the heavily peated whisky known as Ledaig, which is peated to around 30-40ppm. This leads me to my second confession – for a long time, I was under the impression that Ledaig was a separate distillery. It wasn’t until about 3 years ago I realised, even though I’d been collecting whisky on and off since 2006. Well, there you go. Drinking Famous Grouse isn’t my only shame!

It seems going by the distillery web page that there are only currently 4 core bottlings, and the 10 year old that I have to taste for you today seems to have been discontinued. however this has been replaced by a 12 year old. There is also a 42 year old bottling, and on for Ledaig there is a 10 year old and an 18 year old available.

Anyway, writing all this info before I have a sip has given me a mouth as dry as Mother Theresa’s sandals, so let’s move onto the process of getting some whisky down my neck. My wee dram has been airing while I typed this up, so should be fully ready for a tasting.


The bottle

Region

Highland

Age

10 Years Old

Strength

46.3%

Colour

Light gold

Nose

Quite a fruity hit at first with a very active green apple there, followed by malty notes and some creamy vanilla and caramel. Light oak.

Palate

Quite assertive but not overpowering in the arrival. Noted a slight astringency in the development, but all very polite and pleasurable. Fruity, in that there are apples and pears there, perhaps stewed as there is a bit of sweet leading to bitter in the development. The astringency fades and a nutty gingerbread appears, and the start of a maritime note. This is drying on the mouth which leads onto the finish

Finish

Medium to long finish. Very pleasant. I got quite a bit of salt in the start of the finish, with the continuing gingerbread spiciness. Perhaps a bit of star anise as well. Right at the end, a chocolate note develops.


The poured dram

Conclusion

This wouldn’t normally be a go to malt for me, which is a shame, as this was really pleasurable, and I liked the notes I got from this whisky. The main points in my round up would be the fruity aroma, the gingerbread spice which has quite a constant spicy feeling in the mouth, though in a really nice way. It is important to know that I sampled this dram neat, and with being 46.3%, it didn’t seem to be. It was just right and well balanced between spirit and cask. Best news is that I found another sample in my hoard.

I don’t know where this whisky matures, but the maritime notes are there, and although not that strong to begin with, build up quite nicely, but don’t become overpowering. The one thing that concerns me is after I made my notes up for the taste test, I had a look at other notes to see how mine compared. I was surprised to see that people were recording a peat and smoke there. I never got that at all, especially because this is supposed to be an unpeated whisky. However, I wonder if they are experiencing something left over from the production schedule of Ledaig?

I can’t tell you how much this sample cost me, as I bought it at Inverness airport, but I don’t think it was much above £6. However a full bottle will set you back around £50. This in my opinion is a bit much for a 10 year old whisky, but given the enjoyment I got, not unreasonable. However it is discontinued so price may rise. If price is not a concern, then it is a good malt, and scores 4/4 on our ABCD scale – Age statement, Bottling strength of 46.3%, No Chill Filtering, and although it doesn’t mention on the bottle or box that it is not coloured, a bit of research on sites selling it in Germany reveal it is not coloured. This must be a Burn Stewart thing, as the Deanston bottles are similar. Not being subjected to artificial colourings is something that should be shouted out.

If you want something a bit more available and cheaper, I would suggest the Old Pulteney 12, but this has a stronger maritime note.

Slainte Mhath!

Scotty

Index of tastings here

Index of articles here


This blog is written as a hobby. If you liked this article, consider following the blog by clicking on the icon at the bottom of the browser page somewhere to get tastings, visits and articles to your email inbox. Or join me on my other social media channels below. Also, feel free to share, and spread the whisky love ❤️❤️


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

Tobermory Main Street – Tom Parnell. Shared under the Creative Commons CC BY-SA 4.0 Licence

Tobermory Distillery – De Facto – Shared under the Creative Commons CC BY-SA 4.0 Licence

All Other Photos – Author’s Own

Kicking It Old Skool

Taste Review #52 – Macallan 10 (Old Style)

No. I am not trying to get down with the kids. I am definitely not a cool person. But today’s review will be a refreshing piece of nostalgia, and we are going to be looking at whisky that many being produced today need to learn from. There may be a bit of Macallan bashing, but this is purely incidental, certainly not intentional and could be equally aimed at many other distilleries.


1990’s Macallan

How many of us remember a time when whisky was good? Hasn’t it always been good? Can it get any better? With Single Malt Whisky having exploded over the past couple of decades, the choice has never been better. However with this taste review, I want to put a concept to you. I want each of you who reads this to think about it to yourselves. And if you can be bothered, I’d appreciate feed back, either in the form of a comment below the article, through facebook, instagram, e-mail or even twitter. If your only means of communicating with me is carrier pigeon, then by all means send it, however I can’t promise that my dog won’t eat it. So if you are General Melchitt and your pigeon is called Speckled George, definitely don’t send it. (Fans of Blackadder Goes Forth will get the reference!)

I’m going to put to you the concept that some whisky is not better than it used to be. I would say it is demonstrably not worse per se, but definitely not as good as it used to be. I would say this has happened and continues to happen due to the large amounts of different editions through different age statements, non-age statements, cask finishing and the lack of decent aged stock available. This is something that all distilleries will suffer from. Each one is trying to obtain, keep or improve its market share.

For a while, I have felt that this applied to Macallan. This is not because I want to rebel against Macallan, as everybody seems to like them and I don’t want to rebel like a stroppy teenager. It’sbecause I feel the focus has moved. While I still believe that they do still make quality whisky, I feel that quality is definitely subdued. This was highlighted to me during a visit to their distillery in October last year.

The building itself is a marvel. You will have never seen a distillery like it, and I doubt if we will ever see one again, certainly not in the near future. Outside it looks more like an extension of Tellytubby land, but inside you can see the architectural masterpiece it is. The tour is good value too, albeit it seems very corporate, although now thinking about it, this is not a mistake. This is deliberate.

The Macallan archive is a wonderful masterpiece, with hundreds of bottles on the soaring shelves. But it is here we start to make our comparisons. One of my bugbears with Macallan is the amount of NAS they are releasing. To look across the way, we see the shop, where many of the products there have no age statements. But as I said before, some of what I am saying about Macallan can be applied to many distilleries, as aged stocks run low.

Macallan has been known as a distillery that exclusively used sherry casks, and one of the six pillars of Macallan is the quality of their casks. However, since 2004, they have been releasing whisky that has been made not just in sherry casks, but now uses Bourbon casks. Not that I have a problem with this as such, as this doesn’t make a bad whisky. However, it just isn’t as good as what has gone before from Macallan in my opinion.


one of my old style Macallan bottles

The tour I took at Macallan also gave us a sample of 12 year old Double Cask which is matured in American and European Oak, and the 15 year old Triple Cask which is also matured in a Bourbon cask. This, as far as I know isn’t the result of re-racking but a mixture of casks in the vatting prior to bottling. I never got a chance to try them at the distillery, as I was driving – and of course we all know drinking and driving is definitely not cool. So I got them to take home.

This fact was something that excited me, as I had a sample of a 10 year old Macallan from the 80’s or 90’s which I had been given by Matteo at the Speyside Whisky Shop, and I really wanted to write a review that compared all three, but the samples from the whisky tour just didn’t give me enough to write an objective review. However, although both drams were quite pleasant there was something that was very obvious to my palate. The old style whisky blasted the other two into outer space. Just no comparison.

Here are my tasting notes for the older whisky.


12 Year old 1990’s Macallan

Region

Speyside

Age

10 years

Strength

40 % abv

Colour

Deep gold

Nose

Proper sherry nose. Dates, plums, raisins, tobacco note, hot chocolate powder. More of a toffee note appears when water added. 

Palate

Instant, intense sweet hit on the arrival, with pretty much every note in the nose also on the palate. 

Finish

Medium to long, gently fades away. Slightly drying in the finish, toffee, dried fruits and a hint of spicy wood.


The dram

Conclusions

What I write now may be paraphrased from another article that I have written elsewhere about Macallan, but I’ll try and keep to the appropriate portions here.

I am indebted to Sorren at ocdwhisky.com for an article he wrote about whisky blogging. One of the things he said was that no whisky manufacturer deliberately makes a bad whisky. I know I might have had a bit of a rant over Jura Journey and Glen Keith, but Sorren is right. It’s just tastes are different, and you can’t like everything. However, that doesn’t mean that distilleries can get away with reduced quality whisky.

Of course, with a shortage of aged stocks, plus a decline in sherry drinkers has probably meant that sourcing quality casks has become harder and certainly more expensive for Scotch whisky producers. I would contend that Macallan has safeguarded the premium casks for their more expensive whiskies, which can cost thousand of pounds. However, they aren’t going to be doing that exclusive for whisky that is in the sub £100 bracket if they can get away with it. Use of Bourbon casks reduces the demand for sherry casks. This is something Macallan has been releasing since 2004. So, my concept I am trying to get you to think about is that have Macallan (or other producers) slowly weaned us off the premium whisky and onto something that is still good, but not as good?

I certainly feel this way, as the old-skool sample that I had was absolutely fantastic, and I almost regret giving my brother-in-law a small sample of the small sample I received. In a normal state of mind I wouldn’t have shared, but my brother in law is a good bloke and he very much appreciated his share. Is it a case of what we used to get as a standard 10 year old is now the quality standard for the 18 year old or above? I may have to take the plunge and buy a more expensive bottle to find out, or chum up my more generous Macallan drinking friends.

This is why I feel that with Scotty’s drams it is good to use the samples of older whisky, in particular my bargain basement miniature buying at auction is actually a valid exercise. The ten year old Macallan in the picture above is auctioning for around £300. The 12 year old I’ve seen as high as £450. A smaller sample is good for reminding us what has gone before and gives us a point of reference.

What is your take on this subject?

Slainte Mhath!

Scotty

Index of tastings here

Index of articles here

Sorry for the double publishing – there was an error generated that caused the link to display incorrect information. It won’t happen again. Actually it probably will, but I will still be sorry.


This blog is written as a hobby. If you liked this article, consider following the blog by clicking on the icon at the bottom of the browser page somewhere to get tastings, visits and articles to your email inbox. Or join me on my other social media channels below. Also, feel free to share, and spread the whisky love ❤️❤️


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 Photographs author’s own.

Under The Hammer

Why you need to be careful with on-line auctions

For a few years now I have been a regular user of on-line whisky auctions to start boosting my collection, as well as selling some of my bottles that I have no further need to keep. Recently I have spent some time selling around 40 miniatures at auction and was very happy at the price that I received. I also was selling my Macallan Folio 5, which I needed to get rid of on account of the amount released – it didn’t have the rarity value that I desire to enable to keep it. Of course, I then had to contend with the flippers and those also offloading their Macallan purchases that didn’t meet their expectations.

Throughout this article, I am not going to mention any auctioneers by name, however I will give the websites of the auctioneers that I use for buying, selling or both.

While on-line auctions offer a relatively easy way of buying and selling there are a few things that you need to be aware of that can catch you out. This is in particularly true when you are trying to sell something at the same time as a lot of other people. Unfortunately this was the problem that I had when selling my Macallan, and it isn’t just the auction you are taking part in – there are often two or three on-line auctions running at the same time. Of course many of those in the market will often see the way prices are going between the auctions and will bid accordingly – if they get outbid on one auction site, it is no problem just to start bidding on another site.

In my case, I wanted to offload my Macallan as soon as possible, so I had to pick an auctioneer that was going to hold an auction soonest and that I was able to get the bottle submitted in time. One thing you have to consider is that some auctioneers have better exposure than others, but the flip side is that those auctioneers are also more likely to have more submissions of the same article when it comes to trying to offload a sought after release. One thing that counted against me was that one of the biggest auctions was taking place when my auction started, and it had 200 Macallan Folio 5 for sale. It goes without saying that the more there is of something available, this then suppresses the price somewhat, but the good thing is that for Macallan Folio Editions, the demand is there, so you shouldn’t suffer. Perhaps I should have put that in italics, as there are no guarantees.

If you are worried about the price that you may receive back for any sales, the important thing is to place a reserve on it. This usually costs an extra £4 – £7 depending on auctioneer. I cannot stress this enough – perhaps it is better not to sell something that doesn’t make it’s reserve, and gives you the chance to either re-submit it to another auction or perhaps keep to sell another day. It gives me no pleasure to report that one of my friends in the whisky community went to sell his Macallan Easter Elchies Black 2019 and the auctioneers recommended no reserve. To my friends dismay, there was 90 other bottles in the same auction and as a result lost around £100. So, if you need a return – set a reserve.


Don’t get hammered at auction. Stick to your price and don’t overpay

Setting a reserve is something I think is also being used by some to manipulate the market, especially in the case of new releases. Many auctioneers do not let you set a reserve above Recommended Retail Price (RRP) for 6 months after a new release in an attempt to help stop the flippers setting high reserves to guarantee them a return which in my view is greedy, immoral and detrimental to a whisky release where people see pound signs instead of the liquid in the bottle. Admittedly, the best this can do is just kick the can down the road in limiting the prices, and anybody is free to bid above the RRP, but at least limiting reserves helps others. One auctioneer that I deal with has said they use common sense and don’t limit any reserves but it’s on a case-by-case basis. If it’s not unreasonable, you’ll get a higher than RRP reserve.

Not all auctioneers are the same, and when thinking about the reserves I have seen on other auctions for Macallan Folio 5, one around the same time had a bid on it for £600 and still had not reached the reserve price. In my opinion, the auctioneer is assisting the flippers, and it’s a bit unfair to those who value the whisky over the profit. What was not understandable is that there were several others available in the same auction – so why would somebody bid on one bottle way over the price of others that were available in the same auction that were a lot cheaper. If there is a bottle I want in an auction, and there is more than one available, I bid one, then if I get outbid, I then bid on a cheaper one. I personally think there is more behind the bidding of a bottle that seems to have had more bidding action than others, but we will deal with it later.

Some auctioneers publish reserve prices, and I think that is a good idea, as you know straight away what is expected, and you can tell if somebody has overvalued the whisky. If the reserve is hidden, then you should only bid to a level that you are comfortable with and don’t be tempted to incrementally bid to find out what the reserve is as you may be stuck with a bottle you can’t afford or may be overpaying for.

And this is a really important point. Generally speaking in a conventional auction, you can see who you are bidding against, as there will be an assistant on a phone or at a computer terminal. With an on-line auction you don’t have that facility. Sniping a bid (bidding at the last moment) has been eliminated by on-line auction by any bidding automatically extending the auction, but shill bidding I think is also prevalent as well. While auctioneers say that they are on the lookout, sometimes the bidding patterns don’t make sense, when people are bidding on one item, when there is another one equally as good but a lot cheaper. My whisky auction insider says there is very little that can be done to detect this, as it will only really show up if using the same hub. If your friend or family relative is bidding from another location, there is pretty much no way of telling.

One other hazard of on-line auctions is that you are physically unable to check the merchandise. If you have any doubt at all, make sure that you contact the auctioneer – they will supply extra photos on request, and if it is practicable they may allow an in-person visit to inspect the item. Not so handy for those of us who live in the more remote areas. You need to be sure you understand what you are buying.

I cannot recommend this enough, and be aware of what you are buying. RESEARCH! Know the price for a given condition. I’ve seen many auctioneers optimistically list lots as rare, but they aren’t. A quick look through other auction sites will reveal how often these turn up. I was recently given a wee task to source a bottle with a specific distillation date as a birth date. This wasn’t the easiest to find, and certainly getting harder to source, but does this make it more expensive? No – it doesn’t. If one shows up at auction then you can bet your bottom dollar another one will eventually. Set your price as to what you want to pay and wait.

Deciding your price is crucial. By all means do not bid your maximum price straight away, as often people will keep bidding until they outbid you. Best put a lower maximum in, and as soon as you are outbid, bid again. That way you may be able to pay less than the maximum you were prepared to as some people give up when they see somebody consistently upbidding them.

One thing my auction insider let me know is that they are presented with a large amount of fakes. OK, perhaps not masses, but the percentage is higher than you might expect. I have one bottle that I bought at auction for £35 that was part of my bargain basement hoovering towards the end of an auction to buy a whisky from the 50’s or 60’s. I had to query it, as the volume and strength were not printed on the bottle, and the label felt wrong. While the auctioneer assured me that this bottle was not a fake, I have my doubts, therefore will not be drinking it, but use it as a show piece. Do not assume that the auctioneer has spotted a fake, as it isn’t always apparent, and if they are handling hundreds or thousands of bottles for one auction, there is the chance one may slip through. It is also wrong to assume it is high value bottles that are the ones being faked – those are the ones that are checked more closely. It will be the cheaper ones that may suffer from counterfeiting more often than not.

The archive at Macallan distillery when it opened in 2018 was found to contain suspicious bottles. If they can’t tell, what chance have you got?


One is fake, the other is genuine

My last point is that beware of auction hype. One auctioneer had a superlative auction of a private collection that was to be broken up. Yes, there was some spectacular bottles there, but they were in the minority. A lot of bottles were missing boxes or had low fill levels. Just because it was part of an extensive collection does not make that worth any more. In all it was quite disappointing, Due to the Coronavirus, I am not sure if the second part will go ahead as planned in April 2020, but we will wait and see. Given the quality of the first half, I am a bit underwhelmed. If you have done your research, you will know what it’s worth, and bid accordingly – don’t get carried away and overpay, unless it’s a must-have for your collection, though even then exercise a wee bit of caution.

But for all the pros and cons of on-line auctions, I have bought older bottlings a lot cheaper than I would have got them retail. I have been able to complete collections that would otherwise be impossible, and I have been able to drink some unusual and rarer whiskies. You just have to keep your head when everybody around you in the auction seem to be losing theirs.

There is a list of on-line whisky auction sites I use or regularly browse below.

Slainte Mhath!

Scotty


Whisky Auctioneer – http://www.whiskyauctioneer.com

Just Whisky – www.just-whisky.co.uk

Whisky Hammer – http://www.whiskyhammer.com

Scotch Whisky Auctions – www.scotchwhiskyauctions.com

The Grand Whisky Auction – http://www.thegrandwhiskyauction.com

Whisky Online Auctions – https://www.whisky-online.com/auctions/

Speyside Whisky Auctions – http://speysidewhiskyauctions.co.uk

Royal Mile Whisky Auctions – http://royalmilewhisky.auction

Robert Graham / Global Whisky Auctions – http://www.globalwhiskyauctions.com

WhiskyAuction.com (Based in Germany) – http://www.whiskyauction.com


Index of tastings here

Index of articles here


This blog is written as a hobby. If you liked this article, consider following the blog by clicking on the icon at the bottom of the browser page somewhere to get tastings, visits and articles to your email inbox. Or join me on my other social media channels below. Also, feel free to share, and spread the whisky love ❤️❤️


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 – Shutterstock

All content is subject to copyright and must not be reproduced without prior permission.

Spring Is Here!

Taste Review #53 – Springbank 15

It is not often I can tell you I have perfect timing. Usually it is only perfect to say the most inappropriate things to the most inappropriate people but this article is perfectly timed. Although the bulk of review was written in mid January, it turns out it has become the first review published in British Summer Time for 2020. Spring is here, even if we can’t wonder about to enjoy it.

This is a review from yet another one of my auction bargains. This one is a favourite distillery amongst many whisky drinkers, but one I don’t have a lot of experience of due to preferring Highland or Speyside malts. But this is exactly what my web blog was supposed to do – force me off of the usual produce and try something new.

The Springbank Distillery is in Campbeltown, on the Kintyre Peninsula, and is next door neighbours with the Glen Gyle Distillery which produces the Kilkerran Single Malt. There is another distillery in town, the Glen Scotia, but that’s it. Three distilleries for a place the size of Campeltown is not bad, but it is worth remembering that at one point there were over 30 distilleries on the Kintyre Peninsula at one point.


Springbank tube

Springbank was legally opened in 1828, but there had been a long tradition of illicit distilling in the area . The original owner, William Reid sold it to his brothers in law, John and William Mitchell. William eventually left the partnership, and John’s son Alexander joined him, and that was the start of the company known as J & A Mitchell. The family firm still own the distillery to this day, and also own the next door Glen Gyle distillery as well as Cadenheads, a whisky bottler that had originated in Aberdeen in 1842, and was taken over by Mitchells in 1972

The Springbank Distillery is unique in Scotland as it is the only whisky distillery at present (Jan 2020) to malt, distill, mature and bottle on the same site. The malting floor provides all the malted barley required for production, unlike other distilleries that use malting floors as a supplement to bought in malted barley. It also produces three brands of single malt, Springbank (Lightly peated, partial triple distillation), Longrow (Heavily peated, partial triple distillation), and Hazelburn (unpeated, full triple distillation). It also uses a shell and tube condenser on the wash still and No 2 Low Wines still, plus a worm tub on No 1 Low wines still.

The Springbank distillery has a visitors centre, so rather than me wittering on about it, how about you take a tour there?* I’m needing to get cracking on with this whisky!



Region

Campbeltown

Age

15 years

Strength

46% ABV

Colour

Amber

Nose

Sweet, very light wood smoke. Fresh cut grass, caramel, vanilla, pineapple

Palate

Good mouth feel. Slightly oily and fizzy, ginger,  sweet from the get-go, nutty, pepper, raisins, a bit of orange zest, as the sherry gets tempered by a small bit of citrus. Very slight sulphur note.

Finish

Long finish, slightly dry. the sherry notes drag out, but with a slight oaky bitterness in the end. Spiciness continues on from the palate chocolate, vanilla there too.Right at the end. 5 minutes after a sip, I got a briny note.


The dram

Conclusions

I have to say that I am pretty surprised that despite being a peated whisky, I just can’t taste it. I can say that I get the very light smoke in the nose, but when it came to the palate it was missing in action. Research online has revealed to me that the peating level for Springbank is only 8-10ppm, whereas I do prefer something at least double that. There is a hint for me that I need to maybe try some Longrow, as I have not had this or the Hazelburn before. As I said earlier in this review, I am mostly a Highland or Speyside fan myself.

And that is what is good about Springbank. For those of you who like peat, or don’t mind it, the taste will be there. If you don’t like peat that much, then no worries, as it really isn’t overpowering, if you can taste it at all. There is a really pleasant sherry note to this whisky, but with a slight hint of sulphur at the end, but not enough to make me think there was something wrong. Although my bottle was in excellent condition, it was a slightly older bottling from the late 90’s / early 2000’s by my estimates going on the packaging, so I am not too concerned that the time in a miniature bottle with its metal screw cap has tainted it. It was by no means as powerful as the Bowmore that I have recently reviewed.

This whisky is matured in both ex-bourbon and ex-sherry casks, although I am not at this point aware of at what proportions or what sherry, but am going to guess at Oloroso, as it didn’t have for me the outright sweetness that a PX cask often brings. Adding water to me increased the toffee and sherry notes – I only added a half a teaspoon, and it pretty much killed the sulphur note that I detected.

All in all, a very pleasant whisky, and one I can definitely recommend. I don’t think I will be buying a big bottle of this one, as I think I will prefer something either a little stronger, a little peatier or a little older. Maybe a combination of all three! However, I would not rule out buying a 70cl bottle if I saw it at a good price, as this is a good value, honest malt and scores 4/4 on our ABCD checklist – age statement, 46% bottling strength, Non Chill filtered and not coloured.

I can’t give you a price for this miniature, as it was part of a collection in an auction lot, but the standard 70cl bottle can be bought for around the £60 mark, which for a malt of this age and quality is not a bad deal. However, that is if you can get one. Springbank, due to the fact it makes 3 different malts, and also malts its own barley means that supply is an issue and it does run out from time to time. But be patient if you want to try it, or consider looking on auction sites. The internet is your friend for buying in this case.

Slainte Mhath!

Scotty

* after COVID-19 restrictions end. Visitor centre currently closed March 2020.

Index of tastings here

Index of articles here


This blog is written as a hobby. If you liked this article, consider following the blog by clicking on the icon at the bottom of the browser page somewhere to get tastings, visits and articles to your email inbox. Or join me on my other social media channels below. Also, feel free to share, and spread the whisky love ❤️❤️


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.

The C-Word

I don’t know what one is worse!

Whisky enthusiasts (and anybody else for that matter) cannot fail to miss the fact that the C-word is now on the lips of nearly everybody. Coronavirus is here, and not the other C word that is used regularly as a quite colourful yet descriptive noun in Scotland. We cannot escape it, so we have to look beyond the times that we currently find ourselves. The new plague has inspired me to actually say a few words on video posted on the Scotty’s Drams Facebook page. This is something that I vowed I would never do on account of having a face that can sour cream instantly, but more to the point I try to keep the blog as ‘lo-fi’ as possible, so I can still write and publish while at work, and so less is spent concentrating on internet geekery and more on the whisky and opinions.

Getting back on track, the whisky industry has not escaped Corona Virus at all. As is sensible, distillery visitor centres have closed, whisky festivals have been cancelled. Even one or two distilleries have completely shut down – Glenfarclas and Teeling being the only ones I definitely know to have ended production. This may not have much of an effect on supply at all, as warehouses are creaking of maturing spirit, and still most distilleries are still producing for now. There is not likely to be a shortage in the longterm, but will there be consequences in the further down the line if the best part of a year’s production is missing? Who knows?


Closed for now: Glenfarclas Distillery Visitor Centre. Production also temporarily ceased

We also have to think of the impact this will have on specialist Whisky Retailers, most of whom rely a good part on footfall into their shops, which has all disappeared. That is why I started my little video infomercials, as I felt this is a very important resource we have to keep. Yes, you can buy your whisky from Master of Malt, The Whisky Exchange or Amazon, but lets look at it this way – that isn’t personal service. It may be that some of the Whisky Shops use Amazon as a market place, but shop direct with them, so they get the maximum benefit.


Whisky Shops – physical shop closed, online shop alive and kicking

The bad thing about the Corona virus is that there is likely to be an economic slowdown across the world. Usually the first thing to go in an economic crisis are luxuries, and it could be argued that whisky is not a necessity but is indeed a luxury. Could this lead into a reduction in prices on the shelves? For instance, I remember not too long ago, you could pick up a GlenDronach 18 for under £80. Nowadays most places seem to have the price hitting off £100 in the space of less than a couple of years. I am having a wry smile to myself, as it was a dram that I used to evangelise to people about if asked for a recommendation. I doubt they bought it in enough numbers to increase demand. I’d wet myself laughing if I could be described as an industry ‘influencer’. I’m far more likely simply to be just under the influence……


It’s not just shops and distilleries that could be affected. Cooperages and other parts of the supply chain may suffer.

Carrying on from the thought of a global slowdown, this could mean mixed fortunes for us as consumers, but more to the good. I predict auction prices will be falling. I have seen certain bottles have definitely peaked and are on the way back down. Some of the 1993 Glenmorange cask finishes have seen a drop for instance. Mind you it could be that some people are also putting too high a reserve on it and they are not selling. I am getting more and more suspicious of the motives of some auctioneers to be honest, but that is an article I am writing with great caution, as the potential for libel and destroying of industry relationships is high.


Will auction prices be affected soon?

Moving on to the newer distilleries; tough times will definitely test the business model of many of these distilleries. Are they adequately insured against pandemic? If people do not have money to spend, then the demand falls. Those who have yet to produce spirit and are relying on also producing new make, gin or cask sales could especially be in trouble – they have nothing to sell to an international market as whisky has to be bottled in Scotland to be called Scottish, and if the domestic market collapses, there could be a cull of spirit producers in what seems to be a slowly saturating market place. Distilleries who don’t have a large global share or an effective overseas distribution may struggle, unless they are the type that have enough capital behind them to weather the storm.

Bear in mind my friends, I am only an amateur, and all of this is opinion of somebody who does not have a degree in economics, no whisky industry background and is certainly not a rocket scientist. However, the basic facts are there – the size of a market the industry has to sell to is finite. You can only sell so much, which becomes difficult if tastes change (imagine only filling sherry casks to find 8 years later public taste has swung in favour of bourbon cask whisky), or if people have no money.


Not just Scotland. Teeling distillery in Dublin also shut down.

Whatever happens in the end, we have to remain positive in all circumstances. What may come to pass is anybodies guess and it is completely out of our hands. Let me advise you that the best thing you can do now is keep indoors as much as possible. Take time to enjoy the things you couldn’t before when things like work got in the way. If you are one of the ones that are providing essential services to keep the country going, I salute you – especially those on the front lines in the health services world wide, often working under difficult conditions. At the other side may we all be able to raise a glass to celebrate that we have survived. The whisky industry will too, but in what shape it will be is yet to be seen.


Lastly, while we think of staying inside to dodge the Corona Virus, one thing that went through my head now I’ve shown my face on screen (1400+ views) that if we are to celebrate together getting through these hard times, how would people feel about a Scotty’s Drams meet at some point in the quiet season next year? We need to look forward to something, and this could just be the ticket. Let me think on it. Perhaps I’ll do a poll later on…

Keep safe – Yours in Spirits

Scotty

Index of tastings here

Index of articles here


This is written as a hobby, and I appreciate your likes and shares, either on WordPress, or why not visit one of my other social media channels. Lets spread the whisky love!

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

Auction Gavel – Shutterstock

All other photos – Authors own

Speculate to Accumulate

Do not be afraid of the not perfect.

The more regular of my readers will appreciate that I do tend to use a lot of miniature bottles for my reviews. This is due to a certain amount of expediency because of my work away from home and being away for more than half the year gives me limited time to drink full bottles. I have to say that I end up giving a lot of it away to my friends (you know who you are!) in order to kill bottles so I can move on to open something different.

The problem with this is that I am an inveterate bottle chaser, and this week was no different. My final sales of miniatures happened this week, and I managed to get some more decorative cask ends for the Strathspey hotel my wife runs. However, for me an online whisky auction is pretty much like doing your shopping at Aldi’s in as much as you can go for milk and bread, yet walk out with a 4″ grinder and a car tool kit as well. I ended up perusing the other miniatures for sale and came across a set of 4 miniatures at a relatively cheap price. The bait was in the trap, and the bottle chaser was sniffing around.


The four drams. Only Coleburn is silent, having closed in 1985. Only one official bottling was released – the 1979 Rare Malts. Most production went into Ushers or Johnny Walker Red. The other distilleries are still producing.

The drams in question were older bottlings from the Gordon & Macphail ‘Connoisseurs Collection’. Gordon & Macphail have had some great bottlings in the past and I already have a few of their miniatures in my collection, though these are unicorn drams that I wish to taste and possibly review the experience for you in the future. The drams I won this time are.

  • Coleburn 1965
  • Dailuaine 1971
  • Speyburn 1971
  • Tomatin 1970

I was after the Coleburn and the Speyburn and in the end with auction fees I paid about £27 for all 4. However there was a big drawback – the fill levels were low. But does this mean I have been foolish or ripped off? I don’t think so, and I’ll spend the next few paragraphs explaining why I feel I haven’t been either of these and why perhaps you should take a chance.


The fill levels

Firstly, a rip off in an auction is not possible. In fact a rip off can only happen if you were sold something and you what you received was something that did not meet defined expectations. An auction house clearly shows the bottles on sale and will provide more on request. If you were prepared to pay the price with as much information as provided, then you have not been ripped off – you’ve just made a mistake.

Have I been foolish? Perhaps, but that is a matter of opinion. These drams could cost hundreds to buy as an individual full size bottles. I am going to be able to taste rarer drams for a fraction of that. If I was to find these drams in a whisky bar, I could imagine to pay £25+ for a dram for each one of these. It is worth saying that each of these drams have at least 25ml in them, some close to full. So potentially I have £100+ worth of drinking whisky.

Of course, with low fill levels, there are some drawbacks to this, and I have to acknowledge this. If the fluid level is low, then this means that whisky has evaporated out. I find that miniatures are particularly susceptible to this, and is one of the reasons I never recommend people collect miniatures unless they are aware of its risks and they are stored properly. Of course some people do collect these, but it’s not my thing. The risk of evaporation for me is too high and I personally feel I’d rather drink the miniatures.

One big problem with evaporation is that our largest concern should be that alcohol evaporates quicker than water, so there is a good chance that these drams which were bottled at 40% will not be at 40% when I try them. But that is a risk that I take, and while I am well aware that I will not get the full flavour that I would have got had it been fresh, I will still get an idea of what it would have been like.


A good way to taste long gone distilleries. Linkwood still going, Glenury Royal closed in 1985 and was demolished soon after. Imperial was silent more often than it was operational, falling silent in 1998 for the last time and was finally demolished in 2013 to be replaced by the Dalmunach distillery.

As with any proposition I put to you, this needs some sort of perspective. While I know that my bottles are compromised, what about that £30+ nip you buy in a whisky bar? Once the seal is popped, that bottle is on countdown as oxidisation and evaporation takes place. Certainly the whisky bars I see don’t gas their whiskies once they have been opened. That means in the case of the more premium but less popular whiskies, you’ll never be getting a fresh like new dram. You’ll never know how much of the fill level is due to evaporation. Let’s extrapolate that thought by remembering that the lower the fill level goes, the evaporation rate increases. My gamble with the miniatures doesn’t seem quite so foolish now, does it?

The above thought was one I have had for some time. I remember last year when I visited a bar that sold a 72 year old Macallan at £5000 a nip. Once opened, the evaporation and oxidisation processes have started. I wouldn’t imagine at that price it will be a quick seller, therefore is the person getting the last dram truly getting the value of such a whisky?

As I have said in my title, sometimes you have to speculate to accumulate. By taking a chance in spending some money, you can also taste rarer or older drams. By all means, you know they will not be perfect, but neither is that bottle of Macallan somebody has that’s been hiding at the back of the cabinet and was opened in 1983 to celebrate Aberdeen winning the European Cup Winners Cup. And has now been saved to drink only at special occasions. As an Aberdonian I can say that perhaps you’ll be waiting another decade to see silverware at Pittodrie….. There’s a good chance your whisky will have gone to the angels by that time.


Banff – bombed by the Luftwaffe in WWII didn’t survive the 1983 whisky loch and was closed that year. Convalmore fell two years later but is growing in popularity. Royal Brackla has changed hands since this distillation but is still going.

As usual, exercise some restraint when looking at bottles that are less than perfect. There will be a point when it will not be worth what the auction value is. Only pay what you can afford to drink, with an eye onto how much liquid is left in the bottle. Research what other similar bottles are selling for. And as usual, my best tip is to keep an eye on the assorted miniature collections in online auctions. Sometimes a unicorn whisky can be hiding in amongst others, as I found with my G&M Royal Brackla. You can always do what I did and sell the remainder of the miniatures again at auction and make enough money back to effectively make the unicorn you’ve hunted free. Fortune favours the brave!

Yours In Spirits.

Scotty

Index of tastings here

Index of articles here


This is written as a hobby, and I appreciate your likes and shares, either on WordPress, or why not visit one of my other social media channels. Lets spread the whisky love!

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