Apologies, I thought their menu would list the bottlers, but will give as much info as I can.
1996 Craigellachie regular strength, a sip from a friend’s glass. It was smooth and had the saltwater toffee ending that I’ve associated with this whisky in the past. Nice, but not super-special 7.
Banff 1980 23 year Cask Strength 58.6, it’s been awhile since I had a Banff. For all it’s a Speyside, this does seem to have whiffs of peat or smoke in the nose. Not as much to taste, but spicy and forthright for sure, a slight grainy feel. Again, not bad, but not something I’d look to keep at home. 7.
1985 Glenturret 19 year Regular strength. I shared this, but I really didn’t want to. Super-pretty nose of heather, flowers, honey and light maltiness. And it’s gorgeous as it sits in your mouth, smooth as silk and a fine feel and wildflower honey with freshness too. 9+, certainly the best Glenturret I’ve tried.
The Balvenie 17 yr double wood. A perfect segue from all the recent Bourbon. Finished in American Whiskey and Sherry Casks. This eludes to bourbon, but the sherry dominates, and is most notable in the middle and finish. Restrained, ethereal smoke/peat and subtle iodine notes. Bright, and citrusy.
I dig this - being discontinued at my VABC, so I guess it’s not selling well. Buy it if you find it. Can’t hurt to have this on the bar. It’s really high quality, but definitely will have to be reserved for guests who’ve acquired a taste for the unique Scotch. So glad I cracked this one today - a great finish to a crazy day!
Drinking a gorgeous Bunnahabhain 24 year, distilled in 1990, aged in sherry butt. Coming in at 47.8% and that is cask strength. Just a couple drops of water for hydrolysis, no need to cut it back at that level.
Absolutely love the combination of Islay smoke and sherry cask cocoa - such a rare thing. Of course, the classically gentle peat of Bunnahabhain lends itself to the marriage with sherry cask.
Speymalt of Macallan 1991 21 year Gordon & Macphail
It ain’t that (crappy) Fine Oak series, that’s for sure. This is the essential of why those who pine after Macallan pine after it. Tremendously sweet and smooth entry and finish. This is 43%. It’s a lovely change of pace.
So Ardbeg is selling an “exploration” package at $47 that included the 10 yr old (750ml) alongside two bottles of Corryvrecken and Uigeadail (50 ml bottles). What a brilliant way for my brother and i to truly understand Ardbeg over a couple hours on a friday night… Im a peat moss fan and truly dig the 10 yr old for the money, but boy the Uigeadail was delicious. We had much fun and kudos to their marketing team to put together such an ensemble.
I don’t have a lot of experience with scotch and this was recommended. I normally grab for a bottle of bourbon. This knocked it out of the park for me, beautiful stuff. Some changes in the liquor cabinet to come.
Looking for some advice this year for a Single Malt Scotch recommendation for my boss’ holiday gift. Last year I gave him an Aberlour 16 based on some feedback about his taste preferences. Looking for additional suggestions this year in the sub-$100 range.
His Scotch preferences based on what I’ve witnessed: Likes:
-Yamazaki 18
-Macallan 18/25
-Balvenie 17/21/25
-Oban 14/17
Dislikes:
-ANYTHING Peaty
-Highland Park 18 (too ‘smoky’ he says)
-‘Sweet’ Scotch (e.g. Glenmorangie’s special line of Quinta Ruban, Nectar D’Or, etc)
I’d prefer to get him something he’s not accustomed to that would fit his style preference. I was thinking something from the lowlands such as Auchentoshan 3 Wood, but am open to any and all suggestions. Not opposed to sourcing difficult or unusual Scotch if it’s worth the effort and fits the budget.
Why don’t you go Japanese? there are other distilleries that are really great, if he likes Yamazaki. I would recommend Yoichi 15, which is awesome or Yoichi 20, if you can find them.
also, taketsuru is really great. this is a vatted malt (or blended malt or whatever they’re calling it these days). there’s a 17 yo and 21 yo expressions. both are highly recommended.
lastly, hibiki blended whisky is amazing and will change the perceptions some have regarding blended whiskies. try the 17 year old version.
if you’re interested in any of the above, i have some selection from my collection, i would sell. If you’re interested, PM me.
Last night I had a chance to sample the following Scotches:
Talisker 18
my clear favorite. Just the right amount of peat, mixed with plenty of other aromatics. A tremendously long aftertaste.
Lagavulin 16
Ive been away from this for too long. It used to be one of my favorites. Ive been drinking Ardbeg 10 the past few weeks and this is so much more polished.
Balvenie Doublewood 12
-nose of candied orange peel with caramel notes on the finish. Has bit of heat, but a round velvety mouthfeel.
Auchentoshan Three wood
-the gentlest and most restrained of them all. Some folks really enjoyed it, but not in my wheelhouse.
Highland Park 18
this was a letdown and i had high hopes. The heat burned a hole in my throat? I recall enjoying the 10 year old back in the day and may need to revisit.
Finally got to try Glenmorangie Signet last night and it was easily one of the best scotches I’ve had. Not too sweet like some of the other Glenmorangies, with a touch a chocolate undertones.
I won’t post here, but I will post in the spirits subforum. On Friday, 12 of us are doing the 2nd whisky and food extravaganza. We’re starting with a flight of Bourbon, but then transitioning to 11 single malts plus Johnnie Walker gold. The first 2 flights are assessing “Gold and its components” which I have done my best to winkle out. 2 flights of 4, I think I’m setting them up as
Glenkinchie
Linkwood
Mortlach
Caol Ila
2nd flight will be
Royal Lochnagar
Cardhu
Clynelish
Talisker
We’re going to keep a tiny bit of each of these and pour them into an overall glass to make our own “blend” and then compare that with the gold.
The last flight is “olden goldies” when I’ll be presenting 30 year Highland Park Cask Strength, 32 year Convalmore and 34 year Benrinnes. Should be fun…especially with Mexican food!
