Duncan Taylor recently launched a premium blend, Black Bull, made up of 50% malt whisky and 50% grain, vatted in the 1970’s and matured for more than 30 years. This is highly unusual because blends are usually vatted after separate maturation. Its availability is rather limited.

Black Bull (50%, OB 2009)

Nose: nicely integrated oloroso sherry with figs, chocolate and orange marmalade. Lots of raisins. Some cocoa and espresso. Cake. Hints of leather. The whole works very well with the grain, it really balances. Mouth: nice mouth-feel, nice spices (cinnamon, ginger) which give it the flavours of a christmas cake. Hints of “Mon chérie” (chocolate filled with a cherry and liqueur). Finish: roasted coffee beans, milk chocolate ganache, cinnamon and cherries again. A bit of tobacco.

This certainly is a blend that will appeal to many malt lovers (give it to them blind). Very smooth and gentle. It’s probably the best blend I’ve ever had. Around € 90.

Score: 86/100