Single malt whisky - tasting notes

16 Dec 2011

Banff 1966 (Blackadder Raw Cask)

Posted by: Ruben Luyten In: Banff

Blackadder whiskyThis Banff was distilled 16 November 1966 and spent 34 years in a sherry cask before being bottled in August 2001. Sister casks #3437, #3439, #3440… have been bottled by Signatory, Blackadder, Douglas Laing and others. Cask parcel sharing is not a new thing.

Blackadder is a British / Swedish bottler founded by Robin Tucek. Although there isn’t much fuss about it, and although their websites are hugely outdated, it seems they’re still steadily working to find interesting whisky. Other labels like Clydesdale, Riverstown and Smoking Islay are also part of this company.

The Raw Cask series is interesting because they leave all the residues and sediments in there – most bottles are full of toasted oak flakes at the bottom. They claim it’s the best way to ensure a maximum amount of natural oils, fats and flavour. I’m not sure the effect is noticeable, but it’s a nice feature.

 

Banff 1966 BlackadderBanff 34 yo 1966 (52,3%, Blackadder Raw Cask 2001, sherry butt #3438, 539 btl.)

Nose: amazing how old Banff often manages to boast such a unique (and often quirky) nose. Tobacco leaves, a little turpentine, beeswax… very nice oak polish (rather than actual wood). Underneath is a nice fruitiness (apricot, yellow raisins) and plenty of warm vanilla. Some buttery notes and wood spices. Mouth: more sappy oak now, albeit again the varnished type. Very spicy with ginger and nutmeg. Vanilla as well. Quickly drying towards the end, with a sharpness of mustard seeds. Sure, this has some loud oak but not the tannic kind. Finish: dry, with apple skin, soft ginger and oak.

There’s always a certain unsexy sharpness to Banff and this is no different. On the nose the oak polish is definitely an asset, on the palate it might be a little too much to be a real stunner. Now virtually impossible to find. Many thanks Joeri.

Score: 88/100

Banff 1966 (Blackadder Raw Cask) 4 Ruben Luyten 2011-12-16
  • nulty

    Very interesting e-pistle there :)

    I tasted a Blackadder sample blind once and didn’t really know what to think of the wood at the botton …
    When I read “Raw cask” on the label it was clearer. As you say, I don’t know if it changes anything to the taste but it’s kinda cool.

  • http://www.whiskynotes.be Ruben

    Thanks. I’ve asked myself how they distribute the wood flakes among the bottles, especially if you say the samples also include some. Can’t imagine they measure them and then equally divide them…

  • nulty

    It was a sampel from a friend, so either it was the end of the bottle or he went through some trouble to provide me with a full raw cask experience …

  • joeri

    You’re welcome! And special thanks to Danny E from whom I got the bottle :-) I really like this one a lot.

  • http://www.thebondingdram.eu Jeroen

    Well, I heard that Robin Tucek’s kids are forced to sit at the end of the bottling line to add a tablespoon of coffee grounds to every bottle.

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WhiskyNotes - Ruben LuytenThis blog is my personal collection of impressions, written while searching for the ultimate single malt whisky.