Single malt whisky - tasting notes

12 Dec 2012

Wemyss Red Berry Cream

Posted by: Ruben Luyten In: Ben Nevis

Wemyss whiskyWemyss (pronounced more or less like “wims”) is a family with a longstanding tradition in malt whisky. In fact John Haig built his first distillery on Wemyss land. Their selections are done by Charlie Maclean among others, and they tend to have a certain epitheton for each whisky. In this case it’s Red Berry Cream, a 21 years old Ben Nevis.

 

Wemyss Red Berry CreamBen Nevis 21 yo 1990 ‘Red Berry Cream’ (40%, Wemyss Malts 2011, 865 btl.)

Nose: quite a mashy and milky nose. Rosewater. Cranberries. Strawberry yoghurt. Soft spices. Quite some damp wood too. Not my kinda dram, not really fresh and I don’t like milky notes in my whisky. Mouth: not too powerful nor thick. Fruits like raspberry and blackcurrant, with a big wave of oak spices in the middle (cinnamon, pepper). A kind of fruitiness that I associate with wine finishes. Turkish delight. Flakes of dried coconut. Hints of oily / resinous oak as well. Finish: medium long with an eau-de-vie type of fruit/alcohol combination.

A strange one, you might think fruity notes are always appealing in a whisky, but this is a slightly synthetic fruitiness that quickly put me off. Around € 90.

Score: 76/100

Wemyss Red Berry Cream 2 Ruben Luyten 2012-12-12
  • http://www.whiskyisrael.co.il Gal(WhiskyIsrael)

    Ruben you should seek their “whiskpering smokre” or the white chocolate tort. those are lovely.

  • Robert

    Ruben this one has 46% as every Wemyss .. also a 76 score is too bad for this whisky. but your opinion !

  • WhiskyNotes

    I bought a sample from Master of Malt and they say it’s 40% (on the website as well as on the sample bottle).

  • Robert

    i have the full bottle here and its 46% .. cheers – you are right with the synthetic fruitiness – its really a bit strange, but on the other hand its quite unique and enjoyable

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  • WhiskyNotes: It says 'single cask Scotch whisky' on the label, so yes, technically it can even contain a bit of Girvan grain. Not that it matters a lot though.
  • kallaskander: Hi there, could be a teaspooned blenders cask... technically not a single malt then.... that seems more probable than letting an IB bring out the fir
  • Glenn Vanbellingen: If you put the 12 y origin at 40% head to head with the 12 y origin 46% you see it immediately or better you taste it immediately.

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  • Ardbeg 1972 (Douglas Laing OMC)
  • Jura 1972 SMWS 31.4
  • Balblair 2002
  • Kavalan Solist sherry (for LMdW)
  • Tullibardine 1980 (Malts of Scotland)
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1579 notes by Ruben

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