No need to tell you peat-smoked Springbank is actually the same as Longrow. But independent bottlers like Berry Bros & Rudd are not allowed to mention that on the label, so they have to call it peated Springbank.
This is the second peat-smoked Springbank from BBR, after sister cask #71 bottled in 2009.
Nose: smooth and subtly peated, quite oily with some medicinal elements as well as more aromatic, fruity notes. Tangerine, pear and melon, I would say. Quite coastal as well, with iodine, wet sand and chalk. Wet wool. A little eucalyptus. Graphite. Hints of sweet lemon. Very clean and finely chiselled but not too austere, with the soft peat completely mixed with the rounder elements. Not too far from the legendary 1970’s Ardbegs in that respect, which is quite an achievement. Mouth: also quite oily, with the same elements we saw on the nose. Again perfectly in the middle between austere and rounded. A soft bitterness, a soft sweetness and a soft peatiness, how’s that for balance? Fresh lemon. Mineral notes. Soft spices (pepper, ginger and a pinch of salt). Cold ashes. Finish: long and powerful, still mineral with some sweet lemon and soot.
In case you’ve missed cask #71, here’s a perfect replacement. Is it indecent to hope for a cask strength version one day? That could be out of this world. Around € 110.
By now you all know the story: explorer Ernest Shackleton and his crew took a few cases of Mackinlay’s whisky to the Antartic in the 1900’s. The bottles have recently been recovered from the ice and were then analysed in the Invergordon lab. The whisky turned out to be stable and has been recreated by Richard Paterson, the Master Blender of White & MacKay who now own Mackinlay’s. Even the bottle and the packaging are closely related to the originals. A great story! The N.Y. Times published a good article in case you’re interested in finding out more.
As a vatted malt, the Shackleton Replica contains malt whisky from several distilleries in Speyside, the Highlands and the Islands. The oldest is Glen Mhor distilled in 1983, their final year of distillation.
Mackinlay’s Rare Old Highland malt whisky ‘Shackleton’s Replica’ (47,3%, White & MacKay 2011, 50.000 btl.)
Nose: nice example of a rather light and slightly dusty Highlands profile, albeit in a modern disguise. Some grassy notes with grains, vanilla and walnuts. Slightly shy fruits (apple and pear). Some buttery notes and leather. Hints of spices, mainly ginger and nutmeg. Earthy / leafy notes in the background. Echoes of the old-style. Mouth: delicate balance of sweetness (oranges, honey, caramel) and a bitter grassiness, accompanied by mineral notes. Dry and sweet at the same time really. Again some earthy notes with an elegant hint of smoke. Zesty citrus. Ginger. Finish: medium long and dry, growing more smoky and gingery with a caramel sweetness in the background.
It’s getting difficult to find traces of this Highlands profile (old-style à la Coleburn, Glen Mhor, Millburn, Teaninich) and the end result is quite enjoyable. Of course you’re paying a premium for the packaging and marketing, but at least it’s good whisky. Around € 125.
This 1994 is the youngest whisky in GlenDronach’s fourth batch of single casks. Last year I was surprised by the GlenDronach 1993 cask #529 which was too dirty for my taste…
GlenDronach 17 yo 1994 (60,1%, OB 2011, oloroso butt #97, 617 btl.)
Nose: similar. Very mushroomy start, with lots of caramel. Some vegetal and meaty notes (oxo). Lots of roasted hazelnuts. Caramel again. Adding water doesn’t help this slightly sulphury profile, on the contrary. Not my type of whisky, although I want to repeat that these notes can be temporary and letting the bottle breathe for a couple of months can make them disappear. Some pear syrup in the background as well. Mouth: sweet at first, but quickly overtaken by spices and herbs (cloves, pepper, liquorice). Then a wave of wood and dark chocolate. Dry and nutty aftertaste. Water does help on the palate, making it rounder and slightly more fruity. Finish: quite dry and quite long with spices and wood.
I can’t really recommend this one, unless you’re familiar with this style and like your sherry a little dirty. Around € 100.
Let’s try another one of these Liquid Sun bottlings that arrived at the beginning of the summer.
Tomintoul 43 yo 1967 (49,8%, Liquid Sun 2011, bourbon hogshead, 209 btl.)
Nose: elegant nose with a complex mix of dried apricot, papaya and melon. Some tangerine, maybe lychee. Quite some almond / marzipan notes. Nice spicy notes as well. Mouth: good attack, slightly oily, followed by some soft oak and spices (pepper, nutmeg, cinnamon). Citrus flavours (orange, grapefruit, lemon) and yellow apple. Some leather. Very faint hints of bitterness and salt. Everything is coating in a nice sort of grain dust / flour veil as if it wanted to underscore its age. Finish: medium long, drying now with hints of fruit tea and banana skin.
We already knew Tomintoul from the 1960’s can be great (especially on the nose). Compared to cask #2559 bottled by A.D. Rattray, this one has a similar profile with more punch. Around € 190.
At the end of August, together with the six new GlenDronach single casks, BenRiach launched its 8th batch of single casks, twelve in total ranging from a 40yo 1971 to an 18yo 1993.
Eight of them were finished, two were peated. The oldest casks were classic Speyside style, like this BenRiach 1976 cask #6942. Always a highly anticipated vintage for this distillery.
BenRiach 34 yo 1976 (57,8%, OB 2011, butt #6942, 469 btl.)
This one has a more tawny colour than most 1976’s. I reckon it was a sherry cask? Nose: indeed not the classic 1976 (tropical) fruitiness. More polished oak to begin with. Cedar wood. Leather and some wax. Tobacco. Then the fruit comes out. A lot of juicy plums and raisins. Black cherries. Pastry with apricot marmalade. Whiffs of eucalyptus. A little pepper and cinnamon. Subtle roasted almonds and hazelnuts, maybe even traces of peat smoke? Very faint turpentine. It needs some time but it’s certainly high-class. Mouth: snappy, with roasted nuts again and dried fruits. Quite some spices (cinnamon and nutmeg), herbs and wood. Hints of orange marmalade and Christmas cake. Cherry brandy. Mango? Dark chocolate. Works well, juicy enough and none of the components gets too loud. Finish: drier now, balancing between dried fruits, grapefruit and spices.
This BenRiach 1976 requires a totally different point-of-view than the legendary tropical versions. Then again it’s a pretty great example of its sherry style. Around € 230 – already hard to find.
Among the summer releases from The Nectar, there are two new Daily Dram bottlings (Caperdonich 1994 and Glen Ord 1996). Earlier this summer there was a Bowmore 1994 and this Imperial 1995, both bottled by Signatory Vintage for The Nectar. While this Imperial is only available in Belgium, a similar release (cask 50306 + 50307) has been widely available since March.
Imperial 15 yo 1995 (46%,
Signatory Vintage for The Nectar 2011, hogshead #50309, 281 btl.)
Nose: bright start, young in a good way. Juicy fruits (white peach, apples and pears, melon). Quite some barley notes (maybe a tad too grainy but that’s fine). A few sparkles of mint and citrusy sourness. Mouth: slightly oily attack, quickly getting hotter (pepper) and spicier (soft cinnamon). Nice fruity notes (melon, pear, citrus again) as well as vanilla sweetness. Simple but nice and clean. Finish: medium long, half sweet, half spicy.
Nothing spectacular but perfectly enjoyable. A bright young Speysider at an excellent price. Around € 45.
In this little series of the fourth batch of single casks, here’s one of the younger casks, the GlenDronach 1992 cask #161.
GlenDronach 19 yo 1992 (59,2%, OB 2011, oloroso butt #161, 500 btl.)
Nose: a more pronounced version. It has some lovely polished oak and nutty aromas. A little heather honey. Natural caramel. Kirsch and raspberry liqueur. Hints of bread crust. Silky vanilla and almond paste too. There’s a subtle herbal / earthy side as well which makes it stand out. All of this on the expected background of dried fruits and sultanas. Very good, nicely balanced and more complex than the 1989 and 1990 (just like the sherry I would say – PX can be a little mono-dimensional). Mouth: spicy sherry (cinnamon, pepper) with a nice raspberry / cocoa combo. Sweet and sour. Orange cake. Again a range of herbal flavours. Heather honey. Vanilla and nuts. Pretty great. Finish: long, fading on chocolate and herbs.
A very entertaining cask, with all the expected elements but also a wealth of additional layers. Very attractive. If you’d ask me to recommend one of the more accessible bottles of this batch, this would be the one. Around € 115.