Another Coal Ila from Dewar Rattray (now A.D. Rattray to avoid confusion with the other Dewar) but from a long time ago. This Caol Ila 1984 was bottled for The Nectar, their Belgian importer at that time.
When I started collecting whisky, this was a must-have bottle, certainly after it won a silver medal at the 2006 Malt Maniacs Awards.
Caol Ila 21 yo 1984 (58,5%, Dewar Rattray
for The Nectar 2006, bourbon cask #6266,
Nose: moderately peaty with sweet lemon juice, candied zest and vanilla. Some dried hay and liquorice. Nice balance of pastry notes (butter cake) and drier hints of limestone, minerals and seafood. There’s a great farmy side to it as well, which grows stronger with a few drops of water. Quite rounded and gentle but very complex. Mouth: oily and mouth-coating. A much bigger peatiness now. Bread crust. Caramelized apples. Becomes drier and spicy in the end. Finish: very long, sweet with peat and coastal hints.
One of the best Caol Ila I’ve had. I feel lucky to have secured a bottle back then. Around € 110 but probably impossible to find now, except in auctions.
This Caol Ila 2000 was part of the latest releases by A.D. Rattray.
Caol Ila 10 yo 2000 (46%, A.D. Rattray 2011, bourbon cask #309530, 322 btl.)
Nose: a bit more peat than expected. Aromatic peat, with coastal notes (wet rocks) and medicinal elements but with a rounded sweetness in the background as well. Lemon candy. Green apple. Clean and simple. Mouth: again quite peaty with the same lemon candy theme. Youngish but very juicy, nicely mixed with coastal notes. Ashes. Liquorice. Nice mocha / butterscotch towards the end. Finish: quite long and ashy with a lemon / salt combo.
This Caol Ila proudly displays its well-made, youthful simplicity and clean Islay character. A nice and affordable gift for an Islay-lover, I would say.
Around € 50.
A few Ardbeg distilled in 1972 are truly legendary. The one for Velier Italy, the Ardbeggedon for PLOWED… many of them appear in shortlists of connoisseurs.
The one we’re tasting now is quite famous as well. It was distilled in November 1972 and bottled for Alambic Classique, a German spirits importer founded by Hermann Suppanz.
Ardbeg 28 yo 1972 (50,1%, Douglas Laing for Alambic Classique Germany 2000,
Nose: wow. Let’s start by saying it’s quite organic and farmy, with notes of fern forest and wet leaves. Stables and sheep. Tobacco as well. Then some deep tarry notes and peat, nicely balanced. On a third layer, there’s something in between mint and dental filling material, if you know what I mean. Medicinal and mineral notes, maybe even some rubber or diesel. Leather. Algae. Quite dry, but wonderful. Mouth: quite dry again and rather salty. Liquorice and ashes. Lovely peat with camphor. Again some rubber. Cecina de León. Lots of algae. Not overly complex and missing punch in the middle, but still excellent. Finish: long, salty and dry.
Spitzenklasse, as they say in Germany. A true classic and as I said, it’s famous so the last bottle sold on Whiskyauction fetched € 740. Many thanks for the sample, Thomas!
Another Daily Dram bottling exclusively for Germany. Sold by eSpirits.
Bowmore 9 yo 2001 (46%, The Nectar of the Daily Drams for Germany 2010, bourbon cask)
Nose: Oily and mildly peaty, with charcoal rather than actual smoke. Clear sea-breeze notes. Quite malty as well, with notes of hay and fresh barley. Hints of carbolic soap (nice and harmless). A faint buttery note. Overall quite dry, no particular sweetness to be noted. Mouth: creamy with a peppery kick and some salt. More pronounced peat now. Oily and slightly grassy development. Cold ashes and clean lemon. Finish: medium length, briny with lemon and pepper.
A clean and simple Bowmore, getting close to Coal Ila with its faultless medium peated style. Around € 50.
Belgian Owl is a another Belgian whisky. This single malt was created by Etienne Bouillon who also owns a fruit liqueur distillery near Liège. The recent 53 months old release is the oldest Belgian Owl currently available. A slightly younger version (44 months) received a whopping 95,5 points in the latest Whisky Bible by Jim Murray.
Note the enormous 74% alcohol. It’s probably the strongest drink I’ve ever had. By the way, are there rules about maximum strength or can you just distill 99% of alcohol and claim it’s whisky as well?
Belgian Owl 53 months
(74,1%, OB 2010, cask #4275986)
Nose: freshly cut oak and hay, lots of mint and lemon. Some vanilla custard. Spiced honey. Hints of apricot sweets and dried banana. Water brings out a slightly dusty muesli aroma. Mouth: sharp, grainy / grassy attack. Develops a bubblegummy flavour after the alcohol fades. Difficult to taste straight of course, so let’s add water. Much more creamy, but still quite grassy and gingery, with a bitterness that I find a little disturbing. Citrus again. Oak and nutmeg, other spices as well. Pears and vanilla. Not the fruity spirit I expected. Finish: long, half fruity, half bitter. And grainy.
Not bad, but no highflyer either (not yet?). Around € 65 but very limited so it’s hard to find.
Brewery Het Anker is located in my home town Mechelen and produces renowned beers like Gouden Carolus and the vintage Cuvee van de Keizer. In 2003, they decided to do an experiment: distill the beer mash of Gouden Carolus Triple and mature it in Jim Beam casks.
While the first batches (like the 2009 release) were made in column stills, they’re now reconstructing an old genever distillery which features pot stills from Forsyths (at a mere 200 meters from the place where I’m about to build a house, what a coincidence). It’s the first dedicated pot still distillery in our country and we can expect the new single malt somewhere around 2013.
Gouden Carolus ‘2009 release’
(40%, OB 2009)
Nose: indeed very reminiscent of the Gouden Carolus Triple beer. Big banana aromas (slightly synthetic though) with coriander seeds. Rather flowery. Hints of lemon and lemon grass, on the edge of becoming soapy. Faint yeast. Mouth: artificial citrus and pear. Tinned lychee. Coriander seeds and orange peel. Gumball. Now also lavender soap I’m afraid. A shame. Finish: short, with plain alcohol and banana skin.
At first I was charmed by the distinct smell of beer mash, which I found unusual and interesting. But once tasted, the same beer associations become a big disadvantage. A curiosum at this point, but I’m sure the pot stills have a bright future ahead.
Kilchoman Spring 2011 is the sixth seasonal release already. It’s a vatting of 70% 3 year old and 30% 4 year old casks. Both were matured in first fill bourbon barrels, but the 4 year old spirit has been finished in oloroso sherry butts for five weeks. This means the formula is similar to the Autumn 2009 release although the colour suggests there should be less sherry influence.
As stocks and batches are probably getting bigger, this will be available for a longer time and there won’t be other seasonal releases in 2011. Kilchoman made a few other announcements for the rest of this year:
a 100% Islay version available in June
a 4,5yo fully sherry matured version in September
the first 5 year old (first fill and refill bourbon) in November
Kilchoman 3 yo ‘Spring 2011 release‘ (46%, OB 2011)
Nose: sweet peat mixed with fruity notes. The peat is maybe not as heavy as you would think. Ashes and tarry ropes. Soaked grains. Pear drops and kiwi. Pencils. Quite good. Mouth: sweet and oily, but the attack is remarkably “open”, as if it only starts to speak after ten seconds. Not much grip, so to speak. After that, it gets briney and peaty. The aftertaste is more fruity again. Finish: smoky and rather earty, with hints of olives.
Well, it seems to go up and down with these seasonal releases. I like the bourbon releases better, no doubt about that. Especially the attack of this release disappointed me.
Around € 45.
Nose: starts on warm oak with cinnamon, sherry notes and some grainy / grassy notes. This evolves to “wet” notes (gravel after the rain, a little wet newspaper) and a little wax. A sweet layer of dried apricots, fresh tangerine and honeydew melon. Mint. Gets a bit rounder and more sherried with water. Mouth: punchy and thick, quite sweet with dried fruits from the sherry cask (prunes), even a tropical hint of mango. Then the sweetness makes place for nervous grassy notes and spices (pepper, ginger, mint). Toffee and caramel towards the end. Finish: sweeter again, slightly malty with pepper and ginger.
These Littlemills distilled around 1990 are really building up a reputation, and this one is probably my favourite
so far. It adds some subtle sherry character to the classic grassiness and spices. Around € 120.