WhiskyNotes follower Wim recently told me he had been impressed by this recent young Miltonduff 2005, so we decided to set up a sample exchange.
You can find a series of similar releases from Duncan Taylor, all bottled from small recoopered Octave casks. All these casks contain only 80-90 bottles, which means they’re sold out very quickly.
Miltonduff 9 yo 2005
(54,2%, Duncan Taylor ‘The Octave’ for The Nectar 2014, reconstructed ex-sherry octave cask #837112, 81 btl.)
Nose: a sherried nose with lots of baked apples and apricot pastry with cinnamon. Some overripe melons and oranges. A warm fruitiness, albeit with a faint musty side. Some hay. Also plenty of spices from the oak, mainly ginger. Almonds too. Mouth: immediate woody notes, a peppery kick and cinnamon. Then the fruitiness returns, with dried apricots and plums. After a while there’s a funny sour / salty combination. Finish: medium long, spicy and oaky, with hints of dried coconut.
These Octave casks can be really interesting: this one couples a youngish, fruity spirit to big wood spices and a kind of sherry influence that you normally associate with older expressions. It’s as if you’ve poured together two totally different things that don’t blend entirely. Pretty good but rather experimental. Thanks, Wim.
Langatun is a Swiss whisky (Swissky?) with a long history. In 1857, Jakob Baumberger took over a small brewery in Langenthal (a village formerly known as Langatun). He started brewing and distilling there, quite a successful business that was taken over by his sons. They also ran a malting plant and a peat cutting activity.
I’m not sure why there was a gap after that, but in 2007, Jakob’s grandson Hans reignited the family tradition and started producing unpeated whisky (Langatun Old Deer), peated whisky (Langatun Old Bear), whisky liqueur, rum, vodka, rye, bourbon and fruit spirits.
While Old Deer is matured in Chardonnay and Sherry casks, the peated Old Bear is aged in Châteauneuf-du-Pape red wine casks. We’re trying the cask strength version.
Langatun Old Bear 5 yo 2009 (62,3%, OB 2014, peated, Châteauneuf-du-Pape casks)
Nose: fresh wood, young but nice. Berry fruits and candied oranges. Honey. Clear smoke, but well integrated. A faint spiciness too. Mouth: powerful, very sugary and very smoky now. Lots of caramel and candy sugar sweetness. Red berries, raspberry candy from the red wine casks, but also less impressive, plain winey notes. Sweet grape juice. Some tannins too. The peat stays stronger than on the nose. Finish: long, a tad more bitter and herbal now, but still sweet and deeply smoked.
This Langatun Old Bear is a fairly simple, very sweet, but enjoyable whisky. The wine influence is just right. Around € 60.
The third and last sample for now: Karuizawa 1981 cask #6207, which was part of the 2012 Collection from La Maison du Whisky.
Karuizawa 1981 (58,3%, OB for LMdW 2011, sherry butt #6207, 543 btl.)
Nose: nicely aromatic. A lot of sandalwood and sweet pipe tobacco (slightly vanilla’d), a bit of eucalyptus and chestnuts. Some fragrant touches, like old roses. Oranges. Chocolate fudge. Black prunes. Hints of damp wood as well. Mouth: spicy and slightly hot, but with a nice fruity sourness underneath. Black cherries, cinnamon cake, raisins in rum. Becomes drier over time, showing liquorice, pepper, ginger and leather. A bit of herbal bitterness (cough syrup) towards the end, as well as traces of smoke. Finish: long, with forest fruits and plenty of spices.
A good Karuizawa again, although not stellar like casks #158 or #162 from the same year. Originally sold for € 250, now closer to € 1300 in auctions.
Forgotten sample n°2. This Karuizawa 1984 cask #3692 was bottled in 2012. A big part was allocated to Sweden but it was also found in other countries.
Karuizawa 1984 (61,6%, OB 2012, sherry butt #3692, 359 btl.)
Nose: dark prunes and dates, with a box of chocolates that has just been opened. Unfortunately it also shows heavy gunpowder notes and matchsticks, dried mushrooms and a bit of marmite. Sulphur, yes. Beef jerky. Leather. Roasted nuts. A few heady notes too, in between soy sauce and wine vinegar. Not really my style. Mouth: again quite heavy, with less fruity notes than we’d like. Smoky wood, flints and some gunpowder again. Dry herbal notes, chestnuts and toasted bread. Dark prune jam. Cinnamon. Drying leathery notes. A meaty touch. Finish: long, oaky and spicy, with dark chocolate and ashes.
This is not my favourite Karuizawa. Of course they’re all intense and oaky, but this one is slightly over the top and not as fresh as some others. Fetches around € 1300 in auctions.
Blimey. I have so many samples that I tend to forget some of the interesting ones that are hidden in my drawers… how stupid is that? Not that I mind discovering three Karuizawa expressions that I hadn’t tried, of course. One of them is this Karuizawa 1981 Sakura cask #158, a release of only 45 bottles! The rarest Karuizawa ever?
Sakura is the typical Japanese sherry blossom. It was a special release for Prineus, the German distributor for No.1 Drinks and Karuizawa.
Karuizawa 31 yo 1981 (62,8%, OB 2012, Sakura series, sherry cask #158, 45 btl.)
Nose: the fruity, sweet kind of Karuizawa. Lovely black cherries, prune jam and blackberries. Fig compote – all typical, but also frankly tropical notes, like papaya and passion fruits. Tobacco-infused pralines (yes, they exist). Lots of pipe aromas actually. Precious exotic woods (sandalwood, thuja). Oil paint. Cinnamon. Soft hints of camphor and menthol. Wet forest soils. Just exquisite. Water brings out waxed papers. Mouth: very big. There’s a big mentholated / peppery heat that almost numbs your palate. Let’s add a few drops of water. Sweeter and fruitier now (plums, figs), but still peppery and gingery. Dry ashes, mixing with tobacco, earthy tea and dry wood, including a bit of sourness and smoke. Coffee. Finish: very long, with lots of herbal notes, almost medicinal hints. Tannins too.
Stunning Karuizawa, with one of the fruitiest noses I’ve come across from this distillery. The palate is significantly drier though, but still really impressive. Originally around € 350 but I don’t think it actually arrived on the shelves. Now around € 7500 (!) in auctions.
Nose: heavy sherry, GlenDronach-style. Raisins, figs, some orange peel. Quite oaky, with peppery notes, menthol and eucalyptus, as well as bit of smoke. Hints of cedar and pine needles. Mouth: the mentholated hints now become frankly medicinal, bringing cough syrup and antiseptics. Also big toasted wood and ashes. Charred meat. Walnut cake, bitter chocolate and plums in brandy. Oak polish, pepper and nutmeg. Quite firm, even a little aggressive but water helps. Finish: long, herbal, with liquorice and burnt sugar.
This Glenlivet has seen some very active wood, inducing a bold, medicinal profile with lots of dry notes. Impressively powerful, almost too much. Thanks, Joeri!
Chichibu On The Way is the work in progress of Ichiro Akuto. He founded his distillery in 2008 at the foot of a mountain in the region of Saitama, and he is on the way to release his first 5 years old whisky.
The current Chichibu On The Way is a vatting of three casks:
one Mizunara oak hogshead filled in 2008, in fact this was the second oldest cask in the distillery
one American oak ex-bourbon barrel filled in 2009 (used for ‘The Floor Malted’ batch 2009
another American oak ex-bourbon barrel filled in 2010 (used for ‘The Floor Malted’ batch 2010
Although the packaging says five years old, this refers to the oldest whisky in the vatting – Japanese rules are different from Scottish. Despite its high alcohol volume, it is not entirely cask strength.
Chichibu ‘On The Way’ (58,5%, OB 2013, 9900 btl.)
Nose: a brightly oaked profile, showing grassy notes, fresh oak shavings and hay. Sweet malt, youngish pear and vanilla. Quite a lot of herbal notes too: fennel seeds, menthol and pepper. New leather. Mouth: lots of sweet pears and apple pie, sweet breakfast cereals and a thick, syrupy side. Lychee juice. Popcorn. Apricot jam. A wide array of spices again, giving it an oriental touch as well as a potpourri-like edge. Some green, oaky notes on top. Finish: long, drier, with lots of wood spices and a hint of incense.
A really interesting Chichibu, showing the powerful aromas of Mizunara oak. All those spices make it quite oriental. I hope the real 5 year-old finds a better balance, but this is certainly promising. Around € 135. Thanks, Angelo.
The Ultimate is a series from the well-known Dutch bottler / importer van Wees. It’s a wide range with a fairly good value for money ratio.
We’re trying the latest Tamdhu 2005 bottled in January 2015. Several 2004-2005 casks have been bottled before.
Tamdhu 9 yo 2005 (60,3%, The Ultimate 2015, sherry butt #353, 631 btl.)
Nose: lots of toffee, butterscotch and marzipan for starters. Then the more typical dried fruits (dates, figs), as well as blueberries, candied orange peel and a hint of eucalyptus. Something of a creamy vanilla / raspberry combination, which gives it a hint of cupcakes. A slightly musty undertone of overripe melons, but otherwise very nice. Mouth: very punchy and creamy, with some intense sherry notes, big caramel toffee and molasses sweetness. Raisins. Hints of toasted oak, ginger and a chili heat. Again a very light mustiness underneath, but nothing dirty. Finish: long with a peppery heat, sweet malt syrup and a red berry sweetness.
This Tamdhu is a punchy, creamy, modern sherry bottling for people with a sweet tooth. Or two. Really good value for money. Around € 50.