In the 1780’s, personal guests of John Jameson received a personal bottle at the end of their visit. This tradition lives on in the Jameson 12yo Distillery Reserve, which you can buy in the online shop, personalized with your own name.
It has been aged in bourbon and sherry casks for a minimum of 12 years and has a high pure Pot Still content. I’m not sure whether it’s different from the regular Jameson 12 Year Old.
Jameson 12 yo ‘Distillery reserve’ (40%, OB)
Nose: rich and fruity (melon, apricot, banana) sprinkled with honey. Almond paste. Vanilla. A subtle layer of wood (cedar?) and soft hints of dried fruits. Mouth: not a very brave attack, but nice flavours nonetheless. Tropical fruits, tangerine, banana, fruit gums. Nutty flavours from the sherry, as well as light spices, gentle grains and a little oak. Toffee notes and cinnamon. Finish: medium length, soft with sweet grapefruit and lingering spices.
Fresh, lively, attractive and balanced. Faultless Irish whiskey and better than the 12yo Special Reserve in my opinion, at least the batches I’ve tried. Available at the distillery shop or in the online shop for € 60.
Peter Thomson Ltd. was a whisky blender and wine merchant established in 1908 and known for its whisky mail ordering business in the 1920’s. They produced the Beneagles blend among others. In the 1960-1970’s they moved to wholesale before being acquired and merged in 1983. Eventually, through Charles Mackinlay, they became part of the White & Mackay group.
This bottle of The Glenlivet 7 Years Old was bottled by Peter Thomson, probably some time in the late 1960’s. It was a bottle that had been sitting in a Scottish restaurant before finding a new home in a famous Belgian cellar.
The Glenlivet 7 yo ‘Pure Malt’ (75° Proof, OB for Peter Thomson – Perth, 26,6 fl.oz.)
Nose: not extremely thick, but nicely aromatic and sherried. Oranges, apricots, surprisingly fresh and jammy even. Real sherry. Subtle OBE metallics. Hints of mint and waxed papers. Faint cedar in the background. Just great. Mouth: same feeling, not weak but not totally full-bodied either. Relatively sweet. Honey, blood oranges, a bit of almond cake and fruit skins. Toffee. Some Earl Grey tea. A little tobacco and touches of liquorice. Finish: medium long, a mix of fruity notes and cough syrup.
This one is totally not tired and it shows some nice old-skool whisky / old-bottle notes. A pleasure. Thank you for sharing, Eiling!
Another whisky matured in Port wood. This Ben Nevis 2002 was taken from warehouse n°2, where it matured (full-time) in a cask that previously held white port, which is quite rare for whisky.
Ben Nevis 10 yo 2002 (56,4%, OB 2013, Port pipe #334, 710 btl.)
Nose: pretty young spirit, with sweet apple juice, pine needles, and a bubblegum type of aroma. Some wet cardboard and hay. Lots of waxy notes, in between lipstick and lamp oil. In the background there’s a kind of sweet fruit syrup, orange squash, currants and marzipan. Some vanilla. Mouth: very fruity, honeyed start. Sweet whitecurrant jam, orange candy, maybe even pomegrenate? Underneath is some clear wood with plenty of spices (clove, ginger, pepper). Hints of tobacco and a slight floral bitterness. Finish: long, bittersweet. Cane sugar, honey and rose pepper.
Ben Nevis can be whacky – this one is. It’s an interesting experiment, not really comparable to other drams I can think of, but not something I would buy a full bottle of, especially at this price. From around € 160 in the UK up to € 230 from LMdW.
This Tomintoul 12 Year Old ‘Portwood finish’ is more or less the standard 10 Year Old which spent an extra 20 months on Port barrels. It says limited edition on the label but it has been around for almost five years, if I’m not mistaken.
Notice the new bottle design?
Tomintoul 12 yo ‘Portwood finish’
(46%, OB 2014)
Nose: starts a little restrained on sugared breakfast cereals, before showing strawberries and cream. Plum compote. Red berries and milk chocolate. Hints of toast. Not bad actually, sweet, fruity, fragrant and quite easy-going. Mouth: rather soft. Quite fat and creamy. Strawberry jam and pomegranate syrup. Sweetened cranberry juice. Cinnamon and raisins. Also a few peppery notes and muscovado sugar. Finish: a little short, but still rather fruity. In the very end also a drier, nutty note.
In general I’m not a big fan of these strawberry notes, they can be a little ‘synthetic’, but this is actually one of the nicer examples of Port finishing. Around € 40.
Nose: typical Clynelish waxiness and oiliness, paraffin, lemons and apple skin. Some oranges as well. Vanilla. Plenty of brine and quite some pepper as well. Hints of buttercups. Mouth: a slightly bittersweet profile, with sweet apples, lemonade and jellybeans. Then more crystallized grapefruit and orange zest. Underneath there’s always a slight peppery heat and an oaky kick. A little icing sugar. Some slightly fragrant notes as well, a kind of lemon soap but without the nasty soapiness (does that make sense?). Finish: long, bittersweet, with citrus zest and indeed hints of spiced chocolate.
A good Clynelish 1997 – we’ve had plenty of them and this one stood out a little. Lots of vanilla, spices and interesting variations on citrus. Around € 90.
Glengoyne 21 Year Old used to be the oldest expression in the core range of Glengoyne, until the 25 Year Old came along. It is matured in first-fill European oak sherry casks. With the recent rebranding of the bottles, it seems the price has gone up a bit, but it’s still pretty good value.
Glengoyne 21 yo ‘sherry matured’
(43%, OB 2013)
Nose: very lively and attractive. Richly sherried. Sour oranges. Red fruits (raspberries and redcurrants, candied apples) and cinnamon. A little leather and nuts. Vanilla cake and light cocoa. Touches of menthol as well. Balance is key. Mouth: starts fresh and slightly sour, with very nice sherry notes but also a certain lightness that works well. Raspberries again. Apples, oranges. It then grows creamier (butterscotch, biscuits). Finally a wave of toasted oak and spices (especially cloves) which brings a slightly tangy dryness to it. Finish: medium length, with cinnamon and green tea. Maybe a tad too dry now.
For such a large-scale release, Glengoyne 21 is very aromatic. Excellent balance and full of character. This could have been a cracker with a slightly higher ABV (like the 25) and a tamed oakiness towards the end. Around € 100 but prices seem to vary a lot.
Nose: this one tends to stay more on the grassy / mineral side. Some chalky notes and oak dust. Dried Mediterranean herbs. Grated coconut, grapefruit and green banana. Hints of paraffin and butter. Not as (tropically) fruity as some others. Mouth: bags of lemon and grapefruit, as well as some creamy banana. Lots of green tea. Fennel and aniseed. Hints of mint and grasses. Ginger. Finish: medium long, citrusy with a light bitterness of grapefruit zest.
Littlemills from this era are rarely a deception, but some versions are more tropically fruity than others. This is one of the grassier, more typically Lowlands versions if you like. Around € 160.
When you see a vintage like 1997, do you also think it’s a rather young whisky while it’s actually 17 years old already? It happens to me often…
In any case this is one of the younger vintage Tomatins I’ve had, a Tomatin 1997 bottled by Whisky-Fässle.
Tomatin 17 yo 1997
(48,3%, Whisky-Fässle 2014, hogshead)
Nose: a slightly green and gristy kind of Tomatin, close to the raw ingredients. Malty notes, sweet notes of apple, peach, melon and caramelized pumpkin. Not a young kind of sweetness though, and it’s balanced by soft earthy touches, a bit of liquorice and delicate smoke. A kind of dustiness / oiliness which works well too. Mouth: again an oily, old-style profile. A malty core, enriched with fruits… in a garage. Apple peelings, unripe pineapples, hints of candy sugar. Lemon zest, white pepper, liquorice again. Fruit pits. Delicate herbal touches. Finish: medium long, still fruity but the zesty and spicy notes become prominent.
A really pleasant, un-modern Tomatin, which is a nice surprise. Around € 85, still available from Whisky-Fässle.