This Caperdonich 1967 in the Platinum Selection series by Douglas Laing was highly regarded when it was bottled in 2004. Some people even named it the best Caper ever, and Jim Murray gave it the Best Single Malt award in 2005, but remember the best 1972’s hadn’t been bottled at that point. Note the high alcohol volume.
Caperdonich 36 yo 1967 (57,9%,
Douglas Laing Platinum 2004, 167 btl.)
Nose: typical Caperdonich fruit basket of both fresh and dried fruits. Apricots, oranges, raisins, figs, some pineapple and coconut. What sets this apart from the 1972 fruitiness is a much clearer oaky layer as if it had been matured in new oak (although it disappears when you get used to the alcohol). Also typical beehive notes (thick honey and wax) and less typical mocha / praline / nougat elements. Lovely.
Mouth: very punchy – very oaky that is, with plenty of spices. A lot of mint. Hints of fruitcake, sour oranges and bitter grapefruit. Still some pineapple. Ginger and cloves.
Finish: long on oak and grapefruit.
Great whisky with a big oak influence. This makes it slightly less attractive than the best 1972’s in my book, but still quite excellent. Around € 400 now. Many thanks Bert.