CRN57° is a new range of blended malt Scotch whiskies. It originates at The Cairn distillery, founded by Gordon & MacPhail. The name refers to their location at 57 degrees north of the equator and the profile of these blended malts should give us an idea of the profile they’re after in their own production. Taste tomorrow, today as they say.
Not a new idea, but I find it a little problematic to make such claims. Can you really predict the production of a new distillery over the course of thirty years, by combining existing whiskies? It’s an intruiging, almost philosophical question. But then again, who will hold them accountable in a few decades?
The range starts with a 12 year-old expression, up to 30 years in the core range. Then there’s also a 57 year-old and 70 year-old premium release, as well as a few distillery-exclusive editions.
CRN57° 12 yo (43%, OB 2025)
Nose: a mild nose with balanced sherry. Plenty of malty notes and grainy biscuits, along with herbal honey, a bit of marmalade and banana. Then almond and cinnamon, as well as some raisins. The spiciness grows stronger over time.
Mouth: yes indeed, spices that point to sherry maturation. Clove, white pepper and a hint of aniseed. In second row we have apples, raw barley and a few red berries. It becomes more tangy in the end, with a lot of orange zest. Chocolate in the end.
Finish: medium length, still spicy, with a resinous edge and ginger lemonade.
A simple recipe, but nice to see this isn’t a dime a dozen whisky. There’s some autumnal sherry involved, mostly focusing on the spicier, leafier side of the spectrum. We sometimes get this in Macallan, including the slightly sharp and thin body. That said I think the ABV helps to keep it accessible. Already seen at The Whisky Exchange or Master of Malt for instance.
CRN57° 18 yo (43%, OB 2025)
Nose: clearly related, with this earthy and slightly unmodern (unclean) sherry character. Apple notes at its core, light raisins, along with more nutty notes this time, think hazelnut and almond. Cold coffee. Anise, cinnamon, as well as wet leaves. Subtle hints of cocoa powder underneath. It’s sherry alright but without the dried fruits.
Mouth: very autumnal again, with more of this leafy and leathery character. Hints of herbal tea, a little pepper and tobacco. Then milk chocolate and hazelnut, marmalade and orange peels. Some coffee ganache as well.
Finish: medium length, with mint filled chocolates, black pepper and mild herbs.
Again an older (refill) style of sherry, fairly bright but autumnal and spice-forward at the same time. I can’t help but miss a bit of body and perhaps some of the fruitier sherry elements, yet I also find it an intruiging proposition. Seen at Royal Mile Whiskies and The Whisky Exchange, among others. Score: 86/100
CRN57° 25 yo (43%, OB 2025)
Nose: here it falls into place. There’s golden syrup and fruit cake, orchard fruit, even a little pineapple and fig in the distance. This combines nicely with rum soaked raisins and a little brown sugar, along with the mild nutty notes and cinnamon we found in the others. Hints of liquorice as well.
Mouth: a similar spicy attack as the others, but more fruity sweetness to balance it as well. Yellow apple, dried apricot, maybe even echoes of tropical fruit like tangerine. Then almonds, candied orange peel, a hint of clove oil and very subtle tobacco.
Finish: medium to long, ripe fruit, still having this tropical edge. Orange and rounded oak in the end.
This is much more to my liking, more towards the fruitier malts of the 1970s and 1980s. Very masterful blending work. The only downside is that it could do with 46% or 48% to make it shine more. Available from The Whisky Exchange or Royal Mile Whiskies. Score: 88/100
CRN57° 30 yo (51,9%, OB 2025)
Nose: now polished oak comes out first, followed by dusty books in the attic. Cigar boxes, soft leather, along with tobacco leaves and sultanas. Then a little aniseed and honey. Blood orange, blackberries and dried pears too, but it’s generally less fruity than the 25. Candied peels as well, even a very light balsamic edge.
Mouth: more on darker fruits now. Blackberries, black cherries, with caramelized walnuts and dark honey. Dark chocolate. Then back to marmalade, citrus peels and quinces. There’s a vague puff of smoke as well, rather more from cask char than from actual peat, I’d say. In the end it becomes herbal with earthy tea and a light tannic edge.
Finish: long, on aged tea, cocoa, liquorice and walnuts.
In a blind tasting I would probably have guessed it was even older than 30 years. Maybe it is older in fact? Anyway the high ABV give it a totally different dynamic and an interesting old-school (or even old bottle) effect. Also available from Loch Fyne and Master of Malt among others. Score: 89/100