Lagavulin The Distiller's Edition Double Matured Islay Single Malt Scotch Whiskey - 2020

VITALS:

- $120

- 86 Proof

- 15 Years

- Batch No. 4/509

- Islay

I do love sweet and peat! And by that I mean that I love peated Scotches finished in wine casks, especially fortified wine casks like sherry or port. That sweet and peat is a combination that I just can't get enough of. So, I find that I grab just about anything Lagavulin that has spent time in such casks, and this bottle was no exception.

This bottling consists of a small number of casks that were double-matured in "specially crafted Pedro Ximenez Cask-Wood."  I wish I could tell you what that means. The wording seems very careful -- "cask-wood."  I don't know what, exactly, that is. Perhaps re-purposes PX casks?  How was the "cask-wood" "specially crafted"?  I thought about doing some independent research into the backstory here, but instead I just cracked the bottle open to see if this "cask-wood" maturation, whatever that is, made for good whisky.

The smoke that I'd expect from a Lagavulin was fairly light on the nose. I don't know if that's due to the 15 years of maturation or the low proof or both.. But this was not significantly smoky smelling. That's not a terrible thing, however, as it allowed other notes to really shine, like a bright and sweet raspberry note, accompanied by honey and something herbal, like dill or sage. Though not "peaty," it still had a lot of good stuff going on.

As to flavor, this was definitely more on the fruity end of the spectrum. It was kind of like a burst of strawberry followed immediately by a black pepper spice and peat smoke. It did have a bit of a iodine lean to it, particularly as the other flavors subsided a bit. But, it certainly remained fruit-forward, with the notes of strawberry and raspberry taking center stage.

The herbal note really came through as well, which was a bit unexpected.  Those dill and sage notes added an interesting quality. I chose the word "interesting" deliberately, because even after getting through the whole bottle, I'm still not sure how much I enjoyed it. At times it was good, adding another layer, almost like seasoning. Other times it came across as mossy or incense-like, and was a bit of a turnoff. It may have just depended on my mood that day. 

That herbal note carried over to the finish, as did the bright raspberry note, and when that all collided on the finish along with the peat, it reminded me a bit of raspberry bitters. Again, I wasn't sure how much I liked it, though it was interesting.

All in all, I really wanted to like this bottle.  By and large it was great, but I kept finding those weird little nuances that just seemed to keep giving me moments of pause, trying to figure out what I was tasting and whether or not it was something I enjoyed or not. 

Grade: B

Longrow Red Malbec Cask Matured 13 Year Peated Campbeltown Single Malt Scotch

VITALS:
- $150

- 102.6 Proof

- 13 Years

- Campbeltown

The "Red" series from Longrow is hands down my favorite series among whiskeys.  Every single one has been absolutely fantastic, finding a great balance between the salty smoke of the peat and the rich fruit-forward notes provided by the cask finish. 

This particular one, released in 2017, was matured in Malbec casks. I don't drink wine any more, but when I did, I gave Malbecs a try a few different times. I just did not enjoy them, for whatever reason. So, while I, of course, grabbed this one nonetheless, figuring how bad could it be, I went into it thinking this might be the first one that didn't blow me away. I couldn't have been more wrong, though. This was an incredible dram!

On the nose, the wine notes do seem to overpower the peat smoke, making the smokiness of it almost secondary. The aroma is dominated by rich blackberry and dark cherry, along with a good amount of oak offering a balancing bitterness. The peat is there, but comes across as more of a char note.

The flavor, though, was everything I could have hoped for. This bottle was all sweet, fruity smoke, and I loved it. Cherry and fig dominated the fruity notes, providing a dark and rich sweetness.  And yet, it was never a super-sweet whisky. There was a lot of balance to it, as it also had a cranberry note that added some tartness, and that same oak from the nose to add a bit of earthiness and a touch of bitterness.

What stood out with this bottle, though, was something rich and almost meaty. It reminded me of cherry wood smoked barbecue, or perhaps a reduced cherry barbecue sauce. It had smoke, it had sweet cherry, it had sweet brown sugar and it had barbecue spice. I've never had something like this before, and I wonder how much of that was the Malbec influence. I certainly don't get notes like this from the sweeter Port or Sherry finishes.

This might just be one of my favorite whiskeys I've ever had. The nose was just good, but whatever. It's the nose. The flavor absolutely floored me, with an incredible balance of rich sweetness, peat smoke and spice that made everything go perfectly, like each note had a purpose, even down to the cranberry.  I saved the last pour for quite some time, not wanting to finish the bottle, but now I just may have to track another one of these down.

Grade: A+

Kilchoman Binny's Private Select 9 Year STR Finish Single Cask Islay Single Malt Scotch

VITALS:
- $130

- 11 Proof

- 9 Years

- Cask No. 153/2012

- Islay

I do love me a good, peated Scotch, particularly one finished in a wine cask. I've also found that I'm not the biggest fan of toasted barrel finished bourbons. They just haven't done it for me. Nonetheless, I was intrigued at the idea of a toasted finish on a peated Scotch. This Kilchoman private pick from Binny's gave me the chance to quash that intrigue. 

This single malt is labeled as an "STR" finish. What that means is that Kilchoman took this peated single malt that had been matured in ex Buffalo Trace bourbon barrels and finished it in red wine cask that had been scraped or shaved, toasted and then re-charred--hence the "STR."  It was finished in this STR barrel for 18 months. So, whatever influence that barrel was going to have should certainly be prevalent and noticeable.

As expected, the nose is very smoke forward. I didn't get very much bright fruit or any wine notes as I had hoped for. But I did get something more earthy, along the lines of fig or maybe even raisin. It also had a bit of a resin note, along with something meaty, almost bacon-like.  This all sounds weird, I realize, but it all kind of worked together in a sort of sweet barbecue sauce kind of way.

As to flavor, right up front I got that great mix of sweet and peat that I absolutely can't get enough of. Here the bright fruits did come through, as I got red raspberry and some dark cherry. I even got a bit of currant adding just a touch of tartness.

There was also a caramel note, though richer. Perhaps more like a toffee note with a touch of dark chocolate. The peat smoke, of course, carried through out, but was always complementary rather than overpowering. It never slapped me in the face but always took a back seat.  There was also a certain spice to it, almost like cloves but not as strong, that provided a great balance to the smoky sweetness.

What made this bottle an absolute stand-out, though, was the finish. After each sip my mouth was coated with flavors of cherry pie filling, along with this sweet dessert-like note of brown sugar and butterscotch. That butterscotch note seemed to almost come out of nowhere and it just stuck to the back of my throat like I had just eaten a butterscotch candy. On the finish the peat continued to be there but again more in the background, letting all these other delicious flavors linger around seemingly forever. 

Up until the finish, this was a very good whisky. As soon as that finish hit, though, even on my very first sip, I knew this was an outstanding single malt! If you can still find it on the shelf, grab it!

Grade: A+

Bunnahabhain Toiteach a Dha Islay Single Malt Scotch

VITALS:

- $65

- 92.6

- NAS

- Islay

As it is, I can barely pronounce "Bunnahabhain," and I'm sure I'm still pronouncing it wrong. I certainly still don't know how to pronounce "Toiteach a Dha." But, this particular bottle came highly recommended by my local liquor store guy when he learned of my interest in fruity peat -- peated Scotches finished in wine barrels. 

This particular bottling was finished in Sherry casks, and this is supposed to have greater sherry influence than normal Bunnahabhain (perhaps I should have started there, but oh well).  Either way, it's yet another example of a smoky Islay Scotch finished in fortified wine casks, and I couldn't wait to try another example of peat meets sweet with this Sherry finish.

The nose was, of course, smoky, giving off a bit of barbecue and char. I really didn't get as much of the Sherry that I had hoped to. Rather, what I noticed was something earthy and funky, like the smell of camping in the rain. Later on I did get a nice cherry note, like a fresh cherry off the tree. Perhaps that was the Sherry that I was missing before.

As to flavor, the peat notes certainly hit right up front, but that was immediately balanced out by the Sherry, with bright notes of raspberry and cherry mingling with the peat smoke. This is what I was looking for! 

The raspberry had a bit of a jammy quality to it. It was sweet and rich like a raspberry donut filling. That raspberry also provided a light tartness, and on later pours I was getting a sweetened cranberry note. While it definitely was sweeter, it also had a char note that was a bit like burnt sugar. The peat smoke did provide a bit of that band-aid note that can turn people off, but here it wasn't strong nor off-putting.

The finish let that sweet, fruity smoke linger for a decent while, and it's on the finish that a certain salinity came through. In a way that finish had me yearning for the next sip.  This was in many ways what I love about wine finished, peated Scotches. The only criticisms I had were very minor, and I'd certainly go back to this one in a heartbeat.

Grade: B+

Highland Park 12 Year Viking Honour Single Malt Scotch

VITALS:

- $60

- 86 Proof

- 12 Years

- Orkney

I've been continuing my foray into and exploration of peaty fruit in the Scotch world. I've learned that I absolutely love the combination of a peated Scotch with a wine finish, and lately I've been grabbing pretty much whatever I can get my hands one in an effort to try everything.

My buddy suggested that I give this Highland Park 12 year a try. According to him, it was a bit more subtle with both the peat and the wine finish. I was told it wasn't going to be nearly as smoky as an Islay Scotch, but that the Sherry cask influence really balances perfectly.  I am admittedly still a neophyte when it comes to Scotch. There's just so much to try. And I still feel like a neophyte when talking strictly about peated Scotches aged in wine barrels. But, I am learning what I like and I was eager to give another one a go.

While subtle, the sherry notes still dominated the nose. I got a lot of bright and dark fruits, like blackberry and blueberry. I also got a bright strawberry note as well. It had a light smokiness along with a light salinity. What stood out, though, was a distinct breadiness to it that was almost donut-like. The nose was soft, but it still had a lot going on and it smelled delicious.

As to the flavor, my buddy was right. The peat didn't hit me like an Islay. It was a light smokiness, and at times it seemed as though it could almost pass as unpeated.  Almost.  Accompanying that light smokiness, though, were those bright fruit notes I want out of the Sherry cask. I got raspberry and dried strawberry that really stood out.

Beyond those somewhat expected flavors, though, were some interesting and unexpected notes that I enjoyed. I got a certain citrus note, almost lemony, as well as a certain salinity that seemed to come with the peat.  It also had a certain sweet note that was kind of a honey-like note. That honey note seemed to lean towards that bread note at times, but it added a sweetness to this beyond the Sherry influence.

The finish was short-lived, as this whisky was relatively thin in texture. However, I did get some nice, warm dessert-like spices. I got baked, spiced pear on the finish along with cinnamon spice and a nice black pepper bite. I also got a sort of peach liqueur on the finish as well that was a pleasant surprise.

Overall, I do like a bit heavier peat, and I wish the texture wasn't so thin. I think there were some great and fun flavors here, but it all seemed a bit muted. A bolder version of this would be outstanding. This was good, just not as good as it could have been.

Grade: B

Longrow Peated Campbeltown Single Malt Scotch Whisky

VITALS:

- $70

- 92 Proof

- NAS

- Campbeltown

I've mentioned in the past my recent exploration of and admiration for all things coming out of Campbeltown. This is just a continuance of that exploration. Lately, though, I've been gravitating back towards peat as well. I've always loved peated Scotch, particularly when married with a sherry, port or other wine finishes. Yet, due to my hyper-focus on the bourbon and rye categories, that delicious, smoky liquid just hasn't been enough of a part of my life the last couple years.

And so, I picked this bottle up (along with a few others) with the intention of not only trying more from the Springbank distillery, but also to re-stock and re-familiarize myself with some nice, peaty expressions. At the very least it provides for a nice change of pace from my usual pours, and it's nice to have something different now and again.

The nose was, as expected, full of peat. However, it was kind of like a smoked salted caramel, which really worked. In fact, it makes me wonder how smoked caramel would actually be--probably great on vanilla ice cream!  I also got a sweet buttery note along with a light black pepper spice. At times I got a sort of herbal or grassy note as well, but the peat and caramel certainly dominated.

As to flavor, of course I've been drinking a lot more bourbon over the past years, so perhaps I have some recency bias. But, I thought this was a very bourbon-like Scotch layered over a pleasant peat note. I was getting a lot of those traditional bourbon notes, primarily vanilla and caramel. There was also a sort of graham cracker note that also evoked those bourbon-like qualities. 

Beyond that, though, were plenty of other sweet and bright notes. In addition to the caramel, there was this light and bright honey sweetness that stood out. This seemed to mingle with citrus notes like orange and apricot, and even a little bit of peach thrown in. This combination along with the nice, oily texture (particularly given the proof) provided for a finish that was jammy and sweet and absolutely delicious. In fact on the finish these other notes seemed to almost take over the peat.

As far as peated Scotch goes, this had everything I loved. It gave me that great smoky quality, but it didn't get in the way of all the other great notes that were coming through. I was pleasantly surprised at how bourbon-like many of these flavors were, and I loved the way all these different notes--the peat, the rich and sweet caramel, and the bright and sweet jammy notes--all worked together. Springbank continues to do it for me!

Grade: A-

Hazelburn 10 Year Campbeltown Single Malt Scotch

VITALS:

- $80

- 92 Proof

- 10 Years

- Campbeltown

I've been dipping my toes back into Scotch quite a bit lately. In fact, it really started when a friend of mine who happens to have a very impressive Scotch selection let me do a tasting of Campbeltown. I had five different Campbeltown single malts that night, and found myself loving every one of them. So, I then found myself perusing the Scotch aisle as well as the bourbon aisle on my trips to the liquor store, just to see what was there that I needed to try.

This 10-year Hazelburn was one such Scotch that I felt I needed to try. I figured I should start with the sort of mainstays, to learn what I like and don't like about the different Campbeltown distilleries, few though they may be. This particular bottle is a triple distilled, unpeated single malt. Though the bottle doesn't indicate as such, my brief research tells me that it's aged in ex-bourbon casks. 

The nose, interestingly, gave of a bit of saltiness. It also had a lot of cracker notes but a bit sweeter. Perhaps more like a shortbread cookie. It had a light grassiness to it, even with a bit of a musty hay smell. On top of all this, though, was a maple frosting note that I really enjoyed. It reminded me of the maple frosted donuts that you can sometimes find.

I found this whisky to be somewhat light in flavor. Perhaps that's why many reference this as a good, entry-level Scotch. There was nothing bold or punchy about it. It did have a good, earthy nuttiness to it, though that I appreciated, along with an almost buttery note to give it some delicate richness, despite it coming across as a bit watery or thin.

I got some sweet and rich notes of brown sugar and caramel as well. When I did my tasting, that was one thing that I appreciated about the Campbeltown Scotches was that they all had a sort of undercurrent of bourbon-like notes, which certainly appealed to my bourbon-loving palate. There were also light, unsweetened vanilla notes and a touch of black pepper on the front end as well. 

The finish, surprisingly, provided for a decent burn that I really enjoyed. It had the spice from the black pepper but almost a bit of a cinnamon heat as well. There was a light salinity to the finish, something I expected more of given that it was one of the first things I noticed when I smelled it. I also got a lingering cookie note, like a butter cookie.  Despite that the finish was fairly short-lived, this butter cookie note did seem to stick behind for a bit, which was alright with me because it was quite enjoyable.

As an entry-level Scotch, particularly as I continue to introduce myself to this region I previously knew very little about, I found this to be quite suiting. The price certainly does not scream entry-level, however, and that's a bit of a barrier to entry. That said, it certainly will be steering me towards more Campbeltown offerings in the very near future.

Grade: B

Scotch Malt Whiskey Society Cask No. 46.93 Petrichor Quasar 8 Year Single Malt Scotch

VITALS:

- $100

- 115.4 Proof

- 8 Years

- 1st Fill Ex-Bourbon Barrels

- Speyside

I was gifted a membership this past Christmas to the Scotch Malt Whiskey Society. In case you've never heard of it or don't know exactly what it's about, the SMWS is a group that selects and bottles mostly Scotch whiskey, but other whiskeys and even other spirits as well. They are always single barrel and always bottled at cask strength.  Rather than include the name on the label, though, they use a numbering system to identify the distillery as well as the sequentially numbered release from that distillery.  For instance, this bottling is Cask No. 46.93, meaning it is from Glenlossie and it is the 93rd release from that distillery. While SMWS doesn't publish the codes, they're pretty readily available with a simple Google search.

As I mentioned, I was gifted a membership, which gives members exclusive access to bi-monthly releases from the SMWS.  In buying a membership, you're paying for the access to these bottles. The SMWS has a great reputation for some stellar picks, though, so when I got this gift, I was thrilled. And I was even more excited to learn that I got a bottle with my membership. I didn't have a hand in selecting which bottle, but given the cost to me, I was thrilled nonetheless.

On the nose I got a healthy dose of pipe tobacco, something I commonly find in Speyside single malts. I also got some earthy notes of leather and a black peppery spice. There was a bit of counterbalance from a bright, citrus-like note, kind of like lemon. There was an undercurrent of vanilla as well. However, there was also a bit of an off-putting note, something funky like rotten fruit or the remnants of spilled wine.  It was so good up to this point.

Luckily, however, that note did not carry over to the palate.  Rather, I was immediately hit with a nice combination of citrus and black pepper. In fact, the citrus note was a bit more complex than what I got on the nose. It was kind of a lemon and orange mix, but there were also some welcome melon notes, like cantaloupe and honeydew. In fact, the more I drank, the more that the honeydew note seemed to really come forward. The black pepper spice provided a nice balance to this sweet and citrusy note as well.

Something that also really came through and that I didn't get on the nose was a strong grassy note. Grassy could mean any number of things to any number of people. It could mean like hay in a barn, freshly mowed grass, more of a lemon grass, etc. In this case, though, when I say "grassy," what I mean is like the tall, dry grass you'd find in a field in the countryside. It sounds obtuse, I know, but that's where my mind went.

There was also this note that I got, particularly towards the end that was like a mix between white wine and crackers. It was lightly bready and certainly grapey, almost like a Chardonnay soaked saltine. It never went the way of the rotten fruit note that I got from the nose, luckily. However, while I acknowledge that there are those that would appreciate this flavor, it just wasn't for me. It just went a bit too funky and didn't seem to work with everything else that was going on.

Quite frankly, this reminded me a lost of White Label Dewar's.  Of course, Dewar's is significantly less expensive. But, I do enjoy Dewar's, and I did enjoy this. Because I got it for free, I didn't have to worry about sticker shock, but I might have had I paid for this one.

While this particular bottle may not have been my particular jam, it was still fun, and it absolutely made me want to try other bottlings, whiskies that might be a bit more in my wheelhouse. Or maybe I'll try something different if it catches my eye. Who knows? I've already picked up one more bottling, and I'm sure there will be more to come.

Grade: B-

Glen Grant Rothes Speyside 12 Year Single Malt Scotch

VITALS:
- $35

- 80 Proof

- 12 Years

- Scotland (Speyside)

This blog has been very American Whiskey-centric as of late.  I'd like to say I'm going to make an effort to try to explore more Scotches, Irish Whiskeys, Japanese whiskeys and the like.  But, my spending habits recently tell me that that is not going to happen any time soon.  Non-American whiskey takes up a very small portion of my crowded whiskey shelf.

That said, every time I do turn my attention away from my bourbons and ryes and pour a glass of single malt, I'm reminded how much I really do enjoy it. The consistent quality that I've always gotten out of Single Malt Scotches specifically has always impressed.  Even from lower shelf stuff, I seem to find far fewer clunkers among the single malts than I do among American whiskeys.  This 12-year, $35 Speyside single malt proved to be no different.

The nose was very fruity, but light and sweet. I got a lot of white grape, almost like a sweet white wine, perhaps like a Riesling. I also got some bright citrus notes like apricot. It had a light cinnamon spice, as well as some more grain forward or crackery notes, like animal crackers with an added honey sweetness.  The white grape absolutely dominated this nose, however.

I mentioned consistency above, and this was the epitome of consistency.  The primary notes I got on the palate were pretty much what I was getting on the nose. That sweet white grape flavor was easily the most dominant flavor. That seemed to be layered over that same sweet animal crackers note I got off the nose.  I was actually surprised at how closely the flavor matched the nose in this respect.

I did get a bit of a cooked peach note. Perhaps that's where the apricot scent went. It had the added spice though, with a touch of cinnamon and even some brown sugar to sweeten it up.  There was no question that this came across as a sweeter whiskey, perhaps at times too sweet. But, at other times it seemed to really suit my mood.

The finish, however, was thin and close to non-existent. It seemed that as soon as I swallowed each sip the flavor disappeared with it. I thought this was a bit odd. There was a slight lingering honey note, leaving a certain amount of sweetness behind, but almost none of the flavor or spice that I had enjoyed up front. 

While I wanted more out of the finish, and perhaps a bit more complexity, this nonetheless reminded me of what I love about single malts, and did make me want to put more of an effort into expanding what I'm drinking. And for $35, I'd happily drink this again. 

Grade: B

Dewar's Blended 21 Year Double Double Aged Blended Scotch Whisky

VITALS:
- $50 (375 ml)

- 92 Proof

- 21 Years

- Scotland

Not too long ago Whiskey Advocate came out with its list of the Top 20 Whiskies of 2019. The list drew a lot of criticism and skepticism, and rightly so.  But nonetheless, I made it a point to grab a couple of the bottles near the top of the list that I had not yet tried. One was their #1 rated whiskey, George Dickel Bottled In Bond.  I was not a fan, and I immediately questioned the credibility of the remainder of the rankings and how that whiskey could possibly have made the top of anybody's list. 

Nonetheless, I made it a point to grab another off the list, the #2 whiskey, Dewar's Blended 21 Year Double Aged Scotch. Granted, I grabbed this before actually trying the Dickel, but that was due in part to it having been recommended to me by the spirits manager from my local Binny's well-before this list actually came out. So, there wasn't a whole lot of hesitation in trying it, other than that it was $50 for a .375 ml bottle. But I figured I've paid more for less.

It's been a while since I've done a Scotch, and I feel like I've been doing myself a disservice. Between Scotch and bourbon, I think, as far as the smell goes, my preference is Scotch. I got a decent amount of oak and leather on the nose of this one. But, I also got sweet tobacco leaf, one of my favorite smells in the world. In addition to these earthy notes, though, I also got some bright notes of dried apricot, as well as a baked goods kind of note, kind of like banana bread. I also got the slightest grainy note, but it was sweet, like caramel corn. 

As to flavor, this was very malty and crackery, like a wheat thin type cracker -- savory but with a little bit of sweetness to it.  The banana bread that I got on the nose was fairly prominent as well, providing a bit of richness to go with that malty note. 

Much like the nose, the flavor also had a bright note to it, again reminding me of apricot, but sweeter than simply dried apricots. It was more like an apricot jam. I also got notes of banana (consistent with the banana bread flavor, I know), as well as a bit of a peppery spice. Additionally, I got a light coffee note, but not so bitter as to provide a rough edge. In fact, there was not a single rough edge, overstated flavor or overdone note to this whisky.  It really had great balance.

This is only 92 proof, but it had a great, buttery texture to it that provided a nice, long finish. What seemed to linger the most on the finish was the banana and black pepper spice. However, it was also on the finish that I really seemed to notice the Sherry cask influence, as I also got notes of raspberry and cranberry--bright berry notes with a touch of bitterness to it to keep it from getting too sweet.

I loved this whiskey. It was full of nuance and complexity, and somehow it all worked perfectly well together. It reminded me a lot of why I initially got into Scotch in the first place. On this one I can't fault Whiskey Advocate for such a high ranking. This was delicious! I only wish it came in a bigger bottle!

Grade: A

Great King St. by Compass Box Glasgow Blend Blended Scotch

VITALS:
- $35
- 86 Proof
- NAS
- Scotland

I know I've asked this question before to start off a post, but I'll ask it again -- who loves free whiskey?? I do! This bottle was a Christmas gift from last year that I've been (very) slowly working my way through. I haven't exactly been reviewing a lot of Scotches lately (or anything non-American for that matter), so eventually I got to where I made it a point to go in this direction so that I can finally make this post.

I've loved most everything that I've tried from Compass Box, including the Great King St. blends. This one is a blend of an Islay peated whiskey with a sherry-cask matured Speyside Scotch and a lowland whiskey. I've enjoyed the peat and sherry combination in other Scotches, so I was pretty excited to have this bottle placed into my hands.

Of course the peat is the first thing to hit the olfactory senses, with a nice campfire note. However, behind the smoke I got some floral notes as well as a bright berry note, like fresh raspberry. The smoke note is pervasive, however, and it all came together in a kind of sweet barbecue note.

When I took my first sip, I was surprised that the peat smoke was not nearly as strong as the nose had me expecting. It was certainly there, but it did not come anywhere close to overpowering the other delicious flavors in this whiskey.

It had a smooth and rich undercurrent of vanilla that was present from front to back, and seemed to be the flavor that stuck around the longest. I also got some fresh strawberry notes along with a honey note to add a significant amount of sweetness to contrast the smoke.

I found myself smacking my lips after nearly every sip, but thanks to the peat the sweetness was never cloying or overdone. The fact that this only clocked in at 86 proof probably helped avoid a syrupy quality that might otherwise have been there.

That being said, after having had this bottle open, even for a few months, it seemed to develop a more oily body, and the flavors seemed to transform a little bit, just enough to develop some added complexity. What was previously a honey note seemed to come across as more of a butterscotch note. The fruit notes seemed to come across as more of a raspberry-almond note, with just a little bit of amaretto tang to it. And even though the vanilla seemed to lighten up, I instead got notes of chocolate and coffee, which still worked very well with the peat.

Although this isn't my favorite peated Scotch, this blend offered a lot of complexity that had me pondering nearly every sip I took, trying to pinpoint each different note that I was getting. And, for the most part, each flavor seemed to complement all of the others--exactly what a blend is supposed to accomplish.

Grade: B+

Benromach 30 Year Single Malt Scotch Whisky

VITALS:
- $450.00
- 86 Proof
- 30 Years
- Speyside

It's been a long time since I've done a Scotch review on here. For one reason or another, I've found myself focusing more on rye and bourbon--a matter of personal preference, really. But, thanks to a ridiculously generous gift, this amazing, 30 year old single malt landed in my lap!! I have never had a whisky this old before, so that in and of itself is a first. Plus, I've never (nor do I anticipate ever) spent this much on a single bottle of whiskey. The price is nuts to me, but with Scotch you certainly pay for age.

This was absolutely a special occasion pour. I only went to this bottle when friends were over--fellow whisky drinkers that I haven't seen in a while, or my good drinking buddies who just had to try this. It was also a Christmas and New Year's pour, and last night, it was my early Fat Tuesday (Fat-urday?) pour to finish off the bottle. I didn't want to see it go, but I felt the occasion justified the kill.

The nose was malty and sweet. I got a lot of bread and yeast notes along with some light milk chocolate. It had just a slight amount of baking spices to give it a little bit of kick, which was rounded out by a hint of plum or some other stone fruit, perhaps a mild cherry flavor. All of this seemed to roll over a constant sweet tobacco leaf aroma that was absolutely delicious smelling.

My first impressions of this Scotch were that it was very bready. I don't know what I expected from such a well-aged Scotch, but I thought I was going to get a lot of complexity and perhaps more wood influence. At first all I really got were those sweet bread notes. It also had a distinct tea flavor to it that I thought was interesting--something I haven't really noticed elsewhere. Perhaps this is where the wood influence came in.

After those initial pours, however, this really developed into a complex, delicate, and incredibly delicious whisky.  A nice floral note (yes, I have eaten a flower before) seemed to develop on the front end of each sip before giving way to the other flavors. I also started to get sweeter notes of honey and vanilla. Although it's entirely unrelatable to anyone reading this, it reminded me of my grandma's house, where with every meal we had homemade bread with honey-butter made with homemade honey. It's a simple yet indelible memory, and this whisky brought me back to it.'

It came across as very oily and buttery, and it really coated the mouth well, leaving those bread and honey notes to linger for a long time after each sip. The tea notes eventually faded away, but at times I got a certain earthy note, kind of like a sweeter mushroom flavor. That sounds weird, but that was as best as I could put my finger on the note. It gave it a bit of an "old" taste, and if I'm looking for flaws, I guess this would be it.

That being said, that "old" note was fleeting, and it hardly took away from the honey forward notes that I got, particularly on the last few pours. As mentioned above, this is a complex and delicate whisky, and one I never would have tried but for a very generous gift. While it may not be the best Scotch I've ever head, it certainly was incredible, and I'm sure I'll shed a brief tear as I toss this one into the recycling bin.

Grade: A

Bruichladdich Port Charlotte Scottish Barley Heavily Peated Islay Single Malt Scotch

VITALS:
- $60
- 100 Proof
- NAS
- Region: Islay, Scotland

It's been a while since I've posted. It's not due to a lack of drinking whisky, however. I recently moved, so for a while there my whiskey and my laptop were packed away. During that time, however, I've enjoyed a few bottles, down to the last couple pours, with the intention of finishing them once I got into my new house, and getting the reviews up here. This is the first I finished off once we settled in, and this picture was actually taken in my new basement bar!

This was a sort of going away gift from my whiskey buddy who recently moved away. I'm not sure if it was intended as a gift or if it was just a matter of he couldn't pack it so he gave it to me. Either way, the outcome is the same and I got to enjoy a nice, peaty bottle of Islay Scotch!

The bottle itself advertises this as a "Heavily Peated" Scotch, and with a simple pop of the cork it's obvious that that is not mere puffery! One whiff of this stuff and my first thought was, "Holy smoke bomb!" It's like I stuck my nose into the smoldering remains of a campfire. It was really tough to get past the smoke to find other notes, but with a little patience and persistence, I was also able to pick up some graham cracker and light honey. The sweetness is there, it's just hidden.

The smoke, however, actually seemed stronger on the nose than it did on the palate.  Don't get me wrong, this is still a very smoky whisky, but the other flavors are able to permeate through as well, and it is a decent blend of smoky and sweet.

Beyond the peat there is a smooth butterscotch flavor that mixes well with cereal notes (perhaps that graham cracker I noticed on the nose) as well as hints of dark fruits. It reminded me of raisin bran, oddly enough. It's tasty and complex, though it does come off as a bit rough around the edges.

The peat smoke is still difficult to get past, and that smokiness lingers in your mouth forever, kind of like that taste you have the morning after enjoying a nice cigar the night before. It left an odd, almost metallic taste at the back of my throat as well that I had a hard time getting past. Also, frequently after a bottle has been open for a bit, the whisky inside tends to smooth out a bit. Not so with this one, as the rough edges seemed to only get more prominent, focusing more on the peat and the alcohol than the other, tasty but hidden flavors.

Even after a few pours, I couldn't be certain whether I liked this or not. I liked it at first, enjoying the butterscotch and graham cracker flavors mixed with the smoke, like a nice Summer campfire. Then a couple pours later I would wonder what I ever saw in this stuff. Yet, on my last pour, there I was, enjoying it all over again. Perhaps it was simply my mood, or perhaps just whatever I had just eaten was changing my palate, but I could never really put my thumb on whether or not I liked it.

Grade: B-

The Balvenie Doublewood 17 Year Single Malt Scotch

VITALS:

- $160

- 86 Proof
- 17 Years

This is one of those bottles that, though inviting it may be, is not one that I had ever really envisioned buying myself. Luckily for me, however, I was gifted one, so I got to give the Balvenie Doublewood 17 Year a go.

It's apparently called "Doublewood" due to its having spent time in two different casks.  It first spent "many years" in traditional whisky casks and is then matured in oak sherry casks. I'm not really sure the amount of time it spent in either type of barrel, though.

The nose is heavy on the sherry influence. It's very fruity in aroma, almost like a sangria, where you get the mix of red wine with fresh orange and apple. However, that aroma is complemented by sweet tobacco leave and vanilla, making for a very complex and very intriguing nose.

As would be expected, on the palate the whisky is smooth as silk--almost TOO easy to drink, as each glass seemed to go down very easily. The traditional maltiness is there, blended nicely with vanilla and walnut, but it quickly gives way to the prominent fruit notes. Though it didn't taste like the sangria I got from the nose, it was almost a mix of raisin and strawberry (perhaps that's hard to imagine, but that's what struck me as I drank this).

There's a mile spice that lingers, along with the vanilla and dark fruit flavors, for a bit on the finish, but unfortunately that's as long as it stayed--only for a bit.  The finish, while sweet and lightly spice and very enjoyable, was also very short. Perhaps this is due to the more watery texture of this whisky, something I didn't necessarily expect given its age.

Interestingly, about halfway through the bottle, the flavors seemed to blend a bit into more of a dark chocolate flavor, which went very well with that strawberry and raisin combo I mentioned. I really enjoyed this slight metamorphosis, and what's more, that chocolate note seemed to linger longer than the other flavors, seeming to last even after the other flavors had dissipated.

All in all, there was a lot going on in this whisky, and, as far as flavor goes, it was all incredible. It had fruity notes balanced well with chocolate and vanilla notes, balanced well with a slight spiciness. My only knock is the low proof and watery texture, but that's a mild complaint considering the wonderful blend of flavor in this bottle.

Grade: A-

Glenfiddich 14 Year Bourbon Barrel Reserve Single Malt Scotch

VITALS:
- $50
- 86 Proof

It's been a while since I've finished off a bottle of Scotch. My purchases over the last few months have been bourbon-centric. Heck, even this purchase is a Scotch that was aged in bourbon barrels. When I first heard Glenfiddich was releasing its Bourbon Barrel Reserve, I knew I had to try it, and I grabbed the first bottle I saw on the shelves.

This Scotch is aged for 14 years in bourbon barrels, and then finished in new oak. Having never had a Scotch aged in bourbon barrels, I was eager to see how the traditional vanillas and caramels commonly associated with bourbon would influence the Scotch.

I've always found Glenfiddich to produce very inoffensive, easy-drinking Scotches. No peat, light, crisp flavors and no burn. Such is the case with the Bourbon Barrel Reserve. It's a very light whiskey. In fact, I was surprised at how watery in texture it was. It didn't have the same body that other Glenfiddich expressions. Even the 15 year, at only a year older, has a much fuller body.

The nose is soft and floral. It also gave hints of pipe tobacco and vanilla. I expected the bourbon barrel influence to come through a little more, with stronger vanilla and caramel on the nose, but such was not the case.

The flavor up front is sweet and malty, a slightly more complex version of the Glenfiddich 12-year. As I let the whisky sit on my tongue, I primarily noticed vanilla (finally) but also with a distinct and sweet honey flavor, making this a sweeter Scotch than most.

As noted above, this is a very watery whisky, so the flavor doesn't hang around too long after the swallow, which was a bit disappointing. There was no sweet, butterscotch flavor to hang around the back of my throat, one of my favorite parts about enjoying a good Scotch. The influence of the bourbon barrels wasn't quite what I'd hoped it would be either. I didn't know quite what to expect, and while it didn't the fruity or citrus undertones of many Scotches, rather leaning towards the vanilla and honey flavors, the influence just wasn't as bold. I guess I expected more vanilla and toffee influence than what I got.

Grade: B-

The Glenlivet Nadurra Cask Strength 16 Year Single Malt Scotch

I've finally made my first foray into the world of non-chill filtered, barrel strength Scotch, and I did so with the Glenlivet Nadurra. I figured, knowing the general range of the Glenlivet spectrum, this would be a great introduction to the higher-strength Scotches, and it certainly did not let me down!

Clocking in at 109.8 proof, the first thing I couldn't help but notice, even though it was entirely expected, was the alcohol burn on the nose. While I'm used to it with bourbons, and in fact have come to expect it, it was a bit of a change to get such burn while at the same time getting the malty Scotch notes as well. Once I got through the burn, the nose gave way to orange peel and lemon, mixed with some heavy vanilla flavor and baking spices.

The Nadurra has a very oily texture, definitely has legs, and it quickly coated my mouth upon the first sip. This was probably my favorite part about drinking this Scotch, as not only did it temper the burn, but with each drink my mouth and throat were coated in a sweet, honey-butter flavor that seemed to linger forever. 

Up front this whiskey is more than pleasant, offering sweet flavors of lemon, orange and honey, underscored by a strong vanilla flavor. On the back end I was hit more with oak and a distinct ginger flavor. 

Yet, as enjoyable as those flavors were, it was that lingering honey-butter that kept me going back for more and more. It really reminded me of what I enjoyed most about Scotches in the first place and why I started drinking them . . . only better!

Nadurra maintains the general Glenlivet profile, just a beefed up version. There's no denying which distillery this came from. However, it's definitely on the sweeter end of the spectrum and certainly more robust and complex.

This is a fantastic Scotch, one that left me a little sad when that last sip was gone. I can't wait to give other barrel strength Scotches a try. I may be onto something here!

Grade: A

Dewar's White Label Blended Scotch Whisky

Normally I wouldn't go out of my way to pick up a bottle of Dewar's White Label for purposes of getting a bottle that I want to eventually review and put on my site. However, since this bottle was given to me as a gift (or, more accurately, left at my house by a friend who certainly knew better than to think I wouldn't drink it), I thought I'd go ahead and convey my thoughts on the matter.

Dewar's White Label is and always will be in my mind my Airport Hotel Scotch. It seems that whenever I travel for work and stay at a hotel near an airport, I can always count on White Label being stocked behind the bar. I have yet to find an airport hotel with great whiskey selection. Perhaps I'm not researching well enough before I travel. In any event, I find myself frequently enjoying a glass of White Label while sitting by myself at an airport hotel bar.

That being said, though, I really do enjoy the stuff. As a blended Scotch, it certainly differs from the traditional Scotch profiles, though it remains unquestionably a Scotch.  Up front it hits you with a smokey vanilla flavor, underscored by a not-so-subtle oakiness to it.  Most noticeable, though, is the spice.

This particular blended Scotch has a serious bite to it that I don't frequently find in Scotches. It's akin to the bite that I enjoy in my ryes. It has a great blend of both sweet and peppery spice that seem to work really well together (even if that spice caught me a bit off guard the first time I tried a pour).

On the back end it gets a bit more earthy, tasting a bit more herbal and grassy. It goes down very smooth, though and is very warming and relaxing.  Perhaps this is why I make it my go to pour in limited-selection bars.

I'm not going to tell you that this is a "phenomenal" pour, nor that it's my go-to drink. However, it's one that I frequently go back to the well on when options are limited, and one that I will continue to go to. At a cheap price it provides a nice, tasty dram, particularly when you're in the mood for a little spice.

Grade: B-

Glenmorangie 18 Year Single Malt Scotch Whisky

Once again a reason to celebrate recently arose for me, and, as I so often do, I settled on a higher end bottle of Scotch that I normally wouldn't purchase absent good cause. In this instance, I went with the Glenmorangie 18 Year. I've loved past Glenmorangie bottlings, and I figured I couldn't really go wrong here.

In fact, I went very right! And I knew it was going to be good as soon as I opened the bottle.  I was hit with a great nose that reminded me of pipe tobacco and cloves. This was one of those bottles where I had to force myself to stop enjoying the smell so that I could pour my first glass.

At 86 proof, there is little to no alcohol burn to this Highland Scotch. The flavor reminded me of one of my favorite sandwiches growing up -- peanut butter and honey. It was complemented by a distinct orange flavor that blended very well with the others, giving this whisky both an earthy and fruity profile, and yet neither was too much in the extreme.

This whisky is very smooth and soft, coating the mouth and lingering long after each swallow. It had a prominent butterscotch flavor on the back end that allowed me to enjoy each sip long after I swallowed.

As I sipped more and more, and as I let the bottle rest a bit (though not for long and I couldn't help but go right back to it), additional wonderful flavors of brown sugar and pear came through, with the orange notes ever increasing in strength.

This is a phenomenal whiskey, one which truly made me sad as I watched that last drop hang on for dear life before finally relenting and falling into my glass to met its fate. Truly a bittersweet ending to a great bottle of whiskey. Glenmorangie is doing a lot of things right these days, and their 18 year old is no exception!

Grade: A

Monkey Shoulder Blended Scotch Whisky

Monkey Shoulder has been a blended Scotch mainstay for me for quite some time now, but I finally got around to picking up a bottle for purposes of conducting a review.

I was actually turned onto the stuff by my good friend's father-in-law who fancies himself a Scotch now and then and he absolutely raved about the stuff. But, at that time, it wasn't available in the states.

Now, however, Monkey shoulder can be found in every liquor store, grocery store and convenience store, and at a pretty reasonable price. As I purchased this particular bottle, my local liquor store owner commented at how popular this particular Scotch is.

Monkey Shoulder is a blend of three single malts from the Balvenie, Glenfiddich and Kininvie distilleries. This particular bottle was labeled as bottled from batch 27.

At 40% ABV, this is a very inoffensive and easy to drink Scotch. It has a light nuttiness to it, balanced by a slightly smoky up front flavor. On the finish it is very sweet and buttery, however, and it seemed to get sweeter with every pour.

Monkey Shoulder seems to offer just a little bit of everything I like about Scotch. I like smoky flavor from the peat used in many Scotches, and I definitely appreciate the more savory, earthy, nutty flavor of Scotches as a change-up from the sweet, vanilla flavored bourbons.

Also, much like well-aged Speyside Scotches offered by Glenfiddich, I love the butterscotch coating that I get at the back of my throat a few sips in.  That's the kind of thing that makes me go back for that second (and sometimes third) glass!

Overall, this is not a very complex Scotch, and it is not strong in any one particular flavor profile. That being said, it is incredibly enjoyable on its own, and is the perfect bottle to serve as an introduction to newcomers to Scotch whisky.

Grade: B

Glenmorangie Tusail Private Edition Single Malt Scotch Whisky

Once again my wonderful wife surprised me with a nice bottle of Scotch when I got home today--a bit of a minor celebration.  Her motivation in selecting whiskeys for me is ever-changing, but this particular one came on recommendation from someone working at the liquor store as a new item that they just got in and which they were limiting to one per customer.  Little did she know I had read the backstory on this particular Scotch earlier that morning, and was certainly intrigued.

Each year Glenmorangie releases a Private Edition bottling, usually something particularly special or different.  In this case, it was more of the latter.  The Tusail was distilled using a different barley from the norm.  In reading up on it, I learned that it used what is called Maris Otter barley, a unique winter barley that used to be used quite frequently in fermentation and brewing, particularly among British brewers.  Apparently, though, it is a slower fermentation process as compared to other barley, and it fell out of favor, replaced in large part by barley that provided greater yield. 

Glenmorangie decided to give this unique strain of barley a try for its sixth Private Edition release, and Tusail is the result. It is 46% ABV, and does not carry an age statement (as seems to be the case with so many new releases).  

On the nose it was one of the best scents I've ever enjoyed, reminding me of dried apricot and brown sugar -- sweet but not overly sweet.  I seriously want to bottle this scent as a cologne.  I could tell it was going to be something very tasty.

On the palate it is equally as sweet, again reminding me of dried apricot, but with a walnut flavored undertone.  It was actually less fruity than I expected.  It actually had a certain flavor that makes this Scotch unique, kind of in the same way that wheat gives bourbons a certain quality that distinguishes wheaters from other bourbons.

This Scotch was "meatier" than most, if that makes sense.  It was a bit oily, full bodied, and very flavorful, but not strong in any way. On the back end it had a light smokiness that carried through to a sweet aftertaste.

Interestingly, after a few pours, it felt like the fruit flavors increased, coming across more as a sherry-finished Scotch.  This actually made me like it even more.

All in all, this was a winner of an experiment for Glenmorangie, and I was sad to see that last pour go (but very happy to enjoy it).

Grade: B+