Tag Archives: Campbeltown

Scotch Finishes Tasting

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story_imageTrinity Hall Irish Pub hosted a tasting of Scotch Whiskies with various finishes. Here’s what we tasted:

Glen Moray Classic Port Cask Finish – Simple, yet pleasing with orchard fruit, some stone fruit, cereal and vanilla. The nose and palate are similar with more fruit variety showing up on the palate. The finish is short and sweet resulting in a fairly nice whisky… especially for just $25.

Spey River Rum Cask – This was the worst showing of the night with a slightly astringent and grassy palate along with some fruit and even a note of tar (remember that this is a Speyside offering). I wouldn’t recommend this one.

Glen Moray Special Reserve 10 Year Chardonnay Cask Matured  – Another good showing from Glen Moray with buttery molasses and fruit with some vanilla.  Again, more fruit variety on the palate, including white grape, plum and apple. This is a bit lighter than the Port Cask Finish as would be expected when using a lighter wine. This one is about $45 and about on par with the Port Cask Finish, so not as good of a value. I also noticed that both of the Glen Morays did not take to the air well, deteriorating a bit after sitting for a while. I would recommend drinking a dram within about 20 minutes to preserve the flavors.

Glen Scotia Double Cask – While fairly mild on the nose, this one was bold on the palate. The cereal, honey, apple and plum on the nose were joined by cherry cough syrup, green apple and a note of licorice on the palate. A long and oily finish with lingering cough syrup and cereal rounded out a fairly nice whisky, if you like cough syrup. This Campbeltown single malt was more promising at first, but the cherry cough syrup was too dominant for my taste. Still, I would recommend it at less than $60.

Loch Lomond Inchmurrin Madeira Wood Cask – A bit of cereal and plum with cocoa notes on the nose with apple, straw, white grape, ginger and black pepper added on the palate. A nice long and leathery finish with lingering spice, fruit and cocoa. A very nice whisky and a good value at $75 from the Loch Lomond Distillery in the Highlands.

Kavalan Concertmaster – This is another port cask finished single malt… this time from Taiwan. It’s much bolder than the Glen Moray with some bourbon-like notes added and bigger fruit notes… plum, cherry, apple and prune. The finish is long and rich with dark stewed fruit and a touch of tobacco. It’s not quite as good as the Inchmurrin and more on par with the Glen Scotia, but I like the flavor profile better here (i.e. not a fan of cherry cough syrup). At $75, it’s a premium value for what you get.

Deanston 18 Year Old Cognac Cask Finished – Note that this is the only whisky with an age statement tonight! It’s quite good with very noticeable cognac influence after having spent 6 years in a cognac cask. Notes of cereal, cherry, plum, grape, apple, pear, ginger and a hint of tobacco. The finish is fruity, spicy and long. This is a very nice whisky and the most expensive of the night at about $160.

Quite a nice lineup tonight and none that I’ve ever tasted before. Although it’s close, I would pick the Inchmurrin as the best of the night with the Deanston 18 following closely behind. The fact that the Inchmurrin is half the price is a bonus! I consider the Kavalan to be overpriced, while the two Glen Morays are a great value.

NTSS Single Malt Scotch Whisky Tasting

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The North Texas Spirits Society met for a tasting of Scotch Whisky and the lineup was pretty spectacular.  I can honestly say that there wasn’t a single poor that I would consider average – they were all very good.  The standouts for me were the Glendronach 21 Year Single Cask (see my review here), Linkwood-Glenlivet 23 Year and Lagavulin 12 Year 2014.

Whisky List:

  • MacAllan 14 Year 1990 (Provenance, 46%)
  • Bladnoch 25 Year 1990 (Exclusive Casks, 51.5%)
  • Coleburn 21 Year 1979 (Rare Malts, 59.4%)
  • Linkwood-Glinlevet 23 Year (Cadenhead, 55.3%)
  • Mortlach 21 Year (Cadenhead, 53.5%)
  • SHamamoto Custom Blend (58.8%)
    • 2 parts Aberlour A’bunadh (Batch 45, 59.8%)
    • 1 part Aberlour A’bunadh (Batch 30, 60.2%)
    • 2 parts Tamdhu Sherried Cask Strength (Batch 1, 58.8%)
    • 2 parts Glendronach Cask Strength (Batch 3, 54.9%)
    • 1 part Macallan Cask Strength (58.6%)
    • 1 part Macallan Cask Strength (59.0%)
    • 3 parts Macallan Cask Strength (60.1%)
  • Glenfarclas 24 Year 1990 (K&L Wine Merchants, 50%)
  • Glendronach 21 Year Single Cask Oloroso Sherry Butt 1990 (#2209, Spec’s Exclusive Selection, 53.8%)
  • Bowmore 25 Year (AD Rattray, 47.9%)
  • Two Brewers Peated Single Malt (43%)
  • Laphroaig 10 Cask Strength (L7, 55.7%)
  • Lagavulin 12 Year 2014 (54.4%)
  • Ardbeg Supernova 2010

As is the custom of the group, there are bonus offerings from several members of the society that are revealed after the official lineup is completed.  I was really impressed with all 3 of the older offerings, particularly the Longmorn 15; however, the Buchanan Deluxe bears mentioning as the best blend I’ve ever tasted.  I wish that they still made them like this one!  I have the 2 Cairdeas offerings, so you should see them reviewed eventually.

Bonus Pours:

  • Springbank 15 Year (bottled pre-2006)
  • Longmorn 15 (bottled in 1980’s)
  • Laphroaig Cairdeas 2015
  • Laphroaig Cairdeas 2016
  • Buchanan’s Deluxe 12 Year (bottled in 1960’s)

Campbeltown Tasting

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SpringbankTrinity Hall hosted a tasting of Campbeltown whisky with offerings from Springbank (Springbank, Hazelburn and Longrow) and Glengyle (Kilkerran) distilleries.  Here’s the rundown:

Hazelburn 12 Year Old Single Malt ($90) – The Hazelburn brand is for the non-peated offerings from the Springbank distillery.  Aromas of cereal, vanilla and plum, with similar tastes of cereal, vanilla, red delicious apple and pear.  Also, notes of white grape, ginger, white pepper, black pepper and green pepper. The finish is mild leathery wood and mild pepper.  A solid whisky, but overpriced.

Kilkerran Work-in-Progress #6 Sherry Wood Single Malt ($60)– This is a 10 Year Old work-in-progress offering from Glengyle distillery, which will culminate in a 12 Year Old offering in 2016.  A fruity nose of cherry and plum with cereal and vanilla that precedes similar tastes of mild peat, plum, cherry, apple and cereal along with spices of ginger, white pepper, black pepper and a mild barnyard note. The finish is peppery and leathery with notes of vanilla, charred oak and bitter honey.  Another good whisky that shows promise for the eventual production offering, but I think I’ll wait for the final product.

Springbank 10 Year Old Single Malt ($50)  – Springbank offerings are mildly peated and this one is matured for 10 years in ex-bourbon and ex-sherry casks.  The nose brings cereal, mild peat, apple and pear, while the palate senses cereal, vanilla, ginger, apple, pear, nutmeg and honey before a spicy and leathery finish. Springbanks youngest age-stated whisky is well balanced and offers a rounded flavor with mild peat.  I highly recommend it as an introduction to the Campbeltown style of Scotch whisky.

Springbank Green 12 Year Old Single Malt ($95) – This is an atypical Springbank offering with lightly fruity nose (mostly pear and apple) amidst a bit of smoke, vanilla and honey. I taste white grape, peach, pear, mild peat, ginger, honey, pepper, cigar box and detect a spicy, fruity, leathery and long finish with lingering light fruity notes. Each drop of water seemed to reveal new flavors, indicating a complex whisky that needs more exploration.  I’m glad that I have a bottle of this at home and would recommend it over the Hazelburn 12 Year Old if you can handle a bit of peat.

Springbank 18 Year Old Single Malt ($140) – An inviting nose of cereal, vanilla, plum, apple and cherry precede a palate of cereal, vanilla, plum, cherry, pear, apple, ginger and cigar box followed by a finish of charred oak and leather with spice and dried fruit. Lots of flavor here and a long finish with great balance across the board.  This is just as good as I remember and an exciting whiskey that I highly recommend even at the moderately price premium.

Springbank 17 Year Old Single Cask Fresh Sherry Single Malt 1997 ($160) – A rare Springbank offering with a fantastic nose of raisin, plum, molasses, cereal and a mild farminess and an equally fantastic montage on the palate of plum, raisin, ginger, pepper and almond. Other notes of tropical fruits and nuts.  It’s a bold whisky with great balance and lots of flavor that develops will with the addition of water.  Easily the winner of the night and an outstanding whisky!  I hope I can find a bottle!

Longrow 18 Year Old Single Malt ($180) – Essentially, a peated Springbank 18 Year Old, the nose is peaty with nuts, cherries, raisins and plums. The taste is mildly farmy with honey, mild smoke, tobacco, raisin and plum developing into an oily, farmy, briny, fruity and very long finish.  It’s good, but not great and probably my greatest disappointment of the night as I was expecting much more.

Afterwards, everyone at our table took turns buying mystery whiskies for each to take a guess at.  Here’s what we tried:  Bruichladdich Port Charlotte Islay Barley, Compass Box The Peat Monster, Ardbeg Galileo, Bowmore 15 Year Old, Lagavulin 16 Year Old, Glenfarclas  17 Year Old, Isle of Jura 16 Year Old and Ardbeg Corryvrecken.  All of them were good and there were only 2 correct guesses, although it was fun making an attempt to hone in on the answer and we learned a lot in the process.  In fact, our group decided to do a formal blind single malt tasting at a later date.

Springbank Tasting

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Springbank LogoTonight, I attended a tasting of the Springbank product line hosted by Spec’s Dallas location at Walnut Hill and US75.  Randal Watson from the Springbank Distillery presented each of the whiskys.  Here’s the lineup with some brief notes:

  • Springbank 10 Year Old – $43
  • Springbank 18 Year Old –  $130
  • Springbank 12 Year Old Cask Strength Calvados Expression – $90
  • Longrow 10 Year Old – $50
  • Longrow Red 11 Year Old Cabernet Sauvignon Finish – $80

Longrow LogoThe best pour of the night was the Springbank 18 Year Old, but the most intriguing for me was the Longrow Red.  The wine finish of the latter really worked well and I’ve learned that there’s an offering with an Australian Shiraz Finish as well. The Calvados Expression was better than I remembered and definitely worth a mention as was the Longrow 10 Year Old, which is one of the best entry-level offerings that I’ve had.

Springbank 12 Year Old Cask Strength Calvados Cask Finished

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Campbeltown Single Malt, 12 Years,
52.7% ABV, $90

There aren’t but a few Campbeltown distilleries in operation today, so I’m excited about this offering from Springbank. It comes highly recommended and is still available (it’s a limited edition) so that plays a role in the timing as well. After all, I only have a 1.5 oz. sample (thanks, Mark!).

It pours a clear golden color or a light amber. On the nose, its lightly peaty with a soft smoke that’s barely detectable. There are added notes of honey, toffee, ginger, cherry and vanilla (sorry, I don’t get any apple).

The taste is hot ginger with lots of vanilla, lemon, orange, white pepper and the finish is woody with mild peat and smoke. The spices linger in the background, but aren’t bold. This definitely needs some water.

With the addition of a few drops of water, the apple appears but it’s still light. The peat and smoke are subdued, but the honey remains dominant with notes of grass and white pepper. The taste becomes spicy and hot briefly, but diminishes to a mildly bitter wood, ginger, leather and white pepper finish. The fruit up front is dominated by spice; however, I still taste bitter pear, pineapple and apple along with vanilla. I’m going for more water.

The initial burst of spice is almost overpowering and it still settles into a spicy and woody finish… more water. By the time that the peppery heat is tamed, the fruits are too subdued. The spice is far too dominant here and I’m disappointed. It could really use some help from that Calvados cask, but I’m just not getting it… at least not to the degree required to restore some balance.

Having come this far, I’m pretty sure that the water destroyed the fruit and enhanced the spices and that’s the opposite of what I was hoping to achieve. It could be that the balance was best at full proof.

Based on this experience, I’m thinking that I’m going to pass on this $90 offering (and that’s with $15 off for the next few weeks), but I’m still not sure. It’s hard to believe that all of these people have been that far off in their praise. It’s also possible, that I just don’t appreciate this whisky.

Update

I was provided with another sample (thanks, Gene!), so I’m giving it another try. This time no water!

My notes above still stand. The taste is spicy, slightly sweet and fruity. The wood arrives last and carries into the finish with the spices as the sweetness and fruits fade. The finish is leathery, bitter wood and spices of ginger and white pepper. The fruits up front are mildly tart and sweet with flavors of green apple, orange, lemon, tart cherry, peach, persimmon and pink grapefruit. There are notes of vanilla and grass, but the prominent flavors are fruit and spice that transition to a spicy bitter finish. As i sip it more, i discover more sweetness up front that lasts a bit longer, but the spice still wins out easily. Also, at this proof I start to experience some numbing that subdues these sweet flavors as they develop. It’s very flavorful, but I don’t think its the style I prefer. For me, this is not well balanced mostly because of the bold spice and wood. I stand by my previous assessment and will pass on this one. If you like this profile, then this is a fine whisky.

I was discussing this one with a friend and we wondered if this one works better on ice, which is the way he drinks his whisky but not the way I drink mine. In any case, I share that just in case its your method and you like a spicy, woody malt.