Late February 2013 Outturn Offerings
In a gentleman’s club
Cask No. 4.160 $115
Highland, Island
The nose had polished wood, cigars and leather chairs ‘like a gentleman’s’ club’, lots of cinder toffee, chocolate fingers, pastrami and various fruits (orange jelly, cherries in syrup, plums, figs). The initial palate was somewhat fierce but surprisingly enjoyable – moist ginger cake, Caramac, orange, smoked ham and burnt sticks in birch syrup. The reduced nose had incense, struck match, Trail Mix (dates, raisins, etc.) Horlicks, cinnamon and slightly over-done Christmas cake. The palate now found flambéed bananas, sweet dark toffee and abundant spice (musk, myrrh, cinnamon) at the end. The distillery is supposedly haunted by the ghost of Magnus Eunson.
Drinking tip: Prefect dram for the ferry to Orkney – otherwise after dinner
Colour: Dark rum Date distilled: April 1997
Cask: Refill gorda Alcohol: 56.1%
Age: 14 years USA allocation: 90 bottles
Mermaids at play in Lochindaal
Cask No. 3.186 $120
Islay
This intriguing and rather unusual sample from the oldest distillery on Islay divided the panel. The nose initially delivered solventy, glue notes, but these turned more perfumed as it opened up – the perfumed and briny character stimulated conversation about mermaids! We also found hay, fresh ginger, coal, apple, banana, lemon and lime. The palate was also perfumed, with lots of gin-like botanicals, yet surprisingly sweet (candy floss, vanilla). The reduced nose suggested sherbet, pear flan and Plasticine. The palate now improved considerably – some mineral notes emerged and the escalating sweetness gently embraced the perfumed mermaid creating a triumphant final balance.
Drinking tip: As an aperitif or while snuggling up with your partner
Colour: Bright straw gold Date distilled: April 1995
Cask: Refill hogshead Alcohol: 57.9%
Age: 16 years USA allocation: 90 bottles
Scottish Heidi
Cask No. 66.33 $95
Highland, Eastern
Aromas of a rock garden with a variety of herbs like sage, fennel and turmeric as well as a floral note of Edelweiss, whilst in the background fresh tar being laid on a road. On the palate smoky Swiss cheese with digestive biscuits then becoming sweeter, brownies and dark mint chocolates with a trace of teasing lavender smoke. Adding water, dry and dusty then turning fresh like a Ricola Lemon mint followed by a nougat note of dark Toblerone. The taste with water is of pork sausages, water biscuits with peppered cream cheese and a dry volcanic ashy note to finish. This distillery is believed to be named after a peninsula between Cardross and Helensburgh.
Drinking tip: After skiing with a Cheese Fondue
Colour: Blushed apricot gold Date distilled: November 2001
Cask: Refill barrel Alcohol: 58.0%
Age: 10 years USA allocation: 72 bottles
Matron’s sick bay and Angostura Bitters
Cask No. 93.51 $105
Campbeltown
The immediate impression is mineralic – we were strongly reminded of WD40 lubricating oil – with a growing medicinal aroma, a passing phase of quality wax shoe polish, becoming ‘grilling lamb chops and black cherries on a beach barbeque’. The taste at natural strength is sweet and reminiscent of ‘matron’s sick bay’ – Friar’s Balsam, crepe bandages, arnica, cloves – and Christmas spices. A little water makes it more medicinal, with scents from a workshop (again, WD40, with light smoke), raspberry ripple, ginger creams, then Angostura Bitters. Sweet and gingery to taste; mouth-cooling, with a lightly smoky finish. Bags of character from Campbeltown’s ‘other’ distillery.
Drinking tip: In the gun-room, with the Sunday papers
Colour: Mid gold Date distilled: July 1999
Cask: Refill barrel Alcohol: 61.4%
Age: 12 years USA allocation: 102 bottles
Please visit the Scotch Malt Whisky Society of America at www.smwsa.com
