With their inventive packaging, having a sense of whimsy, play and days of yore, the “Remarkable Regional Malts” series explores the five different regions of Scotland.
We began with Douglas Laing’s Highland blend …
- Nose – Fruity, yoghurt, an agave-like quality, raw, barley mash, spice, light cream, caramel, baby puke, yeasty, honey sweet
- Palate – Spice burn, a few remarked “tastes better than it smells”, quite peppery with more alcohol ‘beastie’ than timidity
- Finish – Sharp, short, bitter
There was a mixed reaction to this one. The agave like aroma was akin to the “morning after an overindulgence of tequila”… Another found this was “something to be used for cleaning like solvent.” Yet another quipped “The rat is there on the label for a reason!”
While not horrifically bad, it was a bit like having peppery tequila.
Here’s what they have to say:
Douglas Laing’s Timorous Beastie, immortalised in Robert Burns’ famous Scots poem “To a Mouse”, was a timid, little field mouse. Echoing our national bard’s wit, ours is most certainly not for the fainthearted! This non coloured, non-chill-filtered Small Batch bottling is a marriage of appropriately aged and selected Highland Malts – including, amongst others, those distilled at Glen Garioch, Dalmore and Glengoyne distilleries.
- Nose – Overridingly sweet on the nose, then warming to floral, light barley & spicy honeyed tones.
- Palate – The palate opens in a spicy style – fructiferous, mellow, with sugary vanilla.
- Finish – The finish is at first subtle, but runs to a sweet character that carries an oaky quality plus a late meringue style.
What were the other whisky blends explored?
- Islands blend – Rock Oyster Cask Strength 57.4%
- Lowland blend – Epicurean 46.2%
- Sansibar’s Spicily Sweet 48%
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