Category Archives: Whisky Type

Speyside Sherry Bombs! Benromach 2010 58.5%

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Our Nurnberg International Whisky spent an evening devoted to Sherry whiskies – including this Benromach Peated expression! Over the years, I’ve quite enjoyed a few Benromach expressions – with the Gordon & MacPhail team’s commitment to quality with their distillery, consistent with their independent bottles.

Benromach (2010) Cask Strength, 1st Fill Sherry Batch 1, 58.5% 

  • Nose – Campfire, burnt wood, stone cottage next to the sea, heavy wet clothing, star anise then you could catch hints of sherry notes
  • Palate – Has a punch to start – a bit brash and sharp, then shifts into dark chocolate, smooth, sweet, spicy, and a bit savory too
  • Finish – Cinnamon spice
  • Water – Yes! Brings out the dark berries and chocolate even more, much nicer and in better harmony
  • Revisit – We returned after some time to find loads of meat, smoked ham, and crispy bacon, quite umami… where were you hiding earlier??

We found the peat sweet stronger on the nose than the palate. Our bottle contributor confessed that when it was 1st opened, the peat was a bit overwhelming and unbalanced – described as “chaotic.” Interestingly, what we found long after setting the dram aside was more in keeping with the freshly opened bottle – with the meaty elements.

Which just goes to show how important it is when tasting more complex or challenging whiskies to give it time to open in the glass and perhaps also revisit it in different settings.

Curious about more Benromach experiences?

Our evening exploring sherry whiskies also explored:

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Speyside Sherry Bombs! Aberlour 16 year + A’bunadh Batch 77

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In our newly formed Nurnberg International Whisky tasting group, one member is a total Aberlour fan! So much so that he enthusiastically and very generously offered to “anchor” an evening dedicated to Sherry with two Aberlour expressions!

  • Aberlour 16 year (AB16 2-22) 40%
  • Aberlour A’Bunadh Batch 77 (22 March 2023) 60.8%

For those not familiar, Aberlour is known for its consistent use of ex-Olorosso sherry casks.

The last time I had a 16-year-old Aberlour, it was a very special evening featuring whiskies hand-filled at the distillery by our host, who was a brilliant whisky brand ambassador in India for some select Scottish distilleries. So it was a treat to finally try the standard 16-year, which is a blend of American oak casks and Sherry oak casks.

Aberlour 16 year Double Cask Matured (AB16 2-22) 40% 

  • Colour – Deep dark amber, almost ruby!
  • Nose – Gentle at first, very juicy with generous dark ripe fruits – think warm dates
  • Palate – A sparkle of sweet spices! Some cinnamon, cloves and a hint of ginger.. this was soon joined by rich chocolate with a hint of salted caramel, delicious!
  • Finish – Slight bitter cacao

It was simply delicious! Rich yet not overwhelming, utterly enjoyable just “as is!”. This led us to remark how astounding it is to have such robust flavours at a “mere” 40%. For those who are accustomed to cask strength or at the lower end a “connoisseur” strength of 46%, whiskies at 40% can come across as a bit insipid. Not this one! Even though the label did not specify 1st Fill, it was clear this must be the case – at least for the Sherry part of the ex-Bourbon / ex-Sherry cask combination.

Depending on where you buy and which batch, you can still find an Aberlour 16-year in Germany for between Eur 61 – 78.

As for the next? For years, Aberlour’s A’Bunadh was a favoured cask-strength sherry bomb, readily available at Changi International Airport in Singapore. It was also quite affordable – great value for a superb dram – typically quite an intense sherry “bomb!”

Fast forward a decade, and Aberlour is still producing different batches of their cask strength A’bunadh – known to be sherried and intense! However, it has been joined by a spin-off expression A’bunadh Alba for those who are after an intense ex-Bourbon cask experience instead.

What did we think of the “Original” sherry expression?

Aberlour A’Bunadh Batch 077 (22 March 2023) 60.8% 

  • Colour – Dark burgundy with bright amber and ruby gem tones
  • Nose – There is no question this whisky was matured in sherry casks, however, it was surprisingly mild! In addition to the standard sherry elements, there was creamy milk chocolate, joined by a dusting of bitter cacao, some nougat and chocolate ganache, topped with caramel vanilla ice cream… beneath all of this sweetness was a rum-like coffee liqueur
  • Palate – Mmmm…. simply marvellous! Soft and divinely dessert-like, rich and robust, yet not too intense – a perfect balance. Some marinated jammy dark fruits, raisins, nuts, mocha, creamy buttery biscuits, dessert in a glass!
  • Finish – Sooo good! A delightful spice, chocolate, joined by cinnamon, berries and closes with a nutty element
  • Water – For many, it made the whisky even more accessible

What a treat! I was so happy to revisit this Aberlour expression. In many ways, I think this is even better than some of the ones I tried a few years ago!

One described it as an Opera torte – once mentioned, the description stuck! Why? As every element in the cake fit! From the layers of almond sponge cake soaked in coffee syrup to the ganache and coffee French buttercream slathered between the layers, and then covered in a chocolate glaze.

What about the official tasting notes? Here you go!

  • Nose – Aromas of mixed spices, praline and spiced orange harmonising with rich, deep notes of Oloroso Sherry
  • Palate – Orange, black cherries, dried fruit and ginger spiked with dark bitter chocolate and enriched with Sherry and Oak. Full-bodied and creamy
  • Finish – Robust and intense with bitter-sweet notes of exotic spices, dark chocolate and oak

And what would this expression set you back? Currently, it can be purchased in Germany for Eur 75.

Curious about other tasting experiences with Aberlour? Read on:

Our sherry evening also featured:

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A dash of Islay – Bunnahabhain 10 year + Staoisha 5 year

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My explorations from a 2019 Whisky advent calendar are picking up pace! Each dram from this calendar was from a single cask, each unique, one-of-a-kind. This time I picked a pair of Bunnahabhains from Islay.

I decided to begin with the Bunnahabhain 10 year – anticipating that it would be without peat followed by the Staoisha 5 year. Named after Loch Staoisha on the Isle of Islay, when bottled as Staoisha, it is a signal that there is peat added to the mix.

Bunnahabhain 10 Year Old 2008 (cask 12663) 48% (Clan Denny, Douglas Laing)

  • Nose – That typically sweet, sour, and saline quality that greets you with most Bunnas! Alongside the fresh sea breeze comes sweet cake, a drizzle of honey, and a faintly nutty undertone with vanilla
  • Palate – Gentle and approachable, light spice joins tinned pineapples and more of that salt – quite pronounced
  • Finish – Continues with the sweet, spicy, and salty character…

A promising start and time to shift to the next expression…

Staoisha 5 Year Old 2013 (cask 940) 59.3% (The Single Cask) 258 Bottles

  • Nose – Now there is the peat! Smokey, fruity – especially the pineapple – which transforms from tinned to grilled – yum! Some bananas there too, opening into a medley of stewed fruits. Return to the nose again to discover that peat, sweet, with cinnamon, and spice. Also with a health dash of salt. Lovely!
  • Palate – Initially a mild bonfire of spice and peat that swiftly gentled. It was delicious – like warm sweet bread.
  • Finish – Cinnamon spice

There is no mistaking the peat in this one. It was really rather fabulous – a warm embrace.

I’m no stranger to this distillery… here is a sampling of other Bunnahabhain‘s sampled over the years…. many of which have age statements:

And a few more “modern” expressions without an age statement:

From time to time, you can also find other whisky-related updates and activities on:

More Minis – Nc’Nean, Tipperary, Gulliver’s 47

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Continuing my wee whisky mini explorations, I turned to a combination of two different sets… mixing up countries and styles!

For Nc’Nean, this mini came after I’d already purchased a full bottle with thoughts to bring it back to Mumbai for the Whisky Ladies. I knew it would be young but had been impressed with meeting the women leading the way with this fresh new independent distillery – committed to sustainable production, carbon-neutral, using recycled glass for the bottles, and most importantly passionate about crafting a fine dram in harmony with our planet.

Nc’Nean Single Scottish Malt Batch 7, 46%

  • Colour – Light gold
  • Nose – How delightfully fresh, fresh barley, light orange citrus
  • Palate – Initially prickly then gentled, quite young and active, some ginger, tinned pineapple, honey sweetness with something a bit rustic, tannins belying a wine cask influence? If yes, it was subtle and balanced
  • Finish – Waxy, a touch bitter like roasted nuts, light spice, a touch of orange oil

The challenge with tasting minis is that sometimes it simply isn’t enough! I was glad that I have a bottle to explore another time at leisure with friends.

I then shifted gears from Scotland to the Emerald Isles…

Tipperary 8 year Red Wine Cask Finish, Cask RC00117, 59.5%

  • Colour – What colour! A bright ruby
  • Nose – Bold blackberries, spice
  • Palate – Brash, a bit harsh and spicy, with some strong oak undertones, tannins and juicy red berries, like chewy red gummy bears
  • Finish – Sweet and tart at the same time, oak spice chasing

If Nc’Nean had a subtle hand, here there was no mistaking the use of a red wine cask with the Tipperary. So heavy, I wondered if it could have been finished in a decidedly “wet” cask leaving some wine behind? There is nothing shy about this whisky!

Whilst the Irish distillery is undisclosed, the folks at Tipperary have started their own distillery and in time will be putting out their own whisky. In the interim, this bottling of another is retailing for Eur 68.

And then on to a third country – England – with a lightly peated dram from The English Whisky Company:

Gulliver’s 47 Single English Malt 47%

  • Colour – Pale white gold, nearly translucent
  • Nose – Fresh sea breeze and smoke, angel food cake, citrus, layers of soft peat
  • Palate – Delightful! Gentle sweet peat, apples, buttery, lovely malty, most
  • Finish – Sweet tobacco leaf, lingering cinnamon

I really enjoyed this one – rolling around the palate – the peat was subtle yet satisfying. A rather nice dram.

What more do we know? It was aged in bourbon casks from Jim Bean, with the brand inspired by Samuel Gulliver an explorer who brought wines, spirits and liqueurs from around the world back to 18th century Britain. You can find this for Eur 60.

What fun to mix and match tasting from two new distilleries and one brand with a distillery to be!

From time to time, you can also find other whisky-related updates and activities on:

A pair of single casks – Glen Spey and GlenAllachie

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A few years ago, I enthusiastically purchased a Whisky advent calendar – all single casks, each unique. This was my special “welcome to Germany” gift. Slowly but surely over the years, I’ve opened a couple more, typically a pair at a time.

After a bit of a break, it was high time to crack open a few more… this time a pair from Speyside…

Glen Spey 21 Year Old (Jan 1997/Nov 2018) cask 12952, 51.1% (Douglas Laing Xtra Old Particular), 256 bottles

  • Nose – Waxy, coconut oil, raw banana peels, barley mash, light spice… after some time, a hint of salty toffee
  • Palate – Started off with a real spicy chili kick, a bit sweet and sour
  • Finish – Bitter with the spice lingering, tapering into sweetness
  • Water – Brings out a spicy fruity mix – jackfruit

Not sure what I was expecting, however, the more I sipped, the more I enjoyed it.

Douglas Laing tasting notes:

The nose is sweet and lively with chocolate covered coconut, juicy barley and gentle spice. The palate reveals layer on layer of vanilla alongside creamy toffee and warm sponge cake, and the long finish has a mellow oak quality, with marshmallows and caramelised sugar.

Remarkably, Master of Malt still has it in stock – for a ‘mere’ Eur 220!

GlenAllachie 13 year (25 Oct 2005 / 13 Jun 2019), Cask 901062, 65.1% (Lady of the Glen) 368 bottles

  • Nose – Such a bouquet! Fruity, floral, then creamy, nutty, malty, yummy! Reminded me of juicy fruit gum! Then shifted into old over-ripe fruits, mascarpone
  • Palate – Resinous, herbal, then chocolaty, nutty, buttery, stewed fruits
  • Finish – Long, strong with a bit of nutty bitterness
  • Water – Definitely add! Brightens and lightens without losing the spike kick

What a character! There is something also a bit different about this one. I’m not sure if it was the Marsala finish or something else, but it’s tough to pin down… and that’s what makes it fun.

What more do we know? It was matured in a single bourbon hogshead and then finished in Marsala Wine Butt from Sicily.

The folks at Master of Malt had this to say:

  • Nose: Floral malt, vanilla biscuits, and milk chocolate Maltesars, with caramelized nuts.
  • Palate: Apricot jam on fresh toast with lots of melted butter, vanilla cream, and nougat.
  • Finish: Dried fruit, namely more apricot, with toasted walnut and vanilla pod.

Would I agree? Certainly!

Once upon a time, this whisky retailed for Eur 96, however suspect you won’t find it so easily now.

From time to time, you can also find other whisky-related updates and activities on:

Paris Whisky Live 2022 – Lagg Masterclass

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I’ve made no secret of my love affair with Arran whiskies – cemented by time spent on the Island visiting both the Lochranza and Lagg Distillery. So at Paris Whisky Live, I jumped on the opportunity to explore further…

Our guide was Mariella Romano, who joined the group in 2019, and the focus of the Masterclass was to introduce the new expressions from their Lowland Lagg Distillery.

So what did we try? A trio of 1st releases with:

  • Batch 1 – Lagg 3 year 1st Fill Bourbon Cask (Summer 2023) 50%
  • Batch 2 – Lagg 3 year (30 month ex-Bourbon, 6 months Olorosso) 2023 50%
  • Batch 3 – Lagg 3 year (30 month ex-Bourbon, 6 months Roja Red) 2023 50%

We began with the Lagg 3 year 1st Fill Bourbon Cask (Summer 2023) 50% 50 PPM

  • Nose – Herbal notes to start, young, fresh mash, clean and sweet with a grassy rather than medicinal peat, a hint of heather and puff of smoke
  • Palate – Very promising, creamy with a citrus zest
  • Finish – Nicely lingers, more so than I had expected from such a young dram

What we tried was literally bottled the week before! It then officially launched in France on Oct 1, 2022 (after Paris Whisky Live!) as an inaugural limited summer release. Mariella shared that they see their peat as more “Aberdeen west coast style”, gentler than the robust peat monsters some Islay distilleries produce.

She also shared how the idea for Lagg’s full focus on peat began with their experiemnt’s with their Lochranza distillery peat expressions – like Machrie Moor and their Cask Strength. Since deciding to set-up the Lagg distillery, they have stopped producing any new peat expressions at Lochranza.

Next up was the Lagg 3 year – 30 month ex-Bourbon, 6 month Olorosso finish (2023) 50% also 50 PPM.

  • Nose – Mmmmm a chocolaty sweet peat, richer than the 1st dram with loads of dark fruit sherry notes, raisins and sweet spices
  • Palate – Very smooth – the sherry finish works wonderfully with the peat
  • Finish – A lovely cinnamon finish

Delicious! In this case, it was initially matured in bourbon casks before being finished for an additional six months in 55 liter ex-Oloroso sherry casks for 6 months. Mariella also mentioned how they used Concerto barley and peat from the North East of Scotland.

She then shared a virtual tour of the new Lagg distiellery (after some small technical hiccups!). While many interesting stories were shared, one element was the contrast between the “mountain” pure water at Lochranza distillery and Lagg distillery’s use of a borehole with distinctly different taste. Another is how important it is to have the significantly expanded space for cask storage at the new facility.

Mariella also shared that while Lochranza (Arran) whiskies are sweet and easy drinking, the intent for Lagg is not just peat but also a deliberately ‘harsher’ quality.

And with that we moved on to the last whisky, closing with Lagg 3 year – 30 month ex-Bourbon, 6 months Rioja Red 2023 50%:

  • Nose – Dry nutty element, sweet cinnamon, a bit herbal
  • Palate – Curious character – some minerals? Also a bit fruity – mostly dark berries, some oak
  • Finish – Wine followed by a cinnamon finish like the Olorosso

The peat in this was quite subtle – and the ex-Rioja red wine Firkan was a bit curious – particularly on the palate. I wish I had tried this with a bit of water, as have a feeling this one needs to open up a bit to reveal its full character.

It was terrific to have a chance to explore these early Lagg expressions. I’m curious to see how they evolve in the coming years.

In the meantime, I remain a complete fan of Lagg’s big sister Lochranza:

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St Kilian Berry Metal Cocktail – with peat??

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Sometimes you are just in the mood for a refreshing cocktail – especially on a warm summer evening! However, using an intensely peaty berry-infused liquor isn’t intuitively the “go-to” standard base…

However, that’s exactly the kind of experimentation you can expect from the folks over at St Kilian. So when we saw the cocktail suggestion for St Kilian Grave Digger – Berry Metal 40% Liqueur, we had to try it!

It came to us as #8 in a recent St Kilian tasting set – part of their December 2022 launch of some new expressions. On its own, the Berry Metal liqueur is an incredibly potent burst of berry “wow!” with a peaty kick.

So then we simply had to try it in a cocktail. They provided a recommended recipe – something they called a St Killian Berry Tonic. It is simple and straightforward, and most importantly, we just so happened to have everything needed.

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Gordon + MacPhail Discovery: Caol Ila 13 year 43% 

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Amongst the Islay distilleries, Caol Ila is generally known to be one of the lighter whiskies – both in terms of its peat and colour as they typically stick with ex-bourbon barrels for maturing. This leads to generally quite an approachable balanced peat dram. And for all those folks who love the light peat in Jonny Walker? Caol Ila is likely responsible!

All of this made it a perfect choice for our final whisky in our evening exploring different dimensions of single malts. I already sampled this particular Gordon & MacPhail Discovery series expression at Paris Whisky Live. It was just a teasing taste, yet enough to be confident in adding it as the “peat” element in our 1st Nurnberg International Whisky Tasting evening.

So what did we think?

Caol Ila 13 year 43% 

  • Colour – Old gold (0.6)
  • Nose – Initially greeted by wet wood and embers, then warmed into smoked pork belly, maple bacon, and cured sweetmeats. After some time, the fruit came more to the fore with glazed banana, roasted pineapple, sweet grass
  • Palate – Smoked meat, soft, gentle peat, fruity
  • Finish – Long sweet cinnamon and lightly smoky
  • Water – Personal choice – for some, this helps open up the whisky to enhance the fruitiness, for others, it was not needed at all!

We had a few peat skeptics in the room… many of whom were pleasantly surprised at the subtle sweet peat and balance of this whisky – cured meats glazed with fruit were much more approachable than some “in your face” bold peat “bonfire” and “iodine” whiskies!

For those of us familiar with the distillery – it is what we have come to expect – a balanced peat, the kind of dram that invites you to slow down, curl up into a comfy chair, put on some good music, and just relax, slowly sipping and savouring.

What do the good folks over at Gordon & Macphail have to say about this expression?

Sweet vanilla and dry cured meat aromas. Peat smoke umdertones are complemented by banana and apricot.

Ripe banana, kiwi and vibrant hints of fresh citrus, leading to a long, sweet and smoky finish.

With this peat expression, we closed our inaugural tasting session in which we explored the impact of cask (ex-bourbon and ex-sherry) and peat in the Gordon & Macphail Discovery series!

Our evening explored a quartet from Gordon & Macphail’s Discovery series.

Around the room, we had slightly different preferences – however if you pushed me to rank, I would probably put the Miltonduff 1st, followed by the Aultmore, then this Caol Ila, finishing with the Glenrothes.

What additional Caol Ila tastings over the years? There have been a few – mostly from independent bottlers:

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Gordon + MacPhail Discovery: Glenrothes 11 year 43% 

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In our exploration of Gordon & MacPhail’s Discovery range, we had not one but two Sherry expressions. The Miltonduff was a sheer delight – sherry with lovely balance. So what about this 2nd Sherry expression from the Speyside distillery Glenrothes?

Known to typically mature in sherry casks, slowing down is one of their mantras – aware that their spirit tends to need more time in the barrel and also needs time in the glass to open up. What this means is that even an 11-year-old can come across as “young”, a bit brash and spicy along with the rich sherry notes.

What did we think?

Glenrothes 11 year 43% 

  • Colour – Tawny (1.4)
  • Nose – Quite spirited taking some time to settle down. Green grapes then started to reveal more typical sherry elements of toffee, dried fruits, some mocha
  • Palate – A bit aggressive, the fruits and berries were there but also had a spice kick with pronounced wood qualities too
  • Finish – Spicy with some cinnamon chocolate
  • Water – It helped! Brought the sherry elements more to the front – stewed plums, sweet spices, and some herbs too. Also a nice tobacco on the nose and hazelnut on the palate.

We would 100% recommend trying water with this one – certainly gentled some of the more forceful elements. There was none of the balance we absolutely loved in the 1st two whiskies sampled – the Aultmore and Miltonduff – however for all the intense top notes, it wasn’t as rich as I had expected.

It might be one to try again… What do the good folks over at Gordon & Macphail have to say?

Rich toffee aromas mingle with stewed fruits, sherry influences mix with forest fruits, delicate cinnamon and chocolate.

Raspberry and blackberries complemented by cinnamon and charred oak, with a creamy milk chocolate and orange finish.

Nearly without fail, I find Gordon & Macphail’s tasting notes on point. In this case, I could understand where they were coming from, however, you can tell from our description we found a different character, even if some elements were in common.

Perhaps had we tried just the Glenrothes without the Miltonduff, we would have been perfectly satisfied. However side-by-side, the Glenrothes was simply outclassed by the gentler, more nuanced, and elegant Miltonduff for most of us – with one exception! This simply goes to prove – palate preferences are personal. What appeals to one may differ from others’ opinions. And that’s what makes tasting with others so much fun!

Our evening explored a quartet from Gordon & Macphail’s Discovery series.

And what about other experiences with Glenrothes? There have been more than a few!

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Gordon + MacPhail Discovery: Miltonduff 10 year 43% 

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After the delightful Aultmore10 year, we moved on to Miltonduff. A key element in Ballentine’s blend, increasingly, we see more and more Miltonduff standing on its own as a single malt. I’ve generally found my experience with Miltonduff positive – charming, elegant yet with enough substance to not be a total lightweight.

As for this ex-sherry expression? After twice sampling it at whisky shows (Singapore 2018, Paris 2022), I simply HAD to have a full bottle to experience at leisure!

So what did we think this summer in Nurnberg?

Miltonduff 10 year 43% 

  • Colour – Tawny (1.4)
  • Nose – Wow! Stewed fruits, dates, plums, Christmas pudding, sweet spices, rum raisins, over time a lovely marshmallow sweetness
  • Palate – What a delightful dry sherry! Some spice, dark fruits, creamy cocoa, a special cake, dry wood
  • Finish – Toffee, honey… over time shifting to a lovely honeyed citrus orange finish
  • Water – At 43% it may seem counter-intuitive to add, however, it really boosts the creamy caramel and treacle quality, amps up the sweet spices, goes from stewed fruits to juicy tropical fruits, dry to fresh wood

So wonderfully smooth, balanced with a truly lovely mouthfeel. Whilst a bit “dry” without water, a few drops of water transformed it.

For those newer to whisky tasting, the impact of just a little water was a revelation! How could just a few drops of water make such a difference? Yet it does!

Overall we were rather pleased with this one – most enjoyable! The more time in the glass, the more it delighted – a delicious dessert in a glass!

What do the good folks over at Gordon & Macphail have to say about this expression?

Dry sherry aromas mingle with stewed raisin and roasted hazelnut, complemented by fresh citrus edge.

Creamy milk chocolate and orange zest flavours lead to spiced stewed fruits.

The finish is fruity with lingering citrus.

All in all, a great start to an evening exploring Gordon and MacPhail’s Discovery range.

Our evening explored a quartet from Gordon & Macphail’s Discovery series.

And what about other explorations of Miltonduff? Here are some tastings:

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