Tastes

Even though I’ve never really gotten along with Irish whiskies, what I’d heard about Black Bush was quite promising—and it didn’t disappoint. Its very light color suggests there’s no added coloring, and the initial sour aroma gradually gives way to a creamy scent over time. Its flavor on the palate is hard to pinpoint at first, but after a few sips in succession, notes of citrus and spice start to emerge. The finish is beautifully rounded off with a vanilla aroma, followed by a mild burn and a creamy sensation, making for a satisfying conclusion.

I never expected my first Macallan tasting to be this extraordinary. Even as I opened the bottle, an incredibly intense aroma filled the entire room. Once poured into the glass, my attention was drawn not so much to its light tea-like color, but to its scent. While nosing, I first picked up banana, followed by citrus and honey aromas. During the tasting, there was a subtle chocolate note, and as it went down the throat, it left behind a wonderfully pleasant burn. The character of that burn made it feel like the bottle was at least 10, maybe even 15 years old.

I can say this was the first whisky I truly drank for the sake of tasting. While I’ve tried various spirits before, this is the first time I’ve done such a detailed review—specifically for Glenmorangie The Original. The bottle design changed after the distillery was acquired by LVMH, resulting in the iconic shape it has today. Visually, it’s a very aesthetic bottle, and its pale yellow liquid suits the design perfectly. As soon as the bottle is opened, a sharp citrus aroma emerges. This scent continues when first poured into the glass, but after a bit of airing, the sweet caramel notes behind the citrus begin to come through. On the first sip, there’s a light citrus tang along with a faintly sweet flavor. After this sharp taste, the finish delivers a slightly sour and spicy burn. I don’t have much more to say about Glenmorangie The Original. The sharp citrus flavor just isn’t for me. It stands out from the other drinks I’ve had before, which is why I found it worth writing about. While it’s a decent entry-level whisky in terms of price/performance, I personally found it rather “boring” overall.

This whisky, which has been left open for over two years, may have lost its original aroma. Unfortunately, since I didn’t take notes when I first tasted it, I can’t recall how much it has oxidized or how it originally was. At first, a “dry” smoky scent hits the nose. There’s also a sharp yet faint aroma in the background. As soon as you take a sip, that dry scent translates directly into a similar sensation in the mouth. This is immediately followed by a creamy and lemony flavor that leaves a tingling and burning sensation on the lips and in the mouth. The burning in the throat comes after the dryness and lingers for quite some time.

Thanks to a surprise from a friend, I’m picking up right where I left off with Glenmorangie. Although the “Extra Rare” label on its black box has been criticized by some, I found it quite appealing. Upon opening the elegant and unique box, you’re greeted by the iconic Glenmorangie bottle, holding a golden amber liquid. As soon as it’s poured into a glass, a sharp citrus aroma hits the nose. This is followed by sweet vanilla, and finally, a hint of chocolate awaits. During the tasting, a sour citrus note comes first, but it’s quickly followed by a wonderful sweetness. After swirling it around the palate for a bit, a sugary honey-like flavor begins to gently burn the throat. This long-lasting burn is followed by a warm sensation and a mildly spicy, woody aroma—together making Glenmorangie 18 an exceptional whisky.

This might be the lightest-colored whisky I’ve ever seen. It has an unexpectedly mild aroma. When the bottle is opened, a very sweet scent emerges. There’s a honey-like sweetness, followed by a citrusy note that, upon longer sniffing, resembles apple. There’s also a background aroma I can’t quite identify—it’s reminiscent of chocolate, but I don’t think that’s what it is. The first sip fills the mouth, but there’s no burning or sourness. Overall, it has a neutral taste. The woody flavor it leaves on the palate fades immediately after swallowing. Despite being aged 12 years, it leaves no burn in the throat. It’s the first time I’ve found a whisky more neutral than Glenmorangie. It’s a good whisky for simply enjoying scotch and sipping it with pleasure, but for those looking for complexity or excitement, it might come as too ordinary.

At first glance, the color and bottle of Port Wood captivated me. The Dalmore Port Wood, which has a limited availability in where I live and, sets itself apart from other scotches with its darker brown hue. The secret to its mahogany color lies in its aging process in port wine casks. As soon as the bottle is opened, aromas of honey and caramel fill the air. These scents become even more pronounced after pouring into a glass and letting it sit for a bit. Behind the rich honey and caramel notes, there’s a full-bodied aroma and a hint of what I can only describe as a “cake” scent. The first sip delivers a wonderfully full flavor, but is quickly followed by a sourness that transforms it into a spicy profile. The sour, burning sensation it leaves in the throat is a complex feeling that’s hard to put into words. Dalmore Port Wood, which feels different even before opening the bottle, distinguishes itself with its scent, taste, and lingering aroma.