Tastes

The best rye I've ever tasted, and the best American whiskey of the tasting. In the words of the lumberjack pouring it, it's like 'an old library book.' He was spot on. From tasting event, 12/17/16.

The only one that made me cough. This was just as good as I remember. The finish is wonderful. At 134 proof, the finish is mostly what you have to enjoy about it. Still wonderful. From tasting event, 12/17/16.

Much better than their NAS single malt offering in my opinion. More complex, more sure of itself, oak laden, sweet and spicy but not cloying, creamy like buttermilk. From tasting event, 12/17/16.

Amazing—and definitely Irish—nose with floral character, heather, and minerals. It lacks elsewhere though. A bit thin on the palate, and an overly fruity aftertaste. From tasting event, 12/17/16.

I really enjoy the work that comes out of Knockando. The nose is sweet and peaty, as is the palate. There's not much nuance here in the marriage between peat and sweetness. In other words, the peat feels kind of cut-and-paste for this dram. Maybe that's because I've been spoiled by Islay and the Isles. Salty, spicy, fruity, mossy, with a sprightly finish. I'd have walked away with this bottle tonight if the price wasn't so up-charged ($80, whereas it's around $50 elsewhere). From tasting event, 12/17/16.

Pours the color of a glowing ember. The nose is tantalizingly sweet—tiramisu, heather, ripe wine grapes just before the frost, and hints of tropical fruit. The nose would betray an overly sweet malt, but actually (and thankfully) the palate is nutty and spiceful; candied walnuts, salted cashews, heather honey, and spiced fruit play well with a rich malt base. Towards the back of the palate the tannins and wood flavors dominate, again balancing out a sweetness that would otherwise be overwhelming. The finish is pleasant, musty, prickly, and spicy, while the aftertaste is reminiscent of grape must, sweet nuttiness, and chocolate cherries. Overall, a truly captivating whisky. As far as sherried malts go, it's a step above Aberlour and would compete with The Glenrothes 1998. I'd prefer the '98 to this one for its luxurious tropical fruit notes and creaminess, but the Glenfarclas 12 is truly a fine dram. Like others have noted, the 12 gets one excited to try older Glenfarclas expressions.

The only other rye I've tasted was a Canadian one distilled in the late 60s. So here goes. This one smells bright, and the first impression on the palette is banana tart. Sun-ripened strawberries, brown sugar, and cedar. Finishes with aniseed and light mint.

This dram hints at its being a sherried one in all its aspects. The color is an opulent amber, and the nose is full of thick toffee, leather, and dark malt. Beneath the tar-coated palate the whisky's body is raisiny and sweet. I taste wood spice and peaches with brown sugar. As I sit with it the underlying sweetness evokes baked oatmeal and cherry preserved. Don't be fooled, though — this is a spicier, more offensive Bunnahabhainn with a salty and pipesmoke mouthfeel and a freaking furnace of an ashy finish. Toiteach might be compared to Talisker Storm but in my opinion is far more exciting.

Finally getting a pour of this; long been at the top of my list. The nose's first impression is of fresh pineapple, with honeysuckle, a seaside warehouse, and hints of leather being discerned afterward. My wife, whose birthday is the occasion of this tasting, smells the bacon-wrapped dates we had at a tapas restaurant a week ago. On the palate as in the bouquet, the to-die-for Springbank trademark of savory sweetness is evident. Further, I can't understand how this can be a NAS whisky, as it is wise beyond its years. Sweet lemon peel, smoked trout, peppered honey, rich earthiness, and a gradually increasing peat influence (rubbery and oily) mark the palate as I confirm to myself that Springbank is my favorite distillery thus far. This dram finishes deep, warming the throat without being overly wild, and the burn is consistent. Tarragon, peat smoke, and honeysuckle stay for the aftertaste. This will be my next bottle of whisky.