Tastes

Stop number 14 on the SDT is Laphroaig. This Islay distillery was my first love when it comes to scotch, so I am quite partial to it. I will try to remain objective for this review. Clocking in at a nice 48% ABV, this single malt is non chill filtered and is a natural color of yellow gold. Triple Wood refers to the three different casks used for maturation. First in ex bourbon barrels, then quarter casks, and finally in ex Oloroso sherry casks. So basically it's the Quarter Cask with a sherry finish. The nose starts out as classic Laphroaig. Big peat smoke, iodine, bandaids, brine, sea spray, sea shore, seaweed, ashes, tar and a mineral note. All the hits you love, plus many more! Plenty of oak to go around, vanilla, custard and classic English toffee (think Werther's Original). Once the big peatiness subsides, the sherry kicks in. Ripe red berries and grapes, dried apricots and fresh plums. There is also a light nuttiness like cashews or macadamia nuts. While it's not the slap in the face that the 10 year old is, I can't find much fault in the nose of Triple Wood. The palate starts out as all Laphroaigs do, with smoky peat. The oak shows itself as a half burnt log in a fire that's just been doused with sea water. It's sweeter than most Laphroaigs with the sherry fruits coming through. A little bit of peppery spice and some definite bourbon notes. There's more in there but I can't get past the peat any further than I already have. Medium bodied and a very creamy and oily mouthfeel. The finish is on the short side for a Laphroaig, but is longer than many non Islay drams. It's dry, smoky and a little sweet. After hearing some so-so reviews for Triple Wood I was a bit reserved going into it. I figured it couldn't be worse than Select so it wasn't going to be the worst Laphroaig I've had. I don't know why I even hesitated, it's Laphroaig after all. Classic Laphroaig flavors with the added fruitiness of sherry casks. The finish is a bit underwhelming, but the rest is great. I could see myself debating which one to buy, this or the QC. Thanks again to Lee for the sample. Cheers.

Stop number 13 on the SDT is Glendronach. This Highland single malt is matured in European oak casks and then finished in tawny port casks. 46% ABV and it is non chill filtered. Natural color of what I would call copper orange. The only other Glendronach I've had was the Cask Strength and that one was a beast. Let's see how a port finish does with this distillery. The nose starts off sweet, but I can tell there is power behind it and showing some spice that will surely follow into the palate. Red berries are the predominant notes. Light strawberry and dried cranberries. Dates, raisins and brown sugar. Red grapes and port wine notes. Loads of vanilla and some custard. Wet oak in the background. Blood oranges and cherry cordials. There is a syrupy sweetness once you reach the bottom 15% of the glass. I have to say the nose is great. Similar to all the other port finished drams out there, but different enough to carve out its own name in the bunch. The palate is sweeter and not as spicy as expected, but it has plenty of strength. Full flavor. Vanilla, red berries, and cherries. Light oak, cinnamon and even some nutmeg. There was a quick note of Ludens or Sucrets lozenges, but it faded fast. Not unpleasant, just unexpected. A hint of slightly bitter chocolate to finish it off. Medium bodied mouthfeel that is a touch spicy and slightly dry. The finish is long and mostly dry. Semi sweet with light oak, cherries and vanilla. I have to say that after the Cask Strength, I was a bit intimidated going into this review. That one really punished my senses. The first time I put my nose to the glass with this one I knew that all was going to be fine with the world again. Full flavored and deep body with plenty of complexity to keep you busy for as long as you feel like sticking your nose into the glass. Another shining example of port finished scotch. Thanks for the sample Lee. 4.25

Stop number 12 on the SDT is Craigellachie. This Speysider has been around a long time, but until a few years ago was only available as a component in blends, most notably in Dewar's. In 2014 the introduced a line of single malts, 13, 17, 23, and 31 year olds (all prime numbers). This one is 46% ABV and is non chill filtered and natural color of golden amber. At first whiff I can immediately recognize the Dewars notes. Fruity at first with mangos, apples and pears. Floral honey with a light smoke. Some green oak, wood spices, vanilla and a bourbon like sweetness. There is some cardboard in there as well. Malty too. Something odd happened after a little time as I got a distinct smell of dentist office and minty fluoride. Weird I know but that's what I got. Not unpleasant, but it was not welcoming either. Overall very green. The palate was a little less to my liking. Strong peppery arrival which I did enjoy, but it only goes downhill from there. Sour apples is dominant. Very green oak playing in the background with a fair amount of mint, but the mint is covered up by how sour it is. Medium bodied mouthfeel that is a bit oily and a little dry. Medium long finish that again is sour. Pepper and oak and a long lingering mint. I held this bottle in my hands many times in my travels only to put it back down and purchase something else. I loved the look of the label but something told me "you won't like this as much as you think you will". Turns out I was right. It's a very interesting dram for sure and some may love it, it's just not for me. I can see why it's used in blends, but I feel that's where it should stay. Thanks to Ryan for the sample.

Stop number 11 on the SDT is Ardbeg. I reviewed Corryvreckan a little over a year ago and I'm excited to put it to the test once more. Bottled at a whopping 57.1% ABV, this Islay single malt is non chill filtered and natural color of light amber. I believe it is matured in European oak casks. Just pouring this liquid gold into the glass 2 feet from my face I can already smell the peat. The nose is just bursting with voluminous peat smoke. Like a peat bog that was once ablaze and now is smoldering, damp and thick after a heavy rain. Smoked meats, especially brisket. Briny sea air wafting over that peat bog. Old oak, old leather and sweet tobacco...it's like your Grandpa's old leather chair he sat in and smoked his pipe, just beautiful. If you can manage to work past the overwhelming peat smoke you will find dark stone fruits like black cherries and plums. Christmas fruitcake, dense and loaded with fruit and some dark chocolate on top. There are some sweet notes in there too like dates and some orchard fruits and oranges. There is a slight waxy note and perhaps even some fresh coffee grounds. I could nose this for hours and, like the whirlpool it was named after, get lost in its swirling magnificence. The palate is a big blast of smoky peat with more of those smoked meats. Strong and full bodied, hot at first from the higher ABV but very drinkable at the same time. Some oak and tobacco as well. Dark dried fruits and fruitcake. Not much after that, the peat smoke just dominates so much it's hard to get much else, but I'm not complaining! Oily, creamy, smooth and mouthwatering. The finish isn't long...it's eternal. Do not attempt another tasting after Corryvreckan, it won't be fair to the next dram in line. Dry with more brisket and fruitcake. This is my 11th review from my Scotch Distillery Tour and it couldn't be more fitting because this scotch goes to 11! If the tour ended here and I couldn't drink anything else I would not be upset. It's just that good. Well worth the price (about $90 locally). Some people say the Uigeadail is better than the Corryvreckan, if that's true I think my head will explode from pleasure. I have a bottle and will open it eventually and find out for myself. Until then I think I will chip away at the bottle I have. This review came from a sample provided by Scott. Thanks Scott, this made my day. 5 out of 5. Cheers my friends!

Stop number 10 on the SDT is Glen Garioch. There are two acceptable pronunciations from what I've discerned, Glen Gee-ree and Glen Gee-rich (as in Glenfiddich with the soft ch). This Highland single malt comes in at 48% ABV and is non chill filtered. Not sure if there is colorant added but it is a nice amber color in the glass. Matured in a combination of bourbon and sherry casks. There is an immediate apricot note one the nose followed by earthy dried fruits like peaches, honey dew and ripe pears. Vanilla and light oak work their way in. Caramel in the background. Light orange citrus and a touch of banana. Maybe some brewed black tea as well. A very nice nosing whisky, but nothing to gush over. Wonderful baked cinnamon pears and a hint of overripe banana on the palate. Brown sugar, vanilla and oak show up and make themselves at home. Pepper starts out light but gets stronger the more you hold it on your tongue. Moderately oily mouthfeel that is semi dry. Surprisingly long finish that is mostly dry with oak and orange peel. Being my first from Glen Garioch I had no expectations going into this review. I was pleasantly surprised by the fruity nose and the pears on the palate. Very surprised by the length of the finish. It's a nice dram for late spring on a sunny day. Thanks to Scott for the sample. 3.75

Stop number 9 on the SDT is Ledaig from the Tobermory distillery on the Isle of Mull. Ledaig (pronounced le-chaig) is the peated version of the Tobermory line. This Island scotch comes in at 46.3% ABV, it is non chill filtered and natural color of golden straw. I reviewed the 18 year old a few months ago and gave it a good review and 4.25 stars. The 18 YO was sherry cask matured, this 10 YO is bourbon matured. Wow! Initial nosing brought a big blast of tropical fruits. Mango, pineapple and maybe papaya. I was not expecting that. Quickly following was the peat influence. Mineral peat, seashore/seashells, damp and earthy. It turns sweet with honey, salted caramel and toffee. Back to fruits after a few minutes with nectarines, light oranges and lemon drop candies. It switches back to the peat with a tar/creosote and bonfire ashes. It flip flopped between the peat and fruit for a while before a nuttiness appeared with sweet vanilla, then finished off with light licorice and ginger. Incredibly complex for a 10 year old. Love it! After the nose, the palate is a bit of a let down. Not in flavor, but in complexity. Bonfire ashes and peat smoke, light pepper. A bit salty with sweet vanilla. Wonderful taste, just a bit one dimensional. Light bodied mouthfeel that is mouthwatering. A nice long smoky finish to end the experience. I have to say I'm blown away by this 10 year old. It's not a peat bomb like a Laphroaig or an Ardbeg, but it is peatier than Bowmore, and it has more complexity than most of them and at a comparable price ($60 locally). I plan to grab a bottle if I see it on a shelf and I highly recommend it to all you peat heads out there. I am giving this the same score as it's big brother the 18 year old, but I think I like this one better based on what I remember of the 18. 4.25. Thanks to Scott for the sample. Cheers all

Stop number 8 on the SDT is Glenmorangie. I have had all 4 of their core range offerings; the Original 10 YO, Lasanta, Nectar D'Or, and one of my favorites, the Quinta Ruban. I enjoyed all four of these, let's see if the Milsean (pronounced mill-shun, which is Gaelic for "sweet things") can hold its own. This Highland single malt is a NAS, but I suspect it is in the 10-12 year old range. It is finished for two and a half years in Portuguese red wine barriques, not to be confused with Port wine. What's the difference? Glad you asked. Both are made using the same type of grapes, but port wine is a fortified wine, meaning it has brandy added to it to raise the ABV. This scotch comes in at 46% ABV, is non chill filtered and natural color of honey gold. The nose is rather light and subdued with a surprising alcohol presence on the first sniff. Nothing too bad, but more than expected for a Glenmorangie. Faint cotton candy and sugary toffee are the first real notes I detected. Flat cola comes in next. There is a definite bourbon type presence, but more like an empty glass after finishing a cheap bourbon. Some light stone fruits in there as well like apricots and nectarines. Really a weak nose and not too exciting. The palate could not be any different than the nose. Incredible how intense and robust it is after struggling with the scents. Spicy at first, a spice that really intensifies in the first few seconds on the tongue. After swallowing the spice quickly changes to a fruity sweetness. Wonderful fruit juices like mango, plums and sugary grapefruit. Some light alcohol harshness on the back end but nothing to really detract from the experience. I don't want these tastes to end! Sadly they do end, and somewhat abruptly. The finish is fairly short. Dry but sweet and a bit spicy. The mouthfeel is lightly oily and a little creamy and quite mouthwatering. This is much like the Nectar D'Or in that the palate is much more intense and interesting than the nose, however the nose on this Milsean is weaker. Tough to score this one. 3 for the nose, nice but weak. 2.75 for the finish, too short but otherwise good. 4.25 for the palate, intense and unexpectedly fruity. 3.5 overall. Although if I were to factor in the price ($100 locally) I would drop it down to 3.25. A big thanks to Pranay for this and the other two samples he provided for round one of the Scotch Distillery Tour. Cheers

Stop number 7 on the SDT is Edradour. They use the smallest stills allowed by law in Scotland (according to an article I read recently) which helps produce a whisky with strong character. This Highland single malt is matured in Olorsoso sherry casks. It weighs in at 46% ABV and is non chill filtered and natural color of burnt sienna. On the nose I was greeted with a blast of sweet floral honey. The sherry kicks in pretty quickly with berries and plums. Light oaky notes. Savory toffee and caramel. There is a faint bourbony mint, and speaking of bourbon I could easily be fooled into believing this was a scotch/ bourbon blend. There are definite bourbon like flavors hidden away here if you hunt for them. After sitting in the glass there is a nice light maple syrup to round things out. There is a burst of pepper on the tongue on the first sip that was surprising given how sweet the nose is. More berries and plums and sherried fruits. Honey and oak and more pepper. Medium bodied and very mouthwatering. A fairly long finish for a sherried scotch. The mouthwatering feel continues on with considerable length. Sweet with dry oak and spice. This being my first Edradour I didn't know what to expect. I have to say I'm quite impressed. Perfect level of sweetness for me and enough spice to balance it out. The natural presentation is always appreciated. I believe this bottle goes for around $50 and I feel that's a great price for this quality. I just read an article that Edradour is expanding which is good news for all. Thank you Pranay for the sample. Cheers

Stop number 6 on the SDT is Wolfburn. This is the northernmost distillery in mainland Scotland. Although the age is not part of the name of this whisky, it is 3 years old and is part of the inaugural bottling of the distillery. Aged in ex bourbon quarter casks, it's 46% ABV and non chill filtered. It is also natural color of very pale white wine. The lightest color scotch I've ever seen, but in no way does that bother me. There is a very strong malty character initially on the nose. Bright citrusy notes, but also somewhat harsh like lemon pledge. Tart/sour apples. A little briny and medicinal with light peat smoke. Some nuttiness like walnuts. After sitting in the glass for a while there is a pear note and green grapes that show up. There's no mistaking that this is a young whisky, but it's not something I would turn my nose up at either. The palate is initially slight sour apples. Very peppery with a light peat smoke. A little vegetal with some oaky notes. More pepper. Again, young but good. Medium bodied mouthfeel, mouthwatering that turns semi dry. If you hold it too long in your mouth (20-30 seconds) it will numb the front half of the roof of your mouth. Medium length finish with a light smoke, pepper, oak and citrus. Imagine if you will, that Laphroaig and Glenfiddich had a baby. That baby then grew up and went to the prom with Talisker and after a few too many schnapps they did what many teenagers do and wound up with their own little bundle of joy. That's when we have here. It's medicinal and smoky with light fruit and maltiness and a strong peppery backbone. There is more complexity than I expected, but it's still young in many areas. Eager to see what this will become in 7-15 years. Thanks to Pranay for the sample.

The train taking me on the Scotch Distillery Tour is making a stop in Kentucky. It's possible due to some quantum mechanics coupled with a flux capacitor, very scientific and I won't bore you with the details. Anyways, this Kentucky straight bourbon is aged 6 years in new America oak and then finished for 9 months in French oak barrels that were used to age Cabernet Sauvignon from the Groth Vineyards in Napa Valley, California. It is 45.1% ABV and as all Kentucky straight bourbons are, it is natural color of what I would call deep copper amber. I don't know if it is chill filtered or not. This one is from batch #6. Very mint forward initially on the nose, which surprised me. The fruity wine notes take over quickly. Very similar to a port wine finished whisky but with some differences. Oak, vanilla, toffee, caramel and butterscotch make themselves known once the strong wine notes start to subside. There is a corn sweetness typical of most bourbons and then a definite bubblegum note pops in. Brown sugar, cinnamon and clove after it sits in the glass for a while and then some similar spices like mulling spices. I have a small jar of mulling spices so I took a quick sniff, it's similar but not as intense. There is something else as well. Something very nice that I just can't seem to identify. A complex nosing whiskey. Mint forward again on the palate. A good strong vanilla note follows the mint. Fruity wine notes and mild oak. There is a rye-like spice to it. I'm not sure if there is rye in the mashbill but that's what it reminds me of. Fairly light mouthfeel that is semi dry, but mouthwatering at the same time. Medium long finish that is fruity sweet like blackberries/raspberries with some oak. I have to say I was very surprised at how good this bourbon is. This is my first from Jeffersons but it won't be the last. Sweeter and smoother with much more complexity than I expected. I am really loving these wine finished spirits. I believe this bottle went for around $90, which is high for a bourbon, but a decent price for a good scotch so I would not hesitate to buy a full bottle. One of the only criticisms I have is that I feel bottling at 48% vs 45.1% would have pushed it over the top. Thanks to Lee for the sample. 4.25. Cheers