Tastes

What the hell was Lagavulin thinking putting this out ? Maybe that’s why it went straight to travel retail. Nose is fine, classic phenolic Lag. But wow...what a step down in the palette. Brash in a bad way, disjointed, and trying to find its place between the citrus, smoke, sea spray, and mineral. in last night’s tasting at @Richard-ModernDrinking’s, I’m so glad I didn’t have this after the Ardbeg 19 or Octomore 10... I’d have been much harsher.

I loved the Kilkerran 12. One of the best under 15 you can buy, especially considering the price point. This one...wasn’t a fan. Way too hot, young and brash. Sooty smoke that isn’t well integrated with the other flavors . Really disjointed. Out of the 12 we had in last night’s tasting @Richard-ModernDrinking, to me personally, this was 3rd last in ranking behind the Bunna Palo Cortado and Lagavulin 10.

Amazing nose. Think sandalwood incense. Like the Jain temples in India. Very perfume-y, floral, aromatic. Taste is several notches below the aroma. I’m not convinced mizunara + triple distilled works well. I think mizunara needs a heavier stronger spirit to carry it ( like Yamazaki ). Nonetheless, in last night’s tasting at @Richard-ModernDrinking’s, this held its own against better stronger lineups from Michter, Ardbeg, and Octomore. Decent pour, with the nose being worth the price of entry.

Another standout from last night’s tasting at @Richard-ModernDrinking. I’m continually baffled that how is it Mortlach puts out lousy original bottlings, but the IBs are superb. Something’s wrong with that logic. If I had this alone without having had the Michter 10 rye, Ardbeg 19, and Octomore 10, this would’ve been easily a 5 star pour. But...when you’re in company of other superstars, you’ll get scrutinized a bit more than if you’re alone. Nonetheless, damn good pour, showing tastes of hazelnut and light sherry. Nutty and buttery aftertaste. Like maracona almonds. Solid bottling by the always trusted G&M.

Following in the footsteps of its older cousin Michter’s 10 yr rye, we had this as well in yesterday’s tasting at @Richard-ModernDrinking ‘s . I was particularly taken by these guys from South Carolina. They run a full grain to bottle operation, but go one step above and beyond. They grow almost extinct rare heirloom grain, harvest it, and distill it. This one here uses the now rare and discontinued Abruzzi rye. I’ve a sweet spot for grain to glass distillers, but am truly impressed when they grow their own, not to mention rare or extinct grains! So, this is young —about 2 yr, if I’m not mistaken. Despite its youth, the aromas are soft and buttery. Flavor is hot at first, like biting a piece of cinnamon, but then cools down in a layer of mint and a funky rye taste. I’m impressed enough to see where a few more years take these guys. With craft distilleries, you never know if it’ll be good or a bust, but this was pretty damn good. Good enough to be a buyer again, especially after they age a bit more.

Another one in our lineup from last night’s tasting at @Richard-ModernDrinking ‘s. This is a 12 yr heavily peated fully port cask matured Highlander by Edradour’s Ballechin line. Generally, my opinion is you can’t go wrong with peat + port. Something about smoky and fruity. This here is no exception. Coming in the middle of the ranks in yesterday’s tasting, it showed tastes of smoky berries, grilled meats. It’s strong. At cask strength, it comes at you quite like a freight train. I honestly had to add an equal amount of water just to be able to take it. What’s surprised me was that this was more forceful than the Octomore despite the Octomore’s 2 less years, more ABV, and more ppm . @LeeEvolved you’re a fan if peat + port as well I think—-this might be right up your alley

Just as the Santis 7 yr merlot cask was the surprise hit of the evening yesterday at @Richard-ModernDrinking’s tasting, this was the surprise disappointment, at least for me. I expected so much more, considering how well regarded was Bunna’s Palo Cortado cask. Palo Cortado supposedly is more expensive because it’s the stage in sherry cask maturation which is harder to control and manage. Maybe it was because this was right after the Michter’s 10 yr and a few other potent tastings, but I just felt the nose and palette were weak. It was more like a Pinot Grigio than a whisky. Way too light with barely a hint of lemons and citrus. Slight peat. But really I wasn’t getting anything else. I might have to give this another go, without preceding it with a Michter’s or other assertive whiskeys.

At the tasting last night at @Richard-ModernDrinking, for me this was the surprise hit of the evening. We all expected the Octomore and Michter 10 to do well, but this was out of the left field. Swiss do a lot of things really well ( watches, chocolate, banking, and pharmaceuticals). But whiskey? So...this is a 7 yr matured exclusively in Merlot cask. I’d expect really winey notes. But no... one word summarized this one best: milk chocolate. Creamy chocolate-y, with a taste of fruits and nuts. Hard to find, but if you do, will be a treat.

Coming in 3rd in our tasting last night at @Richard-ModernDrinking’s, behind Michter’s 10yr 2019 rye and Octomore 10 Dialogos. As much as I absolutely refused to buy this and give in to the Ardbeg pricing machine, just out of personal philosophy, I admit...this is damn good. Not to the level (or price ) of the older 22, but much better than its siblings. As to be expected. Wet ropes, tar, OILY, real oily. Day after a campfire by the beach. Smoked fish over coals. Really well made. Worth the $300USD? That’s individualistic. I’m still not going to buy, but I admit...it’s freakin good. Thanks @Richard-ModernDrinking for the pour and take home sample!

In our tasting yesterday evening at @Richard-ModernDrinking ‘s, for me, this came out #2 out of the 12 we sampled. Bested only by Michter’s 10yr 2019. I expected a punch in the face from this, being an Octomore. Instead, I got a great balance between smoke, citrus, and sooty tar. The 10 yrs must have really calmed the embers, despite it being such a high ABV and over 160ppm peat phenol. Highly recommended if it’s still available—-you’d be surprised how well a bit of age balances all the flavors. I gotta say...best Octomore I’ve had.