Tastes

Updated to reflect end-of-bottle tasting, and to clarify: Tasted neat in a Glencairn, no water added. Batch from 4/30/2018. Smoked maple bacon with dates on entry, then transitions to young unlit cigar and saltwater, then finishes as mocha mixed with toasted malt. Wonderfully balanced, and intriguingly complex. Nearly perfect. The character changed during the course of three months the bottle lasted, albeit not the degree of Corryvreckan. However, like the Corryvreckan, the smoke mellowed, and the sweetness deepened. The rougher edges smoothed out. This is perhaps the only whisky I've known to get better with light oxidation. It has come to my attention that batch quality has been erratic. This was my first tasting of Uigeadail, and I cannot speak for batches made 5+ years ago, but this one was a keeper.

Rich, oily, entry, full-bodied, and very sweet with lots of port influence. Nuttiness and floral notes transition to oak. The finish is balanced, if not slightly bittersweet cacao, and gives way to the signature Balvenie sweet-malt flavor. The texture going down is unique, and more akin to that of a thin pudding or custard. The best of the Balvenie lineup, although the DW12 comes close for much less money.

Entry is classic highland malt: sweet roasted malt. There are some floral notes, but the character enters, remains, and stays subdued. I have a hard time detecting any sherry-cask notes at all, and oakiness in general is on the low side. The flip-side to this that the dram is smooth and non-offensive. There is a hint of smoke, and the spiciness comes a little too close to burning than I'd like for a whisky of this price and age, but it remains composed and smooth, nonetheless. The finish remains subdued, if a little spicy, but it is incredibly long. Overall, this is whisky reminds me of Canadian whiskey: very polite, but insufferably boring

Disclaimer: This was purchased in a sampler three-pack in which the bottles are exposed to light, and it's possible I received a faulty sample if stored improperly at the warehouse. The entry is surprisingly full and balanced, with a viscous, even oily, mouthfeel. The oak balances out the sweetness and tannins. Unfortunately, there is no complexity, and the oakiness notes suggest that the butts may not be first use. By my estimation, this is the best of the Balvenie lineup, with the exception of the 21 Portwood, which is sad, and disappointing.

Disclaimer: This was purchased in a sampler three-pack in which the bottles are exposed to light, and it's possible I received a faulty sample if stored improperly at the warehouse. Smooth and very minorly malty and sweet, but ultimately lacking in flavor, compared to the DW12/DW17. The slight sweetness/maltiness fades into a funk clearly from the rum cask, but not in a bad way. Overall, this is a very non-offensive dram, but one that is completely lacking in character and flavor.

Disclaimer: This was purchased in a sampler three-pack in which the bottles are exposed to light, and it's possible I received a faulty sample if stored improperly at the warehouse. Oakiness is in full brute force, which is undercut by sweet maltiness. The finish is creamy, but still overpowered by the oak/tannins and the signature Balvenie maltiness lingers. Not complex, nor interesting.

Incredibly smooth, creamy, and light entry, with notes of sweet cereal and citrus custard, which morph into a creamy coconut-milk with dried rich-fruits. The finish is a long honeysuckle, creamy and still remaining smooth. Very sippable, although the ABV is a bit low, this is a year-round cabinet staple that is balanced and just as good to the noob as the experienced Irish whiskey drinker.

I've had to revise my initial rating, as subsequent tastings have been far more positive (Note: This my first peated Scotch, and how peated it is!). All tasting was performed neat, with NO water added. Initially, the smokey pork and peat clubs you over the head and doesn't stop. However, leaving in the mouth for an extra 10-20 seconds shows this is far more complex than just a peat monster. The subtleties blossom into a very sweet yet mildly tart cherry/blackberry. The finish is reminiscent of a lit cigar melded with pepper. An interesting thing I noticed that while high in ABV, this was very gentle and smooth, with a couple of caveats. If left in the mouth for longer than 20-30 seconds, the heat starts to build, which is the opposite of every other cask strength whisky I've ever had. It's not something I'd want every day, and subjectively tastes much better during cooler months, but it's a staple of my cabinet going forward.