Tastes

Yes, it’s a Tuesday. But it’s the day before the Fourth. No work tomorrow, so I will pour a sample which was provided by @LeeEvolved who has been downright generous with all his samples; as well as all the other members of the SDT: @PBMichiganWolverine and @Generouy_Paul and @Telex. The nose begins with citrus with pink grapefruit with honey (it’s how I used to eat the in my youth). A toasted bread with orange marmalade is what is transformed (or is it transscented) in time. As it settles in, the sherry qualities become predominant: pecans, raisins, dates, plumbs, cinnamon, brown sugar. A small amount semisweet dark chocolate surfaces in due time. The body is lightweight and thin which causes any flavor to fade rather quickly. In small flashes are vanilla, demerara sugar, apples, cinnamon, black pepper, and oak. Sugar and spice in a small dose. What remains on the palate, briefly, is drying oak and cinnamon. What tends to make a great/exceptional whisky is the full experience from start to finish (probably stating the obvious). The nose transports you somewhere, the palate jettisons you into orbit and the finish brings you back smoothly. Most whiskies often fail by not being able to deliver two or even all three of these goals. This Tamnavalin delivers a nice nose but struggles to complete the other portions. Still, though, it not unpleasant. It’s just leaves you expecting more; wanting more. [84/100][Tasted: 7/3/18]

Friday Night tasting. A pull from the backlog pulls this rarity. Throw on some Westworld and sit back and enjoy. The initial draw on the nose is lightly sherried and reminiscent of Dalmore. As it opens , the sherry influence becomes more concentrated drawing baking spices of nutmeg, cloves and cinnamon with some currants. There is a gentle sweetness of brown sugar or maple syrup (the real stuff) vanilla, Red Delicious apples and milk chocolate that mingles perfectly with the baking spices. The aramatic blend just continues to concentrate over time. I almost do not want to sip as the aromas are quite pleasing. The palate does not quite get the same attention as the nose. The body is on the thin side with a light sweetness of toffee, vanilla and a drizzle of honey. The sweetness does last long, however, and gives way to a cinnamon spiciness with a almond and pecan nuttiness. Upon the finish, a touch of oak comes in starting the finish. The oak dries the palate leaving trace amounts of caramel sweetness and nuttiness. The nose is deceiving in that the richness of that nose does not carry through to the palate or finish. One of the best noses I have encountered. As @Generously_Paul has mentioned that the distiller is defunct, I feel privileged to have at least experienced the virtually extinct scotch. Many thanks to @PBMichiganWolverine in provide this sample. [86/100][Tasted: 6/29/18]

After a hang with some friends, came back home and poured myself a drink. A rarity for me midweek, but I have catching up to do on my samples. This provided by @PBMichiganWolverine. The nose is delivered an artificially sweetened cereal akin with Frosted Flakes with Vanilla and honey with a few dashes of bakers chocolate. A fruity side comes through given time with some orange and lemon zest and unripened apples. The palate, in a medium body, is initially spice, which can be attributed the the slight immaturity. Oak and almonds provide an earthiness. As you become acclimated, the sweetness surfaces. Confectionery sugar, honey, tea, oranges. Towards the finish, the initial earthiness rebounds, with some fresh ginger zing, and works it’s way into the finish. What is left is oak char, mint and sucrose with the palate slightly dry. This all lasts for a fair amount of time. Sugar and spice simply describes this dram. However, this balance is slightly off, like playing music is C-minor instead of C-major. A bit more time in the cask may straighten it out to eliminate the imperfections. All that said, it’s approachable and enjoyable. [85/100][Tasted: 6/27/18]

There are most days when a pour of scotch is the perfect tonic. Sometimes the palate looks for a change. Bourbons, for me, provide a temporary change allowing a change of pace on any particular day. Today is a day when the mood was not aligned for a scotch sipping. The color is deep, rich amber and begins this scotch deviation. A variety of aromas of sweet, fruity and spice. Candy corns, cinnamon, corn flakes, cloves, vanilla extract, dark honey, black cherry, pecans, Granny Smith apples, hay, cherry cola (C-O-L-A, cola) and toasted coconut. Black pepper. Quite enjoyable and complex. There are probably more that this nose cannot perceive or needs more time. The palate arrives maple syrupy sweet with apples, creamed corn, brown sugar. There is a spiciness comes towards the backend towards the finish with white pepper, cinnamon, cloves, oak and char. This is all within a medium dense body. The finish is long of charcoal, oak tannins, ground cinnamon spice and creamed corn and orange zest. There are bourbons that we all are accustomed to and accept as baselines (ala JD and Basil Hayden). Then there are those that are off the beaten path (from a marketing perspective) and just flat out good/great. Bookers, for instance...and this Wellers. Wheated bourbons provide a nice softness of the edges. This Wellers is strong in flavor with sweetness and spiceness without any sharpness. A great bourbon at an amazing price. [$39][90/100][Tasted: 6/24/18]

Another sample from our Scotch Distillery samples tour. Glen Grant, not a rarity, but nothing I have experienced yet, until tonight. There are faint aromas, almost diluted. Oak, white pepper, apples and hay. Some earthiness, like a dry and dusty backroad. A grapiness gradually works it way through over time along with some banana and honey sweetness. The palate is light, diluted and sweet. Just four adjectives: Honey, vanilla, oak, ginger. The finish is short, woody and dry. This is a rather drab expression. Diluted was the underlying current from nose to finish. No zing, flash, pizazz or flavor. It could, however, be a satisfactory summer sipper. Thanks @Generously_Paul for the sample. [83/100][Tasted: 6/22/18]

I have seen this on shelves and often wondered about this; tempted to purchase out of sheer curiosity. Decent packaging, majestic name. Well, the wondering is no more. A fruity beginning with a mixture of citrus tangerine, white fruity apples and some tropical kiwi and pineapples. The sweeter notes of vanilla and caramel are swirled in. Lightly toasted whole wheat bread provide some a cereal grains. The nose come through on the palate within a medium body. Apples, vanilla, caramel, orange creamsicle. There is an oaky spice with a dash of black pepper that comes through towards the finish. The finish is bitter and slightly drying with a touch of cucumber and ginger that is medium in length. This is a good whisky that provides some good aromatics and some enjoyable sweetness. It falls a bit short on the palate and finish and encourages another draw sooner than later. For the average shelf price, one is better spending on something else, at a lower cost. Worthy of a taste, though. Thanks @Generously_Paul for the sample. [85/100][Tasted: 6/19/18]

A nice and quiet evening. The wife enjoying her Reisling, sitting next to me. The sun is down, Dierks Bentley and then The Eagles playing gently in the background as I sample while on my deck. These are the moments I love and wish I could have more. This particular bottle was distilled on November 2005 and bottled on July 2017. No artificial color and is non-chilled filtered. It’s one of 638 bottles produced finished in sherry butts. Ref number: DL11952. This nose starts with a graininess and a metallic, mineral note similar to Teeling Single. Apple Crumb Pie with confectionery sugar, vanilla, hay. With time, hints of sherry come through. The nose sweetens immensely with time exposing butterscotch and honey, glazed pecans and cola with a dash of nutmeg. The body is rich, thick and sticky sweet. Brown sugar, vanilla, maple syrup. A buttercream sweetness in the mid palate that seems to hover for a moment and fades out. An edgy spiciness of ground cinnamon, nutmeg towards the backend as it delivers to a finish. The finish is cinnamon and vanilla that extends and hangs indefinitely. A hint of oak and pecan are the dying last notes. For an 11 year, it is quite busy. Wonderfully sweet, but not overly so but more than enough to satisfy the sweet tooth moments. The spice keeps a nice wild spirit the keeps the whisky and palate alive. As with most, patience is well rewarded. Pleasantly surprised. [$81][87/100][Tasted: 6/16/18]

Friday. I always look forward to Friday and my weekend pour. This pour is another from our sixth round for our Scottish Whisky tour group. This one is uncommon to the States and to me. Fruit and sweetness begin to open on the nose. Diced pears and apples, blueberries with caramel and vanilla. Some cake and sugar icing come through over time. A small amount of cinnamon and nutmeg spice deep down in the bowels of the nose but takes patience to discover it. The lightweight body delivers a sweet with an spicy oakiness. Honey, caramel, vanilla provide the sweetness. The spicy quality provides black pepper and cinnamon (red hot) heat, but not overbearing, with some char. The body is The finish is oaky, long and drying with a touch of sootiness. The whisky starts wonderfully sweet and slightly complex but the palate is not as rewarding as the nose and somewhat average on the finish. However, this is a decent whisky that is sippable, enjoyable. It won’t blow your doors off, but, as well, you won’t want to turn it down. [$46][85/100][Tasted: 6/15/18]

A rare mid-week tasting of an independent bottling whisky provided by @Telex for our tasting group. These later rounds of sample are scraping the rare and uncommon. A faint nose that makes it difficult to extract any aromas. What can be discerned are paint thinner, vanilla, straw with a hint of nutmeg and oak. Unlike the nose, the palate is lightly saccharine with ginger, ground cinnamon spice. This is all enveloped in a thin, watery body. What remains in the palate for a medium length of time is oak, ginger root and orange rind. The whisky lacks any depth across the nose, palate and finish. The redeeming quality is it’s sweetness. Otherwise it is a flat, lacking a true character and provides an unmemorable experience. It’s another indistinct whisky in an arena of many. [82/100][Tasted: 6/13/18]

A close to the weekend that was rushed and busy. A pour to slow time is much needed. Laphroaig is one that has the ability to put time on pause. There’s a medicinal, antiseptic opening. A bit of earthy peat or coal tar, but ever so slight, non-Laphroaig-like. Vanilla extract, nutmeg, custard with a gentle briny and maritime infusion. The palate becomes tarry and remains constant and has white pepper weaving throughout. Baking spices also come alive: cinnamon, cloves and nutmeg. Burnt toast, smoked cherries. The body is medium weight and slightly oily. Water draws the fruity cherry sweetness forward and provides a balance and improves the experience. The palate remains ashy and tarry. Dark roasted coffee and Orange rinds with spicy oak that lingers for an eternity. This is a slow sipper for those who enjoy a earthy, peaty, tarry sweetness. Rich in depth and warming. Water is key here and the enriches the whisky. [87/100][Tasted: 6/3/18]