Berry Bros. & Rudd Classic Blended Malt Sherry Cask Matured

N: sherry presence clear, orange oils, raisins, brown sugar. Sadly a strong rubbery synthetic sulphurous smell, that frankly, I find a little rancid. P: dark fruits, more brown sugar, dry Assam tea, some wood notes, but again, there’s something I find unpleasant about the edges of this palate. F: medium-short. Fruit, treacle, sharp orange peel. Distiller whisky taste #36

Dark berries (even a hint of citrus), some herbal notes, mildly spicy (cinnamon?),

Dark sugar, burning aftertaste. Good in cola

Note - I'm doing the Really Good Whisky Company Advent Calendar. I've also decided to pour these whiskeys "blind" (or at least as blind as I can), then providing nose, palate, and finish notes. I'll then look at the label, proof, cask type, etc. before writing my other notes. I'll be providing some guesses around things like proof and cask type and then seeing how much I missed the mark. Slàinte Mhath! Nose: There's some rich funk happening here. Buttery, honeyed, and a touch of super-ripe plums. Raisins, too. Green apples and toasted grains. Just a touch of herbs, mostly thyme and mint. The depth and richness are telling me we're not in standard cask territory. Over-roasted nuts, bordering on burnt. Guessing sherry cask here? Maybe even Amontillado in the mix? Not knowing the distillate, I'm wondering if we're outside of Highlands and somewhere newer to me like Speyside - again, completely out of my depth so I really have no clue. There's a touch of minerality that might be coming from some light sea spray, though with the other character going on here, I'm not sure that's the case. We're in a fairly moderate proof territory. Guessing around 43% maybe? Palate: Fruits. Super ripe fruits. Fig, date, peach, plum. There's that raisin again. Honey and cream. Cask influence is high - that rich funk carries into the palate, but it's not new-makey funk. More like oak funk. Tells me this is higher in age - 15 years? Plenty of tannin, splashes of sweetened vanilla. Black pepper, hot cinnamon. Stewed apples. This drinks hot but clearly has plenty of barrel to add to that sensation. There's some sublte notes of hay, citrus oils, and the faintest hints of pine sap and maple syrups. This hits the mid-front palate pretty heavy. Well balanced, though a touch disjointed. Medium-light mouthfeel. Finish: Oak and dark fruits, vanilla and honey. The vanilla and honey fall back and frozen chocolate-covered bananas are revealed. Barrel char and smoke. We're left with dark fruit syrup, burnt nuts, and tannin. Medium length finish. Other notes: Blended malt - didn't even guess at the style here, but this makes sense. I noted on the palate it's a little "disjointed", almost like the blend didn't have enough time to sit and marry before bottling. Close on ABV again. No clue on age (can't find any information online) but the color and oak influence tells me there's at least some older stuff in here. I've seen some guesses that this is largely Speyside, but I have no way of confirming that myself. This is supposed to represent your typical sherry matured malt whisky. While I can't confirm that particular assertion, I can confirm that the sherry influence here is absolutely evident and reminds me of what I've found on other sherried offerings. I could easily recommend this to somebody looking for something fruity sweet instead of sugary sweet. Not my favorite otherwise, but still an interesting enough, perfectly serviceable glass. The learnings continue. Cheers!

Nose: Strong oloroso sherry presence. Raisins, resinous oak, rancio, brown sugar, treacle, orange oil. There is a distinct, and highly intrusive, note of sulphur. If you start to nose this carefully from a few inches away, slowly drawing closer to the glass, at a certain point you will suddenly catch a big, unmistakable whiff of sherry with no whisky presence at all. Then as you get closer the whisky notes win out. Palate: Dark fruit, burnt sugar and black tea on the arrival. Some sweet orange and red berries in the development. Dark, slightly over-cooked Christmas cake. The texture is full but not heavy and there is a smidge of oaky bitterness. Once again there is a sulphur taint that shows as a rubbery black-olive note. Finish: Medium. Fruity, treacle pudding fading out to dark chocolate and a hint of orange marmalade. Berry Bros. & Rudd are the UK’s oldest wine and spirits merchants. They have been the British royal family’s appointed wine supplier for over 200 years and have held royal warrants since 1903. This is one of four blended malts they first released in 2018 as their “Classic Range”. The other expressions are Peated Cask, Islay Blended and Classic Speyside. The moment I first nosed this, the following farcical Noël Coward-ish exchange popped into my mind: “Darling … “ “Hmmm?” “Add a bottle of whisky to the BB&R order, would you? There’s a dear … the Fortescue-Smythes are coming next week and I believe he prefers whisky” “Do you know what brand?” “Oh, I wouldn't have the slightest idea – they all taste the same, don't they? Just ask them to include something that will go with pheasant and retired colonel”. This blend would be an adequate choice if you are unfamiliar with scotch whisky and want to experience an old-school, sulphur-tainted sherried presentation without spending a lot. You won’t really regret the experience and you will learn most of what there is to know about both the positives and negatives of the style. However if you are already familiar with Glenrothes, Tamdhu, Benrinnes, GlenDronach or Glengoyne then you pretty much know this profile already along with all its attendant joys and disappointments. A single malt from any of the above distilleries will be more interesting and most likely of better quality (but also probably more expensive). The vatting of this blend is not revealed but I’d wager there is a high percentage of young Glenrothes. It has that slightly rubbery, brimstone-industrial quality Glenrothes often displays. This was very noticeable when the bottle was first opened however it oxidised quickly over a few days and now that the level is down past the shoulder it is more enjoyable. It is also improved by adding a teaspoon of water to the dram and allowing it to sit and rest in the glass for a while. This reduces the sulphurous note whilst bringing out fresher, fruitier qualities. “Very, Very Average” : 75/100 (2.5 stars)