Bunnahabhain 13 Year Marsala Finish

Davantage caramel et moins unami que le 12 ans, surtout sur la confiture de fruits et donc moins complexe, assez sucré et moins long en bouche. Quelques suggestions de biscuit salé, une petite acidité de gingembre mariné, puis du bois vert en finale après l’acidité. Bon, évidemment, mais pas autant que le 12 ans classique.

BUNNAHABHAIN SHOWDOWN Bunnahabhain 13 Year Marsala Finish Bunnahabhain 18 Year My experience with Bunnahabhain is limited to the 12 year and the two bottles here. I’ve not had either in some time. While I’ve always liked the 18, I recall not caring for the 13 year marsala finish. Let’s see how this goes. Bunnahabhain 13 Year Marsala Finish Clear dark orange amber color. Notes of honey, biscuity blueberry scone, pine rosin, coffee. There’s an unexpected (to me) raspberry or lingonberry note as well. There’s some dates on the palate, as well as a touch of bitterness (this is what I recall not caring for when I last tasted it two to three years ago), finishing with some spiciness that leads to brown sugar and vanilla. Limited release exclusively for the US market. Non chill filtered; no statement about coloring (though it is slightly lighter than the Bunny 18 which does not have added coloring). Aged for 10 years in ex-bourbon casks, followed by three years in marsala wine casks. 46.3% ABV. While there are different notes and flavors, it is more interesting than it is complex: there are still aspects of this whisky that I cannot quite elucidate after 30 minutes of nosing and tasting, and it comes across as a little disjointed. 3.5 on the Distiller scale. Bunnahabhain 18 Year Clear, orange mahogany color; slightly darker than the Bunny 13. There is a tangy, barbeque sauce quality on the nose (think Heinz 57), dried speck, oak, dark toffee, dates, and some sherry sweetness. More sherry on the palate, with espresso and some noticeable ethanol. The BBQ twang makes a brief cameo on the finish as well, with lingering vanilla sweetness. Non chill filtered; no added coloring. Aged in ex-sherry casks. 46.3% ABV. Very nice. 4.0 on the Distiller scale.

Delicious. Creamy.

The mixture of exotic honey notes in this whiskey is impressive: honeyed biscuits on the nose, buckwheat honey in the palate, drying honeycomb on the finish. It's think, full flavored, and a delight for someone looking for an earthy, herbal dram. The nose has compliments of buttery pine nuts, almonds, vanilla, and hay. In the palate, there's rich body which is full and chewy laden with notes of biscuits, loads of dried apricots, walnuts, and more vanilla. The finish has a nice, prickly spice character to it, a bit of dry wine, and stewed vegetables. Still, hovering over it all, is that honey--made all the more impressive given the viscous and full flavor of this whiskey.

Sweet, spicy, cloves, cinnamon, leather, tobacco, long and lingering finish.

Apricot isn’t a flavor I recall encountering previously in a whisky, but I found it here, subtly, on the nose and in the mouth. Turns out it’s one of the primary flavors of Marsala, I later discovered while researching this fortified wine made from white grapes. (Score one for my flavor vocabulary, which I rarely feel confident in.) That fruity note is one of many lovely components to this well balanced whisky. I also noted a sweet grape must on the nose and a sweet light peat that takes on a thicker texture in the mouth — not medicinal or barbecue but something like smoked bread or cake if there is such a thing. There’s also a soft creamy note throughout, including on the long finish where the sweetness and peat blend harmoniously. Despite the wine casks and the smoke, it never feels heavy or overpowering, though I bet the higher ABV version it’s also released is also delicious. A good deal at it’s original price of $80.

As with all the distillery’s “Moine” expressions, the smokiness is pronounced and right at the front of the palate, with a medium-to-long finish. Lots of wood tastes (in a delicious way) with a much more accessible option than the Bordeaux-cask option.