Bunnahabhain 13 Year Marsala Finish

Took a small sip of my friend’s pour at a whisky instagram holiday party at Wheated. Very good with notes of strawberries, chocolate, and spices. Prefer the PX finish though.

Taste Marsala cask for sure

Peat with a generous touch of sweet red wine

Another of the wonderful samples from the hotel room tasting in DC, courtesy of @Telex. This Bunnahabhain is aged 10 years in ex bourbon casks and then finished for 3 years in Marsala red wine casks. Bottled at 46.3% ABV and is non chill filtered and natural color of a nice amber. Strong red wine notes on the nose, but this is what I call a slow breather. Take this one in slowly, allow it to fill the senses gradually. Big sniffs will kill all of the wonders trapped within. Almond butter, marzipan, cherries and concord grapes. Vanilla, bourbony oak and light mint. Mixed berry pie filling, glazed jelly donuts, and light brown sugar. It has a similar feel to a good port finished whisky. Buttercream frosting and it becomes syrupy at the bottom of the glass. Water nearly kills the nose but brings out more of a buttery note and some grasses. Red wine, cherries and red grape skins are the main notes on the palate. Buttery with a hint of pepper. Slightly grassy with light toffee and brown sugar. Water brings vegetal and herbal notes, but does nothing to improve the taste. Medium bodied mouthfeel that is lightly oily, mouth coating and dry. The finish is long with red wine, almonds and grapes. Dry. This one is all about the nose. I could nose this all day. The palate is less exciting but still solid. An all day, every day kind of dram...if you have a sweet tooth. I’m not sure the price point on this one, but I would say if it’s under $125 it’s a no brainer. Definitely do not add water, this one is best as is. 4.25-4.5 easily. Cheers

Here’s a flashback to a whisky that I was introduced to back in April, while pre-gaming for Whiskyfest DC: Bunnahabhain 13 Marsala Finish. This bottle takes 10 year old, standard Bunna juice and finishes it in Italian, Marsala wine cask for an additional 3 years. Thanks to the generosity of my friend @Telex, I was given an additional pour of this after the festival to enjoy and review at a later date. This is that review. The color is deep caramel and toffee, with thick, oily legs and a nice steady oil slick all the way around the tasting glass. It’s bottled at 46.3% and I believe it’s natural in color and isn’t chill filtered. I don’t seem to recall what he paid for the bottle, but I’m pretty sure it’s rare. The nose has a wonderful grapy-ness with some crisp, tart apples. There’s a little pie crust and fresh cut oak, but no real depth of these flavors. They all come and go as I let it set in the Glencairn. However, the palate reveals complexity and some depth, which was a pleasant surprise after the nosing, a deep rich vanilla and sweet wine. It’s sticky-sweet and just envelops the tongue and stays there until you wash them away. There’s some barrel astringency, but it helps release some warmth and reminds you that you’re drinking whisky and not eating a dessert pie. The finish is medium length, warming and very nice. Overall, this one was much like the Springbank that Jason sent home with me. I didn’t enjoy it as much while at the hotel, but I really got a kick out of it on its own and without all the competition it faced in the hotel room. I’d say it’s a solid, 4 star dram and I wouldn’t mind having an additional pour for those days when I’m looking for a nice, dessert whisky. Cheers.

A little funk on the nose, right off, but don’t let that fool you. That’s just that nice Marsala cask saying “hello!” Almonds up front, with vanilla, a slight green apple/tea, and tobacco note on the nose. The palate brings marzipan, cream, vanilla, truffles, a little smoke, and white pepper. Mmmmm good! The oily medium mouth coat brings a well rounded long finish of smoked fish, capers, and faint ash. This is a very nice change to Bunny’s typical line. It will make you want to try more expanded offerings they have. 4.0. The theme for this dram should be “Si Maritau Rosa” by Gian Campione since @LeeEvolved scoffed at my last Italian favorite. I am just sticking with the region of the cask, maaaaaaaan. :)