Nose: Vanilla, orange, sherry (raisins, dates, figs), milk coffee, a mild tobacco/leather note that is coming from the oak. The aroma of the dry glass next morning is brown sugar and nothing else. Palate: Vanilla toffee, mocha coffee, dried dark fruits, almond. The entry is similar to the nose and there is not much development. There is a little white pepper towards the finish and the texture is lightly mouth-coating. Finish: Medium/short. Sweet with some bitterness appearing in the aftertaste, like slightly burnt sugar. The house style of Old Parr blended scotch is very much old-school “soft and smooth” and it’s a style I do enjoy. I’ll buy it occasionally when it’s on special but more for variety than anything else. Usually I get the 12 year old but this time I picked up a bottle of the 18, which I've not tasted before. I was expecting it to be similar to the 12 but offering more and that is pretty much what it is, but I would not necessarily say that the 18 is a "better" whisky. The 12 year old, in comparison, has an obviously younger profile but also a freshness which is very appealing with a lot of juicy young fruit flavours, particularly orange. The 18 year old trades that freshness for more oak, deeper sherry fruit notes and a more mature finish. The Old Parr blends apparently feature Cragganmore as a major component, and I certainly notice it more in the 12 year old than here. What both malts also clearly show is a good slurp of Cardhu as the typical notes of that distillate are very apparent. There is also a slightly intrusive ethanol presence on the nose of both the 12 and 18 year olds which is not unusual in blended scotch, although you generally only get it in cheaper brands and neither of these is cheap. There is nothing at all challenging or adventurous about this whisky, but that’s not the idea. It is meant for easy quaffing neat, over ice or with a splash of soda water, and it works well at that job. Don't assume it is just mixing scotch, as it is delightful as a sipping dram when you are in the mood for something lighter than a single malt. It also develops surprisingly well in the glass and also in the bottle. The first few pours might seem thin and uninteresting but come back to it a week later and you will be surprised how much it has improved. I’m giving it ¼ point more than I gave Old Parr 12 year but the 18 year old does cost more and I think the 12 year old is better value for money. “Above Average” : 82/100 (3.25 stars)