Bottle selected by world-renowned Scottish whisky expert and writer Charlie MacLean
A dense nose, but closed to begin with traces of cricket bats (faint wood and linseed oil). After a while the nose-feel effect becomes more lively and scents of dried figs, dates and mince pies emerge on a base of biltong (dried strips of beef). A drop of water enhances the overall dryness and oiliness but reduces the fruity scents somewhat. A smooth, mouth-filling texture and a sweet Speyside taste, with a long spicy finish. After 19 years in an ex-bourbon barrel, we transferred this whisky into a 2nd fill toasted oak hogshead.
Cask: Second-fill hogshead, heavy toast/medium char Age: 20 years Date distilled: August 1997 Alcohol: 57.5% USA allocation: 84 bottles
*Charles MacLean is a whisky educator, lecturer, and writer who has published ten books on the subject of Scotch whisky. He has been with the Society since its outset in the early 80's, becoming chair of our tasting panel in 1992. To read more, on Charlie, click here.