Chivas Brothers recently introduced two new Longmorn single malts. The 18 and 22-year-old malts represent a long-term commitment to the brand, with all future Longmorns… Read More
Chivas Brothers recently introduced two new Longmorn single malts. The 18 and 22-year-old malts represent a long-term commitment to the brand, with all future Longmorns to be at least 18 years old. Chivas Brothers blending manager Kevin Balmforth was instrumental in creating both whiskies, and he’ll join us to discuss them and his day-to-day life in the blending lab on this week’s WhiskyCast In-Depth.
In the news, MGP is suing over two rickhouse projects that have been blocked by local officials in Kentucky, while a new website has been set up to help investors protect themselves from fraudulent cask investment schemes.
Welcome to Inbox – our weekly round up of whisky news and PR material that has found its way in to the WFE email. We started Inbox several years ago as we cannot write full articles or do justice to every piece received. It features items from arou…
Welcome to Inbox - our weekly round up of whisky news and PR material that has found its way in to the WFE email. We started Inbox several years ago as we cannot write full articles or do justice to every piece received. It features items from around the world of whisky and is published by us each Friday. Within Inbox we aim to write a few lines detailing each press release/ piece of news/ PR event that we have received and provide links, where possible, for you to find out further information.
Here is this week's whisky news ...
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Ardbeg
An artist impression of the new bar area at Ardbeg House.
The Islay distillery of Ardbeg has announced plans to renovate and transform a well-known hotel on its island home to create a world-class whisky and hospitality experience. Ardbeg purchased The Islay Hotel in Port Ellen in 2022 and have now revealed their vision with the idea to supply exceptional accommodation, food and drink to locals and whisky tourists alike.
The plans, led by Russell Sage Designs and owner LVMH, will see the hotel equipped with a new bar with courtyard space, a restaurant including private dining space, quirky luxurious bedrooms and suites, an exclusive space for residents and Ardbeg Committee members, and an exclusive whisky that will only be available at the bar and nearby visitor centre. The hotel will also be renamed Ardbeg House. The hotel will operate in its current guise until late summer this year, before re-opening in May 2025.
Cardhu
The Speyside distillery of Cardhu has announced a special bottling of its classic 12 years old single malt to celebrate the 200th anniversary of the distillery. The limited edition whisky is the first of its kind for Cardhu, having been experienced a full term maturation in ex-red wine casks. This was overseen by the team at the distillery and a selection of Master Blenders from brand owners Diageo. The packaging and label feature an image of Helen Cumming, the pioneering female distillery owner, waving a red flag - a thing she used to do to tell neighbours that were illegally distilling that the authorities were on their way.
The Cardhu 12 years old 200th Anniversary Wine Cask Edition is bottled at 40% ABV and is available from the Cardhu visitor centre in Speyside. It will also be available in limited quantities in a handful of world markets. A bottle will cost £58.
Lochlea
The Lowland distillery of Lochlea has announced the second release of its limited edition Ploughing Edition single malt. The Lochlea Ploughing Edition (Second Crop) is the fourth and final bottling in its Second Crop series, which celebrates the annual farm cycle. Lochlea is one of the only distilleries in Scotland to grow all of the barley used for whisky production.
Lochlea Ploughing Edition (Second Crop) marks winter in the cycle and the time when fields are ploughed in preparation for sowing the barley in the spring. The release sees the spirit matured for its full term in ex-whisky 200-litre barrels. This gives John Campbell, the Production Director at Lochlea, the chance to talk about his home island of Islay where he grew up and lived for many years. This includes a stint of 27 years when he was the longest serving Distillery Manager at Laphroaig.
Lochlea Ploughing Edition (Second Crop) is bottled at 46% ABV and is both non chill-filtered and of natural colour. It is available from selected specialist whisky retailers in the UK and selected overseas markets. A bottle will cost £52.
Scallywag
The family-owned independent bottlers of Douglas Laing & Co. have announced the latest expression to join their Scallywag blended malt 'The Chocolate Edition' range. It is the seventh such whisky to be released, which comes out annually. As with all editions of Scallywag, this features only single malts from Speyside. In this case all have been matured in ex-sherry casks before being married together and finished for a lengthy period in ex-Port casks.
The whisky is presented in a black bottle and paper wrap to represent a classic Port bottling, while also replacing the regular outer carton in an eco-friendly move. Lucky purchasers will also have the chance to win special prizes if they find a golden ticket concealed within the packaging.
The Scallywag 'The Chocolate Edition' 2024 Port Casks is bottled at 48% ABV and is both non-chill filtered and of natural colour. It is available through selected specialist whisky retailers in Germany, the Netherlands and the UK. A bottle will cost £60.
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The Special Releases are an annual set of bottlings released by Diageo – Scotland’s largest producer of whisky. The collection of whiskies appears each Autumn and has been given a theme for the last couple of years. The 2022 edition has bee…
The Special Releases are an annual set of bottlings released by Diageo - Scotland's largest producer of whisky. The collection of whiskies appears each Autumn and has been given a theme for the last couple of years. The 2022 edition has been named Elusive Expressions and is designed to push the boundaries of cask strength whisky through the innovative use of casks and cask finishes. Each whisky has been created by Dr. Craig Wilson, Master Blender of the Special Releases programme.
The Special Releases first appeared in 2001 and has grown to be eagerly anticipated by whisky fans, consumers and collectors around the world. The whiskies included each year are designed to showcase some of the best and rarest whisky, both single malt and single grain, held within Diageo's extensive portfolio of maturing stocks.
"The Elusive Expressions are a boundary-pushing collection with flavours and finishes that truly redefine what cask strength whiskies can be. Featuring some of our oldest whisky dynasties, we have embraced the flavour contrasts that exist within the collection, to create an unexpected whisky experience."
Dr. Craig Wilson.
The Diageo Special Releases 2022 feature eight whiskies - seven single malts and one single grain. The whiskies are accompanied by exquisite labels and packaging. These have been designed by illustrators Ken Taylor and Kevin Tong. They have combined to create a striking series of mythical creatures inspired by the character of each whisky and legends surrounding each distillery.
The Diageo Special Releases 2022 : Elusive Expressions are available in limited quantities via specialist whisky and luxury retailers in selected markets worldwide (including Asia, Australia, Canada, Europe, UK and USA), selected travel retail outlets and www.malts.com.
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Cameronbridge 26 years old
The Knight's Golden Triumph
Lowland / 56.2% ABV / re-fill American oak ex-bourbon casks / £275
The only single grain whisky in this year's selection is deep gold in colour. The nose is packed with delicious aromas of candied lime, vanilla custard, toffee and golden syrup. Honey, earthy cereals and hints of tropical fruit (especially canned pineapple and over ripe papaya) are also evident.
On the palate the whisky is luscious and creamy. The velvety nature is supported by lovely notes of vanilla, creme caramel and golden syrup. Sweet cereal characteristics aid this also. Toffee and butterscotch add extra sweetness, as does a suggestion of over ripe tropical fruit (the pinapple and papaya again, plus mango and a hint of banana). With time further notes of poached apple with caramel sauce, all-spice and freshly sawn oak come through. The oak and all-spice in particular evolve towards the finish and gives a distinct dryness and warmth.
Cardhu 16 years old
The Hidden Paradise of Black Rock
Speyside / 58% / re-fill & re-charred American oak, plus Jamaican pot still rum-seasoned casks / £160
The colour is golden yellow and the nose is vibrant and expressive. Uplifting aromas of brown sugar, crisp green apple and sweet barley rise from the glass first and are quickly joined by further aromas of golden syrup, caramelised pineapple and some cinnamon-like spice. It is very enticing.
On the palate this whisky is sweet and luxurious. There is a lovely viscosity to it that wraps around and grips your tastebuds. Notes of tropical fruit (think of ripe pineapple and mango with a hint of lychee) and brown sugar mingle with stewed apple, runny honey and a suggestion of molasses. Hints of golden syrup, star anise and cinnamon add further depth and complexity. The combination of each element is superb. Later there are further hints of candied grapefruit and orange peel, along with an elegant lingering sweetness and warm spiciness.
Clynelish 12 years old
The Golden Eyed Guardian
Highlands / 58.5% ABV / re-fill American oak & Oloroso/Pedro Ximenez sherry-seasoned casks / £175
The colour is golden yellow and the nose is earthy and rich. Initial aromas of toffee apple and dying bonfire embers are joined by honey, sultanas and a hint of candied orange. Caramel, vanilla patisserie and an underlying spicy warmth also come through.
On the palate this whisky has a thick and oily texture. It feels creamy and rich with robust cereals and a whisp of soft peat smoke adding structure. Expressive dried fruit dominate - think of raisins, sultanas and brandy-soaked currants with candied orange peel. Then come further notes of manuka honey, vanilla essence and oak shavings. Caramel and toffee add extra sweetness, and a warming spiciness begins to grow - this is reminiscent of baking spice (think of cinnamon, mace, all-spice and clove) with a pinch of white pepper. A green and damp moss-like note pops up at the end.
Lagavulin 12 years old
The Flames of the Pheonix
Islay / 57.3% ABV / virgin & re-fill heavily peated American oak casks / £135
The colour is pale lemon yellow and the nose is punchy, feisty and smoky. Aromas of bonfire ash, damp moss and dried red chilli rise from the glass alongside toffee, vanilla fudge and burnt oak. Robust charred malted barley sits underneath.
On the palate this whisky is equally as robust, punchy and smoky as on the nose. Peardrop sweets, white chocolate and vanilla fudge provide sweetness but it is the ashy peat smoke that dominates. Notes of dying embers, charred wood and damp moss are in control and sit with more subtle notes of coal tar soap, burnt oat cookies, toasted dried chillis and damp soil. The chilli characteristic in particular becomes more prominent with time. This, alongside the hot peat smoke, gives an increasing dryness that stretches into the lengthy finish. Incredibly deep and complex.
Mortlach
The Lure of the Blood Moon
Speyside / 57.8% ABV / re-fill American oak, virgin Tawny Port & red Muscat-seasoned casks / £250
This rare and no age statement Mortlach is deep amber and coppery in colour. The nose is highly aromatic with robust red fruit and gingerbread aromas combining well. These are joined by a spicy oakiness plus blood orange, raisins and earthy cereals.
On the palate this whisky is big, bold and rich. The robust cereal notes, especially bittersweet barley, underpin everything and are quickly joined by further notes of treacle tart, dried fruits (think of raisins, sultanas and a hint of candied citrus peel in particular) and caramel. Red fruits begin to emerge and join with notes of caramel, milk chocolate and gingerbread. Hints of green apple, baking spice and oak tannins also come through as do late notes of vanilla and dessicated coconut. Final hints of cocoa powder and orange oil round things off.
Oban 10 years old
The Celestial Blaze
Highlands / 57.1% ABV / re-fill & virgin American oak, plus Amontillado sherry-seasoned casks
The colour is pale gold and the nose is vibrant and energetic. Sprightly aromas of green apple, lemon zest and salty sea air mingle with butterscotch, vanilla Danish pastry and whiffs of mulling spice and distant bonfire smoke.
On the palate this whisky is equally as vibrant. Preserved lemon and crisp zingy green apple light up the initial flavour profile and these are quickly joined by distinct notes of heather honey, toffee and toasted hazelnut. The saltiness and spiciness from the nose are also evident with suggestions of brine, air dried oak and warming cinnamon and pepper. There is also a white wine-like note and hints of green chilli and plum compote. It feels delicious with incredible depth and structure. Late earthy and woody notes evolve and add to this.
Singleton of Glen Ord 15 years old
The Enchantress of the Ruby Solstice
Highlands / 54.2% ABV / re-fill American oak & European oak, plus red wine-seasoned casks / £120
The colour is deep reddish amber and the nose is packed with fruity and spicy aromas. Red berries and earthy wine characteristics mix with warming cinnamon spice and tannic oak. The combination is heady and supported by underlying bittersweet cereals.
On the palate this whisky is rich and sumptuous with layers of decadent notes stacking on top of each other. Red berries and stewed grapes are joined by spiced plum and hints of red apple and blood orange. The bittersweet cereals from the nose create good structure and are accentuated by a growing hit of tannic oaky spice, plus some cinnamon and clove. Deeper underneath are delicious notes of toffee and caramel. The finish becomes a little drier and warmer with the gripping oak spice and a peppery kick towards the end.
Talisker 11 years old
The Lustrous Creature of the Depths
Skye / 55.1% ABV / first-fill & re-fill American oak ex-bourbon, plus red wine-seasoned casks / £110
The colour is pale gold and the nose is peppery and a little acrid. There is a chalkiness to it and chilli-like heat. Aromas of damp seaweed and moss combine with golden syrup and vanilla sponge cake. Vibrant lemon zest and red fruits are also detected.
On the palate this whisky is vibrant, spicy and fresh. Honey, white chocolate and golden syrup notes dampen the peppery peat slightly, but it is the raw smoke that dominates throughout. There is the same seaweed and moss-like edge as found on the nose. Further notes of vanilla, butterscotch and green chilli also fight for attention and give a distinct brashness. Underneath, and with time, comes some green apple and fresh lemon zest. There is a hint of salty brine and a slight chalkiness towards the end on the mouth feel. Fiery and feisty.
Spirits industry giant Diageo has released the 2022 version of their Elusive Expressions Special Releases whisky collection – comprised of eight aged whiskies hand selected by master blender Dr. Craig Wilson. The 2022 Elusive Expression Special Releases are: Mortlach (Speyside, 57.8% alcohol by volume – 115.6 proof – $270 per bottle) Talisker 11-Year-Old (Isle of […]
Spirits industry giant Diageo has released the 2022 version of their Elusive Expressions Special Releases whisky collection – comprised of eight aged whiskies hand selected by master blender Dr. Craig Wilson.
The 2022 Elusive Expression Special Releases are:
Mortlach (Speyside, 57.8% alcohol by volume – 115.6 proof – $270 per bottle)
Talisker 11-Year-Old (Isle of Skye, 55.1% alcohol by volume – 110.2 proof – $120 per bottle)
Lagavulin 12-Year-Old (Islay, 57.3% alcohol by volume – 114.6 proof – $145 per bottle)
The Singleton of Glen Ord 15-Year-Old (Highlands, 57.3% alcohol by volume – 114.6 proof – $130 per bottle)
Cardhu 16-Year-Old (Speyside, 58% alcohol by volume – 116 proof – $175 per bottle)
Obhan 10-Year-Old (Highlands, 57.1% alcohol by volume – 114.2 proof – $115 per bottle)
Cameronbridge 26-Year-Old (Lowland, 56.2% alcohol by volume – 112.4 proof – $300 per bottle)
Clynelish 12-Year-Old (Highlands, 58.5% alcohol by volume – 117 proof – $190 per bottle)
The Singleton of Glen Ord bottling was aged in refill American and European oak casks, then double-matured in wine-seasoned casks, while the Clynelish was matured in refill American oak and then finished in PX/Oloroso sherry-seasoned casks.
The 2022 Elusive Expressions Special Releases collection is being made available beginning in October 2022.
It’s that time of year again: Whisky Show is days away, the year-end acceleration of new whisky releases is upon us and I’m already pining for a holiday. All of this means that that we…
It’s that time of year again: Whisky Show is days away, the year-end acceleration of new whisky releases is upon us and I’m already pining for a holiday. All of this means that that we are ready for the latest edition of a much-anticipated yearly release – the Diageo Special Releases 2022: Elusive Expressions.
What are the Diageo Special Editions?
In short, they are a series of yearly releases, showcasing lesser known distilleries within whisky-giant Diageo’s extensive portfolio as well as less-common takes on the whisky from its more familiar producers. It started up in 2001 and has been running ever since, bringing a small pile of whiskies to fans every autumn.
The past few years have seen a change in Diageo’s approach to the Special Releases. The whiskies have become more affordable – with higher end bottlings moved to the Prima and Ultima range – and there’s now a unified sense of style across all of the bottlings.
This year the look is thanks to artists Ken Taylor and Kevin Tong, who have created a fantasy world inspired by the whiskies and distilleries. It appears across the whisky packaging, as well in an online experience accessed from QR codes on the labels. The experience features not only a tour of the whiskies but also, for the first time, a cocktail book with recipes for every whisky. I’m not entirely convinced that many fans of the range are going to stir them down into a mixed drink, but the recipes all look very tasty, and at the end do helpfully inform you that: “This single malt whisky can also be enjoyed neat’
Elusive Expressions
This year has a dual approach to the whiskies in a couple of different ways. Firstly they’ve been divided into two camps to express their overall character: vivid and dark. For me they also fall into two distinct groups: those which have been left quite natural and those that have been tinkered with.
The Special Releases are a showcase of Diageo’s experimentation with casks and process, and that is on show here, but there are also a few whiskies which are left almost naked, letting the spirit shine. While I’m a fan of casks, there’s something quite special about a whisky where all the heavy lifting is done by the spirit and time.
Without further ado, here’s my thoughts on this year’s line up.
Oban 10 Year Old – Dark
New expressions from Oban don’t pop up very often, so it’s nice to see this more youthful and lightly tinkered-with edition in the Special Releases. It starts out with maturation in refill and new oak casks before a finish – I assume a longish one, as that’s a bit of a theme with this year’s line up – in palo cortado sherry casks. While palo cortado sits between oloroso and amontillado in style, this is much more elegant and refined than you might expect for a relatively young whisky with a sherry overcoat.
Nose: Apples oranges and sultanas at first, with hints of spice. The sultana notes build but never overpower. Creaminess develops, dusted with lemon zest and a little brown sugar. Toffee and milk-chocolate notes emerge from the depths and crunchy pear sits around the edges.
Palate: Apples, pears and cream lead to milk chocolate and orange fondant. Soft toffee and a grind of black pepper grow in intensity, with pear, a pinch of chilli heat and green-capsicum flavour. Dark-chocolate and plum notes notes develop with a touch of sweet liquorice.
Finish: Chilli spice tingles and fades to reveal wine-poached pears and crunchy apples.
Cardhu‘s thing is a being a honey-forward, easy-drinking whisky that’s primarily enjoyed in warmer climates. This whisky takes that idea and twiddles the Cardhu character to be more tropical thanks to a Jamaican pot-still rum cask finish. Jamaican rums are famed for fruitiness and funk, and it is definitely the former that comes through here, adding something quite different to the classic Cardhu character without hiding it.
Nose: Spiced cream, toffee and fruit: mango puree and roasted pineapple. The toffee notes build, joined by creamy milk chocolate and soft spice. Cinder toffee hints hide at the back with pineapple upside-down cake and spiced pears.
Palate: Buttery toffee is swamped by fruit – pineapple leads with creamy apple sauce, sharp Granny Smith apples and poached pears. The fruit continues to build, followed by spiced fruitcake, sultanas and fudgey touches.
Finish: A tingle of spiced is followed by green apples, soft spice and shortbread hints.
Surprisingly, this is the first appearance for Cameronbridge (the distillery previously known as Cameron Bridge and, until recently, generally available as Cameron Brig, hence the space in the name on the label), Diageo’s largest grain distillery and maybe the largest distillery in Europe. It provides the whisky that’s the backbone for, as far as I know, the whole of the Johnnie Walker range, but it doesn’t get much of chance to shine on its own. The Diageo blending team have done a great job with this, leaving it well alone and maturing it simply in refill bourbon casks. A ‘long and gentle’ maturation as master blender Dr Craig Wilson puts it, just what I think this sort of whisky needs.
Nose: Layers of sweetness – toffee, caramel and cinder toffee – although never really feeling overly sweet. Balancing the sweetness is a touch of cask char and leafy green herbs: tarragon and mint. Barley sugar, vanilla cream and stewed apples develop.
Palate: Creamy coffee and toffee with singed caramel, polished oak and dark chocolate. Bursts of sour blackcurrant are joined by fruity green blackcurrant leaf and dark brown sugar. Mintiness hides at the back, along with layers of freshly sawn and polished oak.
Finish: Spice and oak are followed by toffee and vanilla, with a touch of lingering black pepper.
Glen Ord distillery is very much on the radar at the moment, with its visitor’s centre rechristened ‘The Singleton Distillery Visitor’s Centre’ and becoming the home of the triple-headed Singleton brand (also encompassing Glendullan and Dufftown distilleries). As such, it’s no surprise to see it popping up in the Special Releases and taking the core range Singleton of Ord 15 Year Old in a very different direction. This starts in refill European and American oak casks, as usual, but was then filled into wine casks for a long eight-year secondary maturation. The result is something that is still Ord, but not like any other Ord I’ve tried.
Nose: Stacks of fruit: orange, peach, raspberry, fresh and stewed plums, and spiced baked apple. Aromatic oak notes build along with gentle spice. Toffee touches hide at the back.
Palate: Soft and creamy in texture, with sweet cream leading into the fruit from the nose: apples, pears, raspberries and fresh plums. Buttery notes give way to orchard fruit purée and damp oak. Spongecake appears from time to time, studded with sultanas.
Finish: Creamy apple sauce and buttery sponge cake with gentle spice and sweet cream.
There’s always one bottle in the line up that seems to be there to challenge whisky fans, and this year it’s the Mortlach. The second-most-expensive bottle in the range and the only whisky without an age statement. Process-wise, this veers from the usual ‘stick it in a sherry cask’ Mortlach approach, instead going for red-muscat-wine and tawny-port casks for the finish, as well as a little bit of virgin oak. It’s still definitely a Mortlach – the meatiness and rich texture do stand out – but the flavour profile is not as expected.
Nose: Sweet spongecake, sweet and sour berries, stewed apples and green leaves. Spiced butter builds, along with sharper berry notes, spicy wine-poached pears ginger cake and a touch of freshly sawn oak.
Palate: Big, thick and weighty on the palate, with fresh and zingy orchard fruit balanced by creamy chocolate, caramel and stewed fruit. Buttered fruit loaf and stewed mandarins lead to liquorice root and a pinch of anise.
Finish: The buttered fruit loaf fades away to leave green leaves and sugar-dusted sultanas.
After a few years away, it’s great to see Clynelish back, and with an age statement. The last releases caused some consternation due to being pricy (but very good) NAS bottlings, but the geek-favourite distillery is back with not only a number on the label, but a style more often seen in indie bottles. Rather than the full-term bourbon (maybe with a bit of sherry) maturation that the official bottlings have become known for, this has been finished in oloroso and PX casks for more than two years. The result is something that we’ve not seen Diageo put out before, that swerves away from the house style.
Nose: Fruit cake, brown sugar, Danish pasties, sticky baked apples and vanilla sauce. Fruitiness slowly starts to poke its way through – apples, pears and pineapples. At the back is thick and fruity toffee sauce, stirred through with raisins.
Palate: Rich, rounded and thick – actively thick on the palate. Apples, sultanas and raisins start fresh and are slowly cooked down into a rich sauce. Minty touches give a burst of further freshness that fades to reveal another round of rich spice, and a touch of dark chocolate.
Finish: Layers of orchard fruit and chocolate at first. Apples linger as polished-oak and buttery notes build.
The new regular – a special Talisker has been in the line up since 2018 and in the past few years it’s felt like the natural successor to the unpeated Caol Ila that used to be a mainstay of the yearly release. The past few years have seen some playing with Talisker’s character, with a rum cask the most recent twiddle, and that trend continues here, although in a more subtle fashion: on top of the regular ex-bourbon maturation, there is also some wine-cask-matured whisky in the mix.
Nose: Beach bonfires and sea breezes – soft smoke, hints of brine and sweet, singed seaweed. Smoked butter and roasted apples emerge, sprinkled with freshly cracked black pepper.
Palate: Intense concentrated apple sweetness becomes singed and mingles with wood smoke. Brine mixes with apple juice and hot cinnamon spice. Tarry notes and coiled ropes sit at the core, with an underlying layer of char and sultana -studded sponge cake with burned edges.
Finish: Tingling spice and char linger with flashes of orchard fruit, toffee and smouldering oak.
To round things out, we have the 21st release (by my counting) of Lagavulin 12 Year Old, the longest running whisky in the collection, only missing the first release, back when plans for an annual release of whiskies where still in their earliest days. Usually this release is left alone, showing off different aspects of Lagavulin’s spirit via carefully chosen casks. However, this year the team have brought in an extra aspect to the complement the refill American-oak: a proportion of spirit finished in virgin-oak casks. On top of that, they sought out the peatiest Lagavulin in the warehouses to create the whisky – whenever spirit is filled into cask, its phenol content (the compounds used as a marker for smokiness) is recorded, and the blending team pulled the casks with the highest numbers for this release. The result: a big, smoky and spicy Lagavulin.
Nose: Damp peat smoke, rich loamy soil, seaweed and roasted apples. Tarry notes build along with creosote, mulching leaves and woody spice. Classic Lapsang Souchong tea notes are joined by hints of smoked fish and smoky leather.
Palate: Intense golden sugar sweetness wrapped in damp green leaves, mulchy earth, black pepper and sour green apples. Damp oak and smouldering driftwood builds with a touch of something medicinal. The tar and leather from the nose provide a backbone.
Finish: Rich and earthy notes linger with flashes of mint choc chip.
We hope to have almost all of the bottles very shortly – click through the buy links above to go to the product pages, where you can enter your email address to be notified when they’re on sale, if they’re not already.
We have been told that, as is traditional, one of the bottles is delayed – the Mortlach will be with us shortly after the rest. Along with Mortlach, we will also have smaller 20cl bottles of the range appearing soon, if you’d like to jump into the range without committing to a full bottle. Keep an eye on the site – they won’t be long.
Blended whiskymaker Johnnie Walker has released a high-rye profile blended Scotch whisky to their core range. Johnnie Walker High Rye Blended Scotch Whisky was aged in American oak barrels and contains a mash bill of 60% rye, was bottled at 40% alcohol by volume [80 proof] and contains blends of the Cameronbridge, Caol Ila, Cardhu, […]
Blended whiskymaker Johnnie Walker has released a high-rye profile blended Scotch whisky to their core range.
Johnnie Walker High Rye Blended Scotch Whisky was aged in American oak barrels and contains a mash bill of 60% rye, was bottled at 40% alcohol by volume [80 proof] and contains blends of the Cameronbridge, Caol Ila, Cardhu, Glenkinchie and Teaninich distilleries.
Johnnie Walker High Rye Blended Scotch Whisky is being made available in the USA for $35 per 750ml bottle.
Spirit-producing behemoth Diageo has revealed the single malts selected for the 2021 Legends Untold special releases collection. The 2021 Legends Untold collection are being made available in Autumn 2021 in Asia, Australia, Canada, Europe, the USA and global travel retail venues. The 2021 Diageo Legends Untold whiskies are: Mortlach 13 Years Old Speyside 55.9% alcohol […]
Spirit-producing behemoth Diageo has revealed the single malts selected for the 2021 Legends Untold special releases collection.
The 2021 Legends Untold collection are being made available in Autumn 2021 in Asia, Australia, Canada, Europe, the USA and global travel retail venues.
The 2021 Diageo Legends Untold whiskies are:
Mortlach 13 Years Old
Speyside
55.9% alcohol by volume [111.8 proof]
$180 per bottle
Singleton of Glendullan 19 Years Old
Speyside
54.6% alcohol by volume [109.2 proof]
$190
Talisker 8 Years Old
Isle of Skye
59.7% alcohol by volume [119.4 proof]
$120
Lavagulin 26 Years Old
Islay
44.2% alcohol by volume [88.4 proof]
$2,215
Lavagulin 12 Years Old
Islay
56.5% alcohol by volume [113 proof]
$175
Cardhu 14 Years Old
Speyside
55.5% alcohol by volume [111 proof]
$160
Oban 12 Years Old
Highland
56.2% alcohol by volume [112.4 proof]
$140
Royal Lochnagar 16 Years Old
Highland
57.5% alcohol by volume [115 proof]
$270
The arrival of Autumn is always signalled by Diageo, Scotland’s largest whisky producer, announcing the line-up for their annual Special Releases programme. Each year these bottlings are designed to highlight rare or old whiskies from within Diageo’s e…
The arrival of Autumn is always signalled by Diageo, Scotland's largest whisky producer, announcing the line-up for their annual Special Releases programme. Each year these bottlings are designed to highlight rare or old whiskies from within Diageo's extensive portfolio of maturing stocks and are eagerly anticipated each year since the series was first started with just three expressions in 2001. The 2021 collection marks the 20th anniversary of the Special Releases.
This year is one of the smaller recent collections and sees just eight bottlings. The eight have been put together to show the stories of whisky from different environments and terrains across Scotland. This incorporates a set of mythical creatures that reside in the sea, lochs and mountains and can be seen on the packaging. The 2021 collection is subtitled Legends Untold as a result. The striking artwork has been created by illustrator Ken Taylor.
As with all previous years the whiskies are all bottled at their natural cask strength and colour. This year's selection has again been curated and hand picked by Dr. Craig Wilson, one of the Master Blenders at Diageo. The Diageo Special Releases 2021 : Legends Untold will be available in limited quantities via specialist whisky and luxury retailers in selected markets worldwide (including Asia, Australia, Canada, Europe, UK and USA) and www.malts.com. They can be purchased individually or as a set.
"We have delved into the core characteristics of several classic distilleries for Legends Untold. The mythical creatures of this year’s collection represent the true expressions of these distilleries and we have taken inspiration from them."
Dr. Craig Wilson.
Our tasting notes
Cardhu 14 years old
The Scarlet Blossoms of Black Rock
Speyside / 55.5% ABV / Re-fill American oak with ex-red wine cask finish / £120
The colour is pale lemon yellow and the nose is packed with aromas of green apple and honeycomb. These are joined by hints of milk chocolate, tropical fruit (especially pineapple and lychee) and some increasingly influential malted cereals. A pinch of cinnamon and white pepper add extra depth and complexity.
On the palate this whisky has a luxurious feel and creamy texture. Notes of vanilla and heather honey kick things off, followed by baked apple, toffee and fresh honeycomb. These are followed by luscious red fruits (think of strawberry, raspberry and cranberry) and dried fruit (imagine juicy sultana and a hint of candied orange). Everything is underpinned by a developing robust maltiness. This is accentuated by that tropical note from the nose, plus hints of milk chocolate and gingerbread biscuits. Fresher notes develop towards the end, particularly crisp green apple and newly cut grass. Delicious.
Lagavulin 12 years old
The Lion's Fire
Islay / 56.5% ABV / Re-fill American oak casks / £130
The colour is pale gold and the nose is fiery and vegetal in nature. Spicy and feisty peat smoke dominates and has a mossy and earthy edge to it. Cracked black pepper and clove are also evident, along with vanilla and malted cookies. A late twist of lemon zest and fresh red chilli round things off.
On the palate this whisky continues on its fiery path. The peat smoke again dominates and shows notes of damp moss and vegetation, freshly turned soil and bonfire ash. This is finished off with a hint of dried seaweed. The malty and biscuity note follows next and gives a distinct bittersweetness. Then comes some much needed sweetness in the form of sugar syrup, honey and vanilla. A hint of milk chocolate, peardrops and cocoa also contribute to this. The spiciness is never far away and continues to be feisty and peppery. A note of clove gives a hint of antiseptic, before the black pepper and red chilli appear. Further spice comes in the form of pink peppercorn.
Lagavulin 26 years old
The Lion's Jewel
Islay / 44.2% ABV / Oloroso and Pedro Ximenez sherry seasoned first-fill casks / £1,650
The colour is coppery amber and the nose is highly fragrant. Elegant sweet peat smoke rises from the glass and is wrapped around aromas of caramel, baked figs and apples drizzled in honey, orange oil and lingering wood spices. There are also hints of raisin, toasted nuts (think of almond and walnut especially), damp moss and treacle.
On the palate this whisky is weighty and oozes class. Notes of baked fruit (those figs and apples again, plus peach) with honey rise first and are followed by the distinct nutty and earthy characteristics. Toasted almonds, walnuts and pecans lead the way and are joined by notes of damp moss, dried leaves, seaweed and bittersweet peat. With time these are joined by warming wood and baking spices, especially cedarwood and cinnamon, plus dried fruits (raisin, dates, sultana and a hint of candied orange) and some black treacle. The smoke elegantly weaves itself around everything and has a sweet and bonfire-like feel that is reminiscent of dying embers and ash. Such a treat.
Mortlach 13 years old
The Moonlit Beast
Speyside / 55.9% ABV / Virgin and re-fill American oak barrels / £135
The colour is vibrant gold and the nose is packed with earthy and woody aromas. The savoury nature dominates with aromas of malted cereals, dusty wood shed and old cigar box evident. Underneath are whiffs of red apple, manuka honey, toasted coconut and a distinct nutty quality - think of hazelnut and walnut in particular.
On the palate this whisky is big, rich and bold. The savoury feel continues with robust malted cereals, punchy wood spices (think of cinnamon, nutmeg and old oak furniture) and a hint of dried tobacco leaf along the cigar box line from the nose. Golden syrup, honey and a hint of caramel bring much needed sweetness and also add depth. A suggestion of dried apple is also evident, along with toasted nuts and coconut. A pinch of cocoa and ginger powder comes through as does a distinct note of vanilla sugar. However, the savouriness is never far away and returns towards the end with further notes of cigar box, wood spice and drying biscuity malt.
Oban 12 years old
The Tale of Twin Foxes
West Highlands / 56.2% ABV / Freshly charred American oak ex-bourbon casks / £105
The colour is golden yellow and the nose has welcoming aromas of honey, toffee and coconut. Further aromas build on these - think of white chocolate, fresh lemon zest and oatcake biscuits. There is also a touch of spice on show in the form of white pepper and green chilli, plus a whiff of sea spray and brine. Very interesting indeed.
On the palate this whisky has an uplifting and scintillating vibrancy. The fresh lemon zest and white pepper from the nose combine with candied lime peel and the brine-like notes to give this feel. Richer and sweeter notes develop - imagine heather honey, toffee and milk chocolate with a drip of bitter orange oil. Earthy malted biscuits come through also, along with a hint of green apple and that green chilli from the nose. Woody oak spices begin to evolve towards the end and add a lovely vanilla note, plus some gripping dryness and warmth on the tongue. That peppery and chilli-like heat returns for one last hit right at the end.
Royal Lochnagar 16 years old
The Spring Stallion
East Highlands / 57.5% ABV / Re-fill American oak and European oak casks / £200
The colour is deep gold and the nose is lovely and malty with plenty of biscuit-like and brown sugar aromas. Then comes a lovely combination of burnt orange peel, crisp green apple and something reminsicent of damp Autumn leaves. There are also aromas of vanilla, caramel, baking spices and a hint of earthiness.
On the palate this whisky feels incredibly rich and creamy. The velvety texture accentuates the sweeter notes to begin with and the palate is loaded with vanilla, toffee, confected apple patisserie and crumbly brown sugar. Then the malty cereals kick in and add weight and structure to the whisky. Earthy malted biscuits and oat cakes start this before developing more towards woody and baking spices, plus that Autumn leafy note from the nose. It is an intriguing and tasty marriage. These savoury and spicy characteristics wrap around late notes of baked apple and dried orange peel. Feel slike a hug in a glass on a chilly afternoon.
Singleton of Glendullan 19 years old
The Siren's Song
Speyside / 54.6% ABV / Re-fill American oak with ex-Cognac cask finish / £140
The colour is deep gold and the nose is rich, sweet and decadent. Aromas of baked apple and pear rise first but are quickly joined by suggestions of dried apricot, sultana and Victoria sponge cake. Then comes golden syrup and vanilla custard, along with a good pinch of baking spices and cocoa powder.
On the palate the decadence continues. This is silky and velvety with initial sweet notes of vanilla fudge and toffee coming through. Baked apple and poached pear are again evident and they are drizzled in a butterscotch sauce with a pinch of cinnamon and star anise. The combination is wonderful. Extra depth is added by evolving dried fruits. The apricot and sultanas are present as before, but are joined by raisin and fig. Another layer is added with the development of a lovely note of vanilla pod and toasted almond late on, along with further baking spices. Ginger powder, cocoa and a crack of black pepper add warmth and depth. Fabulous.
The colour is pale lemon yellow and the nose is spiky and peppery. Punchy, hot peat smoke mingles with aromas of fresh green chilli white pepper straight from the pepper mill. Underneath are further aromas of green apples, malted barley, vanilla and lemon zest plus a hint of something confected in the background that reminded us of lime jelly.
On the palate this whisky is as bold and aggressive as the nose suggested. The hot peppery notes bombard the tastebuds and join forces with the robust ashy peat smoke. The combination is quite drying and gives a slight flinty edge. Some sweetness comes through in the form of vanilla, white chocolate and sweet malty cereal bars. These are quickly joined by a suggestion of two delicious desserts - lemon meringue pie and key lime pie. Further depth is added with a hint of clove and an increasing note of salty seaweed. This combines well with the peppery smoke to give a brightness and vibrancy to the whisky. Certainly a feisty one.
While the past year has been a strange one, there are some things that have rolled on barely affected. One of those is the yearly Diageo Special Releases. They popped up on time in 2020…
While the past year has been a strange one, there are some things that have rolled on barely affected. One of those is the yearly Diageo Special Releases. They popped up on time in 2020 and now they’re here again. While the make-up of this year’s eight-bottle range has been known since early in the year, we can now finally reveal more about the whiskies, the range and what it’s all about. Presenting the Diageo Special Releases 2021 – Legends Untold.
The Story of the Special Releases
For those of you haven’t encountered this yearly release of limited–edition drams, you can find out all about them in my What are the Diageo Special Releases article. In short, it’s a collection of whiskies that has appeared each year since 2002 (after a smaller release in 2001), and which has slowly evolved into a showcase of lesser-known distilleries in Diageo’s portfolio – they own more distilleries in Scotland than any other whisky maker – as well as new takes on more familiar names.
The past few years have seen some major changes in both the make-up of the collection and its intention, The Prima and Ultima range has taken on the role of super-high-end-whisky showcase, leaving the Special Releases as a more accessible way to get your hands on some very special drams from Scotland’s biggest whisky maker.
Legends Untold
After the slightly less focused releases of the past couple of years, 2021’s Special Releases are much more unified in purpose – they are there to tell stories. Alongside the whiskies themselves, which we’ll get on to in a minute, they have also created a multimedia experience to accompany each dram. Scan the QR code on the back of each box or tube with your phone, and you’ll be confronted with an augmented-reality experience that invites you to pop your dram on the table and listen to stories, as read by Scottish actors Lorne MacFadyen and SIobhan Redmond, and accompanied by imagery from acclaimed digital artist Ken Taylor:
The Whisky
The overall line-up is very much a continuation on from the past couple of years. The Port Ellen and Brora of earlier releases are still gone – very much now part of the new Prima and Ultima Collection – and the unpeated Caol Ila that used to be a cornerstone of the Special Releases has not returned.
We do have the Talisker 8 Year Old that has become a new fixture, as well as the most stalwart of SR entries: Lagavulin 12 Year Old. Along with those we have six whiskies which look at two specific aspects of Diageo’s whiskies: what if you strip cask-forward whiskies back to their raw components, and what if you add layers of cask character on top of things that are usually a little more naked?
Royal Lochnagar 16 Year Old, 57.5% ABV, £199
I decided to kick off with the Royal Lochnagar for a couple of reasons. Not only is it a favourite distillery of mine, but it’s also not been that common to see it as part of the Special Releases. On top of that, it was the most standard of all the maturations in this year’s range – refill European and American oak, the classic mix of sherry and bourbon casks. This is definitely a whisky where they’re not trying anything weird and wonderful and are just showing what the distillery does best.
Nose: Crisp apples and crunchy pears, with a surrounding blanket of green grass and meadow flowers. Gentle mint cream notes are joined by white grapes, sweet sultanas and touches of beeswax polished oak. White melon, fragrant oak, candy bracelets and stewed apple notes develop.
Palate: Thick and buttery pie filling to start – sharp apples with mint springs. Oak and lemon peel are followed by sultanas and sponge cake. Sharp apple is balanced by candied almonds, and buttery frangipane. Floral notes build as it sits: honeysuckle and violet.
Finish: Green leaves, mint creams, butter mints and damp grass.
Comment: The sherry casks are dialled back, giving a touch of sticky fruit, while the bourbon casks allow the grassy and fruity Royal Lochnagar spirit to shine.
Singleton of Glendullan 19 Year Old, 54.6% ABV, £135
Moving on, we hit the first of the stunt casks – while this Glendullan has started off in refill American oak, it has been finished in Cognac casks. This is not a particularly common choice of cask in Scotland and even less common in Diageo’s warehouses – they might have every sort of cask under the sun hiding away, but they rarely let Cognac casks out.
Glendullan is still not that often seen outside of the USA, but its normal fragrant and floral character is very well suited to refill casks, and a Cognac finish shouldn’t overwhelm it.
Nose: Candied fruit, sharp apples and buttered pastry – a part-baked pie with a dusting of sugar. Fruity jelly – orange and lemon – is joined by spiced pear, lemon drizzle cake, sultanas and muscat grapes. Lemon madeleines, trail-mix fruit vanilla cream, and oatmeal and raisin cookies follow.
Palate: Sweet, butter-rich caramel sauce leads to sultana-studded fruit sponge cake, polished oak and soft baking spice. Mint cream builds, followed by fruit: fresh, baked and puréed apple, a touch of brown banana and poached pear. Brown-butter toffee-studded cookies and green leaves sneak in at the end.
Comment: The sponge cake notes I often find overpowering in Cognac finishes are very well controlled here, adding a sweet and candied dimension to the fruity Glendullan spirit.
While it’s massive in the USA, other than its regular 14-year-old and Distillers Edition, we don’t see a lot of Oban. It’s been an occasional part of the Special Releases, but other than that, it’s rare to see a new expression, especially as it almost never appears as an independent bottling – Diageo guard their stocks very carefully.
I originally popped this into my tasting line-up a bit later, but on rereading the casks used I realised that ‘freshly charred American oak’ didn’t mean new casks, but instead rejuvenated casks – old casks that have been stripped of their inside layer and recharred to give them new life. They don’t have the oomph of virgin oak, and I moved it back a bit, hoping for something that showcases the Oban character more than a new cask might.
Nose: Butterscotch, browning leaves, orange zest and touches of treacle to begin. Butter toffees and stewed apple are followed by incense touches. The butter notes sit at the heart while balanced citrus pith and peel, and a grind of black pepper fill in the around the edges.
Palate: An immediate hit of sweet orange and lemon is drenched in toffee sauce. Salt and pepper touches sit alongside sharp apple and buttered fruit loaf. Spice builds – black pepper and a tingle of cinnamon. Fruity jelly – apple and pear – is hit with a squeeze of lime, a touch of cask char and a drizzle of salted caramel.
Finish: Butter toffee and salted caramel linger, fading to reveal candied lemons.
Comment: A dive into the heart of what makes Oban tick – orange-forward citrus notes, a hint of smoky char and lots of sea spray. Generally the brininess is more restrained, but here it’s amplified and perfectly balanced by the sweet and fruit notes.
Within Diageo’s portfolio, Mortlach has one major aspect that separates it from the rest: it’s all about sherry casks. The 12-year-old has a bit of American oak in its make up, but the other bottles in the distillery’s range are focused around rich sherry-matured flavours, which pair up well with Mortlach’s meaty spirit.
This whisky, however, is the exact opposite, stripped back and focused on virgin oak and refill casks. It could be a bit of a shock for traditional Mortlach fans, but as my favourite whisky from the distillery is the now-discontinued (and probably sold out – there wasn’t much of it) 100% bourbon-cask Mortlach 25 Year Old, I am intrigued.
Nose: Brown-sugar-dusted oatmeal cookies, gingery spice and fruity boiled sweets. Nutty notes develop, along with toffee, caramel sauce and a wisp of wood smoke. Floral notes float around, accompanied by digestive biscuits.
Palate: Nut brittle, candied lemons and vanilla cream, all accompanied by chocolate sauce and hints of raisin jam. Spice builds along with some darker oak notes, brown sugar and custard. Baked apples and pears bring up the rear.
Finish: Vanilla cream and apple sauce is followed by building and lingering spice.
Comment: Even with the sherry stripped out, Mortlach is a still a bit of beast. Meaty spirit with loads of weight and some well-balanced creamy cask character.
Cardhu gets a lot of stick in the whisky geek community. While some of that is from the ‘Pure Malt’ debacle of more than a decade (have a Google if you are interested in the wonders of categorisation and consumer confusion) it is also a soft and easy-drinking drinking whisky, something that is the opposite of what many more geeky drinkers are looking for. However, it continues to go from strength to strength, and has now broken out of its Mediterranean heartlands of popularity and turned its eyes to the rest of the world.
Despite that, it is still a very safe whisky – mixtures of bourbon- and sherry-matured spirit combined to create stereotypically sweet and spicy Speyside drams. This release, however, adds in something that is rare in the Diageo line-up: a red-wine finish. I am famously not the biggest fan of red-wine-matured whiskies, and have enjoyed the more recent distillate-focused Cardhu Special Releases, but series curator Craig Wilson is usually thankfully restrained when using finishes…
Nose: Pear, Danish butter cookies and warm baking spice to start. Buttery notes build – a classic of wine casks for me – joined by berry fruit, cream and even more spice. White fruit notes develop – melon and grape – as well as soft floral notes and candied-peel-studded fruit loaf.
Palate: Sweet white grape and vanilla cream lead, with contrasting warming cinnamon spice. Black-pepper notes develop along with ripe pear, gentle char and stewed apple. Grape and raisin-jam notes build, with a bucket of spiced apple and toffee sauce on the side.
Finish: Apples and pear with a touch of char. Lingering cinnamon spice.
Comment: Craig Wilson has used his wine casks well – this is definitely Cardhu, but its classic Speyside sweet-and-spiciness has had a surprisingly elegant blanket of fruit and spice draped over it. A rare red-wine cask that I can appreciate.
While we can lament the loss of the yearly Caol Ila Highland bottling in the Special Releases, its replacement by eight-year-old Talisker is something that we can’t complain about. This the third release as part of the Special Releases and they’ve all shown different aspects of the Skye distillery’s salt-and-pepper, smoky, maritime style.
The maturation is described very simply here as ‘heavily peated refill casks’. I’m very pleased I had a chat with ambassador Ewan Gunn before diving into writing up the range, as this is not a whisky matured in casks that once held heavily peated whisky, as that suggests. Instead, Craig Wilson and the blending team took a parcel of Talisker casks and tested the phenol levels in the matured spirit, choosing only those with the highest readings – the smokiest casks – for this release. Talisker with dialled up smokiness? Count me in.
Nose: Rich and briny smoke bursts out of the glass: beach bonfires and buttery biscuits. Austere mineral and gravel notes are contrasted by puréed orchard fruit; fresh salt-and-pepper sea breezes are set against rich and earthy peat smoke. Barley sugar and fruit jelly notes develop, joined by damp green ferns.
Palate: A burst of sweetness pulls back to reveal intense smoke, liquorice and anise. Chocolate, spice and damp earth build, with the chocolate notes becoming creamy as salted caramel and green, leafy notes also develop.
Finish: Sea breezes and beach bonfires, just as at the start of the nose – full circle. Sweet apple sauce and a touch of crashing wave lingers.
Comment: This does exactly what it says on the tin – lashings of smoke and all the seaside Talisker character you could want. A stepping stone to the Islay distilleries’ bigger smoke, but well integrated with the salt-and-pepper spiciness of Talisker’s spirit.
This cornerstone of the Special Releases, appearing in every line-up since the first full release in 2002. The annual release originally shocked by showing Lagavulin 16 Year Old’s rich and dark smoke wasn’t the limit of the distillery’s powers, instead pushing a fresher, sea-drenched style. While we now have the punchy ongoing 8-year-old to keep us going between Special Releases, it’s still a must-have for Lagavulin fans.
It’s all very simply put together: 12-year-old, cask-strength Lagavulin from refill American oak casks. Do we need anything more complicated?
Nose: Singed lemon zest, lemon biscuits and lemon drizzle cake – lots of lemons. Sea breezes build along with medicinal peat and a touch of barbecued meat – smoky beef brisket with a sweet glaze. The medicinal notes build, and the smoke splits, sweetening on one hand and getting quite green on the other – burning leaves by the barbecue pit.
Palate: The candied lemons from the nose are joined by liquorice and a big burst of brine. Peppery spice pushes through the middle mellowed by a touch of butteriness. Chocolate limes, leather satchels, spiced orange studded with cloves and barrel char notes follow.
Finish: Earthly smoke, sweet mint and chocolate touches.
Comment: I thought it might be just me, but Ewan Gunn agreed – this is the most Caol Ila-y Lagavulin we’ve both tried in a while. The chocolate-lime notes are classic Caol Ila for me, but it’s backed up by the Lagavulin meatiness and crashing waves. A well selected Lagavulin that ticks even more Islay-spirit boxes than usual.
It wouldn’t be a Special Releases line-up without at least one big hitter – a 26-year-old Lagavulin you say? Matured solely in first-fill oloroso and PX sherry casks? Well, okay then.
There aren’t that many spirits which can hold up to two-and-a-half decades of big sherry maturation without losing their identity, but I have lots of hope for Lagavulin – it works well with sherry and is good at turning casks to its will rather than the other way around.
Nose: Sweet peat, tarry ropes and bung cloth. Singed apples and pineapples hide under the smokiness, with a touch of fresh and zingy mint and menthol. Then it’s time to dive into sherry-cask fruit, with sultanas leading to stewed plums and surprisingly gentle notes of dark fruitcake. Layers of spice build: nutmeg, cinnamon and clove.
Palate: Soft and fruity barbecued apples and grilled pineapple, all backed up by soft cinnamon spice, mint and bubble tar. Sweet pink shrimp sweets and liquorice are followed by black pepper spiciness, a touch of bitter barrel char and lashings of sweet baked apples.
Finish: Smoky barbecued fruit, hints of tar and lingering spice.
Comment: You can call this as a Lagavulin even before your nose gets to the glass. The casks have added their dark and fruity character, but other than allowing the distillery’s punchiness to soften, they have in no way masked the classic Lagavulin feistiness. Evidence that first-fill sherry casks don’t have to create sherry monsters, even with 26 years in wood.
We expect the whiskies to land in mid-to-late October and they are available to pre-order now – just head to our Diageo Special Releases 2021 page, click through and order away.
