Review | The Singleton Gardens of Abundance Collection

The Singleton Scotch whisky single malt brand has a new core range that will be exclusive to the travel retail market – The Singleton Gardens of Abundance Collection. The new series features four expressions, each featuring a different cask make-up. T…



The Singleton Scotch whisky single malt brand has a new core range that will be exclusive to the travel retail market - The Singleton Gardens of Abundance Collection. The new series features four expressions, each featuring a different cask make-up. These are named Radiant Spring Garden, Golden Autumn Orchard, Exotic Spice Grove, and Deep Forest Riches. 

All have been distilled at the Glendullan distillery in Speyside and are released with no age stated. The whiskies have been created by Dr. Craig Wilson, the Master Blender for The Singleton. Radiant Spring Garden (40% ABV) has been solely matured in American white oak barrels and will cost £55. Golden Autumn Orchard (41.8% ABV) is double matured in ex-bourbon and American white oak casks and will cost £80. 

Exotic Spice Grove (42.8% ABV) is triple matured and features in ex-red wine and rejuvenated casks before being married in reserve oak casks - this will cost £150. Deep Forest Riches (44.8% ABV and pictured, above) boasts a four-cask maturation with initial maturation in European oak before finishing in ex-Marsala wine, and ex-Palo Cortado and ex-Pedro Ximenex sherry casks. It will cost £220. 

The Singleton as we know it today was launched by Diageo in 2006. Three distilleries come under the umbrella brand - Dufftown, Glendullan and Glen Ord - and it sells over eight million bottles per year. As mentioned, The Singleton Gardens of Abundance Collection is taken from Glendullan. The distillery was founded in 1896 by William Williams & Sons, a blending company. For much of its life Glendullan has continued to supply malt for blending, especially to Diageo's array of brands. It is located in Dufftown in Speyside and has an annual production capacity of five million litres.

The prices for each bottling in The Singleton Gardens of Abundance Collection will vary slightly in different markets. The whiskies are available now in selected world airports including Delhi, Dubai, London Heathrow and Singapore.

 

Our Tasting Notes 

The Singleton Radiant Spring Garden
American white oak barrels/ 40% ABV/ £55
 

The colour is pale gold and the nose is sweet and fruity. Aromas of heather honey, green apple and apricot jam lead the way with some white chocolate and lemon zest underneath. On the palate this whisky is very soft and gentle. It has a creamy mouth feel and it leads with some delicious notes of crisp green apple and vanilla custard. Then comes further notes of white chocolate with a pinch of cocoa powder and heather honey. The brightness continues with hints of ripe apricot, lemon zest and citrus blossom. Some late warming spice adds to the depth - think of cinnamon, powdered ginger and a hint of clove.
 
The Singleton Golden Autumn Orchard
American white oak & ex-bourbon casks/ 41.8% ABV/ £80
 

The colour is deep gold and the nose has a lovely, bright set of aromas - honeycomb, golden syrup and toffee lead the way with red apple, crisp green pear and vanilla coming through well. On the palate this whisky has an immediate elegance and softness to it. Crumbly brown sugar notes mingle with those of fairground toffee apple and honeycomb straight from the hive. Poached pear in butterscotch sauce and hints of milk chocolate, cinnamon bark and nutmeg come through nicely to give a sumptuous mouthfeel with plenty of depth. Late notes of white pepper, clove and fresh peach also evolve - this gives a pleasant heat.
 
The Singleton Exotic Spice Grove
Ex-red wine, rejuvenated oak and reserve oak casks/ 42.8% ABV/ £150 
 

The colour is coppery gold and the nose is laced with baked fruit and spices - imagine baked figs and apple topped with powdered cinnamon, good cocoa and a scratch of nutmeg. There are also aromas of vanilla sugar and hedgerow berries. On the palate this whisky is soft, rich and expressive. The baked apple and fig come to the fore again - think of the apples covered in butterscotch sauce and the figs drizzled with honey. Also poached pears in red wine. Then come the dusty spices and they dominate late on. Some are woody (toasted oak and cinnamon bark especially) and others earthy (ginger and a hint of liquorice root).

The Singleton Deep Forest Riches
European oak, ex-Marsala wine, ex-Palo Cortado & ex-Pedro Ximenez sherry casks/ 44.8% ABV/ £220


The colour is russet, almost amber, and the nose is dark, rich and fruity. Aromas of dried fruit (especially raisin, date and fig), dark chocolate and toasted nuts leap from the glass. There are also hints of black treacle, golden syrup and savoury wood spices. On the palate this whisky feels luscious and classy. Spiced baked apple notes mingle with the dark dried fruits and chocolate from the nose. There are also notes of vanilla sponge cake, toffee and golden syrup. The savoury characteristics begin to evolve and build, and this takes the whisky in a different direction and adds a further layer of complexity. Dusty baking spice and fresh oak give a lovely dryness.

Review / The Singleton of Glen Ord – Celebratory Edition

This limited edition bottling from the popular Singleton single malt brand celebrates the opening of its innovative new visitor centre at the Glen Ord distillery in the north Highlands. The Singleton of Glen Ord Celebratory Edition will only be availab…


This limited edition bottling from the popular Singleton single malt brand celebrates the opening of its innovative new visitor centre at the Glen Ord distillery in the north Highlands. The Singleton of Glen Ord Celebratory Edition will only be available at the distillery in Muir of Ord, which is north of Inverness. It has been created by Maureen Robinson, the retiring Master Blender for The Singleton, and uses just 12 second-fill ex-sherry hogshead casks. It is designed to show off and enhance Glen Ord's fruity distillery character. The Celebratory Edition is bottled at 51.8% ABV and is both non chill-filtered and of natural colour. Details of the price were not included in the press release. 

The new Singleton visitor centre at Glen Ord (pictured, below) is part of a £185 million investment in Scotch whisky tourism by Diageo. The programme has seen new visitor centres at Glenkinchie in the Lowlands, Cardhu in Speyside and Clynelish is the Highlands. Two further new visitor centres are also due to open later this year - Caol Ila on Islay and Talisker on Skye. At Glen Ord there is a tasting area, food and whisky pairing deli and retail area. They will also offer distillery tours, tasting experiences and a combined maltings and distillery tour. For further details - click here
 

The new visitor centre is in the old warehouses at Glen Ord.

The Glen Ord distillery is located in Muir of Ord, a small town in the north Highlands on the western edge of the Black Isle. It was founded in 1838 by Thomas Mackenzie and was originally known as Glen Oran. The name was changed to Glen Ord in 1923. The current owners are Diageo. They split the single malt produced there between The Singleton range and for use within their extensive number of blended Scotch whiskies. The current production capacity is six million litres per year. This has doubled in the last decade following an major expansion.

Our tasting notes

The colour is pale lemon yellow and the nose is light, fresh and vibrant. Fruity aromas are everywhere and are most reminiscent of crisp green apple, pear and juicy tropical fruits. Underneath are lovely notes of butterscotch, freshly cut grass and lemon meringue pie. Very enticing.

On the palate this whisky maintains the freshness and vibrancy from the nose. The textures is lovely - creamy but with a hint of zingy lemon and spicy white pepper. The fruitiness dominates again and in a similar way to the nose. The apple and pear notes come through as cooked now, rather than crisp and green. The tropical notes are less prominent and evolve into something more peach and apricot-like. It is a delicious mix.

Other sweet characteristics also develop and these include notes of white chocolate, vanilla sugar, fudge and toffee. A later note of fresh green grass adds to the green feel and the freshness, and is joined late on by a distinctive but subtle nuttiness - think of hazelnut praline here. An even later pinch of woody baking spices gives another dimension and rounds things off nicely.

The finish is of decent length and sees the sweet and fruity notes slowly fade away. This enables the fresh and spicier elements to come through and take control. This makes the whisky mouthwatering and peppery with a lovely drying spiciness right at the end.

What's the verdict?

We do have a soft spot for Glen Ord as it was one of the first distilleries we ever visited in Scotland. Since then it has been consumed into the Singleton stable of distilleries along with Dufftown and Glendullan. What is pleasing about this Celebratory Edition is that the distinctive fruity character that struck us on that first visit is evident in spades. 

It feels like a Glen Ord that is pruned back to its roots and this allows the distillery character to shine through rather than be somewhat masked by heavy cask influence. For that reason we love this and may purchase a bottle. If only we knew the price ...


Review / The Singleton of Glen Ord 39 years old

This new whisky is the second bottling in the rare super premium Epicurean Odyssey series from The Singleton range of single malts. The Singleton of Glen Ord 39 years old follows an inaugural release that was bottled at 38 years of age and has been cre…



This new whisky is the second bottling in the rare super premium Epicurean Odyssey series from The Singleton range of single malts. The Singleton of Glen Ord 39 years old follows an inaugural release that was bottled at 38 years of age and has been created by Maureen Robinson, the Master of Malt for The Singleton. For this series she has taken inspiration from her travels around the wine growing regions of southern Europe. 

The whisky has undergone a lengthy 27 year period of secondary maturation, which is the longest ever for any Singleton bottling. After 12 years Robinson split a pocket of stock from the Glen Ord distillery between a number of European oak casks. These had previously held either Oloroso or Pedro Ximenez sherry, Port or red wine. Then 27 years later she has married the whiskies back together for a short finishing period in ex-Bordeaux red wine casks from France. 

The Glen Ord distillery is located in Muir of Ord, a small town in the north Highlands on the western edge of the Black Isle. It was founded in 1838 by Thomas Mackenzie and was originally known as Glen Oran. The name was changed to Glen Ord in 1923. The current owners are Diageo. They split the single malt produced there between The Singleton range and use within their extensive number of blended Scotch whiskies. The current production capacity is six million litres per year. This has doubled in the last decade following an major expansion.

The Singleton of Glen Ord 39 years old is bottled at 46.2% ABV and is restricted to just 1,695 bottles. It is available through specialist whisky, spirits and luxury retailers in selected global markets, and via www.malts.com. Each bottle will cost £2,295/ $2,680 US.

Our tasting notes

The colour is deep golden amber and the nose is highly fragrant and expressive. Aromas of spiced Christmas cake and toasted almonds lead the way. These are closely followed by dried fruits (think of raisins, orange and Cognac-soaked sultanas), toffee, caramel and increasingly warming spices and gingerbread.

On the palate this whisky has a rich and viscous feel, and is equally as expressive as on the nose. Initial notes of dried fruit (especially plump Cognac-soaked sultanas and candied orange) and crumbly muscovado sugar lead the way. They are joined by a spicy and woody savoury quality. Toasted spices (imagine cinnamon bark, mace and clove in particular, along with hints of star anise and juniper) and tannic oak are prominent and continue to develop nicely. Underneath are further notes of vanilla custard, apple strudel and a suggestion of treacle tart. A pinch of cocoa powder and hints of milk chocolate and preserved lemon round things off.

The finish is long, warming and luxurious. A pinch of all-spice and ginger accentuates the deliciuosly fruity and sweet notes. As these characteristics fade it is the woody, spicy and savoury notes that begin to dominate. This gives an increasing dryness along with a distinct dusty earthy feel.

What's the verdict?

Even within our lines of work and as 'whisky influencers' we do not get to sample and review whiskies of this age very often. This latest old Singleton is exquisite and is so multi-layered in its flavour profile. To have the foresight and skill to 'finish' a whisky for nearly three decades is also extraordinary. 

This is fabulous, but clearly not a whisky for everyone given the rarity and price. That said, it is a whisky for someone and we hope that they choose to drink it rather than display it on a shelf or flip it on an auction sight. It deserves to be tasted and shared.


Review / Diageo Special Releases 2021

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.
 

Talisker 8 years old
The Rogue Seafury

Isle of Skye / 59.7% ABV / Heavily peated re-fill casks / £90

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.
 

#SpecialReleases2021
#LegendsUntold2021



Review / Diageo Prima & Ultima Collection (2021 Edition)

This set of single malts form the second line-up for the annual Prima & Ultima Collection from Diageo, Scotland’s largest whisky producers. The 2021 Edition consists of eight rare bottlings and shows the diversity of maturing stock across Diageo’s …



This set of single malts form the second line-up for the annual Prima & Ultima Collection from Diageo, Scotland's largest whisky producers. The 2021 Edition consists of eight rare bottlings and shows the diversity of maturing stock across Diageo's portfolio, both from current and closed distilleries. The whiskies were selected by Maureen Robinson, Senior Blender at Diageo, who has taken over the reigns from Jim Beveridge OBE. He curated the inaugural set in 2020. 

Each bottling is either the first or the last of its kind and marks a particular point of history at each distillery. All are bottled at their natural cask strength and are of natural colour and non chill-filtered. There will be just 376 complete sets with each costing £23,500 / $32,500 US. Registration for the sets can be made via the dedicated website www.theprimaandultimacollection.com. Remaining bottles will be sold through selected specialist retailers globally, although prices for each have not been revealed. 
 
"This is a selection of very special single malts, some that have never before seen the light of day and others that are the fleeting and final examples of their kind. Each bottling shares a glimpse into the history of Scotch and one that I am honoured to have witnessed in person." 
Maureen Robinson. 
 

Our tasting notes


Auchroisk 1974
 
Speyside/ 47 years old/ 48.7% ABV/ re-fill European oak butt - the first ever cask filled when the distillery began production/ 382 bottles 
 
The colour is golden yellow and nose deliciously fragrant. Aromas of baked apple with toffee sauce mingle with baking spices and a hint of ginger cake. Then come dried blood orange, raisin and sultana plus a suggestion of hedgerow berries. Further wood spice and oak evolve also.

On the palate this whisky is creamy and velvety with plenty of early vanilla, coconut and oak evident. Sweet heather honey and golden syrup then join and highlight the baked apple characteristic from the nose. Toffee, fudge and delicate hints of fresh apricot and bramble fruits are also present. Biscuity cereals and dried fruity notes underpin everything - think of malted cookies, oatcakes, raisins and sultanas here. A drip of orange oil makes everything pop on the tongue. Later, the oaky notes develop nicely to give a warmth and woody spice - imagine cinnamon, all-spice, ginger powder and a grind of white pepper. A pinch of cocoa and white chocolate completes it.

 

Brora 1980
Highlands/ 40 years old/ 49.4% ABV/ 3x re-fill American oak hogsheads, the last remaining stock from 1980/ 505 bottles 
 
The colour is golden yellow and the nose is full of honeycomb, beeswax and vanilla custard aromas. Through these come delicate tropical fruits, burnt caramel and a whiff of gentle sweet Highland peat smoke. Background fragrances of baked apple, antique furniture, cocoa powder and brine add to the headiness.

On the palate this whisky is rich with plenty of savoury notes rising first. The sweet peat smoke and a distinct earthiness come through initially and are followed by notes of dried tobacco leaves, old oak and beeswax polish. Some ginseng root and clove also add to this. Then comes the sweetness - golden syrup and caramel notes mingle with honeycomb and sweet stone fruits (think of apricot and peach especially, and maybe some dark plum in the background). There are hints of ginger and milk chocolate, along with further hints of marzipan and orange oil. The soft smoke licks around everything and is never far away. A late hit of gingerbread and eucalyptus are also evident. 
 


Convalmore 1984
 
Speyside/ 36 years old/ 48.6% ABV/ 3x re-fill American oak hogheads/ 647 bottles 
 
The colour is vibrant gold and the nose pumps out aromas of vanilla, honey and dried tropical fruits - think of pineapple, peach and mango especially. There are also aromas of green apple, hay and yellow melon, along with fresh coconut and oaky wood shavings. Late warming spices and pink peppercorn also come through.

On the palate this whisky is soft, gentle and luxurious. Caramel coated apple and lychees in fruit syrup are evident and slowly become supported by notes of milk chocolate, delicate cereals, vanilla ice cream and toffee. Then comes the tropical fruit - these feel a bit fresher than the dried fruit suggested on the nose. Pineapple and mango join the lychee from earlier, along with a blog of apricot jam and dried banana. The whisky keeps evolving - next comes some further sweetness in the form of golden syrup and candied almonds. Then a savoury woodiness develops to add incredible depth. This begins as earthy damp leaves and evolves into old leather and dry unused cigar box.

 

Lagavulin 1992 
Islay/ 28 years old/ 47.7% ABV/ 5x freshly charred American oak hogsheads/ 1,081 bottles 
 
The colour is deep gold and the nose is loaded with fragrant peat smoke. This has aromas of salty seaweed, damp moss and charcoal/bonfire ash to it. Underneath are further aromas of cedarwood, honeycomb and a hint of flax seed. Hints of mocha, vanilla toffee and brandy snap biscuit are also present, along with pinches of black pepper and cocoa powder.
 
On the palate this whisky is smoky, savoury and then sweet. There is a slight chalky feel to the texture and the peat smoke while soft, also carries plenty of influence. The seaweed and mossy notes from the nose are there but it is the ember-like ashy bonfire elements that come through strongest. Characteristics of damp leaves, old cigars and carpenters toolbox add to the savoury feel and give a pleasant dryness. This is accentuated by the chalky/flinty texture. Sweetness develops with sweet oak, vanilla, honey and caramel notes. Then comes some milk chocolate and golden syrup, plus hints of peppery and warming spices. If a big peaty whisky can be elegant, then this pulls it off.



Linkwood 1981
 
Speyside/ 39 years old/ 52.9% ABV/ 12 years re-fill ex-bourbon casks then 27 years American oak Pedro Ximenez sherry seasoned casks/ 701 bottles 
 
The colour is deep amber and the nose is highly fragrant and rich. Toasted spices and tropical fruits fill the nostrils along with elegant dried fruit (raisins and candied orange especially), caramel, golden syrup and treacle. Waxy furniture polish, plum compote and apricot jam round off this wonderful nose.

On the palate this whisky has a velvety feel and oozes class. Notes of dark chocolate, Christmas pudding, rum soaked raisins and dried apricots rise first. These are joined by sweet hints of caramel, golden syrup and molasses. Dried fruits are also evident - think of raisins, currants and candied orange peel. The depth and complexity is incredible. Everything is underpinned by some damp dusty spices (think of cinnamon, all-spice, mace and ground ginger), a whiff of cigar smoke and beeswax polish. A long finish begins sweetly and then becomes drier and spicier with a hint of bitter chocolate right at the end.
 


Mortlach 1995
Speyside/ 25 years old/ 52.4% ABV/ single Oloroso & Pedro Ximenez sherry seasoned butt/ 454 bottles 
 
The colour is deep copper gold and the nose is fruity and fragrant. Bold green apple and caramel aromas go head to head with dried fruits such as raisin, sultana and apricot. A whiff of ginger treacle pudding, dusty dry earth and a decent pinch of baking spices add depth and warmth.  

On the palate this whisky is big, bold and rich. Savoury and earthy notes rise first and are reminiscent of old leather and cedarwood. Bitter chocolate and gripping malty cereal notes evolve also to add to the savoury feel. Then comes some much needed sweetness in the form of golden syrup, fudge and a hint of black treacle. The multi-layered nature of the whisky continues as the dried fruits from the nose are added into the mix. Later hints of milk chocolate, cocoa and crystallised ginger continue this theme, which finishes with the return of savoury old leather and earthy characteristics from earlier. Wonderfully drying and warm at the end.

 

Singleton of Glendullan 1992
 
Speyside/ 28 years old/ 60.1% ABV/ 14 years re-fill American oak then 14 years Madeira cask finish/ 420 bottles 
 
The colour is golden yellow and the nose is packed with aromas of stewed green fruit (especially apple and pear) and citrus - think of orange oil and lemon blossom. Underneath are further aromas of vanilla toffee, butterscotch, sugared sultanas and a big pinch of baking spices.
 
On the palate this whisky has a peppery prickle to begin with due to the high ABV and a chalky/flinty quality. It becomes soft and sweet with a creamy mouthfeel once these settle. Baked apple and poached pear drizzled in butterscotch sauce and candied orange kick things off. Then come further notes of mandarin, gingerbread and hints of peach and marzipan. An almond note rises from the marzipan hint to become more reminiscent of toasted nuts. The richness and vibrancy is enhanced with juicy sultanas and warming baking spices, especially cinnamon. Pinches of cocoa powder and clove mingle with lemon zest and a touch of menthol to accentuate the creaminess.
 
 

Talisker 1979
 
Islands/ 41 years old/ 47.5% ABV/ 4x re-fill American oak hogsheads, the last remaining stock from 1979/ 556 bottles
 
The colour is pale lemon yellow and the nose is full of coastal aromas. Salty sea spray, damp rocks, dried seaweed and driftwood mix with sweeter fragrances of honey, vanilla fudge and toffee apples. A whiff of warming peat smoke offers further depth along with background aromas of vanilla sponge cake and caramelised pear.
 
On the palate this whisky is superbly multi-layered. Now it is the sweet notes that come through first - honey, golden syrup, fudge and milk chocolate are most evident. Then it is the fruit - the caramelised pear and toffee apple from the nose, plus hints of preserved lemon and lime. The warming peat smoke adds a distinct savoury quality and wafts around, along with some black and pink peppercorns and the faintest hint of green chilli. The final layer comes in the form of those coastal aromas. Delicate sea spray and sandy driftwood notes mingle with salty brine and a hint of smoked kippers. This is one classy single malt.

 

Singleton of Glen Ord 38 Year Old and The Singleton range

The Singleton range of single malt whiskies is available around the world, but is often misunderstood. With the recent arrival of the Singleton of Glen Ord 38 Year Old at The Whisky Exchange, we thought…

Originally published on The Whisky Exchange Blog – Singleton of Glen Ord 38 Year Old and The Singleton range

The Singleton range of single malt whiskies is available around the world, but is often misunderstood. With the recent arrival of the Singleton of Glen Ord 38 Year Old at The Whisky Exchange, we thought we’d break it down and explain how it all fits together.

Three in one

While the name suggest singleness, The Singleton range is actually made up of whiskies from three different distilleries – Dufftown, Glendullan and Glen Ord. They’re not even the first distilleries to use the name Singleton: The Singleton of Auchroisk was discontinued by Diageo (owners of all four distilleries) in 2001, but the name was too good to leave unused.

Originally, each of the three whiskies was available in a different part of the world – Dufftown in Europe, Glendullan in the USA and Glen Ord in the far east. For a while, this caused dismay for fans of the distilleries that appeared on the other side of the world, but the past few years have seen those divisions soften, and each of the three is popping up around the globe.

The Singleton of Dufftown

Dufftown

The best known of the three to us here in the UK, Dufftown sits in the town of the same name, the busiest whisky town in Scotland. It’s had ten distilleries operating over the years, with as many as seven running at the same time, but is now down to just six: Glenfiddich, Balvenie, Kininvie, Mortlach, Glendullan (of which more later) and the eponymous Dufftown.

For a distillery that’s so little known, it’s surprisingly big, sitting at joint 13th place in the production capacity league at 6 million litres of alcohol a year. It’s been around since the end of the 1800s and has long been a key part of the Bell’s blend. However, when the Singleton range appeared in the early 2000s, it was finally given its day in the sun, and is now also available as a single malt.

Dufftown’s spirit is grassy and fruity, and after years of maturation its sweet character is a classic example of Speyside single malt.

The Singleton of Glendullan

Glendullan

Glendullan was opened a few years after Dufftown, and other than Kininvie – built in 1990 – is the newest of the town’s distilleries. Also like Dufftown Distillery, it’s much larger than you’d expect a lesser-known distillery to be, producing as much as 5 million litres of alcohol a year. Dufftown really is a powerhouse of whisky making, producing more than 10% of Scotland’s spirit each year. Six distilleries and lots of whisky? Maybe it should be its own region…

While the distillery name and site date back to the 19th century, the current distillery was built in 1972, right next door to the old distillery. They operated in tandem for a few years, but the old one was eventually demolished. Like Dufftown, it makes a grassy spirit, but after a few years in wood it takes on a much fruitier character – lots of citrus, with an occasional handful of nuts.

Other than in The Singleton range, it’s had a few outings, popping up in the Rare Malts back in the 1990s and 2000s, and even appearing in the Game of Thrones series representing House Tully. These days it is most commonly found in the USA, but you do find the occasional bottle back in the UK.

The Singleton of Glen Ord

Glen Ord

Of the three Singleton distilleries, Glen Ord is the one that I’ve always found the most interesting. Not only are its older releases whiskies that I’m still kicking myself for not stocking up on (we had an offer on the Glen Ord 28yo when I started at The Whisky Exchange that I really should have considered more closely), it’s also next door to Glen Ord maltings, a veritable temple to grain that I still feel honoured to have visited.

Founded in 1838, it’s not only the oldest of the three Singletons, but also, since 2015, the largest, sitting at number six in the Scottish league table with 11 million litres of alcohol produced each year.

We’ve seen more whisky from Ord than the other two Singletons, and over the century or so that it has been exported around the world, it has been especially popular in the far east, and was the obvious choice to be the Asian entry in The Singleton range when it launched. Fortunately for fans like me, it’s now much more available back home.

The Singleton of Glen Ord 38 Year Old

This special edition appeared in 2020, a vatting of just six casks that pushes the idea of ‘finishing’ a whisky to its limit – reracked after just 12 years in refill casks, it spent the next 26 years in a mixture of new oak, bourbon and Pedro Ximénez sherry casks. The casks were married and bottled at cask strength, one of the oldest Ords bottled by the distillery and the longest secondary maturation it has ever done.

Nose: Rich, thick and decadent custard tart – creamy with loads of vanilla, a grate of lemon, buttery pastry and a hint of crunchy caramel. Butterscotch notes build along with a hint of mint, pine needles and hints of orange zest.

Palate: Cream and butter lead, backed by flamed orange zest, lemon rind and butterscotch. Polished oak, apple pies and old, damp wood hide at the back. The leafiness from the nose shows as freshly cut autumn leaves, with soft forest-floor rancio.

Finish: Butter cookies, polished oak and butter-glazed baked apples. Anise lingers.

Comment: Old, elegant and complex, bringing together Ord’s core character of orchard fruit with long-aged notes of leaves and cask-focused sweetness.

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It’s a top dram – not many whiskies get 92 points on Whisky Fun – and an interesting look into Diageo’s warehouses. Which other distilleries are they nurturing old casks from? There are rumblings that we’ll soon see something venerable and tasty in The Singleton range, but from the tales I’ve heard, there are even more interesting things to come.

Originally published on The Whisky Exchange Blog – Singleton of Glen Ord 38 Year Old and The Singleton range