whisky tasting notes - BourbonSphere

Review | Ardbeg Spectacular

Each year the Islay distillery of Ardbeg releases an annual Fèis Ìle bottling for Ardbeg Day – this day at the beginning of June marks the end of the festival on the famous whisky island of Islay. Ardbeg Spectacular represents the first single malt fr…

Each year the Islay distillery of Ardbeg releases an annual Fèis Ìle bottling for Ardbeg Day - this day at the beginning of June marks the end of the festival on the famous whisky island of Islay. Ardbeg Spectacular represents the first single malt from the distillery to feature maturation in ex-Port casks. It is a marriage of traditional ex-bourbon cask Ardbeg and spirit matured fully in ex-Port barrels and has been created by Gillian Macdonald, the Master Blender for Ardbeg. Ardbeg Spectacular is released at 46% ABV and is both non-chill filtered and of natural colour.

The Ardbeg distillery is located on the southern coast of the Hebridean island of Islay. It was founded in 1815 by John MacDougall, although records have distillation taking place on the site as far back as 1794. The recent history shows numerous changes of ownership from the 1950s right through to a fallow period in the 1980s and 90s, until The Glenmorangie Company (now Moet Hennessy) took over in 1997. This signalled the rebirth of Ardbeg and a significant upturn in fortunes. The distillery has an annual production of just 2.4 million litres per year and boasts an award-winning visitor centre.

"Ardbeg Spectacular is a high-flying spirit, very befitting of Ardbeg Day. Its years in bourbon and port casks create a spectacle of flavours, the like of which Ardbeggians will never have tasted before."
Gillian Macdonald.

Ardbeg Spectacular is available worldwide, plus from the Ardbeg visitor centre and brand website www.ardbeg.com. When writing this post, bottles remained available with several retailers. The exact number of bottles in this limited edition has not been revealed, but each will cost £110/ US$135.

Our Tasting Notes

The colour is deep gold and the nose is vibrant, smoky and sweet. Aromas of medicinal peat smoke and coal tar soap mingle with heather honey, bittersweet maltiness and milk chocolate. There are also further aromas of dried fruit and vanilla fudge, plus hints of smoked fish and a good pinch of white pepper. The combination is heady and inviting.

On the palate this whisky is bold and big. The medicinal peat smoke and white pepper notes from the nose hit first - think of ashy bonfire embers, drying seaweed and fresh tar combined with hints of smoked fish and a mechanics oily rag. An interesting note of liquorice develops out of this with time, as does a hint of menthol or something minty.

Some much needed sweetness sits in the background and becomes more influential with time - imagine floral heather honey, vanilla custard and some golden syrup. Later notes of caramelised pear, dried fruit (especially plump sugary sultana, plus some cranberry), baked apple and cocoa powder also come through nicely. Some bittersweet malty cereals appear at the end.

The finish is long. Very long actually. The peat smoke wraps around everything and never loosens its grip. This drags out the length of the finish, especially once the sweeter and fruitier elements have started to fade. This gives an ashy dryness and a distinct peppery warmth.

What's The Verdict?

This is a very enjoyable whisky from Ardbeg. The use of the ex-Port casks has added a lovely depth and complexity to the flavour profile and it works very well with the high level of peat smoke on show. The way this smoke brings everything together is great and the extra sweetness elevates the whisky well. This is definitely one of the better Ardbeg Day bottlings of recent times.

Review | Hibiki 40 years old

This new whisky is the oldest ever version of the award-winning Hibiki blend from The House of Suntory. It features whiskies from the company’s three distilleries of Chita, Hakushu and Yamazaki. There are six component whiskies in total – the largest …

This new whisky is the oldest ever version of the award-winning Hibiki blend from The House of Suntory. It features whiskies from the company's three distilleries of Chita, Hakushu and Yamazaki. There are six component whiskies in total - the largest percentages are Yamazaki American Oak from 1983, Hakushu Lightly Peated from 1981 and two Chita single grains from 1979 and 1981. Smaller percentages in the blend include Yamazaki Spanish Oak and Yamazaki Mizunara Oak, both from 1983.

The Hibiki 40 years old has been created by Shinji Fukuyo, the Chief Blender for The House of Suntory. He joined the company in 1984, shortly after the component whiskies were distilled, and has held his current prestigious position since 2009. Since then he has also created the multi award-winning whiskies of Hibiki Japanese Harmony, Chita and Toki. The Hibiki blend (pronounced he-bee-kee and meaning 'echo' in Japanese) was first introduced in 1989 and created by then-Master Blender Keizo Saji.

The rare whisky is housed in exquisite packaging. This includes the decanter-style 30-sided crystal glass bottle from Kagama Glass and decorated with traditional Japanese maki-e, mother-of-pearl inlay, and gold lacquer. The box is made of 12 different Japanese woods,and has 12 sides representing the 12 months of the year. The four seasons of Japan are depicted in maki-e lacquer. The traditional label was created by renowned Japanese washi artist Eriko Horiki.

Hibiki 40 years old is bottled at 43% ABV and there are just 400 bottles available. They will be sold through luxury and specialist whisky retailers in selected markets globally. A bottle will cost £33,150/ US$35,000.

Our Tasting Notes

The colour is deep gold and the nose is superbly elegant and inviting. Delicious aromas of white peach and apricot mingle with baked apple and manuka honey. These sit alongside further aromas of butterscotch and floral orange blossom. Some earthy spices also build - think of gingerbread and clove especially.

On the palate this whisky has a delicate mouth feel and oozes class. Initial notes of dried apricot, vanilla fudge and butterscotch are accentuated by early hints of bitter orange oil, golden syrup and cocoa powder. There are also hints of dark dried fruits such as raisin, plump sultana and some candied orange peel. Luscious ripe white peach and the floral note from the nose come through well, but is more reminiscent of jasmine or honeysuckle now. Elegant dusty and earthy spices add good warmth, depth and complexity - imagine clove, mace and that gingerbread from the nose in particular, plus a hint of cinnamon and cassia bark. There is a later hint of dried grass or hay.

The finish is long and presents an interesting marriage of sweet and savoury. The fruity and sweeter characteristics slowly fade while the elegant warming spices remain throughout. A late suggestion of old cigar box and the gingerbread elevates the finish further and provides a fitting end.

What's The Verdict?

This is a stunning whisky from The House of Suntory. Given the price this is clearly not a 'whisky for everyone' but it is a whisky for someone. We were delighted to be given the opportunity to sample it and attend the UK launch in London. The elegance and classiness of the whisky shines through and each sip feels like a privilege and that you are drinking a part of Japanese whisky history. The sweet vs. savoury nature is perfectly balanced and it really shows how good old whisky can be.

Review | Wild Turkey Jimmy Russell’s 70th Anniversary 8 years old

The American bourbon brand of Wild Turkey has released a special commemorative whiskey to celebrate the remarkable career of Jimmy Russell, the long-serving Master Distiller. This year marks the 70th anniversary since Russell began working at the distillery in Lawrenceburg, Kentucky on September 10 1954. His remarkable career includes establishing Wild Turkey as a global brand and being inducted into the Bourbon Hall of Fame.

The Wild Turkey Jimmy Russell's 70th Anniversary 8 years old features whiskeys of 8- and 9-years of age that were hand-selected by son Eddie Russell and grandson Bruce Russell, who both work at the distillery in senior positions, from Jimmy's favourite rickhouses.

The Wild Turkey distillery is in the town of Lawrenceburg in the famous whiskey making state of Kentucky. The origins date from the Ripy family in the late-1860s and 1870s and there are a couple of stories regarding the name - one is because it was built on Wild Turkey Hill and the other regards a story about a former employee. He used to go on an annual turkey hunt with and took whiskey from the distillery with him. In the following year they asked him to bring more of "that wild turkey whiskey" and the Wild Turkey brand was introduced shortly afterwards.

The brand was one of the most popular bourbon brands before Prohibition, but the distillery was forced to close during that period. However, it was one of the first to reopen after Prohibition and this helped to establish Wild Turkey as a leading American whiskey brand. It is currently owned by Gruppo Campari, who took control in 2009.

The Wild Turkey Jimmy Russell's 70th Anniversary 8 years old is bottled at 101 Proof (50.5% ABV) and the bottle features Russell's signature. The bourbon is available in the USA and selected international markets in limited numbers. A bottle will cost US$50.

Our Tasting Notes

The colour is deep coppery gold and the nose is packed with aromas of vanilla and toffee, plus burnt orange and the match that lit it. Further aromas of golden syrup, honey and milk chocolate mingle with warming oak spices (think of cinnamon, mace and clove) and hints of cherry, marzipan and old cigar box.

On the palate this whisky has a lovely mouth feel and plenty of honey and vanilla notes to begin with - think of fresh vanilla pod especially. There are also notes of sweet marzipan and glace cherry with some preserved bitter orange, icing sugar and golden syrup. Then come some toasted nuts - imagine almond, hazelnut and brazils. In the background there is a slightly flinty and mineralic vibe that is reminiscent of wet pebbles or stones. This is followed by hints of cocoa powder and something grassy and hay-like. Some drying oaky spice and a cinnamon stick appear at the end.

The finish is long and increasingly dry, woody and hot. The sweet golden syrup and honey-like characteristics fade after time and this leaves the toasted nuts and drying wood spices to come to the fore. Some later fruitiness also evolves with the bitter orange and glace cherry again coming through well.

What's The Verdict?

This is a lovely limited edition from Wild Turkey and one that is great for such a great occasion. The lovely and sympathetic use of old casks have given a lovely aroma and flavour profile that balances the sweet, fruity and spicy elements well. This is a proper sip and savour bourbon - that's exactly what you should do with this. It is absolutely delicious.

Review | Glenmorangie A Tale of Ice Cream

The north Highland distillery of Glenmorangie has launched the fifth bottling in its annual Tales series of single malts – the Glenmorangie A Tale of Ice Cream. The new limited-edition whisky is inspired by trips to a traditional ice cream parlour.&nb…

The north Highland distillery of Glenmorangie has launched the fifth bottling in its annual Tales series of single malts - the Glenmorangie A Tale of Ice Cream. The new limited-edition whisky is inspired by trips to a traditional ice cream parlour.

It features spirit initially matured in ex-bourbon casks before a finishing period in high-vanillin virgin American oak barrels. These barrels have been lightly charred to bring out extra vanilla notes from the wood. A Tale of Ice Cream has been created by Gillian Macdonald, the Master Blender for Glenmorangie, and Dr. Bill Lumsden, the Director of Whisky Creation for the brand.

Glenmorangie was founded in 1843 by William Matheson and is in the north Highland town of Tain. The distillery was originally named Morangie, and became Glenmorangie in 1887. It has an annual production capacity of six million litres. The stills are the tallest in Scotland standing at over five metres (16.5 feet) - the same height as an adult male giraffe. It also uses the hardest water of any Scotch whisky distillery in production, which comes from the nearby Tarlogie Springs. The distillery and brand are owned by Louis Vuitton Moët Hennessey.

"By ageing Glenmorangie in bourbon and high-vanillin casks we have magnified the sweetest, creamiest side of our whisky. Sipping A Tale of Ice Cream is like sinking your spoon into a carousel of flavour. We invite whisky lovers old and new to indulge their sweet tooth and enjoy this ultimate treat."
Dr. Bill Lumsden.

Glenmorangie A Tale of Ice Cream is bottled at 46% ABV and is both non-chill filtered and of natural colour. It is available via www.glenmorangie.com and the distillery shop in Tain, plus through selected whisky retailers worldwide. A bottle will cost £76.

Our Tasting Notes

The colour is deep gold and the nose is laced with expressive aromas. Vanilla pod and butterscotch rise first and are quickly joined by some woody spices - think of cinnamon and mace especially. Further aromas of caramelised peach drizzled in honey, marzipan and bitter orange oil also come through nice. Some white chocolate, vanilla custard and a hint of fresh coconut evolve with time.

On the palate this whisky has a silky, creamy and luxurious feel. It grips the taste buds. Luscious notes of apricot patisserie, vanilla custard and butterscotch rise first, and are quickly joined by brioche bread, fresh honeycomb straight from the hive and some white chocolate. Hints of cocoa powder and creamed coconut sit in the background.

While the palate is largely driven by sweeter characteristics to begin with, later savoury notes begin to develop. These add superb balance. Imagine a combination of toasted almond, cinnamon bark and bitter orange peel married with freshly sawn oak, gingerbread and a drop of clove oil. These savoury notes add depth and complexity, but do not take away from the lusciousness.

The finish is of decent length. It is the savoury notes that linger but the sweeter elements take their time to disippate from your taste buds. The patiserrie notes fade first, then the fruit. This leaves the warming wood and baking spices to play on the tongue. This is a delicious experience. The fresh vanilla pod characteristic endures throughout however, and is joined right at the death by a hint of sweet orange fondant.

What's The Verdict?

Each Autumn we look forward to discovering what the next Tales release will be from Glenmorangie. The series has pushed the delicate Highland single malt in various directions by introducing smoke or interesting casks such as Mizunara oak in the past.

A Tale of Ice Cream feels like going 'back to basics' - Glenmorangie in excellent ex-bourbon casks is the best for us and always has been. The introduction of the high-vanillin virgin American oak casks has dialled the classic notes up a notch or two, and the result is delicious. If you love Glenmorangie, then you will love this.

Review | Glen Grant The Glasshouse Collection

The Speyside distillery of Glen Grant has revealed a new set of whiskies named The Glasshouse Collection. The trio represent the oldest permanent expressions to be released by the distillery. They also represent the final bottlings created by legendary Dennis Malcolm OBE, the legendary Master Distiller who is due to retire shortly after over 60 years at Glen Grant.

The collection is inspired by James 'The Major' Grant - a key figure in Glen Grant's history. He was an avid plant collector and travelled the world during the Victorian era, bringing specimens back to Scotland to grow in a huge greenhouse that he built on the distillery grounds. The different names refer to how the light changes during the day in the glasshouse.

Glen Grant is located in the small town of Rothes in the centre of the Speyside region of Scotland. The distillery was founded by James and John Grant in 1840, and the brothers decided to use their surname for the distillery name. Glen Grant remained in their direct ownership until 1872 when James died (John had died in 1864). The distillery was then inherited by James’ son, James Grant Jnr.

Glen Grant remained under the family ownership until Grant Jnr’s grandson, Major Douglas Mackessack, sold it to the Canadian group Seagrams in 1972. Following numerous subsequent takeovers, the Italian drinks company Gruppo Campari took control in 2006. They purchased the distillery and brand due to its popularity in the Italian market and re-launched the single malt range in 2007. The current production capacity of six million litres per year, making it one of the larger distilleries in Speyside.

The Glasshouse Collection consists of three whiskies and celebrates the enhanced ageing properties of Glen Grant. The Glen Grant 21 years old: First Light is bottled at 46% ABV as is the Glen Grant 25 years old: Golden Hour. The Glen Grant 30 years old: Twilight is bottled at 48% ABV. All are non-chill filtered and of natural colour, and have been matured in a combination of American oak ex-bourbon barrels and ex-Oloroso sherry casks, with the sherry cask influence increasing with age. This is 20%, 40% and 60% respectively.

The Glen Grant 21 years old and 25 years old are available in UK retailers now. They will £250 and £735 respectively. The Glen Grant 30 years old will appear later in 2024 with the retail price to be confirmed. The rumour is that it will be around £1,200. A wider world release for the collection is also expected at some point.

Our Tasting Notes

Glen Grant 21 years old: First Light

The nose is sweet and fruity with a distinct floral twist. Elegant aromas of stewed apple and caramelised peach are joined by vanilla, baking spices and milk chocolate. Further aromas of crème brûlée, raisin and hazelnut add to the depth.

On the palate this whisky is soft, creamy and gentle. Notes of baked apple, vanilla custard and muscovado sugar kick things off and are followed by hints of ripe tropical fruits (think of pineapple and mango especially), plump sultana and juicy raisin. The crème brûlée from the nose is also evident and is joined by caramel, plus warming spices such as cinnamon and nutmeg. Later spices evolve and are reminiscent of white pepper and clove. Hints of cocoa powder and milk chocolate round everything off nicely.

Glen Grant 25 years old: Golden Hour

The nose exhibits a lovely mix of sweet and spicy aromas – milk chocolate with raisin and sultana mingles with cinnamon, clove and ginger. There is a suggestion of bitter orange oils and fairground toffee apple that evolves to become more reminiscent of baked apple with butterscotch sauce.

On the palate this whisky feels silky, velvety and luxurious. Baked apple and fresh honeycomb notes lead the way (the honey is like heather honey with a hint of manuka) and are quickly joined by sugary sultana and raisin. The baked apple note from the nose is prominent and is complimented by a delicious combination of mocha, praline and bitter orange oil. Later, some drying tannins and oaky spice develop – this gives a complex warmth and peppery quality with a hint of old cigar box and antique furniture shop.

Glen Grant 30 years old: Twilight

The nose is bold and decadent. Aromas of grilled peach, apricot jam and syrup sponge pudding are joined by baked apple and hints of treacle tart and Christmas cake. There are plenty of savoury aromas also – think of sandalwood, cigar tobacco and chamoix leather.

On the palate this whisky is superbly velvety and opulent. Notes of bitter chocolate and espresso coffee are joined by a selection of stone fruit – imagine nectarine, peach and apricot. Demerara sugar, toffee and caramel are all evident as well as raisin, sultana and candied orange. A warmth develops with time, and this brings a selection of notes from the spice rack – think of allspice, mace, cinnamon bark, clove and nutmeg. These dusty spices are complimented by some drying oak and a hint of mint and menthol right at the end.

Review | Lochlea Harvest Edition (Third Crop)

This whisky is the latest small batch single malt from the Lowland distillery of Lochlea. The Lochlea Harvest Edition (Third Crop) is released as the award-winning field-to-bottle distillery celebrates its sixth birthday and has been created by John Campbell, the outgoing Director of Production at Lochlea. Harvest Edition forms part of a wider series inspired by the farming year and features Sowing, Fallow and Ploughing Editions also. The Third Crop will be the final bottling for each.

Lochlea was founded in 2015 by Neil and Jen McGeoch. It is located in rural Ayrshire to the south of Kilmarnock. They converted Lochlea Farm from beef production to growing barley for whisky making. All whisky is produced using barley grown on the farm. The distillery is in an old piggery and a converted cattleshed is one of the maturation warehouses. The independent family-owned distillery has an annual production capacity of 200,000 litres. Their inaugural whisky, Lochlea First Release, was launched in early 2022 and followed by their core product, Our Barley, later that year.

Lochlea Harvest Edition (Third Crop) features a pocket of whisky that has been double matured, firstly in refill ex-bourbon barrels and then ex-Port wine hogsheads. There is also a single ex-Oloroso sherry butt in the mix. It is bottled at 46% ABV and is both non-chill filtered and of natural colour. The new whisky is available from selected specialist whisky retailers in the UK and limited other world markets. A bottle will cost £52.

Our Tasting Notes

The colour is bright gold with a slight reddish tint and the nose is expressive and lively. Aromas of malted barley, crisp green apple and heather honey leap from the glass and are quickly followed by further aromas of milk chocolate, golden syrup and a hint of hedgerow berries. A whiff of white pepper and something reminiscent of dried sage or thyme appears at the end.

On the palate this whisky is sweet and fruity to begin with, but with a peppery kick. A distinct white pepper note heats things up and this is softened when a drop of water is added. Elsewhere, a lovely fruity combination of green apple and crisp pear combine some confected red berries (think of strawberry jam and raspberry compote, with a hint of dried cranberry).

Further sweetness comes in the form of the golden syrup and heather honey from the nose, with the latter adding a slight floral hint. Milk chocolate and a pinch of cocoa are also evident. The second half of the palate is dominated by oaky and spicy notes - imagine a marriage of cinnamon, clove and mace adding heat and some drying woodiness adding structure. A very late hint of bitter orange oil also appears.

The finish is of decent length and maintains the sweet and fruity elements well. However, once these fade it is the warm spiciness and drying oaky characteristics that dominate. This give the finish some peppery heat and a distinct woody feel.

What's The Verdict?

This is another very nice whisky from Lochlea. They continue to show great promise and skill with their whiskies and the ex-Port cask influence here has taken their spirit in a different direction. It will be interesting to see what the distillery does with the brand and range of whiskies once this 'farming year' series ends in a couple of releases time, especially now that the esteemed John Campbell is leaving for pastures new. Time will tell, but the future looks bright.

Review | Stauning HØST

HØST (pronounced ‘hurst’ and meaning ‘harvest’ in Danish) is the latest edition to the core range of the Danish distillery of Stauning. The whisky is a marriage of their single malt and rye whiskies, which are made using barley and rye grown on two fa…

HØST (pronounced 'hurst' and meaning 'harvest' in Danish) is the latest edition to the core range of the Danish distillery of Stauning. The whisky is a marriage of their single malt and rye whiskies, which are made using barley and rye grown on two farms close to the distillery. The cereals have been floor-malted and kiln-dried at Stauning and then double distilled through their copper pot stills. HØST also features a marriage of cask types - ex-bourbon, heavily charred new American white oak and a small percentage of first-fill ex-Port barriques.

Stauning was founded in 2006 by nine friends and colleagues, and was Denmark's first purpose-built whisky distillery. The spirit was distilled in a converted abbatoir building for the early years before they moved to current larger state-of-the-art distillery. This is one of the most eco-friendly and sustainable distilleries in the world and features several groundbreaking innovations, such as floor malting equipment designed by one of the founders. The annual production capacity is 800,000 litres.

Stauning HØST joins the expressions Rye, Kaos and Smoke in the core range. It is bottled at 40.5% ABV and is widely available in the UK, through both specialist retailers and the Waitrose supermarket, plus selected world markets. The recommended retail price is £45/ €45/ 395 DKK.

Our Tasting Notes

The colour is straw gold and the nose is vibrant and aromatic. There is plenty of milk chocolate and heather honey first up and then a distinct maltiness. Underneath are further aromas of cookie dough, sour cherry and marzipan with hints of dusty wood spices (think of cinnamon especially) and candied orange.

On the palate this whisky grips the tastebuds and is just as lively and expressive as on the nose. The maltiness takes hold first and is quickly joined by some spicy rye notes. This gives a peppery and earthy quality which remains throughout. Some much needed sweetness evolves nicely - think of honey, golden syrup and that milk chocolate from before, plus hints of vanilla custard, cherry jam and juicy red berries.

The second half of the palate becomes more savoury. The milk chocolate develops to become more reminiscent of dark chocolate, plus woody and earthy spices begin to take hold. Add in a dash of bitter orange oil to add further depth. Late on the woody notes (that cinnamon again plus hints of clove and liquorice root) take hold and dry things out, as does some freshly sawn oak that made us think of pencil shavings.

The finish is of decent length and becomes a little peppery and hot. The woody dryness really begins to grip now, especially once the sweeter and fruiter characteristics have faded. The spice lingers on and is joined very late on by a hint of menthol and eucalyptus.

What's The Verdict?

Stauning HØST sits as the start of the core range of the Danish distillery and it feels like a good metaphor, as this would be a great whisky to try if you wanted to begin an exploration of rye. It demonstrates the characteristics of rye but in a gentle and subtle way. This reminds us of other Scandinavian rye whiskies that we have sampled, which follow a similar track. When compared to the bolder American and Canadian ryes this feels milder but that is no bad thing. This remains flavoursome throughout and would be great when used as the base of a creative cocktail.

Review | Abasolo

Abasolo is a Mexican corn whisky. It uses an indigenous maize variety called cacahuazintle (pronounced kaka-wha-sint-lay) to make its spirit and nixtamalization – an ancient cooking technique used since the time of the Aztecs. No other whisky in the w…

Abasolo is a Mexican corn whisky. It uses an indigenous maize variety called cacahuazintle (pronounced kaka-wha-sint-lay) to make its spirit and nixtamalization - an ancient cooking technique used since the time of the Aztecs. No other whisky in the world uses this. The whisky is produced using a long 120-hour fermentation and double distillation through copper pot stills. It is then aged in 200-litre second-fill ex-bourbon casks sourced from the Buffalo Trace distillery in Kentucky.

The Destilería Abasolo is the first Mexican distillery dedicated to whisky production. It is located in the town of Jilotepec de Abasolo, high in the mountains of the Guanajuato region to the north of Mexico City. The distillery has one of the highest altitudes of any whisky production in the world at 2,375 metres/ 7,800 feet above sea level. It was founded by the Casa Lumbre group in 2017. The Master Blender and creator of Abasolo corn whisky is Dr. Ivan Saldaña.

Abasolo is bottled at 43% ABV and is available Mexico, the UK and the USA, plus selected European markets. A bottle will cost around £40. For more information on Abasolo and its unique production methods, please visit www.abasolowhisky.com.

Our Tasting Notes

The whisky is gold in colour and the nose is expressive and sweet. Aromas of vanilla pod and golden syrup are quickly joined by earthy spices and grilled sweetcorn. There is also something green and vegetal sitting underneath, which is reminiscent of charred corn husks. Hints of white chocolate and clove oil also hang in the background.

On the palate this whisky feels incredibly creamy and sweet. The mouth feel is lovely and soft with opening notes of golden syrup and heather honey. Then comes some vanilla toffee and a hint of crisp green apple. The earthy maize notes are never far away and are reminiscent of fresh sweetcorn cooked on a grill or barbeque. This adds depth to the whisky.

Underneath is something herbal - those green corn husks again with some dried hay and straw - and plenty of milk chocolate. This last element adds to the creaminess. Finally some drying woody spices evolve that grip the tastebuds - think of cinnamon, freshly sawn oak and clove with a pinch of white pepper.

The finish is of decent length but gets a little hot. The drying spice and peppery quality quickly take hold, especially once the sweeter and fruity characteristics fade. This leaves a slightly bitter and warming taste in the mouth.

What's The Verdict?

This is a fascinating whisky to try and quite unlike anything that we have sampled or reviewed before. The 100% corn creates a very different set of aroma and flavour compounds, which are largely enjoyable. This is exactly what we love about the craft distilling scene - people are pushing the boundaries of flavour and honouring their heritage and surroundings.

Abasolo is a great example of that. While it is OK to sip, we think the whisky will come alive when mixed - it would be such an interesting ingredient in a cocktail and could lead a skilled bartender in many directions. Now where is our cocktail shaker?

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 Glenallachie 35 years old

The Speyside distillery of Glenallachie has announced the launch of its oldest single malt whisky to date – The Glenallachie 35 years old. The whisky has been released to represent the distillery’s unwavering commitment to cask craftsmanship and small…

The Speyside distillery of Glenallachie has announced the launch of its oldest single malt whisky to date - The Glenallachie 35 years old. The whisky has been released to represent the distillery’s unwavering commitment to cask craftsmanship and small-batch whiskies, and has been crafted by Billy Walker, the owner and Master Distiller at Glenallachie.

For this landmark bottling, Walker selected six ex-bourbon barrels that were distilled and filled in the summer of 1989. This was shortly after he had taken over the distillery and he quickly identified the potential of these six casks. They were transferred to four ex-sherry casks (three ex-Pedro Ximenez and one ex-Oloroso) and two virgin American oak casks in 2017 for a seven year secondary maturation.

"Unifying the six spectacular casks has created the perfect equilibrium between the sweet influence of Pedro Ximénez, the nutty contribution of Oloroso, and the spiciness of the virgin oak. It is a whisky to be treasured."
Billy Walker.

The Glenallachie distillery is located close to the town of Aberlour in the Speyside whisky region in Scotland. It was founded by Mackinlay, McPherson & Co. in 1967 and was designed by renowned distillery architect William Delmé-Evans. Glenallachie translates as 'valley of the rocks' from Gaelic. The current owners are The Glenallachie Distillers Co. who took over in mid-2017. They have switched focus from the previous owners Pernod Ricard, who used it to supply malt for several blends. The annual capacity is four million litres, although it is currently operating at a quarter of that.

The Glenallachie 35 years old is presented in a wide-shouldered decanter and oak casket that features hand carving and brass detailing. This also features a booklet filled with Walker's handwritten tasting notes and the story of each cask. The limited edition whisky is bottled at 48% ABV and is available from specialist and luxury retailers worldwide. A bottle will cost £1,475.

Our Tasting Notes

The colour is a deep coppery amber and the nose is rich with a mix of sweet and savoury aromas. It kicks off being very nutty (think of walnut and hazelnut especially) and chocolate-like. Then comes some dried fruits in the form of raisin, sultana and candied orange with a hint of date. Underneath are further aromas of cocoa powder, old cigar box and sandalwood.

On the palate this whisky feels silky, rich and viscous. Again the lead characteristics are chocolate, nuts and dried fruit - the combination is reminiscent of a fruit and nut milk chocolate bar. Toasted hazelnut, walnut and brazils marry with raisin, sultana and dates to great effect. Then comes dominant notes of caramel and vanilla toffee with a hint of dark treacle. There are also hints of mocha, baked apple and gingerbread that evolve.

The whisky becomes more savoury with time. There is a distinct leathery and earthy note that develops, plus some dusty baking spices - imagine cinnamon, ginger and clove here. Later notes of cocoa powder and bitter orange oil also come through, along with that old cigar box vibe from the nose.

The finish is long and decadent. It seems to go on forever. The chocolate and dried fruit notes are the first to fade, but it is a slow process. Then the nutty characterisitics. This leaves the savoury and dusty spice notes to take hold and pull the finish out even more. A woody dryness develops to give a lovely finale.

What's The Verdict?

This is a stunning whisky and one that shows the sympathetic cask management needed for maturing spirit to this sort of age. The depth of character and the complexity is fabulous - there are so many layers and the balance between the sweet and savoury characteristics is spot on.

We were delighted to have been invited to the launch event in London and Billy hinted that they have even older stock that came as part of the distillery purchase in 2017. Only time will tell what they choose to do with that but if any is as good as this whisky, then they will have done well.