I’ve been a bit lax lately in posting up the last few Manchester Whisky Club meetings, but after finding a spare evening, I’ve decided to consolidate the missing drams into one, all found with tasting notes below –
March saw the theme of Photo Finish, a look at the prospect of different cask finish and maturation styles within whisky.
Deanston Virgin Oak – 46.3%
Light on the nose with a slight spice, fresh corn and plenty of wood elements. A developing spice on the palate, quite mouth-watering that produces a smooth, long finish that has a slight cherry and pepper finish.
Light with green apples flesh pineapple and plenty of dry pot still elements on the nose. A nice developing warmth on the palate, rather potent with a lingering dry spice on the tongue and finish.
BenRiach 16yr – 46%
Sauterne finish. Soft, sweet aromas of dried fruits on the nose, with bold hits of sultanas and pine coming through. A dry palate with a slow spice lingering. Fresh nuts and pine counteract for a short finish.
Tomintoul 12yr Portwood – 46%
Smooth with plenty of creamy port nose with a dry finish. Very smooth on the palate with a slight kick of port dividing the experience. Short.
Edradour 11yr ‘Straight From the Cask’ Chateauneuf Du Pape Finish – 58.5%
Soft plums on the nose with red apple with a stewed sweetness coming through. Short, rich grape and plums with a dry finish on the palate. Simple yet fantastic.
Both the Tomintoul and Edradour were stand out highlights for the Photo Finish session.
Tincup – 42%
A sweet, aromatic aroma on the nose, with a good blend of vanilla and rye. Sweet yet a sharp dose of vanilla on the palate, causing it to linger slightly. It creates a dry, spice finish. Incredible.
Willett Single Pot Still Reserve – 47%
Very smooth on the nose with a slight dry aroma of raisin and brown sugar. Plenty of rich pepper on the palate, producing a long, fresh hit of dark chocolate on a dry, wood based finish.
Noah’s Mill – 57.1%
Soft, light notes of raisins and vanilla on the nose, leading to a sharp hit of herb mixed with plenty of wood notes on the palate. Slightly burnt with the lips enjoying a tingle sensation on the finish.
Corsair Ryemageddon – 46%
A rich nose of chocolate malt with plenty of sweetness coming through. The cocoa carries onto the palate, producing a rich, mellow and well-balanced dram. A long, soft and slightly dry finish with hints of vanilla.
Balcones Brimstone – 53.1%
A hickory smoke aroma dominates the nose, reminding me of rich ribs. The richness carries onto the palate, developing quickly into a mouth-watering, savoury experience. Short though, with whispers of the hickory smoke on occasion.
The Balcones stood out as unique on the flavour palate, with the Corsair Ryemageddon and Tincup worthy of praise too.
Sullivan’s Cove Double Cask – 40%
Velvet aroma of chocolate and rich Cognac on the nose, with vanilla, slight spice and a warming toffee flavour producing a short finish.
Milford 15yr – 43%
A very dry nose of banana and burnt sugar. Light pear and gingerbread notes on the palate with a dry oat finish.
Pike Creek – 40%
Plenty of pear, blackberry and cranberry flavours mixing well on the nose, with a slight spice coming through near the finish. Lots of dry grain on the palate, but a smoothness of vanilla and honey bring a velvet, yet short finish with plenty of oak whispers.
Glengoyne 15yr – 43%
Plenty of heather and cream with pushes of black berry near the finish. Rather thick on the palate, with toffee, honey and nut flavours mixing in an oily mouth-feel. Lingering on the finish.
Amrut Kadhambam – 50%
Fresh spice on the nose with aromas of aniseed and cinnamon present. A good mix on the palate including raisins, orange, dark chocolate, plum and slight spice. Flavoursome finish with a long effect with plenty of oak.
It’s Scotland and Canada that are winners for me, with the Glengoyne and Pike Creek respectively.
Just before the summer holidays began, we held a Travel Retail evening, looking at exclusive bottlings only available airside!
Old Pulteney Noss Head – 46%
Very light with citrus elements creating a smooth, creamy and rich finish on the nose. Slight cherry bakewell aroma coming through too. Rich coconut milk flavours on the palate with a smooth, long finish and a slight kick of citrus to boot.
Jameson Select Reserve – 43%
Produced using a small batch of grain collected once a week per year from a field that is never touched thereafter. Around 10 years matured. Slightly sharp nose at the beginning but softens out with a wisp of smoke. Sweet offering on the palate with very smooth texture of toffee and lingering smoke.
Balblair 2004 – 46%
Bourbon matured. Light nose with no distinctive aromas coming through. Slight malt honey on the odd occasion. Dry orange with light, sweet hints available. A short and very dry finish.
Old Pulteney Duncansby Head – 46%
Light sherry notes on the nose with plenty of shortbread blending well. Lots of sherry characteristics on the palate too, with rich vanilla creating a toasty finish.
Balblair 1991 – 43%
Bold and fresh notes of honey and butter, with subtle cherry finding its way through. Soft green fruits on the palate creating a very dry, almost ash driven finish.
Bruichladdich Bere Barley 2006 – 50%
Bold citrus aromas on the nose with an oily butter note that follows to the palate. Rather thin and sharp, creating a dry spice in time for a big barley finish.
Highland Park Svein – 40%
Soft citrus on the nose with notes of green apple coming through. A light sweetness begins the palate, with hints of cherry and smoke before a strong finish.
Highland Park Harald – 40%
Sharp hit of citrus on the nose before malt and biscuit notes come through. Soft with a thick treacle palate creating long finish with an eventual citrus dicing at the end.
Bruichladdich is the best of a diverse bunch. Some surprising drams though, and confirms to myself at least that some brands will put anything out in travel retail, losing that ‘specialness’ so-to-speak.
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