Tuesday, 2 June 2020

Tasted #483: Glenlossie 10yo bottled for Hong Kong Whisky Festival 2020 (Single Malts of Scotland)

With whisky festivals being cancelled (or moving online) the world over due to COVID-19, and a particular dearth of Feis Ile bottles this year (notable exception: The Scotch Malt Whisky Society), it's nice to see some festival-only bottlings still being released, even without their corresponding festival.

One such bottling is this 10yo Glenlossie, bottled for the 2020 Hong Kong Whisky Festival (currently postponed to 11th Oct), which is available to purchase now. Distilled on 2nd July 2009, and bottled on 9th Jan 2020 from a Bourbon hoggie, there are 120 bottles and all are, naturally, non-chill filtered and with natural colour.

Bottled by Elixir Distillers under their "Single Malts of Scotland" range, the bottle carries pedigree, but Glenlossie isn't exactly a blue-chip distillery, and 10yo isn't exactly "well aged" in Scotch whisky terms....so some might wonder just how good could a bottle like this be?

Very, very good, it seems.


Glenlossie 10yo bottled for Hong Kong Whisky Festival 2020 (SMoS) (59.2% ABV, 10yo, 1 of 120 bottles, Speyside Scotland, $988HKD)
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Colour: Bright gold.

Nose: Coconut, but not the "huge whack of fresh young oak" variety, more of a subtle, fruity tropical variety. Then there's pot pourri, marmalade, and some very creamy vanilla pie. After time comes some grapefruit and oranges, and a subtle underlying note of old books. You don't expect a nose this complex on a 10yo Scotch, ordinarily.

Palate: Creamy and slightly tropical, with hints of mango, lemon and subtle passionfruit, underscored by vanilla cream and baked pineapple tarts.

Finish: Long, tropical and coconutty, with a waxy texture keeping things going long after the liquid is gone.

Rating (on my very non-scientific scale): 92/100. Truly, this is an excellent dram and one whose flavour and complexity I would peg at closer to 15-18yo than 10yo. At under $1,000HKD, look past the label and just buy one. I did.

Cheers,
Martin.

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