Jack Daniel’s 10yo Batch 4 [Tasted #696]

It’s not often we get to celebrate a historic milestone in American whiskey—let alone one tied to a name as recognisable as Jack Daniel’s. But last night at Newtown’s Pleasure Club (a vibey little venue tucked under the Odd Culture Group banner - though the name did piqued my interest), that’s exactly what we did—celebrating the launch of Jack Daniel’s 10yo, the first age-stated release from the distillery in over 100 years.

Hosted by the ever-charismatic Andy Tsai, Jack Daniel’s Brand Ambassador for Australia, the night blended history, humour, flavour, and some unexpectedly brilliant food pairings—plus a cocktail or two that we wouldn’t mind sipping again.

Chris Fletcher, Jack Daniel’s Master Distiller and grandson of former Master Distiller Frank Bobo, shared a video message to share a bit of background on the release. Chris described this 10yo as a deliberate throwback—crafted using the same mashbill as Old No. 7 (80% corn, 12% malted barley, 8% rye), fermented with the same yeast, and matured for a full decade in toasted and charred new American oak barrels.

Tennessee isn’t exactly known for ageing whiskey for extended periods—not because they can’t, but because the hot summers and huge temperature swings make it hard to strike a balance. Too much time in a warm part of the warehouse and you end up with a wood bomb. Too cool, and the whiskey barely interacts with the oak. So Chris and team carefully moved the barrels around over the 10 years—top to bottom, fast to slow maturation.

Chris likened it to cooking: “At the top, it’s flambe. Down below, it’s a simmer.” That balance is exactly what makes this whiskey so intriguing.

According to Andy, Australia punches well above its weight in the Jack Daniel’s world. We’ve got what’s affectionately referred to as the “Bourbon Belt” where Jack flows freely and loyalty runs deep. Fun fact, Australia is also the #1 global consumer of Jack Daniel’s & Cola RTDs by volume. Safe to say, us Aussie love our Jack.

And that’s exactly why the 10yo made its way here. 

“It’s about bringing a bit of luxury to Australia,” Andy told us. “But not just a few bottles—we want it to be accessible. And yes, we’re expecting a few more. On the night, it's been hinted that the 12, 14yo might make their way here soon. 

To compare and contrast the 10yo, we did a side-by-side tasting with Jack's Old No. 7 along with the newly released Jack Daniel’s 10yo (Batch 4), bottled at 48.5% ABV. Paired with a caramelised apple parfait, the dram opened up beautifully. Rich, viscous, and layered—it delivered everything you’d hope for in a Tennessee whiskey that’s been given time to grow up.

Jack Daniel’s 10yo Batch 4 (48.5% ABV, 10 Years Old, Tennessee, USA, A$150)

This is Jack Daniel’s dialled up and matured with precision—retaining Jack Daniel's DNA but extending it and bringing it into new territory with added weight and richness. A nicely structured Tennessee whiskey.

Nose: Aromatic and layered with dry citrus peel, ripe banana, and crisp green apple upfront. Behind that sits a base of dark chocolate orange, sultana, and toasted oak.

Palate: Mouth-coating and viscous, with a sweet-savoury duality. Notes of salted caramel and orange chocolate on the palate, followed by spiced apple strudel, roasted nuts, and a hint of brine. There’s a warming peppery lift mid-palate, while aniseed and soft charred oak bring depth and balance.

Finish: Lingering with gentle peppermint, soft oak tannins, and a sweet baking spice warmth that stretches on.

Rating (on my very non-scientific scale): 92/100 (Hendy)

This one felt special.

It wasn’t just about releasing an age-stated expression. It was about heritage, craftsmanship, and a reminder that even one of the most iconic whiskey brands in the world can continue to evolve in meaningful, flavourful ways.

We’ve always known Jack Daniel’s could bring the bold, but Jack Daniel’s 10yo proves they can do it with grace and restraint too. Here’s hoping the 12yo, 14yo, and perhaps, even that elusive 21yo, make it to our shores soon.

Until then—cheers to Uncle Jack, cheers to Chris Fletcher, and cheers to the fans who’ve kept this whiskey close to their hearts (and their bars) for over 150 years. 

Thanks to Brown Forman and We Are Different for having us at the launch of Jack Daniel's 10yo.

Cheers

Hendy

The Macallan TIME : SPACE Launch [Tasted: #684]

Last week, Martin and I had the pleasure of attending events for The Macallan TIME:SPACE Collection in both Hong Kong and Sydney, as a celebration of the distillery’s 200th anniversary. The events took us on a journey through The Macallan’s storied past, from founder Alexander Reid’s dedication to quality in 1824 to the wartime ingenuity that shaped its legacy.

The Sydney launch event featured tastings of Macallan’s Classic Cut and 18yo expressions, two drams that beautifully reflect the distillery’s artistry. The Classic Cut 2023, bottled at 50.3% ABV, showcased vibrant notes of orchard fruits, elderflower, and citrus with hints of almond biscotti and toasted oak. Meanwhile, the 18yo Sherry Oak has rich layers of dried fruit, spice, and chocolate, a classic Macallan.

At the heart of the celebration was the unveiling of TIME : SPACE, a dual-chambered vessel housing two extraordinary whiskies. The 1940 Vintage, aged an astonishing 84 years, matured in meticulously selected sherry casks. Representing the future, the 2018 Vintage is a youthful 5-year-old whisky, marking the first distillate from Macallan’s state-of-the-art distillery.

Also revealed was TIME : SPACE Mastery, a stunning single malt created from 14 exceptional cask types. This whisky delivers rich layers of dates, pineapple, and coffee, all while retaining Macallan’s signature elegance. Presented in a circular bottle symbolising the cycle of time, the red case, complete with 200 spikes, is a bold celebration of the distillery’s bicentennial milestone.

With only 200 units of TIME : SPACE dual-chambered bottle available globally, the TIME : SPACE Mastery is the more accessible of the two (priced at $2,700 and arriving in Australia in November 2024, with the exact number of bottles produced not disclosed). The TIME : SPACE Collection is more than a celebration of the past—it’s a toast to the future of The Macallan's whisky mastery. 

Having both recently sampled the TIME : SPACE Mastery, here are our thoughts:

The Macallan TIME : SPACE Mastery (43.6% ABV, Speyside, Scotland, A$2,700 / $11,000HKD)

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Colour: Rich honey gold.

Nose (Hendy): A captivating aroma unfolds with a gentle musky scent, with a mix of ripe summer fruits—peaches and apricots—balanced by the sweetness of dates, figs and dried fruits. Subtle notes of chocolate with sweet oak.

Nose (Martin): There's a maturity here that (despite its years) you don't find on the 18yo. Not to the same extent anyway. Deep rich zesty coffee notes follow, rich honey notes, with some underlying milk chocolate and ginger. If you look hard enough, slight hints of tropical stone fruits (peaches mostly) appear.

Palate (Hendy): The palate opens up with soft ginger spices, offering a delicate palate with a touch of gunpowder before giving way to layers of citrus, oranges and honey bring a level of sweetness, with sweet oak at the end.

Palate (Martin): Viscous and mouth-filling, with notes of mature oak, a slightly earthiness (which increases over time), some orange zest, dates, maple syrup, ginger and caramel. It doesn't feel like 43% in the mouth - I'd say closer to 46-48%. Power and finesse here.  

Finish (Hendy): Long and lingering, with a gentle, soft spice and fading into notes of vanilla. It was a good Macallan.

Finish (Martin): Long, quite drying, with hints of oak, some BBQ pineapple, Oranges and residual peach notes.

Rating (on my very non-scientific scale): 

93/100 (Hendy) 

92/100 (Martin)

Martin's final comments: Having also tried this side-by-side with the 2023 18yo Sherry Oak, I can confidently say it stands well above as a much more rich, viscous, sherried dram with significantly more complexity. It also has those hints of tropical notes shining through which you just don't get on the 18yo (Lead Whisky Maker Euan Kennedy, who presented our tasting, said he finds the tropical notes tend to come through at around 20 years of age). That said, whether the increased complexity and richness (and admittedly, very cool bottle design) justifies the price jump over the 18yo is a personal decision everyone will have to make for themselves...

Here’s to the next 200 years of Macallan.


Cheers,
Hendy.

Halcyon Spirits 17yo Single Cask 2007 Caol Ila [Tasted #683]

You may have have seen us cover a few releases from recently-established Scottish-based Independent Bottler Halcyon Spirits over the past 12 or so months. After bursting onto the scene mid-2023 with a 30yo Macallan, followed by a 32yo Auchentoshan, 30yo Clynelish & 27yo Burnside, they've now ventured over to Islay with their first peated release - a 17yo single cask Caol Ila from 2007.

I've been saying for a long time now that (in my opinion) Caol Ila is one of the most versatile Scotch whiskies out there. It can be fantastic young, middle-aged or long-aged, it's great from both Sherry and Bourbon casks, it works well in highballs (try it with lemon peel), cocktails and neat, and it's absolutely magic, magic stuff from the early 1980s.

I remember drinking a lot of 2007, 2008 Caol Ila single casks about 6-7 years ago (at the time around 10yo), and many of them were excellent, so I was excited to try one with a bit more age on it...

Halcyon Spirits "Halcyon Release #5" Caol Ila Aged 17 Years (56% ABV, Single Malt, 17yo, 1 of 273 bottles, Scotland, £150)
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Colour: Amber gold

Nose: Ashy, meaty BBQ at first, but with unmistakeable Caol Ila DNA underneath. Rich smoke, a slightly oak dustiness. After time, a subtle hint of meaty sulphur (in a good way).

Palate: Follows the nose, with some added sweet honey/maple notes, yet still plenty of smoked meat. It's soft, yet carries power and persistence. There's some hoisin sauce and glazed BBQ duck, and subtle, underlying hints of that trademark Caol Ila lemon-y note.

Finish: Long, soft smoke with a slightly sweet BBQ / lemon finish.

Rating (on my very non-scientific scale): 92/100 (Martin). Exactly what I hoped for - balanced, complex, delicious. For the price? Excellent value (especially for those in HK benefiting from the recently-reduced taxes).

Thanks to Halcyon for sending us the sample for this review.

Cheers,

Martin.

Old Master Spirits' Tiffon V.45 Petite Champagne Cognac [Tasted #678]

 We've tasted plenty of pretty old spirits on the blog over the years (and some very old ones), but I'll never say no to another. So when Deni from Australia's Old Master Spirits reached out to say there was a care package of samples on the way, I was pretty excited. 

That care package included some beauties I've already covered like their 63yo Peyrot Cognac (which was a steal at $349AUD), but it included one sample I had to keep quiet about for a while. One special sample - in the form of Old Master Spirits' 1945 Tiffon Petite Champagne Cognac.

The oldest release so far by Deni & David from OMS, this nearly 80 year old war time Tiffon was distilled in 1945 and bottled in 2023 after more than 60 years in refill troncais and limousine barrels (in Tiffon's humid cellars) followed by the remainder in Demijohn. 

I'll admit I wasn't overly familiar with Tiffon, but learned that much like the other houses OMS work with, it's a family-owned house (currently run by the fourth generation), founded in 1875 on the banks of the River Charente located in Grande Champagne cru (not far from Courvoisier). The current generation harvests grapes, distils cognac and cares for the still-maturing stock from previous generations - like this release.

Bottled at natural cask strength of 45.2% ABV and made from Ugni Blanc grapes, this release is limited to a minuscule 24 bottles only, available by ballot with results to be announced on 31st October 2024.

So let's try this #malternative shall we?

 

Old Master Spirits' 1945 Tiffany  V.45 Petite Champagne Cognac (45.2% ABV, 77-78yo, Cask Strength, France, One of 24 bottles, $1,299AUD)
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Colour: Burnished copper gold.

Nose: Initially there's a well-balanced mix of mandarin and varnish, but almost instantly comes notes of milk chocolate, herbal jelly & cigar box. Give it some air though, and some beautiful tropical notes start to emerge - lashings of guava, more mandarin and tangerine, and some underripe mango.

Palate: Mandarin again, fruit compote, raisins and fresh apricots, then oranges, more guava, some pineapple, and a slight hint of varnish. With some Cognacs of this age, I find the varnish / furniture polish notes can dominate. Here, they're perfectly balanced with significant amounts of fruit - much of it tropical.

Finish: Long and citrusy, with orange chocolate notes partnering with sweet hints of oak long after the liquid is gone.

Rating (on my very non-scientific scale): 92/100 (Martin). This has amazing freshness for something over 75 years old. It's incredibly balanced, AND delicious (OK that's subjective, but I suspect most will agree).  

Thanks yet again Deni & David for the sample.

Cheers,
Martin.

Cask88 x Ralph Steadman "Whisky Correspondence Course" - Bruichladdich 31yo, Arran 24yo & Glenburgie 24yo [Tasted #674 - 676]

Whisky and art collaborations are nothing new - we've seen everything from Macallan's "Masters of Photography" series, to Glenfiiddich's "Arists in Residence" program, to Glenmorangie's more recent efforts with Azuma Makoto. My view of these has always been the same - they can be fun, sure, and when the collaboration "fits", even great, but fundamentally the underlying whisky has to be good. At the end of the day, you can't drink art!

Thankfully, Cask88's latest collaboration with Britain's legendary illustrator Ralph Steadman not only brings the fun & feels like it "fits", it also involves some fantastic whisky!

Dubbed the Cask 88 x Ralph Steadman Whisky Correspondence Course, the series is intended to take drinkers on a journey of Scotland's distilleries via illustrations from Ralph Steadman's 1994 memoir "Still life with Bottle: Whisky According to Ralph Steadman" adorning bottles of "exquisite, greatly aged, unique single malts from the finest distilleries in Scotland".

Starting (fittingly) with Part One, the series kicks things off with 3 single cask bottlings, available individually by the 700mL bottle or as a set of 3 x 50mL miniatures:

• Arran 24 Year Old (44.7%)
• Bruichladdich 31 Year Old (50.6%)
• Glenburgie 24 Year Old (55.2%)

The team at Cask88 were kind enough to send me a miniature set for review, and I've gotta say, this is one of the most impressively designed "sample sets" I've ever seen - right down to the ink pot sample bottles. Sure, it's all about the whisky inside, but opening this certainly brought a smile to my face.

Cask88 x Ralph Steadman "Whisky Correspondence Course" Bruichladdich 31yo (50.6% ABV, 31yo, Refill Hogshead #2258, Islay, Scotland, £565 / $5,650HKD)

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Colour: Light golden sunset.

Nose: Light and fruity - grape skins, pear & peach, followed by subtle vanilla hints.

Palate: Oh now we're talking - Tropic Thunder! Passionfruit, lots of pineapple, some guava and apple. Grapefruit, vanilla & pear notes too. It's a tropical fruit basket, with perfectly balanced sweetness.

Finish: Largely follows the palate - tropical right to the end, when a cooling subtle mint note kicks in.

Rating (on my very non-scientific scale): 93/100 (Martin). Beautiful.

 

Cask88 x Ralph Steadman "Whisky Correspondence Course" Arran 24yo (44.7% ABV, 24yo, Oloroso Hogshead #1556, £565 / $4,250HKD)

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Colour: Rich amber gold.

Nose: Creamy strawberries & raspberries, with a spray of orange zest, and underlying chocolate hints.

Palate: In line with the nose, sweet strawberries and raspberries, then maple syrup, walnuts, peanut brittle, strawberries again (with cream this time), and more of that chocolate.

Finish: Long and full of dark chocolate and oranges, with a slightly bitter raspberry note.

Rating (on my very non-scientific scale): 92/100 (Martin). Arran around this age can be very good, and this is no exception.

Cask88 x Ralph Steadman "Whisky Correspondence Course" Glenburgie 24yo (55.2% ABV, 24yo, 1st Fill Sherry Butt #9316, £300 / $3,000HKD)

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Colour: Deep copper.

Nose: Funk, slight sulphur note, chocolate-coated cherries and sour gummies - something I only occasionally find on well-serried whiskies, but a note I really enjoy.

Palate: Rich, unctuous and funky. Oak, but balanced with savoury sherry notes, mature oranges, coffee beans, rooibos tea and ripe raspberries, with a slight bitterness after some air.

Finish: Long, warming coffee notes with some berries, and oak funk.

Rating (on my very non-scientific scale): 93/100 (Martin). Lots going on here, and it all works well together. Really enjoyable.

 

I have to say, I was expecting one, maybe two of these casks to be standouts, but didn't expect all 3 to be so good. All very different (fruity, moderately sherried & very sherried), but all excellent.

The Cask 88 x Ralph Steadman Whisky Correspondence Course is available directly from Cask88 in the UK, or from Dram Good Stuff in Hong Kong (pricing and links above).

Cheers,

Martin.

Old Master Spirits' 1960 Peyrot 63 year old Cask Strength Grande Champagne Cognac [Tasted #669]

We're kicking off June with another well-aged #malternative - this time in the form of a 63 year old Cask Strength Grande Champagne Cognac from Peyrot, once again from Old Master Spirits. The gents behind OMS have been releasing spirits at a decent cadence lately - not too often, but a handful a year to keep things interesting. This one will be launched on 20th June, bottled at 42.9% (cask strength) and selling for $349AUD.

(You can read my thoughts on several of Old Master Spirits' previous releases here, including previous vintage and NAS Brandies. In those posts I cover why I love what these guys do, and how their #malternatives are very much, in my opinion, made for whisky lovers.)

Like most (all?) of the distilleries Old Master Spirits work with, Cognac Peyrot is a family-owned House currently in its fifth generation, having been founded in 1893. In 1956 first generation viticulturist Jean Baptiste Peyrot handed over a seven acre vineyard to his daughter Mathilde Peyrot-Barret, and this 1960 was the first vintage she distilled - so quite a bit of history here! 

The grapes here, Ugni Blanc, make up ~98% of Cognac vineyards and are favoured for their high-yield, long aging potential and light, floral profile. The grapes for this particular Cognac were planted nearly 100 years ago in 1928, and after the aforementioned 1960 distillation, the spirit slumbered in Limousin Oak for 63 years.

Old Master Spirits' 1960 Peyrot 63 year old Cask Strength Grande Champagne Cognac (42.9% ABV, 63yo, Cask Strength, France, One of 155 bottles, $349AUD)

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Colour: Burnished orange copper.

Nose: Power and elegance! Fresh coffee grounds, milk chocolate, herbal lozenges, and after time fresh oranges, but also light honey and strawberries.

Palate: Largely follows the nose, with increased citrus (orange) intensity, cake icing, dried apricots, raisins, honeycomb, some more berries (raspberries this time), and just a subtle hint of oak spice.

Finish: Long, slightly herbal, with strong citrus and berry notes. After some time, coffee hints return.

Rating (on my very non-scientific scale): 92/100 (Martin). If you haven't yet jumped into the world of well-aged Cognac yet, this may well be a very good place to start. Whisky-like complexity, power and grace. Eminently drinkable - a " special occasion" spirit you can also drink on a random weekday. For $349AUD, fantastic value.

Their oldest release to date, Old Master Spirits' 1960 Peyrot 63 year old Cask Strength Grande Champagne Cognac goes on sale 20th June 2024, $349AUD. 155 bottles in total.

Thanks Deni & David for the sample.

Cheers,

Martin.

Glen Moray Masterclass with Iain Allan [Tasted #663 - #668]

To kick off Sydney’s Whisky Month, we joined Iain Allan, Global Ambassador for Glen Moray Distillery, and Judith Zhu, bartender at Door Knock, at Grain Bar for a Glen Moray masterclass. The session featured Glen Moray whiskies from their Cask Explorer range, including the delicious Glen Moray 10yo 'Elgin,' released as part of the Queen’s Jubilee celebration. Two limited-edition Glen Moray releases; Whisky List exclusive, a Glen Moray Rioja Cask Finish and a Peated Glen Moray Rioja Cask Finish, completed the tasting set.

It's been a while since we have had a full Glen Moray tasting. Back in 2013, Graham Coull, Glen Moray Distillery Manager led a Glen Moray whisky & cheese matching in Sydney as part of Whisky Live. Since then we have seen Glen Moray evolved, both as a distiller as well as with their flavour profile.

During the session, Iain explained that Glen Moray is situated in Elgin, midway between Aberdeen and Inverness in the Speyside region, known for producing lighter, sweeter whiskies with a bit of spice. Established in 1897, Glen Moray began as a brewery before converting into a distillery. With its long history, Glen Moray benefits from the resources around Elgin, including water from the River Lossie. Though unlike Sydney winter, Iain humorously addressed complaints about the cold weather in Sydney, comparing it to Scotland’s colder winter and noting that whisky is used to keep warm in Scotland.

Glen Moray is known for its traditional production methods, utilizing copper pot stills and oak casks for aging. They commonly use a mix of ex-bourbon and ex-sherry casks but also enjoy experimenting with non-conventional casks such as madeira, port, chardonnay, cabernet sauvignon, rum, and rioja. In fact, Iain noted that Glen Moray has recently rebranded its core range from the classic collection to the 'cask explorer' collection - the latter denoting Glen Moray's piqued interest in experimenting with different casks. 

Despite the use of different casks, Iain did note that Glen Moray’s history of cask exploration has remained since 1897, noting that while experimentation with various cask types constitutes about 20% of their production, the remaining 80% relies on the consistent quality of bourbon cask maturation. 

Glen Moray's ownership by La Martiniquaise-Bardinet, a French spirits company, has significantly expanded the distillery's global reach while maintaining its traditional roots. Under La Martiniquaise, Glen Moray has grown from a small export range to a more global presence, with expansions increasing production capacity to 8.5 million litres, positioning it as a medium-sized distillery.

Back to the masterclass, complementing the Glen Moray whiskies were three beautifully crafted cocktails that Judith invented, combining Glen Moray whiskies, including the two Rioja Cask releases, with Australian native ingredients. Along with the 10yo Elgin, I enjoyed the Peated Rioja Cask release, which had big aromas and flavours with sweet, savoury, and big smoked meat notes.

Glen Moray Shiraz Cask Finish (40% ABV, NAS, Speyside, Scotland, A$57.90)

An Australian market-exclusive whisky, part of the newly rebranded Explorer Range, previously known as the Classic Range. Initially aged for six years in bourbon casks and finished for two years in European Shiraz casks. Iain noted that this gives the benefit of the French oak's nutty, hazelnut character and the floral, fruity notes of Shiraz.

Nose: The aroma opens with the quintessential characteristics of Speysidy, featuring a rich combination of sweet vanilla and luscious honey. There's a subtle hint of meaty undertones, adding depth and complexity. Light notes of currants and raisins, accompanied tannins that lend a slight dryness, reminiscent of well-aged oak.

Palate: On the palate, there's a delicate and inviting profile. Initial flavours of creamy vanilla and golden honey take centre stage, creating a smooth and comforting sensation. A nutty character emerges, bringing to mind freshly roasted almonds and hazelnuts, complemented by the taste of buttery sweet bread, evoking the warmth of a bakery. The vanilla base provides a consistent thread of sweetness, while a touch of perfumed spices—perhaps cinnamon and nutmeg—adds an intriguing, aromatic layer.

Finish: The finish is long and indulgent, with the delightful taste of hazelnuts leaving a lasting impression. There's a decadent Nutella-like sweetness that lingers on the tongue, making for a satisfyingly rich and nutty conclusion to the tasting experience.

Rating (on my very non-scientific scale): 89/100 (Hendy)

Glen Moray 12yo (40% ABV, 12yo, Speyside, Scotland, A$65.95)

Described by Iain as a quintessential expression of the distillery’s traditional style, matured in bourbon casks for a minimum of 12 years. This aging process strikes a balance between the spirit’s natural flavors and the influence of the oak, creating a sweet and slightly spicy profile typical of Speyside whiskies. The 12 Year Old is described by Iain as the distillery’s flagship whisky, offering an approachable yet complex taste that appeals to both new and seasoned whisky drinkers. Despite production challenges, such as having to allocate the 12 Year Old due to high demand, the whisky remains a cornerstone of Glen Moray’s heritage and identity.

Nose: The aroma greets you with a delightful combination of honey and a rich nuttiness. The honey provides a sweet, floral fragrance. A warm, nutty scent follows, reminiscent of toasted almonds and hazelnuts. The presence of vanilla adds a creamy, comforting layer. Delicate notes of fresh berries, such as raspberries and blackberries, introduce a subtle fruity complexity.

Palate: On the palate, there's a light and well-balanced profile. The initial taste is smooth and nutty, bringing forward the rich flavour of hazelnuts that's mixed with the sweetness of vanilla. The vanilla is creamy and indulgent, providing a lush base that ties the flavours together. The mouthfeel is light yet satisfying, with the nutty elements creating a comforting, familiar sensation, akin to a warm, nutty pastry.

Finish: The finish is dry, leaving a lingering impression of creamy vanilla and nutty flavours. The dryness adds a refined touch. The nutty finish, with its hints of toasted almonds and hazelnuts.

Rating (on my very non-scientific scale): 90/100 (Hendy)

Glen Moray 10yo 'Elgin' (46% ABV, 10yo, Speyside, Scotland, no longer available)

Glen Moray's limited edition Shiraz Cask Finish Launched last year in Australia and now no longer available, it was intended to celebrate Elgin potentially becoming a city and later commemorated Glen Moray's 125th anniversary. This unique whisky, aged six years in bourbon casks and two years in European Shiraz casks, showcases the distillery's hallmark toffee apple sweetness and a nutty, fruity profile. Despite its popularity, the whisky is nearly sold out, with only a few bottles left (none in Australia). Iain  fondly recalls the unexpected discovery of Chardonnay casks in 2008 which we actually tasted in 2013 as they were bottled as the Glen Moray 10yo Chardonnay casks.

Nose: The nose opens with a rich, inviting scent of creamy vanilla, immediately evoking the warmth of freshly baked pastries. This is complemented by buttery undertones. Sweet notes of golden honey blend seamlessly with a subtle freshness from peppermint. The minty elements provide a refreshing contrast.

Palate: On the palate, this whisky is luscious, with a rich buttery texture and sweet flavours of caramelised sugar, reminiscent of the crisp topping on a crème brûlée. The creamy vanilla persists, adding depth. Flavours of fluffy marshmallows and freshly baked loaf bread evoke a sense of home comfort. The taste of toffee apples introduces a fruity sweetness, complemented by a drizzle of thick syrup. A surprising hint of peppery rocket adds a subtle spiciness, balancing the sweetness and adding complexity.

Finish: The finish is long, leaving a lasting impression of dry, creamy vanilla and the sweetness of marshmallows. The marshmallow note lingers pleasantly, providing a light, airy conclusion to the tasting experience. This extended finish allows the rich flavours to gradually fade.

Rating (on my very non-scientific scale): 92/100 (Hendy)

Glen Moray 18yo (47.2% ABV, 18yo, Speyside, Scotland, A$148.99)

Nose: The nose of this whisky is rich and inviting, opening with the sweet, golden scent of honey that immediately draws you in. This is followed by a deep maltiness, reminiscent of freshly milled grains, adding a wholesome, earthy quality. A delightful aroma of toffee and sticky caramel pudding brings a decadent sweetness, evoking the comforting scents of a dessert kitchen. The presence of vanilla essence adds a creamy, aromatic layer, rounding out the nose.

Palate: On the palate, the whisky presents a complex profile. The taste of nougat emerges first, offering a chewy, nutty sweetness that is both rich and textured. This is complemented by creamy vanilla, which provides a smooth and luscious base. Herbaceous notes add an intriguing layer of depth, with hints of fresh, green herbs that balance the sweetness. A touch of mint introduces a cool, refreshing element, while the subtle spice of ginger lollies adds a warm, invigorating kick.

Finish: The finish is medium to long. It begins with a drying sensation, which provides a refined, clean finish. The creamy vanilla lingers on the palate, maintaining a sweet, comforting presence. This extended finish allows the rich flavours to gradually dissipate.

Rating (on my very non-scientific scale): 91/100 (Hendy)

Glen Moray Rioja Cask Matured (59.8% ABV, NAS, Speyside, Scotland, A$199)

Part of the Glen Moray Warehouse 1 series, this Rioja cask matured Glen Moray showcases the Glen Moray's commitment to cask exploration. Warehouse 1, a dedicated space for experimental casks, houses a diverse range of barrels including sherry butts, port pipes, and wine casks. Unlike other more regimented warehouses, it reflects Glen Moray's innovative spirit. The Warehouse 1 series, is now available globally after being a UK exclusive, features unfiltered, natural colour whiskies. Each release is unique, with current offerings including two distinct Rioja cask maturations.

Nose: The nose is a captivating blend of aromas, starting with a distinctly herbaceous quality that brings to mind freshly crushed herbs. This is complemented by a peppery spiciness that adds an invigorating kick. Creamy vanilla weaves through the scent, providing a smooth, sweet balance. Intriguingly, there is a unique hint of black Kalamata olives, adding a savoury, briny depth. Fruity notes of ripe peach and juicy plums round out the nose.

Palate: On the palate, the whisky delivers a robust and complex flavour profile. The initial taste is spiced, with a bold intensity that awakens the senses. This is followed by the savoury richness of salted rubbed meat, evoking the flavours of well-seasoned charcuterie. The sweet, juicy taste of plums emerges next, harmonizing with subtle hints of peaches, which add a delicate, fruity sweetness. Caramelised sugar imparts a rich, burnt sweetness that enhances the overall depth. A touch of nutmeg introduces a warm, aromatic spice, while a hint of peppermint provides a refreshing, cool finish.

Finish: The finish is dry and lingering, leaving a lasting impression of smoked ham that evokes the savoury, smoky flavours of cured meat. This creates a complex and satisfying conclusion, with the smoky, savoury notes gradually fading, leaving a warm, subtly spiced aftertaste.

Rating (on my very non-scientific scale): 91/100 (Hendy)

Glen Moray Peated Rioja Cask Matured (59.8% ABV, NAS, Speyside, Scotland, A$209)

In November 2024, Glen Moray released a new peated whisky from their Warehouse 1 series, marking a significant departure from their traditional Speyside style. Initially skeptical about peated whisky, the distillery began experimenting with it in 2010, using local peat to create a unique smoky profile distinct from Islay whiskies. This particular release, an 11-year-old whisky aged nine years in bourbon casks and finished for two years in Rioja casks, offers a complex flavour with notes of smoky bacon, Umami, sweet smoke, red fruits, and subtle hints of citrus, toffee, and vanilla. Iain noted despite being Glen Moray's first internationally released heavily peated whisky, there are only small batches annually due to the labor-intensive cleaning process required to switch between peated and non-peated production.

Nose: The nose opens with an enticing aroma of smoked bacon, evoking memories of a hearty breakfast on the coast. This is swiftly followed by the briny scent of seaweed and a touch of sea salt, conjuring the freshness of a coastal breeze. The marine notes are beautifully balanced by the sweetness of caramel, adding a rich, buttery layer. A hint of BBQed tomato emerges, offering a smoky, umami twist.

Palate: On the palate, the whisky delivers a robust and savoury experience. The initial taste is reminiscent of salted cold meat, bringing a rich umami flavor that mingles with a pronounced sea saltiness. This is followed by the deep, smoky flavour of charred steak, enhanced by a drizzle of sweet maple syrup that adds a caramelized richness. A hint of chili introduces a spicy warmth, while honey adds a smooth, sweet counterbalance. The nuttiness, akin to roasted almonds, provides an earthy depth that enriches the overall palate experience.

Finish: The finish is long and satisfying, characterised by a dry, lingering spiciness from the chili. Vanilla adds a creamy sweetness that softens the finish. The final notes of lingering nuts, reminiscent of toasted hazelnuts and walnuts, leave a warm, nutty aftertaste that invites you to savour each moment.

Rating (on my very non-scientific scale): 92/100 (Hendy)

Overall, the Glen Moray masterclass was a delightful journey through their innovative whisky range. The blend of tradition and experimentation in their whiskies, complemented by Judith's creative cocktails, made for an unforgettable tasting experience.

To follow on the tasting yesterday, Glen Moray will be available exclusively at Grain Bar from 24th May to 16th June as part of their ‘Fireplace Seduction’ experience which will also run alongside Vivid Sydney in June. Grain Bar will feature an exclusive flight of Glen Moray whiskies. The Whisky List will also have Glen Moray present at the Melbourne Whisky Show on the 6th July as well as the Brisbane Whisky Show on 14th of September.

Old Master Spirits' 1974 Chateau Garreau 48 year old Bas Armagnac [Tasted #659]

A while ago I suggested we were covering enough non-whisky dark spirits on the blog to have a "Monthly #malternatives" post. Whilst that hasn't quite come to fruition (see last month's post on our recent blog hiccup...), I don't plan to stop enjoying great malternatives alongside my whisky, and so on that note, here's a #malternative for March...

Arriving once again courtesy of those affable Melburnians behind Old Master Spirits, this release is a 48 year old Bas Armagnac from Chateau Garreau, distilled in 1974 and bottled at a natural cask strength of 51.2% ABV.

(You can read my thoughts on several of Old Master Spirits' previous releases here, including previous vintage and NAS Brandies. In those posts I cover why I love what these guys do, and how their #malternatives are very much made for whisky lovers.)

According to Old Master Spirits (and the producer) 1974's season saw a perfect balance of sunshine and rain. A combination of Baco & Ugni Blanc grapes were distilled using a 100+-year-old traditional alembic column still (from 1919), and matured for 48 years in a single French oak cask from Gascony in Chateau Garreau’s underground wet cellar. 

The Armagnac was bottled in late 2022, but has been delayed to 2024 so those turning 50 years old could have a fairly-priced birthday vintage spirit (as someone who held a birthday tasting last year with ~20 bottles from 1983, I absolutely love this approach). This will be Old Master Spirits' only Armagnac release this year, and there are only 152 bottles.

The thing that sets Garreau apart is its underground wet cellar, built by Prince Soukowo Kabylin in the 19th century. The only underground cellar in the region, it's nicknamed ‘the burrow’ & made simply of four dirts walls, with roots visibly breaking through the dirt. The walls soak up water from each rainfall to keep a wet and humid environment. All casks in use are Gascon Oak from Cooper Bartholomo. 

We've enjoyed all of Old Master Spirits' releases so far - so how does this one stack up...?

Old Master Spirits 1974 Chateau Garreau 48 year old Bas Armagnac (51.2% ABV, 48yo, Single Cask, France, One of 152 bottles, $269AUD)

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Colour: Copper-brown Gold

Nose: Spiced fruit and pot-pourri at first, followed (after some air) by some rich, almost port-like berry notes. There are hints of confectionary, alongside stewed cherries / cherry pie.

Palate: Slightly savoury at first - minced pies, oak, with some herbal dried fruit notes. After some time in the mouth, more fruit comes through - cherries again, apricot and some lemon peel. This is really good stuff.

Finish: Very long, with oak, fruit and Christmas spices in perfect balance. Basically imagine you took a bite of mum's Christmas cake and you could still taste it 15 minutes later. Yum!

Rating (on my very non-scientific scale): 92/100 (Martin). Another winner from these guys, what more is there to say? Brandy lovers should love this, but I reckon most whisky lovers will too.

Old Master Spirits' 1974 Chateau Garreau  Bas Armagnac 48yo goes on sale this Thursday (14th March 2024) for a very reasonable $269AUD. 152 bottles in total.

Thanks Deni & David for the sample.

Cheers,

Martin.

Benriach The Sixteen [Tasted #655]

Benriach Distillery boasts a rich and intricate history that dates back to its inception in 1898. Initially established as Longmorn's sister plant by the enterprising John Duff, it was named Longmorn No 2. Unfortunately, Benriach's early years were cut short when it ceased operations in 1900. It wasn't until 65 years later, in 1965, that the distillery resumed whisky production.

During the intervening years, Longmorn experienced various phases, and while it officially bottled as a single malt, it couldn't quite match the acclaim garnered by Longmorn or Glen Grant. In 2003, Benriach faced another period of closure, this time under Pernod Ricard. However, fate took a turn in 2004 when a South African consortium, led by former Burn Stewart managing director Billy Walker, acquired Benriach.

Under Walker's leadership, Benriach underwent a remarkable transformation. The distillery introduced a diverse range of malts, including rich and heavily peated whiskies. Over the years, Benriach emerged as one of Scotland's most captivating distilleries, renowned for its complex, spicy, and exhilarating whisky profiles.

Benriach's unique character stems from a longstanding tradition of distilling three styles of whisky: classic unpeated, Highland peated, and triple distilled. This, coupled with an eclectic selection of casks sourced globally, allows Benriach to explore a myriad of flavor possibilities in its single malts.

Also forming part of Benriach's history is their Benriach 16yo which was retired from Benriach's portfolio in 2016, directly after winning “Best Speyside Single Malt” at the 2015 World Whisky Awards. It was rumoured that the retirement might have been due to the fact that the liquid was needed for the 10, 12 and 21yo expressions that span Benriach's core range. Nevertheless it has now returned after an arguably brief hiatus. The last time I tasted the 16yo was in 2016 at the Sydney Whisky Show though I've seemed to have lost my notes but perhaps it was overshadowed with my fondness of the Batch 1 release at the time.

Going back to the Sixteen, the reintroduction of Benriach The Sixteen has been described as a very special moment for the distillery by Master Blender Dr Rachel Barrie as it now bridges the gap in Benriach's core range, squeezing in between Benriach 10yo, 12yo and 21yo. In fact, if you consider Benriach's entire range, it does fill the gap between the 10yo, 10yo smoky, 12yo, 12yo smoky, 21yo, 25yo and 30yo - you can find our write-up on the full Benriach range here.

Benriach The Sixteen sees the use of a three-cask maturation process for at least 16 years through three distinct types of casks: ex-bourbon, sherry, and virgin oak. This trifecta of wood is said to impart a range of flavours. The spirit is matured in a combination of bourbon barrels, sherry casks and virgin oak casks resulting in a creamy and nutty Benriach with stone fruits imparted within.

Dr Rachel Barrie, Master Distiller behind Benriach, describes The Sixteen as a richly balanced evolution of the distillery's signature Speyside style. With every passing year, the core flavour components of fruit, malt, and oak become more concentrated, offering a truly transcendent tasting experience.

Dr Barrie noted:

“The return of Benriach The Sixteen is a very special moment for the distillery as it is one of our most treasured expressions. Our signature Speyside style blossoms at ten years old, finding depth and richer layers of orchard fruit character as it turns sixteen. Our core flavour components of fruit, malt and oak become more concentrated, enriched with age at sixteen years old, bringing layers of stone fruit, smooth creamy malt, wild honey and nutty oak spice.”

So how does the newly launched The Sixteen taste? Balanced, gentle (perhaps amounting to the lower ABV) but still carries a complexity of flavours that you might expect from a slightly older malt and it certainly does fill in the middle gap nicely in Benriach's core range.

Benriach The Sixteen (43% ABV, 16yo, Speyside, Scotland, A$165)

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Nose: The nose is sweet, filled with stone fruits; plum, dried apricot with some notes of cherry glaze, raisins, creamy hazelnut, creamy malt and macadamia nut honey. Good.

Palate: The palate is gentle, the body almost too soft but light. The sweetness carries through with creamy vanilla followed by stone fruits, plums or perhaps  baked apple pie. The nuttiness then reveals itself, similar to the nose, with macadamia nuts mixed with some honey, perhaps macadamia nut honey. There are some spices (and citrus) that caps it all off.

Finish: Moderately long finish, slightly sweet, soft but with remnants of spices and citrus that last a while

Rating (on my very non-scientific scale): 92/100 (Hendy)

Benriach has partnered with The Whisky Club to bring their members exclusive first access to Benriach The Sixteen, available to add to monthly Whisky Club orders in November (orders have opened earlier this month). Following this, Benriach The Sixteen will be available nationwide from 1st December 2023.

Cheers
Hendy

Thanks to Brown Forman and different PR for providing a sample bottle for us to taste and review