Benromach Contrasts range - Unpeated and Virgin Oak [Tasted #693 - 694]

We've been pretty fortunate here at TimeforWhisky to try some old and incredibly rare Benromach releases over the years. The last we tried was a 46yo single cask from 1972 (one of only 75 bottles) and the one before that a 41yo single cask from 1974. One thing we found with each of these was that they were incredibly delicious, well-made whisky, bottled at just the right time.

The thing is, "delicious" and "well-made" seems to be something that applies across the Benromach range, right down to the entry level 10 Year Old. I've referred to Benromach as a distillery who just make incredibly good, honest whisky, and I still stand by that today.

...which brings us to the "Contrasts" range, aiming to present a different (or Contrasting) view of Benromach, via a core range consisting of "Peat Smoke" and "Organic" , and a number of "Guest Contrasts" including the two we're tasting today - "Virgin Oak" (10yo and fully-matured in Virgin American Oak casks) and "Unpeated" (9yo and matured in a mix of ex-Bourbon and ex-Sherry casks).

Benromach Contrasts Unpeated (46% ABV, Single Malt, 9yo, Speyside, Scotland)

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Colour: Light gold

Nose: Light, with hints of heather, oatcakes, pear, stewed fruits and just a lovely classic fruity Speyside nose.

Palate: Consistent with the nose, with a touch of herbaceousness, dried apricot, red apple and some salted caramel.

Finish: Floral and lifted, with some ginger notes through to the end.

Rating (on my very non-scientific scale): 88/100 (Martin). 

Benromach Contrasts Virgin Oak (46% ABV, Single Malt, 10yo, Speyside, Scotland)

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Colour: Orange gold.

Nose: Oak and citrus spice, with some banana chips and bacon.

Palate: Sweet, less spiced than the nose suggests, more herbal and savoury, with some hints of smoked oranges.

Finish: Butter Menthol lozenges and mature oak.

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

Cheers,

Martin.

Diageo Special Releases 2024 [Tasted #685 - 692]

A belated Happy New Year! What better way to get into the 2025 swing of things than with Diageo's "Special Releases" set (from uh, 2024, LOL). This year I'm trying something new with some quick-fire IG reel video reviews (the first here) which may well continue throughout 2025, but for those who like our lengthier written reviews, they'll continue too. Read on...

For those unfamiliar with Diageo’s Special Releases, they've been around since 2001, but have become somewhat different in recent years. Longer term whisky fans will recall the series being focused on well-aged examples of popular Diageo malts and grains, some from closed distilleries. However as the demand, scarcity (and of course price) for those rose - especially Brora and Port Ellen - Diageo took them out of the Special Releases in 2018 and put them into other series (like Prima & Ultima) and some one-off releases (like Port Ellen Gemini & Brora Triptych).

Hendy and I have covered Special Releases for a while now, having seen this evolution first hand (see our 2016, 2018/2019, 2020, 2021 & 2022 articles), and at times we've even been lucky enough to try the rarer malts that are no longer in Special Releases, like this 41yo Port Ellen and this 40yo Brora. Despite the changes, we always get a thrill from new Special Releases, and it's always fun to see well-known (and not so well-known) whiskies in a new light.

So, what do we have in the 2024 lineup? 

8 whiskies, all from operational distilleries, spanning 8-21yo (and one NAS). We have mainstays of the collection (like Lagavulin 12 Cask Strength and more recently, Talisker 8yo) but some more unusual releases too, like a 21yo Benrinnes, the second ever release of Roseisle, and an unpeated Caol Ila!

(We even have a dram finished in "stone spun" casks, and no I had no idea what they were either...)

Let’s get into them…

Roseisle 12yo "Origami Kite II" (Diageo Special Releases 2024) (55.6% ABV, Single Malt, 12yo, Speyside, Scotland, $1,080HKD / £112.50)
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To be honest this was probably the one that interested me the most last year, as the inaugural release from this Speyside distillery that only opened in 2010. It didn’t disappoint (quality-wise) so I’m eager to see how this second release fares, especially as it shares age and cask types in common with 2023’s. I really appreciate that despite the focus of the range, Diageo have kept this one simple without fancy cask finishes.

Colour: Light honey.

Nose: Honied spice, slight hints of white pepper with a vanilla creaminess.

Palate: Consistent with the nose, with spice at the front of the palate, followed by a creamy sweet vanilla noteat the back. Very subtle tropical hints - mango mostly.

Finish: Med to long finish with notes of vanilla cream.

Rating (on my very non-scientific scale): 89/100 (Martin). Strong showing, like last year.

The Singleton of Glen Ord 14yo "Autumnal Walk" (Diageo Special Releases 2024) (54.7% ABV, Single Malt, 14yo, Highlands, Scotland, $1,215HKD / £110)
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Not everyone knows this, but Singleton is actually a brand rather than a distillery, and there are a few distilleries (Dufftown, Ord, Glendullan) sold under the label. Of the 3 Ord (which this is) is my favourite, with some amazing releases in the past (especially the 16yo Manager’s Dram). This one saw maturation in ex-Bourbon, ex-wine and refill casks with Pyrenean and Spanish Oak cask ends.

Colour: Orange marmalade.

Nose: Candied orange peel, stone fruits (pear mostly) and some hints of strawberry.

Palate: Retains the fruity confectionary notes of the palate, alongside some woodspice and sweet ginger.

Finish: Long, with subtle oak tannins and citrus.

Rating (on my very non-scientific scale): 87/100 (Martin). 

Oban 10yo "Coastal Orchard" (Diageo Special Releases 2024) (58% ABV, Single Malt, 10yo, Highlands, Scotland, $890HKD / £108.33)
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From the first whisky distillery I ever visited! Part finished in new, freshly-charred Oloroso-seasoned American oak barrels and bottled at 58%.

Colour: Amber gold.

Nose: Slight cereal spice, with apricot hints. Breakfast in a glass!

Palate: The spice and apricot from the nose follows, with a more rounded, creamy mouthfeel with hints of custard, slight oak, and berry spice. I didn't find much sherry influence, despite the use of Oloroso-seasoned casks.

Finish: Oak spice.

Rating (on my very non-scientific scale): 86/100 (Martin). Breakfast dram.

Mortlach “Midnight Dusk” (Diageo Special Releases 2024) (57.5% ABV, Single Malt, NAS, Speyside, Scotland, $1,980HKD / £208.33)
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The only NAS in the lineup, this Mortlach deviates from the usual heavy, meatier, darker nature with a lighter, more youthful spirit, thanks to finishing in both red and white Italian wine casks. 

Colour: Yellow gold.

Nose: Youthful and grassy, with noticeable new oak.

Palate: Simple and straightforward, with stone fruits and subtle salty smoke, followed by apple, pineapple and salted caramel

Finish: Long with a slight oak astringency.

Rating (on my very non-scientific scale): 86/100 (Martin). I always enjoy seeing whiskies presented in a different light, but if I’m honest I don’t see nearly $2,00HKD worth of value in this one...

Benrinnes 21yo “Grand Crescendo” (Diageo Special Releases 2024) (55.4% ABV, Single Malt, 21yo, Speyside, Scotland, $3,625HKD / £283.33)
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The oldest and most expensive in the line up, Speyside’s Benrinnes has (as far as I’m aware) only featured in Special Releases twice since the start, also last time in a 21yo in 2014 with a heavy sherry influence. This time around it’s been matured in a mix of American and European Oak wine casks, interestingly with a finish that’s longer than the original maturation (13yrs vs 8yrs).

Colour: Dark orange gold.

Nose: Subtle, understated and elegant. Nutty hints, berry hints and some toffee.

Palate: Soft, elegant but still powerful. Sherry notes are there, but they're subtle, slowly growing. Cherries, baked pie crust, hints of strawberry.

Finish: Long, baked cherry pie.

Rating (on my very non-scientific scale): 90/100 (Martin). Probably my top pick of the lineup this year (just edging out the Roseisle).

Caol Ila 11yo “Ambrosial Feast” (Diageo Special Releases 2024) (% ABV, Single Malt, 11yo, Islay, Scotland, $820HKD)

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As many of my whisky mates have heard me say, I reckon Caol Ila is one of the most versatile spirits out there. It can be delicious under 10yo, fantastic in its mid to late teens, beautiful in its 20s, and so on (and don’t get me started on early 1980s…beautiful spirit). What’s most interesting about this 11yo release however is it’s a rarely-seen unpeated Caol Ila! It’s not the first time we’ve seen one (there was one in 2015 and if I’m not mistaken, 2018 too) but it’s certainly not common, and for me is probably the most interesting “twist” we see in the lineup this year.

Colour: Yellow gold.

Nose: Oranges, pear, mango with an underlying nuttiness.

Palate: Less fruity than the nose, more hazelnut icecream, honey and oak (but with subtle hints of mango from the nose)

Finish: Long, with slight oak tannins

Rating (on my very non-scientific scale): 87/100 (Martin).

Talisker 8yo “Tidal Churn” (Diageo Special Releases 2024) (58.7% ABV, Single Malt, 8yo, Islands, Scotland, $780HKD / £75)

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I’m always excited to try a new young Talker, mostly because the 8yo from 2018’s Special Releases still holds the title of best young Talisker I’ve ever tried - and probably best 8yo whisky I’ve ever tried! If you ever come across a bottle, do yourself a favour and try it - you won’t be disappointed. With that lofty benchmark set, we have this year’s 8yo which is said to be finished in “stone-spun” casks. Yep...."stone-spun". I like to think I’m pretty au fait with whisky terminology, but that was a new one for me. As best I can tell, it’s a method of decharring a cask using stones and water. Ok...

Colour: Straw

Nose: Saline, coastal, very slight peat but of a coastal/maritime nature, not iodine or BBQ-esque.

Palate: More peat than the nose suggests, with brine, nutty salted fish, and some noticeable camfourwood.

Finish: Medium in length, with strong salinity.

Rating (on my very non-scientific scale): 86/100 (Martin). 

Lagavulin 12yo “Fireside Tails”(Diageo Special Releases 2024) (57.4% ABV, Single Malt, 12yo, Islay, Scotland, $1,250HKD / £129.17)
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The mainstay of the special releases - Lagavulin’s famed 12yo Cask Strength. One of the most consistent and enjoyable releases of the lineup in my opinion, this year’s release is back to more traditional cask types (1st fill ex-Bourbon, refill hoggies and refill European Oak butts) rather than the past two years which saw Virgin Oak and even ex-Añejo tequila casks.

Colour: Light yellow gold.

Nose: Fruity campfire smoke - apples, pears (toasted), bonfire smoke.

Palate: Creamy, salted BBQ notes - think a salted caramel or vanilla tart with a campfire-toasted crust.

Finish: Long, fruit smoke with a drying spice.

Rating (on my very non-scientific scale): 90/100 (Martin). The classic Laga 12 CS rarely disappoints, and this one continues that trend.

So there you have it, 8 drams from 8 different distilleries. A big thanks to MHDHK for setting aside a tasting kit for us.

Cheers,

Martin.

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.

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.

Tasted #657: 1959/1960 GlenDronach Gordon & MacPhail

It's no secret I'm a big GlenDronach fan, considering them to be one of the few remaining distilleries where value can still be found (even though the older single casks are a bit punchy these days..), and a distillery delivering quality well above some of their peers.

Between Hendy and I we've covered plenty of expressions on the blog, but for the most part they've been modern releases. On a few occasions I've been lucky enough to try some vintage bottlings, and they've almost always been spectacular, especially this 18yo dumpy for the Japanese market - one of my most favourite 'dronachs ever...until now.

As good as that dumpy was (along with the 70s single casks, excellent 1993s and other interesting IBs), they've all been overtaken - by this fascinating vatting of 1959 and 1960 distilled GlenDronach, bottled by G&M in 1986 to celebrate the marriage of Prince Andrew and Sarah Ferguson, Duchess of York.

It wasn't that long ago you could pick up vintage miniatures for significantly less than they should've been (the market's cottoned-on now, unfortunately) and whilst miniatures are always a gamble, I'd say I'm at about a 95% success rate. This one held up perfectly, and I think cost me all of £20...

Gordon & MacPhail 1995/1960 GlenDronach (to commemorate the marriage of H.R.H Prince Andrew to Miss Sarah Ferfuson on 23rd July 1986) (40% ABV, Single Malt, NAS but ~28yo, Speyside Scotland)
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Colour: Dark copper-brown.

Nose: Hugely expressive for 40%. Some OBE (Old Bottle Effect) but also rich coffee grounds, a sweet Vietnamese coffee note, varnish, leather, and overall so fresh and clean. Even some slightly herbal / grassy notes appeared, after some time.

Palate: Overripe oranges, crisp sherry, glazed orange slices, sherbert, cherry chews, marzipan and red apple. A mixed bag of fruity deliciousness.

Finish: Medium in length, with oak only showing to the end, alongside some sweet BBQ notes.

Rating (on my very non-scientific scale): 94/100 (Martin). Absolutely fantastic. Incredible this is only 40%!

Cheers,

Martin.

Tasting the BlockBar x BenRiach 40 Year Old NFT Whisky [Tasted #610]

Hot on the heels of Hendy's recent "Brown Forman Whisky Showcase" post comes another Brown Forman single malt, although released in a very different manner...

I ran a poll on Instagram Stories back in January about NFT spirit sales, and unsurprisingly, there was a lot of distrust / disinterest. I'd write out my 2c on the matter here, but I think I covered it pretty well back then:

In summary, whilst there's a heap of BS NFT projects out there with little to no utility (and in my view, value, as the Crypto world is now realising), this isn't one of them...and the fact that so many well-established brands have partnered with BlockBar in such a short space of time (they just had their first birthday) says a lot.

One of those more recent brands is Benriach, who recently released their first NFT recently in the form of the Benriach 40yo Twin Set NFT, available in a limited "drop" of 10 sets only, exclusively via BlockBar.

A 1 of 10 release of a 40yo whisky is a pretty impressive thing to begin with, but not content to stop there, Benriach and BlockBar actually made this a set of two different 40yos. Both 40yo Benriach, but very different whiskies:

•  "The Forty" - a peated Benriach matured in ex-Bourbon and ex-Port casks, bottled at 43.5%; and
• "The Forty Octave Cask Matured" - a "classic Speyside" Benriach, matured in Octave casks and bottled at 51.5%

Benriach & BlockBar were kind enough to send me a sample of the former recently, so we could actually taste the liquid behind the NFT...

Benriach "The Forty" 40yo BlockBar NFT release (43.5% ABV, 40yo, One of 10 bottles, Speyside, ~6.78ETH / $8,000USD in a twinset)
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Colour: Deep coffee copper

Nose: Old dunnage warehouse, dusty old school (desirable) old sherry casks, but with a vibrant fruitiness too - some blackcurrant, red apple and even some marzipan.

Palate: Follows the nose, with marzipan, then red apple. Theres oak, but it's balanced. I don't get any noticeable peat, but after 40 years (and presumably not an extreme level of PPM to begin with) that's to be expected. There's some humidor notes and coffee beans, a little walnut tannin towards the end, with some oolong tea and rich red berries.

Finish: Long, strong earl grey tea notes with residual oak tannins.

Rating (on my very non-scientific scale): 92/100 (Martin). A lovely dram.

Thanks to BlockBar, BenRiach / Brown Forman & GustoLuxe for the sample of "The Forty" Benriach, available via BlockBar now.

Cheers,

Martin.

Drams at The Auld Alliance: SMWS 1.168 "Delightfully dulcet deliciosity" (Glenfarclas) [Tasted #587]

In the run-up to our "Epic 10" tasting posts from 12th October (as part of our 10th anniversary celebrations) we figured we'd post a few drams that, whilst not quite making the cut, are still great drams in their own right. On that note, I dusted off my notes from my last trip to Singapore, which was back in 2016. Martin recommended visiting a quaint whisky bar in Singapore, a bar many of us are familiar with - The Auld Alliance.

Martin first reviewed the Auld Alliance back in 2013 [in its old Chijmes location] and since then the bar has grown to become a globally known establishment. Its comprehensive old and new whisky offerings are impressive and you can literally spend all day at Auld Alliance and only get through a small portion of their collection.

I remember sitting down that night to sample a few different bottles but one of them stood out, a 28yo Society bottling from distillery 1 (Glenfarclas) that I thought was sensational and super delightful dulcet delicious.

SMWS 1.168 "Delightfully dulcet deliciosity" Glenfarclas 28yo 1984/2012 (53.3% ABV, 28yo, Speyside, Scotland, SMWS, 189 bottles)

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A lovely, rich, creamy malt packed with flavours and a dram I would have to celebrate a momentous occasion.

Colour: Amber gold

Nose: Shortbread cookies with strawberry jam filling, cherries, Arnott Iced Vovo, paint thinner (in a good way), pineapple, tropical fruits, raisins

Palate: Sweet, rich, creamy, fruity, citrus opening then translates to honeydew, strawberries fruit salad, malty caramel, slight maritime overtone 

Finish: Long, oaky with bitter melon finish 

Rating (on my very non-scientific scale): 94/100.


Cheers,
Hendy

Gordon & MacPhail Private Collection 1949 from Milton Distillery 72 Year Old [Tasted #580]

My admiration of Gordon & MacPhail has been well documented on this blog - not just for the quality and variety of independently bottled whisky they release, but for their respect for Scotch Whisky, stemming from their 125 years as an integral part of the industry, across four generations.

Part of that respect includes ensuring the utmost historical accuracy, exemplified by their latest release, the 72 year old "Private Collection 1949 from Milton Distillery".

"Milton Distillery" you say? Confused? I was too...

Strathisla may be known as the most picturesque distillery in Scotland, but it turns out it was only officially named Strathisla in 1951 - prior to that, it was (you guessed it) Milton distillery. So whilst G&M could have called this Strathisla (known for their high-quality, well-aged malts), they chose to keep things accurate and use the name under which the whisky was distilled - Milton.

Gordon & MacPhail's relationship with Strathisla/Milton goes back more than a century, and in 1949 (19th May, to be precise), being well familiar with the distillery's liquid, they filled a first-fill Sherry puncheon (made to G&M's specifications), intended for long-term maturation.

"Long-term" was certainly what they got, as the whisky wasn't bottled until 6th January 2022, 72 years later, yielding 180 bottles at 48.6% ABV.

Gordon & MacPhail "Private Collection 1949 from Milton Distillery" 72yo (48.6% ABV, 72yo, Cask #383, One of 180 bottles, Speyside, £TBC)
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Colour: Deep orange gold.

Nose: Subtle aged sherry, seville oranges, well-aged cigars, with a slight herbal grassiness. After time, some spiced butterscotch becomes noticeable.

Palate: Initial subtle oak tannins quickly give way to overripe oranges, cigar box notes and cut grass. Stewed fruits (pear and apricot predominantly) show, along with apple pie with a hint of spiced honey. 

Finish: Long (no surprises there!) with the spiced honey continuing to the end, alongside the slightest hint of smoke (more of a BBQ meat smoke).

Rating (on my very non-scientific scale): 93/100. Another sublime whisky from G&M which defies conventional thinking about whisky and "optimum age". Yes, these casks were built to "go the distance", but to find such nuanced drams at over 70 years old, and without any overt oak influence, continues to impress me.

Cheers,

Martin.

Diageo Special Releases 2021 [Tasted #569 - 576]

Just like Christmas, the eagerly anticipated Diageo Special Releases Collection has arrived in Australia. Though it should be said that we do get things six months later than our Northern Hemisphere friends. The 2021 Diageo Special Releases Collection 2021 dubbed 'Legends Untold' features similar malt set to last year's collection and no, there's no sign of any ghost distillery malts such as Port Ellen or Brora. Those rare malts are now part of the Rare & Exceptional Collection.

The Diageo 2021 Special Releases Single Malt Scotch Whisky Collection feature:

• The darkly robust and rich Mortlach 13yo from the Speyside Dufftown distillery
• A briny, bold fire-breathing sea monster of malt with smoky undertones in the Talisker 8yo
• A rare Highland expression of the Royal Lochnagar with a nimble springtime freshness
• Two unique and enchanting expressions of the Lagavulin, ‘The King of Islay’: A fiercely intense, yet perfectly balanced sweet and salty 12yo and, 
• The ultimate jewel in the set, a 26yo, finished in first-fill PX/Oloroso casks

I couldn't make the event that Diageo put together in Sydney but they did send the collection. I must say, when I received the package, I was blown away by the overall design and details. 

This year's collection takes inspiration from the fable world and is represented by the brilliant pop-culture designs by Digital Illustrator Ken Taylor. His striking signature style and interpretation of the mythical creatures take cues from his portfolio of pop culture artwork. The designs incorporate ancient fables and mythical creatures that are linked to Scotland's heartland. The 2021 ‘Legends Untold’ collection like all the previous Special Releases collections is there to represent the diversity of Diageo's malt portfolio.

Master Blender Dr Craig Wilson selected each of the whiskies and he commented:

“We have delved into the core characteristics of several classic distilleries for the ‘Legends Untold’ collection. Taking inspiration from this year’s mythical creatures, we have revealed new depths of flavour and embraced the essence of each whisky’s unique profile, unveiling the legend it brings to life. The 2021 Special Releases Single Malt Scotch Whisky Collection is just the very beginning of the story.”

What's also unique this year is the use of the QR code that is found on the bottle. On the sample kit, the QR code was printed on the box that also told the tale of the legends. Diageo is using the QR code to give people the ability to dive deeper into each of the releases and promises a multi-sensory experience as well as details behind the cask-strength Single Malts’ tale. All from the comfort of people's homes.

Mortlach 13yo (55.9%, Speyside, Scotland, A$243) 

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Nose: Light, freshly cut grass, vanilla granolas, there's some orange marmalade, lemon and honey lozenges.

Palate: Creamy, floral, vanilla, there's some tannin, quite tarty followed by some sweet ginger heat.

Finish: Long remnants of tannin, chalky and the spices remain for a while. 

Rating: 91/100 

Lagavulin 12yo - The Lion's Fire (56.5%, Islay, Scotland, A$234) 

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Nose: Iodine, sea salt with lemon zest. It's pleasant despite the slightly peaty, briny influence. There's a hint of vanilla and chocolate.

Palate: There's the smoke, bonfire smoke. The brine from the nose follows on the palate. There is lemon zest and seaweed. Simple pleasure, very Lagavulin.

Finish: Long, the smoke and lemon citrus notes lingers, as well as the brine note.

Rating: 94/100 

The Singleton of Glendullan 19yo - The Siren’s Song (54.6%, Speyside, Scotland, A$252)

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Nose: The nose is fruity, with apples and licorice and currant

Palate: The palate is smooth, with peppermint, fresh mint, a hint of fresh malt, popping candies, sour cherries and quite herbaceous

Finish: The finish is sweet, light, 

Rating: 91/100 

Oban 12yo - The Tale of Twin Foxes (56.2%, Highlands, Scotland, A$189) 

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Nose: The nose is herbaceous, sweet maple syrup, grassy, toffee apple, green apple, 

Palate: The palate is rich, elegant, and lightly spiced, oranges, warhead sour lollies, spices, and nutmeg hit the back of the palate

Finish: The finish is long zesty and salty (in a delicious way)

Rating: 94/100 

Cardhu 14yo - The Scarlet Blossoms of Black Rock (55.5%, Speyside, Scotland, A$216) 

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Nose: Deliciously sweet, berries, strawberries and cream, plenty of dessert, icing sugar, caramelised apply to candy, vanilla and coconut shavings

Palate: The palate follows the nose, the sweet strawberries and cream, there are some fruit tingles, raspberry candy, slight sourness, popping candy perhaps?! but it's sweet through and through.

Finish: The popping and buzz from the popping candy remain along with the berry notes. Delicious.

Rating: 93/100 

Talisker 8yo — The Rogue Seafury (59.7%, Islay, Scotland, A$162) 

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Nose: There's the Talisker, bold smoke with loads of unashamed peats. It's briny, there are sea salt remnants, and you can smell the ocean.

Palate: The bold peat and smoke follow through to the nose. It's charred and it hits you big time. There's some vanilla amongst the brine and ash.

Finish: Long, the smoke lingers for a while and there are some spices, peppery. The finish is also chalky with lots of tannins left behind. It's a delicious Talisker.

Rating: 92/100

Royal Lochnagar 16yo — The Spring Stallion (57.5%, Highland, Scotland, A$360) 

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Nose: Fresh and fruity, honey, vanilla custard, subtle notes of mandarin.

Palate: Very surprising and different to the subtle notes. Creamy, orange and lemon zest, popping candy or is it orange juice. There are spices that develop gently, black pepper mixed with a drizzle of lemon.

Finish: Long with a chalky finish, the spices fizzle out first before leaving a sweet fruity finish.

Rating: 93/100

Lagavulin 26yo — The Lion's Jewel (44.2%, Islay, Scotland, A$2,971) 

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The grandeur of the lot, the Lagavulin 26yo - dubbed the Lion's Jewel. The King of Islay guarded a gem of precious worth that has been won through decades of fire and ferocity. As the legends have it, this was truly a nice drop.

Nose: The smoke and ash hit you, in a nice way. There are raisins and stone fruits, and some berries. There is also some sweetness, honey glazed smoked ham?! 

Palate: Sweet at first but the smoke continues on the palate and continues to grow. There are ash notes that are mixed with dried fruits, and raisins. The smoke is followed by some spices, black pepper and oak spice. Overall, very creamy and complex.

Finish: Long, the peat lingers and the bonfire is still alive, you are yearning for more of that smoke. A beautiful Lagavulin rendition.

Rating: 95/100

Cheers
Hendy

Thank you to Diageo and Example for sending us the Diageo Special Releases 2021 Collection kit for us to spend some time with.