Showing posts with label Tasted. Show all posts
Showing posts with label Tasted. Show all posts

Tuesday, 3 February 2026

Tasted #705: Indri Agneya Single Malt Indian Whisky

It's hard to believe it's been 11 years this year, but in 2015 I visited Amrut Distillery for what was (still, to this day) the most in-depth distillery tour I've ever taken. Over many hours I got an incredibly in-depth look into every facet of Amrut's production, directly from the man responsible for making "Indian Single Malt" a thing, Surrinder Kumar.

In 2019 Surrinder however moved to Piccadily Agro Industries Limited, and subsequently launched what is now India's #1 selling single malt, Indri. We've featured Indri a few times on the blog, praising both their "Trini" in 2022 and Diwali Collector's Edition & Founder's Reserve last year. When Piccadily reached out offering a bottle of their latest "Agneya", matured in a mix of ex-Sherry and ex-Bourbon casks, I wasn't about to say no!

  

Derived from the Sanskrit word meaning “belonging to fire", Agneya is said to be a lightly-peated dram, non-chill filtered and with no added colour.

So without further ado...


Indria "Agneya" (46% ABV, Single Malt, NAS, Haryana, India, $104.99AUD, £46.25)

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Colour: Golden copper

Nose: Dried fig, raisins and a big hit of ginger. There are subtle hints of smoke (woodfired / BBQ smoke), along with some oak, spice and a little varnish. Quite a bit going on!

Palate: Stays true to the nose, with more chocolate, a little floral hint, some banana, woodsmoke & burnt orange peel

Finish: Long, with residual subtle woodfire smoke, salted chocolate and soft warming spices.

Rating (on my very non-scientific scale): 90/100 (Martin). Another great dram from Indri.




Cheers,
Martin.

Friday, 23 January 2026

Hellyers Road Aged 22 Years, 21 Years & 12 Years (Tasted #702 - 704)

Happy New Year! Hope you all managed to get some downtime over the holiday period (hopefully with a dram or two in hand).

We're back into it for 2026, kicking off where we left off, with a few more Australian whiskies...

My two trips to Tassie last year (after a 17 year absence) gave me a great opportunity to get back into the Aussie whisky scene I’d been away from for so long - to try a bunch of new distilleries, rediscover old ones, and to connect and re-connect with some great whisky folk in Tassie.

One of those people was Mark from Whisky is my Jam - arguably one of the most knowledgable, passionate and connected people in all of Tasmanian whisky, and also a genuinely great bloke.

On a few occasions Mark took me through a range of Tassie whiskies - some I was experiencing for the first time, and some I hadn't tried in over a decade. In the latter camp was Hellyers Road, which in a "full circle" kind of moment was actually the very first two whiskies I ever wrote about on this blog (over 13 years ago)!

Mark put me in touch with David from Sales & Promotions at the distillery (someone I'd been following on IG for years), who was kind enough to send me a few well-aged samples to re-acquaint myself further. Included were:
Let's dig in...

 


Hellyers Road American Oak Aged 22 Years (Cask #2325.03) (56.5% ABV, Single Malt, 22yo, 1 of 80 bottles, Tasmania, Australia, $1,450AUD)
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Colour: Amber sunset.

Nose: Big and complex - orange / citrus notes and perfume, with some slight hints of peach, treacle and oak.

Palate: Immediate zesty orange peel, followed up by whole orange slices. Some oak spice & marmalade, ginger, and a slight grassy herbaceousness. It's complex, and it all works well. 

Finish: Long, marmalade, stone fruits.

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




Hellyers Road Peated Cask Finish Aged 21 Years (Cask #20F05C01) (52.5% ABV, Single Malt, 21yo, 1 of 301 bottles, Tasmania, Australia, $1,350AUD)
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Colour: Golden sunset

Nose: Keeps the citrus oil and perfume of the 22yo, but with a subtle underlying campfire note, and more tropical notes (passionfruit mostly).

Palate: The peat smoke is more pronounced on the palate, but the passionfruit and oranges (whole) are there too, in perfect harmony.

Finish: Residual BBQ smoky meatiness, with some final orange zest. Long and lingering.

Rating (on my very non-scientific scale): 92/100 (Martin). Peated cask finishes sometimes don't work too well, but I'm glad to say in this case it works very nicely.
 


Hellyers Road American Oak Aged 12 Years (46.2% ABV, Single Malt, 12yo, Tasmania, Australia, $260AUD)
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Colour: Light golden sunset.

Nose: Bubblegum and Juicyfruit, orange oil, oaked passionfruit

Palate: Follows the nose, with big citrus oil notes, passionfruit, chocolate orange, hints of cinnamon, strawberries and a slight savoury note.

Finish: Long, with a lovely citrus zest that lingers.

Rating (on my very non-scientific scale): 89/100 (Martin). Complex and tasting - wonderful to see how far the spirit has come over the years.



It was great to revisit the distillery that I kicked off this blog with all those years ago, and even better to see the spirit come so far in that time. Thanks Mark for the intro and David for the generous samples.

Cheers,
Martin.

Thursday, 6 November 2025

An unforgettable Tassie trip to taste the oldest ever Australian Whiskies [Tasted #700 - 701]

Recently I was one of a fortunate few invited by Sullivans Cove to visit the distillery for the launch of the oldest ever Australian whiskies - the new 25 Year Old single cask Sullivans Coves we announced recently

This not really being the sort of thing you say "no" to, I found myself on a Wednesday night heading down to Hobart (staying at the incredibly unique "story-telling" Macq01 hotel, appropriately situated next to Sullivans Cove - the Cove, not the distillery) ahead of the main event on Thursday evening - having just visited 2 weeks earlier on a personal trip, my first time in Tasmania since 2008!

Held at the stunningly renovated distillery in Cambridge, the event brought together makers, writers, whisky lovers and fans of craft and quality for an in-depth discussion into Australian whisky, Sullivans Cove, whisky production, flavour, ingredients, chemistry, the industry, and everything in-between. 


Kicking off with a welcome highball and canapés, guests chatted in the distillery's bar before heading into the private tasting room where our host for the evening was Distillery Manager Heather Tillot (who better than the person responsible for the spirit being produced today, nearing 10 years with the distillery?)


For the next few hours Heather covered all aspects of Sullivans Cove - it's history, future, production nuances, spirit character, and with guests including wine writers and chefs, the questions were varied, considered and prompted fascinating discussion, all with a trio of single cask Sullivans Coves in-hand (the 18yo French Oak from a refill cask, full maturating, was a particular highlight for me).

After a while though, it was time to grab a glass and head into the distillery for a tour, where the discussion continued over a walk through of the mashing, fermenting and distilling processes.


 

Back in our seats, it was time for the main reason we were all gathered - to taste the pair of 25 Year Olds. 


Thoughtfully prepared in two different glass types (a 1920s Blender's Glass for HH0010, alongside a Riedel Veritas for HH0056, with Glencairns on the side should we wish to compare), each dram was accompanied by details on each bottling, as follows:
  • Cask HH0010 - 25 Year Old Refill American Oak (300L). 12/10/1999 - 6/5/2025. 47.8% ABV, 349 bottles, $4,500AUD (by ballot or via The Whisky Club.
  • Cask HH0056 - 25 Year Old American Oak ex-Bourbon (200L). 16/11/1999 - 6/5/2025. 47.6% ABV. 134 bottles. $4,500AUD (by invitation only) 



Sullivans Cove 25 Year Old American Oak Ex-Bourbon (Cask HH0056) (47.6% ABV, Single Malt, 25yo, 1 of 134 bottles, Tasmania, Australia, $4,500AUD)
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Colour: Medium orange golden.

Nose: Citrus / orange oil, with an undertone of dunnage warehouse "funk" (in a good way). Maple syrup, coconut oak, and vanilla milk chocolate.

Palate: Initially, big funky warehouse notes. I'm immediately reminded of the Aussie whiskies I remember tasting back in 2008, 2009. There's a toasted, bread note too, apricot and more citrus. After a good 20-30min, other notes emerge as the aforementioned notes recede into the background - aged oranges, berries, fruit spice, and even some hints of passionfruit.

Finish: Follows the palate faithfully, long and moreish, with tropical hints at the very end.

Rating (on my very non-scientific scale): 94/100 (Martin). The years have done wonders for this whisky - it's clearly Australian, but with complexity and nuance you don't often see.



Sullivans Cove 25 Year Old American Oak Refill (Cask HH0010) (47.8% ABV, Single Malt, 25yo, 1 of 349 bottles, Tasmania, Australia, $4,500AUD)
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Colour: Deep orange.

Nose: Slight warehouse funk, but more stone fruits, earthiness, and orange peels. After time, more citrus emerges - mandarin and tangerine. 

Palate: Mango, spice and just a hint of old, well-rested oak. Rich and viscous, the age and complexity is clearly evident. The slight earthiness from the nose carries through to the palate, and works well in harmony with the other notes.

Finish: Also follows the palate well, equally long, with delightful tropical hints at the very end.

Rating (on my very non-scientific scale): 93/100 (Martin). Less "overtly Australian" than the HH0056, but every bit as complex and delicious. When this cask was laid down in 1999, 25 years clearly wasn't the goal, but I'm very glad that's how things turned out!

 


With the main event over, it was time to head to the bar to taste some of the many Sullivans Cove releases released over the previous years, that I'd missed out on trying due to living overseas. That included last year's 24 year old (closer in style to HH0056 I found, but with more dried fruit from the Apera maturation), the "dumpy" 21 (delightful), an LMDW Indie and more.




A huge thanks to the distillery for allowing us to be part of this momentous occasion in Australian whisky.

Cheers,
Martin.

TimeforWhisky.com flew to and stayed in Hobart courtesy of Sullivans Cove. 

Sunday, 24 August 2025

Ardbeg Anthology 15 Year Old “The Beithir’s Tale” and the Anthology Series (Tasted #697 - #699)

There’s something about Ardbeg that always manages to capture the imagination. For a distillery that spent much of the 1980s and ’90s mothballed or only partly operational, it’s remarkable how firmly it has established itself as a cult Islay favourite since its revival in 1997. From the release of the mighty Uigeadail in 2003, to annual Ardbeg Day bottlings like Grooves and Drum, to more recent crowd-pleasers like An Oa, there’s always been an energy and playfulness around Ardbeg that matches its whisky’s intensity.

It’s also a distillery with a knack for experimentation. From its iconic pagoda-roofed kiln of a bygone era, to unusual cask finishes, and quirky Committee releases like Alligator and Supernova, Ardbeg have always kept Ardbeggians and fans alike guessing. But behind all the different Ardbeg releases, lies one of the most distinctive spirit characters, medicinal, maritime, oily, and unapologetically peaty. Which is why whenever Ardbeg steps into new cask territory, it’s always fascinating to see how that core DNA holds up — and what new dimensions emerge.

The Anthology Collection, introduced in 2023, set out to explore a “sweeter” side of Ardbeg through three different cask experiments, each inspired by a mythical beast. Having now tasted the full trilogy, it’s clear that each release plays with the smoke-sweetness balance in very different ways. The Harpy’s Tale (13yo, ex-Bourbon and Sauternes) turned out to be the brightest and most elegant, with honeyed apricot sweetness tussling against oily smoke — my pick of the series. The Unicorn’s Tale (14yo, ex-Bourbon and Madeira) veered into sharper, baked-fruit territory, with lime and peach syrup layered over smoke and spice. And finally, the Beithir’s Tale (15yo, bespoke “designer” bourbon casks) felt like the most experimental of the three — vanilla, caramel, and toasted oak richness dialled up over earthy peat.

All bottled at 46% ABV, non-chill filtered, and adorned with mythical artwork, the Anthology Collection offers three distinct answers to the question: what happens when you let Ardbeg dance with sweetness?

Ardbeg 13 Year Old “The Harpy's Tale” (46% ABV, 13 Years Old, Islay, Scotland, A$240)

The first in the Anthology Collection, The Harpy’s Tale takes classic Ardbeg smoke and weaves it through the lush sweetness of Sauternes wine casks. On paper, the combination feels almost mythical — and in the glass, it doesn’t disappoint. This is a dram that flits between light and dark, sweet and savoury, all while staying unmistakably Ardbeg.

Nose: Immediately oily and herbaceous, with a salty coastal edge — brine and seaweed against the glass. Then comes a fragrant sweetness: lemon peel, honey lozenges, apricots, even a perfumed lift like dried sage leaves on a bonfire. There’s smoke here, but it’s more wispy and perfumed than the full blast you’d expect from Ten or Uigeadail.

Palate: The first sip is a little surprising — grilled capsicum and wood ash lead the charge, before that honey-lemon lozenge sweetness comes surging back through. Layers of treacle and balsamic richness develop (without the sharp acidity), interplaying with drifting bonfire smoke. It’s savoury and sweet in equal measure, with eucalyptus and charred oak lingering towards the back, dusted with peppery spice.

Finish: Long and lingering, with the embers of a fading bonfire and a persistent spiced warmth that keeps drawing you back for another sip. This is my favourite of the collection.

Rating (on my very non-scientific scale): 93/100 (Hendy)

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Ardbeg 14 Year Old “The Unicorn's Tale” (46% ABV, 14 Years Old, Islay, Scotland, A$250)

The second chapter in the Anthology Collection, The Unicorn’s Tale, takes Ardbeg’s smoky DNA and pairs it with Madeira wine casks. Where the Harpy’s Tale offered a honeyed brightness from Sauternes, the Unicorn leans into a baked-fruit richness — sharper, nuttier, and just that little bit wilder. It feels like Ardbeg experimenting with sweetness once again, but from a very different angle.

Nose: Immediately rich and fruity — ripe bananas, even those nostalgic banana lollies, mixed with cinnamon scrolls and sweet wooden smoke. There’s depth too, with treacle and peanut brittle sweetness, underpinned by citrus zest and flashes of tropical guava. The peat is there, but it sits like smoke drifting through a sweet bakery window.

Palate: A surprisingly sweet and zesty arrival. Lime cordial and peach syrup coat the tongue, before warming spices of nutmeg roll in alongside vanilla slice and caramel squares. A sweet, woody undertone keeps the balance, while the spirit feels mouth-coating and almost oily. The smoke builds as it develops, wrapping the sweetness in a gentle haze of bonfire.

Finish: Long and lingering, with smoky citrus peel, plenty of ash, and a cool wave of menthol running through the aftertaste.

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

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Ardbeg 15 Year Old “The Beithir’s Tale” (46% ABV, 15 Years Old, Islay, Scotland, A$255)

Arguably, the most experimental of the three. The final chapter in the Anthology Collection, The Beithir’s Tale, may just be the boldest of the three. Instead of wine finishes, Ardbeg chose to explore the limits of oak itself, working with bespoke “designer” bourbon casks — air-seasoned, heavily toasted, and lightly charred to specification. Where the Ten shows what classic bourbon casks usually bring to Ardbeg, the Beithir dials it all up a notch: richer vanilla, deeper spice, and toasted sweetness, all mixed with that unmistakable peaty backbone.

Nose: Rich and complex, opening with creme brulee and burnt sugar before a rush of menthol and eucalyptus. Pine needles and fennel add a fresh, herbal edge, while the peat smoke lurks quietly underneath. With time, baked apple pie and sultanas emerge, lending a sweet-fruited counterpoint.

Palate: Zesty and earthy on the palate, quickly becoming richer as blackcurrants, vanilla, and caramel slices coat the palate. The peat smoke undercurrent keeps everything anchored, while layers of citrus (mandarins in particular), black pepper, and a touch of liquorice add depth. It’s mouth-coating and satisfying, striking a balance between sweet oak influence and smoky savouriness.

Finish: Long and defined, leaving smoky embers, liquorice, and lingering spice. A dram that slowly fades.

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

The Beithir’s Tale feels like the boldest of the three Anthology releases — less about wine finishes, more about cask innovation and the pure interplay between Ardbeg’s spirit and oak. If the Ten is the soul of Ardbeg and Uigeadail its sherried alter-ego, the Anthology series are experimental short stories — each exploring “what if?” scenarios with wood.

The Ardbeg 15 Year Old “The Beithir’s Tale” will be available in Australia from August 26th through the Ardbeg Committee.

Many thanks to the Ardbeg Australia Team for gifting us the new Ardbeg Anthology limited releases.

Cheers,

Hendy

Wednesday, 9 April 2025

Benriach 2013 Triple Sherry Cask / Easter Treats [Tasted #695]

I've always had a soft spot for Benriach. From their creative use of casks to their mix of peated and unpeated styles, they’ve always stood out as a distillery.

We’ve followed Benriach’s journey for years—through revivals, reinventions, and releases that surprise and delight the whisky faithful. From the distillery’s humble beginnings in 1897 under John Duff, to its dormancy post-Pattison crash and its spectacular rebirth under Billy Walker in 2004, Benriach has always carved its own path.

This Speyside distillery has long been known for its eclectic cask use, malting traditions, and its spirit of experimentation. Under the creative guidance of Master Blender Dr Rachel Barrie, the past few years have seen Benriach embrace that innovation with bold new expressions like The Smoky Ten, Malting Season, and The Twenty One—a favourite of mine for its complex peated/unpeated balance and four-cask harmony.

This year, Benriach is bringing something a little special to Aussie whisky lovers, teaming up with KOI Dessert Bar and The Whisky Club to create two Easter indulgences. One for the dessert lovers, one for the whisky drinkers (or, both!).

KOI Dessert Bar has reimagined the classic hot cross bun into something far more decadent (or rather bougie and sweet :)) – the “Scotch Cross Bun.” This Easter-only treat is made with rich vanilla mousse and whisky-soaked currants, featuring Benriach’s The Original Ten as its boozy backbone. Available in KOI stores across Sydney and Melbourne from 11 April, it’s the kind of thing that pairs perfectly with a good dram – or two.

And speaking of drams, the Benriach 2013 Triple Sherry Cask is a one-off vintage crafted exclusively for The Whisky Club by Master Blender Dr Rachel Barrie. This Speyside gem has been matured in a trio of PX and Oloroso sherry casks, offering a bold, rich and dessert-like profile.

The cask story here is a clever one—a triple sherry cask maturation that brings together:

  1. A full maturation in Oloroso sherry casks,
  2. A whisky that was first matured in ex-Bourbon casks and then spent five years in Oloroso,
  3. And another parcel that began in ex-Bourbon, then rested for four years in PX sherry casks.

Each component brings its own personality to the mix—nutty dryness from the Oloroso, syrupy richness and dried fruit from the PX, and a core of honeyed vanilla from the ex-Bourbon.

As Dr Rachel Barrie puts it:

You might find a cherry and chocolate torte… then into lovely almond, orange and deep tiramisu. And that is served with a delicious macchiato. So very rich, multi-layered, but still delicate. And that’s the beauty of Benriach.

I had the chance to sit down with the Triple Sherry Cask, and it didn’t disappoint. It's a sherry bomb, on the nose, it’s fruit cake, rum and raisins, rich caramel and creamy tiramisu. The palate is rich, syrupy, follows through with tiramisu cake, cream puff, and some nutmeg and warming ginger spice.

The 2013 Triple Sherry Cask is a fantastic example of what the Benriach distillery does so well: bold flavour, clever cask work, and loads of character. Along with KOI’s Scotch Cross Bun and you’ve got the ultimate Easter indulgence.

Benriach 2013 Triple Sherry Cask [Whisky Club Bottling] (48.4% ABV, Speyside, Scotland, A$125)

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Nose: Fruit cake, rum and raisins, and a rich wave of caramel. There’s creamy tiramisu in there too, along with a hint of cherry—like a boozy dessert platter fresh from the kitchen.

Palate: It's a sherry bomb, all indulgences and very rich. Tiramisu cake, rum and raisin, cream puffs, a sprinkle of nutmeg, and a warming hit of ginger spice. It’s very decadent and rich, with chocolate shavings, sweet date, and a slight tartness to balance things out.

Finish: Long, smooth, and warming. The ginger spice lingers beautifully, carrying the sweetness through to the end.

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

Whether you’re after a unique whisky to sip on over the long weekend or just looking for something to pair with your Easter sweets, this is one release that hits the mark.

Cheers
Hendy


Saturday, 15 February 2025

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.

Tuesday, 28 January 2025

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 20162018/201920202021 & 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.

Wednesday, 27 November 2024

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.

Thursday, 14 November 2024

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.