Posts Tagged With: 18 Year Old

Tasting Notes: Tullamore DEW – 18 Years Old

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Tullamore Tweet Tasting

Traditionally known for their blend of triple distilled pot still, malt and grain whiskies, Tullamore D.E.W. have developed a core range of whiskies that showcase their blends and barrel influences. There are however, exceptions to this key formula, and the Tullamore D.E.W. 18 years old release is a single malt offering, i.e. comprised of solely (triple) distilled malted barley whiskies only. Limited to fewer than 2,500 bottles, this 18 year old has been finished in a combination of Bourbon, Port, Madeira and Oloroso Sherry casks. That’s only 20 barrels’ worth produced annually. Released as a special edition in 2016, this whisky is bottled at the very specific 41.3% ABV.

 

 

Nose 

Now there’s a good whack of oak to begin with. Give it a minute and the dark wine influences make for a strong dark/demerara sugar smell. In fact it reminds me of cakes being baked. Someone’s put a lot icing on this fruit cake too.  After a little while that thick fruit and sugary nose merges to the scent of cola cubes! Really, it does.

 

Taste

That cola style of dense sugary sweetness is now countered by quite a lot of spice. There’s some good, toasty oak in there behind it too. The fruitiness remains though. Think wintry desserts – like apple and raisin puddings. Makes for bit of sherry meets cherry and berry cake.

 

Finish

Ah, There’s something amiss here. The flavour profiles are swiftly burned off with a strong, pine-y finish. It has a kind of table polish meets cleaning chemicals aftertaste. Once the alcohol has worn off though, there seems to be a bit of a shortcake biscuit final profile of flavours – sweet, malty and cereal-like.

 

Verdict

Maybe its just the fact that this is a single malt from Tullamore D.E.W. rather than the pot still blend, but this has quite a bit of bite. Its age and multiple maturations means that the strong port, madeira and oloroso barrel influences really make themselves known, particularly the wood itself from those barrels, as opposed to the previous contents, bringing some spice to the fruity flavours. I may have just been on an off night, or it could have been a funny bottling (maybe something got in there) but the alcoholic burn itself and chemically taste made for an unpleasant interruption in an otherwise pleasant experience. The lasting memory for me however will be that lingering shortcake biscuit flavour – you know the ones: the star-shaped biscuits with raisins in and covered in lots of sugar. The flavours did linger and develop and overall it had lots of interesting elements, but there was nothing collectively outstanding about it.

 

Sample disclosure: This sample was provided as part of a tweet tasting, courtesy of Mr Steve Rush at @TheWhiskyWire and @TweetTastings – I’m sure he has some sort of minimum criteria, but if we can make it, then so can you! If you want to find some of those tweets from the night, then just go onto Twitter and look through the #TullamoreDEW and give him a follow and/or go over to http://www.thewhiskywire.com for more details.

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Tasting Notes: Glengoyne – 18 Years Old

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Glengoyne – 18 Years Old

Glengoyne whiskies pride themselves on their unique whisky making process, boasting to be the slowest distillation process in Scotland. It seems fitting then that my first dalliance with a Glengoyne whisky is with something that has also been maturing and milling around for a long time too: at least 18 years anyway. The distillery markets this whisky as offering a “perfect balance” and noting that it contains a “generous proportion of first-fill sherry casks”, the remainder presumably being aged in American standard ex-bourbon barrels. The distillation, maturation and bottling is all performed on-site within the distillery grounds in Dumgoyne, making this a Highland single malt scotch whisky, and one that is presented at 43% ABV.

 

Nose

Woah. There are a lot of flavours fighting for attention here. There’s a marzipan type tang and sweetness up front with an apple and raisin fruitiness and an almond-like nuttiness. With a little bit of time there’s a thicker molasses-type sweetness underneath too with a nutmeg spice amongst that icing sugar-style sugary-ness on top. Is this a whisky tasting note or a cake recipe?

 

Taste

All those initial flavours on the nose just seem to intensify when this finally gets into your mouth and do their metaphorical dance on the tongue. The traditional wedding cake ingredients listed above are all supported by a strong sherry influence which soon dominates over the previous sensations and lingers for a while before actually leaving a strong orange marmalade flavour behind.

 

Finish

Well, the cake references have now all gone when it comes to the finish, but that sweet and fruity marmalade flavour lasts and even has a buttery finish to it (presumably having been spread on some toast in this food-heavy review). In fact, long after the whisky and alcohol vapours have gone, the lasting note and aftertaste is that of oranges. That’s some fine sherry work throughout, and I’m not sure how we got there, but it works.

 

Verdict

For a single malt scotch whisky, this whisky review sure reads like a list of cake ingredients! But, I can confirm, that it is still very much a malt whisky at the heart of this endeavour, and one with a great sherry influence. That said, the whisky still remains a light and enjoyable dram, despite all these strong, darker, richer flavours being listed. I tasted this whisky via the Dram Team subscription, and these troops do source a great range of drams, and I think that I’m syncing up with their taste buds as I continue with the subscription, because only after enjoying and writing about the whisky have I since read their notes and they are virtually the same (even on the marmalade note). I’m always put on edge and sceptical about when a distillery describes their whiskies as the perfect anything, but Glengoyne are not wrong when they say that this whisky has a great balance to it.  On that basis, this dram has left me keen to explore what else Glengoyne have to offer, and I would heartily recommend this 18yo as a great choice for anyone to enjoy whether as a newcomer or connoisseur – and one that tends to stay at the less expensive end of the price spectrum for 18 year old scotch whiskies available (though expensive nonetheless).

M

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Tasting Notes: A Tomatin Masterclass

On Sunday 22nd May 2016, the Carden Park hotel in Cheshire played host to Edencroft Wine & Spirit’s whisky tasting event. The ticket price included your entry, all your drams, a buffet lunch and attendance at one of the masterclasses that were being run that day. The ticket was also exchanged for a handy booklet containing promotional materials of the resident distilleries and representatives, along with an order form (at well discounted prices) for Edencroft – I tactically stowed mine away, just in case I became tempted to make some ill-advised, squiffy purchases later on – I mean that is kinda what they’re hoping for, right? Along with the initial, well-thought-out purchases too, of course.

 

On the day, myself (MH) and JB went along to the Tomatin masterclass because a) we were intrigued by the offerings, but mainly b) it was the last one of the day with seats remaining. Long story short, it became a concerted attempt to stay reasonably lucid (we were merry, at the least) for the tasting, but it was certainly worth the wait.

 

Up for grabs in the tasting were five offerings from Tomatin’s distillery, including a 36 year old that had been bottled only a couple of days before. Definitely headlining stuff!

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Tomatin Masterclass Expressions

First up from Tomatin was their 18 year old – and not too shabby a start either. Despite the legnth of time it had spent in casks, the whisky had a light nose and one of our tasting buddies stated that there was the smell of figs. Of course, the power of suggestion took over and that was all I could smell, but on the taste, a LOT of flavours started to arrive and it delivered an amazing sweetness throughout with the sherry, fruity and spicy tastes then coming through on the finish. A great start.

 

The second dram of the tasting was their 1988 release, which has a port wine cask finish and that made for strong sweet smells and tastes, with more citrusy and sharp lemon/grapefruit/pineapple flavours. The yellow fruits then continued with the warming whisky alcohol burn and left a lip-smacking finish.

 

Next up was an interesting take from the Tomatin distillery – two drams packaged together in a “Contrast” tasting bundle. These were two whiskies bottled from the same distillate vattings, with the first being solely aged in bourbon barrels, and the second solely in sherry barrels. Whether or not it is just some clever marketing, these guys have hit on a great idea on as the difference between the two was great and a welcome experiment for our table of whisky nerds. Both drams were non-chill-filtered at 46% ABV and were a blend from (the same) 6 different years of Tomatin distilaltes – the oldest drop dating back to 1973! It may have just been my fairly battered palate, but, other than their light body, you could barely tell that they were from the same product. The first dram delivered a nice clean, vanilla and oaky whisky with a sugary sweetness throughout, whilst the second offered red fruits and more of a tangy tipple. Both were great whiskies, and it was great to be able to compare and contrast the two and see just what effect the barrels have and I would hope to see more of the same in the future. The bottles themselves are half-size bottles that have been packaged together in a twin box, and are available in limited quantities at an RRP that comes in just under £100, which itself is an interesting experiment when you consider the contents!

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Tomatin Masterclass Expressions

Finally, the headliner, was the 36 year old. The place setting had a 35 year old listed, but what’s a year’s difference when you get to that sort of age? Probably a lot when it came to the price tag to be honest (though for the age, it is significantly cheaper than other single malt scotch whiskies out there!), but one thing that particularly struck me was that this dram had been in a barrel for longer than some of the people on our table had been alive for. Was it worth the wait? Well, I hope that the original distiller at Tomatin had got to taste it, because it was a brilliant dram. Lots of complexity in the flavour, but still a relatively light bodied whisky. Rich wood and fruits complemented one another and left this writer very pleased. If anything, it proved that I have expensive taste, but luckily, as mentioned above, I had stashed my order form far away so as not to be nearly even tempted to put pen to paper…

 

The masterclass itself was really well curated and the promotional video and presentation was well received by all involved. The experience certainly opened my eyes toward a brand of single malt that I was not overly familiar with and, personally, the discovery of the two “Contrast” bottlings was a highlight of the day’s event.

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Tomatin Masterclass Expressions

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