Mark from Malt Samples Cadenhead Small Batch Whisky

From Abbey Whisky Blog
March 13, 2017 - 6:59pm
Mark from Malt Samples Small Batch Whisky From WM Cadenhead.   Mark joins us once again on the blog to take us through some recent releases from Scotland's oldest Independent Scotch whisky bottler, WM Cadenhead. Five small batch offerings from Glenburgie, Tobermory, Glenrothes Arran & Aberfeldy and a single cask Bunnahabhain.   Tasting notes from Mark Newton Glenburgie-Glenlivet 24 Year Old - 1992 | Small Batch (WM Cadenhead)  A pale gold colour, indicating perhaps second-fill casks. On the nose it brings a huge blast of orchard fruits, followed by this rather nice, gentle undercurrent of lime marmalade. A slight huskiness lingers beyond the fruits, once they fade, with traces of cereal and dried hops. Orange peel and blackcurrants, then clover honey with dried tea. There’s far more intensity to the taste than the nose had suggested, bringing yet more baked apples and pears come to the fore. There’s also almost a mead-like quality with flashes of honey. Here and there, with blackcurrant jam and lighter, greener fruits like gooseberries. Long, slightly oily and slightly winey too. There’s a vicious texture to this one, and all in all it’s a very pleasing dram. Tobermory 21 Year Old - 1995 | Small Batch (WM Cadenhead) A very pale, almost white wine colour to this – astonishingly pale after 21 years! And so the flavours indeed are rather delicate to accompany it: fresh, floral, with grapefruit, gooseberries, green apples and traces of vanilla. It’s all about those estery green apples once again to taste, but lots of yeasty, cheesy, slightly sweaty feints underneath it all. Digestive biscuits, then echoes of new make – astonishing considering the age. Lots of black pepper once again on the finish, with feints showing right at the end. Glenrothes 27 Year Old - 1989 | Small Batch (WM Cadenhead)  A classic old gold colour, with a lovely nose. Baked apples and sundried tomatoes, with dried apricots and sultanas. Slight wafts of vanilla custard follow, perhaps with tiramisu. Then pencil shavings, touches of fennel and salted caramel. There’s a lovely mouth feel, with some nice fruit and spice. Baked pears drizzled with golden syrup, nutmeg, cinnamon and black pepper all follow, with blood oranges and a little grapefruit acidity. Honey and some lime juice lead into a warming, chili-pepper finish. It’s lovely to taste an independ


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