|Here are some of my notes from the whisky tasting on 29th April, 2016, Pack Horse, Birtle|
1. Auchentoshan Classic (40%)
Single malt from the outskirts of Glasgow near to the Erskine bridge in Dunbartonshire. Also known as 'Glasgow's Malt Whisky', used to be referred to as a 'breakfast malt' - not sure if that's politically correct to say today! Unusual for a Scotch Single Malt whisky it is triple distilled. No age statement.
See: Pale gold
Smell: Bourbon, cream, cooked fruit, sweet, toast, vanilla
Taste: Custard, fruity, refreshing, white peach, with an appley finish
2. Jura Superstition (43%)
A lghtly peated expressions from the island of Jura's only distillery. A mixture of whiskies aged for 13 and 21 years, with a 13% mixture of a heavily peated malt.
See: Dark gold / copper
Smell: Cereal, cream, smoke, sweet
Taste: Cereal, cocoa, honey, porridge, rice, toast, white pepper
3. Bowmore, Small Batch (40%)
Matured in the oldest maturation warehouse in Scotland - and the only 1 that is below sea level! 1st and 2nd fill Bourbon casks are used for maturation.
Smell: Cinnamon, fudge, peat, salty sea air, vanilla
Taste: Bourbon, citrus, coconut, salt with a vanilla finish
4. Dalwhinnie, Winter's Gold (43%)
Inspired by the chilly climate of its home, this is from the highest and the coldest distillery in Scotland. Only made
with spirit distilled from October to March. The only Single Malt I have ever seen that suggests you should try it FROZEN - so we did!
See: Gold (the name sort of gives it away!!!)
Smell: Apple pie, green apple, sultana, toffee
Taste: Apple, black peppercorns, cinnamon, orange peel
5. Old Pulteney, 12 years old, 40%
Matured in bourbon casks for 12 years. Double gold winner at 2006 San Francisco World Spirits Competition (best in class). From near Wick, the most northerly distillery on mainland Scotland. The whisky is exposed to sea air during maturation.
Smell: Barley, herbs, nuts (almonds?)
Taste: Balanced, christmas cakey, musty, nuts, oak, spices, sultanas, toffee