Inbox - The Week's Whisky News (June 14, 2019)

Welcome to Inbox, our weekly round up of whisky news and PR material that has found its way in to our WFE email. It was created as we cannot write full articles or do justice to every piece received. It features items from around the world of whisky and is published by us each Friday.

Discovering Campbeltown's Lost Distilleries

Inside the former warehouse of Hazelburn.

In Victorian times, Campbeltown was the whisky capital of Scotland. Renowned author Alfred Barnard traveled there while writing his seminal book The Whisky Distilleries of the United Kingdom in 1885 and found over 30 distilleries to visit. Now, there are just three. On a recent visit to the town we went on a walk with a local guide around some of the former sites and discovered what went wrong.

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Whisky is engrained in the history and heritage of Campbeltown. There is evidence of it on almost every street and around every corner it seems. Located at the end of the Kintyre peninsula, Campbeltown was once a giant of the Scotch whisky industry. Old buildings remain and road names refer to past distilleries that are long gone. You cannot help but feel a bit of sadness as you walk around.

Our Top 10 Whiskies of 2015

This year has been another productive year for the whisky industry.  Companies have developed more products to meet or drive consumer demand as the category continues to grow in both sales and consumption across the globe. We have been lucky to try some of them through this blog, including many of the major releases, and to attend numerous launch events and press trips during 2015. A huge thank you to all of the brands and PR agencies that continue to support us.

Top 10s are always subjective and potentially contentious as a result - everyone has differing opinions, but that is what makes the whisky industry so interesting.  Every blog seems to have a Top 10 but we were one of the first when we wrote such an article in 2009 - this is our seventh year of selecting our favourite whiskies and it remains one of our most visited posts each year.

Review - Springbank 12 years old Single Cask Port Pipe

This new Scotch single malt whisky from the Springbank distillery is so new that it has not actually been bottled as we write this post.  This is due to happen on 20th April 2015.  This whisky is a from a specially selected single cask and will be exclusive to the UK market.  We were fortunate enough to taste a preview sample, along with other visitors, at the recent Midlands Whisky Festival in Stourbridge.  The spirit was distilled in April 2003 and then filled to a ex-Port pipe cask.  The result after 12 years of maturation will yield just 696 bottles and these will have a cask strength of 58.3% ABV.

New release - Ardbeg 19 years old from Cadenhead's

It’s very unusual for a new Ardbeg to come onto the market without the whole whisky world knowing about it, but here’s one recent release that’s slipped under the radar. No big fanfare for this new Ardbeg, no ruminant based activities were involved in the launching of this bottling from independent bottlers and retailers Cadenhead's. Having just stumbled upon this bottling online I decided to hop over to the Cadenhead's London store and buy a bottle.

Cadenhead's are Scotland’s oldest independent bottler having been established in Aberdeen in 1842 by George Duncan. Now run by J&A Mitchell company, owners of Springbank, Cadenheads have several shops dotted all around Scotland and Europe selling single cask, cask strength bottlings alongside Rums, Cognacs and Gins.

New releases ... Springbank 12 years old Claret Wood

A small, almost unique distillery
The cult Springbank distillery is located in the town of Campbeltown, which is located on a narrow peninsula on the west Highland coast of Scotland. It is Scotland's oldest distillery that has been under the same continuous family ownership, the Mitchell's. Springbank was set up in 1828 by the Reid family (they were related to the Mitchell's by marriage) and it later passed fully to the Mitchell family. Springbank has a small capacity with a maximum production capacity of 750,000 litres per year and is one of the few distilleries to do all parts of production on their own site including malting the barley, distillation and bottling.

Details of Claret Wood
This 12 years old joins an expanding list of innovative limited edition whiskies in Springbank's Wood Finishes range. It was recently previewed at Whisky Live London 2010 and there are just 2360 bottles. The whisky is bottled at cask strength (54.4% ABV) and has been matured for nine years in ex-bourbon casks before being transferred to ex-Claret red wine casks from Bordeaux for three years. A bottle should cost around £40-45 from specialist whisky retailers.

Our tasting notes
The colour is amber with a reddish hue and the nose is rich and fruity. There are a pleasant combination of aromas present - butterscotch, caramel, cereals, plenty of dried fruits (imagine raisins, prunes and dried peel) and a whiff of slightly sulphuric coal smoke. On the palate this whisky is fresh and vibrant, with an initial lovely sweetness. There is plenty of juicy fresh red fruit (think of red berries and plums) underpinned by vanilla, caramel, dried fruits (the raisins and prunes again), orange peel, some saltiness (think of brine) and woody, earthy spice notes (imagine cinnamon, ginger, peppercorns and nutmeg). Finally, a hint of the smoke from the nose appears. The finish is drier and spicier (more nutmeg and pepper) than expected. It is long and very enjoyable, with the whiff of earthy smoke slightly more prominent than before.

What's the verdict?
This is a possibly our favourite Springbank to date - it offers rich complexity, intense flavours and good value for money (considering that it is cask strength and a limited release). This whisky would give a good introduction to the relatively new phenomenon of wine cask finishing. It is one of the better examples but sadly, all are not quite so good. The combination of juicy fruits, caramel, spiciness and small amount of smokiness is very good. Grab a bottle while you can!

New releases ... Springbank 18 years old

A family business
The Springbank distillery is located in the town of Campbeltown, which is found on a narrow peninsula on the west Highland coast of Scotland. It is Scotland's oldest distillery that has been continuously owned by the same family, the Mitchell's. Springbank was set up in 1828 by the Reid family (who were related to the Mitchell's by marriage) and it later passed fully to the Mitchell family, who remain in ownership today. Springbank has a small capacity with a maximum production capacity of 750,000 litres per year and is one of the few distilleries to do all parts of the whisky production on their own site including malting the barley, distillation and bottling.

Details of release
This whisky is the latest version of a Springbank 18 years old to hit the market. Roughly once a year, J & A Mitchell release a batch and some of the previous versions have achieved legendary status. Each is different and this 2010 version is made up of 80% ex-sherry cask matured whisky and 20% bourbon cask. It is limited to 9000 bottles, has an alcoholic strength of 46% ABV and should cost £60-65 from specialist whisky or liquor retailers.

Our tasting notes
This Springbank 18 years old is a deep golden colour and has a nose that seems to take its time to reveal its characteristics. Initially, it feels closed with basic vanilla, cereal grains and dried fruit (think of sultanas) showing but with time others start to appear - toasted almonds, hints of treacle or burnt sugar, sweet marzipan, a whiff of smokiness and dark chocolate. On the palate, this feels fairly heavy and oily. There is a distinct grain husk character to begin with that is a little bitter but sweetness starts to slowly develop with some sugary caramel, vanilla and dried fruits (those sultanas again plus raisins) coming through. Add to this some nuts (imagine almonds and hazelnuts), wood spice (especially cinnamon), some saltiness (think of brine), a hint of menthol or liquorice and some earthy dusty smoke and you end up with a very complex palate. The finish is reasonably long with more dusty smokiness coming through. It begins sweetly before some darker elements - burnt sugar and spices - finish things off.

What's the verdict?
This is one hell of a complex whisky. It is easy to see why the quality of Springbank's whiskies has built up a loyal cult following but this feels difficult to drink. There are barriers put in your way at each stage and the characteristics struggle to come through - is it almost too complex? Your patience is rewarded with a fine dram but this is definitely not one for the beginner. The news is that the 9000 bottles are selling fast, so grab one now if you are interested ... before it's too late.

Whisky Live 2010, London - New whiskies & show exclusives

Whisky Live is an event that showcases the diverse world of whisky to the general public. The phenomena has spread around the globe and annual shows are now held in locations such as North America, China, India, Australia, New Zealand, South Africa and across mainland Europe. Whisky Live has two events in the UK - one in London and the other in Glasgow. They are the biggest whisky shows in the UK and this year's London show was held over last weekend.

The venue was the Hurlingham Club, a prestigious members only club on the leafy banks of the River Thames (it's very posh and remains the only place that we have ever seen anyone playing croquet!) and this year's event marked the 10th anniversary of Whisky Live in London. We were both in attendance for both days of the show - Matt doing his 'day job' selling whisky to people and Karen doing her 'favourite hobby' ... drinking whisky! Between us, we sampled plenty of whisky and decided to split the reviews in to two parts. Many exhibitors use Whisky Live as a platform to showcase forthcoming releases so in this first part, we are concentrating on these new releases and other special Whisky Live bottlings that were on offer. A second part that reviews the other whiskies sampled will follow shortly.

Compass Box DecadenceCompass Box is a boutique whisky producer who buy casks and then blend them to create their own unique range of whiskies. Decadence is a very limited release that was created especially for Whisky Live and to celebrate Compass Box's 10th anniversary (Decade-nce ... do you get it?). Only 15 litres was produced (a lot of which was consumed the night before at a gala dinner, by the sounds of it!) and it was only available to sample. No bottles will be released. It has a high grain whisky content (around 60%) and this comes through on a rich nose that is packed with cereals and sweet vanilla. This carries through to the palate which has sweet caramel, dried fruits (think of sultanas and peel), a herbal grassy note (imagine dried grasses) and spicy cinnamon. The finish is long, rich and slightly peppery. Lovely stuff.

Evan Williams 10 years old Whisky Live Special
A special Whisky Live edition of just 162 bottles. Evan Williams is an American bourbon that is currently made at the Heaven Hill distillery in Kentucky. It is produced using one of the oldest bourbon recipes in existence and was started by Welsh settler Evan Williams in 1783. This show release costs £45, is bottled from a single cask and is cask strength (a whopping 63.9% ABV!). The nose is powerful and full of rich vanilla, coconut and oranges. On the palate, this is rounded and very big - there is plenty of those elements from the nose and these are joined by some bitter cereal notes and woody spice (think of cinnamon especially). The finish is long, drying and aromatic. Adding water softens things and makes it easier to drink, with the sweetness becoming more caramel-like and the orange becoming more prominent (imagine marmalade). Lovely, rich and spicy whisky.

Glen Moray Port Wood 
This whisky is a new limited release from the much under rated Speyside distillery of Glen Moray (OK, it was released just before Christmas but who is counting?). It is bottled at 56.7% ABV and has been matured for 13 years in ex-bourbon casks before having a year in a Port cask. Only 725 bottles are available and they cost £50 each. The nose is rich and sumptuous with a lovely mix of caramel, stewed fruits (imagine plums and apples) and woody spice (nutmeg and cinnamon bark). On the palate, the whisky is well balanced and easy drinking considering the cask strength ABV. The caramel, stewed fruits and spices are still there but it feels more sugary with a peppery edge. Some nuts (think of hazelnuts) come through on the long, rich finish. An excellent dram. Well worth a try if you can get your hands on some.

Hakushu Heavily Peated
This Japanese whisky is not being released until June, so it was a real treat to get to sample it. Hakushu means 'forest distillery' in Japanese and it is located on a forest plateau directly west of Tokyo. This limited edition is the peatiest Hakushu to date (the regular 12 years old has a hint of peatiness to it). The colour is light and the nose is fragrant and potent - there is obvious earthy peat smoke backed up by some lovely caramel, fresh green fruits (think of pears and apples), dried grass and a whiff of citrus (lemon zest especially). The palate is firstly hit with tangy peat smoke (imagine damp moss and twigs) and then the caramel, fruit, grass and citrus from the nose. There is also subtle cereals and some spice (think of peppercorns and nutmeg). The finish is long with the slightly bitter smoke building up and lingering for ages.

Highland Park 10 years old Whisky Live Special
Another exclusive bottling and it was released to commemorate the 10th anniversary of the London Whisky Live show. This offering from the Highland Park distillery on the Orkney islands consisted of just 600 bottles, is 59.3% ABV cask strength and was specially selected by eminent whisky writer Dave Broom. This whisky has a deep amber colour and a lovely fragrant nose that is packed with dried fruit (think of raisins and sultanas), caramel and soft sweet peat smoke. On the palate, this is impressive with soft, slightly bitter smoke mixing with the sweeter dried fruit and caramel elements. There is also some candied orange peel, brown sugar, peppery spice and heather present. The finish is long and enjoyable. Adding water, softened the spices and made it more buttery and toffee-like. A fantastic dram worthy of an anniversary.

Springbank 12 years old Claret WoodThis whisky was making its first ever appearance to the general public, as it is not to be released for another month or so. Springbank bottled some especially for Whisky Live. Springbank is a distillery located on the Campbeltown peninsula in western Scotland and has a cult following around the world. This release will consist of 9360 bottles, is bottled at 54.4% ABV and has matured for 9 years in ex-bourbon casks before transferring to French Claret wine casks for 3 years. The colour is amber with a reddish hue and the nose is rich and fruity. The palate is fresh, smooth and sweet with plenty of juicy red fruit (think of red berries and plums) underpinned by vanilla, caramel and wood spice notes (imagine cinnamon and nutmeg). The finish is drier, spicier (more nutmeg) and very enjoyable. A staff favourite among those on The Whisky Shop stand.

Tomatin 21 years oldTomatin is a little known but well regarded distillery that lies in the foot hills of the Grampian mountains to the south of Inverness. The brand has undergone a major revamp over the last year and this limited edition will briefly join its new look range. This 21 years old has yet to be released, is bottled at 52% ABV and is restricted to 2500 bottles. The nose has an interesting combination of aromas - vanilla, cereal grains, dried grass and a whiff of earthy ginger. On the palate, this feels creamy and velvety with vanilla and cereals mixing well with a distinct nutty note (think of a creamy nut like almond or hazelnut). Then comes dried grass and some nutmeg spice with just a hint of that ginger again. The finish is lovely and soft with the the nutty note prominent and reminiscent of hazelnut praline. A top quality and well made dram.

Tomatin 25 years old Another new addition to the Tomatin range that replaces the old 25 years old. It has new packaging and a slightly different combination of casking. The nose is vibrant and stunning with a great combination of vanilla, cereals and prominent tropical fruits (think of coconut, peach and mango). On the palate, this is creamy and fresh ( a hard thing to achieve in older whiskies) with the almost exaggerated aromas of the nose becoming more subtle and understated. All the 'nose' elements are there - vanilla, cereals, coconut, peach, mango - and these combine beautifully with some ginger and nutmeg spice. The finish is lovely but slightly short. This dram is enjoyable and very, very good.

Yamazaki Puncheon Cask
Another Japanese whisky from the Suntory company (Hakushu is owned by them as well) and this is also due for a limited release in June - only 3000 bottles, according to the chap on the stand. Yamazaki is Japan's oldest distillery, having opened in 1923 and continues to win accolades for their innovative approach and whiskies. This has been matured in huge Puncheon bourbon casks and the nose is aromatic but delicate. There is a wonderful mix of cereal grains, vanilla, coconut and a hint of cocoa. The palate is just as delicate but vibrant and fresh, with the creamy vanilla and coconut prominent. To this, add some more cereals, a citric tang (think of lemon zest), sweet crumbly brown sugar and that hint of cocoa again. The finish is fresh and tangy, becoming dry towards the end. An excellent whisky and a real star of the show!

New releases ... Springbank CV

This new release forms part of a new series of whiskies for 2010 from the cult Springbank distillery. The distillery is unique in the fact that it regularly produces three different single malts on the same site - Springbank, Longrow and Hazelburn - and each has its own definitive style. Springbank is lightly smoky, Longrow is very smoky and Hazelburn is not smoky at all but is distilled three times (compared to twice, which is the Scottish norm).

The Springbank distillery is located in the town of Campbeltown, which is found on a narrow peninsula on the west Highland coast of Scotland. It is Scotland's oldest distillery that has been continuously owned by the same family, the Mitchell's. Springbank was set up in 1828 by the Reid family (who were related to the Mitchell's by marriage) and it later passed fully to the Mitchell family. Springbank has a small capacity with a maximum production capacity of 750,000 litres per year and is one of the few distilleries to do all parts of production on their own site including malting the barley, distillation and bottling.

As mentioned, Springbank CV forms part of a new series. J & A Mitchell, the owners of Springbank, first released a version of Longrow CV roughly two years ago and have now created a new version. To this, they have decided to add Springbank and Hazelburn CV. The CV stands for 'Curriculum Vitae' and the whiskies are created using single malts of varying ages from each expression. At this moment, they are only available in a pack which contains one 20cl bottle of each expression. This is on sale as the 'Campbeltown CV pack' for about £35 and all are bottled at 46% ABV. The news is that full 70cl bottles of the Springbank CV will be available very soon in late January, with the 70cl bottles of the Hazelburn and new Longrow CVs coming later in March/April 2010 depending on stock levels. Prices are as yet unavailable.

We were very lucky to be able to get a sneak preview of these new whiskies. The reviews for the Hazelburn and Longrow versions will follow shortly. This Springbank CV is dark golden amber in colour and the nose is pungent and expressive. The two main elements that come to the fore are some dark sweet caramel and a sulphuric smokiness (think of coal smoke or burnt match heads). Through these come other notes - dried fruits (imagine raisins and candied orange peel), toasted nuts (especially almonds), a salty whiff and a hint of liquorice. On the palate, this is rich, mouth coating and initially sweet. The dark, almost burnt, caramel is prominent before some dried fruits (raisins and peel again), woody spices (think of cinnamon) and salty brine-like notes battle through. The smokiness starts pleasantly peaty (imagine damp earth) before turning sulphuric again. At the last moment, the palate become quite dry, woody and particularly spicy and this feeling carries through to the reasonably long finish (in fact, it becomes quite bitter right at the end). The sulphuric edge to the smokiness is dulled with the addition of water, as is the bitterness.

The Springbank CV is an interesting whisky. We tried it with a huge Springbank fan and he was disappointed by it, saying that it lacked 'distillery character', complexity and was "a bit flat". We would say that it is expressive, robust and uncomplicated but it was really the prominent sulphur on the nose, palate and finish was our main disappointment. Other than that, this whisky was pleasant especially with the addition of a few drops of water. Then the lovely fruity and caramel sweetness were allowed to shine.

Have just tried ... Hazelburn 12 years old

Hazelburn is a single malt whisky that is made by the Springbank distillery. It is located on the Campbeltown peninsula on the west Highland coast. Springbank is one of only three distilleries left in an area of Scotland that 200 years ago supported over 30 distilleries (Glen Scotia and Glengyle are the others). Springbank is small with a production capacity of only 750,000 litres per year, but their whiskies are highly regarded around the world. It has been owned by the same family, the Mitchell's, since it was founded in 1828 and this makes Springbank the oldest distillery in Scotland that has been continually owned by the same family.

Springbank is the only distillery in Scotland to regularly produce three different single malt whiskies - Springbank, Longrow and Hazelburn - using three different production methods. The production is split between the three throughout the year with roughly 80% of the time going to Springbank, 10% to Longrow and 10% to Hazelburn. Springbank is made in the lightly peated style, Longrow is heavily peated and Hazelburn is unpeated.

Hazelburn whisky was first distilled in 1997, with the first release in 2005 as an 8 year old single malt. It is distilled three times and is one of the only Scottish whiskies to experience a full third distillation. Only a limited number of bottles are released each year. Hazelburn is available as an 8 year old (now on its 4th release) and this 12 years old, which was first released in August 2009 and is limited to 3900 bottles. Hazelburn is named after one of the long defunct Campbeltown distilleries, as is Longrow.

The colour of this Hazelburn 12 years old is an intense dark burnt amber, showing that the whisky has been matured in some serious sherry casks. The nose is highly aromatic and packed with the common characteristics associated with sherry cask maturation - plenty of dried fruits (think of raisins and candied orange peel), sweet caramel, nuts (especially something like walnut) and spice (imagine cinnamon and nutmeg). However, there are also some darker, more bitter notes on this complex nose - dark chocolate, damp wood, roasted coffee beans and just a hint of smoke, although this is slightly sulphuric and tobacco-like. On the palate, this is rich, dense and creamy with many of the elements of the nose carried through. There is sweetness coming from the dried fruit/citrus peel (there is an orange marmalade feel), caramel and nutty influences and these are balanced by the darker bitter notes such as the chocolate, coffee and spices (ginger is particularly prominent). The finish is long with lots of caramel sweetness followed by drier woody and spicy (especially nutmeg) notes.

The Hazelburn 12 years old is an interesting, intense and complex whisky. It is an enjoyable dram but the intensity of the sherry cask influence may be too much for some palates and is in danger of overpowering what is undoubtedly a lovely, creamy triple distilled spirit. It will be interesting to see how the future releases of Hazelburn are to be matured and what they will taste like. A bottle of this first release will be found in specialist whisky retailers for £45-50.

Have just tried ... Longrow 10 years old

Longrow is a single malt whisky that is produced by the Springbank distillery. Springbank is located in the town of Campbeltown, which is found on a narrow spit of land that is on the west Highland coast of Scotland. It is Scotland's oldest distillery that has been continuously owned by the same family, the Mitchell's, although it was set up in 1828 by the Reid family (who were related to the Mitchell's by marriage). Springbank has a small capacity with a maximum production capacity of 750,000 litres per year and is one of the few distilleries to do all parts of production on their own site including malting the barley, distillation and bottling.

Longrow takes its name from a former Campbeltown distillery that was next to Springbank but this closed in 1896. Part of that distillery remains and has been converted into Springbank's bottling plant. Springbank produce three different whiskies at the distillery. The first, released under the Springbank name, is lightly peated (around 15ppm) and is distilled two and a half times (this means that the spirit is distilled twice but some of it is allowed to drain back in to the still and is therefore distilled for a third time). The second takes the name Longrow and is heavily peated (about 55ppm) and is distilled twice. The third is called Hazelburn and is completely unpeated (0ppm), distilled three times and is the rarest of the three. The production is split throughout the year with 80% of the time going to Springbank, 10% to Longrow and 10% to Hazelburn.

This Longrow 10 years old is golden in colour with a nose that makes you want to sit an take in the aromas for hours. There is a lovely sweetness that combines malty barley grains with vanilla, some citrus fruit elements (think of lemon and orange zest) and smoky earthy peat (imagine compost soil and damp moss). The smokiness has a slight bitter edge (imagine iodine or antiseptic) but balances well with the other elements. This balance is replicated on the palate where the vanilla and barley mix well with the fresh earthy peat smoke, some caramel, a distinct salty tang and a hint of spiciness (think of black peppercorns). It feels thick in the mouth and rounded with the saltiness giving it a refreshing lighter edge. The finish is very long, smooth and smoky (this feels more like bonfire smoke or ash now). The combination of vanilla, peat and saltiness gives complexity to this very enjoyable finish, with the salty tang leaving your mouth watering and wanting more!

Since Longrow first appeared on the market in 1985, it has been gaining increasing recognition and on this evidence is a serious competitor to the more well known smoky whiskies produced on the neighbouring island of Islay. It is easy to drink and balanced and this would make it a good choice to introduce someone to the smoky whisky style or as an alternative to some of the bigger Islay brands. Longrow 10 years old has a complex mix of characteristics and the smokiness seems less pungent than Islay whiskies of the same or similar peat level. A bottle should cost £35-40 from specialist retailers. A very good whisky.

Have just tried ... The Scotch Malt Whisky Society's new releases

The Scotch Malt Whisky Society is a members club devoted to bottling single casks of whisky. They concentrate mostly on Scottish malt distilleries, although they do release some grain whiskies and malts from other countries. The Society has its base in the UK with two members rooms in Edinburgh and one in London. There are also bases spreading around the world and these currently include America, Australia, Japan and throughout Europe. The collection of whiskies is extensive, covering 126 different distilleries and they bottle over 200 new casks every year. The Society celebrated its 25th anniversary last year and currently has over 20,000 members spread around the globe. For information about joining and to look through their extensive range of whiskies, visit www.smws.co.uk.

The newest selection of bottlings are being released on Friday 1 May and we were lucky enough to be invited to try some of them at the London members rooms of The Scotch Malt Whisky Society. Their whiskies seem to offer great value for money and are of supreme quality as they go through a rigorous tasting panel process. All are bottled at their natural cask strength and are unchillfiltered to maximise the flavours and characteristics of the whisky. They also have a unique labelling system uses numbers rather than naming distilleries. For example, something labelled as 25.47 has 25 being the number ID of the distillery and 47 being the number of casks bottled from that distillery. The Scotch Malt Whisky Society believe that the numbering system removes any bias that people have about certain distilleries and allows members to concentrate on the aromas, flavours and characteristics of the whisky.

25.47 (Rosebank 19 years old)
Rosebank is a Lowland whisky and the distillery closed in 1993. The whisky as a result is running out and becoming harder to find. A great way to try it is through independent bottlings. The colour is light but golden and the nose is lovely and fresh. There is a gorgeous citrus note (think of lemon) with some sweet vanilla, something herbal (imagine fresh green grass) and a floral element (sounds strange I know, but think of roses). The palate is light and zingy with lots of that lemon and vanilla, some honey and a slight warm spicy note (reminding me of ginger). With water, it became sweeter with the spiciness becoming more prominent. The finish was shortish, crisp, very refreshing and palate cleansing with the herbal element coming through well.
Info - 56.7% ABV, 256 bottles, £73

36.42 (Benrinnes 16 years old)
This Speyside distillery is relatively hard to find as a single malt. This is due to its owners, Diageo, using the majority of the whisky produced at Benrinnes for their highly popular Johnnie Walker blended range. It is well reknowned for its use of quality sherry casks and this can be first seen in the colour, which is amber with a slight brown orange tint. The nose is wonderful, sweet and rich with dried fruit (think of raisins and sultanas), caramel, something slightly nutty (imagine almonds, I think) and something bitter (think of dark chocolate). These are replicated beautifully on the palate and are joined by a grainy cereal note (almost like a digestive biscuit). This cereal element is enhanced when water is added, as is the caramel. The finish is long, rounded, fruity and complex. An excellent example of a sherry cask matured whisky and a bargain price.
Info - 57% ABV, 542 bottles, £46

126.1 (Hazelburn 11 years old)
Hazelburn is produced by the Springbank distillery in Campbeltown. They distil Hazelburn for just one month of the year and it is unusual among Scottish whisky, as it is distilled three times instead of twice. The lack of production limits stock and this is the first cask of Hazelburn ever released by the Society. It has been matured in a Pedro Ximinez sherry cask and this evident in the colour, which is very dark and resembles espresso coffee. The nose is very rich and complicated with everything battling away together. There are dried fruit (think of raisins and candied orange peel), dark chocolate, black treacle, intense coffee, something solventy and waxy (sounds odd but think of furniture polish) and a hint of sulphuric smoke (imagine coal burning or a burning match head). This is rich, sweet and treacley on the palate and covers the inside of your mouth. The complexity from the nose makes this an intense experience with the candied orange peel in particularly prominent. With water, it becomes more sulphuric and the treacle becomes more sugary. The finish is long, rich and intensely fruity, but becomes slightly woody and tannic at the end.
Info - 56.7% ABV, 207 bottles, £49

27.74 (Springbank 12 years old)
The Springbank distillery in Campbeltown has a cult following of whisky drinkers. Its popularity is based on a reputation of high quality and distinctive whiskies. This one is no different. The colour is extremely light and straw-like. This is quite salty on the nose with lots of vanilla complimenting this (a number of people commented that it reminded them of an anejo tequila or mezcal). The palate is light and refreshing with a lovely herbal note (think of dried grasses), plenty of that vanilla and an interesting citrus note (imagine grapefruit). It is all back up with a touch of smoke (think of burning embers). With water the saltiness really comes out and the initial grassiness becomes more vegetal (think of seaweed). The finish is reasonably long, salty and smoky, yet light and refreshing. Excellent whisky for an excellent price.
Info - 57% ABV, 193 bottles, £49

33.75 (Ardbeg 7 years old)
This bottling is from the iconic Ardbeg distillery on the south eastern coast of the island of Islay. It is a young whisky that is light, pale straw in colour. Initially, it doesn't seem that smoky but this starts to change with time. The smoky peatiness becomes stronger and gets quite spicy (think of black pepper). In addition, the nose has some lovely herbal notes (imagine fresh cut grass) and vanilla. On the palate, the peatiness is still spicy and is reminiscent of charcoal embers. The youthful age is evident as there are some fresh green fruits present (think of pears and apples) but these mix well with the grassiness, vanilla and smoke. There is also a slight saltiness that creeps in. With water, the vanilla becomes sweeter and the smokiness becomes more earthy (imagine damp moss). The finish is very long, spicy and peaty. Younger whiskies can be under developed and a bit harsh, but Ardbeg handles it youthfulness well as demonstrated here and in their 'Very/Still Young' range.
Info - 61.5% ABV, 260 bottles, £47

Whisky Live 2009, London - Day 1

The Whisky Live event was staged at the prestigious Hurlingham Club in London on Friday 27 and Saturday 28 February. Both of us at Whisky For Everyone were on official duty for both of the days (in other words, we had to work there for our respective companies!!). However, we still had the opportunity to taste some of the whiskies that were on offer at the show, including some new or as yet unreleased drams. So here goes with a few of our highlights from day one.

Balblair 1975
This is the oldest whisky in the current core range of Balblair, a north Highland distillery that is attracting much attention following the winning of a couple of major awards in 2008. The nose is full of dried fruit (imagine raisins and sultanas), intense citrus (think of candied orange peel) and some peaty smokiness burning away. The smokiness was unexpected but marries together with the other elements well to give a sumptuous, full bodied whisky. There is also a warm spiciness on the palate (like ginger) and the finish is long and enjoyable. A very good whisky indeed.

Glendronach 18 years old
This is a sweet and malty whisky from one of the lesser known Speyside distilleries. Glendronach are launching this 18 years old shortly, along with a new 15 years old, as they expand the core range. This has a lot of sherry cask influence with dried fruitiness (think of sultanas and peel especially), sweet malted barley and some woodiness on the nose. The palate was thinner than the richness of the nose suggested. The dried fruit and barley combined well to give a pleasant whisky, although the finish was quite short, woody and slightly bitter.

Glendronach 33 years old
After 33 years maturing in a sherry cask, this whisky is dark and complex. It forms the oldest part of Glendronach's range, with limited batches released each year. The nose is packed with dried fruit (imagine raisins), woody oak (think of vanilla and warm spices like nutmeg) and dark burnt sugar. The palate is rich and even more complex with some more warm spice (imagine ginger this time) and an unexpected mossy smokiness in the background. The finish is long with that burnt sugar and smokiness hanging around. A very rounded whisky for those with expensive taste!

Mackmyra 1st Edition
First edition was the first official release from Swedish distillery Mackmyra and follows a series of six experimental bottlings called the Preludium. The initial batch sold out in Sweden within hours, so having enjoyed a couple of the Preludium series we had to see what all the fuss was about. It has been matured in roasted Swedish oak casks and a distinct toasted nuttiness comes through on the nose (think of almonds or hazelnuts). On the palate, the nuttiness is present and joined by vanilla, some crisp green fruit (imagine pears and apples), honey and a zingy citrus note (think of lemon zest). The finish is short but interestingly a hint of smoke drifts in. This is a young whisky but has complexity beyond its years and continues to show Mackmyra's whisky making potential.

Old Pulteney 21 years old
The oldest whisky currently available from the reknowned Old Pulteney distillery in the north Highlands. This 21 years old has won awards around the world and the colour is a rich gold. The nose indicates some of the richness that will come on the palate. There is lots of vanilla and malted barley, some sweetness (think of honey) and a hint of something floral (imagine heather). The palate does not disappoint and is rich and creamy, with all of the elements above combining to give great complexity. Some warm spices are also present (think of ginger and nutmeg). The finish is quite dry compared to the nose and palate with just a hint of that Old Pulteney saltiness coming through. Truly great stuff.

Scapa 16 years old
This latest release from Scapa on the Orkney Islands is planned to replace the popular 14 years old in the core range. As they have positioned this at a higher price point, it was a must try to see if it was worth their gamble. The colour is golden and the nose is sweet with lots of vanilla, toffee (it is almost fudgy!), malted barley and dried fruit (think of sultanas and candied peel) present. This is rich, creamy and thick in your mouth with butter, toffee and vanilla particularly prominent. There is a lovely warm honey note and a hint of some cinnamon also. The finish is long, creamy and rich again but slightly on the dry side. Not greatly different from the 14 years old but still pretty nice stuff.

Springbank 18 years old
The eagerly anticipated limited new release from the cult distillery in Campbeltown. This is expected to sell out fast when it is released at the end of March. The nose is very promising with some gorgeous sherry dried fruit combining with some sweet malted barley and a hint of something slightly musty (like and old, dusty book). On the palate, this is slightly lighter than expected but the dried fruits and barley remain prominent. There is a pleasant bitter edge (think of burnt sugar or caramel) as well as a zesty citrus freshness that lifts the whole palate. The finish was slightly disappointing and short with just the smallest whiff of smoke present. Overall, a decent whisky.

Van Winkle 12 years old
One of the few bourbons at the show this year. Van Winkle is a fourth generation company whose range of whiskey is made at the Buffalo Trace distillery in Kentucky, America and follows strict secretive recipes that have been handed down since the late 1800s. Their unique combination of corn, wheat and barley produces a softer spirit that is more condusive to longer aging than other bourbons, who use rye instead of the wheat. This smells like a fruity Christmas cake with some coconut and vanilla thrown in. It is warming on the palate with that vanilla and coconut prominent. It feels creamy in the mouth and the finish is long with some warm spicy notes coming through (think of nutmeg or cinnamon). Very smooth, very easy drinking and very good.

Van Winkle 23 years old 'Pappy's Family Reserve'
A very limited release that is named after the founder - Julian 'Pappy' Van Winkle Snr. Only around 1500 bottles are released each year (the next batch is coming out in late Spring) and bourbons of this age are difficult to find. This was an opportunity not to be turned down! This is one rich, creamy and complex bourbon. The nose is full of woody oakiness, vanilla, citrus (imagine dried orange peel), coconut and warm spices (think of nutmeg). On the palate, these elements combine exceptionally well and the finish goes on and on. It is not too woody or bitter as some old bourbons can be. Excellent whiskey - one of the Whisky Live 'Wow' moments.

Have just tried ... Springbank 15 years old

Springbank is pretty unique amongst Scottish distilleries, as it has been continuously owned by the same family since it opened in 1828. The distilley is located on the Campbeltown peninsula, which is on the west Highland coast. Springbank is small (their maximum production capacity is only 750,000 litres per year) but their whiskies are highly regarded within the whisky world. They are also unique in the fact that they produce three different whiskies at the distillery. The first is Springbank which is lightly peated (around 15ppm) and is distilled two and a half times (this means that the spirit is distilled twice but some of it is allowed to drain back in to the still and is therefore distilled for a third time). The second is Longrow which is heavily peated (about 55ppm) and this is distilled twice. The third is Hazelburn and this is completely unpeated and distilled three times. The production is split between the three throughout the year with 80% of the time going to Springbank, 10% to Longrow and 10% to Hazelburn. There are currently five regular bottlings of Springbank, three of Longrow and one of Hazelburn, although limited releases are added to these from time to time.

This Springbank 15 years old forms part of the core range and the nose smells good. There is a clear sherry cask influence with dried fruit (raisins and peel) and nuts (almonds, I think). It reminded me of Christmas cake! Then comes a whiff of woody bonfire smoke. On the palate this feels creamy and very pleasant. That fruitiness is there and it is complimented by the smokiness lingering in the background. There are some other very interesting elements present, with hints of vanilla, coconut, something spicy (imagine black peppercorns) and something tangy and salty. The finish is long with the smoke and vanilla prominent, although it did get very dry, woody and bitter right near the end. This is a very good whisky and would be a great one to introduce someone to the smoky flavours that whiskies can have, as the smokiness is not too prominent but compliments the other flavours very well. A bottle will cost you anywhere between £40-45.

New releases ... Longrow CV

This is one of the year's long awaited new releases from Longrow. It is produced by the Springbank distillery, which is located on a spit of land on the west Highland coast called Campbeltown. Longrow is Springbank's heavily peated version of their whisky. The main differences from the regular Springbank whisky that you can buy, other than the levels of peatiness, are that Longrow is only produced for a short period of the year (approx 1 month) and it is double distilled, whereas Springbank is distilled two and a half times. 'CV' stands for 'Curriculum Vitae' according to the distillery and is named as such because it contains different ages of whisky, with the oldest being 18 years old and the youngest being 6 years old. I don't quite understand that logic, but anyway!

The nose is pungent, smoky and earthy (something like sweet charcoal smoke). When tasted, there is an initial crispness that hits your mouth that reminded me of cider/apples. However, the smokiness hits almost straight way. This didn't overpower the other flavours, in fact more developed. I got some vanilla, a hint of coconut, some menthol and pine needles. This pine element sounds strange, but it was there in the finish and reminded me of disinfectant. This spoiled what was otherwise a pleasant whisky. It is decent value, being priced around £30. I would try it if you find very smoky whiskies too much, as the smokiness is there but is more subtle and allows other interesting flavours through.