Springbank 13 Local Barley 54,1% 23/257 2023, WB: 244883

EN

Colour: Gold, getting in mood avec Adrien Chicot et Stéphane Tsapis
Springbank now joins the ranks of El Dorado, the Holy Grail, Atlantis, Camelot, Shambhala, Kamar-Taj, Lyoness - difficult, almost impossible to find (at affordable prices). Will you enter eternal bliss?
Nose: 3h Smells indeed very mystical, bookshelves, old library, maybe Biblioteca Marciana or Anna Amalia, maybe even Biblioteca Apostolica Vaticana, paired with a lot of cellar mustiness. A very old wine, red, forest floor, dirt, old dump, an antique shop, but it's not running, the things are rotting away, lost places everywhere. In between, citrus notes and tropical fruits flash through. Extinguished campfire, 4 inches away, 3 hours old. Candyshop - some douchebag has forgotten his pipe, tobacco smoke everywhere. Bothy in the Highlands, very clammy, dunnage warehouse. Mocha and cocoa powder, waves of coconut and icing sugar wafting around, a honeydew melon blissfully exuding its flavours into the ether. Mouth: Sharbat, sage, soya and balsamic vinegar, sweet and sour, chop suey and gravy. Oak pellets in black tea, dirt, but delicious, with curry and saté. Finish: Slightly tickling cinnamon spiciness, oily mouth-filling flowing down leaving dull teeth behind. A few grains of salt, somewhat maritime - surf of Brittany, thyme and calvados. A bitter almond is annoying af, slight astringency makes you restless. After 5 minutes, you are left with the flavour of an old book that you have bitten into. No holy grail, just whisky as it should be. "If we learn to open our hearts, anyone, including the people who drive us crazy, can be our teacher."
90/100

DE

Colour: Gold, getting in mood avec Adrien Chicot et Stéphane Tsapis 

Springbank reiht sich inzwischen zu den Namen El Dorado, der heilige Gral, Atlantis, Camelot,

Shambhala, Kamar-Taj, Lyoness – schwer, fast unmöglich zu finden (zu bezahlbaren Preisen). Erlangt man dann ewige Glückseligkeit? Nose: 3h Riecht indeed sehr mystische, bookshelves, alte Bibliothek, vielleicht Biblioteca Marciana oder Anna Amalia, vielleicht sogar Biblioteca Apostolica Vaticana, gepaart mit viel Kellermuff. Ein sehr alter Wein, rot, Waldboden, Dreck, alte Bruchbude, ein Antiquitätenladen, läuft aber nicht, die Dinger rotten vor sich hin, lost places everywhere. Zwischendurch blitzen Zitrusnoten und Südfrüchte durch. Erloschenes Lagerfeuer, 2 m entfernt, 3h alt. Candyshop – irgendeine Pfeife hat seine Pfeife vergessen, Tabakrauch überall. Bothy in den Highlands, sehr klamm, dunnage warehouse. Mocca und Kakaopulver, Wellen von Kokos und Puderzucker wabern um die Wette, eine Honigmelone verströmt selig ihre Aromen in den Äther. Mouth: Sharbat, Salbei, Soja und Balsamico, süßsauer, chop suey und Bratensauce. Eichenpellets in schwarzem Tee, Dreeeeeeck, aber lecker, mit Curry und Saté. Finish: Leicht kitzelnde Zimtschärfe, ölig mundraumfüllend runterfließend stumpfe Zähne hinterlassend. Einige Salzkörner, etwas maritim – Küste vor Bretagne, Thymian und Calvados. Eine Bittermandel strengt an, leichte Adstringenz macht unruhig. Nach 5 min bleibt der Geschmack eines alten Buchs zurück, in die man reingebissen hat. Kein heiliger Gral, einfach nur Whisky, wie er sein sollte. „If we learn to open our hearts, anyone, including the people who drive us crazy, can be our teacher.”

90/100

Four Roses Limited Edition - Small Batch 2023 54% Kentucky Straight Bourbon Whiskey 135th Anniversary Edition, WB: 241867

EN 

Three-Body Problem, Colour: Rose, getting in mood with Aziza Mustafa Zadeh.
More of a three-rating problem, mouth, nose, finish. I'm not afraid of it! "Your lack of fear is based on your ignorance." The recipe reads incredible. Very promising.
Nose: Oh my Allah, so beguiling, almost hypnotising, in a cloud of cinnamon and cloves, rye, sourdough, dill, herbal meadow in the Swiss Alps. Greek yoghurt with honey and nuts. Sawmill, pencil and pavement. A street in Tuscany in summer after a summer rain. A shower in maple syrup. Marzipan, crumble cake, ginger bread. Liquorice. After 2 hours A candy bath, all kinds of sweets, caramel sweets, candy canes, lollipops, Turkish delight, halvah, wrapped in candy floss, bedded on baklava, a pillow of kadayif and pismaniye, the blanket of knafeh, a few drops of rose water, of four roses lol. I only smell what I am. "Every era puts invisible shackles on those who have lived through it, and I can only dance in my chains."
Mouth: 2h Spices fire like a meteor shower on the palate. Still dazed in the nose, cinnamon, nutmeg and cloves wake you up. Gingerbread spice tickles, star anise... does something too. Oaky, vanilla, pudding, crème brûlée, canelé - more like pastéis de nata. Rice pudding like Sütlac. Honey and a lot of cream sweets. Herbs.
Finish: Enormous Kentucky Hug, rye, oily finish. Mushroom pan, allspice, rocket - oh yes lots of rocket and black pepper. Added to the oil: turmeric, dandelion, calcium. Particularly mineral and chalky. "From time to time, I would gaze up at the stars after a night shift and think that they looked like a glowing desert, and I myself was a poor child abandoned in the desert... I thought that life was truly an accident among accidents in the universe."
93/100

DE

Eher ein Dreiwertungsproblem, mouth, nose, finish. Ich hab keine Angst davor! “Your lack of fear is

based on your ignorance.” Das Rezept liest sich unglaublich. Sehr vielversprechend.
Nose: Oh mein Allah, so betörend, fast hypnotisierend, in einer Wolke aus Zimt und Nelken, Rye, Sauerteig, Dill, Kräuterwiese in den Schweizer Alpen. Griechischer Joghurt mit Honig und Nüssen. Sägewerk, Pencil und Pavement. Eine Straße in der Toskana im Sommer nach einem Sommerregen. Eine Dusche in Ahornsirup. Marzipan, Streuselkuchen, Magenbrot. Süßholz. Nach 2h Ein Bobonbad, Allerlei Süßigkeiten, Karamellbonbons, Zuckerstangen, Lollis, Lokum, Helva, umhüllt in Zuckerwatte, gebettet auf Baklava, ein Kissen aus Kadayif und Pismaniye, die Decke aus Knafeh, einige Tropfen Rosenwasser, von vier Rosen lol. Ich rieche nur, was ich bin. “Every era puts invisible shackles on those who have lived through it, and I can only dance in my chains.”
Mouth: 2h Gewürze feuern wie ein Meteoritenschauer auf den Gaumen. Immer noch benommen in der Nase, wecken Zimt, Muskatnuss, Nelken wach. Lebkuchengewürz kitzelt, Sternanis… macht auch was. Oaky, Vanille, Pudding, Creme Brûlée, Canelé – eher Pastéis de Nata. Reispudding wie Sütlac. Honig und a lot Sahnebonbons. Kräuter.

Finish: Enormer Kentucky Hug, Rye, öliger Abgang. Pilzpfanne, Piment, Rucola – oh ja viel Rucola und schwarzer Pfeffer. Im Öl beigemischt: Gelbwurz, Löwenzahn, Calcium. Überhaupt mineralisch und an Kreide erinnernd. “From time to time, I would gaze up at the stars after a night shift and think that they looked like a glowing desert, and I myself was a poor child abandoned in the desert... I thought that life was truly an accident among accidents in the universe.” 

93/100

Blended Malt Old School 31 SV 2024 Batch 1 43,5%, WB: 249066

Colour: Copper

Great expectations and great fears of being disappointed accompany this malt. Only 43.5 % and an endless list of distilleries that were "brewed" together (?). Either this will be a disaster, or this malt will completely overwhelm me, or I will reach seventh heaven.
Nose: 30min: forest floor, truffles, seaweed, maritime, Atlantic surf and candy shop. Pipes of tobacco and fruit curd. Sweet and sour.
60min: Cigar coking in the distance, cinnamon nutmeg, figs, grape must, new wine (Federweißer), rather Riesling. Fermented apples with bananas and coconut. Subtle eucalyptus in the background, lends a light freshness, underlined by mandarin and grapefruit peel.

90min: Date dip, heather, brandy, lemonade with lots of herbs. Very multi-faceted, constantly changing flavours. Now even leather, sweat with lots of testosterone, a breeze from the fair, cotton candy, candied apple, mixed nuts, marzipan, baby vomit, ripe melons - Gaia. Mouth: phewww a gibberish of flavours, Tower of Babylon, different languages. Attempting to communicate: juices of various dark fruit varieties, mainly overripe apples. Calvados and warming rum flavours, some thin coffee, herbal sweets, a few grains of salt. Christmas biscuits, marzipan stollen, buttery, over-aged white wine, sweet and sour, honey-sugar-gaia-melon sorbet.

Finish: Eternally long, somewhat buttery and becoming dry. Speaking of, dry Pinot Gris, blunt teeth. Sahara dust, we get this a lot these days. Old library, if you stay for a long enough time. Iron, blood, sandalwood, pavement, oxidised, a bit cat pee tbh, herbal decoction, perfume. Despite the low ABV, I am somewhat overwhelmed. I didn't dare to try it with water. I tell myself I recognise a well-known distillery here and there. However, I feel more like a blind chicken. I don't recommend btw doing a blind tasting or a comparison to other whiskies. Compared to other whiskies, the alcohol strength do may underrepresent the beverage. In a blind tasting, you might not give the whisky the attention and time it needs. The complexity and multifaceted nature of this particular one is best enjoyed mindfully solo. The key to wisdom and whisky is proper aging.

94/100

The Cask Wizard 2010 – 2023 13 Single Malt, WB: 236999

Cocacola spritzer, getting in mood avec Flo again.

DE

Curiose Serie, so ziemlich alles daran ist geheim. Kein Scotch apparently, deutscher Whisky? Secreter als alle secrets die ich secretly bisher getrunken habe. Vorbei sind die Tage, wo man einen Glenfiddich trank und genau wusste, warum der schlecht ist (oder gut, reine Geschmackssache btw no other reason).
Nose: Ahoi Brause, Cola – Pepsi oder Aldi Cola, stark geschüttelt. Kakaopulver, Vollmilchschokolade, warme Milch oder alles zusammen heiße Schokolade mit viel Sahne. Frischgebackene Brownies, sticky Toffee. Einige Rosinen-rummig. Manuka Honig.
Mouth: Sojasauce, Teriyaki, Balsamico, Tabak, Leder – alt, wenn man versucht die Zähne daran auszubeißen. Honig wird zu Heidehonig mit Kirschpüree, einigen Pflaumen – getrocknet. Süßer schwarzer Tee mit einem Hauch Torf. Ist das SCHWEFEL am Ende??
Finish: Indeed schwefelig, stört aber nicht, schockiert nur. Kräutrig, Koriander, Brandy und Kaffee. Muscovado verklebt die Gaumen. Schmeckt, keinerlei Destillerie-Signatur erkennbar a la Couvreur. Hat so oder so seine*ihre Fans. Für Kenner und Profis ist das sicherlich auch spannend und auch herausfordernd. Ich sehe mich als interessierter Forscher und versuche neben dem Genuss auch den Charakter der Brennerei zu erkunden, wie welcher Spirit mit welchen Fässern, über welchen Zeitraum, in welcher Umgebung interagiert. Diese Heimlichtuerei geht mir eher auf die Nerven.
89/100

 

 

 

EN

Curious series, pretty much everything about it is secret. No Scotch apparently, German whisky? Secreter than all the secrets I've ever drunk secretly. Gone are the days of drinking a Glenfiddich and knowing exactly why it's bad (or good, just a matter of taste btw no other reason).

Nose: Ahoy sherbet, cola - Pepsi or Aldi Cola, shaken vigorously. Cocoa powder, milk chocolate, warm milk or all together hot chocolate with lots of cream. Freshly baked brownies, sticky toffee. Some sultana rummy. Manuka honey.
Mouth: soy sauce, teriyaki, balsamic, tobacco, leather - old if you try to grit your teeth on it. Honey becomes heather honey with cherry puree, some plums - dried. Sweet black tea with a hint of peat. Is this SULPHUR at the end?
Finish: Indeed sulphurous, but not disturbing, just shocking. Herbal, coriander, brandy and coffee. Muscovado clogs the palate. Tasty, no recognisable distillery signature a la Couvreur. Has its fans either way. For connoisseurs and professionals, this is certainly also exciting and challenging. I see myself as an interested researcher and try to explore the character of the distillery, how which spirit interacts with which casks, over what period of time and in what environment. This secrecy sucks.
89/100

Worm Tub 12 Batch 1 2023 #277 58,3%, WB: 23216

Amberish but darky, getting in mood avec Hugo Kant
DE
Interessante Serie, Wormtubs, wenn old school dann doch so…hmm old school oder low school. Farbe und Technik sind verheißungsvoll. Nose: Muffig, zurückhaltende Sherry-Noten, apropos School: Teamteaching mit Datteln, Ahornsirup, braunen Pilzen, frisch gepflückt, mit viel Erde dran. Kokos hospitiert unbeachtet in einer Klassenecke. Einige Schüler*innen schwitzen bereits angestrengt. Mouth: Pfannkuchen mit viel Sirup, alas! Brennpunktschule, Ingwer und etwas weißer Pfeffer. Nächster Unterricht: Kunst. Es wird mit viel Öl gemalt. Sehr herbe Kalamata Olivenöl, Vollmilchschokolade, Kreide und andere Mineralien, einige Körner NaCl aus dem Chemieunterricht und einem Hauch Karminrotpulver. Finish: Stunde geht schnell vorbei, kurzer Abgang oder kurzweiliger Lehrer. Etwas Rotwein in den Backen noch vom Vorabend, auf der Zunge Holzaromen, starker Tee gut gesüßt. Klebrig. Ein grüner Apfel für die kleine Pause. Nicht schlecht, habe aber mehr erwartet. Es kommen noch weitere Batches. Erkenne ich nun die Wormtubsignatur? Wer weiß…Ich geh mal Hausaufgaben machen.

85/100

 

 

 

 

EN
Interesting series, Wormtubs, hmm old school or low school. Colour and technique are promising.
Nose: Musty, restrained sherry notes, apropos school: team teaching with dates, maple syrup, brown

mushrooms, freshly picked, with lots of earth on it. Coconut sits unnoticed, in a corner. Some pupils are already sweating strained.
Mouth: Pancakes with lots of syrup, alas hot spot school, ginger and some white pepper. Next lesson: art. Painting with lots of oil. Very tangy Kalamata olive oil, milk chocolate, chalk and other minerals, a few grains of NaCl from chemistry class and a touch of carmine red powder.
Finish: Hour passes quickly, short finish or entertaining teacher. Some red wine in the cheeks from the evening before, woody flavours on the tongue, strong tea well sweetened. Sticky. A green apple for a short break.
Not bad, but I expected more. There are more batches to come. Do I recognise the Wormtub signature now? Who knows... I'll go and do some homework.

85/100

Glen Grant 2003 SMWS 9.292 20, WB: 247301

Amberish but lighter, getting in mood avec music from Florian Christl
DE

Getting used to those bottlings. Can result in an addiction. However, Glen Grant was a must have for me. Sehr interessante Destillerie mit einer kuriosen Führung und lots of Anekdoten. Scheint immer noch Murrays Favorite zu sein.
Nose: Outdoor, Regen nach einem heißen Sommertag, leichte Brise kommt auf, der Bringdienst rast vorbei, sein Takeaway vom Chinesen, viel Soja, etwas Ente süß sauer, hauptsächlich Szechuan Sauce, frisch gekochter Reis noch zu erahnen, und weg ist er…schreiende Katzen, nasse Hunde, ein türkischer Eisverkäufer, veräppelt dauerhaft seine Kunden*innen, verströmt einen süßvanilligen Duft, Süßwarenverkäuferverabredung. Zuckerwatte tonnenweise an dieser Ecke, Kirmes-Paradiesäpfel an jener, frische Berliner an dortiger. In welchem Land könnten wir sein. Massenkarambolage verschiedenster Bonbonsorten. Äpfel werden zerbissen, der Sommer meldet sich zurück, die Verkäufer schwitzen, Klimaerwärmung nicht mehr aufzuhalten, wir sind sowas am Ar…
Mouth: Brandy, gereifter Grappa.  Eine Reise in effetti durch Italien. Wir probieren etwas adstringent Chianti, zwischendurch einen Espresso Ristretto, extra ristrettissimo. Tiramisu mit Chillipulver, mit extra nativem Olivenöl besprüht. Herrliche Sonnenuntergänge, Toskana, San Quirico im Val d’Orcia, Amalfiküste, etc…Etwas zu scharf angebratener Halloumi, ist das auch Italien?
Finish: Ruccola, Raddicio, Chinakohl, Ingwer, Orangenzeste mit Limonen gekreuzt. Scharf und ölig. Schärfe könnte schwarzer Peffer sein auf einer Pasta Arrabbiata. Laaang.
Mit Wasser schmecke ich mehr Grappa, unreife Äpfel, Gras, wenn ich eine Kuh wäre. Gin Tonic dazu ein Grapefruitapfelsafthonigmelonensmoothie.

Der Sommer kann kommen.
89/100

EN
Getting used to those bottlings. Can result in an addiction. However, Glen Grant was a must have for me. Very interesting distillery with a curious tour and lots of anecdotes. Still seems to be Murray's favourite.
Nose: Outdoors, rain after a hot summer's day, light breeze, the delivery service races past, his takeaway from the Chinese, lots of soya, some sweet and sour duck, mainly Szechuan sauce, a hint of freshly cooked rice, and he's gone... screaming cats, wet dogs, a Turkish ice cream seller, constantly teasing his customers, exuding a sweet vanilla scent, confectionery seller's appointment. Candyfloss by the tons on this corner, fairground paradise apples on that, fresh Berliners on that. What country could we be in? Mass pile-up of different types of sweets. Apples are being bitten into, summer is back, the vendors are sweating, global warming is unstoppable, we are so screwed...
Mouth: Brandy, matured grappa.  A journey in effetti through Italy. We try some astringent Chianti, in between an espresso ristretto, extra ristrettissimo. Tiramisu with chilli powder, drizzled with extra virgin olive oil. Marvellous sunsets, Tuscany, San Quirico in Val d'Orcia, Amalfi Coast, etc... Halloumi fried a little too spicy, is that Italy too?
Finsh: Ruccola, raddicio, Chinese cabbage, ginger, orange zest crossed with lime. Spicy and oily. Spiciness could be black pepper on a pasta arrabbiata. Looong.
With water I’m getting more like grappa, unripe apples, grass, if I were a cow. Gin and tonic with a grapefruit apple juice and honeydew melon smoothie.
Ready for the summer.
89/100

Mannochmore 2006 SMWS 64.149 17, WB: 243252

Bosch, Amber

DE

Second SMWS bottle. Alliances shift. One has to be... flexible in this world.
Nose: Schwerer ekklesiastischer Duft von altem Firnis, Trockenfäule, Gebetskissen, Gesangsbüchern, Paraffinlampen, Blumen und Kerzen, die alle in der Wärme der Dauerbrennöfen friedlich vor sich hinbackten. Okey, das ist aus Dorothy L. Sayers, aber passt super hier. Backäpfelchen mit einer Muscovado-Haube. Eine Tüte voller Schokoraspeln. Ich gebe zu: Schwarzwälder Kirschtorte voll in die Fresse. It's all about the book. It begins and ends with the book. When can I get a copy?
Mouth: Schokoladentorte mit viel Sahne. Eingelegte Kirschen, rummig, kirschwässrig, effrischend, ein Hauch Menthol, viel Fudge, Datteln und einkochende Zwetschgen, marmeladisierend.
Finish: Kleiner Espresso. Vollmilchschokolade, Cognac XO ölt herunter, mit einem Mund voller

Bergkräuter. Everybody counts or nobody counts. - Bosch

91/100

EN

Second SMWS bottle. Alliances shift. One has to be... flexible in this world.
Nose: Heavy ecclesiastic scent of old, varnish, dry rot, prayer cushions, hymn books, paraffin lamps, flowers and candles, all baking away peacefully in the warmth of the slow-burning ovens. Baked apples with a muscovado topping. A bag full of chocolate shavings. I admit: Black Forest gateau smashing in the face. It's all about the book. It begins and ends with the book. When can I get a copy?
Mouth: Chocolate cake with lots of cream. Pickeled cherries, rummy, cherry watery, refreshing, a hint of menthol, lots of fudge, dates and stewed plums, marmelading.
Finish: Small espresso. Milk chocolate, Cognac XO oiling down, with a mouthful of mountain herbs.
Everybody counts or nobody counts. – Bosch

91/100

Mortlach 2004 SMWS 76.152 19, WB: 243255

Onimusha, bright yellow 

DE

SMWS, was für ein seltsamer Club, statt Namen, Zahlencodes (die man eh nachschaut) und vorgegebene Geschmacksrichtungen, quasi entmündigend, elitär und irgendwie … doch nicht. Egal.
Mortlach, der Name klingt wie ein Schlachtruf. “But Enough Talking, I Challenge You.”
Nose: Boden im Mischwald. Moos und allerlei Elfenmist. Alte Bibliothek mit weisen Büchern. Sägewerk. Obststand neben getrockneten Früchten. Sonntagsbraten mit gegrillten Ananasscheiben.
Mouth: Sweet, Ananassaft, Aprikosensaft, Apfelsaft, Sherbet, Krapfen in viel Öl, Crêpes.
Finish: Mundraumfüllend, belegend, wachsig, ölig, stumpfe Zähne. Zahnseide, ein Hauch Minze. Klebrig, trocken.

Mit ¼  Teespoon Wasser verliert die Nase an Intensität. Im Mund dominieren Kräuter und staubige Gewürze. Etwas Zimtschärfe macht sich im Finish bemerkbar. Warum weiter bei SMWS kaufen?
“To Be The Best; Isn’t That A Good Enough Reason?” Kojiro.

93/100

EN

SMWS, what a strange club, instead of names, numerical codes (which you look up anyway) and predetermined flavours, quasi incapacitating, elitist and somehow ... not. Anyway.
Mortlach, the name sounds like a war cry. "But Enough Talking, I Challenge You."
Nose: Ground in a mixed forest. Moss and all kinds of elf dung. Old library with wise books. Sawmill. Fruit stall next to dried fruits. Sunday roast with grilled pineapple slices.
Mouth: Sweet, pineapple juice, apricot juice, apple juice, sherbet, doughnuts in lots of oil, crêpes.

Finish: Mouth-filling, coating, waxy, oily, blunt teeth. Dental floss, a hint of mint. Sticky, dry.
With ¼ teaspoon of water, the nose loses intensity. Herbs and dusty spices dominate in the mouth. Some cinnamon spiciness is noticeable in the finish. Why continue to buy from SMWS?
“To Be The Best; Isn’t That A Good Enough Reason?” Kojiro.

93/100

Ben Nevis 24 BW, The Fine Art of Whisky, WB: 246425

Percy Jackson, yeehaw quite ambery

DE

Die Farbe verheißt einem Farbkäufer wie mir leckere Aromen und spannende Geschmackserlebnisse. “Suspecting and knowing are not the same.” However ist die Gefahr enttäuscht zu werden ebenso real.
Nose: Klebstoff like Patex, Crème Brûlée, ebenso Canelé, Pfannekuchen mit viel Ei und Ahornsirup. Vanillesauce auf heißen Kirschen. Fass mit noch viel Bourbon drin – Buffalo Trace I guess. “I’d stay here, happy forever…”
Mouth: Ui sharp, Ingwer, Eiche royal of course, Zimtschärfe. Salbei und andere Kräuter tragen einen göttlichen Fight aus. Andere Whiskygenießer finden andere Aromen. “Where’s the glory in repeating what others have done?”

Finish: Schärfe bleibt, Piment, Muskat, Zimt again. Mystischer Waldboden. Nach einer Weile bleibt im Mund ein Püree aus Rucola und Radicchio.
“Life is only precious because it ends, kid.” (The Son of Neptune) 

89/100 

EN 

I shop by colour, so this ambery clay promises delicious aromas and exciting taste experiences. "Suspecting and knowing are not the same." However, the

risk of being disappointed is just as real.
Nose: Glue like Patex, crème brûlée, canelé, pancakes with lots of egg and maple syrup. Vanilla sauce on hot cherries. Barrel with lots more bourbon in it - Buffalo Trace I guess. "I'd stay here, happy forever..."
Mouth: Ui sharp, ginger, oak royal of course, cinnamon spiciness. Sage and other herbs fight a divine battle. Other whisky connoisseurs find other flavours. "Where's the glory in repeating what others have done?"
Finish: Spiciness remains, allspice, nutmeg, cinnamon again. Mystical forest floor. After a while, a puree of rocket and radicchio remains in the mouth.
"Life is only precious because it ends, kid." (The Son of Neptune) 

89/10

Glentauchers 34 1989 - 2023 HL, WB: 243114

Echo, straw-yellow light

DE

Nose: Zitrusfamilie, Mango und andere exotische Südfrüchte aus den Tropen. Karamell und Marsinnereien. Bonbonfabrik, Honig – Tanne und Akazie, zumindest eine Reminiszenz.

1h: Sägewerk, 3h: altgereifter Grain, Grappa, Bergkräuterschnaps, Weißweinglühwein, Calvados. Candyshop. Jugend und Frische abwechselnd mit gediegen und weise. Verwirrend komplex. Die Jahre hallen mit jeder Minute in der Nase nach. Wie ein Echo aus der Vergangenheit de Fasses.

Mouth 3h: Schieferriesling, grüner Apfel, grüner Tee – eher zu heiß aufgebrühter Matcha. Kräutertees, Salbei, Kamille und Verbene. Muskat, Staub, Bachblütentherapie. Durchgebissene Orangenkerne.

Finish 4h: sehr lang. Unreife Pistazien, Piment, Muskat, Maronenhaut. Etwas Bittermandelöl. Orangenschalenabrieb und ein paar tropfen Grapefruitsaft.

Mit Wasser konnte ich keine weiteren Aromengeheimnisse entlocken.

Die Erwartungen waren hoch. Unterm Strich bleibt dieser Glentauchers unterdimensional.

“You have greatness in you. Take your hurt, your loss, take your pain, make it into something useful.”  - Fisk.

89/100

 

EN

Nose: Citrus family, mango and other exotic tropical fruits. Caramel and marshmallows – mars offal. Candy factory, honey - fir and acacia, at least a reminiscence.

1h: sawmill, 3h: aged grain, grappa, mountain herb schnapps, mulled white wine, calvados. Candyshop. Youth and freshness alternate with dignified and wise. Confusingly complex. The years reverb in the nose with every passing minute. Like an echo from the cask's past.

Mouth 3h: Slate Riesling, green apple, green tea - more like matcha brewed too hot. Herbal teas, sage, camomile and verbena. Nutmeg, dust, Bach flower therapy. Orange pips bitten through.

Finish 4h: very long. Unripe pistachios, allspice, nutmeg, chestnut skin. Some bitter almond oil. Orange peel zest and a few drops of grapefruit juice.

I couldn't elicit any further flavour secrets with water.

Expectations were high. The bottom line is that this Glentauchers remains undersized.

"You have greatness in you. Take your hurt, your loss, take your pain, make it into something useful."  - Fisk.

89/100