Meikle Tòir, 2019, 2025, 60.3 %, #8723, WB289160

When you arrive at Glenallachie Distillery, you walk or drive past several storehouses with racks, comparable in size to those at Macallan. Apparently, most of the stock is still in possession of Chivas Brothers (Pernod Ricard). During the tour, you will see the dunnage warehouses and be led to the tasting room, which showcases artwork of Glenallachie bottlings drawn by the tour guide himself.  

The nose is reminiscent of BBQ sauce with lots of umami notes from grilled or fried roast. There are also hints of baked apples and other fruits that I cannot yet identify...cranberries. There are maybe some tobacco aromas, but not a fired sensation, just a sweaty one.  

Palate: Sweetness paired with an ashtray sensation, despite the high ABV, the beverage does not burn much. There are hints of smoked tofu in soy sauce, sourness and salt. The peat is neither troubling nor challenging, inducing complex yet integrated aromas. Finish: A chilli

kick with a warming sensation and lingering Bordeaux tannins. The oily, sweet residues of the whisky let you enjoy it smoochingly for a long time. 

90/90/90 

 

 

 

Glenallachie 20, 2025, 2005, Master of Malt 40th Anniversary Exclusive, 54.2 %, #5391, WB283677

This is another exclusive: it has been matured in PX casks. Both are formidable, but I have to say the PX is much better and tastier than the other Oloroso one for the Aberdeen shop.

The nose is a nice, warming summer breeze with bossa nova in the background and all your problems far away. There are still cooking jam and cherry notes, as well as other dark fruits cooked in syrupy caramelised demerara sugar. This is beautifully accompanied by coffee and espresso notes. There are now baking notes, like freshly baked bread or cake straight from the oven.

Palate: Sweet coffee notes take centre stage, accompanied by soy sauce and balsamic nuances — not just hints, but

strong flavours. There is also the ever-present honey note. I can now detect plummy aromas reminiscent of old Armagnacs. An endless flood of aromas is entering the umami notes, reminiscent of fried or grilled food, such as burgers or steaks. More dishes are served that I cannot account for.

Finish: Dark chocolate mixed with manuka honey. It's reminiscent of an old Sassicaia or other Super Tuscan red wine. Not the elegant Tignanello, though. ‘When you realise nothing is lacking, the whole world belongs to you.’ Lao Tzu

93/92/92