Cask No. 16.69
PROFILE Peated REGION Highland AGE 8 years ABV 63.4% CASK TYPE Re-charred hogshead
Imagine sitting in a Scottish black house, dry-stone walls and thatched roofs rendered black with soot from a permanent peat fire in the centre of the building. On the palate we had rabbit stew with black olives, sundried peppers and garlic served with patatas a la pobre (poor man’s potato), fried with eggs and plenty of olive oil.
Following the addition of water, a floral fragrant smoke developed combined with toasted cumin seeds and teriyaki sauce. To taste, it was like a rich barrel-aged oat stout beer with a burnt toffee flavour finish.
Cask No. 93.183
MINTY SEA BREEZE
PROFILE Oily & Coastal REGION Campbeltown AGE 9 years ABV 59.2% CASK TYPE 1st fill ex-bourbon barrel
A fresh coastal breeze and oyster shells joined driftwood, samphire, and trout with a side order of peaches and buttered new potatoes dusted with cumin. The palate graced us with the soft tannins of peach skins plus pickled ginger, sultanas, and charred lemon while the sweetness of dessert wine, mint sweets and brown sugar combined with gentle spices.
With water came honeysuckle and lemon posset alongside meringue, grape skins, and the minty freshness of mojito cocktails. Now tropical fruit salad, cereal bars and lemon juice on crepes shifted towards toasted marshmallows, eucalyptus, and the Riesling-like oiliness of clean petrol.
Cask No. 19 Highland Batch 2022
PROFILE Spicy & Dry REGION Highland AGE 18 years ABV 55.6% CASK TYPE 1st fill ex-bourbon barrel
The complex nose immediately evoked a generous helping of hazelnut spread. There were bars of nougat, flaked almonds, and sweet peanuts. "This is nuts!", exclaimed one humorous panellist. In time, it became more oily, chamois leather, over-ripe peaches, and nectarines as well as a leafy note, with eucalyptus and tea tree oil. To taste, we found salted caramel and white chocolate mice. Still oily, peppery nasturtium leaves, Sichuan pepper, citrus peels, and assorted gin botanicals.
With water, "that's a fat distillate!", we all agreed. Sweet & creamy, a hessian sack full of barley, rum fudge, boiled toffee sweets and apple and peach Tart Tatin. The amateur baker among us picked up notes of wholemeal bread drizzled with honey and buttery brioche. The taste was full of expressive esters; pink bubble gum, red apple skins, pear drops and raspberry sherbet. We walked through an old sweetie shop, then kicked through autumn leaves before polishing antique furniture in a country manor.
MEET THE GLENWYVIS IN-CROWD
With festival season back in full swing this month, we’re sharing stories from across Scotland in May’s Unfiltered, with a podcast featuring whisky tales and music from Hamish Napier and Robin Laing, a guided tour of GlenWyvis distillery in Dingwall, a trip across to Islay to meet Rachel MacNeill, and an exploration of how Scotland’s whisky regions came into existence.