Tasting hosted by the RoyalMileWhiskies Shop , London
As it was on my birthday I decided to indulge myself and go to an evening that promised many subtle pleasures, As Speyside whiskey is my favorite region of scotch , I knew I would like this evening and will have a good time.
I was not surprise at all by the selection of distilleries and to find myself at the end of the night with a good light head and a very warm stomach.
Tomintoul 16 years old
The first bottle of the evening was a Tomintoul 16 Years old .
It has a very light nose , smooth and light aroma that goes well with the very gental light gold colour of the liquid , there is a hint of spices and pines in the fragrance .
A small sip will go down smoothly with a very light after taste followed by a light and slow heat wave at the top of the stomach .
Adding a dash of water to the dram will open the aroma and make the nosing a much more fulfilling experience , the aroma becomes more robust with a stronger dominance of the spices.
As for the flavor of the dram – it transforms the whiskey to a more coarse sensation , all the smoothness is gone – along with all of the taste!!
This is a good starter whiskey for the evening and for people that are starting their first steps in drinking Scotch whiskey , however ,Tomintoul have discontinued this bottling (good thing We already have a bottle).
Dallas Dhu 1982
This Dallas Dhu is a 25 Years old bottling from Gordon & MacPhail.
This dram was very light in colour , almost as light as the Tomintoul , when swirling it left no traces on the glass,the nose was very restricted , almost as if the dram did not want to give it’s aroma to the drinker,
very faint smell of pines,fruit ,citrus and vanilla did come out faintly. The taste was very gentle on the pallate and had a hint of pine and almonds , almost unfelt is a light smokiness in there , surprisingly enough there is no after burn in this scotch.
Adding a dash of water alters the colour very drastically – it almost losses all colour and becomes clear , The nose however opens up quite nicely to expose a much wider variety fragrances and more subtle aromas .
the water also help create a strong burn at the back of the mount and a light warn after burn as it goes down.
Benromach 21 Years old 43% proof.
The Benromach was an unfamilliar Scotch to me , I passed beside the distillary when I walked part of the Malt whiskey trail , but we did not get in to it as we read that it is not open to visitors (it might have changed since but that was the status when I was near),so I was excited to taste this one.
The nose is very strong and flavorful , it spared slowly and opens up tenderly to a full nose of citrus ,vanilla,pine , banana, and a strong earthy aroma.
The Colour is a deep golden colour and smooth with no trails on a swirl. The taste of the dram give a slow light burn on the top of the mouth , but is nice on the palette with an aftertaste of wood and chocolate that comes at you slowly.
Adding a dash of water almost wipes away most of the nose , making it very bland virtually non existent , the colour on the other hand is not affected and the water are “swallowed” into the dram without changing it.
The taste of the Scotch is on another level , the water sharpen it and make it very exuberant and also intensify the burn to a powerful warm glow both in the after taste and in the gut.
The Belvenie 21 Sherry Port
As the name indicate this Scotch has a port finish , which helped to give it the deep dark golden colour it has .The nose is light and very easy with long strong aromas of fruits and vanilla, the swril leaves slow long legs on the glass.
As you drink the dram you get a strong taste of honey and sap , and just as you get the full flavor the slow burn at the back of the mouth starts to build up and goes down to the stomach.
Adding a dash of water does not change the colour of the dram but it does have a distinct affect on the nose , it turns lighter but much richer scent of wood,pine,citrus and vanilla.
The flavour also changes an becomes rather heavy on the pallete with a slow after burn in the back of the mouth , it becomes a rich sensation that seems to last long with the warm heat in the stomach.
Aberlour A’Bunadh 60.4% proof
This bottle of Aberlour is a rather young one , no more the 8-10 years old , and that is what makes it so potent. 60.4% Alcohol content make is a very strong dram and one many people will need to water down for a more mellow feeling and smoother enjoyment
from the Scotch.
The colour is a deep dark wood almost soil brown , the swirl leaves no legs. The nose is very powerfull almost over powering in the first couple of seconds , the aromas that do come out of the dram are of fruits , but most dominant is the vanilla .
The taste is surprisingly smooth and light , but very warm after burn in the stomach and the back of the throat.
I liked it like that and would have left it the way it was for myself , but as I am trying and reporting , this is what came next :
Adding a dash of water changes the swirl to a very light and the legs are gone, the colour remains dark but with a slight variation, to the nose it adds a very noticeable difference, adding a woody peaty fragrance , and a oranges smell that adds some “bite” to the nose.
The taste also evolves with the water to create a strong “kick” at the back of the throat with a slight after taste of chocolate, the major change is the very profound burn in the stomach.
Ardmore 16 years
Ardmore 16 years 43% proof
This one is a peaty Speyside dram – and after I took the first sip I knew it was not for me and I have a strong dislike of the peaty ones.
The colour is very light gold almost taint yellow , very light swirl with no legs . Nose – Peaty , not over powering but dominant .
Taste – too peaty to allow any other taste ( again this is my personal taste , other patrons of the tasting enjoyed this dram ).