Whisky 2015 – 37

Was off in the country for a few days. Only one bottle of whisky! 

37 – White Oak Tokinoka

Orange zest, brown sugar, vanilla, marzipan. Milk chocolate, nutmeg, the raisins in a Danish, rock sugar. Very gentle drinking. 

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Whisky 2015 – 33-36

33 – Benrinnes 23
Rubber, chocolate, woody, heavy on the Sherry, musk and perfumed. Salty, woody, rubber, thyme and praline. Rock candy finish. 

34 – BenRiach PX 1996
Banana, fake banana, milk duds, marshmallows, cola, something floral and I think orange zest. Salt, pepper, butter, melted butter, flapjacks, maple syrup, vanilla cream. 

35 – Glenglassaugh Revival
Wood and dry herbs, salt, stale butter (not in a bad way). Tobacco and a tequila like smoke, pepper and cream. 

36 – Glen Grant Five Decades
Stewed apricots, stewed apple, dried apple and cinnamon buns. Butter, cream, salt … Slight cherries and plump raisins. 



Floral Whisky Tasting

Went to Whisky and Alement as part of Melbourne Food and Wine Festival for a floral whisky tasting. I’m not going to count these 3 in my tasting for the year, as W&A was packed with flowers and it was quite difficult to smell just the whisky. That said what a lovely idea it was to really explore the floral nature of whisky. 

The three whiskies for the afternoon were; Glenore 8, Old Pulteney 12 and a Singleton 12. 

Surprisingly, I thought the combination of geranium and whisky was quite good. 

Would be nice to see bars do more interesting tastings like this. 





Whisky 2015 – 30-32

30 – Nikka 17 Taketsuru

Chestnut flour, cola and vanilla. Green grass, cola, salt, vanilla. Too underpowered for me. 

I had a look at my notes from last year on this one: ‘Honey, toffee, easy. Vanilla and some cola to finish. Not much too it to be honest.’ Glad I’m sorta consistent. 

31 – Redbreast Single Pot Still 21

An incredible nose. Tropical fruits (mangos, lychees) with cream, dust, carob, chocolate, yoghurt. Tropical fruits, long passionfruit, oyster shell, bracken, fresh yeast.   

32 – SMWS 123.8 In the Spanish mountains

Plump raisins, orange zest, brown sugar and hay. Dried peaches and figs, iced tea, milk chocolate, chewy meringue and vanilla cream. 

Whisky 2015 – 26-28

26 – Cadenhead Strathclyde 25
Rye and digestive biscuits, dried apple, candle wax, butter, exploded caps and some rubber. Dried pineapple, pepper, cloves and loads of creamy goodness to finish.

27 – Cadenhead Glenburgie-Glenlivet 29
Maraschino cherries, stewed fruits, dark chocolate and wood – brilliant stuff. Warm earthy palate; mushroomy, bitter herbs and green almonds… Oh and slight rock melon at the end.

28 – Smith’s Angaston Whisky 2000 Vintage
What an interesting drop. Smells like a cheap cinnamon candle with a slight brandy note with some candy sweetness and maybe proper cola. The palate is like German spice Christmas cookies, cinnamon, nutmeg, cloves… Hot spice almost like Red Hots or Big Red gum. Salt and pepper lingers. As an Adelaide boy, I’m well impressed.

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