Collector57 wrote: The Third Dram wrote:
Collector57 wrote:So what's your most recently opened bottle?
Caol Ila 18 Year Old... I popped this one to include a proportion of it in an 'older malt whisky' blend I was concocting.
Prior to that, Benriach 15 Year Old Tawny Port Finish... I'm really enjoying each and every one of the Benriachs I've recently opened.
That sounds interesting Doug. Any notes on it?
Not 100% certain which of the above you're referring to, Nick, so let's 'have a go' at both...
First up, my blend:
Brora 1982 Rare Malts Selection 20 Year Old (100ml), Convalmore 1977 Limited Edition 28 Year Old (80ml), Dallas Dhu 1982 Limited edition 24 Year Old (50ml), Caol Ila 18 Year Old (30ml), Glen Mhor 1976 William Cadenhead 20 Year Old (30ml), Talisker 18 Year Old (20ml), Port Ellen 1982 Old Malt Cask 25 Year Old Sherry Butt (10ml), Talisker 25 Year Old Bottled 2007 (10ml)
This one clocks in at 54%ABV. The initial sensation is of tremendous sweetness, likely due to a combination of high alcohol, the incredible malt-fruit surge provided by the 1982 Brora and 1977 Convalmore, and the Sherry wood influence from the Dallas Dhu and Port Ellen. Then, herbal, smoky and seashore aspects begin to creep into the picture, these surely being contributed by the influence of the Glen Mhor (an excellent 'bridge' malt in the context of this particular melding of whiskies), Caol Ila and Talisker as well as the aforementioned Port Ellen.
As far as I'm concerned, this 'experimental' exercise just goes to show that it's not necessarily about how many malts one is incorporating in a blend, but rather about the inherent quality of those malts and how well they complement one another.
In this case, yummers!
A whisky just made to be poured alongside shortbread or fruit pie.