Whisky Magazine Issue 11
This article is 15 years old and some information provided may be time sensitive. Please check all details of events, tours, opening times and other information before travelling or making arrangements.
Copyright Whisky Magazine © 1999-2015. All rights reserved. To use or reproduce part or all of this article please contact us for details of how you can do so legally.
Whisky Magazine's Michael Jackson teamed up with a panel of fellow experts to assess the new Balvenie vintage cask
What constitutes a vintage cask of malt whisky? One that I like, apparently. So long as it is also enjoyed by the French writer on whisky and food Martine Nouet (my frequent drams partner of late); the eclectic author Ian Wisniewski (whose predisposition toward vodka does not prevent earnest study of Tequila and whisky); and the fashionably shaven-headed Simon Difford (or is he just bald?), the publisher of Class, the magazine for style-conscious barflies.
We four were invited by The Balvenie to help perpetuate its tradition of an annual vintage edition. This famously honeyish malt has in recent years been released in a nutty 1964 vintage and a buttery, juicy, orangey, 1966.
Our panel was recently asked to nose and taste six further candidates: all of which had been in the (bourbon) wood for more than 30 years. We started with three from 1968. The first I found heathery and spicy in its bouquet; orangey in its palate; and almondy in its dryish finish. Martine found Mirabelle plums, and Simon added raisins. The second was to my taste creamier, with a suggestion of sugared almonds, while Ian commended its integration and balance of flavours. I liked both of these. The third seemed to me a little harsh and abrupt, despite all those years, but Martine was engaged by its citrus note. All had a fullness of flavour suggesting that the bourbon wood had been enjoying its first encounter with Scotch whisky.
We then looked at three from 1970. My guess is that these casks w...