45
- Nose
- Phenolic. Burning tyre. Soon covered by more marine scents. Something mineral, brown seaweeds, a light note of fragrant sea air. The distillery character shining.
- Palate
- Sweet and velvety. The peat comes through smoke and a dry sooty feel. A touch of smoked haddock.
- Finish
- Dry, sooty, fresh.
- Comment
- The same phenolic profile as in very young but more disciplined and rounder.
40
- Nose
- Overtly peaty, sweeter than the Young One, lime marmalade, oak, floral, peat fire smouldering on the beach. With water, light soot and a balancing creaminess.
- Palate
- Sweet start. Phenols come in middle and towards the back, adding weight to the middle palate. Smoke moving into medicinal flavours.
- Finish
- Oatcake, smoke, lingering.
- Comment
- The feeling is of better integration and balance.
Whisky Magazine Issue 50
50 Leading whisky quotes - 50 Top independently bottled whiskies - 50 Great drinking occasions - Aberfeldy - Bulleit bourbon - The effects of peat - Whisky and global warming..
Published September 2005.
A great vintage
The fourth Whisky Live Paris saw an incredible gathering of rare and exciting drams,we find out more
November 2007, Issue 67, page 10
A Meeting of Minds
Joel Harrison heads to Leeds to check out an
excellent food and whisky menu.
October 2011, Issue 99, page 56
Can the price be right?
In this issue we wanted to look act the effect of discounting. Who better qualified to pass comment
than drinkers themselves. So we put two questions to members of the WhiskyMag.com forum about how th...
March 2007, Issue 62, page 16
Feet firmly on the ground (Mary O'Shea - Heathrow)
In the latest in his series, Richard Jones talks to Mary O'Shea, who is a whisky consultant at Heathrow Airport
November 2004, Issue 44, page 55
Mixing Tradition & Modernity
Martine Nouet explores food and whisky with a Dutch phenomenon
April 2012, Issue 103, page 54
Out of the box
There have been several high profile repackaging of famous brands recently. We are beginning to see
more attention paid to bottle shapes and presentation boxes. We decided to ask members of the
Whisk...
April 2007, Issue 63, page 16
Premium Economy
Jonny McCormick takes a look at the auction houses.
April 2013, Issue 111, page 80
Rennaissance Dram
It's more than ten years since Ardbeg ended a period of stop-start production and went back on stream properly. And as Dominic Roskrow reports, it's going from strength to strength.
September 2008, Issue 74, page 42
The chill factor
Ironically few subjects are likely to make a whisky aficionado's blood boil quicker than that of chill filtering. Ian Wisniewski presents the arguments
September 2003, Issue 33, page 64
The Perfect Place
In a two-part feature, the Whisky Magazine Japan team takes us to Northern Japan to look at the bars and food on offer.
December 2011, Issue 100, page 71
The Worldwide Whisky Web
Liza Weisstuch and Neil Ridley investigate the power of the web.
April 2010, Issue 87, page 20
World Whiskies Awards
This year's competition saw more than 150 whiskies put through their paces during three rounds of tastings to win the coveted titles of “Best in the World”.
April 2009, Issue 79, page 15
WORLD'S BEST SINGLE MALT WHISKY
YOICHI 20 YEARS OLD
April 2008, Issue 71, page 23
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