Tasted in Whisky Magazine Issue 54 by Martine Nouet and Dave Broom.
Whisky Magazine is the perfect complement to the dram in your glass. Every issue brings you fascinating articles on the art, science and romance of the 'water of life', plus page after page of tasting notes.
Nose
Restrained. Flowery. Mint cream. Fudge. Opens up on balsamic touch. Cedar. Palate
Very creamy and soft. Crème brûlée. Cherry flan. Stewed apricots with almonds. Very Cognac-like. Oak is present but beautifully integrated, interlaced with fruit. Finish
Good length, spices and fruit nicely proportioned. Comment
Shy at first but cheering up on cake aromas. A liquid pudding.
Dave Broom
Nose
Another sweetie, this time with barley sugar, apple, fondant icing, tangerine and lemon. Creamy with a tropical fruit edge. Good depth. Palate
A lovely sweet layered effect. Orange peel, banana split. Water brings out coconut cream and a nutty oak along with an explosion of spices. Finish
Full, ripe, long. Comment
While it might not have the complexity of the best malts here it’s a cracking example of a mature grain.
Interested in whisky tasting, why not nose through our Nosing and Tasting booklet online. It is a great guide to get you started with nosing and tasting your whiskies.
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