Tasted in Whisky Magazine Issue 63 by Dave Broom and Arthur Motley.
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
Cooked/dried fruits appear first, then there’s some olive oil and cracked pepper. Peachy. In time a waxy/paraffin note which isn’t as unpleasant as it reads. Palate
More lifted and aromatic than you expect with a light zestiness. Good balance. Finish
Light smoke. Layered fruits. Comment
Full but very well balanced for such an ancient character.
Arthur Motley
Nose
A meaty note mixes with sherbet-like element. Water brings out some lighter fruity notes, like tinned peaches and possibly a little floral element. Some mint sirop. Palate
Bready and malty, with sweet Hob Nob biscuits. A little orange too. Finish
Oak. Comment
A heavy old malt which seemed a bit flabby in places.
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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