Tasted in Whisky Magazine Issue 59 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
Intense. Lovely fragrances of freshly baked pastries. Very fruity. Apple cake. Sweet cider. Fresh hazelnuts. Coconut sherbet. Palate
Almost syrupy. Lively and fresh. In total harmony with the nose. Fruit, fruit, fruit… Finish
Drying out on ginger and cinnamon. Comment
A rich aromatic profile and a soft texture give that whisky a sensuous feel. The perfect after-dinner dram to enjoy a moment of calm and of solitude maybe…
Dave Broom
Nose
Dry. Burnt toast crumbs then some crème brûlée notes followed by orange and baked fruits. Sweet with some nutmeg. Water turns it into a spice cupboard fairly exotic with pot pourri. Dry. Palate
Sandalwood, incense. Very perfumed in a slightly oily fashion shifting to light leather bruised peach green walnut. good presence. Finish
Long, fruity. Comment
Real weight and character.
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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