Dieses Mal türmen sich die Neuerscheinungen. Angefangen mit einem Exoten: dem Glover. Kilkerran mit einer 8-jährigen Cask Strength Abfüllung. Die irische Tipperary Destillerie ist zwar noch nicht gebaut, aber eine erste Abfüllung gibt es schon. Aus der Reihe As We Get It! gibt es zwei neue Batches. Highland bringt einen 10-jährigen mit Reservierung. Die SMWS mit 13 neuen Single Casks.
- The Glover, 18yo, 4th Edition, 49.2%, Blend, 1.406 Flaschen. RRP 145.- GBP
- Kilkerran, 8yo, CS, 56.2%, 47.50.- GBP
- Tipperary, The Rising, 11yo, Irischer Single Malt Whiskey,
- As We Get It! Highland, 65,1%, CS, ncf, nca, ca. 60.- EUR
- As We Get It! Islay, 61,7%, CS, ncf, nca, ca. 51.- EUR
- Bruichladdich, Islay Barley 2010, 2010/2017, 50%, UVP 54,99 EUR
- Highland Park, Rebus30, 10yo, 30.- GBP
- SMWS – Oster Outturn – 13 neue Abfüllungen
ncf = no chill-filtration (keine Kältefiltration), nca = no color added (ohne Zusatz von Zuckerkulör), CS = Cask Strength (Fassstärke)
Weitere Infos & Tasting Notes
Der Glover ist ein Blend aus Scotch und Hanyu Whisky aus Japan.
Aus der Pressemitteilung: „Fusion Whisky and Adelphi Distillery are proud to announce the latest release of The Glover whisky, our iconic fusion whisky that celebrates the achievements of “Scottish Samurai” Thomas Blake Glover, and made from a captivating blend of Scotch and rare Hanyu whisky from Japan. The 4th Edition of The Glover sees a little more sherry cask influence than in the previous release, explains Adelphi’s managing director and master blender Alex Bruce. The whisky brand takes its name from Thomas Blake Glover, nicknamed the Scottish Samurai because of the profound impact he had on the modernisation of Japan in the 19th century. Mr Glover was the first foreigner to receive the Order of the Rising Sun from the Japanese Emperor in recognition of his many achievements. “
Offizielle Tasting Notes:
In his tasting notes for the new Glover, Alex says: “The colour of copper gold with a moderate bead, this is initially slightly dusty (like an old oak cabinet), with fruity notes emerging: orange zest, lime marmalade, strawberry Chewits, physalis, soft Manuka honey, tangerines and fresh grapes all accompanied by violin bow ‘rosin’.“
From next Wednesday (12th April 2017) our Kilkerran 8yo Cask Strength will be available to purchase in the UK. The KK 8yo CS will retail at around £47.50 and release dates in countries/markets outside of the UK will vary.
- Nose – The aroma from the lightly peated barley is apparent from the off and some of the green apples which are becoming a feature of Kilkerran are also present. This whisky is like a favourite dessert, rhubarb crumble, with scents of stewed rhubarb, vanilla and all butter shortbread.
- Palate – There’s an earthiness and saltiness, exactly what you want to taste in a Campbeltown dram. This is combined with icing sugar and puff candy which gives a sweetness to the whisky, along with milk chocolate and walnut flavours.
- Finish – The peat remains, along with a sootiness, pencil shavings and a liquorice-influenced maltiness.
The Rising ist von der Tipperary Boutique Distillery. Der Whiskey durfte 10 Monate lang nicht nach Deutschland geliefert werden. Im Süden Irlands entsteht eine neue Destillerie. Der Ort an dem die Destillerie entstehen soll, ist bereits gefunden und die Genehmigung liegt vor. Die Destillerie wird auf dem Grundstück einer Farm gebaut, die einem der Miteigentümer gehört.
Aus der Pressemitteilung: „Das Team der Tipperary Boutique Distillery hat als erste Abfüllung einen Whiskey gewählt, der den Charakter der Destillerie repräsentieren soll. Dazu haben sie 6 Bourbonfässer ausgewählt, die 11 Jahre alt sind und die Weichheit und den Charakter des irsichen Whiskey repräsentieren. Die Bourbonfässer verleihen dem Whiskey eine tolle Vanillenote und einen Hauch von Schokolade. Außerdem schmeckt man tolle Fruchtnoten und leicht pfeffrige Nuancen. Zum Abschluss bleibt der Whiskey mit einem langen und warmen Finish. Die Eigentümer sind Stuart Nickerson, seine Tochter Jennifer Nickerson und ihr Verlobter Liam Ahearn.“
- Aroma: Fruchtnoten, Malz, Holz, Vanille
- Geschmack: Vanille, Schokolade, helle Früchte, Holznoten, etwas Pfeffer
- Nachklang: langanhaltend
As We Get It! Highland
1st Fill Sherry Casks, Small Batch in Fassstärke
Original Tasting Notes
- Farbe: Bernstein
- Geschmack: Zunächst süß, dann Noten von exotischen Früchten und Vanille. Komplex, Sherry-Note, leichte Karamell- und Honigaromen.
- Abgang: Intensiv und beeindruckend lang.
As We Get It! Islay
Small Batch in Fassstärke
Original Tasting Notes
- Farbe: Ein Islay Malt von hellgoldener Farbe.
- Geschmack: Intensiver kräftiger Islay Charakter, der ständig präsent bleibt und trotz Rauchigkeit eine feine Honigsüße spüren lässt, kombiniert mit einer eleganten Öligkeit und Eichenaromen.
- Abgang: Hier dominieren angenehme, süßliche Gewürzaromen.
Aus der Pressemitteilung: „Fünfte Edition der Islay Barley Serie, ungetorft, Gerste: Publican und Oxbridge, destilliert aus 100% Islay-Gerste von Farmen im Landesinneren und an der Küste. Die Reifung fand in amerikanischer Eiche statt. Frische Zitrusnote trifft auf salzige Gischt.“
Bis zum 28.04.17 kann man sich für eine solche Flasche registrieren. Zum o.g. Preis kommt dann noch Porto dazu und mehr Informationen stehen auch nicht zur Verfügung.
- 36.127 Killer bee rum punch, 12yo, 180 Flaschen, 60.0%, 53,20 GBP – Benrinnes
(New bottle) First remark came almost instantly; ‘just like a Singapore rice noodle dish’ with green and red bell pepper, sesame oil, ginger, garlic and soy sauce finished off with a sprinkling of chopped fresh cilantro. The taste neat surprised us with a lot of spicy sweetness and we stayed in Singapore ordering a stir-fry chilli crab from the menu. A drop of water and the aromas turned a lot sweeter with tiramisu as well as homemade vanilla cream soda and on the palate, how about a killer bee rum punch? – passion fruit, lime juice, nutmeg and of course honey and plenty of rum.
1st fill barrel, Jahrgang: 2004 | Region: Speyside Spey
- 93.74 A class apart , 15yo, 276 Flaschen, 55.4%, 72,00 GBP – Glen Scotia
(New bottle) We sat in a waterfront restaurant in Key Largo reading ‘The Old Man and the Sea’ whilst waiting for our meal. The smell of tamarind and honey marinated prawns as well as blackened alligator bites and crab stuffed grouper fillets made us all very hungry indeed. Let’s tuck in; smoked mussel salad followed by caramelised pulled beef brisket in a rich spicy sauce with sweet chilli jam on the side for an extra kick. After a drop of water, a clean car mechanic (smell of Swarfiga and creosote) took the table next to us eating pork ribs in a smoky barbeque sauce. Refill hogshead, Jahrgang: 2001 | Region: Campbeltown
- 39.140 An Intriguing Fusion, 27yo, 222 Flaschen, 49.3%, 125,20 GBP – Linkwood
(New bottle) The Panel was greeted by an intriguing melange; antique velvet armchair, wooden work bench, hessian potato sack, cold cigarette ash, plum chutney, laundered linen and Vermouth. On the palate like Masala using a hot spiced blend of sun-dried red chillies, garlic, onion and dry coconut with a drop of rose liqueur. Diluted, out of nowhere, we had Welsh rarebit with sage and onion on slightly burnt toast on the nose and the taste was gooseberry crème fraiche tart and English rose tea. Twenty-six years in an ex-bourbon hogshead, finished in a virgin oak hogshead with a heavy toast and a medium char.
Virgin oak hogshead, heavy toast/medium char, Jahrgang: 1989 | Region: Speyside Lossie
- 66.99 Pine smoked salmon and burning heather, 8yo, 216 Flaschen, 60.0%, 46,40 GBP – Ardmore (New bottle) On first nosing we were surrounded by “new age shop” fragrance (incense), and very intense smoke. With time, we imagined an old desk with lining paper. Upon it sat a bottle of rose water, some potpourri, a bowl of dried raspberries and a sprig of scorched heather. A final hint of peppery pine smoked salmon invited us to delve deeper. Plumes of burning heather to taste, toasty and nutty. The smoke grew, and finished with smoked bacon crisps and aniseed. Water brought pencil shavings, herbal notes of rosemary and lemon thyme, and hot smoked salmon. The taste was still more savoury, like creamy whisky sauce poured on chicken stuffed with haggis. After 7 years in an ex-bourbon barrel, we transferred this to a custom new oak barrel with a #4 char and heavily toasted heads. Custom virgin oak barrel (#4 char barrel w/ heavy toasted heads, 24 month air seasoned (Kelvin)), Jahrgang: 2008 | Region: Highland Eastern
- 7.168 Zingy yet relaxing, 24yo, 174 Flaschen, 52.5%, 108,10 GBP – Longmorn
(New bottle) Heady, rich and deep – we sniffed out caramelised mango slices, salted pineapple, subtle citrus, barley sugars, and coconut panna cotta, plus flowers and tobacco on polished wood. The palate was zingy and relaxing at the same time – kumquat, orange marmalade, puff candy, Moffat toffees and pears in chocolate, with chewy oak and leather – like an exclusive library – old but exciting. The reduced nose suggested raspberry ripple, orange blossom, glace cherries and an elegant woman in leather trousers. The palate now had Black Forest gateau, moist ginger cake and Cadbury’s Flake in an ice-cream, with very subtle hints of aniseed and Euthymol.
Refill hogshead, Jahrgang: 1992 | Region: Speyside Lossie
- 35.184 Twists and turns, 20yo, 222 Flaschen, 58.1%, 80,30 GBP – Glen Moray
(New bottle) Sweet aromas dominated on the nose neat with descriptors like fizzy ‘multi-coloured belts’, sour strawberries and jelly sharks as well as Viennese wafers with hazelnut and cocoa cream and Kinder surprise eggs. Talking of surprise, that was exactly what we got when we tried it – a cardamom spiced, raspberry jam filled doughnut topped with a tangy grapefruit glaze! And wait until you add some water; slightly burned naked (stripped of its cheese) pizza with basil and garlic washed down with a bitter sweet aromatic herbal liqueur and on the palate, lovely soft and creamy as a green tea cheesecake.
1st fill barrel, Jahrgang: 1996 | Region: Speyside Lossie
- 37.85 Eastern Promise, 14yo, 234 Flaschen, 56.8%, 57,80 GBP – Cragganmore
(2008 bottle) We were transported to a Thai street food market with a never-ending variety of fruits as well as a wide selection of dishes on offer all smelling of exotic spices being cooked right in front of us. The stall we stopped at served barbequed spice-rubbed chicken with a kumquat-lemongrass dressing. We decided to have a plateful of it and the mouthfeel was a delicate balance between sweet and spice with a light smoky finish. After some water we were drawn to aromas of rice noodles, shrimp and scallion rolls which we dipped in a soy and oyster sauce – weird but wonderful!
Refill hogshead, Jahrgang: 2002 | Region: Speyside Spey
- 9.117 Comfort and Contentment, 21yo, 264 Flaschen, 55.3%, 81,20 GBP – Glen Grant
(New bottle) Subtle but complex aromas of roasted spiced butternut squash, honey-glazed parsnips, treacle tart, pecan pie and warm mulled cider. On the palate at first hot like a cinnamon gobstopper, followed by a spoonful of honey malt extract before cinnamon toast and a hot toddy arrived. Water released honey-spiced oranges as well a raspberry liqueur and on the palate now a complete transformation with freshly squeezed apple juice and a blackberry-rhubarb crumble with custard. After 20 years in an ex-bourbon refill hogshead, we transferred this whisky directly into a 1st fill American oak Pedro Ximenez hogshead for the remainder of its maturation.
1st fill American oak Pedro Ximenez hogshead, Jahrgang: 1995 | Region: Speyside Spey
- 77.43 Japanese omelettes with Dunkelweizen, 14yo, 234 Flaschen, 56.3%, 53,70 GBP – Glen Ord (2008 bottle) After thirteen years in a hogshead, we transferred this to a second-fill Oloroso butt; the panel agreed the nose had lots going on – leather, desiccated coconut, marmalade, chocolate gingers, spun sugar, crème brûlée and honeysuckle. The palate offered peppery jamon Serrano, cough syrup, dark wheat beer (Dunkelweizen), sticky toffee pudding, orange zest and bitter chocolate. The reduced nose had heavy fruit cake, black bun, rye bread, amontillado and an apothecary’s counter – one panellist remembered his childhood bogie cart (wood, carpet, grease). The palate now seemed to us sweeter, richer and spicier – developing custard, liquorice and rolled Japanese omelettes with hoisin sauce. 2nd fill Oloroso butt, Jahrgang: 2001 | Region: Highland Northern
- 71.43 Sweet and spicy with a savoury kick, 9yo, 618 Flaschen, 65.0%, 49,00 GBP – Glenburgie (New bottle) The aromas are heady and inviting – dates, gingerbread pastry, rich toffee and a whiff of balsamic. We imagined a glazed ham, all spice, black pepper and pickled vegetables on the side. The taste at full strength was big and sweet. Cinder toffee with “builder’s tea” (strong, with milk and sugar) and a touch of burnt sugar from the bottom of a saucepan. With water, there was mulled wine with oranges and spices and a freshly baked apple and plum crumble with caramelised sugar and cinnamon. The taste was more-ishly sweet and spicy with a little savoury kick, mince pies, cereals and crème brulee.
Refill butt, Jahrgang: 2007 | Region: Speyside Lossie
- 73.82 Tap-dancer with a Tootsie Roll, 14yo, 210 Flaschen, 55.3%, 55,50 GBP – Aultmore
(New bottle) We agreed the nose was elegant, lively and balanced, like a tap dancer – a top layer of apricot, peach, honeydew melon, banana chips and Sauternes, but with the underlying strength of vanilla pods, chocolate and cigars. The palate had good viscosity, intense fruit flavours (fruit salad, Williams pear, pink grapefruit) and alluring sweetness – cotton candy, Tootsie Rolls and sweet popcorn. The reduced nose found coconut macaroons, rhubarb compote, lemon curd and some floral notes. The palate developed chocolate-coated cherries and brioche, with some herbal notes to finish. We finished this after 13 years – from ex-bourbon wood into a new oak barrel.
Custom virgin oak barrel (#4 char barrel w/ heavy toasted heads, 24 month air seasoned (Kelvin)), Jahrgang: 2002 | Region: Speyside Deveron
- 70.16 Mellow drama, 11yo, 198 Flaschen, 56.5%, 55,00 GBP – Balblair
(New bottle) Let’s start with honey on toast, vanilla pods, gentle spices and ripe tropical fruits – mango and blood oranges. All with Weetabix breakfast cereal, brown sugar and cream. Naughty! The taste is dreamy, creamy and mellow fruit salad with a subtle vanilla custard. Nice! Add water for aromas of ginger biscuits, heady hothouse floral notes, oranges and limes, pineapple cube sweets and a crème brulee. Take a sip and it is thick, creamy rich and textured. Sweet but balanced, with black tea and black pepper.
Refill barrel, Jahrgang: 2005 | Region: Highland Northern
- G8.8 Botanic gardens and a sawmill, 26yo, 222 Flaschen, 56.7%, 88,90 GBP – Dumbarton (Grain, New bottle) The initial nose has subtle fruits and flowers – patience coaxes out soft toffee, chocolate-coated foamy bananas and mandarins in syrup; all on clean new oak. The palate has an attractive delicacy – caramel wafers, ice-cream, honey and cherry chocolates, balanced by spiced bourbon, nuttiness and hints of grapefruit. On the reduced nose, sweet treats of orange and lemon candied slices, candy corn, and shaved coconut on chocolate custard are laid out on a table somewhere between the botanic gardens and a sawmill. The reduced palate has vanilla, custard creams, chocolate limes and marrons glacés, with some bourbon-like char and spice in the finish. Refill hogshead, Jahrgang: 1990 | Region: Lowland