This whisky is initially aged by Loch Lomond’s Master Distiller in traditional ex-bourbon barrels before being meticulously blended with ex-Madeira wine casks for a final flavour explosion.
Appearance: Tizer orange. A thin micro-beaded swirl mark, not hugely oily but there is some viscosity.
Some short thin Teardrop/leg hybrids form around the glass. A few more swirls increase the thickness of the legs.
Nose: A nice balance of ABV, not overbearing but noticeable definitely. A lovely initial mix of chocolate, fruit and nut.
There’s not much of the calling card funk that most Campbeltown whisky exhibits on the nose.
There are some vegetal notes: damp woodland floor and bark, as well as wet cardboard and an almost smokey aroma.
There’s a rich berry sweetness that accompanies the softer chocolate and vegetal elements. Reduced raspberries specifically.
Palate: A very pleasing mouthfeel, lovely and buttery, together with a friendly ABV level. An initial soft spice (gentle black pepper and cinnamon) and that chocolate note.
Lots of roasted nuttiness and the slightest touch of drying. The buttery mouthfeel also translates to a buttered, slightly burnt toast flavour.
There’s a good balance to the palate, all flavours complimenting each other, without being overwhelming.
Vanilla wafer and strawberry ice cream show up on the palate next, introducing a mellow flavour profile.
Finish: Medium to long. The spice has almost disappeared prior to the finish, and the last traces of black pepper quickly fade. The vanilla and berry flavours linger a bit longer.
Overall: Another very pleasant and friendly expression from Glen Scotia. It’s not my favourite from them but I’d happily sip this during an evening. It has a nice friendly mix of sweet, nut and berries which is hard not to agree with.
