Always bottled at cask strength, released annually in small quantities and every year a different type of red wine cask is used in the maturation process.
Matured for 10 years in ex-bourbon and ex-sherry casks before a final 3 years in Chilean Cabernet Sauvignon barrels. Limited release of 9000 bottles. The Cabernet Sauvignon wine casks used for this peated #whisky were sourced from Mont Gras’ Intriga Estate in Alto Maipo, located at the foot of the Andes, Chile.
Appearance: Dark auburn, dirty carrot orange. Not quite as viscous as the Chardonnay I would say. Thin to medium legs and not clinging to the glass for as long, not much of a swirl mark at all.
Longrow Red 13-Year-Old Chilean Cabernet Sauvignon 51.6% ABV appearance: Dark auburn, dirty carrot orange. Not quite as viscous as the Chardonnay I would say. Thin to medium legs and not clinging to the glass for as long, not much of a swirl mark at all. #thewhiskeychaps pic.twitter.com/Zg0ju8O81p
— Whisk(e)y Chap 🏴🥃 (@whiskeychap) December 9, 2021
Nose: Good ABV ‘hit’ (is there a better term for this??). Lots of berry sweetness, some sweet BBQ smoker aromas (sticky ribs and honey glazed ham) and there is a very slight vegetal quality to this one, like grass (not cut, just grass). I get some wood notes too, as the glass matures.
Now I’ve started sipping, the peat on the nose is more evident too.
Palate: Another lovely oily arrival. Melted butter, cookie dough, stewed cherry and blackcurrant crumble, subtle Xmas spices (cinnamon, nutmeg and a touch of clove), cardamom maybe? As the glass matures and I take more sips, the spice builds. Lemon pepper and some astringency, not drying though, which I’ve had a lot of recently.
Finish: Buttery with light spices and those dark stewed fruits. Again, not long, but very nice indeed.
Overall: I like the buttery fruit dessert flavours but would like it with a bit more punch (I know it’s already CS!). It almost carries the ABV too well!
