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| Hello, that is certainly one of our (nearly) each day tastings. Santé! |
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January 27, 2025
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I am going to admit it—that is most likely essentially the most nonsensical session on the planet. In essence, we’re going to put ourselves on the two extremes of the identical malt—and never simply any malt. On one aspect, we’ll have a really current 7-year-old infused with pink wine, and on the opposite, the final cask from the very first 12 months of Longrow distillation at Springbank, 1973. Should you’re up for attempting this barely excessive (and possibly a bit foolish, let’s be sincere) journey, then let’s dive in with enthusiasm and, above all, an open thoughts…
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Campbeltown, 2005. An image of questionable
curiosity (WF Archive) |
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Longrow 7 yo ‘Pink’ (57.1%, OB, Pinot Noir cask, 10,000 bottles, 2024) 
4 years in bourbon adopted by 3 years in French Pinot Noir casks, from Burgundy as we learn right here and there. Up to now, peat and pink wine have paired about as harmoniously as mustard and occasional. Concerning these Longrow Reds, we’ve already endured Malbec, Cabernet Sauvignon, Australian Shiraz, Port, Nebbiolo from Barolo, and even Pinot Noir in a 12-year-old from 2022. Not less than we’ve been spared Merlot, Tempranillo, and Zinfandel. However buckle up, Montjoie! Saint-Denis! off we go… Color: mild gold, not fairly as ‘pink’ as one may count on, which is relatively stunning. Nostril: it whispers at first, providing that pretty recent rubber attribute of Longrow, earlier than a mix of raspberry liqueur, tomato leaf, charcoal, fatty lamb (chorba), and eventually these coastal notes we so adore make their presence felt. Evidently a level of stability has been maintained this time. With water: the distillate seems to retain the lead on the nostril, and rightly so. No overly discordant pink berry notes, although maybe a touch of ‘hare’s stomach’, as they are saying in Burgundy. Mouth (neat): the wine undoubtedly asserts itself on the malt, with a robust impression of guignolet (cherry liqueur) past the pepper and salt. It’s considerably like tasting a smoked oyster with redcurrant jelly. Surprisingly sufficient, it’s not dangerous this time. With water: effectively, sure, this isn’t dangerous in any respect. The recent rubber returns, together with bitter oranges, clams, bacon, and pepper. End: lengthy, leaning in direction of inexperienced pepper, roasted bell pepper, salt, and rubber, although bitter oranges add a contact of contradiction. The aftertaste is closely peppery. Feedback: not the worst of those ‘Reds’; quite the opposite, we relatively prefer it. How about Alsatian Pinot Noir subsequent time?
SGP:665 – 82 factors. |
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Longrow 1973 ‘First Distillation – Final Cask’ (43.2%, OB, cask #1723, +/-1990) 
Cask 1723 was the final stuffed throughout Longrow’s first 12 months of distillation at Springbank in 1973, utilizing malted barley closely peated by extended publicity to peat smoke. Let’s recall that on the time, peated malts have been in excessive demand by blenders, whereas Islay was considerably underproducing. There had been an unique Longrow Distillery in Campbeltown, nevertheless it solely operated within the nineteenth century and was closed in 1896—its warehouses are actually utilized by Springbank. This bottle is, in fact, relatively uncommon however, oddly sufficient, not fully unobtainable. Color: straw. Nostril: an unimaginable profile, very distinctive, each peaty and mild, with a faintly resinous fruitiness that instantly remembers yellow Chartreuse (the one with honey), adopted by almond milk, seashells, hints of thyme and rosemary, a stack of outdated books half-bound in leather-based (certainly), an aged mink coat, and eventually camphor and an outdated Tiger Balm-like softness of infinite class. It feels a bit like encountering a perfectly aged outdated Chardonnay, maybe a Montrachet. Fir honey emerges after ten good minutes. Mouth: that very faintly cardboardy notice present in a few of the earliest ‘new’ Longrows reappears, however the salinity, ashes, and delicate touches of suet and bacon are merely magnificent. The general impression is splendidly delicate, nearly fragile, as if whispering, but the saline, tarry, and camphorous notes will not be far faraway from these of outdated Ardbegs, just like the 30-year-old ‘Very Previous’. Altogether, it’s like nice lacework… End: not very lengthy however extremely elegant, remaining delicate and saline, rounded off with a number of drops of wonderful mead. There’s an amusing medicinal contact proper on the finish. Feedback: with just a bit extra oomph, this might have been an final star. One imagines the bottling power of 43.2% was pure and that, after about twenty years, the cask underwent important evaporation in a chilly, damp warehouse. In any case, it stays magnificent.
SGP:564 – 92 factors. |
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Alcohol ranges |
| Reminder: In a sizzling and dry warehouse, it’s the water that evaporates extra, which may enhance the alcohol content material. Conversely, in a chilly and damp warehouse, it’s the alcohol that evaporates, which can decrease the alcohol content material. |
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