We’ll go for an ABC line-up at this time: Aberlour, Benriach and Clynelish. All three are unique to DeinWhisky in Germany. Two of those bottlings are from Sansibar (white label editions) and the final one comes from the warehouses of Malts of Scotland.
Clynelish 27 yo 1996 (52,8%, Sansibar for DeinWhisky 2023, bourbon hogshead, 289 btl.)
Nostril: glorious waxiness. Banana sweet, honey, yellow plums, lime and a bit of papaya. Loads of beehive notes, with some heat chalky notes, yellow apples and comfortable vanilla. Delicate sunflower oil and paraffin. Then even coconut turns up, with bready notes and a pinch of white pepper.
Mouth: an ideal mixture of fatty parts, honey and chalk, with tart apples and a few grapefruit. Very oily, with hints of candle wax, extra banana and a delicate grape sweetness. Inexperienced and yellow fruits. Then candy mango. Haribo bears as nicely, earlier than it turns into barely extra natural and chalky in direction of the tip.
End: lengthy, barely spicier and grassier, however nonetheless waxy, with candied ginger and only a trace of caramel.
Bingo, nice begin. That is grand whisky, one to place at the back of your whisky cabinet and overlook about for a few years. Think about the shock while you open it. Offered out, however I’m certain you guessed that already.
Benriach 12 yo 2012 (55,4%, Malts of Scotland for DeinWhisky 2024, Oloroso sherry hogshead, 194 btl.)
Nostril: clearly a contemporary, seasoned sherry cask, with this toasted woody character that comes near cedar. Dusty cigar bins. Then hazelnuts with darkish cherries and plums, in addition to candy baking spice. Cinnamon and nutmeg. Hints of cocoa powder and a layer of caramel and toffee sweetness.
Mouth: wealthy and creamy sherry. There’s an excellent dose of darkish fruits (bramble, raisins, plums) with hazelnuts and roasted almonds. Treacle and milk chocolate. Then a sequence of pastry notes, from cinnamon buns to chocolate marble cake. Loads of caramel sweetness once more, an actual after dinner dram.
End: fairly lengthy, nonetheless candy and nutty, with extra bakery notes and oak spice coming via.
Whereas I wasn’t too keen on the woody parts on the nostril, the palate makes up for this. This Benriach advantages from an excellent sherry cask, matching the creamy distillate in a pleasant method. Unique to DeinWhisky. Rating: 87/100
Aberlour 15 yo 2009 (55,7%, Sansibar for DeinWhisky 2024, sherry cask)
Nostril: this one is kind of nutty as nicely. Raisins with walnut cake, roasted almond, hints of darkish ale. Then molasses and toffee, together with chestnut honey. A couple of earthy notes as nicely (moist soil) with milk chocolate. Just a bit oak spice within the background.
Mouth: hmm, there’s a wierd winey aspect now, with herbs, a sourness and a grittiness that jogs my memory of some purple wine finishes. There’s ginger, nutmeg and Ovaltine too, in addition to brighter citrusy notes and Szechuan pepper. Liquorice and black tea come out ultimately. Near the A’bunadhs at instances.
End: medium size, with black pepper standing out, together with chocolate and mocha.
A relatively winey and spicy interpretation that follows the course of latest A’Bunadhs. No complaints actually, however on this line-up the Benriach felt extra pure and satisfied me extra. Nonetheless out there from DeinWhisky. Rating: 83/100
