Auchentoshan, based in 1823, is located on the outskirts of Glasgow. Pronounced “ock-un-tosh-un” (helpfully spelled out for everybody on each the packaging and the web site!), the title means “nook of the sector”. The distillery proudly embraces its title with the playful declaration that it’s “difficult to say, straightforward to drink”.
Interestingly, whisky manufacturing at Auchentoshan was halted throughout World Struggle II because of air raids which focused the River Clyde and Glasgow shipyards. An air raid on the time really resulted in some injury to the distillery, destroying one among its warehouses. Distilling recommenced round 1948, after the conflict ended and the distillery had recovered.
It was the case that once I went in search of a whisky from the Lowlands of Scotland, one thing from Auchentoshan was all I may reliably discover. That’s now altering somewhat. That is probably as a result of there are extra distilleries opening (or reopening), or maybe it’s as a result of a larger world demand for whisky generally has resulted in a greater diversity of whisky making its approach around the globe.
At one time I used to be particularly looking for out totally different whiskies from every of Scotland’s whisky-producing areas, as I’d heard that every area has its personal distinctive fashion or flavour profile. I used to be intrigued by this, and wished to style an instance (or three) from every.
Technically, Scotland has 5 formally recognised whisky areas: the Highlands, Speyside, the Lowlands, Campbeltown, and Islay. Nonetheless, you’ll typically hear folks consult with a sixth area, the Islands. This isn’t but an formally recognised area, and at current is definitely a part of the Highlands. However there are requires the Islands to be recognised as a definite whisky-making area in its personal proper because it’s been argued that there are sufficient notable variations in flavour profile on the subject of Island whiskies. Whether or not or not that is true is genuinely an fascinating query.
To some extent, realizing the area in Scotland {that a} whisky comes from can present some thought of what that whisky could style like. For instance, Islay whiskies are usually peaty and smoky, whereas Speyside malts are usually fruity and candy. Nonetheless, it’s more and more the case that one might be much less and fewer assured about making judgements on what a whisky will style like based mostly on data concerning the area it hails from.
With the rising demand for whisky, many distilleries are experimenting in all kinds of the way. In consequence, there are at all times exceptions to what’s thought to be typical or attribute of any given area. With that in thoughts, something concerning the whisky-making areas of Scotland ought to solely be thought to be a tough information on what you would possibly count on from a whisky, reasonably than any type of assure.
It appears attainable that there might be so many distilleries producing a spread of ‘exceptions’ sooner or later that any discuss of whisky areas might be rendered out of date. However, for now at the very least, realizing one thing about every area can nonetheless be considerably helpful while you’re deciding what whisky you would possibly prefer to strive subsequent.
For what it’s price, Lowland whiskies are usually stated to be pretty gentle and delicate, and normally unpeated. Given this, they’re typically seen as a terrific place to start out for individuals who are new to Scotch (though exceptions just like the closely peated single malt from Ailsa Bay problem this generalisation).
Whereas most Scotch is double-distilled, Auchentoshan triple-distils all its whisky. This additional distillation leads to a lighter, cleaner spirit which is usually in comparison with Irish whiskey (as Irish whiskey is famously related to triple-distillation). Whether or not or not this counts as a plus will come down to private desire. Apparently, triple-distillation was traditionally the norm for Lowland whiskies, however it appears as if solely Auchentoshan is maintaining this custom throughout its vary. I’ve even heard Auchentoshan jokingly known as a “breakfast whisky” due to how easy and easy-drinking it’s.
Auchentoshan American Oak is a no-age-statement (NAS) single malt that’s been aged solely in a mix of first and second-fill ex-bourbon barrels. It’s formally bottled at 40% ABV, which provides to the pre-existing popularity for approachability.
Accessible for round $30 (just like the value of a bottle of Tamnavulin Sherry Cask), it’s additionally very inexpensive. Though I’m now extra readily capable of finding another Lowland whiskies, Auchentoshan American Oak stays probably the most budget-friendly possibility I’ve come throughout. That stated, their 12-year-old expression is barely barely costlier (normally out there for round $35, which is roughly the identical value as a bottle of Glen Grant 10), and presents a distinct flavour profile because of its mixture of ex-bourbon and ex-sherry cask maturation. For only a fraction extra, it would simply be the higher purchase.
Auchentoshan American Oak – Evaluation
Color: Deep gold.
On the nostril: Notes of vanilla and mushy toffees emerge first. There’s a grassy observe, one thing like hay. A faint tropical edge seems within the type of coconut, adopted by citrus – maybe grapefruit, orange zest, or some candied orange peel. There’s a floral sweetness that brings to thoughts rose-flavoured Turkish delight, and a contact of macadamia nut nougat. Within the background, I detect a barely natural and medicinal observe – refined, however harking back to cough syrup.
Within the mouth: Gentle and pretty gentle in texture. There’s an instantaneous sweetness of vanilla, caramel, and a few mushy oak spice. Nonetheless, it’s much less candy than the nostril led me to count on. A barely bitter edge comes via, balanced by a fragile natural, liquorice observe. The feel stays gentle, with a faintly drying, tannic high quality towards the end.
Conclusion:
Auchentoshan American Oak is pleasurable sufficient and an easy-drinking whisky. I haven’t tried it with breakfast (but), however it actually works properly as an after-dinner dram or dessert whisky.
It’s not probably the most advanced whisky I’ve tasted. I loved the number of aromas on the nostril, however the palate appeared to me to have rather less to supply. It might not be my first decide if I used to be within the temper for actual depth or nuance. Nonetheless, I believe this might be an excellent introduction for these new to whisky – particularly contemplating the value. It may also attraction to those that get pleasure from Irish whiskey, and will even convert somebody who’s a stalwart fan of Irish whiskey to Scotch.
