Ganga wrote:How long before you participate Dram? You've gotta be able to add at least one to the mix.
Fathers Day here, so heading off for a family bbq breakfast in about 30 mins, won't be back home for another 4-5 hours.
And yeh I have one......
Nose: Very soft, very sweet with lots of fresh fruit. A little bit of varnish and beeswax but nothing negative. It becomes a little sour after a while. With water: ripe bananas.
Palate: again lots of fresh sweet fruit. It's a terribly soft whisky with a firm body. It's almost oily-like. It goes down very easily, even at 50% vol. With water: peppery, but the rest stays the same. I actually liked it better without water.
Finish: long and sweet.
I let this one 'breath' for at least 30 minutes and it became much better.
Nose: Not great. A little sherry and oak. Label says it is fully matured in Sherry casks. Doesn't taste like it. Also, plasticine, glue and cheap brandy.
Palate: A little better than the nose--bread dough, some lime and tangerine. Then ruined again by the plasticine and glue.
Finish: Bitter, with plasticine and, thankfully, short.
Nose: Tinned pears, varnish, peat, soap flakes, a little floral, vanilla, fresh cut timber
Palate: Big on sweet spices which makes this one feel like a more potent whisky than 43% would suggest. Some grapefruit to balance the sweetness, more timber, some ash/smoke, pear again. Third sip brings out pepper and macadamias.
Finish is medium and bitter/sweet with some ashy dryness thrown in along with peppered macadamias.
Overall quite tasty and fairly lively for 32 years old.
Think they still might make sake but not whisky for a few decades.
Nose: Red apples, sawdust, malt, sugared grapefruit, vanilla, biscuity, scotch-like.
Palate: Chunky malt, vanilla, fruit jubes, a little oily.
Finish: Short, malty, sweet and oily
Solid whisky with no peaks or troughs
Undiluted: Sweet coconut pie and toffee on the nose. Baked apples, too. Syrupy malt sweetness and heat on the palate. Drier oak notes then infiltrate. Becomes buttery as the fireplace flames subside. With a drop of water: Much the same fragrance, but now with Highland grasses and floral nuances also apparent. The oak induced maturity comes to the fore a little more. Beautifully balanced on the palate. Spicy, even a tad peppery, and yet still that pervasive malt sweetness prevails, just. There's evidently a savvy combination of first-fill and second-fill oak, both European and American, at work here, for no single wood aspect takes prominence over the whisky itself. One to relish, for sure.
Undiluted: Quite restrained on the nose as the alcohol somewhat masks lurking scents of seaside wharves and diesel fumes. Explosively dry palate entry that rasps the tongue with sensations of coal embers, paraffin and, strangely enough, floral extracts. With a drop of water: There's that semi-sweet waxy tone one looks for that's evocative of a weird mixture of Highland fields in the spring and factories. Demure notions of honey soften the edginess. Oh what a taste! It's as though the spirit were operating on so many different levels in rapid fire succession. From one moment to the next, it's light and delicate, then deep and brooding. Lots of that uniquely Brora smokiness to shoot things into the stratosphere, followed by wave after wave of dune vegetation and pear fruit. Even the pears arrive slightly smoked, though. Brilliant whisky.
Undiluted: A rather plump aroma. Certainly vanilla cream and corn syrup heavy, but also with a very faint whiff of urban exhaust in the background. Intriguing, to say the least. Nice bittersweet hit in the mouth at the outset, with the high alcohol heat playing off the sweet grain. Spicy. Orange zest. Roasted Brazil nuts. With a drop of water: The fragrance opens up beautifully as tropical fruits, flowers (buttercups!) and nut oils all emerge. Round and soothing on the palate, with a Â½-and-Â½ oily-buttery texture providing a backdrop for flavours of ginger, cardamom, coconut meat, citrus and simple syrup. A touch of mint alongside JalapeÃ±os at the finish, perhaps. Pretty frisky for its age.
As it poured: Essence of orange and peaches on the nose along with scents of honey and oak. Very composed. Seemingly delicate on the palate to start, then gradually broadening into a tapestry of ripe orchard fruits dribbled with honey. The oak is soft yet lingering, and weaves its filaments between the grains without in any way obscuring the subtle progression of flavours. I'm not sure anyone makes whisky like this anymore. And I'm not entirely sure that there are enough people out there these days to appreciate what a whisky such as this has to offer. Perhaps John K. Hall at Forty Creek is closest on the road to achieving a similar compromise between character, charisma and nuance in his whiskies. Goodness knows, his Confederation Oak Reserve, though in a more intense vein, comes close.
(This is a subsequent Preiss Importers release with the maroon and gold foil capsule. Would that I had access to the original wax-coated release!)
As it poured: All things sweet on the nose... Toffee, caramelized apples, honey and maple syrup, but with strands of oak and char also apparent. Nice weight on the palate. Dense and yet simultaneously with a 'dancing' quality about it. The oak is now more to the fore. Sultana biscuits and apples lead toward orange zest and baking spices. With the merest drop of water: A more honeyed fragrance as golden raisins spring forth from the glass and the charred oak takes a step or two back. In the mouth, that finely delineated balance between lushness and litheness remains. At the end, though, the oak impacts a little harder. This is a classic American. But, that said, it's not at the very top of my ladder. And it's that extra iota of oaky dryness that swings the pendulum for me.
The Brora is a great whisky.
Yes, OK, the last bottle I bought was at duty free.
Willie JJ wrote:Ganga wrote: I've been told the older White Horse blends included Lagavulin.
No doubt about that. Probably until fairly recently I would have thought
I think Lagavulin is still a component. I just acquired a bottle in North Carolina and it says on the back label that Lagavulin is in the blend.
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