Well, Jeff and I shared some of the Balvenie as well, and it is quite a nice dram. I got a strong impression of champagne from the nose, and I'm suspecting this was a refill sherry cask - I get a mild sherry impression on the palate. Probably the closest things I've had to it have been Clynelish 14, Dalwhinnie 15, and Bruichladdich 15.
I had a Balvenie 15 Single Cask a year or two ago, and it was just okay, although the last bottle I had 4 months ago was much, much better. Like all such bottlings, it's a pity the great casks can't be replicated!
MrTattieHeid wrote:Sweet notes often get attributed to sherry. Of course, sherry itself can range from super-sweet to bone dry. I've had a fairly heavily sherried dram or two that was (were) very dry. A tutored tasting on sherry influence would very useful, I think.
Are these 'dry' bottles, drams, or bottlings? I don't have much experience with sherried whiskies and am interested in something a little dryer. Any recommendations would be appreciated.
there is a Glenmorangie finished in Fino Sherry Casks, that should be dryer than Oloroso or the like. "Dry" is, I haste to mention of course a subjective category. In the Distillers Edition of the Classic Malts of Scotland the Glenkinchie is finished in Amontilado casks and the Oban in Fino sherry casks, too.
If you look for a dry accent in a malt, especially in the finish try the Northern Highland malts like Royal Brackla, Teaninich or from closed distilleries a Glen Mhor or Glen Albyn, a Millburn. Tomatin, for me the most southerly of the Northern Highland stills can be pleasantly dry. Old Pulteney of course, Clynelish, Brora.
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