NOTES: Initially woody, the fruitier elements of the spirit and cask took time to develop, but delivered a bounty of stone fruit and sweet citrus when they did.  Peaches and tangerines boiled into paste and stuffed in shortbread, shifted in the direction of caramelized sugars on grilled peaches. A touch of cardamon and rose appeared as floral citrusy elements built up steam in the background. Medium-bodied on the palate, the whisky was tannic and drying with plenty of spice and fruit up front and floral elements near the end. Black cardamon and peaches in syrup arrived with tangerines and black pepper. A touch bitter toward the end as white flowers and rose offered a floral side. The finish was medium-length with spirited pepper and fruits.

SCORE: 6 (78)

IMAGE: Patient Whisky Swirling

THOUGHTS: Another interesting and uncommon maturation— Columbian Oak! This was more my speed, especially on an evening when I want to stretch every pour and limit my overall consumption.  This rewarded my patience as it evolved wonderfully in the glass and on the palate, especially as some of the initial tannic, woody, and drying elements faded. I enjoyed the odd florals and spice— Royal Brackla often gives me black cardamon and pho spice vibes, but this was something a touch different.  Overall, while not something I would usually opt for, I could imagine crushing this bottle, especially as those tannic qualities softened.

NOTES: Gin and tonic in the gingerbread village; the aroma was botanical and Christmasy with juniper and mistletoe providing a vaguely floral spice against gingerbread licorice, molasses, and nutmeg. Medium-bodied, the whisky was youthful and spirited, peppery, and still very Christmasy. Botanical elements fell further to the back as more wood resins, dried fruits, cranberries, and Christmas cake came forward. The finish was medium to long with Christmas spice, brown sugar, and peppery spirit.

SCORE: 6 (78)

IMAGE: Christmas Wreath Contest

THOUGHTS: My first Ballindalloch! It is not often I encounter a new distillery these days. This was an interesting one, and not just because it was my first impression of the distillery. I was never sure quite where the cask or malt began and ended. I asked friends with more experience with the distillery whether they found the malt to be botanical; the consensus was that they had no idea what I was talking about, but none had tried this specific cask. Whenever I start to wonder if my palate is off, I go and check other reviews— there were none on whiskybase for this bottle, but Royal Mile Whiskies included a few notes on their product page which sound similar to mine, even if less botanical. Overall, an interesting whisky, I definitely want to try more.

NOTES: On the aroma I found smoke from a maritime grill as soft brine, grilled shellfish, pine, and charcoal smoke rose from the glass. Hints of medicinal herbs cast a line toward menthol and Vick’s vapor rub, relief for the grill master. Medium-bodied and syrupy on the palate, the flavor profile leaned in the direction of grilled fruits and tarry ropes. Hot house smoked salmon and oysters provided a meaty backbone to the smoke, brine, and caramelized sugars. The finish was medium to long with peppercorns, smoked oysters, and a touch of licorice.

SCORE: 8 (86)

IMAGE: Grilling Shellfish at the Beach Bonfire 

THOUGHTS: My bias may be showing here— but darn it, I thought this was a fantastic young Laphroaig. It has been a hot minute since I was last blown away by a young Laphroaig. The merits of peat and sherry were on full display here as this no nonsense whisky showcased plenty of rich and sweet grill elements with just a hint of the medicinal and acrid qualities that some find more challenging.  An ideal introduction to peat; even the professed “non-peat drinkers” present enjoyed the dram quite a bit. Overall, this was wonderful, with good depth and clarity of flavor.