Allt-A-Bhainne 7 Year SMWS 108.14 “An enjoyable curiosity”
Whisky : Allt-A-Bhainne 7 Year SMWS 108.14 “An enjoyable curiosity”
Country/Region : Scotland/Speyside
ABV : 66.2%
Cask : 2nd Fill Ex-Bourbon Barrel
Age : 7 Years (Distilled 1 November 2011)
Nose : Opens with a bit creamy peanut butter that turns faintly chemical and not dissimilar to roach bait. It is a freshly placed Combat roach trap or maybe a Hoy-Hoy. It is not unpleasant— and roaches sure seem to enjoy it. A bit of musty vinegar, faint herbal notes, and a dash of lemon grass. Hints of meatiness and faint smoke play at the edges of perception.
Palate : Herbaceous with a sweet meaty quality. It is roasted pork seasoned with Chinese five spice, burnt marshmallows, melting s’mores, and a bit of fish sauce. Burning rotten vegetation blows over along with the sweet scent of pond scum, Lily pads, and tadpoles. Picnic beside an algae covered pond.
Finish : Lingering lemon or burnt lemon peel with some sun baked grassy hay bale at the end.
Score : 7
Mental Image : Hoyhoy Roach Trap.
Something Better : Port Charlotte First Cut Fèis Ìle 2007 (more intense decay and pond scum)
Something Similar : Glen Scotia 10Y SMWS 93.98/other young Glen Scotia (similar Chinese five spice)
Something Worse : Jura Superstition (more fish sauce, similar spices, less finish)
Notes : “Would go well with pho or Vietnamese food.” For whatever reason most of the food pairings that have come up at our tastings usually involve pairing a scotch, often peated, with Vietnamese food. Something about the vinegar notes present in some whiskies give the impression that they might help cut through beef broth or compliment a sweet fish sauce. I do not do a whole lot of intentional whisky and food pairings aside from the obvious salty or coastal paired with a funky creamy cheese, or a smokey peat heavy dram with a rich beef stew.
I never did get around to this pairing. It was too good to save for such an occasion. I have never found the smell of roach traps to be all that appetizing, but after this, I may instinctively start craving whisky. Something about the aroma strikes the sense in such a way to resemble roach bait. If I left a dram out on the counter would I find some drunk roaches?
I am not in the mood to share and find out. This Allt-a-Bhainne showed remarkable complexity for just 7 years. Its flavors were distinct and well rounded, it drank incredibly smoothly without a drop of water— to the point that I almost forget each time I tasted it to add a few drops and see what happened. It has lovely layers of rotting vegetation, herbs, algae, and maybe a bit of mold. It is not quite the funk level that Bruichladdich achieves with some Port Charlottes, but it is in the same ballpark and therefore right up my alley.
