Glentauchers 15 Year; Ian Macleod’s “Chieftain’s”
Whisky : Glentauchers 15 Year; Ian Macleod’s “Chieftain’s”
Country/Region : Scotland/Speyside
ABV : 46%
Cask : Ex-Sherry Butt
Age : 15 Years (Distilled July 2003, Bottled August 2018)
Nose : Lovely complex nose that veers between cinnamon hot chocolate and a tropical fruit frozen yogurt. There are classic sherry notes of dried fruits, leather shoe, mocha, and coffee. Hints of holiday spices, clove and ginger along with Bing cherries.
Palate : Medium bodied but packed full of flavor: mild Mexican hot chocolate, dried figs and dates, and a creamy espresso macchiato. The combination of fruit and coffee works well: strawberry banana smoothie with a shot of coffee (sounds way less appetizing than this dram), strawberry short cake, and a pool of candle wax.
Finish : Lingering cherry and chocolate candies melting in the mouth.
Score : 7
Mental Image : Dessert Special : Espresso, Chocolate Cake, Fresh berries.
Something Better : Bowmore 22Y 1997 (similar cherry/chocolate/espresso, thicker body, longer finish)
Something Similar : Caol Ila 5Y; The Maltman (similar cinnamon hot chocolate, less fruit, more bbq)
Something Worse : Aultmore 7Y SMWS 73.113 (similar Mexican chocolate/coffee, less depth/finish)
Notes : This was an absolutely lovely dram— and not one I expected to love. The fact that I thought nothing of this might make it all the better. I did not expect to really enjoy this dram— not when it came to me along with a plethora of more exciting Chieftain’s cask strength malts from K&L. I figured, considering the price, this one was worth the gamble and that maybe it would be a great dram for guests or visitors who do not typically reach for whisky.
Yet, there was so much to love here, I almost do not want to share… my precious. Though it is neither cask strength, nor the product of a well-known popular distillery— the flavor profile is iconically sherry and provides a beautiful balance between the fruity malt and rich sherry notes. This dram really did not need to be cask strength to shine, 46% seems perfect. I do wonder, would it have been spicier at cask strength? Would the body have felt a little weak? Sulphur notes? I could not say. I typically add water to heavily sherried drams and give them plenty of time to breath, but this was perfect out of the bottle and a great example of why not everything needs to be cask strength all the time.
