Whisky: Cadenhead Creations 36 Year (1980) Blend “Rich, Fruity, Sherry”

Country/Region: Scotland/Blend

ABV: 44.5%

Cask: Sherry Butts

Age: 36 Years (Distilled 1980, Bottled 2016)

Nose: Berries, leather, and candle wicks, orange liqueur, burnt matches, stewed fruit with anise and peppercorn, slightly vegetal at times.

Palate: Medium-bodied, balanced, bright spice, caramelizing sugars, cream, orange, stewed fruit, candle wick, leather, dark chocolate.

Finish: Medium to long with peppercorn, dark chocolate, oak, and leather.

Score: 7+

Mental Image: Dessert by Candlelight

Narrative & Notes: A swirling mist of berries, leather, and burnt candle wicks lent an aura of refinement while cream cheese frosting pulled the affair closer to dessert with flambéed orange slices, orange liqueur, cinnamon sticks, and burnt match heads. Stewed fruits eventually took charge with celery root, anise, and a gentle peppercorn; more time allowed maple syrup to join. Medium-bodied, the flavor profile was nicely balanced between bright spices, stewed fruits, and a gentle drying. Caramelizing brown sugar, orange rind, buttery cream, and orange liqueur danced on the palate with anise, cinnamon, and peppercorns. Musty leather, candle wicks, and lacquered wood pulled the whisky toward dark chocolate and molasses biscuits. The finish was medium to long with tingling peppercorn, dark chocolate, oak, and leather.

The name "Rich, Fruity, Sherry," was certainly appropriate, and I thought this closely resembled the many Edrington/Highland Distillers blends out there. The whisky was classy and refined, and even if it was not particularly sublime, it was exceptionally well-balanced— it never tipped too far toward sweet fruit, spice, or woody tannins. Everything was composed, and the hints of smoke that came off as candle wicks or match sticks paired nicely with the musty leather and dark chocolate. I do not often reach for premium blends, but when I do, I want them to be similar to this, balancing savory and sweet elements.

According to Whiskybase, this is in keeping with similar Edrington blends with Highland Park, Macallan, and Tamdhu comprising the malty backbone. In this instance, the malts were paired with a delightfully mature Invergordon, and, of all the elements of the blend, I thought that the mature grain component stood out the most with its caramelized sugars and cream.

Image Credit: The Whisky Barrel