Whisky: Highland 9 Year (2013) Blended Malt, Thompson Brothers

Country/Region: Scotland/Highland

ABV: 55.6%

Cask: Refill Hogshead

Age: 9 Years (Distilled 18 March 2013, Bottled April 2022)

Nose: Big and malty with underlying citrus, yeasted dough, donut shop, powdered sugar, hints of lemon zest, orange juice, subtle cream and oak.

Palate: Medium-bodied, malty sugars, yeasted dough, citrus glaze, hints of honey and tea, spirited and peppery at the end.  With water, no peppery spirit, more cream, oak, and subtle citrus.

Finish: Medium-length with citrus and fried dough; a touch spicy without water.

Score: 5

Mental Image: Baking Show Donut Week

Narrative & Notes: Donut shop whisky? The aroma was yeasty with big malty notes that would not be out of place in the Great British Bake-off tent or an American-style donut shop. Proving drawers and yeasted donut dough arrived with sugary glazes, lemon zest, and creamy custard. Orange juice tarried further in with warm oak and hints of coffee. Medium-bodied, the flavor profile remained in the baking tent, or at least the donut shop, with big malty sugars, yeasted dough, fried donuts, sugary glazes, and lemony citrus. In the background, herbal and oaky notions of honey, tea, and cinnamon developed, while cracked black pepper, subtle mint, and a tingling spirited prickle lingered at the end. A few drops of water tamed the spirit and spice, allowing more cream and citrus to come through. The finish was medium-length with citrus and fried dough; a touch spicy, water cooled it nicely.

A lovely blended malt whisky with a slightly crazy-looking cat label. I love a good label, but the color scheme on this clashed in an unpleasant way— maybe I would feel different around the winter holidays. I see loads of people guessing this might be a teaspooned Clynelish or that the distillery’s malt is the primary component of the blend. Considering the label art, a cat and a candle, that makes quite a bit of sense, though I thought the flavor profile also reminded me a good deal of Glen Ord.

The aroma and flavor profile were infused with notes recalling early morning donut shop trips. I miss the old-school shops that opened around 4 a.m. and closed at noon or whenever they sold out. Beyond donuts and pastries, they often carried all sorts of fried foods. In high school, I would frequently stop by after morning practice to grab a donut for breakfast and chicken strips with potato wedges to save for lunch. It was cheap, tasty, and open early enough to kill some time between practice and the start of classes.

Overall, the blend was bright and friendly. I thought it really came together after a few drops of water. I imagine this would also be delightful with a few ice cubes, especially during the summer heat.

Image Credit: Thompson Brothers