Whisky: Glenburgie 13 Year (2007), SMWS 71.86 "A sweet dream"

Country/Region: Scotland/Speyside

ABV: 55.1%

Cask: First Fill Bourbon Barrel

Age: 13 Years (Distilled 10 Oct. 2006)

Nose: Lemon candies and gummies with a kiss of salt and candied lemon rind, pretzels, a touch spirited at times, spearmint and bubblegum with more time, hints of vanilla with a touch of medicinal rye spice.

Palate: Medium-bodied and oily with lemon drops, bubble gum, spearmint, tropical fruit gummy bears, banana and coconut candies, pepper, a touch of chili and spirited prickle, vanilla and oak, drying and woody at the end

Finish: Medium-length with oak and citrusy lemon candies.

Score: 5

Mental Image: Candy Store Browsing

Narrative & Notes: I might have been a bit hard on my score with this one. I love Glenburgie, and my expectations are properly through the roof. This bottle had some of the fruit and the oily spirit I enjoy, but everything felt a bit pushed around by the spirited heat and prickle that came through. That touch of pepper and bite, occasionally a bit of chili heat, was a distraction from everything else. A good dose of water helped tame the spirit while settling some of the sweeter candy notes so that more quince and orchard fruit emerged.

The Glenburgie distillery was refurbished and reconstructed in large part in 2004. I have come to think that it took them a few years to get the spirit dialed in with the lush tropical fruits and oily texture I find more often after about 2009. Before that point, the malt often feels less robust and occasionally more herbal and even chocolatey. Despite the UK name for this bottle, “A dream of chocolate and cream,” I did not find much of either— though some latent herbal characteristics developed with water. My sample size is not huge, so we will see if this impression holds over the years or if I am left rethinking the idea that there was an adjustment period.

Overall, not a bad whisky, but not the best Glenburgie. A generous teaspoon or two of water helped settle the flavors and create a more structured fruity profile.