Whisky: Knockdhu 31 Year (1991), Hunter Laing Old & Rare

Country/Region: Scotland/Speyside

ABV: 46.6%

Cask: Refill Barrel

Age: 31 Years (Distilled April 1991, Bottled May 2022)

Nose: Fruity and refreshing, tropical fruit, wood, herbal spice and berries, earth and garden shrubs, slightly floral.

Palate: Medium to light-bodied, herbal and floral, woody and citrusy further in, aromatic woods and resins; with time, coconut, vanilla, and cream.

Finish: Medium to long with summer fruits, florals, herbal teas, and musty garden.

Score: 7-8 (85)

Mental Image: Beach Resort’s Tropical Passion Granita

Narrative & Notes: Summer fruits and citrus came together as frozen treats on a refreshing and mild aroma— icy granitas and sweet popsicles flavored with guava, vanilla, and passionfruit. More soft woods, like building models from balsa wood, emerged with herbal spices and berries, a touch of oregano, mint, and blackberry. Shrubs and earth in tidy flower gardens lingered when the fruit fell away. Medium to light-bodied with an herbal flavor profile that drifted in a floral direction as herbal teas infused with plumeria, rose, and passion flower. Teak wood and dried citrus rinds lingered further in— like strolling past bins of aromatics to make a custom potpourri or perfume. With time came more coconut, vanilla, and tonka bean with a gentle creaminess. Medium to long with subtle summer fruits and florals along herbal teas and garden beds.

I have been on a bit of a floral whisky kick this year, so this arrived in right on time. It was fruity and gentle, never overbearing in any one direction, with a mild weight on the palate and slightly drying finish. I found it relatively woody, no surprise considering the age, but not oaky— more along the lines of fine aromatics and antiques; something stately rather than brutal or weaponized. The flavors were otherwise well-balanced and structured, though odd enough that I cannot see this having mass appeal.

Overall, a fascinating malt from a distillery with which I have only a passing experience.  This evolved wonderfully in the glass taking on more creamy vanilla and tonka bean when I was patient enough to allow it.