Origin: Speyside (Scotland)
Type: Single Malt Scotch Whisky
Ageing barrels: Ex-Bourbon first and second fill, ex-Sherry Oloroso, ex-Pedro Ximénez and Virgin Oak
Added coloring: No
Owner: The GlenAllachie Distillers Co Limited
Average price: € 60.00
Official website: theglenallachie.com
Let’s get back to Billy Walker and his experiments with barrel ageing at the reborn GlenAllachie, a Speyside distillery that is making a name for itself with sophisticated and distinctive bottlings.
And this limited edition is no different, presenting a young cask-aged spirit with two similar batches and one with a different composition.
First batch: released in 2018, it spent its ten years in ex-Sherry (Oloroso and PX) and virgin casks and was bottled at 57.1% producing 12,000 bottles.
Second batch: released again in 2018, spent its ten years in ex-Sherry (Oloroso and PX) and virgin casks and was bottled at 54.8%.
Third batch: released in 2019, it spent its ten years in ex-Bourbon first and second fill, ex-Sherry (Oloroso and PX) and virgin casks and was bottled at 58.2% producing 3,500 bottles.
Compared to previous batches, therefore, ex-Bourbon casks have been added to the bunch in this one.
Beautiful dark amber in the glass.
The alcohol doesn’t sting at all on the nose, letting the warm and fruity aromas flow, influenced by both Bourbon and Sherry: vanilla, caramel, ripe figs, dates, red fruits, candied orange, butter biscuits, cinnamon. Very rich, with wood as a background and tending to grow drier over time, while the scents veer towards buttery with a hint of acidity.
On the palate the gradation becomes pungent and spicy, combining cloves and rhubarb with cinnamon, with a more present acidity bordering on invasive, together with red fruits, chocolate, liquorice, hazelnuts, orange and a hint of lemon. Full-bodied and oily, with the wood always present and rough, and the bitterness gradually more pressing.
The finish is quite long, dry, with wood, cloves, orange, lemon and liquorice.
The alcohol content isn’t very well centred, the wood is too much in the way, messing up the aromas, which lose the amalgamation initially perceived on the nose, with the bitterness tending to eat away at the pleasantness of the flavours.