Glenfarclas, my favorite Speyside distillery! I had high expectations for this one, maybe too high!?
My first thoughts were “where did all the alcohol go”? I had some water ready close by in case of emergency but this was clearly not needed. This is without a doubt the smoothest 60% abv. whisky I’ve ever come across. In comparison to Aberlour A’bunadh – another heavily sherried Cask Strength Speyside – this is fruit juice. Okay maybe exaggerated a bit but honestly this is Cask Strength at its smoothest.
Since my current Speyside favorite is the 12 year old Glenfarclas I unavoidably start comparing these two editions. I immediately fell in love with the mossy taste of the 12yo but, to my slight disappointment, this is nowhere to be found in the 105 Cask Strength. Still you don’t want the two to taste alike; I mean what is the point to that!? Instead of the mossy heathery taste you have delicious candied black fruits on top of a piercing bed of sherry and spices. It is amazing how different the 105 Cask Strength taste compared to the 12yo. This is not said in a bad way, I really like this dram. It might even be my favorite Cask Strength whisky, primarily because of the extreme sweetness and sherry notes that are dominating the palate.
I ended off by adding some drops of water. I sincerely don’t think this helped, on the contrary It felt more dull. My recommendation therefore is to enjoy Glenfarclas 105 Cask Strength neat.
VERDICT: This is definitely the smoothest Cask Strength whisky I have tasted and also one of the few that do not improve when adding water. Sherry is the keyword here, loads of it. I can warmly recommend this Speyside if you are searching for a combination of high alcohol content, sweetness, and loads of sherry.
“The gentle dram”, it says on the bottle! I couldn’t agree more.
The Tomintoul distillery is mostly known for producing whisky for various blends and personally I had never heard about it before accidentally stumbling into it on a whisky run to Germany. Originally released in 2007 Tomintoul Peaty Tang uses peated malted barley which is pretty unusually in the Speyside Glenlivet region. I had my doubts with this one, primarily because I have never tasted a good peaty smoky whisky outside Islay before. Would this be the exception? Well yes and no.
To me Peaty Tang is better than most young none-Islay whiskies. But I am also a sucker for everything that tastes like bonfire, seaweed, peat, ocean yeah you get the point. BUT it does not qualify into my top 10, mainly because it is too light-bodied and watery. I prefer them thick, strong and complex. Peaty Tang is just the opposite. Still this makes it a great everyday drink and as I said I do prefer it over many other whiskies.
VERDICT: Tomintoul Peaty Tang is a great entry into the world of peaty smoky whiskies and at its price definitely recommendable. Pros: easy to drink, peaty, and the nose is amazing. Cons: a bit watery, very short finish, one dimensional.
The Benromach distillery is Speyside’s smallest and is run by only two distillers. Still they manage to release between 150.000-250.000 liters of alcohol each year. The other day one of my friends left me a half full bottle of Benromach Peat Smoke. This very unique batch has been distilled from malted barley with a phenol level of 53ppm which puts it in the heavy peated category. Generally you say that if it is made of barley of more than 30ppm it is heavily peated, around 20ppm medium peated, and below 15ppm lightly peated. Considering that the nose can detect peaty flavors down to 0.1ppm I was expecting this to be somewhat of a smokebomb. This is not the case though. While I sat there waiting to be overwhelmed by cresols, xylenols, guaiacol, ehtylphenols and other phenolic compounds, notes of honey and vanilla opened up on top of a very gentle bed of smoke. At the same time it delivered generous contributions of liquorices with hints of orange peel followed by a tingy bite that diminished quickly. The absence of the heavy peaty attributes – normally characterized as burnt, smoky, and medicinal flavors – came as a surprise. Nevertheless the peat is still present but very well balanced by fruity and sweet notes that are very common to Benromach. Something that really impress me though is that this very batch was distilled in 2004 and bottled in 2012. Seldom have I tasted a whisky below 12 years that was worth drinking.
VERDICT: There are especially three things about this Speyside worth mentioning.
1) The texture is very round and creamy.
2) The combination of the sweet and the smoke works very well.
3) At an age below 12 year I would have expected it to pack a much bigger punch.