I wasn’t in peak condition for doing notes as I was in the process of falling terribly ill, as it appears that drinking and jet-lag evidently is something my body is incapable of handling. Well, here we go:
Benromach 30: Actually good! (I’m not a huge Benromach fan, but I like this a lot) Apricot compote, a thread of smoke, some vanilla, roasted peanuts, a touch of sumac. The sherry is a rather bass note sort without being earthy or too nutty. Raspberries, polished oak, bramble. A bit of plum comes through eventually with some licorice and anise on the finish. Some lemon oil comes late to the party.
G&M Glen Albyn 1975: Very nutty and spicy as hell on the palate. Very strong. Palate is quite bready like cornmeal crused pizza crust (not pizza-y mind you). Toasted corn kernels. Kiwi is suggested and I must say I agree along with a touch of grapefruit and juniper. Very Gin-like actually with very big botanicals. Blackberry seeds develop on the nose.
G&M Strathisla 1963 43% First-fill sherry: Reasonably stick with honey and birch sap, broken branches, some dates, leather, cherry cordial, and chocolates. Gains touches of buttercups and coffee.
G&M Glen Grant 1953 40%: Ahh lovely. Despite feeling hellish this is truly beautiful. Brown sugar, candied orange peel, old rum, virginia tobacco, some char, antique wood, cloves, menthol and some bitter cough syrup.
G&M Glen Livet 1940 70 YO 45.9%: Very unusual, hot nose and funky with earth and mushrooms and beef demi-glass. All such dark notes that have little to do with the fragile, light color of the whisky. Brittle notes of pistachio and almonds, as well as gold rum rise up from the glass. On the palate it’s quite different from the nose. Green notes of eucalyptus leaves, cucumber, pine needles, great icing sugar. The nose develops peach melba, some freshly cut green apples, and orange pulp. The palate is now showing a delicious, mouth-watering bitterness, perfectly in balance and quite fresh. Water shows cherry cordial, some cola, gentian and more apple. A mouthful held is hot and hard at first but develops into syrupy goodness and finishes on hardwoods, walnuts, vanilla, honey, and cinnamon. Whoah.
