This bottle (which I would never pay $150 or even $130 for, FYI) is a single-cask limited release from the distillery (Cask 7352) which was distilled in 1994 from peated malt and then aged for 19 years (bottled in 2013). It was recasked into an oloroso sherry butt at some point (not mentioned on the label). The liquid was bottled at cask strength without added color or chill filtration, yielding a supple 53.2% ABV, which is (in my opinion) near the perfect strength for an undiluted expression…
This bottle of Batch 57 caught my eye during my last trip to my favorite liquor store, and reminded me that I haven’t reviewed a batch of a’bunadh in awhile. Checking past posts I see that I’ve missed 15 (!) prior batches, as my last review was Batch 41. At a resounding 60.7% ABV, this is also the strongest a’bunadh I’ve tried. As always, this is aged exclusively in Spanish oloroso sherry casks, and bottled at cask strength with no chill filtration.
Strathisla (pronounced “strath-aye-la”) will go out of its way to remind you that it is the oldest continuously operating distillery in Scotland. Most of the output of the four small stills goes straight into Chivas Regal blends, and only a little of it sees distribution as a single malt. In fact, Chivas refers to Strathisla as the “heart” or “core” malt of its blends. … the 12-year is aged in an undisclosed combination of ex-bourbon and ex-sherry casks, reportedly with a higher percentage of sherry.
The 14-year Rich Oak uses an experimental finishing technique that appears to have been deemed enough of a success to launch it in 2010, although it still has not ventured Stateside. … Standard ex-bourbon aged Glenfiddich is re-casked after 14 years into a mixture of new Spanish oak and new American oak, for a brief finishing period of “up to” 12 weeks. This is apparently the first time any single-malt scotch has been finished in new Spanish oak.
Here we have something new. Whisky is (sort of) distilled beer, right? And most (almost all) beer contains hops to some degree. So why not age whisky in casks that previously held heavily-hopped India Pale Ale style beer? … a specially-brewed IPA ale using Challenger hops was aged for 4 weeks in used Glenfiddich American Oak barrels, and then emptied and used to finish Glenfiddich single malt for 12 weeks.
The Glenrothes Vintage Reserve is an oddball vatting of what appears to be the leftover casks from the last public vintage releases plus a bunch of younger barrels that have not (yet) seen release: 1989, 1992, 1997, 1998, 2000, 2001, 2004, 2005, 2006, and 2007. Of those years, the 1998 vintage makes up (according to marketing) 25% or more of the volume.
Glenfarclas has been known in whisky circles as a way to get old-fashioned, independently-distilled, sherry-forward single malt at insider prices. … The ‘105’ in the name refers to the proof, which in the British proof system is 60% ABV. Around here we use the US proof system, which means the 105 is actually 120. Got it? … Glenfarclas uses only sherry casks to mature whisky, which previously held oloroso or fino sherry, and are either 500 liters (butts) or 250 liters (hogsheads).
The 15 year continues the extra aging in first-fill sherry for an additional 5 years (for a total of 6 years) in oloroso. This extra aging gives the whisky a mahogany color and a deep, resinous sherry character. The sherry barrels are sourced from Bodegas Williams & Humbert in Jerez.
The Peat Smoke release is made from barley smoked to 67 ppm (that’s pretty high: Ardbeg is 55 ppm (except Supernova at 100 ppm) and Bruichladdich Octomore, the highest, is in the 160s) and is aged in first-fill ex-Bourbon casks (from Heaven Hill and/or Jim Beam) for between 9 and 10 years, although the bottle carries no age statement. The whisky is bottled at 46% ABV with no added color.
This is something new, folks. Macallan takes new American oak (NOT ex-bourbon!) and “seasons” it by filling it with sherry for an undisclosed period of time. These “seasoned” American oak sherry casks are then used to age Macallan for at least 12 years. This whisky is then blended with traditional Macallan aged in European oak sherry casks and bottled at 43% ABV.