People who have been around this industry for awhile will probably remember Longrow C.V., and can rest assured that Longrow Peated is that same cult favorite in a new dress. … It is fully peated and aged in ex-bourbon without any sherry cask influence. It’s also not chill-filtered, has no added coloring (indeed it’s quite pale), and has no age statement. I’d place it somewhere around 9 years, but it’s hard to tell since it’s possible for a blend of ages to be used in NAS bottles.
We have here an 8 year-old Lagavulin bottled at 48% ABV, and so pale that it’s almost clear. This was originally released as the distillery’s 200th (bicentenary) anniversary limited edition, but has since been added to the core range. With that, the information available online dries up. To my palate, this seems to be missing the sherry portion found in the 16-year. Like the 12-year, I would guess this is entirely from ex-bourbon casks.
There is still independent whisky to be bottled, even if the pickings are slimmer, and some tempting things show up on shelves. Here, a Mortlach (one of my favorite distilleries, but hard to find) was distilled in September 1997 and spent some number of years in ex-bourbon before being transitioned to a Pedro Ximénez sherry butt to finish, for a total of 18 years in cask.
Dufftown is, in fact, a small distillery in the town of Dufftown, with the official name of “Dufftown-Glenlivet Distillery” which does nothing to alleviate the confusion (it refers to the valley – glen – of the river Livet, not the Glenlivet Distillery). The Diageo-owned distillery has six stills and was established in the 1890s. …
The whisky is aged in some inscrutable combination of European and American oak casks, some of which held sherry at one time. The “two types” of American Oak used could refer refill and first-fill, or it could mean ex-bourbon American oak casks that have been “seasoned” by sloshing some re-used sherry around in them. The whisky is bottled without added coloring or chill filtration.
BenRiach’s chameleon malt has, in this case begun life unpeated and spent an undisclosed amount of time (probably more than 12 years) in ex-bourbon before being transitioned into a Pedro Ximénez sherry butt to mature for additional time, totaling 15 years. The whisky is bottled at 46% ABV without chill filtration or added coloring (a practice collectively known as ‘Craft Presentation’).
The Double Cask is a NAS vatting of Glen Scotia single malt aged in first-fill ex-bourbon casks, and which is finished for “up to a year” in Pedro Ximénez (PX) sherry casks. … Glen Scotia, one of the two remaining Campbeltown distilleries, is known for a house character that involves mild peat (like the lesser-peated Springbanks), an oily mouthfeel, and some variant of lemon peel notes.
Milford, a single malt aged in ex-bourbon casks, was distilled at the now-closed Willowbank Distillery on New Zealand’s South Island. The distiller started distilling in 1969 and closed in 1997 after changing hands between Seagram and Fosters. Small amounts of the distillery’s output were being released by the New Zealand Whiskey Collection at ages from 10 to 20.
Priced where 16 year-old single malts used to be priced, it’s bottled at the basement strength of 40% ABV after aging in extremely usual ex-bourbon barrels. … A tasty, easygoing malt that has been murdered by the addition of far too much water.
GlenDronach The Hielan’ is an 8 year-old ‘Dronach that only seems to retail in the UK. The whisky comes from a combination of ex-bourbon and ex-sherry casks, which makes me think it’s an attempt to compete with a number of “double cask” expressions proliferating on the market such as The Balvenie DoubleWood 12 year. It seems odd to me to compete with a popular $40 whisky by releasing a $40 whisky that is 4 years younger, but nobody asked me.