Sherry lovers rejoice – the Society have definitely got you covered this month with a Craigellachie that’s spent 13 years in an oloroso butt before being reracked for yet more sherry – into a 1st fill moscatel hogshead. View on SMWS
Nose: Tons of sherried depths with figs, prunes and raisins sitting with a slice of chocolate cake. Old tanned leather and balsamic sharpness are joined by burnt honeycomb, toffee sauce and a cork pin board. Not everything here is dark and foreboding – toasted marshmallows and Chantilly cream softens things up and provides some pleasant lightness. Reduction introduces a well-made tiramisu, peanut brittle and walnut bread.
Taste: Plenty of rounded sherried fruitiness here – red berries (raspberry and cherries) merge with plums, damsons and an assortment of air-dried fruits. Cocoa powder and chocolate nibs are served with toffee sauce, maple syrup and a selection of leather goods. In the mid-palate, spices poke through, cinnamon and nutmeg – delicate, supportive and in no ways distracting. Water leads to a more expansive palate – orange peels, marzipan and walnuts added to the mix.
Finish: Medium to long in length with dusty cinnamon spicing, and an almost mentholated kick of chocolate.
This well-sherried Craigellachie doesn’t disappoint – whilst there’s plenty of rich depths, there’s also a good whack of bright sugars and fruits. The end result manages to somehow straddle the divide between lively and cavernous. This brings balance to the force.
But don't take our word for it..
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