Distilled in February of 2007 this Craigellachie has spent its life maturing in a refill ex-bourbon barrel. Spicy & Dry profile.
Nose: Golden syrupy and apples provide a sweet opener – the apples seeming to be so well aged/reduced that they come across rather like scrumpy cider. Rum-soaked biscuits, hazelnuts and slight white-wine vinegar provide further interest – and indeed some tartness. Then, herbalness reveals itself with leafy and mossy aromas alongside gentle wood varnish. Water heightens the polish notes further as well as adding in some fresh mint.
Taste: Quite oily and viscous on arrival. Initially buttery pastries, burnt toast, yeastiness and barrel char. This is followed by cider apples, honey, toffee and nutty biscuits – then pronounced spicing (pepper) and a wave of quite intense dryness - highly moisture sucking. The addition of water reduces the powerful drying sensation a touch and adds some gingernut biscuits and raisins.
Finish: Long, spicy (pepper and cinnamon) and still exceedingly dry.
There’s some big flavours in this Craigallechie, some of which feel like they should derive from a sherry cask maturation and not ex-bourbon. The mix of baked good and nuttiness works well, but there’s a mountain of tannins here to overcome and whilst a few drops of water goes some way to softening the edges, this remains an exceptionally dry experience. But, if you like your whiskies bone-dry, look no further.
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