12 year old Mannochmore that hails from two ex-bourbon hogsheads that were combined and then ‘rested’ in a brandy butt for three months. Mark Watt has helpfully posted up his thoughts on why ‘finishing’ is not his preferred term for ‘additional maturation’ over on the Watt Whisky blog – it’s still rather the Wild West of the whisky terminology world. His post also includes additional details about the story of this Mannochmore. Bottled at 54.8% ABV it’ll set you back £61.95 from The Whisky Exchange.
Nose: Fermenting apples and apple yoghurt sit alongside clove heavy allspice, cashew nuts and griddled waffles. Dusty oakiness and split vanilla pod are joined by chocolate shavings whilst pepper and salt sit with a waxy fattiness. Reduction reveals lemon posset and French crepes together with malt loaf.
Taste: Weighty and richly composed. First up – piquant pepper, cloves and charred oak – quickly followed by grapefruit sharpness and melon sweetness. Steeped fruit teas are joined by chilli-spiced hot chocolate whilst candied lemon peels sit with butter biscuit (base). Water adds a silky mouthfeel whilst focussing on citrus with the addition of lime zest alongside a touch of oaky menthol.
Finish: Medium with peppery char, cooking apples and crumbled digestive biscuits.
A well-composed, textural whisky that runs the gamut of sweet fruitiness, stimulating spiciness and bakery richness. There’s a good mouthfeel to this Mannochmore throughout and it takes dilution well. Likeable.
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