Awards for Auchentoshan Valinch #2
Auchentoshan Valinch #2 Details
Also from Auchentoshan Whisky Distillery
Whisky or Whiskey
What's in a name? Auchentoshan Valinch 2012 - 2nd Release whisky is called whisky because it's produced in Scotland. Were it from America it would be spelled Auchentoshan Valinch 2012 - 2nd Release whiskey, rather than whisky.
Auchentoshan Valinch #2 Bottling Note
This is the second release of the Auchentoshan Valinch. A cask-strength, no-age-statement, limited-release, Lowland whisky named after the device used to pull whisky from the cask. After the success of the previous bottling, this is likely to be a hit.
Crème brûlée, lemon meringue pie and a touch of that deliciously estery Auchentoshan new-make spirit on the nose, leading to creamy fresh fruits on the palate with cask-strength weight. The finish is lingering with hints of meringue and custard.
much better than 2011!
Best single malt in its price range
Needs drop of water and then beats few more expensive ones. I like this stuff. Can enjoy this another bottle.
26th June 2014
Perfect balance of sweetness and bitterness, strong enough to tolerate a micro ice cube which truly opens it up...lovely flavor of almond, citrus and caramel
27th October 2013
I enjoy the nose it is sweet but there are still many flavors I enjoy. Tough full strength for me so I add a little water.
2nd July 2013
The 2011 leaves for deadNasty
Almost as good as the first release... almost.
Nasty bitter taste blocks all depth
10th March 2013
You can immediately tell on the nose that this is a young whisky, somewhat nervous. Less round than the previous release, I think. But still very sweet on vanilla and citrus. Porrigde, roasted barley and eucalyuptus. Fresh wood shavings. Leaving it to breath does wonders. Becomes fruitier. I get some sultanas. Light peppery touch. It is creamy and powerful. Good body. Picquant. Immediately fruity notes from oranges, peel included, and raisins appear. Clearly young, but that does not spoil the fun in this case.
The finish is pleasantly long, honeysweet and dies on coconut.
15th November 2012