What's in a name? Inchgower 16 Years Old 1995 - Old Malt Cask (Douglas Laing) whisky is called whisky because it's produced in Scotland. Were it from America it would be spelled Inchgower 16 Years Old 1995 - Old Malt Cask (Douglas Laing) whiskey, rather than whisky.
Dried fruits and fennel on the nose leading to demerara sugar and dried herbs on the palate. The finish lingers with notes of raisins and ginger.
Being a 50 year old Scotsman, with a lifelong taste for good Scotch, I have tasted an awful lot of good and great Scotch in my life. From Macallan, to Lagavulin, Aberlour, Glenmorangie, Oban, Ardbeg or Glenlivet and many more, I have found my favorites over the years.
And then there's THIS! The Inchgower 16 Year Old 1995 - Old Malt Cask (Douglas Laing) is quite frankly the most amazing thing I have ever tasted in my life. I first tasted it in Edinburgh at The Whisky Shop on Victoria Street.. After the first couple of tastes, I bought the last three bottles they had.
It's best tasted with no water or ice in it; just neat. The first sip is complex and powerful; the first thing I noticed was the citrus effect down the sides of my tongue; a butterscotch/slightly burnt sugar taste, almost like the top of a creme brulee follows, with a hint of leather and some pepper; dried fruits/raisin taste is slight and pleasant. Each subsequent taste, emphasizes different characteristics and brings previously tasted subtleties to the fore.
I have had three of my friends who are Scotch lovers try this heavenly stuff and all three have basically blamed me for ruining their lives, due to tasting the Laing Inchgower.. It really is THAT good.
My previous favorites all fall short now in comparison; my Lagavulin 16 is powerful, yes, but lacks the amazing complexity and the flavour this Laing Inchgower has; my Macallan seems pale and a shadow of it's former self; the Aberlours, while still fun and drinkable, seem to lack depth and interest now.
At this price, I can't conceive of why there's any of it left; if you can find it, buy it.