Single Malt
Scotland
1 Apr 2006
1 Oct 2022
From the Glen Elgin distillery, nestled in the tiny Speyside hamlet of Fogwatt comes this 16-year-old single malt. Distilled in 2006, the whisky was later treated to a stay in an oloroso hogshead before bottling in 2022, when we felt it had reached liquid perfection, and added 336 bottles to our collection of Master of Malt exclusive releases.
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Zesty, creamy notes of lemon posset and yellow plum. Buttery madeleines, flaked almond, and sweet key lime pie with a ginger snap base.
A glorious dollop of clotted cream counters fragrant green peppercorns, silky honey, and syrupy fruit suggestions of boiled sweeties. Peaches and cream.
Sweet shop notes linger with chalk candies and barley sugars. Things remain creamy with coatings of vanilla, and beneath, delicate woody spice hovers in perfect harmony.
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to add to my previous review the , 'farmyard nose' could be sulphur from the sherry cask. I am not an expert. I am really enjoying it and it takes me back to when I worked on farms. Beyond that note it is rich and thick; I am probably going to buy another.
Lovely! Rich, thick and with a little water becomes much more exciting. I get a big farmyard hit to nose and palate. Don't let that put you off because not many malts have this profile. If you want something well made with a natural presentation: age statement, cask strength and with no daft packaging this WILL be for you!
Let me preface this by saying that I am relatively early in my whisky journey. So take everything I say with a pinch of salt. I think this is a very odd whisky. There is a singular note to the nose and palate. I found it hard to put a name to it, but I think the closest I can come to it is burnt popcorn. It is a not a million miles away from bourbon. Underneath this flavour I think this is a relatively complex whisky, but I wouldn't get it again because of the predominance of this one burnt flavour. There are pleasant liquorice, herbal, molasses, bitter and biscuity notes underneath. It has a long woody spicy finish. I don't recognise many of the Master of Malt tasting notes, but that may be down to my inexperience. It would be nice to hear the opinion of someone who really knows their whisky
