Scotland
1 Mar 2014
1 Aug 2021
355634
Sherry
Blended malt Scotch whisky here from the Whisky Cellar's third series of releases – this one in particular featuring whiskies from the Campbeltown region. It was finished in a sherry hogshead, introducing some rich sweetness to the smoky whisky. A release of 340 bottles.
Roasted nuts, cut grass, caramel, and waxy orange peels.
Melted butter on crumpets, marmalade, subtly earthy hints of forest floor and barley.
Lingering sea salt salinity on the finish.
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A dark honey appearance in the glass, it's a nostril filler on the first smell. It's rich, smelling older than its years. The sherry influence is clear to start, then underneath I get almonds, like a deep marzipan. There's a burnt toffee aroma along with some sharp fruits, very zesty. The is a hint of smoke but nothing too overwhelming. On the first taste this blows your tongue to another dimension and back. Deep oak first, followed by that nuttiness again. Then the spice comes in - a little clove, huge white pepper tingle and a little chilli catch. The toffee comes through on the finish, along with bitter dark chocolate and that signature Campbeltown gentle smoke and sea salt influence. Salted caramel brownie. Adding a splash of water to bring the ABV down to the mid 40% mark increases the wood and sherry impact on the nose. It makes the whisky more mellow in the mouth, the spice declines and dark fruit comes to the foreground. The finish continues to be a long one, bringing out a little espresso and more of that salinity. A delicious malt, but not for the beginner or faint hearted
