Scotland
The Timorous Beastie has grown up! This right here is a limited edition variant on Douglas Laing's Timorous Beastie blended malt (made exclusively with Highland whiskies), now made with whiskies aged for at least 18 years before bottling!
Richly honey'd, with a touch of grilled apricot underneath.
Packed with barley and vanilla, joined by a crackle of black pepper and cinnamon.
Spices linger, as does chocolate ice-cream.
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Slightly waxy. red fruits. raisins, sherry, slight port note. cream. dates, walnut, stone fruits. cloud berries. gooseberries. wood shavings, fresh succulent bourbon. baked apples. Drier and sharper but also quite a bit richer with a drop of water added. licorice. white pepper. more ginger. slight nettle. more brown spices, brown sugar. A very earthy, tree bark-like, floral note in the back here. .. Truffles?
Creme brulee, armagnac hors d'age, eucalyptus, dusty cocoa powder, peaches, soft caramel, nectarines, orange peels, floral almonds and fragrant (hi-end) marzipan, dried yellow fruits, bit of ginger. Citric note, not quite lemon. Faintly tropical - bit of mango. 35% cocoa dark milk chocolate. Frozen yogurt note (which I tend to get in non chill filtered malts), cardamom, bright sharp ix'mas spices, nicely contrasted with the softness one gets from the age of this. Vanilla, treacle, light honey, turbinado sugar. Oak bark and white pepper. Sassafras / root beer. Delicate maltiness. Medium viscosity. Silky mouthfeel. Mineral. Drying finish. Classic Highlander. Reviewed with a third of a teaspoon of water. Neck pour. Happy Burns' Night.
I give this a strong 10/10
Average blended malt. Agree with taste-notes although I didn't feel the apricot on the nose
This is one of my favourites – and one of the very few Scotch whiskies that I’ll sip neat. Wonderfully rich, soft, smooth and mellow, with no rough edges anywhere. I prefer to serve very cold then, as the glass warms, T18 releases wonderful flavours of heather honey, soft ripe tropical fruits (mostly banana and pineapple), vanilla, a hint of cinnamon and just a touch of (black) pepper. IMHO, the best tasting notes for Timorous 18 were written by Dr Heinz Weinberger, whisky-blogger par excellence (and a huge fan of Douglas Laing). His notes can be found on: https://www.whisky-connaisseur.de/tasting-notes-english/blended-malt-whiskies/
