OUTTURN • 33 OUTTURN
Three Edinburgh members gather at 28 Queen Street to choose their favourite drams from the latest Outturn
PHOTOGRAPHY: MIKE WILKINSON
The other whiskies sampled…
CASK NO. 4.159 BEACH BONFIRE PARTY AGE: 16
REGION: HIGHLAND ISLAND
CASK: REFILL EX- BOURBON HOGSHEAD
The Tasting Notes describe this as a clean, refreshing dram, with herby notes and a fi ery heart. “There’s a long burn to it, which mellows into a white pepper spiciness,” remarked Iain. “It’s actually quite herbal.”
IAIN WISELY
JOINED SMWS: 2004 SCOTTISH HEIDI
This is very smoky; there is a lovely light hint of iodine, plus a touch of tyre, and a lot of wood infl uence. Diluted, you get a lot of vanilla, but it’s such easy drinking without water that I think I prefer it uncut.
No 66.33 10y/o from Highland Eastern and a refi ll
ex-bourbon barrel
CASK STUART MCCLUSKEY JOINED SMWS: 2010
SWEET AND SMOKY The nose is earthy and there’s also an unexpected saltiness to it, but it is also slightly creamy and sweet – like saltwater taff y [candy]. With the water, the brininess comes through.
CASK
No 29.112 16y/o from Islay and a refi ll
ex-bourbon barrel
CASK NO. 127.22 LISTERINE AND CHARRED SMOKY BACON AGE: 8
REGION: ISLAY CASK: REFILL EX- BOURBON BARREL
A young but complex whisky, which changes markedly with water. “There’s a lot of
spearmint and eucalyptus on the nose, with buttery sweet popcorn fl avours that spread across the tongue,” said Mike. “Adding water really brings out a peatiness. There’s also chocolate notes and milky coffee. Very nice,” added Stuart.
THE SCOTCH MALT WHISKY SOCIETY
“There are boiled sweets there too,” added Stuart. “It’s also quite creamy on the nose, but not on the palate,” said Mike. “With a bit of water, the nose gives a lot more – honey and bananas. That burn increases with dilution though. And there’s anise with a real mineral tang.”
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