ABV: 56.5 %
Origin: Campbeltown
Type: Single Malt
Bottles in collection: 1
Emptied bottles: 0
Impression: 4/5
Tasting notes
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Additional information
This whisky was first aged for 7 years in firstfill ex-bourbon barrels and then finished for 1 year in PX hogsheads. pinot noir barriques. 24000 bottles were released.
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ABV: 54.8 %
Origin: Campbeltown
Type: Single Malt
Bottles in collection: 0
Emptied bottles: 1
Impression: 4/5
Tasting notes
Nose: This is honey and ABV spiciness. At first, there’s a massive ”in-your-face” honey sweetness. On top of that floats a peppermint cloud and underneath there are notes of vanilla, black liquorice and just a small hint of peat. After a few seconds a middle layer consisting of red fruits with a hint of lemon starts to appear, but the honey sweetness remains the main focal point. When it settles the base starts to move towards a butterscotch flavour. This is pleasant but slightly too sweet on the nose.
Mouth: It starts out equivalent to the nose with a massive honey sweetness and a spiciness from the ABV. After a few seconds vanilla, black liquorice and butterscotch spread out creating a whole with a big impact. There’s a slight bitterness around the edges and a fruitiness on top and in the background. The oak comes through sort of as a background noise, which isn’t a bad thing.
Finish: The start of the finish is still very sweet but not as sweet as before. There’s some dusty old bookcases in the back and the black liquorice and vanilla is still in there. The fruitiness is hard to pinpoint since it sort of shifts through the layers. There’s most definitely a citrus side to it though. The oak sits in the back and it’s a dry, slightly bitter oakiness. It’s just a solid, nice oakiness without any specific add-ons. There’s black liquorice and a tiny peatiness when all else subsides. This is a nice whisky, and a dessert in a glass.
Additional information
This cask strength release is aged between 12-17 years in 70 % heavily charred ex-bourbon barrels, 30 % ex-Pedro Ximenez sherry casks and then finished for 6 months in first fill ex-bourbon barrels. It consists of 10 % peated and 90 % unpeated malt. It’s unchillfiltered and has natural colour. This is batch 001, but there has been an earlier release 2015.
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ABV: 56,1 %
Origin: Campbeltown
Type: Single Malt
Bottles in collection: 0
Emptied bottles: 1
Impression: 4/5
Tasting notes
Nose: This is sweet and spicy. At first there’s a powerful mix of high ABV, vanilla, oak and kitchen spices. There’s also a liquorice root note as well as a subdued red berry fruitiness underneath. Everything seems to expand over time in the glass and it’s sort of hard to pinpoint individual notes specifically. After a while a gritty background noise and a round contrasting butterscotch note start to shine through. This is a very interesting and quite complex nose with a lot to offer for the explorer.
Mouth: It starts out with sour lemon coming through on the edges while the center part fills with ripe red berries, butterscotch and a chili spicyness. It takes a few seconds for the full effect of the spicyness. The oakiness, vanilla and the liquorice root are now covering the entire background of the palate. It’s quite salty and savory which gives it a nice array of sensations. There’s not much of a shift or development at this point.
Finish: The ABV spicyness flares up and hides most of the flavours. First out it the salty and savory notes in the back followed by the liquorice and oak. The ripe red berries are still in there but are somewhat lackluster. The finish is less sweet and is more focused on liquorice root, kitchen spices and herbs, now with a detectable cinnamon note somewhere within. The oakiness feels fresh and lacks a bit of character. This is a great whisky by all means but it’s really hard to break through the gnarly and hard exterior (It improves immensely with a few drops of water).
Additional information
This is a limited Campbeltown Malts festival release aged in first-fill ex-bourbon casks and then finished in first-fill ex-Bordeaux red wine casks. Lastly it was married together in refill casks. It’s unchillfiltered and has natural colour.
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ABV: 46 %
Origin: Campbeltown
Type: Single Malt
Bottles in collection: 0
Emptied bottles: 1
Impression: 4/5
Tasting notes
Nose: This is sweet fruits and spicy oak. At first, honey and malt arrive with a thin layer of red berries on top. The oak is present from the start and it comes with assorted kitchen/baking spices, like anise and a hint of cinnamon. With time the whole thing becomes darker and sweeter and turns towards butterscotch, liquorice and overripe plums. This creates a nice and interesting transition.
Mouth: It starts out quite peppery and sweet. A small wave of grapefruit and lemon pass by in the background before it settles in a butterscotch and vanilla sweetness. The fruitiness is not as pronounced as on the nose and it sits in the background together with a nice, nutty oakiness. The kitchen spices have changed into a black liquorice note. The whole thing has a nice creamy texture.
Finish: Black pepper and butterscotch completely takes over from the start. They hold on quite well down the road and sort of seamlessly slide towards the sides when the oak arrives. The oakiness brings bitter coffee notes and walnuts. In the late finish the sherry fruitiness return together with a nice vanilla cream sweetness. This is a solid dram and it really benefits those who take their time throughout.
Additional information
This is the entry level whisky in Glen Scotia’s core range. It’s aged in american ex-bourbon oak barrels and then finished in ex-Pedro Ximenez sherry casks. It’s unchillfiltered.
ABV: 55.3 %
Origin: Campbeltown
Type: Single Malt
Bottles in collection: 0
Emptied bottles: 0
Impression: 3/5
Tasting notes
Nose: This is spicy and sweet. At first there’s a sweet vanilla with a peppery layer on top. It’s immidiately woody with oak tannins punching through. When it settles in the glass a layer of sticky sweet red berries and a hint of sweet pipe tobacco gets spread on top of the vanilla. It then sort of reach stasis and stays layered with pepper, oak, sticky fruits and sweet vanilla. It takes a good twenty minutes in the glass before the layers start to merge together. This is a nice enough nose, but it doesn’t feel especially balanced and/or logical.
Mouth: It starts out with a sweet and sour fruitiness on the edges of the palate incapsulating a sweet vanilla and honey center. It’s slightly bitter and still has a very peppery character. The oakiness is not as aggressive as on the nose. There’s a maltiness coming through, as well as liquorice and some assorted nuts in the back part of the core. It feels a bit hot and it’s not the best mouthfeel in the world.
Finish: The finish starts out with the sticky sweet fruits on top while the bitterness creates a backplate which everything rests on. The fruits now have a slightly darker character. It still has a lot of oak tannins but they are subdued by the pepper spicyness and some blueberry and lemon fruitiness floating around on top. This is a contrast to the darker notes within. It feels quite dry and it’s not as sweet as earlier in the journey. When the oak takes over it becomes slightly astringent and the oakiness comes through as a mix of fresh oak and old dusty grey oak planks. This is a good and competent whisky but it’s a really weird one.
Additional information
This whisky was bottled exclusively for the Swedish market. It’s was distilled in 2012 and bottled in 2021. It was aged in ex-bourbon barrels and finished in a ex-ruby port pipe. 300 bottles were released. The cask number is 19/660-7. It’s unchillfiltered.
William’s Whisky Database 