Glenallachie 2009 12 Year Premier Cru Classé #1040 59.1% for Denmark Batch 4
Nose: Red velvet cake, plums, cloves.
Palate: Sulfur, very astringent and tannic, black tea, plum.
Rating: 2 / 10 – ouch
Nose: Red velvet cake, plums, cloves.
Palate: Sulfur, very astringent and tannic, black tea, plum.
Rating: 2 / 10 – ouch
Nose: Prune juice, dates, vanilla bean, sulfur
Palate: Black tea, chocolate and tobacco… and sulfur. Too much for me.missing a touch of sweetness.
Rating: 5 (Ryan) 3 (Shane) / 10 – this is a pretty solid cask if it wasn’t for the sulfur
Nose: Chamomile tea, cane syrup, honey, brown sugar, molasses, waxy
Palate: Thin on the palate, tannins like when cooking with cheap wine, pistachio, echoes of marsala, watered down black tea
Rating: 4 (Ryan) 3 (Shane) / 10 – disappointing
Nose: Green apple, anise seed, saw dust
Palate: Subtle, honeysuckle, werther’s original.
Rating: 6 / 10 – blend of all 2009 dramfool bottlings blair athol 12, Caol Ila 18, Highland park 16, Invergordon 37 bladnoch forum, rosebank 12.
Nose: Banana bread, wet hay and sweet oats.
Palate: Hotness, makes me want to lick my own eyeball, fresh ground cinnamon, leather and earth tones, pepper. Super tannic.
Rating: 4 / 10
Nose: Dr pepper, black peppercorn, Kookaburra black licorice, almond extract and Disaronno liquor, alfalfa and fresh straw
Palate: Blackberry and plum crumble. Dark chocolate. Organic rooibos. A strong lick of wood that layers in well with the syrupy sweetness. Layered in with an herbal kick. Like getting a digestif here in the canaries, where they put herbs into spirits and roll their own.
Rating: 6 / 10 – a completely lovely oloroso expression
Nose: Plum butter, australian red vines, passion flower. Nose is lovely.
Palate: Pu’er, died date nuggets, colo-cao, teeny bit of chlorine
Rating: 4 / 10 – its fine but not for this price
Nose: Kale chips, or perhaps rainbow chard blanched for 5 seconds. Dry pine leaves with a sprinkling of resin. Mom’s blueberry bushes. They smell so enticing as the summer progresses. And yet for all the health inducing vegetal notes, a layer of dense fruit concentrate. Like reduced plum butter with a splash of red wine. The oak props this up
Palate: Oh that is … bitter? Sour? Tannic? Mouth cringingly tart. Even for me, and I love that element lately, it’s too much. But it passes and the dark stone fruits punch through while saliva cascades from my mouth like a Saint Bernard puppy happy to see you. Damn so juicy. Dusting of pie spices.
Rating: 4 / 10 – this has a lot of promise, but is a bit too hard to drink at the moment. Let’s round out the profile without losing the concentrated goodness or going any further down the herbal route.
Nose: Red grape skins, menthol, wine vibe.
Palate: Big rounded spicy, grapefruit peel, nutty with a vague sense of smoke
Rating: 6 / 10 – big flavors worth enjoying
Nose: Subtle notes of pickle brine and some fruit vinegar.
Palate: Oily, raisins, oolong, really sour
Rating: 4 / 10
Nose: Tangerine, smoked salt, juicy fruit gum.
Palate: Sumo orange, very gentle peat notes, miel de caña
Rating: 6 / 10 – an unusually elegant port charlotte. Cleaner than some of its kin.
Nose: Vanilla icecream, green apple peel, grilled pineapple, kettle corn
Palate: Sweet toasted corn with brown sugar and smoked butter, hint of iodine and big smoke.
Rating: 7 / 10 a raucous good time. Elegant nose with a big palate.
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