Interesting Whisky from Master of Malt Part 1

1-ben-and-the-cask

Glenturret 34 Year Old, Glen Garioch 21 & Aultmore 5

These whiskies show some of the reasons I love independent bottlers. They will bottle some completely random stuff. Each new list from bottlers (G & M, Wemyss, Master of Malt) also reveals the kind of casks on sale on the market.

I think these type of whiskies show a willingness to show off relatively unknown liquid, as long as the quality is there. I certainly know that Ben at Master of Malt (the happy chappy above) will only bottle something if he is completely happy with it, hence the relatively small amount of bottlings from Master of Malt. Let’s find out if I like it as much as he did.

I am going to talk about the Glenturret in this article, then the Glen Garioch and Aultmore in my next article (I would write about them now, but I am really really sleepy, it has been a long weekend)

Glenturret 34 Year Old
Distilled 1977-Bottled 2012
47.9% ABV
Buy here for £84.95

Normally used in a bird related blend, Glenturret is a lesser spotted whisky. There is an 8 and a 10 year old released as official bottlings, which both taste like they need a bit more age. There have been the odd other bottling, but this is the oldest Glenturret I have tasted:

Nose: Resiny, oaky (but a nice vanilla oak), buttery, creamy. Marzipan and lots of coconut. So far, so good.

With Water: white chocolate and cassis. Also a tiny off note with water. I don’t like it so much with water. Bad water!

Palate: A quick beginning and mid palate of buttery notes, honey, nuttiness and sherry followed by oak, oiliness and dryness. It’s a bit like a really well balanced, oaked Chardonnay (bet you didn’t expect me to mention Chardonnay!)

With Water: Becomes more fruity, but still be better without water.

Finish: Slight caramel, slight lime.

Overall: Fascinating. This Glenturret has developed into a honeyed, buttery, fascinating beast. I think it needed to be bottled this year. Another year, and I think it would have fallen apart.

I would try a dram of it (using the always handy drinks by the dram service) and see what you think.

Chris Hoban

 

 

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