Mark Garbin’s Review: Now we come to the most startling moment of our story, the 14-year Peat Week.
Confession: This became my gateway bottle to the world of smoky whisky. When I drank it long ago, the dram’s earthy, heather fragrance surprised me. I expected more Islay style.
Silly me. This is still a Speyside with more subtle peat. The incremental earth seduces your senses; it doesn’t blast them to smithereens!
It remains, to this day, one of my go-to drams; one that share’s the brand’s innate qualities.
A glass before or after dinner will give the Enthusiast and Adventurer a fresh palate opener or become a sought after end to a fine feast.
You might also savor it with a mild stogie that brings out the char in the liquid and tamps down the leaf’s strength.
If, like me, you want to step onto a grassy knoll sometimes, here’s your green flag!
Aromas & Flavor Appeals to:
Optimal Client Type
Great For:
Subtlety Aficionado
Apprentice
Cocktails
Power Flavor Admirer
Enthusiast
Neat Before Dinner
Balanced Devotee
Adventurer
With Food
Uni-Directional Fan
Mountain Climber
Dessert or Afterwards
Chameleon Lover
Hedonist
With a Cigar (Light)
Distiller.com: This peated whisky from Balvenie has a wonderfully smoky, peaty, even meaty aroma in the glass. It delivers on these promises on the palate, too: It’s savory and smoky, and full-bodied, with hints of pear and almond to balance its assertive character. A little bit of heat lingers on finish with smoke and vanilla. It’s an excellent single malt that would be perfect for sipping by a campfire. – Jacob Grier
Drinkhacker.com: The result is a classic Balvenie expression with honey, vanilla and citrus notes with an extra layer of delicate smokiness. As near as I can tell this is simply Balvenie Peat Week, but without a vintage associated with it (the usual M.O. for this bottling). It’s much closer to the 2002 vintage than the 2003, a much more gentle smokiness lacing itself in beautifully — on both the nose and the palate — with the whisky’s innately floral, honeyed character. The finish has a stone fruit sweetness and a touch of briny iodine, with a sharp hit of citrus on the back end that seems pulled from the sherry playbook (though Peat Week is always drawn from 100% bourbon barrels). Fun stuff.
Mark Garbin’s Review: Balvenie’s core product range ends with the 21-year Portwood. It carries over the same iconic aroma adding port’s sugared tinge derived from barrels that stored the rich wine for over three decades.
The silky yet full sense in the mouth showcases the distiller’s art where no lone facet dominates and each attribute is in concord.
Relish this beauty neat before a meal or with a smooth Robusto as your reward for a week well worked.
The $250 retail price tag makes it expensive for those starting out, but the mature Enthusiast and Adventurer may find it for under $200 if they try.
Aromas & Flavor Appeals to:
Optimal Client Type
Great For:
Subtlety Aficionado
Apprentice
Cocktails
Power Flavor Admirer
Enthusiast
Neat Before Dinner
Balanced Devotee
Adventurer
With Food
Uni-Directional Fan
Mountain Climber
Dessert or Afterwards
Chameleon Lover
Hedonist
With a Cigar (Light)
Distiller.com: Dried red fruits, floral heather, nuts, and wood spices are some of what you’ll pick up on tasting. What really catches your eye, though (or rather, your mouth) is the sensuality of this whisky. Not just in a sweet, smoldering sensuality, but in the way the whisky feels in your mouth; and as it eases down your throat. Make sure to share with a loved (or liked) one. – Stephanie Moreno
The Whiskey Reviewer: The Balvenie Portwood is first and foremost a delicate, well-balanced spirit. Insofar as sipping whiskey goes, it’s not the sort of thing you sip and enjoy while your mind wanders on other matters. The Portwood is the sort of thing you sip, and then ponder on how it got such a profound texture. It practically whispers “study me” from the snifter.
Mark Garbin’s Review: The Caribbean Cask, aged fourteen years, takes the Twelve’s scent but infuses tropical fruits into the nose. On the palate, the rum casks produce a sugar cane island extract that morphs into an easy Speyside smolder absent much oak. This harmony between two different liquors provides joy for the Enthusiast with no chance of a letdown. Plain before eating works but try this as a substitute for rum in a highball. Nice!
Aromas & Flavor Appeals to:
Optimal Client Type
Great For:
Subtlety Aficionado
Apprentice
Cocktails
Power Flavor Admirer
Enthusiast
Neat Before Dinner
Balanced Devotee
Adventurer
With Food
Uni-Directional Fan
Mountain Climber
Dessert or Afterwards
Chameleon Lover
Hedonist
With a Cigar
Distiller.com: Aging whisky in rum casks can be a tricky proposition as the whisky can become overly “rummed”. To be successful, the rum should just enhance the whisky, not overpower it. The Balvenie have done well here. Tropical fruits, vanilla, and honey are present, but it isn’t intensely molasses or funky. – Stephanie Moreno
The Whiskey Reviewer: The Balvenie Caribbean Cask drink like a bigger, more potent scotch. In addition, it moves the mouth activity to the front and sides of the tongue and keeps it there before gradually fading out. The whole experience is one that is rich and creamy and satisfying. The finish is driven by a smooth, soft vanilla flavor. This is an easy drinking single malt that is enjoyable for regular Scotch drinkers, but is particularly easy for those whisky/whiskey drinkers interested in trying some fine single malt Scotch for the first time. – Father John Rayls
Forget any past tasting you had of Royal Brackla 12 and 16.
Change your mind about Aberfeldy 12, 16 and 21.
It’s all about context!
Here stands two magical cigars. But the mix of smoke and whisky creates diverse palate effects. So, be prepared for SURPRISE!!
Let’s cut to the chase. With the Aging Room Quattro Nicaragua Maestro, the Royal Brackla 12 brings out the best in both dram and stick in great harmony. Aberfeldy 16 comes close to the same rapport, but with more nuance.
When smoking the Romeo y Julieta Reserva Real Nicaragua, these two also rise to the top. My view, in this case, gives a slight nod to the Aberfeldy 16 because of the second cigar’s spice.
Here’s a preview of a night you’ll recall. This standard of excellence is what we all assume from finetobaccoclub.com/. I hope your flavor trip will be as rewarding as mine.
Cigar: Aging Room Quattro Nicaragua Maestro – The cold draw has nice espresso flavors, almost toasted! A smooth wrapper and soft blend make it sensual. You don’t even have to smoke to enjoy it.
Note: All bottles are 40% ABV
Royal Brackla 12 – When we light up the Cigar of the Year, we expect our whisky pairs to transport us to a new level, and it does! Wow! What a surprise! The RB 12 is that outcome and more! Past samplings of this spirit showed that it was largely a good malt. It had a dusty, rocky dryness that was short lived followed by fleeting Kraft Caramel. Then it finished with a light black pepper. My first thought: Best drink this neat before dinner. Well… so much for the past. Tonight, there’s a balance between cigar and scotch; rare for such a low ABV. The RB’s hint of back palate smoke equaled the gentle spice of the AR. The stony grist of the whisky dissolved into the sweet earth of the stick. Lost in thought, I turned my head and found I emptied the glass! Lucky for me, I had more in reserve!
Royal Brackla 16 – The AR’s smooth complexity tried hard to change the powerhouse, uni-directional RB16. It was almost the classic Bugs Bunny / Daffy Duck skit: “Duck Season!” “No! Rabbit Season!” After a strained effort, the whisky’s light fade gave way to the elegance of the smoke. The result was best for those who love distinct tastes and exult in a mouth battle.
Aberfeldy 12 – As the AR approached the end of its first third, some nuttiness emerged. I hoped the AF 12 would combine its normal honeycomb taste with the cigar. Nope. These two decided that peaceful co-existence was the way to go. You’ll find a gateway malt here. If blended scotch is your basic tipple, the AF12 is a new road for you. Why not pair it with a good smoke? Just don’t expect either to change.
Aberfeldy 16 – The red-headed step-child of the product line, the 16-year has real elan. There’s a bunch of flavors that come through without the pure honey tone of the 12-year. With so much going on with the whisky, you might think you could overlook the smoke. Not a chance! Surprise again! Here’s a case where all the grace of the cigar and the whisky’s kaleidoscope of tastes combine for a rare experience. Sit back and enjoy the ride. Revel in all your senses and trust them to impress. Now THAT’s what I’m talking about!
Aberfeldy 21 – A more erudite version of the AF12, the same honeyed nature emerges with less power and more finesse. Yet, like the twelve-year, the cigar is a separate journey. But why fight the flavors? Just enjoy each of them apart. Any notion of a fight dissolves into the knowledge that you’ve got two fine samples in your hands.
Mark’s Preference: #1 Aberfeldy 16, #2 Royal Brackla 12, #3 Royal Brackla 16, #4 Aberfeldy 21, #5 Aberfeldy 12.
Cigar: Romeo y Juilieta Reserva Real Nicaragua – The cold draw has a lot of pepper and spice with some nutmeg, maybe even some cardamom. Here’s another beauty of the highest quality. But prepare yourself for a smoke of strength.
Royal Brackla 12 – Given my first experience with the AR, I had no preconceived notions with a cigar of such different character! Again, SURPRISE! The initial sweet flavor then the spicy trace of the RB 12’s finish were perfect counterpoints to the pepper of the RJ, each tempered in their ardor. One plus one now equals three. This is a big winner!
Royal Brackla 16 – The RB 16 is a sipping whisky that stands on its own. But when it meets the strength of this stogie, it’s a battle for dominance with each vying for control of your senses. If you crave a battle royale in your mouth, here’s your UFC cage match!
Aberfeldy 12 – By now the RJ, in the second third, is mellowing out. Yet the honeyed one-dimensional AF 12 overpowered the cigar! Weird! I expected the RJ to put up a fight. Yet it surrendered to the dram! All that remained was the slight tinge of pepper that showed you what lurked in the end. Interesting: the milder AR produced a more cohesive result.
Aberfeldy 16 – Ok, I didn’t know what to expect from my favorite in the AR sequence. The same complex nose of the glass jolted me and brought out hidden smooth and warm traits of the RJ. Not outdone, the cigar countered by tempering the chameleon flavors of the AF 16. What a delight! Enjoy this classic sensation where each aspect inspires the other.
Aberfeldy 21 – I wasn’t expecting much here. The AF21 is too smooth, too aged. It’s a great dessert whisky, but it’s gonna get clobbered, right? WRONG! Like the AF12, the reverse happened. The spirit overwhelmed the cigar. The honeyed sensation beat down the pepper, but the 21-year, unlike its younger sibling, let the stick’s heat return at the finish.
Mark’s Preference: #1 Royal Brackla 12, #2 Aberfeldy 16, #3 Aberfeldy 21, #4 Aberfeldy 12, #5 Royal Brackla 16.
Summary: I enjoyed an evening of surprises. I didn’t expect the Royal Brackla 12 to impress as much as it did (in both cases!) despite major differences in the cigars. That a whisky can overpower a strong smolder is also new to me. I expect the inverse. The ending surprise was how good the Aberfeldy 16 was with different smokes. Perhaps what makes it such a flavor changeling creates a true savored adventure.
There are some wonderful take-aways here: You could like a whisky and a cigar by themselves, but, perhaps, not together. On the other hand, you could discover that a fine smoke might not pair well with your preferred drink! Last, the age of a spirit does not translate to a superb smoking experience. Remember the setting. First choose the cigar flavor profile you want. Then lay out some samples from your own bar and dive in! Don’t limit yourself to Scotch! You’re bound to find true love, as finetobaccoclub.com/’s own Kelvin Batista learned with Rum.
What’s your view? Leave a comment and tell us! – Mark
Subtle Single Malt Neat Before Dinner or with Light Food
Photo Credit: Diageo
Whisky Reviewed: Oban Little Bay Distiller: Oban (Diageo) Region: West Highlands Suggested Retail Price: $60 ABV: 43% USC Rating: 94 Distiller Rating: 91
Mark’s Review
The love and care Oban puts into this product is at once obvious. Start with a sweet dried fruit sensation and savor the golden liquid as it evolves into complex oak and spice notes. Its mid palate grace lingers until a modest smoke finish arises, only to vanish like the scent of a flower on a warm spring breeze.
Oban Little Bay has such a tender balance. Try not to drown it in a cocktail. All those wonderful touches might dissolve. Neat or mixed with a few drops of water and your mouth can relish every moment.
But a word of caution if you drink this with a meal. A steak or other heavy dinner could overcome the whisky’s flavors.
Here’s a great idea: Pair this beauty with a first course. My wood grilled artichoke with champagne dipping sauce evoked nirvana.
One hint: please cook (or order) your food making sure it’s crafted in the same subtle manner. If you follow this advice, your taste buds will reach a spiritual plane (pun intended!)
Mark Garbin’s Evaluation
Aromas & Flavor Appeals to:
Optimal Client Type
Great For:
Subtlety Aficionado
Apprentice
Cocktails
Power Flavor Admirer
Enthusiast
Neat Before Dinner
Balanced Devotee
Adventurer
With Food(Light Touch)
Uni-Directional Fan
Mountain Climber
Dessert or Afterwards
Chameleon Lover
Hedonist
With a Cigar
USC rating: Savory and earthy aromas dominate the nose, which is slightly smoky as well. Fresh grains and lightly toasted wheat crackers are subtle flavors in the mouth. The texture is suede like, with dusty notes, adding layers of depth to each sip.
Distiller.com rating: A complex nose with dried plums and apricots, confectioners’ sugar, malt syrup, oak, and honeyed fig. The palate is as equally tempting, opening with nice malt tones, Granny Smith apple, citrus peel, sea spray and milk chocolate notes. Gentle oak and spice notes begin to emerge, with cardamom, ginger, and clove coming to the forefront before leaving. The finish is relatively quick and lively with orange marmalade covered scones and black tea to finish. –Distiller Staff
The guys at Scotch 4 Dummies put it well: “People are of two minds about all Jura Offerings.” Seven Wood is no different. Note the huge gap in ratings.
We lead with the sea’s gentle mist, a wisp of peat and bourbon’s stout sweetness. Your nose dives deep in the glass because you need to make sure it’s malt. As time passes, a nasal singe bursts forth and at last shouts, “Barley!”
The Kentucky whisky theme persists as vanilla cinnamon swirl pound cake with maple icing greets your taste buds. These flavors last through the mid-palate as your impatience channels your inner Clara Peller (Where’s the Scotch?).
At last, white pepper heat rises in the back of your mouth. (Yay!) But where are all those promised wood barrel traits? The finish answers your question with a noticed increase in smoke.
My colleague, Kurt Maitland, at the Whiskey Reviewer was spot on as to how water brought out more oak flavors. Think of each barrel that held this spirit. Imagine them taking in the liquid like a sponge. Then as the temps fall, they squeeze out all the wood qualities to, at the end, create the final product.
The real question though is: How to decide if this bottling is for you? Some drinkers crave an unbalanced drink and until we add water, Jura Seven Wood fits the bill. That’s how diverse views form. Think of this as a feature not a bug.
It’s a voyage of discovery fit for the Adventurer willing to take risks. I suggest you try a dram with pecan or apple pie a la mode. Then follow with coffee or earl gray tea. The sweet sharp combination will demystify the experience and bring a smile to your face.
Mark Garbin’s Evaluation
Aromas & Flavor Appeals to:
Optimal Client Type
Great For:
Subtlety Aficionado
Apprentice
Cocktails
Power Flavor Admirer
Enthusiast
Neat Before Dinner
Balanced Devotee (After Water)
Adventurer
With Food
Chameleon Lover
Hedonist
Dessert or Afterwards
USC review: A classic maritime malt with telltale aromas of iodine, citrus zest, baked barley, and a kiss of leathery smoke. The palate has layers fruit and more decadent flavors such as milk chocolate and café con leche. Well rounded and balanced.
Whiskey Reviewer review: An interesting rollercoaster of a whisky here. The taste is candy sweet at first blush, quickly turning lemon polish spicy before one gets to the slightly bitter end. I got hints of the wine casks that this release has been paired with, but you can tell it was a brief affair with each of the non-bourbon casks. The body of this is a bit short and I’d be curious to taste this with few more years in any or all of the casks mentioned above. The mouthfeel was semi-dry turning spicy and floral. Water pulls out some of the sweetness but the spiciness remains.
Balanced Single Malt for Enthusiasts Neat Before or After Dinner
Photo: Courtesy of Highland Park
Whisky Reviewed: Highland Park 18 Viking Pride
Distiller: Highland Park (Edrington)
Region: Islands (Orkney)
Suggested Retail Price $150
ABV: 43%
USC Rating: 97
The Dramble Rating: 89
Mark’s Review
You had your time; you had the power
You’ve yet to have your finest hour – Queen
Edinburgh, a long time ago in a memory far, far away. The Charlotte Square hotel had an open bar and I spotted Highland Park 18. With no guilt, I took a wee pour (ok, more than a wee…). One of best value for rating single malts, HP18 is an icon. Maybe the inn felt proud to share such top class whisky with a free heart.
You might guess the tale ends here, but it’s only the start. Over the years, this Scotch kept a constant place in my glass. A sweet smooth sherried Island nose bursts from the crystal with a promise of what’s coming. That image stayed with me through many of life’s stages.
Then in the past few weeks, through some magic, it once more showed up in my Glencairn.
They changed the bottle and, like the twelve-year, called it something or other Viking-esque. Sometimes, brands over think this label thing. In my mind, I saw nothing wrong with either the old 12 or 18. We all get the idea though: life moves on and breaks with custom are trades made by the suits.
But lucky for me, the product I inhale and taste is the same balanced spirit I knew. Neat pre or post dinner, it never fails. But, I found out this Orkney gem has a secret. Add a few drops of water and wait for the flavors to explode in your mouth with a final tinge of leather smoke on the finish. For some, that’s sacrilege. For me and others, we enjoy waking new traits from their slumber.
Relish a prized dram any way you want. The Enthusiast finds their classic benchmark at a price point that won’t put you on Poor Street. You’ll find Queen’s finest hour when you do.
ps: BTW, there’s a travel version at 46% ABV. I didn’t try it yet but I’m sure the high proof gives you the same joy with perhaps more heat.
Mark Garbin’s Evaluation
Aromas & Flavor Appeals to:
Optimal Client Type
Great For:
Subtlety Aficionado
Apprentice
Cocktails
Power Flavor Admirer
Enthusiast
Neat Before Dinner
Balanced Devotee
Adventurer
With Food
Chameleon Lover
Hedonist
Dessert or Afterwards
USC Rating: Bold and impressive nose of heather honey, nougat, cocoa nibs, smoke and stewed cherry. Malted chocolate titillates the tongue, with a kick of peat smoke pleasantly drying out the palate before hints of salted almond butter and coffee liqueur come forward.
The Dramble Rating: Highland Park 18 is commonly regarded as a classic–for good reason–it’s refined, complex and with plenty of HP distillery character. The balance of fruit with heathery peat is both enticing on the nose and palate and exceptionally accomplished throughout the whole development. It’s a whisky, which every single enthusiast should try, and just as delicious as the day I tried it.
My watch read 8pm on the FIDI roof of the Club Quarters; FTNYC’s meet up for cigar and whisky fans. Our fearless leader, Matthias, bamboozled Food and Bev manager Nicholas into sharing Glenmorangie Signet. His kind heart meant the crowd owed both of them, big time.
As we drank, a group of folks shared views. Carol led our discussion, dauntless in her love of a good stick coupled with fine spirits. At once the silky nose of sweet sherry forged the path. It also was a tad confusing. We smelled a single trait without other scents. But the mouth feel gave us soft and gentle ease. Nothing rude rose to the top and, in fact, Signet charmed one and all.
The palate had those same Spanish oak flavors; uni-dimensional but balanced. The mid-length finish mirrored all aspects up to that point resulting in a pleasant sample… errrrr… three samples. We didn’t realize we refilled our glasses so many times. No after burn attacked, no smack upside the head. Just a Scotch gift that kept on giving.
It didn’t hurt that our chief’s wisdom picked the evening’s featured smoke, (Undercrown Sun Grown Gran Toro). More than a few wrote down notes to recall the pairing.
You’ll find this even handed dram is a great way for the Apprentice to begin their slide to Sherryland. The Enthusiast who detects that unique flavor will relish the memory. This label does what it’s designed to do and that very well.
Enjoy this non-age statement spirit after supper. A mixed drink would crush the smooth effects and such richness before a meal is unfair to the menu. Your senses want the ride to go on forever. Don’t interrupt the trip with food. Wait till dinner’s end and bring out the decanter. It won’t surprise you and your friends if you polish off the contents before the night’s done.
Where’s Carol? What did she do with the rest of the bottle?
Mark Garbin’s Evaluation
Aromas & Flavor Appeals to:
Optimal Client Type
Great For:
Subtlety Aficionado
Apprentice
Cocktails
Power Flavor Admirer
Enthusiast
Neat Before Dinner
Balanced Devotee
Adventurer
With Food
Chameleon Lover
Hedonist
Dessert or Afterwards
Distiller rating: Freshly zested orange peels, dark malt, and winter spices take over your senses on the nose. The whisky is sweet and chocolatey and continues on the sweet side with dried fruits. The finish ends dry and not cloying. Skip the espresso; this is the whisky you want at the end of your meal.
USC Rating: A seductive nose filled with roasted cherries, french vanilla, and wisps of smoke lifts from the glass. The mouthfeel is opulent and smooth with complex flavors of cloves, marzipan and hot clay being revealed in waves. The finish is persistent.
Gazing into your (not so) distant memory lives a special person. You never had to “try” or fake it. Friendship came easy. Even slight gestures or their chosen words never ceased to amaze or impress you. To others present then, they might only be wisps in the wind. But to you, looking back, the recall is sharp and poignant
It’s the same with Aultmore; soft, sweet and subtle, with a color of the finest Meursault. The light, airy and honeyed scent sends you on a voyage of graceful peace. Your nose smells floral, fruity vanilla bean rising on a bed of clouds. Then, toasted honey wheat bread devoid of sherry smoke greets your mouth as the smooth finale goes down with a deft touch of pepper. It’s not hot, in fact a mild after taste gives way to a mid-length, gentle, citric finish.
Skip adding water to this. You don’t want to change your mental image into something it isn’t or shouldn’t become. A balanced complexity dwells here. Like that human bond, a psychic flavor grows and stays with you.
Enjoy this faerie of a Speyside neat before dinner. You could also tempt fate by having a dram side-by-side with a dessert. Its innate docile nature pairs well with lemon pound cake and cream or Linzer Torte.
An Apprentice will use this Scotch to ease into the new world of single malts. But the Enthusiast can cite this tasting as a rare chance to learn and teach. They’ll show their friends that some whisky, as with life itself, is not always about what’s in front of you. Sometimes hidden details matter. Just as you noticed those traits about someone unseen by most people, you now found a twin spirit.
Unwind and savor its delicate style. With or without your friend, drink and revel in the past’s beauty.
Mark Garbin’s Evaluation
Aromas & Flavor Appeals to:
Optimal Client Type
Great For:
Subtlety Aficionado
Apprentice
Cocktails
Power Flavor Admirer
Enthusiast
Neat Before Dinner
Balanced Devotee
Adventurer
With Food
Chameleon Lover
Hedonist
Dessert or Afterwards
Distiller rating: Everything is arranged quite deftly, much like a dessert at a white table cloth affair. A whiff of caramelized bananas, green apples, and shaved dark chocolate on the nose. Creamy vanilla-bean ice cream upfront soon evaporates in a poof of smoke leaving white pepper and dry peat on the finish. Grab the proper spoon, lift your pinky, and dig in! –Sam Davies
Whiskeyreviewer rating: This Aultmore is a nice, easy drinking release. It’s not overly complex (that crown goes to the Craigallechie release, especially their 23 Year Old, which is one of the best whiskies I’ve ever tasted), but it would be a great dram to welcome you home from work and to kick back with. –Kurt Maitland
Aberfeldy 12, a key part of the Dewar’s blend, is a great example of aromas matching the flavors. Enjoy strong, classic caramel, pastry and honey scents.
As you savor the whisky, note how its tastes evolve and soften as you’ll relish your glass unveiling more autumn spices and fruits. An easy, balanced mouth feel gives way to the gentle finish without over-the-top sherry cask notes.
Similar to other brands in the Bacardi line, this spirit is an enabler. If your usual tipple is blended scotch but you’ve wondered how to tempt the mysteries of single malts, launch your voyage with Aberfeldy 12. It’s perfect for the Apprentice.
But the twelve-year is also refined enough to lure the Enthusiast into a new world of sweet sensation. Let yourself explore all this offers at your own pace.
At 40% ABV, you won’t need water to adjust the profile. Therefore a cocktail would kill it. With a smooth vigor to support the luscious poise, begin your evening with Aberfeldy 12 neat as a palate opener.
Later, you might treat yourself to a dram with bread pudding or vanilla custard. Magic!
Mark Garbin’s Evaluation
Aromas & Flavor Appeals to:
Optimal Client Type
Great For:
Subtlety Aficionado
Apprentice
Cocktails
Power Flavor Admirer
Enthusiast
Neat Before Dinner
Balanced Devotee
Adventurer
With Food
Chameleon Lover
Hedonist
Dessert or Afterwards
Distiller.com review: Sweet aromas of caramel, toffee and beeswax are presented with the tasting profile of more of the same. Additionally, there’s a slight nutty and wood spice finish which winds up on the dry side. –Stephanie Moreno
USC review: Hearty grain, honey pollen and buttery pastry cut though on the nose. High-toned and playful, the balanced palate delivers crisp autumn fruits, like crunchy red apples, muted clove and honeycomb, all of which follow through in a measured finish.
Josh Peters at the Whiskeyjug.com: Aberfeldy 12 is tasty stuff. The deep fruity nose compliments the oak and fruit palate that continues nicely through the finish. I’m really enjoying sitting in my recliner with my dog on my legs, laptop on my lap and this in my mouth. One moment it’s light and fruity, the next some darker notes appear and then back to the lighter sweeter notes. It seems to shift in the glass, but there’s always a nice balance to the Aberfeldy 12 – a fun and flavorful dram I’m enjoying more and more with every sip!
Photo: Courtesy of Whyte & Mackay
Photo: Courtesy John DeMato
photo courtesy of Bacardi Ltd.