EG, in traditional Mediterrannean style shows up almost two hours late. Bah.
Bowmore 12yo (43%, OB, b.1980s) (EG): we had two of these in Toulouse, a few months ago, and realised how different they could be from one batch to the other. Nose: savoury, with barbecue sauce, brown sauce, malt vinegar, dried herbs, and even smoke, after a a minute. This is a delicate and refined nose. Mouth: luscious and complex, it oscillates between fortified wine and barbecue sauce, raisin juice (Pedro Ximénez?), prunes, tinned plums. Finish: huge, syrupy, with PX again, then a whiff of light smoke and gentle wood. This is a good one! Dram of the day for JS. 9/10
Rosebank 8yo (40%, OB, b.1980s) (JS): we had this several years ago and I remember liking it. EG explains he read somewhere this is generally considered a weak Rosebank. I am puzzled; let us see. Nose: floral, with rosewater and a touch of light smoke. Cut, juicy apples, tinned pineapple, a cake in the oven. Mouth: light and floral, it has vanilla, cut apples again, iced with vanilla sugar. It grows in power, with a bit of wood spices and black pepper. Finish: apples, caramelised apples, with a drop of custard. Custard-y apple pie it is, then. Another note is the slight bitterness of mandarin skins. EG is wrong: this is superb. 8/10
Funky bottle too |
Benromach 10yo 100° PROOF (57%, OB, b.2014) (me): nose: toasted barley and gentle smoke. EG is reminded of Campbeltown, I can see why. Fruit comes up after a while (raspberry, perhaps?) Later on, all that remains is barbecue sauce, though it ends up becoming pretty citrus-y too. Mouth: milky, with toasted barley again, and hot custard. Finish: gentle, now. It has warm chocolate, butterscotch and a generous dash of lemon juice. 7/10 (thanks Fixou for the sample)
Glenturret (100° PROOF, OB, b. late 1970s) (EG): nose: old books and old warehouses. Time allows it to develop gherkin vinegar, then water in which sausage has cooked. Berry-flavoured yoghurt in the back, perhaps? Even tropical fruits are there, though tame. Surprisingly complex nose, this. Mouth: sharp and powerful, it comes with citrus and vinegar, acidic. It feels less complex, now, but still good. Finish: hot cocoa with too much milk, lime, green grapefruit, peaches in syrup, tinned pineapple in syrup -- a-ma-zing! Pity the mouth is a bit behind. 8/10
*MWAH* |
Starter is served: trofie con panna e salsiccia salsa.
Macallan 8yo (43%, OB, b.1980s) (EG): nose: the sherry influence is huge, with shoe polish, cured meat, leather saddles, Brazil nuts, old corks and musty warehouses. Mouth: Brazil nuts and skins, here too, including the associated bitterness. It also has gingery wood spices, nutmeg and the shoe polish from the nose. Finish: more of the same -- Brazil nuts, shoe polish, leather belts. Good, provided one likes that old-school, sherried style. 7/10
Some serious action in the kitchen |
Main course is here: apple and sausage bake with caramelised onion glazing. This-ish is an English-ish dish-ish.
Macallan 20yo 1973/1993 (46%, Signatory Vintage, C#10212, 1200b) (me): we struggle a bit to open this one. Nose: mushrooms, initially, then methane, nail varnish, new rubber and plastic, cooked cabbage. Mouth: warm, soft plastic, styrofoam, warm rubber. EG reckons this is a fake, as it seems so flawed. Finish: cola and a bit of rubber. This is not overly good, is it? I refuse to believe it is a fake, yet it is certainly not as good as the pedigree might suggest. 5/10
Check the level! |
Biggest mini of the day |
We stop here. EG is asleep (he closed his eyes "for ten minutes") and it is midnight. No point jeopardising the whole Sunday for another couple of drams.
Gay. |
Good session, full of good surprises from yesteryear.
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