(*) Yes, I know it is not them.
Glentauchers-Glenlivet 28yo 1990/2019 (46.5%, Cadenhead Authentic Collection, Bourbon Barrel, 114b): nose: spirit-y and seemingly young, it emits a note of char, burnt incense, as well as roasted cereals and surgical alcohol. The most minute fruitiness struggles to emerge in the form of white wine, as dry as the Atacama desert. Time seems to mellow the nose down, with mint paste, eucalyptus, pain-relief gel, and blackcurrant skins. Later, it is plasterboards, slightly damp. Around ten minutes in, it is finally more behaved and tamed. and one can detect fragrant tones in this nose: tulips, irises, daffodils, then minty custard. Even later, the nose takes an unexpectedly citrus-y appearance, with ripe lemons and tangerines. Mouth: milky texture, a certain spiciness to it (ground cumin) as it hits the sweet spot between 40 and 50% naturally. The flavours are concentrated, yet also packed together so tight they are hard to pick apart. Pine sap, curry leaves, walnut shells, avocado oil, bergamot juice, tangerine juice, augmented with a drop of lemon juice and a teaspoon of milky cocoa butter. Skinless Brazil nuts, cashew nuts and sesame oil. Finish: oily and nutty, with avocado oil, almost sesame oil, a drop of walnut vinegar and chocolate. An almost-metallic earthiness is also there. The citrus acidity is less obvious, but there are remnants of the tangerine/lemon combination from before, maybe even bergamot. It leaves the mouth quite dry, softly charred. There was a bit of cask sludge in my glass; that might be the cause. 7/10 (Thanks for the sample, SW)
Glentauchers-Glenlivet 10yo 2009/2019 (59.9%, Cadenhead Authentic Collection, Bourbon Hogshead, 330b): nose: certainly related, this one has more of a greenhouse scent to it, with gerania, tomato plants, cucumber and courgette, dry white wine and flint. It might even be marble, cooling off at dusk, after a very sunny day. Behind all that, dry walls and wallpaper glue (it is as weird as it reads), stones, cereals and ink. _Red ink, as becomes clear later. Hot candlewax, spent wick and a distant whiff of burnt incense. All that is well refined. Mouth: interestingly enough, the attack is less aggressive than that of the old one. Chilli paste quickly appears (sriracha sauce, harissa), but it seems mild, especially when considering the significant jump in ABV. Paprika-seasoned pumpkin soup, swede mash, baked courgette, baked green-tomato flesh and a drop of hot chocolate coulis. Finish: sweet and surprisingly soft, it has milk chocolate, hazelnut spread, shea butter and stay sauce. The finish is relatively simple, but remarkably efficient. What a lovely every-day dram this is! 7/10 (Thanks for the sample, SW)Those are both good, but I think that, as was the case when they came out, I prefer the young one.
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