A firmer aroma with less evident malt and the spices have taken a back seat, but the gentle, toffee apple and night garden scent reveal that the malt-grain interaction is still wonderfully alluring. Busy delivery, [on the palate] much softer than the nose indicates with the malt first to show. The oak is no slouch either, offering excellent spices; some burnt raisiny notes help confirm this is Black Bush on song. Still over the top caramel interfering [with the finish] but not before some honeycombe makes a small stand. (JM)
Bourbon/ Sherry For the first time in living memory there is real grape detectable on the nose; it appears to be of the crushed sultana school of fruitiness with a few minor honeyed notes also around. A fulsome delivery again with the grape at the vanguard; soft vanilla trundles along at Antrim speeds; spices arrive with just a touch of cocoa for company. Soft [finish] with the work being done with the grape and the toffee; this malt has changed enormously … and certainly not for the worst. A great leap forward; this is a lush and lovely whisky. (JM)
Aged in Bourbon and Sherry cask, finished in Port wood. The nose displays a whole fruit basket of aromas including ripe apples, pomegranates and grapes. On the palate there is wave after wave of juicy mouth watering spicy fruit, vanilla and a touch of cocoa. Incredibly sophisticated.
The grain barley gets a look in as the malt and oak dominates from the first whiff. Toasted oak and bread form a dense background, sweetened by muscavardo sugar melting on porridge. [Palate] Now that’s different: how many blends do you know that kick off with and immediate impact of sweetness that offers about four or five levels of intensity, and each accompanied by a toasted oakiness? Very, very different, charming, fascinating … and delicious. Long, [finish] mocha with the emphasis on the coffee and then at the end some firm grains at last get a toe-hold; this whisky is talking an entirely different language to any Irish blend I (Jim Murray) have come across before, or any blend come to that. What a fabulous whiskey! And whether it be a malt or a blend, who cares? Genius whiskey is genius whiskey. (JM)
A clean, crisp nose, slightly grassy with cereal, vanilla oak and zesty lemon fruit. Dry on the palate, again citrus fruit, cereal, malt, light spices and bourbon oak. Very clean, balanced finish with a slight suggestion of cocoa and butterscotch left on the roof of the mouth.
Vivid, gristy peat for all the age; sweet, buttery arrival with peat, soft spices and oak. Very long with spice flavours lingering and a hint of toffee (JM)
Sweetly peated with slightly floral notes (violet?) and charred wood. Pleasantly fruity on the palate with a hint of dried fruit and orange peel along with a nice fresh peatiness. A bit short on the finish, probably belaying its age.
A lovely clean nose of sweet cereal, tangy citrus fruit, a touch of oak and a slight hint of coal smoke, earth and light toffee. Dry and refreshing on the palate, subtle, light bodied with cereal, vanilla, malt, toffee and citrus fruit. A lovely delicate, warm, spicy middle with a tangy length with the citrus fruit and light spice returning. Created by Jim Murray when he was a consultant blender.
The depth of integrated oak mixed with corn heads you in the direction of Canada; a few spicy folds and golden syrup edges ensure a lovely simple elegance. Just the right dosage of spices [on the palate] to counter the sugars; oaky bitterness outgunned by those maurauding dark sugars. A superb bottling. (JM)
Bourbon/ Rum Clean, crisp, oodles of pure honey and earthy spices on the nose. Gorgeous sweetness and honied cereal. Dry, soft and full flavoured with soft, pure honey, a touch of toffee and earthy spices. Lovely depth and spiciness. Very soft and rounded for a grain. Long finish with hints of vanilla oak.
Takes its unique character from the small selection of traditional pot still whiskeys matured in new oak which is used in the blend. A wonderfully soft and smooth nose showing some maturity. Big and aromatic, the honey coated barley and grains mingle with the toasted oak which gives it a light bourbony character. There are lashing of wood spices along with a slight creamy and floral note. The palate is similarly soft and smooth, beginning with the honey coated barley followed by the hugely spicy wood which builds to a bitter crescendo, which offsets the honeyed sweetness perfectly. It’s big and luscious and although the mouth is coated in an oily/ creamy residue the grains return to give it a lovely crisp finale.
Quiet a deep nose of orangey fruit, marzipan, baked apples, spice and vanilla. Very big for an Irish with loads of buttery oak. On the palate it is quiet full and soft, intense and spicy with orange, marzipan and vanilla. It has an intriguing milky/ lactose middle and a crisp grainy finish. Not your average Irish whisky and definitely one to explore!
Each year this “experiment” in quality changes a little and thus each release is vintage dated. One thing you can count on is that it will always be elegant, impeccably balanced and perilously drinkable. Distillery manager Barry Crockett wouldn’t put his signature on every bottle if he didn’t think so.
I was quiet surprised at how darkly amber this malt is. The nose is very intense with absolutely oodles of big, juicy, earthy apricot fruit and liquid honey. It has a sort of restless energy, almost a buzzy graininess! It’s certainly not a shy and retiring malt, it’s bold and boisterous, yet balanced by a lovely crispness. On the palate it is definitely full bodied with a gentle creamy begging, followed by a lovely depth of honeyed barley, malt, earth and apricot. A few high toned, grassy notes appear through the thickness in the finish and there an almost rye like grainy note as well. Definitely not your run of the mill irish!
45.95
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