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Whisky Reviews for Glen Grant 1996 SMWS 9.133
4 users have left a review for this whisky and scored it an average of 85.50 points
- I haven't been a fan of modern (say 1980s +) Glen Grant. The nose was making me think I should reconsider it, but the taste and finish put an immediate end to this thought. It's harsh, almost artificially and overly estery, with a dominating heat.
Not that I won't try any Glen Grants anymore, but it hasn't gone up on my list of best distilleries...
Hard to grasp. There is certainly a freshness that is best described with lemon drops, Granny Smith apples, and rhubarb. Yet, the malt is quite waxy too, with some toasted impressions of vanilla, wood, plain toasted bread. There is something which holds the middle between nutty and oily, and at the end there is cinnamon. The fresh part dominates, the others form the backbone.
A tad agressive and hot. Feels a bit artificial/chemical (acetone), and rather as if it was stored in new wood. That's too bad I have to say... Further, there is rose water, lychee, plain wood, vanilla, coconut, and nutmeg.
Medium, not much different from the taste. Just the spicy, hot part seems to linger the longest. Quick, water...!
N: Lemon sawdust, woody cardboard & plasticine, hessian dry, varnished yet youthful.
T: Polished & youthful woody sweet lemon.
F: Keeps on the same lines.
C: There are rows & rows of this kind of style at the SMWS. Better with time but water didnt change it a jot.
Scores a B
- CASK No. 9.133
SWEET, FRUITY & MELLOWELIXIR OF THE GODS
Initial price: 81.20£
The nose neat had a fascinating dichotomy of light and deep aromas which we described as Bircher muesli made with poached dried apricots, sour cherries, blood orange segments, chia and pumpkin seeds, a dash of lemon and a little cinnamon. Poured over coconut milk - delicious! The taste was as exciting; pomegranate dragon fruit and lychee sorbet as well as a passion fruit coconut sherry cocktail with a sprinkle of nutmeg. Water added even more exotic fantasies as we imagined sitting in a café in a Greek artists’ village by the sea drinking, what felt like, the ‘elixir of the gods’ and eating crunchy toasted pita bread with a feta and black olive dip.