The recently released Glenallachie begins with a beautiful interplay of sweet fruit notes, roasted malt and strong spices. The high-potency alcohol (57.1%) is well integrated, only a slight cooling was perceptible after pouring for a few minutes in the nose. The aroma is very voluminous: hints of red fruits, rose hips, red grapes, intense honey notes, pastries, caramel, abundant spices / herbs and delicate wood notes give the malt a nice level of complexity. The anticipation is rising!

Very powerful and full-bodied. The texture is pleasantly soft, a slight dryness sets in after a few seconds. The sweet notes from the nose are also very present in the taste. The aromatic intensity and maturity are quite impressive. At no time does the malt seem sprightly, immature or too young. Rich caramel and honey notes dominate in the short term and are complemented by dark fruits, rose hips and malt. A touch of milk chocolate, many hard-to-define herbs / spices (maybe cloves?), Oak and a pinch of freshly ground pepper complete the aromatic variety. With a few drops of water, I like the Glenallachie a bit better (even softer, more fruity and sweeter, without noticeably losing strength). Great!

At least medium-long, sweet-spicy and warming. With a delicate pinch of pepper on the sparkling tongue tip, the finish starts. Honey-rich sweetness and dark fruits as well as sherry notes gradually fade. With malt, caramel, milk chocolate, roasted aromas and spicy-kräutrigen notes sounds of the ten-year Glenallachie slowly. On the palate remains a slight dryness.

Initialy there is quite a lot of alcohol dominating the nose. Time is key. But every time i’m taking a short sniff while i wait, there is a different smell to be noticed! Beautiful stuff! It’s fresh, it’s full flavoured and behind the initial nose there is a very smooth and complex dram! A hint of wood, fresh fruits and it somehow reminds me of nougat. There is also a hint of that typical sweet bourbon smell.
Water can flatten the nose a bit. So easy on the water!

At first it’s suprisingly well rounded, full and soft. A short moment later the alcohol pops in and how...okay this one does need water, although the nose tells me otherwise. The taste does get better/more accesible with water. It gets more creamy. Grass, fresh wood and red fruits come through. There are some rough edges though but nothing to worry about.

Spicy, Woody, medium dry finish. I guess this part breaths a lot of sherry influence. Finish is evolving for quite a while. Very pleasant!

I first had this one at a masterclass with Billy Walker himself. The man is very transparant about the choices they made and why. The stuff they are bringing to the market is high quality stuff. In my opinion the younger versions are the ones to look out for! This 10yo cs and the 12yo at 46% are top of the league at this moment. The 18yo and 25yo did not impress me that much yet. For the price you pay, you’d expect more depth and complexity of these older ones.

Big of waxy fruits, honey, caramel, malt, oak and spices.

Powerful, sweet and spicy. Honey, malt, lot of spices and fruits. Gerbeaud.

Long, spicy, sweet.

I 'm starting with the 10 CS of the new Core Range from GlenAllachie, because it somehow turned me on a lot. Cask strength simply has priority for me. First, I get a small cloud of alcohol, pulls in the nose, but does not make it uncomfortably wide, then dessert is served here at its finest. You have the feeling of a freshly baked cake is on the table or is it custard and honey? Intense sweet, almost sugary with a touch of Rumaroma. But I can not really see a clear fruit anywhere. After some time there is still a kräutrige component to feel ... hidden, I would say something slightly green. In any case, the nose must be constantly on the glass, beautiful with a lot of intensity and volume, just thick!

The start stays nicely intense, the sweetness continues completely. Custard sticks to the palate, I would close on a total high sugar content. In addition a variety of different spices, without which I could name these individually. Here comes the Honigarome something more to wear, by the slightly oily texture. If you leave the 10s a bit on the palate you get a bit of dark chocolate and a bit of dryness on the palate edge, but the pure sweetness complements it super. What you have to call again and again in the consciousness, is that this is a cask strength, the alcohol is for me only in the intense flavors to feel barely as alcohol, this is well involved. Since this is a combination of sherry and virgin oak, but I would appreciate the Virgin Oak share much higher. But the combination of both is a lot of fun. On water I have completely omitted the first attempt, I just did not think so, was not necessary.

On the palate, the finish or the experience is relatively long-lasting, more than in the throat. The sweetness and a little bit of dryness stays behind and makes you happy after some time.

Fruity with banana, citrus fruits and pineapple. A distinct note of nutella, followed by honey, lemonade and caramel.

Quite hot and restless, but with a broad array of flavours: bitter herbs (oregano), peppermint, winegums, banana schuimpjes (marshmellows?), bitter oranges. Has a slightly dirty edge with metallic notes and a whiff of sulphur.

More spicy and peppery, but creamy at the same time. Mint chocolate, bramble jam and apple juice. A kind of fermented sweetness.

Vanilla honey, caramel ...!

On the tongue he reminds me of fruit chewing gum.
At first the alcohol comes sweet, but very balanced and not too strong for 57.1%!

Here you notice his 57.1% a little stronger, but good.

Phew! There's something going on in the nose! Honey, vanilla, barley malt, the alcohol with its 57.1% pushes neatly and cools slightly in the nose. Tender wood and again massive honey. Over time, light delicate spicy notes come through. Reminds me of the Balvenie Single Barrel from the Bourbon Cask, but with more power. With a little water tender caramel notes come through and he is a little more complacent and "rounder". But very voluminous and strong in the nose. You definitely notice its origin from three different barrels

Bääm! With a good kick the Glenallchie pushes. There's something on the palate. The 57.1% are very present, but it does not burn on the tongue. The sweetness of the nose continues on the palate. The sweetness of honey and vanilla tops everything in the beginning, but soon makes room for the caramel and the typical virgin oak notes. Very delicate and playful sweetness and spice change each other. Who will be the winner here in the end?

For a ten-year whisky, the Glenallachie holds a very present in the mouth. This is of course due to his alcohol content. Now the notes of fine wood and delicate herbs are added to the sweetness. I mean to imagine something floral. In any case, the mouth becomes slowly drier, so that a pleasant mouth feeling remains, in which one thinks to have rinsed his mouth with a mouthwash. For me, the Glenallachie is still present for quite a long time.

The colour is yellow gold and the nose offers a modern wood-driven profile with lots of spices and some tannins that is complemented by barley sugars and sour winey aromas. Not too bad but neither complex nor impressive, to be honest. But hey, this is a just 10-years old and given this age it is absolutely okay.

The taste is quite simple too but it is nicely composed as a mixture of wooden, sherry and malt-driven flavours. The woods and sherry are a little too dominat for my taste buds and marginalise the malt flavours somewhat, but this is the new whisky "zeitgeist" I am afraid. Nonetheless, easy drinkable...

The initial mouthfeel is a little hot due to the high abv (57,1%) but not really coating. The finish is rather short and mainly driven by the sherry flavours without distracting moments. Some water turns the nose even punchier while more water flattens it quickly (like the taste) - actually, I like this dram best when neat.

Bright, fresh, lollipop-fruity, first closed, later becoming brighter, fruit, a little coconut and fruit lollipops, honey.

Sour, immediately turning into sweet, tart, flowers and candy, a piece of wood.

Pepper, fruit, malt, bitterness of dark chocolate.

Red fruit, malty, grainy biscuit-y with some sweetness (honey, barley sugar), strong spices and butterscotch as well. Adding water brings out more of the sweeter honey notes.

The taste is more fruity than the nose, alongside some sweet (vanilla?, barley sugar) and biscuit notes. Adding water pushes the grainy notes more to the front, and it becomes a bit more dry in the arrival and development.

Medium long, rich and round, oily, with a faint metallic note