Whiskybase

Longrow 14-year-old

Overall rating
87.17/100
votes
316
Category
Single Malt
Distillery
Bottler
Distillery Bottling
Bottling serie
Limited Edition
Vintage
09.2003
Bottled
07.2018
Stated Age
14 years old
Casktype
Refill Oloroso Sherry Casks
Number of bottles
9000
Strength
57.8 % Vol.
Size
700 ml 750 ml
Bottle code
18/305
Barcode
610854003401
Added on
19 Jun 2018 10:01 am by Dris
UncoloredNon-chillfilteredCask Strength

Average value

€ 123.19

66 × in wishlist

316 × member ratings

1007 × in collection

Whisky Reviews for Longrow 14-year-old

42 users have left a review for this whisky and scored it an average of 87.17 points

  1. Archer scored this whisky 88 points Connoisseur

    Too much sulfur? Or just "wonderfully dirty"?
    Yes, it has sulfur components, that's undeniable. But sulfur is not just sulfur and its existence does not make a whisky a bad or even "dirty" whisky. In an elegant Speysider one would perhaps be able to call a note of sulfur a false note, to a filling of Longrow, in which "elegance" is probably not a desired characteristic, fits this note but perfectly. In no case is he "over".
    • Nose
      89 89
      Old leather, tobacco leaves, black cherries, overripe red grapes and above all pleasant BBQ smoke.
      Just touched match. Damp forest floor, fine herbs and spices.
    • Taste
      88 88
      Dry onset with intense, cold smoke. Again the canned cherries, the very ripe red grapes. A good shot of bitter honey, men's chocolate. Pebble taste. The smoke, intense at the beginning, continues to turn with time, then accompanied by the smell of a just touched match (removed, in the next room). Over time, salt liquorice and spices come forward, thyme and rosemary. Pepper supports the spicy impression.
    • Finish
      88 88
      Medium long, dry and smoky. Liquorice, salty, The dark fruit from the nose and the palate are just a clue.

  2. Pollenflug scored this whisky 80 points Expert Senior

    Conclusion and pictures on: https://tomtrinkt.de
    • Nose
      Phew, very difficult part! Where should I start? The high-potency alcohol content (57.8%) initially stings quite clearly in the nose, but it evaporates after a while, after all, a little. The Longrow has a vivacious sulfur note, which absolutely displeases me in this intensity. For some malts, such as the Glen Garioch 15 years, I feel a subtle sulfur flavor even relatively interesting and complexity-expanding, if it remains at a nuance. I let the malt breathe for some time (30-45 minutes). The otherwise so striking Longrow smoke (smokehouse, light bacon) behaves surprisingly very discreet, more of a slight smoky note is noticeable. Salty caramel sweets, sherry notes, red fruits, strawberries, overripe apples, chocolate, leather and hints of spicy oak gradually crystallize out. After a long time in the glass the malt looks sweeter and more fruity, the sulfur note fades a bit, but for me it is undoubtedly perceptible.
    • Taste
      A dirty scooter before the Lord - you just have to say it that way. Strong, slightly sharp onset, the strong alcohol emits instant warmth on the palate. After 10-15 seconds slightly astringent in the mouth. Dirty smokehouse smoke, sulfur, forest honey, slightly rotten apples, raisins, soft cake (orange & chocolate), salty caramel and spicy oak I perceive. I find it incredibly difficult to classify the malt, but for me it looks a little younger in terms of taste than its almost 15 years. Maybe it's the sulfur note?
    • Finish
      Medium long, slightly smoky, spicy and sulphurous. Light smokehouse smoke is quickly replaced by pepper, sherry aromas and intense chocolate notes. On the palate remain sulfur and a noticeable dryness.

  3. Noface83 scored this whisky 89 points Specialist

    Nice drop with good mixture of smoke, sherry and sulfur. Dirty and tasty. For some maybe a bit too dirty but I like that and the missing depth / variety is the only criticism.
    • Nose
      90 90
      Nice dirty. Old leather, subtle sulfur, a pinch of salt and nice spicy black pepper, greasy smoke, some caramel and red fruits from the sherry barrels, even oak is noticeable with a fine chocolate note and some wood.
    • Taste
      88 88
      Strong but oily, a lot of sulfur (gunpowder), pepper and dark honey, burned red fruits
    • Finish
      90 90
      Prune wrapped in bacon, sulfur and spicy smoke, beautiful sherry sweetness with smoke and sulfur touch, the oak brings dark chocolate. Finish is medium long. Warming smoke and baking plum remain the longest.

  4. schero scored this whisky 80 points Expert Senior

    If you can not handle sulfur - keep your hands off. If you do not care about that, it can be quite good. For my taste that is already a nuance too much. So many will say that the "really cool is dirty"

    Edit: The more I drink it, the worse the sulfur effect. Especially in taste and on the finish. No real enjoyment.
    • Nose
      82 82
      First, a smoky and sour coffee note, slightly grainy, young looking, well-interwoven but slightly penetrating sulfur, burnt honey, leather, meringue wood, the sulfur smells or breathes away slowly, it gets through a little more sherry, chokoladiger it will then
    • Taste
      82 82
      Dirty smoke, directly pinching mouthfeel, peppery, again markedly sour, also here noticeable but still quite pleasant sulfur, then creamier with chocolate, becoming drier, a lot of heat and oak
    • Finish
      77 77
      Creamy, chocolaty, the smoke is subtle, long, warm and clearly sulphurous finish

  5. moving_coil scored this whisky 77 points Member Senior

    Only 100 casks of Longrow are filled each year of which the majority goes into sulphur casks. Terribly frustrating.

  6. theograph scored this whisky 89 points Expert Senior

    What a malt! Dangerously dirty like brackish water, coastal and pretty much sulfur! Take bacon, seafish, lemon and salt, throw it on the grill and try to drink! Pretty crazy but still cool!

    "A bastard unique!"
    • Nose
      Bacon chips, smoked fish, wet stones, mineral, salt, wet ropes, oak, lemon;
    • Taste
      Mineral, coastal, salty, total sulfur, smoke, fish, lemon, brackish water, motor oil, oak, dry and astringent, salted red fruits, meaty;
      Extremely salty and coastal with water, sulphurous and a few red fruits;
    • Finish
      Maritime, dirty, sulfur and smoke, warming, eternally long;

  7. Dram Dracula scored this whisky 68 points Expert Senior

    • Nose
      75 75
      Burnt wood and unfortunately, burnt plastic smell also. A detectable amount of sulfur -- I guess there's a reason there was a rather large vat of this... they needed to get rid of a number of faulty casks.
    • Taste
      65 65
      I am not going to be kind. This is unbalanced, has a very weird sweet smoky taste, and lots of sulfur. I am not against sulfur per se but when it's the dominant flavor in a background of other lesser flavors, I would say this shouldn't have been bottled. I have a 2 oz sample of this and it's gonna be difficult to even finish 1 oz. It's a sulfuric mess. Shame on them.
    • Finish
      65 65
      Not much redeeming quality from start to finish, I'm afraid. No, thank you. This is the reason why I try to stick with bourbon cask springbanks and longrows for the most part.

  8. mr_barleycorn scored this whisky 77 points Expert Junior

    • Nose
      78 78
      Red fermented fruits, kombucha and plums are all about pleasant peat smoke, which is the first thing I notice. All in all very strong and maritime and there it is, the burned match, which intensifies with each breath. I take away some chocolate, honey and herbs. The sulfur, however, overlaps more and more.
    • Taste
      76 76
      Violent in the beginning and at the same time full on the tongue this Longrow transports a clear sweetness, which I did not expect on the basis of the nose. There are ginger, cocoa, old kiwi, plums, fermented fruits, grapefruit, cloves and maritime peat smoke. Unfortunately, this almost overpowering note of sulfur lies above everything again. Unfortunately, water only adds sulfur to the sulfur note.
    • Finish
      78 78
      Sulfur, smoke, black pepper, orange peel and deep black dark chocolate.

  9. LordBellamy scored this whisky 78 points Expert Senior

    Conclusion: What kind of barrels were that ????

    Too much sulfur, as if I had just put a whole pack of spent matches in my mouth. Great, who likes it, I do not like it at all. But with the amount of sulfur you have to assume the distillery almost intent, this whisky should taste just like that. But I still see that as a false note, even if there are lovers for it. Unfortunately, if you omit the sulfur, the malt also lacks a certain amount of complexity to really score points. Unfortunately, a Longrow to get used to - at least for me.
    • Nose
      78 78
      heavy sulfur influence, smokehouse, dirty harbor water, oily, leather, dark and red fruits, a few raisins, bacon / bacon, in the background kitchen herbs (thyme)
    • Taste
      78 78
      oily, strong, alcoholic intake (added water), sulfur, sherry, strong smoke, raisins, cigar box and saddle leather
    • Finish
      77 77
      long and intense, here too the leading combination of sulfur, sherry and smoky flavors, in the back then the bitter oak beats, the sulfur background lingers for a very long time

  10. Goethe scored this whisky 88 points Expert Senior

    Longrow, if you want to translate it from English, 'make a long noise', then the name is program. Longrow, the smoky brother of the Springbank distillery, which is probably burned only once a year and then stored in 100 barrels, if one can believe the statements, usually promises to be quite a thrilling bottling. Here are 9000 bottles that were bottled. "Sherry Cask Matured" says the label, 14 years, what can go wrong?
    After the first notes were read in the base and the rest of the Internet, you could already assume that this malt will split. Less smoke, very sulphurous on the palate and on the finish, ... not good conditions that could taste with the Malt. Sulfur, which could come from the sudsing of the sherry casks, known as hydrogen sulfide, I feel as a false note. Fortunately, I was sent a sample, the 5cl did not survive long and led me to open one of the bottles. For the whiskys, which I thought to be too sulphurous, I usually had this impression already in my nose, but here it is only a subtle smokiness, which touches on overripe cherries, plums and apples and coated with chocolate is quite round, salty , leave a dirty smoked bacon flavor. An intense fight between barrel and distillate. On the palate, then meet these two very strong opponents, ally themselves and cut the smoked bacon just around the ears. Salty with fermented fruits it continues, oily and in fact somewhat sulphurous. This discreet note, which it is for me, has for me but not the classic sulfur flavors, here it is rather the distillate, which is not quite in agreement with the barrel, in which direction they should march. Similar nuances I already had with other longrows, which were not so pronounced because the smokiness dominated a bit more, which is not the case here. Similar notes have fillings by Michel Couvreur, but not so intense.
    In summary, one can say: If you like a slightly more subtle smoky note in his longrows and can enjoy them in combination with a meaty fruitiness, this is just right. This subtle, it is more in my opinion not, sulfur flavor stirs for me more of the barrel-distillate combination and does not bother me, even if it is a slight false note in the end.
    Points? If I had to compare him with other longrows and include the missing note and the lack of smokiness together, he would probably land between 84 and 85. Since I'm not lacking in the smokiness here and the missing component is kept within limits, I give him 88 out of 100. If you open the big sample after the first 5cl, Springbank must have done something right at the end of the day.

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