- Single Malt
- van Wees (vW)
- Bottling serie
- The Ultimate - Cask Strength
- Stated Age
- 11 years old
- 2nd Fill Sherry Butt
- Number of bottles
- 59.6 % Vol.
- 700 ml
- Bottle code
- L 18 / 523
- Added on
- 12 Dec 2018 12:14 pm by Bachess
23 × in wishlist
54 × member ratings
118 × in collection
Whisky Reviews for Ballechin 2007 vW
14 users have left a review for this whisky and scored it an average of 88.04 points
- The color of the whisky can be called copper. Overall, the malt is smoky, cinnamon and reminiscent of dark fruits. The pitlochry distillate comes into its own, especially in the finish.
At first it comes across as very smoky, but there is no distinction between campfires or medicine. The racuh is accompanied by a flavor.
In the taste, the smoke aroma indicates campfires. Besides, the malt is nutty and you can see marzipan. It is very intense but not very complex.
The best thing about painting is the finish. In addition to marzipan, smoke and dark fruits, it concludes with cinnamon flavors.
- The combination of flavors is at least unusual and has a repulsive effect in the meantime. He looks very restless, it definitely is not my case, because in the meantime these missing notes keep flashing, and not just in the nose.
Notes from a blind tasting.
Like almost 60%, he really didn't feel. I am not revising my first rating (76-78-85) now that the other glass has given a much better overall impression, not that I understand that. Somehow, the rather idiosyncratic New Make comes into effect in Eisch.
A very strange nose right after pouring it out. Mixed pickles meet vegetables, plus smoke towards the cowshed, freshly baked crusty bread and other roasted flavors behind it, after about a minute of sherry wort and dark fruit for the first time. The initial density flattens off extremely. Now he gets a break. After a few minutes, the barrel seems to have completely taken over, burnt cane sugar and strong spicy aromas paired with farm notes, movement brings about a mustiness that is difficult to describe, reminiscent of spoiled vegetables and Harzer cheese. The alcohol teases something. It warms up even more, first Havana cigar smoke, then extreme cowshed again, then suddenly it becomes pleasantly resinous and sweet, burnt caramel and butter, very full.
In a counter test with another glass (Glencairn, previously Eisch Jeunesse Sensis Plus), it looks much more harmonious, the oblique notes seem to be erased. The cowshed is still there, but now there is also a campfire, but all the vegetables and the Harz roller have been blown away.
Very oily and dense, the vegetables and farm notes also set the tone here, together with sweetened espresso, the alcohol comes late but vigorously, menthol to the rear. Here, too, the vegetables are missing with the Glencairn, or are only present in traces.
The finish is quite long, it warms up significantly, initially sweetness and menthol dominate before barrel acid, tannins and ash take over the field.
Sherry, oak, pine resin, balsamic vinegar. Then leather, smoked ham, tobacco. Iodine, (Laphroaigish).
Strong working sherry keg. Raisins, plums. Hague hops (sweets with mocha flavor). Crisp bitterness.
Oak, glue, cardboard, maggi, pepper
Oak and cedar wood.
- In general I am never such a fan of peated whiskys from the highlands or the Speyside. This Ballechin in a very big exception. What a creation!
A nicely balanced nose. The alcohol is nicely bound and the sherry does not dominate at all. A spicy and sweet nose.
The taste is also very balanced. Sweet, slightly spicy, chocolate and salmiak. The sherry is subtly present.
A very long finish. Sweet and spicy, slightly smoky. A candy
- 21 20 21 20 82
Vagueness in the nose accurately helps, but testing only with water, without it could not