- Whiskybase ID
- Single Malt
- The Scotch Malt Whisky Society (SMWS)
- Bottling serie
- Berried alive
- Stated Age
- 12 years old
- 2nd Fill Ex-Chenin Blanc Barrique
- Number of bottles
- 59.1 % Vol.
- 700 ml
- Added on
- 22 Apr 2019 1:16 pm by Tauti
2 × in wishlist
35 × member ratings
36 × in collection
Whisky Reviews for Strathisla 2006 SMWS 58.31
10 users have left a review for this whisky and scored it an average of 85.97 points
- Typical SMWS barrel selection. Very exciting, but also very demanding. All in all, the strongest flavors run through from start to finish.
The aroma load is hardly restricted by water. So just experiment =)
Light grapes, light malt tones, noticeable white wine notes, a little lemon rasp, sweet and also bitter zest
Powerful start, also here sweet and also slightly bitter, citrus peel, strong dryness sets in with strong heat, overall more tangy than creamy
Sweet oak spices and bitter citrus peel dominate here too, which lasts a long time
- Room temperature when drinking: 25℃
Nose: It's a fresh, green plant (leaf, etc.) with some yeast dough. Later, sweet aromas such as honey, caramel, cream, and butter cake will appear, as well as spice, ginger.
Palate: Very fragrant, with some new wine, but more green dill and loofah seedlings, with some cream, preserved fruit, dried fruit in the back. Herbs and spices are more obvious, coriander seeds, white kou.
Body: Medium and good-bodied wine, not too much tannin and bitterness
Finish: long, ginger, green leaves, fresh wood, a bit bitter
- Great balanced whisky. Very fresh, spring and light, despite% alcohol
Flowers, citruses, apple, pear, freshly cut grass, a drop of perfume.
Vanilla, Butterscotch, Spice Chips, Wood
Long, spicy, slightly astringent
- A fruity, dry strathisla.
Wine gum, candied orange, orange
with water: perfume and vanilla
Citrus fruits, dry white wine ...
a little cinnamon, chilli & oak flavor.
Medium: oak, licorice a little pepper
- Issue Price April 2019: 52.00 GBP
- SMWS Tasting Notes: A fragrant and floral start took us on a journey through ripe figs and vanilla sponge cake whilst spicy notes created a sandalwood sarcophagus lined with toasted almonds. Grilled aubergine introduced earthy elements as we were lowered into the ground and topped with hedgerow fruits to become a living mixed berry tart. Fruit jelly sweets continued the theme to be joined by orange zest and dried apricots on a bed of custard powder. The palate tingled with ginger and horseradish sauce as we found ourselves inside an old spice cupboard. Sweet and sticky toffee then trickled over marmalade before the finish arrived wrapped in soft leather. After spending 10 years in an ex-bourbon hogshead this was transferred to a 2nd fill chenin blanc barrique for the remainder of its maturation.