Serge [on the 1970/1991]: ‘Glencraig was the name of the malt whisky made at Glenburgie with two Lomond stills between 1956 and 1981:
N: Vibrant [Diageo-like] fruitiness, cereal putty forming, oily citrus, dunnage-spelt honey sponge, sewing machine oil, a touch of brandy butter,… a generous/giving nose.
T: Decidedly bitter-sour on the palate. A drop of water helps to relax it but the profile doesnt budge too much at first and quickly moves onto the finish. However more sips, time & water brings a dry & orchid fruity-malty chew and an elongated journey, albeit with a bitter tannic edge. More time-in and the bitter-sour turns more dunnage-y with some molasses sugars and a milk chocolate-waxy dry mouthfeel lurking underneath – how much of this is E150a, we are not to know.
F: ,… as if its got somewhere else to go, it rushes through with a sour aniseed freshness moving to more spongy & fruity [sherry & bourbon?] cereal putty. Theres is however some lingering at the death on dusty/earthy>heathery dunnage.
C: Worth it for the nose alone and the lingering finish, but nurse it and youll get extra rewards.Scores a C