Whiskybase
Overall rating
86.38/100
votes
17
Category
Single Malt
Distillery
Bottler
Scotch Malt Whisky Society (SMWS)
Bottling serie
Chocolate, cream and malted Bali
Vintage
18.09.1997
Stated Age
21 years old
Casktype
Toasted Second Fill Hogshead
Casknumber
46.79
Number of bottles
231
Strength
55.6 % Vol.
Size
700 ml
Added on
23 Jul 2019 11:51 pm by dramspotter
UncoloredNon-chillfilteredCask StrengthSingle Cask Whisky

Average value

€ 147,00

one in wishlist

17 × member ratings

13 × in collection

Whisky Reviews for Glenlossie 1997 SMWS 46.79

4 users have left a review for this whisky and scored it an average of 86.38 points

  1. Indianerhäuptling scored this whisky 86 points Expert Senior

    • Nose
      86 86
    • Taste
      86 86
    • Finish
      85 85

  2. Whiskydufftown scored this whisky 87 points Expert Senior

    • Nose
      86 86
    • Taste
      87 87
    • Finish
      88 88

  3. WhiskyLovingPianist scored this whisky 89 points Connoisseur

    https://whiskylovingpianist.wordpress.com/2019/08/10/smws-august-outturn-2019/

    Let’s move to another similarly aged Speysider. Colour is apricot-orange gold, almost exactly the same colour as the orange-y bar mat [see pic].

    N: I’m liking the slightly butyric fruity apricots, papaya, a little mango, passion fruits,….
    T: A relaxed old timer with a super-calm honeyed & golden syrup [SMWS] arrival. Fruity hessian notes continue to grow & delight alongside a toasted sweet oaked note that comes from sufficiently long ageing in a medium charred bourbon refill cask surely – checking [SMWS],…. yep a second fill hoggie..
    F: Deliciously soft [Oatly] milky porridge mash, a few sunflower seeds [nope, pine nuts – thanks again SMWS], slightly butyric yet also spot on fruits and more syrup=honey. Good long finish.
    C: Sure there’s plenty of oak, but this one makes for a delicious tree climb with plenty of fruit picking to be done once you’re up there.

  4. dramspotter did not rate this whisky Connoisseur

    SMWS Tasting Notes: A hedonistic profusion of dried tropical fruit crashed onto the beach amidst coconuts, brazil nuts and dark chocolate that had melted onto the golden sand. Bobbing in the tide we spied an old tea chest packed with jars of golden syrup and tobacco whilst on the warm breeze came the evocative aromas of ground coffee beans and vanilla pods. We were sipping mugs of hot chocolate, lavishly adorned with cream and a dusting of cocoa powder that paired very nicely with the ginger and rhubarb crumble that was drizzled with custard. Through the creamy and velvety textures more tropical fruit appeared as banana, guava and ripe melon combined on layers of banoffee pie and toasted pine nuts. Finally a sprig of mint brought a fresh sensation that merged with apricot yoghurt and pineapple dipped in dark chocolate on the lasting finish. After spending 18 years in an ex-bourbon hogshead this was transferred to a toasted 2nd fill hogshead for the remainder of its maturation.

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