Very well composed, balanced, but intense sherry peat whisky. Minimal sulfur, more of a match, but nice fruit notes, of course sherry, but also lighter ones in the background. In addition wood, salt, peat. The Islay barrel gives this Ballechin a successful maritime touch to the otherwise herbaceous, gentler peat of the Highlander. Great thing.
Heavily sherried taste with strong soy sauce. Quite meaty. Like a Mortlach. But with peat. No way we can tell what distillate this is, but I would guess Laphroaig. No joke... If you've tried Lp4, you'll know what I mean. It's relatively cheap, hits you with a bang, and it's not meant to be contemplative in any way. I would buy this for your alcoholic friend for his birthday.
As an aside, I am not a particularly big fan of meaty, sherried whiskies, but for those who do, this is probably a 90 pointer.
[Quick festival note] In the purest tradition of Ballechin sherry. A profile that is still totally slept on, in my opinion. Big meat, big charcoal, big cooked dark fruits : it works so well. Similar to 2005's for the Whisky Barrel but maybe a bit better. 88-89
Classic Ballechin sherry. Enormous notes of black Ardenne's ham, burning firwood, wet horses, charcoal. So animal and so idiosyncratic. Tomato concentrate and burnt oregano. A splash of lemon to bring some freshness.
Extremely good again, very animal, huge notes of dark smoked ham again, beef jerky, huge charcoal influence. Cooked dates.
Long, on similar territories.
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