Whiskybase
Overall rating
88.50/100
votes
7
Category
Single Malt
Distillery
Bottler
Scotch Malt Whisky Society (SMWS)
Bottling serie
Salad dressing for the Anthropocene
Vintage
05.11.2003
Stated Age
15 years old
Casktype
1st Fill Charred Ex-Red Wine Barrique Finish
Casknumber
37.130
Number of bottles
248
Strength
57.9 % Vol.
Size
700 ml
Added on
13 Nov 2019 1:46 pm by Tauti
UncoloredNon-chillfilteredCask StrengthSingle Cask Whisky

Average value

€ 129,99

one in wishlist

7 × member ratings

9 × in collection

Whisky Reviews for Cragganmore 2003 SMWS 37.130

3 users have left a review for this whisky and scored it an average of 88.50 points

  1. Martin1965 scored this whisky 87 points Expert Senior

    • Nose
      84 84
      Sour apple juice, fruit vinegar, the aroma could really be better
    • Taste
      89 89
      Plums, chocolate, seasoning
    • Finish
      87 87
      Medium and harmonious, well balanced between fruit and spice

  2. Mascht scored this whisky 87 points Expert Senior

    reminiscent of sour mulled wine, really oblique nose, but great mouthfeel and nice finish
    • Nose
      84 84
      vinous and sour, very strong red wine notes, pear compote, plum chutney, cranberries, brown sugar and a lot of apple cider vinegar
    • Taste
      88 88
      intense, mouth-filling, velvety, balsamic, wild berries, bitter cocoa and five-spice powder
    • Finish
      88 88
      medium-long, red fruits and tender bitter oak remain

  3. dramspotter did not rate this whisky Connoisseur

    SMWS Tasting Notes: Initially there's a big hit of old school dandelion and burdock. Also, sweetie shop cola cubes, plums baked in brown sugar, a light cider vinegar tartness and strawberries smothered in balsamic glaze. Some old leather, toasted brown bread and walnut oil with a big dollop of damson puree. Water gives sour green apples, farmhouse cider, lambic ales and notes of petrichor with a warming paprika aroma. The palate is fat and lively. Lots of red jams, wine must, bitter chocolate, jasmine, cherry jelly, aged cognac, raisin chutney and things like hessian bung cloth, old rope and dunnage funk. With reduction there's hardwood resins, pencil shavings, Cherryade, Lapsang Souchong, grape molasses, black pepper and beef jerky. Matured for 14 years in an ex-bourbon hogshead before transfer to a first-fill charred red wine barrique.

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