I drunk a 2013 [35cl] bottle of the ‘105’ in Thailand recently and really fell for it. Drinking whisky in the heat doesn’t always work out but that ‘105’ and 26 degree heat at night combined perfectly [Scored 87]. This is an older version from 2006, distilled therefore in the mid-late 1990’s.
N: Husky dry, with a little dry coconut and caramel. Then there’s the pan-Asian notes with celery/allium freshness, caramelised-roasted fennel, Sake-with-soy [is that a thing?], salted crisps, Bouillon vegetable stock powder, burnt molasses, black treacle, dark chocolate, sunflower seeds in their toasted husks,…. Wow, what a talker – far more so than the 2013 bottling. A nose 100 bloggers [like me] may conjure 1000 nosing notes for.
T: Much like the Glendronach with a similar waxiness & balanced savoury-sweetness, though it’s less salty & dry yet with more creamy oiliness. There’s a tangy sherried/winey sweetness with a savoury-sweet-vegetal note creeping in, though the sherry & char holds that in check. It’s far more laid back compared to the ‘ballsy’ Glendronach and just a tad sharp.
F: Much less dryness than from the Glendronach, this having a creamy>oily-caramel salivating ending with a sherried freshness and milk chocolate [a note so prevalent in the 2013 bottle], appearing finally at the end. A note of stale oily crisps occurs only right at the death, but there’s also a subtle complex interplay between the sherry char, malt and freshness to enjoy.
C: It’s a touch rough-n-ready at times yet currently one of the auction bargains. It would make for a superb session malt although i preferred the 2013 bottling a little more for its slick performance overall.
Scores a B[-]