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Whisky Reviews for Mannochmore Loch Dhu
40 users have left a review for this whisky and scored it an average of 50.49 points
- The worst whisky I have ever tasted. Is it whisky or diluted asphalt matured in truck tyres casks? I trew it in da loo after the first (and only!) tentative to taste it. Nearly perfect masochist choice, so disgusting that it almost worth a try.
- This bottling is some biohazard waste, as deadly as chemical warfare attacks. The stench arising from the liquid is horrid and attacks in a concentrated gaseous cloud.
I had a taste of it again (18/7/2020) to view my thoughts in a more open manner. However, I just cannot view it in any better way. Still atrocious.
Certainly deserves the place of being the top 10 whisky in the world, from the bottom.
A whisky which I would never give to my worst enemies as it's an overkill to do so.
Smells like guinness stout from the start, not the usual one we know of and enjoy but a rather foul smelling one. Its like a stout that has gone bad for days after being left out in the open. The sourness is so sharp and just kills any attempt to properly nose it.
It is both extremely sherried and floral - here's why, dead flowers left to rot for days while tens of sherry nukes dropped onto that flower stench.
Let's be serious for a moment...I am able to pick up hints of sour plums, ripen pu erh tea, fermented shrimp paste, sweaty socks and a whole bunch of medicinal plants. Marmite and fermented soybeans like natto.
Smell of rotting fish is in the air, like I said its a hazard to the ecosystem.
Unpleasant bitterness of burnt sugar, tires burning, burnt plastic, sherry everywhere but artificial of course. E150 laden wreck of a mess. NO FRUITS, NO fragrant herbs, NO citrus!!!
Wet paper in the sun, damp clothes, cinnamon powder, lots of sour cream and spoiled milk. Very very bitter towards the end like bile or stomach acid.
Medium in finish with a disgusting sensation that stays throughout the mouth. Vinegar gone bad, super sour and bitter than just makes me speechless beyond belief at how atrocious this whisky was made by Mannochmore.
Use plenty of water to gargle out this gunk and make sure to brush your teeth after. Don't forget the listerine. As for the glass, soak it in water and antibacterial soap, wash thoroughly after. Sanitize the area and make sure the liquid doesnt stain any surfaces. Use air freshener cause you will need it!!!!
- Tasted in the evening.
Burnt coffee, meat broth not tasty (umami, but not umami, what), fat, dull, soy sauce. Final ... tenacious (like a task).
It's not ... very good. It's ... not really whisky.
But I laughed so much, to see the head of my friends seeing my head to taste it, and I was so happy to be able to taste this "legendary" drink, that it will remain a good memory anyway.
Enthusiasm 3/5 (for the fun)
Whisky n ° 2044
- I tried this one on 2 occasions, with months between.
Just to be sure I didn't make a mistake the first time, because I couldn't believe my own tastin notes ... Well ... the second time confirmed the first notes.
ink, oyster sauce (but worse).
I don’t like it because I think there’s nothing to like in this over caramelized salty soapy dirty … buurrrppss
foaming vomit ... that's what this shit is.
The bottlers should be called : 'The Tasteless Bastards'
- I’m sorry my notes couldn’t be more detailed, but I refuse to take a third sip. This was beyond gross. That nose lulls you into a false sense of security, but then… So bitter. Like eating an ashtray filled with dead fish and ear medicine. I’m still tasting it after rinsing repeatedly with water, eating a slice of bread, and drinking a glass of a different whisky. The worst whisky I've ever had.
Nose: Sweet and concentrated. I want to say coffee liqueur, but I feel like it’s partly psychosomatic. Rich toffee, vanilla extract, s’mores, and banana candies. Some sugared raisins and prunes. A bit of a cooked vegetable thing. Not terrible…
Palate: Salty up front, then... Bitter, bitter, bitter. Tastes like expired medicine and acid.
Finish: Uncomfortably long and extremely bitter. Overbrewed coffee, burnt sugar, old metal, ash, salt, and soggy cardboard.
- A bottle famous for its funky and unpleasant taste...I will try my best to stay objective with this review.
On the nose, Chinese medicine, herbal tea, watered down coffee, and gamey. Well the nose does match up with the colour of the liquid...
On the palate, dry sherry?! At this point I am quite confused...do I taste plant-based medicine with dry sherry?! There are also hints of forced sweetness...horribly made hard candies? Soy sauce is also present. With time, sour plums and old raisins come out...this is making my stomach feel unwell...oh no...
The finish is unfortunately medium with cheap coffee and boiled vegetables.
Does this whisky deserve to be known as the 'worst whisky of all time'? I have no idea as I have not had my fair share of bad whisky experiences. However, is this whisky drinkable? Barely.
- a classic famous for its notes and texture:
on the nose, nice, very marked by caramel, oily nuts and ashes, after it is singular: caramel cooked, licorice, wood chips, a little toasted or grilled and it remains under the tongue, the Final is simple but you must actually wash the glass with plenty of water.
- The nose is ok. But in the mouth it's really unpleasant.
Note that the caramel tint completely the glass and must be washed a good dozen times after drinking this whisky. Plan a good decision.
Floral nose. Licorice. Pot pourri
It is quite correct.
In the mouth, this is where the dram begins ... it's bland. Water. Perfume, soap, tire. Only pleasure.
Final on the perfume and .... we do not care we want to spit.
- Wow, that's really horrible. The nose is still alright, but the others ...
Plum, raisin and caramel. Bitter liquors, herbals and rubber.
Bitter, lot of oak, salt, celery, horseradish, soy sauce, coffee and soup cube.
Short, dry, bitter, acidic.
- It gets better (or less evil) when letting it rest in your glass for more than an hour. Quite an experience to taste this whisky.
It coats to the glass like syrup and sticks for ages. Directly after pouring: plasticine, rubber, burnt tyre, extreme harsh balsamic vinegar, and bitter herbs. Some dried fruit can be detected, but from a far, far distance. Maple syrup, marmite.
Time heals: it gets better after one hour or so, with more influence of maturation in sherry casks (PX?). Yet, it still smells chemical and burnt.
Sweet, dried fruits, plums, dates, raisins, but punchy and sour like balsamic acid (not a good one). It's extremely woody, like chewing oak.
Burnt caramel, balsamic acid with added sugar, meat gravy, oak staves. It's all very drying.