Whiskybase
Overall rating
84.27/100
votes
17
Whiskybase ID
WB157336
Category
Single Malt
Distillery
Bottler
The Scotch Malt Whisky Society (SMWS)
Bottling serie
Butchershop quartet
Vintage
11.06.2010
Stated Age
09 years old
Casktype
Re-Charred Hogshead
Casknumber
68.38
Number of bottles
273
Strength
57.9 % Vol.
Size
700 ml
Added on
02 May 2020 12:31 am by dramspotter
UncoloredNon-chillfilteredCask StrengthSingle Cask Whisky

Average value

€ 51.89

one in wishlist

17 × member ratings

21 × in collection

Whisky Reviews for Blair Athol 2010 SMWS 68.38

6 users have left a review for this whisky and scored it an average of 84.27 points

  1. bvrsky scored this whisky 85 points Connoisseur

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

  2. Expraesi scored this whisky 84 points Expert Senior

    • Nose
      84 84
    • Taste
      85 85
    • Finish
      83 83

  3. FernetBranco scored this whisky 86 points Connoisseur

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

  4. SRB scored this whisky 87 points Expert Senior

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

  5. whiskynews scored this whisky 86 points Expert Senior

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

  6. FernetBranco scored this whisky 86 points Connoisseur

    Notes von der SMWS Website: www.smws.com/butchershop-quartet

    Ausgabepreis: 46,50 GBP

    "The initial impressions for this one were very much meat themed. Beefy, gamey, rich and full of savoury herbal and stocky notes. Broth, bouillon, bay leaf, bouquet garni and hints of charred fruit and blue cheese. Dried apricot rings, barley sugar, grape must and vegetable oil. With reduction this meaty aspect remained but developed more towards dried herbal mixtures, wood char, damp earthiness, pencil erasers and peppery beef stock. Touches of caramelised brown sugar and malt vinegar. Unusual and compelling. The palate opened with spicy dried chilli, barley sugars, metal polish and cured bacon. Very umami and rich, like whisky-cured venison with notes of lemon acidity. Some white pepper and cough sweets. With water it was still rather hot and peppery but also showing notes of vanilla custard, spiced dark fruits, walnut oil, apple pie and mixed berries. "

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