Ballechin 2010

Overall rating
88.80/100
votes
8
Whiskybase ID
WB188553
Category
Single Malt
Distillery
Bottler
Distillery Bottling
Bottling serie
SFTC - Oloroso Sherry Cask Matured
Vintage
20.08.2010
Bottled
10.06.2021
Stated Age
10 years old
Casktype
Oloroso Sherry Cask
Casknumber
201
Number of bottles
893
Strength
60.1 % Vol.
Size
500 ml
Label
Straight From The Cask
Barcode
5021944113576
Added on
24 jul 2021 4:27 pm by blacknapkins
UncoloredCask StrengthSingle Cask Whisky

Average value

€ 84.54

9 × in wishlist

8 × member ratings

13 × in collection

Whisky reviews for Ballechin 2010

2 users have left 2 reviews for this whisky. Average rating is 88.80 points.

  1. cloudyweedram scored this whisky 86 points Expert Senior

    The sample warrants the purchase of a full bottle, need to say more?
    • Nose
      86 86
      This whisky opens with strong peat mixed with honey dew, and lot of band aids and O-zone. So far so very good! There're salted peanuts. Time brings more tangy sweetness, seed oils and seasoned vanilla cream. Mixed bowl of white nectarine and dried prune topped by black tea and caramel. Aroma of fatty spicy crispy junk food, which makes the nose even more promising! Red berry appeared in the end.
    • Taste
      86 86
      The flavour is intense but not oaky. The round mouthfeel became drier gradually. It's briny, sweet and a little tangy at the tip of the tongue, which is very pleasant. Very mellow dried dark fruits, can use a little more but this is just fine, right before the nuttiness becomes bitterly. Chew it and there's the dried orange slice, which gives a mix of bitterness, tanginess, juiciness, and zinc. Well done!
    • Finish
      85 85
      Strong chocolate caramel aftertaste at the back of the throat, remarkable! Still, there's a little resinous aftertaste that shows the age, but it is "hidden" well.

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  3. WhiskyShaman scored this whisky 90 points Expert Senior

    First impressions were only of peat and smoky pork. It took quite a while to get beyond that wall of scent, but behind it, there was earthy tea and a floral tartness. Over time the pork cure got sweeter and sweeter.

    That was a theme accross the board: the sweetness being initially very shy and peripheral and increasing in confidence and complexity.

    The palate started off on the short side, with only the honeyed peat briefly showing before salty spice and the transition to the finish. Still, it was enjoyable with a dense thickness, heft and dark malted breadiness.

    When it opened up, it was was like it recieved an upgrade patch.

    Right after the honey peat, it then Introduced stewed, dark fruit and chocolate that behaved like it has been there the whole time, nonchalantly becoming the bulk of the midsection.

    The finish wasn't altered so much, being mostly fully formed from the get go. The black currants from earlier were the major change to it, as it brought more sweetness to the slow burn of various pepper-corns.

    This was a standout whisky that assembled a complex range of delicious textures and tones and arranged them artfully.
    • Nose
      88 88
      Smoked Maple cured bacon-peat, pu'er tea cakes, Rosehip.
    • Taste
      91 91
      Fleeting honey, sweet peat, oily, buttery, cinnamon. Cooked blackcurrants. Salted caramel, chocolate ganache, malty molases bread.
    • Finish
      90 90
      Build to white pepper and eventually omnipresent Szechuan, minor eucalyptus flint and Smoky manuka. Ribena.

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