As a starter, there was a rather weak 24-year-old Grain from Invergordon (WB197684).
Without question, this is the best of the four.
A typical old grain nose with hints of glue, wood glue and a luscious sweetness at the beginning.
With a 56-year-old whiskey, however, I treat it to another 30 minutes in the blender glass, because up until now it has been a bit one-dimensional.
It's getting a little nuttier. Now a little fruitier, like dried plums.
The complexity or rather the interplay is limited, but right from the start there are a lot of flavors that you only find in old grains and I really appreciate that.
Hmm, I always like that a lot. That sticky sweetness and soft wood on the palate. No surprises here either. You can feel the 56 years and the oak wood most clearly here.
The 39 percent doesn't seem too thin to me either, because the aromas are still transported sufficiently intensively. I can still find marzipan here.
The mouthfeel is dry and oily, as you would expect from the key data. Surprisingly low wood and bitterness, but I guess that's due to the low percentage. This is also where the second "weakness" (besides the lack of complexity) becomes apparent, because the finish is just about long: but of course, here one naturally wishes that the whiskey would not disappear from the palate for the next half hour. Still close and complaints on a high level and somehow for me at the same time the best part of the whiskey.