Craigellachie is a Speyside Distillery owned by John Dewar & Sons, specializing in Worm Tubs. They ensure 'meatier' whiskys with less copper contact than shell and tube condensers. This 10 year old Craigellachie was finished in 1st fill Amarone barriques.
The basic character of Craigellachie is actually not meaty, as is often described, but somewhat vegetable. This spicy component also shows this A Dream of Scotland. There are also preserved cherries and strawberry jam. The spicy basic component is then joined by a sulphurous aroma, which is not caused by the worm tubs, but by the Amarone barrique.
The whisky is strong and needs water. The aromas are not primarily fruity, but rather spicy with notes of spicy broth. Other Craigellachies also show this power. But there is another component that comes from the Amarone casks. These barrels are being used more and more often - but they often have a glaring sulfur problem. This barrel also contributes a decent amount of sulfur, which is not directly disgusting here, but not primarily enriching either.
Nevertheless, there are also the cherry notes that bring a sweetness that also has an acidic component. With the herbs, this results in a nice basic aroma, which is slightly influenced by the sulphur.
The finish has flavor that doesn't just come from the wood. The sulphurous character is difficult and somewhat acrid, but can be glossed over as an aspect of the whisky here.
Unfortunately, the use of Amarone barrels often causes problems. In the wine industry, the handling of sulfur is widespread and causes few problems in terms of taste. It is a problem with many whiskys, probably resulting from sulphurizing the casks for preservation. This means that the sulfur is too dominant and can only be defined as an enrichment for the whisky with a lot of good will. For me it is an off-flavor that can still be halfway concealed with this whisky. But it remains problematic.