N: There’s a treasure trove in this 1970s timepiece. Every time I go back to it, it’s another wow. Initially, it’s exactly like the previous First Cask 1975 vintage. This one opens up quicker however and soon reveals a sweet complex floral bouquet, and if I knew my flowers I’d list more of them. Honeysuckle for sure and then all those fruits, apricots and victoria plum jam, strawberries, kumquats, – all of which are members of the rosacea family don’t you know?! We’ve an earthiness here also and a deeper herbal quality that would encroach on Jagermeister’s toes if it weren’t for a floral jam-laced thread. This beautiful old whisky has a viscosity which is hard to describe, especially as I’m encroaching on emotional and sensory experiences rather than any solid analytical approach. 15-20 minutes in and we’ve rose caramel sauce [can that be a thing please, Chef Ramsey?], the floral aspect blooming & plume-ing alongside a sliver of puff pie meatiness entwined around the maltiness. Further joys materialise in the form of a dryish still-air warehouse and all those barmy old [bourbon > sherry cask] dunnage-y vapours.
T: Somewhat sharp, every time. It does soften towards a squidgy dunnage-y cake sponge direction though there’s always some pepperiness to work through. The fruits from the nose are rather dimmed, though delightfully, the floral jammy aspect remains ever-present. Water creates a thick viscose [omega 3] and sour waxy mouthfeel, later with an oakiness similar to the 1975 First Cask albeit less dominant.
F: More than echoes, the mouthfeel and oaky bitter green tea & vanilla cream linger, but this beautiful whisky is over all too soon – until the next sip of course!
C: The spirit did its best to manage all those years in cask [on the palate], but provided us with a nose to die for. To enjoy a bottle would be quite something.