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Whisky Reviews for Auchroisk 1989 CA
11 users have left a review for this whisky and scored it an average of 86.71 points
The lion’s share of what is produced at Auchroisk goes to the blenders. Justerini & Brooks is their biggest customer. If you want to try it as a single malt, you have to look for an independent release. Take Cadenhead’s for example, one of Scotland’s oldest bottlers. A few years ago they released this sherry butt matured Auchroisk in their Small Batch series.
Aromatic nose on black coffee, hazelnuts, caramel and… a bit of sulfur. Luckily that last part evaporates quickly, but it is unmistakable and gave me a bit of a scare. Then baking butter, plums and sniffing tobacco kick in. Peanuts, raisins and gravy appear. Pleasant, at least after the sulfur has left the glass.
Very piquant on the palate: curry, ginger, black pepper. Then some buttered fruit (dates, raisins and nuts) that give enough of a sweet note to keep things pleasant, although a salty note appears on the radar as well. Good strength. Apples, pears and barley sugar kick in. There is again an umami note that I cannot identify, but it does make this interesting.
The finish offers some grassy and nutty notes like we are used to from Auchroisk, but the salty and umami notes never go away completely. Woodsmoke at the death. Good surprise.
Not an easy Auchroisk, but definitely interesting. Not for everyone, I think, as it’s a difficult one. Around 120 EUR.
- Without any water, this whisky can seem quite sulphury and gunpowder-y, which is why it doesn't score higher in my book.
With water and especially on the palate, it's a whole league better and develops into a nice, satisfying and quite complex dram with the (still slightly meaty) sherry not overpowering the grassy and delicately nutty distillery character. Decent value for money, but probably not for the beginner.
It's on the nose where the gunpowder-y note really is a problem and causes you to get nervous on what to expect.
Neat: Yeah, sulphur candles, gunpowder and some burnt caramel are masking an otherwise quite promising nose. It does lose quite a few points here, but if you overcome the first shock you will also detect a fruity, malty and nutty character behind the sulphur curtain. Maybe we can lift that curtain with a drop of water?
With water: You won't fully erase that impression of a not-so-clean sherry cask, and if you hate sulphur like the devil hates holy water, please give this whisky a pass. BUT with water (you may be quite generous) the malt calms significantly down and becomes a typically malty and fruity Speysider with a meaty and salty twist. Salted caramelized nuts, raisins, a meat sauce on a coal stove, hay, dried figs and honey. This whisky has some potential. If only the cask had been of better quality...
Much more palatable and pleasant than feared. Yes, there is that gunpowder note, but thankfully there's nothing rotten or stale on the palate. Punchy attack, Spicy (hot curry powder), meaty and sweet (malt sugar and caramelized nuts). Good, but the development is quickly becoming quite hot.
Again, much much better. Now the sulphur has completely vanished in favour of a creamy and full-bodied malty Speyside character with apple sauce (plus cinnamon), figs, Swiss nut cake and only a delicate sherry note and a hint of coal smoke in the background. Suddenly it seems so well integrated, which is quite a miracle!
Long, on salted nuts, caramel, sherried plums and an ever so slight smoke note. The finish is definitely the best part.
- My review can be found here:
- extrapoint! It's really worth it,
- Beefy! and complex.
rich, dense, complex, fruity. Leather, smoke, vegetable. Sap. Walnuts, walnut oil, smoke ++ over time. Metallic traces like an iron smell. A little sherry notes with lots of dried fruits, dates, figs, grapes. Pastry notes, greedy. Then woody. A little butter, almonds / marzipan
Lively, rich, dense. We start with a quarter turn. Balance and balance: check! It's harmonious and complex. Boost of spices at the beginning of the mouth. Malted length with a return of smoke. In finish, we find the smoke of the nose.
Smoked salted butter caramel. Pepper ++ with aeration
- This is a profile that will not please everyone, I think this Auchroisk is to put in the category of '' love it or hate it ''. Already, the perceptible sulfur side of the nose should remove a certain slice of amateurs. The sherry is obviously noticeable, but not invasive (we are very far from a dark Oloroso, for example). Not especially complex, but powerful and tasty. Personally I really like this kind of whisky.
Black plum, hazelnut, swirls of coffee, caramel. There is clearly an influence of sherry casks, it is undeniable. Some traces of tobacco and black tea emerge afterwards. This whisky is also, nose, slightly sulfur, but just what it takes for it to be an advantage (according to my personal taste), without being too much (which discourages me, by cons). People who are very sensitive to sulfur should not be here at the party.
Badaboum from the start! Peppery caramel, full of fruits (white, yellow, dates, figs, etc.) sweet and declined in all possible forms (compote, syrup, candied). It's creamy on the palate. Little by little, the presence of raisins is revealed and these are becoming more and more in the foreground.
Average. A warmth develops and radiates in the mouth. A hint of wood appears. Spices and fruits die slowly.