Benny is one of the regulars at the whisky tastings I host in Ghent. And during one of those tastings he handed me a sample. ‘You gotta try this’ he insisted. It’s a Caperdonich of 18 years, matured on sherr cask – a vatting of 4 hogsheads. Well, Benny, let me give that one a go.
The nose needs some time, starts rather closed. But once it has breathed a bit I get nice notes of apple pie, very light honey, walnut liqueur and some chewing tobacco. After a few moments that expands with oranges and… err… mustard seeds? And a touch of dried flowers. Nice. And the longer you leave it to breathe, the better it becomes. Give it some time.
Good body. Nicely oily. Now the citrus fruit comes first. Lots of oranges, mandarin and lemon, a nice dose of honey and some chili pepper and quinine for a spicy edge. Becomes so spicy, that I even feel like tasting peat. Surely that cannot be right? Or can it? No, I don’t believe that. The apples are very far away now, but this is very good nonetheless.
The mustard seeds from the nose return in force on the finish. A peppery note at the death, hand-in-glove with some oranges.
Caperdonich remains that undiscovered gem that only got its cult status after it was closed. Hence it remains somewhat affordable. You can still buy this bottle for less than 200 EUR. Recommended. Thanks, Benny, I owe you one.