A brief comparison of the Invergordon 1973/2018 52.3% Mancarella WID: 117891. They are both quite similar to the basic character. The whiskey base Invergordon is a bit more woody and spicy compared to the Mancarella. The Mancarella is more intense and fuller. At the same time creamier and rounder.
Soft and intense, strongly marked by solvent (glue, varnish ....), but it is never unpleasant for the rest. Fine aromas of exotic fruits (especially coconut), citrus fruits, sweet spices, a little caramel and a touch of aromatic plants.
Smoothness, volume and power in the mouth: exotic fruit compote (still coconut), waxy honey, caramel, corn syrup, spices (vanilla), some vegetal notes too. And always this fund of varnish, glue that continues.
Persistent and sweet, on the same exotic fruits, mint caramel and a woody touch.
This Invergordon is pleasantly drinkable, end to end. Gourmand, (very) sweet, unctuous in the mouth; and not aggressive for a penny. Very "grainy" of course, and also reminiscent of a bourbon; he can not deny his origins.
Very bourbonous and sweet. Woody honey, caramelized almond. Grape and apricot dry and candied. A lot of vanilla as a guideline. Notes of small fruit flowers develop during dram.
Delicate from the first sip, no aggressiveness. Honey caramel syrup. Green and yellow berries dried and candied. A few drops of lemon, and a pinch of sweet spices. Orange zests wooded here and there.
Average. Spices show the tip of their nose by tingling their tongue. The presence of dry wood is also greater, accompanying white grape syrup and bitter apricot peels.
I must say that all the wood notes of a well aged single malt were present in this, so if you’re the kind of whisky drinker who buys the older stuff to actually drink it, rather than just have on your shelf to show off, older single grains like this would definitely be worth trying.
For me personally these huge, bold wood notes are not my style, but this one was worth trying purely for the intrigue of trying something that has aged for so long. It reminded me of some very old bourbons I’ve tried and probably has a high corn content. It was very rich and a great evening sipper.
Reviewed in my blog: https://iwriteaboutstuffilike.com/2016/04/30/invergordon-1972-whiskybase-bottling/
A huge note of Bostik craft glue, filled the room as soon as I poured actually. Acetone. Woody vanilla. The wood is a bit domineering here, but underneath there’s some juicy citrus and tropical fruit. Bit of marzipan. Olive oil. Some aromatic herbal notes like wintergreen and camphor develop after a while. Some dry leaves.
Rich wood. Acetone. Loads of vanilla. Quite sweet, lots of corn spirit in here. Herbal honey. Marzipan. Peanut brittle. Some more citrus hiding under the wood. Tropical fruit notes are a bit more noticeable now, and they feel kind of…. jammy?
Long. Marzipan. Vanilla. Dry wood. Peanuts. A little coconut and some of the mint stuff from those chocolate mint thins.
Add tasting tags by clicking the flavours you recognized in this whisky.