Note by Serge Valentin from whiskyfun.com:
Longrow 12 yo 'Red' (52.9%, OB, Pinot Noir, 9000 bottles, 2015) 11 years in bourbon wood (aahhh), 1 year in Pinot Noir (heeey?) Seriously, I’m not a fan of red-wine-finished peaters, but while I almost hated the cab (WF 70), the shiraz (WF 79) and the Port (WF 78) have been a little more to my liking. I love pinot noir, but maybe not in my whisky, let’s see… Oh and it’s not even Burgundy or Alsace pinot noir, it’s a Kiwi. Colour: salmony/apricoty. Nose: wait, this seems to work, more or less. Sulphur, blackcurrant buds, floor cloth (typical pinot noir), ham, bananas, then cakes, strawberry jam… I don’t find this particularly unbalanced, mind you. With water: dust, old wine cellar, all things musty, old bookshop in a small northern village (wot?)… It’s not unpleasant, it’s just peculiar. The strawberries have vanished – all for the better. Mouth (neat): rather more difficult. Stems and leaves plus lime and Haribo’s strawberry gums, British strawberry-flavoured yoghurt, a feeling of cheapish champagne rosé, with a gingery fizziness… It’s a fine drink, just not very ‘whisky’ in my book. So far. With water: starts to pitch and toss, so to speak. Old leaves, salt, old brine, dust… Finish: long, smokier again, void of any fruitiness. Comments: oh, why not? But you know, grape and grain… (not talking about sherry, Madeira, and other such wines). SGP:465 - 78 points.