- Single Malt
- Distillery Bottling
- Bottling serie
- Stated Age
- 12 years old
- 11 yrs Bourbon + 1 yr NZ Pinot Noir Casks
- Number of bottles
- 52.9 % Vol.
- 700 ml
- Limited Edition
- Bottle code
- Added on
- 26 Aug 2015 11:20 pm by bert61nl
89 × in wishlist
382 × member ratings
934 × in collection
Whisky Reviews for Longrow 12-year-old
74 users have left a review for this whisky and scored it an average of 87.12 points
- The last time I had it was in October 2015. Back then I was very pleased with it, but I still like it very much, but unfortunately it doesn't trigger the enthusiasm I felt back then. However, the Pinot Noir barrel gets through well without overly covering the character of the distillery.
Starts closed. Remote campfire smoke, oatmeal, lemon cake. Clay, damp sand. Chamomile, lilac.
At first surprisingly soft. Apple pie, lemon drops, then a little sharper. Slight sticky sweetness. Cornflakes. At the end a bit thin.
- the much finer and more subtle brother of RED 13yo Malbec; taste both equally good
Dirty peat smoke, marzipan, caramel, red fruits and some bacon
fine, creamy, delicate oak, cowshed, sweet, mineral and maritime
very long, sweet as a liqueur
- A very delicious longrow RED. Certainly not the best in terms of complexity, but that does not matter.
Typical mineral with as expected a bit more smoke than a Springbank has, including sweet red fruits, sweet orange peel, vinous, boiled strawberries, blazing log fire
Sweet red fruits, light and mineral smoke, the sweetness dominates first, then it is pepperier, burnt strawberry jam, creamy
Pleasant and mineral oak bitterness, again the smoke is only slightly noticeable, chocolate with red fruits
- I can see the love for the whole Red series with this one, but the red wine influence wasn't strong enough for me. Maybe an extra year of finishing would have helped?
- Tasted blind at the PO 2016.
For me this is quite a nice whisky and a somewhat successful red wine finish. It’s not superb or so, but then again it’s one of the best red wine cask finishes I tasted. This must be due to the great starting point of Springbank distilled Longrow and the smokiness of that distillate. The taste has a bit of a sweet and sour feel to it that makes it almost fizzy
All in all not bad for a red wine cask matured (finished) single malt.
A rich and sweet whisky with aromas of butter, caramel, soft smoke, vinegar (white balsamic), coumarin, vanilla, berries (strawberries, blackcurrant), banana, old books, beeswax, honey, floral tones (dandelions), hay, grass, charred oak, fudge, cake, milk chocolate, rum raisins, cardboard, apricots, subtle sulfur and soft oak.
A powerful, sweet/sour and fresh whisky with aromas of green apple, wine vinegar, tannins, pear, pepper, minerals, chili pepper, fatty smoke, cedar wood, subtle honey, vanilla, caramel, hay, straw, damp leaves, hemp rope, dried flowers, cardboard, grape seeds, cherries, fudge, red fruits, berries, apricots, subtle brine, saw dust and spicy oak.
A long and dry finish with aromas of stronger smoke, apple peels, vanilla, tannins, grape seeds, minerals, licorice root and oak.
- 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.
- The predecessor REDs were much more complex, he could have ripened longer in the wine barrel, I have the impression as if there were a fog over the red fruits, which therefore do not want to release their full aroma
Cold smoke, raspberry jam, smell of a used empty red wine barrel, redcurrants, blood orange, red groats, if I hear some iodine in the background, could generally be more intense
Strawberry, raspberry jam, red currant jelly, all from a used ashtray tasted, later nuances of sour cherry and rhubarb
Very dry and tasty, again the raspberry