- 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
88 × in wishlist
374 × member ratings
924 × in collection
Whisky Reviews for Longrow 12-year-old
74 users have left a review for this whisky and scored it an average of 87.18 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.
- Wine gum, red grapes, some toffee and pastries behind them, plus a good dose of dirty smoke!
The taste is a little more acidic, red sour berries, orange peel, pepper and some cinnamon. A certain dryness spreads in the mouth, the dirty smoke is always present! What remains is the dryness, coupled with a subtle spice and charcoal. All in all a good wine finish.
- hmm a soliger Malt
the smoke decreases towards the finish
he needs water
he is not my case
The Pinot Noir barrel has left little mark on the leather, which is easy to notice
Smoke, red fruit, light leather, slightly ash, minimal ham
later pastries, dark sourdough bread, slightly sweet
with water: more smoke, more pastries, vanilla is more
soft at first, then very strong
Oak, the alcohol is pricking, dark, leather, smoke
later shiking and towards the finish a note I can not name the sweet and spicy
with water: softer, slightly floral, more pronounced this sweet-spicy note
but thin, no more smoke, harsh, astringent !!
later easily sulfur and rotten eggs
with water: honey, sweetie