Tasting these old blends is always a fun experience and you oftentimes taste things you rarely ever taste in modern whiskies. No wonder – production techniques were much more manual, direct-firing of the stills was much more common (or, rather, the norm), different strains of barley (or other cereals for the grain component) and yeast were being used etc. This particular example is no exception and with its dry, slightly sooty, green character it shows how tastes have changed – nowadays blends are styled to be almost nondescript and almost bland so they don’t stick out in mixers. An enjoyable dram, indeed, one to decipher, and leagues above today’s standard supermarket blends, though probably not as dangerously quaffable.
Full review: https://maltklaus.net/dailydram/2017/05/19/tasting-sandy-macdonald-special-scotch-whisky-blend-1950s-glendullan/