- Single Malt
- Distillery Bottling
- Bottling serie
- Hand Bottled at the Distillery
- Calculated age
- 05 years old
- Peated Port Cask Finish
- 55.6 % Vol.
- 700 ml
- Added on
- 29 May 2017 5:40 pm by Theli
2 × in wishlist
39 × member ratings
91 × in collection
Whisky Reviews for Glen Moray 2011
9 users have left a review for this whisky and scored it an average of 87.27 points
- Amazingly balanced for the young age and the cask strength. I did not need any water and did not miss any. The smell exudes a potpourry of red fruits, especially raspberries and strawberries. A fruity acid accompanies the whole. Very cool, and fresh, like Red Bull on Peat :) On the palate then extremely fruity. Raspberry juice meets light accompanying smoke. Delicious. Of course, the oak influence is quite minimal to nonexistent. But nevertheless, the matter is consistent and the Portfass has given the Malt a very delicious note! The desired port notes speak. pleasant acidity, strawberry, raspberry are clearly there! Blind I would have typed to almost 50% vol! Departure Tip Top! Maintains medium length. The berry acid settles a bit in the tooth space and the vanilla from the Vorreifung announces itself very briefly again. How beautiful this boy malt plays with the cask strength - impressive! In summary, a delicious sweet / smoky fruit bomb! Reminds me a little of the profile of the Acorn Brut de fût - just a tick better!
- Nose: peated raspberries, Tri Top raspberry syrup, distinct sweetness, very intense fruit, the peat is not at all direction of smoke, coal or phenolic notes, but acts like a slowly smoldering peat fire in Kiln, the peat smoke is noticeable, but not too strong to to become dominant, the alcohol is strong, but well integrated, the youthfulness of the malts can be seen again and again, then the raspberry again wins the duel and rises sweetly in the nose
Taste: Wow, that's a blast. First, the red fruit flooded my palate a lot of sweetness, then the peat comes to bear, here in the mouth, he is also more deulicher than in the nose, but also here a perfect interaction. The peat has a slightly phenoliger taste in the taste, earthy, even goes towards coal dust
Finish: rather short to medium, here again red berries and peat in duet, the fruit disappears quite quickly, but the peat remains quite a long time in the throat, here reinforces the impression of charcoal even more, some tannins show up with right a lot of dryness. Water: he does not really need it, but we'll try it ... you can still find crispy malt notes and a little vanilla cream
- Nose: surprisingly strong smoky, hot ashes, spicy warm smoky notes, the whole has as a counterpart nice sweet note from the port - raspberry jam, blackcurrant (including the acidic component), vinous sweet and light acidity
No wonder in complexity but extremely full and aromatic in the nose - made great. And in addition this incredibly glowing reddish color! A treat for eyes and nose!
Taste: strong and warm with now even stronger smoke that dominates everything for the first time, warm ash settles and cools down slowly, under which are notes of strawberry punch and rose wine. It becomes more fruity at the back into the long finish and also a slight oak bitterness joins. The smoke is pushed into the background, but always remains present. Great long finish is incredibly tasty and makes you want more.
Although a simple but great whisky - clearly after the short ripening time no great complexity can be expected but what the whisky has to offer is incredibly intense warm smoke and fruity portnotes. Now in the summer this is exactly the combination which inspires me.
N: One I’ve not tried! Peated port, oh yeah? The first time I came across such a combination I was bowled over because I’d tried nothing like it in my life. I’m not so easily swayed these days. Colour-wise, it looks like a carnival cocktail. We’ve the dessert dram of the night due to its richness & sweetest coupled with notes of spearmint and log bonfires. I wouldn’t say its the most sophisticated whisky, but it offers a recipe that’s working [on the nose] with a good spectrum of flavours.
T: Hmm! I’m struggling with this profile, flavour-wise a mix of chalky-dry sherry < brandy & fruity tea, young pine resin, grit, boot polish, celery, wet herbs, really sour lemon and a touch of detergent.
F: Those palate flavours linger whilst it remains quite spirity and chalky/aspirin-y dry.
C: Just because I don’t like something doesn’t mean it’s bad [whisky] – something the majority of online [eg. WB/Amazon] reviewers seem oblivious to – so I’m wary not to underscore this. I just wonder whether whisky needs fino, or fino, whisky?
- Young and wild
cold smoke and raspberry syrup, toffee - hot alcohol
Raspberry, cassis, dry campfire smoke
- What should I say smoke or peat and I will not be friends, without peat would have been something for me
Peat, sweet with water: cheese
soft on the palate, smoke stronger than in the nose
medium to long,
- Another really exciting Glen Moray. When you think of the color first: "Are you kidding me?"
But everything else is really great - even if I find this "peated cask" story actually silly, but here the barrel adds a really very elegant smoky note to the Glen Moray. Both in the nose, as well as in the mouth and on the finish. Lacy Malt!
- info from the distillery: peated production in ex-bourbon cask before finishing in a port cask for 8 months.cask no. can be printed in the message field on the label