Glen Moray Classic Port Cask Finish (40%, OB, 2014)
- 40% ABV,
- Score: 63/100
What they say:
There’s an almost mysterious, ethereal quality about this radiant malt whisky.
No wonder we enjoy moments of pure lightness as we sip a dram of Glen Moray.
COLOUR: Light Gold
NOSE: First impressions are of toasted vanilla and subtle hints of oak. Aromas of rich dried fruits and leather follow, laced with dark chocolate and blackberries.
TASTE: A wonderful burst of spice hits the tongue combined with a refreshing lemony citrus tang. As the taste develops a rich caramel sweetness with traces of cinnamon comes to the fore.
FINISH: The finish is smooth with soft oak and honey sweetness lingering gently on the tongue. The spice continues to tingle and dark chocolate flavours develop to give luxurious texture and a fitting finale to an elegant whisky.
What I say:
The Glen Moray Classic is the no-age statement (NAS) standard expression from the Glen Moray Distillery. Under new ownership, the latest offering has been given a twist and a little kick by spending 8 months in Tawny Port casks. This was sampled as part of WOLS 14/7 whisky and chocolate tasting
Pinky golden amber
The esters (banana) and acetone (nail polish remover) of the classic are still present but slightly masked by a thin layer of fruity strawberry jam and leather shoelaces, some vanilla and coconut notes are present as well as dried fruits
Similar to the nose a veneer of strawberry jam on toast, cherry lips sweeties, blackcurrants, prunes and raisins lead to brief leathery tannins and subtle cocoa before cereal, vanilla, cinnamon and oak resurface, a little thin in mouthfeel the port-finish is balanced equally with the underlying spirit and feels complimentary
Short, sweet, zesty tangerines and cherries
A definite improvement on the standard Classic – the port finish adds a little fruity sweetness and complexity but struggles to feel completely integrated with the base spirit underneath. Still too youthfull and exuberant for my liking – perhaps a little longer initial ageing before finishing would round this out a little better?
Categories: Single malt