Tomatin 14 Years Old 2002 PX Cask #34915 Distillery Exclusive (54%, OB, PX Cask #34915, 2016)
- Category: Highland single malt scotch whisky
- Origin: Tomatin Distillery
- Bottling: Takara Shuzo, Hand-fill distillery only
- ABV: 58.2%
- Cost: £90
What they say:
Distilled in 2002 at Tomatin Distillery this handfill distillery only selected ex-Pedro Ximenez cask was left for 14 years before hand-bottled by yours truly at 54% on 17th October 2016 during our visit.
What I say:
Dramvent Calender Day 8
This December I am attempting to sample and review a whisky everyday for the 24 days of Advent in the run up to Christmas. My very basic criteria as I sorted through my masses of whisky and samples were these:
- Single malt scotch only and should be (or have been) generally/easily available
- Each day must be from a different distillery
- Each day must be equivalent in age or older than the previous
A wee cheat for the next couple of drams in homage to the fact that we did indeed get out to visit some distilleries this year and usual picked up some of their handfill/distillery only offerings. The first was from Tomatin distillery and was matured for 14 years in an ex-Pedro Ximenez cask. One of my favourite Highland Malts matured in my favourite sherry casks – what could possibly go wrong (nothing it seems!).
Old Bordeaux (14/20), stationary medium droplets and fine beads/legs
Black forest gateaux, thick & fruity black cherry & plum jam, high % cocoa dark chocolate and masses of nutty aromas, walnut & well-roasted chestnuts, there may well be some malt and toffee here but they are hard to detect underneath this huge PX influence, some apple and cinnamon chutney with iced mince pies too.
Massively full-bodied, thick and syrupy and a spicy mixed peel zest with lemon & orange, cardamom and cinnamon, black cherry and plum jam make up the mass of dark fruit flavours, juicy raisins follow, double-shot mocha espresso with a piece of 70% cocoa chocolate, nutty, oak & chestnut wood – slightly dusty and musty with that dunnage warehouse feel add a tinge of bitter/sour, polished highland toffee and chocolate crème brulee with hints of vanilla essence, a hint of old/dry rubber bicycle innertubes adds to the bitterness
Long, bittersweet and mouth-coating enhance that dark melt-in-the-mouth chocolate sensation, fruit and nut hints persist,
From the first moment I nosed this whisky in the bottle at the distillery I knew that I was going to love it and how good it was. With water this dram just gets better, leaving the zesty peel behind and becoming more like silky, molten dark chocolate. I love this dram, a chocoholics dream!
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