Traditional sweetie shop with candied ginger and dried/candied orange peel layered over Glen Moray’s biscuity malt base, later maple and pecan pastries and a hint of saffron, remarkable!
Well-aged, full of polished wood, soft and gentle this reminded me of taking a welcome break with a good coffee and accompanying pastry. Perfectly integrated and balanced I could gladly spend plenty of time enjoying this whisky.
Soft, creamy and reserved plenty of brioche, white pear & grape and soft brown sugars. In general intensity of flavour and mouthfeel I preferred this at cask strength rather than the reduced final version.
Another perfectly balanced and elegant Glenfiddich example, not too sweet but with a lovely toasted banana and brown sugar combination of sweetness that reveals the rum cask influence.
Classic Glenfiddich full of orchard fruits, rich and slightly more reserved/mature thanks to the extra ageing. Balanced to perfection.
Pretty much what I would expect from a refill sherry maturation, this one is quite muted. Fruity and sweet with some mineral notes.
Soft and subtle, this drinks like a classic Lagavulin (e.g. 16yo) with just a hint of some extra cask char and vinous nature. Perhaps the natural sweetness/Sherry influence in standard Lagavulin makes it hard to see what the Port-seasoned cask has introduced that is different?
Delicious sweet and char notes plus some extra fruits from the Moscatel wine cask boost classic Coal Ila sweet smoke flavours. Rich with plenty of depth and stewed and dried fruits.
Deliciously decadent, a smoke and red wine marriage, borders at times on a little inkiness which could be enhanced by the youth of the spirit here which brings so much power to that smoke. Later it is sweet dry and nutty and still delicious.
At cask strength this is rich but a touch on the spicy side for me, with water this mellows into more buttery caramel. A great example of Bunnahabhain’s fruity distillate pairing well with Marsala wine finishing