By Mike Lord
A small new release from Adelphi but well worth a look
This is another top class Aultmore from Adelphi. They believe it to be one of their best and describe it as a perfect breakfast whisky.
Nose: Underripe bananas. Then the bananas ripen and become banana cheesecake. After water, estery notes of warm polythene or vinyl. Faded dried mixed herbs and muesli.
Taste: Sweet and syrupy. After water, smooth, sweet with rolled-oats.
Finish: Dusty malt and green banana skins in the finish.
It's been a long time since Adelphi last produced a Benriach and it has been worth the wait.
Nose: Tinned peaches in syrup and white grapes with zesty orange peel. Behind this, hints of sphagnum moss [peat moss]. Almonds.
Taste: Oily mouthfeel. Light sweeteness. Water introduces mint toffee (Murray Mints). Musty grape skins. Soft, creamy texture. A trace of spice at the back of the tongue.
Finish: Honeycomb in the finish. An aftertaste of maturation warehouse. A lovely dusting of chocolate.
An amazing toffee sweet Bowmore.
Nose: Straight away, sweet highland toffee - a thick and creamy nose that develops with Caboc (highland cheese rolled in toasted oatmeal), and traces of butterscotch and chocolate malt. On the nose, the smoke is apparent, but never overpowering.
Taste: Surprisingly sweet to taste as well, and now very smoky, with hints of warm railway sleepers; lingering creosote smokiness. Water makes it more mineralic; bath salts, and a trace of carbolic soap.
Finish: The McCowan's highland toffee returns in the finish, now swathed in hessian sacks.
See our full Adelphi range.