This Blair Athol was distilled in 2009 and bottled in 2021 from a California red wine barrique which produced 234 bottles.
|Distillery: The nose is initially dominated by warm baking spices, however time in the glass brings out Blair Athol’s trademark stewed apple notes.
WSD: Lilac blossom and violets. Sweet with a touch of hay and wine vinegar. Blackcurrants and port.
|Distillery: On the palate high alcohol and spicy oak integrate beautifully to form an attacking character that demands attention - make no mistake though, this whisky shows complexity and subtlety, but it requires a little water to bring out the light apple and pear notes, and perhaps a little grilled lime and wood polish.
WSD: Fresh mint leaves, warm blackcurrant juice, blackberry coulis, alcoholic ribena and blackcurrant jelly when you've just added the water.
|Distillery: Very powerful, but worth wresting into submission.|