Let’s go back to the ‘closed distillery’ theme for this one. Here’s another former DCL (Diageo) distillery that fell victim to the financial crunch of the early ’80s and shuttered in 1983. This time we’re looking at a Highland distillery (Inverness, in fact) that was known more for its contributions to Mackinlay’s blended whisky than for it’s own name: Glen Albyn.
Fortunately for those of us who like delving into history a little bit, there are still a few surviving casks from some of these closed distilleries. These barrels lie primarily in the hands of independent bottling firms (and possibly blenders). And while they may not always be an accurate representation of the distillery’s true profile, that’s more than ok by me. Tasting drams like these is like sinking deep into a bit of Scottish history and whisky lore. And let’s face it…there’s always something almost inexplicably hair-tingling about sipping a drink that was made before you were even born.
This 36 y.o. from Glen Albyn was decanted from a few refill sherry butts. And none too active of butts, at that. The sherry influence is incredibly soft.
Finally…I’ve said it before and I’ll continue to harp on it here…I will never understand the rationale of bottling any malt this old at anything less than cask strength. Amazing what the motivation of the mighty dollar (or pound) can do. The folks at Gordon & MacPhail, while some of the nicest people around, are particularly guilty of this, and the sad fact of the matter is that they have warehouses teeming with brilliant old barrels. Hopefully we see a few more of them served up au natural in the future.
Nose: Cinnamon. Milk and white chocolates. Ju-jubes. Fruit cocktail in sugar syrup. Lemon muffin. A little bit of tartness. Light clean florals. Some dental cement and a touch of polish. Banana cream pie. Something here that reminds of a very old rum.
Palate: Again…that fruit cocktail, syrupy soft sweetness. Chocolate again. Oranges and orange zest. White cake dessert notes with smoke and wine. Almond and other toasted nuts. A little over-oaked, to be honest.
Thoughts: 36 years old, and should have been pulled sooner. Having said that…as I mentioned above, these must have been quite dead sherry butts, as I’d almost guess this came from ex-bourbon barrels, as opposed to sherry. If you can pull small sips across the tongue and try to wrap your head around the heavy oak…this is close to a winner.
– Reviewed by: Curt
– Photo: Curt