Redistilled whisky

A while ago I blogged about a comparison between Lagavulin 16, and the same whisky when you distill it again. Take away all the colour and a lot of the goodness the wood added to the whisky, but I think you keep the broken down alcohol and quite a few of the congeners that have been added during maturation. Quite different from the raw spirit before any aging, anyway.

When I got that sample of Lagavulin, I got four more, and I haven’t gotten around to reviewing these yet. I got these from Master of Malt, and their Professor Cornelius Ampleforth just keeps on experimenting. There’s still a review in the pipeline for that 92% absinthe of theirs. But absinthe is going to be a theme week sometime soon.

Glenmorangie Nectar d’Or, 46%
Light, fresh and fruity with grapes and Granny Smith apples. It comes off as a bit sweeter than the regular version, but that’s usually the case with spirits. The palate is very fresh and very light with heaps of orchard fruits, icing sugar and some honey. The finish reflects ‘whisky’ a bit more, like it has some age to it but doesn’t add many new flavours.

Glenfarclas Movember 2011, 53%
The only cask strength spirit of the batch and it smells a lot more spirity than the others. Like gin or genever. Fruity with apple and something more sweet, more tropical. Creamy vanilla custard as well. Sweet in the mouth with aged gin, fruit, but I don’t feel there’s all that much character left of the original whisky. The finish shows some barley and some wood spices. Funny enough, it feels like the Glenfarclas character is back a bit.

A box of rare stuff

Talisker 10, 45.8%
The first one of this batch with a bit of smoke, which comes off as pretty raw on the nose. Ashes, sweet peaches in the background. This one smells more ‘typical’, more like Talisker. The flavour is very gentle, and fruity again with a hint of vanilla. The finish tastes like whisky, probably because of the smoke. Stronger, more Talisker-like, but not very long.

Ardbeg 10, 46%
This one really is Ardbeg. Like modern Ardbeg, a little fishy, ashy. No wood influence, it really reminds me of some of the newer bottlings they do. Sweeter and thicker, with more vanilla and other wood flavours, oddly enough. A bit spicy, but not more than a bit of pepper. The finish is sharper, with more pepper, smoke, salt and ash. And some kind of burning sensation.

So, in general, a very very interesting experiment of which I am happy to have been able to taste the result. I talked to Ben about it, and he said it was comcercially very uninteresting. I can imagine that, more so because I wouldn’t be buying a bottle of this stuff. Funny to taste and something truly unique, but that’s where it stops.

About Sjoerd de Haan-Kramer

I'm a web developer at Emakina. I'm highly interested in booze, with a focus on whisk(e)y. I like to listen to loads of music and read quite some books. I'm married to Anneke, have a daughter Ot, a son Moos and a cat called Kikker (which means Frog, in Dutch). I live in Krommenie, The Netherlands.
This entry was posted in Ardbeg, Glenfarclas, Glenmorangie, Talisker and tagged , , , , , , . Bookmark the permalink.

3 Responses to Redistilled whisky

  1. Funny you should post it today😉 i just posted my first notes of H2H ardbeg 10 and this one😉 going to do an in depth h2h for each .
    lovely stuff.

    whisky geekery at its best.

  2. Pingback: Jura Elixir | Malt Fascination

  3. You borked up “Talikser”😉 . Redistilled whiskey sounds like a weird thing to do but good it can pan out well sometimes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s