A very random bottling for a German whisky museum. Why Kyrburg would have a whisky museum is beyond me, but apparently it’s a thing.

I got a sample from this last week, in a glass, and I had to quickly clean a sample bottle for later drinking. I planned on drinking it then and there, but things were a bit crazy around the house, so that didn’t happen.

Almost a week later and here we go!

Sniff:
It has the gentle sweetness of Glen Moray. There’s a heap of vanilla with it’s custard like sweetness. But apart from the vanilla there’s a wine like sweetness on top of it. A bit like stewed fruits with cinnamon and port.

Sip:
On the palate the alcohol shows itself, but it doesn’t do much more than add some heat to the stewed pears with port and cinnamon. It’s a style I’m not a fan of. It takes a while of swimming before the spirit comes through. Vanilla, cracked black pepper, some dry oak too.

Swallow:
The finish shows a bit more of the oak and some green apples. The cask influence is much less here, although it’s not all gone.

Govert, who gave me a sample of this, asked me whether this was a wine, port of madeira cask. There’s no info on this, but I’d go for Madeira. It’s not as intense as port, and lacks the typical wood and soil notes that I normally get. I think it’s too sweet for a wine cask. But who knows?!

Anyway, I don’t like it. I don’t hate it either, but I’m happy this isn’t my bottle. The stewed pears with cinnamon and port (the Dutch style of stoofperen) is something I really love, but absolutely detest when I find it in whisky. It’s a bit gluhwein like, and I really hate that stuff.

Also, Glen Moray is a bit of a too gentle whisky for an intense cask like this.

75/100

Glen Moray 11, Cask 5664, 55.2%, Kyrburg Selection 2019, bottled for Kyrburg Whiskymuseum.