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