An old classic, but how do the newest bottlings fare? Rich, chewy, slightly oily texture. Deep peat, thick smoke, iodine, brine, charcoal, seaweed, tea (Earl Grey, Lapsang Souchong), and the aromas of a summer barbeque. Vanilla and light caramel soften the intensity, while subtle citrus fruit teases. Powerful, yet polished and seamless. After all these years, this whisky is still one of the finest standard-issue peaty, smoky whiskies! (Vol. 20, #3)
*Best Buy* Soy sauce, olive brine, peat, honey, oloroso Sherry, brewer’s yeast, bread dough, barley malt and cigar smoke in the bouquet. The flavor that magically includes the innate intense peatiness of Islay malts and the masterly employment of oak barrels phase defines “classy Islay.” Concludes sweetly, without sacrificing the tangy, astringent peatiness that is inherent. Gorgeous.
A fascinating turn on an essentially peaty Islay. The smoke offers a toasty element as it coyly introduces itself on the nose, with hard candy as a partner. The peat comes on with salt spray in the mouth, but once again gets quite candy sweet, with a bread dough core. On the finish the smoke fairly disappears for a while as you enjoy the delicate sweetness, masking the next wave of toast at the outer limits. (JB, OD)
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By: Hayes 2/14/2013
It's like you were on the beach on a breezy, balmy night, and made a campfire out of still-wet driftwood with seaweed clinging to it. Then you roasted a marshmallow that blackened and fell in the wood and you fished it out and ate it. Very delicious.<br><br>Brine, Peat, campfire wood, with faded burnt marshmallow in the back of your throat on the finish. All infused with a soft frame of iodine.
1989 Port Dundas 28 Year Old "Old Particular" K&L Exclusive Single Barrel Cask Strength Grain Whisky (750ml)
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