By: David Othenin-Girard
K&L Staff Member
I don't blame our suppliers and competitors for wanting to try to sell old single grain for $1000+ a bottle. Even though these whiskies are not expensive to produce on an industrial scale they' still represent some of the old stocks of whisky any where in the world and the amount of loss over nearly 5 decades of maturation is unbelievable. More than half of this cask was lost to the angels over 48 years. This bourbon barrel was filled at the Strathclyde distillery in September of 1969. The fact that it's still 48% is astonishing and the proof is absolutely perfect for an old grain like this. For people who have dabbled with some of our more affordable grains this stuff is truly the next level. A lot of the aromatics are similar as you'd see with a 30 year old, but just heightened and concentrated beyond belief. The nose pure toasted coconut, old hardwood, dried mango and salt water taffy. But where this whisky really shines is on the palate. Super supple and soft but not limpid or flat. Deep dense and full of life still this special whisky boasts big vanilla, fresh biscuits, deep roasted vanilla and bits of oak spice. It's not at all hard to imagine why some of these old single grain sell for so much, but part of the fun is making them semi available normal folks. It may not be something you can load up on, but there's no question this is worth well beyond $300 in terms of enjoyment. $12 an oz? You buy every day stuff in a bar for more on the regular. Treat yourself to something that no one else in the world has and stay home 5 more times this year. You'll be making money.