I am not sure what to expect from today’s dram because it is my first “wine treated” expression. In the past it was common within in the Scottish whisky industry to season casks with (sherry) wine concentrate  in order to add extra color and a fuller, richer (sherry) character to the whisky. Simply put, the casks were impregnated by pouring the concentrate under high pressure into them. After 10 minutes, all the not absorbed concentrate was disgorged – at least in theory. Nowadays, any additive, unless absorbed by the wood (obviously with the exception of water and E 150a), is considered illegal by the Scottish Whisky Association (SWA).

Facts

Blair Athol 1988 (van Wees ‘The Ultimate’)

Nose

Strong and sweet. Stewed apples with a whiff of cinnamon and a few raisins. Red grapes, oranges and green pears. Reminds me of a medium dry sherry overall.

Taste

A slightly dry red wine? Lots of berries like blackberries and currants covered in dark chocolate. Notes of almonds and marzipan before grapefruit sets in, alongside a subtle oaky bitterness and some pepper. And a whole bunch of sulfuric.

Finish

Medium to long with a dry sweetness. Raisins, currants, some other berries and latte macchiato with hazelnut syrup.

Overall

Not an easy dram by any stretch of the imagination but definitely worth the experience.

Score:  85 / 100