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So much whisky, so little time | Singapore | Tasting Notes

Teaninich 34 yo 1983 / 2018 Berry Bros for Shinanoya #6729 46.2% vs Teaninich 18 yo James MacArthur (bottled 1991 ~ distilled circa 1973) 58.4% vs Teaninich SMWS 59.5

Teaninich 34 yo 1983 / 2018 Berry Bros for Shinanoya #6729 46.2%

Huh! Flaking wax and brittle dried out resins. Bakelite, and something that resembles chemical ambergris (Creed Aventus is full of it). It even smells salty and estery like a rum without the overripe funk. Quince paste (great with cheese), pomelo rind and dry Riesling. A pleasant citric acid bite and faint mineral burn on the tongue. Metallic flecks. Colour me supremely impressed. Parts of this are very Clynelish, though without the mouthfeel. A difficult style though. 89 pts. A bit more solidity or tension would made it 90.

Teaninich 18 yo James MacArthur (bottled 1991 ~ distilled circa 1973) 58.4%

Interestingly you can sense a similar DNA that, with the blessing of another 20 years maturation in good refill wood, might land you somewhere very close to the phenomenal Berry Bros. However as it is now, it’s really young. Very slight waxes. Clean hot sand. Dried up green apple skins and other raw green fruit. Some minerals on the tongue though the overall rawness is barely assuaged by some sweet and light fruity oils. Fruit gummies, barley sugar. Tad harsh. 83 pts

Teaninich SMWS 59.5 (unknown specifics!)

Not sure of the strength or vintage but it feels young though there are those waxy notes again. Bitter sap, sour vegetable broth and horseradish. Scrubbed copper pans, and thin green tea, in fact on the palate very similar to the James Mac, except more sooty notes and citron peel. Plenty of sharp green herbs makes this quite a green one – coriander? chives? Some nice oiliness to help but somewhat cantankerous all around. Again not an easy malt. 84 pts.

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This entry was posted on September 9, 2019 by in Teaninich and tagged .
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