Glendullan ... Caolila ... Talisker ... Clynelish ... Convalmore ... Brora ...



Malt name













Flora & Fauna










Distiller's Ed. Moscatel Fin.


















North Highland


Distiller's Ed. Oloroso Fin.


















North Highland


2010 Edition





Scarsissima 2.958 Bottiglie


- 1 -

   Glendullan Flora & Fauna 12yo 43%   

Colour: white wine.
Nose: starts fresh, fruitly and slightly oaky, as natural as it can get. Lots of freshly cut apples and gooseberries.
A slight milkiness, hints of lilies of the valley... And not much else. Ah, yes, maybe hints of wet stones, flints...
Rather clean and fresh but simple.....A Scottish grappa?
Mouth: it doesn't lack body at all, with a liquoricy and malty attack and a rather long fruity development (apples again, not too ripe bananas).
Even notes of bamboo shoots... Gets a little milky and buttery with time, with also a pleasant oakinesss...
Thicker and richer than expected and with a long finish on malt, oatcake and apple skin, a tad dry. A pleasant surprise, again, very natural

- 2 -

   Caolila Moscatel Finish 1993-2006 43%    

A brand new one finished in Moscatel, which is a kind of Muscat mostly used in hot countries to produce sweet wines.                                            It's usually quite light and aromatic.
Colour: gold. Nose: much more straightforward than expected and certainly not 100% Caol ila, in the sense that it's much fruitier and sort of exotic. I get quite some grapefuit, bananas, papaya, lots of fresh ginger (wood? peat?) then white and black pepper, cloves, quite some juniper...
I guess all that comes from the interplay between Caol ila and the wine and what's funny is that you can't really recognise any of them. A third dimension?
Palate: it's much, much more on Muscat now, the whisky's really overwhelmed. We have again truckloads of fresh ginger (maybe Caol ila hides somewhere there), pineapples, something musky (from the wine), nutmeg, various other spices... Maybe this one will be interesting on Moroccan food! The finish isn't too long but extremely muscaty again... Well, the wine stole the show here, obviously. The end result is kind of an oriental cocktail that's quite enjoyable, I must say, but quite far from what I'd call 'whisky' or 'Islay', not to mention 'Caol Ila'. A rather pleasant 'mixture', still

- 3 -

   Talisker 18 yo 45.8%    

Colour: full amber.
Nose: fresh and sweet, with lots of tropical fruit at first, mixed with some peat and pepper. We're well in Taliskerland.
The first impression is that it's a little less punchy than the usual 10yo, but also mellower and subtler. Gets very fragrant after a while (rose water), orange water (oriental pastry). Hints of oak, slightly sour(cooked cider apple). A beautiful balance, still. Notes of ginger ale emerge after a few minutes
Mouth: big, bold and punchy attack - much punchier that what the nose suggested. Lots of pepper, coffee, rather tannic. Gets quite dry
rather quickly, on wood, clove, smoke. Not much fruit, except some bitter orange. Gets then really peppery and smoky, with some hints of chilli. Really austere, not for beginners, I'd say. There obviously is some sherry in there, but the winey notes just can't make it through the smoke. I really like it.
Finish: long, on pepper and tannins

- 4 -

   Clynelish Oloroso Finish 1992-2007 46%    

Double matured in Oloroso seco cask wood.
Colour: gold.
Nose: an even drier version than the 12 for Friends, grassier too. Wet rocks, hay, wet wool (not quite sheep) and whiffs of damp clay.
The double maturing did not add any sweetness to this one, quite the opposite. And it's not extremely expressive.
Little waxiness. Grows even more flinty over time.
Mouth: once again, it's rather drier and grassier than the 12 for Friends, but the wine is more obvious than on the nose
(strawberries and such, orange liqueur). More spices, cinnamon, nutmeg and cloves...
Finish: long and spicy. Kummel liqueur and Cointreau. Some bubblegum in the aftertaste.

- 5 -

   Convalmore 1977-2005 28 yo 57,9%    

 A beautiful, old-style packaging.
Colour: gold.
Nose: punchy and powerful, starting very malty and very sweet, on cooked strawberries, cake
and buttered caramel, with whiffs of cinnamon and a nice, sweet and sour woodiness. Gets then more herbal, with notes of yellow Chartreuse,
Darjeeling tea,American coffee and cocoa. There's something 'ascetic' in it, for it's rather close to nature (yeah, whatever that means). A malt that's isn'tmade-up, it appears, probably for aficionados, like many of these new limited bottlings by Diageo that appear to be rather austere (but you might know I like that) and without compromise.
Mouth: a powerful attack, extremely sweet and quite woody, starting on fruit liqueurs (such as pineapple), Chinese rice spirit, with a
'sweet-and-sourness' that gives it something funnily Extreme-Oriental indeed. Rather tannic, getting a little drying after a while... Right, let's
try it with water now... (and while the nose gets even fruitier and quite farmy as well...) Ah, yes, now it's much more civilized, harmoniously
fruity (apricots, peaches and melons, even tropical fruits such as mangos and passion fruits), with notes of freshly crushed mint leaves.
The finish is rather long, balanced and enjoyable with water, always very fruity, with a little icing sugar.
A malt that needs water to get tamed - or it'll take no prisoners! Anyway, it's the kind of no-peat-no-sherry-no-prisoners malt I like
Comments: the wine is rather discreet, especially on the nose. The whole is good, probably a little better than the first batches of the Clynelish DE.

- 6 -

   Brora 10th edition 2010 30 yo 54,3 % 

Many people had thought that the quality of the Brora 30s would dwindle year after year as they would move away from the magical vintages
from the early 1970s. I was among those people and I'm sorry to say that up to last year, we were proven wrong. Maybe that will change?
Colour: straw.
Nose: right, this isn't as peaty as the 30yo used to be and we're rather closer to the 25yo from two years ago, with something that's rather 'Talisker' in the nose. It's not explosive, rather delicately marine, seaweedy, almondy and buttery, with light vanilla notes and just hints of patchouli and various dried flowers. It's got something slightly 'old-world'. Faint farminess arising after a while, together with a little more peat. With water: as expected, more farmy, seaweedy, slightly grassy. Almond oil. Mouth (neat): this is more like an early-1970s Brora, with a good deal of peat, lemon and salt plus some obvious medicinal notes, antiseptic, wood smoke, kippers... It's still unusually 'unbig' at 54% vol. and rather more lemony than others but quality's very high here, no doubt about that, even if it's not quite a '2004' in my opinion. With water: ah yes, it's all there now, with the salt, these oily notes, 'a feeling of petrol',more almonds, that famous waxiness, smoked salmon ( from river Brora of course), lemon... All perfect now. There must be some older casks in the vatting, and not just one.
Finish: long, salty, sooty, smoky, paraffiny, with hints of green olives and anchovies in the aftertaste - or is that only brine? Comments:
it's funny how water revived the 'Broraness' in this Brora that's rather less fruity than last year's version in my opinion.
I think Diageo should add a free miniature of Gleneagles water with each bottle

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                                       Ultimo aggiornamento: 13 -02 - 2020