The Whisky Agency 16 Years Old Irish Single Malt 51.9% 2003

Professional reviews

Serge Valentin (80)

Colour: white wine. Nose: bonbons, fruit syrups, especially pears, then touches of pineapple. Feels young, a tad too eau-de-vie-ish, and not totally dissimilar to some Scottish grain whisky. Feels more Irish pot-still than single malt this far, but let’s dig deeper… With water: not quite. A little grist? Mouth (neat): it’s troubling that you could feel where this would be going, should you allow this juice to remain in wood for ten or fifteen years. It’s bizarrely a little immature at 16 years old, a little too eau-de-vie-ish in other words, but potential is there, as the pros say. With water: similar feelings. Passion fruit syrup, pear, pineapple drops… Finish: medium, on the same notes. Grassier aftertaste. Comments: it’s true that this naked baby had to struggle after the excellent Teeling, while the original juices may have been very similar. Great work with that PX, really (yes, Serge at the keyboard).

BOW (82)

Angus MacRaild, Whiskyfun.com:

Colour: pale straw. Nose: pure grass! Very much one of these light and gently austere profiles which is all about cut grass, chopped herbs, lemon peel, wet plaster, fabrics, sunflower seeds and the faintest wee buttery note. Super-fresh and very pleasantly summery - if a tad simplistic. With water: even leaner, drier and more austere now. Notes of fur, cream crackers, chalk, white flowers and talcum powder. Mouth: there’s a surprising richness on arrival that wasn’t at all betrayed by the nose. There’s a more assertive texture of cooking oils, some buttery flavours, cookie dough, vanilla cream, cactus flesh and white chocolate. Very appealing. With water: again it becomes drier and leaner with water. More cereal driven, buttered toast, more sunflower seeds, cooking oils and lemon rind. Finish: a tad short but clean, crisp and dry with notes of sunflower oil and oatcakes. Comments: It’s funny how these youngsters are ridden with this very specific grassiness, while the older ones reek of exotic fruits. I wonder at what point and by what alchemy the former evolves into the latter?