Linkwood 37 Years Old Limited Release 2016 50.3% nv
|Serie||Diageo Special Release|
|Cask Type||Oak Casks|
|Condition||In Original Container|
Serge Valentin (89)
It’s going to be tough after the pretty perfect 30 yo, but we all know that Linkwood can age very gracefully. Just ask G&M.
Nose: roses! And this time, I’m not joking. Plus other flowers, as well as ‘dry’ waxes, some tiger balm, certainly a good dollop of turpentine, and then more and more pinesap. No, more than that, it really gets pinesappy (some idle, retired language teacher will kill you one day, S.) Some pineapples and peaches too. With water: tends to become more mineral, even after a good ten minutes. Touches of mash as well, yeast, bread… This was well barley. Old lady’s fur coat – an indeed, perhaps old-style rose-led perfume.
Mouth (neat): this is Foreman vs. Frazier, both Linkwoods are returning blow for blow. In a way, this older one’s a tad fresher and more on fruits, whilst the 30 was more on cakes and malt. But what’s the best… I mean, my favourite? Hard to say… With water: gets drier, careful with water. Often the case with old whiskies, water unleashes the tannins that used to hide behind the alcohol. Add just one drop of Vittel (or any Scottish waters as soon as they don’t cost you an arm, which is the case in France – yeah, despite the Brexit – granted, so far).
Finish: medium, more almondy.
Comments: really, careful with water! I was ready to go up to 91 while it was still neat, while that would rather be around 85 when it’s reduced down to around 45% vol. Good, that’ll be…
Gal Granov (91)
Nose: Well. well. what have we here: Lovely caramelised apple, Creme Brûlée , honey and a bit of unripe plantain. Yummy wood on the backdrop and a touch of honeyed melon, and ripe papaya, sweet and fruity, with the right amount of wood (but this is not a wood bomb, by any means).
Palate: Gorgeous sweet entry with vanilla ice cream, and strawberry jam ,more vanilla notes with custard and a touch of the waxy apple , old school sweets too maybe, Cardamom and a faint hint of Turkish delight (with some cardamom and oriental spices) Classy.
Finish : Dry and tannin-y with lingering touch of oak,chocolate and wax.
Conclusion : This is a very tasty dram, very classy and elegant, sweet, and lovely , with the right amount of wood (don’t be alarmed if you’re not fond of a lot of old wood notes, as this one is not big on wood), spice and sweetness, with the wood and chocolate/wax balancing it all nicely. This has to be one of the best drams in the line-up (After the Brora and Mannochmore) for me.
Nose: rather classic entry on golden apples and honey. Peaches. Something of the tropical fruitiness that you often get in really old Speyside whisky, but with more body. Paraffin candles. Dried flowers and hints of wet wool. Dignified really. Mouth: a sweet, creamy fruitiness at first (peach, apple), quickly moving towards darker notes of blackberries and fudge. Slowly developing some chalky notes and a slightly bitter, herbal edge. Dark chocolate with salt flakes in the background. Quite leafy in the end. Hints of pinewood. Finish: fruits and herbs, with lots of mineral notes.
An interesting dram that shows the expected, classic fruits while flirting with oak tannins and frankly mineral and chalky elements. Complex and rather classy, but certainly less special I hoped.