BenRiach 1987 Cask 3825 Batch 12
$278.99
This Batch 12 vintage single cask of BenRiach was bottled at 52.9% from a single Tawny Port Finished cask, #3825. Distilled in 1987 the whisky was bottled at 27 years and is exclusive to KWM in Calgary!
Andrew's Tasting Note
Nose: smores, dark chocolate sauce and hazelnut liqueur; plummy fruits, sauteed strawberries, Late Bottle VIntage Port and musty old oak.
Palate: very chocolaty, honeyed and creamy with layered spice and firm balanced oak; there is a tinge of smoke and fennel seeds; still plummy with prominent grapey - Port Wine tones; citrus fruits and melon emerge with honey for the patient.
Finish: long, coating and spicy, the grapey fruits and citrus come and go, but the chocolate, leather and oak linger long.
Comment: this is a curious BenRiach, the house style is well hidden by the port wine, but it is there for the patient to find; the BenRiach single casks never disappoint.
Distiller's Tasting Note
Nose: Crisp, freshly-cut ginger and wild red berries balance with nutty oak spices and sweet ground barley.
Palate: Juicy cranberries infused with crisp citrus mellow to roasted red apples dusted with cinnamon and a touch of ground almond.
BenRiach 1998 Cask 6394 Batch 12
$161.99
Glendronach Octaves 1994 20 Year
$629.99
Glendronach 1972 Cask 706 Batch 12
$2,249.99
This Glendronach 1972 single cask, 706, was bottled after 43 years from a Pedro Ximenez Sherry Butt. Only 6 bottles available, half of which are sold.
Distiller's Tasting Note
Nose: Rich sour plums and dark chocolate backed by a nutty tobacco note and a hint of clove oil.
Palate: Sherried Christmas cake sweetened with a dusting of Muscovado sugar and mixed candied peel. A cigar box spice note and a classic European oak influence are infused through the robust, traditional palate.
Glendronach 1990 Cask 1375 Batch 12
$337.49
SOLD OUT! Only 6 bottles of this Batch 12 Glendronach single cask from 1990 bottled after 25 years at 51.6%, from a single Pedro Ximenez Sherry Puncheon at 51.6%.
Distiller's Tasting Note
Nose: Gentle floral notes run through orange bitters, dark fruit syrup and rich espresso.
Palate: Dark prunes and dates dusted with vanilla sugar contrast with warming oak spices, developing to a rich, leathery vintage finish.
Glendronach 1994 Cask 3273 Batch 12
$260.99
This Batch 12 single cask of Glendronach from 1994 was bottle at 53.3% after 20 years in a single Pedro Ximenez Sherry Cask 3273. At the time of writing KWM has sold nearly 2/3 of thw 18 bottles it is receiving at the time of writing.
Andrew's Tasting Note
Nose: maple syrup, candied nuts and Dominican cigars, treacle sauce on stick toffee pudding and Panda brand licorice; chocolate and orange.
Palate: still syrupy, more treacle sauce on sticky toffee pudding with heavy cream and vanilla ice cream; dark fruits and dark spices emerge along with softer fruits: melon, orange and mango.
Finish: long, warming, spicy and decadent with wood spices.
Comment: the richer and fruitier of the two 1994s!
Distiller's Tasting Note
Nose: Dark chocolate-covered coffee beans combine with sweet dates and warm spices.
Palate: A balance of creamy, rich sherry and classic Mediterranean fruit characters complement warm allspice and gentle oak nuances.
Glendronach 1995 Cask 444 Batch 12
$252.89
This Glendronach Batch 12 single cask 444 from 1995, is bottled at 52.0%, from a single Pedro Ximenez Puncheon. More than 12 of the bottles KWM is getting have sold at the time of writing.
Andrew's Tasting Note
Nose: cedar planks, black pepper, clove and blue cheese stuffed cooked bacon wrapped figs; Demerara sugar and cold Earl Grey tea.
Palate: big, fruity and rich; more bacon wrapped dates, dark black spices and cold tea with heaps of Demerara sugar; becomes darker and spices with more sugars and licorice root.
Finish: medium long, the spices play the biggest role here with a bit of bacon oils and dried dark fruits.
Comment: seems we are only getting spicier here...
Distiller's Tasting Note
Nose: Demerara sugar and freshly ground barley grist sprinkled over sherry-poached pears.
Palate: Vibrant candied peel adds an edge to the sweet apricot syrup. A dusting of cocoa leads to a delicate warmth of floral oak spices.
Glendronach 1995 Cask 3806 Batch 12
$251.99
This Batch 12 release of Glendronach distilled in 1995, is 54.5% after 19 years maturing in a Pedro Ximenez Puncheon. KWM is receiving 18 bottles, of which nearly half are sold! 701 total bottles released world wide.
Andrew's Tasting Note
Nose: big dark fruits, lots of leather, tobacco and dark chocolate; maple syrup with some chili oil and candied ginger.
Palate: big, sweet, syrupy and spicy with layers of dark fruits, chocolate and marmalade; flowerless cayenne spice dark chocolate cake. mejoul dates drizzledin honey and chili oil.
Finish: warming with candied ginger, dark chocolate, rich dried fruits and spices.
Comment: the spiciest of the range thus far, a sweet and fruity beast!
Distiller's Tasting Note
Nose: Delicious rich dates and spiced chocolate complement dark cherries and hints of ground almond.
Palate: Rich oak and cracked black pepper warm sweet spiced rum raisins. A combination of molten chocolate and cinnamon finishes the palate perfectly.
Glendronach 1995 Cask 4034 Batch 12
$251.99
This Glendronach Batch 12 1995 single cask is from a Pedro Ximenez Sherry Puncheon bottled at 55.4%. Only 12 bottles are coming to KWM, half of which are sold. 19 years of age!
Andrew's Tasting Note
Nose: orange peel, Demerara sugars, clove and firm leather with the not so distant whiff of French press coffee; lots of treacle, caramel and cooked figs.
Palate: sweet, fruity and soft with a firm spicy edge and some smooth leather; there is a light nuttiness, more Demerara sugars and dark fruits; orange rind oils finishing off an Sazerac cocktail.
Finish: medium long, fruity and subtlety leathery.
Comment: more classically PX sherry than the 2003 or 2004, delicate but well layered.
Distiller's Tasting Note
Nose: Demerara sugar and freshly ground barley grist sprinkled over sherry-poached pears.
Palate: Vibrant candied peel adds an edge to the sweet apricot syrup. A dusting of cocoa leads to a delicate warmth of floral oak spices.