5 Miltonduff

Miltonduff-Glenlivet 10 yo (54.2%, Cadenhead’s for Edinburgh Store, bourbon hogsheads / sherry firkin end, bottled 2020)
Completed for six months in 50 litre firkin sherry casks, and it has the color to show it! Color: ruby / espresso. Nostril: trendy, very lively sherry that is actually extra in regards to the wooden than the wine. I discover a number of heat sawdust, cabinet spices, workplace espresso and these tart, nearly acidic, pink fruits and berries. I can see why six months was in all probability ample. With water: darkish grains, rye bread, pumpkinseed oil and orange bitters. Additionally extra natural and fragrant, verging on some aged Fernet Branca maybe. I want it with water. Mouth: fairly sharp, sizzling and slightly disjointed. These similar barely acidic and sharp fruit notes, younger Kriek beer, acid drops, strawberry jam and in addition bitter immediate espresso, cloves and a little bit of astringency from the wooden. Nonetheless fairly a little bit of wooden sharpness and in addition some meaty tones coming by means of. With water: spicier and nonetheless fairly prickly but in addition a bit extra cohesive and ‘collectively’. The oak in undeniably fairly dominant all through right here although. Some dried pink fruits and over-stewed, bitter black tea. End: medium, bitter, very peppery and with a number of fairly assertive wooden spice. Feedback: As you possibly can in all probability inform, this is not my cup of malt in any respect I am afraid. It feels very a lot all in regards to the wooden, however with out a lot in the way in which of fruit to stability it out. Though, it isn’t with no few brutish charms.
SGP: 471 – 76 factors.

Miltonduff-Glenlivet 12 yo 2008/2020 (54.5%, Cadenhead for Whisky & Extra Baden, oloroso sherry hogshead end, 318 bottles)
Color: gold. Nostril: significantly better! Banana bread, golden syrup, sultanas, some refined marzipan and  crystallised orange peel. A way more restrained, leafy and straightforward sherry affect right here. Dare I say it, extra pure. With water: extra overtly fruity with many good notes of apricot and damson jam, yellow plums and sultana. Mouth: good assault, reasonably peppery, warming, a number of pumpernickel bread spiciness, olive bread and varied different savoury, pastry notes. Certainly, ‘breads’ can be the watchword right here. I am additionally getting some darkish beers reminiscent of shilling ales and malt extract. With water: may nearly be some sort of younger Calvados with these wee notes of bruised cooking apple and cider apple. There’s some youthful candy wines in there too and a few lemon curd. End: medium, extra notes of apple, brown breads, toasted seeds, beers and light-weight spiciness. Feedback: Way more to my liking. I believe an intriguing and intelligent stability has been struck.
SGP: 561 – 84 factors.

Miltonduff 20 yo 1999/2019 (50.7%, The Whisky Change, hogshead, cask #5015, 222 bottles)
Color: straw. Nostril: recent orchard fruits, citrus peels, crisp breakfast cereals, runny honey and inexperienced apple. The sort of pure, frivolously fruity and very recent mature malt whisky profile that is exhausting to be towards. With water: slightly shoe polish and hessian, some sunflower oil and inexperienced tea with lemon. Mouth: glorious richness on arrival, a syrupy but pure sweetness that takes in honeys, nectars, pollen, golden syrup, baked banana and an impression of sweetened olive oil. Gentle however with this sense of ‘texture’ which is at all times pleasing. With water: holds up completely with water. Inexperienced fruits, citrons, gentle waxes and a few white pepper. Nonetheless this sense of weight within the mouth alongside a pleasant peppery chew and recent cereals. End: lengthy, changing into heathery, cereal, frivolously dusty, mineral oil, sandalwood and citrus piths. Feedback: A superb and fairly impeccable wee Miltonduff.
SGP: 551 – 87 factors.

Milton-Duff 13 yo (85 proof?, OB for Italy, Nineteen Sixties)
There’s a number of variations of this outdated 13yo OB on the market and most vary from simply plain excellent, all the way in which as much as otherworldly brilliance for my part. This tall straight model in brown glass ought to be from round late Nineteen Sixties, most of those had been bottled at 85 proof (48.5%), not 100% positive with this one, may be 43%… Color: Nostril: gold. Nostril: basic outdated fashion malt whisky, filled with metallic polishes, soot, camphor, natural liqueurs and lots of splendidly resinous and crystallised unique fruits. There’s a lot in widespread right here with some Clynelish of comparable period with many fats mineral oil notes, sheep wool oils, waxes and bone marrow fats. Certainly, what marks these outdated bottlings out so usually is an nearly gelatinous impression of texture and thickness. Mouth: excellent arrival! Splendidly natural, resinous, waxy and actually doubling down on these notes of soot, mineral oils, bouillon and a few highly effective notes of cough medicines, fennel and aniseed. This impression of texture from the nostril is borne out in a splendidly mouth-coating oiliness. Mechanical oils, gentian, olive oil infused with herbs and long-aged mead. End: lengthy, medicinal, inexperienced natural wines, mentholated tobaccos, mineral oils once more and lots of extra oily and camphory qualities. Feedback: This one was certainly, simply plain excellent!
SGP: 562 – 92 factors.

Miltonduff-Glenlivet 25 yo 1964/1989 (51.9%, RW Duthie & Co for Europvin)
Duthie’s was primarily a subsidiary of Cadenhead, with many legendary bottlings issued beneath its identify throughout these years. It was the truth is Duthie’s that was supplying casks – lots of which at the moment are a few of the most lauded ever bottled – to the likes of Samaroli, Corti Brothers and sure Japanese importers too. I consider these bottlings ended up being exported to Japan, one of many causes they’re now so scarce. Color: gold. Nostril: fairly completely different to the 13yo, we’re comfortably in fruit bomb territory right here. Though, this similar impression of ‘texture’ and physique is straight away obvious. Luggage of – in no specific order – mango, kumquat, papaya, ardour fruit, guava, pineapple and so forth… Additionally crystallised lemon, blossom and citronella wax. Nonetheless a sense of restraint although, even despite all that fruity extra. With water: sandalwood, olive oil, clay, wintergreen and marjoram. This inexperienced natural freshness vibe will increase with water, however general it is nonetheless properly waxy and oily as effectively. Mouth: the fruits are there but it surely’s extra managed right here, there’s drying waxes, minerals, resinous natural extracts, ointments, putty – even some residual cereals and caramelised sugars. An growing feeling of complexity. Orange cough lozenges, inexperienced Chartreuse, mint tea, lime curds and pressed flowers. Lots occurring, however globally the impression is one among subtlety. With water: bitter inexperienced herbs now, pollens, canvass, nearly a saltiness begins to emerge with impressions of Dutch liquorice and black miso paste. Sharp, chiselled and changing into extra assertive, slender and highly effective with water. End: lengthy, resinous, honeyed, frivolously saline, waxy and with many refined medicines, herbs and hardwood resins. Feedback: This one actually instructions consideration and delivers complexity and evolution, in a approach that is nearly a story. Though, I am not too positive the standard is increased than the OB. Nearly 93, however let’s simply name it a tie…
SGP: 562 – 92 factors.