Three Viking whiskies from an undisclosed distillery on Orkney. The primary two have been distilled in 1999, a hogshead bottled by The Style of Whisky in Poland and a Pedro Ximénez puncheon in Alistair Walker’s Rare Flyers collection.
Alternatively the third whisky is a really younger bottling by Swell de Spirits, from a uncommon Palo Cortado octave cask.
Secret Orkney 22 yo 1999 (52%, The Style of Whisky 2021, bourbon hogshead #15, 247 btl.)
Nostril: a clear arrival on smoked pear, yellow apples and coastal notes. Lemon peels, damp chalk and seawater notes. Later it turns into barely muddy and dusty however there’s a quite candied, peach-y and honeyed be aware within the background too. Advanced and actually satisfying.
Mouth: similar multi-layered composition of chalk, oysters, salty / sandy notes, grapefruits and inexperienced plums. Oily notes. Refined peat smoke behind this and at all times a touch of sweetness to spherical off any austerity. Additionally inexperienced pepper and leafy notes, with a number of drops of natural liqueur.
End: lengthy, earthy and spicy, with dried herbs, white pepper and extra briney chalk.
Very stable Highland Park, with above common complexity, properly balancing all anticipated markers. Nice choice work. Consequently bought out, so far as I can inform?
Secret Orkney 4 yo 2017 (59,7%, Swell de Spirits 2021, first fill Palo Cortado octave end, 80 btl.)
Nostril: caramelly and buttery notes, calmly candied berries, alongside cake sweetness, brioche and polished leather-based. A meaty undertone, with some touches of recent wooden and burnt chainsaw marks.
Mouth: extra caramel notes, toffee, with honey and a few rubbery notes. Then plain woody notes (ginger, nutmeg, pepper) albeit meticulously masked by the sweetness. Nonetheless a candy and savoury aspect that comes near glazed onions, blended with buttered wholegrain toast and latte.
End: medium size, nearly solely on spices and spiced bread.
I used to be actually curious to do that one. In truth I are inclined to say Palo Cortado is my favorite model of sherry, and the ensuing affect on whisky is commonly fascinating. Nonetheless on this case I’ll cross. This was a rapidly seasoned cask, the whisky is just too younger and I’m not getting the essence of Palo Cortado in any respect. Rating: 79/100
Secret Orkney Malt 21 yo 1999 (52%, Rare Flyers 2020, Pedro Ximénez Sherry puncheon end #5743, 674 btl.)
Nostril: well-dosed Pedro Ximénez, solely on raisins and figs, with brown sugar and caramelized nuts. Some earthy notes within the background. Later additionally crimson fruit sweet and black peppercorns, in addition to leafy notes and delicate herbs. Deeply sherried, however not overdone.
Mouth: barely much less traditional now. A lot of dried Mediterranean herbs (thyme, oregano) with hints of cough syrup, darkish treacle, Turkish espresso and even trace of Stout. Additionally hints of bitter chocolate. Refined smoke. Whereas it’s undoubtedly oaky, the darkish sweetness retains it in verify.
End: lengthy, earthy and spicy, nonetheless hints of heavy roast espresso and darkish chocolate.
Not a delicate malt in any means, the PX is fairly ‘in your face’ and brings a number of espresso notes and candy spice to the desk. Alternatively it’s quite balanced and doesn’t have any problematic sides. Rating: 87/100
