Glen Moray 19 Years (1998/2017) - Malts of Scotland

Nose

From the very first nosing, you realise that this whisky is not a light representative from Speyside. Musty notes, familiar from old wine cellars, immediately fill the nose. This is followed by an intense smell of leather, reminiscent of old leather furniture that tells stories of times gone by. These deep, earthy tones are accompanied by a hint of pepper, which adds spiciness. A slight nuttiness is added, but this is almost drowned out by the extra dry sultanas - the typical influence of the sherry cask is clearly noticeable here. A hint of ash and burnt candle wick hovers in the background. These are notes that not everyone will like, but they give the Glen Moray 19 years a strong, slightly smoky touch.

Palate

The first impression is intense and full-bodied, almost exuberant. The combination of dark chilli chocolate and baking cocoa brings with it a complex bitter note, which, however, blends perfectly with the high viscosity of the whisky. This mouthfeel is heavy and oily - you can clearly feel the 19 years of maturation. An interesting side effect is the memory of an extinguished candle, a slightly waxy, almost burnt nuance that makes the flavour profile even more complex. The whisky comes across as bitter overall, which can be quite polarising.

Finish

A strong sulphur note, reminiscent of rotten eggs, leaves no doubt that this whisky is polarising. Pepper and a herbaceous, tobacco-like mate tea flavour linger long into the finish and reinforce the bitter, slightly rough character. An impression of wet towel remains, which - like the sulphur - is not suitable for every palate.