Oban 12 Year (2021 Special Release)

“Diageo Special Releases 2021” tasting at The Oak Barrel, Sydney, 22 June 2022. Whisky #5 Nose: Chalk (seashells), salt-encrusted beach rocks, kelp, turmeric, mustard, green apple skins, black olives, sweet orange extract and a strong ale-like maltiness. Softer, more floral and with greater integration after the addition of a dash of water and a rest in the glass for a few minutes. Palate: Sweet, full arrival with citrus fruits, salted caramel and a little vanilla. In the development the palate expands into new territory with balsamic vinegar, more brine, mustard, ginger powder and other curry spices all appearing. However, this is a measured progression and the palate never seems too busy. The texture is rich, full and provides a pleasant oily mouthfeel, but it’s not creamy - more like olive oil. Be cautious of adding too much water, however, as this makes the spicy characteristics retreat and the palate turn to a more simplistic sweet profile. Finish: Medium/long. Complex and mildly spicy/sweet. An interesting expression of Oban that has a lot going on but is not especially difficult or challenging, just a little unusual. There were a lot of intriguing aromas presented that blindsided me to start with and required time to identify. I love that! It also improved over the course of the evening. On first nosing it I thought it was messy and lacked integration, like an experimental savory/sweet curry that is not quite properly adjusted yet. However over time (and I’m sure it was partly me adjusting to its profile) I came to appreciate it more. A good whisky, on the whole. I thought it did not have the polish that some of the other expressions displayed, but then it was also way more interesting than the first two whiskies on the card. I don't think anyone voted for this as the best whisky of the night, but it did receive a lot of favourable comments. “Very Good” : 85/100 (4 stars)

Pale straw with a viscous appearance in the glass. The nose is likewise pale but pleasant. Strawberry, green apple, and honey. There’s a bit of dusty wood, white pepper. With time and some intention a bit of sulfur and salt. This will sound plain wrong, but there’s almost a pizzeria aroma in there as well - charred crust, zesty San Marzano’s and smoked meat all in one. For 58% ABV this is dangerously easy on the palate. Slightly viscous and with an unfolding palate. Sultanas, vanilla, oak, green apple, agave, ginger, coffee, a gently rising and then falling campfire smoke, bit of tobacco. There’s a salted fish element, maybe sea bass? It’s not prominent but is interesting. Oil fried plantains? This finish just doesn’t stop. This is bizarre but works. That’s lovely and really sticks around. The ex-bourbon influence gives it a bit of dark sugar character - less fruity than the nose would suggest and with plenty of earthy spice. The salt is almost a salted toffee quality. That’s all without water - leaving me to wonder… what a bout just a few drops. The mix of pizzeria and malt sweetness move forward and the strawberry note has gone. The flavors all tend to hit at once now - like a pissed off Bruce Lee. Gonna feel that for a while, in a good way. If I had any particular criticism it is that the water allows a bit of bitterness to sneak into the finish. The next criticism is the price, and really the limited availability. The variety of flavors keeps this interesting from start to finish, but no one flavor really grabs me. It’s almost a little too busy. There aren’t really any soft edges or dusty notes, but at the price point I’m satisfied. Overall this is a shapeshifting beast. I love it. Maybe an extra quarter point for the artwork.

Was going to do a video with this, but bought a bottle so I'll just write this and see what to do with the bottle. Nose - There's this element of savory, salty, and sweet here that's really interesting. Sometimes a younger malt can start to give off glue notes, barely, and some metallic elements. This one at first starts to hint we might be going down a bad path, but instantly takes a u-turn towards sweetness and a more clean and mature malt. Instead I think what we have here is a very earthy barely, light salt, over a touch of caramel, vanilla, and toffee. There might even be the ever so slightest touch of ginger spice. As it opens the nose shifts more to tart white fruits, white wine, now I'm distinctly getting short bread cookies (was thinking that earlier but now it's clear), orchard fruits. Really tart and fruity. Taste - Tart Lemon jumps right out, turning to white wine as you swallow, followed up with rich salty malt. Sugar cane and light vanilla icing try and sneak in. There's a mix of orchard fruits trying to get in but now working. There's on t[he finish an even so slight waxy note that's turning towards slight oak and the oak slowly builds as the finish lingers. I was told that there was a moment of soapy notes and yeah in the middle of this I get that. Well, this was a nicely done very classic malt. A bit odd, a bit different, but it mostly works. I'll give this a 2.0. It's a nice change of pace but as I tend to say. Get yourself an Oban 14 and move on.

On the nose, it's fresh banana bread, with hints of pears. On the palate, it's homemade Christmas Cake (with oranges) and rum vanilla frosting. There's a hint of salted black licorice. The finish is warm, peppery, mild, and fairly long.

Butterscotch and caramel, smooth finish with moderate spice. Hint of peat

Cream buns on the nose and evaporative goodness