Old Parr 18 Year

Nose: Vanilla, orange, sherry (raisins, dates, figs), milk coffee, a mild tobacco/leather note that is coming from the oak. The aroma of the dry glass next morning is brown sugar and nothing else. Palate: Vanilla toffee, mocha coffee, dried dark fruits, almond. The entry is similar to the nose and there is not much development. There is a little white pepper towards the finish and the texture is lightly mouth-coating. Finish: Medium/short. Sweet with some bitterness appearing in the aftertaste, like slightly burnt sugar. The house style of Old Parr blended scotch is very much old-school “soft and smooth” and it’s a style I do enjoy. I’ll buy it occasionally when it’s on special but more for variety than anything else. Usually I get the 12 year old but this time I picked up a bottle of the 18, which I've not tasted before. I was expecting it to be similar to the 12 but offering more and that is pretty much what it is, but I would not necessarily say that the 18 is a "better" whisky. The 12 year old, in comparison, has an obviously younger profile but also a freshness which is very appealing with a lot of juicy young fruit flavours, particularly orange. The 18 year old trades that freshness for more oak, deeper sherry fruit notes and a more mature finish. The Old Parr blends apparently feature Cragganmore as a major component, and I certainly notice it more in the 12 year old than here. What both malts also clearly show is a good slurp of Cardhu as the typical notes of that distillate are very apparent. There is also a slightly intrusive ethanol presence on the nose of both the 12 and 18 year olds which is not unusual in blended scotch, although you generally only get it in cheaper brands and neither of these is cheap. There is nothing at all challenging or adventurous about this whisky, but that’s not the idea. It is meant for easy quaffing neat, over ice or with a splash of soda water, and it works well at that job. Don't assume it is just mixing scotch, as it is delightful as a sipping dram when you are in the mood for something lighter than a single malt. It also develops surprisingly well in the glass and also in the bottle. The first few pours might seem thin and uninteresting but come back to it a week later and you will be surprised how much it has improved. I’m giving it ¼ point more than I gave Old Parr 12 year but the 18 year old does cost more and I think the 12 year old is better value for money. “Above Average” : 82/100 (3.25 stars)

It is very possible that you haven't even heard of one of Diageo's most selling products in South America, the Grand Old Parr. Its production goes mostly to Colombia, where then is delivered to Ecuador, Panama, Perú and Venezuela. It is almost impossible to find elsewhere, but don't worry you are not missing anything memorable. Old Parr is Chivas Regal real competition in this south american countries, and they have now released an 18yo expression. Bottled at 40%abv, golden color. On the nose, it is very sweet and creamy. Pastry cream, fondant and Vainilla. Almonds, Candied almonds and oranges. After a first sip the aroma changed into this vanilla ice cream, rum and raisins ice cream and there is a slightly stinky note that i can only describe as fish. On the palate, it is not very complex, and it is fairly enjoyable. Vanilla ice cream, prunes, pepper and salt. Dulce de leche. Aftertaste follows the sweet path. Hard toffee, caramel and some saltiness. Overall, this is quite inferior to its competitors in South America, which are Johnnie Walker 18, Chivas 18 and Buchanan's 18. It is not a bad whisky, but a very "normal" one for an 18yo. My score for it is 84/100.

The nose like 12 year Old Parr is rich and not overpowering. Again we have honeyed malts with light citrus but unlike the 12 year old we also have more burnt oak and a touch of tobacco mixed with demerara sugar and burnt caramel. Taste is not as initially as sweet or as rounded as the 12 year Old Parr. First off I really noticed milk chocolate and coffee. Vanilla and orange are also present. The finish is very light on spice. Again it's very refined like the 12 Year Old Parr but maybe a little less Technicolor. Certainly not picking up cloves and cinnamon that I noticed on 12 Year Old Parr. Overall I do pick up more bourbon cask influence with the 18year Old Parr - more burnt sugars and ginger spice. The the finish is only medium but it is certainly longer than the 12 year Old Parr. All in all a very nice old school whisky but I actually prefer the 12 year Old Parr for its extra spice and richness. Thanks Cascade for the sample.

Notes of maritime rocks, minerals and oak on the nose. Spicy , with a background of vainilla on the palate. A a long finish with dark chocolate notes .

Was smooth and had a nice after burn