The Station Master's Tipple

Nose: Flowers, fresh cut grass, malt, honey, butter, beeswax, vanilla, vanilla, vanilla, vanilla, vanilla, vanilla … a big, unctious, sweet nose. Palate: Sweet arrival with a huge cereal flavour. It’s like a bowl of porridge with lashings of honey topped with vanilla custard. There is also a crisp ale-like note and some sweet wood. The texture is very rich and creamy. There is no hint whatsoever of anything bitter, sour or tannic. Finish: Medium/short. Sweet cereal. A very simple malt with few characteristics or dimensions, but it is enormously easy to drink. A true session whisky. This is sourced from an undisclosed Speyside distillery and bottled for the Keith and Dufftown Railway by Duncan Taylor for sale on their trains. I do know which distillery makes it but it’s almost a caricature of their typical style. It is very popular and not like most Scottish single malts. It is more like an Irish pot-still whisky matured in virgin American oak, and it reminds me of Paddy Irish Whiskey. For the price this is a good everyday dram that you can quaff neat or with water, or use for mixing without guilt. Tasted on the Keith and Dufftown Railway “Dram Tram” “Above Average” : 80/100 (3 stars)