Timorous Beastie 18 Year

Note - I'm doing the Really Good Whisky Company Advent Calendar. I've also decided to pour these whiskeys "blind" (or at least as blind as I can), then providing nose, palate, and finish notes. I'll then look at the label, proof, cask type, etc. before writing my other notes. I'll be providing some guesses around things like proof and cask type and then seeing how much I missed the mark. Slàinte Mhath! Nose: Definitely Scotch territory again - going to guess Highland. Moderate intensity. Toasted cereal grain and green apples. Imagine Cheerios with a little added sugar and slices of green apple. There's some astringency, as well, like under-ripe green grapes. Light oak and vanilla character is weaved through, which makes me want to guess ex-bourbon cask with some decent age. As the glass slowly warms up, I'm getting accidentally fermented apple juice. You know - that jug you forgot in your fridge once, opened it, and got that blast of bright, acidic, borderline vinegar-y aromas? It's not super intense here, but definitely reminded of it. Sugar-y sweetness, but subtle. Lime peels, crushed citrus tree leaves. Berries are also popping out - that berry and grape combo, combined with that bright, acidic character is kind of like when you add blackberries and raspberries to moderately dry champagne along with a splash of super-acidic orange juice. Some lavender tucked in there, though that might be more of a general lamiaceae character. Palate: Lots of bright fruit character. Grapes, green apples, dry sparkling white wines. Toasted grains are joined by vanilla, cream, and sugar. That lamiaceae character is focused now mostly on mint, thyme, and that lavender eagin. Grassy - fresh cut wet grass in the hot summer sun. Apples, cinnamon, clove - but fresh, not in a pie. Lemon zest. Some definite oak coming through, though tannin content seems to be relatively subdued though still present. Reminded a little of Kirsch. Fresh cracked black pepper. Canned black olives sitting in the background. Proof seems to be moderate. Front and mid-palate focused. Bright without much midrange or foundation - almost "top heavy". Medium-light mouthfeel, with some exccellent oil content. Finish: No big splash to begin with, but instead those bright fruit notes stick around, along with the oak and some honey. Apricots, peaches, and bananas - softer fruit flavors. There's a small swell of ethanol, which dies back down and lets the oak come back through, along with some lavendar and general green vegetation. A touch of cinnamon and black pepper, barrel tannins kick in. We ride out on honey, vanilla, and fruit. Medium long finish. Other notes: I did a little better tonight - another Highland, though this is a blend with decent age (18 years) and moderate proof (93.6). I've done some digging and can't find any information about what they're sourcing, nor can I confirm the cask type, though ex-bourbon is common so I wouldn't be surprised if it was in play here. Contrasting this with my experience yesterday, I'm starting to get my bearings for this part of the world, this particular glass giving a more lively, spicy experience overall. One thing I'm still calibrating to is how different the oak influence is when dealing with a relatively cool, mild, consistent climate. Strong barrel character is such an integral part of bourbon that removing that piece of the puzzle really puts me off kilter. This was another fun experience, and getting more of a sense for the range of possibilites and variations is eye-opening. Though I DO wish this were a mostly American whiskey experience, I'm not at all disappointed so far. Until next time, cheers!

Creme Brulee, Armagnac Hors D'age, eucalyptus, dusty cocoa powder, peaches, soft caramel, nectarines, orange peels, floral almonds and fragrant (hi-end) marzipan. Dried yellow fruits, bit of ginger. Citrus, not quite lemon. Faintly tropical - bit of mango. Medium dark and milky chocolate. Slightly waxy. red fruits. raisins, sherry, slight port note. cream. dates, stone fruits. cloud berries. gooseberries. wood shavings, fresh succulent bourbon. baked apples. Walnut. Frozen yogurt note (which I tend to get in non chill filtered malts), cardamom, bright sharp Ix'mas spices, nicely contrasted with the softness one gets from the age here. Vanilla, treacle, light honey, turbinado sugar. Oak bark and white pepper. Sassafras / root beer. Delicate maltiness. AGE, maturity like nobody's business, something that really comes out with air in the bottle over time. I highly doubt this is a flat 18 year old blend. Drier and sharper but also quite a bit richer with a drop of water added. licorice. white pepper. more ginger. slight nettle. more brown spices, brown sugar. An unidentifiable earthy, floral note in the back here. .. Truffles? Medium viscosity. Silky mouthfeel. Mineral. Drying finish. Classic Highlander.

Nose: Sweet, summer berries, honey, stewed fruit. There’s a slight sour milk hint and wisps of something floral, herbal (lemongrass) and stone and tropical fruit Palate: Black pepper, cinnamon, vanilla and sweet barley. Lemon, apple, mint, orange and a little salt Finish: Medium short finish. More peppery spices, sweet chocolate mousse, woody and minty. This is a pretty decent dram. It has a load of interesting layers, but not particularly well integrated. They are more jaggy than some more refined whiskies and a little jarring - you notice the changes between them - but overall this is a very pleasant, easygoing session whisky.

Definately a bit better balanced than the Tormore 21 from TBWC I just had, and better after taste although still mild. Similar characteristics though, sweet vanilla, and a hint of sherry that nicely compliments. Initially I thought meh bit boring but I'd change that to 'delicate' instead. The components are there they just need time to surface. 3.75 I initially thought but towards the end I thought nah it's a solid 4. Wouldn't buy bottle but then again I'm very selective these days :-).

A balanced, limited-edition variant on Douglas Laing's Timorous Beastie blended malt (made exclusively with Highland whiskies), now made with whiskies aged for at least 18 years before bottling. It has an aromatic birth with notes of honey & a hint of grilled apricot; while a rich life adds notes of barley, vanilla, a hint of black pepper & cinnamon; that led to a delicate death with notes of spice & chocolate ice-cream. March / August 2018 / 2022

Nose is very sweet, like hard candy and mixed with baking spice. But it's also very bright and aggressive, as if it's trying to jump out of the glass before you even reach for it. Palate starts with mild floral sweetness that then burst into much more aggressive malt funk, cheese, and some earthy notes. Finish is the lingering musty cheese funk.