Morrison & Mackay Tasting Notes

Posted: December 29, 2015 in Scotch Whisky H-Z, Vatted Malt Whisky

Old Perth Blended Malt Batch 4 43%

A blend of Aultmore, Knockdhu, Blair Athol and Tullibardine

Tasted: Nov 2015

Aromas of fragrant barley and plenty of mature-ish Aultmore with hints of citrus and herbal sherry. Pleasantly full with developing honeyed notes.

Full and juicy on the palate with barley and creamy oak, along with hints of earth, citrus and granity Highland notes. Subtle sherry comes through on the middle along with a light earthiness. Long and citric with an almost tart green fruit and coffee finish.

Old Perth Blended Malt Batch 4 43%

Re-Tasted: Sept 2016

A dense, oily and barley led nose with a good depth of fruit, malt, coffee and citrus. Hints of spice and salt appear with time.

The palate is full and barley’d with apricot, banana and apple. Gently spiced with loads of malt character. Subtle vanilla oak and hints of crisp citrus comes through on the middle. Long and remaining citric with a lightly oiled finish.

Old Perth Blended Malt Whisky Batch No5 46%

Tasted: Oct 2017

Fresher and possibly a little younger than batch 4. It’s definitely less sherry influenced and displays more crisp barley and white fruit. Pleasantly aromatic with subtle honey notes.

The palate is fuller and a touch oilier than the nose would suggest with barley and fleshy apricot fruit. The American oak is supportive without being intrusive and there is a suggestion of sherried dried fruit. Less edgy than batch 4 and I’m guessing that’s due to less or no Tullibardine in the blend. Long, crisp, barley’d finish. Still excellent value for money.

Old Perth Blended Malt Sherry 43%

A blend of Glentauchers, Glenfarclas, Aultmore, and Knockdhu

Tasted: Nov 2015

Earthy and herbal sherry with a touch of coffee on the nose. Edgy herbal spices mingle with a touch of boiled sweet sherry, liquorice and balsamic dried fruit.

The palate opens with the soft coffee and toffee, followed by earth, boiled sweets and gentle, herbal spices. Hints of liquorice, raisinated fruit on the middle. Good length with the herbal notes developing and a touch of vanilla and barley on the after-taste.

Old Perth Blended Malt Peated 43%

A blend of Ledaig and Glenfarclas

Tasted: Nov 2015

Coastal, citric and dusty, earthy peat aromas with coal smoke, tar and sweet barley. There’s a very subtle sherry influence, which shows itself as a nutty character. Full and fragrant with a touch of apricot.

The palate is a little cardboard and oily with lanolin, sweet barley and dusty peat. Again the sherry notes are quite subtle and a touch of pepper develops. Long and sweetly peated with a herbal, spirit note on the finish (age giveaway!)

Old Perth Limited Release 2004 (12 year old) 43.9%

A single first fill sherry butt filled with Macallan & Highland Park

Dist: 2004 Btl: 2017/ Tasted: Aug 2017/ Dense and chewy aromas (if aromas can be chewy!) of raisinated fruit. Quite a mature nose for its age with hints of prune, walnut and subtle Highland Park smoke. With time a touch of vanilla and crystalised orange appears.

The palate is full and sherried – raisin, plum, prune along with some lovely, soft but spicy tannins. Again it’s showing more maturity than you would expect at this age. Hints of heather, smoke and black pepper come through on the middle. Good length with a slightly tart finish but the weight of malt balances. Lingering pepper and smoke.

Old Perth Limited Release 1996 (21 year old) 55.4%

First Fill Sherry?/ Dist: 1996 Btl: 2017/ Tasted: Aug 2017

Aromas of gritty, herbal Oloroso with plenty of balancing treacle and mature dried fruit notes. Hints of wood smoke, liquorice, oxidised fruit and green nuts. Good complexity with a developing mineral freshness.

Full and sweet on the palate with dark toffee, treacle and a touch of gritty tannins. Excellent depth of oxidised fruit and citrus. Not unsurprising, given the length of time its spent in the cask it is a bit woody, but that woodiness never overwhelms the spirit. Long, mouth-watering orange/ mandarin finish with lingering wood spices and tannin.

 

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