Whisky I've Drank: The Talisman

By Jan van den Ende
Country: Scotland
Brand: The Talisman
Type: Blended Scotch Whisky
Age: NAS
ABV: 40 % (My Guess: Around 5 Years)
Colour: Pale Amber/Straw
Nose: 

I'm going to be completely honest here at the risk of sounding like some spoiled snob which I ain't cause I still love my JW Black or Jim Beam Black on the Rocks. But after having tasted a couple of nice Single Malts lately it's not very rewarding to sniff at the Talisman Blend. Not because it's bad but because it simply lacks interesting aromas. It's very light with a bit of Malt, lots of Grain, some Oak, light Spice, Citrus and hints of Heather and Mango.
Palate: 

Thin Delivery. Sweet Grain, Caramel, Bitter Refill Wood, Lemon and hints of Heather, Peat and Honey.
Finish: 

Short and Sugary Sweet with a bit of Toffee, Pepper and Oak.
With a bit of Water the Nose becomes very thin but gains a bit more Fruit and Honey. Palate and Finish however disappear completely.
Rating: 72
Nose: 18.5 - Taste: 18 - Finish: 17.5 - Overall: 18
General Remarks:

The Talisman is produced by the Tomatin Distillery that was founded in 1897 and is located close to the A9 Motorway, halfway between Aviemore and Inverness. Over the years it grew very fast and today it is the second largest distillery in scale after Glenfiddich. It is owned by the Japanese Takara Shuzo and Okura Group. A large part of the production (80%) goes into blends like Talisman, Big T and the Antiquary. The Talisman contains around 20% of Malt Whisky and is quite affordable at around 20 US Dollars. Lately the distillery is making an effort to promote its Single Malts as well.
Drinking Experience Neat: Below Average
Drinking Experience on the Rocks: Below Average
Conclusion: 

There are better Blends at this price level. The Talisman is not interesting enough as a sipping Whisky and on the Rocks you can find better alternatives like the Famous Grouse, Cutty Sark, William Lawson's, JW Red and the cheaper Bourbons. If you want to mix, better use Bourbon!

Whisky I've Drank: Whyte & Mackay Special

By Mark at MaltReview
We do like a good blended whisky here on Malt.
Cheap blends are often looked down-upon, particularly if you’re just starting to explore single malts, but they do provide the backbone of the whisky industry. And that’s why I like to cover them here, too. It’s all right reviewing whiskies worth hundreds and, on occasion, thousands of pounds, but that’s not much good for the majority of whisky drinkers. Particularly after Christmas, when everyone is scratching around for spare change in the sofa in order to make it to payday.
Of cheap blended Scotch, so far I’ve looked at Bell’s Original, Teacher’s Highland Cream, and the Famous Grouse. They were all very mild an inoffensive.
And now it’s time to look at another of the UK’s major blends –

Whyte & Mackay Blended Scotch Whisky.
Whyte & Mackay:
The company, Whyte & Mackay, has been around a long time. Since 1844. Based in Glasgow, its brands make up around 3% of the UK whisky market. It’s very sought after by corporations, too, and has changed owners quite a few times in recent years. Now it’s owned by a Philippines firm, Emperador, who bought it for a cool £430m. Whyte & Mackay is also the 26th largest blended Scotch brand worldwide.
Their master blender is Richard Paterson, who knows a thing or two about putting good whiskies together. He’s released some astonishing The Dalmore whiskies, and some – in my opinion – not so good Jura whiskies (I just can’t get excited about that spirit). They also own Fettercairn and Tamnavulin, as well as the gargantuan Invergordon single grain distillery.
The Whyte & Mackay Special Blend – the core of their range – is ‘triple matured’. First is the standard maturation of individual single malts. They’re then brought together and married in sherry casks, where they’re matured for a further few months. Then aged grain whiskies are added, where the new blend of whisky matures a little longer. In total, 41 different whiskies are used to make up the blend.
You can pick bottles of this up very cheaply indeed. Small bottles for less than £10 in many places, such as your local supermarket. Although rather bizarrely I won this in a raffle, so it didn’t cost me anything.
Tasting notes
Colour: 

deep copper. I think we can forgive blends for adding caramel colouring, largely for consistency, but interesting to note that it is darker than Bell’s or Famous Grouse.
On the nose: 

quite confident, creamy, vanilla custard, flashes of dried fruits. Malty. Like a bowl of porridge with a lot of heather honey stirred into it.
In the mouth: 

flavour! Quite a bit actually. Sweet: dried fruits, molasses or maple syrup. A little bit of woodiness in there too. Malted Milk biscuits. The burnt sugar crust on a crème brûlée There’s something very dark rum-like about it, too. Yes, it’s not complex, not even close, but there’s plenty going on. Compared to Bell’s or Famous Grouse, it’s far more flavoursome. And as with many blends, there’s good texture to the spirit.
I think because this last year I’ve become more a fan of sherried style whiskies than peated whiskies, this one ticks my box. If you’re not a fan of that sweetness then it may not be for you. I can imagine this going one of two ways. If you’re totally new to whisky, perhaps Bell’s – being more mellow and dialling down the flavours – might be the better bet. Whyte & Mackay just has far more flavour, and isn’t shy about it either.
Anyway, of the cheapest UK blended whiskies, I think this is the tastiest. Just don’t go expecting your knees to quiver and your spine to tingle when you take a sip.

Whisky I've Drank: The Macallan 12 Years Old Sherry Oak Casks

By Joshua St. John / August 21, 2016
Every so often, it pays to return to the basics. Few in the spirit world can even dream of attempting to offer a portfolio as deep and varied as The Macallan. As of March, 2016, four out of the the top ten most expensive whiskies to sell at auction were Macallans. At the time of this writing, The Macallan has swept the top five spots for most expensive bottles currently available via the website

wine-searcher.com, in addition to nabbing a total of nine of the top 25 spots on that list. 

So, why could such a prestigious label be considered one of the basics?
Releases from The Macallan commonly serve as a solid examples of several core attributes contained within a host of arguably more complicated Scotch whiskies. Malt notes are typically clear, and the impact of wood in the aging process is readily apparent.
This 12-year-old non-peated single malt from the Speyside region of Scotland sips cleanly while also featuring additional maturation in sherry casks. This is the source of the name for the line of Macallans to which this dram belongs; Sherry Oak. Bottled at 40% ABV for most markets and 43% ABV for the US, the whisky is at least seemingly designed to be approachable first and foremost.
Tasting Notes: The Macallan 12 year old:
Vital Stats: 

40% ABV (80 proof), 43% ABV (86 proof in the American release), 12 years old, 100% malted barley, available around $65 per 750 ml bottle
Appearance: 

Deep amber with strong legs.
Nose: 

Oaky and hot right off the pour. Loads of oak and perfume reads as somewhat bitter at first, with notes reminiscent of an amaretto sour and a hint of spiced plums. The nose softens dramatically after a few minutes, settling into dark sherry and plum sweetness.
Palate: 

Sweet and full, but not overly complex. Lots of sherry, plums, powdered sugar, cinnamon and nutmeg give it a silky, round mouthfeel. The finish is quick, with a mild burn and a long, lingering presence of sweetness reminding me of iced cinnamon rolls.
Conclusion:
The official website for The Macallan flatly states that this incarnation is meant to be enjoyed with friends. This is precisely where this single malt finds its highest value. The dramatic fashion in which the nose changes over a short period of time serves to teach newcomers patience when forming opinions on any whisky they may encounter in the future. The flavors are well-balanced, and the dry sherry notes are easily identifiable within the clean palate. This affords the opportunity for the sipper to become acquainted with those characteristics in a friendly environment before venturing into what are arguably more challenging sherried drams.
There is not an abundance of mystery in picking apart the 12-year offering from The Macallan. Going in with that understanding lends a great deal of versatility to the bottle which might otherwise go unnoticed in more deeply-stocked Scotch collections. This is a great example of an ambassador to the world of single malts by which you can possibly make converts of your more trepidatious friends. In terms of my own sipping,
I don’t find myself reaching for The Macallan 12 often, but I am rarely disappointed when I do. With a price around the $65 mark, the truest test of value will likely be how often you may be introducing others to Scotch whisky.
FINAL SCORE: 85/100

Whisky I've Drank: Laphroaig QA Cask Double Matured

By Corinne Mossati
Laphroaig QA Cask has been around the travel retail market for some time but it is worth revisiting in light of the newer travel retail whisky additions.
Laphroaig QA Cask (QA stands for Quercus Alba, the latin name for American oak) is matured in ex-bourbon casks and then finished in new, uncharred American oak casks.
The whisky is bottled at 40% ABV, chill-filtered and bears no age statement.
The single malt is light amber in color, and on the nose, notes of vanilla, oak and some caramel are dominant. The peat is present but not as strong as other Laphroaig expressions. On the palate, light smoke, caramel and vanilla sweetness are on the entry then yield to hints of spice with black pepper notes. The finish is mellow, medium in length and doesn’t give hit the lingering salty and medicinal/iodine notes of Laphroaig 10 and Laphroaig Quarter Cask.
This is a softer Laphroaig with a sweeter and oaky character. It certainly lacks the punch and peat of Laphroaig PX Cask and Laphroaig An Cuan Mor. Die hard Laphroaig fans may find it a little underwhelming but it has its place for a newcomer wishing to try something a little different.

Whisky I've Drank: Monkey Shoulder

By TheScotchNoob
Despite the promise of the category, “blended malt whiskies” (the artist formerly known as “vatted malt” whiskies) have failed to take off as prophesied. Probably this is because the distinction (a blend involving several malt whiskies, but no grain whiskies, whereas a “blended scotch” like the ubiquitous Johnnie Walker contains several malt whiskies and one or more grain whiskies) is a little geeky for the average consumer. Compass Box has made a name for the category, although not all of CB’s whiskies are blended malts. Wemyss has done a niche business making middle- and high-end blended malts. Finally there is the stalwart of the category: William Grant & Sons’ own Monkey Shoulder.
I must admit that I’ve done my faithful readers and fellow value-seekers a disservice by taking this long to get around to mentioning Monkey Shoulder. At $25 – $30, if you haven’t tried Monkey Shoulder before you might as well stop reading here and go buy a bottle. It’s not the best whisky in the world, but such a solid whisky at such a great price deserves a spot on basically everybody’s home bar.
Monkey Shoulder is labelled “Batch 27″ as a reference to the original experimental batching of 27 casks. Now, runs of Monkey Shoulder are made 27 casks at a time, although the batches are not individually numbered. The vatting is a mix of William Grant & Sons’ three distilleries, all located in Dufftown, in Speyside: Glenfiddich, The Balvenie, and Kininvie. (Kininvie was built in 1990 on the grounds of The Balvenie and makes malt that is mostly used for blends.) All three are from “first-fill” ex-bourbon casks. Sometimes malts from other, undisclosed distilleries might be included in the vatting. The ages of the whiskies are unreleased, but you can basically assume they’re young.
For what it’s worth, “Monkey Shoulder” is the nickname for a shoulder injury experienced by maltsters after long hours of manually turning malt on a malting floor.
Nose: 

Crisp, clear malty grains, almost beery. A touch of lemon. No nose-tickle or heavy scents of oak, just lightly sweet and round. After a rest in the glass, there is a heavy layer of vanilla extract.
Palate: 

Initially a wave of lemon peel and caramel accompanied by slight tongue burn. This passes quickly, leaving nougat, mineral water (almost like tonic, with a touch of herbal-like quinine) and vanilla frosting.
Finish:

Short. Nougat all over, nutty and sweet, but quickly vanishing with a fading hint of dry oaky tannins and a bit of charcoal which leaves the mouth wishing for a little better balance.
With Water: 

A few drops of water amplify the citrus in the aroma which (when paired with the vanilla notes) remind me of lemon salt-water taffy. The palate has less burn, and tastes a little rounder – more “filled out”. I recommend a little water with this.
Overall: 

This is the kind of dram that you show to your friends who think “whisky” means something you add to Coke. Then you tell them it’s only $30. A gentle introduction to the world of malt whisky, with a very welcoming profile and a gentle effect on the palate, all with a nice array of grains and sweets that showcase what good middle-of-the-road ex-bourbon Scotch malt whisky is like. The finish could be better-balanced, and the aroma could use more lemony/fruity top notes, but that’s splitting hairs at this price. This also makes it a reliable staple for the “low end” section of your cabinet, something you can easily toss back on ice without guilt, or mull in a tulip glass after a meal. Or, hell, you could even make cocktails with it (a practice encouraged by the brand). A jack-of-all-trades, if you will, but master of none.
Monkey Shoulder
43% ABV
ScotchNoob™ Mark:
Price Range: $26 - $30

Whisky I've Drank: Jameson Caskmates Stout Edition

By Josh Peters

When I first heard about the Jameson Cask Mates Stout Finish I got excited. Not because I’m a huge stout fan, I’m not – though I do enjoy one from time to time, but because it was an innovative step from a major brand in a category that hasn’t really seen much innovation. On the whole Irish Whiskey is known for light, fruity, 80 proof, chill-filtered, high grain blends which ends up causing a lot of releases to taste very similar. Also, until fairly recently, there were only 3 working Irish distilleries so all Irish whiskey came from them and didn’t exactly help create a wide range of flavors either.
Over the last 9 years the number of Irish distilleries has nearly quadrupled and there are now 11 distilleries spread around the Emerald Isle; 7 of which have all been built in just the last 4 years. This is exciting because it will bring innovation and variety to the category and I honestly think that’s why we’re seeing established brands starting to innovate and experiment. If It was still just Cooley, Bushmills and Midleton (Jameson) on the island I don’t think the Jameson Cask Mates Stout Finish would have ever materialized, and that would have been a sad sad thing because it’ss quite tasty.
Jameson Cask Mates Stout Finish Info:
Region: Cork, Ireland
Distiller: Jameson (Midleton)
Mashbill: Blend of Irish Single Pot Still (Malted & Unmalted Barley) + Grain Whiskey
Cask: ex-Bourbon & ex-Stout
Age: NAS
ABV: 40%
Price: $37
Jameson Cask Mates Stout Finish Review
EYE
Caramel
NOSE
Aromas of coffee, malt, cocoa, candied citrus, toffee and a rye like spice accompanied by light notes of honey, dried fruit, oatmeal-like grain and brown sugar. All-in-all a nice nose indeed.
PALATE
Notes of hazelnut, cinnamon, citrus, roasted malt, cocoa, spice, honey waltz on through followed by lighter notes of fruit, brown sugar and coffee with cream. Amazing what cask finishes can bring out; I’m floored this is an 80 proof chill-filtered whiskey.
FINISH
A lasting dissolve of malt, cocoa, citrus, coffee and a bit of earthiness.
BALANCE, BODY & FEEL
Good balance, medium body and a slick, also most oily, feel.
OVERALL
Jameson Cask Mates Stout Finish has blown me away. I can’t believe how much the addition of the stout casks have enhanced and enriched the typical Jameson Irish Whiskey. I know it’s a common theme from me this month to talk about non-chill filtering and higher proof, but I can’t help thinking this would go from a good whiskey to an excellent whiskey if it was at least 92 proof and non-chill filtered – I truly think it would soar.
Well-trod quibble aside, this is indeed a good whiskey. It’s fun to drink and carries a compliment of unique and interesting flavors layered on top of the typical Jameson fare. It’s a dark breath of fresh air in a category that’s seen relatively little innovation and I can’t wait for the next release in this series!
SCORE: 86/100
Jameson Cask Mates Stout Finish Review - Score Breakdown
Nose - 87
Palate - 87
Finish - 87
Balance, Body & Feel - 85

Summary:

Jameson Cask Mates Stout Finish is a fun and interesting whisky that’s multifaceted and tasty. 

Not your everyday Irish. 86,5

Whisky I've Drank: Laphroaig PX Cask Triple Matured

By WhiskyMate
My 10th review focuses on the Laphroaig PX Cask, which is a whisky that I absolutely adore. Having enjoyed the 10 Years Old, Quarter Cask and Triple Wood in varying degrees, I wasn’t sure of what to expect from a Laphroaig that was matured in casks which once contained Pedro Ximenez (PX) sherry.
Based on the information at the back of the label, this particular whisky has undergone a triple maturation process somewhat similar to that of the Triple Wood (hence the name). The difference is that while the Triple Wood was “finished” in Oloroso sherry casks, the PX Cask was “finished” in the aforementioned Pedro Ximenez sherry casks, which impart a much more robust flavour profile overall.
Pedro Ximenez, or PX as it is commonly known as, is considered to be the king of sherries. It has a rich, sweet flavour which is rather heavy on the palate and is generally taken as a digestif. Whisky makers are therefore well aware that the PX has the ability to overpower a whisky if left in the cask for too long, especially if the whisky possesses a light and floral character which is prized by the Lowland distilleries.
While some distilleries have managed to produce phenomenal whiskies which have been aged for a long period of time in PX casks, the trend these days seems to be utilising these particular casks in order to provide another layer of character or sophistication to a whisky.
In the case of the PX Cask, the whisky that forms the bedrock of the spirit is basically the Laphroaig 10 Years Old. The core spirit is aged in American oak casks before being transferred to smaller quarter casks for a further maturation.
This secondary maturation in the quarter cask imparts a sweeter, more concentrated flavour to the whisky due to the increased interaction between cask and spirit. This secondary maturation is also the same one used when producing the Laphroaig Quarter Cask whisky, hence the name.
The final maturation is in the PX Cask, which is intended to round off the rough edges or “finish” the whisky. This process takes a few months and the final product is then bottled and sold as the PX Cask. While the PX Cask is an NAS (No Age Statement) whisky, the use of the 10 year old Laphroaig and the subsequent maturations in the quarter cask and PX cask leads me to believe that the whisky is approximately 11 years old.
Laphroaig PX Cask is bottled at a higher strength of 48% abv, which is much higher than that of the standard 10 Years Old expression which is bottled at 40% abv. Having enjoyed this whisky on many occasions, I believe that I am in a position to provide an honest review of it.
- Laphroaig PX Cask (48% abv, without water)
Colour: 

Reddish sunset
Nose: 

Peat smoke at the fore, with the phenolic elements intermingling nicely with the sweet sherry. Red fruits, christmas cake and just a hint of sea salt evident in the nose before spicier elements emerge. Nutmeg, cinnamon and just a hint of iodine tussle with one another before giving way to worn leather and tobacco pouch. Quite a complex nose.
Palate: 

Sherried sweetness and smoky peat are once again the stars of the show here. Sea salt and the nutmeg and cinnamon from the nose make an appearance. Aniseed then enters the fray, increasing the intensity of the spiciness of the palate. Coats the mouth well.
Finish: 

Long and lingering finish with a drying mouthfeel. Spicy, smoky, salty and sweet in equal measure with all four aspects taking turns to inundate the palate. Glorious.
Rating: 92/100
- Laphroaig PX Cask (48% abv, with water)
Colour: 

Same as above
Nose: 

More sherried sweetness with the addition of water, causing the peat to fall into the background although it is still very much present. Phenolic and iodine elements still present in the background but not as ferociously apparent as before. Cherries, raisins, aniseed, nutmeg and christmas cake all evident in the nose, with just a hint of sea salt at the back.
Palate: 

Sherried sweetness to the fore, not as smoky in comparison to drinking this without water, but still a veritable beast. Sea salt and warm spices from the nose take control of the proceedings before elements of iodine, tobacco and beach bonfire make an appearance.
Finish: 

Spicy, smoky and sweet on the finish, although not as long and lingering as it was when undiluted. Aniseed and sea salt towards the very end.
Rating: 88/100
Having tried this whisky both with and without water, I can definitely say that I prefer it undiluted. While the higher abv of 48% does mean that this is meant to be sipped slowly, it is still a very enjoyable whisky and I can see why I keep coming back for more.
The additional finish in the PX cask definitely takes this whisky to another level and it doesn’t look out of place being enjoyed in front of a roaring fire after a good dinner in the middle of winter.
I wish that this was available more readily as it is only a Travel Retail Exclusive and there are no plans to make it a part of the core range. I fear that it might be discontinued rather suddenly one day and so I always make sure that I have a reserve bottle in my collection just in case!
Slainte!
Brendan