Batch 106

Dusty malt and oaky vanilla. There’s a soft quality akin to a blended Scotch, then the signature Glenallachie fruit: red apples, pineapple leaf, unripe banana. 

Fruity, but the oak dominates. Vanilla takes over (Madeira cake), alongside a soft background layer of spice. 

Soft and spicy, but bitter and thin.

It’s an easy drinker – sweet, soft and smooth. A perfect beginner malt, particularly for £20 a bottle.

Mary Berry’s (whisky-laced) Victoria sponge jostles with Paul Hollywood’s apple pie for first prize at the bake-off.

A zingy and light fruit salad of a dram. Fresh fruits dominate – think lemon zest, mango and lychee – but are peppered with green/yellow Starburst, Skittles and pear drops. 

It’s refreshing and vibrant, the tropical fruits taking a turn toward green apple skin. Bitter, charred oak and malt grist provide weight and some dryness, as deeper vanilla tones deliver the bassline. 

Dry and long.

A beautiful example of Glenallachie’s delicate, fruity distillery character.

One of your five-a-day, a practical source of Vitamin C. 

Warming toasted oak and wood spice tones, complemented by lush forest fruits, before more delicate fruits – sherbet lemons, candied pineapple. It’s also a touch prickly, with some crystallised ginger and cinnamon peeking in toward the end.

The spiciness practically bops you on the nose, as an undercurrent of black tea leaves and blackcurrant jam on wholemeal toast moves in and takes control. Lighter and bitter fruit notes ­– dried citrus peel, orange pith – pick up the rear.

Surprisingly soft and delicate, considering the aforementioned spice. A little smoke carries it on.

The Sherry butt used has taken Glenallachie in a rounded, luscious direction. Is this really only eight years old? At 58.3% abv it can take water well.

‘What about second breakfast?’ asked Pippin. 

Extremely perfumed – the banana skin, cooked peaches and rose petal practically leap out of the glass; a surprising combination. It calms after a moment in the glass, revealing richly caramelised tarte tatin, vanilla, toffee and soft baking spice. Cigar tobacco wafts by. 

It’s a bitter start, then soft fruits and tannic red wine. A rush of dark spices suddenly evolves into a rich, warming, full-bodied and intensely fruity palate. Becomes slightly rubbery with water, so don’t add it.

The richness subsides gradually (very gradually), carried by soft smoke.

An intense cigar malt, with layers of fruit and spice built by spending eight years in a Château Lafitte cask. 

In deep reflection as the sun sets over Bordeaux rooftops.

Quite closed from the off, but time coaxes out dark, rich fruit, such as grape must and prunes. Dark sugary treats emerge as it warms – muscovado sugar, molasses and dark treacle, rounded off with amaretti biscuits dusted with icing sugar. There’s a sulphury undertone.

Thick and spicy. Caramelised (burnt) sugar, spicy gingerbread and rich fruit cake (complete with marzipan, of course), sticky toffee pudding with a thick layer of treacle. Water just encourages that rubber note. 

Dry, lingering.

Maturation in a Sherry butt has coaxed out an indulgent side of North British. 

Hiding in the pantry eating left-over birthday cake.

Milk chocolate-coated raisins, crushed walnuts and clotted cream toffee, then a hint of damp newspaper. Water reveals a sweet floral character, vanilla and soft oak.

All the toasted sweetness: caramel popcorn, toasted brioche and buttered white toast. It’s sweet, but with grip and a slightly damp wood edge. In time there’s Calvados and toffee apples. Water releases some wood spice, softening the bitterness. 

Crisp and toasty.

Sweet with good grip.

Returning from a forest funfair, fingers sticky from candy floss and popcorn.