Cadenhead’s Fettercairn 28 yr
Cadenhead’s Caol Ila 33 yr
Cadenhead’s Fettercairn 43 yr
Scotland. The motherland. Scotch Club was over a year old, and I thought it was about time we went to the source. Six of us went to Edinburgh, Dalwhinnie, and Blair Atholl for a few nights, then stopped at Cadenhead’s to bring back the next round of scotch for our comrades.
Cadenhead’s is an independent bottler, and they’ll sell you very old whisky for a very reasonable price. Not sure what their secret is, probably has something to do with not shipping internationally which keeps costs down, but if you’re ever in Edinburgh, here’s a sample for what you can get for the £100-£140 range.
A real highlander. Bananas and citrus fruits, but strong. The alcohol burn wasn’t there, but it felt like high octane. I compared the palate (favorably) to Fernet. I like Fernet.
With a bit of water, this opened up beautifully. The candyish banana became wonderfully baked banana bread, and the medicinal/petrol qualities rounded out to gentle warmth.
“Citrusy and complex, with a medicinal finish.” - @dynabit
As a counterbalance to the fruity highlander, we broght back a classic Islay malt. Peat exactly how it needed to be: with much more finesse that you just don’t see in a younger Islay malt. Damp, dank, coal.
Watering this down unearthed some of the background grassy notes. @cyle compared this to sheep-dung smoked single malt that you can get in Iceland.
“Like a wet dog in the industrial revolution.” - @sreegs
Finally, our oldest bottle we’ve ever had in scotch club. It’s a single grain whisky, not single malt. The delicate sweetness of a single malt is instead replaced with caramel and toffee. Like a bourbon.
Smells like gingerbread, and tastes like brown sugar and oak. A perfect dram to warm your frozen soul.
“On the edge of cognac.” - @cryptographrix