Berry Bros. & Rudd Classic Blended Malt Sherry Cask Matured

This whiskey comes from a yearly advent calendar and was tasted in a semi-blind fashion. The aroma revealed a rich, funky character with notes of butter, honey, and overripe plums. Raisins, green apples, and toasted grains were also present, alongside hints of thyme and mint. The depth suggested aging beyond standard casks, with over-roasted nuts bordering on burnt. A sherry cask, possibly Amontillado, was suspected. The origin was questioned, with a thought it might be from Speyside, though this was uncertain. A trace of minerality, perhaps sea spray, was detected, but its source was unclear given the other prominent notes. The proof was estimated to be moderate, around 43%. On the palate, the whiskey offered intensely ripe fruits like fig, date, peach, and plum, with a recurring raisin note. Honey and cream were evident, and the cask influence was strong, carrying the funky character into the palate as an oak-derived funk, suggesting significant age, perhaps 15 years. Tannins were plentiful, accompanied by sweetened vanilla, black pepper, and hot cinnamon. Stewed apples were noted, and the warmth was attributed to the alcohol and considerable barrel aging. Subtle undertones of hay, citrus oils, pine sap, and maple syrup were present. The impact was heavy on the mid-front palate, with good balance though slightly disjointed. The mouthfeel was medium-light. The finish featured oak and dark fruits, with vanilla and honey receding to reveal frozen chocolate-covered bananas. Barrel char and smoke were present, concluding with dark fruit syrup, burnt nuts, and tannin. The finish was medium in length. Additional observations identified it as a blended malt, a style not previously guessed. The palate's slightly disjointed nature was likened to the blend lacking sufficient marriage time before bottling. The ABV estimate was close. Age was unknown, but color and oak suggested older components. Some believed it was primarily Speyside, but this was unconfirmed. This spirit was intended to showcase typical sherry-matured malt whisky. While the sherry maturation was undeniably evident and comparable to other sherried spirits, its specific representation couldn't be verified. It was recommended for those seeking fruity sweetness over sugary sweetness. While not a personal favorite, it was deemed an interesting and perfectly acceptable dram, contributing to ongoing learning. Cheers!

Nose: A prominent oloroso sherry presence with raisins, resinous oak, rancio, brown sugar, treacle, and orange oil. There's a distinct and highly intrusive sulfur note. If you sniff carefully from a distance, slowly moving closer, you'll suddenly catch a powerful, unmistakable whiff of sherry with no whisky detected. As you get nearer, the whisky notes take over. Palate: Dark fruit, burnt sugar, and black tea on the initial taste. Some sweet orange and red berries develop. It resembles slightly overcooked Christmas cake. The texture is full but not heavy, with a touch of oaky bitterness. Once more, a sulfurous taint appears as a rubbery black-olive note. Finish: Medium. Fruity, treacle pudding fading into dark chocolate and a hint of orange marmalade. Berry Bros. & Rudd, the UK's oldest wine and spirits merchants, have served the British royal family for over two centuries and held royal warrants since 1903. This is one of four blended malts they introduced in 2018 as their “Classic Range,” alongside Peated Cask, Islay Blended, and Classic Speyside. The first time I nosed this, a farcical exchange, reminiscent of Noël Coward, came to mind: “Darling…” “Hmm?” “Add a bottle of whisky to the BB&R order, would you? There’s a dear… the Fortescue-Smythes are visiting next week, and I believe he prefers whisky.” “Do you know which brand?” “Oh, I wouldn't have the slightest idea – they all taste the same, don't they? Just ask them to include something that will go with pheasant and retired colonels.” This blend would be a suitable choice for someone new to Scotch whisky seeking an old-fashioned, sulfur-tinged sherry profile without a high cost. You likely wouldn't regret the experience and would learn much about the strengths and weaknesses of this style. However, if you are already familiar with Glenrothes, Tamdhu, Benrinnes, GlenDronach, or Glengoyne, you will recognize this profile and its associated pleasures and drawbacks. A single malt from any of the aforementioned distilleries would likely be more interesting and of better quality (though possibly more expensive). The blend's composition is undisclosed, but I suspect a significant proportion of young Glenrothes, given its often slightly rubbery, brimstone-like quality. This was very apparent upon opening the bottle but mellowed with oxidation as the level dropped below the shoulder, making it more enjoyable. Adding a teaspoon of water and letting it rest also improves it, reducing the sulfurous note while enhancing the fresher, fruitier characteristics. “Very, Very Average”: 75/100 (2.5 stars)

Nose: Demerara sugar, orange, and light dried fruit. Palate: Fruit/berry jam, black tea, dark chocolate, cinnamon, and Chomp bars (a 70s/80s Scottish sweet). Finish: Medium length, with notes of Hershey's chocolate, a dusty/chalky texture, minerality, and baking spices, indicating a sherry influence. It presents as cheap dusty chocolate powder, caramel, cinnamon, and fruit jam. Easily drinkable, fruity, chocolatey, and sherried – a tasty and understated dram for sipping.

Nose: The sherry presence is clear, with orange oils, raisins, and brown sugar. Unfortunately, there's a strong, rubbery, synthetic sulfurous smell that I find a bit rancid. Palate: Dark fruits, more brown sugar, dry Assam tea, some wood notes, but again, there's something about the edges of this palate that I find unpleasant. Finish: Medium-short, with fruit, treacle, and sharp orange peel.

Beautiful deep red-brown color. This whiskey presents rich apple, vanilla, and chocolate aromas. The palate is wonderfully spicy. The finish has a touch of floral notes with lingering chocolate. Excellent!

Dark fruit (even a hint of citrus), some botanical notes, mildly spicy (cinnamon?)