Blair Athol 12 Year Flora & Fauna

Nose: Smells like plum pudding, spiced cake, and Christmas cake – anything with pronounced cereal, fruit, and sherry characteristics. There's also malt extract, cigarette smoke, leather, and abundant orange zest (it's the aroma of preserved dark orange, not fresh orange juice). As it breathes, the aroma develops notes of dark Chinese tea (like Pu-erh or Keemun, not as smoky as Lapsang Souchong), a fermented hay scent, and far in the background, the smell of an oak cask. It's a substantial, full aroma. Palate: Arrives rich, creamy, and full-flavored. Tastes of spiced teacake, malt, and dark, earthy fruits. A strong sherry presence is detected, but it's dry rather than sweet – more akin to Amontillado or Fino than Oloroso, and definitely not PX. There's a hint of smoke, but it's not peat; ah! it's that Chinese tea again! This transforms into a cup of strong espresso with a hint of bitter orange peel, bittersweet dark chocolate, and walnuts on the side. Finish: Medium length. Malty with a persistent bittersweet and dry finish. The dryness of a dry sherry. A spirit that vaguely reminds me of Glenfarclas, but it's drier, with less complexity but more flavor intensity – I can only imagine how wonderful it would be if it were unfiltered, uncolored, and at 46% ABV (likely amazing). The texture feels notably heavy, even at its relatively modest proof, and it's an enjoyable drink. Do not add water; it's unnecessary. This is the key malt in Bells blended Scotch, which I enjoy, so that likely explains my fondness for it. In many respects, Blair Athol 12 is like a "perfected" Bells without the grain component. It's a solid whisky, and if it were about 25% less expensive, it would be a regular purchase for me. As it is, it just misses out on a 4-star rating. Tasted from a 30ml sample. "Good": 84/100 (3.75 stars)

This is another Flora & Fauna bottling from Diageo: Blair Athol 12 year. This highland distillery was established in 1798 and initially named “Aldour”. It ceased operations the same year it opened (lol, not a good sign) but recommenced in 1825. They produce 2.5 million liters annually for Bell’s blended whisky. This 12 year is their only aged statement distillery release. It’s copper and gold in the Glencairn with runny legs and large, watery droplets forming around the rim after swirling. It’s bottled at 43% ABV and I believe it is chill filtered and has a significant amount of added color. The nose is sherry, caramel, and raisins upfront with faint oak and orange peels forming the backbone. The palate is very bitter with many peppery oak notes. Mid-sip, there is some relief in the form of orange marmalade and light sherry sweetness. It’s still slightly harsh, even for a 43%-er. The finish is somewhat short, with oak and sawdust notes that start out oily but become rather dry. What begins very promising doesn’t deliver on the palate. It’s far too harsh with a quick finish that is oaky and ultimately dry. The color is almost ridiculous—it’s nearly Dalmore-like. A clear indicator that too much E150 has been used here. Thanks to my friend for providing this sample, but I’m finding it difficult to rate this higher than 2.5-3 stars. It checks off another distillery, but I don’t think there’s a reason to seek out anything else from these producers. Off to the blends with it! Cheers.

The aroma is rich with sherry and fruits from sherry aging. Notes of raisins, figs, dates, berries, and plums are present. Some artificial grape and root beer scents appear and disappear. It can be syrupy sweet with honey and vanilla at times. Earthy/damp wood, a hint of mint, anise, and licorice, with a touch of maple are detected. Salted chocolate and hazelnut, similar to Nutella, are also noticeable. Tobacco, a bit of cough syrup, pie crust, and an unusual scent, like the inside of a new shoe, but it's good. The taste has a strong but welcoming tobacco presence, followed by slightly spicy oak and semi-sweet sherry. Chocolate, toffee, vanilla, and licorice are present. Ginger notes, herbal qualities, and some orange oil are detected. Plenty of raisins and dates as well. A medium-light body feels oily and mouthwatering initially, then becomes dry. The finish is medium in length with deeper sherry notes, tobacco, vanilla, licorice, and raisins, turning slightly bitter at the end. It's not bad, but not outstanding. The sherry notes felt a bit too dark, as if overcooked, if that's possible for sherry. I would prefer Tamdhu or Macallan for a sherried whisky. At $55, it's a decent choice. 3.25-3.5 Cheers

Nose: Sweet wood, caramel, honey, quite pronounced licorice. Palate: Very sweet, feels like putting a spoonful of honey in your mouth, also due to its oily texture. A subtle note of milk chocolate. Light licorice, less noticeable than on the nose. I don't detect many other flavors besides these; the whisky seems simple. Finish: Honey lingers on the palate, giving way to a hint of spiciness. Medium-short. Nothing to fault, it's good, the best part is undoubtedly the honey palate: I look forward to trying the other 5 Flora & Fauna I purchased alongside this one.... Rating 4.00

As a nice long Thanksgiving week concludes, though it passed too quickly, a concluding whisky from a friend from the SDT will bid farewell to November and welcome December. A copper color resembling a fresh penny sits in the glass. A fresh opening on the nose of vanilla pudding and some standard sherried characteristics: raisins, dates, plums. Nehi Grape soda with a hint of nuttiness and woodiness can be detected. There is a gentle sweetness of vanilla, honey, and cream soda. What was once sweet turns mildly spicy with ginger, cinnamon, and cayenne pepper. A creamy texture delivers these flavors. As the flavors fade and move toward the finish, some semi-sweet chocolate chips and orange bitters appear. Those bitters carry through the finish. Some caramel and vanilla sweetness seep through with some oaky dryness. A nice, soulful warming ending concludes the dram. This is a decent scotch that is better than most. It could easily be an everyday dram if it were more accessible and a few dollars less. Sweet and spicy, like many I've sampled, but not excessively so. Not robust, but not dull either. [84/100][Tasted: 11/26/18]

An impulse purchase at Lagavulin since I hadn't seen it available before and was perhaps a bit intoxicated from my preceding Laphroaig tasting. The nose is very subtle, revealing pears, honey, and caramel-drizzled apple slices with some concentration. It's inviting but not particularly exciting or even captivating. The palate is velvety and full-bodied, introducing crunchy toffee alongside the white fruits, followed by a touch of tart tobacco leaf (reminiscent of young cigars or Levi Garrett long cut). A pleasant surprise emerges mid-palate with a robust, earthy mushroom profile that transitions smoothly and quickly to a dry, clean finish. It's entirely inoffensive. Some might describe it as dull or bland, and I might agree initially. However, as the whiskey resides in the glass and I revisit it, it becomes more appealing. What began as smooth and almost plain now possesses more substance; a savory undertone of brine, dark poultry, and umami, culminating in a lingering peaty/earthy funk that keeps me engaged without overwhelming the other flavors. It might not be for everyone, but it's definitely worth trying if you encounter it at a bar.