Bunnahabhain 2008 Mòine Bordeaux Red Wine Cask Matured

I had the chance to re-evaluate this at home to see how it compared to my initial impression at The Whisky Show. My more considered opinion is that it is indeed very good, but not as exceptional as my initial review and Felipe’s suggest. In appearance and consistency, it pours like engine oil. The nose brings to mind a tawny port, with an underlying scent of mulch and burnt match, but it’s not as bold as I would anticipate given the cask strength. In the mouth, it begins sweet, peppery, and oily, before the flavors merge into cherries coated in dark chocolate. The oiliness coats the mouth, leaving a lengthy and spicy finish with notes of dark chocolate nibs and a hint of mint. You'll certainly desire more than one glass if you get the opportunity, but I believe the nose would need to be more compelling for me to strongly advise you to seek out a bottle.

Nose- Earthy peat, ash, vegetal, moss, green grape Palate- Honey at first, followed by a wave of spice, then that same earthy peat note, red wine influence, and salt Finish- A long, spicy finish with notes of earthy peat, pepper, and red grapes This one is good, not fantastic, and certainly not my favorite Bunnahabhain, but it is good. The nose has moss, earth, and peat, with little else (adding water revealed green grapes and some stewed fruits). The palate has many layers, which I do appreciate. It transitions from sweet to spice to peat to sweet and back to earthy peat again. It truly develops in the mouth and is complex. I would choose a couple of other peated whiskies before this one (Octomore, Lagavulin), but I believe it could compete with 95% of the peated whiskies available.

Another noteworthy whisky from Saturday’s Whisky Show in London was this new limited edition from Bunnahabhain. It wasn't officially listed but I managed to get a discreet sample from a bottle kept out of sight. It spent nearly 10 years maturing exclusively in Bordeaux wine casks. Dark chocolate, cassis sauce, dark maple syrup, and candied cherries make this a wonderfully rich dessert dram. Recommended if you can find it.

Quite full-bodied, with a spice and intensity similar to the 21-year-old Palo Cortado. Clearly aged in a Bordeaux cask, it's smooth and well-rounded with a nice touch of smoke. Given its 58% ABV, some water might be advisable if you're not expecting cask strength.

Incredible. Just enough peat to appreciate without overwhelming the many other flavors. Chocolate and cherries. The finish is long and smooth. This is almost perfect. Smoke lingers over the fruit. You wouldn't guess its high proof.

An incredibly intense barbeque smoke aroma, more mesquite than peat. The flavor is considerably better and more complex. A powerful wood impact followed by a tangy wine sweetness. Reminiscent of peppered bacon. Barbeque smoke on the finish, strong and distinctive.