Craigellachie 23 Year

To conclude my exploration of some of the Craigellachie offerings is a sample of their 23 year that a friend was kind enough to provide. The nose begins with a blend of mango, flambéed bananas, charred pineapple, and freshly lit pipe tobacco, then hay bales, vanilla cream puff, candied pecans, and chocolate-covered chewy caramels, followed by sautéed apples, mandarin orange, and watermelon hard candy, which transitions to white pepper, cloves, leather, and polished antique furniture with a low ethanol burn. The taste has a rich and oily mouthfeel beginning with creamy fruits of mango, flambéed bananas, charred pineapple, and freshly lit pipe tobacco, then chocolate-covered toasted marshmallow, honeysuckle, rosemary, and butterscotch caramels, followed by pear tart, mandarin oranges, and caramelized peaches, which transitions to white pepper, cloves, leather, and polished antique furniture with a medium ethanol burn. The finish is long with creamy tropical fruits, hay bales, dark chocolate, freshly lit pipe tobacco, rosemary, leather, and polished antique furniture. This is a spectacular dram where all the flavors found in the 17 year have carried over with a mix of creamy rich tropical fruits, farmyard notes, tobacco, herbs, and polished antique furniture; the additional years have smoothed out any remaining tartness while enhancing the mouthfeel to be rich and velvety with a long and luscious fruity finish.

Nose: Immediate, bold presence. Fresh and preserved tropical fruits, roasted nuts, leather car interiors, a whisper of smoked tea, treacle toffee, crème caramel, cooked stone fruits, and a touch of orange oil. Wonderful. 9/10 Palate: Rich and alluring from the start, the slick texture carries tastes of grilled tropical fruit, chocolate mole, butterscotch sauce, and oatmeal biscuits, yet all the opulent sweetness is expertly balanced by a subtle blend of spices. It possesses a meaty character, not smoky like barbecue, but reminiscent of Cumberland sauce, suggesting red meat infused with fruit. 8/10 Finish: Extended. Slick, slightly astringent, and pleasantly earthy, with lingering dark tropical, almost rum-like notes. 8.5/10 A masterpiece. I'd avoided this due to the price, but sampling a dram at the Aberfeldy distillery bar was a must... and now I desire a bottle. It's like the finest elements of an aged Balblair combined with a light, fruity Mortlach. A superb spirit; if you have the budget, acquire a bottle and savor it. Everything from Craigellachie is worth sampling, but this is the pinnacle of their range I've encountered to date. Evaluated as a 30ml serving at a distillery bar. “Excellent”: 89/100 (4.75 stars)

I was keen to sample this 23-year-old expression from Craigellachie, as some reviewers have highly recommended it. I previously enjoyed the 13-year-old, which greatly impressed me for a Speyside Whisky. What better way to savor a spirit from this distillery than within the Craigellachie Hotel itself. Bottled at 46% ABV, it displays a pleasing yellow-golden hue. The aroma presents the characteristic honey note of Craigellachie. It also has notes of apples and orange peel, creating a very refined and sophisticated scent. There are hints of gooseberries and very clean burnt hay; a distinct hay aroma. On the palate, honey and lemon are the dominant flavors. It resembles cough medicine, but in the form of a hard caramel; like cough candy. The finish is sulphurous and elegant, yet somewhat brief. It has notes of salt, honey, and candy. A little muted. Overall, I find this to be a satisfying dram, offering no more than the excellent 13-year-old. It's actually quite similar but costs $150 more. Craigellachie is the home of Dewar's, and you can sense that this single malt forms the core of that well-known blend. That being said, it's good, but not my preferred choice for the price... I won't choose it at all. The 13-year-old is far superior in that regard. My rating is 83 out of 100.

The aroma is very citrusy and gentle, with an enveloping hint of wax crayons. Honey and vanilla caress the nose, opening the way to more fruity tones, of pineapple and mango, and sweet, almond nougat. Very refined and harmonious. On the palate it is slightly spicy, with cinnamon and a touch of pepper, amplifying the fruity and tropical character together with vanilla and honey wrapped in wax. Citrus fruits are always very bright and present, predominantly lemon, with a herbaceous and balsamic touch in the background. Very thick and rich, with a rhubarb note that emerges in the aromas and enlivens the experience, keeping it varied and engaging. A long and balsamic finish, composed of wax, lemon, rhubarb, and wood. Layered and complex, refined and almost austere, it demands time and concentration to appreciate its facets; it is certainly not suited for casual sipping due to its fiercely exclusive nature.

This whisky evolved in surprising ways throughout a glass, beginning dry before revealing more fruit-forward flavors. The initial aroma is sandalwood, but hints of peach and nectarine appear over time. The palate starts dry and slightly waxy, reminiscent of chewing a dried apricot—there's no immediate fruit explosion, just the precursor. However, the finish is where it truly excels, with a prolonged trail of golden sultanas that lasts for an age. This is all supported by a rich base with a note of orange and a thick texture that suggests canned fruit syrup. I thoroughly enjoyed this whisky. It's not for beginners but ideal for a more seasoned palate, akin to a blend of Clynelish and a well-aged Irish whiskey. Many thanks to a friend for the sample.

It resembles a struck match, yet somehow smells as if it's still ready to ignite. It has an incredibly warm quality, like sitting near a long-burning fire but without the intensity of a rapid flame. When you lift the glass, the thick liquid still coats the sides, and your initial taste reveals hints of spice, along with abundant heavy esters. There are barely noticeable, yet slight, hints of nuts, perhaps tree nuts or almond, buried deep within. Delicious.