Cutty Sark Prohibition Edition

I love whisk(e)y. To be clear, so an intervention isn't needed: I love the concept of whisk(e)y. I love the idea of such aromas emerging from a simple combination of water, grains and yeast, oak, and (sometimes) peat. I love the distinct flavors that high levels of craftsmanship can create. I love the narratives and lore behind whisk(e)y brands and I enjoy being surprised by them, whether in taste, price, or appearance. Berry Bros. & Rudd’s original Cutty Sark blend was created at the Glenrothes Distillery in 1923. It was pale, light, flavorful, and very successful. Especially in prohibition-era US, where much of it was bootlegged by sea captains/entrepreneurs like Captain Bill McCoy and his fast schooner, Tomoka, which this whisky honors. The close connection with the US market continued long after prohibition ended, until in 1961 Cutty Sark became the first Scotch whisky to sell over one million cases in the US. This whisky shares some of the original Cutty Sark profile, but it's bolder, more flavorful, and more pungent. Inside its old-fashioned black glass bottle, Cutty Sark Prohibition delivers a lot of surprise, and at 50% ABV, a kick reminiscent of an older style of whisky – one that is light yet full-bodied, and 'dirty', smooth like butter but packed with fire and flavor. On the nose, an fleeting initial scent of balsa wood and carpenter's glue, straight from a model airplane hobbyist's kit. Brine on aged varnished wood follows, evoking the hold of an old wooden ship, along with a subtle smoky undertone. As the whisky breathes, the aroma softens, first with heather and honey, then rosewater, cut grass, and coffee creamer. Brown sugar, malted barley, and ripe bananas are underneath it all. Adding water brings out a perfumed scent of wildflowers in spring, along with orchard notes of orange and mandarin peels, and woody vanilla. The back label states it's non-chill filtered. The texture is oily, buttery on the tongue, with flavor rapidly filling the palate: sweet vanilla, buttered walnut bread with honey, dusty and dry spices, nutmeg, and coriander seeds. Crushed black and red pepper dominate, with black pepper emerging during tasting and red pepper in the medium-long finish. Adding water reveals a malty, savory sweetness, honey and demerara sugar, vanilla cream. Reducing the ABV to about 30% allows the grain component of the blend to show itself, light and sweet, like diluted acacia honey. Cutty Sark Prohibition proves all the reasons for loving whisk(e)y – it's an outstanding value-for-money sipping blend. However, this isn't for beginners; the high ABV, crushed peppers, and faint sulphur note can mask its true character for the uninitiated. But, if you're familiar with blends and have the patience to sit with it and sip, you'll appreciate the full-bodied depth of flavors as they evolve. Side note: Edrington acquired Cutty Sark from Berry Bros. & Rudd in 2010 and released Prohibition in 2013 as a small-batch blend. The blend recipe is not disclosed, but it's believed the base is grain whisky from North British and Invergordon, mixed with around 40 different single malts, including Highland Park, Glenrothes, Macallan, and Bunnahabhain.

Rating: 10/23 The label on this bottle claims this whiskey, or its American Prohibition-era counterpart from the 1920s, is the source of the expression "the real McCoy." An interesting tale, for sure. However, a quick internet search shows the phrase originated in the 1800s, and Cutty Sark isn't even mentioned on the relevant Wikipedia page. So, in a way, this is absolutely not "the real McCoy." Nevertheless, I've heard good things about this one and it took me a while to find it, making me eager to try. Nose: Lemon zest, a hint of oil, a subtle presence of black pepper, something sweet, and a bit grainy. The aroma isn't very robust or intricate. There's a touch of sulphur as I explore deeper. I suspect this contains a significant amount of grain whiskey and is quite young. Palate: Lemon and pepper with a slightly oily sulphur undertone. There's a distinct graininess here that complements the burn. Unfortunately, adding water reveals that the burn isn't solely due to the higher-than-typical scotch ABV; this whiskey is actually somewhat harsh. There's a sweetness akin to wheat bread with light caramel. This basic profile reminds me of Three Scottish Brothers, but it's less full, considerably harsher, and has less oak influence. There's a little going on, but it's not particularly enjoyable. The sulphur never fades. Finish: Definitely burns. Fleeting notes of lime and black pepper. A touch of malty sweetness. Still some sulphur present. - Conclusion - I do notice the higher proof, but it doesn't concern me. It's lemony and lighter compared to Dewar's 15 The Monarch (13). The Dewar's is more balanced, with a fuller, more mature character and significantly less sulphur. Regarding the sulphur again, Highland Park 12 (12/23) has excessive sulphur. This doesn't have as much, but it falls into the category of whiskies with an unpleasant amount unless your palate is dulled. The Highland Park also offers greater complexity and flavor depth with more intriguing elements. I'd prefer it over this. Alright, so this is definitely below a 12. For a time, I considered it an 11, but that seems too generous now. I believe a 9 or 10 is more probable. It strikes me as better than Ardbeg Wee Beastie (8/23), but it's harsh and sulphurous. Not excellent. I'm leaning towards a 10.

Nose: Pear, honeyed cereal, muted grain alcohol, butter, puppy, raisin Palate: pepper, malty, sweet, a bit sharp maybe, sherry Finish: a dry, paracetamol grapefruit (but not bitter), sherry, oak Last 16, Match 5: Cutty Sark Prohibition versus Tobermory 10yo Okay, I swear I got a puppy smell or maybe I just need a shower. In any case, at least I got something from the nose compared to a very non-descript Tobermory. A bright-young-thing start to the palate then wood and pepper kicks in. Its youth maybe holds it back mid-game but a stronger finish than the islander sees it carry the victory. Impressive for a reasonably low-cost blend, but unfortunately its hard to find near me. Qtr Final, Match 3: Cutty Sark Prohibition versus BenRiach Curiositas 10yo Found some stewed blackberry this time out in the contest with BenRiach Curiositas. But overall it is not a match for the Speysider. If I’m being generous to the Cutty Sark I could rank it even on taste, but it is bested on nose and finish and so it is cast adrift and it is the Curiositas that sails into the next round. The intolerable torment of a whiskyphile. I have too large a backlog of samples and miniatures to go through and making a decision on what to drink next is hard. Like choosing the right footwear in the morning I flip flop. So, I have picked sixteen scotch whiskies that are 12yrs or younger or NAS to battle it out in a Scotch Deathmatch. It’s my incentive to lighten the logjam. Follow along if you care (and really why should you?). Oh the drama!

A busy period from August to September! Between vacations, family crises, returning to school, travel, hurricanes, and work, I haven't been able to do many tastings (though I have been drinking). I've been browsing but not contributing much. Tonight, I'll share my experience with Cutty Sark. It's a lower-priced blended Scotch that's a bit harder to find. I've had this open for a while, and it seemed like the perfect pour for tonight. It starts with a salty, briny, maritime note that transports you to a South Carolina salt marsh in the late afternoon. This brine is complemented by a subtle sweetness of candy corn, apples, pears, and butterscotch. Ginger snaps and lemon zest add a hint of spicy citrus, enhancing the brine and sweetness. On the palate, a curiously strange mix of cream soda and black pepper swirls. Continue swirling and chewing, and it reveals peanut brittle, orange bitters, and wood spice. A slightly heavy and creamy body carries the sweet and spicy notes. What lingers is wood, spice, and sugar (like whipped honey butter). Ultimately, a warmed sensation remains. This is a solid whisky with a good balance of sweet, savory, and spice. It's easy to drink, offering simple complexity at a good price. Perfect for any occasion when you just want to enjoy a drink, especially at 50% ABV. [85/100][Tasted: 9/20/19][$39]

Nose: Big with both ripe and sour fruit right out of the bottle - peach, pear, and even mango. Some brine and ocean behind that. Definitely some bread and nut notes behind that. And there's a funk in it too that's really hard to place. And enough ethanol to let you know you really are slummin' it tonight. Palate: Now I realize the funk is peat. Sweet peat with some toffee. Coffee roast. Hot and malty in the middle with a distinctive black pepper bite laid on top of caramel honey bread. Finish brings more heat with baking spices, cayenne, and then eventually just numbness. The more time you spend thinking about this dram, the less you're probably going to enjoy it. At face value, it's unique and interesting with the black pepper, honey, fruit, and funky peat. Leave it at that, don't try to go deeper. And I'd also highly recommend using it as a chaser for an IPA - the spice cuts right through the hop bitterness, which in turn supercharges the sweetness in this in an absolutely delightful way.

Smell: fungus, green bell pepper, apple, mild peat, cereal grain, sulphur, lemon oil, honey, moderate alcohol burn. Taste: honey, mushroomy notes, sulphur, apple, pear, cereal grain, oily peat, lemon peel, white pepper, caramel, candy corn, vanilla, moderate alcohol sting, short finish with cereal grain, honey, and fungal flavors. I've never tasted a Cutty Sark before, but I gather this bottling contains a different mix of grains and malts, plus it's at 50% ABV. The aroma is quite harsh. The most prominent scents are grain, oil, and mushroom. Sulphur overshadows subtler notes like honey, apple, and pear. The palate is notably oily, with more fungal sulphur alongside grain, orchard fruit, and stale candy corn flavors. It's not great, but it's not terrible either. I initially thought I was smelling a tequila like Corralejo. There are some nice blended malt characteristics, but those oily, mushroomy, sulphuric notes overpower everything. I can safely say I won't be buying this anytime soon. Many thanks to a friend for the generous sample!