Glen Moray 2002 Cask Strength 13 Year (Alexander Murray & Co.)

I might be mistaken, but I don't believe I've reviewed any independent bottlings previously. This means I have a substantial amount of independent bottlings to get through. My general impression of independent bottlings is this: the distillery either has an excess of stock (which is rare these days) or the cask doesn't align with their typical profile, leading them to sell it off. This review features Alexander Murray & Co.'s 2002 Glen Moray, aged 13 years, at cask strength. It's bottled at 53.4% ABV, stated to be aged in ex-bourbon casks, and appears to have the same color as many other Alexander Murray & Co. whiskies with added E150a. I'm assuming it's chill-filtered due to the minimal haze when water is added (I experimented extensively with water ratios and observed only a very slight cloudiness at the extreme end). I haven't tasted Glen Moray's expressions before (unfortunately, the 12-year is unavailable locally), so I'm unfamiliar with the distillery's usual style. How did I acquire this bottle? For $35, I couldn't resist trying it to see if it's worth stocking up before it disappears. Nose: At full proof, it's subdued and intensely sweet, like pure white sugar. It has a doughy white bread aroma with a tart undertone, reminiscent of a mix between plain white bread and a mild sourdough. There's also dried grass. The bourbon cask influence is present but, due to the alcohol content, comes across as a muted vanilla and creaminess. However, deciphering this next note took some effort (please bear with me) - while there's a faint scent of orchard fruit, it combines with a tart, soured cream note to create a smell like "burped up" milk. I know, it's peculiar, but that's what it resembles. It's not particularly unpleasant, but then again, I appreciate notes like burning plastic, new tires, tennis balls, and ash when they fit the dram. With a splash of water, it remains predominantly sweet white bread with fruity and floral notes. The "burped up" milk aroma separates slightly, revealing artificial white grape, overripe white peach, and various semi-rotted stone fruits (like white nectarines, white plums) alongside unsweetened plain yogurt. Palate: Sweet, sour, and bright, as the nose suggested. It has a medium body. Doughy white bread is prominent, along with significant oak, yet the oak is surprisingly well-integrated, remaining supple and creamy rather than bitter, dry, or astringent. The sugary sweetness is a combination of refined white and turbinado sugars. It evokes overly sweet sugar cookies topped with a sprinkle of the aforementioned sugar blend. There's a strong wave of heat. I had to try to look past the "burp up" note at full proof. Adding water softens it, but it remains a sweet drink. More doughy white bread, plain yogurt, and a tart, overripe fruit salad flavor (as if it sat out too long in the heat). Finish: Without water, the finish is a sweet, burning sensation with creamy, charred oak. With a splash, the fruity and floral notes emerge somewhat and can persist. The oak is well-balanced – likely the most surprisingly pleasant aspect of this dram. Verdict: They say not to judge a whisky by its initial pour. I didn't – I waited until I had consumed a significant portion of the bottle. I may be releasing this review prematurely as I haven't finished the bottle, but others might be curious if it's worth buying. While there were some unusual notes, given the excellent integration of the oak, I'm intrigued if this could develop into something special with more time and air. Initially, I didn't think it would score above 3 stars, but it has improved with some limited oxidation. Currently, if you find it on shelves for $35 or less, it might be worth picking up a bottle to let it age and oxidize. You might discover something different. However, I don't think I'll risk buying multiple bottles. I'll update my review if it changes significantly in the coming months. 3.0 ~ Average *Additionally, I want to note that this is a 2002 vintage aged 13 years. By my calculation, this likely means it was bottled in 2015 and has been stored in a warehouse for about 5 years. Perhaps they were anticipating growth in the market for average, competitively priced single malts? This seems plausible post-tariffs, as I've only recently seen it appear, and the other two reviews here also seem recent. And, regarding our recent discussion about corks, this one has a natural cork. When I opened it, it wasn't as tightly sealed as a more recently bottled product (it wasn't loose, just not particularly snug). I laid it on its side after noticing this, and it seemed to settle in nicely.

Nose: Freshly cut grass, honey, barley, bananas. Black pepper. Red bell pepper. Basil, thyme, rosemary, dill. The alcohol adds vitality. Strawberries, blueberries, blackberries. Vanilla and oak in the background - undoubtedly from the combination of age and ex-bourbon cask. Lactic, creamy - more like yogurt than sour cream. Bright and floral. Green apples. Palate: Cream cheese frosting - that lactic tang combined with white sugar. Moderate complexity. Peaches, apricots, strawberries, bananas, green apples, along with that herbaceous grass/thyme/basil profile. Floral. Some tannic character, both in texture and taste. The proof is very evident and dances across your tongue, putting on an explosive display. As you adapt and things open up, the floral character and bitterness move towards the finish, and the pleasant, sweet, fruity notes become more prominent, though with much more sweetness - almost like fruit punch. Mouthfeel is medium-heavy with good oil content. The finish begins with a burst of white and black pepper, oak, barrel char, tannin, basil, and thyme. As it progresses, the prickly alcohol appears and toasted black peppercorns emerge, along with dill, clove, cardamom, and that slightly sour lactic tang. The mid-palate then fades, while the lower palate starts to, but the oils here help it linger. Not much evolution, though eventually it moves to freshly baked bread with just a hint of sourdough starter, dipped in a mixture of olive oil just as it starts to turn and medium-range balsamic vinegar. As it continues, a slightly metallic, almost garlic note joins. The base palate recedes, leaving roses, barrel, fennel, and a bitter, metallic tinge. Long finish. Other notes: I used to generally believe that higher proof whiskies were overall better, objectively. Experiencing this, however, has led me to revise that opinion to the belief that higher proof whiskies tend to be more interesting, objectively. Don't get me wrong - this is a perfectly acceptable bottle. There's enough going on here, and enough proof, to capture and hold my attention. And the flavors are quite good. If you read the label, then close your eyes and imagine what this probably tastes like, you're likely spot on. The higher proof delivers exactly what you'd expect. I won't likely keep this stocked in my home bar, but I don't regret buying it. As an aside - you'll notice I try to avoid discussing price, and I don't factor it into my review and rating. I'm doing my best to separate the concept of price from the quality of the spirit. I will mention it in cases where I find something to be of exceptional value (Finlaggan Old Reserve, I'm looking at you). This was incredibly inexpensive for me, considering what it is, but not such an exceptional value-to-quality ratio that I find a compelling argument for or against it other than 'It's worth a buy'.

The nose is light, with tiny hints of sweetness. The palate is oaky and very sweet. It becomes sweeter with a bit of water. Oaky on the finish as the sweetness fades.

This is amazing. Incredibly surprising and I would really like to get a couple more bottles.