Glenglassaugh Octaves Classic

Note - I am participating in the Really Good Whisky Company Advent Calendar. I've chosen to sample these whiskies "blind," noting the nose, palate, and finish first. I will then reveal the label, proof, cask type, and other details before writing my additional notes. I'll include some guesses regarding proof and cask type to see how close I get. Cheers! Nose: As I poured this, the aroma was very prominent. I'm guessing the proof is over 100. It's beautiful – notes of honeyed toasted grains and vanilla yogurt. Cracked black pepper. Fresh hay. It reminds me of walking into a kitchen where a pie with green apples and minimal spices is baking. A vase of fresh flowers sits on the counter. Hints of brown sugar and oak are underneath the floral and green notes. It's definitely a Scotch, so I suspect a bourbon cask is involved. I'll also guess Highland region? I'm completely out of my depth with Scotch regions. Fresh thyme and rosemary with a touch of mint. Expressed orange peel. The floral character is gradually becoming more perfumed and like potpourri. Cucumber and cantaloupe. Perhaps a slight hint of salt. There's also an earthy, nutty undertone that borders on tasting like wet cardboard to me. Palate: While the nose is big, bold, and vibrant, the palate is soft, approachable, and sweet. The age is apparent, with notes of oak and tannin, along with a touch of black pepper. It tastes like ripe honeydew and cantaloupe drizzled with honey and topped with whipped cream. Herbs are present again, with more baking spice than on the nose – hints of cinnamon and nutmeg, but not overpowering. As it sits on my tongue, the palate awakens and the proof becomes noticeable. Toasted cereal grains. Raw red bell pepper, arugula, red radish, dill. It evokes an herb salad, sans tomatoes. It's very mid-palate focused, with a strong presence in the midrange and bass. The mouthfeel is light, leaning towards medium. Finish: A wave of melon, black pepper, and yogurt. Slowly, strawberries with balsamic vinegar appear, along with some bitterness. Cream and vanilla, banana, coconut. Subtle sour notes complement the honey sweetness. It gradually fades with notes of oak, bitterness, sourness, and honey. The finish is long, with decent oiliness helping the flavors linger. Other notes: I was surprised to learn it's only 44% ABV – I likely interpreted the stronger oak influence as higher proof (probably a result of my preference for heavily aged, cask-strength bourbons). The name apparently refers to the cask type, which is about 1/8th the size of a butt, or around 17 gallons, explaining the greater oak presence and why I perceived it as having significant age. I also missed that, in addition to bourbon, it was aged in PX and Amontillado sherry casks, although looking back, that would account for some of the fruit and nut flavors I detected. Conducting this tasting blind was an eye-opening and humbling experience – I still have much to learn and a long way to go in palate development. Stepping outside my usual preferences for bourbons and Islays was also a lot of fun. I'm eager to see what the next 24 days bring.

This is Batch 2. This distillery was not really on my radar, but I read that this is the work of Rachel Barrie, whom I admire. Her blends and vatting's at BenRiach are fantastic and suit my taste. The same goes for Glendronach. So I was curious to see her work at this distillery. A young and clean nose. Abundant heather and herbs, with light orchard fruits. The aromas are very strong and quite distinctive. Less sweet and more focused on wild, natural characteristics. I enjoy it. It reminds me of Wolfburn's small batch releases, but feels more mature yet somewhat more direct. The palate starts sweet but quickly becomes fresh and fruity with equally balanced acidity. There are mild wild herbal notes again, but the palate feels even younger. Not with alcoholic sharpness (which is more subtle here) – more with a complete absence of wood or oak influence. The nose later reveals a bit of smoke and brininess. All things considered, it is a genuinely fine whisky. It doesn't delve as deep and emphasizes a more authentic, classic identity. I appreciate it for that reason.

Nose: Earthy, vanilla, dried fruit (berries/cranberries). Golden syrup and demerara sugar. Quite intense and hot on the nose! Palate: Chocolate, damson jam, dark treacle, salted vanilla caramel (though the caramel is slightly burnt). Finish: A long finish. Dark cherry and damson jam, chocolate, with hints of black pepper and chilli. Light citrus on the aftertaste. Pedro Ximénez and Amontillado casks Batch 2 This is a rich and luxurious dram with a great mouthfeel for its relatively low alcohol content (44%). A great combination of salty and sweet.

Nose: 4* Pleasantly balanced vanilla, fresh citrus and soft tropical fruits, with a hint of sawdust. Palate: 4.25* Round, quite thick upon entry with milk chocolate, soft pears, sherry, and spices. Finish: 4* Pepper and sherry, with a lingering funk. Overall very well-rounded and nicely balanced, with soft and sophisticated simple flavors.

I prefer its PX counterpart, but this isn't terrible. However, it lacks distinction and is quite unremarkable, sitting squarely in the middle.

A very pleasant aroma, rich with sherry notes. The scent fades quickly, but a long-lasting taste remains.