Glenturret 8 year 2010 (North Star Spirits)

North Star Spirits tasting event, Sydney, February 21, 2020, Whisky #5 Nose: A subtle yet clear smoky scent. Notes of honey, canned fruit salad, porridge, and a yeasty ale-like aroma. It has a slightly sweaty and earthy quality, which some people refer to as "funk." An intriguing scent. Palate: A powerful, earthy, sweet pepper taste emerges initially, but a strong smoky character soon takes over. Notes of leathery malt, semi-sweet fruit, lemon juice, bouquet garni, and mild smoked fish develop. Adding water amplified the smoky notes in a very pleasing manner (see below). A good, chewy, oily texture. Finish: Medium to long. Gentle, dry peaty notes persist alongside a touch of herbal honey. This whisky was initially an experimental batch from Edrington, the former proprietors of Glenturret. Initially, I was unsure about it due to the unexpected peaty note and some peculiar aspects of the scent. However, I soon found my rhythm with it and grew to appreciate it significantly. It possesses a character that is both clean and rugged, with an ideal level of smokiness. The smoke is reminiscent of the Highlands, but it's not an intense, pungent bonfire. It's more delicate, yet still noticeable, like the smell of burning grass in the distance – a gentle and cozy autumnal smoke. It bore a slight resemblance to Glenglassaugh Torfa (perhaps even better) and also a little like Benromach Peat Smoke (though not a bonfire). The spirit must have been incredibly potent when new, likely undrinkable. A refill bourbon hogshead served as the perfect vessel for this whisky, offering the right balance of additive and extractive maturation along with suitable fruity notes. I doubt it would have performed as well with sherry cask aging. Despite being cask strength, the alcohol was not overbearing. However, it was a bit reserved, and adding water brought out more smoke without any plastic off-notes. The remainder of the profile remained largely unchanged. It's unfortunate that this was sampled near the end of the evening, following four heavily sherried whiskies. I would have preferred to experience it with a fresh palate, and I suspect I might rate it higher if I could. I'm almost inclined to purchase a full bottle to explore it more thoroughly. "Good": 83/100 (3.5 stars)

Smells sweet, like barley sweets, with a sulfurous funk, peat, and BBQ smoke. On tasting, it's sweet peat (unlike Islay peat!), smoked meat (BBQ), bread, savory/umami, and salt/brine. The finish is oily/buttery, with earthy funk and a sourness at the very end. Adding water calms this dram and enhances the palate, but diminishes the aroma. It's an old-fashioned whisky style, but that's not a criticism! It finished last among the six whiskies, receiving zero votes for favorite of the night. I believe it suffered by being placed after some truly formidable and heavily sherried whiskies.