Old Parr 18 Year

Aroma: Vanilla, citrus, dried fruit and sherry, creamy coffee, subtle oak-derived tobacco/leather. The scent from the empty glass the next morning is solely brown sugar. Taste: Vanilla toffee, mocha, dark dried fruits, almond. The initial taste mirrors the aroma without much evolution. A hint of white pepper emerges near the finish, and the texture offers a light coating on the palate. Finish: Moderate to short duration. Sweetness is present, with a touch of bitterness developing in the aftertaste, reminiscent of slightly charred sugar. The characteristic style of Old Parr blended scotch is very much the old-school "soft and smooth" approach, which I personally appreciate. I'll purchase it periodically when on sale, more for variety than necessity. While I typically opt for the 12 year old, this instance involved acquiring an 18 year old bottle I hadn't sampled previously. My expectation was a profile akin to the 12 year old but with enhanced depth, and that's largely the case. However, I wouldn't definitively declare the 18 year old a "superior" whisky. The 12 year old, in contrast, presents a distinctly younger character but also possesses an appealing freshness, abundant in vibrant young fruit flavors, especially orange. The 18 year old sacrifices that freshness for increased oak influence, richer sherry fruit notes, and a more aged finish. Old Parr blends reportedly feature Cragganmore prominently, and I detect it more in the 12 year old compared to this expression. Both bottlings clearly showcase a substantial contribution from Cardhu, as the typical characteristics of that distillate are quite evident. Both the 12 and 18 year olds exhibit a slightly pronounced ethanol presence on the nose, which isn't uncommon in blended scotch, though it's usually found in less expensive brands, and neither of these falls into that category. This whisky offers nothing challenging or unconventional, but that's not its intended purpose. It's designed for effortless enjoyment neat, on ice, or with a touch of soda water, and it excels in this role. Don't mistake it solely for a mixer; it's delightful as a sipping spirit when you desire something lighter than a single malt. Furthermore, it demonstrates surprising development both in the glass and the bottle. The initial pours might seem thin and uninspired, but revisiting it after a week will reveal a remarkable improvement. I'm awarding it a quarter point more than my rating for Old Parr 12 year, but considering the higher price of the 18 year old, I find the 12 year old offers better value. "Above Average": 82/100 (3.25 stars)

It's quite possible you haven't even heard of one of Diageo's top sellers in South America, Grand Old Parr. Its production is primarily for Colombia, then distributed to Ecuador, Panama, Peru, and Venezuela. It's nearly impossible to find elsewhere, but rest assured, you're not missing anything memorable. Old Parr is Chivas Regal's direct competitor in these South American countries, and they've now released an 18-year-old expression. Bottled at 40% ABV, golden color. On the nose, it's very sweet and creamy. Pastry cream, fondant, and vanilla. Almonds, candied almonds, and oranges. After a first sip, the aroma shifts to vanilla ice cream, rum and raisin ice cream, and there's a slightly unpleasant note I can only describe as fish. On the palate, it's not very complex, and it's quite enjoyable. Vanilla ice cream, prunes, pepper, and salt. Dulce de leche. The aftertaste continues the sweet profile. Hard toffee, caramel, and some saltiness. Overall, this is significantly inferior to its South American competitors, namely Johnnie Walker 18, Chivas 18, and Buchanan's 18. It's not a bad whisky, but a very standard one for an 18-year-old. My score is 84/100.

The nose resembles 12 Year Old Parr, being rich and not overpowering. Again, we find honeyed malts with light citrus, but unlike the 12 Year Old, there's more burnt oak and a hint of tobacco mixed with demerara sugar and burnt caramel. The taste isn't as initially sweet or as well-rounded as 12 Year Old Parr. First, I really detected milk chocolate and coffee. Vanilla and orange are also present. The finish has very little spice. It's very refined, similar to 12 Year Old Parr, but perhaps a bit less vibrant. I certainly didn't detect the cloves and cinnamon I noticed in 12 Year Old Parr. Overall, I perceive more bourbon cask influence with 18 Year Old Parr – more burnt sugars and ginger spice. The finish is only medium, but it's definitely longer than 12 Year Old Parr. All in all, a very nice old-school whisky, but I actually prefer the 12 Year Old Parr for its added spice and richness. Thanks for the sample.

The aroma features hints of maritime rocks, minerals, and oak. The palate is spicy with a background of vanilla. It concludes with a lengthy finish showcasing dark chocolate notes.

It was smooth and had a pleasant lingering warmth.