Timorous Beastie 18 Year

Note - I am participating in the Really Good Whisky Company Advent Calendar. I have also decided to pour these whiskeys "blind" (or as blind as I can manage), then provide nose, palate, and finish notes. I will then examine the label, proof, cask type, etc., before writing my other notes. I will offer some estimations regarding aspects like proof and cask type, and then see how inaccurate I was. Cheers! Nose: It's definitely Scotch again - I'm going to guess Highland. Moderately intense. Toasted cereal grain and green apples. Picture Cheerios with a bit of added sugar and slices of green apple. There's also some astringency, similar to under-ripe green grapes. Light oak and vanilla character are interwoven, leading me to guess an ex-bourbon cask with a decent amount of age. As the glass warms, I detect hints of spontaneously fermented apple juice. You know - that carton you forgot in your refrigerator, opened it, and got that burst of bright, acidic, almost vinegar-like aromas? It's not very strong here, but it certainly brought that to mind. Subtle sugary sweetness. Lime peels, crushed citrus tree leaves. Berries are also emerging - that berry and grape combination, along with that bright, acidic quality, is somewhat like adding blackberries and raspberries to moderately dry champagne with a splash of very acidic orange juice. Some lavender is present, though that might be more of a general lamiaceae characteristic. Palate: Abundant bright fruit character. Grapes, green apples, dry sparkling white wines. Toasted grains are accompanied by vanilla, cream, and sugar. That lamiaceae character now focuses mainly on mint, thyme, and that lavender again. Grassy - like freshly cut wet grass in the hot summer sun. Apples, cinnamon, clove - but fresh, not baked. Lemon zest. Some definite oak is coming through, though the tannin content appears relatively subdued, yet still noticeable. It reminded me a bit of Kirsch. Freshly cracked black pepper. Canned black olives in the background. The proof seems moderate. Focused on the front and mid-palate. Bright without much mid-range or foundation - almost "top-heavy." Medium-light mouthfeel, with some excellent oil content. Finish: Not a big initial burst, but rather those bright fruit notes persist, along with the oak and some honey. Apricots, peaches, and bananas - softer fruit flavors. There's a small surge of ethanol, which subsides, allowing the oak to re-emerge, along with some lavender and general green vegetation. A hint of cinnamon and black pepper, barrel tannins make themselves known. It concludes with honey, vanilla, and fruit. Medium-long finish. Other notes: I performed a bit better tonight - another Highland, though this is a blend with considerable age (18 years) and a moderate proof (93.6). I've done some research and can't find any information about their sourcing, nor can I confirm the cask type, although ex-bourbon is common, so I wouldn't be surprised if it was involved. Contrasting this with my experience yesterday, I'm starting to get a feel for this region; this particular glass offers a more vibrant, spicy experience overall. One aspect I'm still adjusting to is how different the oak influence is when dealing with a relatively cool, mild, consistent climate. Strong barrel character is such a fundamental part of bourbon that removing that element throws me off balance. This was another enjoyable experience, and gaining a better understanding of the range of possibilities and variations is eye-opening. Although I DO wish this were primarily an American whiskey experience, I am not at all disappointed thus far. Until next time, cheers!

Creme Brulee, Armagnac Hors D'age, eucalyptus, dusty cocoa powder, peaches, soft caramel, nectarines, orange peels, floral almonds, and fragrant (high-end) marzipan. Dried yellow fruits, a bit of ginger. Citrus, not quite lemon. Faintly tropical - a bit of mango. Medium dark and milky chocolate. Slightly waxy. Red fruits, raisins, sherry, slight port note. Cream. Dates, stone fruits. Cloud berries. Gooseberries. Wood shavings, fresh succulent bourbon. Baked apples. Walnut. Frozen yogurt note (which I tend to get in non-chill filtered malts), cardamom, bright sharp Christmas spices, nicely contrasted with the softness one gets from the age here. Vanilla, treacle, light honey, turbinado sugar. Oak bark and white pepper. Sassafras / root beer. Delicate maltiness. AGE, maturity like nobody's business, something that really comes out with air in the bottle over time. I highly doubt this is a flat 18-year-old blend. Drier and sharper but also quite a bit richer with a drop of water added. Licorice. White pepper. More ginger. Slight nettle. More brown spices, brown sugar. An unidentifiable earthy, floral note in the back here... Truffles? Medium viscosity. Silky mouthfeel. Mineral. Drying finish. Classic Highlander.

Nose: Sweet, summer berries, honey, stewed fruit. There's a faint hint of sour milk and wisps of something floral, herbal (lemongrass), and stone and tropical fruit. Palate: Black pepper, cinnamon, vanilla, and sweet barley. Lemon, apple, mint, orange, and a little salt. Finish: Medium-short finish. More peppery spices, sweet chocolate mousse, woody, and minty. This is a rather good dram. It possesses numerous interesting layers, but they aren't particularly well combined. They are more abrupt than some more refined whiskies and a bit jarring - you notice the transitions between them - but overall, this is a very pleasant, easygoing whisky for regular enjoyment.

Certainly more balanced than the Tormore 21 from TBWC I just sampled, and it has a better aftertaste, though still mild. It shares similar characteristics, however: sweet vanilla, and a touch of sherry that complements nicely. At first, I found it a bit uninteresting, but I would now describe it as 'delicate' instead. The elements are present; they just need time to emerge. I initially rated it 3.75, but towards the end, I decided it's a solid 4. I wouldn't purchase a bottle, but then again, I am very discerning these days:-).

This is a balanced, limited-edition variation of Douglas Laing's Timorous Beastie blended malt (made solely with Highland whiskies), now featuring whiskies aged for at least 18 years before bottling. It begins aromatically with notes of honey and a hint of grilled apricot; its rich character adds notes of barley, vanilla, a touch of black pepper and cinnamon; culminating in a delicate finish with notes of spice and chocolate ice cream. March / August 2018 / 2022

The aroma is very sweet, reminiscent of hard candy combined with baking spices. It's also quite vibrant and intense, as if eager to leap from the glass before you even approach it. The taste begins with a mild floral sweetness that then erupts into more aggressive malt funk, cheese, and some earthy characteristics. The finish is a persistent musty cheese funk.