This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. HOWEVER, today the whole think has gotten’ out of hand and is so ridiculous that no knows what anyone else is talking about any more. And the original concept of tasting notes has been perverted and lost. It’s not about what ‘you’ think it tastes like, but what it really does taste like. The was the original intend of tasting terms, and one could actually convey to others that actual tastes of things.

Tropical leaning fruit, malt, caramel, vanilla, butterscotch and a light smokiness blend with some hints of grass, damp earth, red licorice, gummy candy and spice. There’s also an odd note of canned pineapple that comes and goes that throws me off a bit. It’s complicated for sure, but I can’t say I’m wild about it. Nose: Sweet Malt, delicate citrus and a touch of spice set against a dominant note of red apple. There is smoke also but it is dry...almost like the last embers of a coal fire, not at all peaty. In many ways quintessential Speyside but there is a characterful richness about it that is quite charming. On the palate, more honey with a creamy mouthfeel - this has some body to it. The vanilla and citrus is very much in keeping with the nose, absolutely delicious. A little brighter with water, believe it or not - and spicier.The colour is a bright pale gold. The nose is bright as well, fresh and fruity, with honey, lemon citrus and baskets of barley sugar. Some cocoa as well, and a little briny. Sweet and refreshing, perfect on a hot summers day like today. Water seems to add an almost peaty element to it! This north east distillery is actually pronounced Glen Gee - ry and stems from the Gaelic words Garbh - rough and iochd - howe (a barrow or hill) and takes its pronunciation from the local Doric dialect. Auchentoshan (Region: Lowlands, Location: Clydebank) Picture: TSPL Our Service is an online platform which provides Members with information (e.g. bottle facts, market-indices, market values and prices) on (mostly) whisky and allows Members to add information to the platform. We do not sell, nor does the Service provide any option to buy, any alcoholic products. Taste: Intensely sweet, almost syrupy at first with a real hit of barley sugar before that dry smoke from the nose comes through. The smoke never overtakes the sweetness and they seem to sit side by side. The slightly tart apple so prominent on the nose is present but now drifts towards honey soaked pear. A subtle touch of peppery spice adds to the experience.

I reviewed this malt about four months ago - here is a re-post of my original review - I would not change my current assessment of this one iota: FINISH: malty, a hint of sour kiwi and some fresh white fruits. Long, but very delicate. So delicate, in fact, that it's easy not to notice it at all. But it's there. 19/25 For another 20 dollars (American) a whisky drinker could buy a bottle of Springbank 10 year, which happens to be one of my favorites right now (2012 bottlings of it, anyhow).I just polished another bottle of this, for you folks who might be thinking you’d like to buy a bottle and are wondering what it really tastes like, because the review of it given here is, well – worthless, it’s just another bit of so much hot air, that tells you absolutely nothing. After reading it you still have no idea what you’re in for if you buy a bottle, and you know darn well after you taste it, what you taste will be nothing at all like what the reviewers have said. In 1993 Inver House changed the bottling names to anCnoc but it wasn’t until 2003, after Inver House was bought by Pacific Spirits, that the AnCnoc 12yo became the baseline official bottling. From that point on various releases have happened and more expensive bottles with bigger age statements have been released along with special editions. a b c Helen Arthur (2002) [1997]. The single malt companion (in Dutch). Libero. p.54. ISBN 9057642360. The finish is of medium length and pleasantly warming. Soft wood spice mingles with notes of honey and cereal.

I'm not on a tight budget, per se, but I'm very far from being "well healed" either. But I'm a whisky nut. It's my hobby right now, and I embrace the magic of the dram. Over the past five years, I've tasted some really top notch drams like a 30-something Brora and a few glasses of Balvenie Tun 1401 Batch 3.

Palate: Very watery mouthfeel. I get some banana cream, honey, pecan, grass, Frosted Flakes, milk, and apple vinegar. These build up to a crescendo of Indian spices. Think cumin, curry, and mustard.