6 September 2011

Tweeddale Blend 12yr "A Tweedmendous Dram"

Back in June of last year I was intrigued to hear more about Alasdair Day’s recreation of one of his Great Grandfathers whisky blends that hadn’t seen the light of day or indeed even a bar or a glass in over 70 years.

After contacting Alasdair, who I have to say did and still does exude nothing but sheer and utter passion for the project, I was very kindly sent a sample of The Tweeddale Blend 10 year old to sample and review.

Now if you’ve read my review for the said drop of drammage, you’ll know I was a huge fan of this release apart from one little niggling factor, it was just a tad too heavy on the caramel front for my liking.

A totally subjective opinion I know but if it had just been toned down a touch it would have been a simply mind-dramming blend, which to be honest it still pretty much is.

Moving back to the present day and just over a year since the first release, Alasdair has been busy with his whisky wizardry and has come up trumps with The Tweeddale Blend batch number 2. Which just happens to be a very sprightly 12 year old dramming ditty.

The nosing kicks off with gorgeous gargantuan gusts of baked pears, tinned peaches, sliced pineapple and an oak infused wave of caramel, and this time round there’s nothing excessive about this bad boy.

A big wedgette of warm apple pie and a more conservative slice of tarte au citron, topped with a light zesting of lime makes for the next set of nosing sensations, sharply followed by a sherry enriched glugette of honey and a subtle hint of something rather white Bajan rum–esque.

Candied fennel fronds, freshly chopped coriander and a punchy pinch of white pepper then add a defined and distinguished level of balance to the proceedings. Along with a vivacious teasing pod of vanilla and some lightly lingering lemon grass.

The palate delivers yet more tantalising and tenacious delights, kicking off with a reappearance of those fruits that initiated the nosing so well. This time freshly picked at the peak of ripeness, without an oven, tin, or knife in sight.

A bold brigade of dried oak and winter spices led by a very prominent ginger kick makes for the next set of palatable delights, along with a squadron of sultanas soaking leisurely in a shallow pool of Muscat dessert wine, with a handful of chocolate coated raisins looking on in envy.

Warm vanilla fudge infused with swirls of sweet sherry, subtly salted caramel, lime sherbet and a few garish grassy-esque grains then take a firm yet finesseful grasp of the proceedings. Before moving on to gather and take charge of all the aforementioned delights in delivering a long lingering conga of a finish on and around the palate.