Oban 14 Year old
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Tasting Notes by WhiskyBee
I bought a bottle of Oban 14 yo on the recommendation of a well-informed store clerk. I knew reviews on this one were all over the place, but the clerk's analysis convinced me it was worth a shot.
My first impression was...meh. Not bad, not great. I'll finish the bottle eventually. But I thought it unlikely that it would ever be one of my go-to whiskies.
Then I began to appreciate it as a perfect evening-ender. I have a few drams about two or three days per week, and I usually start light, move to moderate, and end with a peat blast.
Ending with a big Islay peat, however, left a pine-y sweetness in the back of my mouth, and I found myself craving something salty to balance it out. Oban was perfect for this purpose. As a follow-up to an Ardbeg or a Lagavulin, it tasted more delicious than ever.
It's still not a whisky I'd choose if I wanted just a single dram. But it's found its spot in my Sunday-afternoon tasting sessions, and it's now a must-have on my shelf.
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Comments
Victor wrote:
Mild mannered stuff. Expect the Oban 14 to get a lot sweeter with some oxidation. If the bottle is still very new, you may not be tasting the full sweetness that comes later with Oban 14.
Wills wrote:
Like your point of view, because I feel the same. Often the whisky before influences my tasting a ton. Though it's nice to have a big variety of flavors, I can't compare or describe the dram very well. Maybe I should drink more water between 2 drams ;)
WhiskyBee wrote:
@Victor, I'm sipping an Oban at the moment, and I do indeed notice it's getting sweeter (the bottle level is about down to the name on the label). Still enough middle-of-the-tongue salt tingle to serve its purpose, however!
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