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Blair Athol can be found in Pitlochry, a stone’s throw away from the little Edradour distillery. The production water is taken from the Allt Dour Burn, meaning ‘the burn of the otter’. The first name of the distillery was based on this: Aldour Distillery. Today, Blair Athol produces around 2.8 million litres of spirit per annum, mostly for the blending industry. This bottle is only available at the distillery and at cask strength.
The nose shows a lot of sweet and sour fruit, lemon in the lead. I am reminded of the citrus powder that you can find in the flying saucer candy. Mildly bitter as if from gooseberries and grapefruit. Freshly cut grass and some wild flowers. A touch of vanilla and some sultanas. Seminola, no kidding. Not bad, but rather light.
On the palate, it is creamy and fresh at the same time. Now I get agrums! Winegums as well. Very sweet and candied. A bit atypical, I daresay. It tastes little like any of the other Blair Ahtol (ok, only 5) I have tried so far. Very spicy as well. White pepper, cloves. All of this, thanks to the first fill sherry casks.
In the long, spicy finish, some bitter oranges and a whiff of smoke appear. Very special.
This is an interesting, atypical Blair Athol.