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The Old Malt Cask bottlings by Douglas Laing are always 50% (or cask strength if that is less). This is the oldest Glen Mhor that I have tried so far, from 1966. A whisky from before I was born. That always has a special ring to it, no? And that colour? This is almost black!
The nose, which is fairly closed, is more like a herb liqueur than a whisky. Candied syrup and coconut, yes, but loads of camphor, mint and furniture polish. Then some leather and Cuban cigars. Dried fruit. It comes in layers. A bit farmy too.
On the palate, though, it is a whole different story. The dried fruit returns (oranges, mainly), but turns sour almost immediately. Becomes drying with a lot of oak. And it gets worse, I am afraid. The tannins take complete control.
The finish is long, peppery, but oh so bitter.
This is just not my type of whisky, I am afraid. The nose was okay, but then it went downhill fast. Some would call this special, I suppose.