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Glengoyne Teapot Dram Batch 2

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Glengoyne Teapot Dram Batch 2

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Glengoyne Teapot Dram Batch 2

I had a little tasting of my own yesterday. This is part of a comparison I made on my new blog: maltsofpandemonium.blogspot.be

A NAS vatting of five first-fill sherry butts (three at 9 years in American oak, one at 13 years in American oak, and one at 14 years in European oak) and bottled at cask strength

Colour: deep rose mahogany (as described on the site, and I agree!), quite impressive

Nose: full and sherried nose, but not overly dominant (this is no sherry bomb). Fruity: dried plums, figs and sultanas. Spicy: rough grind black pepper and nutmeg. And sweet with burned caramel and orange pastries. After some time, a slight breeze of floral notes reveals itself.

Mouth: a full bodied biter, prickling your tongue with cinnamon apples, toffee, candied ginger and notes of tea, and than burning it with an explosion of mustard and spicy peppers. Underlying tones of oak wood and hazelnuts

Finish: a long finish, with warm and spicy notes of herbal-tea lingering in your mouth. And filling your body with pleasant warmness.

Conclusion: This is definitely one for the dark and cold winter evenings (I'll put this bottle right next to my Blair Athol 12yo). Ladies and gentlemen, I'm proud to present the winner of this evening, what a class-act. If you come across this one in your local liquor store or on the web, don't hesitate to pick it up.


The Teapot Dram refers to the old use of offering a dram to the workers in the distillery. Those who could not finish their dram would pour it in a copper teapot in the distillery kitchen, allowing more seasoned employees to get a refill. This second batch is a vatting of five sherry butts from 1998 and 2002 that together yielded no less than 3.200 bottles, filled in July 2013.

Oh, my, very sweet and sherried nose with all the usual suspects such as raisins, plums, litchi and strawberry jam. Glambeed banana. Chocolate. A floral hint as well. Rosehip. Brown sugar. Molasses. Some black pepper and cloves. Grand! The spices come more to the fore with the addition of a splash of water.

Spicy attack on the palate with more than just cloves and pepper. I even get some chili and curry. Mustard seeds? Cardemom and fried ginger. Spicy fruit salad. Reminds me a bit of the Auchentoshan Virgin Oak in that sense. But this was has more character and is sweeter. More body. Midpalate, it becomes a bit dry like a fruit tea. Diluted it is sharper, because of the spices.

The finish on herbal tea lasts forever.

A veritable gem of a Glengoyne. Powerful, fruity and proud. I like it best without water. Only availaby at the distillery or through their online shop. Recommended! Thanks, Lee!

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