Whisky Connosr
Menu
Buy Whisky Online

Discussions

Late Blooming Sulohur Gene

0 2

@MaltActivist
MaltActivist started a discussion

A while ago I opened my brand new bottle of the Glenmorangie Companta. After reading mixed reviews I decided to make up my own mind and thought it was pretty decent. Not amazing but certainly not the sulphured swill that Jim Murray made it out to be.

I had by now reconciled with the fact that I was genetically programmed to not be able to smell sulphur. Which was fine by me.

However, after a few months in the bottle (around 500ml remaining) I took it out one casual evening when the nose felt a little off. Flinty, spent matches, gunsmoke. I was really surprised.

Palate was metallic and quite acrid. I was seriously taken aback. I couldn't even finish my dram.

Obviously one of two things has happened.

I had Jim Murray's review in my head and my mind is playing tricks with me. OR My sulphur gene has finally bloomed.

What's the most plausible explanation?

9 years ago

2 replies

@mscottydunc
mscottydunc replied

If it walks and talks like a duck......you are probably smelling the sulphur that is in there, and not having a mind trick played on you. I'll be steering clear of this one myself.

9 years ago 0

@Victor
Victor replied

If you are noticing sulphur, well, then you are noticing sulphur. Sometimes a little sulphur doesn't ruin a whisky for me, but I don't like it when it is noticeable. I didn't notice sulphur when I sampled and reviewed Companta myself from a rather new bottle, but I have certainly seen sulphur present become far more noticeable in some whiskies after the whiskies have taken a few months of air in the open bottle. It may be that the sulphur was always there in your Companta, but the direction in which the whisky's flavours evolved with air makes it now more noticeable. If that is the case, then when you sample from that bottle tomorrow, the day after tomorrow, and the day after that, that you will continue to notice sulphur prominently on each of these occasions. If so, you will know that smelling and tasting the sulphur is not a product of your imagination, or merely the result of a suggestion by Jim Murray.

9 years ago 2Who liked this?