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Longrow 11 Years Red Port Cask

Gimme Red

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@MaltActivistReview by @MaltActivist

23rd Sep 2014

0

Longrow 11 Years Red Port Cask
  • Nose
    22
  • Taste
    22
  • Finish
    22
  • Balance
    22
  • Overall
    88

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Distribution of ratings for this: brand user

My obsession with Campbeltown continues. And my latest area of interest is the Longrow - the peatiest of the three whiskies produced at Springbank. The other two, of course, being Springbank and Hazelburn.

It started when I pulled out a 14 year old Burgundy Wood Longrow more than two years after opening it. Having not cared much for it earlier it's transformation had me transfixed. It had become quite magnificent.

I then decided to start looking at these peaty Campbeltowners with a bit more interest. And so far I've not really been disappointed.

The Longrow Red series is an annual bottling of 11 year olds matured in casks that previously held a red spirit. The first one was matured in Cabernet Sauvignon, the second one in Australian Shiraz and the one I'm talking about matured for 11 years in port casks.

Quite a reddish / orange hue to this cask strength spirit served at 51.8%

Nose: Quite sweet. Cherries. Red licorice. Cough syrup. Strawberries. Smooth caramel. Sandalwood. Black pepper. Mild peat. Pinch of salt. The nose is quite tart but still decently balanced.

Palate: Red berries. Black pepper. Cinnamon. Oak. Red apples. Maple syrup. Cherry cola. Pomegranate. Quite nice on the palate. The flavors hold quite well. It gets spicier mid-palate.

Finish: Long. Minty. Cinnamon. Oak.

I like the concept behind this range. The whiskies themselves may not be earth shattering but at least someone somewhere is trying to do something interesting. And I respect that.

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3 comments

@Ol_Jas
Ol_Jas commented

Peat doesn't get much mention in your notes. Is the peat really so mild here?

I've got an unopened bottle of the Cabernet Sauvignon "Red" and I'm really wondering how much peat to expect under the wine infusion. I hope plenty.

9 years ago 0

@Ol_Jas
Ol_Jas commented

And do you think these Reds generally do pretty well over time as open bottles, then? I see you mentioned that the Burgundy became awesome.

The current Connosr discussion topic about evolving bottles has me thinking about which of my unopened bottles would be better served beginning their open shelf life. Maybe I should pop my Longrow Red.

connosr.com/wall/discussion/…

9 years ago 0

@MaltActivist
MaltActivist commented

The peat is definitely quite mild here. I think overshadowed by the port a bit. Not sure how how much peat you will find the Cab Sauv to be honest - haven't tried it.

I'm beginning to think the Longrows benefit from some time on the shelf after opening. Why don't you decant some and see for your self. The Burgundy wood became beautiful and a friend said his Gaja Barolo also improved after a few months.

And don't wait around too much. Go ahead and pop that Red open and let me know how it tastes.

9 years ago 0