Show rating data charts
Distribution of ratings for this:
A few days ago I was at Spirit of Toronto, and at the event I attended 2 masterclasses. At the Wiser's masterclass I was able to take enough notes for a review on one expression, and thanks to @paddockjudge I have a small sample to compare to last year's release (which I will do soon, hopefully). I was also able to come away with a half ounce of the 35 YO which will eventually makes its way into a review.
In the Highland masterclass, having lost interest in what was very much more of a marketing talk than in Livermore's, I sniffed ahead to the 12 year Old Pulteney and was dismayed. It really attracted my interest and I focused sufficiently on it to prepare a short review. Here goes:
How many of you make your own gefilte fish for Passover? If you do then you will know the distinct smell of home-ground whitefish, pike and carp in an exact 6:5:1 ratio (6 pounds in total minus bones), mixed with 2 medium onions, eggs and matzoh meal. Yes. At first I thought it was cabbage. But then I realized it was the raw fish mix, made that little bit more pungent by the onion.
The gefilte fish mix nose did dissipate afte about 30 minutes (depends on how long it was poured before we were seated... not long), then there was some pleasant fruit, with apple and baking spices and honey. I think @paddockjudge mentioned pears but he might have said peaches. The gefilte fish never really went away completely
A bit thin (it is, after all, bottled at a whopping 40%), sweet, less complex than the nose. I think I got some banana..
All my notes say is "astringent".
Was this an interesting whisky? Yes
Do I like Gefilte fish? Yes
Do I like the smell of either raw or cooking gefilte fish? NO!
I would not buy this whisky. If offered I would probably pass, unless it was paired with.... gefilte fish.