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  • Nick's Import

Glenallachie 12 Year Old Chinquapin Virgin Oak Finish Single Malt Scotch Whisky (700ml)

Speyside, Highlands, SCOTLAND
$149. 99 Bottle
$1799.88 Dozen
ABV: 48%

"Awesome compositions!"
- Serge Valentin from whiskyfun.com on Glenallachie's Virgin Oak collection.

This malt gets its complex, zesty flavours from casks made of Chinquapin oak (Quercus Muehlenbergii) sourced from the Northern Ozark region in Missouri. A sub species of Quercus Alba, Chinquapin delivers spicy flavours and aromas. Air dried for almost four years, then toasted to medium level these casks give us the perfect balance of spirit and wood character. 48% Alc./Vol. Non chill filtered. 6600 bottles produced.

Other reviews... ...I remember masters of wood Glenmorangie had already used Chinquapin, which is a subspecies of American white oak aka Quercus Alba. I had tried that one back in 2007 and liked it rather a lot (WF 87). Maybe Buffalo Trace might have done it as well. Let’s see… Colour: gold. Nose: I have the impression that it wasn’t heavily charred, as I’m rather finding green spicy notes at first, with some ginger, but it would take off with whiffs of honeycomb, maple syrup or even what they call maple butter over there in Quebec, also some gingerbread (and Stolle), fresh croissants, touches of fern, roots (or parsnips), then some fresh barley, a little grist… It would just never stop improving, getting bready in a lovely manner. Mouth: a little white pepper, cinnamon and nutmeg right in the arrival, then a lovely honeyed and floral development, with some madeleines, panettone, orange blossom honey, some figs and just some butterscotch. Cocoa. Finish: medium, with half-honeyed, half-spicy flavours. Comments: American oak with added spices, this time it’s really up my alley. I’m so glad I like this one! (?!) 85 points- whiskyfun.com

Notes from the producers... NOSE: Waves of heather honey, butterscotch and orange zest fused with nutmeg and liquorice. TASTE: Layers of heather honey, barley sugar, toasted biscuit and orange zest, followed by cinnamon, rosehips and liquorice.