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Evaluation: Scotch Expressions from The ImpEx Collection, Volumes 3–6

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Evaluation: Scotch Expressions from The ImpEx Collection, Volumes 3–6

Now we are on edition three of the ImpEx Collection, which includes four agave-based spirits, notably mezcal, and six Scotch whiskies. This is the first time that these spirits have been included in the collection. We are going to go over the Scotch today. Continue to keep an eye out for the mezcal in the next shipment.

The Benrinnes 2008 Cask from the ImpEx Collection is sixteen years old.

Used to age in a hogshead. This is a typical example of bourbon barrel-aged Speyside malt; it is as pale as a ghost and has a crisp fragrance that smells like toasted cereal, roasted almonds, and vanilla with a hint of sweetness. Even though there are hints of baked apple around the edges, the grain is the primary emphasis. Again, the fresh, gently sweetened cereal aromas are prevalent on the tongue, along with modest flavours of apple and a touch of lemon curd. The palate is crisp at cask strength, but it is not at all overbearing. There is a floral character that develops on the finish, with white flowers and some crimson blooms providing a touch of scent to an experience that is generally clean and uncomplicated.

A collection of ImpEx items 2007 Cask from Blair Athol, which is 15 years old

Having been aged with oloroso sherry, this Highlands spirit has a deep, golden colour, and it also has a lot of punch to back up its appearance. Although the aroma is dominated by toasted nuts, such as almonds, walnuts, and even some pistachios, the passage of time in glass allows for the development of notes of fresh cereal, heather, and even some oily wood. After even more time has passed, a note of green herbs, specifically rosemary, and later some sage, begins to gradually emerge. The aroma telegraphs that the palate will be thick and leathery at first, but it will also be almond-heavy. Soon after, the palate will open up to a mild note of baking spice, green apples, and a sliver of grapefruit peel. I wish I had a larger sample to look into since this whisky has a lot going on in it, more than I’ve mentioned here. I wish I had a larger sample to delve into. To my regret, I will have to leave things at that for the time being.

The Caol Ila 2010 Cask from the ImpEx Collection, which is 13 years old

Used to age in a hogshead. As soon as the glass is a foot away from your nose, the traditional peat of Caol Ila begins to show its presence. The scents of sea spray and smoke from a bonfire are present in this malt, which is a marine malt that is as iconic as you can find. As a result of the ageing process in bourbon barrels, the palate is constructed from peat, cooked meat, oak tannin, and black fruits, all of which are arranged in a swirl. It is probably not unexpected that the intensity of the flavours does not increase significantly. A small amount of water may make what is otherwise a fairly tannic experience more pleasant; nevertheless, it also gives the peat a more obviously smokey character, which may be a positive or negative thing. To my liking, the finish was a touch ashy and fell a little flat.

The Invergordon 1974 Cask from the ImpEx Collection comes in at 49 years old.

A single grain whisky that has been matured in hogsheads for almost to half a century. Despite the fact that its honeycomb and marshmallow aromatics are balanced with small notes of char, this has the characteristic trappings of ancient Scottish grain spirit, which are malty and sweet on the nose. The colour of this spirit is somewhat amber. The sugary components gradually take on a flowery and slightly grassy aspect, and they are sweet on the palate without being overpowering despite their sweetness. A finish that ordinarily conjures up images of toasted, sugared almonds and praline is accentuated by the presence of rose petals.

A 31-year-old Islay Cask from the ImpEx Collection, which was produced in 1991

Mysterious Islay single malt that has been matured in a barrel of bourbon. I instantly think of Bowmore when I hear the aroma of the smoke bomb from the campfire. It is dark and deep, with marine notes assuming a secondary place. However, I might be completely incorrect about this assertion. On the palate, there are more hints of fruit than there are on the scent. There are notes of red apple, melon, and a squeeze of grapefruit that lingers on the back end of the tongue. A delightful citrus recurrence may be found near the end, despite the fact that the overall flavour is fairly sooty. When compared to what I found here, Old Islay often has peat smells that are considerably more muted and quiet. It’s hard to say what to do about it.

From the ImpEx Collection, the Linkwood 2008 Cask, which is 15 Years Old

Single malt from Speyside that has been matured in hogsheads. instantly displaying a gloomy and earthy flavour that is uncommon in Speyside, this whisky exudes a bracing aspect that is instantly noticeable. There is a punch of gunpowder that hits the nostrils when you take a deep inhale, and the notes of cereal are tamed by a flavour that is distinguished by toasted wood and coconut. Even while the whisky never becomes overpowering in any one direction, the fruit notes of pear and apricot, which are well blended, offer a touch of complexity to the drinking experience. The resulting product is a well-balanced combination of sweet and savoury flavours, and it has the gravity of an Islay Scotch without the punch of peat.

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