|
<< Return to Complete Buyer's Guide List.
93
Cragganmore (29 year old, 52.9%)
Style: Speyside single malt scotch
Color: Shimmering gold
Aroma: Very complex, with a potpourri of spicy, herbal notes. There's a lot going on here. Nice depth too.
Palate: Similar to its aroma, nicely balanced, and evolving. Lingering, spicy finish.
General Comments: The standard Cragganmore 12 year old is
a beautifully complex dram in its own right. This one kicks it up a notch. The extra aging (and strength) add body, fullness, and depth without dominating. A great dram.
Price: ranges between $300 to $350. Limited distribution (Schieffelin & Somerset, 212/251-8200).
(1st Quarter 2004 Issue-Vol. 13#1)
90
Cragganmore 10 year old, 60.1%, $125
Very dry, fragrant and spicy. Medium bodied, but firm. Initial, flirtatious notes of honey, creamy caramel and oatcakes quickly become dry and arid, with a foundation of leather and oak shavings. The whisky is peppered throughout with notes of anise, coffee, dried herbs and undertones of Madeira. Very forward and bullishly dry for its age, and more intense than the standard Cragganmore bottling. It's rare for a whisky this young to be so complex.
3rd Quarter 2005 Issue-Vol. 14#3)
90
Signatory "Unchillfiltered" (distilled at Cragganmore), 15 year old, 1989 vintage, 46%, $59
Independent bottlings of Cragganmore are hard to come by, and this one is a beauty. Cragganmore is not rich, heavy, or sweet like many Speyside whiskies. This one is medium-bodied, yet firm. It is clean on the palate throughout (with a brief honeyed vanilla note before becoming dry), and it is loaded with spice and dried fruits that continue to evolve. Long, lingering, finish. The decision to forego chill-filtering certainly reveals more of this whisky's subtle, yet persistent, complexity.
(2nd Quarter 2005 Issue-Vol. 14#2)
87
Cragganmore Distillers Edition, 1992 vintage, 40%, $65
Matured in port casks. The standard Cragganmore 12 year old is one of Scotland's best kept secrets-I enjoy its incredibly complex, dry, spicy character. The port contributes ripe fruit flavors (cherries in syrup, golden raisins, mandarin, glazed berries) which complements
the dry spicy notes nicely and makes for a more balanced product. Still, for this, the whisky sacrifices some of its individuality and brilliancy with all that port. A fair trade-off, though.
(2nd Quarter 2006 Issue-Vol. 15#2)
<< Return to Complete Buyer's Guide List.
|
