Reviewed by: Nick
It’s the very end of harvest season here in Tasmania. Fresh produce abounds, from potatoes to pears, onions to oranges, and asparagus to apples: our family-friend farmers’ pickings filling my kitchen with an alluring bouquet. The fresh fruit combines to remind me strongly of the scent of a dram I have recently acquired: the Speyburn 10 Year Old.
“Delicious” I hear you cry “a whisky with all amazing the flavours of harvest time! It must be good.” And it is. But it also isn’t. This is a whisky full of contradictions.
The contradictions start with the distillery itself. Translating literally as “River Spey”, Speyburn identifies as a highland whisky despite being found within a mile of such Speyside giants such as Glen Grant and The Glenrothes. It has received many modern awards, though it’s greatest accomplishment still seems to be being built in the year of Queen Victoria’s Diamond Jubilee. It also, commendably, bucks the NAS trend by releasing a 10 Year Old, a 25 Year Old… and nothing in between.
The harvest fruits are prevalent on the nose. Overripe red apples, peaches and lemons dominate proceedings in a way entirely unsubtle. It’s enjoyable but certainly citrus-heavy. The palate is sweet and malty, like children’s breakfast cereal. There is more lemon here, causing the whisky to veer dangerously towards dish-cleaner territory, though is stopped short by a bitter cooking apple note on the finish.
There are undeniably many enjoyable flavours in the Speyburn 10 Year Old. It’s well worth a try and certainly wonderful value – just don’t expect subtlety to be among its virtues. Rather than a sweet bite of an apple, it is more like the entire orchard has been emptied into your kitchen.
★★
Well put! Seems the packaging has changed or is different in your parts than what we get around here in India. 🙂
LikeLike
The packaging is… interesting… It’s almost like they found some tins left over from the 90s and stuck the whisky inside.
keep on waffling,
Nick
LikeLiked by 1 person
Hahah! One of these days we’ll have to check with Karen Walker about the thinking with such an approach…
LikeLike