Blair Athol 1993
23 Year Old Special Releases 2017

70cl / 58.4%
  • Highland Single Malt Scotch Whisky
  • Distillery Bottling
Blair Athol 1993 / 23 Year Old / Special Releases 2017
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£390 £325 ex VAT (£557.14 per litre)
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A superlative example of Blair Athol, one of the Highlands’ most under-appreciated distilleries. Characterised by Blair Athol’s signature nutty, spicy character, this cask-strength single malt is full of candied peel, baked apples, chocolate and fruit-cake flavours. This limited-edition 23-year-old whisky has been aged in ex-sherry European oak casks, resulting in a rich, full-bodied dram in quintessential Blair Athol style. A great choice for fans of sherry-aged whisky and the first time the distillery has been included in Diageo’s Special Releases.
Bottler
Distillery Bottling
Age
23 Year Old
Vintage
1993
No of Bottles
5514
Country
Scotland
Region
Highland
Cask Type
Bodega Sherry Butt

Blair Athol 1993 Reviews

Tasting Notes

  • Tasting notes by Billy Abbott (The Whisky Exchange)

    Nose: Sour apples, green leaves (tarragon and mint) and chocolate with a hint of sandalwood. Sultanas and raisins build along with candied peel and brown sugar. Water brings out orange zest, candy necklaces and floral hints.

    Palate: Rich and rounded with toffee and caramel sauce drizzled over singed fruit cake. Light notes of sweet baked apple float over the top, along with light, spicy fruit cake. Darker and more savoury notes of damp earth and green leaves hide underneath. Water dials up the savoury notes, revealing barrel char and bitter cocoa but balancing it with sweet cream.

    Finish: Treacle toffee and lardy cake leading to lemon oil and apple skins.

    Comment: A combination of sweet and savoury that delves more into the herbal and darker side of sherry-cask character.

  • Tasting notes from the producer

    Appearance: The colour of rose-hip syrup, with bronze and magenta lights.

    Nose: At first vinous and drying. Soon, peanut brittle and honey leap out; intensely sweet with a  savoury backbone. Hints of toffee and caramel continue, with brûlée topping and baked bananas. Next, a complex layer of herb and spice: tarragon and mint with warming spice. Opens out into sweet buttermint, accompanied by more nuts as well as savoury leaves and forest floor notes. A little water dries, and introduces a trace of chocolate malt.

    Body: Medium-full bodied, with an oily and rich texture.

    Palate: Rich, smooth, sweet and warming; fruity too. Much more savoury than the nose, with barrel char, spicy oak and liquorice. Aniseed ball heat and treacle toffee sweetness bring on lighter and sweeter notes of candied lemon zest and spiced cooking apple, before diving back into leafy herbs and warming spice. Water smoothly lifts the sweetness, with bitter-sweet fruit and oak, and sweet pepper.

    Finish: Sweetly fragrant and spicy, as the sweetness of mint creams and caster sugar fades to leave a  herb garden after rain and soft, oaky spice. Fresh mint, with hints of forest floor and charred oak.

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