70cl / 66.2%
11 Year Old TWE Exclusive
- Speyside Single Malt Scotch Whisky
Glenlivet 2007 Reviews
Tasting Notes by Billy Abbott (The Whisky Exchange)Nose: Thick, dark and smoky raisin jam leads the way, followed by prunes and sticky dates. They are tamed by a sprinkle of cinnamon sugar. Leathery notes develop underneath, balanced by glacé cherries and rich toffee.
Palate: Intense – hang on to something. Raisins and cherries start but are quickly covered in peppery spice and hot cinnamon. Liquorice and leather emerge from underneath, followed by baked apples and hints of menthol. Treacle toffee and brown sugar provide rich, dark and sweet support.
Finish: Cinnamon-dusted raisins become prunes and blackcurrants.
Comment: A bit of a monster that isn't particularly tamed by water. Intensely flavoured and full of fruit, it's one for the sherry heads.
3 Customer Reviews
Purchased a bottle of this from The Whisky Exchange shop in London after all the staff were raving about it. I said I was looking for something bold and packed with flavour. I didnt expect this; it is an absolute beast that literally punches you in the face then comes back for seconds! It's amazing! Sweet on the nose with hints of spice; you have no idea of what's to come! On the palette, that initial punch! It's so big and so bold it makes an Aberlour A'Bunadh seem mild (which it isnt!). It's full of huge syrupy and caramel(y) flavours that fills and coats the mouth. With the finish comes that second punch! When you take it down, a massive hit of sweet sherry takes you and just lingers on and on! I'm still chewing on it and I had this over a week ago!! This really is an exceptional dram...probably the best I have ever had! If you are lucky enough to own a bottle of it, treasure it and enjoy it with good company. It is a really special whisky and a great experience.
Syrupy texture, full bodied in flavour. This is just phenomenal and was a real treat to enjoy. I have had, and loved, a lot of PX releases before and this performs just as well in my eyes.
Take ripe cherries and dunk them in maple syrup then into our mouth-hole.