SMWS Tasting Notes: A big and cluttered aroma full of toasted oak, pencil graphite, cluttered workshops full of oily rags and wood shavings. Sawdusty overalls and orange liqueurs (such as aged Cointreau), then herbal jellies, jasmine tea and rosewater. Reduction brings spiced lemon chutney, chai tea, freshly varnished furniture, fir wood and tea tree oil. To taste this one had an initial hit of mint tea infused with liquorice and fennel seed, then paprika, spiced venison salami and boot polish. Some sticky pecan pie stuck in our teeth! Water brought toffee apples, leaf mulch, fruit-scented pipe tobacco, petrichor, eucalyptus bark and spiced rum cocktails. A lovely slick of 1950s Fernet Branca with chocolate sauce. Previously in a bourbon hogshead for five years before being transferred to first fill Spanish oak PX hogshead.
Complex wood shavings on the nose. A touch of rose perfume and leather. Orange and pear upfront which gives in to the wood notes prepped on the nose. Leaves lavender oil in the finish. Overall, an intriguing dram, but just that little bit underwhelming. However, it is offered at a great price for the quality of it. I don’t feel like I can recommend this one in comparison with other Dalmores though, and I certainly know there are better SMWS offerings in this taste profile.
Let customers speak for us
from 172 reviews
Ben Nevis 10y/o Australian Whisky Icons - The Elysian Bar The WhiskySponge 57.1%ABV 30ml
Nose: A rich herbal aroma intertwined with bonfire smoke, evoking imagery of a seaside campfire. Notes of sea salt, struck matches, and subtle roasted orange peel linger behind the smoky veil.
Palate: Medium to full-bodied with a distinct oily texture. The high proof delivers a robust entry, blending sweet spices with peat, accented by a faint trace of sulfur.
Finish: Long and warming, with persistent ashy smoke and briny sea breeze. Hints of matchstick and a delicate iodine note round it out.
With Water: The aroma reveals pronounced wet sea salt and brine, with the smokiness softening into a rounder profile. Vanilla and oak emerge prominently. On the palate, the sweetness persists, with the peat becoming less intense, giving way to caramelized oak and fruit notes.
A gentle giant. This old grain whisky doesn’t try to shout, but it has plenty to say if you’re listening. A soft, elegant dram with aged sherry cask influence, balancing fruit, leather, oak, and just a whisper of tobacco. If you’re chasing subtle complexity over brute strength, this hits the mark.
A complex aged nose. Leather, dark chocolate mousse, dehydrated raspberries, canned peaches, and fermentation funk. Dark with tropical notes that bring it to life. To taste, mandarin syrup with spices; cloves and cinnamon. There’s an incense smokiness to the dram as well, bringing forward more rose and berry notes. A delightful example of an aged whisky, but potentially one that can be sourced for a slightly cheaper price. Claims of uniqueness can be a touch overrated, but still worth the experience.
A truly lovely whiskey, rich in flavour, long finish and heavy mouthfeel. Very sherry dominant, but in the right mood, a truly spectacular dram.
Definitely wouldn’t buy a bottle, but loved the opportunity to try a glass.
Lindores Abbey MCDXCIV Commemorative Release 46 per cent
Lindores Abbey MCDXCIV Commemorative Release 46 per cent
MCDXCIV’ is a Roman numeral that stands for 1494, which in the naming of Lindores Abbey MCDXCIV Commemorative Release whisky refers to the year 1494. This year is of particular historical significance as it is recorded that it was in this year that Friar John Cor, a Scottish monk, was commissioned by King James IV to make ‘Aqua Vitae’ (the water of life, the precursor to whisky) for him. This is one of the earliest known records of whisky being made in Scotland.
Lindores Abbey is considered one of the birthplaces of Scotch Whisky and the naming of this commemorative edition pays homage to this long heritage; the MCDXCIV is not only a vintage symbol, but a cultural symbol that links modern distilling with the origins of whisky.
The earliest written record of Scotch Whisky is closely associated with Lindores Abbey, where monks once distilled the ‘water of life’. An ancient barley mash distillation area still exists on the abbey's site, which is over 520 years old.
This whisky, although aged for only four years, is the first opportunity to explore the distillery's malt style. It was matured in bourbon, sherry and wine casks and 12,750 bottles were released.
Aroma: Light and elegant, with a vanilla and caramel base, crisp apple and sweet pear fruit with hints of toffee, orange peel and light floral and malty fruity notes. Youthful but with a lot of vigour.
Mouth: light bodied, smooth and creamy with layers of texture. Dried fruit, citrus peel and vanilla on the bottom, with slight spice from cinnamon and black pepper. Three casks of sweet, malty, woody notes are balanced.
Finish: Warm and long, continues with dried fruit, cream, citrus and oak spice, no harshness.