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Tasted: roundup
Whisky-pages is updated continuously with tasting notes on the latest whisky releases, but since we launched in 2006 we have also been filling in the blanks with tasting notes on mainstream distillery bottlings and some
older releases that we are revisiting. Here's the latest round-up of them:
Jameson, Irish Whiskey (Ireland) 
The world’s best selling Irish whiskey, originally distilled in Dublin, where John Jameson, a Scottish Presbyterian, founded a distillery in 1780. Jameson’s is now one of many whiskeys produced in Irish Distiller’s highly versatile Midleton distillery in County Cork. The Jameson range of whiskeys comprise a comparatively high percentage of pot still spirit, which gives them greater character and complexity then some other Irish whiskeys.
The nose offers an interesting combination of floral, orange, toffee, Sherry and spice notes. Water releases more cooked fruits and a suggestion of linseed. Initially citric in the mouth, along with classic Irish oiliness, more profound notes of Sherry develop, along with fudge, vanilla and spice. The finish is long, warming and spicy, remaining oily to the very end.
Jameson is deservedly a world leader. Irish whiskey at its finest. 40.0% ABV, 70cl, £16.95, widely available.  |  |
Tullamore, Tullamore Dew Irish Whiskey (Ireland)
Tullamore distillery in County Offaly was established in 1829, but closed during the 1950s, after which the brand name was sold to John Powers & Son, later becoming part of the giant Irish Distillers organisation. Produced in ID’s vast and complex Midleton distillery in County Cork, Tullamore Dew is again an independent brand, having belonged to Cantrell & Cochrane, the producers of the Irish Mist liqueur, since 1994.
Marketed as “The legendary light Irish Whiskey,” Tullamore Dew is, indeed, notably light in character, offering a very delicate, floral nose, with a suggestion of pineapple and coffee. Gentle and fruity on the palate, with characteristic Irish whiskey oiliness. The finish is longer than might be expected, gently drying, with a final hint of fudge and peaches.
If you like your whiskeys light and comparatively undemanding, then ‘The Dew’ is a well made choice. Subtle rather than bland. Widely available in Ireland
40.0% ABV, 70cl, £15.99, specialist whisky merchants. |  |
Johnnie Walker, Black Label 12-Year-Old (Scotland)
Long regarded as one of the best mainstream deluxe aged blends available, ‘Black Label’ offers direct competition to 12-year-old Chivas Regal in most markets, though in character they are very different whiskies, with Black Label tending to conform much more to the JW peaty and robust house style. It comprises some 40 different malts and grains.
Rich and full on the nose, sweet, with honey, malt and oranges, plus a hint of peat. Big and bold on the palate, the sweetness from the nose continues, with fruit, vanilla and well-mannered grains. Beautifully balanced. The finish is long and spicy, with sultanas, sherry, and a suggestion of smoke.
A luxurious whisky of real character, thanks to the inclusion of some top Diageo malts and notably skilful blending. Reputedly Sir Winston Churchill’s favourite whisky. Need we say more!
40.0% ABV, 70cl, £20.00, widely available.  |  |
Bunnahabhain, 12-Year-Old (Scotland)
Bunnahabhain is the most remote distillery on Islay, and is renowned for producing one of the island’s less heavily peated whiskies. Production commended in 1883, and since 2003 Bunnahabhain has belonged to Burn Stewart Distilleries, who have extended the whisky’s range. However, the principal expression remains this 12-year-old.
Fresh on the nose, with light peat and discreet smoke. More overt peat on the nutty and fruity palate, but still restrained for an Islay. The finish is full-bodied and lingering, with a hint of vanilla and some smoke.
40.0% ABV, 70, £22.95, widely available. |  |
Tamnavulin, 12-Year-Old (Scotland)
Produced in a recently reopened 1960s distillery located in a beautiful part of Speyside, the ‘standard’ bottling of Whyte & Mackay’s Tamnavulin is delicate and floral on the nose, with light malt and fruit gums. Light to medium bodied, fresh, malty and spicy, with a whiff of background smoke. The finish is medium in length, with lingering spice, smoke, and notes of caramel 40.0% ABV, 70cl, £32.50, specialist whisky merchants. |  |
Tomintoul, 10-Year-Old (Scotland)
Tomintoul has been marketed as a single malt since 1973, with the 10-year-old expression appearing in 2002, yet it remains comparatively unexposed. It is an excellent, easy drinking, aperitif Speyside, with a light, floral and pleasantly malty nose. Light-bodied and delicate, with vanilla fudge, apples and lemon on the palate. The finish is medium in length, with honey and lingering malt. 40.0% ABV, 70cl, £21.95, specialist whisky merchants. |  |
Tomintoul, 16-Year-Old (Scotland)
Added to the Tomintoul range in 2003, the 16-year-old expression has the same light and floral nose as the distillery’s 10-year-old, but with more brittle toffee notes, oranges, nuts, and a hint of mint. Slightly fuller-bodied than its younger sibling, with clotted cream fudge, oranges, and a hint of peat. The medium finish offers citrus fruits, gentle spice, vanilla and a hint of spearmint. 40.0% ABV, 70cl, £27.50, specialist whisky merchants. |  |
Penderyn, Single Malt Welsh Whisky (Wales)
The Welsh Whisky Company Ltd has been making Penderyn single malt in its purpose-built distillery in the Brecon Beacons National Park since 14th September 2000. Penderyn is produced in a unique still, designed by David Faraday, and unlike most malt whisky which is processed in a both a wash still and a spirit still, here the entire business of distillation takes place in the one vessel.
Penderyn also differs from Scotch single malts in that while in Scotland mashing and fermenting on site is a legal requirement, in this case wash is transported from the brewery of SA Brain & Co in Cardiff once a week for distillation.
A youthful Penderyn was launched on St David’s Day in March 2004, and the spirit is usually finished in Madeira casks after initial maturation in Bourbon barrels. There have also been limited edition releases of whisky made using peated malt and some matured in ex-Oloroso Sherry butts.
On the nose, intense, peachy sweetness overlays grainy, gummy, young spirit. The palate is spicy and fruity, with a suggestion of custard powder towards the end, which finishes with raisins and vanilla. Better balanced now than some of the earlier releases sampled, but there remains a nagging doubt that the full-bodied Madeira finish is masking what is essentially rather immature spirit.
46.0% ABV, 70cl, £30.95, specialist whisky merchants. |  |
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