tag:blogger.com,1999:blog-30970998.post147466003231267255..comments2024-02-28T12:28:01.924+00:00Comments on Dr.Whisky: Malt Mission 2007 #54Dr. Whiskyhttp://www.blogger.com/profile/07544150288363636301noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-30970998.post-77312328555019077932008-03-24T21:24:00.001+00:002008-03-24T21:24:00.001+00:001970/1993 23 year old 58.1 per cent, bottled J G S...1970/1993 23 year old 58.1 per cent, bottled J G Stewart, Edinburgh.<BR/>My very last bottle of St Magdalene opened and tasted today, 24 Mar 2008, in honour of my late whisky-drinking mother-in-law.<BR/>Water added to about 45 per cent. very noticeable acetone/pear drops, strong fruitiness with a slight peat hint. Warm and butterscotchy and a very powerful salt - perhaps acetone and salt the most important components. Not as complex as more middle aged bottles I have drunk.<BR/>A little more water added - but not much - and a sudden increase in cloudiness released very pronounced liqourice (licorice for those whisky fans over the pond)which dominated over the acetone - still salt, but much less pronounced. Finish dryish with a slightly bitter aftertaste but a pleasant chocolate nonetheless as the liquorice fades in the mouth. Very long presence in the mouth.<BR/>It was better with just a little less springwater - but then there is the rest of the bottle.<BR/>I know I'll never own another bottle so I'll savour this one especially.Unknownhttps://www.blogger.com/profile/00182386532754445484noreply@blogger.comtag:blogger.com,1999:blog-30970998.post-87129568478279794612008-03-24T21:24:00.000+00:002008-03-24T21:24:00.000+00:001970/1993 23 year old 58.1 per cent, bottled J G S...1970/1993 23 year old 58.1 per cent, bottled J G Stewart, Edinburgh.<BR/>My very last bottle of St Magdalene opened and tasted today, 24 Mar 2008, in honour of my late whisky-drinking mother-in-law.<BR/>Water added to about 45 per cent. very noticeable acetone/pear drops, strong fruitiness with a slight peat hint. Warm and butterscotchy and a very powerful salt - perhaps acetone and salt the most important components. Not as complex as more middle aged bottles I have drunk.<BR/>A little more water added - but not much - and a sudden increase in cloudiness released very pronounced liqourice (licorice for those whisky fans over the pond)which dominated over the acetone - still salt, but much less pronounced. Finish dryish with a slightly bitter aftertaste but a pleasant chocolate nonetheless as the liquorice fades in the mouth. Very long presence in the mouth.<BR/>It was better with just a little less springwater - but then there is the rest of the bottle.<BR/>I know I'll never own another bottle so I'll savout this one especially.Unknownhttps://www.blogger.com/profile/00182386532754445484noreply@blogger.com