Cragganmore

12 years

Comment by

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Henrik Johansson

Apperance: Coppertoned full gold.
Nose: First impression is of fresh fruits. Refreshing and sweet. Vanilla and fruit brandy. Buttery. Diluted dram is dryer with a slight wooden aroma. Complex.
Body: Light to medium but very firm and smooth. Palate: Easy going. Semi sweet with a wide range of fruits. Long finish with outstanding complexity. Dried fruits, floral notes, butter, oak and leather.
Comments: A very good Speyside malt. I don't seem to rate it as high as the experts do, and I usually prefer The Glenlivet and The Macallan 12 Year bottlings to this one when it comes to Speysiders. Probably due to lacking experience. This is a very nuanced single malt. I'll get another bottle of Cragganmore in a couple of years and see what I think then.

Cragganmore

Distillers edition 1987

Cragganmore

Cask Strength 10 years

Cragganmore

17 years

Cragganmore

21 years

Cragganmore

Un-chillfiltered collection 1989

Cragganmore

12 years (Bladnoch Bottling)

Cragganmore

Rare Auld Cask Strength 18 years

Cragganmore

1999, Bourbon hogshead

Color: Gold
A pretty nose made of a nice mix of spices and green fruit characterizes this whisky at first. The contrast between the peppery notes and green apple gives it a nice complexity that is confirmed by the appearance of a few notes of mold that appear to be behind a veil of sweets.
The mouth, though in the perfect continuation of the nose is at first less complex. The same notes of fruit, acid drops and spices are found in the mouth. But all has settled down. This whisky still remains no less remarkable.
The relatively long finish is warm and pleasant. The acidity of the fruit is completely gone here and softer notes, milk chocolate or mocha seem to replace them.

Nose: Fruity exuberant (lime, physalis, kiwi, passion fruit, pineapple, mango, coconut, ...), wax, spices, bread, paper, cardboard, grapefruit.
A true exotic fruit basket.
Taste: Ultra fruity, very lemony with a bit of kiwi and spice. Powerful.

Final: bitter, exotic fruits, lemon, unbalanced and rather peculiar (in a good way).


Comments: It is better to avoid adding water as this imbalance even more and you lose exotic fruit. Aeration also makes it lose a little in flavor.
I'm anxious to know what it is because I literally loved this whisky. As good on my scale as a BenRiach 1976! But also different!

Colour tiled
Nose: pepper, oriental spices, hay, wet sheet, wet wool, super sour cream, apple chard, old butter, vanilla, pastry, sugar candy, it is very beautiful
Mouth: pepper, fresh wood, mocha, dark chocolate, sweet touch of praline,
Final: powerful balanced on dark chocolate, beautiful long development

Colour: old gold
Nosing: toffee, honey, polish, sweet citrus
Tasting: Raisins, toffee again, rich, complex but also gentle, sweet
Finish: long and quite sweet, a touch of vanilla

Very nice! Benriach single cask?

Color: gold
Nose begins with delicacy on yellow fruit, slightly waxy with a light veil of dust. Some citrus strolling in the corner to give a bit of acidity in this whole very pleasant. Straightforward and very well done.
Mightier than the mouth and nose beautifully woody. Very focused on the fruity nose. It will also stay warmer and more presence. The power must certainly come from this pepper that I feel in the background. There is also a little yeast. But it is very discreet and does nothing to mask the rest of this mouth really good.
Long and moderately powerful final. A little bitterness and a spicy back palate with some fruit for all. Besides, it makes me think back to a Lao dish ... Yes a fresh mango chili :) it is great, worth to give it a try someday (Besides the note and also valid for the mouth)


Comment: super whisky. Not very complex, but very well done. The flavors are well balanced and sufficiently present to be well received. I would glue a good mark for this nice time spent for these flavors and I have greatly appreciated!

Color: Yellow Gold
Nose: nose first charming, attractive, warm, very homogeneous and very well blended, so much so that it is difficult to analyze. Highly concentrated honey or hydromel, mead. White bread also. Marzipan, a hint of juniper or genepi. Rose jam in the background. Finally develops a pleasant slightly sour note.
The water has little influence on the nose even if it goes in the right direction.
Mouth: slightly oily, slightly alcoholic, on the red fruit concentrate.
The water influence is more evident on the mouth and significantly improves it.
Final: In the line of the mouth, then a pleasant wave recalling more nose. Ends with a slight minerality slightly peaty.
Like the nose, the finish is slightly improved by adding a few drops of water.

Comment: Very nice, really. Charming, seductive. A certain class at a time almost greedy. The water provides it revealing polish.

Color: Amber
Nose: Firstly little expressive, finally this whisky necessitates good ventilation to engage.
A fine nose, elegant, a beautiful basket of autumnal fruit, vanilla, dried fruit, honey, orange, and chocolate.
Palate: The palate is equally fine, we have cocoa, orange, some dried fruit, coconut and spices.
Final long enough suggestive of a bourbon.

Colour: Deep gold
Nose: Cooked fruits strike first. Baked prunes. And hot butter. Plum crisp. Kouign Amann (check Google if you’ve never heard about this one). Mouth-watering. The cask brought quite some spices but they are softly mixed with a high end subtly fruity distillate, not unlike some early 70’s Glen Grants. Very musky. Polished furniture. And some marron glacé? Really complex!
Mouth: We still have this nice balance between fruit and wood, but this time wood is the winner. Starts on blood orange, quickly catched up by dry fruits (roasted almonds) and a touch of orange blossom water. The alcohol remains quite discreet though we probably reach 55%.
Finish: Long, on crystalized oranges and a slightly drying spiciness.
Comment: A full-bodied and generous malt, with a slightly drying mouth. It was time to bottle this one!

The first nose is dominated by sherry and butter. Then come quickly nice fruity (quetsche, cherry plum), roasted grain and pear. With a little aeration I find the flour, woody, turpentine, pear, chalk, a few pretty raspberry and citrus. Until then just fun, whisky is delicious with additional rest: vanilla, raspberry, cinnamon, black pepper. On the palate is dry, with a slight bitterness, a mountain of spices including cinnamon and vanilla, and yellow peach (_ from yellow peach to black pepper and cinnamon, it's good!), Apple and prune. The finale, of a beautiful length, remains on the latter notes with bitterness cocoa which persists.
A pleasant whisky, but that must be giving time and attention.

color: amber brown
the nose is clearly marked by the round and leather, encaustic, the bitter chocolate. Whisky is powerful but balanced.
The palate is soft. Alcohol is developed in a second time and then come the aromas. A beautiful structure.
The caramel brings roundness. then dries the mouth as if you ate chocolate Van Houten with its astringent side, then back on the leather.
The finish is spicy, tangy before returning to the caramel.

Fine sherry. Powerful with matter. superb

Color: Gold
A pretty nose made of a nice mix of spices and green fruit characterizes this whisky at first. The contrast between the peppery notes and green apple gives it a nice complexity that is confirmed by the appearance of a few notes of mold that appear to be behind a veil of sweets.
The mouth, though in the perfect continuation of the nose is at first less complex. The same notes of fruit, acid drops and spices are found in the mouth. But all has settled down. This whisky still remains no less remarkable.
The relatively long finish is warm and pleasant. The acidity of the fruit is completely gone here and softer notes, milk chocolate or mocha seem to replace them.

Nose: starts with polished wood, encaustic, hints of smoke & tobacco. A little walnut oil and paper. Herbs, heather. A set that borders on a light and dry peat. More concealed, there is a hint of sherry with dried fruit and salt, young and dry timber and a little licorice. This sherry side is increased by aeration.
Palate: first licorice/anise the sherry (oloroso) with prunes, honey, spices and dry wood. Switch to dark notes of smoke, coal and leather. Quite spicy aftertaste
Final: toast, herbaceous and reminders of sherry
Conclusion: a peaty finish with sherry? I like, an alliance that works well, between spicy and tasty notes of sherry and those darkest of peat, with a part of burnt aromas here. Simple but effective.

Colour: Old gold
Nose: Smooth, soft, on freshly baked pastries and light fragrant notes.
Taste: Smooth, soft, with nice rich mild spicy notes, some honey and heather, and a thin thread of peat smoke and sea brine. These smoky notes becomes slightly more powerful over time, complemented by delicate floral notes and some toffee. Harmonious. The finish is medium, slightly floral, fragrant, aromatic and peaty, with a thread of bitterness and some light fruity notes.
Impression: A soft, but elegant and seducing harmonious whisky that I enjoyed very much. A complex whisky that deserves time to savour.

color: light amber
nose: full toffee with burned wood and liquorice
taste: mild warm toffee with a bite, pinch of caramel and vanilla a powerful combination, towards the finish even more power and tones of 'bastogne' cookies and hints of cinnamon

Colour: Old gold.
The nose is appealing with notes from refill sherry. Pretty sweet. Melting pot of fruit: yellow fruits, exotic fruits. Rich.
Powerful mouth, the alcohol is present and masks the whole. There are some fruit and a slight woodiness. Adding water brings out the fruit.
Final: moderately long, fairly intense fruit.
The addition of water is required.

Nose: as pie pastry with apricot with its custard, a little vegetal, spices (anise and cumin)
Palate: Oily. Astringent palate, the flavors are part of the continuity of the nose with a touch of tangy, chemical candy like.
Finish: long final anise alcohol, flavorings and pastry side fermented (beer).

Fresh nose (very citrus / lemon) and lively (just spirity). Becomes more pastry thereafter (sablé). Hint of pepper.
Mouth: smooth texture, pretty herbaceous attack and evolution on the lemon with a hint of spice (pepper / woody). A little hot. A light veil of smoke. Faint note of clove.
Final medium, in line with the mouth.
Conclusion: nice, a touch of originality, but no favorite. Deserves to be discovered.

Color: Gold
Nose: Baked apple dominant, apple cake. Seems fairly dry to me. A little sawdust side a little disturbing but that fades throughout the tasting.
Mouth: All rounder and very different from the impression left by the nose. Very fruity with such a lot of red fruits. Then the mouth develops more on citrus.
Finish: Long, always on the fruit with just enough ginger.
Overall impression: The (too) woody side perceived at the first taste is gone (it was necessary to leave a little time to aerate) and I must say I prefer it so.

appearance: reddish gold
nose: medium intensity, alcohol present but acceptable, dusty (amber), Williams pear, malty, chewing gum "Big Red"
taste: medium to high intensity, at first spicy pepper, later less intense, Big Red, dry sherry (Amontillado kind), a little bitterness (walnut bark)
finish: medium
With water: The Big Red becomes more intense on the nose, the pepper taste becomes less intense and the mouth is more balanced, I prefer with a few drops of water
Conclusion: A whisky whose major asset is his expressive and pleasurable taste (and it's me who claims that who most of the time prefers the pleasures of nosing)

Color: Caramel
Nose: Milk chocolate dominating, green apple and hints of cork. With aeration takes over the fruity notes with caramel (butterscotch). Confectionery then takes his ease. It becomes cool with menthol.
Taste: This is energetic with the fleetingly sweet chocolate caramel, hints of coffee with milk supplemented with touches slightly peppery. Then there is a flood of slightly acidic fruitiness. It is fairly chemical, not fatal but still a little reluctant.
Final: Expressive but simplified the Harlequin-type candy. Sweet with a resurgence of industrial fruit.

Conclusion: A flattering whisky by its aromatic palette. Nosed player, he continues in the field of confectionery in all directions at the mouth and the final. A bit too much on synthetic candy fragrances to stand out.

Colour: Pale Amber
Nose: What strikes at first sight, the smell of freshly cut pear quarter, but also newspaper. It is accompanied by notes of fugitive church incense and the sweetness of barley sugar or cotton candy. A little water makes it more green, or slightly vinous.
Palate: The attack is powerful, we feel the burn of alcohol. From aromatic point of view, we remain in the area of sweets, with the Marshmallow and the spiciness of ginger. With a little water, it is more easily drinkable, but as often is gained bitter vegetable.
Finish: Quite long, on a green fruit.

Conclusion A correct but monolithicw hisky, lacking fantasy and perhaps maturity.

Color: Yellow Gold
Nose: The nose is fairly mineral at the beginnig then spicy aromas evolving toward (cloves). Alcohol is present in.
Taste: Warm, that aroma of cloves is still dominant. Alcohol is still present.
Final: Average, always in the same line (clove, alcohol also present). Slightly fruity notes are now added.

Alcohol is very present from beginning to end.

The nose shows a beautiful palette of yellow fruit (peach, pear) in relative dryness (dry wood, wax). The power and complexity are moderate, it does not help the expressiveness. With aeration, lavender appears, while the fruit is a little softer.
The palate is fruity, in the continuity of the nose. There is also the farm, and something more plant-ish (peat?). Then appears an unpleasant sensation of uncontrolled alcoholic power. It is very strong, the chili and sulfur, and this prevents proper development of aromas.
The final, long, remains on the feeling of power, with spice, minerality and a little coffee. Aeration reveals the embers and smoke.

Finally, a whisky with uncontrolled power, especially in the mouth.

Cragganmore

1989-2004

Cragganmore

20 years, Master of Malt

Color : Hay

Nose : We start with notes of zesty apples, apricot nectar and vanilla. Some candied pineapple and some orange juice. The nose then goes toward crushed fresh almond. It smells like butter and fruits (crumble). It's sweet, fresh, acidulous. Perfect for some summer night. A slight hint of alcohol and white pepper.

Mouth : We start with fresh orange juice and a basket of summer fruits. It's dynamic and warming. The sugar is very well balanced. Very few bitterness, a hint of vanilla.
Some drops of water make it bitter, even though the fruits become more exuberant.

Finale : Long, sugary, on fresh fruits.

Conclusion : I think that's an excellent whisky. Not very complex but what a pleasure ! It's fresh, perfect for summer and rich on fruits.

The nose opens with nice aromas of tobacco leaf, along with candle wax. Well balanced, it finishes with notes of lemon and medicinal plants. Refreshing and comforting at the same time, the nose, after some time in the glass, develops vanilla and woody smells as well as yellow fruits and a touch of sherry and chocolate. This shows a nice evolution, and it is properly balanced.

The palate is soft, much softer than the nose might suggest. There is coffee, hops, molasses and peat farm. Alcohol is affected a little. Aeration highlights of gourmet flavors of sherry (roasting), before developing a nice smoky on the finish (charcoal), with peat ever present.

The finish has a beautiful blend of fruit flavors (peach, pear) and smoke. Medium length, it appears almost sticky.

In conclusion, an honest whisky, coming out a little off the beaten track. To be discovered.

Color: Gold
The first nose is quite aggressive, but after a few minutes of aeration the strong presence of alcohol perceived makes widely place to nice fruity notes, although a slight tingling continues to exist.
The nose is also very fresh, mixing grass clippings to the ripe fruit, peaches, bananas.
Alcohol is present in the mouth. The complexity announced by the nose is not really found here. That said, the mouth is very pleasant, with fruity notes and a nice fresh acid in the background.
It is not transcendent.
The finish is long and warm, and a blend of fruity and slightly bitter mixed with milk chocolate seems to dominate for a few minutes.

Nose: a little gentle, fruity (pear and peach). Round. A little spicy. Overall nice.
Palate: Oily and fresh and sweet evolution with a hint of kirsch. Apple next. Notes discrete beers notes last. Vegetal side too (fresh herbs).
Finish: medium long, consistent with the mouth. More acidic at the end (lemon). Salty.

Not bad, but no favorite. He did not inspire.

Straw color.
The nose is not really attractive at first with notes of herb and leek, like water the flowers that we have forgotten to change.
The mouth starts with a soft attack and alcohol is allowing flavors to develop. These flavors are fermentation: mushrooms with a side of bitter and a little bitterness. I note a certain discrepancy between the nose and mouth. Whisky gains in complexity.
The finish is average, almost woody vanilla. I found hints of white beer. Rather pleasant.

Colour: White wine.
Nose: Very fruity, quinces, green apples and vanilla with a robust whiff of cask-strength-alcohol. Fine oriental spices like cinnamon and coriander seeds. Also forest flowers, wet wood and waldmeister. Very nice and pleasant.
Taste: Full and with a strong entrance of the alcohol, but in the back very soft and round. Fine notes of vanilla (natural bourbon)and and spices (black pepper!), less fruits. With water there is no great change but more to enjoy.
Finish: Very plesant and with a nice accent on spicy wooden notes, getting more peppered for a good while.
Guesswork: A nice highlander of higher strength, standing tall, maybe finished in a bourbon cask. I had a fine Cadenhead Mortlach long ago, similar to this one.

I apologise for so short notes…

Classic on the nose with a beautifull freshness, floral and fruity notes and cereal aroma.
The mouth seems better, with a big contrast.

Colour: Pale gold
Nose: rather fresh, it has a mix of candy apple, vegetal notes (peach kernel) then there is something sea-ish especially waxy ''à la 'young Clynelish", with nice peppery notes included. Alcohol stings the nostrils a bit, but nothing too serious. The water soothes without changing the profile which is smoothly melted. It seemed quite different in the second tasting. Less waxy, less fade, less attractive, with more vigor.
Palate: The attack is very (too) powerful. There are volts there! Behind alcohol, which can eventually control after many rounds of the liquid in the mouth, it receives a chemical aroma of apple, wax and vegetal notes. But we'll have to add water. Yes, it swims well. Water it is successful, showing spicy notes (pepper or hot pepper) without losing the pleasant flavor of beeswax. Like the first time the mouth has required the addition of a stream of water during the second tasting. As the nose, I find less waxy than the first time, harsher, more bitter.
Finish: Long, it develops a nice slightly bitter green.

Conclusion: A malt for less fiery, which requires water to be tamed. Fortunately, he swims beautifully without any problems and tolerates substantial dilution.

Colour: Pale, white wine.
Nose: Nose first cleared, discrete, hardly noticeable. Grass, juniper very light. Slightly pastry. Almond paste. Develops very slowly. Becomes slightly acidic with time.
The addition of water greatly awakens the nose, although it remains broadly the same notes. The fresh plant was added to the whole that evokes a bit ... iceberg lettuce.
Taste: slightly tingling. Almost ethereal. It seems that the whisky evaporates after a few seconds. There are grassy side accompanied by a note of bitterness wooded.
Water softenes much the attack and in the whisky gains some body. The grass side Evolves into honey liquorice. The woody bitterness fades without disappearing.
Finish: Warm, but like the mouth, it was more like a breathing gas to have swallowed a liquid. More on the honey mouth. Herbaceous and woody notes are virtually extinct.
Just as in the mouth, the addition of water adds on to the final and harmonizes greatly. This final wins in harmony and length.

Comment: Nice, but too quiet. It is a pity as what is perceived is very nice. Do not hesitate to add a few drops of water to the whisky to give its full potential. It then becomes both richer and more easy drinkable.

The nose est very fruity, peach and a bit of apple. Very fresh. White wine, slightly malty. Something floral.
Mouth: Vey fruity (peach) then vegetal and very grassy. Spicy, wasabi, white wine.
The final is fruity and then grassy. Astringent with time.

appearance: Riesling
nose: Medium intensity, too much alcohol and this masks the flavor of the whisky, especially fruits (yellow plums, pears) that emerge
Taste: Medium intensity, creamy and tangy, surprisingly (given the presence of alcohol in the nose) no disturbing alcohol
finish: Short to medium
With water: Even with water and a lot of time of breathing the whisky has problems to open up
Tested another day and with another type of glass (before bugatti, now Glencairn) i had the same impressions
conclusion: A "Dr. Jekyll and Mr. Hyde" whisky. I do not like the nose, the mouth is very pleasant.

In the nose, the ardent notes of plum brandy. Does it seem some wood, even some leather and some smoke ?
Extremely hardly. Ask to get some fresh air, and especially some water.
Sparkling mouth. Seem complex, under the power of the alcohol. Difficult to arrest the aromas, in bulk: almond, wooded, plum, ardent spices and pepper. A little leather and smoke to finish.
Finale on raisins and yeast, a little varnishs.
With some water: the nose stays on fruits and leather. The mouth becomes a little bit bitter, astringent, woody and concentrated on the cooked apple and the plum.
Really very enolic. More or less arranged by the water. Unfortunately, I missed by this one, while it seemed to have a good potential. My note on 100 is not very relevant, of the blow.

Color: Straw coloured
Nose: Aromatic grass (thymus, basil)
Mouth: Grassy, aromatic grass, lemon
Final: short

Straw color.
Powerful nose. Yellow fruit, white fruit (pears). Vanilla. A little pastry. Seems quite young.
Mouth rather warm, malty. Light fruit (apples).
Final fairly long intense enough to the malt.
This whisky seems a little simple, a little young?

Colour: straw yellow
Nose: Very malty, a good dose of spice, a little nuts and cough syrup.
Taste: There are lots of cereal, lots of nuts, spices, honey and candy the Vosges.
Final average over honey and nuts.
Immaturity, rather monolithic.

Colour: Straw.
Nose: Starts on orchard fruits. Fresh apple juice. With time, gets very grassy and grainy. We’re getting much closer to the raw material now. Crushed cereal. Porridge. Well, more on corn flakes than on porridge actually. Anyway, not my cup of tea, I’m afraid. . . Big whiffs of alcohol. Needs some water to be tamed. With water, artificial flavours appear. Pineapple sweets. Lemon drops.
Mouth: Starts on sweet flavours (back to the lemon drops). Getting really hot now. Burns my throat. Unfolds on liquorice, with a hint of violet, and perhaps a very discreet peat in the background.
Finish: Long and drying, with a rooty bitterness.
Comment: Youngish, grainy, unbalanced… This one was not very inspiring to me.

Color: White wine
Nose: Green plants mixed with a touch of white grape. Alcohol well integrated.
Taste: Vegetable and fruits as the nose.
Average final.

Color white wine
Franc nose, fruity and sweet. The smell of nail polish is present. It is fairly strong and this time quite disturbing. Woody thereafter. But not too boring a woody, no, it is very wise. The fruity nose is confirmed by an aroma of ripe pear too. After a period covered, the yeast will appears Well, it now becomes more metallic ... Great, we do not know where to turn with all this .. Where is the balance?
Mouth hot in attack. Always with the fruity nose. Nice continuity. It becomes bitter towards the end. Um yeah ... is clearly too bitter even. I do not like it .
Long finish but too bitter. Too bad it's too present stunning! It hides all the other flavors of this bitterness. Ha, if a taste of yeast comes to visit it. It's not terrible ... Yet the yeast does not bother me, but the two together give a fair result really.
Comment: I am 70 and still generous. My glass is not finished because of the finish and the finish really disturbing. 70 because the average nose and a delicate balance, blends well with the beginning of the mouth (there it saves this whisky honestly, a score ...). 70 as a result is frankly not good, I have chills. My tasting stops net after 10 minutes, I can not do more.

Color: straw yellow.
Nose: First lively and alcohol, it quickly becomes softer with a nice floral presence (flowers, rose petals), cereal, brown sugar. With aeration I feel more resin.
Palate: Lively and somewhat dull, both sweet and dry. Lots of vanilla (custard) and then the grass takes over next (geranium), gentian.
Finish: Quite long, astringent flavor of an espresso tight.
Overall impression: The nose will not let me insensitive ... but I do not have experience pleasure after the nose. Again a very characteristic profile "single grain" and / or a cask that made the soul, anything that does not attract me!

Cragganmore

29 years

Cragganmore

12 years

Cragganmore

Distillers edition 1993

Cragganmore

14 years "For firends"

Cragganmore

12 years Cragganmore-Glenlivet