So, back in April I reviewed Michiel’s latest escapade by tasting his Longmorn 10 from 2011. As said in that post, I should have added water but I didn’t, even though I was specifically instructed to do so.
Michiel being Michiel, he couldn’t let that stand and sent me another sample so I could try it properly.
From a conceptual standpoint this is a quite interesting situation. In essence, a cask strength whisky is whisky in its purest form, and not diluted to an ABV that either a master blender or finance department finds best for the spirit. The idea is also that you can dilute it to whatever ABV you prefer to drink that specific whisky at.
In this case, however, there is a certain amount of water necessary to open up the whisky properly and get it to shine. So, should water have been added beforehand, to make sure everybody gets the most out of this dram? And if so, how much? It’s almost getting philosophical, but I think in situations like this, where even the most avid advocates of cask strength whisky say it needs a drop of water, you might as well go ahead and add it.
Anyway, retrying the whisky…
Sniff:
Heaps of fruit on a pastry background. Pineapple, pear, apple, even banana. Surprisingly, the strong notes of barley keep the sweetness in check.
Sip:
Quite a fiery arrival, with white pepper and sharp notes of fresh oak shavings. Tropical fruit comes after. Pineapple, unripe mango, a bit of banana. A hint of white bread or toast too.
Swallow:
A long finish. It gets a bit more sweet with notes of vanilla and honey. The fruity notes are a bit more timid now, although the sweetness isn’t.
Well, this sure makes a LOT of difference. Miraculously so, I might add. Generally I refrain from adding water to stay at the level of purity I like. Also because I’m a lazy SOB and don’t want to get up to walk to the kitchen for every dram.
Where in its undiluted form this was a fairly straightforward whisky with some vanilla sweetness, a bit of fruit and mostly barley notes, with a drop of water or two this becomes a genuine fruit bomb and, especially on the nose, the yellow fruit jump out of the glass.
The finish goes back a little bit to what it was without water, but the nose and palate are truly amazing. And not just because of the change the added water made, but simply because it’s a gorgeous dram.
90/100
And yes, a difference of three points from 87 to 90 is huge.