From two power houses with two very different offerings, we bring you one of the best tasting ScotchVSScotch tastings to date. The idea of comparing two chocolatey scotches had crossed my mind a few times but I was really craving some chocolate recently and decided to enjoy that cocoa-y sugar the best way we I know how.
The Signet is made with a blend of some of Glenmorangie’s older whisky (30+ years according to their website) and some younger whisky made from roasted “chocolate” barley malt. It’s called chocolate malt but it gets its nickname from the flavors brought out of the barley not so much the method by which its roasted and dried (which is the real defining factor for making chocolate malt).
Not to be a bore but the the Macallan 18 is made in typical Macallan fashion. Pour a spirit into some magically delicious Spanish oak and voila! Er, something like that. 🙂
The colors are an extremely similar shade of medium roasted caramel but the Mac 18 is ever so slightly darker. It’s almost like comparing two oranges in a bunch. They might differ slightly but they’re both orange! Let’s move onto the nose…
Wow. This is just another reason I’ve fallen in love with comparison tasting and really a reason I think tasting events are more enjoyable (sometimes) than just sitting down with a single glass at home. Both of these pours are rich with velvety chocolate when enjoyed alone but side by side the subtle nuances of flavor really rise to the top. The Macallan reeks of espresso and sherry. No surprise there! The Signet changes from its normally-chocolate-self to a refreshing orange and fruit medley with a mint and ginger overlay.
On the palate, the Signet is spice laden and packs a flavorful punch. Cinnamon and black pepper take the stage with fruit sugar waiting in the wing but never getting the spotlight. It finishes just as fresh as the nose. Minty, light,and refreshing.
The Mac 18 is velvet on the tongue and almost the polar opposite of the Signet on the tongue. Sherry spices usher almost-mandarin-sweet oranges to the front of your attention. The spices that commonly accompany sherry aged scotches are extremely well balanced against splashes of milk chocolate, apples, and just a bit of oak. The 18 finish seems to last and last. Fantastic!
So there you have it!! Have you tried either of these or both of these wonderful offerings? Which is your favorite? Let us know in the comments below!
We love getting requests for Scotch VS Scotch comparisons. We’ve had the idea to post these for a while but have only recently decided to be intentional about it. Our first installment of the SvS was the Aberlour A’bunadh versus the Macallan Rare Cask. Hopefully this comparison is just as entertaining. We’re sticking with two from the same distillery this time.
Both very oaky… SURPRISE! The 10 contains some typical oak sour notes like a too-young-spirit. The 17 shows sweet notes off the bat and it’s rich in smoke too. The 17 is like fireplace smoke drizzled in sugar.
The 10 is edgy and very forward with its oak infused spices. I hate making references to fresh cracked black pepper so often but oak always brings this out in the reviews. The 10 suffers from an almost bitter edge like cinnamon though. The fruit require a bit of work to taste… subtle behind the oak. The 17 is also full of spices and signature oak offerings are balanced with a sweetness.
Let’s add some water, shall we?
The 17 has turned into quite the fruit sugar drink that teeters the entire time on the line of the oak qualities. What a wonderfully balanced dram. There is light sweetness in the 10 now but it’s become insanely tannic. To the point it’s difficult to decipher flavors. It’s still a bottle of oak infused water. It’s no where near the balance of sweet like the 17. Comparitively, the 10 is unrefined against the 17. Like it wanted to be it’s big brother but barely got halfway there.
The 10 finishes like a champ though. It rolls off smoothly and doesn’t linger like an awkward phone call. It’s cordial and willing to say goodbye. The 17 is smooth, warm, and thick like honey. It finishes like a lover not ready to leave. Sweet smoke lingers if thee is such a thing.
(the post water finish changed a bit drastically)
The 17 finish becomes like melted butter on the tongue but more refreshing than oily.
The tannic ride doesn’t end with the 10. Time to drink a half a gallon of water to deal with this mouthful of cotton balls.
And there we have it. Is the 17 worth the $100 difference? Without a doubt. A wonderfully balanced bottle is a treasure. I’m surprised the 10 is even produced to represent the Macallan Fine Oak line. You’d have to be in love with sour, young oak to really love it. I’d rather spend the same on the standard 12 and enjoy the sherry. Slainté!
We’re comparing a $90 cask strength Aberlour to a $300 macallan. Is there a $210 difference in these bottles? Let me just say off the bat, the packaging, bottle, and bottle topper for the rare cask are worth the first hundred dollars. The bottle is beautifully cut and angled with feminine shoulders donning a low necked top. The topper is one solid piece of metal with a checkered pattern holding the cork. The packaging is magnetically held closed and wonderfully compliments the bottle. So with that very expensive but effective marketing aside, the bottles don’t compare in the presentation category.
Considering the Rare Cask from Macallan and the A’bunadh from Aberlour are both aged in magical Sherry casks, it’s no surprise that their noses are similar but the Abunadh immediately stands out… as its almost-20%-higher-alcohol-content train wrecks it’s way into your nostrils. The Rare Cask reeks of sherry and sweetened vanilla and more… The Abunadh is much more of a sherry with mouth watering orange marmalade and classic sun dried raisins. So though they both scream Sherry, they both have pretty obvious differences in the nose.
The Abunadh at full strength is tannic and heavy handed. Holding it for a while on the tongue may be more dangerous than helpful to analyzing the flavors in the juice. The raisins reappear and pepper finds its way to the middle of the tongue. The alcohol is overwhelming though. Considering cask strengths like this (60%) can be cut in half, you’ve essentially bought two bottles of tastiness. That alone doubles the value of the Abunadh! So it’s really a $180 bottle vs a $300 bottle now! Minus the Rare Cask packaging, this has quickly become a fair fight!! The Rare Cask is much more kind to the palate… soft sherry gives rise to spices and pepper. They’re forward but not overwhelming.
And now we add water!
The Rare Cask was already mellow and the dilution only brings a touch of sweetness to the forefront but it’s still very much a spicy sherry bomb. Macallan knows their fans very well.
The A’bunadh isn’t any less tannic. It rushes to pull the water from your mouth but hold out for the sugar and spice of the Sherry. It might be the side by side reviews of two sherry bombs that’s hurting my objective… I’m betting on that… or the A’bunadh really did just shed its sugar.
The Rare Cask is only slightly oily and lingers like sweet sugar cooking over a fire. A hint of caramelized sugar with a touch of smoke. Burnt sugar edges if you’ve ever had sugar fried into a pancake (like they do on the streets in Korea). The A’bunadh’s finish is manageable and not nearly as lingering. Surprising.
So how do they compare? The Macallan finds sugar and the A’bunadh finds spice. They both find sherry and they both taste amazing! They’re both worth their cost but the A’bunadh makes a great substitute for the Rare Cask as long as you’re not hunting for that extra sugary sweet over smoke over sherry.