A buddy of mine from work went on a weekend trip and ended up going through a London Duty Free Store. Before leaving on the trip, he did what any awesome guy would do for a friend and asked me if I wanted anything in particular from the DFS. I said, “As a matter of fact I do!” and then proceeded to ask him for a Ballantine’s 30 year blend. The next time I see him, I’m anxious for the bottle to taste and review it. He says, “[Scotch] I had to pull an audible..” Okay okay, he didn’t call me [Scotch], but that’d be awesome! Anyhow, He continued and said, “The duty free guy said that this would be better, cost a little more, but you’d like it more.” I could see the worry in his face and being the awesome guy that he is, he’d already figured out a plan to split the bottle with me to cover the extra cost. I said, “Naw man, anything for our readers!!” Without any further ado, and anymore lengthening of this post, let’s see how it goes!
C: Our regular readers will know how we feel about color, but this is a Cherry Wood with darker edges.
N: The nose is incredible. I poured a glass and was occupied doing other things before I could try it, so it sat around for 5-10 minutes opening up. The air around the glass is filled with the scent of raw walnuts and thick toffee pudding. The Pedro Ximenez influence is easily recognizable in just the nose alone. It’s dusty, like an attic, and fairly smoky in the nose for a non-Islay variety. There’s dark chocolate candy bar as well as cocoa powder, dried figs and it’s like sticking your face into a bag of dried prunes, just sticky all over. A kola smell comes forward and near the end of my nosing a faint lemon smell, as if someone spritzed a lemon over a cocktail. This nose is layered and rich. My mouth is water because the nose is giving every indication that it’s going to be delicious. Cinnamon raisin bread covered in a smoked prune jam. I don’t even think smoked prune jam is a thing but this is it. Bitter orange marmalade. Okay I think I’m done. Quince paste. Done.
P: First sip is creamy, mouth coating and very savory. Almost a bready savory. Immediately I wish that the ABV would have been pumped up from the very basic 40%. But saying that, it does carry a lot of flavor. Second sip, everything continues to remain enjoyable. There’s a wonderful savory spice that undulates with spicy, then savory, then dried sweet flavors. Again and again layers of bran muffin, including the raisins, hearty grains covered in a sweetener that isn’t too sweet. You know how some people say that scallops can be sweet or milk added to your coffee can be sweet. Sweet like that. A very savory sweet. Rich malt, black strap molasses. Going in for another sip maple syrup covered French toast, with too much cinnamon (still good though). The dustiness from the nose carries over to the palate a little, you can definitely taste the age, not a bad thing, just apparent.
F: The finish is mouth watering, no dryness whatsoever. The bready, wheat filled flavor lingers, like you just bit into a piece of wholegrain bread. A very faint soft smoke lingers in the background. The spices are subdued in the finish but very rich and not watered down. This whisky just drinks so easily.
With single malts, you sometimes have specific characteristics that you particularly enjoy. Tamdhu has an amazing sherry flavor, Laphroaig will smoke you out with peat and Glenfarclas will spice you up like Christmas morning. The thing with these older blends is that there are no peaks or specific characteristics, that’s the essence of blending. Like the Hibiki 30 year, this Dewars 30 year is an exceptional blend, and drinks like water. The nose is rich with individual layers. The palate is round, well blended and just plain delicious.