Brora 1982 Premier Barrel
Added on Saturday, Aug 15, 2009 at 10:25 PM
  Bottler: Douglas Laing
  Age: 23 yrs Type: Scotch
  Vintage: 1982 Subtype: Single Malt
  ABV: 46.00 % Region: Highland
  Price: $215 Availability: Specialty Stores
Member Ratings and Notes
Nose is peppery and orangey, with notes of aged tequila.  Savory spice notes as well, like steak spices.  Given that, the palate is lighter than expected, fruity, with a dusting of smoke.  Medium-sweet.  Pepper reappears in the finish.  Although this lacks a certain magic, it's very drinkable and very enjoyable.  B/B+ 
Minty wintergreen, sweet and floral.  The finish is fleeting, but it's a yummy malt. 
A beautiful nose of light sherry and spice; subtle.  The palate is a bit less complex than I'd hoped for given the nose.  Very sweet with sherry up front and malt in the background, a slight bitterness on the finish.  This is definitely one of the sweetest Broras I've had, but I fear the sherry has dominated the subtlety of the spirit. 
N: Lots of wood and solvent initially, but there 's something interesting underneath, sort of like eggnog and shoe polish, or like creme brulee.
P: Huh, this is quite the oddball, its got an oily watery mouth feel, a big funky wood extract flavor, then gets...
F: ...blechy sweet, in an artificial way.
Weird. Upon reveal (tasted blind), very surprised this was a Brora.  Would seem to be unpeated.  For a Brora I's say it's a major disappointment, but overall its not bad.   My experience with these Premier Barrel bottlings is that they seem to have been selected as being distinctly not the distillery profile.    

Smells of warm syrup over toast with bits of wood, iodine and brine. It's balanced with the sweetness just getting the edge and kind of holding it all together. The brighter nutty sherry notes are more present on the palate.  There lots of spiciness with red apples, cherries and a fudge. The light peat and briny notes come in toward the finish.   B/B+


Retaste 2018 B+
N: Coconut oil, red gummy bear, rye spcie, fizzy cola, flint and smoke.  
P: Sherry fruit sweetness and wild mouthfeel with pronounced rye spice.  Chinese salted plum (Xi Muoi/ saladito). The sherry gets a bit funky and rubbery, like gunpowder tea and matchsticks.  But its fleeting. 
F:  Fresh baked oatmeal raisin cookie sweetness. 

This is rollercoaster ride of flavors and isn’t cohesive like the Brora 25 (2008).  It shows the spectrum of flavors from sherry.  From clean sweet red fruit to bitter sulphur.  


N: Light, early-ripe fruits. Apple and cantaloupe. A little white pepper and a bit prickly for the ABV. A little slight peat that's leaning rubbery. Slightly medicinal, medium maltiness. Slightly grassy in a way that you can almost taste while nosing this. 


P: Medicinal/rubbery for a second. Pepper, medium malt, stewed vegetable thing happening (acorn squash? weird). Dry on the palate initially, robust and chewy.


F: Drying, almost piney with pepper and gentle tingle. Malt is present as is the rubbery note. Dries out and gets minty.


Strange. Good but not first call.  

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