Rare Series, Blair Athol 1991
Blair Athol may be 200 years old, but it has very little presence in the single malt category. That's because it is one of the backbones of Bell's blended whisky. Most of its whisky is matured in ex-bourbon barrels, making this release for the Diageo Rare Series something of an exception. This whisky was moved from a refill European oak into PX-seasoned new American oak hogsheads, an experiment close to the heart of Dr Craig Wilson (Diageo's master blender), and his personal favorite from Diageo Rare Series' debut whiskies.
Nose
Dark chocolate, hazelnuts, dried fruit
Palate
Dried cherry, fruit cake, cinnamon
Finish
Dark chocolate, ground coffee
The PX-seasoned new American oak hogsheads have really rounded the whisky off, combining deep sherried notes with a soft and creamy texture – a masterclass of secondary maturation. I get dark chocolate and hazelnuts on the nose, along with lots of dried fruits. The palate is full-bodied, sweet, and luscious. Just as you’re expecting those dry tannins, it continues to soften. A long finish, again filled with rich dark chocolate and ground coffee, but always in balance.
