No! Think high-fructose corn syrup! Gumballs, dime store candies, vending machine candy. Not a pleasant sugar cane or honey sweetness. It's like a mouthful of sugar cubes slowingly melting in your mouth. Oh, did I say this was sweet? That's all it is. Ugh! This is the handy choice of drunks who wake under a bridge and college students looking to get loaded. I think this whisky exists in the marketplace because it appeals to the lowest common denominator of whiskies, namely smooth, super sweet, no playful bite and virtually no evolution from the initial cloyingly sweet beginining to the Cool Whip finish. I agree, but hey, that doesn't give the blenders carte blanche to create an extra boring whisky. Sure, economy blended scotch is not meant to be overly complex. Would be suitable for mixed drinks, but on its own or with ice, it is just a huge dive into the sugar bowl of whiskies.
Just no dimensions to this blended scotch. Simple, boring, terribly sweet! Flat tasting. What you experience in the blink of any eye is Cool Whip, fresh out of the cannister, a couple of salt licks, hints of peat and a grand finale of unrivaled GRAININESS!!!!!!!!!!! Super sweet, wheat, biscuit, sugared shortbread cookies, and a little peat. Sweet, grassy, cookie dough and some peat. Not bad for parties and cocktails, but far from a daily drinker.Bell's Scotch Whisky is priced the same as Teacher's, J&B and Dewar's White Label. That same character translates to the palate which starts out ok but what little charm it has quickly fades to a long dry Aspirin finish. Right now it has a darkly sweet nose with a bit of spice and some grainy funk. I liked it significantly less on the second and third glass and writing this now on the fourth glass (over 2 weeks of time) it’s lost a lot of the of the richness from when it was first opened and I’m a little scared of what’ll happen to it in the long run. When I first opened the bottle I loved it. Though what it does have is a watery body and more heat than an 86 proof should have. It’s like I just chewed on an Aspirin tablet and my mouth is coated in that awful flavor.īalance? We don’t need no stinking balance.
Some young malt and grain alcohol seep in and pull out some of the richness, but they don’t fully destroy what little harmony there is and that same haunting whiff of sherry sweetness from the nose drifts across the palate at random intervals.Ī long, slightly cloying, dry finish of dried fruit, watery caramel, grain alcohol, overripe citrus and potpourri that fades to Aspirin. There’s also an intriguing bit of sherry like sweetness that never fully materializes, but takes up residence as a haunting apparition.Ĭaramel, red fruit and spice, this time cinnamon heavy start things off again, but here on the palate it’s accompanied by a waxy bit of citrus peel. Not very complex and the aromas are quite light, but they work together in a way that even the thick layer of grain whisky sitting underneath these aromas doesn’t manage to completely kill it. Bank Note 5 Year Blended Scotch ReviewĬaramel, red fruit, scotch spice, vanilla, butterscotch and sugar cookies. But I’m not being flippant right now so instead I’m going to say that they’ve done an ok job of sourcing their whisky and an ok job of blending them together which has resulted in an ok whisky.
If I were to be flippant I’d say that it sounds like they’ve taken a bunch of whiskies whose names start with Glen and mixed them with some vodka. Rattray it’s a mix of single malts from the Speyside and Highland regions which are then blended with “the purest” Lowland grain whisky. It’s a fairly common ratio (Johnny Walker red & black use the same ratio), but some bottom shelf blends use as little as 20% malt so it’s good to see it’s on the higher side. Another key feature is the 40% malt and 60% grain whisky in this blend.
In this case it’s 5 years, which means that every whisky (including the grain whisky) in this blend has been aged for a minimum of 5 years. The Bank Note Blended Scotch is in that cadre of blended scotches that carry an age statement.
0 kommentar(er)
