A few quick thoughts on the 2nd release of the Balblair 1999 that was bottled in 2016.
According to Charles MacLean’s Whiskeypedia, Balblair is one of Scotland’s oldest distilleries with a history dating back to 1790. Originally owned and managed for over a century by the Ross family (who also leased Brora in the 1830s), the distillery went through a succession of owners including Robert Cumming (of Old Pulteney fame), Hiram Walker and Allied Domecq.
Since 1996, Balblair has been a part of the Inver House Distillers portfolio which includes Old Pulteney, AnCnoc, Balmenach, Knockdhu and Speyburn.
Located in the Highlands in the village of Edderton, water is sourced 5 miles away from the Struie Hills. The distillery uses unpeated malt from Portgordon Maltings and ages its whiskey in mostly ex-bourbon casks with the 1999 seeing some time in ex-Sherry casks as well.
A very spicy nose with the Sherry notes quite evident. There is some meatiness but nothing like a Mortlach or Glenfarclas. I also found a little cereal note which makes me think of savory crepes.
On the palate is a very intriguing note of celery salt that contributes to the spicy and savory profile. Mouthwatering with a silky oilness. Very nice balance with the Scotch holding it’s 46% ABV well. This is a whiskey to enjoy neat.
A very impressive dram that is almost a meal in itself. Lots of layers that you want to spend time savoring and unfurling around your tongue.
At around $70, it is a fantastic value for essentially a 17 year single malt and would still be well worth the price up to the $100 range.