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Kilchoman 2009 PX Finish Single Cask AbbeyWhisky Exclusive Review

By Miguel in Tasting , Kilchoman

I have finally had time to write the review of this Kilchoman from Abbey Whisky. I really love Kilchoman malts since I tasted their first bottle a few years ago, here we have a five years old Kilchoman aged in bourbon casks for most of its life to end being finished in a PX cask for four months. But before I review the whisky you must know that I am not really fond of PX finished whiskies… I really prefer Oloroso aged… but… anyway… let’s try this.

“Fantastic Kilchoman, and that is said by a person that really doesn't enjoy PX whiskies. Add a drop of water and let it breathe a bit to reveal its true shape. Delicious!”

90
Kilchoman 2009 PX Finish Single Cask / AW Exclusive
Established in 2005, Kilchoman distillery holds true to tradition, its one of only a handful of distilleries to still practice floor maltings; they even grow their own barley! Weve always greatly admired Islay's farm distillery and what it stands for, so to team up and release this wonderful dram makes us incredibly proud indeed!

Cask #285/09 has been matured for over four and a half years in a fresh bourbon barrel before being transferred to a Pedro Ximnez cask for a further four months maturation. The PX finish on this release works a treat, softening things down a little but still allowing the dram to hold the traditional taste & characteristics you would expect from a Kilchoman whisky of this age. A perfect combination.

This dram has a amber-like color.

Nose (91): more than average. peat, honey, cocoa, spices, cinnamon, fruits, citrus, salt.

Palate (90): powerful, oily. peat, honey, cocoa, salt, malt, wood, pears, chocolate.

Finish (90): longer than average. peat, honey, citrus.

So based on other whiskies I have already tasted I rate this Kilchoman 2009 PX Finish Single Cask / AW Exclusive with 90 points over 100.

Miguel says

Wooo! Awesome dram. I definitively can recommend you this Kilchoman if you like peated whiskies as much as me.



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