“I am a mystery wrapped in an enigma wrapped in a pita. Why the pita? That counts as another mystery.”
Whenever I hear the word Enigma, I can’t help but be reminded of this quote by Demetri Martin. Which in itself is a play on Winston Churchill’s famous quote. But I’m sure neither of those were the inspiration for Cadenhead’s new Enigma series. They initially released two whiskies. One is a 15-year-old Campbeltown Blended Malt, the other a 25-year-old Blended Scotch Whisky.
The whisky Cadenhead’s bottles in their Enigma series is “unusual, hard to quantify, perhaps even slightly contradictory.” Their own words, not mine. It certainly makes sense for the 25-year-old Blended Scotch, which Cadenhead’s doesn’t have a great deal of information on, except that it matured fully in refill sherry butts. I don’t have much more to add other than my tasting notes below.
Cadenhead’s Enigma Blended Malt 15 Years is certainly more quantifiable. It’s a Campbeltown Malt, for one. Most importantly, we know the exact make-up of this whisky. This is a blend of 15-year-old Hazelburn and 16-year-old Kilkerran from ex-bourbon casks. Either of those components on its own would send many whisky drinkers running to shops. Will the sum of these two turn out greater than its parts? One can only hope.
Cadenhead’s Enigma Blended Malt 15 Years (48.2%, OB, 2023)
Nose: It’s rather shy at first. Somewhat flinty with mineral touches and a whiff of ozone. Pretty grain-forward too, this has an almost farmy, cereal-esque quality not unlike you’d expect from Bruichladdich. Given some time, fruitier and sweeter elements start popping up. Yet they remain subtle. Hints of golden syrup, mango, tinned pineapple and orange.
Taste: Oily mouthfeel. The arrival is a melange of exotic fruits (guave, pineapple) along with gentle notes of cracked black pepper and breakfast tea. A grainy, farmyard-y signature remains throughout. There’s only the tiniest hint of soot.
Finish: Medium length. Subtle stewed fruits, some chalk and lime.
Cadenhead’s Enigma Blended Scotch 25 Years (41.4%, OB, 2023)
Nose: Hints of resin, some oak shavings and a touch of triple sec. Then a good amount of fudge, stroopsoldaatjes, toffee and mush banana. It’s the grain whisky that takes centre stage, but it also noses older than its years and the sherry casks have left an impression. Slivers of leather-bound books, cigar boxes and dried fruits.
Taste: Interestingly, the palate is much darker than expected. By that, I mean that I get flavours of roasted coffee beans, dark (almost burnt) caramel and chocolate-covered raisins, as well as plums. There’s a gentle spiciness, hints of honeycomb and pine resin too.
Finish: Medium. Lingering hints of chocolate, orange pith and oak spices.
Photos: Whiskybase
These sound quite fun. One note, you mention the 15yr developing in the bottle. That’s a common misconception, whiskey doesn’t actually change in the bottle, any perceived differences are due to your palate changing.
I respectfully disagree 🙂 Whisky absolutely changes after the bottle is opened, much like it changes once poured in the glass. In my mind, that’s not up for discussion.
Of course, you’re right that whisky doesn’t age after it is bottled, in the sense that a 12-year-old doesn’t automatically become a 15-year-old a few years after bottling. Once bottled as a 12-year-old it stays 12 years of age forever. However, there is some debate about bottle ageing and whether that affects whisky. I’m not sure there’s any scientific evidence, only anecdotal. But I believe there is such a thing as bottle ageing. Many respected whisky people believe so too. Legendary Italian bottler Silvano Samaroli is one example. Taster extraordinaire Serge Valentin too.