Just in a few years time Whiskydudes has become one of the more prolific bottlers in the Netherlands. Plus, they now have a strong foothold in Germany. Today we’ll be trying a few of their whiskies released earlier this year, including a Glen Elgin, Port Dundas and a blended malt nicknamed The Bastard No. 2.
If you’re not familiar with Whiskydudes, there’s really two things to know. First, owner Edwin has a knack for re-racking whiskies. Most of the Whiskydudes releases tend to be finished in one way or another, and the results are generally satisfying. Especially if you don’t mind a bit of cask influence, Whiskydudes release some flavoursome malts.
Second, every Whiskydudes release is bottled at cask strength, which I theoretically agree with and support. It leaves the decision for dilution not with the bottler but with the consumer, and that’s generally a good thing. However, sometimes cask strength is not the best possible version of a whisky.
There have been cases in the past where I felt reduction would’ve been advantageous. Some whiskies clearly benefit from it, especially if it is done in a controlled environment by people who know what they’re doing. Not by you or me messing about with a teaspoon or pipette.
Anyway, those are the first things that come to mind when talking Whiskydudes. Now let’s taste!
Glen Elgin 2012 12 Years (55%, Whiskydudes, C#801174)
Initial maturation in a refill hogshead followed by a finish in a first-fill Pedro Ximénez quarter cask for over two years.
Nose: There are some initial hints of burnt toast and maybe some instant coffee, but those are quickly pushed aside by a mixture of tart berries, cinnamon and raspberry sweets. Light touches dried apricots, polished copper and raisins.
Taste: Thick, almost sticky mouthfeel (but not quite). Much sweeter now. Treacle, Demerara sugar, raisins. But also nutmeg, sandalwood and leather, but also a slight herbacious touch. Some lighter fruits appear after a short while. Maybe forest fruits. Blackcurrants. Definitely clementines.
Finish: Medium length. Soft baking spices, a touch of fennel. And sticky dates.
The Bastard No. 2 2009 14 Years (62%, Whiskydudes, C#21)
Edrington blend of Macallan, Highland Park and Glenrothes. Initially matured in a refill sherry butt followed by a 3-year finish in a fresh ex-Madeira hogshead.
Nose: Hits (not hints) of struck matches, which *spoiler alert* I’m not a fan of. They do mostly subside after a while. Touches of copper too, as well as some walnuts, cappuccino, citric acid and orange pith. Also a sliver of dark (almost burnt) caramel. Then whiffs of crème caramel and meringues, adding a welcome creaminess. Adding water opens up sweeter notes led by Acacia honey.
Taste: Big, aggressive malt. Creamy too, and certainly sweet as well, but very spicy initially. Some peperoncino flakes, pickled ginger and black pepper. Then toffee also, accompanied by minneolas and stalky lemongrass. Just a touch of hazelnuts.
Finish: Medium to long. The spices linger for a long time. Medium sweetness accompanied by a selection of nuts.
Port Dundas 2009 13 Years (60.3%, Whiskydudes, C#728272)
Initial maturation in a refill hogshead followed by a finish in a first-fill Pedro Ximénez quarter cask for over 26 months.
Nose: Not the most expressive, which could be due to the high abv. Plenty of fudge, some butterscotch and certainly a tinge of triple sec and some wood glue. Slightly resinous at times as well. Then a good amount of vanilla-esque aromas, followed by an interesting leafiness. It takes a while, but then there’s a stark note of strong coffee, and even some soy sauce. Maybe not entirely in line with my expectations for a grain whisky finished in a PX cask, which is fun.
Taste: An almost vinous arrival, but a good amount of cloves too, as well as cracked black pepper, molasses, ristretto and cinnamon. Certainly also slivers of toffee and dark chocolate. To me, that’s really the gist of it. Sweet, spicy, somewhat bitter.
Finish: Medium to long. More of the above, although veering more towards the sweeter notes, with an added herbal touch.
