Something new from GlenAllachie today, Part 1 of the distillery’s Sinteis Series. This is a 2014 vintage bottled at cask strength. Most importantly it matured in a combination of Chinquapin virgin oak (a Billy Walker obsession, it seems) and first-fill Pedro Ximénez Sherry puncheons.
The new series is named after the Scottish Gaelic for synthesis, a reference to the maturation in two different cask types. Walker once told me his fascination with Chinquapin oak stems from conversations with Andrew Russel, the general manager of Speyside Cooperage. This type of oak is grown in Missouri in the United States. But how is it different compared to other virgin oak casks? He then went on to explain that, “In addition to all the other expected flavours and experiences you get from virgin oak, you’re also getting hints of anise, fennel and licorice. You can’t mature non-peated spirit in it for too long, maybe two or three years.”
The goal for the Sinteis Series Part 1 is to make virgin oak more approachable and appealing to a broader audience. “Combining the familiar profile of Pedro Ximénez Sherry casks with the intriguing contribution of the Chinquapin virgin oak makes for a delicious, multifaceted drinking experience. It truly is a synthesis of the bold and the beloved.”
(That last quote was from the press release, as you can probably tell from how polished and full of superlatives it is.)
GlenAllachie 2014 – The Sinteis Series Part 1 (57.8%, OB, 2025)
Nose: There’s a mixture of buttery brioche and Werther’s Original alongside sultanas, blackcurrants and figs. A sliver of allspice too, as well as some golden syrup, a touch of resin and tinned pineapple. We’re ending things on leafy notes. The oak influence is intense. It seems the chinquapin oak has the upper hand over the Pedro Ximénez.
Taste: Creamy mouthfeel. The oak takes the lead again, more so than on the nose. Hints of ginger, sandalwood and cloves. Some coconut and lemon pith too. In the background slivers of raisins, figs and treacle.
Finish: Medium length. Quite tannic and somewhat try. The oak spices linger.
Sample provided by GlenAllachie
