Oof, only one Kavalan review in 9 years. Luckily an interesting new release just came across my tasting table. Dutch retailer Dramtime selected a Kavalan 2014 10 Years Single Port Cask. Expect an intense flavour bomb.
Okay, I reviewed 6 different Kavalan in the year before this review, and then I just stopped. (Well, except for writing about this underwhelming release.) Why is that? I think it’s because the distillery’s whisky became a bit too predictable. Kavalan is a pressure-cooked single malt from a hot climate. I can only taste so many Kavalan Solist Sherry Cask releases before they start to blend together.
Their whisky is good, almost always. Especially the single casks bottled at a high strength. But I find Kavalan generally isn’t very nuanced. As if each Kavalan is the answer to the question: “How can we infuse a whisky with as much flavour as possible in as little time as possible?” I found it an attractive style of whisky for a while, but then I wanted to explore other things. Kavalan never managed to completely draw me in.
That doesn’t mean I should’ve ignored them like I did. (Which wasn’t on purpose.) The balance has tipped too far. Maybe you’ll see me reviewing a few other Kavalan in the near future as well, but first the Kavalan 2014 10 Years Single Port Cask for Dramtime. At 10-years-old it is comfortably the oldest Kavalan I’ve tried. Also the first ex-port cask matured Kavalan. Should you be interested, it’s available here.
Kavalan 2014 10 Years Single Port Cask (58.6%, OB for Dramtime, C#O140702058A)
Nose: Big notes of plums, figs, raspberry jam and candied fruits, as well as crème de cassis and slivers of wood polish and glue. Then there’s also cardamon, cinnamon and a pinch of black pepper. If not the most complex, this certainly is rich, bold and expressive.
Taste: A pretty dry arrival. Add a whisper of mint as well. The red fruits are here, but not dominant. Basically an encore of the nose, plus dates and sultanas. Best of all, this isn’t too vinous – a drawback of many ex-Port matured whiskies. A sliver of walnuts too, as well as some nutmeg, cinnamon and ginger.
Finish: Medium to long. A mixture of tannins, sweet and jammy fruits and oak spices.
