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The Creators Collection: Elgin Marvels

€1,165.00
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The Creators Collection: Elgin Marvels

Product Description

Elgin Marvels: Icons from Speyside  
One town. Two vastly different whisky creation stories. The Elgin Marvels we are concerned with are liquid in form, with two outstanding bottlings from the same lovely wee town at the centre of Moray Speyside.  

Cask No. 35.405: Statuesque elegance has had a lot more of our input into what it has become over the course of 38 years, while Cask No. 7.286: Fruit bomb frieze has been left very much alone since it was distilled back in 1992 and given 33 years of undisturbed maturation in a refill bourbon hogshead. Read more about Elgin Marvels. 

Two Elgin distilleries. Two cask routes. Get into the Elgin Marvels. 

READ FURTHER NOTES

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TASTING NOTES

Cask No. 7.286: Fruit Bomb Frieze

ABV: 46.4%
Age: 33 years
Distilled Date: 10/04/1992
Cask Type: Refill ex-bourbon hogshead
Flavour Profile: Ripe Fruits & Honey
Region: Speyside

The neat nose was redolent with chocolate-coated cherries, coconut, vanilla ice cream, chocolate stout and the umami richness of stock cubes. We also found fruitier qualities, such as dried mango, raisins and plum wine. Water brought honey, orange bitters, marmalade, teak oil and candied hazelnuts. The palate was immediately dominated by fruits; superbly vibrant and luscious notes of cherry, mango, pineapple jam, fizzy refresher sweets and fruity cold-brew coffee. In time all this evolved beautifully to passion fruit and waxiness. With water the Panel felt a bit lost for words. Just sheer layers of fruit! We found all manner of notes from sweet coconut cream, mint toffee and aged pipe tobacco to overripe papaya, gentian and more passion fruit.
Cask No. 35.405: Statuesque Elegance

ABV: 44.1%
Age: 38 years
Distilled Date: 25/02/1988
Initial Casks: Ex-bourbon hogsheads and first fill ex-PX barriques
Cask Type: Second fill ex-bourbon barrel
Flavour Profile: Dried Fruits & Spices
Region: Speyside

This is a complex one, and what a journey before it came to us on the Panel! We started with two bourbon hogsheads (one from 1987 and one from 1988) from the same distillery. They were each transferred separately into first fill PX barriques at 31 years old. After a further three years we decided to marry the contents of the 1987 cask with the 1988 cask. And if that was not enough, two years later we moved the entire contents into a second fill bourbon barrel to further relax and mellow.

Wow, the plethora of aromas was, given the journey this whisky has had, no surprise. After plenty of discussion the following picture emerged. Imagine sitting on a well-polished, never-ending, antique olive ash dining table in a cathedral-style sherry bodega in Jerez being served Thai green curry. On the palate we were treated to dessert; an opulent bread-and-butter pudding, spiced poached pear with blackberries and Belgian dark chocolate-coated Brazil nuts. Add a drop of water, if you wish, and you will be rewarded with an incense-smoked old fashioned cocktail followed by rose and basil dark chocolate macaroons and calissons d’Aix, a traditional French candy made with almonds, orange peel and royal icing.

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