Lindores MCDXCIV Commemorative First Release Single Malt Scotch Whisky (700ml)

This is the first commercially available whisky from Lindores Abbey Distillery, the spiritual home of Scotch Whisky, where aqua vitae was first recorded in 1494. The modern day distillery commenced operation in 2017. There are actually two releases now in Australia: Lindores MCDXCIV and this, the MCDXCIV Commemorative First Release. They're essentially the same liquid, distinguished by a subtle notation on the label. Both come aged in a combination of ex-bourbon, ex-sherry and STR red wine barriques from Burgundy. Both are three and a half year old Lowlanders. You might expect Lindores to be on the lighter side, however it's more like a young Speysider, nicely balanced and not shy on flavour. There's even a nod to Linkwood on the nose where the aromas show surprising weight; Cream tea biscuits, pear drops, light beeswax, cocoa and citrus are echoed on the palate with impressive purity, depth and texture. A fine astringency checks the length, but it's auspicious as far as inaugural releases go - all that's needed is more time to add further layers of complexity. Bottled in July 2021 with an outturn of 12,750 bottles, as a first edition, this may also appeal to forward-thinking collectors. 46% Alc./Vol. Tasted from a 15ml sample.

Other reviews... Either the great folks at Lindores would like to stress some kind of Roman heritage with the name, which I doubt, or the name refers to 1494, which was the year when the Exchequer Rolls of James IV of Scotland recorded the granting of malt to friar John Cor in order to make the first 'official' water of life in Scotland, at Lindores Abbey in the Lowlands. Those Exchequer Rolls, in their great wisdom, did not mention any kind of PX or red wine casks, but I'm sure that's been done parsimoniously here. Colour: straw. Nose: starts with rather a lot of weissbeer, some porridge, then sourdough and leaven bread, buckwheat crepes, just grist… Then more lemon juice, fresh cider and a few drops of wine vinegar. I believe you can't do it any more natural. The barriques have been very civilised, I find no merlot and no cabernet whatsoever. Phew. Mouth: pretty good indeed, very much on grains and breads, with only a drop of lemon juice, bitter ale, then really a lot pf pepper and nutmeg from the oak. Perhaps not totally integrated and balanced yet, but that should come. Finish: anecdotal, with some bitterish oak and notes of eggplant and artichoke. Comments: not sure it's totally ready yet, but when the base is nicely bready like this, beyond the oak, the future should be bright. 78 points - whiskyfun.com