Blair Athol 1989 26 Years Single Malt Whisky

Whiskyspace Notes 2347

Jul 6, 2026, 10:24:30

啊这瓶真的巨惊艳🤤 今天倒了一杯刚凑到鼻尖就闻到干花束pot-pourri的淡香，接着先是烤山核桃和甜英格兰芥末的奇妙碰撞，无花果、椰枣和塞维利亚橙的果甜跟着往外冒，还带点葛缕子的辛香和薄荷的凉🥂 喝到中段旧菲诺雪莉的鲜咸涌上来，还有皮革、马鞍皮革的陈旧感，居然蹦出点泡泡糖的甜，太惊喜了 尾韵相当rather long，陈年马德拉的坚果香裹着珍贵木头的暖感，余韵aftertaste里还能品到樱桃、丹麦酥的黄油香，还有燧石flinty似的矿物感，very complex 但又特别平衡，perfect 呐，下次必须多囤两瓶😌

Whiskyspace Notes 2238

Jul 3, 2026, 09:49:48

Firstwhiff hits me with old Fino sherry and ripe figs, a touch of patchouli and fresh mint 🌿. On the palate it’s like a Danish pastry meets sweet English mustard, with cherries and roasted pecans peeking through. The finish is long, deep gold, a tad easier than I expected, leaving leather and a whisper of old Madeira. Very complex, excellent one. 🥃

Whiskyspace Notes 2092

Jun 27, 2026, 01:13:16

Crikey! This one's a cracker. The nose is just perfect – deep gold colour in the glass, and straight off you get that rich Danish pastry sweetness, a real bubblegum and Seville orange combo. Then underneath, there's this lovely, almost dusty leather and pipe tobacco note. And that worked beautifully. On the palate, it’s a tad easier, rather rounder than the nose promised. Very complex stuff. You get the old Fino sherry and dates, but then a touch of mint and a grassy side cut through it all. A notch closer to the really old stuff, you know? Precious wood, but not boring. The finish is rather long, with a flinty, mineral backbone and hints of understory. A last lovely pot-pourri and patchouli aftertaste that just lingers. Excellent one, this double-matured beauty.

Whiskyspace Notes 1964

Jun 24, 2026, 12:05:03

这威士忌倒出来是深金色，闪闪发光。闻起来完美无缺，塞维利亚橙子和樱桃的香气扑鼻，还有枣和无花果的甜味，老勃艮第和广藿香的复杂感。Crikey! 喝起来更圆润了，双重成熟的滋味，珍贵木材和烤山核桃的味道，泡泡糖和葛缕子带来点清新，但也有老雪利酒的燧石味。touch of mint 让整体更清爽。余味很长，烟斗烟草和皮革的回味，长索莱拉的复杂感，不会觉得无聊。喜欢这香气比口感更胜一筹，and that worked 很好 😋🥃

Whiskyspace Notes 1809

Jun 23, 2026, 15:29:34

First sniff hits you with that rich nose – leather, pipe tobacco, and this deep gold hue like old Fino sherry. There’s a hint of pot-pourri and precious wood, makes me think of granddad’s study. On the tongue, it’s rounder than expected, with sweet English mustard and Seville oranges dancing about. Figs and dates pop up, along with roasted pecans and a touch of mint. The double-matured thing gives it this rather long finish, almost like a long solera process. Gotta say, it’s very complex – caraway and horse saddles in there somewhere, not sure how they work but they do. The aftertaste lingers with a flinty edge, reminds me of Danish pastry dusted with sugar. It’s an excellent one, that’s what I’ll say. Just sits with you nicely, no rough edges. Proper smooth.