Following on from my ‘Mystery Dram‘ article last week, in which I was blind tasting a sample of Glengoyne Teapot Dram Batch 5, here is my review of the sample I sent to Greg ‘Great Drams’ Dillon in return.
You can read Gregs tasting notes for this dram on his own website here.
Longrow is a heavily peated style of single malt which is made at Springbank Distillery in Campbeltown.
The ‘meaty’ style of Longrow expressions comes from a combination of its double distillation, its direct fired wash still and its worm tub condenser system.
This limited edition whisky is heavily peated in nature, after the malt has been peat dried for up to 48 hours.
It has spent 11 years in ex-bourbon casks before being transferred to Pinot Noir wine casks for a further 12 months. It is non-chill-filtered and is at natural colour.
Longrow Red, 12y.o, 52.9%abv, Limited Edition, from my own collection.
The nose has strawberries smothered in Germolene, there is a grimy dampnesss here, almost mushroomy. There are dusty red fruits, mostly redcurrants, alongside a faint brine essence. Perhaps the faintest notes of coconut are hidden deep beneath.
The palate is quite smooth (considering its 52%abv) The main elements here are the dirty, grimy peat, this time with a slight fishy note. There is sea spray and a coastal feeling throughout. Given time the fruitiness emerges yet again and the Pinot Noir influence makes itself known alongside some dirty vanilla, burnt vanilla pods. The addition of water really opens up the fruitier elements, strawberry jam, perhaps even some figs. Given time in the glass a woody note and perhaps even some blood orange begins to emerge.
The finish is long and lingering. The fruit overnotes eventually fade to leave a tang reminiscent of fishing nets drying in the warm west coast sunshine.