Distilled/Blended: Various locations in Scotland.
2) 12 y/o
Appearance (coloring likely added)
1) Straw with a light copper tinge.
2) Light copper (i.e. darker)
1) Toasted malt, brown butter, dried wildflowers, passing whiff of peat.
2) Caramel, woodruff, malt, toasted wood, bit of smoke.
On the palate
1) Medium bodied and very sweet. Some alcoholic burn, but mostly sweetness with a bit of a fennel note in the background.
2) Fuller bodied. More sophisticated, but also a bit dull. Drier, some wood and cola sweetness with a bit of cocoa and allspice.
1) Big grainy finish. Rancid butter, alcoholic burn.
2) Some wood, but not overwhelming. Cinnamon, a bit of smoke, and more cola.
Why review whiskies like these? Everybody knows what they taste like, right? Whether they do or don’t, it’s important to me to get a grip on products like this as a taster. It’s the same reason I reviewed Jack Daniels and Jim Beam White label. I need a baseline or a benchmark or something like that. It’s hard to judge a blend without knowing what the world tastes when it orders a blended Scotch.
Neither have a whole lot going on, frankly. The Red Label is not particularly good neat, but mixes nicely. It does well in a Rob Roy, Rusty Nail and in a highball. I didn’t mix the Black Label, since at 12 y/o it should be able to be sipped. It was fine, but dull as I said before. The Red Label is mildly recommended for mixing and the Black Label is recommended.