In Galloway, a cluster of stone buildings keep watch over the river Bladnoch. If you stumble upon this location on a walk or a drive, then you are very nearly at the doorstop of Bladnoch Distillery. Originally erected in 1817, it is one of the oldest distilleries in the Lowlands.
In fact, Bladnoch is the most southerly distillery in all of Scotland. This quaint setting reminds me of “The Shire” from JRR Tolkien Lord of the Rings trilogy. I’ve often wondered why marketing for the distillery doesn’t play up this aspect of its core identity. Even the rustic stone bridge that crosses the river, next to the main distillery, would look great on a picture postcard.
As far as presentation goes, I really appreciate the sharp rectangular-shaped bottle, with a big over-sized cork-stop, which almost reminds one of expensive perfume bottles from the 1950’s. In fact, long after the whisky inside this bottle is gone, it would still make an attractive decanter.
Tasting Notes
Vital Stats: Bladnoch Samsara; 700ml bottle; 100% malted barley; 46.7% ABV / 93.4 proof; a non-age statement release available both in Australia and also the United Kingdom as of the time this review was published. It should hit the US later this year.
Appearance: Burnished copper in color, with legs that run down the glass very quickly. No appreciable beading. The whisky is both of natural color and non-chill filtered in nature.
Nose: I was surprised to find that the familiar scents are almost absent from this Lowland Scotch. Instead of the usual bitter citrus and grassy distillery profile, something far more sweet, and almost pungent, comes though while nosing my Glencairn glass.
Yes, the typical distillery profile that includes a kind of yogurt creaminess is here in the glass. But it’s married to all manner of fruits. Wine casks seem to jump right out of my glass, offering orchard fruits like peach, nectarine, and plum. Then comes vanilla bean, along with a citrus character that is closer to lemon than orange, but perhaps somewhere in between.
Mouth: Nutmeg; dried Pinot Noir; ginger; apple tart; star anise; Challah bread toast, and cinnamon. The finish is medium and a bit hot, with a nod of the head to the wine casks. As I’ve already said, this whisky tastes a bit younger than might have been expected. Water brings out more oak, along with white pepper, and the scent of dried alpine flowers–almost like an early 90’s Clynelish. All of these qualities work quite well together, and would have improved with more time in the casks.
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