Whisky Review: Timorous Beastie 40 Year Old

Wow, this opens more bombastically than I’d expected from the delicate and complex nose. Enter: junk food junkie. I’m getting notes of Bit o’ Honey, Twix Bar, and Butterfinger. Meanwhile, the tip of my tongue feels tricked by lemon zest and dried orange peel. But wait, there’s more . . . . Lemon Pledge announces its presence, moving the palate in a more industrial direction. In the past, I’ve encountered this rare tasting note before in old Highland and Campbeltown malts. What a nice surprise! Malty notes are also big players in this blend. They brighten up one’s dram considerably, giving the impression of warm, baked goods. Mmm, a chance to taste the cinnamon roll that was present in the nose. Decadent! I really like the way the malts come together to form a cohesive overall impression, rather than struggling against each other like disgruntled Highland chieftains. Lastly, comes a bitter, woody note . . . which is actually quite a welcome change. Why? Because bitterness mitigates so many top-heavy, sweet notes, which initially coated the tongue. Along with the oak, dried pressed flowers add a delicate, floral note. Very nice. Wait for the finish . . . here it comes: long as long can be, and finally expiring with a brush of Lemon Pledge on antique wood furniture. As a caveat, it’s worth mentioning how the addition of water tends to ameliorate some of the overpoweringly dominant sugary notes, thus adding more depth to the whisky. By “depth,” we’re talking about more of an interplay between malt and oak, which never exceeds a (pleasingly) timorous role in the blend. Of course, such a statement is not meant to seem ungrateful for Douglas Laing’s generously high ABV. As any seasoned whisky drinker will tell you: It’s nice to be able to adjust the strength of your dram. Just remember that you can always add water, little by little, but you can’t take back what you’ve added.