Glencadam 10 Year Old Malt Scotch Whisky, 70 cl

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In a region that was once thriving and buzzing with whisky activity, at the end of the previous century Glencadam was rapidly turning into the Last Of The Mohicans. North Port turned into a shopping centre, Glenesk is ancient history, as is Lochside. A bit further up north, even Glenurie Royal was axed during the whisky loch of the 1980s to be converted into flats. You are responsible for all activities through your account. You are responsible for the accuracy of the information you provide to us in relation to your account, and for updating it where necessary. You are not allowed to create multiple accounts. We may terminate or temporarily suspend your account to protect you, ourselves or our partners from (suspected) identity theft or other (suspected) fraudulent (e.g. false, misleading, deceptive) activity. You have the obligation to keep your login credentials confidential. You shall not authorize any others to use or access your account.Perhaps this no-nonsense approach to whisky making comes from a firm reminder that around 20 years ago, just before the whisky market began to take off again, things weren’t looking too rosy for the eastern Highlands distillery.

Overall: An interesting one. It has almost no presence in the nose, but shows really nice body on the tongue. It isn’t until the finish that the flavors really come to life. Seems odd to skip the smelling and tasting stages to get to the good stuff, but there it is. I wouldn’t rush out and buy a bottle of this, but it’s worth a shot if you see it on a bar menu, but drink it first in the lineup – I doubt it would stand up well next to other, more robust drams. I would guess that the extra five years in barrel would give the 15-year official bottling the assertiveness and complexity that is missing here. Whiskybase B.V. (“Whiskybase”, “we” or “us”, company details below) offers a whisky enthusiasts online platform that provides its members access to the most comprehensive, transparent and trusted resource of whisky bottles and allows and stimulates its members to contribute information about whisky bottles to the platform (“Service”). Glencadam is one of those malts that you’ve never heard of, but may well have tasted. Its unusual creaminess and light, floral character make it valuable in blending. The majority of output from the distillery has traditionally been a component in Stewart’s Cream of the Barley blend, and also appears in Ballantine’s and a few other products. Only recently, after acquisition by Angus Dundee plc, has the range of Glencadam single malts been expanded. Prior to 2003, only a 15-year official bottling was available. Now, a 10 year makes this malt more accessible, and a 21 and two cask-finished expressions (a portwood and an oloroso sherry-finished) round out the profile. The region of the southern Highlands (along the eastern coast) once flourished with malt distillation, but after many closures in the 1970s and 1980s (such as Lochside and Glenesk), Glencadam remains.

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Citrus and apples, again that floral element which turns slightly grassy and herbaceous. A mild spiciness translates into soft oak and a shy salty note, making for a dry, medium full body. This then goes into a pleasantly long finish showcasing a nice balance between the fruit and spices, with a soft cereal note at the very end. Note to self: proceed with caution on this one, Earie. I know for a fact that this particular whisky is held in very high regard by some of my esteemed colleagues here at Dramface, so being less than respectful to it is simply not an option – not if I want to avoid the righteous wrath of a hardened Glaswegian or two (are there any other, I wonder?).Nothing in the Terms shall exclude or limit our liability for fraudulent misrepresentation or for death or personal injury resulting from gross negligence or willful misconduct by us. The Service has been prepared by us solely for information purposes to Members and the Service is based on information we consider reliable and we obtain the contents of the Service from a number of different third party sources (including Contributions), but we do not endorse, support, represent, warrant or guarantee the completeness, truthfulness, accuracy, or reliability of the Services and any information therein. It can really point you in the direction of new releases and even brands you’ve never tasted before. Joking aside, Glencadam showcases rather well the rising appeal of single malt scotch whisky in recent times. For years, Glencadam seemed like yet another overlooked distillery – seldom did you see people raving about it, and it never seemed to get much attention among pundits. It was never the centre of attention, nor were their products serviced with big, flashy marketing campaigns.

With Water: A few drops of water opens a little orange-blossom honey on the nose, and adds some kind of citrus to the palate. Seems otherwise not to affect the whisky. A few drops doesn’t hurt, but I wouldn’t try to add more for fear of washing out the already subtle flavors. Nose: Play-dough or raw yeasty bread dough. Faint vanilla. Grassy. White tea. Even after some time to open up, it’s very light and shy.Light, floral and delicate, with apple compote and pears, soft notes of vanilla and a whisper of coconut. Unripe banana, icing sugar and something creamy – custard with a hint of lemon, some honey and a cereal. There’s also a bread note. So when then owners Allied Domecq mothballed the place in 2000, there were fears Glencadam would be the next in line for the chop. However, Angus Dundee stepped in and took over the distillery and revived its fortunes in 2003. Almost immediately, they began to alter the course of Glencadam by introducing age-stated single malt whiskies, as up until that point the distillery had mostly been producing malt for blends. This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. It’s with the community and the Dramface writing team that I'm kept up to date on the latest outturn of expressions or indie bottlings. As much as FOMO can strike us all at any time, there’s hundreds of expressions out there (not limited to scotch) that I won’t be able to sample. Through the sheer time it would take, and what flavours I am chasing at any given time, it’s not sustainable to try everything. But I’ll do my best to taste everything.