Price: £69.49
ABV: 50%
Chill Filtered: No
Natural Colour: Yes
Supplier: World of Whisky
Description: Cruach-Mhóna is gaelic for a pile of drying peat bricks and follows on from Toiteach (gaelic for smoky) as a peaty offering from Bunnahabhain. Although Islay is famed for its peat, Bunnahabhain's spirit is unpeated (this being an exception that proves the rule). The Cruach-Mhóna originally released solely into the travel retail market.
General Comments: On paper this whisky ticks all the boxes for me; 50% ABV, unchillfiltered and naturally coloured, peated, then sherry casked malt, and even put the spirit in Pedro Ximénez casks! I was always going to like this. I picked up this bottle at the distillery after a warehouse tasting. In the distillery shop it blew the Bunnahbhain 18 yr Old away and I was happy to put down £70 for it. I can only find one place online selling any (link provided above) and if you liked peated and rich whisky, I advise you to get a bottle; it's a full litre for less than £70 after all.
Nose: A great nose; plenty of peat in there on your first pour, but the rich golden, fig infused syrup enters, and tells you that the PX influence is loud and proud. This is not an overly complex or nuanced whisky; certainly not on the nose, but there is plenty of peat, richness, figgy fruit, whole coffee beans and a touch of Bunahbhain coastal essence. This makes me think of Divine chocolate bars; especially the milk chocolate, toffee and sea salt bar. If you had a peated version of those chocolate bars, then that product might be the perfect representation.
Palate: I went to taste this whisky a number of times when nosing it and had to stop myself repeatedly; but finally I now get to taste the lovely, golden, pungent liquid in front of me. As I inhale I get the first essence of peat, which slowly builds in the mouth and becomes quite a powerful flavour. That said, the effect of the peat is diminished somewhat by the richness of the whisky and becomes wonderfully tarry in the mouth, along with treacle and thick, dark molasses. Its a very pleasing expression of peat. The sides of the mouth tingle with fruitiness; raisins definitely, but stewed fruits as well, mixing apples and rhubarb. Dates start to emerge.
Finish: A green savoury note appears alongside the black cafeteria coffee'd oakiness of finish. Spices begin to appear as the richness has dissipated and now just coating the throat; star annis, cloves, cinnamon appear with the wood along with some dark chocolate and a feint slated fudge flavour emerges. Surprisingly I'm not getting much in the way of fruitiness or peat on the slightly drying, but long finish. The memory of the sweetness however very much remains.
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General Comments: On paper this whisky ticks all the boxes for me; 50% ABV, unchillfiltered and naturally coloured, peated, then sherry casked malt, and even put the spirit in Pedro Ximénez casks! I was always going to like this. I picked up this bottle at the distillery after a warehouse tasting. In the distillery shop it blew the Bunnahbhain 18 yr Old away and I was happy to put down £70 for it. I can only find one place online selling any (link provided above) and if you liked peated and rich whisky, I advise you to get a bottle; it's a full litre for less than £70 after all.
Without Water
Nose: A great nose; plenty of peat in there on your first pour, but the rich golden, fig infused syrup enters, and tells you that the PX influence is loud and proud. This is not an overly complex or nuanced whisky; certainly not on the nose, but there is plenty of peat, richness, figgy fruit, whole coffee beans and a touch of Bunahbhain coastal essence. This makes me think of Divine chocolate bars; especially the milk chocolate, toffee and sea salt bar. If you had a peated version of those chocolate bars, then that product might be the perfect representation.
Palate: I went to taste this whisky a number of times when nosing it and had to stop myself repeatedly; but finally I now get to taste the lovely, golden, pungent liquid in front of me. As I inhale I get the first essence of peat, which slowly builds in the mouth and becomes quite a powerful flavour. That said, the effect of the peat is diminished somewhat by the richness of the whisky and becomes wonderfully tarry in the mouth, along with treacle and thick, dark molasses. Its a very pleasing expression of peat. The sides of the mouth tingle with fruitiness; raisins definitely, but stewed fruits as well, mixing apples and rhubarb. Dates start to emerge.
Finish: A green savoury note appears alongside the black cafeteria coffee'd oakiness of finish. Spices begin to appear as the richness has dissipated and now just coating the throat; star annis, cloves, cinnamon appear with the wood along with some dark chocolate and a feint slated fudge flavour emerges. Surprisingly I'm not getting much in the way of fruitiness or peat on the slightly drying, but long finish. The memory of the sweetness however very much remains.
With Water
Nose: The peatiness is definitely less pronounced, whilst still being clearly present. The sweetness seems more honeyed now; but still with a hint of golden syrup in there. There is a rich fruitiness of the soft golden flesh of ripe plums; maybe with some cocoa or dark chocolate shavings too, along with a slight oakiness.
Palate: Still rich; the peat seems absent at first, but quickly builds. Its still thick wet Islay peat, and plenty or it; its still really rich and sweet; it's still perfumed with fruits, sticky pudding style toffee'd dates, maybe currants in there too, along with something lighter such as light peaches. This is still a very nicely balanced whisky with plenty of everything in the glass; including a tangy saltiness alongside a rich caramel sauce as you head towards the finish.
Finish: Less savoury with a few drops of water; although the oakiness, dark chocolate and coffee are retained. Its now a rich full bodied ristretto style coffee that only has the merest hint of bitterness. The memory of salted caramel adds that essence of sweetness to provide a comforting and enjoyable finish in the mouth; really good stuff.
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