Balmenach 2013

A syrupy Balmenach bottled after the Cadenhead’s Warehouse Tasting

Cadenhead’s is one of the oldest and most renowned independent bottlers in Scotland, and certainly worth a visit if you drop down the Kintyre peninsula towards Campbeltown. The shop (and the magnificent staff) are a pleasure to visit, and when you really want to do something special, I recommend creating your own blended Scotch or blended malt Scotch. During my visit with the Springbank Stallions, by now a tradition every January, I already did all of these fun things. The Warehouse Tasting is a favourite offering. Standing amongst the casks, with your toes freezing off, sipping from generously poured whisky straight from the wood. The ice cold liquid in the glass might taste even better this way, more pure, more satisfying. 

Last January, the Warehouse Tasting was actually an improvised event. Some other activity fell through and we got this instead. Not a poor substitute at all! This year we were taken to a new location, right out the back door of the Cadenhead’s bar called The Tasting Room. Now, this is a location in itself to write a blog about. The bottles on the shelf are varied and of high quality, but I should also mention the delightful kitchen. The Philly cheese steak on a sandwich that I ordered there made my belly happy. 

On Bolgam Street, the parent company of J&A Mitchell acquired new storage space for casks, in what appears to be a former car workshop. Somehow, this is totally fitting for the character of Springbank distillates, but Cadenhead’s numerous casks seem to fit in perfectly fine as well.

The hosts entertained us with stories about the whisky, about the Wee Toon that is Campbeltown, and the daily going-ons at Cadenhead’s.

The offering was quite satisfying as well, with fruity Glen Moray and Glentauchers, or more spicy Glenallachie and Balmenach, and finally the more hefty Whitlaw (an Orkney malt) and Staoisha (peated Bunnahabhain). It is actually that I feared stressing out my trusted old suitcase, that I did not buy more bottles. Only the Balmenach came home with me, to share with whisky compadres and sip from at room temperature while watching football. And write a tasting note for you, of course. 

Balmenach 2013, bottled at 55,8 % abv during the Cadenhead’s Warehouse Tasting

First things first: This Balmenach matured in a traditional cask before being transferred to a PX hogshead in 2020. This expression was bottled straight from the cask during a Warehouse Tasting you can book with Cadenhead’s in Campbeltown. My bottled was filled on 23 January 2025.

Upon Sipping: Just a few years drenched in a PX cask, and this Balmenach turned to Cola colour. The smell, oh the smell… it is riddled with cherry pie. Not only is the fruit very fragrant, but also the cake it comes in. Some hotness comes from the glass, too, making this a dangerous creature. Light whiffs of cigar leaves, dark wood, and very pure chocolate.

The palate displays a fierce struggle between the initial maturation and the PX layers dropped on top of it and sinking into it. It needs some help, but I decided against adding water. Warming with the hands like you would do with a good old Cognac is the way to go. Deep red grapes on the tongue are covered in South-American dark chocolate. How it retained such a fruity tang with such an invasive cask is a miracle. On the exit, you’ll find some minty notes and wood smoke lingering long after you put the glass away.

Word to the Wise: Robust, brute, so far over the top that the top is out of sight, but it works like a Dale Cooper damn good coffee. One could wonder if such a cask would not have created wonders with any whisky, but I actually started to realise that the rather meaty Balmenach is the perfect sparring partner for such a vessel.

Score: 88 points.