Beinn Dubh is perhaps unfairly automatically thought of as being the same as LOCH DHU which was a very different bottle from the middle of the 90’s. Dubh being the Gaelic for Black there are a few bottles using that word which is going to get you a bad rep straight out the gates.

This black whisky though is from Spey distillery in Kingussie not Mannochmore and the story here is of double maturation. Whisky relaxing in ex-bourbon barrels has been finished in Port casks which were heavily toasted from the Douro Valley.

Aromas of fresh fruits mingle with sultanas & black raisins that open up in layers, eventually revealing a deeper, darker side. This darker side dominates at first, with currants and rich dark chocolate being foremost.
Then both bitterness & sweetness present themselves in equal proportions, gradually fading into a long finish.”

Official Notes – Dr Jim Swan

Tasting Notes

Colour – Mahogany

Nose – spun sugar and treacle but very shy

Palate – Really noticeable sugar notes. sugar in a dry pan turning to caramel. Bitter cooking chocolate

Finish – Blackcurrent squash minus the water, jam compote and more spun sugar notes

Final Thoughts

I feel Dr Swan was working hard on his notes I definitely don’t think this whisky balances on sweet and bitter notes. For me this is a sweet first one and that isn’t a bad thing it might work for you and it might not. Personally, I have a sweet tooth as my very rich dentist can attest to.