Rodger’s Whisky Vintage Selection 6 Year Heavily Peated Ben Nevis review

Today, we’re reviewing the first in a series of Single Cask Clan bottles that are available to members only. Up to bat in this review is the first of two bottles from Roger’s Whisky. The Single Cask Clan is based in Canada, is free to join and gives you access to exclusive bottles from all over the world. DM @singlecaskclan on Instagram for more information.

Rodger’s Whisky is a friendly reminder that not all players in the scotch independent bottling space are based in Scotland. Roger Tan was born and raised in the Netherlands and has been in the world of whisky as a fan, investor and photographer for over 25 years. In 2020, he added independent bottling to his resume. His first release included two 12 year Caol Ila casks. The first was finished in first fill PX sherry octaves and other in first fill Oloroso.

This second set of releases includes the bottle we have poured today. This single cask six year, heavily peated Ben Nevis was exclusively matured in ex-sherry casks and bottled at a healthy 58.4%. Both Sean Kincaid and I are reviewing this bottle. See our thoughts below.

Paul’s review

Nose: Sadly, my bottle is about 3/4 empty already, but as it was quickly drained, it has gone through a few phases. First, there was the bacon, then it got real sea-brine forward (Nicole, aka @blackcatwhisky suggested Oysters Rockefeller). Now it’s a glorious mashup of the two with a few extras thrown in. The brine note now, to me at least, is very much a low tide in an ocean marina kind of smell. The bacon starts to shine through as you let it sit in the glass. It’s a rich, smoked bacon that’s super crispy. There’s a little bit of a medicinal note that has started to crop up now. It’s not Laphroaig-like, but it is present. The European oak is rearing its head now as well. I’m expecting more of that with water when I get there. Getting back to the saltiness of this whisky, there’s some sea salt milk chocolate. The fruitiness is some cooked down plums. Finally there’s just a little bit of the Ledaig kind of burnt rubber, but not as much as I got when I cracked the bottle.

Palate: This is actually quite sweet and tart on the entry as well as very oily. This coats your whole mouth in a hurry. It’s honey, plum compote and orange zest. This lasts for about a second and a half and then it’s just a mountain of brine, peat, oak and sherry. The brine is like the juice from fresh cooked shellfish. Then the smoke and salt from the bacon overtakes that. Next in line is the peat. Citrusy with lemon and orange peel. Finally comes the European oak, coming in much hotter than when I first opened this bottle. Overlying all of that are the sweeter notes that I got from the entry as well as a healthy dose of earthy baking spices (cinnamon ad clove). Nothing wins out here. The balance is near perfect.

Finish: Long. The tongue tingles for a good, long while. Mostly a sourness from the peat, oak and dark chocolate at first. Particularly when I smack my lips and suck in some air during the development, the finish is dry at first, but the citrus zing that lingers helps to make my mouth water again. There’s just a touch of the sweetness that I got on the entry that helps to balance this all out. I should be getting a stopwatch out to time how long this finish is.

With water added…

The nose is now much more oak forward, as I was expecting. The medicinal note has faded and the bacon and sea brine are using a microphone to make themselves heard. The notes aren’t as varied with water, but the ones that remain are bolder. The arrival is much more measured and the transition to the development isn’t as sharp. The sweetness is more prominent during the first half of the development until the oak and baking spices kick in big time. As I swallow this, the spicing has some red chilli flakes and black pepper. It’s almost a little too hot for me. Still, this transition to spice is slow and builds gradually. The finish is just as long and the dark chocolate is very much at the forefront here.

It will depend what kind of preference for spice you have regarding adding water or not. If you want a dram with a lot of spice, add water. Otherwise, stay put. Either way, it’s delicious.

Sean’s review

Nose: The very initial breath immediately picks up the peat notes. It’s also not nosing like a cask strength whisky at all. This is savoury peat. Meaty peat. The peat immediately reveals that sweet, syrupy Sherry note that I swear is PX but is simply stated as Sherry on the bottle. As the label suggests this is campfire style smoke and there’s something else in there. A touch of sourness (in the most appealing way possible), almost like a handful of copper pennies, or freshly sewn copper tubing. All I know is this nose makes me immediately want to sip and I found it really hard to nose it without sipping long enough to get proper notes.

Palate: This is opposite of the nose where I get the PX sweetness up front and then it welcomes in the peat and smoke notes. This is savoury in the best way. Let me set the scene. Breakfast is served. All on one big plate where you have cinnamon french toast (cinnamon and malty notes) dabbed with a dark red fruit compote (PX sherry notes), which is then drizzled with heavy, thick maple syrup. Also on the plate is a helping of Maplewood smoked bacon, fresh out of the oven (big savoury notes) and the syrup is running on to them. Lastly there are a couple fried eggs glistening and waiting to be devoured (touch of sulphur and that copper note). Now eat (drink) up and enjoy as this is one of the best young whiskies I have had in a really long time. Does not show it’s youth at all. In fact there’s almost a dusty, leathery note I find as well which on a 6 year old whisky isn’t usual. Damn that’s good!!

Conclusion

Darn it. I should have bought two of these. For those that have not drained their bottle their bottle quite as quickly as I have, I assure you that the best is yet to come. There is an almost perfect balance between sweet, salty, sour and spicy.

It’s hard to believe that this whisky is only six years old. There’s a depth of flavour and balance that is usually reserved for bottles that are twice this age or more. Roger’s next couple of releases sound pretty tempting already and it’s hoped that Canada will be able to see some bottles of this as well.

Instagram: @paul.bovis and @seankincaid

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s