Creamy chocolate, caramelised sugars, decadent layers of cake, and syrupy forest fruits—the universal appeal of desserts. It is a little bit oddly Gallic for a Scotch whisky to be so gleefully inspired by patisserie delights, but any whisky fan will understand how often notes of fruitiness and different types of sweetness crop up. The Singleton has fully embraced this with its extraordinarily aged three-part release—The Gourmand Collection consists of three expressions, each a venerable 42 years old. Directed by master blender Dr Craig Wilson and originating from the Glen Ord distillery, all three began their lives in a mix of the usual American and European casks, before being subjected to the longest secondary maturation periods ever seen from The Singleton—up to 29 years.
Notes of Black Cherry GĂ¢teau, as the first is called, was finished in ex-Amarone casks, contributing a luscious fruitiness—the namesake cherries and other stone fruits—and spice on top of a base of wood and vanilla. A hint of dark chocolate completes the experience.
The second is named Notes of Caramelised Crème Brûlée, and was finished in ex-Grand Cru chardonnay casks. Smooth, soft, and floral with a woody touch, its mellow, vanilla overtones are surprisingly light and refreshing.
The third, Notes of Fig & Chocolate Ganache, is a bit of a powerhouse on its own—finished in an ex-Priorat wine cask, it is unexpectedly toasty and exotically spicy, with droves of chocolate layered with fruit.
Wine casks, then, were the order of the day—one Italian, one French, and one Spanish. Bottled at an ABV in the mid-forties—which would be about cask strength for whiskies as old as these—the Gourmand Collection is available only as a set of three 50cl bottles (about RM45,000). Only 136 sets are available worldwide, and are probably best savoured slowly, on their own, at the end of a satisfying meal—like the desserts that inspired them.
