Taking into
consideration that around 98% of the whisky produced at the Linkwood distillery
is destined to be component parts in a whole gaggle of Diageo blends including
Bells, White Horse and Johnnie Walker, you wouldn’t necessarily think that you’d
be bowled over or spoilt for choice for its single malt offerings.

Infact apart
from its standard 12 year old and a trickle of other bottling’s, that’s pretty
much your lot, unless of course you look in the more plentiful direction of
your local or online independent bottler.

As with that
other great and much sought after blend component Teaninich, Linkwood is a true
testament to the quality of whiskies that go into producing blends, and also
makes for in my opinion one of the most consistent and bang for buck distillery
offerings available from independent bottlers over the last couple of years.

Continuing
my quest for all things Linkwood and indie, I was recently fortunate enough to
sample the new 22 year old offering from ‘Hard To Find Whisky’. Not only is
this their first independent bottling release, it also just happens to be a
dram fine one!

The nose kicks
off with a swirling symphony of freshly juiced ortanique’s, green apples,
overly ripe pears and a splash-ette of undiluted orange squash. Followed by a
generous dollop of homemade spiced cherry compote.

Freshly
baked Danish pastries and almond croissants make for the next set of nasal niceties,
along with a frothy chocolate malted milkshake and a subtle confected infusion
of warm fudge and Fry’s Turkish delight.

The palate
kicks off with a full on fruity assault of Washington Red apples, zested clementine’s,
spiced preserved lemons and baked pears covered in a thick dark chocolate
sauce. Followed by a thumping full throng of heavily wood spiced golden syrup,
which intensifies even further the longer it’s left in the glass.

A big wedge of
Black Forest gateau and a frangipane-less Mr Kipling’s bakewell tart make for
the next set of palatable pleasures. Followed by a carousel of winter spices, spring
greens covered in peppered crème fraîche and a subtle hint of inhaled menthol
oil.

The juice
from a tin of lychees, a handful of macadamia nuts and something rather dry
perry-esque finish off the pleasurable protuberances on the palate. Before it then
heads off for its long lingering finish, which delivers a wealth of syrupy, tannic,
dry and delicious wonders.