Auchentoshan Valinch 2011 Review

Auchentoshan Valinch 2011

57.5% abv

Score:  88/100


Whisky…meet creamsicle.  Creamsicle…whisky.  Now that introductions are out of the way, I know you will two will get on fabulously.

I love it when I come into something with high expectations and am not let down.  Early indicators were that this was quite a showstopper of a young Lowland, and I am pleased to say that we were not mislead.

Industry folk…take heed.  This expression is the direct result of Auchentoshan responding to the consumer cry for unadulterated purity in whisky.  The distillery listened and gave us what we wanted.  The good publicity they are reaping, I hope, more than offsets any concerns that may have had them hedging.  Not only are we happy to be ackowledged, but we’re tickled f*cking pink to have been delivered a dram of this quality.

The nose…

Creamy vanilla ice cream, orange and tangerine.  Think creamsicle, as I alluded to in the first lines above.  This is like a creamy dessert malt if ever I met one.  Very, very fresh mouthwatering fruit.  Smooth, sweet almond notes provide a subtle icing over the oak base.  Man…I would never…ever…peg this as an Auchentoshan.  Beautiful composition and obviously stellar cask policy.  I think all reviews I’ve read referred to that orange/tangerine combo, and sure ‘nough…both I and the Maltmonster found those notes screaming from the rooftops on first meet as well.

The palate brings sweet orange fruit candy and pears in syrup.  Vanilla is right up front, but in a subtle sashaying way…none too in your face.  It is slightly jammy as well.  Still young and lovely for it.

I’m a fan.  And the most pleasant surprise of all?  The wee l’il price tag attached.  Brilliant.  Thanks, Auchentoshan…you’ve made a believer.


– Reviewed by:  Curt

– Photo:  Curt

1 thought on “Auchentoshan Valinch 2011 Review

  1. Jeff

    I gave this one another try recently and, while I wasn’t a fan off the cork, I’m much more sold now. It was too tight and hot when opened in April, and in the couple of times I tried it in between, but it’s surprisingly good now in December (though the cold weather probably helps). Time and space to oxidate have helped immensely here, letting the palate strut its stuff (although the benefit to the nose is debatable).


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