Usquaebach Old-Rare Scotch Whisky

Usquaebach Old-Rare Scotch Whisky, a blend with a rich history that traces back to the early 16th century. The name “Usquaebach” is derived from Gaelic, roughly translating to the water of life, reflecting the essence of Scotch whisky.

Originally reserved for royalty and nobility, Usquaebach has evolved through several reincarnations and ownership changes over the years. The current lineup includes expressions like Old Rare, 15-year-old vatted malt, and Reserve.

Usquaebach Old Rare is a malt-heavy blended Scotch whisky, with 85% malt content, comprising 41 Highland single malts aged up to 20 years and 2 grain whiskies. Encased in a porcelain flagon, it pays homage to the original clay flagon used for this Scotch whisky centuries ago.

Indulge in the legacy and craftsmanship of Usquaebach Old-Rare, a whisky that brings together the finest malts and grains, inviting you to savor the rich flavors and historical significance encapsulated in every drop.

TASTING NOTES

Nose
A rather young-seeming, straightforward, traditional blended nose with a bit of everything. Theres honey, malt syrup, and juicy sweet citrus initially with a little toasted barley and vanilla bean behind. Further back, theres a subtle bit of youthful rancio, dried grass, and sawn woodthough not necessarily oak. Sweet cinnamon and candied ginger provide a bit of spice, and Id swear there was the faintest whiff of dry woodsmoke in there as well. I say young-seeming because theres solvent-y quality tucked in the background as well.

Palate
Quickly more robust than the nose lets on. A brown sugar sweetness has a tropical, almost Juicy Fruit quality to it that carries on throughout most of the palate. More toasted grain, and some semi-sweet chocolate and vanilla bean lead to more prevalent oak than the nose. Slightly edgy green spice wells up towards to finish; cinnamon stick, cardamom pods, ginger, a little clove, and fine ground pepper.

Finish
Just long enough, with more caramel-y, fruity sweetness, chocolate, and sharp, earthy spice. That subtle impression of smoke sneaks in at the last.