This whisky is the second bottling in the Cask Collaboration Series from Mossburn Distillers Ltd. The Mossburn 12 years old Calvados Cask Finish follows the inaugural release from 2023 that saw the company collaborate with Foursquare rum in Barbados. The blended malt features only single malts from the Speyside region of Scotland aged 12 years and above. These were initially matured in ex-bourbon barrels before marrying and placement in French oak ex-Calvados casks sourced from the renowned Domaine Dupont in Normandy, one of France’s finest producers of apple brandy.
Mossburn Distillers Ltd. is an independent bottler, distiller and blending company. They own and operate the Torabhaig (pronounced torra-veg) distillery on the Isle of Skye, which was founded in 2016, and a handful of blended malt ranges – these include the Signature Cask Series, the heavily peated Caisteal Chamuis bottlings and the aforementioned Cask Collaboration Series. They also release a series of single cask single malts under the Vintage Casks name, most of which are from lesser known Scottish distilleries.
The Mossburn 12 years old Calvados Cask Finish is released at the natural cask strength of 57.2% ABV and is both non-chill filtered and of natural colour. There are just 7,500 bottles and these are available in selected global markets, plus the UK and USA, until sold out. A bottle should cost around £65/ €80/ US$90.
Our Tasting Notes
The colour is a bright and vibrant gold and the nose is lively, sweet and fruity with an underlying creaminess and distinct oaky quality. Green apple and crisp pear leap from the glass along with some toffee, golden syrup and butterscotch. Plenty of malted aromas sit underneath with pinches of cocoa powder, cinnamon and gingerbread. A hint of something umami is also evident and is reminiscent of earthy dried mushrooms.
On the palate this whisky is viscous, big and bold. Notes of brown sugar, baked apple and over ripe green pear lead the way and are quickly supported by further notes of golden syrup and butterscotch sauce. The high ABV and associated peppery heat is a little aggressive if honest and masks much else, apart from that distinct maltiness that was detected on the nose. This reminds of a good malted biscuit.
Upon adding 4-5 drops of water the whisky opens up hugely – it is now full of fruitiness (think of fairground toffee apple and baked apple pie with some warming baking spices and a slight yeasty quality from the pastry) and it is significantly softer and creamier. The water amplifies some of the characteristics that were hidden behind the alcohol strength. The biscuity malted notes are softened also and become more chocolatey with time. There are further notes of fresh strawberries and cream, a drizzle of runny honey and golden syrup, and hard caramel. The warming spices are delicious and reminiscent of gingerbread with a pinch of cinnamon.
What’s The Verdict?
In our opinion this whisky is bottled at an unnecessarily high alcohol strength and this is to its detriment. The addition of a few drops of water free it up immensely and allow the sweet and fruity characteristics to shine. It is a delicious and sumptuous whisky that shows great influence from the ex-Calvados casks, which are rarely used in Scotch whisky maturation. This is like very good apple patisserie in a glass. But make sure you have some water to hand …
