top of page
Search

Kavalan King Car 40th Anniversary

Writer's picture: S&PS&P

Updated: May 17, 2021

Finally the crown of the tasting, Kavalan King Car 40th Anniversary. Aged in an undisclosed kind of wine barrel, for an undisclosed number of years. These only come in 1.5L fancy decanters, for the hefty price tag of $1,275.00 CAD. 56.3% ABV.


Sniffing her:


You definitely get a kind of ice wine scent with butterscotch all over it. Super thick dregs, I mean they don't even come down... There they are :) Lots of honey, caramel. Mostly honey though. It's a potent nose, you have to sniff gently and far from the glass. Rich nose. There's a little fruit in there. Like a mild sherry/red wine influence. It opens up, gets more complex. Little bit of a marzipan thing.


Diving in:


It's definitely got a winey butterscotchy syruppy thing going on. Medium heat. Orange peel. Like a Terry's Chocolate. Reminds me a lot of a fuller version of Dalmore 18 we reviewed a while back. If they had a cask strength Dalmore 18 I would expect it to taste like this. The red wine influence pops halfway. Very rich. The heat compliments everything nicely. Well put together.


Overall/Review: This definitely tastes expensive. If you're looking for a whisky that you can give to anyone and they just know it's super expensive stuff, this is that. In that sense it's fair value. That said, as far as I'm concerned, it's just really good. I really like Dalmore 18 and I like this a notch more, being more fuller flavored. The Solists, especially the Port and the Vinho were a little punchier and more complex which I liked. This is more elegant, thick, and rich. Anyway, great tasting overall and I really appreciate that Craft Cellars and Truth Malters put this together. It gave me an amazing intro into this distillery. Really stellar stuff coming out of Kavalan. It has a thing to it, a spicy syrup that overarched everyone of these whiskies. Stamping an 89 on the King Car.


Cheers!

Simon from S&P.

62 views0 comments

Recent Posts

See All

Comments


SUBSCRIBE VIA EMAIL

Thanks for submitting!

bottom of page