Royal Brackla 2009 Grown-Up Indulgences Cask 55.72 - The Scotch Malt Whisky Society
The Royal Brackla bottled by the Scotch Malt Whisky Society (SMWS) matured for 9 years in an ex-bourbon hogshead before the 3-year finish began in a 1st fill PX hogshead made from American oak.
Tasting Notes
Nose
The Royal Brackla 2009 unfolds an opulent palette of flavours on the nose. A strong caramel flavour is dominant, mingling with a sugary-sweet, syrupy note. The sherry influences are unmistakable, with redcurrants in particular coming to the fore. This is accompanied by a strong oak note, which gives the whisky a robust structure.
Palate
Oaky and with a slightly ashy note, the 12-years Royal Brackla begins its journey. The consistency is oily and syrupy, which makes the mouthfeel pleasantly full-bodied. Fruity notes of sultanas and honey dates characterise the taste, accompanied by a tangy lemon note and a hint of redcurrant. Plum is also clearly perceptible, while a slight bitterness is noticeable in the background.
Finish
The finish of the Royal Brackla 2009 is long, intense and dry, with a lingering syrupy note. The feeling of chewing on a cask stave remains long after the last sip and once again emphasises the strong oak presence of this whisky.
Thoughts
Marcel 78/100
This Royal Brackla scores with its velvety mouthfeel and the sweet caramel that’s genuinely enjoyable – even if the oak sometimes feels a bit too dominant. For a relaxed evening full of drinking pleasure, though, it’s a solid companion that doesn’t come with a lot of fuss.
Sascha 80/100
The Royal Brackla 2009 displays a clear, robust structure with intense oak influence and a balanced finish. While it lacks the hoped-for complexity and fruitiness, its well-integrated balance makes it a technically convincing Highland whisky.
Value for Money: Fair
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83/100Frequently Asked Questions
How does the finish in the 1st Fill PX Hogshead influence the taste of the Royal Brackla 2009?
The three-year finish in a First Fill Pedro Ximénez Hogshead imparts sweet, syrupy notes to the whisky and intensifies the sherry influence, particularly the aromas of currants and caramel.
What role does the oak play in the aroma of this 12-years Royal Brackla?
The strong presence of oak provides a robust structure, brings a slightly ashy note, and affects the long, dry finish that gives the sensation of chewing on a barrel stave.
Why is the Royal Brackla 2009 from the Scotch Malt Whisky Society especially interesting for whisky connoisseurs?
This bottling combines an unusual maturation in ex-bourbon and PX sherry casks with a high alcohol strength (58.1%), creating complex, layered aromas and a full-bodied mouthfeel that appeals to both connoisseurs and lovers of sophisticated whiskies.