Bunnahabhain 2001 McG

"A lot of balance and fairly close to the distillate, although I found this not very spectaculair, albeit a nice variation on heavy peated Bunna's"

(Photo from Whiskybase)

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Douglas McGibbon was founded in 1947 by Fred Douglas Laing, named after his mother Morag Sarah Ross McGibbon, and one year before he established the sister company Douglas Laing & Co. I believe that currently both companies fall under the same organisation, at least they are still tied to the same family. Douglas McGibbon select casks, although their bottlings are not that often found in local stores. They also are responsible for the Clan Danny series that focusses on younger bottlings of Scottish single malts. Today, I will describe my tasting notes for a peated Bunnahabhain from a single sherry butt.


Lots of apple and soft caramel, followed by butter, butterscotch and cafe latte. Faint smoky apples in the background and a hint of plastic. It is balanced, but it also plenty of force. After a while more fruits appear, smoked peaches, and it goes completely on caramelised fruits. Slightly the muddiness joins the fruits, together with a faint hint of raisins and a hint of old leather. The aftersmell (ok we probably invented something here) is very pleasant with much more fruits.


Surprisingly some ashes, after the pretty peatless nose, and drying with cinnamon powder and becoming much more dusty with a hint of cardboard. Luckily, more fruits appear to brighten up the palate. Also earth, peat, again much more peat compared to the nose. Rather rather dirty, but civilised.


I found this not to be very spectacular, but a nice variation on often heavily peated Bunnahabhains. A lot of balance and fairly close to the distillate. Nicely selected by the people at Douglas McGibbon, though not available anymore.

What others say

Whiskybase: 85.15 (23 votes)
Read for yourself

Big thanks to for sharing the sample!


these are my personal views, so do not take them too seriously… nothing beats tasting these for yourself •

Cask influence
Nose 86.5%
Taste 86%
Balance 86.5%
Depth 85%
Finish 86%