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93 points

Convalmore 1977 28 year old, 57.9%

OK, confession time. This remains one of my favorite whiskies ever, a classic example of what long, slow aging in a refill cask can do for a whisky — increase its unctuous nature, bring out butterscotch, ginseng, honey, deepen the orchard fruits, and release a dazzling spiciness on the tongue. It has balance, it has finesse, and there’s not much left. £155(Not available in the U.S.)

Reviewed by: (Fall 2011)

92 points

Prima & Ultima Convalmore 36 year old 1984, 48.6%

Disgorged from three American oak hogsheads filled in the final months of the distillery’s production, the nose brings forth golden syrup, key lime pie, green melon, two-tone sherbet lollipops, tart apple, and an array of fruity esters. Plenty of oak, a hint of wax, and a touch of astringency. It’s what Convalmore does best: sweet golden fruits with a developing waxiness, mandarin orange, ground pepper, lime zest, and spiced caramel. (647 bottles)

Reviewed by: (Winter 2021)

90 points

Convalmore 36 year old, 58%

The last official Convalmore remains one of my top whiskies. Here is a different meditation on age. There’s soft leather, coal smoke, and polished brass. The distillery’s waxiness is a spent candle in a deserted chapel, the harvest festival fruits wrinkling on the altar. Amazingly, in the mouth a shaft of honeyed sunlight comes through to transform the scene into one of life. Everything glows, the wax returns, and then, with the smoke increasing, the light fades. Old, and fascinating. (2,980 bottles)

Reviewed by: (Spring 2014)

88 points

Convalmore 32 year old (Diageo Special Releases 2017), 48.2%

Distilled in 1984, just a few months before the distillery closed, this was aged in refill American oak hogsheads. A whiff of early earthiness gives way to pear drops, honey, vanilla, and resin on the nose. Pears, pineapple, caramel, and vanilla on the slightly waxy, spicy palate. Slowly drying in the medium-length finish, with peppery licorice and a hint of char. (3,972 bottles)

Reviewed by: (Winter 2017)