Cameronbridge 1954-1985 30 Year Cadenhead 46%

I've never encountered a grain whisky with such specifications before. Cameronbridge CAMERONBRIDGE 1954-1985 30yo CADENHEAD 46% Sherry Wood Matured The aroma features old sherry, grape juice with skins, berry jam, caramel and black sugar, faint balsamic vinegar, strong grain character, slightly earthy like compost, intense woodiness, and richness. When tasted, it has a velvety smooth mouthfeel with strong sweetness from old sherry, grape juice with skins, and berry jam. The grain's cereal notes are present, with a strong woodiness but pleasant tannins and a long finish. [Very Good, Interesting] This is a 30-year-old grain whisky from Cameronbridge bottled by Cadenhead in 1985. It was matured in sherry casks and bottled with water added. Even the rarity of being distilled in the 1950s and bottled in the 1980s is remarkable, but what stands out most is that it's a grain whisky matured in sherry casks. Not just any sherry cask, but one that strongly conveys a wonderful old sherry character from the first impression of the aroma. Notes of grape juice, berry jam, caramel, balsamic vinegar, earthiness reminiscent of compost, and strong woodiness typical of old sherry cask maturation are all present. The grain whisky's aroma is equally assertive, and while it's easy to distinguish them, such a fragrance was completely new to me, making it extremely intriguing and hard to resist wanting to try it. Upon tasting, the long maturation has reduced the alcohol content sufficiently so that the water addition isn't too noticeable, resulting in a rich flavor. The mouthfeel is velvety smooth, and as with the aroma, I clearly sensed a noble array of old sherry elements. The strong fruity sweetness made it clear that this is not limited to malt whisky flavors. While the woodiness is strong, the astringency isn't harsh, and the grain's unique flavor remains intact. The overall harmony was excellent, making it a pleasant drinking experience. To reiterate, experiencing such a sherry character alongside the robust grain notes was my first time, making it an extremely valuable experience. Nowadays, grain whisky is often associated with plain casks having little influence, but back then there must have been an abundance of high-quality casks. Despite being bottled 30 years after dilution with sherry, there were no negative elements like excessive tannins, which was surprising. Although the relationship with grain is unclear, it left a deep impression. If I have the opportunity to encounter something with similar specifications, I'd like to drink and verify it. #Grain (grain whisky)