Bunnahabhain Whisky Sample 2005 14 Year Old Burgundy Finish 2019 Release (30ml, 60.7%)

Bunnahabhain Whisky Sample 2005 14 Year Old Burgundy Finish 2019 Release (30ml, 60.7%)

The Bunnahabhain 2005 14 Year Old Burgundy Finish is a powerhouse. Released in late 2019 (often appearing on shelves in early 2020), this bottling is part of the distillery's move toward bold, high-strength wine finishes.

While many "finishes" are brief, this one spent a substantial three years in French Burgundy red wine casks after an initial 11-year stint in refill hogsheads. With an outturn of only 600 bottles, it’s a rare, high-definition look at what happens when Islay malt meets the tannins of Pinot Noir.

Tasting Notes

Nose: Dark, sweet, and slightly intimidating. It leads with Black Forest gateau, raspberry coulis, and pomegranate. The Burgundy influence brings an elegant balsamic and red wine reduction note, layered over espresso beans and pumpernickel bread. There is a savory "dunnage" earthiness and a faint metallic edge that signals the high ABV.

Palate: Thick, tongue-coating, and "hot." The arrival is a burst of tart red berries and dark chocolate. As it develops, the wine tannins create a drying sensation, accompanied by black pepper, salted caramel, and toasted almonds. Mid-palate, it reveals a "bourbon-esque" quality with charred oak and brown sugar, but with that distinct Bunnahabhain creamy coffee backbone.

Finish: Long, warming, and decidedly dry. It lingers with blackberries, leather, and cigar box spice. The final impression is one of dark cocoa and espresso, leaving the palate feeling refreshed but definitely "handled" by the oak.

Why it's special

• The "Grape Skin" Tannins: Red wine finishes can sometimes turn a whisky sour. Here, the three years in wood have provided a tannic structure—reminiscent of chewing on a grape skin—that prevents the honeyed Bunnahabhain spirit from becoming too cloying.

• Integration: Despite the high strength, the "refill hogshead" base ensures that the distillery character isn't lost. You still get that salted nut and malt DNA underneath the heavy red fruit.