Red Hackle was a blend produced by Heyburn & Ross Ltd. Glasgow. We honestly don't know a lot about Red Hackle. It seems to have been bottled in the 1950's and 60's. All that survives today are mini-bottles here and there -- typically 1/10 pint U.S. imports. The Duke snapped up some so we could taste a little piece of history... perhaps it should have stayed there.
Note: LAWS suspects that the samples tasted below may not be representative of the true, original flavor of this whisky. We believe the excessive soapy flavors, combined with the age of the bottle, indicate that over time the whisky has undergone some chemical processes (transesterification, and specifically saponification) which introduced new, bad flavors into the whisky not intended by the distillers. However, we have kept these notes publicly posted so that others may compare their experiences with our own, or learn from our notes and observations.
The nose is bright with cotton candy and soap. The palate is fruity, and soapy... and, hmmm... that soap seems to be growing. Oh. Oh God. It's all soap. This rockets me back to being 8 years old and accidentally ingesting a mouthful of bubble bath. Unsurprisingly, Mr. Bubble is just as undrinkable now as it was then.
N: Just a light woodiness. P: Oh that's horrible!!!!! Soap!!!!! F: Oh god!!! This is just awful. Like Mom making me eat soap for swearing (yeah, she really did that). But this is like industrial floor cleaner. I may have just lost a year off my life.
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