Review: Diageo Orphan Barrel Project Muckety-Muck Single Grain Scotch 25 Years Old

Review: Diageo Orphan Barrel Project Muckety-Muck Single Grain Scotch 25 Years Old

Review: Diageo Orphan Barrel Project Muckety-Muck Single Grain Scotch 25 Years Old

Diageo’s Orphan Barrel Project featured a 24 year old single grain Scotch last year. Now Muckety-Muck returns as a 25 year old — same Port Dundas stock, same pig-inspired name, just one year older.

Diageo Orphan Barrel Project Muckety-Muck Single Grain Scotch 25 Years Old Review

I think it’s safe to say that any opinions you may have had about the 24 year old version of this whiskey are equally valid at 25 (and 0.5% higher abv). Grainy and leathery on the nose, there’s a gentle note of pepper that rides along with lemon peel and a touch of buttered rum batter, adding some texture — though the underlying cereal does a lot of the talking.

As expected, the palate has more going on. Quite sweet and chewy, with brown butter and spiced nuts leading into a vanilla-scented sugar cookie dough character. The body’s quite creamy and clean, the experience short on nuance but heavy on expression, concluding with a sunny squeeze of lemon, maybe some tangerine, and a layer of butterscotch candies.

I don’t have any more of the 24 year old Muckety-Muck on hand to taste these side by side, but looking back at my very similar notes — sans any hint of smokiness this time around — I’m confident that the most noteworthy change with this release is its price (an extra $25).

91 proof.

B+ / $250 [BUY IT NOW FROM TOTAL WINE] [BUY IT NOW FROM FROOTBAT]

Diageo Orphan Barrel Project Muckety-Muck Single Grain Scotch 25 Years Old

USD250
8.5

Rating

8.5/10

A veteran journalist, the author of four books, a published poet, and an award-winning winemaker, Christopher Null has more than 25 years of experience writing about wine and spirits. He founded Drinkhacker in 2007. He also writes regularly about the science of booze for WIRED and is an occasional contributor to ADI's Distiller magazine. He has been a judge for both the American Distilling Institute Judging of Craft Spirits and Whiskies of the World spirits competitions and often works as a consultant, developing formal tasting notes for spirits brands around the world.

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