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Whisky Magazine Editor's Blend 2023 Anniversary Edition, Whisky Magazine, 47.7%
Whisky Magazine

Whisky Magazine Editor's Blend 2023 Anniversary Edition, Whisky Magazine, 47.7%

Catalog product detail, market evidence, tasting notes, reviews, and collection actions.

TypeBlended Whisky
MRI
MRI 19
Average Score
N.A
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Description

The Whisky Magazine Editor's Blend 2023 Anniversary Edition was created in celebration of Whisky Magazine's 25th anniversary by master blender Richard 'The Nose' Paterson. It uses vattings of over 1,400 whiskies entered into the World Whiskies Awards 2023. The final recipe for the 2023 edition contained 15% bourbon, rye, and peated single malt, 34% unpeated single malt, 17% blended whisky, and 4% blended grain. It is described as a 'dependable after-dinner dram: rich and indulgent, with great texture and well-balanced sweetness'.

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LatestSGD 70
HighSGD 70
LowSGD 70
SGD 170SGD 113SGD 57SGD 0Price (SGD)Observed dateOct 6Oct 6 - SGD 70 - Whisky Auctioneer - Oct 6, 2025

Recently Sold

Listed value is based on sold auction prices and inclusive of auction fees (not including tax and shipping).

Whisky AuctioneerAuction Sold Price - Oct 6, 2025SGD 69.92
Region
N.A
Age
N.A
Vintage
N.A
Bottled
2023
ABV
47.7%
Volume
70cl
Distillery
Whisky Magazine
Origin
Scotland
Cask type
N.A
Bottling
Independent Bottling - Whisky Magazine
Peated
Lightly Peated
Single cask
No
Non-chill filtered
N.A
Cask origin
N.A
Cask no.
N.A
Batch
N.A
PPM
N.A
Barley
N.A
Fermentation
N.A
Master distiller (bottling)
Richard Paterson
Master distiller (distillation)
N.A
Limited edition
Yes
Bottle count
200
Has box
N.A
Closure
Cork
Presentation
N.A
Series highlights
25th Anniversary Edition
Historical context
Whisky Magazine's 25th Anniversary
Special release
Anniversary Edition; Limited Edition; Profits donated to charity
Allocation
N.A
Nose
Buttery and nutty up front, like peanut brittle. Orange and lemon peels, and freshly sliced Conference pear. Sherried dried fruits, creamy vanilla custard, and a hint of Black Forest gateau. Delicate clove and black pepper spice. Husky grain notes and a little molasses.
Palate
Medium-full bodied. Rich espresso and a little dark chocolate. Medjool date, blackberry, and a hint of baked pear. Toasted tea cake, dulce de leche, and crushed hazelnuts. An earthy mushroom note, with clove, star anise, and cinnamon stick. Later, black tea with honey.
Finish
Soft and long lasting. Savoury notes of oyster mushroom and black bean sauce lead, followed by black tea, chewy toffee, a little vanilla bean paste, and gentle woody spice.
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