Bell's Blended Scotch Whisky Review



Country: Scotland 
Brand: Bell's 
Blended and Bottled by: Arthur Bell & Sons, Edinburgh
Type: Blended Scotch Whisky
Age: NAS
ABV:  40 %

Colour: Golden

Nose: As so often with standard Blends, Sweet Grain, Toast with a little bit of Honey and slightly harsh Alcohol are the first impressions, followed by some Malt and Earthy/Grassy tones. A bit of canned Pineapple syrup and some Wood Spice. That's it I'm afraid. I don't find unpleasant off-notes.

Palate: Watery Delivery. Sugared Cereals, Walnut casks, Oak, Spice and Caramel. 

Finish: Short and Watery with Cereals, Salty Licorice, Pepper, Dirty Earth and Slightly Bitter Wood.

No need to add water here. The Blend will drown in its own tears!

Rating: 70.5 

Nose: 18 - Taste: 18 - Finish: 17 - Overall: 17.5

Blair Athol Distillery

General Remarks: This is the most popular Blended Scotch Whisky in the UK. At its heart lies the Blair Athol Single Malt. But all in all it contains around 35 Malt and Grain Whiskies that have matured between 5 and 12 years. Dufftown, Caol Ila, Inchgower and Glenkinchie are some of the Single Malts used. The founder, Arthur Bell, started as a wine and whisky merchant in 1837. The Bell's blend was launched in 1896. The whisky was very popular with the soldiers during World War I. Nowadays, Bell's is owned by the Diageo Group. It's priced at around 25 US Dollars.

Drinking Experience Neat: Below Average.

Conclusion: How on earth can this be the most popular Blend in the United Kingdom? I've tasted the Bell's tonight but I won't gladly drink this again. Not because it's really bad but because I think distilling this type of whisky is a waste of time, money and material. Okay it's not expensive. But better drink a Bourbon then! Because there's absolutely nothing going on here. A bit of Grain, Wood Spice and dirty Earth. It's utterly boring and it does not provide any pleasure. It may be popular in the UK but for me this Bell's does not toll!

Jan van den Ende                                                             February 20, 2013


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