Here's the core of the article...just the scotch, ma'am.
Auchentoshan 12 Year Old
A lovely and well-oaked example in that rarity of single malts, both a Lowlands and a Triple-Distilled, replete with a bright zing of ctirus, toasted nuts, English toffee, sweet caramel, and the smoothness that comes from triple-distillation combined with long aging. Auchentoshan 12 is clean, balanced with a slight leaning overall to the soft woody-toasty note, and finishes with a lovely underlay of ginger spice.
Auchentoshan 18 Year Old
Take that signature Auchentoshan and add a few years more barrel maturarion and you get this: deeper, rounder, more mellow, slightly more nutty and toasty, with a round expansive mouthfeel. The Auchentoshan marketing guys say "green tea"...and I can buy that, whether suggestion or not, because there is a definite herbal-woody note to the 18 that is not as evident in the 12. It's a full and mellow mouth-filling dram that lingers for a nice long while.
Auchentoshan Three Wood
This is my icon for what I call "dessert malt." Doesn't necessarily have anything to do with having it after a meal---au contraire, it's often most delightful as a soft and mellow aperitif; besides, who says dessert should always be after a meal---but to signify the style of Auchentoshan as a clean but mellow and supremely easy-drinking style of malt. The truly beautiful thing about the Three Wood is that it incorporates distinctly different aspects of the scotch whisky experience in such a softly harmonious package; if you like your scotch rich and silky, this is a good one to have on hand at all times.
The "three woods" are American Bourbon oak barrels, Oloroso sherry barrels, and a certain amount of intensely flavor-soaked Pedro Ximenez sherry barrels (PX is the stuff that makes the sweet sherries so sweet and unctuous and raisiny-rich, and a restrained presence of the PX adds lovely elements to this scotch.) Those three maturation influences, on what is a clean and bright scotch to begin with, work wonders, delivering up a mixed bouquet...and I use the word bouquet advisedly, for there is a marvellous florality in the Three Wood you don't often find in other single malts---coupled with dried fruits (think plums and raisins and sultanas) and light cinnamon spice, all mixed and mingled together with sweet caramel and luscious butterscotch.
Here's the link to the full article http://violentfermentation.blogspot.com/2014/02/the-singular-single-malts-of.html