Feeds:
Posts
Comments

Archive for May, 2011

Nose: sherry fruit, just beginning-to-toast marshmallows, bubblegum, sugar cane. Super hot and biting on the palate with the sherry eventually fading to powdered sugary base-ball-card bubblegum. With water: nose: menthol, cocoa nibs, espresso, black raspberry preserves, damson plums. Palate adds vanilla extract, licorice root, star anise. More water brings out aromas of wheated bourbon: sweet cereals, caramel, golden sugar, cherry jelly, and toasted oak, with the palate largely following suit. Still hot though, lets add even more water. Noses on blueberries, very underripe plums, gets very tart on the palate like tart cherries and black currants. Very interesting development. It’s not the yummiest whisky, but it’s very intellectual, and certainly worth trying. Also it’s (relatively) dirt cheap at 26.25 GBP for a 500 mL bottle at an online retailer I just googled.

Advertisements

Read Full Post »

Nicoise olives, olive oil, peat, smoldering wet coals, sourwood honey and toffee, vanilla, coffee, damp earth, charred beef and teriyaki sauce, very subtle white peach and cantaloupe melon, some charred corn tortilla with black beans.  (alright, maybe at this point I was just hungry). Point is, this stuff is outstanding. Briney, oily, earthy, complex, and yummy.

Read Full Post »

Casked by my sensei into Madeira casks for a final five days of ACEing.

Aloe, cinchona, gentian and other medicinal herbs, no doubt from the Madeira, but amazing in their presence after a mere five day ACE. Molten brown sugar comes and goes. Shows some melons, dried oranges, coffee and cherry pie (Cherry compote, butter, flaky pastry). Develops chili oil, licorice rout, echinacea, green cardamom and wintergreen on the palate, finishing on lingering vanilla extract.

I know I’ve already said it twice, and in capital letters no less, but this whisky is an ACE.

Read Full Post »

Typical sherry nose but showing some autumn wheat, bergamot, slate, salt, a little damp earth, some cardamom, tarragon, turmeric, and pink peppercorns. Really high quality sherry on this one. Hints of coffee, crisp fall leaves, Bosc pears, and still-dirty freshly-picked mint.

Read Full Post »

Noses on right tangerine, soft lemon, and white peony. Very curious mouthfeel; sharp on entry than turns ultra soft on a dime. Very fleshy, with tart peaches and lime cordial, tangerine juice and vanilla.

Heavenly. I could drink this malt all day every day.

Read Full Post »

Big nose of sherry and butter, just velvet on the nostrils. Nosing cinnamon and baked apples, vanilla and black pepper. There’s no alcohol, no tannins, not a single note to detract from the perfection of this dram. Curiously sour on the palate. Sour attack on cherry pie, super juicy sour red currants, just perfect. Develops into something much darker now, showing demerera rum, molasses, and chocolaty sherry notes. Around the edges it shows notes of papaya, guava, and pink, fleshy lychees.

A real stunner.

Read Full Post »

Probably 8-12 Years Old. It has a nice texture to begin with, good entry on rich caramel and sherry with some subtle chili pepper notes. Develops some slightly fishy notes towards the middle and finishes on creamy milk chocolate.

Read Full Post »

Older Posts »